Try It Thursday: Peanut Butter Bundt Cake

Today I'm back at it sharing with you another scrumptious recipe. 

Today I'm sharing...

Peanut Butter Bundt Cake

from Shay's book. 

I made this previously for my mother-in-law's birthday and then again for a church function.
Everyone was raving about it.
It tastes just like a peanut butter cookie!
So moist and peanut buttery!

Items Needed:

1 Yellow Cake Mix

2 Small Boxes of Vanilla Pudding

1/3 Cup Vegetable Oil

1 1/4 Cups Water

4 eggs

1 Cup Peanut Butter

I adjusted the icing recipe because it typically makes too much for us.
This is what I used.

Icing:

1/2 Cup Butter, Softened
1 1/2 Cups Powdered Sugar
2 Splashes of Milk
1/2 Cup Peanut Butter

Grease the pan.

Mix up all of the ingredients.

Pour into the pan.

Bake 45 minutes at 350

When it comes out, let it sit for 10 minutes in the pan. 

Flip over onto desired plate/dish.

Mix up the icing ingredients. 

Be careful not to add too much milk starting out.

Ice the cake.

Serve with a tall glass of milk.
What a great birthday cake!

Try It Thursday: Rhubarb

Today I'm sharing a recipe that I've been wanting to share for weeks. 

It's a spring and early summer recipe and so easy to make. 

I'm back at it linking up with A Gal Named Al to share 

Rhubarb

This is one of my favorite childhood recipes. 

My grandma would walk out back, cut her rhubarb, clean it, cut it, cook it and serve it to us. 

And that's exactly what I've done twice this year. 

It's so easy and simple and when you're done, you have a nice sweet treat.

First, cut the rhubarb as close to the base of the plant that you can. 

Then, cut off the leaves. 

The leaves are actually poisonous, but they're big and leafy, so you will definitely have to cut them off, no worries there. 

Take the rhubarb inside. 

Wash it off with water. 

Recut the ends.

Then, cut into smaller chunks and place into a saucepan. 

After you have all of the rhubarb cut and ready to go add just a little bit of water. 

I never measure, just know that it shouldn't come up over the rhubarb. 

A little bit goes a long way. 

Bring to a boil, then reduce heat to medium. 

Cook enough so that the rhubarb falls apart into little strings. 

Once the rhubarb is all mixed up turn the heat to low and add in some sugar. 

I probably add 1/2 -1 C. but again I never measure. 

At this point the rhubarb will be a brownish color, so add some red food coloring to make it look bright red and yummy. 

Cook the rhubarb just enough for the sugar to mix in. 

Then, cool, refrigerate and serve!

My stack of rhubarb fresh from our backyard. 

 Re-cutting it.

Chunks in the saucepan.

 You can see below that I just barely have any water in my pan. 

Boiling, and it looks like a LOT of water, but no more than before. 

The rhubarb really cooks down.

Starting to break apart.

Food coloring and sugar added.

Ready to enjoy!

Homemade Doughnuts

Today I'm sharing a childhood recipe as I linkup with Allie from A Gal Named Al.

This is a little treat that my mom used to make my brother and I.

We used to love Saturday mornings when she would make us homemade doughnuts. 

The unfortunate thing is the older I get the less I can eat them because they are made in oil. 

My body just doesn't love that greasy stuff. 

Last Saturday I got the urge to have a doughnut, so I looked in the frig and found a can of biscuits. 

All you need for these is some Canola oil, biscuits, cookie cutters, a pan and some sugars.

Start by removing the biscuits from the can. 

Then use a small cookie cuter or doughnut cutter to make a hole in the middle. 

Then pour some Canola oil in a frying pan that has higher sides. 

Let the oil heat up and then test the oil by dropping in one of the biscuit pieces. 

If it starts to bubble, it's ready to go!

While the doughnuts are cooking, you can prepare some sandwich zipped baggies with granulated sugar and powdered sugar. 

If you like brown sugar, my brother's favorite, you can use that too!

I also prep my plate with a double layer of paper towels and a fork to put the doughnuts on when they are done.

Let the doughnuts cook until they look browned, and then flip them over and do the other side. 

When they appear to be finished, cook them just a tad bit longer, as you don't want gooey doughnuts.

Remove the doughnuts to the prepared plate.

