Sunday, December 20, 2009

Baked Brie with Almonds

  • 1/4 cup sliced almonds
  • 1 tablespoon butter
  • 8 ounces brie round
  • salt and pepper
  • 1 loaf sourdough bread or French bread
  • fresh strawberry slices
  • fresh pear, slices


  1. 1
    Preheat oven to 300 degrees.
  2. 2
    Melt butter in a small skillet over medium heat.
  3. 3
    Add almonds and saute until golden; remove from heat.
  4. 4
    Place Brie in a small baking dish; season with salt and pepper.
  5. 5
    Top with toasted almonds.
  6. 6
    Bake at 300 degrees for 20 to 25 minutes or until Brie is golden.
  7. 7
    Wrap bread in aluminum foil and warm in oven while Brie bakes.

Thursday, December 17, 2009

Mongolian Chicken

This "recipe" is from BK Forture Seafood in Singapore. They gave my parents this list of ingredients while we were enjoying Mongolian Chicken (the best anywhere) with my parents the day before they moved back to the states.

1 bottle H&P Sauce
1 bottle A1 Sauce
25g Black Pepper (we used 8 tsp = 20g as we thought that was a lot of pepper. For us it was good but for dad and Ann it was a little too much)
200 g Tomato Sauce  (we used a small can of tomato sauce 227g)
100g Garlic Chili Sauce (1/3 cup)
50g Sugar (1/4 cup)
20g Salt (2-1/2 tsp)
10g MSG (we could not find MSG so we omitted it)
1-1/4 cans evaporated milk

Mix all ingredients EXCEPT evaporated milk together in a sauce pan and bring to a simmer. While the sauce simmers cut up chicken breast into bite size cubes (I used about 3 lbs of chicken for 5 people with enough left over for a few lunches. There is plenty of sauce left over in addition to make more) and cook rice.

When rice is about 20 mins from being done, heat up wok or large frying pan with a little olive oil. I added a sliced up shallot to the oil and then the chicken.

Remove the sauce from the heat and add evaporated milk. The more milk you add the milder it gets. I added about 1-1/4 cans. Stir until well blended.

When chicken is almost done add 1 stick of butter and the leaves from about 3 three stems of curry leaves. Stir until butter is melted.

I spooned the sauce over the chicken and curry leave mixture while still in the wok until it was well coated but not soupy.

Serve over steamed rice with peanuts and Tiger Beer for the full authentic meal.

Side note: I sent a FB message to the restaurant and they were kind enough to reply with the quantities and a little better instructions.

    Wednesday, December 9, 2009

    Tamale Stuffing

    2 Dozen cooked beef and pork tamales, husks removed
    3 1/2 cups Ro-Tel tomatoes with diced green chilis with juice
    1 (16 oz) package grated three cheese blend (mozzerlla, cheddar and jack cheese)
    2 cups chopped onion
    1 tsp granulated garlic
    1 tsp dried oregano
    1 tsp dark chili powder
    1 tsp cumin
    1 to 3 tsp kosher salt, to taste
    • Preheat oven to 350 degrees.
    • In a large bowk, crumble tamales by hand into bite size pieces. Do not mix in a mixer or food processor, which makes the stuffing too dense.
    • In separate bowl, combine tomatoes and green chilis with juice, cheese, onion, garlic, oregano, chili powder, cumin and salt. Add to tamales and toss.
    • Put in large greased baking pan or two 9 inch oven-proof dishes and bake 20-30 minutes, or until brown and hot throughout.

    Makes 12 servings, each 230 calories (37.3 percent calories from fat), 10g fat, 30 mg cholesterol, 1,100 mg sodium, 20g carbohydrates, 4g dietary fiber, 16g protein.

    Saturday, November 28, 2009

    Cheese & Corn Dip



    1. 1
      Mix all ingredients together.
    2. 2
      Chill overnight.
    3. 3
      Mixture will be doubled in volume.
    4. 4
      Serve with crackers or fresh veggies.

