Wine Cake

This is probably one of my most requested cakes...next to the Chocolate-Chocolate Cherry Cake...I'll post that one later...either way, it's definitely a crowd pleaser! Try bringing one to your next potluck! I bet they'll be asking you to bring it EVERY.SINGLE.TIME!!

Ingredients:

1 package yellow cake mix
1 small package of vanilla, butterscotch or coconut instant pudding (I generally use vanilla)
3 eggs
1/2 cup vegetable oil
1/2 cup sherry wine (or whatever you have on hand...I've done it with dry white as well)
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla
3/4 cup of finely chopped pecans *OPTIONAL*
Cinnamon Sugar

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Directions:

Heat oven at 350 degrees. Prepare bundt or tube pan by spraying with cooking spray and dusting the inside with cinnamon sugar. Combine all ingredients and beat with an electric mixer for 5 minutes until smooth. Pour into prepared pan and bake for about 50 minutes. Cool in the pan for 5 minutes before turning it out.

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Menu Plan Monday - Week of September 8

Jambalaya
Cornbread
Balsamic Chicken Breasts
Broccoli Rice Au Gratin
Smothered Steak
Mashed Potatoes & Gravy
Chili (made with ground turkey - the family favorite)
Chile Verde (prepared in the crock pot...pork butt) - Makes fabulous burritos!
Green Salad (served with every meal)

Enjoy!

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Menu Plan Monday - Week of September 1

Chicken, Mushrooms & Artichokes in a cream sauce
Rice Pilaf
Crockpot Vegetable Beef Stew
Cornbread
BBQ - burgers, hot links and hot dogs (this alone can feed us for 3 days)
BBQ Baked Beans (Bush's Baked Beans with ground beef, brown sugar and a 1/4 cup of BBQ sauce)
Potato Salad (store bought - quicker and easier than making it myself)
Tuna Casserole
Turkey Enchiladas
Spanish Rice
Green Salad (served with every meal)

Enjoy!

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THE BEST DAMN PEANUT BUTTER COOKIES EVER!!

Yes, I know the title is in ALL CAPS! That's because this recipe finally helped me bake the PERFECT peanut butter cookies! I remember making them before and they would always burn or come out all crazy! Remind me to post the fabulous oatmeal raisin cookie recipe too...I finally nailed that one too!!

Ingredients:

3/4 cup of creamy peanut butter
1/2 cup of Crisco Shortening
1 1/4 cups of firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 3/4 cups of all-purpose flour
3/4 teaspoon of salt
3/4 teaspoon of baking soda

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Directions:

Heat oven to 375. Place sheets of foil on the countertop for cooling your cookies. I never realized how much this played a part. Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed with an electric mixer until well blended. Add egg and continue to beat until smooth. In another bowl, combine flour, salt and baking soda - then add to creamed mixture on low speed until mixed. Drop heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Flatten slightly in crisscross pattern with the tines of a fork. Bake at 375 for 7-8 minutes or until set. Cool for 2 minutes on baking sheet. Remove cookies to foil to cool completely.

By far the BEST recipe for these cookies that I've EVER tried!!

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Bootleg Chicken Cole Slaw Lettuce Wraps

Yes, I called them bootleg lettuce wraps! My mother was having a party and asked me to bring an appetizer...something I'm not really good at preparing (thanks Mom!). When I asked her EXACTLY what did she have in mind, she simply said, "How about lettuce wraps?"

::blank stare::

Ok never mind that I've never made them before...and never mind that I don't know HOW to make them - hell, or how they should taste! I've never had them before because the places I've been that serves them, make them with garlic (and I'm terribly allergic). So I tried a little trick that my mother taught me...FAKE IT TIL YOU MAKE IT!! HAHAHAHA

Pay close attention...you can ALSO use this very mixture to make egg rolls!! Because basically...when it all comes down to it, this is exactly what we put in egg rolls...

Ingredients:

1 bottle of Soyaki Sauce (this can be found at Trader Joe's - it's a staple in my house)
1 bag of cole slaw mix (found near bagged salads in your produce section)
1 1/2 cups of cooked chicken breast (shredded)
1 small can of sliced bamboo shoots (minced)
1 small can of sliced water chestnuts (minced)
1/2 cup minced green onions
1 teaspoon cornstarch
3 tablespoons of peanut or sesame oil
1 head of iceburg lettuce "cups"

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Directions:

Most recipes for lettuce wraps will give you a separate recipe for the cooking sauce. Soyaki has EVERYTHING in it (which is why I use it...it's just easier)!! In a large pan (or wok if you have one), heat the oil on medium. Add the entire bag of cole slaw, bamboo shoots, water chestnuts, green onions and Soyaki sauce. Heat until cabbage is slightly wilted and tender. Add cornstarch until sauce thickens a bit...then add chicken and mix until the chicken is well coated. Serve warm in lettuce cups...or add rice as a side and make a meal of it.

For egg rolls, simply add 1 cup of bean sprouts (canned or fresh is up to you) and roll about 2 heaping tablespoons of the mixture in egg roll skins like a burrito. Deep fry, drain and serve!

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