Lissy's Collection of Recipes: January 2009

Wednesday, January 21, 2009

Shoney's Broccoli Casserole

I also made this for Christmas this year. It was pretty good too considering I don't eat vegetables. Add cheese to anything for me and I will eat it! haha

6 Cups broccoli florets, chopped
1-1/4 lbs Velveeta cheese
2 eggs
3 cups cooked rice
3 cups half-and-half (in the section with the milk)
1/2 teaspoon salt
1/2 teaspoon pepper
Cooking spray
1 cup Ritz crackers, crushed
1 cup shredded cheddar cheese

Place eggs in mixing bowl and lightly whip for approx. 20 seconds. Add broccoli florets, cooked rice, salt and pepper. Mix well. Dice Velveeta into 1/4" pieces. Place diced cheese and half-and-half in microwave safe container. Cover and microwave for 2 minutes or until cheese is melted. Add to ingredients in bowl. Blend well. Spray 9" pan with cooking spray. Pour casserole mixture into pan. Bake in a 350 degree over for 30 minutes. Top casserole with Ritz crackers and cheddar cheese and cook for 5 more minutes, or until cheese melts and crackers brown.

--Mom

Seven Layer Salad

This is a recipe from my mom. I love recipes from her. She knows me well. You will see her little inserts that she puts in there for me because she knows I have no clue. I love it. I call her standing in the middle of the grocery all of the time saying, where do I find this or what is this food? hahaha

Instead of cooking my own bacon I use the bacon bits you can buy. Also, I sprinkle a packet of ranch dressing mix on top of the mayonnaise. I use frozen peas and just run them under some warm water to thaw, do not cook them. You can layer in any way you want, just end up with mayo on top (you can sprinkle some more cheese on top).

Ingredients:
6 cups chopped lettuce
2 tb sugar
8 ounces bacon (or bacon bits)
2 cups shredded mild Cheddar cheese
6 cooked eggs sliced
salt and pepper
1 cup mayonnaise
2 cups frozen peas
1/4 cup sliced green onion
1 Ranch dressing packet

Preparation: Place three cups of the lettuce in bottom of large bowl or casserole dish and lightly sprinkle with salt and pepper. Layer egg slices in bowl and lightly sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, crumbled bacon, shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl 2 cover entire salad. Sprinkle Ranch packet over mayo. Cover and chill up to 24 hours or overnight. Garnish with green onion.

--Mom

Ham Potato Puffs

SUBMITTED BY: Brad Eichelberger "From York, Pennsylvania, Brad Eichelberger writes, 'This is a different way to use up leftover mashed potatoes. It was an instant hit with our teenagers.' Tip: 'Serve with steamed green beans, cauliflower or broccoli,' he says."

INGREDIENTS
1 (12 ounce) package refrigerated buttermilk biscuits
1 cup cubed fully cooked ham
1 cup leftover mashed potatoes
1 cup shredded Cheddar cheese, divided
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder

DIRECTIONS
Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder. Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350 degrees F for 20-25 minutes or until lightly browned. Serve warm. Refrigerate leftovers.

--http://allrecipes.com/Recipe/Ham-Potato-Puffs/Detail.aspx

Twice-Baked Mashed Potatoes

I made these for Thanksgiving this year for the family. I also made it for a work shin-dig. They are so yummy!!

SUBMITTED BY: Margaret Mayhugh PHOTO BY: njmom "If you like the filling in twice-baked potatoes, you'll love the flavor of this savory side dish that complements most entrees. 'It's a good way to finish off extra mashed potatoes,' says Margaret Mayhugh of Murphysboro, Illinois."

RECIPE RATING:Read Reviews (38)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS (Help)

Servings

US
METRIC
INGREDIENTS
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon vegetable oil
4 cups mashed potatoes (prepared with milk and butter)
1 cup shredded Cheddar cheese, divided
1/4 cup crumbled cooked bacon
1 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS
In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until cheese is melted.