    Thursday, November 19, 2009

    Peanut Butter Blossoms

    • 1/2 cup Crisco® Butter Shortening
    • 1/2 cup Jif® Creamy Peanut Butter
    • 1/2 cup firmly packed brown sugar
    • 1/2 cup granulated sugar
    • 1 large egg
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 1 3/4 cups Pillsbury BEST® All Purpose Flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • Sugar
    • 48 foil-wrapped milk chocolate pieces, unwrapped

    1. HEAT oven to 375°F.
    2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
    3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
    4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
    5. BAKE 10 to 12 minutes or until golden brown.
    6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

    Yield: 4 Dozen Cookies

    Tomato and Herb Fondue

    Yield: Makes 3 cups

    1 tablespoon butter
    1/4 cup chopped sweet onion
    2 garlic cloves, minced
    2 (14.5-oz.) cans fire-roasted tomatoes
    1 teaspoon tomato paste
    1/2 teaspoon lemon zest
    1/4 cup chopped fresh basil

    Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped, cooked chicken tenders; meatballs; tortellini
    1. Melt butter in a large saucepan over medium heat; add onion and garlic, and sauté 3 minutes or until vegetables are tender.

    2. Add tomatoes, tomato paste, and lemon zest, and cook, stirring occasionally, 8 to 10 minutes. Remove from heat, and stir in basil. Transfer to fondue pot; keep warm. Serve with desired accompaniments.

    Southern Living, NOVEMBER 2009

    Two Cheese and Honey Fondue

    Yield: Makes 2 3/4 cups

    1 cup heavy cream
    1 cup chicken broth
    1 tablespoon honey
    2 cups (8 oz.) freshly shredded Jarlsberg cheese
    1/2 cup (2 oz.) freshly shredded Swiss cheese
    1/4 cup all-purpose flour
    1/4 teaspoon dry mustard
    1/4 teaspoon freshly cracked pepper

    Cubed ciabatta bread, sliced pears, sliced apples
    1. Bring heavy cream, chicken broth, and honey to a boil over medium-high heat; reduce heat to medium-low, and simmer.

    2. Meanwhile, combine cheeses, flour, mustard, and pepper in a large bowl. Slowly whisk cheese mixture into simmering broth until melted and smooth. Transfer to fondue pot; keep warm. Serve with desired accompaniments (apple slices, cubed bread).

    Southern Living, NOVEMBER 2009

    Mississippi Mud Fondue

    Yield: Makes 4 cups

    1 cup heavy cream
    1 (12-oz.) package dark chocolate morsels
    1 (7 1/2-oz.) jar marshmallow crème
    1/2 teaspoon vanilla extract

    Brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans, chopped candied ginger
    1. Bring cream to a boil in a large heavy-duty saucepan over medium-high heat; reduce heat to low, and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow crème and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments.

    Southern Living, NOVEMBER 2009

    Lemon Poppy Seed cakes

    Prep: 15 min.

    Yield: Makes about 7 cups

    1 cup butter, softened
    2 1/2 cups sugar
    6 large eggs
    3 cups all-purpose flour
    1/4 teaspoon baking soda
    1 (8-ounce) container sour cream
    2 teaspoons vanilla extract
    3 tablespoons grated lemon rind
    2 tablespoons poppy seeds
    Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

    Stir together flour and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla; stir in lemon rind and poppy seeds. Use batter immediately, following baking directions for desired cake in "Pick a Pan" below.

    Pick a Pan: Lemon-Poppy Seed Cake Batter can be baked in lots of different shapes and sizes--just use these times as a guideline, and be sure to grease and flour your pans. With smaller muffin pans and molds, we found it easier to use a vegetable cooking spray with flour. Check for doneness at the minimum time range, continuing to bake until a wooden pick inserted in the center comes out clean. Variations with added fruit and nuts will require the maximum time and yield more mini cakes.

    Bake at 325° in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour and 30 minutes.

    Bake at 325° in 3 (8- x 4-inch) loaf pans for 55 to 65 minutes.

    Bake at 325° in 7 to 9 (5- x 3-inch) loaf pans for 25 to 35 minutes.

    Bake at 325° in baby Bundt pans for 25 to 30 minutes. Makes 14 to 16 baby Bundt cakes. (Spoon 1/2 cup batter in each 1-cup mold.)

    Bake at 350° in muffin pans 23 to 28 minutes. Makes 32 to 38 cupcakes.

