2 C sugar
1 3/4 C flour
3/4 C baking cocoa
1 1/2 t baking soda
1 1/2 t baking powder
1 t salt
2 eggs
1 C milk
1/2 C vegetable oil
2 t vanilla
1 C boiling water
Combine sugar, flour, cocoa, baking soda, baking powder, and salt. Add eggs, milk, oil and vanilla. Last add boiling water. Bake in 9x13 pan, or 2 9 inch rounds at 350 for 30-35 mins. I prefer the rounds but these are my tricks for getting them out of the pan successfully. I grease and flour the pans, then cut out parchement paper to put on the bottoms of the pan. Wait for the cakes to cool completely before removing. Use a knife to cut around the edges.
Buttercream Frosting
6 T softenend margarine
2 2/3 C powdered sugar
1/2 C baking cocoa
1/3 C milk
1 t vanilla
Beat margarine then add powdered sugar and cocoa alternately with milk. Add vanilla. I really never measure the powdered sugar but just keep adding until it's the right consistency for spreading.
This is the cake I've brung to family dinners for years.
Wednesday, December 23, 2009
Cheese Potato Soup
5 C diced potatoes
1 C shredded carrots
3 C chicken broth
1/2 C chopped onion
1/2 t salt
pepper to taste
3/4 C margarine
3/4 C flour
1 qt half and half
2 C grated cheese
Combine potatoes, carrots, chicken broth, onion, salt, and pepper in soup pot. Bring to a boil, then simmer until vegetables are tender but not over done, about 20 mins. Don't drain liquid off. In a saucepan melt margarine then add flour to make a roux. Add the roux and half and half to pot. Slowly bring heat up until thickened. Add cheese and stir until melted.
Half a batch is enough for my family, but I have freezed the other half for later use. This is comfort food we love with homemade bread, just pay no attention to nutritional values.
1 C shredded carrots
3 C chicken broth
1/2 C chopped onion
1/2 t salt
pepper to taste
3/4 C margarine
3/4 C flour
1 qt half and half
2 C grated cheese
Combine potatoes, carrots, chicken broth, onion, salt, and pepper in soup pot. Bring to a boil, then simmer until vegetables are tender but not over done, about 20 mins. Don't drain liquid off. In a saucepan melt margarine then add flour to make a roux. Add the roux and half and half to pot. Slowly bring heat up until thickened. Add cheese and stir until melted.
Half a batch is enough for my family, but I have freezed the other half for later use. This is comfort food we love with homemade bread, just pay no attention to nutritional values.
Monday, November 23, 2009
Roasted Butternut Squash, Red Potato and Asiago Soup
I made this soup last night just for Jord and I and we loved it! I did have to branch out a little bit (I had no clue what fennel or pancetta was), but it was very worth it. I actually cut the recipe in half and we still had plenty left over! I actually got this recipe from pickypalate.com, I'm loving that website lately, enjoy!
Roasted Butternut Squash, Red Potato and Asiago Soup
2 lbs cubed butternut squash (you can buy this already cut for you in the produce dept)
3 Tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon Lawry’s garlic salt with parsley
5 lbs baby red potatoes, cut into fourths (I left the skin on)
5 Tablespoons butter
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon Lawry’s garlic salt with parsley
1 1/2 Cups milk
3 Tablespoons extra virgin olive oil
1 bunch of celery, diced
4 large carrots, peeled and diced
1 medium fennel bulb, thinly sliced (optional, but so good)
1 large onion, diced
1 large red bell pepper, diced
4 oz diced pancetta
4 Tablespoons flour
1/2 teaspoon salt
3 14 oz cans chicken broth
1 Cup shredded Asiago Cheese (you can also use Parmesan)
1 1/2- 2 1/2 Cups milk
1. Preheat oven to 350 degrees F. Place butternut squash onto a large rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and garlic salt. Use hands to coat all ingredients together. Bake for 30-35 minutes or until golden and fork tender. Remove.
