These are our family favorite recipes for Thanksgiving dinner. You can set your entire table with this menu.
Rose’ wine Blood orange Italian sodaFrozen fruitMix equal parts Rose’ wine, blood orange Italian soda, and frozen fruit. Delish! ***Bonus – you can enjoy the fruit after, & it soaks up the wine and soda perfectly.
My cousin makes these every year at Thanksgiving, and I am grateful.
Jodi’s Famous Snack Mix1 can of cocktail peanuts1 big bag of plain M&M’s1 big bag of peanut M&M’s1 large box of raisins1 bag of semi sweet chocolate morsels
Mix even amounts of all ingredients in large bowl. Enjoy!
Brie Dip With Honey And Walnuts (for anyone who can’t cook but needs to bring something)Brie cheeseHoneyWalnuts
Cut brie cheese in slices. Place brie in glass bakeware. Pour 2 tablespoons of honey on top of cheese. Sprinkle chopped walnuts on top of cheese with honey. Bake at 400 °F for 15 minutes. Grab crackers and dip away
Sam’s family – Mock Oyster Dip1 stick butter, divided1/2 large onion, chopped1 10oz package chopped broccoli, cooked1 4oz can mushroom pieces1 can cream of mushroom soup1 roll Kraft garlic cheese – *Substitute cheddar roll and add minced garlic*Worcestershire sauce to tasteHot sauce to taste
Saute onion in half stick of butter. Add soup and cheese roll and melt. Add cooked broccoli and add remainder of ingredients. You can also add chopped celery and green or red bell peppers if you wish.
Jodi’s family – Mini Sausage Ball Muffins2 cups all purpose baking mix1 lb pork sausage2 cups shredded sharp cheddar cheese
Combine all ingredients in large bowl, pressing together with hands. Spoon round tablespoons into lightly greased mini muffin pans. Bake at 400 for 13-15 minutes or until lightly browned. Serve with ranch or honey mustard dipping sauce.
Murphy’s Grandmother’s Cheese Straws1 cup butter2 cups sharp cheddar cheese, grated2 2/3 cup flourdash red pepper1/4 teaspoon salt
Mix all ingredients together well. Roll thin and cut into narrow strips. Bake at 275 degrees for about 10 minutes. Makes about 4 dozen.
Murphy’s Mom’s Easy Potato Salad
Ingredients:4-5 cans of potatoes4 boiled eggs, cooled and peeledA splash of white vinegarSaltOnion powderMayonnaise
Instructions:Slice up and drain the potatoes in a colander, and put in a big pot, then warm them (no water in pot!). In a separate bowl, put the egg yolks and mash them a little. Add a splash of vinegar and stir. Transfer that yolk mixture into the pot with warm potatoes. Add salt (to taste) and the chopped up egg whites and mayo. Use your eye to decide how much mayo. Carefully stir it. The light yellow color comes from the yolks – no mustard in the salad. It’s mild and creamy.
You can add relish if you’d like. My mother-in-law doesn’t. This is the basic, simple recipe. Serve warm or chilled.
The Potato Salad Trick that Jodi got from her mother-in-law (Murphy’s Mom) is…Used CANNED potatoes. Yes, Jodi was also hesitant at first, but it saves so much time and is still delicious! You warm the potatoes in a pot and then drain the water and make the potato salad!
Jodi’s family – Cornbread Dressing4 cups of crumbled cornbread (homemade or a mix)1 can of cream of chicken soupchopped onion (about a cup)chopped green pepper (about a cup)chopped celery (about a cup)broth from the cooked chickenwhole chicken – cut up and boiled
Saute the onions, pepper and celery in butter. Boil a chicken (let it cool) and take the meat off of the bone. mix up the crumbled cornbread, soup, chicken and all other ingredients. Put in a casserole dish – the cornbread should be moist. Flatten it out across the top. Bake at 350 degrees until golden on top.
