Recipe Round-up

Over the past few weeks, we've tried a number of new recipes that are definitely worth sharing!  Of course, I never think to take photos until after the fact, so all photos are courtesy of the original sites where I discovered the recipes.

 
First up is a fantastic dessert recipe called Eclair Pie from Real Mom Kitchen.  I made this for a cookout at my sister's house a few weekends ago.  It got rave reviews from everyone who tried it!  Graham crackers, vanilla pudding, chocolate frosting...all the flavors of a chocolate eclair in one simple, delicious dessert.  What's not to love?

My family loves NFL football.  To us, there is nothing better than watching some Colts or Cowboys football on a chilly fall day while chowing down on a big bowl of chili.  During this year's preseason football, I had decided that this would be the year that I would find "the perfect chili."  I started compiling a list of recipes to try every other Sunday throughout the NFL season until I found one that my family loved.  Well, it's only the end of Week 4 and my search is complete.  This chili recipe by the Pioneer Woman is now the official football-Sunday chili in our household.  My husband enjoys his with crackers, while Bailey and I prefer Frito Chili Pie.  Leftovers get mixed with mac and cheese a day or so later for some yummy Chili Mac.  The Colts may go 0-16 this year, but at least we'll have great chili!

This Egg Tostada Frittata from Cassie Craves has become one of my go-to meals for a busy weeknight when I find I'm running short on time.  This is a great alternative to plain old bacon and scrambled eggs that I typically serve for "brinner" (breakfast for dinner).  The bacon and green chiles cooking together smell amazing and this is a great way to use up the last of a bag of Fritos when all of your delicious chili is gone.  I usually serve my refried beans on the side.  I was doubtful about the egg and bean combo, but it's actually really tasty.

Ok, all of this talk about food has made me hungry.  Time to go heat up some leftover chili!

A Slice of Chocolate Heaven

I take issue with the name of this cake...there is no such thing as too much chocolate!  Like the name implies, this cake is indeed super chocolatey, super moist, and super delicious!  This is my go-to recipe for chocolate cake.  You can stack it in layers and cover it with chocolate buttercream frosting, or bake it in a Bundt pan and give it a simple drizzle of chocolate powdered sugar glaze like I did this past weekend.  Honestly, it's delicious enough on its own with no topping at all.  I guarantee you will get a ton of compliments from anyone who takes a bite.  I have heard that when you slice into a cake, all of the calories fall out, so bake this cake the first chance you get and enjoy every bite of chocolatey goodness!

"Too Much Chocolate" Cake
recipe courtesy of allrecipes.com

Ingredients

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

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
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 If desired, dust the cake with powdered sugar.