Rum Cake

Put 1/2 to 1 cup of chopped nuts into the bottom of a greased and floured bundt or angel food cake pan.

 

1 Duncan Hines yellow butter cake mix

1 small instant vanilla pudding

1/2 cup canola oil

1/2 cup water

1/4 cup rum

4 eggs

 

Mix all ingredients together and pour into prepared pan.
Bake at 325 degrees for 1 hour. 

GLAZE

1 stick butter, melted

1 cup sugar

1/4 cup water

1/3 cup rum

 

Mix and boil for 1 minute. Let it stand until the cake is done.
When cake is out of the oven, use a knife to pull cake away from the sides of the pan.
Pour glaze on top of cake in pan and let it set for 20-30 minutes.
Take cake out of pan - flip over so the nuts are on top. 

Neiman Marcus Cake

2 Sticks softened butter
1 yellow cake mix
1 box powdered sugar 
1 8oz Cream Cheese
4 eggs
1/2 cup chopped pecans 

Mix cake mix, 2 eggs & stick butter and pour into pan. Melt another stick and 8oz cream cheese.
Pour into mixing bowl, add powdered sugar add 2 eggs.
Mix thoroughly, pour over mixture in pan and bake 1 hour and 10 minutes at 300 degrees.
Sprinkle pecans over top immediately when removed from oven. 

Pig Lickin' Cake

1 box yellow cake mix

4 eggs

1 6 oz. can mandarin oranges, juice too

1/2 cup oil

 

Icing:

 

1 box vanilla instant pudding

1 8 oz. container Cool Whip

1 20 oz. can crushed pineapple, drained

Cut mandarin oranges up into small pieces. Mix the orange pieces (including the juice) into cake mix with eggs and oil. Pour into 9x13 or 2-9" round pans. Bake at 350 degrees for 30 min. Cool. Mix icing ingredients together and frost cake. 
This cake is pig licking good!

Rum Cake

Put 1/2 to 1 cup of chopped nuts into the bottom of a greased and floured bundt or angel food cake pan.

 

1 Duncan Hines yellow butter cake mix

1 small instant vanilla pudding

1/2 cup canola oil

1/2 cup water

1/4 cup rum

4 eggs

 

Mix all ingredients together and pour into prepared pan.
Bake at 325 degrees for 1 hour. 

GLAZE

1 stick butter, melted

1 cup sugar

1/4 cup water

1/3 cup rum

 

Mix and boil for 1 minute. Let it stand until the cake is done.
When cake is out of the oven, use a knife to pull cake away from the sides of the pan.
Pour glaze on top of cake in pan and let it set for 20-30 minutes.
Take cake out of pan - flip over so the nuts are on top. 

Lemon Creme Dream

20 Girl Scout Lemon Cremes, finely crushed

2 tbsp Butter, melted

1 pkg Lemon pudding, instant (3-1/2 ounce)

2 cups Milk

8 oz Cream cheese, softened

2 tbsp Powered sugar

8 oz Prepared whipped topping (or whipped cream)

1 pint Strawberries, fresh

4 oz Blueberries, fresh (or other fruit)

 

Combine the first two ingredients and press into a 9-inch pie pan. 
Prepare pudding with milk according to package directions. 
Mix cream cheese and powdered sugar together. 
Add pudding to cream cheese mixture; fold whipped topping into pudding mixture. 
Layer mixture and fresh fruit into prepared "cookie" pastry shell. 
Garnish with fresh fruit. 
Chill until serving. 

