Saturday, December 19, 2009

Peanut Butter Candy

1 cup sugar
1 cup light Karo syrup
1 1/2 cup crunchy peanut butter
4 cup Special K cereal

Mix sugar and syrup in boiler and bring to boil. Remove from heat.

Add peanut butter and cereal. Mix well.

Drop by spoonfuls on wax paper.

Wednesday, December 16, 2009

Spicy Hot Crackers

2 (10 oz) bags of oyster crackers
1 pkg Hidden Valley ranch mix
1 cup oil
2 tsp ground red pepper

Put crackers in gallon Ziploc bag. Mix together dry ranch mix, oil, and red pepper. Pour mixture over crackers and turn continuously until well coated.

Tuesday, December 15, 2009

Dipped Oreos

Christmas Season brings cookie exchanges and cookie baskets. Dipped Oreos are a favorite cookie to add. They are so simple and so good!

Melt white chocolate in microwave until mixture is smooth. Dip Oreos to coat evenly; shake off excess.

Place Oreos on foil lined baking sheet and let set for 10 - 15 minutes.

You can really have fun with it by melting red or green candy melts and piping stripes or polka dots on each one.

Tuesday, December 8, 2009

Peppermint Mocha Coffee

If you haven't tried Peppermint Mocha creamer yet, you need to! It is so delicious and just screams Christmas!

You can even go here and print yourself a coupon.

Tuesday, November 24, 2009

Pumpkin Spice Oatmeal Cookies

I saw this on the Reluctant Entertainer blog. I love changing around basic recipes and coming up with something new. When I saw she added pumpkin spice to these cookies, I knew it was something I needed to try. They are so yummy...and gooey!

1 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/3 cups flour
2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 cups rolled oats
1 1/2 cups dried cranberries
1 cup white chocolate chips

Mix the first 5 ingredients. Then add the rest and mix some more.

Drop by scoops or spoonfuls onto cookie sheet. Bake at 375 for 8-10 minutes.

Sunday, November 22, 2009

Chicken Enchilada Pasta

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce

1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent.

Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
Add the cooked chicken, green chilies, spices, enchilada sauces and olives.

Let the sauce simmer for about 8-10 minutes.

Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).

Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Friday, November 20, 2009

Carmel Cheesecake

2 cups Graham Cracker Crumbs
1 cup Peanuts, chopped, divided
1-1/4 cups sugar, divided
6 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
2 tsp. vanilla
1 cup Sour Cream
4 eggs
1/4 cup caramel ice cream topping

HEAT oven to 350ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides.

Mix crumbs, 1/2 cup nuts, 1/4 cup sugar and butter; press onto bottom of pan. Bake 10 min.

In another bowl, beat cream cheese, remaining sugar and vanilla with mixer until well blended.

Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended.

Pour over crust.

BAKE 35 min. or until center is almost set; cool completely. Refrigerate 4 hours.

Top with remaining nuts and caramel topping.

Use foil handles to lift cheesecake from pan before cutting to serve.

Thursday, November 19, 2009

Pumpkin Dump Cake

This is one of the yummy dishes I will bringing to Thanksgiving this year!

2 (15 oz) cans of pumpkin
2 cans evaporated milk
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
1 1/2 cups sugar

1 yellow cake mix
1 stick of butter
1 cup chopped nuts

Mix together pumpkin, milk, eggs, sugar, and spices. Pour into a greased and floured 9x13 pan.
Sprinkle with cake mix. Drizzle with melted butter. Sprinkle chopped pecans on top.

Bake 350 for 1 hour and 20 minutes

Tuesday, November 17, 2009

Hershey Bar Pie

Some our friends invited us over for supper a few weeks ago, she served this dessert. It was a huge hit with my kids....and husband! It is incredibly easy to make.

2 Hershey Bars
1 (8 oz) cool whip
1 graham cracker crumb crust

Melt Hershey bars and gently fold in cool whip. Pour into crust. Refrigerate for 6 hours.

Sunday, November 15, 2009

5 Minute Yeast Rolls

This is a super quick recipe that I got from my aunt.

1/4 c sugar
1 pkg yeast
4 c self rising flour
2 c warm water
1 egg, beaten
1/4 c oil

Mix together sugar, yeast, and flour. Add warm water. Add beaten egg and oil. Fill muffin pan 2/3 full.

Bake at 450 degrees for 10 minutes.

Friday, November 13, 2009

4 layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans

Preheat oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean.

Cool in pans 10 min.

Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.

Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.)

Drizzle with caramel topping just before serving; top with nuts.

Refrigerate leftovers.

Thursday, November 12, 2009

Pecan Pie Mini Muffins

If you love pecan pie, you will love these muffins. The best part is they are so quick and easy to prepare!

1 cup packed brown sugar
1 cup chopped pecans
1/2 cup plain flour
2/3 cup butter, melted
2 eggs, beaten

Combine brown sugar, pecans, and flour in a bowl and set aside. Combine butter and eggs. Mix well and stir into flour mixture. Fill greased mini muffin tins about 2/3 full.

Bake at 350 degrees for 20 - 25 minutes.

Remove from muffin tins immediately and cool on wire racks.

