Too Much Choc. Cake

1 (18.25 oz) pk. devil's food cake mix
1 (5.9 oz) pk. instant choc. pudding mix
1 c. sour cream
1 c. veg. oil
4 eggs, beaten
1/2 c. warm water
2 c. semisweet choc. chips

Mix together 1st six ingredients add choc. chips. Pour batter into a well greased 12 c. bunt pan. Bake for 50-55 mins.
Cool cake in the pan for at least 1 1/2 hrs. invert and remove from pan. Dust w/ powdered sugar. Makes 12 servings

I serve this with fresh whipped cream and a berry sauce.

Berry Sauce
1 pkg. of frozen mixed berries (or raspberry, whatever you want)
2 T. water
Cook on the stove until warm all the way through then mix it in the blender. Add it back to the stove and finish cooking with a little sugar added.

Pecan Pie

3 eggs
1/2 c. sugar
1 c. white corn syrup
1/4 lb. (1 stick) melted butter
1 t. vanilla
1 c. chopped pecans
1 uncooked pie crust

Beat eggs well. Add the rest of the ingredients in order. Pour into uncooked pie crust. Cook in preheated oven at 350 degrees for 30-45 mins.

Tea Syrup

3 qts. boiling water
4 oz. tea bags
1/2 t. baking soda
5 lbs. sugar

In large sauce pan bring water to full rolling boil. Add tea bags and soda. Let it steep 5 mins. covered. Remove the tea bags and add sugar stirring until well dissolved. This makes one gallon of tea syrup. To serve use one measure of syrup to 4 measures of water or 3 cups syrup per gallon. When serving a large crowd allow 5-7 gallons of deluded tea per 100 people. Keeps well in refrigerator for several weeks.

Sweet Potato Casserole

3 C. mashed sweet potato (2 cans)
1 1/2 C. sugar
2 eggs
1t. vanilla
Combine all ingredients and pour into dish (8x8) and sprinkle with topping.

Topping:
1/3 c. butter, room temp.
1/3 c. flour
2/3 c. sugar
1 c. chopped pecans
cut butter into flour and sugar and add pecans

Bake at 350 degrees for 30-35 mins.

Chicken Divine

3-4 chicken breast (cooked)
1 16 oz. french style green beans (drained)
1 can cream of chicken soup
1/4 c. mayo.
1 lb. cheddar cheese, grated
1 c. durkee onion

Rice for 4-6 people

In an 8 by 8 pan put the green beans at the bottom -top with the shredded chicken -add the mayo/soup mix on top of the chicken -then add the cheese and top with the onions --cook at 350 degrees for 30-45 mins. Serve on top of the rice

Onion-Garlic mixture for enchiladas

Prep: 5 min., Cook: 10 min. This recipe has lots of uses. It's great as a base for French onion soup, spread on toast topped with your favorite cheese, stirred into mashed potatoes or hash browns, or mixed into hamburger patties.
This recipe goes with Chicken-and-Green Chile Enchiladas
Yield
Makes about 1 1/3 cups
Ingredients
2 cups chopped onion (1 large onion)
1 tablespoon vegetable oil
3 garlic cloves, chopped
Preparation
1. Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days.

Chicken Chili enchiladas

Prep: 20 min., Bake: 30 min. Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken.
Yield
Makes 4 to 6 servings
Ingredients
3 1/2 cups chopped cooked chicken
2/3 cup Onion-and-Garlic Mixture
2 (4-oz.) cans chopped green chiles
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas
Preparation
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.