Chocolate Chocolate Chip Nothing Bundt Cake Copycat

 

• 1 package devils food cake mix
• ▢3.9 ounce box instant chocolate pudding
• ▢1 cup sour cream
• ▢4 large eggs
• ▢1/2 cup water
• ▢1/2 cup vegetable oil 
• ▢1 1/2 cups chocolate chips

Cream Cheese Frosting

• ▢8 ounces cream cheese, softened
• ▢1/4 cup butter , softened
• ▢2 cups powdered sugar 
• ▢1 teaspoon vanilla  

Instructions

 

• Preheat oven to 350 degrees F, and grease and flour your bundt cake pan. (See my tips for properly greasing a bundt pan, above in the post.)
• Mix the first six cake ingredients together. Stir in the chocolate chips.
• Pour batter into greased (with butter/shortenting & flour) bundt cake pan. Bake at 350 for 45-50 min. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack. I also like to run a butter knife gently around the edges of the pan to make sure the cake isn't sticking, before I turn it out.

Cream Cheese Frosting

• Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar, to taste, if needed.
• Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut. Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole.
• Repeat this process all around the cake. Store, covered, in the fridge for up to 5 days. Freeze, covered well, for up to 3 months. 

(Source: https://tastesbetterfromscratch.com/chocolate-chocolate-chip-nothing-bundt-cake-copycat-recipe-and-tutorial/)

Skillet Enchilada Meatballs

 

• 1 tablespoon olive oil
• 1 pound lean ground turkey or chicken
• 3 tablespoons finely chopped green onion
• 1/4 cup panko breadcrumbs (gluten-free if needed)
• 1 egg
• 1 tablespoon chopped cilantro
• 1 teaspoon hot sauce (optional)
• 1 1/4 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• Fresh ground black pepper to taste
• 15 ounce can red enchilada sauce (about 1 1/2 cups)
• 3/4 cup shredded Monterey Jack or cheddar cheese
• Chopped green onions and cilantro for garnish

Instructions

1. Preheat oven to 350° F.
2. In a large bowl whisk together the greeen onion, panko, egg, cilantro, hot sauce, spices, salt and pepper. Add in the ground chicken or turkey and use your hands to combine everything together. Use a cookie scoop or measuring spoon to form tablespoon sized meatballs and place them on a plate.
3. Add the olive oil to a large skillet and heat over medium to medium-high heat. Swirl the oil to coat the bottom of the pan and place the meatballs in a single layer in the skillet. Cook for approximately 3 minutes on one side or until they release and then flip them over and cook for another 2 minutes. The meatballs won't be cooked through at this point.
4. Remove the meatballs from the skillet and onto a plate. Pour the enchilada sauce along with 1/4 cup of water (I put the water in the enchilada sauce can and swirl it to get out any of the remaining sauce) into the skillet and stir it together scraping up any brown bits stuck to the bottom of the pan.
5. Place the meatballs back into the skillet and spoon some of the sauce over the top of them. Sprinkle the cheese over the meatballs then place the skillet in the oven and bake for 12-15 minutes or until the cheese is melted and the meatballs are cooked through.
6. Remove from the oven and top with sliced green onions and cilantro if desired. Serve over cilantro lime rice, cauliflower rice or eat them as is.

(Source: https://reciperunner.com/skillet-enchilada-meatballs/)

Italian Sausage Tortellini Soup

 

• 16 ounces Italian sausage
• ▢1/2 medium onion, chopped finely
• ▢2 sticks celery, chopped finely
• ▢2 tablespoons flour
• ▢3-4 cloves minced garlic
• ▢4 cups chicken broth
• ▢1 (28 fluid ounce) can diced tomatoes with juices
• ▢1/4 teaspoon Italian seasoning
• ▢2 generous cups refrigerated cheese tortellini
• ▢1 cup heavy/whipping cream
• ▢2 cups (packed) fresh baby spinach
• ▢Salt & pepper to taste

INSTRUCTIONS

 

• Add the sausage meat to a large soup pot (if using whole sausages, take the sausage meat out of its casings and crumble it into the pot). Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
• Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
• Add the onion and celery to the pot and cook for 4 minutes or so, then add the flour and garlic and cook for a minute, stirring constantly. 
• Add the chicken broth slowly and stir until the flour has completely dissolved. 
• Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil. 
• Once it's boiling, add the tortellini and reduce the heat so it's gently simmering. Cook for 5 minutes.
• Stir in the cream and cook for another 5 minutes.
• Stir in the spinach and season with salt & pepper to taste.

(Source: https://www.saltandlavender.com/italian-sausage-tortellini-soup/)