Not Really Cole Slaw2 (3oz) pkgs beef flavored ramen noodles, uncooked1/2 c sugar1/3 c vegetable oil1/4 c cider vinegar1/4 cup water1 (16 oz) pkg cole slaw1 cup peanuts
Combine seasoning packets from ramen noodles, sugar, oil, vinegar and water in large bowl. Stir until sugar is dissolved. Add slaw. Crumble ramen noodles and add to slaw mixture; toss to coat. Stir in peanuts and sunflower seeds just before serving.
You should let this sit in the refrigerator a couple hours before serving (tastes better that way), but it still tastes great right after you make it.
Jodi’s Broccoli Salad8 cups of broccoli (I chopped up 3 heads)½ of a small red onion – diced½ cup raisins¼ cup (or more if you like) sunflower seeds1 pack of bacon, cooked, then crumbled3 tablespoons cider vinegar2 tablespoons sugar1 cup of mayo (I use a little more)Salt & pepper to taste
Whisk together vinegar, mayo and salt & pepper in bowl. Set aside. In a large bowl, combine broccoli, onion, raisins, sunflower seeds & bacon bits. Pour the liquid “dressing over & mix well. Refrigerate for an hour before serving.
Murphy’s family – Cauliflower Casserole1 large head cauliflower, broken into small florets1/2 cup butter, melted1/4 cup grated Parmesan cheese2/3 cup Italian seasoned bread crumbs (Panko makes this perfect!)1 pinch salt1 teaspoon crushed red pepper flakes1 cup shredded Cheddar cheese
Preheat oven to 350. Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover and cook for about 10 minutes. Drain and place in a 2 quart casserole dish. In a small bowl mix together butter, Parmesan cheese, Panko bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese. Bake in the preheated oven for 20 minutes or until cheese is melted and bubbly!
Bourbon Sweet Potato Casserole4 (lb) cans sweet potatoes1 cup sugar1/4 cup butter1/4 cup bourbon1/2 cup chopped pecansmilk (to taste)marshmallows
Heat potatoes in juice. Drain. Mash well. Add sugar, butter, whiskey and enough milk till it’s the consistency of mash potatoes. Place in buttered casserole. Sprinkle pecans on top. Heat at 350 degrees until bubbling, then cover top with marshmallows and brown. Serves 8-10.
Sam’s family – Corn Souffle’1/2 cup butter, melted2 eggs, beaten1 (8.5 oz) package dry cornbread mix1 (15 oz) can whole kernel corn, drained1 (14.75 oz) can of creamed corn1 cup sour cream
Preheat oven to 350 degrees F and lightly grease a 9×9 inch baking dish. In a medium bowl, combine butter, eggs, cornbread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish and bake for 45 minutes in the preheated oven or until the top is golden brown.
Jodi’s family – The Lady’s Cheesy Mac2 cups elbow macaroni2 cups shredded Cheddar cheese, plus extra for topping4 tablespoons (1/2 stick) butter, cut into pieces3 large eggs, lightly beaten1 cup whole milk or evaporated milk1/2 cup sour cream1/2 teaspoon salt
Preheat oven to 350 degrees. Lightly grease a 13×9 inch baking dish with butter, oil, or cooking spray. In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well and transfer to a large bowl. Add the 2 cups Cheddar and the butter, stirring until the pasta is coated. In a medium bowl, whisk together the eggs, milk, sour cream, and salt. Add the egg mixture to the pasta and stir well to combine. Scrape the mixture into the prepared baking dish. Bake until golden, 35 to 40 minutes. Take the dish out of the oven and top with extra cheese, then return it to the oven until the cheese is melted and beginning to brown, about 5 minutes. Serve hot. Serves 4-6 (closer to 6!).
This recipe is from Paula Deen’s Southern Cooking Bible.
Sam’s family – Broccoli Casserole8 oz jar cheez-whiz1 stick butter1 cup uncooked rice, cooked (makes about 3 cups cooked)1 medium onion, chopped1 can golden mushroom soup2 frozen boxes of broccoli, thawed
Combine broccoli, soup butter and onions. Cook over low heat until broccoli and onions are done. Add Cheez-Whiz and cook until melted and mix with cooked rice. Put in 9×13 casserole dish. Bake at 350 for 25-30 minutes.
