BEST EVER BUNDT CAKE

Be sure to look at the bottom of the recipe as there are lots of suggestions on different flavors. This is for a chocolate chip cake.

INGREDIENTS

    

1 Package yellow cake mix

1 package instant chocolate pudding

1/2 cup white sugar

3/4 cup water

3/4 cup vegetable oil

4 eggs, beaten

1 cup sour cream (full fat)

1/2 cup chocolate chips

1/8 cup powdered sugar (for dusting)

DIRECTIONS

1. PREHEAT OVEN TO 325 DEGREES F (185 C). GREASE AND FLOUR A 10 INCH BUNDT PAN.

2. IN A MEDIUM BOWL, STIR TOGETHER THE CAKE AND PUDDING MIXES AND SUGAR. ADD THE WATER, OIL, EGGS,AND SOUR CREAM. BLEND UNTIL WELL MIXED. FINALLY, FOLD IN CHOCOLATE CHIPS AND POUR INTO PREPARED BUNDT PAN.

3. BAKE FOR 50 TO 60 MINUTES IN THE PREHEATED OVEN. CAKE IS DONE WHEN A TOOTHPICK INSERTED COMES OUR CLEAN. COOL IN PAN FOR 10 MINUTES BEFORE INVERTING ONTO A WIRE COOLING RACK. COOL COMPLETELY. DUST WITH POWDERED SUGAR BEFORE CUTTING AND SERVING.

If you would prefer a glaze ... this is a great one.

1 1/2 C powdered sugar

2 T milk (add extra milk until desired consistancy)

 

For a citrus glaze - use 2 T of lemon, orange or other fresh citrus juice and 1 T of zest.

IDEAS FOR OTHER FLAVORS OF CAKE

Chocolate Chocolate Chip - use a chocolate cake mix and a chocolate instant pudding mix

Vanilla Chocolate Chip - vanilla cake mix and vanilla pudding 

White Chocolate Raspberry - use white cake mix with white chocolate chips and 1/2 c raspberry jam, use a little less liquid when making a cake with jam

Pumpkin Chocolate Chip - Spice cake mix with a pumpkin pudding and mini chocolate chips

Lemon Cake - lemon cake mix, lemon pudding mix and the lemon glaze above.

You can use any combination and it turns out good! Top with a cream cheese frosting, a glaze or just powdered sugar dusting.

For mini cakes - fill the pans 1/2 to 2/3 full and bake for 13 - 15 minutes. 

Have fun making different flavors.

Best Every Mexican Dip

 from Annette Godfrey, Eufaula, AL 1985

Ingredients

1 lb velveeta cheese

1 lb ground beef

1 small chopped onion

1 chopped green pepper (optional)

2 10 oz cans mild Rotel

1/2 cup chopped tomatoes

 1 T Worcestershire sauce

1/4 t garlic powder and 1/2 t salt 

Directions

Cut velveeta cheese into 1" cubes and put in crock pot. Brown ground beef and onion ( and green pepper if adding) with garlic powder and salt, drain and add to crock pot with the rest of the ingredients and put on low for 1 hour or until cheese is melted and dip is creamy. Serve warm with corn chips.

Quick Chile Relleno Casserole (no meat)

Ingredients

6 - 8 poblano peppers (roasted, peeled and seeded)

1 lb shredded Monterey Jack cheese 

      (I use half Monterey Jack and sharp Cheddar)

8 eggs

1/2 C whole Milk

1/4 C flour

1 tsp baking powder

1/2 tsp paprika

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tso salt

1/2 tsp pepper

Instructions

1. Preheat oven to 350 F
2. Lightly spray an 11x7 casserole dish with nonstick spray
3. Place egges in a large mixing bowl. Whisk until well blended
4. Place milk in a separate bowl. Slowly whisk in flour, baking powder and seasonings. 
5. Whisk milk mixture into eggs. add a little extra milk to make a smooth liquid. (you don't want it too pasty)

Assemble Casserole

1. Place one layer of chilies on the bottom of the casserole dish. Chilies should be cut open and laid flat in a single layer.
2. Sprinkle 1/3 of cheese over chilies 
3. Repeat with another layer of chilies and another 1/3 of the cheese.
4. Pour egg mixture over entire casserole
5. Add remaining cheese to the top
6. Bake uncovered in 350 F oven for 35-40 minutes
7. Allow casserole to rest at room temperature for 10 minutes before slicing and serving
8. Top with freshly chopped cilantro and parsley before serving ( if desired)

Notes

• Amount of poblano peppers varies due to size of peppers. You want enough to cover two layers
• To check if the casserole is baked through, insert a knife in the center of the casserole and pull out. If it is eggy, cook for another 5 minutes.