2. Place potatoes into a large pot of water and bring to a boil. Boil for 10-12 minutes or until fork tender. Remove and transfer to a stand or electric mixer. Mix on slow until smashed, then add butter, salt, pepper, garlic salt and milk.
3. Place olive oil into a large dutch oven over medium high heat. Add in celery, carrots, fennel, onion and red bell pepper. Add pancetta to vegetables as well. Cook and stir occasionally for about 10 minutes, until vegetables are softened and pancetta is browned. Sprinkle in flour and stir, will be thick. Slowly add in chicken broth and increase heat slightly; cook until hot and thickened, about 5-7 minutes. Reduce heat and stir in mashed potatoes in batches. Stir in Asiago cheese until melted. At this point add additional milk until it is your desired consistency. I like my soup pretty thick, so I add less milk, but it is completely up to you. Right before serving, stir in roasted butternut squash. Enjoy.
Roasted Butternut Squash, Red Potato and Asiago Soup
2 lbs cubed butternut squash (you can buy this already cut for you in the produce dept)
3 Tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon Lawry’s garlic salt with parsley
5 lbs baby red potatoes, cut into fourths (I left the skin on)
5 Tablespoons butter
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon Lawry’s garlic salt with parsley
1 1/2 Cups milk
3 Tablespoons extra virgin olive oil
1 bunch of celery, diced
4 large carrots, peeled and diced
1 medium fennel bulb, thinly sliced (optional, but so good)
1 large onion, diced
1 large red bell pepper, diced
4 oz diced pancetta
4 Tablespoons flour
1/2 teaspoon salt
3 14 oz cans chicken broth
1 Cup shredded Asiago Cheese (you can also use Parmesan)
1 1/2- 2 1/2 Cups milk
1. Preheat oven to 350 degrees F. Place butternut squash onto a large rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and garlic salt. Use hands to coat all ingredients together. Bake for 30-35 minutes or until golden and fork tender. Remove.
2. Place potatoes into a large pot of water and bring to a boil. Boil for 10-12 minutes or until fork tender. Remove and transfer to a stand or electric mixer. Mix on slow until smashed, then add butter, salt, pepper, garlic salt and milk.
3. Place olive oil into a large dutch oven over medium high heat. Add in celery, carrots, fennel, onion and red bell pepper. Add pancetta to vegetables as well. Cook and stir occasionally for about 10 minutes, until vegetables are softened and pancetta is browned. Sprinkle in flour and stir, will be thick. Slowly add in chicken broth and increase heat slightly; cook until hot and thickened, about 5-7 minutes. Reduce heat and stir in mashed potatoes in batches. Stir in Asiago cheese until melted. At this point add additional milk until it is your desired consistency. I like my soup pretty thick, so I add less milk, but it is completely up to you. Right before serving, stir in roasted butternut squash. Enjoy.
Thursday, November 5, 2009
Sweet Chex Mix
I haven't ever made this myself, but believe me I will be making it. It is delicious, and a perfect holiday snack! And to keep up with holiday traditions, it has some scary amounts of butter and sugar...
Sweet Chex Mix
1 1/2 cups butter
1 cup white karo syrup
1 cup sugar
3 cups rice chex
3 cups corn chex
6 cups golden grahams
1/2 cup coconut (you can double this, or more if you want)
1/2 or 1 cup slivered almonds
1. In large bowl combine cereals, coconut, and almonds
2. In saucepan combine butter, sugar, and karo syrup
3. Bring to a boil and boil for 2 minutes
4. Pour over cereal mixture
5. Spread on wax paper until slightly dry to touch
6. Separate into bite-sized clusters
Sweet Chex Mix
1 1/2 cups butter
1 cup white karo syrup
1 cup sugar
3 cups rice chex
3 cups corn chex
6 cups golden grahams
1/2 cup coconut (you can double this, or more if you want)
1/2 or 1 cup slivered almonds
1. In large bowl combine cereals, coconut, and almonds
2. In saucepan combine butter, sugar, and karo syrup
3. Bring to a boil and boil for 2 minutes
4. Pour over cereal mixture
5. Spread on wax paper until slightly dry to touch
6. Separate into bite-sized clusters
Tuesday, November 3, 2009
Cafe Rio Pork and Tomatillo House dressing
Ok, everyone! I know I've sent this around before but we made it again while Mom and Dad were here and we all loved it. So good! Now it can be easily found, even though many of you can just run out and get Cafe Rio. Lucky dogs...
