Oh my heck! (Can you tell I spent a little too much time in Utah?) This is a seriously good cake...and I'm not really a cake fan. The crust is a little crusty (which Kevin really enjoyed), but the inside is moist and rich. The glaze makes this cake divine! This is a cake I would make the day before a big event because I think it tastes better the second or even third day after making it.
Ingredients for Cake:
1 package (18 1/4 ounce) yellow cake mix
1 package (3 1/2 ounce) instant vanilla pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 tablespoon pure vanilla extract
1 cup mini chocolate chips
Vanilla Butter Glaze (recipe below)
Directions:
Beat all ingredients, except chips, in a large bowl with mixer on low just to moisten. Beat on medium for 2 minutes.
Stir in chips. Pour into greased and floured 12-cup Bundt pan.
Bake in 350 degree F oven for 50 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Drizzle with Vanilla Butter glaze.
Ingredients for Vanilla Butter Glaze:
3 tablespoons butter, melted
2 1/4 cups confectioners sugar
3 tablespoons water
1 1/2 teaspoons vanilla
Directions:
Mix together all of the ingredients in a small bowl until smooth. Let stand 3 minutes or until thickened.
Thursday, January 15, 2009
Dessert: Vanilla Chip Bundt Cake, Rating 10
These are different, but very good. The chili powder in them reminds me of my trips to Mexico as a young girl. While there, we'd eat these sweet/spicy mango chili suckers while driving around my dad's home town. Because of their sweet/spicy flavor, these potatoes bring back those memories. Serve this dish with grilled chicken or beef and get ready for a fiesta for your mouth.
Ingredients:
2 pounds small red potatoes, cut into wedges
2 tablespoons butter, melted
1 tablespoon honey
3 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions:
Place the potatoes in a 15x10x1 inch baking pan coated with non-stick cooking spray. Drizzle with butter and honey. Sprinkle with chili powder, salt, garlic powder, and pepper. Toss to coat.
Bake, uncovered, at 450 degrees F for 25-30 minutes or until potatoes are tender and golden brown, stirring once. Yields: 6 servings.
Ingredients:
2 pounds small red potatoes, cut into wedges
2 tablespoons butter, melted
1 tablespoon honey
3 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions:
Place the potatoes in a 15x10x1 inch baking pan coated with non-stick cooking spray. Drizzle with butter and honey. Sprinkle with chili powder, salt, garlic powder, and pepper. Toss to coat.
Bake, uncovered, at 450 degrees F for 25-30 minutes or until potatoes are tender and golden brown, stirring once. Yields: 6 servings.
I made these for Kevin for a "guys' night" and was almost tempted to keep them for myself and have him take a bag of chips. These are SO GOOD. We made them again a few nights later and called it dinner by adding a multi-vegetable salad to the menu. Really, these are addictive.
Ingredients:
1 prebaked Italian bread shell crust (14 ounces)
1 cup grated Parmesan cheese
1 cup mayonnaise (do NOT use low fat or fat free...it turns out wierd)
1 small red onion, chopped
3 1/2 teaspoons minced garlic
1 tablespoon dried oregano
2 ounces shredded mozzarella cheese
1/4 tsp dried parsley
Directions:
Place the crust on an ungreased 14 inch pizza pan. In a small bowl, combine the Parmesan cheese, mayonnaise, onion, garlic and oregano; spread over crust to within 1/4 inch of edges. Top with mozzarella cheese. Sprinkle parsley over mozzarella. Bake at 450 degrees F for 8-10 minutes or until edges are lightly browned. Cut into wedges.
Ingredients:
1 prebaked Italian bread shell crust (14 ounces)
1 cup grated Parmesan cheese
1 cup mayonnaise (do NOT use low fat or fat free...it turns out wierd)
1 small red onion, chopped
3 1/2 teaspoons minced garlic
1 tablespoon dried oregano
2 ounces shredded mozzarella cheese
1/4 tsp dried parsley
Directions:
Place the crust on an ungreased 14 inch pizza pan. In a small bowl, combine the Parmesan cheese, mayonnaise, onion, garlic and oregano; spread over crust to within 1/4 inch of edges. Top with mozzarella cheese. Sprinkle parsley over mozzarella. Bake at 450 degrees F for 8-10 minutes or until edges are lightly browned. Cut into wedges.
These are very quick to throw to together, make extras and take them for the lunch the next day with a salad. They would also make good appetizers or additions to a brunch or buffet. Enjoy!
Ingredients:
3 medium onions, thinly sliced
1/4 cup butter
1 boneless beef top sirloin steak (1 inch thick and 6 ounces), cut into 1/8 inch slices
1 teaspoon all purpose flour
1 teaspoon brown sugar
1/4 teaspoon salt
1/2 cup beef broth
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided
Directions:
In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until tender.
Return onions to pan. Stir in flour, brown sugar, and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of 8 ungreased muffin cups, overlapping the sides and tops (you should have a good 1/2 inch hanging out over the tops of the muffin cup to fold over after filling). Fill each with about 2 tablespoons of beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Pinch seams shut. Sprinkle with remaining Parmesan cheese.
Bake at 375 degrees F for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yields 4 servings.
Ingredients:
3 medium onions, thinly sliced
1/4 cup butter
1 boneless beef top sirloin steak (1 inch thick and 6 ounces), cut into 1/8 inch slices
1 teaspoon all purpose flour
1 teaspoon brown sugar
1/4 teaspoon salt
1/2 cup beef broth
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided
Directions:
In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until tender.
Return onions to pan. Stir in flour, brown sugar, and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of 8 ungreased muffin cups, overlapping the sides and tops (you should have a good 1/2 inch hanging out over the tops of the muffin cup to fold over after filling). Fill each with about 2 tablespoons of beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Pinch seams shut. Sprinkle with remaining Parmesan cheese.
Bake at 375 degrees F for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yields 4 servings.
This is a super yummy chicken recipe. We first tried it a couple of weeks ago, but it's so good, we've had it a few times since then. It's pretty quick to put together...about 45 minutes if the chicken is thawed out already. I make a little pasta, put the chicken on top of the pasta and then drizzle the sauce over both the pasta and the chicken.
Ingredients:
6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons butter, divided
2 green onions, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1 tablespoon cooking sherry, grape juice, or chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons diced pimientos
1/2 cup sour cream
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions:
Flatten chicken to 1/2 inch thickness. In a large resealable plastic bag, combine the Parmesean cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute onions and garlic in the remaining butter for 2-3 minutes or until tender. Add flour and salt; stir in milk and sherry or broth until blended. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.
Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese. Yield: 6 servings.
Tip: I like to serve this with angel hair pasta.
Ingredients:
6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons butter, divided
2 green onions, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1 tablespoon cooking sherry, grape juice, or chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons diced pimientos
1/2 cup sour cream
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions:
Flatten chicken to 1/2 inch thickness. In a large resealable plastic bag, combine the Parmesean cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute onions and garlic in the remaining butter for 2-3 minutes or until tender. Add flour and salt; stir in milk and sherry or broth until blended. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.
Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese. Yield: 6 servings.
Tip: I like to serve this with angel hair pasta.