Ingredients
Lemon Blueberry Cup Cakes
- 1 Box Lemon Cake Mix
- 1 Package of Lemon Gelatin
- 4 Eggs
- Cup of Milk
- 1.5 tsp of Vanilla
- Juice from 1/2 of a Lemon
- Blueberries
Cynthia’s Chicken Casserole
- 32 oz Chicken Broth
- 16 oz Package of Vermicelli Noodles
- Can Young Garden Peas
- Can Rotel Tomatoes
- Small Package of Sliced Mushrooms
- Velvetta Cheese
- 1 Stick of Butter
- Olive Oil
- Large Onion Roughly Chopped
- 2 Bell Peppers Finely Chopped
- Boneless, Skinless Chicken Breast
- Skinless Chicken Thighs
Directions
Lemon Blueberry Cup Cakes: Preheat oven to 350 degrees. In mixing bowl combine cake mix and gelatin and mix well. Add milk, vanilla and lemon juice. Break eggs one at a time in separate bowl, whist and add to batter one at a time. Mix batter well. Line cupcake pan with baking cups. Fill each cup 2/3 full with batter. Add 4-6 blueberries to each cup, pressing into batter. Bake for 10-15 minutes.
Cynthia’s Chicken Casserole: Bring Chicken Broth to a boil, add noodles, stir and continue to cook, stirring occasionally. In a saute pan, heat olive oil and add butter to melt, then add chopped onions and peppers. Cook Chicken Breast and Thighs and Shred Chicken meat, removing bones from thigh meat. Line in greased casserole dish. Drain noodles, but leave a little broth in the pot. Put noodles in casserole dish. Add rotel and veggies and salt and pepper in pot with what is left of the chicken broth, stir and let heat. Pour over casserole dish. Melt a box of Velvetta cheese (cut into cubes first) and pour over top of casserole, Add pats of butter (1/2 stick cut into small pats).Bake in a preheating oven at 350 degrees for 20 minutes.
