This is a really easy and festive cake to serve around the holidays. Again found this on a blog I like to look at and changed it just a tad. Here it is...
For the Bundt Cake:
1 yellow cake mix
3 T. flour
2 c. eggnog
1/4 c. butter, softened
2 eggs, slightly beaten
1/8 tsp. nutmeg
Beat until smooth and creamy. Pour into greased bundt pan. Bake at 350 for 35-45 minutes. Let cool and top with Caramel Icing (recipe follows)
This icing is my Mom's recipe and it is my most favorite icing ever! I actually think since you are just drizzling this over the bundt cake that you only need half the recipe, but I am listing the ingredients for a full recipe below.
Caramel Icing:
1c. dark brown sugar
1 stick butter
1/3 c. milk
2 2/3c. powdered sugar
Melt butter and brown sugar, let it come to a boil. Boil for 2 minutes stirring constantly. Add milk and let boil for 1 more minute. Take of stove and let cool. Add powdered sugar.
Hope you enjoy this yummy cake for the holidays!=)
Wednesday, December 09, 2009
Crock Pot Southwestern Salsa Chicken
I found this recipe on a blog I look at a lot. I changed it a little but it was super easy and super yummy and fairly healthy also! Give it a try!
Ingredients:
1 bag frozen corn
2-4 frozen boneless skinless chicken breasts
1 can black beans drained and rinsed
1 jar medium salsa
Put them in the crock pot in that order. Cook on high for 3 and a half to 4 hours. When it's done cooking, take the chicken out and shred it with a fork. Then add all the yummy corn/black bean/ salsa goodness that is left in the crock pot with the chicken in a big serving bowl and mix it all together. We served this with yummy multigrain tortilla chips and spanish rice. Serve it with any other sides you like such as avocado, jalapenos, shredded cheese, queso, sour cream etc. Hope you enjoy!
Ingredients:
1 bag frozen corn
2-4 frozen boneless skinless chicken breasts
1 can black beans drained and rinsed
1 jar medium salsa
Put them in the crock pot in that order. Cook on high for 3 and a half to 4 hours. When it's done cooking, take the chicken out and shred it with a fork. Then add all the yummy corn/black bean/ salsa goodness that is left in the crock pot with the chicken in a big serving bowl and mix it all together. We served this with yummy multigrain tortilla chips and spanish rice. Serve it with any other sides you like such as avocado, jalapenos, shredded cheese, queso, sour cream etc. Hope you enjoy!
Wednesday, December 02, 2009
Easy Cheesy Rotini
1 lb. box Rotini pasta
1 1/2 c. sour cream
2c. shredded cheese
Salt to taste
Cook noodles according to directions on package and drain. Mix together cheese and sour cream. Mix in with noodles. Add salt to your liking. I like to top it with a little extra cheese. We like cheese in our family!=) Bake at 350 for 25 minutes. Enjoy!=)
1 1/2 c. sour cream
2c. shredded cheese
Salt to taste
Cook noodles according to directions on package and drain. Mix together cheese and sour cream. Mix in with noodles. Add salt to your liking. I like to top it with a little extra cheese. We like cheese in our family!=) Bake at 350 for 25 minutes. Enjoy!=)
Red Velvet Cake Balls
So for this it's super easy. Just a little time consuming and messy. Here's what you need...
1 box red velvet cake mix
1 can cream cheese icing
1lb. melting white chocolate
Bake cake according to the directions on the back of the box. Let cool. Crumble in a bowl and add the can of icing. Mix really well. Roll into balls and put on a cookie sheet. I use a cookie scooper so it's less messy. Put in freezer for about an hour. Melt white chocolate. Dip cake balls in chocolate and back on cookie sheet. When finished put them back in the fridge to harden up. Super yummy!=)
1 box red velvet cake mix
1 can cream cheese icing
1lb. melting white chocolate
Bake cake according to the directions on the back of the box. Let cool. Crumble in a bowl and add the can of icing. Mix really well. Roll into balls and put on a cookie sheet. I use a cookie scooper so it's less messy. Put in freezer for about an hour. Melt white chocolate. Dip cake balls in chocolate and back on cookie sheet. When finished put them back in the fridge to harden up. Super yummy!=)
Easy Toffee
Okay so just humor me about the Cheez-It's in this recipe. If it sounds to gross for you then you can substitute saltines.
1 1/2 cup unsalted butter (3 sticks)
1 1/2 cup, packed light brown sugar
2 bags of 11.05 ounces of milk chocolate chips
½ box of the Big-size Cheez-It’s (use the big ones, as they cover more room)
1 cup of pecan pieces
Preheat oven to 400ºF.
Line jelly roll pan or cookie sheet with foil and spray with non-stick spray.
Lay a flat layer of Cheez-It crackers out on the foil. I did a layer and a half, making sure to cover up any gaps with Cheez-It’s.
In a saucepan, melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 3-4 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Do not mix! Just pour, and fill in any gaps with a spatula.
Bake in pre-heated oven for 5-8 minutes, or until the toffee becomes bubbly. Turn off oven, then take out of oven and let it sit for a couple of minutes. Then sprinkle on the chocolate chips. Put tray back in oven to help the chips melt a bit. When chips are melted a bit, spread them into an even layer like you would frosting a cake. After done spreading the chocolate this is the time to sprinkle on the chopped nuts or whatever else you want to add.
Let cool and/or refrigerate until hardened. Once firmly cooled then break into pieces.
1 1/2 cup unsalted butter (3 sticks)
1 1/2 cup, packed light brown sugar
2 bags of 11.05 ounces of milk chocolate chips
½ box of the Big-size Cheez-It’s (use the big ones, as they cover more room)
1 cup of pecan pieces
Preheat oven to 400ºF.
Line jelly roll pan or cookie sheet with foil and spray with non-stick spray.
Lay a flat layer of Cheez-It crackers out on the foil. I did a layer and a half, making sure to cover up any gaps with Cheez-It’s.
In a saucepan, melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 3-4 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Do not mix! Just pour, and fill in any gaps with a spatula.
Bake in pre-heated oven for 5-8 minutes, or until the toffee becomes bubbly. Turn off oven, then take out of oven and let it sit for a couple of minutes. Then sprinkle on the chocolate chips. Put tray back in oven to help the chips melt a bit. When chips are melted a bit, spread them into an even layer like you would frosting a cake. After done spreading the chocolate this is the time to sprinkle on the chopped nuts or whatever else you want to add.
Let cool and/or refrigerate until hardened. Once firmly cooled then break into pieces.
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