Cafe Rio Pork
Cafe Rio Pork
Pork Loin or pork roast
1 1/2 cans coca-cola (must be coke, diet drinks and drinks without caffine don't work)
1 cup sugar
1 (7oz) can chipotle chilis in Adobo sauce (disguard the chilis)
1 heaping teaspoon each of dry mustard and cumin
1 tsp minced garlic
mix all sauce ingredients together in blender, pour over pork in a crockpot and cook on low for 7-9 hours.
Cafe Rio Creamy Tomatillo house Salad dressing
1 buttermilk ranch dressing packet made as directed (it calls for buttermilk but I used regular milk once and it seemed ok to Lance)
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno
Use food processor to blend all ingredients well (I use a blender)
Monday, October 19, 2009
Pumpkin Muffins
1 C canned pumpkin
1/3 C vegetable oil
2 eggs
1 t baking powder
1 t pumpkin pie spice
1/2 t baking soda
1/2 t salt
1 1/4 C sugar
1 1/2 C flour
1 t cinnamon
1 T sugar
Streussel Topping
1/4 C packed brown sugar
2 T flour
1 T butter, softened
1/4 t cinnamon (optional)
Line 12 regular sized muffin cups. Mix pumpkin, eggs, and oil. Add baking powder, pumpkin pie spice, baking soda, salt, sugar, and flour. Mix until combine, but don't over do it. Fill muffins 3/4 way. Mix cinnamon, and 1 T sugar and sprinkle tops of batter. Bake at 350 for 25-30 mins.
These muffins were wonderful! I just added the struessel topping. If used, combine ingredients with a fork, until crumbly. Then sprinkle over muffins instead of cinnamon-sugar mix.
1/3 C vegetable oil
2 eggs
1 t baking powder
1 t pumpkin pie spice
1/2 t baking soda
1/2 t salt
1 1/4 C sugar
1 1/2 C flour
1 t cinnamon
1 T sugar
Streussel Topping
1/4 C packed brown sugar
2 T flour
1 T butter, softened
1/4 t cinnamon (optional)
Line 12 regular sized muffin cups. Mix pumpkin, eggs, and oil. Add baking powder, pumpkin pie spice, baking soda, salt, sugar, and flour. Mix until combine, but don't over do it. Fill muffins 3/4 way. Mix cinnamon, and 1 T sugar and sprinkle tops of batter. Bake at 350 for 25-30 mins.
These muffins were wonderful! I just added the struessel topping. If used, combine ingredients with a fork, until crumbly. Then sprinkle over muffins instead of cinnamon-sugar mix.
Thursday, October 15, 2009
Hill Family Belgian Waffles
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, separated
3 1/2 tablespoons sugar
1/4 cups shortening, melted
1 3/4 cups milk
non-stick cooking spray
In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second smaller bowl, mix egg whites and sugar until sugar is completely dissolved and eggs have become stiff (make sure you mix at high speed or it’ll take forever). Set aside. In a third bowl, mix yolk, milk and shortening. Combine the egg-milk-shortening mixture with the flour mixture and mix until blended. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to cover waffle grid. Close and cook as per manufacturer's instructions until golden brown.
3 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, separated
3 1/2 tablespoons sugar
1/4 cups shortening, melted
1 3/4 cups milk
non-stick cooking spray
In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second smaller bowl, mix egg whites and sugar until sugar is completely dissolved and eggs have become stiff (make sure you mix at high speed or it’ll take forever). Set aside. In a third bowl, mix yolk, milk and shortening. Combine the egg-milk-shortening mixture with the flour mixture and mix until blended. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to cover waffle grid. Close and cook as per manufacturer's instructions until golden brown.
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