Christmas Crack

The title pretty much explains how this tastes and how hard it is not to eat the WHOLE.DARN.PAN.

Good luck.

Christmas Crack

1 C butter

1 C light brown sugar

40 saltine crackers, whole (one sleeve)

12oz chocolate chips

chopped nuts or toffee bits

Preheat oven to 375 deg. F.

Line a jelly roll pan (15x10) with foil and spray with non-stick cooking spray. Lay out the crackers side by side until they cover the pan.

Boil butter and brown sugar about 3 to 5 min. stirring constantly until it's pulling away from the sides of the pan. Pour hot mixture over crackers and spread it out until it covers all the crackers. Bake in preheated oven until the whole thing is bubbly, about 5-7min. Don't let the edges burn!

Remove from oven and immediately pour chocolate chips over the top. I put this back into the oven for a few minutes to encourage the chips to melt. Take out and spread chocolate over caramel mixture. Sprinkle crushed nuts or toffee over it all. Let cool at room temperature then pop into refrigerator for an hour. Pull out and break into smaller pieces. Store in airtight container and ENJOY!

photo courtesy of blago dot net

Caramel Apple Salad

OK this recipe should really be named "candy apple salad" BUT since I already have a recipe listed here by that name, I went with Caramel Apple Salad because this DOES taste like a caramel apple you'd get from a fair but without the calories or caramel to be exact LOL. This is as low fat as you can get, it's delicious and easy to throw together and take on the go. My Aunt makes it for many a family gathering and we all love it.

Caramel Apple Salad

4 Cups Granny Smith Apples, peeled, cored and chopped

(I used honey crisp and it was delicious)
½ C. Sugar (I used Splenda - 12 packets)
1 8 oz. Crushed Pineapple with Juice
1 T. Flour
1 Beaten Egg (I used egg whites)
1 T. Vinegar
1 8 oz Cool Whip (I used “light“)
1 C. Coarsely chopped dry roasted peanuts

In saucepan over medium

heat, stir egg, flour, sugar, vinegar and pineapple. Cook until thick, about six minutes. Cool. In large bowl, fold pineapple mixture and cool whip. Carefully mix in apples and ½ cup peanuts. Sprinkle the rest of the peanuts on top. 　

Candy Apple Salad

This salad is a GREAT picnic or potlock addition! It's so yummy, make sure to soak your apples in Sprite to keep them from browning (better than lemon juice!). Also, if you freeze your Snickers Bars, you can put them in a ziplock bag and smash them into bite size pieces vs. chopping them at room temperature (I've been known to sample a bit too much when they're bite size room temp. candy bars vs. the frozen broken pieces). Love this salad!

Candy Apple Salad

1 1/2 C cold milk, use skim or 2%

(1) small pkg. sugar free vanilla pudding
(3-4) Granny Smith apples, diced into bite size pieces

(3) 2.07 oz Snicker Bars cut into bite size pieces

8oz. Cool Whip; thawed

Combine milk and pudding and let stand 2 minutes. Gently fold pudding and whipped topping together with apples and candy bars. Refrigerate until ready to serve.

Nan's Chocolate Trifle

What's that old adage? Anything in a trifle dish is good. Really, anything. I'm including this recipe on my all stars blog because my dear Nan thought this was the best dessert she's ever eaten. I have to laugh because although I do love it, I never considered it the BEST dessert but my grandmother didn't give out high praise to food very often so because of that, here it is.

Nan's Chocolate Trifle

1 box chocolate fudge cake mix

1 60z instant chocolate pudding

1/2 C STRONG coffee

12oz Cool Whip

6 Heath Bars crushed

Bake cake according to package directs for a 13x9 pan. Cool completely.

Prepare pudding according to package directions.

Crumble 1/2 C of chocolate cake and set aside in a bowl. Take 1/2 of the remaining cake and crumble it in the bottom of a trifle bowl. Next add 1/4 C of the strong coffee over the cake layer, then 1/2 of pudding and 1/2 of cool whip and 1/2 Heath Bars. Repeat these layers one more time. Mix remaining Heath Bars and reserved chocolate cake crumbs together. Sprinkle that on top of trifle. Cover with plastic wrap and let sit in refrigerator for 4-5 hours.