--http://allrecipes.com/Recipe/Twice-Baked-Mashed-Potatoes/Detail.aspx

Simple Grilled Lobster Tails

Ingredients:
6 lobster tails (fresh or frozen)
butter, melted

Preparation:
To prepare lobster tails for grilling: Using kitchen shears, cut the top membrane off the lobster tails and discard. Partially loosen the meat from the shell, leaving the end of the tail attached. Gently lift the loosened tail meat up and rest just on top of the shell. Brush tails with melted butter. When the grill is ready, arrange the tails shell side down 3-4 inches from the heat and cook 8-10 minutes. Brush with butter again, and turn tails over so the meat side is on the grill. Continue to cook 2-4 minutes until the meat is cooked through. Serve with melted butter.

--The Fresh Market
http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=269

Garlic Herb Filet Mignon

Ingredients:
1 filet mignon steak, per person
1/2 ounce Boursin garlic-herb cheese, per person
TFM Olive Oil
Jane's Krazy Mixed-Up Salt, to taste

Preparation:
Coat all surfaces of filet with Jane's Krazy Mixed-Up salt and TFM Olive Oil. After coating surfaces, allow filet to come to room temperature, approximately 2 hours.
Grill to desired doneness. Immediately after removing filet from grill, top each filet with with 1/2 ounce Boursin Garlic & Fine Herb cheese.

--The Fresh Market
http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=1426

Roasted Vegetable & Four Cheese Lasagna

Servings: 12

Ingredients:
12 lasagna noodles
2 cups butternut squash, peeled and diced
1 eggplant, sliced in 1/2 inch slices
5 tomatoes, halved
1 (1 pint) container ricotta cheese
8 ounces feta cheese, crumbled
2/3 cup basil pesto
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15 ounce) can tomato sauce
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, freshly grated

Preparation:
Preheat oven to 350º.

Prepare lasagna noodles according to package directions; drain and set aside.

Place diced squash on a baking sheet and roast in preheated oven until browned and tender, about 30 minutes.

In a sauté pan over medium-high heat, sauté eggplant slices, turning once, until browned on each side and tender, approximately 10 to 12 minutes; set aside.

Meanwhile, place tomatoes skin side up on a separate baking sheet; place in oven with squash during last 15 minutes of cooking time. Cook tomatoes until tender and wrinkly. Remove both tomatoes and squash from oven when done; set aside and let cool.

In a medium mixing bowl, stir together Ricotta, Feta, pesto, eggs, salt and pepper until well combined; gently fold roasted squash into mixture.

To assemble lasagna, spoon half the tomato sauce into the bottom of a 9x13-inch baking dish; place 4 lasagna noodles over sauce. Arrange a single layer of eggplant slices over noodles and top with half Ricotta mixture. Cover ricotta mixture with another layer of 4 lasagna noodles; arrange roasted tomatoes evenly over the noodles and spoon remaining ricotta mixture over tomatoes.

Sprinkle with 1 cup Mozzarella and cover with remaining 4 lasagna noodles. Pour remaining tomato sauce evenly over noodles and sprinkle with remaining 1 cup Mozzarella and 1 cup Parmesan.

Bake uncovered lasagna in preheated 350º oven for 30 to 40 minutes, until cheese is golden and bubbly.

--The Fresh Market
http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=1315

Party Rolls

These are so yummy!! They get eaten up every time anyone cooks them. They are pretty easy. The hardest part for me is getting them cut in half evenly without messing them all up. Otherwise, great for a party that you need a little sandwich with.

3 pkgs. Dinner rolls
3 pkgs. 3 oz thin sliced ham (or deli ham)
6 swiss cheese slices
2 sticks butter, melted
2 Tbsp prepared mustard
1 Tbsp Worchestershire sauce
3 Tbsp poppy seed
1 small onion, finely chopped
garlic powder, optional

Combine last 6 ingredients. Cut whole pan of rolls in half. Spread bottom half with 1/2 of liquid. Layer ham and cheese. Add top 1/2 to rolls. Spread on remaining liquid. May sprinkle with a little garlic powder if desired. Bake 350 for 10-12 mins. Cut apart to serve.

