Tuesday, November 25, 2008

Sue B's Chocolate Cake

I found this recipe at recipezaar.com and made it for my husband and son's birthday. It turned out really moist and yummy. I didn't love the frosting I made so I would recommend a really yummy butter cream frosting or whatever you like.

3/4 cup cocoa powder
3/4 cup boiling water
1 cup buttermilk
1 cup canola oil
4 large eggs
1 tsp. vanilla
2 cups sugar
2 cups flour
1/2 tsp. salt
2 tsp. baking soda

1. Mix cocoa and boiling water.

2. Mix buttermilk, oil, eggs, and vanilla together.

3. Mix dry ingredients together.

4. Mix dry ingredients into buttermilk/oil mixture.

5. Mix in cocoa.

6. Bake at 350 degrees in two greased and floured and parchment lined (I didn't use parchment) 9-inch round pans.

7. Bake until tester comes out clean, approx. 30 minutes.

Friday, November 14, 2008

Easy Banana Cream Pie

I thought I would post this recipe cause I was emailing it to someone anyway. I got it off the Kraft foods website. I have made it for Thanksgiving several times, just to add a variety to the pies available. It is SO easy and always tastes yummy. That picture of it makes me want it right now.

2 medium ripe bananas, sliced
1 read-to-use graham cracker crumb crust (6 oz)
2 1/2 c cold milk
2 pkg (4 servings each) Jell-O Vanilla flavor pudding & pie filling
2 c thawed cool whip divided

Place half of the banana slices on bottom of crust. Set remaining banana slices aside,
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped cream. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.

Refridgerate 3 hours or until set. Serve topped with the remaining 1 cup whipped cream. Store leftover pie in the fridge.

Thursday, November 13, 2008

Chicken Tortilla Soup

2 cans crushed or diced tomatoes
1-2 cans chicken broth (depending on how thick or runny you like it. I like about 1 1/2)
1 can pinto beans
1 can black beans
3 chicken breasts (More or less depending on what you want. I take mine right out of the freezer and plop them in!)
1 onion, diced
salt and pepper to taste
1/2 pkg.-1 pkg. taco seasoning

Stir all ingredients in crock pot and cook on low 5-6 hours. Take out chicken and shred with two forks. Add chicken back to soup along with 1 can corn. Cook 30 min.-1 hour longer.

Serve with sour cream, shredded cheese, and cilantro.

You can also butter and salt tortillas, cut into 4ths, put in broiler until slightly golden brown and bubbly (I guess this is where the "tortilla" part comes in in "Chicken Tortilla Soup!"). Or you can also serve with Frito Lay's corn chips.

Sunday, November 2, 2008

Mango Tortilla Soup

I got this recipe at church today and am definitely going to be making it this week. It sounds really good and easy.

1 jar mango salsa (Costco)
1 pt. mild fresh salsa (Costco)
1/4 cup olive oil
4 cans of chicken (Costco)
1 large can of chicken broth
1 qt. of water mixed with 1 chicken bouillon cub
1 1/4 tsp. cumin
2 cans of corn or frozen corn

Simmer salsa's and oil in saucepan for 10 minutes. In separate saucepan simmer chicken, water and cumin. Pour chicken into salsa saucepan and corn. Let simmer. In bottom of bowl, add tortilla chips, cheddar cheese, sour cream and squeeze of lime. Pour soup on top and enjoy!