Glazed Cherry Crumb Cake

1 package yellow cake mix
1 cup flour
1 package rapidrise yeast
2/3 cup warm water
2 eggs, lightly beaten
2-21 ounce cans cherry pie filling
1/3 cup cold butter, cubed

Glaze:
1 cup confectioners' sugar
1 Tbsp corn syrup
2-4 Tbsp water

In mixing bowl, mix 2 cups cake mix, flour, yeast, and water until well blended. Stir in eggs. Transfer to a greased 13*9 baking dish. Gently spoon cans of pie filling over batter.

In a small bowl, place remaining cake mix; cut in butter until crumbly. Sprinkle over filling.

Bake at 350' for 40-50 minutes or until lightly browned. Cool on a wire rack. Combine the confectioners' sugar, corn syrup, and enough water to achieve desired consistency. Drizzle over warm cake.

Glazed Ham

Foil
4-6 lbs fully-cooked boneless ham
Cloves
1/4 Cup brown sugar
1/3 Cup maple flavored syrup
1 Tbsp mustard

Preheat oven to 325' Line baking pan with foil, set aside. If desired, score ham by lightly cutting diamond shapes into ham, insert cloves. Place ham in foil-lined pan. Insert meat thermometer into thickest part of the ham. Bake uncovered 1 to 1.5 hours or until thermometer reads 140'. While ham is baking, combine brown sugar, syrup, and mustard; spoon over ham during last 1/2 hour of baking time. Let stand 10 minutes before slicing.

Easy on the Grill Steak

1 Cup worcestershire sauce
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
2-3 lbs boneless loin, round, or flank steak

Mix worcestershire, garlic, and ginger in deep dish. Add steak. Refrigerate 30 minutes or up to 3 hours. Drain Steak. Grill or broil steak over high heat about 15 minutes for medium rare, turning once. Place steak on serving plate; let steak rest 10 minutes before slicing.

Tangy Ranch Chicken

2/3 C ranch dressing
1/3 C mustard
3 Tbs brown sugar
6 oz boneless skinless chicken breasts

Mix salad dressing, mustard, and sugar. Pour 1/2 cup sauce into serving bowl. Coat chicken with remaining sauce in 3-qt. greased baking dish. Bake chicken at 350' for 25 minutes until cooked. Serve with reserved sauce.

No Bake Cookies - Gluten/Dairy Free

2 cups sugar
1 stick margarine or butter (I used Best Life)
3 Tbsp. cocoa powder
1/2 cup milk (I use Silk Milk)
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended.

Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3 inch cookies.

**These turned out fantastic & were very easy! My son loved them - as well as the rest of the family!

Rice Chicken n' Salsa Bake

Ingredients
1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa

Directions:
1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.

This is delicious and it freezes well!!!!