Put the doughnuts in the sugar of your choice, zip it closed and shake!!

Remove the doughnuts and enjoy!

These are a bit messy, so I like to have a wet paper towel as a napkin to clean my hands off while I'm eating. 

Add in a tall glass of milk, and you have the best breakfast for twice a year!

Crockpot Cream Cheese Chicken Chili

Today is all about great recipes!

I'm linking up with Allie to share one of my recent favorites for the crock-pot. 

Cream Cheese Chicken Chili

For my bridal shower we asked each person to bring a recipe. 

One of my best friend's gave me this one. 

I made it last week, and we've been eating it ever since!

 Items Needed:

2 or more Chicken Breasts

 1 Packet Dry Ranch

1 Can Rotel Tomatoes

1 Can Black Beans, drained and rinsed

1 Can Corn

Onion Powder

Cumin

Chili Powder

Block of Cream Cheese

This was super easy!

Layer frozen chicken breasts on bottom of crock-pot (I used 3).

Add Rotel tomatoes, black beans, corn and spices. 

Mix together. 

Top with cream cheese. 

Cook on low 7-8 hours. 

Shred chicken. 

Enjoy!

Or

Make some brown rice. 

Layer chicken mixture on top!!
Enjoy!

Since I'm gone so long during the day, and perhaps because I'm afraid something will catch fire, I put all of the ingredients together the night before and baked everything over night. 

It cooked about 8 hours and smelled great when I woke up. 

I pulled the crock-pot off the base. 

Mixed in the cream cheese that hadn't fulled dissolved.

I then, shredded some of the chicken. 

Let it cool. 

Put it in the refrigerator. 

When I came home from work I decided to make some rice and we layered the chicken mixture on top.

What I love about this recipe is that you can use FROZEN chicken breasts. 

You don't even have to cook them ahead of time!!

Also, I don't love tomatoes or beans, but they taste great in this recipe!

Finally, I detest rice. 

My husband suggested having brown rice with it. 

I LOVED the rice with it!!!

Yum! 

This meal made so much that I've eaten it so many times for dinner and taken it in my lunch at school. 

Everyone has been asking what smells so good!!

Try It Thursday: Chili and Banana Bread

Today I'm linking up with Al for her Try It Thursday recipes!

I'm being more intentional about setting a menu for the week and making sure that I have the ingredients for those recipes before the week begins. 

I was so excited to see this linkup so that I could get amazing recipes from everyone else. 

Last Friday we had a snow day. 

It had snowed a little, but the temperature was ranging from 0-10 for quite a few days. 

I knew it was the perfect time for some warm chili and banana bread. 

Chili

Confession: I've actually never made chili on my own before. 

When looking through my cupboards I found I didn't have many of the ingredients to make it super homemade, so I used a chili packet.
Nonetheless, it was still edible and perfect for a cold night.

What you'll need:

2 Pounds Hamburg

1 Can Kidney Beans

1 Can Pinto Beans

I Can Diced Tomatoes and Chilies or Onions

1 Can Tomato Sauce

1 Packet Chili Mix

 Brown the hamburg. 

Drain the grease.

Add in Kidney Beans

Chili Mix

Diced Tomatoes

 Bring to a boil in skillet.

In a soup pot add

Tomato Sauce

Pinto Beans

Add the Hamburger mixture to the soup pot.

Simmer on low for 1 hour.

I always enjoy a yummy treat with any meal. 

On this particular day I had three bananas that were super ripe, so I made banana bread.

Banana Bread

You Need:

3 Ripe Bananas

1/3 Cup Melted Butter

3/4 Cup Sugar

1 Egg, Beaten

1 tsp. Vanilla

1 tsp. Baking Soda

1 Dash Salt

1 1/3 Cups Flour

 You can mash up the bananas or just throw them into your bowl if you plan to use a mixer.

 Melt the butter.

 Add the sugar. 

 Beat one egg.

 Add the vanilla.

Mix.

 Sprinkle the baking soda and salt on top.

 Add the flour. 

 Pour into a greased loaf pan.

Bake 40-60 minutes.

I honestly didn't even time mine.
 I checked on it every so often and pulled it out when it looked ready and the toothpick came out clean.

These are two super simple yet scrumptious meals for winter. 

Plus, they make for more than one meal!