Mississippi Mud Cake

This is one of my favorite cakes so I was thrilled to receive this variation from Southern Living.

It's quick and easy to make, even for a novice like myself.

AND...it's a YUMMY treat for these crisp Fall days!

1 cup chopped pecans

1 cup butter

1 {4 ounce} semisweet chocolate baking bar, chopped

2 cups sugar

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa

4 large eggs

1 teaspoon vanilla extract

3/4 teaspoon salt

1 {10.5 ounce} bag miniature marshmallows

Chocolate Frosting {see below}

1. Place pecans in a single layer on a baking sheet.

2. Bake at 350 degrees for 8 to 10 minutes or until toasted.

3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.

4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 x 10 x 1 inch jelly-roll pan.

5. Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until goldern brown. Drizzle warm cake with Chocolate Frosting and sprinkle evenly with toasted pecans.

Chocolate Frosting

1/2 cup butter

1/3 cup unsweetened cocoa

1/2 cup milk

1 {16 ounce} package powdered sugar

1 teaspooon vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.

Makes 15 servings

Prep time: 15 min.

Bake time: 40 min.

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Butternut Brownie Pie

This is a dreamy pie for you to try if you love fluffiness, graham crackers, and pecans!

It's a Luby's recipe...do you have one near you? It is a cafeteria style restaurant that guarantees "Good food from good people." Luby's was a family favorite each Sunday after church, a place to choose your absolute favorite dish and relax around a large white cloth covered table. The atmosphere was homey and warm with a touch of class. As you walked in the doors, the wonderful aromas were mouth watering. You could pick and choose whatever you wanted...my favorites were always the desserts. This recipe is tried, true...and scrumptious!

You'll need:

4 extra large egg whites at room temperature
1/8 tsp baking powder
1/8 tsp cream of tartar
1 1/4 cups granulated sugar
14 graham crackers squares, broken into 1/2 inch pieces
1 cup pecan pieces
1 cup whipping cream
1/2 tsp vanilla
chopped pecans

1. Heat oven to 300 degrees. Lightly grease 9 inch pie plate.
2. In large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form. Using rubber scraper, fold in graham crackers and pecan pieces. Spoon into pie plate.
3. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire cooling rack.
4. In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add remaining 1/4 cup sugar and vanilla, and continue beating until stiff peaks form. Do not overbeat. Top pie with whipped cream. Sprinkle with pecans and refrigerate until served.

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Chicken Tortilla Soup

With these cold days, I'm always ready for something warm to eat and soup is a great way to do exactly that!

This recipe is from Pampered Chef and it is tried and true! No worries with this quick and easy dish.

Here's what you'll need:

4 6-inch tortillas (corn or wheat)

1/2 cup chopped onions

3 boneless, skinless chick breast halves (12 ounces)

1 garlic clove, pressed

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

2 cans (14.5 ounces each) chicken broth

1 can (14.5 ounces) diced tomatoes, undrained

1 can (4 ounces) chopped green chilies, undrained

4 teaspoons snipped fresh cilantro

1/2 cups (2 ounces) shredded reduced-fat cheddar cheese

4 thick slices of lime (optional)

1. Preheat oven to 400 degrees. Cut tortillas into 1/2 inch strips. Place on flat baking sheet. Bake 7-8 minutes or until crisp.

2. Chop onion. Cut chicken into 1/2 inch pices. Heat 4 qt. casserole over medium-heat. Spray with vegetable oil. Add chicken, cook, and stir 3 minutes. Add onion, garlic pressed with garlic press, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes, and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.

3. Snip cilantro using kitchen shears. Divid tortilla strips among 4 bowls. Ladle soup over tortillas. Add cheese and cilantro. Garnish with lime to squeeze.

Makes 4 servings.

Stay warm and enjoy!

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Jack Daniels Cake...Don't bake and drive!

Hi all! I hope you had a wonderful Christmas with friends and family. I'm sharing a recipe that has become a tradition for my family during the holidays. I discovered this cake from a friend who got it from a friend who got it from a friend...I'm sure you know how that goes. So to Pat Hand...if you're out there THANK YOU! This cake is delicious, but let me warn you, have a designated driver!

Jack Daniels Cake

1 yellow cake mix

1 4-oz pkg. instant vanilla pudding

5 eggs

1/2 cup condense milk

1/2 cup Jack Daniels (I use 1/4 cup)

1 1/2 sticks butter, melted

16 oz. pkg. butterscotch morsels

1 cup chopped pecans

Put cake mix and pudding in large mixing bowl. Add 5 eggs, one at a time. Add milk, whiskey, and melted butter. Mix well. Add butterscotch morsels and nuts, fold into mixture. Pour into greased bundt pan.{You can also use a regular 9 x 13 baking dish}

Bake at 350 degrees for 45-60 minutes.

My ingredients went from this:

{You'll need a really big bowl and be sure to add only one egg at a time.}

..to this!

I also top mine off with a sprinkling of powdered sugar...

Yum!

Enjoy!