    Bake at 350° in miniature muffin pans for 9 to 11 minutes. Makes about 9 to 10 dozen cupcakes.

    Southern Living, DECEMBER 2005

    Sour Cream Coffee Cake Muffins

    Yield: Makes 24 muffins

    1 cup butter, softened
    2 cups sugar
    2 large eggs
    1 cup sour cream
    1/2 teaspoon vanilla extract
    2 cups all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/8 teaspoon baking soda
    24 paper baking cups
    1 cup pecan halves, finely chopped
    1/4 cup sugar
    1 1/2 teaspoons ground cinnamon
    1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 2 cups sugar, beating 2 to 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla, beating until blended.

    2. Whisk together flour and next 3 ingredients; gradually stir into butter mixture. (Batter will be thick.)

    3. Place baking cups in muffin pans. Spoon batter into cups, filling two-thirds full.

    4. Stir together pecans, 1/4 cup sugar, and cinnamon. Sprinkle pecan mixture over batter.

    5. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks (about 12 to 15 minutes).

    Nora Henshaw, Okemah, Oklahoma, Southern Living, NOVEMBER 2009

    Jelly Doughnuts

    1 (25-oz.) package frozen bread roll dough, thawed according to package directions
    Vegetable oil
    1/2 cup granulated sugar
    1 1/4 teaspoons ground cinnamon
    1/2 to 1 cup seedless raspberry jam*
    Powdered sugar
    1. Place rolls 2 inches apart on 2 lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, according to package directions.

    2. Pour oil to a depth of 2 inches into a Dutch oven; heat to 350°. Fry rolls, in batches, 1 to 1 1/2 minutes on each side or until fully cooked and golden brown. Drain on a wire rack over paper towels.

    3. Whisk together granulated sugar and cinnamon in a medium bowl. Add warm doughnuts to sugar mixture, tossing to coat. Let cool completely on wire rack (about 15 minutes).

    4. Make a small slit in side of each doughnut, using a paring knife. Place jelly in a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe jelly into each doughnut. Dust with powdered sugar.
    Makes 24 doughnuts

    *Strawberry jelly may be substituted.

    Note: We tested with Bridgford Easy to Bake Parkerhouse Style Rolls frozen bread dough.

    Southern Living, NOVEMBER 2009

    One-Dish Blackberry French Toast

    1 cup blackberry jam
    1 (12-oz.) French bread loaf, cut into 1 1/2-inch cubes
    1 (8-oz.) package 1/3-less-fat cream cheese, cut into 1-inch cubes
    4 large eggs
    2 cups half-and-half
    1 teaspoon ground cinnamon
    1 teaspoon vanilla extract
    1/2 cup firmly packed brown sugar
    Toppings: maple syrup, whipped cream
    1. Cook jam in a small saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring once.

    2. Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.

    3. Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hours.

    4. Preheat oven to 325°. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. Serve with desired toppings.

    Jessica McKinney, Crystal City, Missouri, Southern Living, NOVEMBER 2009

    Shrimp Stir Fried Rice

    1 tsp vegetable oil
    1 lb medium sized raw shrimp, peeled and deveined
    1/2 cup red bell pepper, chopped
    2 cups snow peas, sliced diagonally
    2 cups Success® White or Brown Rice, cooked
    1/4 cup prepared bottled stir-fry sauce

    Heat oil in a large wok or skillet over high heat. Add shrimp and stir-fry 3 minutes. Add bell pepper and snow peas, and continue cooking 2 minutes. Add rice and stir-fry sauce, and stir 1 more minute or until sauce coats all ingredients and is heated through.

    HINT: One, 3.5 ounce boil-in-bag of Success White or Brown Rice will make about 2 cups of prepared rice.

    Brandy Alexander Cheesecake

    1 (10-oz.) box chocolate-flavored bear-shaped graham crackers, crushed (about 2 1/4 cups)
    6 tablespoons butter, melted
    2 tablespoons sugar, divided
    4 (8-oz.) packages cream cheese, softened
    1 1/4 cups sugar
    3 tablespoons cornstarch
    4 large eggs, at room temperature
    4 tablespoons brandy, divided
    4 tablespoons crème de cacao, divided*
    1 (16-oz.) container sour cream
    Garnishes: blackberries, currants, raspberries, strawberries
    1. Preheat oven to 325°. Stir together crushed graham crackers, butter, and 1 Tbsp. sugar. Press mixture on bottom and halfway up sides of a 9-inch springform pan. Freeze 10 minutes.

