Chocolate, Chocolate Chip Bundt Cake

Chocolate, Chocolate Chip Bundt Cake serves 12-16

Cake 1 pkg of Devil's Food Cake Mix (I use Duncan Hines) 1 (3.4 oz) pkg chocolate instant pudding   4 large eggs 1 1/4 cups water 1/2 cup vegetable oil 1 cup mini chocolate chips, reserve 1 1/2 teaspoon to sprinkle over glaze
Glaze 1/2 cup of creamy home-style frosting
Preheat over to 350. Grease and flour 10-inch bundt pan or tube pan. 
Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 miuntes. Pour into pan. 
Bake at 350 for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto heat resistant serving plate. Cool completely.
For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake. Sprinkle chocolate chips over the glaze.  *These cakes are really easy and simple to make and they look gorgeous.  People think you went to alot of work!!  ** I put these budnt cakes on nice platters or plates and wrap with cellophane for presents!  My friends love them! ***Also great to bring to new neighbors that have moved in!

Fiesta Taco Bean Dip

Fiesta Taco Bean Dip

1 16 oz can refried beans  4 oz cream cheese, softened 1/2 cup sour cream  1 Tablespoon taco seasoning 1 clove garlic, freshly pressed 1 cup of shredded sharp cheddar or monterey or mexican blend cheese *optional 1 green onion and 1 tomato cut into small pieces
Preheat oven to 350.  Spread beans on bottom of a 9X9 baking dish  or 9" round pan. 

 Mix cream cheese with an electric mixer until there are no more lumps. Add sour cream, taco seasoning, and garlic Mix well, be sure and scrap sides of bowl. 

 Evenly spread mixture over beans. 

 Sprinkle with cheese. 

Bake for 15 minutes.  

 You can garnish with tomato and green onions if desired.  

Serve with tortilla chips.  

Enjoy!   

Chicken Cacciatore

Chicken Cacciatore 10 servings

Ingredients: 1/3 cup flour 1 Tablespoon salt 1 1/2 teaspoon pepper 2-2.5 lbs, boneless, skinless thighs and breasts, cut  1/4 cup of Olive Oil 2 sliced of red or yellow bell peppers (I use red) 1 yellow onion, halved and thinly sliced 6 cloves garlic, minced  3/4 cup dry red wine  3/4 cup  chicken broth 1 28 oz can of crushed tomato  1 Tablespoon of dried oregano  1/2 teaspoon kosher salt 6 oz button or cremini mushrooms, halved 1 Brown the Chicken  On plastic bag, mix together the flour, 1 tablespoon salt, and 1 1/2 teaspoons pepper.  Put the chicken pieces in the bag.  Shake until chicken is coated with flour.   In a large frying pan over medium-high heat, warm the oil. Add the chicken pieces, in batches if necessary,  and cook until golden brown on the bottom, about 5 minutes. Turn the chicken and cook on the second side until lightly browned, 3-4 minutes longer. Transfer the chicken pieces to the slow cooker. 

2 Cook the chicken and vegetables Return the frying pan to medium-high heat. Add the bell peppers, onion and garlic and saute until they start to soften, about 3 mintues. 

Pour in the wine and broth, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. 

Stir in the tomatoes, oregano, salt and bring to a simmer. Pour the mixture over the chicken. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours. 

3 Add the mushrooms  About 10 minutes before the dish is ready stir in the mushrooms. Season to taste with salt and pepper to serve.  4 Serve over your choice of cooked pasta.  I use spaghetti noodles.  

*  This is a kid friendly meal.  Delicious and nutritious.  Red bell pepers, fresh garlic, it is very good for you!!

Breakfast Hash

Breakfast Hash 6 servings

1 lb Bacon or sausage 5 red or yellow potatoe, super thinly sliced 1/2 tsp salt 1/4 tsp pepper 8 eggs 2 green onions, thinly sliced 1/2 cup of shredded cheddar cheese

Cut bacon into 1-inch pieces.  

In a large frying pan, fry bacon or brown sausage.  

While meat is cooking slice potatoes super thin.  I use a salad shooter to slice my potatoes.  Use slotted spoon to remove bacon or sausage.  Place bacon or sausage on paper towel lined plate.  Set aside. 

 There should be a thin layer of fat on bottom of pan, if not add olive oil to pan to make a thin layer across pan.  Add potatoes to hot oil.  Try to get most of the potatoes to touch pan surface. 

 Sprinkle with salt and pepper.

