Connie's Angel Food Cake

From Connie Lorenz:
My husband’s aunt gave me this recipe. It is an old family favorite. For years all family gatherings included this cake, which was always square. For years I searched for a square angel food cake pan, so was delighted when a friend found and sent me one.

Angel Food Cake

Sift and set aside:
1 cup sugar

Sift together four times:
1 cup cake flour
1/2 cup sugar

Beat slightly:
2 cups egg whites (approximately 12-15 eggs)

Add:
1/2 teaspoon salt

Beat until stiff, but still glossy

Lightly beat in the
1 cup of sugar with a wire whip, using
2 tablespoons at a time

Fold in flour and sugar mixture
Add:
1 teaspoon vanilla
2 1/2 tablespoon cream of tartar

After the vanilla:

Add:
1/2 teaspoon almond flavoring

Pour into tube pan and
Bake at 300 degrees for 15 minutes, then
350 degrees for 45 minutes or till done.

Invert pan and cool completely.(Needs to be elevated so if your pan does not have legs, invert center over glass bottle until cool)

TO MAKE A CHOCOLATE ANGEL FOOD;

Remove 3 tablespoons flour before sifting and add 3 tablespoons cocoa
The recipe says to leave out the flavorings, but I never do, and my family loves this cake.

Welcome!

If you're visiting for the first time via the link on my new blog, have a look around.

The search feature in the upper left hand corner is a great tool for finding a recipe you're looking for. For example, type brownies into that search bar, and you'll pull up more than you need!

There's also a list of all the recipes in the sidebar on the lower right. Imagine that, I have an abundance of chocolate treats, cakes and crockpot recipes.

Thanks for stopping by!

If you have a favorite recipe and you'd like to share it, send it to me at: SaintJohn@aol.com and I'll post it. Pics of your masterpieces are welcome too.

RHUBARB COFFEE CAKE WITH CARAMEL SAUCE

1/2 cup shortening
1 1/2 cups sugar
1 egg
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1 1/2 cups finely chopped fresh or frozen rhubarb



TOPPING:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
2 Tbsp cold butter

SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
1/2 cup heavy whipping cream

In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 13-in. x 9-in. baking pan.

For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.

Bake at 350 degrees for 35 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.

For sauce, in a small bowl, melt butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3 to 4 minutes or until slightly thickened.

Serve with warm coffee cake.

Chocolate Pecan Cake

1 box fudge cake mix
1 box French vanilla instant pudding
3 eggs
3/4 c oil
1 1/2 c milk

Beat until smooth
Pour evenly into 3 cake pans
Bake for 20-25 minutes at 350 degrees
Cool

FILLING & FROSTING
2 c pecans, chopped (toasted optional)
1 8 oz + 1 3 oz cream cheese
1 1/2 sticks margarine
2 tsp vanilla
1-2 squares chocolate, melted

Beat margarine and cream cheese until smooth
Beat in powdered sugar and vanilla
Set aside 1/3 of the mixture
To remaining 2/3, add pecans
Spread between layers and on top
To last third, add melted chocolate
Frost sides

Slow Cooker Swiss Steak

1 large onion, quartered and sliced
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound round steak, cut into 4 portions
1 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can cream of mushroom soup

Spray crockpot with cooking spray. Place sliced onion in bottom of crock. In a shallow plate, combine the flour, parsley, salt, and pepper. Dredge each steak portion in the flour mixture, then pound with a meat mallet to tenderize and flatten somewhat. Place beef in crockpot over onions.

Top with chopped celery. In another bowl, combine the tomatoes with cream of mushroom soup and any remaining flour mixture. Spoon soup mixture over all. Cover and cook on LOW for 7 to 9 hours, or until steak is tender. Serve with potatoes and a green vegetable or salad. Serves 4.