TERIYAKI CHICKEN BITS

 

 

1/4 c. Japanese soy sauce
2 T. dry white wine
1 fat clove of garlic, crushed
1 T. granulated sugar
1/4 tsp. ground ginger
1 lb. boneless, skinless chicken breasts
2 T. chopped fresh parsley

 

Mix soy sauce, wine, garlic, sugar and ginger in bowl. Cut chicken into 1-inch cubes; add to soy sauce mixture. Stir; cover with plastic wrap. Refrigerate 2 or 3 hours; stir once or twice while chilling. Drain off marinade and discard. Put chicken cubes in baking dish which will hold them in a single layer. Microwave at high (100%) for 7 to 8 minutes, or until no longer pink. Stir at least twice. Sprinkle with chopped parsley before serving with cocktail toothpicks. Leftover cooked turkey can be used instead of fresh chicken. Cube as above; marinate only 1 hour.

 

Pepper Steak

1 pound flank steak, diagonally sliced

Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
2 tablespoons oil
4 cloves garlic chopped
2 teaspoons ginger root; peeled, grated
2 scallions chopped
2 tablespoons oil
1 large onion
2 green peppers sliced

Marinate steak for 15 minutes or more. Add oil to hot wok.
Swirl and stir fry garlic, ginger and scallions for 30
seconds. With slotted spoon, reserving the marinade, add
half the steak and stir fry for 3 minutes. Remove and set
aside. Repeat with remaining steak. Add oil and stir fry
onion and green peppers for 2 minutes. Push vegetables to
sides of wok. Add marinade to center of wok and stir until
thickened and bubbly. Blend in vegetables, add steak and
heat thoroughly.

Sesame Chicken

1 pound boneless chicken (or pork or steak)
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve

Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1-inch piece fresh ginger, grated
1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or
dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger
and garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry-fry over
moderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the
meat, reserving the marinade, and stir- fry a few pieces at a time until
browned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add
the scallions and 1 minute more.
6. Return the meat to the wok or frying pan, together with the reserved
marinade, and stir over a moderate heat for a further 2 minutes, or until
the ingredients are evenly coated with glaze. Sprinkle the sesame seeds
on top and serve immediately with boiled rice.

Orange Beef

1/2 Lb. Top round steak
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil

SAUCE:
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or more
Fresh ground black pepper to taste

Whisk together the sherry, cornstarch, and egg whites until the mixture
is foamy. Add the beef and toss to coat the pieces well. Set aside.
Cut meat into 2x2-inch pieces. Heat 4 tbs. Peanut oil in wok.
Fry quickly, just until crispy and browned, remove to wok rack to drain.
Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers
to hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until bubbly
(add more beef stock if too thick). Add fried beef and toss to coat with
sauce. Serve at once with steamed white rice.

---

Sausage Gravy

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves : 4

 

• 1 lb. bulk sausage
• 4 heaping tablespoons flour
• 4 cups milk
• salt and pepper

 

 

Brown your sausage in a skillet. Push the sausage to one side when browned and tilt the pan so that the sausage grease runs to the side. Depending on your sausage you might want to pour a little out. Add the flour, you want enough fat that it coats the flour into a slurry kind of mixture. Let the flour mixture brown just a bit.

 

Stir in the milk and keep stirring until gravy thickens. It should only take a few minutes.

Challah Bread

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

______________________________________________________________________________________________

 

Ingredients

• 1 1/4 cup warm water
• 1 packet yeast
• 1/4 cup honey
• 2 tablespoons sugar
• 1/4 cup oil
• 1 egg, 2 egg yolks
• 1/2 tablespoon salt
• 4 1/2 cups flour

Instructions

1. Proof the yeast in the water with the sugar in your mixing bowl. When it starts to bubble, add the honey, eggs and oil. Mix together.
2. Add the flour and salt to the mixture. Using a dough hook mix until the mixture comes together. You may need to add a little additional flour if the dough seems too tacky.
3. Continue to beat the dough with the dough hook until the dough is smooth and satiny looking.
4. Put dough in a greased bowl and cover. Let dough rise until doubled. Punch down and let dough rise a second time.
5. Divide dough in half. Divide each piece into 3 pieces. Roll into a 12 inch rope. Braid the 3 pieces of dough together. Place on a greased baking sheet and repeat with second piece of dough. Cover and let raise until doubled.
6. If desired brush a little heavy cream on top of the loaves before baking or do an egg wash with 1 egg and a couple of tablespoons water if you want the tops shiny. You can also sprinkle with sesame or poppy seeds if desired.
7. Bake at 350 degrees for about 30 minutes. Check at 25 minutes. When loaves are done remove to a wire rack to cool.

