Sunday, May 31, 2009

Pumpkin Streusel Cake

Mix in 1 bowl:
3 c flour
2 t baking powder
1 T cinnamon
1 t salt

Mix in mixer:
1 c butter softened
2 c sugar
4 eggs – adding 2 at a time

Add the dry mixture to the wet. Then add 1 can pumpkin, 1 c sour cream, 1 t vanilla.

Streusel ( mix all together):
½ c brown sugar
2 T flour
1 t cinnamon
¼ t pumpkin spice
1 T butter melted

Pour half of the cake batter into a greased bunt pan, then sprinkle the streusel down in the middle, then pour the rest of the cake batter over top. Bake at 350 degrees for 1 hour or until knife comes out clean. Serve with whipped cream.

Wednesday, May 13, 2009

Pecan Delight

Mix together and spread in lightly greased 9 by 13 pan:
1 c flour
½ c melted butter
½ c chopped pecans
Bake for 15 minutes at 375 degrees. Let cool

Mix together:
8 oz package of softened cream cheese
1 c powdered sugar
1 c cool whip
Spread on cooled crust

Mix together:
2-3 oz package instant pudding
3 c milk
Spread over cream cheese mixture. Top with cool whip and chopped chocolate candy bar (I usually use Symphony - either milk chocolate or with toffee and almonds.) Keep cool.

Monday, May 4, 2009

Mexican Chicken Corn Chowder

1 1/2 c boneless, skinless chicken breast
1/2 c chopped onion
1-2 garlic cloves, minced
1 T butter
2 chicken boullion cubes
1 c hot water
1 t taco seasoning
2 c half and half
1 1/2 c cheddar cheese
1 (16oz) can corn
1 (4oz) can diced green chilis
1 medium tomato, chopped
tortilla chips

Cut up chicken into bite-size pieces. In a large skillet, brown chicken, onion, and garlic in butter. Dissolve boullion cubes in hot water. Add to pan, along with taco seasoning; bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add cream, cheese, corn and chilis. Cook and stir over low heat until cheese is melted and heated through. Remove from stove. Garnish with tomatoes and cilantro. Serve with tortilla chips. Enjoy!

*I've made the chicken several different ways: the way it says, leftover chicken, rotisserie chicken from Costco, and canned chicken and it's ALL delicious. Make sure you don't cook the soup on too high of heat otherwise the cream will curdle a little bit. Keep the heat low and remove it immediately after cheese has been melted and incorporated.

*From the Grandma Angie Lyman Family Cookbook