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Wednesday, August 29, 2018

A Request for Too Much Chocolate Cake for the Hubby's Birthday Today!

I made this cake for my hubby's birthday today. He says, "There's no such thing as too much chocolate!" Here's the recipe. It's my kind of baking... simple, easy, very little measuring and just plain good! I did use Cream Cheese Icing at his request! 

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Beat the Heat Snow Cone Syrups and Peach and Tutti Fruitti Smoothies

This summer heat is really taking it's tole on many of us. With school back in, these syrups are a really treat to use on snow cones for the kids to cool down after school!

Snow Cone and Slushie Syrups

Lemon: 1 Cup Lemon Juice (fresh) + 1 Cup Sugar

Peach~Mango: 1 Cup Peaches (fresh or frozen) and 1/2 cup Mango mashed + 1 Cup Sugar + 1/3 Cup Water

Cherry: 1 Cup Cherries, pitted + 1 Cup Sugar + 1 Cup Water

Watermelon: 4 Cups Watermelon Juice + 1 Cup Sugar

Add selected ingredients in a sauce pan. Heat on medium high and mash the fruit with a spoon or potato masher while mixture comes to a boil.

Boil syrup over medium high heat, watching carefully so it doesn't boil over. Boil for 5-10 minutes, or until syrup starts to thicken.

Remove syrup from heat and pour through a strainer and into a bowl.

Place bowl in the fridge for 2-3 hours or until completely chilled. Then transfer the finished syrup into a squeeze bottle. Store in the fridge for up to 2 months.

Peach Smoothie

1 8oz can peaches and syrup
2 cups milk
1 1/2 cups vanilla ice cream
1/4 tsp almond extract

Combine in a blender and blend until smooth.

Tutti-Frutti Smoothie

1 8oz can fruit cocktail
1/2 cup grenadine syrup
2 cups strawberry ice cream
2 cups milk

Combine in a blender and blend until smooth.

Wednesday, August 22, 2018

Bacon-Wrapped Teriyaki Chicken Bites

Yesterday, my goofball of a hubby hacked my Facebook page and left this post...

I just want everyone to know how much I love my husband. He is the sexiest, most compassionate, caring, loving man I have ever meet. I am truly blessed to be able to call myself his wife. I live to make his life better in what ever way I can."

He should have posted it on my business page because it got more hoots and hollers than any food post I've ever made. I was even laughed at when I walked into the local bait, tackle and grill shop! I'm still getting comments and jokes! LOL

Well, he had the guts to ask for a special meal of the Bacon Wrapped Teriyaki Chicken Bites. I'm not sure he deserves them! What do you think? 

Bacon Wrapped Teriyaki Chicken Bites

4 chicken tenders, cubed
1 package Bacon (not thick cut), cur in half
Kikkoman Teriyaki marinade
Kikkoman Teriyaki Baste and Glaze

Wrap bacon around chicken cube, stretching the bacon to fit, if needed. Secure with a toothpick. Repeat with remaining chicken cubes, bacon and toothpicks. Pour teriyaki sauce over chicken and marinate for at least 4 hours, but no more than 8 hours. Preheat grill to medium-high heat. Place chicken on grill. Cook until bacon is done on the bottom, about 7 minutes, and flip. Brush with teriyaki glaze and cook for another 7 minutes making sure not to burn the bacon. Add more glaze to taste. Plate and serve.

Friday, August 17, 2018

Strawberry Cheesecake Pie

Well, I'm on my 3rd Strawberry Cheesecake Pie using Mr B's Carolina Dips and Dessert Mix. I made the first one, and the hubby polished it off in two days. It's a good thing I licked the spoon when I made it! LOL

This has got to be the easiest pie you can make! Only three ingredients and a pie crust, and boom, you are done! Check this out...

Mr B's Strawberry Cheesecake Dessert Mix
8 oz Cream Cheese, softened
8 oz tub Whipped Topping
Graham Cracker Pie Crust

Mix the cream cheese and dessert mix until smooth.
Scrape the sides and bottom of the bowl,
and add the whipped topping.
Mix until combined.
Pour into the pie crust and refrigerate until set,
or freeze until set for an ice cream style pie.

I added a handful of strawberries I had leftover.
I mashed them and added them in for
a little extra texture and color.

You can order Mr B's Mixes by clicking on this link (website), or you can visit him on Facebook by clicking on this link, (Facebook) OR you can find him (and me,  PyroArt by Southern With A Twist) on Fridays from 1-6pm at the Sumter Farmers Market if you are local! 

If you can't get the mix for some reason, you can make a pie from my recipe for Strawberry Cheesecake Ice Cream Pie.