Buckeyes

1 stick butter, softened @ room temperature
1 cup peanut butter
1 box powdered sugar
1 tsp vanilla

Mix together, chill in refrigerator so that it will be easy to roll into balls. Melt 2 T Crisco shortening and 1 6 oz bag chocolate chips in double boiler. Dip balls leaving enough of the top to looks like an eye. (I use the chocolate almond bark for dipping)

Fudge

2 bags of chocolate crème drops
1 stick margarine
1 (8oz) jar creamy peanut butter

Melt crème drops and butter in microwave 1 minute (stir) and continue 1 minute at a time until completely melted. Stir in 8 oz jar of creamy peanut butter until smooth. Pour into 9x13 pan. Cool, cut into squares and store in refrigerator.

HAWAIIAN SUNRISE CAKE

1 box orange supreme cake mix
1 (3 oz) package orange gelatin
1 (3 oz) package instant vanilla pudding
4 eggs
½ cup oil
1 ½ cups milk
FILLING:
1 (8 oz) container sour cream
1 ½ cups granulated sugar
1 15 oz can crushed pineapple – drained
8 oz frozen coconut (I DO NOT USE)
ICING:
1 cup filling mixture
1 (12 oz) container frozen whipped topping
1 T powdered sugar, optional (I DO NOT USE)

Preheat oven to 350 degrees. Coat 3 round cake pans with nonstick spray. (I use two and cut the layers in half). In a large mixing bowl combine all cake ingredients. Divide batter evenly among pans and bake at 350 degrees for 30-25 minutes.

Filling: Mix all filling ingredients well. Reserve 1 cup filling for icing, spread remaining filling between cooled cake layers.
Icing: Mix icing ingredients together and spread over cake. Keep cake refrigerated.

Easy Oreo Truffles

Prep: 30 min
Total: 1 hr 30 min (incl. refrigerating)

1 - 1lb 2oz pkg Oreo Chocolate Sandwich Cookies, divided
1 - 8oz pkg cream cheese softened
2 - 8oz pkg Baker’s Semi-Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. (Amy leftover chocolate can be stored at room temperature for another use).

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Makes 3 ½ dozen or 42 servings, 1 truffle each.

--Terri H.

Oreo Balls

1 package of oreo cookies (finely chopped), add 1 (8 oz) package of cream cheese
Roll into balls and freeze for at least 30 minutes (I try to freeze overnight).

1 package of white chocolate/almond bark. Follow directions on package. Dip balls into mixture and let set on wax paper.

--Judy D.

Ghirardelli Ultimate Double Chocolate Cookies

1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 Tbsp (3/4) stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
½ tsp baking powder
1 bag (12 oz) Girardelli Semi-Sweet Chocolate Chips
1 cup (4 oz) chopped walnuts

In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick, stir in chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.

On a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe)

Preheat oven to 375°F. Unwrap dough; with sharp knife, cut into ¾-inch slices. Place slices 1 ½ inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.

Cool on baking sheet. Enjoy the moment of timeless pleasure!

--Kaethe B.

Chocolate-Dipped Coconut Macaroons

Recipe Rating:
Prep Time: 15 minTotal Time: 1 hr 35 minMakes: About 3 doz. cookies or 36 servings, 1 cookie each

1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted

PREHEAT oven to 325°F. Mix coconut, sugar, flour and salt in large bowl until well blended. Add egg whites and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

BAKE 20 min. or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

DIP cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper.

--Sigrid B.

Cherry-Fudge Cake

2 cups all-purpose flour*
2 cups sugar
1 cup water
¾ cup dairy sour cream
¼ cup shortening
1 ¼ tsp baking soda
1 tsp salt
1 tsp almond extract
½ tsp baking powder
2 eggs
4 squares (1 oz each) unsweetened chocolate, melted and cooled
Chocolate-Cherry Frosting (below)

Heat oven to 350°. Grease and flour baking pan, 13x9x2 inches. Mix all ingredients except Chocolate-Cherry Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan. Bake until top springs back when touched lightly, 40 to 45 minutes. Cool. Frost with Chocolate-Cherry Frosting.

*If using self-rising flour, reduce baking soda to ¼ tsp and omit salt and baking powder

Chocolate-Cherry Frosting

Drain 1 jar (10 oz) maraschino cherries, reserving ½ cup syrup. Chop cherries; drain on paper towels. Arrange cherries on cake. Mix reserved syrup and 2 envelopes (1 oz each) premelted unsweetened chocolate in small mixer bowl. Beat in 3 cups powdered sugar until smooth. Pour frosting on cherries carefully; spread frosting to cover cake.