Quick Instant Mexican Rice

1. 2 cups Instant Rice
2. 2 cups Water or chicken broth
3. 2 cups Salsa
4. 2 Tbl. Fresh chopped cilantro

 

1. Place rice and liquid in a microwave proof bowl cover with plastic wrap or just place in a large resealable plastic bag.
2. Microwave on high for 5 minutes, open microwave door and close. Continue microwave for 8 minutes at medium. Check rice make sure all the liquid was absorbed. If rice is moist and not all the water is absorbed microwave for 2 more minutes.
3. Allow rice to stand in the plastic for 1-2 minutes.
4. Fold salsa and cilantro into rice and keep warm for serving.

ButterMilk/Coconut Pie

2 cups ButterMilk
1/4 cup butter ( oleo )
3/4 cup sugar
1 1/2 tsp. vanilla
1/2 cup Bisquick
1/2 cup Angel Flake coconut
4 eggs

Combine all ingredients, except coconut.
Mix for 3 minutes on low speed.
Pour into greased 9" or 10" pie pan. Let stand for 5 minutes.
Sprinkle the coconut evenly on top of the pie.
Bake at 350 degrees for 40 minutes.

Since this pie makes it's own crust it is also known as

 "Impossible Pie".

Catfish Sticks

4 Mississippi farm-raised catfish fillets
1/2 cup yellow cornmeal
1 tsp chili powder
1/2 tsp salt
1/2 tsp oregano
1/3 cup milk
1 egg Vegetable oil*
Tartar sauce
Lemon wedges

Cut catfish into 1x4 inch sticks. Combine cornmeal, chili powder,
salt and oregano; mix well. Beat together milk and egg-dip catfish
sticks into milk mixture and then into cornmeal. Pour oil to a depth
of 1 inch in a heavy deep pot.* Heat to 350F. Fry sticks in small
batches, until golden brown. Drain on paper towels. Serve immediately
with tartar sauce and lemon wedges.

Makes 8 servings.

*For light cuisine, saute catfish sticks in 1 tbs vegetable oil in a
non-stick fry pan or oven fry at 450F drizzling catfish with 1 tbs
vegetable oil.

Note:
May also serve catfish sticks with taco sauce, tomato salsa or any
dipping sauce of your choice.

Tequila Lime Grilled Salmon

1/2 cup chopped cilantro
1/2 cup tequila
1/4 cup fresh lime juice
1/4 cup triple sec
1/4 cup extra virgin olive oil
2 teaspoons minced garlic
2 teaspoons freshly ground black pepper
1 teaspoon salt
4 (6 ounce) salmon steaks or fillets

Blend together all ingredients, except salmon, in gallon size zip-
lock plastic bag or flat dish. Add salmon to marinade; turn several
times to coat. Cover, if needed, and refrigerate for 1 hour (or
longer), turning salmon over after 30 minutes. Grill salmon on oiled
hot grill, turning once during cooking, about 6 to 12 minutes per
inch of thickness.

Cajun Seafood Pasta

2 cups heavy whipping cream
1 cup chopped parsley
1 tablespoon chopped fresh basil
1/2 pound shrimp, peeled and deveined
1 tablespoon chopped fresh thyme
1/2 pound scallops
2 teaspoons salt
1/2 cup shredded Swiss cheese
2 teaspoons ground black pepper
1/2 cup grated Parmesan cheese
1 1/2 teaspoons crushed red pepper flakes
1 pound fresh fettucine pasta
1 teaspoon ground white pepper
1 cup chopped green onions



NOTE:

 

 Reduce pepper amounts a bit unless you like this  very spicy.
As it is written, it is too spicy for most  people.