Makes 2 dozen

These are great served for brunch. You can also package them in a decorative tin and give as a Christmas gift.

Thursday, November 5, 2009

Asian Chicken Salad

4 Tbsp. KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing
1 Tbsp. mayonnaise
1-1/2 cups chopped or shredded cooked chicken
2 green onions, thinly sliced
1/4 cup chopped Dry Roasted Peanuts
Dash freshly ground black pepper
Salt to Taste

MIX dressing and mayo in medium bowl until well blended.

ADD all remaining ingredients; mix well.

Serve with crackers.

Monday, November 2, 2009

Santa Fe Soup

With cooler temperatures finally here (at least a little!), it is time to make our favorite soup recipes.

2 lbs ground beef
onion, chopped
1 can stewed tomatoes
1 can rotel tomatoes
1 can pinto beans
1 can kidney beans
1 can black beans
2 cans shoepeg corn
2 pkgs taco seasoning mix
1 pkg ranch dressing mix
1 cup water (if needed)
sour cream (optional)
cheddar cheese (optional)

Brown ground beef with onions. Drain. Add tomatoes, beans, and corn with their juices. Add taco and ranch mixes. Simmer for 30 minutes.

Serve with Frito Scoops.

Top with sour cream and cheddar cheese if desired.

Saturday, October 31, 2009

Creamy White Chicken Chili

This is a delicious soup that I know you will enjoy! The flavors compliment each other so well and it has just the right amount of kick to it!

I have to tell this funny story.... I told my husband that I was making a new chili recipe called White Chicken Chili. He immediately turned his nose up at the thought of me changing from our traditional chili! So in addition to my new recipe, I also made him a pot of regular chili.

Well, after tasting the soup, I knew Scot would love it so I told him that he just HAD to try it. I gave him a bite and LOVED it. He fixed himself a bowl (or two) and never even ate a bowl of his beloved chili!

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
3 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Remove from the heat; stir in sour cream and cream.

Garnish with fresh cilantro. Serve immediately.

Friday, October 30, 2009

S's Sensational Brownies

S took these brownie's to the recipe contest and won 2nd place!!

1 Box of Brownie Mix
¼ cup Marshmallow Crème
8 full size Reese’s Cups, broken into pieces
¼ cup Smooth Peanut Butter

Prepare brownies according to package directions. After brownies are removed from oven, pour marshmallow crème over brownies. Spread until smooth. Place crumbled Reese’s cups on top of marshmallow crème.

In microwave safe bowl, heat smooth peanut butter for 1 minute in microwave until it is a pourable consistency. Drizzle over layer of Reese’s Cups.

Let cool completely before cutting into bars.

Chocolate Peanut Toffee Bar

E made this for the recipe contest and won Honorable Mention!

1 tube prepared Peanut Butter cookie dough

1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts

1 bag (12 oz) semisweet chocolate chips

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

Press dough in bottom of pan. Bake 10 minutes or just until dough is set.

Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.

Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.

Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. Store covered at room temperature.

Thursday, October 29, 2009

E’s Peanut Butter Cup Cheesecake Bars

This is one of the dishes that E entered into the Recipe contest and she won first place!

1 Devil’s food cake mix
1 egg
1 stick softened butter

(2) 8 oz softened cream cheese
2 eggs
2/3 Cup sugar
10 regular size Reese’s Peanut Butter Cups, cut into little pieces
1 Cup semi sweet chocolate chips
4 Tablespoons heavy cream

Preheat oven to 350 degrees. Line a 9x13 inch baking dish with tin foil. Spray with non stick cooking spray.

Crust: mix cake mix, one egg and butter together then press into baking dish.

Filling: mix cream cheese and sugar until smooth. Stir in two eggs until well combined. Pour over cake layer and sprinkle peanut butter cups.

Bake for 30-40 minutes or until cheesecake is cooked thoroughly. Remove and let cool completely.

Carefully lift bars out of dish using ends of foil.

Topping: melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.

*We melted a tablespoon of peanut butter in the microwave and drizzled it over the bars.

Tuesday, October 27, 2009

S's Super Quick Peanut Butter Dip

S made this dish for the recipe contest and won Honorable Mention. It is really super easy!

Mix equal parts of vanilla yogurt and peanut butter.

Whip the two ingredients together for a quick, yummy, and healthy snack!

Serve with apples, celery or graham cracker sticks.

Thursday, October 22, 2009

Pumpkin Apple Spice Muffins

I found this yummy recipe from My Kitchen Cafe. My kids love eating pumpkin muffins on these cool fall mornings!

Photo Courtesy of My Kitchen Cafe

Pumpkin Apple Spice Muffins

1 2/3 cups all purpose flour
1 cup sugar
1 tablespoon pumpkin pie spice**
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped

1 teaspoon pumpkin pie spice**
3 tablespoons sugar

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

**My tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it pre-made).

Sunday, October 18, 2009

Apple and Pear Crisp

Earlier this week, Kimba shared this recipe on her blog, A Soft Place to Land.

My 7 year old daughter, S, helped me make it today and it was so good. I loved that it was not too sweet! It was such a wonderful, warm treat on this nice cool afternoon!

