Saturday, January 31, 2009

Peanut Butter Fudge Cake

I got this recipe from The Sister's Cafe, yet another favorite food blog. This cake is so good! Moist dense cake, creamy peanut butter and a heavenly fudge frosting...who could resist?!

Peanut Butter Fudge Cake

2 cups flour
1 tsp baking soda
2 cups sugar
1 cup butter
1/4 cup cocoa (I use dutch )
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 tsp vanilla extract
1 1/2 cups creamy peanut butter
chocolate frosting

Combine first 3 ingredients in large bowl and set aside. Melt butter in a saucepan over medium heat, stir in cocoa. Add water, buttermilk, add eggs, stirring well. Cook stirring well until mixture boils. Remove from heat, add to flour mixture and stir until smooth. Stir in vanilla. Pour batter into a greased and floured 9x13 pan. Bake at 350 for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Carefully spread peanut butter ( I heated it in the microwave for a minute to soften it) over warm cake. Cool completely. Spread with chocolate frosting. Cut into squares. 20-25 servings.

Chocolate Frosting

1 (16oz) package powdered sugar
1/4 cup cocoa (I use dutch)
1/2 cup butter
1/3 cup buttermilk
1 tsp vanilla extract

Bring cocoa, butter and buttermilk to a boil in a small saucapn over medium heat, stirring constantly. Pour hot mixture into a bowl with the sugar, stirring until smooth. stir in vanilla.

Friday, January 30, 2009

Creamy Chicken Taco Soup

I originally got this recipe off of Food Network. But of course I modified it to my liking, like I do with so many recipes. But, I still have to give credit where credit is due. This soup is a staple in our house. Easy, delish and great as left overs! My Wyatt even likes it! So here it is ~ happy soup making!

Creamy Chicken Taco Soup

½ cup diced onions

½ cup diced green bell pepper

1 T minced garlic

vegetable oil

1 pound chicken breasts cooked and shredded

1 package taco seasoning (1/4 c)

1 (14 oz) can corn

1 (16 oz) can pinto beans

1 (6 oz) can tomato paste

2 (14 oz) cans chicken broth

1 (8 oz) package cream cheese



Shredded cheese


Saute onions, bell pepper, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning, corn, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl and spoon hot liquid over cream cheese to melt it and then add it back into soup. Simmer on low for another 10 minutes. Serve with tortilla chip, shredded cheddar cheese and avocado. Also great the next day over rice.
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