Butterfinger Cake

Butterfinger Cake

I found this cake recipe on the "Plain Chicken" blog. Let me tell you, this cake is rich! You just need one piece it is so sweet. It was a real crowd pleaser! 

What you need: 

• 1 box yellow cake mix, plus ingredients to make the cake
• 1 can sweetened condensed milk
• 1 jar Smucker's caramel ice cream topping
• 1 (8oz) tub Cool-Whip
• 4 regular sized Butterfinger candy bars, crushed

Bake cake according to direction on the package.

While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork. Pour milk mixture over the cake. Allow cake to cool completely.

If you don't want it quite as sweet, add half the can and half of the jar.

Sprinkle two candy bars over cake. Spread (refrigerator temp) Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill.

Chicken Enchilada Pasta

Chicken Enchilada Pasta

Mmmmm....are the only words I can use to describe this pasta. It does serve about 5 or 6, but we cooked for 3 and ate it as leftovers the next day.  I found this recipe on "Six Sisters' Stuff" Blog. I just tweaked very minor details to make it something Kyle and I would love. (Kyle does NOT enjoy spicy food)

What you need: 

• 2 chicken breasts cooked & shredded
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 red pepper, diced
• 1 4oz can of chilies
• 1/2 tsp salt
• 1 tsp chili powder
• 1 tsp cumin
• 2 (10oz) cans green chili enchilada sauce
• 2/3 cups red enchilada sauce
• 2 cups (Colby and Monterrey jack) shredded cheese
• 1 cup sour cream
• Penne Pasta, cooked and drained

Optional toppings: 

• Avocado
• Green Onions
• Black Olives
• Tomatoes
• Sour Cream
• Shredded Cheese

What you do:

1. Cook chicken, meanwhile, 

2. Meanwhile boil pasta according to directions and chop all of the veggies. 

3.  Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. 

4.  Add garlic & red pepper and cook for another 3-5 minutes. 

5. Add cooked, shredded chicken, the green chiles, cumin, chili powder, salt and both enchilada sauces. Let simmer for about 10 minutes. 

6.  Turn heat to LOW. Add cheese and stir until the cheese is melted and heated through. Toss in the sour cream, but do NOT BOIL! Just cook on low until everything is heated through. 

7.  Drain pasta & return to pot. Pour sauce over pasta. Serve and garnish with avocado, tomato, green onion, black olives, cheese, etc. 

Below is a picture of how my sauce turned out.