Dump Cake

I got this one from my good friend Jennifer!

Ingredients

1 can (21oz) Cherry or Blueberry pie filling
1 can (15 oz) Crushed pineapple
1 box (about 18oz) yellow or white cake mix
1.5 sticks of butter
Whipped cream or vanilla ice cream

Dump pie filling and crushed pineapple into 9x13 baking dish. Stir together.

Sprinkle cake mix over the top of the fruit. Slice butter and distribute over the surface of the cake mix.

Bake at 350 for 45 minutes to 1 hour. Then top with whipped cream or ice cream to serve.

My two cents worth:

• We tried both pie fillings and Chris can not decide which he likes best.
• We used yellow cake mix and it was GOOD.
• We did not top with anything and it was still GOOD.
• Easy Peasy.
  

Rosemary Chicken Pockets

I got this from the Tasty Kitchen website.

Ingredients

8oz cream cheese
1 9 oz can chicken
2 Tbsp dried rosemary
1 tsp black pepper
2 dashes salt
1 dash poultry seasoning
1 package croissant dough

Preheat oven 350

Soften cream cheese. Add Chicken and seasonings. Mix well.

Unroll croissant dough triangles. Place dollop (approx 1/4 cup) onto each triangle.

Fold over edges and pinch shut to close completely. Place on backing sheet. Repeat for all.

Bake as directed on croissant package.

My two cents worth:

• Yummmy. But I am not use to the Rosemary taste and I didn't even put as much as it called for.
• I didn't have anything called "poultry" seasoning so Chris put in a little Mrs. Dash, maybe would just skip it all together next time.
• I just used Crescent rolls dough.