--Sharal H.

Chocolate Coated Cranberry Sugar Cookies

1 pkg. Pillsbury Sugar Cookie Dough
1 cup milk chocolate toffee bits
1 cup dried cranberries
*6 oz. milk chocolate chips
*6 oz. white chocolate chips

Let cookie dough set out to soften. Flatten out cookie dough on waxed paper into rectangular shape to about a ¼ to ½ inch thickness. Sprinkle cranberries and toffee bits over dough and press them into the dough. Roll up dough jelly roll fashion. Cut off pieces and roll into a ball. Place onto cookie sheet and flatten slightly. Bake at 350 for 10 to 12 minutes. Let cookies cool and then decorate with melted milk chocolate and white chocolate chips.

Melt milk chocolate chips in microwave and spread a coating of chocolate over tops of cookies. Once this coating has set up, melt your white chocolate chips in a freezer bag in the microwave. Snip a tiny piece off at the corner bottom end of the bag and then squeeze the bag to make little zig zag lines across the milk chocolate coating. Wait until the icing has set up before storing in a container.

*It does not take the entire bag to decorate the tops of the cookies.

Enjoy!

--Judy G.

Heath Candy bar Cake

1 cake mix (you can use most any flavor, I use Devil’s Food)

2 boxes of Jell-O instant pudding mix (use the 5 minute directions, you can basically use the flavor of your choice, I use chocolate)

Cool Whip (depending on the size of your dish, one regular bowl should do)

1 bag of snack size (you won’t need the whole bag) or 5 regular Heath Candy bars (or any crunchy candy bar will do)

Directions: Prepare cake using directions on box; pour mix into a shallow baking pan. Mix up the pudding and put in fridge to set. Crush up the candy bar and set aside. Once cake has baked and cooled begin to layer in dish. Cut cake into squares and cover bottom of dish. Next spread pudding on top of cake, then spread the cool whip and then sprinkle the candy bar on. Continue to do this until you reach the top of your dish. Don’t worry about how the layers look until you get to the last one. It’s the only one anybody ever sees. Enjoy!

--Christy S.

Mocha Punch

1 1/2 quarts boiling water
1/4 cup instant coffee
1/2 cup Nestle Quik Powder
1/2 cup sugar
Combine these the night before and refrigerate.
45 minutes before serving...set out to thaw:
1 qt vanilla ice cream
1 qt chocolate ice cream
Put ice cream in punch bowl and pour above mixture over it. Stir until semi melted together.
Enjoy!!

PS. I doubled the recipe!!

--Tina W.

Chocolate Chip Mocha Cake - Bundt Cake Recipe

1 box devil's food cake mix (non-pudding)
1 small box instant vanilla pudding
1 pint sour cream
4 eggs beaten
3/4 cup vegetable oil
1/3 cup coffee liqueur
1 (6-ounce) package chocolate chips

Grease and lightly flour a Bundt pan. Combine all ingredients, mixing well until blended. Bake at 350 degrees for 1 hour, or until a toothpick comes out clean. (The baking process dissipates what little alcohol is in coffee liqueur, leaving a rich flavor and lots of moistness).
--Donna J.

Cheese Ring with Strawberry Preserves and Ritz Crackers

1 lb. grated cheddar cheese
1 cup mayonnaise
1 small grated onion
1 cup chopped pecans
Cayenne pepper to taste

Bring grated cheese to room temperature so it will blend better. You can use the packaged grated cheese; however, I prefer to grate my own as it seems to blend better and lend a finer texture. Mix with the remaining ingredients. Pour into an ice ring mold and refrigerate for about 8 hours. Can be frozen. When ready to serve, invert onto serving tray and pour a jar of strawberry preserves in the center. Serve with Ritz crackers.

--Sandra T.

Apple Brickle Dip

Oh so yummy!! Perfect for those that love that sweet and sour together!

