MOIST CHOCOLATE CAKE

MOIST CHOCOLATE CAKE

Serves: 10-12 or about 30 cupcakes

Prep Time: 15 Min
Cook Time: 40 Min

Ingredients

CAKE

2 c all purpose flour
2 c sugar
1/4 c hershey's special dark cocoa
1/2 c regular cocoa
2 tsp baking soda
1 tsp salt
2 large eggs
1 c buttermilk
1/2 c melted butter
1/2 c vegetable oil
1 1/2 tsp vanilla extract
1 c boiling water

FROSTING

1/2 c butter

3 Tbsp hershey's special dark cocoa
1/3 c regular cocoa
2 Tbsp cocoa
+1 tsp cocoa
abt. 4 1/2 c powdered sugar
1/3-1/2 c half and half
1 tsp vanilla extract
1 pinch salt
2 Tbsp corn syrup, ligh

Directions

1 - Preheat oven to 300 degrees.  No, this is not a typo. This is a slow bake cake.

2 - Grease and flour one 9x13 or three 8" round cake pans. Use liners if making cupcakes.

3 - Put all the ingredients in a large bowl.

4 - Mix till smooth.

5 - Pour in pan(s).

6 - Bake one 9x13 cake, one hour.  Bake three 8" round cakes, 40 min. Bake cupcakes, 30-35 min.

7 - I have always had trouble with being able to consistently make a creamy chocolate frosting, until I found this tip on the internet... wait for it... melt the butter. lol  So, for the frosting, melt the butter ;

stir in the cocoa's till smooth

add powdered sugar and half&half alternately till smooth.

stir in vanilla, and salt. Add the corn syrup, stir till creamy.

This will frost an eight inch three layer cake, cut recipe in half for 9x13 or cupcakes

CHICKEN TORTILLA SPINACH CASSEROLE

CHICKEN TORTILLA SPINACH CASSEROLE

Ingredients

1 can(s) cream of chicken soup

1 7oz can(s) chopped green chili peppers

1 8oz c sour cream

1/2 c milk

2 1/2 c boneless chicken

1 md bell pepper, chopped

1 lg tomato, chopped (1 cup)

1 1/2 c cheddar cheese or mexican cheese blend

2 bx chopped spinach, unthaw & squeeze out water

8 (6 or 7 in) corn tortillas, cut in bite size pieces

Directions

1 - Preheat oven to 350 degrees

2 - In large bowl, add cream of chicken soup, sour cream, chopped chiles, milk, green pepper, tomato, corn tortilla's, salt & pepper, to taste, 1 cup of cheese, and chopped chicken. The one you buy already baked at the grocery store works good. Stir together and pour on half in a 9X13 pan that has been sprayed with cooking spray. Then layer the spinach over the top of the mixture and add remaining mixture on top of the spinach. I always add more cheese that the recipe calls for.

3 - Bake at 350 degrees for 45 to 50 minutes. Take out and top with remaining cheese and put back in the oven until the cheese melts and the casserole is bubbly.

4 - Makes apprx. 8 servings.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS (TOLL HOUSE)

NO-BAKE CHOCOLATE PEANUT BUTTER BARS (TOLL HOUSE)

Ingredients


2 cups peanut butter, divided

3/4 cup (1 1/2 sticks) butter, softened

2 cups powdered sugar, divided

3 cups graham cracker crumbs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided

Directions


GREASE 13 x 9-inch baking pan.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MELT remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

SLOW COOKER (CROCKPOT) BEEF STROGANOFF

SLOW COOKER (CROCKPOT) BEEF STROGANOFF

Ingredients


• 2 pounds beef top sirloin steak, cut into thin strips (I used stew meat and cut it up into smaller pieces)

• 3 tablespoons olive oil

• 1 cup water

• 1 envelope (1-1/2 ounces) beef stroganoff seasoning for the slow cooker

• 1 pound sliced baby portobello mushrooms

• 1 small onion, chopped

• 3 tablespoons butter

• 1/4 cup port wine or beef broth (I used beef broth)

• 2 teaspoons ground mustard

• 1 teaspoon sugar

• 1-1/2 cups (12 ounces) sour cream

• Hot cooked egg noodles

• Minced fresh parsley, optional

Directions

• In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.

• In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.

• Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired. Yield: 7 servings.