Almond Pound Cake

Almond Pound Cake

Ingredients:

• 2 sticks unsalted butter, plus more for pan
• 3 C. sugar
• 1 C. reduced fat sour cream
• 3 C. all-purpose flour, plus more for pan
• 1/2 tsp. baking soda
• 6 eggs
• 1/2 tsp. vanilla extract
• 1 tsp.almond extract

Directions:

1. Preheat oven to 325 degrees F. Butter and flour a bundt pan and set aside.
2. In the bowl of a mixer, cream butter and sugar together and then add sour cream.
3. Sift flour and baking soda together then add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition.
4. Add extracts and stir to combine.
5. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.

Garden Casserole

Garden Casserole

Ingredients:

• 1 lb Chicken, cubed & sauteed
• 30 oz frozen mixed vegetables, defrosted
• 1/2 small onion, diced
• 1 Can cream of chicken soup, reduced sodium
• 1 C. reduced fat mayonnaise
• 2 C. shredded white Cheddar cheese
• 36 buttery round crackers, crushed

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl combine the chicken, mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
3. Bake about 30 minutes, or until browned and bubbly.