Chocolate Eggnog Layer Cake Ingredients:
2 cups cake flour
3/4 cup cocoa,plus 3 tablespoons extra for the pans
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
2 large eggs plus 2 large egg yolks
4 ounces bittersweet or semisweet chocolate, melted and slightly cooled
1 cup strong brewed coffee, cooled
2 teaspoons pure vanilla extract
1 cup dairy eggnog
Cake Instructions:
MethodSift together the flour, cocoa, baking soda, baking powder, and salt. Set aside.Preheat oven to 350 degrees and set oven rack at upper middle level. Lightly grease 2 9-inch springform pans. Dust pans with the extra cocoa and shake out excess.Beat together sugar and oil. Add eggs and yolks, one at a time, beating well after each addition. Beat in melted chocolate and coffee.Add vanilla extract to eggnog. Beat flour mixture and eggnog mixture into chocolate mixture a little at a time, alternately. Scrape down sides of bowl and beat again, briefly.Divide batter evenly between prepared pans and bake for 30-35 minutes, or until cake springs back when lightly pressed in the center or when Cake looks almost black and glossy.Remove pans from oven and allow to cool on wire racks for 15 to 20 minutes. Remove cake from pans and allow to cool completely before frosting.
Chocolate Eggnog Icing Ingredients:
2 cups unsweetened cocoa
1 3/4 cups powdered sugar
3/4 stick (6 tablespoons) unsalted butter
1 8-ounce brick cream cheese
2 ounces bittersweet or semisweet chocolate, melted and slightly cooled
3/4 cup dairy eggnog
1 tablespoon pure vanilla extract
Icing Instructions:
Method Sift together the cocoa and powdered sugar to avoid lumps. Set aside.Cream together all other ingredients. Add cocoa mixture a little at a time. Beat on highest mixer setting for several minutes, pausing to scrape down sides of bowl occasionally. Ice the cake and serve. Frosting is enough to generously frost 2 9-inch or 10-inch cake layer.
Friday, December 5, 2008
Monday, August 18, 2008
Kathy's Corn Pudding
INGREDIENTS:
2 eggs stirred
butter
sour cream
Jiffy corn bread mix
1 can of corn, drained
1 can of cream style corn
1/3 tea baking powder
dash of Accent Seasoning
DIRECTIONS:
Mix all together, bakes at 325 degrees for 45 minutes.
Posted on behalf of: Kathy Layne
2 eggs stirred
butter
sour cream
Jiffy corn bread mix
1 can of corn, drained
1 can of cream style corn
1/3 tea baking powder
dash of Accent Seasoning
DIRECTIONS:
Mix all together, bakes at 325 degrees for 45 minutes.
Posted on behalf of: Kathy Layne
Morning Pie
INGREDIENTS:
1 lb pork sausage with sage
1 cup shredded swiss cheese
2 unbaked pie shells 9 inch
1/3 chopped green bell pepper
6 eggs slightly beaten
1 cup of milk
1/2 cup chopped onion
1/3 cup chopped red bell pepper
pinch of salt
pinch of pepper
DIRECTIONS:
In a bowl combine sausage and cheese. Place half of mixture in each shell. Combine eggs, milk, onion,salt,pepper and bell peppers. Pour half over sausage and cheese in each shell.Bake at 350 degrees for 55 to 60 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting.
posted on behalf of: Barbara Cavallo
Sunday, August 17, 2008
Crawfish Fettucini
SERVINGS:
12-15
INGREDIENTS:
1 stick margarine
2 large onions, chopped
4 cloves garlic, chopped
1 bell pepper, chopped
1 pound Jalapeno Velveeta cheese, cubed
8 ounces Monterey Jack Cheese, grated
1 can cream of celery soup
1 pint Half and Half cream
1 12 ounce package fettucini noodles
3 pounds of crawfish
1/4 cup fresh parsley (optional)
1/4 cup onion tops (optional)
Bread Crumbs
Parmesan Cheese
DIRECTIONS:
Melt margarine in saucepan. Add onions, garlic and bellpepper. Saute' until tender. Add cubed cheese, half and half cream, and cream of celery soup. Simmer, stirring occasionally, for approximately 15 minutes. Add crawfish to saucepan and simmer for another 20 minutes. Prepare noodles according to package directions. Put cooked noodles into a 10" by 16" baking dish. Cover it with the crawfish mixture. Top with monterey cheese and bread crumbs. Bake in oven at 350 degrees for 30-35 minutes or until cheese is light brown.
