Chocolate Cherry Delight Cake

Chocolate Cherry Delight Cake

Ingredients for the Cake:

1 box chocolate fudge cake mix
1 21 ounce can cherry pie filling
1 teaspoon almond extract
2 eggs

Ingredients for the Frosting:

1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips
1 teaspoon vanilla

Directions

1.  In a small bowl whisk eggs and almond extract.

2.  In large mixing bowl add the cake mix and then mix in the egg and almond mixture. This will be very thick…you will NOT get it all combined…

3.  Add pie filling.  Gently folding it into the batter (by hand).

4.  Pour batter into a prepared 9 X 13 inch pan. Bake at 350 degrees for about 30 to 35 minutes.  Cake will be spongy.

5. Cool the cake for 5 to 10 minutes and then poke holes in it with a fork.

6.  Then prepare the frosting.

Directions for Frosting:

In a small saucepan combine sugar, butter and milk.  Bring to a boil stirring constantly.  Boil for 1 minute.  Remove from heat and add chocolate chips…stirring until smooth.  Add vanilla and stir…

Pour immediately over cake…spreading with a spatula.

Let cool completely and serve.

~Enjoy~

My Nana’s Hot Fudge Sauce

My Nana’s Hot Fudge Sauce!

I really debated on even posting this recipe.  The recipe is very dear to me and holds a very sentimental place in my heart.  However, my nana would want me to share it….so I am.

Ingredients:

3/4 cup sugar
1/2 cup Cocoa
1/2 cup plus 2 tablespoons Evaporated Milk (find the 5 0z can)
1/3 cup light corn syrup
1/3 cup butter
1 teaspoon vanilla

Directions:

1.  Combine sugar and cocoa in small saucepan; Blend in evaporated milk and corn syrup.  Cook over medium heat, stirring constantly, until mixture boils!

2.  Boil (and continue stirring) mixture for one minute.

3.  Remove from heat; stir in butter and vanilla.  Serve Warm.

This makes about 1 3/4 cup sauce.  To store it; my nana used to place it in mason jars and store in the refrigerator.  When she needed some she would nuke it in the microwave for 30 seconds until it was warm.

You can serve this over ice cream, brownies, toppings for pies, cookies…etc.

Note: for Mint Fudge Sauce add 1/4 teaspoon mint extract with the vanilla.

Print This Recipe

~Enjoy~

Mom’s Running on Empty Chicken (Crockpot)

Mom’s Running On Empty Chicken

Printable Version

For those times when you just don’t have the energy to cook!

Ingredients:

• 1 whole Chicken
• 1 bottle (18 ounces) BBQ Sauce (I use Cattleman’s Mississippi Honey BBQ Sauce)
• 3/4 cup water
• 1/4 cup chopped onion
• 2 tablespoons of honey
• 3 shakes Worcestershire sauce
• 1/2 teaspoon cinnamon
• squirt of Lemon Juice
• Sprinkling of Paprika

Directions:

1. Wash and pat dry chicken and place the chicken legs up in slow cooker.
2. Combine all remaining ingredients in a small to medium bowl.
3. Poor sauce over and inside chicken.  Cook for 8 to 10 hours on low or 4 to 6 on high.
4. When it is about an hour and half a way from being done I spinkle paprika over the top.
5. The meat falls easily off the bone.  Poor the sauce over rice or mashed potatoes.

~Enjoy~

Crinkle Cake Cookies

Apparently my husband really likes these cookie cakes. He told me his mom made a version of it for him and his siblings growing up.

To say the least these were a HUGE hit with everyone!

Ingredients:

• ½ cup butter
• 18.25-oz. chocolate cake mix (I used a devils food cake mix.)
• 2 eggs, well-beaten
• 1 tablespoon water
• ½ cup confectioner’s sugar, placed in a shallow bowl

Directions:

1. In a large mixing bowl, use a pastry blender (or fork) to blend ½ cup butter and an 18.25-oz. package of chocolate cake mix, until the mixture is crumbly.
2. Add 2 well-beaten eggs and 1 tablespoon water and stir until smooth. The mixture will be extremely THICK! Let mixture rest 5 minutes.
3. Use a spoon to get enough of the mixture out to form a 1-inch ball (I use a cookie baller). Drop the mixture into the shallow bowl of confectioner’s sugar.
4. Use your hands to roll the mixture into a ball, coating it with confectioner’s sugar.
5. Place the coated chocolate ball in a baking pan that has been lined with parchment paper. Continue until all chocolate mixture has been made into coated chocolate drops. Bake at 375 degrees  for 8 to 10 minutes.
6. Cool 1 minute in pan. Remove to wire rack and cool completely.

These are tremendously quick and easy to make, and they look beautiful and taste wonderful!   These can be whipped up in a hurry if you have unexpected company.

~Enjoy~

Garbage Cookies (aka No Bake Cookies)

Garbage Cookies

AKA-No Bake Cookies

My husband thinks these cookies are totally disgusting! His name for them…Garbage Cookies!  However, they really are No Bake Cookies! The rest of the family LOVES them.

Ingredients:

• 2 cups white sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup milk
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/2 cup creamy peanut butter
• 3 cups quick cooking oats

Directions:

1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for  90 seconds.
2. Remove from heat and stir in the vanilla, salt, peanut butter and oats.
3. Drop by rounded spoonfuls onto waxed paper. Allow cookies to set  for 10 to 20 minutes.
4. Store in an airtight container.

