Tuesday, October 25, 2011

Caramel Apple Spice Cake

This cake is so yummy and oh so easy! All you need is:
1 spice cake mix
1 carton of Haagen Dazs apple pie ice cream, melted
Caramel ice cream topping

Mix the cake according to the package directions, EXCEPT substitute the ice cream for the water.
Pour the mix into a greased bunt pan and bake according to the cake mix package.
Once the cake has cooled, remove it from the pan and drizzle the caramel topping over the top. This would also be great with a vanilla glaze, or maybe both the glaze and the topping.

Sunday, May 22, 2011

Pineapple Mango Salsa


1 mango, peeled and diced
2 tomatoes, seeded and diced
1 green pepper, seeded and diced
1/2 cup pineapple, diced
2 garlic cloves, diced
1 shallot, diced
cilantro, diced (to taste, but about 1/4 cup)
3 TB pineapple juice
1 TB olive oil
1 lime, juiced
1 tsp salt

Prepare all ingredients and toss together. Refrigerate at least one hour prior to serving. Serve with tortilla chips or may be sauteed and served over seafood.

Monday, May 9, 2011

Tres Leches Cake

Betty Crocker French Vanilla Cake Mix
3 Cups Heavy Whipping Cream
1 Cup Evaporated Milk
1 Can Sweetened Condensed Milk
Various Fresh Fruits: blackberries, strawberries, mangoes, kiwis, pineapple, etc.

Bake cake according to box directions. Cool completely. Poke holes in the top of the cake.

Mix the evaporated milk, sweetened condensed milk, and 1 cup of the whipping cream. Slowly pour over the cake, cover and refrigerate overnight.

Prepare whipping cream by beating until stiff peaks form. Add sugar and vanilla to taste.

Frost cake with whipped cream and top with fruit.

Serve immediately.

Submitted by Kristi Jones

Thursday, January 27, 2011

Chili's Cajun Chicken Pasta

4 Boneless, skinless chicken breast halves
4 tsp Cajun seasoning
4 tbsp Butter, divided
3 cups Heavy cream
1/2 tsp Lemon pepper seasoning
1 tsp Salt
1 tsp Black pepper
1/4 tsp Garlic powder OR 2 garlic cloves, crushed
8 ounces Penne pasta, cooked
2 Roma tomatoes, diced
Fresh shredded Parmesan cheese

  1. Slightly moisten chicken with water. In a large bag, shake the chicken with the Cajun seasoning until the chicken is evenly coated.
  2. Saute the chicken in 2 tbsp butter.
  3. When the chicken is halfway done, combine the cream 2 tbsp butter, and seasonings in a separate skillet over medium heat. Watch carefully to prevent it from boiling over.
  4. When the sauce bubbles, remove it from the heat and toss with the pasta, stirring well.
  5. When the chicken is cooked thoroughly, slice into strips and add to the pasta. Add the tomatoes and garnish with cheese.

Wednesday, January 12, 2011

Chicken Enchilada Casserole


3 chicken breast, uncooked
16 ounces sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
7 ounces diced green chiles
1 medium onion, diced
1 TB oregano
1 TB garlic salt
corn tortillas
cheddar cheese

  1. Place the chicken breasts in a large pot and cover with water. Add the oregano and garlic salt. Bring the water to a boil and cook for about 20 minutes, or until cooked through.
  2. Meanwhile, mix the sour cream, cream of mushroom soup, cream of chicken soup, and chiles together in a large pan. Simmer over medium heat for 15 minutes.
  3. When the chicken cooked through, remove it from the broth and shred. Add the chicken and the onion to the cream mixture and stir until well mixed.
  4. Place six tortillas on the bottom of a 9x13 pan so that the bottom of the pan is covered. Pour half of the chicken mixture over the tortillas, spreading evenly. Cover with another layer of tortillas. Pour the remaining chicken mixture over the top layer of tortillas. Cover with cheese.
  5. Bake at 350* for 20 minutes.