White Chip Pound Cake

Note:  We have a lot of things going and tons of company planned for the month of May.   To prepare I am doing some baking and putting it in the freezer so I will be prepared.    This cake is delicious by itself or served with some fruit on top.

White Chip Pound Cake

Directions
1 yellow cake mix (she uses the butter recipe and so did I)
3 eggs
1/2 cup of water
1/2 cup sugar
3/4 cup oil
1 cup sour cream
1 (3.5 ounce) small vanilla pudding mix
1 package white chocolate chips

Ingredients
Preheat oven to 350 degrees. Mix everything together leaving out the white chocolate chips. Gently fold in the chips.  Spray your bundt pan really well with PAM.  Bake for 50-55 minutes. Remove from pan after it has cooled for about 10-15 minutes.

Nacho Pie

Note:  Sandwiches get old when you eat lunch at home every day.   Being the "lunch lady" for my boys means that we have to be a little creative to fight the monotony.  

Nacho Pie

Ingredients
1 pound ground beef
2 tablespoons taco seasoning
1/4 cup water
1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups crushed nacho tortilla chips, divided
1 cup (8 ounces) sour cream 
1 cup (4 ounces) shredded Mexican cheese blend
salsa 


Directions
 In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and 1/4 water.   Remove from heat.   Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.   Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.

For lunch servings - Use ramekins to create individual servings.