For those who like things a little spicier, add 1 4 ounce can of diced jalapenos and well as 3 tablespoons of red pepper to the crawfish mixture.
12-15
INGREDIENTS:
1 stick margarine
2 large onions, chopped
4 cloves garlic, chopped
1 bell pepper, chopped
1 pound Jalapeno Velveeta cheese, cubed
8 ounces Monterey Jack Cheese, grated
1 can cream of celery soup
1 pint Half and Half cream
1 12 ounce package fettucini noodles
3 pounds of crawfish
1/4 cup fresh parsley (optional)
1/4 cup onion tops (optional)
Bread Crumbs
Parmesan Cheese
DIRECTIONS:
Melt margarine in saucepan. Add onions, garlic and bellpepper. Saute' until tender. Add cubed cheese, half and half cream, and cream of celery soup. Simmer, stirring occasionally, for approximately 15 minutes. Add crawfish to saucepan and simmer for another 20 minutes. Prepare noodles according to package directions. Put cooked noodles into a 10" by 16" baking dish. Cover it with the crawfish mixture. Top with monterey cheese and bread crumbs. Bake in oven at 350 degrees for 30-35 minutes or until cheese is light brown.
For those who like things a little spicier, add 1 4 ounce can of diced jalapenos and well as 3 tablespoons of red pepper to the crawfish mixture.
Kay's Pistachio Bread
INGREDIENTS:
1 pkg white cake mix with pudding
1 [3.4 oz] pkg instant pistachio pudding
4 eggs
1/4 cup oil
2 tablespoons water
1 cup sour cream
3/4 cup maraschino cherries, quartered
Few drops green food coloring
1/2 cup chopped nuts, optional
1/4 cup sugar
1/4 cup cinnamon
DIRECTIONS:
Combine all ingredients except sugar and cinnamon, mixing with a spoon or a mixer. Mix sugar and cinnamon. Grease two 2 1/2 X 4 1/2 X 8" disposable foil pans and sprinkle part of the cinnamon mixture in bottom of pans. Add batter and sprinkle remaining cinnamon mixture on top. Bake at 350 degrees for 45 - 50 minutes. Cool and wrap in foil. Store for a few days before using. (Also good immediately; however, waiting allows cinnamon to mellow and flavor bread.) Freezes well.
Or bake 4 baby loaves, 5 3/4 X 3 1/4 X 2", for 40 minutes.
Posted on behalf of Kay Geers
1 pkg white cake mix with pudding
1 [3.4 oz] pkg instant pistachio pudding
4 eggs
1/4 cup oil
2 tablespoons water
1 cup sour cream
3/4 cup maraschino cherries, quartered
Few drops green food coloring
1/2 cup chopped nuts, optional
1/4 cup sugar
1/4 cup cinnamon
DIRECTIONS:
Combine all ingredients except sugar and cinnamon, mixing with a spoon or a mixer. Mix sugar and cinnamon. Grease two 2 1/2 X 4 1/2 X 8" disposable foil pans and sprinkle part of the cinnamon mixture in bottom of pans. Add batter and sprinkle remaining cinnamon mixture on top. Bake at 350 degrees for 45 - 50 minutes. Cool and wrap in foil. Store for a few days before using. (Also good immediately; however, waiting allows cinnamon to mellow and flavor bread.) Freezes well.
Or bake 4 baby loaves, 5 3/4 X 3 1/4 X 2", for 40 minutes.
