Cookies & Cream Bundt Cake with Vanilla Glaze

Henry's baby brother is going away into the army on Sunday, so we're having a casual party for him today. I thought I would make a cute bundt cake to thank him for his service to the wonderful USA!

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COOKIES & CREAM BUNDT CAKE WITH VANILLA GLAZE

Ingredients for Cake

•  1 3/4 cup granulated sugar
• 1 stick softened butter
• 2 whole eggs (room temp)
• 2 egg whites (room temp)
• 1 cup skim milk
• 2 1/2 cups flour
• 2 1/4 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 7 Oreos, crushed

Ingredients for Glaze

• 1 1/4 cup powdered sugar
• 1/2 cup teaspoons light cream
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 tablespoon butter, melted

Method

1. Double grease and flour your bundt pan
2. Beat butter, eggs, egg whites, and granulated sugar in large bowl until well blended
3. Add milk and vanilla and mix well
4. Add flour, baking powder, and salt, and mix until smooth (about 2 minutes)
5. Fold in crushed oreos manually until they are dispersed throughout the batter
6. Bake at 350 degrees for 30 minutes
7. Place cake on wire rack over a cookie sheet and allow to cool completely
8. Melt butter for icing and add it to other ingredients for icing, mixing well until a loose, creamy icing has formed
9. Pour icing generously over cake 
10. After icing has hardened, remove cake from wire rack and place on a platter/cake dish. Garnish with Oreos

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Creamy Chicken and Noodles

This is an easy an quick recipe that's perfect for those times that you don't really have time to plan an elaborate meal. Just use frozen pre-cooked chicken (which I recommend always having in your freezer) and serve with some nice steamed or boiled veggies.

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Ingredients

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken and Mushroom Soup
• 1/2 cup milk
• 1/8 teaspoon ground black pepper
• 1/3 cup grated Parmesan cheese
• 2 cups cubed cooked chicken or turkey
• 3 cups medium egg noodles, cooked and drained
• Chopped fresh parsley

Directions

1. Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Sprinkle with the parsley before serving.

Parmesan Dip

My friend George made me this EASY EASY EASY dip because he knew I would love it...So I thought I would write it down...because it is really good, and also REALLY EASY.

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1 block of cream cheese
1 small cup sour cream
1/2 cup powdered Parmesan Cheese
Pinch garlic powder

Mix sour cream and cream cheese, fold in dry ingredients and mix until distributed evenly. Serve with Plain Ruffles Chips.

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Creamy Macaroni

Henry and I are hungry for macaroni and cheese tonight, so we're going to make an adapted version of Paula Deen's crock-pot macaroni found here. Hope it turns out well!

Add one pound of meat, seasoned generously with Worcestershire sauce to noodles for an extra kick and a more filling result.

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3 cups Elbow macaroni (1 pound box should do)
1/2 stick butter
1 cup milk
1 pound sharp cheddar cheese
1 cup Parmesan cheese
1/2 cup sour cream
1/2 pound Velveeta cheese
1 clove garlic
2 eggs


Boil noodles with 1 crushed clove of garlic until soft. While noodles are cooking, brown meat in frying pan while seasoning generously with Worcestershire. Cook meat completely.

When noodles are done, strain them, then put them back in original pot over low heat. Add 1/2 pound of Velveeta cut into quarters. Cut 1/2 stick butter into pieces and stir them into the mixture. When Velveeta is completely melted, add all of meat and stir in.

When meat is mixed with Velveeta and noodles, pour noodles partially into casserole dish. Add some of the grated sharp cheddar and some of the grated Parmesan cheese to layer on top of noodles. Pour second layer of noodles and add more sharp cheddar and Parmesan. Pour the remainder of noodles into dish.

Beat eggs and milk together and pour generously over casserole dish. Then, cover top of dish with the rest of grated cheese.

Bake for 30 to 40 minutes on 350 heat.

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