This is the second cake I made for the silent auction at church.  I couldn’t wait to use my Heritage bundt pan, and it did not disappoint!  I instantly fell in love with it.  I will be using it a lot!

If you love lemon, you will love this cake.  If you’re not a lemon lover you might want to go a different route.  I, myself, could probably eat half of this cake in one sitting!

Luscious Lemon Bundt Cake

Ingredients

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Our church youth group held a dinner and silent auction last night to raise money to go to church camp this summer.  I made three cakes to be auctioned and I do believe they were a big hit.  A mother of one of my students at Mother’s Day Out got the last bid in a bidding war to win this cake.  She sent me this fb message late last night:

We edged out Eddie in a bidding war for your triple chocolate cake & were not disappointed. It was so delicious, easily the best one I’ve ever eaten. We shared the love with all those around us & you received some rave reviews!  Thanks for the awesome cake. We came home & shared the rest with our neighbors .

This is a great cake, plus it’s super easy to make.  Folks are sure to love it!

Triple Chocolate Bundt Cake

For the Cake:

• 1 (18.25 ounce) package devil’s food cake mix
• 1 (5.9 ounce) large box instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups mini semisweet chocolate chips

For the ganache:

• 6 oz. semisweet chocolate, finely chopped
• 2 Tbsp. unsalted butter
• 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate

To prepare ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Top with mini chocolate chips, if desired.  Let the cake stand until the ganache is set, at least 15 minutes.

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This Saturday, April 28, Arkansas food bloggers will join others across the country in the third annual Food Blogger Bake Sale, raising funds
for Share Our Strength in the organization’s fight against childhood hunger. The Arkansas event, hosted by Christie Ison of Fancy Pants
Foodie, will be held adjacent to the Argenta Certified Arkansas Farmers’ Market in North Little Rock, 6th and Main Streets, from 9 a.m. to 2
p.m.

Offerings will include items made by local bloggers, including: Hillary Kleck of Sensory Sun; Lisa Mullis of Arkansas Outside; Sunshine Crawford of Make Life Delicious; Julie Kohl of Eggs and Herbs; Stephanie Hamling of Proactive Bridesmaid; Gina Knuppenburg of Desperately Seeking Gina; and Paige Burkham of Approaching Joy. Professional offerings will include gluten-free items by Dempsey Bakery, and other treats from the Peabody Hotel, Argenta Market, Brown Sugar Bake Shop, Whole Foods, Blue Cake Company and Gigi’s Cake Boutique.

Last year, the Arkansas team raised over $1,000 with its first sale, and all proceeds went to support Share Our Strength programs such
as No Kid Hungry and Cooking Matters. Ison, a graduate this May of Pulaski Technical College’s Arkansas Culinary School, will be a volunteer chef with the Cooking Matters program in Little Rock this summer.

Organized in 2010 by Gaby Dalkin of WhatsGabyCooking.com, the national Food Blogger Bake Sale features food bloggers from across the
country who unite to support the cause by holding bake sales in their states on the same day.

Share Our Strength®, a national nonprofit, connects children with the nutritious food they need to lead healthy, active lives. Through its
No Kid Hungry® campaign – a national effort to end childhood hunger in America – Share Our Strength ensures children in need are enrolled in effective federal nutrition programs; invests in community organizations fighting hunger; teaches families how to cook healthy, affordable meals; and builds public-private partnerships to end childhood hunger, at the state and city level. Working closely with the culinary industry and relying on the strength of its volunteers, Share Our Strength hosts innovative culinary fundraising events and develops pioneering cause marketing campaigns that support No Kid Hungry. Visit Strength.org.

I’ve made several batches of my Oatmeal Raisin Cookies that will be sold at the bake sale.  I hope you can make it out to the bake sale to help support Share Our Strength!

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This is a great alternative to tacos (which our family loves!).  I’m always looking for new mexican dishes because we love them so much.  This is so easy and something everyone in the family will love.  For those that aren’t veggie lovers, you can always make half with it all and half without.

Easy Taco Pizza

• 1 lb. ground beef
• 1 envelope taco seasoning mix
• 2 (8 oz.) cans Pillsbury crescent rolls
• 1 (16 oz.) can refried beans (I used the jalapeño kind)
• 2-3 cups shredded cheddar cheese or Mexican blend
• 1/2 cup chopped tomatoes
• 1/4 cup sliced black olives
• 4 green onions, chopped

1. Heat oven to 375 degrees.
2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
3. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown.
4. Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.
5. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.  Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.  Makes 12 main dish servings or 48 appetizers.

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Looking for a new way to tell the story of Easter to your kids?  This is a great (and tasty) way to do so!

This easy, hands-on, delicious recipe not only allows for a special treat, but it also opens the door to a unique way of sharing with the younger ones the story of Easter.

Share the truth of how Jesus was placed into the tomb (crescent rolls), and then explain how they prepared his body by putting oil and herbs on him (cinnamon and sugar). After waiting three long day (or twelve minutes, which feels like days to the children), we know that death could not hold Him in the grave, and He was alive.

The tomb is empty! He is risen. He is Risen Indeed.

Resurrection Rolls

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I’ve been making hard boiled eggs for years and years and have prepared them severeal different ways but I have found this to be the easiest and basic way to get them to turn out perfectly each time.  They are never overcooked and have never had any break on me in the middle of cooking.

I’m in the middle of making some right now.  I’m really looking forward to dying eggs with our 19 month old tomorrow for the first time!

Hard Boiled Eggs

1. Placeeggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner.  Cover pan.
2. Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
3. Drain immediately and serve warm.  Or, cool completely under cold running water or in bowl of ice water, then regrigerate.

If you’re looking for a neat way to serve Deviled Eggs for Easter, check out these Colored Deviled Eggs.  SO cute!

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This is a recipe from Rachel Ray that I ran across the other day.  I love soup, and if it’s in any form a Mexican/tortilla soup, I love it even more.  I like trying them when I run across them….it always gives me an excuse to make some!

Mexican Chicken Lime Soup

• 2 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 6 cloves garlic, thinly sliced
• 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces
• 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
• 6 cups chicken broth
• 1/2 cup chopped fresh cilantro
• Juice of 2 limes (I used 2 bottles of lime juice that come in the lemon/lime shaped containers)
• Salt and pepper
• 1 hass avocado, thinly sliced lengthwise into 12 pieces
• Crushed tortilla chips

1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

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I was reading a blog and came across this and when I first read it, I thought to myself, “Snickers salad?!”  But as I kept reading, I thought, “Snickers salad!!”  Wow, what a treat!  Great for pot lucks, parties and the sort…or just a great treat for yourself : )

Snickers Salad

Ingredients

• 1 (8 ounce) package cream cheese , softened
• 1 cup powdered sugar
• 1 (12 ounce) container Cool Whip, thawed
• 6 Snickers candy bars
• 4 -6granny smith apples

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….need I say more?

Rolo Brownies

Ingredients

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