Posted on behalf of Kay Geers
Garden Chowder
SERVINGS:
8
INGREDIENTS:
6 slices bacon
1 medium onion, chopped
1 medium bell pepper, chopped
2 cans condensed cream-of- potato soup
1 can chicken broth
1 cup heavy cream
1 cup milk
1 pkg. frozen chopped broccoli
1 pkg. frozen cut corn
Salt & Pepper to taste
DIRECTIONS:
In 5-qt. Dutch oven, saute bacon until crisp. Remove bacon and set aside. Remove all but 2 tablespoons bacon fat. Chop and add onion and bell pepper.Saute until wilted. Stir in potato soup, chicken broth, cream and milk. Bring to a boil. Add broccoli and corn. Simmer for 10 to 12 minutes. Season to taste. Crumble bacon and add. (Many variations possible.To convert to corn and crab soup: Eliminate broccoli and add crab and a can of creamed corn.)
Posted on behalf of Ferne LeBlanc
8
INGREDIENTS:
6 slices bacon
1 medium onion, chopped
1 medium bell pepper, chopped
2 cans condensed cream-of- potato soup
1 can chicken broth
1 cup heavy cream
1 cup milk
1 pkg. frozen chopped broccoli
1 pkg. frozen cut corn
Salt & Pepper to taste
DIRECTIONS:
In 5-qt. Dutch oven, saute bacon until crisp. Remove bacon and set aside. Remove all but 2 tablespoons bacon fat. Chop and add onion and bell pepper.Saute until wilted. Stir in potato soup, chicken broth, cream and milk. Bring to a boil. Add broccoli and corn. Simmer for 10 to 12 minutes. Season to taste. Crumble bacon and add. (Many variations possible.To convert to corn and crab soup: Eliminate broccoli and add crab and a can of creamed corn.)
Posted on behalf of Ferne LeBlanc
Broccoli Grape Salad
SERVINGS:
6
INGREDIENTS:
1 lb. fresh broccoli (3 to 4 cups)
1 c. seedless grapes (red) halved
1/2 c. raisins (soak in 1 c. hot water and drain)
3 green onions, thinly sliced
1/2 c. Swiss or cheddar cheese grated
Dressing:
3/4 c. (or less) mayo
2 to 3 Tbsp. sugar
2 to 3 Tbsp. vinegar (tarragon, wh.wine or apple cider)
Topping:
6 - 8 slices bacon, cooked and crumbled
Slivered almonds, optional
DIRECTIONS:
Cut into bite-sized florets. Drain well. Drain raisins after 5 minutes in hot water. Combine all in large bowl. Add cheese. Mix dressing, stirring until sugar is dissolved. Add to broccoli mixture. Cover and refrigerate at least 2 hours.
At serving time, add almonds and bacon and toss again.
Posted on behalf of Evelyn Fontenot
6
INGREDIENTS:
1 lb. fresh broccoli (3 to 4 cups)
1 c. seedless grapes (red) halved
1/2 c. raisins (soak in 1 c. hot water and drain)
3 green onions, thinly sliced
1/2 c. Swiss or cheddar cheese grated
Dressing:
3/4 c. (or less) mayo
2 to 3 Tbsp. sugar
2 to 3 Tbsp. vinegar (tarragon, wh.wine or apple cider)
Topping:
6 - 8 slices bacon, cooked and crumbled
Slivered almonds, optional
DIRECTIONS:
Cut into bite-sized florets. Drain well. Drain raisins after 5 minutes in hot water. Combine all in large bowl. Add cheese. Mix dressing, stirring until sugar is dissolved. Add to broccoli mixture. Cover and refrigerate at least 2 hours.
At serving time, add almonds and bacon and toss again.
Posted on behalf of Evelyn Fontenot
Coconut Wait Cake
INGREDIENTS:
1 Box butter-flavored cake mix & ingredients called for
1 1/2 cups Sugar
16 oz Sour cream
2 6-oz pkgs Fresh-frozen grated coconut, thawed
1 1/2 cups Kool Whip, thawed
DIRECTIONS:
1. Prepare cake mix according to package directions. Make two 8-inch layers. When completely cooled, split both layers horizontally to make 4 layers.
