Chocolate Turtle Cake

1 box devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate topping, if desired
Chopped pecans, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.

Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature.

Beef and Broccoli Stir Fry

1 lb sirloin trimmed and sliced into thin pieces (since I have small children I go ahead and slice the meat into bite sized pieces)
1 lb of broccoli flowerets cut into bite small pieces
8 oz can of sliced water chestnuts (it's in the recipe so I feel obligated to jot this down, but we skip this ingredient when we make it)

Stir Fry Mix Ingredients
1 can chicken broth
3 Tbsp corn starch
1/4 cup of orange juice (plan ahead and have waffles for breakfast so you have some orange juice ready)
3 Tbsp sugar
3 tbsp soy sauce
1 tsp ginger
1/2 tsp garlic powder
1/2 tsp salt

In a large skillet, saute broccoli and beef on med-high for 2 minutes. Cover and let simmer for 5 minutes. Pour stir fry mixture over broccoli and sirloin and stir constantly until thickened. If the broccoli needs more time to cook you can re-cover the pot and keep warm until ready to serve. Serve over steamed rice.

**I am going to mark this recipe a pantry meal since most of the ingredients are easy to keep on hand. The exception is the broccoli, but you can get around this by keeping a bag of broccoli flowerets in the freezer. Cook the sirloin by itself, microwave the broccoli and then combine the two components with the sauce. Carry on with the directions above.

White Chicken Chili

This is something that we have discovered recently but has quickly become a family favorite.

Ingredients
1 Rotissere Chicken (buy at the grocery store, bring home and have your husband or significant other pick all the meat off the carcass and toss the nasty looking remains...at least that is what I do)

1 onion chopped
2 cans chicken broth
2 cloves minced garlic
1 tsp cumin
1 tsp oregano
1 tsp salt
2 tbsps lemon juice
2 cans great northern beans, drained
1 can corn, drained

Heat a soup pot and drop the chopped onions into the bottom to begin cooking. Add the rest of the ingredients and stir. Add the chicken. You can use extra chicken stock here to make the soup the consistency you want, make it stretch further or to make sure there is enough moisture if by chance you end up with an unusually large chicken. If you add extra broth adjust the seasonings accordingly (especially the cumin). Let the soup simmer for a bit...everything in this recipe is precooked so if you are in a hurry this can be served as soon as all the ingredients are warmed through. If you need more time to prepare additional components to the meal or to set the table you can leave this simmering away to meet your needs. We serve this soup with homemade cornbread and honey butter (another family favorite.)

Asian Lettuce Wraps

1 tsp cornstarch
2 tsp dry cooking sherry
2 tsp water
salt and pepper
1.5 lbs. boneless skinless chicken
5 tsp sesame oil (divided)
1 tsp fresh minced ginger
2 cloves garlic
8 oz can bamboo shoots, minced
8 oz can sliced water chestnuts

Cooking Sauce:
1 tsp Hoisin sauce
1 tsp soy sauce
1 tsp dry cooking sherry
2 tsp oyster sauce
2 tsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch




Mix all ingredients for cooking sauce in a bowl, set aside. In a medium bowl, combine corn starch, water, sherry (I just use more water when I don't have any cooking sherry), soy sauce, salt and pepper and chicken (chicken should be cut into very small pieces, this is easiest to do when the chicken is slightly frozen) (I use my food processor to grind it up). Stir to coat chicken thoroughly. Stir in 1 tsp oil and let sit 15 min to marinate. Heat wok or large skillet over medium high heat. Add 3 tsp oil, then add chicken and stir fry for about 3-4 min, set aside. Add 2 tbsp oil to pan, add ginger, and garlic, stir fry for about 1 min. Add bamboo shoots and water chestnuts, stir fry for an additional 2 minutes. Return chicken to the pan, Add mixed cooking sauce. Cook until thickened and hot. Serve on Iceberg or Bibb lettuce leafs.

Tortilla Soup

Tortilla Soup

1 bottle of Salsa

1 can chicken broth

1 can tomato sauce

1 can chunked chicken

1 can corn

1 can black beans (if your salsa doesn’t have them)

A couple of dashes of Worcestershire Sauce

Heat to boiling and then simmer until ready to serve.

Serve over tortilla chips and top with cheese and sour cream.

These are large cans and bottles, although this recipe is very forgiving and I just dump in what I have. Sometimes I will add petite diced tomatoes to give it a little extra nutrient or an extra can of corn. This is just fine immediately, but it also really good the next day.

Our Favorite Hot Chocolate

nocoupons

• 2 1/2 cups whole milk
• 2 cups half-and-half
• 4 ounces bittersweet chocolate, chopped
• 4 ounces milk chocolate, chopped
• 1 tablespoon sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon instant espresso or coffee powder
• 4 to 5 vanilla beans or cinnamon sticks, for garnish

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

Baked Potato Soup

Approx. 10 med. baked potatoes

2/3 c. butter

2/3 c. flour

3 c. milk

3 c. chicken broth

3/4 tsp. salt

1/2 tsp. pepper

4 green onions or 1/2 sauteed onion

12 slices bacon, cooked and crumbled

2 c. shredded cheese

1 c. sour cream

1. Cut potatoes in half, scoop out pulp and put in small bowl.

2. Melt butter in large kettle, add flour. Gradually stir in milk and

chicken broth. Continue to stir until smooth, thickened and bubbly.

3. Stir in potato pulp, salt, pepper, and 3/4 of onions, bacon and cheese.

Cook until heated. Stir in sour cream.

4. Transfer to slow cooker set on low. Top with remaining onions, bacon

and cheese.

** The cheese and sour cream are optional, and you can substitute ham for

the bacon. Enjoy!