Happy Cake

You guys know me. If my dessert doesn't have chocolate in it, it's not worth the calories. There are very few exceptions to this rule, but this cake is one of them. My mom makes this and I've been craving it lately. Perfect for Easter if you're looking for a dessert to serve.

1 (18.25 ounce) package yellow cake mix
3 egg whites
1 (11 oz) can mandarin orange segments
1 (8 oz) container frozen whipped topping, thawed
1 (20 oz) can crushed pineapple with juice
1 (3.5 oz) package instant vanilla pudding mix

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.

In a large bowl, combine cake mix, egg whites and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.

Bake in the preheated oven for 30 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the topping: In a large bowl, beat together whipped topping, drained pineapple and dry pudding mix until blended. Spread on cake.

**Update 04/09/09 -- This recipe has been corrected from what I originally posted. My mom was in FL all winter and didn't have her cookbooks. When I sent her the one with the oil, she said she thought it looked right. My sister corrected me. ;o) This cake is AMAZING, I hope you try it.

Buffalo Chicken Dip

This recipe comes from Gomez's sister Natalie. The first time I had it, I fell in love! But be warned .. it's HOT!

2 big cans of Chunk White Chicken

(or about 4 diced chicken breasts)
1 cup ranch dressing
1 cup Frank’s Red Hot Wing Sauce
2 8oz. pkgs. softened cream cheese
1 bag shredded cheddar cheese
(I used sharp cheddar)

Preheat oven to 350 degrees.

Spread softened cream cheese on bottom of baking dish.

Mix the drained chicken, buffalo sauce and ranch all together. Pour mixture over cream cheese and bake for approx 30 minutes. Remove from oven and stir cream cheese and chicken mixture all together.

Sprinkle shredded cheese on top and bake an additional 5-10 minutes or until cheese is melted.

Serve with tortilla chips. (I love those Scoops)

I've found that this tastes better the longer it sits. Eating it right out of the oven wasn't as good as an hour or two later. But either way - damn delicious!

Mini Pizza Meatloafs

These are perfect portion controlled pieces of heaven. Comfort food that won't blow the diet... my favorite kind of meal!

1 1/2 pounds ground turkey or beef
1 egg
1/2 cup pizza sauce
1/4 cup Italian-seasoned bread crumbs
1 1/2 cups mozzarella cheese
1/2 tsp Italian seasoning
salt & pepper to taste

Preheat oven to 375. Spray a 12-cup muffin tin with cooking spray.

In a large bowl, combine the egg, pizza sauce, bread crumbs, salt & pepper, and Italian seasoning. Add meat and mix well. Divide among greased muffin cups; press onto the bottom and up the sides. Fill the center with cheese.

Bake for 15-18 minutes, until meat is cooked through. Serve with additional pizza sauce.

These also freeze great for a quick anytime dinner. YUM!

Shrimp & Wild Rice Casserole

This is on the menu tonight at our house. It's originally a Paula Deen recipe, modified by Dannie to my brother's tastes. As for my Rob, he's a self-proclaimed "shrimp eater" so I'm sure he'll love it. Dannie says the leftovers are fabulous and recommends doubling the recipe and using a 9x13 pan, so that's how we'll roll tonight.

We're watching our waistlines around here, so I plan on modifying this with low-fat ingredients and cutting out the butter. I know, I know... where's the fun in that? :o)

1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper

Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside. Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F. In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.