2. Mix sugar, sour cream and coconut together. Chill.
3. Reserve 1 cup of the coconut-sour cream mixture for frosting the cake. Spread remainder between the layers.
4. Combine reserved sour cream - coconut mixture with whipped topping. Blend until smooth.
5. Spread over top and sides of cake. Seal cake in airtight container and refrigerate for 2 days before serving.
Posted on behalf of Evelyn Fontenot
1 Box butter-flavored cake mix & ingredients called for
1 1/2 cups Sugar
16 oz Sour cream
2 6-oz pkgs Fresh-frozen grated coconut, thawed
1 1/2 cups Kool Whip, thawed
DIRECTIONS:
1. Prepare cake mix according to package directions. Make two 8-inch layers. When completely cooled, split both layers horizontally to make 4 layers.
2. Mix sugar, sour cream and coconut together. Chill.
3. Reserve 1 cup of the coconut-sour cream mixture for frosting the cake. Spread remainder between the layers.
4. Combine reserved sour cream - coconut mixture with whipped topping. Blend until smooth.
5. Spread over top and sides of cake. Seal cake in airtight container and refrigerate for 2 days before serving.
Posted on behalf of Evelyn Fontenot
Friday, August 15, 2008
Miss Ellen's Spice Tea
INGREDIENTS:
1 lg. can pineapple juice
1 lg. can orange juice
2 qts. apple CIDER
1 pkg. "Red Hots" (candy-$.97 at Wal-Mart)
1/2 tsp. "EACH" ground cloves, cinnamon, nutmeg & allspice.
SUGAR to Taste
DIRECTIONS:
Combine all ingredients and simmer for 1 hour (the longer the better). Serve warm. Leftovers may be refrigerated.
1 lg. can pineapple juice
1 lg. can orange juice
2 qts. apple CIDER
1 pkg. "Red Hots" (candy-$.97 at Wal-Mart)
1/2 tsp. "EACH" ground cloves, cinnamon, nutmeg & allspice.
SUGAR to Taste
DIRECTIONS:
Combine all ingredients and simmer for 1 hour (the longer the better). Serve warm. Leftovers may be refrigerated.
Corn Casserole
INGREDIENTS:
2 cans Green Giant Mexicorn
1 pkg. Mahatma Yellow Rice in a box (use only 1 pkg.)
1 can cream of celery soup
1 stick of margarine
1 cup sharp cheese, grated
DIRECTIONS:
Prepare rice according to instructions on pkg. Add margarine, stir until melted, add corn and soup. Combine grated cheese with mixture; bake 30 minutes at 350 degrees. Remove from over; sprinkle some cheese on top and sprinkle some paprika for color.
2 cans Green Giant Mexicorn
1 pkg. Mahatma Yellow Rice in a box (use only 1 pkg.)
1 can cream of celery soup
1 stick of margarine
1 cup sharp cheese, grated
DIRECTIONS:
Prepare rice according to instructions on pkg. Add margarine, stir until melted, add corn and soup. Combine grated cheese with mixture; bake 30 minutes at 350 degrees. Remove from over; sprinkle some cheese on top and sprinkle some paprika for color.
Thursday, August 14, 2008
Mountain Dew Cake
INGREDIENTS:
1 box orange cake mix
1 box coconut creme pie mix
3/4 cup of oil
4 eggs
1 (10oz) can of mountain dew
ICING
1 large can of crushed pineapple
1 1/2 cup of sugar
1 stick of aleo (unsalted sweet cream butter)
1 can of coconut
DIRECTIONS:
PREHEAT oven to 350 degrees F. Mix and bake cake mix and first four ingredients. Bake for 30 mins. in two layer pans.
Icing and Filling instructions, melt aloe then add sugar and pineapple- add cornstarch and cook over medium heat until thick enough to spread. Add coconut,let cool. Spread between layers and on top of cake. For extra decorations, you can top with maraschino cherries.
posted on behalf of: Florence Booth
1 box orange cake mix
1 box coconut creme pie mix
3/4 cup of oil
4 eggs
1 (10oz) can of mountain dew
ICING
1 large can of crushed pineapple
1 1/2 cup of sugar
1 stick of aleo (unsalted sweet cream butter)
1 can of coconut
DIRECTIONS:
PREHEAT oven to 350 degrees F. Mix and bake cake mix and first four ingredients. Bake for 30 mins. in two layer pans.
