Recipe: Kahlua Cake

In honor of bday week... enjoy!

Cake:
1 pkg yellow cake mix
1 pkg (small) instant chocolate pudding
1 c. oil
4 eggs
1/4 c. Kahlua
1/4 c. Vodka
3/4 c. water
1/2 c. sugar

Drizzle:
1/2 c. powder sugar
1/4 c. Kahlua

Grease and flour a bundt pan. Pre-heat oven to 350.
Combine cake ingredients. Mix on low for 1 minute; mix on medium for 4 minutes.
Bake 50 minutes or until done
Let cool 10 minutes and then remove from pan.
Using a fork, make holes all over the top.
Slowly pour the drizzle mixture over the holes so it soaks in.
Sprinkle with powder suger.

Recipe: Santa Fe Soup

1 pound ground beef
1 onion
1 pound Velvetta cheese
1 can Rotel tomatoes
1 can diced tomatoes
1 can corn (with juice)
1 can pinto beans (with juice)

Brown beef and onion, drain. (Note: use a large pot to brown the meat, versus a skillet, and keep this to a 1-pot meal)
Add all remaining ingredients and cook on low until cheese is melted.
Serve with tortilla chips or Fritos.

Recipe: Barbecued Chicken Pizza

Barbecued Chicken Pizza

1 large, pre-baked pizza crust (Boboli)
1 pound boneless, skinless chicken breasts
Salt & Pepper
1/3 c. BBQ sauce, divided
4 oz. of cream cheese
1/4 c. diced green chilies (I use one of the small cans)
1 c. shredded cheese
1/4 to 1/2 t. hot chili flakes

Sprinkle chicken with S&P and cut into bite-size chunks. Saute chicken in pan (or bake breasts at 350 for 20 minutes or grill - whatever) with about 2 T. of the BBQ sauce. Once cooked and off the heat, mix chicken with remaining BBQ sauce.

Pre-heat oven to 400. Spread cream cheese on crust. Spoon chicken over crust and top with chilies, cheese and hot flakes. Back for about 15 - 20 minutes until cheese is brown and bubbly.

Note: you can pretty much adjust all the ingredients based on your tastes - I usually use more cream cheese and BBQ sauce, etc.

LEFTOVER TIP: Reheating pizza? Re-heat it in a skillet! Cover it and warms the toppings while keeping the crust crisp.

Recipe: Creamy Chicken

This is my go-to recipe. YUM. I probably make it a couple times a month.

4 x boneless, skinless chicken breasts - halved *
Swiss cheese
1 can crm. chicken soup
1/3 c. dry white wine
about 2 c. Stuffing
1/3 c. butter

Put chicken in greased 9 x 13 pan
Cover each chicken piece with a slice of swiss cheese
Mix soup and wine - pour over chix/cheese
Sprinkle stuffing around/over chix
Drizzle with melted butter
Bake, covered for 1 hour at 350

* This recipe can be halved/doubled easily; I've done this with 4 chicken pieces total and not really adjusted the other ingredients and it is just as good. YUM!