Cook pasta in a large pot of boiling salted water until al dente.

Meanwhile, pour cream into large skillet.
Cook over medium heat, stirring constantly, until just  about boiling.

Reduce heat, and add herbs, salt, peppers, onions, and parsley.
Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking
until shrimp is no longer transparent. Stir in cheeses, blending
well.

Drain pasta. Serve sauce over noodles. Makes 5 servings.

Catfish Gumbo

1/4 cup vegetable oil
1 teaspoon salt
1 cup chopped celery
1/2 teaspoon dried thyme
1 cup chopped green bell pepper
1/2 teaspoon cayenne pepper
1 cup chopped onion
1/2 teaspoon dried oregano
2 cloves garlic, chopped
1 bay leaf
4 cups beef stock or canned broth
4 Catfish fillets, cut into 1-inch cubes
1 16-ounce can tomatoes
Cooked rice for serving
1 10-ounce package frozen cut okra



1. Heat oil in a Dutch oven or a large heavy saucepan over medium
heat. Add celery, bell pepper, onion and garlic and sauté until
softened. Add beef stock, tomatoes, okra, salt, thyme, cayenne pepper,
oregano and bay leaf. Bring to a boil. Reduce the heat to medium-low,
cover and simmer for 30 minutes, stirring occasionally.

2. Add catfish fillet pieces and simmer for 15 minutes or until fish
flakes easily when tested with a fork. Remove bay leaf. Serve gumbo
over cooked rice.

Spaghetti Pie

1 lb. spaghetti
2 cups cottage cheese
4 T. margarine, melted
1 lb. lean ground beef
4 eggs, beaten
1 32 oz. jar spaghetti sauce
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese

Cook spaghetti according to directions. Drain. 

Combine eggs, margarine and Parmesan cheese and mix into the spaghetti.

Grease a 9" x 13" pan and pour the spaghetti mixture into it.

Spread the cottage cheese evenly over the spaghetti.

Brown the ground beef, add the spaghetti sauce and pour over the spaghetti.

Bake at 350 degrees for 30 minutes.

Top with the grated mozzarella and bake an additional 10 minutes.

Bread Pudding

  Scald 1 qt. milk.  Add 5-6 cups bread cubes, 1/4 c. butter.    Beat 2 eggs.  Add 3/4 c. sugar, 1/2 tsp. salt, 1 tsp. vanilla, 1  1/2 tsp. cinnamon, 1 tsp. nutmeg, 1 c. raisins.    Combine both mixtures.  Pour into buttered 9x13" pan.  Sprinkle  with nutmeg.  Bake at 375* 45 min. to 1 hour.  

BREAKFAST SAUSAGE BAKE

1 16-ounce package bulk pork sausage, cooked & drained  
4 cups cubed day-old bread  
8 ounces (2 cups) shredded sharp cheddar cheese  
2 12-ounce cans evaporated milk  
10 large eggs, lightly beaten  
1 teaspoon dried mustard  
1/4 teaspoon onion powder  
pepper to taste  


Grease a 9x13 inch baking dish. Place bread in prepared  
baking dish and sprinkle with cheese. Combine evaporated  
milk, eggs, dry mustard and onion powder in medium bowl.  
Pour evenly over bread and cheese. Crumble sausage and  
sprinkle over top. Cover & refrigerate overnight.  
PREHEAT oven to 325 degrees and bake 1 hour or until  
cheese is golden brown. Cover with foil if top browns  
too quickly. Season with pepper.  

YIELD: 8-10 Servings  

Deep Fried Shrimp Balls

1 lb Shrimp, cleaned & deveined
2 Bacon strips
4 Water chestnuts
-OR
1/2 md Onion
Salt
Pepper
1 Egg, beaten
2 tb Corn starch
Oil for deep frying

Mince shrimp, bacon, onion or water chestnuts together until fine. Place mixture in bowl. Remove crusts from bread. Dice bread into very fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2 tablespoons corn starch to mixture. Combine thoroughly.

