The Big Sandy Mountaineer -

Menu

Thursday, February 4- Beef-n- Broccoli over rice, corn ship slad, and jello.

Friday, February 5- Tortilla Casserole and yogurt.

Monday, February 8- Chicken Quesadilla and pudding.

Tuesday, February, 9- Birthday Dinner- Spare ribs, veggie, baked potato, jello, Pineapple upside down cake.

Wednesday, February 10- Polish & sauerkrraut, mashed poatoes, Spinach salad, and Brownies.

Recipe of the week:

3-Ingredient Chocolate Cherry Dump Cake

Ingredients

2 cans (21 oz each) cherry pie filling

1 box Betty Crocker™ Super Moist™ devil’s food cake mix

¾ cup butter, melted

Whipped topping or vanilla ice cream, if desired

Directions

Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.

Spread pie filling in baking dish.

Top with dry cake mix; gently shake pan to distribute evenly.

Pour melted butter over top, tilting pan to cover as much of top with butter as possible.

Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

Expert tip

• Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.

• Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.