Recipes that Think Outside the Box

I am so excited to start a brand new blog. Because of my short attention span, I hardly ever cook the same recipe twice. I love to experiment in my cooking. Here are this weeks most recent adventures. Mini corn dogs: corn muffins with little smokes baked inside. Just follow your regular recipe and add the mini smokes in before you bake. Pineapple/spice cake with penuche frosting. Carrot cake mix Substitute 1 cup of milk for water I can of crushed pineapple with juice. Reduce the oil to 1/3 cup and bake using the package directions. I added extra spices as well: 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, nutmeg and allspice. Mix into batter. Bake using package directions. Penuche frosting: Melt one half stick of butter. Stir in 1/2 cup of brown sugar till bubbly. Remove from hear and add two cups of powdered sugar gradually. Spread over 9 by 13 cake. For layer cake make extra frosting. Chicken Rice Enchilada Casserole. Roast Chicken in your crock pot. Let cool over night. Save broth. Scim the fat off the chicken broth. Cut two cups of cooked chicken and set aside. Dice up two cups of peppers: mixed colors. As spicey or sweet as you like. Melt two tablespoons of butter or oil, add peppers, onions, salt, pepper, chili pepper, basil, and any other tex mex spice you enjoy. Cook just for one or two minutes. To get a glossy shine on the peppers. Add chicken. Preheat the crock pot and add the broth and on can of cream soup. Add two cups of minute rice. Add the chicken and peppers. Add three cooked peeled tomatoes or 1 can of diced tomatoes. Add 1/2 cup of shredded cheese. Cook back in the crock 1-2 hours. Yum!