Photo Courtesy of A Soft Place to Land

Apple and Pear Crisp Fake-Out

4 cans (15 oz each) sliced pears, drained
1 can (20 oz) apple pie filling
1-1/2 cups old-fashioned or quick-cooking oats, uncooked
3/4 cup all purpose flour
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
3/4 cup (1-1/2 sticks) butter, cut up
Ice cream

Preheat oven to 425º.
Combine pears and apple pie filling in 9x12" baking dish.
Combine dry ingredients (oats, flour, brown sugar, cinnamon)in bowl.
Mix in the butter using your fingers or a fork until the mixture resembles coarse crumbs.
Crumble the topping over your fruit.
Bake for 30-35 minutes or until the fruit is hot and bubbly and the topping is crisp and browned.

Wednesday, October 7, 2009

Easy Beef Tips

This is such an easy and delicious meal. Just put the meat in the crock pot and let cook all day.

1 can French Onion soup
1 can cream of mushroom soup
2 1/2 pounds beef stew meat

Serve over rice.

Isn't it so nice to put something in the crock pot in the mornings and forget about it? For me there are just those days when you need to be able to have supper on the table quick. This is one of those meals. All you have to do is cook your rice and veggies, then you have quick 10 minute meal! So simple!

Sunday, October 4, 2009

Pumpkin Pound Cake

I received this recipe in my inbox today from myrecipes. We love pumpkin recipes in the fall (muffins, cakes, bread, etc), but I have never tried pumpkin pound cake.

I have not tried it yet, but it looks so good! I will make it soon and let you know if it taste as good as it looks!


Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk


1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
Preheat oven to 350°.

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.

Tuesday, September 22, 2009

Pumpkin Dip

2 c powdered sugar

8 ox cream cheese

15 oz pumpkin pie mix

1/2 t. cinnamon

1/2 t ginger

Mix sugar and cream cheese. Add pumpkin mix, cinnamon, and ginger.

Serve with ginger snaps and or vanilla wafers and TRY to refrain from eating the whole yummy bath yourself!!!!

Friday, September 18, 2009

Pumpkin Bars

My friend, Ashley, brought these to our Heart and Home event last year. They were so delicious and the crumbly topping is to die for!

1 1/2 cups quick cooking oats
1 1/4 cups flour
3/4 cup light brown sugar, firmly packed
1/2 cup chopped pecans or walnuts
1/2 teaspoon salt
1/2 teaspoon soda
3/4 cup butter, room temperature

2 cups pumpkin puree (16 ounce can)
2/3 cup milk
1/3 cup light brown sugar, packed
1 egg
1 tablespoon pumpkin pie spice

Combine oats, flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon salt, the baking soda, and the butter; beat until mixture is crumbly.

Reserve about 1 1/2 cups of the crumb mixture and press remaining mixture into a lightly buttered 13x9x2-inch baking pan.

Bake at 375° for 10 minutes.

Prepare filling. Beat filling ingredients until well blended and smooth.

Spread filling over the crust; sprinkle with remaining crumb mixture.

Return to oven and bake 25 minutes longer. Cool and cut into bars.

Tuesday, September 15, 2009

Oreo Cookie Balls

photo by: Belle on Allrecipes

1 pkg Oreos
1 bar cream cheese
2 bags white chocolate morsels

Finely crush Oreos. Mix in softened cream cheese until fully incorporated. Make bite size balls and place on greased cookie sheet. refrigerate. Melt white chocolate and coat balls. Place on wax paper to dry.

For a yummy variation, use Butter Butter cookies and regular chocolate chips.

These would be great to package and give as Christmas or Valentine gifts.

Saturday, September 12, 2009

Sour Cream Banana Bread

I got this recipe from My Kitchen Cafe. It is so moist and so delicious!

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas
1/2 cup sour cream
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt

Heat oven to 350 degrees.

In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well.
Add flour, baking soda and salt; stir just until dry ingredients are moistened.

Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean.

Cool for 5 minutes before removing from pan.

Saturday, September 5, 2009

Southern Caviar

2 cans black -eyed peas
2 cans white shoepeg corn, drained
2 cans Rotel
2 large green bell peppers
5 green onions, chopped
3 ripe Roma tomatoes, chopped
1 tsp garlic powder
1 tsp salt
1 tsp parsley flakes
1 large bottle Italian dressing

Combine all ingredient in a large bowl. Refrigerate overnight. Use as a dip with Scoop chips or tortilla chips.

Thursday, August 27, 2009

Broccoli and Chicken Casserole

My mom makes this simple dish and my kids love it!

1 lg pkg broccoli, cooked
2 cup rice, cooked
chicken, cooked and shredded
1 can of cream of mushroom soup *

Mix all ingredients together. Pour into baking dish and top with shredded cheese. Bake at 350 degrees for 20 - 25 minutes.

*you can use cream of broccoli, chicken, or mushroom

Wednesday, August 26, 2009

Spicy Chicken Breasts

4 skinless, boneless chicken breasts
1 can Rotel tomatoes
1 can cream of chicken soup
1 cup uncooked rice
salt and pepper to taste

Preheat oven to 350 degrees

In a medium bowl combine the rotel, soup, rice, salt and pepper. Mix well. If necessary, add a little water.

