Chocolate Zucchini Cake
3 eggs
1 ½ cup sugar
1 tsp vanilla
½ cup oil
2 cups flour
½ cup cocoa
½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¾ cup buttermilk
2 cup shredded zucchini
Mix together and pour into greased and floured baking pan. Bake at 350 for 35-40 minutes. After baking top with chocolate chips and walnuts.
Saturday, March 21, 2009
Banana Bread
Banana Bread
¾ cup Sugar
½ cup butter
¾ cup mashed bananas (about 2 medium)
2 tsp Lemon Juice
1/3 cup milk
2 beaten eggs
1 ½ cup flour
1 tsp baking soda
½ tsp baking powder
½ cup chopped nuts
Mix the sugar and butter then add bananas, lemon juice, milk and eggs. Beat until combined together. Then add the remaining ingredients.
Bake at 350 for 50-60 minutes or until toothpick is inserted into the middle comes out clean.
Make 1 loaf. This is supper moist and delicious
I usually double or triple this recipe.
¾ cup Sugar
½ cup butter
¾ cup mashed bananas (about 2 medium)
2 tsp Lemon Juice
1/3 cup milk
2 beaten eggs
1 ½ cup flour
1 tsp baking soda
½ tsp baking powder
½ cup chopped nuts
Mix the sugar and butter then add bananas, lemon juice, milk and eggs. Beat until combined together. Then add the remaining ingredients.
Bake at 350 for 50-60 minutes or until toothpick is inserted into the middle comes out clean.
Make 1 loaf. This is supper moist and delicious
I usually double or triple this recipe.
Friday, March 20, 2009
Chicken Tortilla Soup
Chicken Tortilla Soup
Ingredients
1 pound shredded, cooked chicken (I used frozen, uncooked chicken breasts)
1 (15 ounce) can whole peeled tomatoes, mashed (I used 16 oz. tomato sauce)
1 (10 ounce) can enchilada sauce (I prefer green chile verde enchilada sauce)
1 medium onion, chopped (I used equivalent onion powder-1 ¼ tsp)
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced (I used equivalent garlic powder-1/2 tsp)
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn (I used 1 can of canned corn, drained)
1 tablespoon chopped cilantro (I omitted this, didn’t have any)
2 cans black beans, rinsed and drained
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chilles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, cilantro, and black beans. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. If using frozen, uncooked chicken-shred before serving (I recommend using uncooked chicken because it gives the soup better flavor)
To Serve: top with additional ingredients listed below
Additional Ingredients:
Chopped tomatoes, guacamole (see below), shredded cheese, sour cream, tortilla chips.
Guacamole:
Mash 2-3 ripe avocados. Season to taste with garlic salt and onion powder. Add 1-2 T lime juice. Note: I use more garlic salt than onion powder. You’ll want to taste after adding the 1st T of lime juice, increasing if needed.
Ingredients
1 pound shredded, cooked chicken (I used frozen, uncooked chicken breasts)
1 (15 ounce) can whole peeled tomatoes, mashed (I used 16 oz. tomato sauce)
1 (10 ounce) can enchilada sauce (I prefer green chile verde enchilada sauce)
1 medium onion, chopped (I used equivalent onion powder-1 ¼ tsp)
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced (I used equivalent garlic powder-1/2 tsp)
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn (I used 1 can of canned corn, drained)
1 tablespoon chopped cilantro (I omitted this, didn’t have any)
2 cans black beans, rinsed and drained
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chilles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, cilantro, and black beans. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. If using frozen, uncooked chicken-shred before serving (I recommend using uncooked chicken because it gives the soup better flavor)
To Serve: top with additional ingredients listed below
Additional Ingredients:
Chopped tomatoes, guacamole (see below), shredded cheese, sour cream, tortilla chips.
Guacamole:
Mash 2-3 ripe avocados. Season to taste with garlic salt and onion powder. Add 1-2 T lime juice. Note: I use more garlic salt than onion powder. You’ll want to taste after adding the 1st T of lime juice, increasing if needed.
Wednesday, March 18, 2009
Pumpkin-Apple Streusel Muffins
1 ¼ cup, plus 1 tbs. all purpose flour, divided
1 Cup, plus 3 tbsp sugar, divided
1 heaping tsp. pumpkin pie spice
½ tsp baking soda
¼ tsp salt
¾ cup canned pumpkin
1 large egg
2 tbs. Vegetable Oil
1 Cup finely chopped peeled apple
¼ tsp cinnamon
1 tbsp Butter
Heat oven to 350 degrees. Line 24 mini muffins or 12 large muffins cups. In a medium bowl, combine 1 ¼ cups flour, 1 cup sugar, pumpkin-pie spice, baking soda, and salt.
In large mixing bowl mix together pumpkin, egg and oil. Stir in flour mixture just until combined. Stir in apples. Spoon batter into prepared muffin cups, until they are ¾ full.
In a small bowl, combine remaining flour, sugar, and cinnamon. Add butter and stir until mixture is crumbly. Sprinkle over muffin batter and bake 20 minutes or until toothpick inserted in center comes out clean.
1 ¼ cup, plus 1 tbs. all purpose flour, divided
1 Cup, plus 3 tbsp sugar, divided
1 heaping tsp. pumpkin pie spice
½ tsp baking soda
¼ tsp salt
¾ cup canned pumpkin
1 large egg
2 tbs. Vegetable Oil
1 Cup finely chopped peeled apple
¼ tsp cinnamon
1 tbsp Butter
Heat oven to 350 degrees. Line 24 mini muffins or 12 large muffins cups. In a medium bowl, combine 1 ¼ cups flour, 1 cup sugar, pumpkin-pie spice, baking soda, and salt.
In large mixing bowl mix together pumpkin, egg and oil. Stir in flour mixture just until combined. Stir in apples. Spoon batter into prepared muffin cups, until they are ¾ full.
In a small bowl, combine remaining flour, sugar, and cinnamon. Add butter and stir until mixture is crumbly. Sprinkle over muffin batter and bake 20 minutes or until toothpick inserted in center comes out clean.
