March 7, 2013


It has been a crazy week around here and I haven't done much cooking we have been doing a fridge clean out (leftover's).  Anyways, I have been seeing all kinds of poke cakes on Pinterest and wanted to give one a try however, I didn't wanna run to the store for ingredients.  I looked at quite a few recipes and decided to do one with what I had on hand.  To me, that's half the fun of cooking using what you have.  So, here it is!!!

I call it The Butterscotch/Chocolate Poke Cake :)  And here's what I did:  1 box super moist milk chocolate cake mix plus the ingredients used on the box.  1 box instant butterscotch pudding mix.  1 tub of cool whip and crushed Butterfingers's for the topping.
Make the cake according to the directions.  While the cake is cooling make the pudding according to package directions and put in the fridge to set up.  After the cake has cooled use the bottom of a wooden spoon to poke holes in the cake.  Pour the pudding over the top making sure to fill the holes.  Top with the whip cream and sprinkle with the crushed butterfingers.  Put back in the fridge so everything can firm back up.  After that it's time to eat!!! 

This one turned out so well I can't wait to try other combinations.  Enjoy!!!





                                                     March 6, 2013


I had to work outside the home today I don't have to do it often but, sometimes duty calls.  Thank goodness I had made a big pot of beans on Sunday.   I had seen some recipes for pinto bean soup and became quite interested in making one.  I looked at many and ended up combining several of them.  Here is my version.

                                                     Leftover Pinto Bean Soup

1 pound ground chuck
1 small onion, diced
1 c. carrots, I used frozen
2 celery stalks, thinly sliced
1 (10oz) can rotell tomatoes, undrained
2 Tbls. taco seasoning, I make my own the recipe is posted back aways
4 c. pinto beans, if using cans that would be 2 (15 oz.) cans
1 c. beef stock
2 tsp. dried cilantro or 1 Tbls. fresh
1 Tbls. olive oil

In a soup pot brown ground beef until no longer pink.  Drain and set aside.
Add the olive oil to the pan and saute the onions, carrots, and celery until tender about 5 minutes.  Add the beef and the taco seasoning back to the pot and stir until thoroughly mixed.
Add all other ingredients bring to a boil then lower the heat and let simmer stirring occasionally for 30 minutes. 

I used all of the leftover juice from the beans cause that's flavor, flavor, flavor.  If you use can's you might want to drain and rinse them.  You will also, have to add more beef both.

Top with sour cream, cheese or whatever else you want and serve with crackers or my all time favorite cornbread.

The soup was delish we had it for dinner the next night also, like I said it's been a crazy week round here.  Also, a good way to use up leftover's.  Enjoy!!!!