Saturday, November 20, 2010

Butterscotch Pound Cake


•1 18.25 oz box yellow cake mix with pudding
•1/2 cup sugar
•1 3.9 oz box instant butterscotch pudding
•1/2 cup vegetable oil
•3/4 cup water
•4 large eggs
•1 8 oz carton sour cream
•1 6 oz package butterscotch chips
•1 teaspoon vanilla extract
•Caramel syrup


Combine cake mix, sugar, and pudding. Stir with a wire whisk to remove lumps. Add oil, eggs, water, and sour cream, then beat with electric mixer until smooth. Stir in vanilla and butterscotch chips. Pour into a greased and floured 12 cup bundt pan or a 10 inch tube pan. Bake at 350 degrees for one hour or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes before removing. Let cool completely and drizzle with caramel syrup, if desired

Sunday, November 7, 2010

Cream Cheese Chicken soup

Cream Cheese Chicken soup

1 small onion
1 tbsp marg
3 cups chicken broth
3 medium carrots
2 medium potatoes cubed
2 cups cooked chicken
2 tbsp parsley
s&p to taste
1/4 cup flour
1 cup milk
1 - 8 oz pkg cream cheese (I use fat free)

Saute onion in butter. Add broth, carrots and potatoes. Bring to boil, reduce heat and simmer- cover and simmer 15 min or till veggies are tender. Add chicken, s&p, parsley, heat thru. combine milk and flour and mix till smooth, add to soup and bring to boil. Cook and stir til thickened. Reduce heat and add cream cheese. Heat till melted.