Pudding Cake

1 yellow cake mix

1 small vanilla pudding

3/4 cup water

3/4 cup canola oil or other oil

1 cup sour cream

1/2 cup sugar

4 eggs

Mix all ingredients using a stand mixer until well incorporated, I beat for about 2 minutes.  Add 1/2 cup white baking chips if desired.

Pour into bunt or tube pan, bake at 350 degrees for one hour (make sure the pan is well buttered/dusted with flour prior to adding the mixture.

Cool for 20 minutes, invert into a plate, cut enjoy.  You can also add a frosting but it is very rich without it. 

Peanut Butter Cup Blondies

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup peanut butter
1 tsp vanilla
2 cups flour
1 tsp baking powder
2 cups chopped Reese cups, divided


With an electric mixer, cream together butter and sugars. Add eggs one at a time. Stir in peanut butter and vanilla until smooth. Add flour and baking powder and stir until well combined. Gently fold in 1 1/2 cups chopped Reese cups. Spread batter into a greased 9x13 pan. Sprinkle remaining 1/2 cup Reese cups over top. Bake at 350 for 25 - 30 minutes.

Chicken and Cheese Enchilada Chowder

This is one of the best soup's I've ever tried.

Shane loved it, and so did I. and you know I am the queen of soup!

Chicken and Cheese Enchilada Chowder

Ingredients:

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, drained
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10-ounce can enchilada sauce
• 1 10.75-ounce can condensed cream of chicken soup
• 2 cups milk
• 1 cup shredded Pepperjack cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 4 chicken breasts

Method:

In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.

Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.

Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.

Welcome to the Blog

Hi, This is Jen Dean. I'm posting to introduce this blog. My sister, Jessica Rikli had an idea that it would be great to start a cooking blog for our amazing mother and fabulous cook, Donna. She'll frequently email us recipes she has tried out or thinks we will like. That's what gave us the idea.

Our mom cooks every day. Growing up she would have a hot meal on the table every night for our family. Now that Jess and I have families of our own, we realize what a task that can be and we're ever so grateful to her for her efforts to feed us well and to help our family grow closer because of that shared meal.

We hope to post some of her classic go-to recipes, some of the things she is known for, and some of the new stuff she's trying out. I'll label the recipes by dish: main course, dessert, appetizers, candies, etc.

Thanks for reading!

Donna with her grandkids

Cheese Ball

1/2 c butter
8 oz cream cheese
1/3 c cheese powder
1/4 c dried onion
1/2 tsp black pepper

Mix butter and cream cheese until soft & incorporated.
Add remaining ingredients and mix well.

Form into ball

Roll in chopped nuts (walnuts are best)

Refrigerate, serve with crackers. Flavors get stronger the longer the ball sets up. Good the first day, better the second!