recipes

Sunday, May 28, 2017

chocolate cake

Ingredients

  • 2 c. all purpose flour
  • 1 c. unsweetened cocoa
  • 1½ tsp. baking soda
  • 1/4th tsp. salt
  • 3/4 c. Butter or Margarine, Softened
  • 1 c. packed brown sugar
  • 1 c. granulated sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 1½ c. mayonnaise

Directions

  1. Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour
  2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with mayo, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.
  3. Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.
  4. Meanwhile, prepare frosting: (see below) In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.
  5. Assemble cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting. Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.
  6. Make the frosting: • 1/3 cup unsweetened cocoa • 1/3 cup boiling water • 1 cup (2 sticks) butter or margarine, softened • 2 tablespoons confectioners' sugar •12 ounces semisweet chocolate, melted and cooled

Sunday, March 19, 2017

Pot roast and rice



Pot roast 
2 -3 pound pot roast(s)
I'm feeding a family of 4
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds red potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch
SEASONING MIX :
2 tablespoons steak seasoning (mine is store-bought and has a blend of black pepper , garlic, paprika, parsley and salt)
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
Directions:
Combine together seasoning mix in a small bowl. Set aside.
Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
Cook on low for 9 hours or on high for 6 hours.
Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve with white rice.

Tuesday, March 7, 2017

Spinach Lasagna Rolls

  • Lasagna Rolls
  • Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 28 ounce can of crushed tomatoes
  • 3 garlic cloves, minced
  • 3 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • salt and pepper, to taste
  • Filling: 
  • 10 ounce package of frozen spinach, thawed
  • 15 ounces ricotta cheese
  • 2 and ½ cups mozzarella cheese, shredded
  • ⅔ cup parmesan cheese, shredded
  • 1 large egg
  • Noodles:
  • 12 lasagna noodles
  1. Tomato Sauce: 
  2. Heat the olive oil over medium-heat in a medium sauce pan, add in the diced onions and saute until the onions are translucent. Stir in the crushed tomatoes, minced garlic, dried basil, dried oregano, and dried parsley. Cover with a lid and allow the sauce to simmer for at least 20 minutes over low-to-medium heat.
  3. While the tomato sauce is simmering, prepare your lasagna noodles according on the directions on the back of the package. Once they are done, drain the water and allow the noodles to cool to touch. Preheat oven to 375 degrees.
  4. Filling: 
  5. Prepare your filling by mixing together the spinach, ricotta cheese, 1 and ½ cups mozzarella cheese, parmesan cheese, and egg. Set aside.
  6. Once the noodles have cooled to touch, lay the noodles down on parchment or wax paper on a smooth surface. See photo below.
  7. Assemble: 
  8. Spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a 9 x 13 baking dish. Place the lasagna roll-ups into the baking dish, add remaining tomato sauce on top of each roll-up. Place the remaining 1 cup of mozzarella cheese on top. Bake for 25 minutes, or until cooked through.

Banana Pudding poke cake

  • Cooking spray, for pan
  • Flour, for pan
  • 1 box yellow cake mix, follow ingredients called for on box
  • 2 boxes vanilla pudding mix
  • 3 c. milk
  • 2 c. heavy cream
  • 1/4 cup of sugar
  • 1 tsp. vanilla extract
  • 3 bananas, thinly sliced
  • 20 vanilla Wafers, 4 crushed(the same ones you would use to make banana pudding)
DIRECTIONS
  1. Preheat oven to 350º and grease and flour a 9-x-13" cake pan. Prepare yellow cake mix according to box instructions. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool 20 minutes.
  2. Meanwhile, prepare pudding: In a small bowl, whisk together pudding packets and milk until thick. Set aside. (follow directions on package)
  3. In another large bowl, beat cream, sugar, and vanilla until stiff peaks form. place in fridge until ready to use.
  4. when the case has cooled completely.
  5. Use the bottom of a wooden spoon or a straw and , poke holes all over the cake. then Spread the pudding mixture on top and top with a layer of banana slices. Spread whipped cream on top and sprinkle all over with crushed and whole  Wafers and bananas..
  6. Slice and serve. keep refrigerated and covered. top by spraying with cool whip and add a cookie

Sunday, February 26, 2017

Neck Bones W/ Potatoes

INGREDIENTS
  • 3 lbs. of pork neck bones you can also use beef neckbones but cook one hour longer
  • 1 onion cut up
  • 3 lbs. peeled quartered potatoes
  • seasoned salt to taste
  • pepper to taste
  • 1 ts garlic powder
  • 1 ts onion powder
  • 8 cups of water
INSTRUCTIONS
  1. Put all ingredients except potatoes into a  stock pot. Cook over medium flame about 2½ hours. Add 3 lbs. of quartered potatoes. Cook another 30 minutes or until potatoes are tender and meat falls off the bone. Serve with corn bread and your choice of vegetable. Don't forget the hot sauce!

Northern Beans


  • 1 lb package dried northern beans,
  • 1 smoked ham hock or meat of your choice
  • 2 tsp onion powder
  • 6 to 8 cups water
  • 1 ts each salt & pepper 
  • 1 diced onion


Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, diced onion and ham hock to the  pot. Add water. Cover and bring to a boil then reduce heat and cook on low about 2 1/2 hours, until beans are tender., shred hocks and pull off the meat. Add meat to the  pot and mix.discard fat
 Serve with cornbread.

Thursday, February 23, 2017

Egg Wraps

Eggs- just 2 if you are making this for one person in a weight loss situation

Optional fillings: turkey, avocado, cheese, hummus,
Optional seasonings: salt, pepper, I like to use hummus and turkey

  1. Heat a small skillet over medium heat. Grease with butter or oil.
  2. In a bowl, crack one egg and mix well with a fork.
  3. Pour into a hot pan and tilt pan to spread egg into a large circle on the bottom of the pan



  1. Let cook 30 seconds. (Sprinkle with seasonings if desired)
  2. Carefully flip with a large spatula and let cook another 30 seconds.
  3. Remove from pan and repeat with as many eggs as desired.
  4. Let egg wraps cool slightly (or fully), top as desired with fillings, roll and serve warm or cold.