Place chicken breasts in a 9x13 inch baking dish. Pour sauce mixture over chicken. Cover and bake for about 45 minutes, until rice is tender.

Tuesday, August 11, 2009

Mexican Meat Mixture

This meat mixture is perfect for all the various Mexican dishes (tacos, burritos, etc). I have also used it in a variety of other Mexican dishes including Enchilada Casserole and Mexican Pizza. It is fun just to add variety to the same ol' dishes.

ground beef
taco seasoning
black beans (drained)
sour cream
picante sauce (salsa)

Brown hamburger meat and onion. Drain. Add taco seasoning (mixed with small amount of water), cumin, and garlic. Mix well.

Add drained black beans, sour cream, and picante sauce. Mix well. Simmer on low heat for 5-10 minutes or until heated thoroughly.

If you want to add some heat, finely chop a jalapeno and add to mixture OR use the hot picante sauce.

Sunday, August 2, 2009

Boiled Peanuts

Down South we LOOOVE boiled peanuts and my family is no exception!

The following is a basic recipe that you can adjust according to the amount of peanuts you will be boiling.

1 pound peanuts
2 Tbsp salt
4 cups of water

Rinse raw, unshelled peanuts.

Put all ingredients into stock pot. Bring to a boil. Cover and boil for 2-3 hours, until peanuts reach level of softness.


Eat while hot!

Monday, July 6, 2009

Sweet BBQ Sauce

This is a simple sweet BBQ type sauce that can be used for meatloaf or meatballs.

1/2 cup ketchup
1 tsp mustard
1/2 cup brown sugar

Pout in sauce pan and heat on low heat for 10 minutes. Pour over meatloaf the last 15 minutes of cooking.

For meatballs, double or triple the recipe and pour over meatballs.

Sunday, July 5, 2009

Crustless Quiche

1/2 cup to 1 cup ham cubes
4 slices of bacon, fried and crumbled
3 eggs
1 1/2 cup milk
1/2 cup Bisquick
1/2 cup melted butter
dash of pepper
1 cup of shredded Cheddar and Mozzarella cheese

Combine all ingredients except the cheese and meat in blender. Blend about 15 seconds.

Pour mixture in greased 9" pie plate or quiche dish. Sprinkle on cheese and meats. Press gently below surface of liquid with fork.

Bake at 350 degrees for about 40 minutes or until knife comes out clean. Let set for 10 minutes before cutting.

Friday, June 26, 2009

Chicken Delight

Recently, I found a great blog named Fly Through My Window. I love the variety of things she talks about on her blog from decorating to kids to sewing to cooking.

Recently, she shared this yummy recipe. It is super simple summer recipe. Go check out Darby's Chicken Delight - she shares fantastic step-by-step pictures and instructions!

Here is an overview:

Make individual serving packets by placing the following ingredients on a large square aluminum foil sheet.

Chicken breast
marinara sauce
mozzarella cheese
Parmesan cheese

Close foil carefully allowing enough room at the top so the cheese doesn't stick to your foil! Place in baking dish and bake at 350 degrees for 35 - 40 minutes.

Sunday, June 21, 2009

Fresh Blackberry Crisp

Fresh Blackberry Crisp

4 cups fresh blackberries
1/2 cup sugar
Juice of 1 lemon
2 Tbsp flour, plus 1/2 cup flour
1/2 cup brown sugar
1 stick butter

Preheat oven to 375*. In large bowl, combine blackberries, sugar & lemon juice together with 2 Tbsp flour. Pour into deep dish pie plate.

In separate bowl, blend remaining 1/2 cup flour, brown sugar, and butter. Mix until crumbly. Sprinkle over berries.

Bake for 30 min. until bubbly.

Friday, June 12, 2009

Strawberry Fields Salad

I saw this recipe on It is delicious! I added grilled chicken to make a healthy well-balanced summer lunch!

photo by missShortcake

3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup honey
1/4 cup white sugar
1 tablespoon Dijon mustard
salt and pepper to taste

1 pint strawberries, sliced
1 (8 ounce) bag mixed baby greens
1 cup sweetened dried cranberries
1 small red onion, sliced thin
1/4 cup crumbled feta cheese (optional)

Whisk the olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a bowl to make the dressing.

Toss the strawberries, baby greens, cranberries, and onion together in a bowl; top with the feta cheese. Drizzle the dressing over the salad to serve.

Sunday, June 7, 2009

Baked Oatmeal

1/2 cup oil
2 eggs, beaten
2 tsp baking powder
1 tsp salt
1 cup milk
3 cups of quick oats oatmeal
1/2 cup sugar
**optional add-ins

Combine all ingredients except sugar, mixing well. Add sugar and any other optional item. Mix well. Pour into baking dish. Bake 350 degrees for 25-30 minutes.

**You can also add any of the following: smashed bananas, raisins, grated apples, cinnamon, and/or blueberries

Wednesday, June 3, 2009

Hashbrown Casserole

This is a simple dish to make that is great for breakfast or as a side dish for supper.

