This weekend was crazy, full of baking! First, I had to make chocolate chip cookies so a friend and I could take a meal to someone. Next, I made four pumpkin bundt cakes, for our neighborhood walk about. That’s where a few houses volunteer to serve treats and everyone walks around and mingles. While the first batch of bundt cakes was baking, I made a chicken tortilla casserole. My sister was studying for midterms, so she had the task of reading the recipes to me and checking on my progress. I got everything made, but it took a couple hours and made my kitchen messy.
The bundt cake in the picture has chocolate chips, but I made two plain bundt cakes to go along with the pair of chocolate chip cakes. The bundt cake tastes wonderful with or without chocolate chips. My sister found this recipe.
The chicken tortilla casserole comes from our family friend Pam. I believe this recipe will be a new meal in our “Sunday Dinner” rotation. We haven’t made the casserole in years; however, everyone was stoked when we were digging into it!
I’m not putting a recipe up for the chocolate chip cookies. I used pre-made cookie dough because I didn’t have time to make my own dough, and it was much easier. Plus, everyone has a good chocolate chip cookie recipe.
Sorry for the overlapping categories.
Pumpkin Bundt Cake with Cream Cheese Frosting and Chocolate Chips… or not.
1 yellow cake mix (gluten free)
1 15 ounce can pumpkin
1 3.4 ounce package of vanilla instant pudding
1/2 cup water
1/4 cup canola oil (applesauce)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
Optional: 4 ounces chocolate chips
Cream Cheese Icing
4 ounces of reduced fat cream cheese
1 and 1/2 cups powdered sugar
1 tbsp milk
Preheat oven to 350. Coat 9 inch bunt pan with spray and flour.
In a bowl, add cake mix, pumpkin, pudding, water, and oil. Mix for a few seconds, then add eggs, vanilla cinnamon and pumpkin pie spice. Mix until blended. Turn mixer on high and mix until very smooth. Pour cake batter into coated bundt pan. Bake about 60-65 minutes until toothpick comes out clean.
Remove from oven and cool about 10 minutes. Loosen all sides with a flat knife and put cake on a plate.
Whip cream cheese till smooth, add powdered sugar, milk, and mix until smooth. Should be somewhat thick. Drizzle frosting all over top of cake. (This is the best frosting we’ve found).
Pam’s Chicken Tortilla Casserole
4 chicken breasts cooked and cut up (or shredded)
3 cans cream of mushroom soup
1 13 ounce can evaporated milk
2 4 ounce cans diced green chiles (mild)
1 dozen flour tortillas cut into strips (You only need about 6-8 tortillas. Use corn tortillas if gluten free.)
3/4 pound sharp cheese shredded
1 Tbsp chile powder
1 onion chopped (or you can use the dry onions)
2 Tbsps jalapino green taco sauce
In a bowl, mix soup, milk, chilly powder, onion and taco sauce.
Layer the chicken, tortillas, chilies, cheese, and soup mixture. Repeat that again. Top with cheese. Bake at 350 for 1 hour.