Sunday, September 28, 2008
1 (5.9 ounce) package instant chocolate pudding mix- I used sugar free
1 cup sour cream - I used fat free
1 cup applesauce
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
My cake was done in 45 minutes - boy this is a GOOD cake!
taken from "Too Much Chocolate Cake" from allrecipes.com
Monday, September 15, 2008
We ate this dip while watching the BSU game on Saturday. YUM! We want more already. We didn't have avocado so I left it out and it still tasted fabulous. I found this recipe in some magazine.
2 c. frozen sweet corn (or one can corn, drained)
1/2 c. canned black beans, rinsed thoroughly
1 c. salsa
1 bunch green onions, diced
1/2 avocado, sliced
juice of half a lime
1/4 c. cilantro, chopped
Combine all ingredients and toss well. Let sit for an hour before serving to meld flavors. Serve with chips or with Tostitos Scoops chips.
Wednesday, September 10, 2008
2 eggs, lightly beaten
4 boneless skinless chicken breasts
¼ cup grater Parmesan cheese
¼ cup dry bread crumbs
1 T. butter, melted
2 large tomatoes, seeded and chopped
3 T. minced fresh basil
2 garlic cloves, minced
1 T. olive oil
½ tsp. salt
¼ tsp. pepper
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13 in. x 9 in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375 for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.
This is a Taste of Home recipe. Very good! from Tiffani
½ medium zucchini coarsely chopped (about ½ cup)
¼ cup snipped fresh basil leaves, chopped
1 garlic clove, pressed
2 tsp. balsamic vinegar
½ tsp. olive oil
¼ tsp. salt
1/8 tsp ground black pepper
2 T. grated fresh Parmesan cheese
I buy the bread and cut it in ½ thick pieces (baguette) and slightly toast it in the oven.
In a small bowl, combine tomatoes, zucchini, basil, garlic, vinegar, oil, salt and pepper. Mix gently. Then scoop tomato mixture on top of round bread pieces (already toasted). Sprinkle with Parmesan cheese. Serve immediately.
I LOVE THIS! Tiffani
This is a Pampered Chef recipe.