Chocolate Chip Bundt Cake

This recipes comes from Julie Benson, a great cook in my ward. It is quick and easy, and especially good. You could make this cake all fancy with icing, but powdered sugar also works.

1 yellow cake mix
1 instant vanilla pudding mix
8 oz. sour cream
4 eggs
1/2 cup oil
1/2 cup water
1 1/2 cups chocolate chips

Mix all together and bake at 350 for 50 minutes.

Honey Mustard Chicken

Her picture too!

Thanks to Jenn, I found a great recipe blog, My Kitchen Cafe. Her recipes are right up my alley... good, regular food. Not the frou-frou, pan-seared, herb encrusted, mess up your kitchen with a hundred pans, and your kids turn their noses up at it, stuff. I recently made her Honey Mustard Chicken and it's delicious. If my kids would have tried it they would have loved it, but they were in a mood that evening and nothing was going to please them (except Matt, all he wanted was cottage cheese). The chicken is not too sweet, not to mustardy, just yummy. So, enjoy.

Honey Mustard Chicken
from We Are Eating (apparently she got it from somewhere else too!)


4 boneless, skinless chicken breasts, thawed and tenderized slightly (if they are overly thick, slice them in half)
1/3 cup butter, melted
1/3 cup honey
2 Tablespoons mustard (I used the basic yellow mustard since my husband is not a fan of Dijon mustard, but I bet it would be tasty with either)
1/4 teaspoon salt


Pre-heat oven to 350. Place chicken in shallow baking pan. In a small bowl, combine butter, honey, mustard and salt and whisk well. Pour over chicken. Bake for 45 minutes to an hour, basting every 15 minutes.

I'm making the egg roll recipe on her blog this evening. I'll post it here if it's a winner!

Jam's Pumpkin Bars

I call this Jam's Pumpkin Bars because my sister Jamie gave me the recipe and she likes to make these.  They are delicious, especially during this time of year.

1 (15 oz). can Pumpkin Puree

1 1/2 cup sugar

1 cup oil

4 eggs

Mix all wet ingredients together.

Then add...

2 cups flour

2 tsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 bag of chocolate chips (in my mind this is mandatory, but I guess you could leave it out)

Mix all together and spread on jelly roll (11x17) pan that is NOT greased, although I did line mine with wax paper (just a habit that I often do when making brownies or bars, it helps them come out of the pan easier).  Bake at 350 for 30 minutes.  Cover with cream cheese frosting.

Cream Cheese Frosting

8 oz. cream cheese

1/4 cup (1/2 cube) butter

1 tsp. vanilla

2 tsp. milk

4 cups powdered sugar

Spread on bars when completely cool!

Pumpkin Cranberry Cookies

These are my favorite cookies. I wait all year for fresh cranberries to be stocked in the grocery store so I can start baking these. Even if you "think" you don't like cranberries try these. I know a lot of people do chocolate chips in their pumpkin cookies, these are better. And healthier, too :)

1 cup sugar
3/4 butter softened
1 egg
1 cup of Libby pure pumpkin
2 cups self rising flour
1 teaspoon cinnamon
1/2 nutmeg
1 and 1/2 cup of fresh cranberries chopped


Preheat oven 350 degrees. Using electric mixer, beat sugar and butter together in a medium bowl, until light and fluffy. Add egg, mix well. Add pumpkin and vanilla; mix well. Combine dry ingredients in a separate mixing bowl. Add to pumpkin mixture, mixing until just moist, using the electric mixer. Stir in cranberries. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 15 minutes or until golden brown.

Enjoy :)