Spaghetti and Meatballs

For the Meatballs:
2 tablespoons, plus 1 cup pure olive oil
4 cloves garlic, finely chopped
2 large eggs
1/4 cup finely chopped fresh flat-leaf parsley
1/2 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork butt
1/4 cup freshly grated Parmesan
1/4 cup dried bread crumbs (made from fresh white bread)
Salt and freshly ground black pepper
For the Tomato Sauce:
1/4 cup pure olive oil
2 medium Spanish onions, finely chopped
4 to 6 cloves garlic, rubbed to paste
1 teaspoon red chili flakes
1/4 cup tablespoons tomato paste
4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk
2 small Cubano peppers, whole, with some knife slits
16 sprigs fresh flat-leaf parsley
Salt and freshly ground black pepper
1 pound (number 8 or 9) spaghetti, cooked al dente
3 tablespoons freshly chopped basil leaves
Wedge Parmigiano-Reggiano
Fresh parsley sprigs, for garnish

For the meatballs:

Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.
Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls.
Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.

For the Tomato Sauce:

Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds.
Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.
Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.

Chili Verde Pork

12 servings

4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
4 yellow onions, chopped
4 Anaheim chiles
2 jalapeno, minced
4 tablespoons garlic, chopped
1 pound tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano
2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon ground black pepper

In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
Add pork butt to Dutch oven and cook over high heat until browned on all sides
Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
Let simmer for 1 hour.

Baklava Cups

By April's Home Cooking ·  
1/2 cup pistachios
1/2 cup walnuts
1/2 cup almonds
1 lemon, zested
1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells, 15 shells each
1/2 cup water 1/4 cup honey
Special equipment: 2 (12-cup) mini cupcake pans, food processor
Preheat oven to 350 degrees F.

Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

Meatballs and Spaghetti

1/2 pound ground veal

1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup beef broth
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Homemade Snicker bar

HOMEMADE SNICKERS CANDY BARS

1st LAYER:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

MELT together the first layer ingredients in the microwave stirring every 30 seconds until melted. Spread in lightly greased 9 by 13 inch glass pan. Put in fridge to cool.

FILLING:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1 and a 1/2 cups marshmallow cream
1/4 cup creamy peanut butter
1 tsp. vanilla
1 and a 1/2 cup salted peanuts, chopped

Melt butter in sauce pan on medium high heat, add sugar and milk and bring to a boil. Stir for 5 minutes. Mixture will start to follow your spoon before you add the other ingredients. If it is grainy looking (mine was not) you can use your beater to blend it and smooth it out. Remove from stove and stir in marshmallow cream, peanut butter and vanilla and peanuts. Mix until smooth. Spread over the first layer.

CARAMEL LAYER:
1 14oz. bag of Kraft caramels
1/4 cup whipping cream (you can use 1/8 -1/4 cup milk, but it won't be as thick)
Unwrap and melt the caramels w/ the cream in the microwave stirring every 30 seconds until melted. Pour over filling layer.

ICING/TOP LAYER:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Melt together in microwave stirring every 30 seconds. Spread evenly on top.
Store in the fridge until cooled. Cut into bars,and now you have made homemade snickers candy bars! Rich, delicious, a perfectly fun treat for you!

Chicken Chowder

4 chicken thighs, bone in, skin removed

Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing

Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more. Remove the chicken bones from the pot and discard. Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving

Lemon Pavlovas with Berries

Pavlovas:

4 egg whites, at room temperature
1 cup superfine baker's sugar
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
2 tablespoons lemon zest (from 2 large lemons)

Berries:
1 cup fresh raspberries
1 cup fresh blackberries or blueberries, see Cook's Note
2 tablespoons sugar
1 tablespoon fresh lemon juice

Cream:
1 cup mascarpone cheese, at room temperature
2 tablespoons sugar
1 teaspoon pure vanilla extract

Pavlovas: Put an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites until thick, about 2 minutes. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Drop 8 (1/2) cupfuls of the mixture onto the prepared baking sheet about 2 inches apart. Using the back of a spoon make a 1 1/2-inch diameter well in the center of each meringue. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week.
Berries: In a small bowl, toss together the berries, sugar and lemon juice. Refrigerate for at least 1 hour.
Cream: In a small bowl, mix together the cheese, sugar and vanilla until smooth.
Assembly: Put the meringues on small plates and spoon a dollop of the mascarpone cream into the wells. Top with the berries and serve.
Cook's Note: If using blueberries, gently mash them with a fork before mixing with the sugar and lemon juice.
Cook's Note: The meringue mixture can also be placed in a pastry bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.