~Enjoy!~

 

Better-Than-Crack (BTC) Brownies

Better-Than-Crack Brownies

I believe that these are probably *more* addicting than crack it’s self. I wouldn’t know though….I am just a chocoholic!

Ingredients:

• 1 batch of brownies (either boxed or homemade)
• 1/2 cup salted peanuts
• 2 and a half cups chopped Reese’s Peanut Butter Cups
• 1 1/2 cups milk chocolate chips
• 1 1/2 cups creamy peanut butter
• 1/2 tablespoon butter
• 1 1/2 cup Rice Krispies Cereal

Note: If you purchase a box brownie mix you will also need additional ingredients such as eggs, oil….etc.

Directions:

Note: I found with this recipe it is essential that you have all  ingredients measured out and ready to go.

1. Mix brownies according to directions on box (if using a box mix).  Bake at 350 degrees for 20-25 minutes in a 9 X 13 baking dish.
2. Remove and top with peanuts and chopped peanut butter cups. Bake an additional 4 to 6 minutes.
3. While the brownies are baking for their additional 4 to 6 minutes; Melt Chocolate chips, peanut butter and butter.  Stir in cereal.
4. Remove Brownies from oven and evenly pour chocolate mixture over top.
5. Refrigerate for 2 hours before serving.  You must resist the urge to cut them….believe me it is worth the wait!

~Enjoy~

Ronald Reagan’s Favorite Macaroni and Cheese

President Ronald Reagan

Ronald Reagan was one of my All Time Favorite Presidents.  Next to Lincoln and Adams.  When I found this recipe I just knew I had to give it a try.

This recipe can be found in The White House Cookbook by Henry Haller.  Which is on my to purchase list of cookbooks.

President Ronald Reagan’s

Favorite Macaroni and Cheese

 

Ingredients:

• ½ pound macaroni
• 1 tablespoon butter
• 1 egg, beaten
• 3 cups grated sharp cheddar cheese
• 1 cup warm milk
• 1 teaspoon salt
• 1 teaspoon dry mustard
• ½ teaspoon Worcestershire sauce
• A pinch of Paprika

Directions:

1. Preheat oven to 350°F. Butter a 2-quart casserole dish. Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes. Drain well in a colander. Transfer to a mixing bowl. Stir in butter and beaten egg. Add 2-1/2 cups of the grated cheese.
2. In a small bowl, combine milk with salt, mustard and Worcestershire sauce. Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese. Sprinkle with paprika.
3. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned. Serve  either as a light entree accompanied by a veggie and a  salad, or as a side dish with Hamburgers or Meat Loaf.

~Enjoy~

Strawberry Smoothie

I am so tired of the cold weather (I never thought I would say that, since Winter is one of my favorite seasons).  I am so looking forward to spring,  summer and Strawberries!

Strawberry Smoothie

Ingredients:

3 cups ice
1 1/2 cups strawberries, quartered
1/4 cup sugar
1 cup Milk

Directions:

Through all ingredients into a blender.  Blend until smooth!

~Enjoy~

Sinfully Scrumptious Banana Cake

My Sinfully Scrumptious Banana Cake

With Cream Cheese Icing

This is such an Awesome Cake.  These make awesome muffins as well!

Cake Ingredients & Directions

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking soda
• 1 pinch salt
• 1 teaspoon Cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup unsalted butter
• 1 cup white sugar
• 3/4 cup light brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 1-1/2 cups mashed bananas (about 4 small to medium bananas)
• 2/3 cup buttermilk
• 1 cup chopped walnuts-divided (optional)

Directions:

1. Preheat oven to 350 degrees. Grease and flour  a bundt pan. In a small bowl, whisk together flour, baking soda ,salt, cinnamon and nutmeg; set aside.
2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time and add vanilla.  Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared bundt pan.
3. Bake in the preheated oven for 45 to 50  minutes. Remove from oven, and let cool for 5 minutes. Turn over onto a cake plate.

Note:  You can also make this in 2-8 inch rounds and bake them for approx. 30 minutes.  You can also make muffins and banana bread from this as well.  I prefer to have it as cake…and possibly muffins.

Cream Cheese Icing Ingredients and directions

Ingredients:

• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. In a medium sized bowl, beat together the butter and cream cheese with an electric mixer.
2. With the mixture on low speed, add the powdered sugar a cup at a time until smooth and creamy.
3. Beat in Vanilla and your done.

 

Final steps:  Frost your cake and top with the remaining walnuts (this is also optional)

~Enjoy~

 

Suprina’s Chili

Suprina’s Salsa Chili

This is awesome served with crackers or cornbread.  For an extra kick of flavor serve it with jalapeno Chile Peppers.

Ingredients:

2 pounds ground beef (You can also use Turkey)
1/2 Onion-Chopped
1 teaspoon ground black pepper
1/2 teaspoon Garlic Salt
2 1/2 cups Tomato Sauce
10 to 12 ounces of Salsa (add a little or less to get the desired Zing that you want…I usually add around 10 ounces)
1 full packet of Chili season mix (I use McCormicks)
1 (15 ounce can) Light Red Kidney Beans
1 (15 ounce can) Dark Red Kidney Beans

Directions:

1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

~Enjoy~