Quick Cherry Dessert Recipe

1 c Butter or margarine
1 1/2 c Granulated sugar
4 Eggs
1 ts Almond extract
2 c All-purpose flour
2 ts Baking powder
1 cn (21oz) Cherry pie filling

Powdered sugar to dust over top, optional
In a large mixing bowl, cream together the butter and sugar. Add the almond extract. Stir in the flour and baking powder. Mix until smooth. Butter a 13x9-inch cake pan. Turn the mixture into the pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350 degrees F for 45 to 50 minutes or until golden and cake tests done. Filling will sink into the cake while baking. To serve, cut into 16 pieces. Place bottom side up on serving plate. Dust with powdered sugar, if used. Spoon slightly sweetened whipped cream over each serving, if desired. This is great served warm!

Note: For blueberry dessert, substitute blueberry pie filling for the cherry filling.

Quick Chicken And Biscuits

3 lb Boneless chicken breast
1 pk Big Country B`scuits
1 cn Cream of chicken soup

Place chicken in ungreased casserole. Pour soup over top. Cover. Bake at 350 for 1 hour. Put biscuits on top of chicken. Bake, uncovered, until biscuits are brown.

Quick Chicken And Noodles

4 Skinless boneless chicken breast halves
1/4 ts Garlic powder
1/8 ts Paprika
1 cn (14.5 oz.) Swanson chicken broth
1/2 ts Dried basil leaves, crushed
1/8 ts Pepper
2 c Frozen broccoli, cauliflower, carrots
2 c Dry wide egg noodles

In a medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Sprinkle with garlic powder and paprika. Set chicken aside. Add broth, basil, pepper and vegetables. Heat to a boil. Stir in noodles. Return chicken to pan. Reduce heat to low. Cover and cook 10 minutes or until chicken is no longer pink. If desired, garnish with fresh basil.

Serves 4