Icing and Filling instructions, melt aloe then add sugar and pineapple- add cornstarch and cook over medium heat until thick enough to spread. Add coconut,let cool. Spread between layers and on top of cake. For extra decorations, you can top with maraschino cherries.
posted on behalf of: Florence Booth
Moist Caramel Apple Cake
SERVINGS:
16
INGREDIENTS:
1 pkg.(2-layer size) yellow cake mix
1 pkg.(4-serving size)JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk
DIRECTIONS:
PREHEAT over to 350 degrees F. Grease and flour 12-cup fluted tube pan or 10 in.tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted into center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1 1/2 min. stirring ever 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
16
INGREDIENTS:
1 pkg.(2-layer size) yellow cake mix
1 pkg.(4-serving size)JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk
DIRECTIONS:
PREHEAT over to 350 degrees F. Grease and flour 12-cup fluted tube pan or 10 in.tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted into center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1 1/2 min. stirring ever 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
OREO Ice Cream Shop Pie
SERVINGS:
10
INGREDIENTS:
1/2 cup hot fudge dessert topping, divided
1 OREO Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed divided
1 1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O OREO Flavor Instant Pudding & Pie Filling
DIRECTIONS:
Remove: 2 Tbsp. of the fudge topping; refrigerate for later use.
Spoon remaining topping into crust. Top with half of the
whipped topping; freeze 10 min.
Pour: milk into large bowl. Add dry pudding mixes. Beat with
wire whisk 2 min. or until well blended. (Mixture will be
thick.) Gently stir in remaining whipped topping. Spoon
over whipped topping layer in crust.
Freeze: 4 hours or until firm. Remove pie from freezer 15 min.
before serving. Let stand at room temperature to soften
slightly. Drizzle with the reserved 2 Tbsp. fudge
topping. Store leftover pie in freezer.
10
INGREDIENTS:
1/2 cup hot fudge dessert topping, divided
1 OREO Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed divided
1 1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O OREO Flavor Instant Pudding & Pie Filling
DIRECTIONS:
Remove: 2 Tbsp. of the fudge topping; refrigerate for later use.
Spoon remaining topping into crust. Top with half of the
whipped topping; freeze 10 min.
Pour: milk into large bowl. Add dry pudding mixes. Beat with
wire whisk 2 min. or until well blended. (Mixture will be
thick.) Gently stir in remaining whipped topping. Spoon
over whipped topping layer in crust.
Freeze: 4 hours or until firm. Remove pie from freezer 15 min.
before serving. Let stand at room temperature to soften
slightly. Drizzle with the reserved 2 Tbsp. fudge
topping. Store leftover pie in freezer.
Wednesday, August 13, 2008
Texas Stuffed Grilled Burgers
SERVINGS:
10
INGREDIENTS:
5 pounds lean ground beef
6 tablespoons Worcestershire sauce
2 teaspoons hickory seasoning (optional)
salt and pepper to taste
2 cups chopped onion
2 cups chopped cooked ham
3 cups shredded Cheddar cheese
DIRECTIONS:
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.
10
INGREDIENTS:
5 pounds lean ground beef
6 tablespoons Worcestershire sauce
2 teaspoons hickory seasoning (optional)
salt and pepper to taste
2 cups chopped onion
2 cups chopped cooked ham
3 cups shredded Cheddar cheese
DIRECTIONS:
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.
Grilled Spicy Lamb Burgers
SERVINGS:
4
INGREDIENTS:
1 pound ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon garlic, chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 pita bread rounds
4 ounces feta cheese, crumbled
DIRECTIONS:
Preheat grill for medium heat.
Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.
4
INGREDIENTS:
1 pound ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon garlic, chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 pita bread rounds
4 ounces feta cheese, crumbled
DIRECTIONS:
Preheat grill for medium heat.
Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.