Pinto Beans in the Slow Cooker

2 cans (16 ounces each) pinto beans, rinsed and drained
1 cup diced cooked ham
1 can (14.5 ounces) diced tomatoes
1 medium onion, finely chopped
1/2 bell pepper, finely chopped
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon leaf oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 can (8 ounces) tomato sauce

Combine all ingredients in slow cooker. Cover and cook on LOW for 5 to 7 hours. Stir before serving. Serves 4 to 6.

Seared Beef with Orange and Spinach Salad

Seared Beef with Orange and Spinach Salad



Servings: x4
Preparation Time: 10 min
Cooking Time: 15 min
Cuisine Type: North American


Ingredients:
12 oz beef, tenderloin, cut into 4 portions
2 tsp peppercorns, black, crushed
1/4 tsp salt, sea
2 tbsp olive oil
2 tsp orange zest
4 orange, zested, then segmented
1 onion, red, thinly sliced (~2 3/4 cups)
1/4 cup parsley, fresh italian / flat leaf, chopped
2 tbsp hazelnuts / filberts, roasted, no salt added, toatsed, skinned, chopped
1 tbsp lemon juice
2 cloves garlic, minced (~2 tsp)
6 cups spinach, baby

Instructions:
Prep
a) Season the steak with the peppercorns and salt.

Cooking
a) Heat 1/2 Tbsp olive oil in a non stick pan over medium high heat.
b) Saute the beef for 8 minutes for medium rare, turning occasionally to brown on all sides.
c) Allow beef to rest for 5 minutes before slicing.
d) Meanwhile, combine the orange, orange zest, red onion, parsley, hazelnuts, lemon juice, garlic and remaining olive oil.
e) Toss with the spinach to combine.
f) Divide evenly among plates and top with thinly sliced beef.

Crockpot Roast

1 pot roast, lean, boneless, about 2 to 3 pounds
1 tablespoon vegetable oil
1 medium onion, sliced
4 medium sweet potatoes, about 1 1/2 pounds, peeled and quartered (enough for 4 to 6 people)
1/2 cup water
1 1/2 teaspoons beef bouillon granules or beef base
1/4 teaspoon celery seed
dash ground cinnamon
1/4 teaspoon ground black pepper
2 tablespoons cornstarch combined with 2 tablespoons cold water, optional

Trim roast. Heat oil in a large skillet and brown roast on all sides. Browning the roast is optional, but does enhance the flavor a bit. Drain fat from skillet. Place sliced onion in crockpot; top with sweet potatoes. Place meat on vegetables. In a cup, combine the 1/2 cup water, beef bouillon granules, celery seed, cinnamon, and pepper. Pour over roast. Cover and cook on LOW for 8 to 10 hours, until meat is tender (or cook on HIGH for 4 to 5 hours). Remove beef and vegetables to a serving dish and keep warm.

Skim fat from juices and serve with the beef and vegetables. If desired, pour 2 cups of the cooking liquid into a 2-cup measure. Add enough water or broth to make 2 cups. Put the 2 cups of juices into a saucepan and stir in the cornstarch and water mixture. Cook on medium-low until thickened and bubbly. Serve with roast and vegetables.

Crockpot Meatloaf

1 1/2 pounds very lean ground beef
1 egg
1 cup finely chopped onion
1 cup soft torn bread crumbs
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 cup ketchup, divided

Spray crockpot with butter-flavored cooking spray. In a large bowl, combine ground beef, onion, egg, mustard, bread crumbs, Worcestershire sauce, parsley, and 1/2 cup ketchup. Shape mixture into a ball and place in slow cooker. Spread remaining ketchup over top of loaf. Cover and cook on LOW for 6 to 8 hours. Serves 6.

Tender Pork Burritos

1 pork loin roast, about 3 to 4 pounds
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
1/2 cup water
4 to 6 flour tortillas

Topping Suggestions:
chopped tomato
lettuce
sour cream
shredded cheese
sliced ripe olives

Place roast in a crockpot sprayed with nonstick cooking spray. Sprinkle with salt, pepper, then add minced garlic and water. Cover and cook on LOW for 9 to 11 hours, or until pork roast is very tender. Lift pork out of crockpot with slotted spoon. Shred and serve with warm tortillas and dishes of topping ingredients. Serves 4 to 6.

