For cake:
2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. Hershey's
Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2
eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c.
boiling water
10-15 oreos twisted to separate cookies and reveal cream
center
15 oreos, chopped directly in half through cookie
For
icing:
1/2 c. (1 stick) butter, melted
2/3 c. Hershey's Cocoa
3 c.
powdered sugar
1/3 c. milk
1 tsp vanilla extract
For
filling:
1/3 c. whipping cream
2 tsp powdered sugar
small dash vanilla
extract
1/8 c. oreo cookie crumbs, made from reserved oreo
sides
Directions:
-Preheat oven to 350 degrees and prepare two 9-inch
round baking pans, lining with parchment. -On one layer of cake, place cookie
halves that have been separated into the bottom of one pan, cream side up.
Repeat for second layer.
-Stir together sugar, flour, cocoa, baking powder,
baking soda and salt in large bowl.
-Add eggs, milk, oil and vanilla; beat on
medium speed of mixer 2 minutes.
-Stir in boiling water (batter will be
thin).
-Pour batter very carefully into prepared pans.
-Bake 30 to 35
minutes or until wooden pick inserted in center comes out clean.
-Cool 10
minutes; remove from pans and place onto wire racks.
-Remove parchment and
cool completely.
-Meanwhile, make frosting:
-Stir melted butter into
cocoa.
-Alternately add powdered sugar and milk, beating to spreading
consistency.
-Add small amount additional milk, if needed. -Stir in vanilla.
(About 2 cups frosting.)
-Meanwhile, make filling:
In the bowl of an
electric mixer, whip the cream, sugar and vanilla until stiff.
-Gently fold
in the cookie crumbs.
-Scoop the mixture into a piping bag (or gallon sized
ziploc bag).
-When cake is completely cooled, make icing dam around the top
edge of the layer of cake that has oreos baked into it.
-Fill icing dam with
a layer of cream filling.
-Place other cake layer on top, and frost with
chocolate frosting.
-Place oreo halves around bottom edge and top of
cake.
-Serve or store in refrigerator
Monday, February 4, 2013
German pancakes
6 eggs
1 C milk
1 C flour
1/2 C. sugar
1 tsp vanilla
1/2 tsp salt
5 T butter
Melt butter in a 9x13 inch pan in the oven at 350. Put eggs in a blender and blend until bubbly. Add the rest of ingredients and blend well. Remove pan from oven and pour pancake mix into pan on top of butter. Bake at 400 for 12-15 minutes. Cut into squares and serve with powdered sugar, syrup or jam.
1 C milk
1 C flour
1/2 C. sugar
1 tsp vanilla
1/2 tsp salt
5 T butter
Melt butter in a 9x13 inch pan in the oven at 350. Put eggs in a blender and blend until bubbly. Add the rest of ingredients and blend well. Remove pan from oven and pour pancake mix into pan on top of butter. Bake at 400 for 12-15 minutes. Cut into squares and serve with powdered sugar, syrup or jam.
Tuesday, December 18, 2012
Jen's Brownies
1/2 C butter (or 6 TB butter/2 TB applesauce)
1 C white sugar
2 eggs
1 tsp vanilla
1/3 C unsweetened cocoa powder
1/2 C flour
1/4 tsp salt
1/4 tsp baking powder
Icing (put on 5 min after you take pan out of oven)
3 TB butter
3 TB cocoa powder
1 TB honey
1 tsp vanilla
1 C powder sugar
Bake at 350 for 25-30 min until fork comes out clean.
1 C white sugar
2 eggs
1 tsp vanilla
1/3 C unsweetened cocoa powder
1/2 C flour
1/4 tsp salt
1/4 tsp baking powder
Icing (put on 5 min after you take pan out of oven)
3 TB butter
3 TB cocoa powder
1 TB honey
1 tsp vanilla
1 C powder sugar
Bake at 350 for 25-30 min until fork comes out clean.
Sunday, December 16, 2012
Navajo tacos
12 Rhodes Texas™ Rolls, thawed & risen (the equivalent of 18 regular Rhodes dinner rolls)
vegetable oil for frying
1/2 pound ground beef
4 green onions, finely chopped
1/2 cup picante sauce or salsa
1 clove garlic, minced
2 cups canned pinto beans
1 cup grated cheddar cheese
1 cup shredded lettuce
2 medium tomatoes, chopped
1 medium onion, chopped
sour cream, if desired
Flatten each roll to a 6-inch circle. Fry in vegetable oil at 375°F until golden brown, turning over once (about 30 seconds). Drain on paper towels.
Fry ground beef, drain off fat. Add onion and fry until onions are clear.
Add salsa, minced garlic and beans; heat through. Do not over cook.
Spoon desired amount over warm fried dough. Top with grated cheese, lettuce, tomatoes, and green onion. If desired, add more salsa and sour cream.
vegetable oil for frying
1/2 pound ground beef
4 green onions, finely chopped
1/2 cup picante sauce or salsa
1 clove garlic, minced
2 cups canned pinto beans
1 cup grated cheddar cheese
1 cup shredded lettuce
2 medium tomatoes, chopped
1 medium onion, chopped
sour cream, if desired
Flatten each roll to a 6-inch circle. Fry in vegetable oil at 375°F until golden brown, turning over once (about 30 seconds). Drain on paper towels.
