CHOCOLATE-SOUR CREAM BUNDT CAKE

1 reg size box any basic chocolate cake mix
1 small carton sour cream
1/2 cup canola oil
1/4 cup water
3 large eggs
1 pkg (reg-aize) dark chocolate chips

Grease a Bundt cake pan and set aside.
Preheat oven to 325 degrees.


Combine the cake mix, sour cream, oil, and water together in large mixer bowl.  

Beat in the eggs, one at a time, beating after each until combined.

Stir in the chocolate chips.

Bake at 325 degrees for 30 minutes; middle will still be a little gooey. Remove from oven and cool on wire rack for 10 minutes.

Remove cake from pan and refrigerate for at least 3 hours or until serving time.

If you wish to serve warm, microwave for 20 seconds.

Serve with whipped cream.

Note: This is a recipe I got from the cooking.com website.

BROWNIE BUTTON BITES

A refrigerated roll of brownie dough makes this recipe quick and easy!

1 roll (16.5-oz) refrigerated roll of triple chocolate chunk brownie batter
1 bag of miniature peanut butter cups

Spray or line with paper baking liners 20 mini muffin cups.
Preheat oven to 350 degrees.

Fill each cup almost full with the brownie batter.

Bake at 350 degrees for 19 to 20 minutes.

Remove from oven and cool in pans for 3 to 4 minutes; gently press 1 mini peanut butter cup into each brownie until the top of the candy is level with the top of the brownie.

Cool for 10 minutes in pans.  Remove from pans and cool completely on wire rack.

Yield: 20 brownie bites

Note:  This is a recipe I got from Southern Living several years ago.

PIMIENTO PINWHEELS

2 tubes (8-oz each) refrigerated crescent rolls
1 cup pimiento cheese

Unroll crescent dough onto a lightly floured surface; pat into 2 rectangles, pressing the perforations to seal.

Spread half the pimiento cheese onto each rectangle going all the way to the edges.

Roll up each of the rectangles, starting with long end and cut each into 10 even slices.

Place onto the prepared baking sheet and bake at 400 degrees 10 minutes or until browned.

Yield: 20 pinwheels

ORIENTAL CHICKEN BROCCOLI

Cooked brown or long-grain rice for 4 servings
1 tbsp canola oil
1 lb chicken breast strips
1 small yellow onion, chopped coarsely
1 medium-size red bell pepper
1 can cream of broccoli or mushroom soup
3 tbsp water
1 tbsp soy sauce
green onion to garnish
soy sauce for serving

In a large skillet, over medium-high heat, cook the chicken until browned in the canola oil.

Add the onion and bell pepper to the chicken in the skillet; cook 5 minutes or until the veggies are tender and chicken is no longer pink inside.

Stir the soup, water, and 1 tablespoon of soy sauce into the mixture; heat to boiling.  Reduce the heat to low, cover, and cook another 5 minutes.  Stir occasionally during this 5 minutes.

Serve over the rice.  Garnish with the green onion and serve with soy sauce, if desired.

Yield: 4 servings

FETTUCCINI CHICKEN & TOMATO DINNER

While I don't eat chicken, most of my family loves it.  I know from the recipes most viewed on this site and the requests I get, most of you love chicken recipes.  I got this recipe today in an email today and wanted to save it.  I know my family will love it as will many of you.  The recipe is from Just a Pinch and was submitted by Denise Miles of Auburn, Alabama.

16 oz	fettuccine, uncooked
2 lg	chicken breast halves, skinless and boneless, diced
1 md	onion, chopped
4	zucchini (approximately 5 in. long and 1 to 1 1/2 in. in diameter)
4	yellow zucchini (same size as above)
2 can(s)	diced tomatoes w/ italian seasoning
1 tsp	dried italian seasoning
1 Tbsp	garlic, miced
1 tsp	canola oil
1/4 c	water
1 c	grated parmesan cheese Prepare fettucine per directions, cooking until al dente. Drain and set aside. 2  Cook Chicken on med/high heat in Non-stick Skillet until done. Set aside until cool to the touch. Dice Chicken into pieces. 3  Chop onion into a large dice. Slice zucchini and yellow squash into 1/4 inch medallions (may have to cut some of the squash medallions in half on larger end) 4  In that same large skillet over medium heat, saute onion in canola oil. When almost translucent, add zucchini and water. Add yellow squash, garlic, and dried Italian seasoning. Cook until squash and zucchini are desired tenderness. Add both cans of tomatoes and continue cooking until heated through. Add cooked fettucine and toss to blend. Sprinkle with Parmesan before serving.

HOT SAUSAGE CASSEROLE FROM CAMPBELLS

As stated in the title, I got this recipe from Campbell's Foods.  Since it is a Campbell's recipe I am printing it as I got it.  However, I do add a drained small can of mushroom stems and pieces and I use brown rice.  Frankly I suggest you always use brown rice (you may need to add 5 minutes to the baking time) as it is a whole-grain food which is much healthier for you.  I also use low-fat and/or fat-free soups.  I have listed this recipe here because it is "quick fix" even though it bakes for an hour.

1 pound bulk hot Italian pork sausage 
1 large green pepper, chopped (about 1 cup) 
1 large onion, chopped (about 1 cup) 
2 stalks celery, chopped (about 1 cup) 
1 cup uncooked regular long-grain white rice 
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup 
Vegetable cooking spray 

• 1
  Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir the pepper, onion, celery, rice, soups and 1 can of water in the skillet.
• 2
  Spray a 3-quart casserole with the cooking spray. Spoon the sausage mixture into the casserole. Bake at 400°F. covered for 45 minutes. Remove cover, stir and cook 15 minutes more.
  
  
  
  
  
  Yield: 6 servings.
  
  

CHOCOLATE-PECAN SAUCE

This homemade sauce is great over ice cream, pound cake, etc.

1 stick butter
1 cup chopped pecans
1 pkg (6-oz) semisweet chocolate chips
1/2 tsp vanilla

In a heavy skillet, melt the butter; add the pecans and cook over low heat, stirring constantly until the butter is lightly browned.  Remove skillet from the heat.  Add the chips and vanilla; stir until the chocolate chips are melted.

Serve the sauce warm.

Yield: 1 1/4 cups

SPICY HONEY BUTTER

1 cup unsalted butter, softened at room temperature
1/4 cup honey
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp (or less) ground cloves

Combine all ingredients in a mixing bowl and beat with an electric mixer at medium speed until blended. Serve at room temperature.

Keep stored in refrigerator.

Note: Delicious on hot biscuits!

ZUCCHINI PARMESAN CRISPS

My sister-in-law posted this on her facebook page today.  I love zucchini and just have to try this.  Can't wait to go buy some zucchini!

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
for more yummy recipes many more herehttp://tinyurl.com/c4dkn43

EASY BROCCOLI CHEESY CHICKEN

1 tbsp canola oil
4 (approx. 1 lb) skinless, boneless chicken breast halves
1 can (10 3/4-oz) condensed broccoli cheese soup, undiluted
1/3 cup water
2 cups broccoli florets
dash freshly ground black pepper
cherry tomatoes for garnish, optional

Heat oil in a large nonstick skillet over medium-high heat.  Add the chicken to the hot oil and cook 10 to 12 minutes until browned on both sides.

Combine the soup and water until smooth; stir into the skillet with the chicken.  Add the broccoli florets and pepper; cover.  Cook another 10 to 12 minutes until the chicken is cooked through and broccoli is tender; stir occasionally during cooking.

To serve garnish with the tomatoes, if desired.