**NOTE: THIS IS BEST IF LEFT OVERNIGHT so make it the night before you need it**

Better than Sex/Hugs/Anything cake

Because it IS better than all of the above. Hands down. Making this the night before you need it takes it over the top. Everything becomes one. Buddha would be so proud.

Better than _____ cake

• 1 (18.25 ounce) package German Chocolate cake mix
• 1 (14 ounce) can sweetened condensed milk
• 1 jar butterscotch or caramel ice cream topping
• 3 (1.4 ounce) bars chocolate covered toffee, chopped
• 1 (8 ounce) container of Cool Whip topping, thawed

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 10 minutes. Make holes across the top of the cake with the end of a wooded spoon, making sure not to go through to the bottom.

Pour sweetened condensed milk over cake and let sink into holes. Then pour ice cream topping over cake and let that sink into holes. Refrigerate until completely cool. Spread cake with Cool Whip and sprinkle the toffee bar over frosted cake. Refrigerate until ready to serve.

Raspberry Cake

This cake made me famous 'round these parts. It's delicious. Perfect for a hot summer evening (or breakfast...don't judge me). It's been a challenge at times finding the frozen raspberries IN JUICE but Bird's Eye makes them so start looking now at your favorite store. Maybe they can order them for you. It's worth the effort, I swear. Oh and make this as written before you change it up. It's so good, I'd hate to have you miss out on the original cake.

Raspberry Cake

• 1 package (18-1/4 ounces) white cake mix
• 1 package (3 ounces) raspberry gelatin
• 4 eggs
• 1/2 cup canola oil
• 1/4 cup hot water
• 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
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• FROSTING:
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained

In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator.

Yield: 12-16 servings.

York SENSATIONAL Brownies

These are pure indulgence. I cannot have them in my home. CANNOT. Maybe like 4, one for each member of the family but that's it. I love York Peppermint Patties and I love these brownies. That makes for a really bad relationship with my butt/hips/stomach/etc. They're a bit tricky to cut so I line my pan with foil, spray it with nonstick spray then as the brownies have cooled, I lift out the foil and cut the brownies that way. Sometimes they crumble a bit but they taste just as good. Try using a plastic knife if it's sticking/crumbling to cut them. Usually letting them cool COMPLETELY is the magic to cutting them without issues.

York SENSATIONAL Brownies

• 24 small (1-1/2 inch) YORK Peppermint Patties
• 1-1/2 cups (3 sticks) butter or margarine, melted
• 3 cups sugar
• 1 tablespoon vanilla extract
• 5 eggs
• 2 cups all-purpose flour
• 1 cup HERSHEY'S Cocoa
• 1 teaspoon baking powder
• 1 teaspoon salt

1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.
2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.
3. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares.
4. About 36 brownies.

Pretzel Jello

The bane of my existence. The breaker of all diet/healthy eating plans. The thing that sits in my fridge and calls my name in the middle of the night..."come eat me...." This is one component of my "last meals" from the "if you were going to die on death row, what would your last meal be if you could have ANYTHING you wanted to eat." game. I love you pretzel jello, I really, really do.

Pretzel Jello

2 cups finely crushed pretzels
1 cup sugar
2/3 cup butter, melted

1 Tbls sugar
1 pkg. (8 oz) PHILADELPHIA Cream Cheese, softened
1 (8oz.) thawed COOL WHIP Whipped Topping
2 cups boiling water
2 pkg. (3 oz.) or 1 (6oz) JELL-O Strawberry Flavor Gelatin
2 (10 oz.) package of frozen strawberries, partially thawed


HEAT oven to 400°F.

Mix pretzel crumbs, 1Tbls sugar and butter. Press onto bottom of 13x9-inch pan. Bake 8 min. Cool.

BEAT cream cheese until fluffy gradually add 1C sugar and beat until smooth. Fold in COOL WHIP; spread over crust. Refrigerate.

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in strawberries. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Pour over cream cheese mixture in pan. Refrigerate 3 hours or until firm (don't skip this step, it makes the difference whether or not your dessert stays put when you cut it!)