    2. Beat cream cheese, 1 1/4 cups sugar, and cornstarch at medium speed with an electric mixer 2 to 3 minutes or until smooth. Add eggs, 1 at a time, beating at low speed just until yellow disappears after each addition. Add 3 Tbsp. brandy and 3 Tbsp. crème de cacao, and beat just until blended. Pour into prepared crust.

    3. Bake at 325° for 1 hour or just until center is almost set.

    4. During last 2 minutes of baking, stir together sour cream and remaining 1 Tbsp. sugar, 1 Tbsp. brandy, and 1 Tbsp. crème de cacao.

    5. Spread sour cream mixture over cheesecake. Bake at 325° for 8 more minutes. Remove cheesecake from oven; gently run a knife along outer edge of cheesecake, and cool completely in pan on a wire rack (about 1 1/2 hours). Cover and chill 8 to 24 hours.

    6. Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired.

    *Coffee liqueur may be substituted. We tested with Kahlúa.

    Note: We tested with Nabisco Teddy Grahams chocolate graham snacks.

    Shana Verhagen, Arlington, Texas, Southern Living, NOVEMBER 2009

    Almond Butter Buckeyes

    1 cup (2 sticks) butter, softened
    1 1/4 cups almond butter*
    3 tablespoons dark rum or 1/2 teaspoons rum extract
    1 teaspoon almond extract
    3 3/4 to 4 cups confectioners’ sugar, sifted

    12 ounces bittersweet chocolate, chopped

    Cooking Directions:
    In large bowl, combine butter, almond butter, rum, almond extract and confectioners’ sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets. Refrigerate until firm; about 30 minutes.
    Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.
    To dip balls, insert a toothpick about 1/2 inch into the ball, dip into melted chocolate leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to 3 days.
    *You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.

    Pistachio Biscochitos

    3 cups flour
    1 1/2 teaspoons baking powder
    1 teaspoon anise seeds, crushed
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    3/4 cup shelled, roasted and salted pistachios, chopped
    1 cup (2 sticks) butter, softened
    1/3 cup raw sugar*
    1/3 cup dark brown sugar, packed
    1 large egg
    1 teaspoon almond extract
    1 teaspoon orange extract
    2 teaspoons orange zest
    colored sugar, for decoration

    *Demerara and Turbinado are two common types of raw sugar.

    Cooking Directions:
    In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside. In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine. Gradually add flour mixture; mixing well.
    Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
    Preheat oven to 350°F. Roll dough out until 1/4-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets. Decorate with colored sugars, if desired. Bake 9 to 11 minutes, until golden and crisp.
    Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely. Store in airtight container for up to 1 week.


    Bananas Foster Bars


    1/2 cup (1 stick) butter, softened
    1 cup dark brown sugar, packed
    1 egg
    1 tablespoon dark rum or 1 teaspoon rum extract
    1 cup flour
    1/8 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon cinnamon
    1/4 teaspoon salt
    1 cup bananas, diced
    1/2 cup (2 ounces) pecans or walnuts, chopped

    2 tablespoons unsalted butter at room temperature
    4 ounces cream cheese, softened
    4 tablespoons light brown sugar
    1 teaspoon rum or pure vanilla extract
    1 teaspoon cinnamon
    1 to 2 cups confectioners’ sugar, sifted

    Cooking Directions:
    Preheat oven to 350°F. Lightly butter and flour 9-inch square pan*.
    In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.
    In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.
    In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners’ sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners’ sugar to create desired consistency.
    Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
    *For a thicker bar, use an 8-inch square pan.