Almond and Green Bean Casserole16 ounces sharp cheddar cheese, grated3 green onions, chopped1 can cream of shrimp soup4 cans whole green beans, drained4-6 ounce of slivered almonds1 (4 oz) jar of pimentosTony Chachere seasoning to taste (or salt and pepper)
Saute onions in 3 tablespoons of butter. Add the rest of the ingredients, save 1 cup of cheese to sprinkle on top. Bake in 9×13 open casserole dish at 350 for 30 minutes.
Sam’s family – Potato Salad10 lbs of potatoes, cubed and boiled10 eggs, boileddill relish to taste1/2 lb ham, slices cut into small pieces1 quart mayo (put in a little less than 1 quart and add more if needed)REAL Bacon bits, to tasteSalt and Pepper to taste
Mix all together and adjust to your tastes. This recipe makes a lot, so for a small batch just cut it in half.
Potato Casserole1 (2 lb) package frozen hash brown potatoes, thawed1 (10.75 oz) can condensed cream of potato soup1 (10/75 oz) can condensed cream of celery soup1 (16 oz) container sour cream1/4 cup milk1/2 cup chopped onion1 teaspoon salt1/2 teaspoon pepper1/5 teaspoon dried dill wee1 1/2 cups shredded Cheddar Cheesepaprika to taste
Preheat oven to 350. Grease a 9×13 inch baking dish. In a large bowl, combine hash browns, potato soup, celery soup, sour cream, milk and onion. Mix well and then season with salt, pepper and dill weed. Spoon into prepared dish and sprinkle with cheese and paprika. Bake in preheated oven for 1 to 1 1/2 hours, or until well browned and bubbly.Ambrosia 1 can chunk pineapple, drained1 can mandarin oranges, drained 1 cup miniature marshmallows1 can coconut 1 8 oz carton sour creamMix all ingredients well. Let stand for at least an hour in the refrigerator. Better the next day!
Michael’s Cranberry Relish1 bag of fresh cranberries – crushed up1 can crushed pineapple, drained1 can mandarin oranges, drained1/2 cup shredded coconutchopped walnuts (optional)
Mix all together, serve as a great Thanksgiving side!
Carrot Souffle3 1/2 lbs peeled carrots3 1/4 cups sugar1 tbsp baking powder1 tbsp vanilla1/4 cups flour6 eggs1/2 lb margarinePowdered sugarSteam or boil carrots until extra soft, drain well. While carrots are warm, add sugar, baking powder, and vanilla. Whip with mixer until smooth. Add flour and mix well. Whip eggs and add to flour mixture. Melt butter and add to mixture, blend well. Pour mixture into baking dish about half full as the souffle will rise. Bake in a 350 degree oven for about 1 hour or until the top is a light, golden brown. Sprinkle lightly with powdered sugar over top before serving.
Hash 2 or more cups of leftover meat, chicken or turkey2 large onions, chopped2 large potatoes, sliced2 stalks celery, chopped1 bunch green onions, chopped3 tablespoons parsley2 or more cups water1/2 cup oil1/2 cup flourSalt and pepper to taste
Make a roux using oil and flour. Add onions and stir constantly until clear. Add potatoes and brown slightly. Add celery, meat, seasoning, and water. Cover and cook slowly for about 45 minutes. Add green onions and parsley and cook uncovered for about 5 minutes. Add gravy from leftover roast, chicken, or turkey.
Jodi’s family – Maw Maw’s Yeast Rolls2 cups warm water1 yeast cake or pkg1/2 cup shortening1/2 cup sugar1 egg1 teaspoon salt
Mix about 6 cups plain flour with yeast and salt. Set aside. Mix egg, sugar, water and shortening. Beat well. Add dry ingredients. Mix well. Refrigerate for about a day. Spoon out a small amount and roll in a little flour. Place on a lightly greased baking sheet and them them rise several hours before baking. Bake at 375 or 400 until lightly browned. These will keep in the refrigerator for several days.
