1 pound boneless skinless chicken breasts cut into bite sized pieces 1 teaspoon garlic powder
add Cajun Seasoning... more if you like spicier.
16 ounces pasta cooked and drained 2 jars Ragu cheesy classic alfredo sauce
How to Make It
Melt butter in 12-inch skillet over medium-high heat Cook chicken, stirring occasionally, until chicken is thoroughly cooked.
Add garlic Stir Alfredo Sauce into same skillet.
Let simmer for 5 minutes
Pineapple Glaze
For glaze; in small saucepan melt 1 stick butter add 2 cups Sugar 2 cups crushed pineapple a stir until sugar is dissolved. adding tablespoon lemon or vanilla extract. Cook until the pineapples translation with a glaze look than add a tablespoon cornstarch with little pineapple juice add it in to make it thick cool and pour over cooled cake.
Directions
Preheat oven to 325°. Grease and flour a 10-in. fluted or plain tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7 UP, beating well after each addition.
Transfer batter to prepared pan. Bake 1 hour 15 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.
2 cans 32 oz peaches with juice or 7 large peaches
2 cup sugar
1 cup water
2 tablespoon corn starch
2 tablespoon plain flour
1 stick butter
2 tablespoon vanilla extract
2 tablespoon lemon extract
2 teaspoon nutmeg
In a medium bowl,add peaches without juice , sugar, nutmeg, cornstarch, flour, tablespoon 1 tablespoon vanilla and tablespoon lemon together until well blended until smooth.
in a pot add juice from peaches 1 cup water 1 cup sugar 1 tablespoon vanilla extract 1 tablespoon lemon extract and
2 tablespoon corn starch blend until smooth then add butter
blend well until mixture is thick. bake some of the crust until brown and place in mixture and stir in easy and pour in a baking dish top with pie crust and baked until golden brown at 350.