1 bag frozen hashbrowns
1 can cream of mushroom soup
1 cup sour cream
1 stick butter, melted
2 cups shredded cheese, divided
Salt and pepper to taste

Mix all ingredients together in large bowl except 1 cup of cheese. Place mixture in 13 x 9 baking dish. Top with remainder of cheese. Bake at 350 degrees for 1 hour.

Thursday, May 28, 2009

Beef Enchilada's

I made a great Enchilada recipe last night. It was actually for Chicken Enchilada's, but I adapted it to beef. I will share the chicken one when I make it, it looks and sounds so good.

Beef Enchilada

1 1/2 lbs of hamburger meat
chili powder OR taco seasoning
1/2 cup sour cream
jar of picante sauce
2 cups cheese
Enchilada sauce

Brown hamburger meat and onion together. Drain. Season meat to our liking with chili powder or taco seasoning.

In bowl, mix together sour cream, 1/2 jar of picante sauce, and a cup of cheese. Add meat. Stir till thoroughly mixed.

Fill tortilla shells, place in baking dish with the seam side down. Pour enchilada sauce evenly over the top of shells. Top with cheese.

Bake at 350 degrees for 20 minutes or until cheese is completely melted.

Sunday, May 24, 2009

Moon Pie Cake

This year, S wanted a tiered birthday cake..."just like a wedding cake" she said.

She wanted it to be a chocolate cake with brown and pink frosting. So I decided to do a cake called Moonpie Cake. It is incredibly rich and so good!

Moonpie Cake

1 Devil's Food or any other Chocolate Cake Mix

Bake cake according to directions on the box. Cool completely.

In bowl mix together:

1 (8oz) box of cream cheese
1 cup powder sugar
1 small (8oz) tub cool whip

Put thick layer of filling between your cake layers.

For the icing, pour 1 (12 oz.) bag milk chocolate chips and 2 TBS of water in bowl. Melt in microwave.

Pour over cake while chocolate is hot.

Thursday, May 21, 2009

Puff up Pancake

Your Homebased Mom shared another great recipe that we tried this week. It is called Puff Up Pancake.

1/2 C butter

5 eggs

1 1/4 C milk

1 tsp vanilla

1 1/4 C flour

Melt butter in 9 x 13 pan in oven while oven is preheating to 425 degrees. Mix eggs, flour and milk with wire whisk or use blender. Add batter to dish and bake for 20-25 minutes. Serve with fruit, powdered sugar and lemon juice.

I will just say that my five year old boy LOVES it! He wanted it for breakfast again today! The best thing about it is that you can change the toppings and make it new every time! I had blueberries in the freezer so we had ours with a blueberry topping...oh so yummy!

Tuesday, May 19, 2009

Crock Pot Steak

This is a quick easy meal for crock pot night.

1 pkg dry onion mix

1/2 cup of water

2 cans cream of mushroom soup

5-6 cube steaks

In bowl, mix together water and onion mix. Pour in crock pot along with the remaining ingredients.

Cook on low all day. Serve over rice.

Monday, May 18, 2009

Cinnamon Bun Coffee Cake

I found this recipe on Your Homebased Mom. She said she got it from another blog. Isn't that the great thing about blogs?

Cinnamon Bun Coffee Cake

1 yellow cake mix
3/4 cup Crisco oil
1/2 cup brown sugar
4 eggs
1 (8 oz) sour cream.

Cinnamon Swirl: 1 cup brown sugar, 1 tablespoon cinnamon, 1 cup chopped pecans.

To make the batter blend the cake mix, oil, brown sugar, eggs, and sour cream together with an electric mixer. In a separate bowl make the cinnamon swirl by mixing the brown sugar, cinnamon, and chopped pecans. Divide cinnamon swirl. Heat oven to 325 degrees.

Grease and flour a 9 x 13 cake pan. Pour half of the cake mix into the baking pan. Sprinkle half of the cinnamon and nut mixture over the batter. Pour the rest of the cake batter into the pan. Sprinkle the rest of the cinnamon nut mixture over the batter. Run a knife through the cake mix to swirl the cinnamon--be careful not to touch the bottom of the pan with the knife. Bake for 45 minutes.

Icing: 1 cup powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla, 1 tablespoon softened butter. Blend well and drizzle over the cake while still warm.

Saturday, May 16, 2009

Teriyaki Burgers

Here is a new twist on hamburgers just in time for your summer grilling!

1 1/2 pounds of ground beef
3 Tbsp teriyaki or soy sauce
1 Tbsp honey
1 tsp salt
3/4 tsp ground ginger
2 cloves garlic, minced

Combine ingredients; shape into 4 patties. Cook patties on grill.

These are perfect served with grilled pineapple!

Thursday, May 14, 2009

Puppy Mix

9 cups Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Measure cereal and pour into large bowl; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir.
Microwave about 30 seconds longer or until mixture can be stirred smooth.
Stir in vanilla. Pour mixture over cereal, stirring until evenly coated.
Pour into 2-gallon ziploc bag.
Add powdered sugar. Seal bag; shake until well coated.
Spread on waxed paper to cool.
Store in airtight container in refrigerator.

My friend shared this recipe with me. Photo and recipe is from

Sunday, May 10, 2009

Sausage Dip

2 lbs sausage
2 (8 oz) pkgs cream cheese
2 cans Rotel

Brown sausage. Drain well. Heat cream cheese and Rotel. Add sausage.
Serve warm with chips.

