Monday, September 12, 2011

Crawlin' Cake

Crawlin' Cake

Here is a super-easy, quick recipe for a moist, delicious cake. You start with a couple of packaged ingredients and off you go!  There are so many flavor combinations for this cake, you can just choose whatever you are in the mood for when you make it. You can also start with white cake and cream cheese frosting and add a couple of teaspoons of your favor flavoring(s). I only buy Duncan Hines cake mixes and frostings, I don't care what is on sale! Make a Crawlin' Cake will have your family crawlin' back for more!

Crawlin’ Cake

1 box cake mix, any flavor
4 whole eggs
3/4 cup of oil
1 cup of milk
1 can frosting, any flavor

(Note: I used white Duncan Hines cake mix and Chocolate Duncan Hines canned frosting for the cake in the photo. You may use ANY flavor you like!)

Preheat oven to 350º
Break eggs in mixing bowl and beat by hand with whisk. Add the rest of the ingredients except the frosting.
Mix by hand until well-blended. Fold in frosting…yes, put it in the batter!
Grease and flour a 12-cup Bundt or tube cake pan. Pour mix in evenly. Place cake pan on a cookie sheet in oven. Bake at 350º for about 50-60 minutes or until a toothpick inserted into thickest part of cake comes out clean.

If you want, only put 2/3 of the can of frosting in the mix. Microwave the remainder until soft and drizzle the rest over the cake after it cools. (I put the whole can of frosting IN the batter.)

Note: Do NOT use a mixer to make this cake. It incorporates too much air into the batter and the cake will overflow in the oven, hence the name “Crawlin’ Cake.”

Don’t open the oven door to check on it because it may fall, and make sure the cake is completely cool before trying to take it out of the pan. If you have greased and floured the pan sufficiently and allowed the cake to cool completely (you may need to run a knife around the edges of the cake, just in case some batter sticks) it should come easily out of the pan. This cake is so moist…and it’s a super-easy cake to make in a hurry!

Saturday, September 10, 2011

Crock Pot Southwest Chicken

The weather in much of the country is starting to get cooler and hints of Autumn are in the air! The days are sun-dappled and warm, but a cool breeze and chill mornings have taken the place of blistering hot days whose heat extends well into the night. Many hearts race a little faster because it's football season. I am married to a sports fan, so I watch as his excitement stirs at the thought of games, games and more games! I don't share his enthusiasm, but I support it. And I always provide the food for game days!

Get out your best game day kitchen friend, the crock pot! Here is a super easy, economical, crowd-pleasing recipe that you can put together the night before game day, with little time in the kitchen, and have ready by kickoff!

Crock Pot Southwest Chicken

1 (2.5 - 3lb.) bag frozen chicken breast tenderloins
8-oz. block of cream cheese (not fat free!)
1 can black beans, drained and rinsed - don't skip this step; your tummy will thank you!
1 can whole kernel corn, drained
1 can Rotel (your choice...I use Rotel with Lime and Cilantro)
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. cumin

Cooked rice
Mexican Blend Cheese, optional

Place frozen chicken breast tenderloins in crock pot. Add the block of cream cheese (yep, just put in the whole block), drained and rinsed black beans, drained corn and Rotel...just dump it all in there!

Cover crock pot with lid and cook on Low for 8 hours. At about 6 to 7 hours, I shred the chicken and stir things up really well, then add salt, pepper, onion powder and cumin and finish cooking. Here is the Crock Pot Southwest Chicken, ready to be served!

Ladle this scrumption chicken dish over rice in individual bowls. Sprinkle Mexican Blend Cheese on top, if desired. This easy dish is great for cold weather days, game days or any day you need a "fix it and forget it" meal.

Related Posts Plugin for WordPress, Blogger...