Chocolate Chip Pound Cake

This is a favorite around here!

Ingredients:
1 pkg dark chocolate cake mix
1 pkg instant chocolate pudding mix
1 16 oz sour cream
3 eggs
1/3 cup vegetable oil
2 cups semisweet chocolate chips

Preaheat oven to 350. Grease a bundt pan. Mix together ingredients and pour in pan. Bake for one hour and then cool. Top with powdered sugar!

Chicken Enchilada Ring

Chicken Enchilada Ring

Ingredients:

2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips



1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.


2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

Coconut Cake

My sweet friend Erin made this amazing coconut cake on Easter and brought it over and I have been thinking about it ever since. It was SOOOOO good and moist. I LOVE coconut cake almost as much as I love red velvet and this was probably the best I've ever had.

It was the same idea as the Butterfinger cake that Scott requests on a daily basis.

Ingredients:
One white cake mix
14 oz can of cream of coconut (found in the mixed drinks area)
14 oz can of Sweet condensed milk
Cool Whip
Coconut flakes

Bake the cake mix according to the box. While hot, poke holes all over the cake. Mix the sweet milk and coconut milk and pour over cake. Once cake is cool, top with cool whip and the coconut flakes. Keep refrigerated. SO, SO good!

Turkey Piccata

I got this recipe out of a Southern Living cookbook. It was SO good and so easy that it will become on permanent rotation at the Stamps' house. I am always looking for something besides chicken to cook.

Ingredients:
1 lb boneless turkey cutlets
1/2 cup all purpose flour
1 tsp salt
1 tsp pepper
3 tbsp butter, divided
2 tbsp olive oil
1/2 cup dry white wine
1/3 cup fresh lemon juice
1 tbsp drained capers
6 lemon slices, halved
1 tbsp chopped fresh flat leaf parsley

Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in flour mixture. Melt 1 tbsp butter and 1 tbsp olvie oil in a large non stick skillet over medium-high heat. Add half of the turkey and cook 3-4 minutes on each side until golden brown. Remove turkey from skillet and place on a wire rack in a jelly roll pan in a 200 degree oven to keep warm. Repeat with remaining turkey, butter and olive oil.
(NOTE - I didn't remove the turkey - I kept it in and just made the sauce with the turkey in the pan and it turned out great.)
Stir wine and next 3 ingredients into skillet and cook over medium high heat for 2 minutes or until sauce is slightly thickened. Remove from heat; stir in remaining butter.
Place turkey on a serving platter and pour sauce over it. Sprinkle evenly with parsley.

Guacamole

I am OBSESSED with Guacamole! I keep the ingredients around and make it every other day or so. It is best with Tostitos chips with a hint of lime (in my opinion) ha!

I don't have a specific recipe because I'm not good about measuring (which is why I don't bake) - but since everyone has been asking me - this is how I make it.

Ingredients:

Roma tomatos

Avacados

One onion

Fresh cilantro

Jalepenos (optional)

Limes

I just slice up maybe one or two tomatos and maybe a half or less of an onion. Add several dashes of cilantro and salt. (just taste). If you like it hot - cut up a jalepeno - I prefer no!

Use one or two avacoados (usually one per person) and smash it up and mix all ingredients together. I usually squeeze 2 limes on this because I like mine with a lot of lime taste! Just add more or less of the ingredients you like.

Chicken Stuffed with Prosciutto and Fontina

I made this for dinner last night. (Another Paula Deen recipe - I can't help it I love that woman). I couldn't find fontina cheese so I just used mozzarella cheese sticks. It was good - we had rissoto and salad with it.

Ingredients

• 2 boneless, skinless chicken breast halves
• 1 (4-ounce) piece imported Italian fontina cheese
• 2 slices imported prosciutto
• 4 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 cup sliced portobello mushrooms
• 1/2 cup dry white wine
• 3 sprigs fresh rosemary
• 1 bunch baby arugula
• 1/2 fresh lemon, juiced

Directions

Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin. Trim the rind from the cheese and cut it into 2 thick sticks.

Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. Season the rolls with salt and pepper.

Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary. Cook, turning the chicken rolls frequently, 10 to 15 minutes.

When the first bit of cheese begins to seep out, the chicken is done. Remove it from the pan to a cutting board at once. Cut each of the rolls at an angle into 6 slices. Cover to keep warm. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper.

To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper. Warm the pan juices and strain them over the chicken.

Cheese and Pesto layer dip

I found this recipe by Paula Deen and used it at Harper's birthday party. I thought it was really good.

Cheese and Pesto Layer Dip

2 8oz cream cheese
1/2 cup butter
16 oz smoked provolone shredded (I used mozzarella instead)
1 5oz parm cheese
1 cup Pesto
1 cup toasted pine nuts

Beat cream cheese and butter together until creamy. Add cheeses and beat until combined.

Line a 9x5 loaf pan with heavy plastic wrap allowing edges to extend over sides of pan. Spoon 1/3 of cheese mixture into pan. Spoon 1/4 of pesto on top and repeat layers twice.

Cover and freeze for 4 hrs & up to 2 wks.

Before serving - unmold onto a platter, remove plastic and let stand for one hour. Press pine nuts on side (this takes a lot of work and I got lazy and just did a row instead of covering the whole thing).
Top with remaining pesto.
Serve with crackers