Sunday, April 6, 2014

Triple Chocolate Bundt Cake

We headed up to my mom's for the second session of conference. She was making lunch for us and when I asked what we could bring she said a vegetable and dessert. I've got several cake mixes upstairs in my food storage so I knew I wanted to use one of those. I had a recipe all ready to try but it called for sour cream and Nate ate some sour cream last night so I no longer had enough for my recipe. I hurried and turned on my computer and searched for a similar recipe but one that didn't need sour cream. I found this one at Gramma's In The Kitchen and so that's what we made. It's titled triple chocolate because it's got the chocolate cake mix, chocolate pudding, and chocolate chips in. I hope you enjoy!

1 (15.25 oz.) package devil's food cake mix
1 (3.5 oz.) package instant chocolate pudding mix (we used the Hershey's brand)
1 3/4 cup milk
1 (12 oz.) package chocolate chips (we used milk chocolate)
2 eggs, beaten
powdered sugar

Mix together cake mix, pudding powder, milk, chocolate chips, and beaten eggs in a mixing bowl. Combine well. Pour batter into a well greased bundt pan. Bake at 350 degrees F for about 50 minutes or until done. Don't over bake. Let cool in pan for 10 minutes then turn out onto a serving plate. Let cool and sprinkle top of cake with powdered sugar before serving.

Saturday, April 5, 2014

Breakfast Burrito Bites

We made this for our conference breakfast this morning. So simple and so good. I saw the idea over at Ella Claire, and since I already had lots of the ingredients on hand we decided to try it.

8 eggs
1/4 cup milk
shredded cheddar cheese (optional)
3 burrito size flour tortillas
salt and pepper to taste
fillings (Use whatever you like, we used green pepper, onion, hashbrowns, and ham. Just make sure your meat is precooked and everything is in little pieces.)

Grease a muffin tin. Cut tortillas into quarters. Line each muffin well with a tortilla quarter, making a little cup. Whisk together 8 eggs and the 1/4 cup milk. Season with salt and pepper. Fill each tortilla cup with your desired fillings. Pour egg mixture over the fillings. If you like cheese, sprinkle cheese over the top. Cover the muffin pan with tin foil and bake at 350 degrees F for 25 minutes or until egg is cooked through. Serve hot and enjoy!

Friday, April 4, 2014

Garlic and Butter Steamed Baby Red Potatoes

We are a potato kind of family. We love them. I needed an accompanying dish for our pork chops last night and these stood out to me. I saw them over at Deep South Dish. I cut back on the butter and added some garlic and a bit more salt. The dish takes a little while to cook, but it is really simple to get going. I hope you enjoy!

2 lbs. baby red potatoes (or you can cut up regular red potatoes)
1/4 cup water
1/3 cup butter
1 clove garlic, minced
seasoning salt to taste (I used about 1 1/2 tsp.)
black pepper to taste
parsley to garnish

Clean potatoes and peel a strip around the center of each potato. In a skillet add water, butter, garlic, salt, and pepper. Melt butter over medium low heat. Add the potatoes to the skillet, cover, and simmer for 25-30 minutes or until potatoes are fork tender. Shake the skillet every so often as they cook, but don't remove lid. Once cooked, sprinkle the potatoes with parsley and serve.

Wednesday, April 2, 2014

Teriyaki Italian Chicken

Here's another simple marinade for chicken. I'm always looking for easy chicken dishes. This has a great flavor that would be great served with rice or chopped over a salad. Yum!

1/2 cup teriyaki sauce
1/2 cup Italian dressing
2 cloves garlic, minced
2-4 chicken breasts

Whisk together marinade ingredients and pour into gallon size ziploc bag. Add chicken to bag, squish out all the air and seal. Let marinate in the fridge for 2-4 hours. Then cook chicken as desired. We prefer grilling.