Jodi’s family – Pumpkin Bread2 cups canned pumpkin3 cups sugar1 cup water1 cup vegetable oil4 eggs3 1/3 cups all-purpose flour2 teaspoons baking soda2 teaspoons cinnamon1 teaspoon salt1 teaspoon baking powder1/2 teaspoon nutmeg3/4 teaspoon ground cloves
Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.
Click here to watch Jodi make the pumpkin bread and to see the nutrition facts!
Jodi’s family – Crock Pot breakfast casserole1 bag frozen hash browns12 eggs1 cup milk1 tablespoon ground mustard1 roll sausage (orginal, hot, maple..whatever your family likes!)salt and pepper1 large bag cheddar cheese, shredded
Spray crock pot with non stick spray and evenly spread hash browns at the bottom. Crack 12 large eggs in a bowl and whisk. Add the milk. Sprinkle in ground mustard. Add plenty of salt and pepper. Mix well and set aside. Cook the sausage on medium to medium high heat, drain and set aside. Add sausage on top of hash browns in crock pot. Cover sausage with cheddar cheese. As much or as little as you like. Mix up the hash browns, sausage and cheese. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out. Turn the crock pot on low for 8-10 hours.
Some extras you can add – diced chiles, salsa (on top when serving), diced green onions.
This recipe is from allkindsofyumm
Sam and Jodi’s families – Sausage Brunch Casserole (NOT in the crock pot!)1 1/2 pounds ground pork sausage (Sam uses 2 lbs)1 (8 ounce) package refrigerated crescent roll dough2 cups mozzarella cheese (Sam modified this with cheddar cheese)4 eggs, beaten3/4 cup milksalt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 -25 minutes, until bubbly and rolls are baked.
Pecan Pie Brownies
18 ounces box brownie mix (18 or 19 ounce) box, plus ingredients listed on box directions
¼ cup unsalted butter melted
⅔ cup brown sugar 134 grams
⅓ cup light corn syrup
2 large eggs
1 tablespoon vanilla extract
½ teaspoon kosher salt
3 cups pecans roughly chopped
Preheat the oven to 350 degrees F. Line the bottom and sides of a 9×13” baking pan with parchment paper and set aside.
Mix the brownie mix according to package directions. Spread the prepared brownie mix evenly into the parchment-lined baking pan. Bake for 20-25 minutes or until the top is starting to set and no wet batter is visible.
While the brownies are baking, whisk together the melted butter, sugar, corn syrup, eggs, vanilla and salt in a large bowl. Fold in the pecans ensuring they are evenly covered.
Once the brownies have baked for 20-25 minutes pour the pecan mixture evenly over the top. Return the brownies to the oven and bake for an additional 25-30 minutes or until the topping is set and no longer ‘jiggly’.
Allow the brownies to cool completely before slicing and serving.
(We got this recipe from Princess Pinky Girl!)
1 can condensed milk
Juice of 1 lemon
1 cup pecans
1 small can pineapple
1 9 oz. tub Cool Whip
1 large Graham cracker crust
Add lemon juice to condensed milk. Then add partially drained pineapple, nuts, and cool whip. Pour into crust. Refrigerate for 2 hours.
Murphy’s family – Heidi’s Gingersnap Cookies (and they’re snappy!)3/4 cup shortening1 cup brown sugar1/2 cup molasses1 egg2 1/4 cups flour2 teaspoons baking soda1/2 teaspoon salt1 teaspoon ginger1 teaspoon cinnamon1/2 teaspoon cloves (optional)
Cream shortening, brown sugar, molasses, and egg till fluffy. Sift together flour, baking soda, salt, ginger, cinnamon, and cloves; stir into molasses mixture. Form into small balls about the size of a walnut. Roll in granulated sugar; place 2 inches apart on greased cookie sheet. Bake at 375 for 12 minutes. Makes about 5 dozen.
