As a Jazz coach's wife, Nancy Chiesa likes to prepare delicious desserts for Gordon whenever he bounces back into town.

RASPBERRY-PINEAPPLE CRISP

1 bag of frozen (thawed) raspberries OR 3 cups fresh

16-ounce can crushed pineapple, unsweetened (drain off excess liquid)

1 package of any cake mix (yellow or white)

1 stick butter

Cinnamon (1/4 to 1/2 teaspoon)

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F. In a 9 X 13-inch baking dish, put in raspberries and pineapple. Stir together. Sprinkle powdered cake mix evenly over fruit. Melt butter and drizzle evenly over cake mix. Press in chopped walnuts (optional). Sprinkle cinnamon over top. Bake at 350 degrees for 45 minutes to an hour until golden and bubbling. Let cool slightly. Serve topped with Cool Whip, ice cream, or plain. Try these other combinations: Blueberry-Apple; Raspberry-Apple; Cherry-Apple; Blueberry-Pineapple-Apple. Serves 8.

-From Nancy Chiesa