Fill a wok halfway up with oil. Heat oil on highest heat setting.
When you think oil is sufficiently heated, test the temperature of it
with a small piece of bread crust. If it frys to a golden brown
colour, then oil is ready for deep frying. If bread crust fails to
brown readily, then oil is not ready yet. If bread crust frys to a
dark brown, then oil is too hot. Shut heat off of wok, allow oil to
cool 5 minutes before turning heat on again. Retest oil with bread
crust to see if it is of proper temperature.

When oil is ready for deep frying, take 2 teaspoons, dip into
shrimp mixture and form a 1" diameter ball. Drop ball into hot oil,
Place about 8 balls into the hot oil. Allow each ball to deep fry 3
minutes. Turn balls so that each will fry to a golden brown colour.
Remove balls to paper toweling to drain excess oil from them. Repeat procedure for deep frying rest of shrimp mixture until all of the mixture is used up. Place shrimp balls on a serving platter. Garnish with parsley or other raw vegetable.

Chinese Pepper Steak

 

1 pound flank steak -- diagonally sliced
Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
2 tablespoons oil
4 cloves garlic -- chopped
2 teaspoons ginger root -- peeled, grated
2 scallions -- chopped
2 tablespoons oil
1 large onion
2 green peppers -- sliced

Marinate steak for 15 minutes or more. Add oil to hot wok.
Swirl and stir fry garlic, ginger and scallions for 30 seconds. WSith slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. Add oil and stir fry onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add seak and heat thoroughly.

Bananas With Rum

 

1 cup sugar
1/2 cup fresh lemon juice
1 tablespoon butter
2 tablespoons white rum
6 medium underripe bananas

Preheat oven to 400F. In a saucepan, mix the sugar, lemon juice, butter and rum together and simmer for 10 minutes. Peel the bananas and slice them in half, lengthwise. Place them cut side down, in a buttered baking dish and pour the hot syrup over them. Bake for 30 minutes, turning once. Let cool.

 

Black Forest Cake

 

6 eggs, room temperature
1 cup granulated sugar
3/4 all-purpose flour
1/2 cup cocoa
1/2 cup butter or margarine, melted and cooled
1 tsp vanilla

Preheat oven to 350F. Beat eggs in mixing bowl until frothy.
Gradually add sugar beating until light colored and thick.

Sift flour and cocoa over batter 1/2 at a time. Gently fold in after each addition.

Fold butter and vanilla in gradually. Divide batter among 3 greased round 8 inch pans. Bake in oven for about 20 to 30 minutes until and inserted wooden pick comes out clean. Let stand for 5 to 10 minutes. Turn onto racks to cool.

2 14-oz cans cherries, drained, reserve juice and a few whole cherries 
1/4 cup Kirsch liqueur or sherry
reserved cherry juice
2 tbsp cornstarch
2 tbsp granulated sugar
1 tsp lemon juice

2 cups whipping cream
1/4 cup cocoa
2 tbsp granulated sugar
1 tsp vanilla

1/4 cup butter or margarine, softened
2 cups icing sugar
1/2 cup cocoa
1/4 cup prepared coffee

1 semisweet baking chocolate square

After draining cherries remove the whole cherries for garnish and cut the rest in half, removing stones. Reserve 15 to 20 halves to press into icing rims.

Sprinkle kirsch over cake layers. Use more if you like.

Put cherry juice, cornstarch, sugar and lemon juice into small
saucepan. Whisk together over medium heat until it boils and
thickens. Cool. Stir in cherry halves.

Beat cream in mixing bowl until fairly thick. Add cocoa, sugar
and vanilla. Beat until stiff.

Fresh Strawberry Upside Down Cake

 

2 cups crushed fresh strawberries
1 pkg. (6 oz.) strawberry flavored Jell-O® mix
3 cups miniature marshmallows
1 pkg. (18 oz.) yellow cake mix, batter prepared as directed on pkg. 