Tuesday, May 5, 2009

Chile Relleno Casserole

1 lb ground beef
1 small onion
2 (4 oz) can of green chiles, chopped
1 1/2 cup shredded cheese
1/2 cup all purpose flour
4 eggs, beaten
1 1/2 cup milk

Brown ground beef and onion. Drain.

In baking dish, begin layering 1/2 of green chiles, 1/2 the amount of cheese, and 1/2 of the meat mixture. Repeat layers.

In separate bowl, combine milk, eggs, and flour; stirring well. Pour over top of layers. (Do not stir.)

Bake at 350 degrees for 45 - 50 minutes.

This is a recipe my aunt gave me. It is a family favorite when we have Mexican night!

Saturday, May 2, 2009

Oreo Ice Cream Cake

1 gallon vanilla ice cream
2 tubs cool whip
2 pkg Oreos

Soften ice cream.
Crush Oreos.
Fold Cool Whip and Oreos into softened ice cream.

Super simple, super easy and sooo yummy!

Thursday, April 30, 2009

Chocolate-Dipped Peanut Butter Cookies

This is one of the recipes E entered into the Peanut Festival Recipe contest.

Chocolate-Dipped Peanut Butter Cookies

1 1/4 cups Peanut Butter
2/3 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup all-purpose flour
4 squares BAKER'S Semi-Sweet Chocolate, melted
1/2 cup finely chopped unsalted cocktail Peanuts

Preheat oven to 350 degrees.

In large bowl, beat peanut butter and brown sugar until well blended. Scrape down bowl and add egg and vanilla. Beat on medium speed until well blended. Add flour. Mix on low just until blended.

Roll the cookies into balls. Place on prepared baking sheet about 1 1/2 inches apart.

Bake 10 - 12 minutes until puffed and dry looking on top. Allow to cool for 5 minutes. Remove from cookie sheet and place on wire rack. Allow cookies to cool completely.

Dip each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on parchment or wax-paper covered baking sheet. Refrigerate until chocolate hardens.

Thursday, April 23, 2009

Cheesy Rice and Corn Casserole

At our recent church picnic, someone brought this yummy dish. She found it on Here is the recipe as listed on their website.

1/2 cup PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
1 egg, beaten
2 cups cooked instant brown rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
2 Tbsp. chopped fresh cilantro

HEAT oven to 375°F. Mix cream cheese and egg in large bowl until well blended.
Stir in rice, corn, 3/4 cup Cheddar and cilantro. Spoon into greased 1-1/2-qt. baking dish.
SPRINKLE with remaining Cheddar.
BAKE 20 to 25 min. or until Cheese is melted and casserole is heated through.

Wednesday, April 22, 2009

Banana Pudding

My cousin Michelle has so graciously shared another family favorite recipe with me. She used to work at a local BBQ restaurant and got this recipe from them.

Banana Pudding

1 lg. pkg. instant vanilla pudding
1 1/4 c. milk
1 can Eagle Brand milk
2 (8 oz.) containers Cool Whip
1 pkg. vanilla wafers
5 to 6 bananas or desired amount

Blend pudding and milk, add Eagle Brand milk and Cool Whip. Refrigerate until set. Add bananas in mixture. In 9x13 pan, layer vanilla wafers, and pudding mixture, ending with pudding mixture on top. Top with cool whip and crushed vanilla wafers.

Saturday, April 18, 2009

Chocolate Delight

My cousin, Michelle, shared with me some more of her yummy dessert recipes. I want to share them with you so you can see for yourself just how delicious they really are. Be warned, they are rich, delicious, and not figure friendly. But that's OK.....a little good stuff every once in a while is a good thing, right?


1 stick butter
1 1/4 c. plain flour
1/2 c. pecans or walnuts
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (9 oz.) carton Cool Whip
2 pkgs. instant chocolate pudding
3 c. milk

Blend flour and butter with fork. Mix in pecans. Spread evenly in a 9x13 inch pan. Bake at 375 degrees for 20 minutes until brown. Let cool.

Whip cream cheese and mix in powdered sugar and 1/2 carton of Cool Whip. Spread on crust. Prepare 2 packages pudding using 3 cups milk. Spread on top of cheese layer. Refrigerate 1/2 hour. Top with remaining Cool Whip and sprinkle with nuts or grated chocolate.

Note: May use lemon pudding instead of chocolate, for Lemon Delight or any desired flavor of pudding...chocolate is the best!!!!

Monday, April 13, 2009

Michelle's Pound Cake

My cousin, Michelle, always brings such yummy desserts to our family functions. On Easter, she brought a fantastic pound cake. She graciously shared her recipe with me.

8 oz cream cheese, softened
3 sticks butter, softened
3 cups sugar
3 cups flour
6 eggs
1 tsp vanilla
1 tsp salt

Preheat oven to 325 degrees.

Blend together the butter and cream cheese. Add sugar; mix well. Add eggs one at a time and mix well after each.

Add flour slowly; mixing well. Add vanilla and salt; mix until well blended. Pour into desired pan.

Bake for 1 hour or until knife comes out clean.

