Cream together:
2 cups sugar
1 cup butter
2 eggs
1 t. vanilla
Add: 1 cup buttermilk
Sift together, then add:
1/2 cup cocoa
2 1/2 cups flour
1/2 t. salt
Just before putting in oven, add:
1 scant cup boiling water
2 t. baking soda
Bake in cookie sheet at 350 for about 30 min or less until it tests done. (Her instructions were for a longer time, but I find around 25 min about right for this amount of batter in a cookie sheet.)
She included this frosting recipe to go with the cake, but says she likes to use the alternate Chocolate Fudge recipe that follows it.
Frosting:
1 cup sugar
1 egg
1 square baking chocolate
4 T cream
Stir while cooking 5 minutes till soft ball stage. Add: 1/2 t. vanilla. Spread on cake while hot.
Chocolate Fudge:
2 c. sugar
1 c. cream
2 T. light Karo
dash of salt
1 square unsweetened baking chocolate
1 t. vanilla
Combine ingredients. Turn burner to high, stir until it boils. Take spoon out, insert thermometer and reduce heat to med low. Cook fudge to 228 degrees. Remove thermometer, remove pan from stove to cool. Do not disturb until cool. Beat until no longer glossy. Spread on cake.
Wednesday, September 30, 2009
Wednesday, September 9, 2009
Some more crock pot recipes
Sweet and Spicy Slow Cooker Chicken
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)
Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however you desire.
I loved putting this chicken in the small soft corn tortilla shells with cheese and lettuce. I was seriously addicted to these little tacos when I was pregnant! We always have a lot left over, and I was up late at night eating these. I was a little worried about the tomato chunks because I am weird and the texture of warm, squishy tomatoes makes me queasy, but they just blend right in with the chicken and make it super moist and yummy.
Creamy Italian Chicken
4-6 boneless, skinless chicken breasts
1 8 ounce package cream cheese
2 cans cream of chicken soup
1 packet dry italian dressing seasoning
Place the chicken in the crock pot and sprinkle the italian seasoning over it. Mix the cream cheese and soup. Pour the mixture over the chicken and cook on low for 8 hours. Serve over rice or noodles. (We love it on rice. We've never tried it on noodles.)
This recipe has become one of my staple recipes. It's really simple and yummy. And it makes a lot of left overs to have for lunches or dinners throughout the week.
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)
Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however you desire.
I loved putting this chicken in the small soft corn tortilla shells with cheese and lettuce. I was seriously addicted to these little tacos when I was pregnant! We always have a lot left over, and I was up late at night eating these. I was a little worried about the tomato chunks because I am weird and the texture of warm, squishy tomatoes makes me queasy, but they just blend right in with the chicken and make it super moist and yummy.
Creamy Italian Chicken
4-6 boneless, skinless chicken breasts
1 8 ounce package cream cheese
2 cans cream of chicken soup
1 packet dry italian dressing seasoning
Place the chicken in the crock pot and sprinkle the italian seasoning over it. Mix the cream cheese and soup. Pour the mixture over the chicken and cook on low for 8 hours. Serve over rice or noodles. (We love it on rice. We've never tried it on noodles.)
This recipe has become one of my staple recipes. It's really simple and yummy. And it makes a lot of left overs to have for lunches or dinners throughout the week.
Sunday, September 6, 2009
Crockpot recipes
Okay, I posted four crockpot recipes below, but I have a disclaimer to make. I haven't actually tried these four recipes yet. However, they are recipes from my Winder 4th Ward Cookbook (my last ward in Utah), so I feel some level of confidence that they will be good. (Hopefully, that confidence isn't misplaced.) I'm planning to make the crockpot taco soup later this week, so I'll let you know how it turns out. The BBQ pork one also sounds really yummy, but I keep wondering if the process would be a pain instead of a timesaver...and I'm going for time saving.
I cooked a roast in my crockpot today and boy was it YUMMY!! You guys probably already have your fabulous recipes for roasts and this one is a pretty standard recipe I think. Still it turns out good. (3-4 pound roast, potatoes, carrots, 1 can cream of mushroom soup, 1 pkg lipton onion soup mix, cook on low for 8-12 hours, or on high for 4-6 hours...I also added a quartered onion in.)
If anyone else has a chance to post any quick crockpot recipes I'd love it (and Heidi too, it sounds like)! I need to find some more that will be time saving and that Alex and I will like.
I have a couple of other recipes (Crockpot Beef Stew and Crockpot Chicken Cacciatore), but I'm not sure where those recipes came from so I didn't post them. If anyone wants me to post them, I will; otherwise, I'll wait to see if they are any good if or when I try them.
Post-Edit: I've tried the Crockpot Taco Soup now and it was really good!!
I cooked a roast in my crockpot today and boy was it YUMMY!! You guys probably already have your fabulous recipes for roasts and this one is a pretty standard recipe I think. Still it turns out good. (3-4 pound roast, potatoes, carrots, 1 can cream of mushroom soup, 1 pkg lipton onion soup mix, cook on low for 8-12 hours, or on high for 4-6 hours...I also added a quartered onion in.)
If anyone else has a chance to post any quick crockpot recipes I'd love it (and Heidi too, it sounds like)! I need to find some more that will be time saving and that Alex and I will like.
