Bundaberg Chicken

My oldest loves root beer and ginger beer (non-alcoholic version) and one of his favorite breweries for them (yes, they are called breweries) is the Australian company Bundaberg. He was looking at their website one day and came across this recipe for pulled chicken sandwiches so we gave it a shot and it has become a favorite of his and mine! If you use a rotisserie chicken it is even faster and easier.

The Ingredients:
2 cups Bundaberg Ginger Beer (slightly more than one bottle)
1 cup ketchup
1/2 cup hoisin sauce
1/4 cup orange juice
2 Tbsp Worcestershire sauce
2 Tbsp lime juice
2 Tbsp apple cider vinegar
2 Tbsp honey
1/2 tsp onion powder
1/2 tsp 5-spice powder**
1 clove garlic, finely chopped
salt and pepper to taste
1 roast chicken, skin removed and meat shredded

This is pretty easy to put together! You add everything except for the chicken to a saucepan and bring it to a boil. Stir often and reduce to a simmer until thickened.

When the sauce reaches the thickness you desire, add in the chicken to warm through.

Serve warm on buns. We dove in so fast that I did not get a picture of my sandwich this time. I will next time for sure.

**The 5-spice was a little hard to find but I finally located it at Sprouts in the loose spices aisle. I was able to buy just a small amount. A store with a nice Asian food department would have it I am sure.


Chocolate Peanut Butter Cake

Clay turned 15 a couple weeks ago and I still can't believe it! He asked me to make the same cake I made last year. I couldn't find the recipe I used then so I gave it a goog and found a cake and frosting combo that sounded on target. That cake is from The Stay At Home Chef and I fully agree with her naming it the Most Amazing Chocolate Cake! The frosting was on AllRecipes.com when I searched for peanut butter frosting. Here's what I did:


3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 Tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract

I actually made a double recipe of this cake so I would end up with two 9x13 rectangles to layer. I did two separate batches of batter. The standard recipe, according to the original post, will yield three 9 inch rounds. The first step (after preheating your oven to 350 degrees) is to butter and flour your cake pans. I chose to use cocoa powder in place of flour for mine.

Mix together the dry ingredients until they are well combined.

In a separate bowl, combine the remaining ingredients. Slowly pour the wet mix in to the dry mix and blend on medium speed until smooth.

Divide the batter between your prepared pans.

Bake for 30-45 minutes until a toothpick comes out clean!

Cool before frosting with your choice of options but, seriously, try this one first:

1/2 cup butter, softened
1 cup creamy peanut butter
3 Tablespoons milk (more if needed)
2 cups powdered sugar

Mix together the peanut butter and softened butter.

Gradually mix in the powdered sugar. As it thickens, add in milk one tablespoon at a time until all the sugar has been added.

Beat until nice and fluffy! Grab your cakes and slather them well!

The coup de gras of this cake is the topping. We went for Reese's minis on the perimeter and chopped up Reese's miniatures all over.



French Dip Sliders

Well! It has been a little while since I have blogged anything, hasn't it? I am attempting to dust the cobwebs off this blog by starting to add some of the delicious things we have been eating here in Chaosville so here is the first one! As with many of the new recipes I have tied lately it started as a post on Facebook. This particular recipe was posted on Chelsea's Messy Apron

2 Tablespoons unsalted butter, softened
1 package (12) Hawaiian sweet rolls
1 pound deli roast beef
10-12 slices provolone cheese
1 1/2 cups French fried onions
Seasoning mix:
8 tablespoons unsalted butter
1 packet AuJus seasoning mix, separated
1 teaspoon Worcestershire sauce
3/4 teaspoon dried minced garlic
1/2 teaspoon onion powder
1/2 teaspoon seasoned salt

1. Preheat oven to 350 degrees Fahrenheit. Using the softened butter, butter the bottom of a 9x13 baking dish. Split the package of Hawaiian rolls in half but do not separate the rolls individually.

2. Place the bottom half of the rolls in the buttered casserole pan. Top with a layer of provolone.

3. Add the roast beef in a layer on top of the cheese.

4. Spread the fried onions on top as evenly as you can. Add another layer of cheese on top of the onions.

5. For the seasoning sauce, melt the butter in a small bowl. Add 1 tablespoon of the AuJus mix and the remaining ingredients.

6. Put the top layer of rolls on and coat with the sauce. You probably won't need all the sauce, just enough to cover the tops of all the rolls well.