Pepper Jack Chicken

4 to 6 boneless skinless chicken breast halves
1 to 2 cups bell pepper strips
1 can Pepper Jack cheese soup
3 tablespoons chunky salsa

Combine all ingredients.
Cover and cook on LOW for 5 to 6 hours, until chicken is tender.
Serves 4 to 6.

easy pork chop bake

1 lb. potato
1/4 cup KRAFT Light House Italian Dressing
4 pork chops
4 tsp. GREY POUPON Dijon Mustard
1/2 cup SHAKE 'N BAKE Original Pork Seasoned
Coating Mix
1/4 tsp. dried rosemary leaves
2 cups baby carrots


1) Heat oven to 375°F. Toss potatoes
with dressing in microwaveable bowl. Microwave
on HIGH 7 min., stirring after 4 min.
2) Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops; turn over to evenly coat both sides of each
chop. Place in center of foil-lined 15x10x1-inch pan; surround with potatoes.
3) Bake 30 min. or until chops are done (160°F) and potatoes are tender. Serve with
carrots.

recipe from Kraft kitchens

Slow Cooker Sweet & Sour Pork Ribs

This recipe is SO easy!

1 1/2 to 2 pounds boneless country-style ribs
1 teaspoon onion powder
1/2 teaspoon garlic power
salt and pepper
1 cup sweet and sour sauce
1 large sweet bell pepper, cut into 1-inch pieces
can of pineapple chunk if you like them

Place ribs in slow cooker; add onion powder, garlic powder, and sprinkle with salt and pepper. Cover and cook on LOW for 6 to 8 hours; drain. Add remaining ingredients. Cover and cook 2 hours longer. Serves 6 to 8.

Pumpkin Pie Bars

1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans
1 8 oz pkg cream cheese, softened
3 eggs
1 15 oz can pumpkin
1 Tbsp. pumpkin pie spice

Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in oats and nuts.

Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan.
Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended.
Pour over crust; sprinkle with reserved crumb mixture.

Bake 25 min.; cool 10 min.
Use foil to transfer dessert from pan to wire rack; cool completely.

CROCKPOT: Sweet and Sour Chicken

3 to 3 1/2 pounds chicken pieces (leg quarters, breast halves)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 small can (6 ounces) frozen lemonade concentrate, or 3/4 cup
3 tablespoons light brown sugar, firmly packed
1/4 cup ketchup
1 tablespoon vinegar
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 tablespoons cornstarch
2 tablespoons cold water
hot cooked rice for 4 to 6 people

Arrange chicken pieces in crockpot and sprinkle with the salt and garlic powder. Combine lemonade concentrate, brown sugar, ketchup, vinegar in a small bowl; pour over chicken. Cover and cook on LOW for 4 1/2 hours. Add bell pepper slices. Cover and cook on LOW for 1 1/2 to 2 1/2 hours longer. Remove chicken and peppers to a serving dish; cover and keep warm.

Pour juices into a saucepan and skim off any excess fat. Combine cornstarch with the cold water; stir into juices. Cook, stirring, over medium heat until thick and bubbly. Cook and stir 2 minutes longer. Serve sauce over chicken, along with hot cooked rice. Serves 4 to 6.

Turtle Pie

1 (9 inch) graham cracker crust
8 ounces cream cheese, room temp
3/4 cup powdered sugar
1/2 cup chunky peanut butter
2 tablespoons milk
3 tablespoons chopped roasted peanuts
4 cups Cool Whip, divided
1/4 cup chopped roasted peanuts
chocolate syrup
caramel syrup

Beat cream cheese and powdered sugar until smooth.
Add the peanut butter, milk and 3 tablespoons peanuts.
Beat until smooth.
Fold in 2 cups of Cool whip.
Spoon filling into graham cracker crust.
Refrigerate for 1 hour or until set.
Top with remaining Cool Whip. (You can either put Cool Whip on as a top layer, or you can individually serve the Cool Whip as a large dollop on each piece of pie.).

