Sunday, May 15, 2011
What you need for the cake:
1 box chocolate cake mix (any brand, any type of chocolate-this time I used Duncan Hines Dark Chocolate Fudge)
1/2 cup oil
1/2 cup water
1 small box instant chocolate pudding
1 cup sour cream (can use light)
Just dump everything into a bowl and mix until combined. Pour into two 9 inch round pans that have been greased and floured (the baking sprays with flour work great). Bake at 350 for 30 minutes.
*And guess what: you can use this recipe for any flavor of cake mix-just switch out the pudding flavor.
What you need for the Chocolate Buttercream:
3 sticks butter, softened
2 Tablespoons milk
9 oz. semisweet chocolate (I use chocolate chips and they work great-1 1/2 cups), melted and cooled to lukewarm temp.
1 teaspoon vanilla
2 1/4 cups powdered sugar
In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of desired consistency. Before tasting the buttercream, I recommend sitting down. Or, if your kitchen permits, laying down.
From Tiffany Dixon Hansen
1 8oz pkg spaghetti
1 can cream of chicken soup
1/2 cup milk
2 cups diced cooked chicken
1 4oz can of sliced mushrooms (I super chopped them up)
1/4 cup grated Parmesan cheese
Cook spaghetti. Drain and place in a buttered 2 quart casserole pan. Mix soup and milk. Add diced chicken and drained mushrooms. Combine chicken mixture with spaghetti. Sprinkle cheese on top. Bake at 350 in oven for 30 minutes.
Saturday, December 18, 2010
1 onion, chopped
2 c sliced carrots
2 c finely chopped celery
2 c chicken broth
Cook all veggies in chicken broth and bring to a boil for 10 minutes.
3 c broccoli, cut up
Boil additional 10 minutes (do not drain)
4 cooked chicken breasts, shredded
In another pan:
1/2 c butter
3 Tbsp. flour
1 can evaporated milk
1 c regular milk
1 can cream of chicken soup
1 lb Velveeta cheese, cubed
4 chicken flavored bouillon cubes
In saucepan, melt butter; stir in flour. Add milks and cook, stirring constantly, until thick. Add cheese and can of soup. Mix until smooth. Add this mixture to veggies. Heat but do not boil.
Monday, September 27, 2010
Monday, August 2, 2010
2 1/2 cups flour
Tuesday, July 13, 2010
by Vicki Harbertson
1 can applesauce (16 oz. or 2 C.) 1 cup sugar
1/2 cup oil 1 tsp. salt
1 Tb. baking soda 1 Tb. water
2 cup flour 2 tsp. cinnamon
1/4 tsp. allspice 2 cup raisins (or craisins)
1/2 tsp. nutmeg 1/2 cup nuts (optional)
1/4 tsp. cloves
Dissolve soda in water. Mix soda, applesauce and oil together. Add sugar, salt and spices. Mix in flour, raisins (mixed with a little flour so they don't stick together and sink to the bottom). Bake at 350 degrees Farenheit for 40-45 minutes in a bundt pan. Can serve with icing or caramel sauce and cream.
*This is a great recipe to have for food storage because everything in it is easy to store.
From A Century of Mormon Cookery
by Hermine B. Horman & Connie Fairbanks.
2/3 cup cornmeal 2 cup boiling water
2 Tb Shortening 1/2 cup molasses
1 tsp salt 1 pkg yeast (1 T)
1 cup warm water 6 cups flour
Stir the cornmeal slowly into the boiling water and mix well. Add shortening, molasses and salt. Set aside to cool. Dissolve the yeast in the warm water, about 5 minutes; then add alternately with flour to the LUKEWARM cornmeal mixture. Knead until smooth and place in large greased bowl, in a warm place. Cover and let rise until double in bulk.
Turn out onto floured board, divide into 2 loaves. Place in greased bread pans and let rise again until double in bulk. Bake 375 degrees F for 1 hour.
*This recipe came from the early settlers of Massachusetts.
Wednesday, March 24, 2010
My friend, from back in the day when Andrew was going to school and we lived in Student Housing, contributed this recipe to our ward cookbook. This meat is so super scrummy. I thought it would be perfect for Cafe Rio salad. I prefer the beef to the sweet pork (that pork is just WAY to sugary for me) when I get a salad from Cafe Rio or Costa Vida. The dressings I found online and modified to suit our tastes. Kelsey who usually prefers the creamy tomatillo ranch was hogging the cilantro lime I made for myself. So without further Ado...
1 cup uncooked white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro
Wednesday, January 27, 2010
Monday, November 2, 2009
Friday, September 25, 2009
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons oil
3 tablespoons (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Saturday, September 19, 2009
- Oil, for frying
- 4 green tomatoes, cut into 1/4-inch rings
- Salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1 tablespoon garlic powder
- 4 eggs
- 2 tablespoons milk
- 1 1/2 cups panko bread crumbs (found in the chinese food section)
- Pinch cayenne pepper (optional)
- Pinch paprika (optional)
- Buttermilk Dipping Sauce, recipe follows
First make the buttermilk dipping sauce and refrigerate.
Next, In a deep-fryer, preheat oil to 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
Buttermilk Dipping Sauce:
- 1 cup apple cider
- 1 tablespoon brown sugar
- 3/4 cup buttermilk
- 3/4 cup mayonnaise
- 2 tablespoons BBQ sauce
- 1 lime, juiced
- 4 scallions, sliced thin
- Kosher salt and freshly ground black pepper
In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.
Friday, September 18, 2009
Saturday, September 12, 2009
Thursday, August 6, 2009
Tapioca (recipe follows) Gelatin mixture (recipe follows)
1 angel food cake, broken into chunks Whipped cream
¾ cup tapioca ½ teaspoon salt
¾ cup sugar (or equivalent 8 cups milk
sugar substitute) 4 egg whites
4 egg yolks 1 tablespoon vanilla
8 tablespoons sugar (or equivalent
Mix tapioca, salt, ¾ cup sugar (or sugar substitute), milk, and egg yolks in pan. Let stand 5 minutes. Beat egg whites until foamy; gradually beat in 8 tablespoons sugar (or sugar substitute, beating to soft peaks. Set aside. Cook tapioca mixture over medium heat to a full boil, stirring constantly—6 to 8 minutes. Graudauuly add to beaten egg whites, stirring quickly just until blended. Stir in vanilla. Cool.
2 packages (3 oz. each) red gelatin 2 10-oz. packages frozen raspberries
3 cups boiling water 2 10-oz. packages frozen strawberries (I like fresh)
1 cup vanilla ice cream 1 large can diced peaches, drained
(I've also used frozen peaches sliced in the Cuisinart)
Dissolve gelatin in 3 cups boiling water. Stir in vanilla ice cream, and fruit. (Fresh fruit may be substituted for frozen and canned fruit.) Let chill till partially set.
Pour one-fourth of gelatin mixture into each of two trifle bowls. Layer one-fourth of angel food cake chunks on top of gelatin mixture in each trifle bowl. Top with one-fourth of tapioca pudding in each bowl. Repeat layers. Refrigerate. Serve with whipped cream.
NOTE: If making in a large punch bowl, place one-half of each mixture in punch bowl in layers.
MAKES 2 Trifle Bowls - about 16- 20 servings