Nothing Bundt Cakes' Chocolate Chocolate Chip Cake

Ingredients:
1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. mini chocolate chips
2 (8 ounce) pkgs. cream cheese, softened
1/2 c. butter, softened
3-4 c. powdered sugar
2 tsp. vanilla extract

Directions:
Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..) In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick). That's it!


Recipe from www.favfamilyrecipes.com

Copycat Recipe: PF Chang’s Lettuce Wrap

Yield: Serves 4

Preparation: 35 minutes
Cooking time: 25 minutes
Total time: 1 hour

Recipe for dipping and pouring sauce:

• 4 tablespoons sugar
• 1/2 cup hot water
• 3 tablespoons soy sauce or gluten free tamari
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup or canned tomato sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon dark sesame oil

Recipe for stir-fry sauce:

• 2 tablespoons soy sauce or gluten free tamari
• 2 tablespoons brown sugar (not packed tightly)
• 1/2 teaspoon rice wine vinegar

Recipe for stir-fried chicken:

• 1 teaspoon hot water
• 1 tablespoon nice dijon mustard (use the good stuff, it will make a difference)
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons dark sesame oil
• 2 boneless, skinless chicken breasts, cut into half-inch cubes”
• 1 – 8oz can sliced water chestnuts, drained and minced
• 1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
• 1/2 yellow onion, minced
• 3 garlic cloves, minced
• 6 large leaves of iceberg or romaine lettuce

Method for Pouring Sauce Recipe:

1. In a large bowl, dissolve sugar in 1/2 cup hot water. Blend in soy sauce or tamari, rice wine vinegar, ketchup, lemon juice and dark sesame oil. Mix well and set aside in the refrigerator until the rest of the dish is ready.

Method for Stir-Fry Sauce Recipe:

1. In a small bowl, combine soy sauce or tamari, brown sugar, and rice vinegar. Mix well and set aside.

Method for Stir-Fried Chicken Recipe:

1. In a small bowl, combine 1 teaspoon hot water, dijon mustard and minced garlic and set this aside.
2. In a wok or large frying pan over high heat, combine olive oil and sesame oil. Heat until it shimmers, about one minute. Add chicken chunks and stir fry until entirely cooked through, about five minutes. 
3. Take the pan or wok that you cooked the chicken in (with the still warming oil) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, and add the garlic, onions, water chestnuts, mushrooms, cooked chicken, and the stir-fry sauce. Cook everything, stirring constantly, until the mushrooms have cooked through and are tender, about four minutes. Remove from pan and place in a serving dish.
4. Add mustard/garlic mixture that you set aside to the pouring sauce, 1/2 a teaspoon at time to taste.
5. Serve the entire lettuce wrap recipe in a nice, big serving tray, complete with stir-fry and iceberg lettuce leaves, and pouring sauce in small bowls. Wrap the stir-fry in lettuce leaves, then top with pouring sauce.

Recipe from www.theculinarylife.com.

Viva La Chicken

Ingredients:
6 broken flour tortillas
2 cans cream of chicken soup
1 cup milk
1 grated onion
1 tsp chili powder
1/2 cup sour cream
1 chicken, deboned and cut-up
Grated cheese

Directions:
Mix soup, milk, onion, chili powder, and cream cheese.  Lay tortillas, chicken, and cream mixture three times.  Top with grated cheese and cover with foil.  Bake at 325 degrees for one hour.

Recipe from Shauna Campbell.

Foil Steak or Tin Foil Dinners

Ingredients:
1 1/2 pound chuck steak (or 4 hamburger patties)
1 can cream of mushroom soup
3 medium carrots
3 potatoes
1 onion, cut-up or chopped

Directions:
On foil, place meat.  Spread soup over meat and top with vegetables.  Sprinkle with water (or not).  Fold foil and seal tightly.  Bake at 450 degrees for 1 1/2 hours (about 40 mins for hamburger patties) or until tender.

Recipe from Shauna Campbell.

Crispy Chicken

Ingredients:
1 1/2 cup flour
1 1/2 tsp pepper
1 1/2 tsp paprika
1 Tbs garlic salt
1/4 tsp poultry seasoning

Batter:
2/3 cup flour
1/2 tsp salt
1/8 tsp pepper
1 beaten egg yolk
3/4 cup water

Directions:
Mix dry ingredients and batter separately.  Dip chicken first in dry ingredients then in batter and back in flour again.  Fry in 1 inch oil until golden brown.

Recipe from Shauna Campbell.

Mexican Salad

Ingredients:
2 cups lettuce or spinach
1 can kidney beans, drained
2 tomatoes, diced
1 Tbsp chopped green chiles or 4 green onions chopped
1/2 cup sliced black olives
Shredded cheese
Frito corn chips

Dressing:
1 ripe avocado, mashed
1/2 pint sour cream
1/2 tsp instant onion
1/4 tsp salt and pepper

Directions:
Mix together dressing.  Top lettuce or spinach with cheese, corn chips, and dressing.

Recipe from Shauna Campbell.

German Pancakes

Ingredients:

6 Tbsp butter, melted

6 eggs

1 cup milk

1/2 tsp salt

1 cup flour

Directions:

Preheat oven to 425 degrees. In a glass casserole, melt butter or put in melted butter. Mix eggs, milk, salt, and flour then pour into casserole dish. Bake for 25 minutes. (It raises up high on the sides of the casserole dish when baking.  This is normal.)

Recipe from unknown (probably from one of my college roommates).