“You can dress this cake up a million different ways and take it out or enjoy it at home simply naked.”
1 (18 ounce) packagedark devil’s food cake mix 1 (3 3/4 ounce) package instant chocolate pudding mix 1 cup sour cream 1⁄2 cup cooking oil 1⁄2 cup warm water 4 eggs, beaten 1 1⁄2 cups chocolate chips
In a large bowl combine all ingredients except chocolate chips. Beat 4 minutes. Fold in chocolate chips. Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean. Cool in pan for 15 minutes then turn onto serving plate.
2/3 c. Minute Rice 2 3/4 c. milk 1/3 c. sugar 1 tbsp. butter… 1/2 tsp. salt 1/2 tsp. vanilla 1/4 tsp. nutmeg Cinnamon 1/2 c. raisins Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.
1 egg, beaten 1 cup part skim ricotta cheese 1/2 cup sliced pepperoni, cut in half 1/2 cup parmesan cheese, grated or shaved, divided 1 teaspoon minced garlic 2 tablespoons fresh Italian parsley, chopped, divided 1/2 teaspoon salt Fresh ground pepper, to taste 3 thick or 6 thin boneless, skinless chicken breasts 1 cup prepared marinara sauce 1/2 cup mozzarella cheese, shredded Pasta of choice, prepared according to package directions
Preheat oven to 350 degrees. Coat a 13″ x 9″ pan with cooking spray. If using thick chicken breasts, slice into each breast at it’s thickest point and continue the cut all the way through, creating two evenly sized rectangular pieces. Repeat with remaining pieces of chicken. Set aside. In a medium bowl combine egg, ricotta, 1/4 cup grated or shaved Parmesan, garlic, pepperoni, salt, pepper to taste, and 1 tablespoon chopped Italian parsley. Mix well. Place about 2 tablespoons of the ricotta filling on the short end of a chicken breast. Gently roll the chicken over the filling and place it, seam side down, in the prepared pan. Repeat with remaining chicken breasts. Pour the marinara sauce evenly over each piece of stuffed chicken. Top with mozzarella, 1/4 cup Parmesan, and remaining 1 tablespoon of chopped Italian parsley. Cover pan with foil and bake for 35 minutes. Remove foil and bake another 10 minutes or until no pink remains when you cut into chicken. Remove from oven. Serve with pasta on the side.
Ingredients 1 lb. hot sausage (pork or turkey) 1 (8 oz.) package cream cheese 2 packages crescent rolls Dash salt & ground black pepper Directions In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted. Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges. Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together. Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown. Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.)
Ingredients: Serves: 8-12 2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones) 1 1/2 lbs of virginia ham (NOT honey ham) 12 slices swiss cheese 3/4 cup butter 1 1/2 teaspoons Dijon mustard 1 1/2 teaspoons Worcestershire sauce 1 1/2 teaspoons dried onion
1 You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, dijon mustard, worcestershire sauce, and dried onions. Wait until all butter is melted and then pour the melted mixture over the ham sandwiches (I know it sounds weird but TRUST me). Sprinkle the buns with poppy seeds and cover with foil. Let refrigerate overnight (If not able to wait, it is okay. They still taste great if made right away). Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot and even at room temperature Enjoy! 2 *I have made these with turkey also and they are good. Not as great as the ham, but they are good.
1 Cup Flour 1 tsp Baking Powder 1 tsp of salt… 1/2 Cup milk 2 Tablespoons Mayo Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls. cook in a preheated 350 degree oven for 15 minutes or till done and golden brown.
2 cups finely chopped seeded peeled cucumber 1/2 cup finely chopped seeded tomato 1/4 cup chopped red onion 2 Tbsp minced fresh parsley 1 jalepeno pepper, seeded and chopped 4-1/2 tsp minced fresh cilantro 1 garlic clove, minced or pressed 1/4 c reduced-fat sour cream 1-1/2 tsp lemon juice 1-1/2 tsp lime juice 1/4 tsp ground cumin 1/4 tsp seasoned salt Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.
ingredients 4 3/4 cups regular all purpose flour (I prefer King Arthur) 1 1/2 tbs sugar 2 1/2 tsp salt 1 .25 oz pk o. Active dry yeast 1 cup warm water 2 tablespoons softened butter 1 1/2cup sourdough starter
1. In mixing bowl combine 1 cup flour, sugar, salt, yeast. Add water and butter. Stir in starter. Mix in remander of flour gradually.
2. Knead until dough is pliable andsoft. Place in grease bowl,turn once so all surfacesare oiled. Coverand let rise until doubled. This can take up to 4 hours depending on house temperatures
3. punch downand let rest for 15 minutes. Shape loaf. Place on baking sheetor stone that hasbeen sprinkled with cornmeal. Using sharp knife cut 1/2 inch deep slashes across top. Spritz top with water. Allow to rise until double. Do not cove
4. Preheat oven to 350 degrees. Place baking pan with inch of water on bottom of oven. After 10 minutes, mist top and sides. Repeat misting process every 10 minutes. Bake 30~45 minutesuntil done. In temp should be around 190 degreesand loaf should spund hollow when thumped.
1 can of apple pie filling and 1 box of Angel food cake (dry mix only). Combine both ingredients in a bowl. Transfer to greased 9×13 pan and bake at 350 deg. for 20 minutes or until top browns.THAT’S IT! I figured it had to be too good to be true but tried it anyway and was pleasantly surprised. I made some minor adjustments though. Here’s all 2 of the ingredients. Seriously. When I combined the cake mix and apples, it seemed a little dry so I added about 2 tablespoons or so of milk. That gave it a good batter consistency. Then, before I put it in the oven, I generously sprinkled a cinnamon and sugar mixture over the top of the batter. (hard to tell the difference in the picture)I cooked it for about 25 minutes until the top was good and brown. Sorry, the pictures aren’t the best. I was in a hurry.
You can just see the apples inside the cake.We ate it after dinner with vanilla ice cream and all four of us agreed that it is great! It’s light and fluffy with a bit of apple. 5 stars for as easy as it is! Next time I make it, I might try adding a little more fruit though – maybe another 1/2 can of apples or so. I don’t know if 2 whole cans would mess up the baking or not. I might need to try it that way sometime just to find out. I would also suggest serving it warm out of the oven with a little bit of caramel drizzled over the top and 2 scoops of vanilla ice cream. Hungry yet?