Blueberry Bundt Cake

I was looking to make something with my buy 1 get 1 free blueberries last week and stumpled upon this recipe online. I’ve made it 3 times now for us and for a work baby shower. It’s been a hit so I thought I’d share it with the blogging world too! Enjoy!
Blueberry Bundt Cake
1 box yellow cake mix
1/3 c oil
3 eggs
1 (8 oz) cream cheese (I used 1/3 less fat)
1 (3 ½ oz) box of instant vanilla pudding
1 can blueberries, drained (save juice)
2 c confectioners’ sugar
Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick).
Fold in blueberries; pour in Bundt cake pan.
Bake at 350 degrees for 30 minutes or until done. (Its taken more like 45-50 min for me)
Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot.


Chicken Cranberry Ranch

This has quickly become one of Jason & I’s favorite recipes. I can’t remember who posted it first on the nest, but I’m so glad they did!
boneless, skinless chicken breasts cut into bite-sized pieces
can of whole cranberry jelly
1/2 jar of ranch dressing (I just squeeze until the mixture is pink)
1 packet of dry onion soup mix
preheat oven to 350 degrees.
mix the onion soup mix, ranch & cranberry jelly in a small bowl.
cut up the chicken. mix in the bowl.
pour into 9×13 and bake for 1 hr.
We usually serve this over brown rice. The original recipe is for up to 3 or more lbs of chicken but I usually make it with about a lb and just pour the rest of the sauce over the rice. Enjoy!


Banana Creme Bundt Cake

I found this recipe on recipezaar last week and my mom & I made it over the weekend! So yummy & moist! We added an extra banana and less pecans b/c I don’t love nuts in cakes. We’d eaten it up before I thought to take a picture~ sorry! (EDIT~ I made it again for Jason & I so I took a picture this time.)

2 bananas
1 (3 oz) package of banana instant pudding
1 c water
1 yellow cake mix
4 eggs
¼ c oil
½ c finely chopped pecans
In large mixing bowl, mash bananas.
Add rest of ingredients, except pecans and mix for 2 minutes at medium speed of mixer.
Add chopped pecans.
Pour into greased and floured bundt pan.
Bake at 350 degrees for 60 minutes.
Cool in pan for 15 minutes.
Remove from pan and let cool.
Sprinkle with powdered sugar before serving.


Oatmeal Cookies

I’ve been craving sweets (I think its the PMS) so I decided to try Daddy’s Oatmeal Cookies from Bride & Groom First and Forever Cookbook. The recipe is a favorite of the daddy of the authors of this book. They are delicious!! Jason & I (and our co-workers) are really enjoying them! Here’s the recipe:
2 c all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt (all I had was normal & they were still good)
1 tsp ground cinnamon
2 eggs at room temperature
2 tsps vanilla extract
1 c (2 sticks) unsalted butter at room temperature
2 c firmly packed light brown sugar
2 c rolled oats or quick-cooking oaks
1 c raisins (I don’t like so I left out)
Position rack in center of oven and preheat at 350. Spray 2 or more cookie sheets with cooking spray or line with parchment paper.
Stir together the flour, baking soda, salt, and cinnamon in a small bowl. Set aside.
Stir together the eggs and vanilla in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until creamy and blended. Alternatively, use a electric hand mixer. (What I did b/c I don’t have a KA mixer) Add the egg mixture to the butter mixture in two additions and beat until incorporated. Scrape down the sides of the bowl after each addition. Reduce the speed to low, slowly add the dry ingredients, and beat until just incorporated. Scrape down the sides if necessary. Stir in the oatmeal (and raisins).
Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
Bake until the edges of the cookies are golden and the centers are barely cooked, about 10 mins.
Let the cookies cool on the baking sheets for 2-3 mins, then transfer the cookies to wire racks and let cool completely.
I found that 10 mins wasn’t quite enough so I cooked them for 12-13 mins, but we like cookies soft & chewy. Enjoy!

Shannon’s Chicken

I made an old Coggins family favorite (and a new Brown fam fav too) for dinner last night. We call it Shannon’s Chicken after the cousin of ours who introduced us to the recipe. Its super easy and quick and I usually keep most of the ingredients on hand.
1 10oz can of chicken (usually get breast meat only)
1 can of croissants
1 can of cream of chicken soup (usually get Healthy or 98% FF one) (last night I realized I was out of cream of chicken and used cream of mushroom & it was still really good)
8 oz sour cream (usually get either light or FF)
cheddar cheese (usually grab a couple of handfuls)
1- unroll the croissants & top with drained chicken then roll them up like you would a croissant
2- mix sour cream and soup in dish (I usually use 9 x 9 or 8 x 11 glass pan)
3- place the chicken croissants on top of the sour cream/soup mixture in the pan
4- cover with as much cheese as you’d like
5- bake per croissant directions (usually 15 mins on 375)
6- We think its best if served on top of rice. Enjoy!