Fry ground beef, drain off fat. Add onion and fry until onions are clear.
Add salsa, minced garlic and beans; heat through. Do not over cook.
Spoon desired amount over warm fried dough. Top with grated cheese, lettuce, tomatoes, and green onion. If desired, add more salsa and sour cream.
Chicken lo Mein
1 – 1 1/2 pounds chicken breast, sliced very thinly
Marinade:
1 Tb soy sauce
1 1/2 tsp cornstarch
Sauce:
2 Tb oyster sauce
2 tsp soy sauce
4 Tb beef broth
1 Tb granulated sugar
8 ounces linguine, prepared to al dente
1 tsp sesame oil
1/4 cup canola oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 cup sliced mushrooms
1-2 cups bean sprouts
3 green onions, sliced in 1 inch segments, white and green parts
*note: I like to chop up the white parts small and leave the green parts in longer pieces
Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.
Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.
Heat a wok (or large, deep frying pan) over medium-highheat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.
Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.
Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.
Marinade:
1 Tb soy sauce
1 1/2 tsp cornstarch
Sauce:
2 Tb oyster sauce
2 tsp soy sauce
4 Tb beef broth
1 Tb granulated sugar
8 ounces linguine, prepared to al dente
1 tsp sesame oil
1/4 cup canola oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 cup sliced mushrooms
1-2 cups bean sprouts
3 green onions, sliced in 1 inch segments, white and green parts
*note: I like to chop up the white parts small and leave the green parts in longer pieces
Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.
Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.
Heat a wok (or large, deep frying pan) over medium-highheat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.
Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.
Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.
Loaded baked potato soup
INGREDIENTS:
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup all-purpose flour, divided
6 cups milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese
1/3 cup finely diced green onions
1/3 cup light sour cream
Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces
DIRECTIONS:
Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don’t want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup all-purpose flour, divided
6 cups milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese
1/3 cup finely diced green onions
1/3 cup light sour cream
Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces
DIRECTIONS:
Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don’t want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.
Breadstick and Pizza Casserole
INGREDIENTS:
1 tablespoon olive oil
1 medium onion, chopped
1 bell pepper, green, red or yellow
2 medium zucchini, cut into rounds
2 cloves garlic, chopped
2 cans (14.5 ounces each) diced tomatoes, drained
16 ounces tomato sauce
9-12 ounces fully cooked chicken or turkey sausages, sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1/2 recipe homemade breadstick dough (see note above)
DIRECTIONS:
Preheat the oven to 350 degrees F. Grease a 9X13-inch baking dish and set aside.
In a large non-stick skillet, heat the oil over medium heat. Add the onion and diced pepper. Cook, stirring occasionally, for 4-5 minutes, until the onion is translucent and the pepper is tender. Add the zucchini and garlic. Cook for 2-3 minutes, until just tender. Stir in the drained tomatoes, tomato sauce, chicken sausage, basil, oregano, thyme, salt and pepper. Cook for 5 to 7 minutes until the liquid is somewhat reduced. Add 2 tablespoons Parmesan cheese and stir into the mixture. Spoon half of the sauce mixture into the prepared dish. Sprinkle 1 cup mozzarella cheese over the top. Spoon the other half of the sauce over the top of the cheese and sprinkle another 1/2 cup mozzarella over the top. Arrange bread sticks in a lattice pattern (see pictures below) over the sauce, trimming to fit, if necessary. Sprinkle remaining Parmesan and mozzarella on top.
Bake 25-30 minutes, until the breadsticks are golden brown and cooked through and the filling is hot and bubbly. Let stand 5-10 minutes before serving.
1 tablespoon olive oil
1 medium onion, chopped
1 bell pepper, green, red or yellow
2 medium zucchini, cut into rounds
2 cloves garlic, chopped
2 cans (14.5 ounces each) diced tomatoes, drained
16 ounces tomato sauce
9-12 ounces fully cooked chicken or turkey sausages, sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1/2 recipe homemade breadstick dough (see note above)
DIRECTIONS:
Preheat the oven to 350 degrees F. Grease a 9X13-inch baking dish and set aside.
In a large non-stick skillet, heat the oil over medium heat. Add the onion and diced pepper. Cook, stirring occasionally, for 4-5 minutes, until the onion is translucent and the pepper is tender. Add the zucchini and garlic. Cook for 2-3 minutes, until just tender. Stir in the drained tomatoes, tomato sauce, chicken sausage, basil, oregano, thyme, salt and pepper. Cook for 5 to 7 minutes until the liquid is somewhat reduced. Add 2 tablespoons Parmesan cheese and stir into the mixture. Spoon half of the sauce mixture into the prepared dish. Sprinkle 1 cup mozzarella cheese over the top. Spoon the other half of the sauce over the top of the cheese and sprinkle another 1/2 cup mozzarella over the top. Arrange bread sticks in a lattice pattern (see pictures below) over the sauce, trimming to fit, if necessary. Sprinkle remaining Parmesan and mozzarella on top.
Bake 25-30 minutes, until the breadsticks are golden brown and cooked through and the filling is hot and bubbly. Let stand 5-10 minutes before serving.
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