What you need:
2 cups white sugar
2 cups all-purpose flour
1 cup cola-flavored carbonated beverage
3 tablespoons unsweetened cocoa powder
1 cup butter
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs
1 1/2 cups miniature marshmallows
6 tablespoons cola-flavored carbonated beverage
3 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 cup chopped walnuts
1 teaspoon vanilla extract
What you do:
Preheat oven to 350 degrees F (175 degrees C). Grease one 13 x 9 inch baking pan.
Sift the flour, white sugar and baking soda together.
In a saucepan over medium heat bring 1 cup of the butter, 3 tablespoons of the cocoa, and 1 cup of the cola drink to a boil. Pour into the flour mixture and stir in the marshmallows, buttermilk and the beaten eggs. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Remove cake from oven and top with Coco-Cola Topping while cake is still warm.
To Make Coco-Cola Topping: In a saucepan bring 1/2 cup of the butter or margarine, 6 tablespoons of the cola drink and 3 tablespoons of the cocoa to a boil. Remove from the heat and stir in the confectioners' sugar, chopped nuts and vanilla. Spread topping over cake while still warm.
After dessert comments: This cake turned out REALLY well! I was "iffy" about it during the creation process, but it really turned out well. I ended up baking it for about 50 mintues just because i wanted to try and get it to firm up a bit and it was still a little bit gooey in the middle, but it still tasted great! And i put the frosting on the cake about 5 mintues after i pulled it out of the oven. Worked awesome! The frosting hardens and then cracks when you cut it, but if you don't care about presentation, you will love this cake! I will for sure make it again! Soon! (cause now i have lot's of coke and marshmallow's)
Friday, January 16, 2009
Thursday, January 8, 2009
Mexican Cassarole
What you need:
1 pound ground beef
1 (15 ounce) can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
3 1/2 cups cooked egg noodles
1 (15.25 ounce) can kidney beans, drained and rinsed
1/4 cup taco sauce
1 (1.25 ounce) package taco seasoning mix
1/2 cup tomato sauce
What you do:
Preheat oven to 325 degrees F (165 degrees C).
In a skillet over medium heat, cook the ground beef until evenly brown; drain.
In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
Bake in the preheated oven for 1/2 hour, or until cooked through.
After dinner comments: This was good. It's more hearty then i thought it would be. Very flavorful and worth making. I don't know how often i will make it, but i for sure will again.
1 pound ground beef
1 (15 ounce) can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
3 1/2 cups cooked egg noodles
1 (15.25 ounce) can kidney beans, drained and rinsed
1/4 cup taco sauce
1 (1.25 ounce) package taco seasoning mix
1/2 cup tomato sauce
What you do:
Preheat oven to 325 degrees F (165 degrees C).
In a skillet over medium heat, cook the ground beef until evenly brown; drain.
In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
Bake in the preheated oven for 1/2 hour, or until cooked through.
After dinner comments: This was good. It's more hearty then i thought it would be. Very flavorful and worth making. I don't know how often i will make it, but i for sure will again.
Spicy Chicken Soup!
What you need:
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
What you do:
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
After dinner comments: Soooo, this turned out really yummy and spicy! However, i baked the chicken and added it for the last 30 minutes of simmering! Oh, and i think that topping it with Sour Cream is great as well as maybe a few avacado slices. It's a great contrast!
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
What you do:
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
After dinner comments: Soooo, this turned out really yummy and spicy! However, i baked the chicken and added it for the last 30 minutes of simmering! Oh, and i think that topping it with Sour Cream is great as well as maybe a few avacado slices. It's a great contrast!
WIld Rice Chowder
What you need:
2 tablespoons margarine
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 1/2 cups uncooked wild rice
8 cups chicken stock
1 bay leaves
1/2 cup heavy cream
1 cup boneless chicken breast half, cooked and diced
salt and pepper to taste
What you do:
Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.
Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low, COVER and simmer for 1 hour, or until rice is tender, stirring occasionally.
Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.
After dinner comments: This turned out really hearty and good. I totally recommend it! I will make it again.
2 tablespoons margarine
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 1/2 cups uncooked wild rice
8 cups chicken stock
1 bay leaves
1/2 cup heavy cream
1 cup boneless chicken breast half, cooked and diced
salt and pepper to taste
What you do:
Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.
Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low, COVER and simmer for 1 hour, or until rice is tender, stirring occasionally.
Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.
After dinner comments: This turned out really hearty and good. I totally recommend it! I will make it again.
Wednesday, December 17, 2008
Creamy Spinach Tortellini
What you need:
1-1/2 (9 ounce) packages refrigerated cheese tortellini
3 tablespoons Butter
1-1/2 small onion, chopped
1-1/2 (8 ounce) packages cream cheese
3/4 cup grated Parmesan cheese
3/4 cup milk
fresh mushrooms, sliced
1-1/2 (10 ounce) packages frozen chopped spinach, thawed and drained
cherry tomatoes, halved
What you do with it:
Cook tortellini according to package directions.
Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.
After dinner comments: This turned out amazing! The above recipe made enough for about 8 people, so you can cut it down by what you think, and how much you need. I also added some sliced up sun dried tomato sausage with the onions and that added a GREAT taste! Also, i put it about 2 Tablespoons of italian seasoning. Oh gosh....so good!
Enjoy!
1-1/2 (9 ounce) packages refrigerated cheese tortellini
3 tablespoons Butter
1-1/2 small onion, chopped
1-1/2 (8 ounce) packages cream cheese
3/4 cup grated Parmesan cheese
3/4 cup milk
fresh mushrooms, sliced
1-1/2 (10 ounce) packages frozen chopped spinach, thawed and drained
cherry tomatoes, halved
What you do with it:
Cook tortellini according to package directions.
Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.
After dinner comments: This turned out amazing! The above recipe made enough for about 8 people, so you can cut it down by what you think, and how much you need. I also added some sliced up sun dried tomato sausage with the onions and that added a GREAT taste! Also, i put it about 2 Tablespoons of italian seasoning. Oh gosh....so good!
Enjoy!
Tuesday, December 16, 2008
Crunchy Chicken and Potatoes Au Gratin
What you need:
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
What you do:
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
My after dinner comments: I used a 13x9 pan and it worked perfect! I also made it the day before and then put it in a 350 deg oven for about 20 minutes to heat the next night.
CRUNCHY CHICKEN
What you need:
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 buttery round crackers
What you do:
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
After dinner comments: Ok, so this was SO SIMPLE! and it was awesome! Everyone loved it! I didn't add anything except when i cooked up the chicken pieces before i put it in the cassarole dish, i added some garlic powder and some italian seasoning. If i had not of put that in, it might have been a little bland, and next time, i think i might add some corn or peas to the mix. Oh...and i used cream of mushroom in stead of cream of chicken. =)
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
What you do:
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
My after dinner comments: I used a 13x9 pan and it worked perfect! I also made it the day before and then put it in a 350 deg oven for about 20 minutes to heat the next night.
CRUNCHY CHICKEN
What you need:
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 buttery round crackers
What you do:
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
After dinner comments: Ok, so this was SO SIMPLE! and it was awesome! Everyone loved it! I didn't add anything except when i cooked up the chicken pieces before i put it in the cassarole dish, i added some garlic powder and some italian seasoning. If i had not of put that in, it might have been a little bland, and next time, i think i might add some corn or peas to the mix. Oh...and i used cream of mushroom in stead of cream of chicken. =)
Friday, December 12, 2008
Worlds Best Lasagna!
Note: This takes about 3 hours to make...so give yourself some time!
Here is what you need:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Here is what you do with it:
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
My after dinner comments: I loved this! I didn't have any ground meat. (i usually don't use ground beef for anything, i use all ground turkey) so i eliminated that element, and i only had one can of tomato past and one can of sauce, so i added a can of tomaoto soup...kind of thick like the paste, kind of saucey like th sauce... =) . The pan i used was not deep enough for all the noodles and sauce and everything but i managed to cram it all in. Then, ofcourse, it overflowed into the oven. Luckly, the oven that i use has many recipe overflows in the bottom of it, so it blended. At one point in the cooking time, you have to take off the foil from the dish, so i just flipped it upside down adn layed it on the lower rack so that it could catch the droppings from the lasagna. I know...i'm smart! The dish turned out wonderful! I shoudl have let it cool longer, but it was great anyways! I think this would be best if made the day before it was needed. Cause everyone knows lasagna is best the second time around! Oh...and i didn't have any mozzarella slices to i used provalone instead. No difference! It's cheese, it's yummy, it improves any dish!
Would i make this again? Yes...only do it the day before!
Here is what you need:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Here is what you do with it:
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
My after dinner comments: I loved this! I didn't have any ground meat. (i usually don't use ground beef for anything, i use all ground turkey) so i eliminated that element, and i only had one can of tomato past and one can of sauce, so i added a can of tomaoto soup...kind of thick like the paste, kind of saucey like th sauce... =) . The pan i used was not deep enough for all the noodles and sauce and everything but i managed to cram it all in. Then, ofcourse, it overflowed into the oven. Luckly, the oven that i use has many recipe overflows in the bottom of it, so it blended. At one point in the cooking time, you have to take off the foil from the dish, so i just flipped it upside down adn layed it on the lower rack so that it could catch the droppings from the lasagna. I know...i'm smart! The dish turned out wonderful! I shoudl have let it cool longer, but it was great anyways! I think this would be best if made the day before it was needed. Cause everyone knows lasagna is best the second time around! Oh...and i didn't have any mozzarella slices to i used provalone instead. No difference! It's cheese, it's yummy, it improves any dish!
Would i make this again? Yes...only do it the day before!
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