Wednesday, April 15, 2009

S'mores Cake

In the bag:
1 box yellow cake mix
1 cup graham cracker crumbs (14 squares)
1 jar (16 to 17 oz) hot fudge or chocolate topping
1 jar (7 oz) marshmallow creme

From the kitchen:
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonsick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, cracker crumbs, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
3. Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.
4. Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme. Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.)
(Recipe found on

Sunday, April 5, 2009

Luscious Lemon Bundt Cake

Bundt cake:
In the bag:
1 lemon cake mix
1 small pkg vanilla instant pudding mix
1 c. sour cream

From the kitchen:
4 eggs
2 tsp. vanilla
¾ c. vegetable oil

1. Mix all ingredients together well and pour into a greased bundt pan. Bake at 325 degrees for about 40-45 minutes.

Lemon Sour Cream Sauce:
In the bag:
1 c. sour cream
1 tsp. grated lemon peel
1 tsp. lemon juice
½ c. powdered sugar

1. Grate lemon for 1 tsp. peel. Squeeze lemon for 1 tsp. juice. Combine all ingredients in a small bowl.
2. Serve sour cream sauce over sliced cake and top with fresh strawberries or raspberries.

Apricot Chicken 2

In the bag:
8 oz. Russian salad dressing
1 c. apricot jam
2 tsp. curry powder
1 pkg Lipton onion soup mix

From the kitchen:
4 chicken breasts

1. Place chicken breasts in bottom of 9 x 13. Mix remaining ingredients in separate bowl and pour over the top of chicken breasts.
2. Bake 1 hr & 15 minutes at 350 degrees.
3. Prepare rice using 2 cups rice and 4 cups water.
4. Serve chicken over rice.

Chicken Nacho Bake

In the bag:
1/2 cup Salsa
1/2 cup crushed tortilla chips

From the kitchen:
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Sour Cream
1/2 cup Shredded Cheese

PREHEAT oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
TOP each chicken breast evenly with salsa, sour cream and tortilla chips.
BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).
SERVE over cooked rice.

Creamy Chicken and Wild Rice Soup

In the bag:
4 cups chicken broth
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet 1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour

From the kitchen:
2 cups water
2 cooked, boneless chicken breast halves, shredded
1/2 cup butter
2 cups heavy cream

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

No Bake Peanut Butter Pie

In the bag:
3/4 cup confectioners' sugar
1/2 cup peanut butter
1 (9 inch) prepared graham cracker crusts

From the kitchen:
4 oz cream cheese
1/2 cup milk
8 oz. frozen whipped topping, thawed

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into 9 inch graham cracker pie shell; cover, and freeze until firm.

Poppy Seed Bundt Cake

In the bag:
1 yelow cake mix
1 small pkg. instant vanilla pudding
2 Tbs. poppy seeds

From the kitchen:
1/2 c. oil
4 eggs
1 Tbs. vanilla
1 c. water

Mix all ingredients until incorporated. Pour into wel greased and floured bundt pan. Bake 40 min @ 350 degrees. Remove from oven and let cool 5 minutes. Turn out onto plate. Yum!