Friday, January 22, 2010
Lisa made this delicious looking cake and shared the recipe at Stop and Smell the Chocolates. It sure looks like a winner. Here is the recipe:
Chocolate Toffee Cream Cake (from Duncan Hines)
1 pkg. Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
1 1/3 cups water
1/2 cup vegetable oil
1 (6 oz.) pkg. milk chocolate English toffee bits, divided
1 (12 oz) container extra creamy non-dairy whipped topping, thawed
Preheat oven to 350 degrees F. Grease and flour two 9-in. round cake pans.
Blend cake mix, eggs, water and oil in large mixing bowl until moistened. Beat at medium speed with electric mixer for 4 min. Pour into prepared pans. Bake 30-33 min. or until toothpick inserted in center comes out clean. Cool in pans 15 min. Remove from pans. Cool completely. Reserve 1/4 cup toffee bits; fold remaining bits into whipped topping. Place one cake layer on serving plate; spread with 3/4 cup topping mixture. Top with remaining layer. Frost sides and top with remaining topping mixture; garnish with reserved chips. Refrigerate until ready to serve.
Friday, January 8, 2010
2 - 2 1/2 cups flour
1/2 tsp. salt
2 Tbsp. sugar
1 pkg. or 1 Tbsp. yeast
1/2 cup milk
1/4 cup water
2 Tbsp. margarine
Mix 3/4 cup flour, sugar, yeast, and salt. Heat milk, water and margarine until very warm (120° - 130°). Add to dry ingredients and beat 2 minutes on medium speed. Add 1/4 cup flour. Beat 2 minutes on high. Stir in enough flour to make a stiff dough. Knead 2-3 minutes. Place in a greased bowl. Let rise 15 minutes. Divide dough into 12 pieces and shape into balls. Place in an 8 inch round cake pan. Let rise 15 minutes. Bake at 375° for 20-25 minutes. Makes 12 rolls.
Monday, January 4, 2010
Here are the ingredients:
crushed red pepper
chicken bouillon cube
can of chicken broth
can of cream of chicken soup
dash of turmeric
chicken stock if available (can use broth from boiling chicken or juice from baked chicken with fat skimmed off)
Make a large pot of this soup and freeze in individual portions. This is a great comfort food for cold weather and helpful for those suffering from colds or sickness.
Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.)
Saturday, January 2, 2010
2 cups frozen corn
2 to 3 cups cooked beans ( pintos, black beans, red beans or a mix of all. You can cook the beans the day before or at night in the crockpot before bed so they will be ready in the morning)
1 can of Rotel spicy tomatoes
Place everything in the crockpot in order given except for cheese. Cook on low for about 8 hours. Sprinkle cheese over the top about one hour before serving. Serve over rice.