The BEST Chocolate Cake, Ever.

Okay, so I'm not a huge cake fan.  But this cake really can't be beat.  (Don't pay too much attention to the picture - something went a little wrong with the frosting.  I think it was slightly over cooked - not that it hindered the taste at all - it just made the cake look a little like I dropped it on the floor or something.  Also I didn't let the cake cool at all before I put the frosting on since it had cooked too long already - and I should have let it cool about 10 minutes or so.  I did it that way the next time, and it turned out a ton better, but of course I forgot to take a new picture.)

THE BEST CHOCOLATE CAKE EVER.

(from recipe found at http://www.abountifulkitchen.com/)

1 c butter/margarine melted

4 Tbls cocoa, unsweetened

1 c water

2 c flour

2 c sugar

1 tsp baking soda

1/2 tsp salt

1/2 c buttermilk 

2 eggs, beaten

1 tsp vanilla

Grease and flour a 9x13 pan. (This can also be done in a Texas Sheet cake pan - but the frosting sure seems to make a huge mess - and I prefer the 9x13)

Preheat oven to 350 degrees.

In a saucepan, melt butter. Add cocoa and whisk until smooth. Add water and bring to a boil. Remove from heat and sift the flour into the saucepan with the butter mixture. Add the sugar, soda and salt. Add the buttermilk, eggs and vanilla. Whisk until smooth. Pour batter into prepared 9x13 pan. Bake for about 30-35 minutes.

While cake is baking, prepare frosting.  (Actually I would start the frosting just before you pull the cake from the oven.  That way it has a little time to cool before you poor the frosting over.  Just don't let it cool down too much.)

Frosting:

1/2 c butter/margarine, melted

4 Tbls cocoa

6 Tbls buttermilk

4 c powdered sugar

1 tsp vanilla

1 c chopped pecans, optional

After making cake batter, rinse saucepan. Melt butter, cocoa and buttermilk in pan. Bring to boil. Add sugar and vanilla, stirring until smooth. Pour over warm cake. Sprinkle with chopped nuts, if you want

Creamy Parmesan Spaghetti Sauce

This is my updated/changed/revamped version of the Spaghetti Sauce that I remember my Dad making (I'm sure Mom did too, but for some reason I only remember Dad making it.)  Anyway, I made a few changes and my boys (all three of them) beg for this sauce.  And as you can see in the picture - we put it over more then just Spaghetti.

1 lb Ground Beef

1 can (15 oz) Beef Broth

3 cups Tomato Sauce

1 pack Spaghetti Sauce Mix (I like Western Family)

1 cup Cream

1/2 cup Parmesan Cheese

Pepper

Onion Salt

Garlic Salt

Brown the Ground Beef.  Once it's nice and brown, pour in the Beef Broth and deglaze the pan.  Add the Tomato Sauce and Sauce Mix, and stir until the Mix is dissolved.  Add the Cream and the Parmesan Cheese and bring to a simmer.  Add Seasoning to taste.  Pour over desired Pasta and enjoy.

Beef Burgundy

Really easy to make, and really yummy. I love stroganoff type recipes and this one is yummy.

The original recipe called for red wine, which I've used in the recipe and I don't like the taste that it gives it. I just use beef broth instead. Really fast, only takes 5-10 minutes to throw together. We eat it over egg noodles and the boys (who have become picky eaters) devoured it!

Easy Beef Burgundy

1 1/2 lbs. beef round steak or beef stew meat cut into 1 inch pieces.

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 cup red wine

1 small onion chopped

1 can (4 oz) sliced mushrooms

1 package (1 oz) dry onion soup mix

1 Tablespoon minced garlic

Combine all ingredients in crock-pot, cover and cook on low for 6-8 hours or on high for 4.

Chicken Enchiladas

I believe this recipe is actually Heather's, but it's a regular at our house. The ranch dressing might sound a little funny, but it makes a huge difference in the final flavor.


1 lb. Chicken
Seasoning salt
Dill weed
Onion salt
Ranch dressing
Tortillas
1 can Enchilada sauce
1 can cream of mushroom soup
1 can milk

Cube and season chicken to taste with seasoning salt, dill weed and onion salt and cook in small amount of olive oil.  Warm tortillas in microwave to make them softer and less likely to break, then spread a small amount of ranch dressing on the tortilla. Fill tortilla with cheese, chicken and olives.  Combine Enchilada sauce, cream of mushroom soup and milk in saucepan and heat.  Pour over top of enchiladas.  Bake in oven at 350 degrees for 25-30 minutes.
I sometimes add beans, rice or whatever strikes my fancy while I'm cooking.
They may be really fattening, but what comfort food isn't?

Cheddar Bay Biscuits

We're all about copy cat recipes living here in Moab where we can't just jaunt down the street for some Cheddar Bay Biscuits from the nearest Red Lobster.  This recipe is very easy and very tasty.  An especially yummy addition to any winter time soup.

2 cups Bisquick
2/3 cups milk
1/2 cup shredded cheddar cheese
1/4 cup butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay seasoning

Heat oven to 450, combine bisquick, milk, and cheese.  Stir together and spoon onto an ungreased cookie sheet.  Bake for 8-10 minutes.
In a small saucepan combine butter, garlic powder and Old Bay seasoning.  Heat until butter is melted.  Brush or spoon over hot biscuits. 

Chicken Gnocchi Soup

One of my favorite foods at Olive Garden is the Chicken Gnocchi soup.  I LOVE it!  And we don't have one here in Moab :( so I have to try and make my own.  This isn't quite it, but it's pretty good, and it's just so pretty . . 


melt 1/3 cup butter in a soup or stock pot
saute 2 cloves minced garlic
         1/2 onion, chopped
         1 stick of celery, chopped
Add  1/3 cup flour
         2 cans chicken broth or 3 cups chicken stock from scratch
         1/2 tablespoon chicken base or 2 chicken boullion cubes
         2 cups half and half
         1 shredded carrot
         1/2 teaspoon thyme
         1/2 cup chopped spinach, fresh or frozen
         A couple of handfull of diced chicken, however much you like 
Mix and cook until soup thickens, stirring occasionally.   Cover and simmer for 10 minutes.  Add more milk if a thinner consistency is desired.   
Add 1/2 pound Gnocchi last and cook another 3-4 minutes.  Just long enough for the Gnocchi to cook throughout.  I also added a couple of dashes of Red Wine Vinegar, but that's optional.


         

Chicken Broccoli

2 10 oz. packages frozen broccoli spears or two 8 ounce packages frozen cut asparagus
1/2 cup butter or margarine
2/3 cup flour
1/4 teaspoon ground nutmeg
2 cups light cream or milk
2 cups chicken broth
2/3 cup shredded Swiss cheese
10 ounces cooked chicken, chopped or shredded
1/4 cup Parmesan cheese
Preheat oven to 350 degrees, cook vegetables according to package directions; drain.  Arrange in a 12x71/2x2 inch baking dish.  For sauce, in a saucepan melt butter; stir in flour, nutmeg, 1 teaspoon salt and 1/4 teaspoon pepper.  Add cream or milk and broth all at once.  Cook and stir till bubbly; continue cooking 1 to 2 minutes more.  Add Swiss cheese; stir till melted. 
Pour half of the sauce over the broccoli.  Top with chicken.  Pour remaining sauce over all.  Sprinkle Parmesan atop.  Bake in 350 oven for 20 minutes or till heated through.  Broil 3 or 4 inches from heat 1 to 2 minutes or till golden.  Serves 6