Substitutions

• Use canned roasted  whole chilies in place of fresh roasted chilies
• Use a combination of Monterey Jack and cheddar cheese

How to Roast Poblano Peppers in the Oven for Chili Relleno

 PREP TIME - 10 minutes -   COOK TIME - 20 minutes 

ADDITIONAL TIME - 20 minutes  - TOTAL TIME - 50 minutes

Ingredients

• Poblano peppers 
• Oil (a spray bottle works best. I used olive oil but any oil will do)

Instructions

1. Preheat the oven to 400 degrees F.
2. Wash the poblanos and dry them. Remove the stem, cut the peppers in half, and remove the seeds.
3. Line a baking sheet with parchment paper and place the halved poblanos, skin side up, in one layer on the baking sheet. Lightly spray with oil.
4. Roast for 20-30 minutes until the skin starts to separate and bubble. the more bubbly the skin the easier it is to peel it off. 
5. Remove from the oven and use a spatula to add the peppers into a plastic bag. Close the bag and let it rest for 10 minutes.
6. Open the bag and peel each piece of pepper at a time by simply pulling the skin off with your fingers. It should come off easily.
7. Your peppers are ready to serve or preserve! You can store them in the fridge for a couple of weeks.

Fish Tacos -- Recipe #2 and Lime Sauce #1 & #2 for Fish Tacos

 Ingredients

1 lb of Costco tortilla crusted Tilapia 

8 6-7” tortillas

1 cup shredded cabbage or a package of shredded coleslaw 

1 thinly sliced jalapeño or serrano pepper (optional)

cherry tomatoes, shredded cheese, crema, and other taco toppings as desired

Lime Sauce as desired 

Bake Tilapia as directed on the package, fill tortillas with desired goodies and serve.

Great with Queso Dip and chips and make the rest of the coleslaw as a side.

Lime Sauce #1

2 limes

1/2 C Mayo

1 t Chili Powder 

Juice the limes into a bowl. Stir in Mayo and Chili powder. Chill until ready to use. 

Lime Sauce #2

1  T lime juice + 1/2 t lime zest

1/3 C Sour Cream

3 T Mayo

2 T minced Cilantro

1 T light cream

1/2 t each - garlic powder, cumin, smoked paprika or chili powder

Stir all ingredients together and chill until ready to use.

CITRUS HONEY CEDAR SALMON

 Ingredients

1 salmon fillet (enough for 3-6 servings)

1 T Worcestershire sauce

2 limes

1 T honey

2 garlic cloves, minced

2 T softened butter

1 cedar plank (soaked in water for 1 - 12 hours)

Directions

Heat grill to 350.

Marinate salmon fillet for up to an hour with Worcestershire sauce. (With thicker fillets you can also add more Worcestershire sauce before cooking)

Rub one side of cedar plank with olive oil and sprinkle with Kosher salt.

In a small bowl, mix garlic, honey and butter.

Thinly slice limes and set on oiled side of plank. Place salmon fillet (skin side down) on top of the limes.

Spread butter over fish and add salt and pepper to taste. 

Grill at 350 F for 15 - 25 minutes, until salmon flakes in larger pieces. Keep lid closed as much as possible (use indirect heat, to preserve plank for future use.) Be prepared for flare-ups and have a spray bottle of water handy)

Add extra limes to garnish, if desired.

Campers Butternut Squash Soup

Serves 8 to 10 - 2 cup servings 

Ingredients

5 lbs butternut squash peeled, seeded and diced

1 stick butter

1/2 cup honey

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 qt water

2 cups heavy cream or half & half

salt and pepper to taste

Directions

Place all ingredients - except cream/half&half - together into a large Dutch oven

Bring to a simmer and cook until butternut squash is tender

Add the heavy cream/half & half and stir

Remove pot from the heat and transfer the mixture to a blender or use an immersion blender until smooth. (If using a blender, do this step in small batches)

Add salt and pepper to taste, serve with garlic bread or baguette.