BUNDT CAKE

1 box yellow cake mix
1 small box instant chocolate pudding
1/4 c. sugar
mix


add:
3/4 c. oil
3/4 c. water
4 eggs
mix


1 - 8oz sour cream
Stir in 3/4 c. mini chocolate chips


Spray bundt pan
Cook @ 350* for 50-55 mins


Take out of oven and let cool slightly. Turn right side up. Sprinkle with powdered sugar or chocolate glaze.
*Duncan Hines makes a new glaze ready to go in the cake section (vanilla is gross)
Or....melt chocolate chips with a little milk and pipe on in the ridges.

Crock pot Sweet and Sour Chicken

4 Boneless, skinless chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tbs vinegar
2 Tbs worcestrershire sauce
4 Tbs soy sauce

Place chicken breasts in crock pot. COmbine other ingredients and pour over chicken. COok on high for 5 hours or on low for 8-10 hours. Serve with rice.

Good Old-Fashioned Cheesy Potatoes

12 large potatoes, boiled and grated or 1 (24-oz) bag frozen country-style hashbrowns, thawed.
1 (10 3/4 oz) can cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese (or a little more)
1/2 cup butter, melted (optional)
1/3 cup onions, chopped
2 cups corn flakes
2 Tbs butter, melted

Combine soup, sour cream, cheese, 1/2 cup melted butter and onions. Gently blend into potatoes. Pour into 9x13 glass baking dish. Crush corn flakes and mix in 2 Tbs melted butter. Sprinkle on top. Bake at 350 degrees for 40-45 minutes.

Cheese Sauce for Veggies

1/4 cup butter
1/4 cup flour
2 cups milk
1 teaspoon salt
1 1/2 cups grated cheese
1/2 tsp worcestershire sauce
1/4 tsp dry mustard
pepper to taste

Melt butter in saucepan. Mix in flour and cook for a minute. Stir in milk and cook until thickened, stirring constantly. Add rest of ingredients and stir until cheese is melted. Serve over steamed vegetable or baked potatoes.

RAMEN NOODLE ORIENTAL SALAD

1 medium sized cabbage, chopped finely or shredded (I use 1 prepackaged bag of broccoli slaw and 1 prepackaged bag of cabbage slaw)

- 3 green onions, chopped

- ½ cup slivered almonds, toasted

- 2 tablespoons sesame seeds (optional)

- ½ cup sunflower seeds (I don't add these)

- 1 package of dry Ramen noodles, broken up into little pieces

Dressing Ingredients:

- ½ cup vegetable oil

- Ramen noodle flavor packet

- 3 tablespoons vinegar (I use rice wine, but you can use white also)

- ½ tsp. pepper

- 1 tablespoon soy sauce

- 2 tablespoons sugar

Directions:

Combine the cabbage, green onions, sesame seeds and ramen noodles in a bowl. In a separate bowl, mix the dressing ingredients together and stir well. Before serving, toss the dressing into the cabbage, mixing well, and top with the slivered almonds and sunflower seeds.

If you plan to make the salad in advance, don’t add the ramen noodles until just before serving, otherwise, they will get soggy.

* Chicken is good in this as well.

PUPPY CHOW

We had this for after dinner snack - so good!

Yield: About 8 to 10 servings (possibly more if you’re not chocolate/pb obsessed like me)

Prep Time: 25 minutes

9 cups plain popcorn
1 cup semisweet chocolate chips
½ cup creamy peanut butter
¼ cup unsalted butter
1 teaspoon vanilla extract
1½ cups powdered sugar

1. Put the popcorn in a very large bowl.

2. In a microwave (at 50% power) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.

3. Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.

4. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.

5. Break it up and serve! Store leftovers in an airtight container.

courtesy of BROWNEYEDBAKER

PIZZA ROLL UPS

Guerrero whole wheat tortillas (they are the best, found at Walmart)
handful of shredded mozzarella
5-6 turnkey pepperoni
2-3 T. Ragu pizza sauce


Place torilla on microwave safe plate and drizzle with cheese and sauce. Add pepperoni. Cook for 30-60 seconds more until fully melted. Remove and roll up. Dip in extra suace if desired.
( I also like to broil mine on high for 3-5 minutes for crispy crust. Cut into pie slices.)
Perfect for after church snack or lazy days. Plus.....they are fairly healthy with the whole wheat torillas and cheese.