Chocolate and Cheese Danish

1/4 cup (2 ounces) cream cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, at room temperature
1 egg yolk
1 tablespoon all-purpose flour
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1/2 cup mini chocolate chips
2 (9-inch-square) sheets frozen puff pastry, thawed
1 egg, beaten

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside.
Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside.
Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish. Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.

Easy Madeleine

2 large egg whites, at room temperature
1 cup yellow cake mix (recommended: Betty Crocker Supermoist Butter Recipe)
3 tablespoons unsalted butter, melted
3 tablespoons honey
2 tablespoons water
1 tablespoon lemon zest
1/2 teaspoon almond extract
Special equipment: 12 (3-inch) nonstick madeleine molds

Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter 12 madeleine molds liberally with butter. Dust with flour and set aside.
Batter: In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cake mix, butter, honey, water, lemon zest, and almond extract. Beat the ingredients on low speed for 30 seconds. Increase the speed to high and beat until the batter is smooth, about 2 minutes. Spoon the batter into the prepared molds. Bake until the edges are golden and the center of the cookies spring back when touched, about 15 to 16 minutes. Cool for 5 minutes. Using a small rubber spatula, remove the madeleines and arrange, scalloped side up, on a wire rack. Cool for 15 minutes and serve.

Chicken Artichoke Spinach Pasta

This was a huge hit with my boys. Even my husband who does not like Pasta liked it.

1 1/2 lbs grilled chicken breast cut in strips or chunks

2 lbs of pasta
1 large can of artichoke hearts or 3-5 steamed artichoke hearts, chopped coarsely

1 lb of baby spinach leaves chopped

2 shallot chopped

4 clove garlic chopped fine

2 tbs olive oil

1 -2 lemons (about 1/4 cup of juice)
1 TBS lemon zest

1 cup heavy cream

1/4 cup white wine vinegar

1/2 cup chicken broth

4 Tbs butter

1/2 cup shredded Parmigiano Reggiano cheese or more to taste

Salt and cracked black pepper

1.Cook the pasta while you are making the sauce.

2.Saute the shallot and garlic in the olive oil just until it is transparent, don’t allow to brown.

3.Add the cream, chicken broth and the wine vinegar and simmer, uncovered to reduce by half.

4.Whisk in the butter a little at a time.

5.Add the chicken, artichokes, and spinach and simmer for about 2 minutes or just until the spinach wilts but still has texture.

 

6.Add the lemon juice and 1 tablespoon zest from the lemon and stir. Taste for flavor and add salt and pepper as needed.

7.If the sauce is too thick add a little cream, if it is too thin simmer a little longer.

8.Spoon over hot, cooked pasta.

9.Sprinkle each serving with about 2 Tbs. of the cheese.

Lime Meringue Tart

.by April's Home Cooking on Tuesday, September 14, 2010 at 6:50pm.
1 1/4 cups all-purpose flour
1/2 cup, plus 3 tablespoons sugar
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening, (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar

Lime Filling, recipe follows

Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and Crisco and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
Raise the oven temperature to 425 degrees F.
For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
Immediately spread the lime filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.

Lime Filling:
1/4 cup cornstarch
3 T flour
1 1/2 cups sugar
1/4 t salt
4 egg yolks, slightly beaten
1/2 cup lime juice
2 T finely grated lime peel
1 T butter
Turn oven up to 400
In a medium size saucepan, combine cornstarch, flour and salt, mixing well. Slowly add 2 cups water, stirring until smooth. Over medium heat bring to a boil stirring occasionally. Boil 1 minute, till shinning and translucent. Quickly stir some of the hot mixture into the yolks, pour back into hot mixture. Stir to blend. Return to heat. Cook over low heat for five minutes. Stirring occasionally. Remove from heat, stir in lime juice, peel and butter. Pour into pie shell.
Add meringue to top of lime filling and bake in oven for 7-9 minutes until the meringue is golden brown.

