Simple Monkey Bread

1 loaf frozen bread dough
1 stick butter
3/4 cup sugar
1.5 teaspoons cinnamon
1/2 cup chopped nuts (optional)

* Thaw bread and cut into 20 pieces.
* Melt butter in small bowl.
* Mix sugar, cinnamon, and nuts in separate bowl.
* Dip each piece of dough into butter, then roll in sugar mixture and stack in alternating layers in a greased tube or bundt pan.
* Cover and allow to rise in a warm place until double, about 1-3 hours.
* Bake at 350* for 25 minutes.

Jello Poke Cake

1 box yellow cake mix
1 large box jello, any flavor
1 1/2 cup hot water
1 (10 oz) clear soda (Sprite, 7-Up, Sierra Mist)
1 small box vanilla instant pudding
1 package (8 oz) Cool Whip
1/4 cup milk

* Mix cake as directed and bake. Once done, remove and poke holes across cake while still hot.
* Combine Jello, hot water, & soda and pour over hot cake.
* Refrigerate until chilled.
* Combine pudding, Cool Whip, & milk and spread over cake.
* Keep refrigerated.

Tie-Dyed Macaroon Bars

3 3/4 cups sweetened coconut flakes
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
3 egg whites
1 egg
1 teaspoon almond extract
1 cup Hershey's Kissables

* Pre-heat oven to 350* and lightly grease 8- or 9-inch square baking pan.
* Stir together coconut, sugar, flour, & salt. Add egg whites,egg and almond extract. Add candies and stir.
* Spread mixture in pan and bake for 35 minutes.
* Cool completely in pan, cover with foil and allow to stand at room temperature overnight.

Breaded Parmesan Chicken

1 package boneless, skinless chicken breast
1-2 cups bread crumbs
1-2 cups Parmesan cheese
Italian salad dressing

* Grease baking dish.
* Mix equal parts bread crumbs to cheese.
* Coat chicken in dressing, then in crumb/cheese mixture. Place in baking dish.
* Bake on 350* for 25-30 minutes.

Salsa Chicken

1 package boneless, skinless chicken breast
1 can salsa of any kind
shredded cheese of any kind

* Grease baking dish
* Place chicken in dish
* Cover with salsa and cheese
* Bake at 350* for approximately 30 minutes

Pineapple Casserole

1 cup sugar
6 Tablespoons flour
2 cups grated sharp Cheddar cheese
2 (20 oz) cans pineapple chunks, drained. Reserve juice.
6 Tablespoons pineapple juice
1 cup Ritz cracker crumbs
1 stick butter, melted

* Grease rectangular baking dish.
* Combine flour, sugar, pineapple, & cheese. Spread in baking dish.
* Combine juice, crackers, & butter. Spread over pineapple mix.
* Bake at 350* for 25-30 minutes.

Zucchini Bake

4 small zucchini, diced (about 3 cups)
2 cups club cracker crumbs
2 Tablespoons butter
3 eggs
1 small onion, grated
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Paresan cheese

* Preheat oven to 350* & grease 9x9 baking dish
* Bring water to a boil in large saucepan, add zucchini and simmer until tender. Drain well.
* Press cracker crumbs onto bottom of baking dish, dot with butter, spoon zucchini on top.
* Whisk eggs in separate bowl. Stir in onion, milk, 2/3 cup of Cheddar, salt, & pepper. Pour over zuccini and sprinkle with remaining cheeses.
* Bake uncovered for 35 minutes.