Jodi’s family – 7 layer bars1/3 cup butter or margarine1 1/2 cups graham cracker crumbs1 (7-ounce) can flaked coconut1 cup (6 ounces) semisweet chocolate morsels1 cup (6 ounces) butterscotch morsels1 (14-ounce) can sweetened condensed milk1 cup chopped pecans
Place butter in a 13×9 inch pan; bake at 325 degrees for 3 minutes or until melted. Add graham cracker crumbs and remaining ingredients, layering in the order listed. (Do not stir.) Bake at 325 for 30 minutes. Cool completely in pan; Cut into bars. Yields 3 dozen.
Sam’s family – 7-UP Pound Cake2 sticks butter1/2 cup Crisco2 1/2 cups sugar5 eggs3 cups flour1 (6 oz) regular bottle 7-UP1 teaspoon vanilla1 teaspoon lemon extract
Cream together butter, Crisco, and sugar. Add eggs, one at a time, and beat well after each one. Alternate flour and 7-UP, beating with after each addition. Add flavorings. Pour into greased tub or Bundt pan. Bake at 350 for 45 minutes. Reduce heat to 300 for 35 minutes or till done.
Eggnog Pound Cake1 yellow cake mix1 pkg instant vanilla pudding3/4 cup eggnog3/4 cup vegetable oil4 eggs1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees. In a large bowl, combine cake mix, pudding mix, eggnog and oil. Beat on low speed until moistened. Add eggs and nutmeg and beat on medium high speed for 4 minutes. Pour into a greased and floured 10 inch bundt pan. Bake for 45-50 minutes. This recipe can also fill 4-5 mini loaf pans for gifts. The cake freezes well and is delicious toasted by the slice!
Rum CakeCake ingredients:1 box yellow cake mix1 cup chopped pecans1 package instant vanilla pudding4 eggs1/2 cup cold water1/2 cup dark rum
Glaze ingredients:1/2 cup dark rum1/4 cup butter1 cup sugar1/4 cup water
Mix all cake ingredients well and stir in nuts. Pour into bundt Bake at 325 degrees for 40-45 minutes. Cool. To make glaze, melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Cool. Stir in rum. Pour over cooled cake.
Pralines1 c. white sugar1 c. brown sugar (1/2 light and 1/2 dark)1 dash salt1/2 c. milk2 Tbsp. white Karo syrup2 Tbsp. butter1 tsp. vanilla1 1/2 c pecan halves
Mix sugar, salt, milk and Karo Syrup in heavy 3 quart pan and cook to soft ball stage. Add butter and vanilla. Beat until cool. Add pecans and drop by tablespoon onto wax paper. When firm store in closed container. Make approx. 2 dozen pralines. **Be careful! It hardens very quickly!
Chocolate Chip Pecan Pie1 refrigerated pie crust, softened as directed on box3 eggs1 cup sugar1 cup light corn syrup2 tablespoons butter, melted1 teaspoon vanilla1 1/2 cups chopped pecans1/2 cup semisweet chocolate chips or dark chocolate chips
Heat oven to 350. Make pie crust as directed on package, using 9-inch glass pie plate. In large bowl, stir eggs, sugar, corn syrup, butter and vanilla until well blended. Stir in pecans and chocolate. Pour into crust-lined pie plate. Bake 60 to 70 minutes or until set. Cool before cutting.
Easy Skillet Apple Pie2 lbs Granny Smith apples2 lbs Braeburn apples1 teaspoon ground cinnamon3/4 cup granulated sugar1/2 cup butter1 cup firmly packed light brown sugar1 (14.1 oz) package refrigerated pie crusts1 egg white2 tablespoons granulated sugar
Preheat oven to 350. Peel apples and cut into 1/2 inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 pie crust in skillet over brown sugar mixture. Spoon apple mixture over pie crust, and top with remaining pie crust. Whisk egg white until foamy. Brush top of pie crust with egg white; sprinkle with 2 tablespoons granulated sugar. Cut 4 or 5 slits in top for steam to escape. Bake at 350 for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on wire rack 30 minutes before serving. This recipe is from Southern Living and a favorite of Emilie’s family!
