Tres Leches Cake

For Tim's birthday I made one of his favorites. He's always talking about this cake so when I found this easy recipe at kraftfoods.com I knew I had to make it. It turned out pretty good. However, I'm not a fan of mushy cake so this cake to me was much better after it had been refrigerated for a few hours. Tim said it tasted pretty much like some of the ones he's had in restaurants so that's good enough for me. I give this recipe a 4.5!

Ingredients


1 pkg (2 layer size) white cake mix
4 squares Baker's semi-sweet chocolate, divided
1 can (14oz) sweetened condensed milk
1 can (12oz) evaporated milk
1/2 cup sour cream
1 cup thawed cool whip


Directions


1. Prepare cake batter in 13x9 cake pan as directed on package. Cool cake
in pan 10 min. Pierce cake with large fork at 1/2 inch intervals.


2. Melt 3 chocolate squares as directed on package; set aside. Blend
milks and sour cream in blender until smooth. Add melted chocolate; blend well.
Pour over cake, repiercing cake until all liquid is absorbed. Refrigerate 1
hour.

3. Meanwhile make curls from remaining chocolate square: Warm the
square of chocolate by microwaving it unwrapped on high for a few seconds or
until you can smudge the chocolate with your thumb. Hold the square steadily and
draw a vegetable peeler over the flat bottom of the square slowly to make long
curls. Do the same over the short side of the chocolate for shorter curls.

4. Frost cake with cool whip; top with chocolate curls. Keep
refrigerated.

Ham and Asparagus Chowder

This looked so good in the book and I love asparagus so I had to try it. I found it in my Pillsbury Annual Recipes 2008 cookbook. It turned out nice and thick with great flavor. It's been awhile since I made it so I can't remember what I did differently to it. I probably sprinkled cheese on top to serve it. I give this recipe a 5!

Ingredients:

1 1/2 cups cubed unpeeled red potatoes
1/2 cup water
1 1/2 cups cut asparagus
1 1/2 cups cubed cooked ham
1 (10 3/4 oz) can cream of mushroom soup
1 cup milk
pepper to taste
(cheese to top)

Directions:

In a saucepan, heat potatoes and water to boiling. Reduce heat to
medium. Cover; cook about 5 minutes or until potatoes are
crisp-tender.

Add asparagus and ham. Cover; cook 3 to 5 minutes or until thoroughly
heated. Stir in soup and milk. Heat to boiling over high heat,
stirring occasionally. Sprinkle with pepper (and cheese) before
serving.