White Chicken Chili

This is pefect for a cold fall/winter day. I usually start making it around noon and let it sit all day so the flavours are really strong, and the chicken is tender and juicy. Please leave a comment and let me know how you like it or if you added anything different.

3 lbs chicken breast

8 cans northern beans

1 can rotel

2 (64oz) can chicken broth

1 can corn

3 pkgs white chicken chili seasoning

Cook chicken in large skillet (I use 1 pkg of chili seasoning and cook it with the chicken to flavour it better)meanwhile in large cooking pot add drained corn, beans (you can drain the beans if you want. If you don't your chili will be thicker.), rotel, chicken broth, and chili seasoning. When chicken is done add that into the cooking pot. Stir occasionally. Cook until heated.

ENJOY!!!

**This makes A LOT!! You will definitely have left overs. If you don't eat a lot i would suggest cutting the recipe in half.

Fudge Cake!!

2 years ago when I was planning my wedding, I went to a bridal show and fell in love with this cake that tasted almost exactly like fudge so I've been trying to find recipes for it and I finally found one and made it and it turned out amazing! If you're a chocolate lover, you will LOVE this!! Its very rich and also very moist! Hope you guys give it a try and let me know how you like it!

350grams Chocolate chips
2 1/4 sticks of butter
2 cups Water
2 cups of Caster (Superfine) Sugar (If you can't find caster sugar, just use regular sugar and put it in the blender).
2 cups of Self-Raising Flour
4 eggs
You will need a round bundt cake pan. (You can use just a round cake pan or square just make sure its deep)

Preheat your oven to 325 degrees
Gather the chocolates, butter and water and put it in a medium size saucepan. Stir frequently over low heat until all chocolates and butter are melted and looking very smooth. Set aside to cool.
Lightly beat eggs in a large bowl. Slowly pour the chocolate mixture into the eggs.
Add sugar and flour into the chocolate mixture, and continue mixing until well-blended.
Make sure to use baking paper (wax paper) so that it won't stick on the bottom and sides of your pan. (I used a silicon pan so I wouldn't have to use wax paper. See pic. below)

Bake for about 1 hour or until a skewer inserted into the center of cake comes out clean.
Let the cake cool, before adding the frosting.

Chocolate frosting
300 grams Chocolate chips
2 tablespoon butter
1/2 cup heavy cream
Melt chocolate chips, butter and heavy cream over low heat, make sure to stir frequently until melted and very smooth. You can add more cream if you think the mixture is too thick.
ENJOY!!!

**This cake can be frozen for 4-6months.

** You can also make this cake with different flavours, just substitute the chocolate chips with chips of your choice.

Suggestions- After your frost the cake, I set it in the frig. for a few hours. If you eat it when its still warm its kind of gooey, which I didn't like. When its cold it seems to harden to the right consistency its suppose to be.