HONEY BUN CAKE

Ingredients:
1 box yellow cake mix
4 eggs
3/4 C cooking oil
2/3 C water
1 C sour cream
1 C brown sugar
3 tsp. cinnamon

Directions:
Mix cake mix, eggs, oil, water and sour cream. In separate bowl mix brown sugar and cinnamon. Pour half of cake batter in pan, sprinkle half of sugar mixture over batter and swirl it in. Pour remaining batter in pan and sprinkle rest of sugar mixture on and swirl it in. Bake in a lightly greased 9x13 cake pan at 325 degrees for 40-45 minutes.

ICING:
4 T milk
2 C confectioners sugar
1 tsp. vanilla

Directions:
Combine together and pour over hot cake.


Kim Murphy made this cake for a cookout. It is awesome!

CHICKEN MARINADE

Ingredients:
1/4 C soy sauce
1/4 C oil
1/4 C water
2 T lemon juice
2 T dried onion
1 T parsley
1/4 tsp. ground ginger
1/4 tsp pepper
1/4 tsp garlic powder
2 1/2 boneless chicken breasts

Directions:
Combine all the ingredients except the chicken and blend well. Pour into a large ziplock bag. Add the chicken, turning to coat with the marinade. Refreigerate 8 hours turning occasionally. Drain and grill or broil chicken 4-5 inches from heat for 6 minutes per side or until the juices run clear.

This marinade is YUM-MY! I found it on a fellow stamper's blog: http://debbiedee.blogspot.com/.

CHEESE SALSA

Ingredients:
2 pkgs. Good Seasons Italian Salad Dressing Mix
1 can green chilies
1 can black olives, sliced
2 C cheddar cheese, shredded
2 C monterey jack cheese, shredded
2 med. tomatoes, chopped
fresh cilantro

Directions:
Mix dressing according to package using apple cider vinegar and olive oil. Combine remaining ingredients and mix with dressing. Refrigerate at least one hour before serving. Serve with lime flavored Tostitos.

One of my favorite appetizers. This recipe came from Tracey Krusenklaus who made it frequently for Sunday School gatherings.