Tuesday, March 17, 2009
Whole Wheat Bread
10 Cups of Whole Wheat Flour
1 Cup of All Purpose White Flour
3 Tablespoons What Gluten
2 Tablespoons of Yeast
6 Cups of Warm Water
Add everything into the mixer and mix for 1 min. Then let it sit for 15 min covered with plastic wrap. After the 15 Min add:
½ Cup of Oil
½ Cup of Honey
2 Tablespoons of salt
Mix and add White flour as needed make sure to mix thoroughly but do not over mix.
Dump out onto floured surface kneed and add flour as needed dough will be s little sticky
Clean counter and spray with cooking spray push out dough into large square cut into fourths and place in Greased bread pans pushing dough down in the bottom of the pans. Let rise until the size of a loaf of bread. Place into a cold oven and bake at 350 for 30 min. When done remove from bread pans and cool on a wire rack.
10 Cups of Whole Wheat Flour
1 Cup of All Purpose White Flour
3 Tablespoons What Gluten
2 Tablespoons of Yeast
6 Cups of Warm Water
Add everything into the mixer and mix for 1 min. Then let it sit for 15 min covered with plastic wrap. After the 15 Min add:
½ Cup of Oil
½ Cup of Honey
2 Tablespoons of salt
Mix and add White flour as needed make sure to mix thoroughly but do not over mix.
Dump out onto floured surface kneed and add flour as needed dough will be s little sticky
Clean counter and spray with cooking spray push out dough into large square cut into fourths and place in Greased bread pans pushing dough down in the bottom of the pans. Let rise until the size of a loaf of bread. Place into a cold oven and bake at 350 for 30 min. When done remove from bread pans and cool on a wire rack.
Sunday, March 15, 2009
Grandma Ruby’s Sunday Best Rolls
From the kitchen of Great Grandma Ruby Bunker Twitchell Norton and passed on to her daughter Lois Faye Twitchell Harward and then to her daughters!
In a large bowl mix:
One package FAST ACTING yeast & 1 Tablespoon sugar mixed together with 1/8th cup water. Let sit until yeast mixture is bubbly.
In a sauce pan, heat1 cup milk
½ 1/2cup butter
Heat milk until butter is melted then remove from heat. Make sure milk mixture is not too hot before adding the following --especially the eggs!
½ Add :
1/2cup sugar
3/4teaspoon salt
3 beaten eggs
4 cups flour
Add the milk and egg mixture to the yeast and stir thoroughly. Add four (4) cups flour and stir well. Add enough additional flour so dough is very soft ( maybe another cup of flour). If it is a little sticky that is okay ! Cover the dough with a towel and let rise about two hours. (With the fast acting yeast it just needs to raise til double in bulk.
When ready to roll out, spread flour onto surface and pour out a portion of the dough onto surface and knead gently! This recipe does NOT take much kneading . You just need to work in enough flour so the dough is soft and not sticky. Roll the dough into a large circle about 1/8” thickness. Using a pizza cutter cut the dough in half and then fourths, eighths, and so on, forming triangles. Dip one side of the dough in melted butter then roll up starting at the widest end to the smallest forming a crescent. Let rise til double about 1 -2 more hours, depending on the warmth of your kitchen. Bake at 350 for about 15 minutes, until golden brown.
**One package yeast contains 2 1/4teaspoons yeast, so if using yeast in a jar, you will need to use that much. By using “fast Acting” yeast, it greatly decreases the time it takes for these rolls to raise. (I often use 1 TBPB when I am in a hurry and need the rolls to raise a little faster.
These rolls are so good you will want to double this recipe. On Thanksgiving we usually four times the recipe to have enough rolls for turkey sandwiches the next day.
A bit about the history of these rolls and my life at Thanksgiving
When Grandma Ruby made these rolls, she did not have “Fast Acting” yeast, so it required a much longer time to make these rolls, but they were ALWAYS worth the wait! I remember many Sundays of going to Grandma Ruby’s for dinner where we always sat with the crystal and china and silver. Grandma always made a roast and always made her famous rolls. Wow, now that I am grown, I realize how much work she went to.
I remember my own Thanksgivings at home. My mother always set a beautiful table with her silver and china and crystal. In the little dining room or front room. We always started with fresh fruit cocktail served in a little muffin cup with a little seven up poured over the fruit. Then we started with the dinner after that. Mom would work hard in the fall to make fruit cocktail and freeze the fruit so it would taste fresh for Thanksgiving, as it wasn’t practical to buy fresh fruit at Thanksgiving time. The other thing I remember so well, were the pies. My grandmother and mother both made incredible pies, and there was always Lemon Meringue and of course my favorite was the Mincemeat pie. My mom and Grandma always worked to bottle the Mincemeat, and because I was spending time with them, I loved it so much. None of my children love the pie like I do, so I guess the passion will die with me, but my memory of watching my mother and grandmother make the mincemeat is a warm memory in my heart and probably why I love the pie so much.
From the kitchen of Great Grandma Ruby Bunker Twitchell Norton and passed on to her daughter Lois Faye Twitchell Harward and then to her daughters!
In a large bowl mix:
One package FAST ACTING yeast & 1 Tablespoon sugar mixed together with 1/8th cup water. Let sit until yeast mixture is bubbly.
In a sauce pan, heat1 cup milk
½ 1/2cup butter
Heat milk until butter is melted then remove from heat. Make sure milk mixture is not too hot before adding the following --especially the eggs!
½ Add :
1/2cup sugar
3/4teaspoon salt
3 beaten eggs
4 cups flour
Add the milk and egg mixture to the yeast and stir thoroughly. Add four (4) cups flour and stir well. Add enough additional flour so dough is very soft ( maybe another cup of flour). If it is a little sticky that is okay ! Cover the dough with a towel and let rise about two hours. (With the fast acting yeast it just needs to raise til double in bulk.
When ready to roll out, spread flour onto surface and pour out a portion of the dough onto surface and knead gently! This recipe does NOT take much kneading . You just need to work in enough flour so the dough is soft and not sticky. Roll the dough into a large circle about 1/8” thickness. Using a pizza cutter cut the dough in half and then fourths, eighths, and so on, forming triangles. Dip one side of the dough in melted butter then roll up starting at the widest end to the smallest forming a crescent. Let rise til double about 1 -2 more hours, depending on the warmth of your kitchen. Bake at 350 for about 15 minutes, until golden brown.
