Recipes 9-16-25

Coconut Pecan Pound Cake
1 box super moist butter pecan cake mix
½ cup oil
1 cup water
4 eggs
1 can Duncan Hines coconut pecan icing
Combine cake mix, oil, water and eggs together and mix well. Add icing and mix well. Pour batter into bundt cake pan. Bake at 350 degrees for 45 minutes or until cake is done.

Rice and Ham Casserole
1 pkg long grain rice
1 pkg 10oz. frozen cut broccoli, thawed and drained
2 cup fully cooked ham, cubed
1 can cream of mushroom soup
½ cup mayonnaise
1 tablespoon mustard
1 cup shredded cheese
Ritz crackers
Mix all ingredients except cheese, crackers and margarine. Pour into glass baking dish. Spread cheese over mixture. Melt margarine and crumble crackers into margarine; spread over casserole. Bake 20 minutes at 350 degrees.

Butternut Brownie Pie
4 egg whites
1/8 teaspoon baking powder
½ teaspoon cream of tartar
1 ¼ cup sugar
14 graham cracker squares, crumbled
1 cup pecan pieces
1 teaspoon vanilla
Heat oven to 300 degrees. Lightly spray or grease a 9 inch pie plate. Beat egg whites with baking powder until soft peaks form; add cream of tartar. Beat constantly while adding sugar, one tablespoon at a time. Beat until peak forms and sugar is dissolved. Fold in graham cracker crumbs and pecans and vanilla. Spoon on a pie plate. Bake 30 minutes or until toothpick comes out clean. Cool completely on wire rack. Cover top with cool whip and sprinkle of pecans on top. Chill well.

Parmesan Chicken
½ cup butter or margarine, melted
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon salt
1 cup dry bread crumbs
½ cup grated Parmesan cheese
6 to 8 skinless boneless chicken breasts
In pie plate or shallow bowl, combine butter, mustard, Worcestershire and salt to a plastic bag. Combine crumbs and Parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in ungreased 13x9x2 inch dish. Drizzle with any remaining butter mixture. Bake at 350 degrees for 40-45 minutes or until chicken is no longer pink and juices run clear.