· 1 package (8 ounces) cream cheese, softened
· 1/2 cup packed brown sugar
· 1/4 cup sugar
· 1 teaspoon vanilla extract
· 1 package almond brickle chips (7-1/2 ounces) or English toffee bits (10 ounces)
· 3 medium tart apples, cut into chunks
In a mixing bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers. Yield: 2 cups.

NOTE: I ususally use more apples than it calls for and cut the apples in wedges. I used the granny smith and roma apples today.

TACO LASAGNA

Please pay attention to note at the end. Also, I used about another 1/4 cup of taco sauce than the recipe calls for. And I don't think I used 10 tortillas, I think I only used 8 or 9. And if you use the biggest size tortilla, it's a little too much.

1-1/2 pounds ground beef
1 cup chopped onion
1-1/2 c. chopped green pepper
4.5 oz. can green chilies
2.5 oz. package taco seasoning
2 c. taco sauce
3 c. Colby/jack cheese
10 flour tortillas

Brown beef. Add onion, pepper, chilies and taco seasoning. Spread ½ c. of the taco sauce in the bottom of a coated 9x13 pan. Layer with 5 of the tortillas, folded in half to fit across the dish. Layer with ½ of meat mixture, 1 c. of the taco sauce, 1-1/2 c. of the cheese; repeat. Bake at 375 for 15-20 minutes until the cheese is melted.
(I used minced onion instead of chopped onion and a pepper seasoning blend instead of chopped pepper. I put the can of chilies in the blender so they were not chunky. I think I also used 4 cups of cheese instead of 3.)

--Becky B.

Tuesday, January 20, 2009

PORK CHOPS AND RICE DISH

I am all about using garlic or union powder instead of the real thing. I don't like all of the eye watering and smell that lasts for hours on your hands. I am not a big fan of peppers either. So, I think for this recipe, I left off the green pepper and used onion powder instead.

6 pork chops
1 c. uncooked rice (I used minute rice)
3 c. hot water
1 tsp. salt
1/2 tsp. pepper
1 lg. onion, chopped fine
1 can cream of mushroom soup
1/2 to 1 lg. green pepper, sliced thin

Trim fat from pork chops and brown on both sides.
In a 2-quart casserole dish, mix rice, water, salt, pepper, onion, soup and green pepper. Arrange pork chops on top. Cover with foil. Bake in 375 degree oven for 45 minutes to 1 hour until chops and rice are done. Can substitute chicken breast and cream of chicken soup for pork chops and cream of mushroom soup.

-From www.cooks.com

BACHELOR'S TRUE ONE DISH PORK CHOPS

2 to 4 pork chops
1 can cream of mushroom soup
1 (soup) can tap water
1 2/3 (soup) can minute rice
3 tbsp. butter

Preheat oven to 350 degrees. In a sturdy aluminum baking pan slowly brown pork chops in 1 tablespoon butter; season with salt and pepper. Remove and set aside. In same pan (over low heat), mix soup, water, and remaining butter, stirring constantly to remove lumps. Add rice, stir, and remove from heat. Place pork chops on top of rice/soup mixture and sprinkle with Lawry's seasoned salt. Bake in oven for 20 to 25 minutes.
Variation: Try cooking some fresh sliced mushrooms with the pork chops and spreading them over the top of the chops before baking.

Serves 4.

-From www.cooks.com

BAKED BUTTERFLY CHOPS

2 butterfly chops
1 can golden mushroom soup

ButterBrown chops on both sides in butter (or corn oil cooking spray). Add 1 can golden mushroom soup. Bake 1 hour and 45 minutes at 300 degrees with cover on. Serve with cooked rice, scalloped potatoes or noodles. This recipe can be doubled or tripled.

- From http://www.cooks.com/

CHOCOLATE WALNUT TORTE

1 box Duncan Hines “Butter Recipe” cake mix
1 box Chocolate Pudding Mix

Pour pudding mix into the cake mix; continue to prepare as directed on cake mixbox, cook in 8” or 9” cake pans.

TOPPING: 1-½ cups chopped walnuts
1-½ cups crushed vanilla wafers
1-cup light brown sugar
1-cup melted butter

Prepare the topping first; mix the ingredients, spoon into 3 cake pans. After topping is in pans, prepare cake and equally spoon the cake batter into the 3 layers.

