2 recipes from an old friend

Pineapple Coconut Cake

Ingredients:
1 yellow cake mix
1 20 oz. can crushed pineapple
1 1/3 c. sugar
1 3.4 oz. box French vanilla pudding
1 1/2 c. heavy cream
1 c. flaked, sweetened coconut

Instructions:
Preheat oven to 350 degrees.

Prepare yellow cake mix as instructed on box and bake in a greased 13 x 9 inch cake pan. While cake is baking, combine pineapple with 1 c. sugar in saucepan and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip cream and add
1/3 c. sugar. Beat until stiff. Cover top of cake with whipped cream and sprinkly toasted coconut on top.


Cajun Chicken Pasta

Coat chicken breasts with cajun seasoning on one side. Heat olive oil in pan and add chicken seasoned side down. Sprinkle other side with lemon pepper. Turn chicken when it is browned on one side. Cook until juices are clear. Cut chicken breasts into bite size pieces and then put back into pan. Add chopped or sliced green and red peppers, chopped onions, sliced mushrooms, green onions, artichokes, and sun dried tomatoes.

Add the following spices: dried basil, salt, garlic powder, pepper (to taste)

Reduce heat and add 1 to 2 c. heavy cream (or half & half, or even milk if I'm out of the other)

Cook until it is heated through and serve over your favorite pasta.