Cherry Pie

It's cherry season in my end of the woods. Who doesn't love cherry pie?? I do. This is easy and delicious. Plus, it's got a large helping of a food group (read fruit) so it's totally healthy! :) It's also written so that your little cook can help you make it. Mine LOVES to help in the kitchen so this was perfect!

Cherry Pie

4 C cherries (washed and pitted) which is about 1 1/2 to 2 lbs.

1 C sugar (I haven't tried this with splenda but plan to)

1/4 C cornstarch

1/4 tsp almond extract

2 frozen pie crusts

2 Tbls salted butter, cut into bits

Preheat oven to 400 F.

Measure out the sugar, cornstarch, and almond extract, then ask your child to add these to the cherries and gently stir together.

Let one pie crust thaw for 10 minutes, then have your helper prick the bottom of it all over with a fork. Bake this crust for 8 minutes, then remove from the oven and cool for 5 minutes.

Meanwhile, remove the other crust from the freezer and have your child pick off the fluted rim; this will be your top crust. Let it thaw for 10 minutes. Then your helper can cut a few 1-inch vent holes, using a butter knife or cookie cutter.

When the bottom crust has cooled, pour in the filling and dot with butter. Let your sous-chef carefully invert the top crust, still in the pan, onto the filling and lift the pan off. Place the pie on a foil-covered baking sheet and bake until the filling bubbles and the crust is golden brown, about 40 minutes. After 30 minutes, check to see if the crust is getting too brown; if it is, cover pie with an aluminum-foil tent. Let cool about 15 minutes before serving.

Blueberry Buckle

This BY FAR is the BEST coffeecake/dessert/brunch item/etc. I've ever had the pleasure of eating! It's best with fresh blueberries, although I've made it with frozen and it was good but the fresh takes it one step further on the yummy scale.

Blueberry Buckle

3/4 C white sugar

1/4 C butter, softened

1 Egg

1/2 C milk

1 1/2 C flour

2 tsp baking powder

1/2 tsp salt

2 C fresh blueberries

Topping:

1/4 C white sugar

1/4 C brown sugar

1/3 C flour

1/2 tsp ground cinnamon

1/4 C butter

Preheat oven to 375 degrees F. Grease an 8x8 baking dish.

Cream together 3/4 C sugar, 1/4 C softened butter and egg.

In a separate bowl, combine 1 1/2 C flour, baking powder and salt. Stir into sugar mixture, alternating with milk. Gently stir in blueberries. Pour into greased 8x8 pan.

For topping, combine white and brown sugars, flour, cinnamon and cut 1/4 C butter into mixture to form coarse crumb like texture. Sprinkle over cake batter.

Bake at 375 for 30-40 min. making sure the topping doesn't brown too quickly and toothpick inserted into center of cake comes out clean. Use foil on top of cake towards the end of baking if needed to keep topping from browning too quickly.

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Apple Cinnamon Streusel Cheesecake

This was good but not great. It cannot compare to the Bailey's White Chocolate Cheesecake I made around Christmas but this was much less work too. I personally think the sweetened condensed milk actually made this too sweet. I'm not sure I'd make it again.

Apple Cinnamon Streusel Cheesecake

1 cup old-fashioned oats
1 cup all-purpose flour
1/4 cup packed brown sugar
1/3 cup butter or margarine,melted
3 packages(8 oz. each) cream cheese,softened
1 can(14 oz.)sweetened condensed milk
3 eggs
1 teaspoon ground cinnamon
2 teaspoon vanilla
1 can(21 oz,)apple pie filling

Heat oven to 325 degrees.In small bowl,mix oats,flour,brown sugar and butter until crumbly,reserve 1/2 cup for topping.Press remaining oat mixture in bottom of ungreased 9-inch springform pan.

In large bowl,beat cream cheese with electric mixer on medium speed until smooth.Beat in milk,eggs,cinnamon and vanilla,scraping bowl once,until well blended.Pour onto crust in pan.

Bake 55 to 65 minutes or until set.Cool on cooling rack about 30 minutes.

