Archive for the ‘Recipes’ Category

Chocolate Chip Pound Cake

July 20, 2008

Lots of peeps have asked for this recipe. . . here it is:

1 box yellow cake mix with pudding

1/2 cup sugar

1 small box instant chocolate pudding

1 tsp vanilla

4 eggs

3/4 cup vegetable oil

3/4 cup water

8 oz tub sour cream

6 oz pkg chocolate chips

Combine cake mix, pudding and sugar, stirring with a whisk to remove lumps. Add oil, eggs, water and sour cream, stirring until smooth. Stir in vanilla and chocolate chips. Pour into a greased and floured bundt cake pan. Bake at 350 for 1 hour or until wooden pick in center comes out clean. Cool in pan for 15 minutes before removing. Let cool completely and sprinkle with powdered sugar. Enjoy!


Chicken Tetrazzini

March 20, 2008

This is a favorite and oh so yummy meal.  It is also great if you freeze half of it and eat it later.  Here are the ingredients:

  • 4 boneless chicken breasts cooked and chopped (or canned chicken, I suppose)
  • 6 cups water
  • 1/2 teaspoon salt
  • 1 T olive oil
  • 1 (7 oz) pack spagetti
  • 1 medium green bell pepper, chopped
  • 1/4 cup melted butter
  • 2 1/2 T flour
  • 1 cup milk
  • 1/4 cup dry white wine (or cooking wine)
  • 1 can cream of mushroom soup
  • 1 (4 oz) jar sliced mushrooms, drained
  • 1 (2 oz) jar pimentoes
  • 1/8 teaspoon garlic powder
  • 1/2 cup grated parmesan cheese
  • 3 cups shredded cheddar cheese
  • 1/2 cup sliced almonds, toasted

Cook spagetti noodles in water with salt and olive oil.  Drain well and set aside.   Saute green pepper in butter until tender.  Add flour and stir well.  Stir in milk and next 6 ingredients and 2 cups of the cheese.  Cook over medium heat, stirring constantly, 10 minutes or until throroughly heated.  Add chicken.  Grease (spray) a 13×9 baking dish.  Spread 1/2 spagetti and then 1/2 chicken mixture and layer again.  Bake at 350 degrees for 15-20 minutes.  Sprinkle with remaining 1 cup shredded cheese and toasted almonds and bake an additional 5 minutes.  Let stand 5 minutes.  Serves 6-8.  YUM-O!

Great with a side salad and french bread!  Enjoy

Cheesy Italian Tortellini Crockpot

February 20, 2008

This is one of Rick’s favorite Italian meals!

1/2 pound ground beef

1/2 pound Italian Sausage

1 container refrigerated marinara – 15 oz (I use Buitoni)

1 cup sliced fresh mushrooms

1 can diced tomatoes with italian seasoning – undrained

1 package refrigerated cheese tortellini – 9 oz (I use Buitoni)

1 cup shredd mozzarella or other italian cheese blend

Break beef and sausage into large pieces and brown in a skillet until it is no longer pink.  Drain.  Spray crockpot with cooking spray.  Mix beef mixture, marinara sauce, mushrooms and tomatoes in the crockpot.  Cover and cook on low for 7-8 hours (I cook mine on high for 3-4 hours).  Stir in tortellini; sprinkle with cheese.  Cover and cook on low heat for 15 minutes longer or until tortellini is heated through and tender.  Serves 4-6.  This is yummy with a side salad (aka – lettuce in a bag with some dressing) and some garlic bread.  Enjoy!

 You may also want to go ahead and brown an entire pound of both beef and sausage (since it usually comes in at least 1 pound packages) and freeze half of it for the next time you want to make this recipe.