Toffee Butterscotch Poke Cake
Ingredients:
- 1 (15.25 oz) box yellow cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable or canola oil
- 1 (12 oz) jar butterscotch sundae syrup or ice cream topping
- ½ of a (14 oz) can sweetened condensed milk
- 1 (12 oz) container whipped topping, thawed
- ½ cup toffee bits
Instructions:
- Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
- In a large bowl, combine cake mix, eggs, water, and oil. Beat on high speed for about 2 minutes.
- Pour batter into the prepared pan and bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean.
- Using the blunt end of a wooden spoon, poke about 75 holes across the warm cake.
- In a medium bowl, whisk together butterscotch topping and sweetened condensed milk. Slowly pour over the cake, spreading evenly with a spatula.
- Cover and refrigerate for at least 2 hours, or until fully chilled.
- Before serving, spread whipped topping over the cake and sprinkle with toffee bits.
Make-Ahead Tip: This cake can be made 1–2 days in advance and stored in the fridge until ready to serve.
Ultimate Chicken Casserole
Ingredients:
- 2 cups egg noodles, cooked
- 2 cups cooked, shredded chicken
- 2 cups corn (frozen or canned, drained)
- 1 cup milk
- 2 (10 oz) cans cream of chicken soup
- 1 onion, diced
- 1 tbsp minced garlic
- ½ cup shredded cheese (cheddar or preferred type)
- ½ cup cooked, chopped bacon
- ¾ cup French fried onions
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, combine noodles, chicken, corn, milk, soup, onion, garlic, cheese, bacon, salt, and pepper.
- Pour the mixture into the prepared dish and spread evenly.
- Top with French fried onions.
- Bake for about 30 minutes, until hot and bubbly.
- Remove from oven and serve warm.
Serving Suggestion: Serve with a green salad or steamed veggies for a balanced meal.
