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old fashioned cola cake
Vegetable oil spray1/2 cup buttermilk1 (18.25 ounce) box plain white cake mix2 large eggs4 tablespoons unsweetened cocoa powder1 teaspoon pure vanilla extract1 1/2 cups miniature marshmallows1/2 cup butter or margarine1 cup colaCola FrostingHeat oven to 350 degrees F. Lightly mist a 9 x 13-inch pan with vegetable oil spray.In large mixing bowl, combine cake mix, cocoa powder, melted butter or margarine, cola, buttermilk, eggs and vanilla extract. Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. Batter should look well blended. Fold in marshmallows. Pour batter into prepared pan, smoothing it out with rubber spatula. Bake cake until it springs back when lightly pressed with finger and just starts to pull away from sides of pan, 40 to 42 minutes. Remove pan from oven; place it on wire rack to cool 15 minutes.Meanwhile, prepare frosting. Pour frosting over top of cake, spreading it out with rubber spatula so it reaches edges of cake. Cool cake 20 minutes before serving. Store cake, covered in aluminum foil, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw cake overnight on counter before serving.Makes 20 servings.Cola Frosting1/2 cup butter or margarine1/3 cup cola4 tablespoons unsweetened cocoa powder4 cups powdered sugar1 cup pecansIn medium saucepan over low heat, melt butter. As butter melts, stir in cocoa powder and cola. Let mixture just begin to boil, stirring constantly, then remove it from heat. Stir in powdered sugar until frosting is thickened and smooth. Fold in chopped pecans.
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jeweled jelly bean cake
In a large bowl of an electric mixer, mash one banana with a fork. Add two eggs and 3/4 cup milk; blend with mixer on low speed for 1 minute.Add one package of dry pound cake mix and beat at medium speed for three minutes.Pour batter into one of the prepared egg pans, filling 1/2 inch from top of pan. Set extra batter aside.Repeat steps for second pan. Combine the leftover batters and bake in a small prepared pan if desired.Bake egg cakes for about 55 minutes or until a wooden pick inserted into center of each cake comes out clean. If baking leftover batter, check for doneness after 30 minutes.Allow cakes to cool for 10 minutes on a cooling rack. Invert onto wax paper and cool thoroughly. Cakes may be made ahead and frozen. Serves 12.To Assemble3 cups prepared vanilla frosting10 ounces jelly beans in assorted flavorsTrim flat side of cakes, if necessary, using a long thin blade knife.Spread 3/4 cup frosting on the flat side of one of the halves. Press the two egg halves together gently.Trim underside of egg cake to sit flat. Secure on a cake cardboard or oval serving platter using 1/2 cup frosting.Generously frost exterior of cake with remaining frosting. Decorate with bands of candies.To serve, slice cake in half lengthwise, perpendicular to center frosting. Place cut side down and slice 3/4 inch thick.Decorating Tip: To make neat rows, place jelly beans nestled side by side.To Arrange CenterpiecePlace wheat grass on a decorative serving tray or large platter. Place cake in grass, using the oval baking stand nestled in the grass for support. Create a garden of pinwheels, butterflies and flowers by sticking bamboo skewers into the wheat grass as desired.
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breakfast nacho bake
8 ounces ground sausage, browned and drained4 eggs, beaten 1/4 cup sliced green onions 2 tablespoons butter; melted. 2 1/2 to 3 cups coarsely crumbled corn chips 2 cups shredded Cheddar cheesePreheat oven to 350 degrees F.Combine sausage, eggs and green onions. Pour melted butter into 2-quart casserole dish. Add sausage and egg mixture. Top with crumbled corn chips. Sprinkle cheese evenly over the top. Bake for 10 to 13 minutes until eggs are cooked and cheese has melted.Top individual servings with salsa, if desired.Serves 4.
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chocolate peppermint cheeseball
Serve with chocolate-flavored "Nilla" wafers or chocolate graham crackers 1 (12 ounce) package semisweet chocolate chips1 cup peppermint candies (about 36)2 cups pecans8 ounces cream cheese, softenedProcess the chocolate chips, peppermint candies and pecans in a blender or food processor until finely ground. Place the mixture in an airtight plastic bag until ready to use. There will be enough mixture to make several cheese balls.When ready to make a cheese ball, place the cream cheese in a bowl. Remove 1/2 cup of the ground candy-nut mixture from the bag and mix with cream cheese. Shape into a ball and wrap in plastic wrap. Refrigerate for at least 2-3 hours or until firm.Yields: 20 to 30 servings.
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chocolate cream mousse
1 teaspoon vanilla extract2 tablespoons granulated sugar 1 cup mini chocolate chips 3/4 cup milk 3 ounces cream cheese, cut into cubesPut vanilla extract, sugar and chips in blender.Heat milk to steaming. Pour milk into blender jar. Process on BLEND for 15 seconds or until smooth. Add cream cheese and BLEND for 10 seconds or until smooth. Pour into individual dessert dishes and refrigerate at least 2 hours or until set.Makes 4 to 6 servings.
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mandarin orange cake
1 (18.25 ounce) box butter cake mix3 eggs1/2 cup vegetable oil1 can mandarin orangesTopping1 large container Cool Whip?1 small box instant vanilla pudding1 (16 ounce) can drained, crushed pineappleUse juice from oranges in place of water (should measure 2/3 cup; if not, add water), when mixing the cake mix. Stir oranges in by hand just before adding cake mix to pans. Bake according to directions on box.After cake cools, mix Topping ingredients and frost the cake.
