PILLSBURY CAKE MIX INSTRUCTIONS RECIPES

CARROT CAKE ~DOCTORED MIX RECIPE - MY CAKE SCHOOL

Carrot Cake ~Doctored Mix Recipe - My Cake School image

This moist and delicious Carrot Cake starts with cake mixes!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 8

Ingredients

1 box spice cake mix
1 box white cake mix
Follow box instructions, substituting orange juice for half of the water.
1 teaspoon cinnamon
3/4 c. shredded coconut
2 1/4-2 1/2 cups carrots, grated fine
4 oz. crushed, drained pineapple. (We buy an 8 oz can of crushed pineapple and use about half) put in a strainer to let the excess juice drain out
1 cup chopped pecans.

Steps:

Preheat the oven to 325 degrees and prepare three 8 inch cake pans with shortening and a dusting of flour. Line pans with parchment or wax paper. Mix cake mixes together according to box instructions. Then add remaining ingredients. Bake at 325 degrees until cakes spring back when touched in the center. This makes a lot of cake batter. You can bake up and freeze any extra layers, tightly wrapped, or you can half the recipe. If you half the recipe, I would use the spice cake mix rather than the white.

SLOW-COOKER CREAMY CHICKEN POT PIE RECIPE - PILLSBURY.COM

Slow-Cooker Creamy Chicken Pot Pie Recipe - Pillsbury.com image

This easy slow-cooker chicken pot pie basically makes itself–no mess and no stress. Perfect for busy weeknights, it's an easy-prep meal that comes together with chicken thighs, frozen mixed veggies and Pillsbury™ Grands!™ Biscuits. Try this creamy chicken pot pie next time you need a hands-free meal that's full of flavor.

Provided by Pillsbury Kitchens

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 8

Ingredients

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 cup heavy whipping cream
1/4 cup all-purpose flour
1 package (0.87 oz) chicken gravy mix
1 tablespoon poultry seasoning
1/2 teaspoon salt
1 bag (12 oz) frozen mixed vegetables, thawed
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)

Steps:

Spray 5-quart oval slow cooker with cooking spray. Place chicken in slow cooker.
In small bowl, mix whipping cream, flour, gravy mix, poultry seasoning and salt; pour over chicken. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center.
Heat oven to 350°F. Stir thawed mixed vegetables into slow cooker. Cover and cook 15 to 20 minutes or until hot. Remove slow cooker insert.
Separate dough into 8 biscuits. Top mixture in slow cooker with biscuits. Bake uncovered 35 to 40 minutes or until biscuits are deep golden brown on top and cooked through.

Nutrition Facts : Calories 490 , CarbohydrateContent 34 g, CholesterolContent 175 mg, FatContent 2 , FiberContent 2 g, ProteinContent 34 g, SaturatedFatContent 11 g, ServingSize 3/4 cup chicken mixture and 1 biscuit, SodiumContent 900 mg, SugarContent 6 g, TransFatContent 0 g

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