Gooey Butter Cake

adapted from Gooey Butter Cake III by Barbara on allrecipes.com

1 (18.25 oz) package yellow cake mix
1/2 C. butter, melted
1 egg (original recipe had 2 eggs, might be better that way)

1 (8 oz) package cream cheese
2 eggs
1 t. vanilla extract
3 C. powdered sugar

Preheat oven to 350 F.
Mix cake mix, melted butter, and egg with a spoon. Pat into a 9x13 pan.
Mix cream cheese, 2 eggs, and vanilla with an electric mixer. Slowly beat in powdered sugar. Pour over cake layer.
Bake for 40-45 minutes. Cool. Sprinkle with powdered sugar.

Artichoke-Bacon Bites

When I made this for Bunco I pretty much halved the recipe and ended up with more than enough filling for 24 chips. I suppose you could really heap it on each chip and use more. Depends on what you prefer. You can easily adjust the amounts of ingredients put into this recipe to your taste.


From The Pampered Chef - Season's Best Recipe Collection Spring/Summer 2010

24 authentic restaurant-style tortilla chips
1 can (14oz) artichoke hearts in water, drained
4 oz Monterey Jack cheese, grated (1 cup divided)
1 small plum tomato
1/2 C. loosely packed fresh cilantro, divided
1/2 C. mayonnaise
4 slices cooked bacon, crumbled (I used pre-prepared/crumbled bacon - from a jar found near the bacon bits at the store. It made for easier preparation, but maybe not as much bacon flavor)
2 garlic cloves, pressed
1 t. ground black pepper

Preheat oven to 425F. Arrange tortilla chips in a single layer on baking sheet. Finely chop artichokes. Squeeze out any excess moisture using paper towels. Hull, core and dice tomato. Chop cilantro. Combine artichokes, half the cheese, tomato, half the cilantro, mayo, bacon, garlic & pepper in bowl.

Divide artichoke mixture evenly over tortilla chips; sprinkle with remaining cheese. Bake 9-11 minutes or until cheese begins to brown.

Remove to serving plate and sprinkle with remaining cilantro. Serve immediately