ICING: 1-½ cups whipped cream (chilled)
2 Tablespoons sugar
1 Teaspoon vanilla flavoring

Mix topping in glass bowl, beat until it peaks; frost in-between layers, sides, and top of cake. Sprinkle the top with chopped (very fine) walnuts. Refrigerate cake.

-From Kathy H.

CHOCOLATE WALNUT TORTE

1 box devil food/with pudding cake mix

Prepare cake mix as directed on box, cook in 8” or 9” cake pans.

TOPPING: 1-½ cups chopped walnuts
1-½ cups crushed vanilla wafers
1-cup light brown sugar
1-cup melted butter

Prepare the topping first; mix the ingredients, spoon into 3 cake pans. After topping is in pans, prepare cake and equally spoon the cake batter into the 3 layers.

ICING: 1-½ cups whipped cream (chilled)
2 Tablespoons sugar
1 Teaspoon vanilla flavoring
Mix topping in glass bowl, beat until it peaks; frost in-between layers, sides, and top of cake. Sprinkle the top with chopped (very fine) walnuts. Refrigerate cake.

-From Kathy H.

CHOCOLATE CHIP POUND CAKE

INGREDIENTS:
1 Cake Mix (recommend Duncan Hines Butter Recipe)
1 (4 oz) Box Milk Chocolate Pudding Mix
1 (8 oz) sour cream
1 cup oil (can substitute applesauce for oil)
4 eggs
1 Tbsp vanilla flavoring
1 (6 oz) Bag Chocolate Chips

INSTRUCTIONS:Preheat oven to 325 degrees. Mix the first 6 ingredients for 2 minutes on medium speed. Add chocolate chips. Spray bunt pan with Pam and bake for appropriately 50 to 60 minutes (depends on oven). Cool for 8/10 minutes before turning out of pan.

Recipe from Kathy H.

BLACKBERRY CAKE

I know this was another one that everyone at KSC wanted a piece of. They literally almost fight over these cakes. It was gone in no time. As Kyle's granddaddy says, "If your late - you done ate!"

1 box cake mix – (Duncan Hines “Butter Recipe” is the best)
4 eggs
½ cup oil
1 small box blackberry jell-o
¾ cup blackberry juice (strain the juice from 1 can of blackberries)
½ cups chopped pecans
Blackberry wine (optional)

Mix all the ingredients with exception of the pecans, beat on high speed for 2 minutes. Sprinkle the ½ cups chopped pecans in a well-greased bundt pan. Bake for 40/50 on 350 degrees.

Glaze: Bring to a boil ½ cup blackberry wine or juice, ½ cup sugar, and 1 stick butter. As soon as the cake is removed from the oven, pour the glaze over it. Allow the glaze to soak in (10/15 minutes) then turn cake out onto a plate.

Tips:
· Substitute applesauce for the oil.
· Puree’ blackberries in a small food chopper.
· May mix the pureed blackberries with the juice for cake and glaze (if one doesn’t mind the seeds). May substitute blackberry wine for the blackberry juice in both the cake and the glaze.

CHOCOLATE STRAWBERRY CAKE

This is another one of Kathy's famous cakes. I don't believe I have had this one yet either. Not sure she has brought one like this to work. Sounds yummy though.

1 box cake mix – (Duncan Hines “Butter Recipe” is the best)
1 box chocolate pudding

Pour chocolate pudding into cake mix; continue preparing as directed on cake mix box. Bake in a 13”x 9” pan on temperature as stated on cake mix.

After the cake is removed from the oven, poke several holes in the cake with a drinking straw or something round about the size of a straw. Pour chocolate glaze (recipe below) over cake. Layer sliced strawberries over the cake and top with cool whip.

Semi-Sweet Chocolate Glaze

3 squares semi-sweet chocolate
3 tablespoons water
1-tablespoon butter or margarine
1 cup powdered sugar
1/2-teaspoon vanilla

Microwave chocolate, water, and butter in large bowl on HIGH 1 to 2 minutes until chocolate is almost melted, stirring once. After microwaving for 1 to 2 minutes, continue to stir the chocolate until it is completely melted. Stir in the powdered sugar and vanilla until smooth. For a thinner glaze, add 1/2 to 1 teaspoon additional water. Makes approx. 3/4 cup of glaze. Refrigerate cake.

