Chocolate Chip Cake

Last weekend, I made a chocolate chip cake for dessert for one of our football parties.  It came out rather delicious.  

Here's the easy recipe:

1 pkg. yellow cake mix

1 pkg. chocolate instant pudding (small)

8 oz. sour cream

4 eggs

1/2 cup Wesson canola oil

6 oz. chocolate chips

Mix, beat 2 minutes.  Stir in choc chips. 350 degrees @ 45 minutes

It's easy, moist and tasty.  Enjoy!

Wedding Wednesday + extras

So, I know last week I said I was going to write about invitations, but due to certain circumstances, I'm going to push that to next week and do the cake today.  This is the part John & I are oh so excited about!  We have been referred to a specific company for cakes by quite a few vendors in the area, so I figured we could check them out.  The owner is only there twice a week and my mom is going to be out scouting out florists and hotels for me Friday, so she graciously offered to stop by and gather some information cake for us.

We know what we want the cake to look like:

This shape...

With the design on the bottom layer...on a white cake in blue or silver...

We have not even thought about flavors though...and according to the girl on the phone I talked to, they do everything.  She mentioned Oreo cake, which definitely got my attention since I love Oreos!
My question to you ladies is:
What flavors should we ask to taste test? 
All recommendations would be wonderful!  I don't even know where to start, but I know I would like something fun and maybe a little different than the traditional yellow or chocolate cake!

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Now onto the Jambalaya...
It was tasty.  A little too spicy though and I like spicy.  I guess the extra red pepper I added mixed with the hot Italian sausage added a little too much when simmering all day :)  I will be making it again...that's for sure!

John, his brother and roommate tried it and they all liked it...success!

I'm off to try and finish out the work day, with Alka-Seltzer in hand.  I've felt worse every day this week.  No gym & running is keeping my from sleeping well, so I'm losing the battle.  Hopefully tonight I'll catch up on sleep, kick whatever's buggin' me and feel great tomorrow!  Happy Hump Day!

Mixing Up Mondays

So, I've decided to write about recipes I have or am planning on trying on Mondays.  This week is Slow Cooker Jambalaya with Corn Muffins.  The food smelled so good as it was being prepared yesterday!  John helped me chop and cook up some sausage for it.  Then, last night, I was reminded I had dinner plans for Monday evening, so this meal will be enjoyed Tuesday instead.  Right now it's sitting in the crockpot in the fridge waiting for me.  It took about 20 minutes by the time everything was chopped, although I'm sure you could buy pre-sliced/chopped food from your grocery store to make it go a little faster. 

The Corn Muffins took about 5 minutes to prepare and they were yummy!  We split one yesterday just to taste test. 

*Pictures to come*

Jambalaya

What you need:

1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 celery ribs, chopped (I use outer stalks of celery hearts)
1 tablespoon garlic, minced
1 (28 ounce) cans diced tomatoes, undrained
2 cups smoked sausage, chopped (fully cooked)
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
1 lb large shrimp, peeled and deveined (uncooked)
4 cups cooked rice

Directions:Put everything in the slow cooker, except the shrimp and rice.
Turn on low for 7-8 hours
Add shrimp in for 30 minutes or until pink
Serve over rice
Makes 8 servings

Corn Muffins
What you need:

• 1/2 cup butter, softened
• 2/3 cup white sugar
• 1/4 cup honey
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 3/4 cup frozen corn kernels, thawed

Directions:

Preheat oven to 400 degree Fahrenheit 

In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Makes 12 muffins.

This dinner is also a good way to get your veggies in!

I will let you know how it turns out, after I actually get to eat it!