**One package yeast contains 2 1/4teaspoons yeast, so if using yeast in a jar, you will need to use that much. By using “fast Acting” yeast, it greatly decreases the time it takes for these rolls to raise. (I often use 1 TBPB when I am in a hurry and need the rolls to raise a little faster.
These rolls are so good you will want to double this recipe. On Thanksgiving we usually four times the recipe to have enough rolls for turkey sandwiches the next day.
A bit about the history of these rolls and my life at Thanksgiving
When Grandma Ruby made these rolls, she did not have “Fast Acting” yeast, so it required a much longer time to make these rolls, but they were ALWAYS worth the wait! I remember many Sundays of going to Grandma Ruby’s for dinner where we always sat with the crystal and china and silver. Grandma always made a roast and always made her famous rolls. Wow, now that I am grown, I realize how much work she went to.
I remember my own Thanksgivings at home. My mother always set a beautiful table with her silver and china and crystal. In the little dining room or front room. We always started with fresh fruit cocktail served in a little muffin cup with a little seven up poured over the fruit. Then we started with the dinner after that. Mom would work hard in the fall to make fruit cocktail and freeze the fruit so it would taste fresh for Thanksgiving, as it wasn’t practical to buy fresh fruit at Thanksgiving time. The other thing I remember so well, were the pies. My grandmother and mother both made incredible pies, and there was always Lemon Meringue and of course my favorite was the Mincemeat pie. My mom and Grandma always worked to bottle the Mincemeat, and because I was spending time with them, I loved it so much. None of my children love the pie like I do, so I guess the passion will die with me, but my memory of watching my mother and grandmother make the mincemeat is a warm memory in my heart and probably why I love the pie so much.
Funeral Potatoes
1 32-oz package frozen hash brown potatoes
(You can use the hash browns with onions added if you want – I think it is the Ore-Ida brand)
1- 16 oz container sour cream
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 chopped onion (unless you buy the hash browns that already have onions in them)
DIRECTIONS:
Preheat oven to 350.
Mix potatoes, sour cream, soup, cheese, and onion. Spoon into buttered 9x13 baking pan. If desired, top with bread crumbs or 1/2 cup crushed corn flakes mixed with 2 Tbps melted butter. Bake until heated through about 45 minutes.
1 32-oz package frozen hash brown potatoes
(You can use the hash browns with onions added if you want – I think it is the Ore-Ida brand)
1- 16 oz container sour cream
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 chopped onion (unless you buy the hash browns that already have onions in them)
DIRECTIONS:
Preheat oven to 350.
Mix potatoes, sour cream, soup, cheese, and onion. Spoon into buttered 9x13 baking pan. If desired, top with bread crumbs or 1/2 cup crushed corn flakes mixed with 2 Tbps melted butter. Bake until heated through about 45 minutes.
Jennie’s Roasted Sweet Potatoes
Serves 4
2-3 medium size sweet potatoes or yams
Mix the following:
1 T. sugar,
1 t. chili powder,
2 T. olive oil
1 t. salt
1/4 pepper
Preheat oven to 425. Cut each potato lengthwise into about 8 wedges.
Toss potatoes with above mix coating well. Arrange wedges cut sides down on large cookie sheet lined with parchment paper. Roast potatoes until browned and tender at 425 for about 15-20 minutes.
THESE ARE SO GOOD!!! (EVEN IF YOU DON”T LIKE SWEET POTATOES) AND THEY ARE EASY11
Serves 4
2-3 medium size sweet potatoes or yams
Mix the following:
1 T. sugar,
1 t. chili powder,
2 T. olive oil
1 t. salt
1/4 pepper
Preheat oven to 425. Cut each potato lengthwise into about 8 wedges.
Toss potatoes with above mix coating well. Arrange wedges cut sides down on large cookie sheet lined with parchment paper. Roast potatoes until browned and tender at 425 for about 15-20 minutes.
THESE ARE SO GOOD!!! (EVEN IF YOU DON”T LIKE SWEET POTATOES) AND THEY ARE EASY11
Greg & Jennie’s Chocolate Chip Cookies
1 cup butter softened
½ cup shortening
¾ cup shortening
1 & ¾ cup brown sugar, firmly packed
3 large eggs
1 tsp vanilla
3 & ¾ cups flour
2 tsp soda
1 tsp salt
1 (12 ounce) package semi-sweet chocolate chips
1 cup milk chocolate chips
3 (1 ounce) squares bittersweet chocolate, chopped (or you can buy the bittersweet chips)
1 cup almond toffee- brickle chips (HEATH BAR CHIPS)
DIRECTIONS:
Beat butter and shortening at medium speed until creamy, gradually adding the sugars, eggs and vanilla then mix well.
Combine the flour, baking soda, salt and add to the butter mixture and stir until blended. Mix in the chocolate chips and the toffee chips. Drop by teaspoon or cookie scoop onto a cookie sheet. Bake 11-12 minutes for large scoops and 7-8 minutes for small scoops. Let cool for 2 minutes on cookie sheet then transfer to wire rack.
1 cup butter softened
½ cup shortening
¾ cup shortening
1 & ¾ cup brown sugar, firmly packed
3 large eggs
1 tsp vanilla
3 & ¾ cups flour
2 tsp soda
1 tsp salt
1 (12 ounce) package semi-sweet chocolate chips
1 cup milk chocolate chips
3 (1 ounce) squares bittersweet chocolate, chopped (or you can buy the bittersweet chips)
1 cup almond toffee- brickle chips (HEATH BAR CHIPS)
DIRECTIONS:
Beat butter and shortening at medium speed until creamy, gradually adding the sugars, eggs and vanilla then mix well.
Combine the flour, baking soda, salt and add to the butter mixture and stir until blended. Mix in the chocolate chips and the toffee chips. Drop by teaspoon or cookie scoop onto a cookie sheet. Bake 11-12 minutes for large scoops and 7-8 minutes for small scoops. Let cool for 2 minutes on cookie sheet then transfer to wire rack.
Nauvoo Syrup
1 cup butter
1 cup buttermilk
2 cups sugar
Mix and cook over medium high heat. Let boil for 2-3 minutes. Remove from heat and add:
1/2 tsp soda, 1 tsp vanilla, 1 tsp maple flavoring. (Can omit maple flavor and use this sauce as a desert sauce for bread pudding and ice cream).