    Chocolate Butter Pecan Cookies

    1/2 cup (1 stick) butter, softened
    1/2 cup sugar
    1 cup light brown sugar, packed
    1 large egg
    1/2 teaspoon salt
    1 1/2 teaspoons Mexican or pure vanilla extract
    1 1/2 cups flour
    1 to 2 teaspoons pure chili powder, to taste
    1 cup (4 ounces) pecans, toasted and finely chopped
    sea salt, optional

    Mexican Chocolate Icing:
    1 pound bittersweet chocolate, coarsely chopped
    1 teaspoon Mexican or pure vanilla extract
    1/2 teaspoon pure chili powder
    1 teaspoon cinnamon
    pecans halves for garnish

    Cooking Directions:
    Preheat oven to 375°F. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg, salt and vanilla; blend until incorporated. Stir in flour and chili powder; blend well. Add chopped pecans; mix to combine.Shape dough into 1-inch balls; place on parchment-lined baking sheets. Bake for 12 to 15 minutes or until very light brown and crisp at the edges. Cool cookies on pan for two minutes or until set, then transfer to wire rack to cool completely.

    Mexican Chocolate Icing:
    Place chocolate, vanilla, chili powder and cinnamon in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Using teaspoon, drizzle chocolate over cooled cookies; press a pecan half on top and sprinkle with sea salt.

    Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 1 week.


    Caramel Pecan Bars

    3-1/12 cups coarsly chopped pecans
    2 cups all-purpose flour
    2/3 cup powdered sugar
    3/4 cup butter, cubed
    1/2 cup firmly packed brown sugar
    1/2 cup honey
    1/2 cup butter
    3 Tbsp whippling cream

    Arrange pecans in a single layer on a baking sheet. Bake at 350 deg. for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

    Pulse flour, powdered sugar and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press crubs mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy duty aluminum foil lined 13x9 inch pan.

    Bake at 350 deg. for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 mintues or until completely cool.

    Bring brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a 3 qt sauce pan over medium-high heat. Stir in toasted pecans and spoon hot filling into prepared crust.

    Bake at 350 deg. for 25-30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool. When cool, using the aluminum foil as handles, carefully lift the tart from the pan and transfer to a serving tray. Cut into 12 squares.

    Source: November 2009 Southern Living

    Croissant French Toast with Pecans

    Whisk together 3/4 cup half-and-half, 3 large egg and 1 tsp. vanlla extract. Dip 4 day-old croissants, halved, into mixture. Cook 1/2 cup chopped roasted pecans, 1/2 cups honey and 2 Tbsp butter in a saucepan until hot. Keep warm. Melt 1 Tbsp butter in non-stick skillet or griddle over medium heat. Add 4 croissant halves, cook until golden brown. Repeat. Serve with honey mixture. Makes 4 servings.

    Hot Caramel-Pecan Topping

    • 1 19 oz jar butterscotch-caramel topping
    • 1-1/2 cups chopped toasted pecans
    • 2 Tbl whipping cream
    • 2 Tbl maple syrup
    • 1/2 tsp kosher salt
    Cook all ingredients in a sauce pan, stirring occasionally, 3-5 minutes or until thoroughly heated. Serve warm over ice cream.

    Source: November 2009 Southern Living

    Chili-Lime Pecans


    2 Tbl Lime Juice

    1 Tbl olive oil

    1 tsp paprika

    1 tsp salt

    1 tsp chili powder

    1/2 tsp ground red pepper

    3 cups of pecans

    Stir together all ingredients except pecans. Add pecans, toss. Spread in a foil-lined lightly greased jely roll pan. Bake at 350 deg. 12-14 minutes or until pecans are toasted and dry, stirring occasionally. Cool completely.

    From: November 2009 Southern Living Magazine

    Sunday, January 11, 2009

    Chocolate Chip Cake

    1 box Yellow cake mix
    2 small pkgs instant Jello Pudding - Chocolate Fudge
    8 oz sour cream
    3 eggs
    3/4 cup water
    3/4 cup oil
    1 cup (+) mini chocolate chips

    Grease and flour bundt pan. Preheat oven to 350 deg. Mix all ingredients except chocolate chips for about 2 mins with mixer at medium speed. Stir in chocolate chips by hand. Pour into prepared bundt pan and bake for 55 mins. or until toothpick comes out clean. Remove from oven and invert onto serving plate and let cool slightly before removing bundt pan.