To serve, drizzle individual slice with chocolate syrup and caramel syrup.
Sprinkle with chopped roasted peanuts.

Optional: Sprinkle with powdered sugar, chocolate curls or mint sprigs.

Friday is National Pie Day

Now here's a holiday we can sink our teeth into!
Just in case you weren't aware of it, Friday is National Pie Day! I don't want you to miss a celebration like this, I mean there are gowns and jewlery to consider wearing for this event. Oh, and pie. Until Friday, I'll be sharing pie recipes so you can find something you like. Not that finding a pie we like is tough, but so that you can have a selection to choose from. Oh, heck, I'm not kidding anyone. I'll be posting recipes just so you'll have some yummy pie recipes and most likely try them all!

Crust:
1/4 cup butter, melted
15 to 18 Keebler Pecan Shortbread Sandies cookies, finely crushed

Stir butter into finely crushed cookies with fork. Press into a 9-inch pie pan; freeze to firm.

First layer:

2 cups Cool Whip
2 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1 tablespoon sugar

With electric mixer, beat all ingredients together until blended; spread onto crust and return to freezer.

Second layer:

2 cups Cool Whip
1/3 cup confectioners’ sugar
2 ounces cream cheese, softened
3/4 cup peanut butter

Beat Cool Whip, sugar and cream cheese together until blended. Mix in peanut butter and spread on top of pie; return to freezer.

Third layer:

2 cups Cool Whip, plus extra for topping.
1/3 cup powdered sugar
2 ounces cream cheese, softened
2 ounces German sweet chocolate baking squares, melted

Beat Cool Whip, sugar and cream cheese together until blended. Beat in melted chocolate. Spread on top of pie and return to freezer.

Before serving, top with more Cool Whip.

BBQ Sandwiches - Texas Style - slow cooker recipe

1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 1/2 cups ketchup
1 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns

Put roast in slow cooker with 1/2 cup water.
Cover and cook on LOW for 10 to 12 hours, until tender
or HIGH for about 6 hours
Drain off juices.
Remove meat; shred with forks. Discard fat.
Place back in crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco. Cover and cook on HIGH for 1 hour.
Serve on toasted buns.

Serves 8.

Cheesy Spinach and Bacon Dip

1 pkg. (10 oz.) frozen chopped spinach, thawed & drained
1 lb. (16 oz.) VELVEETA Cheese, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.)cream cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices bacon, cooked, crumbled

MICROWAVE all ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

SERVE with tortilla chips or cut-up fresh vegetables.

Kraft Triple Layer Mud Pie

3 squares BAKER'S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided


MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.

TOP with remaining whipped topping. Refrigerate 3 hours.

Kraft Kitchens Tips
Size-WiseSince this indulgent dessert makes enough for 10 servings, it's a perfect dessert to serve at your next party.

How to Toast NutsPreheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

Variation
Prepare substituting BAKER'S Bittersweet Baking Chocolate for the semi-sweet chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.

Chocolate Walnut Bars

1 cup butter, softened
1/2 cup packed brown sugar
2-1/2 cups all-purpose flour
2/3 cup apricot preserves
4 eggs
1-1/2 cups packed brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
2 teaspoons vanilla
1 teaspoon salt
3 cups walnuts, toasted and finely ground*
8 ounces bittersweet chocolate, chopped
3 tablespoons butter
1 tablespoon light-color corn syrup
1 tablespoon rum
About 40 walnut halves, toasted (optional)


1. Preheat oven to 375 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar. Beat until combined, scraping side of bowl occasionally. Gradually add flour, beating on low speed just until combined (mixture will look slightly dry). Press mixture into prepared pan. Bake in the preheated oven for 10 minutes. Carefully spread preserves over hot crust.

2. In another large bowl, beat eggs on medium-high speed for 3 minutes. Add the 1-1/2 cups brown sugar, the cocoa powder, vanilla, and salt. Beat on low speed for 3 minutes. Gradually add the finely ground walnuts, beating just until combined.

