Chocolate Bundt Cake

My cake frosting was green because it was St. Patrick's Day!

1 devil's food cake mix
1 pkg instant chocolate pudding
1 cup sour cream
4 large eggs
1/2 cup water
1/2 cup oil

1 1/2 cups mini chocolate chips

1 (8 oz.) pkgs cream cheese, softened
1/2 cup butter softened
3-4 cups powdered sugar
2 tsp vanilla extract

Cake:
Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bundt cake (cooking spray works well). Bake in oven at 350* for 45-50 minutes. Remove from oven and let cool 20 minutes. Remove from pan.

Frosting:
In medium bowl, cream together cream cheese and butter until creamy. Mix in vanilla and gradually stir in powdered sugar gradually until thick. Put frosting in a ziplock bag, cut our a corner, and squeeze out as ribbons of frosting.

Chicken Fried Rice

3/4 cup finely chopped onion
2 1/2 Tbsp oil
1 egg, lightly beaten (I used three because I love eggs!)
3 drops soy sauce
8 ounces chicken, cooked and chopped (I used a can of Costco chicken and it was fine)
12 oz bag of mixed vegetables
6 cups cold cooked rice
4 green onions, chopped
salt

Heat up 1 Tbsp oil in a wok or large frying pan. Add onions and stir fry until onions are browned, about 8-10 minutes. Remove from wok or pan.
Allow wok or pan to cool slightly.
Mix egg with soy sauce and set aside. Add 1/2 Tbsp oil to wok, spreading around the wok to all surfaces. Add egg mixture and swirl egg around wok. When egg puffs, flip and cook on other side. Remove from wok and chop into pieces.
Heat 1 Tbsp oil and add chicken, vegetables and cooked onion. Stir fry for 2 minutes.
Add rice, green onions, tossing to mix well; stir fry 3 minutes.
Add 2 Tbsp of soy sauce and chopped egg to rice and fold in. Stir fry one minute more. Serve warm.
Makes about 8 cups.

Spiced Pumpkin Waffles

I kept losing this recipe! Now I will have it online so I can find it whenever I need to!

1 1/2 cups flour
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 pinch salt

2 eggs
1/4 cup brown sugar
1 cup pumpkin puree
1 2/3 cup milk
4 Tbsp (half a cube or 1/4 cup) butter, melted and cooled

Stir together the first seven ingredients in a medium bowl. In a large bowl, beat together last five ingredients. Beat well. Fold flour mixture into pumpkin mixture. Cook on hot waffle iron according to waffle iron directions. Makes about 6-7 round waffles.

Broccoli Rice Pilaf

3/4 cups chopped onion
1/2 cup slivered almonds (Sometimes I like more!)
2 cups chopped broccoli
1 Tbsp. oil
2 cups chicken broth (I use 1 can of broth in a measuring cup, fill the rest of the cup up to 2 cups with water, add 4 bouillon cubes and microwave 2 minutes to dissolve the cubes.)
2 cups instant brown rice (some call for 1 3/4 cups of rice. Read box and use their proportions for liquid to rice).

Saute onion and almonds in the oil over medium heat. Add broccoli and stir util tender. Add the broth and bring to a boil. Add the rice, cover and *let simmer on low for 5 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and serve. Serves 6.
*Follow instant rice box instructions for how long to cook rice and let rice stand.

Beefy Broccoli and Cheese Soup

2 cups chicken broth (I use one can of broth with water and one bouillon cube to make 2 cups)
1 pkg. (10 oz.) frozen, chopped broccoli (I sometimes use fresh, about 2 cups)
1/4 cup chopped onion
1/4 cup browned ground beef
1 cup milk
2 Tbsp. flour
1 cup shredded sharp cheddar cheese
1/2 tsp. dried oregano leaves
salt and pepper

Bring broth to a boil; add broccoli and onion. Cook five minutes until broccoli is tender. In a bowl, gradually add milk to the flour until smooth. (I sift it in slowly so it doesn't clump.) Add milk mixture and beef to the broth mixture. Cook on medium heat, stirring constantly until thick and bubbly. Add cheese and oregano; stir until cheese is melted. Season with salt and pepper.

Chicken Tikka Masala

Marinade:
• 1 cup plain yogurt
• 1 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons paprika
• 2 teaspoons black pepper
• 1 tablespoons minced fresh ginger
• 1 teaspoon salt
• 3 boneless, skinless chicken breasts, cut into thin strips or chunks

For the masala:
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 8 ounces tomato sauce
• 1 cup cream

Combine marinade ingredients in a bowl; add chicken. Coat chicken in marinade. Cover and place in the refrigerator for one hour (or up to eight hours). Place chicken in a frying pan and cook until chicken is done. Discard excess marinade.

For the masala, saute minced garlic and jalapeno for one minute on medium heat. Add cumin, paprika and salt. Stir briefly. Pour in tomato sauce and cream. Simmer on low until reduced, about 20 minutes. Add the chicken and simmer 10 more minutes. Serve over hot rice or with naan bread.

Source: http://www.melskitchencafe.com/chicken-tikka-masala/ 

Parmesan Noodles

I kind of made this up...I basically used a white sauce and added Parmesan cheese and garlic.

8 oz. egg noddles
2 T. butter
1 clove garlic, minced
2 T. flour
dash of pepper
1 1/4 cup milk
1 cup Parmesan cheese
Italian Seasoning (optional)

Boil water and cook the egg noddles 5-7 minutes. Drain in colander and set aside.
In a saucepan, saute the garlic in the butter on medium heat. Add the flour and make a roux (I sift in the flour so it doesn't clump up).

Stir about 1-2 minutes. Add pepper. (You can add the Italian Seasoning now or sprinkle on top at the end.) Add the milk all at once and stir until thick and bubbly. Add the Parmesan cheese and stir until melted. Serve over the hot, cooked egg noodles.

This can also be modified by adding chicken, broccoli, or other yummy additions! Makes about 4 servings.