Chocolate Chip Cake

Hey friends!

This is my go-to cake for special events.  It looks and tastes like you slaved over it, but in reality is so simple and easy.  You can't go wrong!  It's like eating the moistest, most decadent brownie ever (at least that's what one of my friends says)!  My dear friend, Rae, makes this cake and gave me the recipe for my wedding.  My husband claims this cake as his 2nd favorite (next to my red velvet), which is saying a lot!  Try it out this coming Easter weekend...it's sure to be a crowd pleaser!'

Enjoy!

This is all you need to make it!

Ingredients:

1 box yellow cake mix

1 4 oz box instant vanilla pudding

1 4 oz box instant chocolate pudding

4 eggs

1/2 cup vegetable oil

1 1/2 cups water

1 12 oz package semi-sweet chocolate chips

Directions:

Grease and flour a bundt pan.

Combine all ingredients except chocolate chips.  Mix well with mixer (approximately 2 minutes).  Stir in chocolate chips.  

Pour into bundt pan.  Bake for 50-60 minutes, until a toothpick comes out clean.

Glaze or frost as desired!

** I made a simple chocolate glaze to pour over it.  You can also drizzle it with melted chocolate or even eat it as is.

Mexican Casserole

Hey friends!

The weather today is beautiful!  Much better than the cold, dreary weather we've had lately.  I wish I could go outside and play, but I'm busy doing an online training this afternoon.  I thought I'd take a few minutes during our break and post this recipe.

This is one of my favorite childhood recipes!  It was one of the first dishes my Mom taught me to make.  It's so delicious, and has lots of spicy Mexican flavor.  Of course, you can make it less spicy by using mild Ro-tel, but sometimes it's good to "feel the burn!"

Enjoy!

Brown ground beef with onion, seasoned to taste.

Add beans, soup, and tomatoes.  Heat through.

My favorite part: tear up tortillas and line the bottom of a baking dish.

Spoon meat mixture over tortillas, then cover with cheese.  You can add another layer of tortillas, meat mixture, and cheese to make a Mexican Lasagna!

Bake at 350 degrees F until cheese is melted (about 15-20 minutes).

Ingredients:

1 lb. ground beef

1 small onion, chopped

1 can Ranch Style beans, drained and rinsed

1 can cream of mushroom soup

1 can Ro-tel diced tomatoes

Flour or corn tortillas

Grated cheese

Directions:

Brown ground beef, seasoned to taste, and onion in a skillet until well done.  Add beans, soup, and tomatoes and mix well over medium heat until bubbly.  Line a 9x13 inch casserole (or whatever large dish you prefer) with torn tortillas.  Spoon heated mixture over tortillas.  Top with grated cheese and cover with foil.  Cook at 350 degrees F until cheese just melts (about 15-20 minutes).

Serve with a veggie and enjoy! :)

Easy Chicken Spaghetti

Hey friends!

Sorry for the long hiatus!  I know you've all been wondering where I've been...

Well, I'm having a baby!!!  Now, I know that's not really an excuse not to cook, but for those of you who have been through this before, you know how tough it can be!  Through most of November and December, just about everything made my stomach turn!  It was killing me not to cook and bake, but I really physically could not do it.  But, now I'm back to more of my old self, and constantly STARVING!  The other night, I whipped up this easy little dinner and it totally hit the spot.  This is by far my favorite chicken spaghetti recipe, and it's so simple and easy!  Pregnant or not, you will love it!  Enjoy! :)

Ingredients:

1/4 cup butter
1 can Rotel
1 small onion chopped
3 oz. Velveeta (I always put a little more, just for fun)
3 breasts of chicken, cooked and chopped
1 can Cream of Mushroom soup
7 oz. cooked spaghetti

Directions:

Melt 1/4 cup butter (1/2 stick) in a large skillet.  Add the onions and saute for a few minutes.  Add the Rotel and Velveeta.  Stir occasionally until cheese is melted.  Add the chicken and cream of mushroom soup.  Allow mixture to heat all the way through.

Put the cooked spaghetti in the bottom of a greased 9x13 inch pan.  Pour melted cheese/chicken/soup mixture over the spaghetti and mix together.  Bake at 275 degrees F for 20-25 minutes.

**To make this dish even simpler, I use canned chicken breasts.  I always have it on hand, and it saves time on cooking and chopping chicken.

Right out of the oven...yummy!