(WATCH AS THE SODA MAY CAUSE IT TO BOIL OVER WHEN ADDING SO USE A LARGE PAN)
1 cup butter
1 cup buttermilk
2 cups sugar
Mix and cook over medium high heat. Let boil for 2-3 minutes. Remove from heat and add:
1/2 tsp soda, 1 tsp vanilla, 1 tsp maple flavoring. (Can omit maple flavor and use this sauce as a desert sauce for bread pudding and ice cream).
(WATCH AS THE SODA MAY CAUSE IT TO BOIL OVER WHEN ADDING SO USE A LARGE PAN)
Italian-Style Turkey Meat Loaf
2 lbs lean ground turkey
1-cup fine Italian-style breadcrumbs
½ cup ketchup
2 cup grated mozzarella cheese
1 cup finely chopped onion
2 cloves garlic, minced
½ cup chopped fresh parsley
2 tsp dried basil
½ tsp dried thyme
1 tsp salt
½ tsp pepper
2 eggs, lightly beaten
2 cups pasta sauce
1- Heat oven to 350 degrees. Oil a large Jellyroll pan or a roasting pan and set aside.
2- Combine all the ingredients except the pasta sauce in a large mixing bowl. Using your hands, toss the ingredients lightly to evenly distribute them, and then knead the mixture well.
3- Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide. Bake it for 40 minutes, then remove it from the oven and spread a cup of pasta sauce over the top. Keep baking the meat loaf until it is cooked through, about 35 more minutes more. Allow the loaf to sit for 15 minutes before slicing it. Serve it with more pasta sauce, if desired. Makes 8 or more servings.
2 lbs lean ground turkey
1-cup fine Italian-style breadcrumbs
½ cup ketchup
2 cup grated mozzarella cheese
1 cup finely chopped onion
2 cloves garlic, minced
½ cup chopped fresh parsley
2 tsp dried basil
½ tsp dried thyme
1 tsp salt
½ tsp pepper
2 eggs, lightly beaten
2 cups pasta sauce
1- Heat oven to 350 degrees. Oil a large Jellyroll pan or a roasting pan and set aside.
2- Combine all the ingredients except the pasta sauce in a large mixing bowl. Using your hands, toss the ingredients lightly to evenly distribute them, and then knead the mixture well.
3- Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide. Bake it for 40 minutes, then remove it from the oven and spread a cup of pasta sauce over the top. Keep baking the meat loaf until it is cooked through, about 35 more minutes more. Allow the loaf to sit for 15 minutes before slicing it. Serve it with more pasta sauce, if desired. Makes 8 or more servings.
Zucchini Casserole
6 cups chopped zucchini
1 onion chopped
1 cup sour cream
1 can cream of mushroom or cream of chicken soup
(chicken is the best)
1 cup grated carrots
1 8 oz box stuffing mix
½ cup butter
Simmer zucchini and onions for 5 minutes then drain. Combine sour cream, soup, carrots and then add zucchini. Mix the stuffing with the butter and put ¾ of the mix in a 9x13 baking pan. Place the zucchini mix over the stuffing and top with the remaining stuffing. Bake uncovered at 350 for 35 -40 minutes.
Stuffed Zucchini
1 large zucchini quartered lengthwise (or can use two or 3 smaller ones)
1 onion chopped
1 lb ground beef (can use 1 and ½ if serving larger number of people)
2 tsp salt
Dash pepper
1 clove garlic, chopped fine
1 tsp oregano
1 beaten egg
Sliced tomatoes
Cracker or bread crumbs
Parmesan cheese
Wash and quarter the zucchini, lengthwise. Cook in boiling salted water 10-15 minutes (until tender but NOT overcooked!). Saute onions, garlic and beef together. Add seasonings. Scoop out center pulp of zucchini and mash with a fork. Mix with beaten egg and then add the meat. Mix together. Spoon the meat mixture onto the cooked zucchini shells. Layer sliced tomatoes on top and sprinkle with bread crumbs and parmesan cheese. Bake at 350 for 30 minutes til heated through.
**Can add partially cooked rice to the meat mixture if desired. **
6 cups chopped zucchini
1 onion chopped
1 cup sour cream
1 can cream of mushroom or cream of chicken soup
(chicken is the best)
1 cup grated carrots
1 8 oz box stuffing mix
½ cup butter
Simmer zucchini and onions for 5 minutes then drain. Combine sour cream, soup, carrots and then add zucchini. Mix the stuffing with the butter and put ¾ of the mix in a 9x13 baking pan. Place the zucchini mix over the stuffing and top with the remaining stuffing. Bake uncovered at 350 for 35 -40 minutes.
Stuffed Zucchini
1 large zucchini quartered lengthwise (or can use two or 3 smaller ones)
1 onion chopped
1 lb ground beef (can use 1 and ½ if serving larger number of people)
2 tsp salt
Dash pepper
1 clove garlic, chopped fine
1 tsp oregano
1 beaten egg
Sliced tomatoes
Cracker or bread crumbs
Parmesan cheese
Wash and quarter the zucchini, lengthwise. Cook in boiling salted water 10-15 minutes (until tender but NOT overcooked!). Saute onions, garlic and beef together. Add seasonings. Scoop out center pulp of zucchini and mash with a fork. Mix with beaten egg and then add the meat. Mix together. Spoon the meat mixture onto the cooked zucchini shells. Layer sliced tomatoes on top and sprinkle with bread crumbs and parmesan cheese. Bake at 350 for 30 minutes til heated through.
**Can add partially cooked rice to the meat mixture if desired. **
Hot Fudge Topping
2 c sugar
1/2 cup cocoa
Dash of salt
Mix above with a spoon until all lumps are gone and mixture is smooth.
Add 1 cube butter and 1 can evaporated milk in heavy pan. Place over medium heat
Bring to boil and stir frequently for four minutes. Remove from heat and add 1 t. vanilla. Serve over ice cream.
Another Hot Fudge Topping
1 pkg Semi Sweet Chocolate Chips
1 can sweetened condensed milk
Mix together over medium heat in heavy pan until chips are melted.
Hot Fudge Topping #3
1 cup Semi Sweet Chocolate Chips
1 cup powdered sugar
1 cube butter
1 can evaporated milk
Mix above ingredients in heavy sauce pan until all are melted and well incorporated. Thickens as it cools
2 c sugar
1/2 cup cocoa
Dash of salt
Mix above with a spoon until all lumps are gone and mixture is smooth.