Sam’s Dad’s Carrot Souffle‘3 1/2 lbs carrots, peeled and sliced1 1/2 lbs sugar1 Tbsp. baking powder1 Tbsp vanilla1/4 cup flour6 eggs1/2 lb margarine, softenedPowdered sugar
Boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well. Whip eggs and add to mixture, blend well. Add margarine to mixture and blend well. Pour mixture into a baking dish about half full as the souffle’ will rise. Bake at 350 for an hour or until top is light golden brown. Sprinkle top lightly with powdered sugar before serving.
Producer Faith’s S’mores PieGraham Cracker Crust:1 3/4 cups Honey Maid graham cracker crumbs1 1/4 sticks unsalted butter, melted
Crush graham crackers in a large mixing bowl. Once you have your graham cracker crumbs, stir in melted butter. Press into a 9-inch pie plate to form your crust. Preheat oven to 325°F.
Chocolate Filling:1 cup heavy cream1/2 cup milk10 oz. Baker’s semi-sweet chocolate2 tablespoons sugar1/4 teaspoon salt2 eggs10 oz. bag of mini marshmallows
Combine milk and heavy cream in a saucepan and heat over low heat. Watch carefully and once it begins to simmer, remove from heat. Break pieces of the chocolate and add it to your mixture. Stir with a spatula until chocolate is melted, then whisk in sugar and salt. In a separate bowl, lightly beat the 2 eggs. Slowly add eggs to the chocolate mixture while whisking. Pour chocolate filling into the graham cracker crust.
Bake at 325°F for 20-30 minutes. Pay attention and check every 5-10 minutes after 20 minutes pass. Once the chocolate is no longer liquid, remove the pie from the oven and let it cool. Refrigerate for 1-2 hours before cutting.
When you are ready to serve, top with as many mini marshmallows as you can fit, and toast them. I heat my oven on LOW broil and watch carefully until marshmallows are golden – or you can also use a kitchen torch.
To store, cover with plastic wrap and refrigerate (if there’s any left!) You can easily prepare individual slices by popping them in the microwave for 10-15 seconds. Enjoy!
Jodi’s Super Easy Toffee2 cups of butter (4 sticks)2 cups of sugar¼ tsp salt2 cups semi-sweet chocolate chips1 cup sliced almonds
Pour softened butter, sugar and salt into heavy bottomed pot, cook on medium heat until bubbling/boiling. Stir often, but not constantly. You are waiting for it to be an amber color. A warm light brown.
While it’s cooking, place parchment paper on a cookie sheet/pan. When the butter mixture is the right color (it took me about 10-15 minutes) pour onto the parchment paper and spread to all corners with spatula or wooden spoon.
While still hot – evenly sprinkle the chocolate chips on top. Then use a little parchment paper on your hand to spread the chips on top. They will melt into a layer. Sprinkle with the almond pieces.
Put in fridge to set – about an hour. Break into pieces and serve or store for 2-3 weeks in an airtight container.
(You can substitute any kind of chopped nuts.) Murphy LOVES this!
Bab’s Chocolate Cherry Cake1 box Devil’s Food cake mix3 eggs, room temperature¼ vegetable oil1 tsp almond extract1 21oz can cherry pie filling
GLAZE½ cup heavy cream1 Tbs butter1 cup semi-sweet chocolate chips¼ tsp almond extractPinch of Kosher salt
For cake add mix, eggs, oil and extract to bowl and blend for 2 minutes.Add cherry pie filling and mix until well incorporated. Pour into greasedbundt pan and cook for 30-35 minutes at 350.
In a sauce pan over medium heat add cream, butter, extract and saltand stir. Add chocolate chips to a separate bowl. When cream mixtureit starts to simmer remove it from the heat and pour over chips. Stir tomix well and pour over the top of the cake.
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