7. Bake, uncovered for 15-20 minutes. Just long enough to make the cheese melty and the tops of the rolls toasted. Slice with a large knife to separate all the rolls from each other.

8. We ate ours with some pasta salad and loved every bite!

Special thanks to my lovely assistant, Pattie Lynn!!


Whopper Cake

Back in May, my oldest turned 16!! He is my sweet-tooth demon and he LOVES Whoppers. He also loves chocolate malt Ovaltine and other malted products. I usually ask the kids what kind of cake they want me to make for their birthdays but this year I had an idea based on a recipe I had seen and I wanted it to be a surprise. I saw the recipe posted on Facebook but it comes from the Add A Pinch website.


1 3/4 cups all purpose flour
1/4 cup malted milk powder
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1 cup milk
1/2 cup canola oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

Add dry ingredients to the bowl of your mixer (or a large bowl if hand mixing). Whisk them together until combined.

In a separate bowl, combine eggs, oil, milk and vanilla.

 Pour the mixture in to the flour blend and combine on medium speed until smooth.

Reduce speed and carefully add the boiling water. Beat on high for about one minute. The batter will be VERY THIN!

Pour into two prepared pans.

Place pans in preheated 350 degree oven and bake for 30-45 minutes, until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pan for about 10 minutes, then remove to cool completely. Look at that loveliness!!


You didn't think you were going to slap store bought icing on this beauty, did you? Have no fear, it's easy!!

3 sticks butter, softened
1 cup unsweetened cocoa powder
1/4 cup malted milk powder
4 1/2 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract
1/2 tsp espresso powder

Put cocoa and malted milk powders in the bowl of you mixer and whisk to combine. Add the butter and cream together until well combined. Add sugar and milk alternately. Add one cup of sugar then one tablespoon of milk and mix at high speed for about a minute between each round.

When all the sugar and milk have been added, mix in the vanilla and espresso powder. If the icing is to dry add a bit more milk, a tablespoon at a time. If it seems to wet, add more powdered sugar, a tablespoon at a time until it reaches the desired consistency.

Slather it on your cake layers and be ready for rave reviews! I had a little fun with Raley's cake and used some Whoppers to decorate.

This cake was so lovely and moist and RICH!

** A word about espresso powder: My husband HATES coffee so I was worried about this addition. I was careful not to mention it and hid the bottle while I made the cake. After he ate it and raved about it I asked him if he tasted any coffee flavor and he was SHOCKED that it had coffee in it. So, fear not!


Salsa Verde Chicken

Another great recipe I found on Facebook. The website I found it on is called kevinandamanda.com but I think it was posted by a food blogger I follow. It is a nice change from Italian pasta flavors and I throw it in the mix once in a while.


1 pound boneless, skinless chicken breast
2 Tbsp olive oil
2 cups chicken broth
1 cup salsa verde
1 cup heavy cream
3 cups dry penne pasta
salt and pepper to taste
1 1/2 cups shredded monterrey jack cheese (or pepper jack)

Cut chicken into bite-size pieces and cook in olive oil until golden. Remove from pan and set aside.

Add broth, salsa, cream, pasta and seasoning to pot and bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes.

Turn off the heat and add chicken plus one cup of cheese to the pasta and sauce. Stir until smooth and creamy. Top with remaining cheese and serve!

Garlic Parmesan Noodles

This is another recipe I can thank Facebook for! It came from this blog and I am so glad to have found it. It's a very nice side dish for many different meals, or you could add some grilled chicken or shrimp to it and it would be a meal in itself.


2 tsp olive oil
4 cloves garlic, minced
2 Tbsp butter
1/4 tsp salt
1/2 tsp pepper
3 cups chicken broth
1/2 pound dry pasta
1 cup grated Parmesan cheese
3/4 cup heavy cream

I make a double recipe, so if in the pictures it looks like more than the amounts listed, it is! Recipe amounts above are for a single recipe. Add the olive oil to a saucepan or stockpot and saute the garlic for 1-2 minutes.

Add the butter and stir to melt. Then add seasonings and chicken broth.

Bring to a boil, then add pasta. I used angel hair this time, but have used spaghetti, linguini and fettucine as well. Use what you like!

Cook pasta for the time listed on packaging. If the noodles start to stick together or the liquid seems to be cooking out, you can add a little more. When the noodles are done to your liking, add the cream.

Then add the Parmesan cheese.

Stir to combine and serve!

We had it last night with some baked fish. It was wonderful!