Recipe of Kathy H.

FRESH COCONUT CAKE

This is made by a woman I work with. She is famous for her cakes here. Everyone says this is to die for and better than some wedding cakes they have had. I am NOT a fan of coconut, so I have never tried it. I have watched her make it though once on the Shuttle Launch trip when everyone in Kennedy Space Center expected her to come to work with these cakes. I learned that you can cut a cake into layers with dental floss if you don't have a cake cutting knife handy. Nifty!

1 box cake mix – (Duncan Hines “Butter Recipe” is the best)

Prepare cake mix as directed on box, cook in 9” cake pans. After cooking, slice each layer in half (see tip below).

FILLING: 1 (16 oz.) sour cream
1 ½ packages of fresh frozen coconut
2 cups sugar

Save 1 cup of filling to mix with cool whip for Icing. Divide the rest in-between each cake layer.

ICING: 1 (12 oz.) cool whip
1 cup of filling mixture

After the 4 layers are together with filling in-between each layer; frost with icing above, then put the remaining coconut around the sides and on top.

TOPPING: 1 ½ packages fresh frozen coconut

Tips:
· Fresh frozen coconut is usually found in the section with the cool whip.
· A long piece of plain (no flavor) dental floss works great in slicing the cake layers. Wrap the floss around the layer (centering the floss), once it’s around the layer, criss-cross the floss; then pull the floss all the way through the cake layer.Best if cake sits covered in the refrigerator for at three days. Freezes well too.

Recipe of Kathy H.

Cakes Galore!!

'Night Before Christmas' Coffee Cake
'Real New York Style' Cheesecake Supreme

A Cake That's Fit For A Queen
Amaretto Italian Sour Cream Cake
Amazing Tropical Fruit Cake
Apple and Nut Cake
Apple Cake
Apple Cake
Apple Sauce Cake
Applesauce Fruitcake
Apricot Nectar Pound Cake
Baby Cheescakes Baby Cheesecakes
Banana Cake
Barron Family Cheesecake
Baumtorte (Tree Cake)
Becky's Pumpkin Cupcakes
Blueberry Swirl Cheesecake
Blueberry Swirl Cheesecake
Broken Angel Cake With Chocolate Chips
Candied Fruit Cake
Carmel Coffee Cake
Carrot Cake with Hot Glaze
Carrot-Pineapple Cake
Cherry Cake
Cherry Cake Sauce
Cherry Cheesecake Cups
Cherry-Pineapple Dump Cake
Chocolate Angel Food
Chocolate Browny Cake
Chocolate Chip Muffins
Chocolate Cookie Sheet Cake
Chocolate Éclair Cake
Chocolate Ice Box Dessert
Chocolate Logs
Chocolate Lovers Heaven Triple Threat Chocolate Di
Chocolate Sheet Cake
Chocolate welington fudge pudding
Chocolate, Chocolate, Chocolate Chip Cake
Christmas Cake
Christmas choclate cake
Christmas Mixed Glace Fruit Loaf
Christmas-Comes-But-Once-A-Year-Chocolate Cake
Cinnamon Morning Delight
Coca-Cola Cake
Coconut Cake
Cookie Pizza
Cream Cheese Icing
Cream Cheese Pound Cake
Cream Puff Cake
Creamy Chocolate Cupcakes
Creamy Chocolate Layered Cake
Decadent Chocolate Cake
Decadent Fudge Cake
Deluxe Chocolate Marshmallow Bars
Dream Cake
Dreamcicle Cake
Drizzle Cake
Earthquake Cake
Easy Cocoa Snack Cake
Easy Coconut Cake
Éclair Cake
Edie Ching's Cherry Cheesecake
Eggnog Cake
Extra Moist Coconut Cakes
Festive Pumpkin Gingerbread
Flower Garden Cake
Fruit Cake
Fruit Cocktail Cake
German Chocolate Upside-Down Cake
Golden Bacardi Rum Cake
Gooey Butter Cake
Gum drop cake
Heavenly Pecan Cake
Hedge Hog Cake
Holiday Cake
Holiday Poke Cake
Holiday Rum Cake
Honey Bun Cake
Honey Cake
Hot Fudge Pudding Cake
Hummingbird Cake
Ice-Cream Chocolate Roll
Jewish Apple Cake
Johnny Appleseed Cake
Lemon Cake
Lemon Poppyseed Cakes
Lemon Pound Cake
Linda's Yule Log
Mama's Homemade Banana Cake
Mandy's Cake
Microwave Scottish Pudding
Mini Fruitcakes
Miniature Cheesecakes
Mississippi Fudge Cake
Mississippi Mud
Mock Lemon Meringue Cake
Neiman Marcus Cake
No Bake Fruit Cake
Norwegian Gold Cake
Oatmeal Chocolate Chip Cake
Old Fashion Pound Cake
Old Fashioned Light Fruitcake
Orange Date-Nut Cake
Orange Slice Cake
Oreo Cheesecake
Peanut-Topped Devil's Food
Pecan Icing
Pennsylvania Dutch Pastry
Pineapple Heaven
Plum-Nut Cake
Pound Cake Pound Cake
Pumpkin Cake Roll
Pumpkin Cheesecake
Pumpkin log
Pumpkin Nut Roll
Pumpkin Pie Cake
Pumpkin Roll
Queen's Cake
Red Velvet Cake
Reese`s white cake
Reese's Brownie Cupcakes
Refrigerator Chocolate Cheesecake
Russian Tea Cakes
Russian Teacakes
Santa's Breakfast Cake
Self-Filled Cupcakes
Shirley's Chocolate Sheet Cake
Sour Cream Coffee Cake
Sour Cream Pound Cake
Southern Apple Cake
Swedish Nut Cake
Tiny Christmas Fruitcakes
Toll House Carrot Cake
Triple Chocolate Torte
Turtle Bars
Turtle Cake
Warcake
Watergate Cake
White Christmas Loaf
World War I Cake
World War II Cake

