Want a recipe for the best chocolate cake, ever? Here you go!! :) Enjoy!

Delicious Chocolate Cake

1 box Devil’s food cake mix

1 (3 ounce) package instant chocolate pudding

2 cups sour cream

1 cup melted butter

5 eggs

1 t. almond extract

2 cups semisweet chocolate chips

Preheat oven to 350.  Grease a 10-inch Bundt Pan.  In a large bowl, mix first 5 ingredients together for about 2-3 minutes.  Then fold in the almond extract and chocolate chips with a spatula.  Pour into pan and bake for 55 minutes.  Let it cool about 20 minutes and turn out on rack to cool completely.

 

Pineapple-Cream Cheese Spread...a delicious afternoon snack or appetizer before dinner :) Make sure you let it sit in the fridge for at least 8 hours before serving.

Pineapple-Cream Cheese Spread

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) can crushed pineapple, drained

¼ cup each:  finely chopped bell pepper, onion and green onion

1 cup chopped pecans

1 tablespoon seasoned salt

Stir cream cheese with a fork until creamy then add the remaining ingredients.  Cover with wrap and refrigerate at least 8 hours.  Delicious served with Ritz crackers or Wheat Thins.

 

 

Peanut Butter-S'more Cookies...what a great tailgating dessert! Football season is here and I am SO excited!! These are delicious :) Enjoy!

PEANUT BUTTER S’MORE COOKIES

1 cup all-purpose flour

¾ cup graham cracker crumbs (you can find these on the baking aisle)

½ teaspoon salt

½ teaspoon baking soda

1 stick unsalted butter, softened

¼ cup creamy peanut butter (I use Jif)

½ cup brown sugar

½ cup white sugar

1 egg

1 teaspoon Mexican vanilla or regular vanilla

1 bag large marshmallows, cut in half (you will have some left over)

3 Hershey bars broken into squares

Mix first 4 ingredients in a bowl and set aside.  Cream butter, peanut butter and sugars on medium speed for about 4 minutes.   Mix in egg and vanilla.  Mix in flour mixture a little at a time.  Scoop out about a heaping teaspoon of dough onto ungreased cookie sheets.  Bake at 375 for 5 minutes.  Remove from oven and press a marshmallow half into each cookie.  Return to the oven and bake 5 more minutes.  Remove from oven and place a Hershey square on top of each marshmallow.  Let cool completely.  Makes about 3 dozen J

Layered Salad...always a delicious side dish to any meal. Just make sure you let it sit in the fridge for at least 6 hours before serving :) Enjoy!

LAYERED SALAD

1 large head of iceberg lettuce, washed and patted dry

5 hard-boiled eggs, chopped or sliced

8 slices bacon, cooked and crumbled

8-ounce bag sharp cheddar cheese, shredded

1 small bag frozen green peas, thawed

DRESSING:

1 cup sour cream

1 cup real mayo (I use Hellman’s)

2 tablespoons sugar

1 tablespoon vinegar

Mix the ingredients together for the dressing and set aside.  In a large bowl, layer ingredients as they are listed above, starting with the lettuce and ending with the peas.  Spread the dressing evenly over the peas sealing the edges.  Refrigerate for at least 6 hours or overnight.  Delicious!

Baked Tomato with Spinach and Swiss...an oh, so delicious side dish!

BAKED TOMATO WITH SPINACH & CHEESE

3 large fresh tomatoes, sliced thick

1 (10-ounce) box frozen spinach, thawed and all liquid squeezed out

8-ounces Swiss cheese

Mayo

Salt and pepper to taste

Parmesan cheese, grated

Wash and slice tomatoes, then lay them on paper towels to drain for a few minutes.  Sprinkle each tomato slice on both sides with salt and pepper.  Lay tomato slices in a 13x9x2 baking dish and squeeze a dollop of mayo on each tomato then spread evenly over tomato.  Next, place about a tablespoon of Swiss cheese on each tomato then top with a few tablespoons of spinach.  Sprinkle parmesan cheese over spinach-topped tomatoes and bake at 350 for 20-30 minutes.