3. Carefully spread chocolate mixture evenly over preserves. Bake about 30 minutes or until set. Cool completely in pan on a wire rack.

For icing:
In a medium heavy saucepan, combine bittersweet chocolate and the 3 tablespoons butter. Cook and stir over low heat until melted. Stir in corn syrup and rum. Spread icing over cooled uncut cookies. If desired, top with the walnut halves. Let stand for 1 to 2 hours or until chocolate is set. Using a sharp knife, loosen edges of cookies from sides of pan. Cut into bars.

Makes about 40 bars.


To Store: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolate Peanut Butter Cookies

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar


1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Crockpot Steak and Potatoes

1 large onion, sliced
8 medium potatoes, quartered
1 1/2 to 2 1/2 pounds round steak, cut in 6 to 8 serving-size pieces
1 tablespoon brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 envelope beefy onion soup mix
12 ounces liquid (broth, water, beer)
1/2 teaspoon salt

Combine sliced onion and potatoes in bottom of crockpot. Arrange steak over vegetables. Combine brown sugar, nutmeg, onion soup mix; sprinkle over the beef. Pour beer over all. Cover and cook on LOW for 8 to 10 hours, until beef is tender. Taste and add salt to taste.
Serves 6 to 8.

Chocolate Pistachio Hazelnut Biscotti

Tina Haldeman, Executive Pastry Chef of The Hotel Hershey

Ingredients:
2 cups all purpose flour
1/3 cup cocoa powder
1 1/2 cups granulated sugar
3 tablespoons baking powder
1 tablespoon espresso powder
Pinch of salt
2 egg yolks
7 whole eggs
1 teaspoon vanilla
1/2 cup pistachio flour, finely grounded
1 cup hazelnut meal, finely grounded


Directions:
Mix all dry ingredients with Kitchen Aid paddle. Slowly add liquid ingredients until dough is formed. Roll into 10-inch logs. Line onto greased baking pan. Bake in preheated 325 degree oven for approximately 25 minutes, until slightly golden brown. When cooled, slice 1/2 inch thick and bake again, until crisp. Dip each half into hot, melted, white chocolate before serving.


Yield: 4 1/2 12-ounce logs

Hershey's Chocolate Chip Cookies

Charles Gipe, Jr., Executive Chef at Hershey Entertainment Complex

Ingredients:
1 cup butter-flavored shortening
1 1/4 cup brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 whole eggs
2 1/4 cups unsifted flour
1 teaspoon baking soda
1 teaspoon salt
4 cups Hershey's chocolate chips


Directions:
Cream together shortening, brown sugar, sugar and vanilla in large mixing bowl.
Beat eggs in separate bowl and add to mixture. Mix together flour, baking soda and salt in separate bowl and gradually add to wet mixture. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto greased cookie sheets.
Bake 8 minutes at 325 degrees or until barely brown.


Yield: 7 to 8 dozen cookies

Hershey's Chocolate Waffle Cookies

Hershey Lodge Culinary Team, from Hershey Lodge


Ingredients:
2 ounce Hershey's Special Dark chips
1/3 cup butter
2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 cup all purpose flour
2 tablespoon confectioner's sugar


Directions:
Preheat and grease waffle iron. In saucepan combine the Hershey's chocolate chips and butter. Cook over medium low heat and stir until smooth. In stainless steel bowl mix together the eggs, sugar and vanilla until fluffy. Stir into chocolate mixture and then fold in the flour. Mix until smooth.

Drop batter on to the waffle iron. Close and cook for 60 to 90 seconds or until firm. Remove from the iron, cool slight and dust with confectioner's sugar.


