Bruce Bogtrotter Cake

Bruce Bogtrotter Cake

1 c plain Greek yogurt

4 eggs

1/2 c water

3/4 c vegetable oil

1 box Devil's food cake mix

1- 3.9 oz box instant chocolate pudding mix

Frosting

2 c heavy whipping cream

24 oz chocolate chips

1. Preheat oven to 350*; grease two 8" cake pans.

2. In a large bowl, mix together yogurt, eggs, water, and vegetable oil; stir in cake and pudding mixes. Divide evenly between the cake pans.

3. Bake for 40-45 minutes, until a toothpick in the center comes out clean. Set aside to cool.

4. In a large pot over medium heat, bring cream to a simmer; when bubbles start forming around the edges, take it off heat.

5. Whisk in chocolate chips; let it cool until spreadable, at least 30 minutes.

Overnight Baked Cinnamon French Toast

Overnight Baked Cinnamon French Toast
1 loaf crusty sourdough or French bread, cubed

8 eggs

2 c milk

1/2 c heavy whipping cream

1/2 c sugar

1/2 brown sugar

2 T vanilla

Topping:

1/2 c flour

1/2 c brown sugar

1 t cinnamon

1/4 t salt

1/4 t nutmeg

1/2 c cold butter, diced

1. Grease a 9x13 pan and spread bread out in the pan.

2. In a big bowl, whisk eggs, milk, cream, sugars, and vanilla; pour evenly over bread.

3. Cover the pan with foil and store in the fridge overnight.

4. In a medium bowl, combine the flour, brown sugar, cinnamon, salt, and nutmeg; cut in butter until the mixture looks like tiny pebbles. Store in a sealed bag or container in the fridge.

 

5. Preheat oven to 350*. Remove the casserole from the fridge and sprinkle topping on evenly.

6. Bake for 45 minutes for a soft, bread pudding-like texture, or for 60 minutes for a firmer texture.

Pesto Feta Chicken Casserole

Pesto Chicken Casserole with Feta

3 chicken breasts

salt and pepper, to taste

2 T butter 

1/3 c pesto

2 cloves garlic, minced

1 c whipping cream

2 cans olives, drained and chopped

2 cans French-cut green beans, drained

8 oz feta cheese, cubed

 

1. Preheat oven to 400*.

2. Cut chicken into bite sized pieces and sprinkle with salt and pepper. Melt butter in a large pan and fry chicken, in batches, over medium-high heat until golden brown.

3. In a small bowl, combine pesto, garlic, & whipping cream.

4. In a 9x13 pan, place chicken, olives, & feta; pour in pesto mixture.

5. Bake for 20-30 minutes, until bubbly and edges are slightly browned.