Add 1 cube butter and 1 can evaporated milk in heavy pan. Place over medium heat
Bring to boil and stir frequently for four minutes. Remove from heat and add 1 t. vanilla. Serve over ice cream.
Another Hot Fudge Topping
1 pkg Semi Sweet Chocolate Chips
1 can sweetened condensed milk
Mix together over medium heat in heavy pan until chips are melted.
Hot Fudge Topping #3
1 cup Semi Sweet Chocolate Chips
1 cup powdered sugar
1 cube butter
1 can evaporated milk
Mix above ingredients in heavy sauce pan until all are melted and well incorporated. Thickens as it cools
Grandma Jennie’s School Sugar Cookie
(from when she was the School Lunch Coordinator)
1 c butter
1 c shortening
1 c brown sugar
1 c white sugar
1 1/2 t. cream of tartar
1 t. soda
1 t. salt
2 eggs beaten
4 c flour, sifted
Bake at 350 for 8-10 minutes, until light golden brown. These cookies stay soft in the center and crispy on the edge.
(from when she was the School Lunch Coordinator)
1 c butter
1 c shortening
1 c brown sugar
1 c white sugar
1 1/2 t. cream of tartar
1 t. soda
1 t. salt
2 eggs beaten
4 c flour, sifted
Bake at 350 for 8-10 minutes, until light golden brown. These cookies stay soft in the center and crispy on the edge.
Paula’s Bread Pudding
4 cups milk
10-12 eggs
1 cup sugar
2 teaspoon vanilla
1 teaspoon cinnamon
1/2teaspoon nutmeg (opt)
1 large loaf very fresh good raisin bread (bakery style)
Softened cream cheese
Spread each slice of raisin bread generously with the cream cheese. Stack several slices of coated raisin bread at a time and cube then place in a buttered 9X13 baking pan or cake pan. Mix the other ingredients together and pour over the bread. Bake at 325 for about 45 to 50 minutes. When ready to serve, top with the following sauce:
Sauce for the Bread Pudding
1 cup sugar
1 cup cream
1 cup butter
1 teaspoon vanilla
Heat through un til sugar is dissolved about a minute or two.
Spoon the sauce on top of the bread pudding and top that with whipped cream.
4 cups milk
10-12 eggs
1 cup sugar
2 teaspoon vanilla
1 teaspoon cinnamon
1/2teaspoon nutmeg (opt)
1 large loaf very fresh good raisin bread (bakery style)
Softened cream cheese
Spread each slice of raisin bread generously with the cream cheese. Stack several slices of coated raisin bread at a time and cube then place in a buttered 9X13 baking pan or cake pan. Mix the other ingredients together and pour over the bread. Bake at 325 for about 45 to 50 minutes. When ready to serve, top with the following sauce:
Sauce for the Bread Pudding
1 cup sugar
1 cup cream
1 cup butter
1 teaspoon vanilla
Heat through un til sugar is dissolved about a minute or two.
Spoon the sauce on top of the bread pudding and top that with whipped cream.
Rhoda’s Yummy Orange Salad
2 cups water, hot
2 cups water, cold
1 package vanilla COOKED pudding (NOT INSTANT)-the large size pudding
1-8 oz container cool whip
1 package orange jello –the large size
2 cans mandarin oranges
DIRECTIONS:
In a saucepan, place 2 cups water. Pour the pudding mix into the two cups of water and bring to a boil.
Pour one package orange Jello into the boiling water and mix until Jello is dissolved.
Add 2 cups cold water and stir well.
Refrigerate until almost set (about 2 hours) and then add 8 ounces cool whip and 2 cans drained mandarin oranges.
Rhoda (Wendi’s mom) made this salad the day Jax was blessed and it was SO good that I thought I would type it up for all of you. I hope she won’t mind!
2 cups water, hot
2 cups water, cold
1 package vanilla COOKED pudding (NOT INSTANT)-the large size pudding
1-8 oz container cool whip
1 package orange jello –the large size
2 cans mandarin oranges
DIRECTIONS:
In a saucepan, place 2 cups water. Pour the pudding mix into the two cups of water and bring to a boil.
Pour one package orange Jello into the boiling water and mix until Jello is dissolved.
Add 2 cups cold water and stir well.
Refrigerate until almost set (about 2 hours) and then add 8 ounces cool whip and 2 cans drained mandarin oranges.
Rhoda (Wendi’s mom) made this salad the day Jax was blessed and it was SO good that I thought I would type it up for all of you. I hope she won’t mind!
L’s Chicken Noodle Soup
Four to Six chicken breasts
Cut up into bite size pieces and cook in a large pot of water with one medium chopped onion and 2 Tbsp chicken bouillon. After chicken has simmered for about 30 minutes, add one large container or 2 cans chicken stock/broth. Simmer for another 30 minutes.
To the chicken and broth add:
4 ribs celery chopped,
5-6 carrots chopped
2 tsps salt
½ to 1 tsp pepper
½ to 1 tsp Montreal chicken seasoning (I think it is made by McCormick)
Onion powder (I don’t measure I just put in to taste)
Garlic powder (I don’t measure I go by the taste)
Chives (about ¼ cup)
Let this mix simmer for another 30 minutes and then taste. If you need to add more salt or broth, do so now. As the broth cooks down to cook the chicken, you will need to add more water, especially when you add the noodles. When you do, you will have to adjust the broth by adding more chicken base (bouillon or chicken broth/stock so that the soup base does not taste watery). Sometimes it takes up to 1-2 more TBPS of bouillon or another can or two of chicken broth.
When the chicken soup is the right flavor and the meat is thoroughly cooked, add the egg noodles. You can make the noodles from scratch or add premade egg noodles. Cook until the egg noodles are just tender then serve!
Four to Six chicken breasts
Cut up into bite size pieces and cook in a large pot of water with one medium chopped onion and 2 Tbsp chicken bouillon. After chicken has simmered for about 30 minutes, add one large container or 2 cans chicken stock/broth. Simmer for another 30 minutes.
