Wednesday, January 4, 2017

Never Fail Chocolate Cake
a la Mom

1/2 c shortening
2 c sugar
2 eggs
1 c milk
1 T vinegar
2 t soda
1/2 t salt
6 T cocoa
2 1/2 c flour
1 c boiling water

Cream shortening and sugar. Add eggs and beat well. Add vinegar to milk. Sift together dry ingredients. Alternate milk with dry ingredients to creamy sugar. Mix well. Add the boiling water. Stir in well. Batter will be very thin, but don't add more flour.
Bake 350 for 45-55 minutes. I love using a bundt pan!

Baked Chocolate Frosting

6 T canned milk
4 T cocoa
1 cube butter (1/2 c)
1 t vanilla
4 c powdered sugar
1 c nuts, optional

Boil milk, butter and cocoa in a heavy pan until bubbly. Remove from heat, and stir in vanilla, sugar and nuts until smooth. Pour over a hot cake. Eat the rest with your fingers, and try to stop before you feel sick!

Monday, September 12, 2016

Grandma's Sour Cream Sugar Cookies
a la mom

1/2 c shortening
1 c sugar
1 egg
1 t vanilla
2 2/3 c flour
1 t baking powder
1/2 t salt
1/2 t baking soda
1/4 t nutmeg
1/2 c sour cream

Blend sugar and shortening, add egg and vanilla. Mix together dry ingredients, and alternate with sour cream.
Not necessary to chill. Roll out and bake 350 for 8-10 minutes.

Saturday, April 16, 2016

Roasted Chicken
a la Karrie Wilson

Place a roasting rack, diced celery, onions and carrots in a 9x13 baking pan. You don't want the chicken baking in it's own juices, but roasting. Clean a whole chicken with a wet paper towel, or run under cold tap water and dab dry. Place in prepared pan. Rub olive oil on the chicken, sprinkle with lemon pepper, season salt and pepper, and rub into chicken.
Place in oven, cook uncovered at 375 for 1 1/2 hours.
Granola
a la Karrie Wilson

1 stick unsalted butter
2/3 c honey
1/2 c sugar
5 c old fashioned oats
1 c sunflower seeds
1 c almonds, chopped or whole
1 c dried cranberries
1 T flour
dash of salt

Heat oven to 325. Lightly coat a cookie sheet with cooking spray.

Place the butter, honey and sugar in a pot and cook over medium-low heat until melted, about 3 minutes, and remove from heat.
Meanwhile, in a large bowl, combine oats, seeds, almonds, cranberries, flour and salt.
Add the butter mixture to the oat mixture, stir until just combined. Pour onto prepared baking sheet and bake until golden brown, 30-35 minutes. Gently stir 2 or 3 times during cooking time.
Cool completely, the store in an airtight container.
Sopapilla Cheesecake
a la Noell

2- 8 oz pkgs cream cheese, softened
1 c sugar
1 t vanilla
2- 8 oz cans of refrigerator crescent rolls
3/4 c sugar
1 t cinnamon
1/2 c butter
1/4 c honey

Preheat oven to 350. Prepare a 9x13 baking dish with cooking spray.

Beat the cream cheese with 1 c sugar and vanilla extract in a bowl until smooth.
Shepherd's Pie
a la Noell

1 lb lean ground beef
1 t garlic powder
1 t onion powder
salt and pepper to taste
1 can tomato soup
1/2 can cream of celery soup
1 can green beans
1 pkg frozen corn
4 cups instant mashed potatoes (already hydrated)
2 c shredded cheddar cheese

Preheat oven to 375
Brown ground beef in skillet and add seasonings.


Sweet and Sour Chicken
a la Natalie Baker

1 lb chicken cut into bite-size pieces
1/2 t kosher salt
1/4 t pepper
1/4 t garlic salt
3/4 c cornstarch
2 large eggs, whisked
1/2 c canola oil

Sweet and Sour Sauce:
1 c sugar
1/3 c ketchup
1 t garlic salt
1/2 c + 1 T rice vinegar (distilled vinegar works too)
1 T soy sauce

Place the chicken, cornstarch, salt, pepper and garlic salt in a large ziplock bag. Shake until the chicken is completely coated.
Heat 1/4 c oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. (I did half the batch first). Fry both sides of the chicken for about 2 minutes. Line a baking sheet with foil and place chicken on the pan. Dispose of the oil, heat up the rest of the oil and finish the chicken.