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rectory chutney dressing
This creamy three-ingredient dressing is delicious over lettuce, but for a change of pace, try it over steamed vegetables, such as carrots, cauliflower, or summer squash.Start to finish: 5 minutes.1/4 cup mango chutney1 cup mayonnaise or salad dressing1/2 cup dairy sour creamUsing kitchen scissors, cut up any large pieces in chutney.In a small bowl, stir together chutney, mayonnaise, and sour cream. Cover and store in the refrigerator for up to 1 week.Makes 1 3/4 cups.Per 2-tablespoon serving: 143 cal., 14 g total fat (3 g sat. fat), 12 mg chol., 98 mg sodium, 5 g carb., 0 g fiber, and 0 g pro
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barbecue beef brisket sandwiches
Slices of beef brisket steeped in a sweet and savory sauce create a world-class sandwichServings: 81 (3 pound) beef brisket, trimmed 1 1/2 teaspoons coarse salt 3/4 teaspoon pepper 1 1/2 teaspoons coarse salt 1 tablespoon vegetable oil 1 large onion (about 1 1/2 cup), coarsely chopped 1 1/2 tablespoons minced garlic 1/2 cup dark beer (such as porter or stout) 1 tablespoon Worcestershire sauce 2 tablespoons lemon juice 3 tablespoons honey 1/2 cup ketchup 1 teaspoon paprika 6 Kaiser or other sandwich rollsCook the brisket: Season the brisket with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the brisket, brown on all sides and transfer to a crockpot. Add the remaining ingredients to the crockpot and stir well. Cook, covered, on LOW until the meat is very tender - 8 hours.Remove the meat, place it on a cutting board and let it rest for 15 minutes.Reserve the sauce. Carve brisket into thin slices and divide it among rolls topped with reserved sauce. Serve warm.
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fruity brownie pizza
This can also be made with sugar cookie dough.1 large box brownie mix1 container strawberry cream cheese1/3 cup confectioners? sugarFresh fruit in season (kiwi, berries, bananas, etc.)Chopped nuts (optional)Chocolate sauce (optional)Prepare brownie mix as directed on box. Spread onto a lightly greased pizza pan. Bake at 350?F for 7 to 10 minutes until done in the center. Let cool.In a small bowl, mix strawberry cream cheese with enough confectioners' sugar to make it creamy. Spread over cooled brownie. Top with sliced fruits. Sprinkle nuts and drizzle chocolate sauce over, if desired. Cover with plastic wrap and cool in refrigerator for 2 hours.Store leftovers in the refrigerator. This is best if eaten in 2 to 3 days.
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alabama shrimp bake
1 cup butter or margarine, melted 3/4 cup lemon juice 3/4 cup Worcestershire sauce 1 tablespoon salt 1 tablespoon coarsely ground pepper 1 teaspoon dried rosemary 1/8 teaspoon ground red pepper 1 tablespoon hot sauce 3 garlic cloves, minced 2 1/2 pounds unpeeled large or jumbo shrimp 2 lemons, thinly sliced 1 medium onion, thinly sliced Fresh rosemary sprigsCombine first 9 ingredients in a small bowl; set aside.Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13 x 9 x 2-inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs.Serves 6.
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black bottom raspberry cheesecake
1 box brownie mix 1/3 cup water 3 tablespoons vegetable oil 6 eggs 1 cup chopped walnuts 1 (10 ounce) package frozen raspberries, thawed, drained 3/4 cup seedless raspberry jam, divided 24 ounces cream cheese at room temperature1 cup granulated sugar 1 teaspoon vanilla extract2 tablespoons confectioners' sugarPreheat oven to 350 degrees F. Grease 10-inch springform pan.Combine brownie mix, water, oil and 3 eggs in a large bowl. Stir in nuts, the pour into prepared pan. Bake for 25-30 minutes. Cool for 15 minutes.Meanwhile, combine drained raspberries and 1/2 cup of jam in a small bowl.In a large bowl, beat cream cheese until smooth. Add sugar, vanilla extract and 3 eggs, beating until well mixed. Spoon raspberry mixture over brownie layer. Slowly pour cheesecake batter over the jam layer. Bake for 55 minutes or until center is slightly set. Remove and cool. Refrigerate overnight.Topping: Dust top of cake with confectioners' sugar, using a sieve. Heat jam slightly until runny, then drizzle over the top of the cake in a zigzag pattern.
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vegetable stroganoff
2 cups sliced carrots1 cup sliced green bell peppers3 cups sliced zucchini2 cups cauliflower florets8 ounces spinach or whole wheat noodles1/2 pint plain yogurt2 tablespoons margarine, meltedBasil and white pepperSteam carrots and green peppers for 10 minutes or just until tender. Remove with slotted spoon, reserving water. Steam zucchini and cauliflower in reserved water for 5 minutes. Remove from water with slotted spoon.Cook noodles, 6 minutes for the spinach variety, 7 minutes if using the whole wheat variety. drain noodles thoroughly and toss with the plain yogurt, margarine, basil and a little white pepper.Prepare Mushroom Sauce. Spread noodles in an oven-proof serving dish. Cover with the vegetables and then with the sauce. Bake 30 minutes at 350 degrees F. If the dish is prepared in advance and kept in the refrigerator, allow 50 minutes for baking.Mushroom Sauce1/2 cup margarine, divided6 tablespoons whole wheat flour2 cups milk2 cups concentrated vegetable stock4 tablespoons chopped onion1/2 pound mushrooms, slicedNutmegTamari (soy sauce), to tasteHeat 4 tablespoons of the margarine. Stir in flour and cook for 2 minutes over very low heat. Add milk and vegetable stock (which was used for steaming vegetables) and whisk until thickened and smooth.Heat remaining margarine in a skillet and saut? the chopped onions until tender. Add mushrooms and stir. Continue cooking until the mushrooms are tender.Combine saut?ed onion and mushrooms with the sauce and season with a dash of nutmeg and tamari.
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