Meanwhile,in 8-inch nonstick skillet,heat reserved 1/2 cup oat mixture over medium-low heat 2 to 3 minutes,stirring occasionally,until lightly toasted.Spread apple pie filling over partially cooled cheesecake.Sprinkle toasted oat mixture on top.Cool 1 1/2 hours.Refrigerate 4 hours or over night.Run spatula along side of cheesecake to loosen,remove side of pan.Store in refrigerator.

Watergate Salad aka: Pistachio Salad

Whatever you call it in your neck of the woods, I call this delicious! It brings back memories for me when my Mom use to make this. I love it.

Watergate Salad aka: Pistachio Salad

1 cup JET-PUFFED Miniature Marshmallows
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1/2 cup chopped PLANTERS Pecans
1-1/2 cups thawed COOL WHIP Whipped Topping

COMBINE marshmallows, dry pudding mix, pineapple and nuts in large bowl.
STIR in COOL WHIP. Refrigerate 1 hour.

*I omitted the nuts for kiddie purposes

Cranberry Upside-down Coffee Cake

Oh my. This little gem is just that, a little GEM. Tart, sweet, moist and perfect with coffee. Love it. Word to the wise, DO NOT SKIP LINING THE PAN. You'll have sugary goodness allllll over your oven. What a waste that would be because the topping makes this recipe!

Cranberry upside-down coffee cake

2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups cranberries
1/2 cup chopped pecans
1/2 cup butter, room temperature

3/4 cup white sugar
2 eggs

1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.

Apple Cherry Tart

Love this. So easy and so good. It almost makes me thing I'm eating something good for me.

The topping makes this, it really does.

Apple Cherry Tart

Crumb Topping:

2/3 cup flour

1/2 cup backed brown sugar

1/2 teaspoon ground cinnamon

1/3 cup butter or margarine

1/2 cup pecans, chopped

Tart:

1 refrigerated pie crust

2 large Granny Smith apples

1 can (19 oz) cherry pie filling, divided

Preheat oven to 400 F.

For topping, in a bowl, combine flour, brown sugar, cinnamon and butter. Blend thoroughly. Chop pecans, add to bowl. Mix well; set aside.

Roll pastry on floured board or 13 inch circle. Place on round pizza stone or a cookie sheet.

Peel, core and slice apples. Cut slices crosswise in half; layer apples evenly over crust to within 1 inch of edge of crust. Spread 1/2 cup of pie filling over apples; sprinkle topping over top.

Fold outer edge of pastry over filling to form rim (Pastry will cover outer edge of filling only). Bake 30-35 minutes or until crust is golden brown. Cool slightly.

To serve, cut with Slice 'N Serve . Serve warm with ice cream and remaining pie filling.

Yield:12 servings

Bailey's Irish Cream White Chocolate Cheesecake

This was soooo good! Creamy with just the right amount of irish cream to add flavor and something different to a traditional cheesecake. I did leave the white chocolate chunks on the larger side so one could actually taste them in the cheesecake. MMMMMMM!

BAILEY'S IRISH CREAM CHEESECAKE

CRUST:
10 whole graham crackers, broken into pieces

1 1/4 c. pecans, about 5 oz.

1/4 c. sugar

6 tbsp. (3/4 stick) unsalted butter, melted

Preheat oven to 325 degrees. Lightly butter 9" diameter spring form pan with 2 3/4" high sides. Finely grind graham crackers, pecans and sugar in processor or chopper. Add butter and blend using on/off turns. Press crumbs onto bottom and sides of pan, refrigerate for 20 minutes.

FILLING:
1 1/2 lbs. cream cheese, room temperature

3/4 c. sugar

3 lg. eggs

1/3 c. Bailey's Irish Cream liqueur

1 tsp. vanilla

3 oz. white chocolate morsels

Using an electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Bailey's and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate and add to the cream cheese mixture.
Transfer filling to the crust lined pan. Bake until edges are puffed and dry looking and center is just set, about 50 minutes. Cool on rack.