To the chicken and broth add:
4 ribs celery chopped,
5-6 carrots chopped
2 tsps salt
½ to 1 tsp pepper
½ to 1 tsp Montreal chicken seasoning (I think it is made by McCormick)
Onion powder (I don’t measure I just put in to taste)
Garlic powder (I don’t measure I go by the taste)
Chives (about ¼ cup)
Let this mix simmer for another 30 minutes and then taste. If you need to add more salt or broth, do so now. As the broth cooks down to cook the chicken, you will need to add more water, especially when you add the noodles. When you do, you will have to adjust the broth by adding more chicken base (bouillon or chicken broth/stock so that the soup base does not taste watery). Sometimes it takes up to 1-2 more TBPS of bouillon or another can or two of chicken broth.
When the chicken soup is the right flavor and the meat is thoroughly cooked, add the egg noodles. You can make the noodles from scratch or add premade egg noodles. Cook until the egg noodles are just tender then serve!
Jennie and Greg’s Baked Chicken
**THIS IS SO EASY AND SO GOOD!!!
4-6 chicken (boneless) breasts
1 sleeve Ritz crackers
1/4¼ cup parmesan cheese (can add more or less as desired)
Crush the Ritz crackers (I use a Ziploc bag and a rolling pen). Add the parmesan cheese and shake well to mix together. Drop the chicken breasts into the Ziploc bag and shake until the chicken is well coated.
Place the chicken on a foil lined cookie sheet that has been sprayed with cooking spray and bake at 350 for 35-40 minutes, until inside of chicken juices run clear when poked with a knife.
SAUCE:
Mix one container Veggie or Chive and Onion cream cheese (DO NOT USE THE LIGHT version!! It doesn’t thicken) and one half can chicken broth. Heat together until mixture is creamy and smooth. Serve over the chicken.
The sauce is really good over the potatoes as well as rice.
**THIS IS SO EASY AND SO GOOD!!!
4-6 chicken (boneless) breasts
1 sleeve Ritz crackers
1/4¼ cup parmesan cheese (can add more or less as desired)
Crush the Ritz crackers (I use a Ziploc bag and a rolling pen). Add the parmesan cheese and shake well to mix together. Drop the chicken breasts into the Ziploc bag and shake until the chicken is well coated.
Place the chicken on a foil lined cookie sheet that has been sprayed with cooking spray and bake at 350 for 35-40 minutes, until inside of chicken juices run clear when poked with a knife.
SAUCE:
Mix one container Veggie or Chive and Onion cream cheese (DO NOT USE THE LIGHT version!! It doesn’t thicken) and one half can chicken broth. Heat together until mixture is creamy and smooth. Serve over the chicken.
The sauce is really good over the potatoes as well as rice.
Bonga Bars
1 cup melted butter
4 T cocoa
4 beaten eggs
2 cups sugar
2 cups flour
Pinch salt
1 cup nuts
1 cup choc chips
Melt butter, add cocoa, sugar and stir with a spoon. Add beaten eggs, salt and flour. Stir and pour into greased oblong cake pan. Sprinkle nuts and chips on top and bake at 350 for 25 minutes. Do not over bake!
No-Bake Cookies
Mix in saucepan and boil for half a minute:
2 cups sugar
1/2 cup milk
1/2 cup butter
3 Tbps cocoa
Add 1/4 tsp salt1 tsp vanilla, 3 cups oats, 1 cup coconut, 1/2 cup nuts. Drop by teaspoon onto wax paper. Refrigerate until set up.
Marshmallow Cookies
Melt in pan:
1 cup choc chips, 1/2 cup butterscotch chips, 3/4 cup butter. Remove from heat and add:
1 cup powdered sugar, 1 T canned milk, 1 egg well beaten, 2 tsp vanilla.
Add
11 graham crackers mashed fine, 1 pkg colored or plain miniature marshmallows. Stir together. Roll into logs and roll in 5-6 graham crackers mashed fine or if using plain white marshmallows, can roll into coconut. Wrap in wax paper and store in fridge.
1 cup melted butter
4 T cocoa
4 beaten eggs
2 cups sugar
2 cups flour
Pinch salt
1 cup nuts
1 cup choc chips
Melt butter, add cocoa, sugar and stir with a spoon. Add beaten eggs, salt and flour. Stir and pour into greased oblong cake pan. Sprinkle nuts and chips on top and bake at 350 for 25 minutes. Do not over bake!
No-Bake Cookies
Mix in saucepan and boil for half a minute:
2 cups sugar
1/2 cup milk
1/2 cup butter
3 Tbps cocoa
Add 1/4 tsp salt1 tsp vanilla, 3 cups oats, 1 cup coconut, 1/2 cup nuts. Drop by teaspoon onto wax paper. Refrigerate until set up.
Marshmallow Cookies
Melt in pan:
1 cup choc chips, 1/2 cup butterscotch chips, 3/4 cup butter. Remove from heat and add:
1 cup powdered sugar, 1 T canned milk, 1 egg well beaten, 2 tsp vanilla.
Add
11 graham crackers mashed fine, 1 pkg colored or plain miniature marshmallows. Stir together. Roll into logs and roll in 5-6 graham crackers mashed fine or if using plain white marshmallows, can roll into coconut. Wrap in wax paper and store in fridge.
Chicken with Indian Spices
(AKA: Whitney’s Yellow Chicken)
3 Tbs butter
4-6 chicken breasts, cut into strips
1 1/2teaspoons cumin
1 1/2teaspoons turmeric
1/4teaspoons dried hot pepper flakes (opt)
4 cloves garlic, minced
1/2to 1 can chicken stock
½ cup sour cream
1 tablespoon chopped fresh cilantro or flat leaf parsley for garnish
Heat butter in heavy pan. Add chicken Strips and sauté stirring, about two or three minutes until browned. Add spices, garlic and continue to sauté. Add chicken stock and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally for about 10 minutes. Slowly add the sour cream and simmer the mixture (do not boil) for another 3 minutes or until heated through. Transfer the chicken to a serving plate and garnish with cilantro.
(AKA: Whitney’s Yellow Chicken)
3 Tbs butter
4-6 chicken breasts, cut into strips
1 1/2teaspoons cumin
1 1/2teaspoons turmeric
1/4teaspoons dried hot pepper flakes (opt)
4 cloves garlic, minced
1/2to 1 can chicken stock
½ cup sour cream
1 tablespoon chopped fresh cilantro or flat leaf parsley for garnish
Heat butter in heavy pan. Add chicken Strips and sauté stirring, about two or three minutes until browned. Add spices, garlic and continue to sauté. Add chicken stock and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally for about 10 minutes. Slowly add the sour cream and simmer the mixture (do not boil) for another 3 minutes or until heated through. Transfer the chicken to a serving plate and garnish with cilantro.