Yield: 8 whole waffle cookies

Hershey's Mudslide Cookies

Hershey Lodge Culinary Team, from Hershey Lodge

Ingredients:
Flourless cooking spray for greasing
3/4 cup plus 1 tablespoon cake flour
1 tablespoon baking powder
1/8 teaspoon salt
1 tablespoon powder instant coffee
1 tablespoon boiling water
1 teaspoon vanilla extract
7 ounces Hershey's Unsweetened Chocolate, coarsely chopped
6 ounces Hershey's Bittersweet Chocolate, coarsely chopped
8 tablespoons unsalted butter
7 large eggs
2 3/4 cup sugar
2 cups chopped walnuts
1 1/2 cups bittersweet chocolate chips


Directions:
Preheat the oven to 350 degrees. Lightly spray cookie sheet with cooking spray or line with parchment paper. Sift flour, baking powder and salt in a bowl and set aside. Combine the instant coffee and boiling water to make a paste. Blend in the vanilla extract. Melt the chopped Hershey's Unsweetened Chocolate, Hershey's chopped Bittersweet Chocolate and the butter in a saucepan over medium low heat or in the microwave for 15 to 20 second intervals. Gently stir to blend.

In a stand mixer fitted with the whisk attachment, heat together the eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8 minutes. Add the chocolate mixture with the machine running on medium speed. On low speed, mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips until blended. Scrape down the bowl as needed during mixing to blend evenly.

Using a 1/4 cup-measuring scoop, fill it with dough, level, and drop the dough onto the prepared cookie sheet, leaving 3 to 4 inches between the cookies. In batches, bake until the cookies are cracked on top but still slightly moist, rotating the pans as necessary to bake evenly, 14 minutes. Allow the cookies to cool slightly on the cookie sheet before transferring them to wire racks to cool completely.

Chicken Enchilada Casserole - Slow Cooker

Yes, you can do just about anything in the crockpot.

9 corn tortillas, 6-inch
1 can (12 to 16 ounces) whole kernel corn with peppers, drained
2 cups cooked diced chicken
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1 can (4 ounces) chopped green chile peppers, mild
2 cups shredded Mexican blend cheese or mild Cheddar cheese
2 cans (10 ounces each) enchilada sauce
1 can (15 ounces) black beans, rinsed and drained
guacamole and sour cream

Spay slow cooker with cooking spray.
Place 3 tortillas in bottom of slow cooker.
Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers.
Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese.
Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese.
Top with remaining tortillas and enchilada sauce.
Cover and cook on LOW setting for 5 to 6 hours.
Serve with guacamole and sour cream.

Serves 6 to 8.

Dorwin’s Swedish Nut Cake

I got this from Magdalenaville, Magdalena Scott's blog. Sounds yummy and easy!

Cake:
2 c. sugar 1 tsp. vanilla
2 c. self-rising flour ½ c. chopped pecans
2 tsp. soda 1 20-oz. can crushed pineapple (DO NOT DRAIN)
2 eggs

Combine first 3 ingredients and stir in eggs, vanilla, pecans & undrained pineapple. Mix well. Pour into greased 9 x 13 pan. Bake 40-45 minutes at 350˚ (325˚ if glass pan). Check for doneness by inserting a wooden toothpick in the center; return to oven a few minutes if necessary.

Cool, then spread on Topping.


Topping:

1 stick butter 1 tsp. vanilla
1 8-oz. package cream cheese
½ c. chopped pecans
1 ¾ c. powdered sugar

Cream together butter and cream cheese. Beat in powdered sugar, then vanilla and pecans. Spread over cooled cake.

Chicken Broccoli Rice Casserole

chicken breasts, cut into strips
2 cups milk

2 cups uncooked white rice
2 10.75 oz. cans condensed cream of chicken soup
1 10.75 oz. can condensed cream of mushroom (or cheddar) soup
broccoli
Lipton Soup Mix

Preheat oven to 350

In a medium bowl combine the milk, rice, soup & broccoli. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken strips Sprinkle with Lipton’s Soup Mix.

Cover dish and bake approx 90 minutes or until rice is done, stirring every 30 minutes.

Uncover the dish and bake for another 15 minutes to allow the rice to brown

Stewed Chicken and Rice

Cut three chicken brests into bite size pieces.