Tuesday, March 24, 2009

Miss Bobbie's Corn Dip

This is a great dip that a dear lady in our church made often for finger food fellowships. Miss Bobbie passed away last year. I am so thankful that she shared this easy recipe with me. When I make it, I cannot help but think of her!

2 can of Mexicorn, drained
2 cups shredded cheese
2 cup mayonnaise
1 cup sour cream
1 (4 oz) can chopped green chilies (optional)

Combine all ingredients and mix well. Additional cheese may be added to reach the desired consistency. Chill mixture and serve with Frito's chips or scoops.

Friday, March 20, 2009

Joe's Pound Cake

A man in our church makes this delicious pound cake. Often times, he brings it still warm from the oven...mmmm. Oh so good!

3 sticks butter
1 (8 oz) cream cheese
3 c sugar
3 c sifted plain flour
6 eggs

Cream butter. Add cream cheese. Slowly add sugar and beat until light.

Add eggs one at a time; beating each one well.

Stir in flour.

Bake at 325 degrees for 1 1/2 hours.

Wednesday, March 18, 2009

Baseball Cake

This was B's 3rd Birthday cake.

I used a regular round cake pan filled more than normal so it would create a dome effect. For the stitching, I just snipped pieces of the red pull apart licorice. I colored shredded coconut green for the grass.
If you want to do cupcakes instead, just frost them white and add smaller pieces of licorice for the stitching on each cupcake.

Friday, March 6, 2009

Mom’s Oatmeal Cookies

1 1/4 cup margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups Quick Oats (uncooked)
1 cup chocolate chips OR raisins (optional)

In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats and chocolate chips or raisins: mix well

Drop dough by rounded tablespoonfuls onto cookie sheets.

Bake at 375 degrees for 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

makes: 3 dozen

Sunday, February 22, 2009

Onion Straws

Onion Straws is a special treat at our house. It is not something that we make often, but when we do, you can bet their plates are cleaned! Several months ago, The Pioneer Woman gave us her recipe for onion rings. It is so good. Check out her recipe here.

1 large onion
2 cups buttermilk
2 cups flour
1 scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper
Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and PLUNGE into hot oil.

Fry for a few minutes and remove as soon as golden brown.

Friday, February 20, 2009

French Fried Onion Chicken

My friend, Shelly, gave me this recipe and my family loved it! The onions crisp up in the oven and gives the chicken lots of flavor. It stays juicy too!

2-4 boneless, skinless chicken breasts
1 egg
1 pkg. French Fried Onions

Preheat oven to 400 degrees.

Clean and remove fat from chicken breasts and cut into halves or strips. Crush French onions so that they turn into crumbs by squeezing them with your hands while still in the package (cut a tiny hole so that the package doesn’t pop).

Pour crumbs into a large shallow dish. Crack an egg into a bowl and scramble. Dip chicken pieces into egg and then into crumbs.

Place chicken pieces into baking pan (use non-stick cooking spray or aluminum foil if you desire). Bake at 400 degrees for 30 minutes.

Peanut Butter Kisses

I shared with you about E's love of cooking. She has already started collecting cookbooks and trying new recipes. This Peanut Butter Kisses recipe that she found has quickly become a family favorite.

E's Peanut Butter Kisses

1 1/4 cups Peanut Butter
2/3 cup firmly packed light brown sugar
1 lg egg
1 tsp vanilla extract
1/2 cup all-purpose flour
chocolate kisses with the foil removed

Preheat oven to 350 degrees.

In large bowl, beat peanut butter and brown sugar until well blended. Scrape down bowl and add egg and vanilla. Beat on medium speed until well blended. Add flour. Mix on low just until blended.

Roll the cookies into balls. Place on prepared baking sheet about 1 1/2 inches apart.

Bake 10 - 12 minutes until puffed and dry looking on top. Immediately place an unwrapped chocolate kiss in center of each cookie.

Let cool for 10 minutes before eating.

NOTE: I think they are better the next day!!! If you can wait that long! Also, they are just as good without the chocolate kiss on top. We just gently press them down the cookie with a fork when they first come out of the oven.

Wednesday, February 18, 2009

Chocolate Eclair

This delicious dessert is always a big hit at our family gatherings. It is so quick and easy to make.
2 pkg (3 oz) French Vanilla instant pudding
3 cups milk
1 small tub (8 oz) cool whip
Plain Graham Crackers

Mix pudding and milk. Beat until thick. Stir in Cool Whip.

Line a 13x9 baking dish with graham crackers. Pour half of pudding mixture over graham crackers. Place another layer of graham crackers over pudding. Cover second layer of graham crackers with remaining pudding. Place another layer of graham crackers over the layer of pudding. Set aside while you prepare the chocolate topping.

1/4 cup milk
1 cup sugar
1 stick butter
1/3 cup dry cocoa
1/8 tsp. salt

Combine all ingredients in saucepan. Boil until sugar is dissolved and butter is completely melted. Cool slightly. Pour chocolate over top layer of crackers. Spread and chill for 3-4 hours.

