Cherry Upside Down Cake

This is a super easy recipe and people absolutely LOVE it. This recipe was given to me when I was in Jr. High by my neighbor Debbie Guinn.

I always keep these ingredients on hand for a funeral dinner or when I need to make a meal to take to someone..it always adds a nice touch to have dessert! Sometimes if I am making a meal for a 1 or 2 person house I will just split the recipe into my two 6x6 glass baking dishes and then keep one for dessert at my house too!

Cherry Upside Down Cake
1 stick butter
2 cans pie cherries
1 yellow cake mix

Melt butter.

Spread 2 cans of cherries on the bottom of a glass baking dish.

Mix cake mix and butter in a mixing dish. Crumble together (I use my hands)

Crumble cake mix over top of cherries.

Bake @ 350 degrees for 20 minutes or until lightly browned.

Chicken Stuffing Casserole

A friend from MOMS club brought us this dish when I was on bed rest with my first child. We all love it. I have continued to use this recipe to pass along to sick friends, friends that just had a baby, etc.

I deliver this dish with green beans, and brownies! I always get it to the baking stage and then have directions written up for how to bake and stuck to the top.

Chicken Stuffing Casserole

4 large chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can evaporated milk
1/2 stick butter
2 boxes of stove top stuffing

Boil 4 large chicken breasts until done. Cut in bite size pieces. Spread on bottom of 9x13 pan.

Sauce:
Combine 1 can cream of celerey, 1 can cream of chicken, 1 can evaporated milk and 1/2 stick of butter. Heat until warm. Pour over chicken.

Prepare 2 boxes of stuffing according to package directions. Spread over chicken and sauce mixture. Cover with foil.

Bake at 350 for 40 mins. Remove foil and bake 10 minutes.

This recipe can also be freezed and reheated later.