One small onion chopped.

Two cans stewed tomatoes

Minute rice

Cook chicken in a fry pan with olive oil stirring often until half cooked, add the onion and continue to cook until chicken is done and lightly browned. Add two cans of stewed tomatoes and cayenne pepper to taste (if you like it spicy, use at least 1/2 teaspoon) and reduce heat to simmer until the liquid reduces to a thick sauce, about 15 minutes.

While the chicken is simmering, cook two cups of minute rice. Serve the chicken over the rice.

KRAFT Saucy Honey Mustard Chicken

1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. GREY POUPON Savory Honey Mustard
1 Tbsp. honey

HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until chicken is cooked through (165°F).

MIX remaining ingredients; spoon over chicken.

COOK 2 min. or until sauce is heated through, stirring occasionally.

Makes 4 servings, one topped chicken breast each

Ooey Gooey Butter Cookies

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting


Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart.

Bake 12 minutes. The cookies will remain soft and "gooey."

Cool completely and sprinkle with more confectioners' sugar, if desired.

Brenda Novak's Favorite Brownies

Chocolate Caramel Brownies
50 caramels
2/3 c. evap. milk
1 German choc. cake mix
2/3 c. melted butter
1 c. chopped walnuts
3/4 c. chocolate chips

First, melt:
50 caramels
1/3 c. evaporated milk

Mix:
German chocolate cake mix
1/3 c. evaporated milk
2/3 c. melted butter
1 c. chopped walnuts

Smooth 1/2 batter into a 9"x13" pan.

Cook at 350 degrees for 6 minutes in a preheated oven. Take out and sprinkle with 3/4 cup chocolate chips, then the melted caramel. Pat remaining dough on top. Cook 18 minutes longer, then cool.

These are some of the best brownies I've ever tasted--perfect for those who like chocolate more than pumpkin! :-)

Cherry Jell-O Salad

I blogged about Jell-O at Petticoats and Pistols, and Pam Crooks shared her favorite Jell-O recipe. Thanks, Pam!

2 pkgs cherry jell-o
1 can cherry pie filling
3 cups hot water
1/4 cup milk
10 big marshmallows
3 oz. cream cheese
4 1/2 oz Cool Whip
Nuts

11 3/4 x 7 1/2 pan

Mix jello, hot water, and pie filling. Put in pan and let set.

Dissolve marshmallows and milk over low heat. Cool. When cooled, add cream cheese and whip together. Add Cool Whip. Spread on top of set jello. Sprinkle nuts on top.

Chicken Salad

1 prepared roasted chicken
2 c. mayonnaise
1 c. Craisins
1 c. almonds, pecans or walnuts
1 small green apple, chopped
2 c. seedless red grapes, halved

De-bone and cube chicken. Mix all ingredients.

Rebecca Ryan's Crab Bisque

My pal, Rebecca Ryan invited me over for lunch yesterday, and she made the most delicious crab and corn bisque, served with crusty bread and fresh asparagus. Here's her recipe she so kindly shared with me.

2 Tbsp butter
1/4 cup green onions
1 package V8 Southwestern Corn Chowder (In soup aisle at grocery store - you could use any corn chowder soup)
3 cups 1/2 & 1/2
1 cup fresh or frozen corn
1 package mock crab meat, chopped. (Or 1-2 cups of 'real crab')
2 bay leaves
1/2 tsp thyme
1/2 tsp garlic salt
1/2 tsp pepper
dash of hot sauce

Saute green onions in butter. Add the rest of the ingredients and simmer for 30 minutes. Voila!