PEANUT BUTTER CRUNCH BROWNIES

Yield: 24 brownies

Prep Time: 20 minutes Bake Time: 25 minutes

1 batch of your favorite brownie recipe for a 9×13-inch pan (I recommend Chewy Brownies)
½ cup salted peanuts
8 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter
½ tablespoon unsalted butter
1½ cups Rice Krispies cereal

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

COURTESY OF BROWNEYEDBAKER

CHOCOLATE COVERED SMORES POPS

Cute idea for V.T.

graham crackers

large marshmallows

chocolate

graham cracker crumbs (or sprinkles)

Split graham crackers in half.

Cut 1 large marshmallow in half.

Place 2 halves side by side on top of graham cracker.

Place in the microwave for about 5 seconds until the marshmallows start to "puff" up. Place another 1/2 cracker on top and smoosh.

Insert stick and let marshmallows firm back up. (about an hour)

Once firm, melt chocolate per directions.....let cool off a bit and then spoon over the "pop".

Tap.Tap.Tap. the extra chocolate off and sprinkle with chopped nuts, crumbs or sprinkles.

Lay on wax paper and let cool and harden completely.

COURTESY OF LOVEFROMTHEOVEN

PULLED PORK SANDWICHES

1 Pork roast(shoulder or butt works well)

1 cup brown sugar

1 cup BBQ sauce

1/2 cup honey

Place Roast in Slow Cooker and cover with water, or coca cola. Cook on low for 5-7 hours, or until shreds easy. Shred, then add brown sugar, BBQ sauce and honey(can add more of any ingredient for flavor). I let it cook for an additional hour to soak in the flavor, but you can serve it right away!

BAKED RAVIOLI

2 c. marinara sauce
1 1/2 c. mozzarella cheese, shredded
16-18 oz fresh or frozen ravioli (i have even used tortellini)


Cook ravioli according to instructions. Drain water and return to pot. Toss with marinara and 1/2 the cheese. Transfer to a shallow baking dish. Sprinkle with the remaining cheese. Bake at 350 for 15-20 minutes until bubbly and beginning to brown.

CHICKEN POT PIE BOWLS WITH PUFFY CROUTONS

3 Tablespoons extra virgin olive oil
2 large carrots, peeled and sliced
2 stalks of celery, chopped
1 medium white onion finely diced
2 large boneless skinless chicken breasts, cooked and shredded
1 stick butter (I know, I hear the groans)
½ Cup flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cans chicken broth
1 Cup half and half (there go the groans again)
½ Cup low fat sour cream (better?)
1 Cup petite peas, frozen is fine
Salt and pepper to taste
Pinch of garlic salt, Lawry’s

1 sheet thawed puff pastry
1 egg mixed with 1 Tbsp water
¼ teaspoon Cajun seasoning

1. Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 minutes. Reduce heat to low stir in chicken and simmer.

2. In a separate medium pot, melt butter over medium heat. Whisk in flour, salt and pepper until smooth. Slowly whisk in chicken broth and half and half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking.

3. Preheat oven to 350 degrees F. Gently roll out puff pastry with a rolling pin to even thickness. With pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With pizza cutter, cut into ½ inch squares. Place squares onto a large baking sheet lightly sprayed with cooking spray and bake until puffed and golden brown, about 20-25 minutes. Remove and let cool.

4. Serve pot pie base in bowls and top with puffy croutons.

PICKY-PALATE.COM________________________________________________

STRAWBERRIES WITH CREAM CHEESE FILLING

32 fresh whole strawberries

12 oz. cream cheese, softened

1/2 cup confectioners sugar

1/4 tsp almond extract

grated chocolate for garnish

Cut a thin slice from the stem end of each strawberry so that they stand upright, then cut each berry carefully into four wedges, cutting almost to, but not through, the bottoms. Fan the wedges just slightly, but be careful not to break them. Set berries aside.

In a mixing bowl, beat together the cream cheese, confectioners sugar and almond extract until light and fluffy. Pipe filling into strawberries using a decorating bag with decorative tip. Grate chocolate over top to garnish, drizzle chocolate on top or dip.

Cover and chill until ready to serve.

COURTESY OF MEANDMYPINKMIXER.BLOGSPOT

CILANTRO-LIME VINAIGRETTE

1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

LEMON CHICKEN MARINADE

4-6 chicken breasts
2/3 c. lemon juice
2 T. vegetable oil
1 pkg italian seasoning

Marinade for several hours. Once chicken is removed, put remaining marinade in saucepan. Add 2 T. butter and bring to a boil. Boil for 5 minutes. Baste chicken while grilling.