Cream Cheese - Chocolate Chip Dip

This is scrumdiddlyumptious!! I ate it for the first time at Rodger's sisters mini mani/pedi party. Sarah then made one for some other party we had. Yum!!!

Ingredients
1 8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
1/4 tsp. vanilla
3/4 cup powdered sugar
2 tbsp. brown sugar
3/4 cup miniature chocolate chips Chopped walnuts or pecans

Method
Cream together cream cheese and butter. Add vanilla and sugars. Blend until smooth. Stir in chocolate chips. Refrigerate 2 hours and then form into a ball and roll in chopped nuts.

Notes: I did not make this into a ball. I put it in a low square pan and put the nuts on top.

Number of Servings: 8-10

http://appetizer.betterrecipes.com/creamcheesechocchipdip.html

White Sauce for that Turkey!

I made this Thanksgiving. I believe I put it in a ranch bottle or something that was easy to squirt out. I liked it. Rachel and Chad had a plate full to share.

1 cup Mayo
¼ cup Lemon juice
3 Tbsp Sugar
1 Tbsp vinegar
Black Pepper
Mix all ingredients together.

-From Terri

Homemade Pot Pie

I have made this 3 or 4 times at home. It is yummy and so easy! Waiting for it to bake is the hard part while it smells so good.

Bake at 350 for 35 to 40 minutes.
I boil 4 to 6 chicken breasts, depends on how much chicken you want, cut into pieces

Mix
Chicken (Instead of going through the pain of boiling the chicken forever, I buy two cans of white chicken meat - Tyson's I think)
Cream of mushroom
1 cup broth
drain the carrots and peas (I get the can that has them combined)
I also use a can of sliced potatoes drained
1/2 to 1 cup of grated cheese
You also need a package of pastry/pie crusts - usually in a box located in the refrigerated section with cookie dough and canned biscuits.
Place one crust in the pie pan, pour all other ingredients into pan then top with other crust. Mash edges of crust together and make small slits in top crust to allow it to vent. Place on cookie sheet in case it bubbles out during cooking.

- From Becky