Cook on medium high heat until golden brown for about 5 minutes. Try not to stir the potatoes or they will not get crisp.  Flip the potatoes over all together,  so golden side is up.  Cook for 3 more minutes.   Drain off extra grease.  Add green onions over the top of potatoes.  

Stir the potatoes and onions together, cook for 2 more minutes. Sprinkle bacon or sausage over the potatoes. 

 Beat eggs in a bowl, add a sprinkle of salt and pepper, set aside. Pour eggs over potatoes. Stir mixture until eggs are cooked.  

Sprinkle cheese over hash and stir until melted. 

Queso Soup

Queso Soup 8 servings

1      1 yellow onion, finely chopped 2      2 teaspoons fresh garlic, minced 3     1/4 cup green pepper, finely chopped 4      1 teaspoon jalapeño, finely chopped      5      2 Tablespoons vegetable oil
6      4 cups chicken stock 7      15 oz. can tomato puree  8      1/2 teaspoon salt 9      1/4 teaspoon pepper 10    1 teaspoon sugar 11    1 teaspoon chili powder 12    1 teaspoon worcestershire sauce  13    1 teaspoon hot sauce 
14    2 Tablespoons flour 15    1/2 cup water
16    1 lb cooked shredded chicken, beef or pork 17    1 14 oz can of corn, drained 18    1 14 oz can of black beans 19    1 bunch of cilantro, finely chopped

20   1 cup cream 21   1/2 cup sour cream 22   8 oz veleveta, 1-inch cubes In a large pot heat oil, sauté onion, green pepper,  jalapeno and garlic until soft.

Add ingredients 6 through 13.  Bring to boil, then reduce heat and simmer 20 minutes. Mix flour and water, then whisk into soup.  Bring to a low boil, then simmer 5 minutes.  Add chicken or beef or pork,  beans, corn and cilantro then simmer 10 minutes.

Cut cheese into 1 inch squares for easier melting. Stir in sour cream, cream, and cheese.  

Soup is ready when cheese is completely melted. 

Serve with tortilla strips or chips in a haystack on top of soup. You can garnish with sprigs of cilantro or a dollop of sour cream or salsa on the tortilla stack. 

Tortilla strips  12 corn tortilla 1/4 teaspoon salt oil for frying   Cut the tortillas in strips with scissors. 

 Heat oil to 375.Be very careful not to splash the oil out of pan it will burn you. I use deep fryer.  If using a fryng pan make sure you have 1 inch of oil in frying pan to fry the strips.  Place strips in oil about 1 minute then try and turn them over to get other side.

 If you using a fryer take basket out of oil and shake it alittle to turn over tortillas.   When golden brown turn them onto a plate lined with paper towels and sprinkle 1/4 teaspoon of salt over them while still hot. 

Be very careful not to splash the oil out of pan it will burn you.  

Reese's Peanut Butter Bars

  Reese's Peanut Butter Bars 36 bars

Cookie Base 1 cup butter, softened 3 TBL milk 1 1/2  cups brown sugar, firmly packed 1 cup sugar 1 cup  creamy peanut butter 1 egg  1 1/2 teaspoon vanilla extract 2 1/2 cups quick oats 2 cups flour 1 tsp baking soda 1 tsp salt
Preheat oven to 350.  Spray a bar or jelly roll pan with cooking spray.   In a large mixing bowl cream butter and sugars together.  Mix on high for 1 minute.  Add peanut butter, egg, milk,  and vanilla, mix well.   Add baking soda and salt, mix well.  Slowly add quick oats and flour, mix well, making sure to scrape sides and bottom of bowl.   Press the cookie mixture to bottom of pan.  Bake for 13-15 minutes.  

While baking make the peanut butter frosting.  Let bars cool 5 minutes before frosting with peanut butter frosting. The bars will still be warm so frosting will melt a little. Press softly when frosting.

Cool peanut butter frosted bars completely, before frosting with the chocolate frosting.  I even place in refrigerator for 1 hour.  Then gently spread chocolate frosting over the peanut butter frosting.  

Peanut Butter Frosting 1 1/2 cups creamy peanut butter 2 TBL butter, softened 3/4 cup powdered sugar
Cream peanut butter and butter together.  Add powdered suger mix well. 
Chocolate Frosting 6 TBL butter, softened 4 cups powdered sugar 1/2 cup cocoa 1 tsp vanilla 6-8 TBL milk
Cream butter and powdered sugar.  Mix on high for 1 minute.  Add cocoa and vanilla, mix well.  Add 6 TBL milk,  mix together.  If needed add more milk until spreadable consistency is reached.   * Great for gathering with large number of people.   **Also know as lunch lady bars.