      Heat oven to 350ºF (175ºC).  Spread crushed strawberries on bottom of a 9x13" baking pan.  Evenly sprinkle strawberries with dry gelatin powder, then top with mini marshmallows.  Prepare cake mix as directed on the pkg., and pour on top of marshmallows.  Bake until a toothpick inserted into center comes out clean, about 40 - 50 minutes.  Cool in pan 15 minutes.  Run a knife around pan to loosen sides, turn cake out onto a serving tray.  Store cake in refrigerator.  Makes 12 servings.

Granny's Banana Cream Pie

3/4 cup sugar
1/3 cup all-purpose flour
1/4 tsp. salt
2 cups milk
3 egg yolks, lightly beaten
2 tbsp. butter or margarine
1 tsp. vanilla extract
3 medium firm bananas
1 (9") pie shell, baked
to taste" each sliced banana, whipped cream or Cool Whip®

      In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.  Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; boil 2 minutes.  Remove from heat.  Stir a small amount of cream mixture into egg yolks; return all to saucepan.  Cook 2 minutes, stirring constantly; remove from heat.  Add butter and vanilla; mix well; allow to cool slightly.  Slice bananas and place evenly in pastry shell; pour cream mixture over bananas.  Cool.  Before serving, garnish with whipped cream or Cool Whip and bananas.  Refrigerate any leftovers

Classic Chicken and Dumplings

30 

minutes 

 

Total Time 

 

90 

minutes 

Serves 6

Ingredients

1 

tablespoon 

olive oil

6 

bone-in, skin-on chicken thighs (about 2 pounds)

kosher salt and black pepper

4 

stalks celery, chopped

4 

carrots, chopped

2 

onions, chopped

2 

tablespoons 

fresh thyme leaves or 2 teaspoons dried thyme

2 

cloves garlic, chopped

2 

bay leaves

2 1/2 

cups 

all-purpose flour

1 

tablespoon 

baking powder

1/2 

teaspoon 

baking soda

6 

tablespoons 

(3/4 stick) unsalted butter, melted

3

2 

tablespoons 

chopped fresh flat-leaf parsley leaves, plus more for serving

/4 

cup 

buttermilk

Directions

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
3. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
4. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

Crock Pot Chocolate Mud Cake

1 cup flour 
2 teaspoons baking powder 
6 tablespoons butter 
2 ounces semisweet chocolate or 2 ounces chocolate chips 
1 cup sugar, divided 
3 tablespoons Dutch-processed cocoa powder, plus 
1/3 cup Dutch-processed cocoa powder 
1 tablespoon vanilla extract 
1/4 teaspoon salt 
1/3 cup milk 
1 egg yolk 
1/3 cup brown sugar 
1 1/2 cups hot water 
whipped cream or ice cream

 

 

Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.) 
Whisk together the flour and baking powder in a medium bowl and set aside. 
In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well. 
Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
Add the flour mixture and stir until thoroughly mixed. 
Pour the batter into the slow cooker and spread it evenly. 
In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved. 
Pour the mixture over the batter in the slow cooker. 
Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot. 
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. 
(As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid. 
Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

Creamy Chicken and Dumplings

 

4-5 bones less skinless chicken breast

2 cans condensed chicken soup

2 (14 oz) cans of chicken broth 

2 tbls butter 

1/2 onion chopped
 
Salt & pepper 

Bay leaves

1 package canned biscuits

 

Put everything in the crockpot except the biscuits and cook on high for 5

hours.Cube chicken when done. The last hour cut biscuits in fourths and

throw them in with everything else. Allow the biscuits to cook thoroughly

(about 50 minutes). After biscuits are done, stir the biscuits in so they

incorporate with everything else. Serve immediately. This meal is great for

 a Sunday lunch. Throw it all before church and come back home to throw

in biscuits and in less than an hour it's ready for a big family. So good!