Milk Chocolate Frosting

INGREDIENTS:
3/4 cup sugar
5 tablespoons butter
1/4 cup milk
1 cup milk chocolate chips

LETS COOK:
1. Place the sugar, butter and milk in a small saucepan over medium-high heat.
2. Stir until the mixture comes to a boil. While still stirring, let the mixture continue to boil until the sugar dissolves.
3. Remove the pan from the heat and stir in the chocolate chips.
4. Continue stirring until the icing is smooth and the chocolate has melted.
5. Let cool in the pan for about 5 minutes.
6. Pour over cooled cake - it will set up after it runs down the side.

NOTES:
*I served this as the frosting on the Banana Cake


RECIPE INSPIRED BY: The Cake Mix Doctor
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Banana Cake

INGREDIENTS:
1 package yellow cake mix
1 1/2 teaspoons cinnamon
2 medium ripe bananas, peeled and mashed
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 eggs

LETS COOK:
1. Preheat the oven to 350 degrees.  Grease the bundt pan with cooking spray.
2. In a large bowl, stir together the cake mix and cinnamon.
3. Add in the mashed bananas, milk, oil, vanilla and eggs.
4. Beat on low speed until all the ingredients are blended, about 30 seconds.
5. Increase the speed to medium and continue to beat for 2 minutes longer.
6. Pour the cake batter into the pan, smoothing the top with a spatula.
7. Bake until the cake top lightly springs back when touched, about 40-50 minutes.
8. Let the cake cool for about 10-15 minutes.  Remove to wire rack to cool completely.


NOTES:
*I served this cake with the Milk Chocolate Frosting

RECIPE INSPIRED BY: The Cake Mix Doctor



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Chicken Pasta Salad

INGREDIENTS:
1 tablespoon oil
4 boneless, skinless chicken breasts
2 cups Italian dressing, divided
12 ounces tri-color rotini pasta
1 cup frozen broccoli
1 cup frozen carrots
1 cup frozen 3 pepper & onion blend
1 can (11 ounces) sweet corn niblets
1/2 cup Ranch dressing

LETS COOK:
1. Marinate the chicken breasts in 1 cup on the Italian dressing for 2-4 hours.
2. Cut chicken into bite size pieces, discarding extra marinade.
3. Heat the oil over medium heat in a skillet.
4. Saute the chicken until cooked through & no longer pink.
5. While the chicken is cooking, bring 4 quarts of water to a boil.
6. Add the pasta to the boiling water.
7. Boil the pasta for 8 minutes, adding the vegetables after the first 3 minutes.
8. Drain the pasta and vegetables well.
9. In a large bowl, combine the pasta, vegetables and chicken.
10. Refrigerate until ready to serve.
11. Once you are ready to serve the pasta, add the ranch & remaining cup of Italian dressings and toss to coat.

RECIPE INSPIRED BY: Tammy's Recipes





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