Cherry Brunch Bars
1 cup butter
1 3/4cup sugar
4 eggs
1 teaspoon vanilla
3 cups flour
¼ teaspoon salt
1 ½ teaspoon baking powder
2 cans cherry pie filling
Vanilla Frosting**
Cream butter and sugar and add eggs, vanilla, and salt. Combine rest of dry ingredients and add to creamed mixture. Put 2/3 of the batter into the bottom of a greased jelly roll pan (I use a large cookie sheet). Spread the cans of cherry pie filling on top. Drop by teaspoon, the rest of the batter onto the top of the cherry pie filling. Bake at 350 for 25-30 minutes.
Drizzle on top of baked bars, the vanilla frosting.
**Vanilla frosting: 1 ½ cup powdered sugar, ½ cube butter melted, 2 Tablespoons canned milk or regular milk, pinch of salt, and ½ teaspoon vanilla.
If using a cake pan, half the recipe!
1 cup butter
1 3/4cup sugar
4 eggs
1 teaspoon vanilla
3 cups flour
¼ teaspoon salt
1 ½ teaspoon baking powder
2 cans cherry pie filling
Vanilla Frosting**
Cream butter and sugar and add eggs, vanilla, and salt. Combine rest of dry ingredients and add to creamed mixture. Put 2/3 of the batter into the bottom of a greased jelly roll pan (I use a large cookie sheet). Spread the cans of cherry pie filling on top. Drop by teaspoon, the rest of the batter onto the top of the cherry pie filling. Bake at 350 for 25-30 minutes.
Drizzle on top of baked bars, the vanilla frosting.
**Vanilla frosting: 1 ½ cup powdered sugar, ½ cube butter melted, 2 Tablespoons canned milk or regular milk, pinch of salt, and ½ teaspoon vanilla.
If using a cake pan, half the recipe!
L's By-Cracky Bars:
3 scant and sifted cups flour (scant means slightly less than a cup) **I also sift the flour so I don't get too much flour packed down in the cup.
1 1/2 tsp salt
1/2 tsp soda
3/4 cup butter
3/4 cup shortening
2 cups sugar
4 eggs
2/3 cup milk
2 tsp vanilla
2 packages choc chips (I mix milk choc and semi sweet or only use semi-sweet)
2 oz unsweetened chocolate
Mix the sugar, shortening, butter, soda, salt, eggs, and vanilla. Add in the flour and milk alternately. Stir in the chocolate chips. Spray a large cookie sheet with Pam (non-stick spray). Put half the batter in the bottom of the cookie sheet. On top of the batter layer with graham crackers. They don't have to be close together. It usually takes about a package and a little bit more, depending on how you lay out the crackers. To the remaining half of the batter, add the unsweetened chocolate. For 2 ozs it is: 1 Tbs oil and 3 level Tbs unsweetened cocoa powder mixed together. Stir in the choc mix and then put by spoonfuls on top of the graham crackers. Bake at 350 for 20-25 minutes depending on your oven. DO NOT OVERBAKE!! Cut when cool. These stay soft and are very gooey and moist.
3 scant and sifted cups flour (scant means slightly less than a cup) **I also sift the flour so I don't get too much flour packed down in the cup.
1 1/2 tsp salt
1/2 tsp soda
3/4 cup butter
3/4 cup shortening
2 cups sugar
4 eggs
2/3 cup milk
2 tsp vanilla
2 packages choc chips (I mix milk choc and semi sweet or only use semi-sweet)
2 oz unsweetened chocolate
Mix the sugar, shortening, butter, soda, salt, eggs, and vanilla. Add in the flour and milk alternately. Stir in the chocolate chips. Spray a large cookie sheet with Pam (non-stick spray). Put half the batter in the bottom of the cookie sheet. On top of the batter layer with graham crackers. They don't have to be close together. It usually takes about a package and a little bit more, depending on how you lay out the crackers. To the remaining half of the batter, add the unsweetened chocolate. For 2 ozs it is: 1 Tbs oil and 3 level Tbs unsweetened cocoa powder mixed together. Stir in the choc mix and then put by spoonfuls on top of the graham crackers. Bake at 350 for 20-25 minutes depending on your oven. DO NOT OVERBAKE!! Cut when cool. These stay soft and are very gooey and moist.
Tomatillo Dressing
(GOES WITH CAFE RIO PORK AND RICE)
1 pkg ranch dressing mix
1 cup buttermilk & 1 cup mayonnaise
2 tomatillos, chopped
½ -1 clove garlic, minced
½ bunch cilantro, chopped
½ -1 small jalapeño chopped (Remove seeds to reduce the hotness) Blend in blender on high until all ingredients are mixed thoroughly. Chill until ready to serve.
(GOES WITH CAFE RIO PORK AND RICE)
1 pkg ranch dressing mix
1 cup buttermilk & 1 cup mayonnaise
2 tomatillos, chopped
½ -1 clove garlic, minced
½ bunch cilantro, chopped
½ -1 small jalapeño chopped (Remove seeds to reduce the hotness) Blend in blender on high until all ingredients are mixed thoroughly. Chill until ready to serve.
Café Rio Shredded Pork
3 ½ lb pork roast
1 bottle taco sauce (8 oz)
1 Tbsp cumin
1 cup brown sugar (I only used 2/3 cup)
1 can coke (NOT diet)
Place meat in crock pot. Mix ingredients and pour over top of roast. Cook on low for six hours. (My crock pot doesn’t get that hot so I used the high setting and it was fine!)
Café Rio Chicken
5 lbs boneless skinless chicken breasts
1 small bottle zesty Italian Dressing
1 Tbsp cumin
3 cloves garlic, minced
Mix altogether in large crock pot. Cook on high for 5-7 hours.
Café Rio’s Lime Rice
In saucepan sauté: 2 Tbsp butter and 1 yellow onion chopped fine, and 4 garlic cloves, minced.
