Boston Cream Poke Cake & a Celebration!

 

Boston Cream Poke Cake (with homemade Hershey's icing)

*yellow cake mix (I used the Duncan Hines Butter recipe yellow cake mix)

*ingredients called for on cake box (eggs/butter/water)

*large box of instant vanilla pudding (I used sugar free, fat free)

*amount of milk called for on pudding box (mine was 3 cups; I used skim milk)

for icing- (from my MIL)

*1 cup sugar

*1/3 cup cocoa (I used Hershey's Dark)

*1/4 cup milk

*1/4 cup butter

*1 teaspoon vanilla

How to Make It

To make cake - mix up cake batter according to directions on box. Bake as directed in a 13x9 pan. While cake is cooling, mix up vanilla pudding according to package directions. Poke holes in your cake with the end of a wooden spoon (see notes). Pour and smooth vanilla pudding over surface of cake.

To make icing - Mix sugar, cocoa and milk in a pot, bring to a boil over medium heat - stirring the entire time WITH A WOODEN SPOON. Boil for one minute (still stirring!) Remove from heat and add butter and vanilla. Mix until it just starts to thicken - don't let it thicken too much or it is very difficult to spread over cake. Pour over pudding layer of cake. Icing will 'set' on cake.

Now...notes! Don't poke your holes too deep into your cake. I had never made a poke cake before, so I just stabbed my spoon into my cake with no regards to depth. Also, I let my cake sit overnight which also made a difference - but most of my pudding and half of my icing soaked into my cake! I think no more than half way into the cake would be plenty deep. I also think the cake would be better eaten the day it is made, if you want to keep the nice layers. Otherwise, you have a very moist cake with some chocolate on top...which is fine, but not what I was going for. That being said, my mom said the cake tasted just like a Boston Cream doughnut. Believe it or not, I don't like Boston Cream doughnuts, or Chocolate Eclairs (I know, I'm weird like that), but I do like the cake versions!

If you do not want to mess with the homemade icing - the original version called for chocolate pudding over the vanilla pudding layer. You could also heat up canned icing and pour over the top. Of course, you could also make this cake using a homemade cake recipe, homemade pudding, with a chocolate ganache on top. Holla. Please send me some if you do that.

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Cream Cheese Chicken Enchiladas

 

5 ounces cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

1 cup shredded cheddar cheese, divided

1 cup shredded pepper-jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed

1/2 teaspoon chili powder

1/4 teaspoon cumin

Salt and pepper

4 scallions, thinly sliced

8 8-inch flour tortillas

How to Make It

1. Preheat oven 325 degrees.

2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

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Chicken & Dumpling Casserole

 

3-4 cups of cooked chicken (I use a rotisserie chicken)

2 cups chicken broth

1/4 cup unsalted butter

1 cup flour

1 1/4 tsp baking powder

1/4 tsp salt

1 cup milk

1 can Campbell's cream of chicken soup

How to Make It

Preheat oven to 400.

Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.

Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.

Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.

Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

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Pecan Pie Bread Pudding

 

1 (16 oz) loaf day old French bread

2 and ½ cup milk

1 cup half & half

4 eggs, lightly beaten

1 cup granulated sugar

1 Tablespoon vanilla

⅛ teaspoon salt

1 stick butter, softened

1 and ½ cup packed brown sugar

1 cup pecan, chopped

Prep time 15 mins
Cook time 55 mins
Total time 1 hour 10 mins

How to Make It

Preheat oven to 350 degrees F.

Cube bread the place in a large bowl.

In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes

In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

Pour half of the bread mixture into a 8x8 inch pan.

Top with half the pecan mixture.

Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.

Top with remaining pecan mixture.

Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees F 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.

Notes

Original recipe by Paula Jones for CallMePMc.com all rights reserved.

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::Butterfinger Pie::

You need to prepare this recipe :

6 (2 1/8 ounce) butterfinger candy bars, crushed

1 (8 ounce) package cream cheese

1 (12 ounce) carton Cool Whip

1 graham cracker crust

How to Make It

Mix first three ingredients together.

Put it in pie crust.

Chill.

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