TOPPING:
1 1/2 c. sour cream

1/4 c. powdered sugar

1 1/2 oz. white chocolate, chopped or grated

24 pecan halves

Mix sour cream and sugar in small bowl. Spread onto cooled cake. Refrigerate until well chilled, about 6 hours. Garnish with grated chocolate and place pecan halves around edge.

Pecan Goody Cups

These didn't quite turn out as perfect as the picture but boy were they good!

Pecan Goody Cups

3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FILLING:
1-1/2 cups packed brown sugar
2 eggs
1 tablespoon butter, melted
48 pecan halves

In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.

For filling, in a small bowl, combine the brown sugar, eggs and butter.
Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half.
Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.

Yield: 4 dozen.

Chocolate Chip Pumpkin Cake

This was yummy! Dense and sweet, it's the perfect treat to have with a cup of coffee or tea.

Chocolate Chip Pumpkin Cake

3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (15 ounces) solid-pack pumpkin
1 cup (6 ounces) semisweet chocolate chips
2 ounces unsweetened chocolate, melted and cooled
3/4 cup finely chopped pecans, divided

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips.

Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.

Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12 servings.

Carmel Glazed Apple Cake

What better way to celebrate fall? The glaze puts this over the top so no skimping! I also substitiuted 1/2 unsweetened applesauce for 1/2 the oil in the recipe. You cannot tell the difference but it saves a lot of fat!

Carmel Glazed Apple Cake

CAKE
1 cup light brown sugar
1 cup granulated sugar
1 1/2 cups vegetable oil
3 eggs
3 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
5 granny smith apples or golden delious apples (cored, peeled and cut into 1/2 inch pieces)
1 1/4 cups pecans or walnuts (chopped)
2 1/4 teaspoons vanilla extract

CARMEL GLAZE
4 tablespoons butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon salt
1/2 cup heavy cream

Preheat oven to 325 degrees. Butter and flour a 13x9 inch baking pan.

To prepare cake Beat both sugars and oil in a mixing bowl until very well blended. Add eggs one at a time, beating well after each addition. Sift together the flour, baking soda, cinnamon, nutmeg and salt, gradually add to egg mixture mixing just until blended. Stir in apples, pecans and vanilla.Pour into the pan.

Bake for 50-75 minutes or until toothpick inserted in the middle turns out clean.Let cool in pan while preparing the glaze.

To prepare glaze melt the butter in a saucepan over low heat. Stir in both sugars and salt.Cook over medium low heat for 2 minutes. Add the cream and boil for 2 minutes stirring constantly.

Poke holes in the cake with a skewer or toothpick Pour on the glaze Serve warm or at room tempature. Top with whipped cream or ice cream if desired.

Oatmeal Cranberry White Chocolate Chunk Cookies

HOLY SMOKES! These cookies ROCK! Perfect for a cookie exchange or to take camping like I will be doing ;)

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Per Serving (1 cookie): Cal 135 (6%DV), Fat Cal. 54, Pro. 2g (4%DV), Carb. 18g (6%DV), Fat 6g (9%DV), Chol. 15mg (4%DV), Sod. 138mg (5%DV), Vit. A 47RE (4%DV), Vit. C 0mg (0%DV), Vit. E 1mg (2%DV), Calcium 16mg (1%DV), Iron 1mg (3%DV), Folate 5Ug (1%DV), Zinc <1mg>

Double Chocolate Chip Pound Cake

Oh.Mah.Lawd.

'Nuf said.


Double Chocolate Chip Pound Cake

1 box yellow cake mix
1 sm box instant chocolate pudding mix (I use sugar free)
1/2 c sugar
2/3 c water
1/2 c oil
4 eggs
8 oz sour cream
12 oz bag mini chocolate chips

Preheat oven to 350. Grease 10-cup Bundt pan.

Combine cake mix, pudding mix and sugar. Add water, oil, and eggs. Beat until smooth. Stir in sour cream and chips.

Pour batter into pan and bake for 1 hour or until toothpick comes out clean. Let cool in pan for 10 min. Remove and let cool completely. Sprinkle with powdered sugar.

*Recipe note: I omitted the 1/2 C sugar because I figured that this would be PLENTY sweet enough without it. I was right.