We love hosting small group at our house ~ simply so we can try out new desserts on them and not have to eat it all. This recipe is no exception and they all seemed to LOVE it. So I made it again for Guys night.
Ingredients
1/2 cup shortening
1/2 cup butter
1 cup cocoa
2 cups sugar
1 tablespoon hot water
4 teaspoons instant coffee
4 egg
2 teaspoons vanilla
1 cup flour
1/2 teaspoon salt
Frosting
1/2 cup butter, softened
1 teaspoon vanilla
2 cups confectioners' sugar
1 1/2 tablespoons milk
2-3 teaspoons instant coffee
Directions
Preheat oven to 350°F Grease a 13x9 inch pan. Melt shortening and butter over low heat or in the microwave. Remove from heat and add cocoa, blend well. Add sugar and mix well. Dissolve instant coffee in hot water and mix into creamed mixture. Add eggs one at a time, beat well, by hand, after each addition. Stir in vanilla, flour, and salt. DO NOT OVER BEAT! Bake 25-30 minutes. Cool completely before frosting.
For frosting, cream butter and vanilla. Add powdered sugar and mix in well on medium speed. Dissolve instant coffee in milk and add to mixture. Beat on high until light and fluffy.
Wednesday, May 21, 2008
Nasty Nachos
YUMM, YUMM, YUMM. I found the recipe here. Cheryl has TONS of yummy recipes! Oh how I'd love to sit in her kitchen! Here's the recipe:
1 lb ground beef
1 pkg taco seasoning
1 bag tortilla chips
1 can cream style corn
2 cups grated cheddar cheese
1 jar of salsa
Preheat oven to 400. Brown the ground beef; drain well. Mix with taco seasoning according to package directions.
In a greased casserole dish, layer in the order stated:
1/3 package of crushed chips (about 2 handfuls)
½ hamburger mixture
½ can cream style corn
1 cup cheddar cheese
½ jar of salsa (about 2/3 cup)
Repeat layers.
Sprinkle remaining crushed chips over the top. Bake until heated through, about 30 minutes. Cover with foil if the chips start to brown too much.
The guys loved these on guys night. It really makes a TON so you could even split the recipe in half and freeze for later. Also I added in a can of black beans with ours (just to get in an extra veggie) and it was so good!
Enjoy!
1 lb ground beef
1 pkg taco seasoning
1 bag tortilla chips
1 can cream style corn
2 cups grated cheddar cheese
1 jar of salsa
Preheat oven to 400. Brown the ground beef; drain well. Mix with taco seasoning according to package directions.
In a greased casserole dish, layer in the order stated:
1/3 package of crushed chips (about 2 handfuls)
½ hamburger mixture
½ can cream style corn
1 cup cheddar cheese
½ jar of salsa (about 2/3 cup)
Repeat layers.
Sprinkle remaining crushed chips over the top. Bake until heated through, about 30 minutes. Cover with foil if the chips start to brown too much.
The guys loved these on guys night. It really makes a TON so you could even split the recipe in half and freeze for later. Also I added in a can of black beans with ours (just to get in an extra veggie) and it was so good!
Enjoy!
Monday, May 12, 2008
Double Up Recipe Challenge - Chicken Fried Rice
So I'm pretty sure in March I didn't make a thing that would count for the recipe challenge. So I'm counting this recipe for the month I missed (hey, I was preggers on bedrest so cut me some slack!) This Chicken Fried Rice was a HUGE hit with the kids and hubby. Hubby thought it was great for leftovers for work!
Ingredients:
3 cups cooked rice (preferably several days old)
1 cup cooked chicken or turkey, cut into bite-size pieces, OR 1 cup raw chicken
4 Tbsp. chicken stock
2 cloves garlic, finely sliced or pressed
1/2 minced green or red chili for medium-spiced rice, OR 1-2 whole minced chilies for "hot" (omit chilli for mild) (I used chili sauce that I had instead)
2 Tbsp. fish sauce
3 Tbsp. peanut oil, or other good quality nut/vegetable oil
1/2 cup frozen peas (I had 2 cups frozen together so thats what went in!)
1 egg (I used 2 eggs)
3 spring onions, finely sliced
1. Prepare the cold rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps.
2. Place remaining oil in a deep frying pan or wok. Add garlic and chili.
Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute).
3. Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry.
5. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).
7. When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy.
8. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice "popping". Cooking Tip: It's important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil - this will make the rice "shine", like restaurant quality fried rice.
9. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.)
10. Sprinkle with spring onion, and serve hot from the wok/pan. Enjoy!
Ingredients:
3 cups cooked rice (preferably several days old)
1 cup cooked chicken or turkey, cut into bite-size pieces, OR 1 cup raw chicken
4 Tbsp. chicken stock
2 cloves garlic, finely sliced or pressed
1/2 minced green or red chili for medium-spiced rice, OR 1-2 whole minced chilies for "hot" (omit chilli for mild) (I used chili sauce that I had instead)
2 Tbsp. fish sauce
3 Tbsp. peanut oil, or other good quality nut/vegetable oil
1/2 cup frozen peas (I had 2 cups frozen together so thats what went in!)
1 egg (I used 2 eggs)
3 spring onions, finely sliced
1. Prepare the cold rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps.
2. Place remaining oil in a deep frying pan or wok. Add garlic and chili.
Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute).
3. Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry.
5. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).
7. When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy.
8. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice "popping". Cooking Tip: It's important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil - this will make the rice "shine", like restaurant quality fried rice.
9. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.)
10. Sprinkle with spring onion, and serve hot from the wok/pan. Enjoy!
April Challenge ~ Chicken Crispers
These were SO good, and a great treat!
Ingredients
1 egg beaten
1/4 cup whole milk(I omitted the milk and used water)
3/4 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup self rising flour
10 chicken tenderloins
1/2 cup flour
oil (6 to 10 cups) or shortening (for frying, 6 to 10 cups)
Directions
1Heat shortening or oil in fryer to 350 degrees F.
2Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self rising flour. Let the batter sit for 5 minutes.
3Coat each piece of chicken with dry flour, and then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil. Fry for 7 to 9 minutes.
4Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time. Drain fried chicken strips on paper towels and serve with honey mustard dressing.
Ingredients
1 egg beaten
1/4 cup whole milk(I omitted the milk and used water)
3/4 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup self rising flour
10 chicken tenderloins
1/2 cup flour
oil (6 to 10 cups) or shortening (for frying, 6 to 10 cups)
Directions
1Heat shortening or oil in fryer to 350 degrees F.
2Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self rising flour. Let the batter sit for 5 minutes.
3Coat each piece of chicken with dry flour, and then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil. Fry for 7 to 9 minutes.
4Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time. Drain fried chicken strips on paper towels and serve with honey mustard dressing.
Vanilla Wafer Cookies
This is one of Buddy's favorite cookies, but because Nabisco puts dairy in theirs he can't have them. I was thrilled to discover this recipe in my gramma's recipe book that she gave me. I made them today and they are SO good! I'm also counting this recipe toward the '08 Recipe challenge. (which it seems I have a few recipes to post!)
1/2 c Butter or Margerine
1 c sugar
1 egg
1-1/3 c flour
3/4 tsp baking powder
1/4 tsp salt
1 T vanilla
Cream margerine & sugar. Beat in egg and vanilla. Combine dry ingredients, add to creamed mixture and mix well. Drop by small spoonfuls 2 in apart onto an ungreased cookie sheet. Bake at 350* for 12-15, or until edges are golden brown. Remove to wire rack to cool. Makes about 3-1/2 dozen.
1/2 c Butter or Margerine
1 c sugar
1 egg
1-1/3 c flour
3/4 tsp baking powder
1/4 tsp salt
1 T vanilla
Cream margerine & sugar. Beat in egg and vanilla. Combine dry ingredients, add to creamed mixture and mix well. Drop by small spoonfuls 2 in apart onto an ungreased cookie sheet. Bake at 350* for 12-15, or until edges are golden brown. Remove to wire rack to cool. Makes about 3-1/2 dozen.
Friday, May 2, 2008
Really Good Sandwich Bread
2 cups warm water
2/3 cup sugar
1 1/2 T active dry yeast
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups flour
2 T Vital Wheat Gluten
Dissolve sugar in warm water, and then stir in yeast (I just sprinkle it on top). Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in size, about 1 hour. Punch dough down, knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9' loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans. Bake at 350 for 30 min.
2/3 cup sugar
1 1/2 T active dry yeast
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups flour
2 T Vital Wheat Gluten
Dissolve sugar in warm water, and then stir in yeast (I just sprinkle it on top). Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in size, about 1 hour. Punch dough down, knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9' loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans. Bake at 350 for 30 min.
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