Whole Chicken, Broccoli, Potatoes, Salad, and Chocolate Bundt Cake

Maria Rojas and Lorie Camacho
October 2016

Roasted chicken

1 whole chicken
Olive oil
Minced garlic
1 lemon cut in half
Rosemary
Thyme
Sea Salt

Clean chicken and pat dry. Drizzle olive oil all over chicken and sprinkle sea salt over it; cover it in minced garlic (1.5 tsp approx). Rub it all together all over chicken. Put lemon halves in cavity of chicken. Place a sprig of fresh thyme and a sprig of fresh rosemary in cavity.
Put in roasting pan and place in oven at 400 degrees for 60-75 min.

Rosemary garlic potatoes

Cut up 2-3 lbs of white or red potatoesand place in a baking dish/Pyrex and drizzle with olive oil, sea salt and garlic powder. Place a couple of sprigs of fresh rosemary in there and bake at 400 for about 40 min.

CHOCOLATE CHIP BUNDT CAKE

                                                                from Patti Nelson

1 pkg. Devil's Food cake mix

4 eggs

1/2 pt. sour cream  (1 cup)

1/2 C. salad oil

1/2 C. warm water

1 small pkg. instant chocolate pudding mix

1 1/2 C. chocolate chips (a little less if you want)

Combine cake mix, eggs, sour cream, oil, water and pudding mix together.  Do not beat too much.

Pour into buttered and lightly floured Bundt pan.  Sprinkle with chocolate chips.

Bake at 350 degrees for 40‑45 minutes, or until done.  Cool in pan for 10 minutes.  Remove from pan.  When completely cool, dust with confectioners sugar if desired.  "Very moist and delicious!"

Chocolate glaze:
Melt:
3/4 chocolate chips
3Tbs butter

Stir in
1Tbs light caro syrup
1tsp vanilla

Drizzle on top.

 

I sometimes serve it plain but more often do a chocolate glaze.