I have a couple of other recipes (Crockpot Beef Stew and Crockpot Chicken Cacciatore), but I'm not sure where those recipes came from so I didn't post them. If anyone wants me to post them, I will; otherwise, I'll wait to see if they are any good if or when I try them.
Post-Edit: I've tried the Crockpot Taco Soup now and it was really good!!
Down South Barbeque (Crockpot)
2 onions sliced
4-5 lb pork roast or fresh picnic ham
5-6 cloves
1/2 cup water
16 oz bottle BBQ sauce
1 large onion, chopped
Put half of the sliced onion in the bottom of crockpot, then add meat, cloves, and water with remaining onion on top. Cover and cook overnight or 8-12 hours on low. Remove bone and fat from meat. Put meat back in crockpot. Add chopped onion and BBQ sauce and cover and cook an additional 3 to 5 hours on high or 8 to 12 hours on low. Stirring two or three times. Serve on buns.
(From the Winder 4th Ward Cookbook, donated by Joan Cheney...I think.)
4-5 lb pork roast or fresh picnic ham
5-6 cloves
1/2 cup water
16 oz bottle BBQ sauce
1 large onion, chopped
Put half of the sliced onion in the bottom of crockpot, then add meat, cloves, and water with remaining onion on top. Cover and cook overnight or 8-12 hours on low. Remove bone and fat from meat. Put meat back in crockpot. Add chopped onion and BBQ sauce and cover and cook an additional 3 to 5 hours on high or 8 to 12 hours on low. Stirring two or three times. Serve on buns.
(From the Winder 4th Ward Cookbook, donated by Joan Cheney...I think.)
Crockpot Taco Soup
32 oz can of tomato juice
1 can kidney beans - undrained
1 can pinto beans - undrained
1 can corn - undrained
1 lb cooked hamburger
1 can rotelle tomatoes
1 pkg taco seasoning
1 pkg ranch dressing mix
1/3 cup brown sugar
Mix all ingredients in the crockpot and simmer at least 5 hours. Serve with sour cream, grated cheese, and taco chips.
(This recipe was also in the Winder 4th Ward Cookbook, donated by Chris Zito.)
1 can kidney beans - undrained
1 can pinto beans - undrained
1 can corn - undrained
1 lb cooked hamburger
1 can rotelle tomatoes
1 pkg taco seasoning
1 pkg ranch dressing mix
1/3 cup brown sugar
Mix all ingredients in the crockpot and simmer at least 5 hours. Serve with sour cream, grated cheese, and taco chips.
(This recipe was also in the Winder 4th Ward Cookbook, donated by Chris Zito.)
Crockpot Pizza
1 pkg (12 oz) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar spaghetti sauce
1 can (4.5 oz) sliced mushrooms, drained
1-1/2 tsp Italian seasoning
1 pkg (3.5 oz) sliced pepperoni, halved
3 cups shredded mozzarella cheese
3 cups shredded cheddar cheese
Cook noodles according to package directions. Meanwhile, in a large skillet cook beef and onion over medium heat until mean is no longer pink, drain. Stir in spaghetti sauce, mushrooms, and seasoning. Drain noodles. In a 5-qt slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and cheese is melted.
6-8 servings
(Also from Winder 4th Ward Cookbook, donated by Joan Cheney)
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar spaghetti sauce
1 can (4.5 oz) sliced mushrooms, drained
1-1/2 tsp Italian seasoning
1 pkg (3.5 oz) sliced pepperoni, halved
3 cups shredded mozzarella cheese
3 cups shredded cheddar cheese
Cook noodles according to package directions. Meanwhile, in a large skillet cook beef and onion over medium heat until mean is no longer pink, drain. Stir in spaghetti sauce, mushrooms, and seasoning. Drain noodles. In a 5-qt slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and cheese is melted.
6-8 servings
(Also from Winder 4th Ward Cookbook, donated by Joan Cheney)
Crockpot Apricot Chicken
yams or sweet potatoes, cut in pieces (to your desired amount)
1 can chicken broth
1/2 cup apricot spreadable or jam, may add dried apricot
chicken breast or turkey, cut in pieces (to your desired amount)
1 bay leaf (discard when finished)
Place a layer of yams at the bottom of the crockpot, and then the chicken. Mix together jam and chicken broth and pour over chicken. Cook for 7 hrs in the crockpot.
Faster Method: Place yams and sauce mixture in the crockpot and microwave until it's hot, add chicken and cook until it is finished.
(From my Winder 4th Ward Cookbook. Irene Kikkert contributed this recipe.)
1 can chicken broth
1/2 cup apricot spreadable or jam, may add dried apricot
chicken breast or turkey, cut in pieces (to your desired amount)
1 bay leaf (discard when finished)
Place a layer of yams at the bottom of the crockpot, and then the chicken. Mix together jam and chicken broth and pour over chicken. Cook for 7 hrs in the crockpot.
Faster Method: Place yams and sauce mixture in the crockpot and microwave until it's hot, add chicken and cook until it is finished.
(From my Winder 4th Ward Cookbook. Irene Kikkert contributed this recipe.)
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