In a large pot bring to boil the following:
6 2/3 cup water
8 tsp chicken bouillon
½ bunch cilantro chopped
2 tsp cumin
2 small cans, diced green chilies
1 Tbsp lime juice
½ tsp pepper
3 1/4 cups rice
Mix in the onion and cook until rice is tender. (I used “Jasmine” variety rice which is a little sweeter and it was really good!) This makes a HUGE amount so you may want to ½ the recipe for a regular family of 4-5.
3 ½ lb pork roast
1 bottle taco sauce (8 oz)
1 Tbsp cumin
1 cup brown sugar (I only used 2/3 cup)
1 can coke (NOT diet)
Place meat in crock pot. Mix ingredients and pour over top of roast. Cook on low for six hours. (My crock pot doesn’t get that hot so I used the high setting and it was fine!)
Café Rio Chicken
5 lbs boneless skinless chicken breasts
1 small bottle zesty Italian Dressing
1 Tbsp cumin
3 cloves garlic, minced
Mix altogether in large crock pot. Cook on high for 5-7 hours.
Café Rio’s Lime Rice
In saucepan sauté: 2 Tbsp butter and 1 yellow onion chopped fine, and 4 garlic cloves, minced.
In a large pot bring to boil the following:
6 2/3 cup water
8 tsp chicken bouillon
½ bunch cilantro chopped
2 tsp cumin
2 small cans, diced green chilies
1 Tbsp lime juice
½ tsp pepper
3 1/4 cups rice
Mix in the onion and cook until rice is tender. (I used “Jasmine” variety rice which is a little sweeter and it was really good!) This makes a HUGE amount so you may want to ½ the recipe for a regular family of 4-5.
Dinner in a Pumpkin
1 Medium pumpkin.
Cut top circle off and clean out. Wash both inside and out really well. Microwave the bottom (not the lid) for 10-15 minutes depending on size.
1 pound ground beef
1 onion chopped
1 can sliced mushrooms
1 can water chestnuts
2 stalks celery chopped (opt)
3-4 cups cooked rice **if using minute rice don’t cook!**
1 can cream of chicken or cream of mushroom soup
Brown beef and onion together. Season with garlic, salt and pepper and 1T worchestshire sauce Add other vegetables then soup then rice. Place the mix inside the pumpkin. Place pumpkin on a foil lined cookie sheet. Put lid on top and Bake at 350 for 1- 1 1/2½ hours. When serving, make sure you scoop the sides of the pumpkin as well.
1 Medium pumpkin.
Cut top circle off and clean out. Wash both inside and out really well. Microwave the bottom (not the lid) for 10-15 minutes depending on size.
1 pound ground beef
1 onion chopped
1 can sliced mushrooms
1 can water chestnuts
2 stalks celery chopped (opt)
3-4 cups cooked rice **if using minute rice don’t cook!**
1 can cream of chicken or cream of mushroom soup
Brown beef and onion together. Season with garlic, salt and pepper and 1T worchestshire sauce Add other vegetables then soup then rice. Place the mix inside the pumpkin. Place pumpkin on a foil lined cookie sheet. Put lid on top and Bake at 350 for 1- 1 1/2½ hours. When serving, make sure you scoop the sides of the pumpkin as well.
Cream Cheese Pound Cake
This pound cake is to die for!!!
3 sticks butter
1 - 8 oz package cream cheese
3 cups sugar
6 eggs
2 teaspoons vanilla
1 teaspoon salt
3 scant cups flour, sifted (scant means just under a full cup)
Mix the butter, cream cheese, sugar and then add eggs one at a time. Beat until fluffy. Add salt and vanilla then flour, beating in a cup at a time. When mixed pour into well greased (or you can spray generously with Pam or another cooking spray) bundt pan. Bake at 325 for 1 hour and 15-20 minutes or until a knife inserted comes out clean.
This pound cake is to die for!!!
3 sticks butter
1 - 8 oz package cream cheese
3 cups sugar
6 eggs
2 teaspoons vanilla
1 teaspoon salt
3 scant cups flour, sifted (scant means just under a full cup)
Mix the butter, cream cheese, sugar and then add eggs one at a time. Beat until fluffy. Add salt and vanilla then flour, beating in a cup at a time. When mixed pour into well greased (or you can spray generously with Pam or another cooking spray) bundt pan. Bake at 325 for 1 hour and 15-20 minutes or until a knife inserted comes out clean.
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:2 cups flour2 cups sugar1/4 teaspoon salt
In a saucepan, melt: 2 sticks butterAdd 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.Add:2 beaten eggs1 teaspoon baking soda1 teaspoon vanillaStir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.While cake is baking, make icing:Chop 1/2 cup pecans finely.Melt 1 3/4 sticks butter in a saucepan.Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat. Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar
Combine in a mixing bowl:2 cups flour2 cups sugar1/4 teaspoon salt
In a saucepan, melt: 2 sticks butterAdd 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.Add:2 beaten eggs1 teaspoon baking soda1 teaspoon vanillaStir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.While cake is baking, make icing:Chop 1/2 cup pecans finely.Melt 1 3/4 sticks butter in a saucepan.Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat. Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar
Lauralyn’s Caramel Sauce
1 1/2cups white sugar
1 1/2cups brown sugar
1 1/2cups butter
1/4cup cornstarch
2 Tbs light corn syrup
1 can evaporated milk
Dash salt
1 tsp vanilla
In heavy saucepan, mix the sugars and cornstarch and salt. Add other ingredients before cooking. (Not the vanilla). Turn heat to low and stir constantly til butter is melted and canned milk is well incorporated. Continue cooking on medium heat until begins to bubble. Cook another 2 or 3 minutes until becomes thick. Remove from heat and add in vanilla.
This makes a large amount and can be halved.
1 1/2cups white sugar
1 1/2cups brown sugar
1 1/2cups butter
1/4cup cornstarch
2 Tbs light corn syrup
1 can evaporated milk
Dash salt
1 tsp vanilla
In heavy saucepan, mix the sugars and cornstarch and salt. Add other ingredients before cooking. (Not the vanilla). Turn heat to low and stir constantly til butter is melted and canned milk is well incorporated. Continue cooking on medium heat until begins to bubble. Cook another 2 or 3 minutes until becomes thick. Remove from heat and add in vanilla.
This makes a large amount and can be halved.
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