Saturday, February 14, 2009

Our Valentine's Dinner

My nine year old daughrter made this delicious dinner for me and her dad on Valentine's Day.
E loves to cook and is so eager to learn all she can about the art of cooking! I am so thankful for this desire and so proud that she is willing to try new things.
You can read more about our special dinner here.

Thursday, February 12, 2009

Football Cake

My son is a BIG Ohio State fan just like his daddy. So for B's 5 year old birthday, it was only fitting that he would have a football party complete with an Ohio State football field cake.

Scot decorated the field - I think he did a pretty awesome job!

Monday, February 2, 2009

Blueberry Coffee Cake

This is a yummy Paula Deen recipe that I found a few years ago. It is definitely not a figure friendly recipe, but for a special occasion breakfast, you can overlook that, right?

1/2 cup (1 stick) butter, melted
1 12-ounce can buttermilk biscuits
1/2 teaspoon cinnamon
1/2 cup packed light brown sugar
1 cup quick-cooking rolled oats
1 1/2 cup fresh or frozen blueberries
1/2 cup granulated sugar

Preheat oven to 375 degrees. Generously grease a 9-inch square baking dish.

In a small bowl, combine brown sugar and cinnamon and mix well with a fork.

Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish.

Sprinkle with 1/2 cup of the oats.

Combine blueberries and granulated sugar in a bowl and toss to coat. Spoon blueberries over oats and biscuits. Sprinkle remaining 1/2 cup oats. Drizzle melted butter on top.

Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

Friday, January 30, 2009

Peanut Butter Dip

One of my kids favorite snacks is apples. They especially love it when I make this delicious peanut butter dip for them to eat with their apples.

Mix equal parts of vanilla yogurt and peanut butter.

Whip the two ingredients together for a quick, yummy, and healthy snack!

Note: You don't have to only use apples, try it with celery or graham cracker sticks.

Thursday, January 29, 2009

Texas Torte

2 eggs, beaten
2 Tbsp flour
1/2 tsp salt
1/3 cup milk
1 small can (4 oz) chopped green chilies
1/2 lb sharp cheddar cheese, grated
1/2 lb Monterrey Jack cheese, grated

Beat eggs, add flour, salt and milk; beat well. Add remaining ingredients and mix well. Pour into an 8 x 12 glass dish.

Bake at 350 degrees for 35 minutes. Cut into squares and serve hot.

*Note: For a variety, I double this recipe and add ground sausage.

Friday, January 23, 2009

Tomato Canapes

Photo courtesy of Paula Deen

My friend, Michele, brought this tasty appetizer to a ladies outreach we have at our church. They are superb!
She actually got the recipe from one of her Paula Deen cookbooks. I am not sure if she followed it exactly, but here is Michele's version.

3/4 cup finely diced tomatoes
1 tsp finely chopped fresh basil
1 pkg mini phyllo shells
1/4 cup mayonnaise
2 tsp finely diced onions
1/2 tsp Paula Deen's House Seasoning (see recipe post)
1/2 cup packed shredded mozzarella
2 tbsp real bacon pieces, or more as needed

Preheat oven to 350.

Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally.

Fill each phyllo shell with 1 tsp of the tomato mixture.
Stir together the mozzarella and mayonnaise. Frost the top of each shell with 1 tsp of the mayonnaise mixture.
Sprinkle each shell with 1/4 tsp of bacon pieces.
Bake the filled shells for 10 - 12 minutes. Serve hot.

*These may be prepared ahead of time and refrigerated until serving time.

Thursday, January 22, 2009

Paula Deen's House Seasoning Recipe

House Seasoning Recipe:
Mix 1 cup kosher salt, 1/4 cup fresh ground pepper, and 1/4 cup garlic powder together. Store in airtight container for up to 6 months.

Friday, January 16, 2009

Buffalo Chicken Dip

A dear friend of mine, Miss Anne Cantrell, brought this recipe to our ladies Christmas fellowship in 2007. It was a huge hit. Everyone, and I mean everyone, had to have the recipe for it. I am so glad she graciously shared it with us.

Sadly, Miss Anne passed away last year. So, of course, every time I make this yummy dip, I think of her.

So with joy, I share what is now affectionately known in our church as Miss Anne's Buffalo Chicken Dip.

1 pkg (8 oz) of cream cheese, softened

1 can (10 oz) of chunk white chicken, drained*

1/2 cup buffalo wing sauce

1/2 cup ranch salad dressing

2 cups (8 oz) shredded Colby-Monterrey Jack cheese

Tortilla Chips

Mix cream cheese, chicken, buffalo wing sauce, and ranch salad dressing together and pour into baking dish. Bake at 350 degrees for 15 minutes. Top with cheese and bake until cheese is melted.

Serve hot with tortilla chips.

* Note: I boil and shred my own chicken instead of the canned chicken. I use enough to generously cover the bottom of the dish.

I also double the recipe. Trust me on this one, you will need to double it because it will be a hit!

Saturday, January 10, 2009

Chocolate Fudge Cake

I made this yummy chocolate cake for my cousin, Anna's bridal shower. It is out of this world delicious.

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
4 eggs
1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP whipped topping
2 Tbsp. sliced almonds

Preheat oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

Bake 30 to 35 min. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken.

Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture.

Garnish with almonds.

Store leftovers in refrigerator.