Slow Cooker Mashed Potatoes

Want to make mashed potatoes ahead and have them turn out yummy? Try this:
5 pounds red potatoes, peeled and cut into chunks
1 tablespoon minced garlic
3 cubes chicken bouillon
1 8oz container sour cream
1 8oz package cream cheese, softened
1/2 cup butter
salt and pepper to taste

In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Double Chocolate Fudge Brownie

Tina Haldeman, Executive Pastry Chef of The Hotel Hershey

1 pound butter
21 ounces Hershey's Extra Dark Chocolate or Scharffen Berger 62% Dark Semi Sweet Chocolate
6 eggs
1 teaspoon vanilla extract
21 ounces sugar
5 1/2 ounces all purpose flour
1/2 teaspoon salt
15 ounces HERSHEY'S Chocolate Chips
6 1/2 ounces toasted walnuts
1/2 ounce baking powder

Melt butter and chocolate in the microwave, mix until incorporated and set aside. In a mixing bowl with a whisk attachment, whip the eggs, sugar, vanilla, and salt until light and fluffy.

On low speed, slowly add the chocolate mixture to the egg mixture. Add the dry ingredients and mix well. Add the chips and nuts. Place batter on a greased baking pan and bake at 350 degrees for 35-45 minutes. Let cool at room temperature.

Hershey's Chocolate Chip Banana Bread

1/4 cup vegetable oil
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
2 eggs, beaten well
1 1/4 cups mashed banana
3/8 cup Hershey's semi-sweet chocolate chip
1/2 cup walnuts, chopped

Preheat oven 350 degrees. Grease and flour loaf pan. Mix flour, salt, sugar and baking soda in large bowl. Mix in oil, eggs and bananas. Stir in chocolate chips and walnuts. Mix all ingredients together and pour into loaf pan.

Bake 1 hour and 10 minutes. Check for doneness with a toothpick. (Insert toothpick into center of loaf; if toothpick comes out clean, loaf is done.) Let cool for 15 minutes in pan, then turn out on a rack to cool completely.


Yield: 12 to 15 slices

Slow Cooker Dressing

8 ounces sliced fresh mushrooms
1 cup sliced celery
1 cup chopped onion
6 tablespoons butter
1/2 teaspoon ground black pepper
1 tablespoon dried basil, crumbled
12 cups toasted bread cubes
1 1/2 cups chicken broth
1/2 cup toasted chopped pecans*

Melt butter over medium-low heat in a heavy skillet. Add mushrooms, celery, and onion; sauté for 5 minutes, until vegetables are just tender. Remove from heat; stir in the pepper and basil. In a large mixing bowl, combine vegetable mixture with the bread cubes. Sprinkle with the chicken broth and toss gently. Pour mixture into crockpot. Cover and cook on LOW setting for 3 1/2 to 4 hours. Stir in toasted pecans just before serving.

Serves 10 to 12.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Refrigerater Bars

1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 NILLA Wafers, crushed
2 cups powdered sugar
1/2 of 8-oz. tub Cool Whip (Do not thaw.)
3 squares semi-sweet chocolate

Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.

Microwave Cool Whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.

Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Rebecca Ryan's Red Beans and Rice

1 pound dry kidney beans
2-3 Tbsp oil (bacon grease if you got it!)
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups chicken stock (low sodium)
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced

4 cups water
2 cups long grain white rice

DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.

In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in oil for 3 to 4 minutes.

Rinse beans, and transfer to a large pot with 6 cups stock. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. (Break up beans with the back of a spoon now and then to achieve the authentic New Orleans consistency.)

Stir sausage into beans, and continue to simmer for 30 minutes.

Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

creamy potato soup

3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1-1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground black pepper
4-1/2 cups chicken broth
1/2 cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
Sliced green onions ((optional)

In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions.

Makes 8 servings.

Slow Cooker Acorn Squash

Baked Stuffed Acorn Squash

2 acorn squash
1/3 cup cracker crumbs
1/2 cup chopped pecans or walnuts
1/4 cup melted butter
1/4 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
2 tablespoons orange juice or apple juice

Cut squash in half; scoop out seeds and membranes then place, cut side up, in slow cooker. Combine crumbs, nuts, butter, brown sugar, salt, nutmeg, cinnamon and orange juice. Spoon mixture evenly into center of the squash halves.
Cover and cook on LOW for 5 to 6 hours, until squash is tender.
Serves 4.