Nutty Pavlova Log

1 tablespoon unsalted butter, for parchment
1/2 teaspoon distilled white vinegar
1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract
6 egg whites
1/4 cup sugar, plus 1 tablespoon, divided
1/4 cup sweetened shredded coconut
1/4 cup chopped walnuts
1/4 cup chopped almonds
1/4 cup chopped pecans
1 pint strawberries, hulled and chopped
1 (10-ounce) can crushed pineapple, well-drained
1/2 cup heavy cream
Preheat the oven to 325 degrees F.
Butter a baking sheet and line it with buttered parchment paper. Set aside.
Mix the vinegar, cornstarch and vanilla in a small bowl and set aside. In a stand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue until well incorporated.
Spread the meringue evenly on the prepared baking sheet. Sprinkle the coconut, walnuts, almonds and pecans evenly over the meringue. Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes. Cool completely.
Meanwhile, combine the strawberries and drained pineapple in a bowl and set aside.
In a clean bowl whisk the heavy cream and remaining 1 tablespoon of sugar to stiff peaks and reserve.
Use a knife to release the edges and remove the meringue from the pan. Gently flip the meringue onto a parchment-lined surface, nut side down. Spread the whipped cream over meringue and sprinkle evenly with strawberry mixture, leaving a 1-inch border around the perimeter of the meringue. Leave a little extra room at 1 of the short ends to help seal the pavlova when it's rolled. Starting with the short side with more fruit, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go. Use a serrated knife to slice the ends for clean edges. Cut into 2-inch slices and transfer to a serving dish for serving.

Avila Beach, California

My Daughter Kristine and her husband Ryan live in the Pismo Beach area. Well years ago before she was married my youngest daughter Kim, Kristine and myself took a girl's trip to Solvang. As we were watching TV in the hotel there was a show about a cute little pie shop in Avila Beach, so we headed there to only find them closed.

Well this week we were camping with the family in the same area and decided to go there and check it out. What a cute place, I am glad I left my purse at home, I would have spent money I did not have to spend. But I did take some pictures I would like to share with you and if you happen to get out in the area stop by it is such a cute place. Petting zoo for the family, candy and ice-cream shop, fresh apple cider the list goes on and on.

Tamarin

I was asked to come up with a recipe for Tamarin. It is a sandwich spread from Europe. Well I got the package in the mail Friday and figured as I was working on getting all the stuff ready for the church pot-luck and our family camping trip I would just throw one more thing in there to make.

When I signed up to do this I knew there was two directions I was going to go with my recipe. I knew a cheesecake was number one and if I had enough I wanted to make granola bars. Well I did not have enough but let me tell you I believe it would make great granola bars.

I was going to go toward a sugar free recipe but then decided not to and just use sugar.

Well I opened the jar and it reminded me of thick peanut butter, when I tasted it there was a slight cinnamon flavor to it. I bet you are wondering if it is any good.... Well let me put it to you this way, if I had enough I would had grabbed the graham crackers my son was eating and dipped it in the Tamarin, it was really good.

So I went with the cheesecake and below is my recipe. It is in the oven right now and it smells soooooo good.

1 1/2 cups graham crackers

1/2 cup butter, melted

4 (8oz) packages cream cheese

1 cup Tamarin spread

1 cup sugar

2 1/2 T flour

2 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

3 eggs

2 egg yolks

1/3 cup 1/2 and 1/2

1 cup chocolate chips

1/2 cup butterscotch chips

1/4 cups Tamarin spread

Heat oven to 375 line the outside of a springform pan with foil.

Make crust, in a medium bowl add graham cracker crumbs and butter. Press into the pan, set aside.

In a large mixing bowl beat cream cheese, peanut butter, sugar, flour, spices and vanilla with a mixture until smooth. Add eggs and egg yolk all at once, beating until combined. Stir in half and half.

Melt chips and Tamarin in microwave bowl until melted.

Pour half of batter into pan, drizzle some of the melted chocolate mixture over the batter. Add remaining batter on top and repeat with the drizzle and use a knife to cut in the melted mixture. Bake in the preheated oven for 40-50 minutes.

Let cake cook completely, refrigerator for at least 4 hours before serving.

Sugar Free Carob Chip Cookies

Ok, I am trying to cute sugar out of my diet, when you like to cook as much as I do you have to start coming up with your own recipes.My youngest son does not like these but my oldest son loves them. So far I think they are pretty good, I guess the real test will be when they are cold.

1 cup butter
1/2 cup Splenda
1/2 cup brown sugar splenda
2 eggs
2 tea. vanilla
3 cups flour

1 tea baking soda

2 tea hot water
1/2 tea salt
2 cups Carob chip, mine melted in the heat so I had to cut them into chunks.

Preheat oven to 350
Cream together the butter and sugars until smooth. Beat in eggs one at a time. Then stir in vanilla.
Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chips. Drop by large spoonfuls onto ungreased baking pans, flatten because they will not spread.
bake between 10-12 minutes in preheated oven.

Fondant Cookie Tutorial

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Facebook | Apricot Crescents

Facebook Apricot Crescents:

"It has been years since I made these but they are really good. I hope to make them once this part of my diet is over, then I will post a picture.

1 cup cold butter, cubed
2 cups all-purpose flour
1 egg yolk
1/2 cup sour cream
1/2 cup apricot preserves
1/2 cup flaked coconut
1/4 cup finely chopped pecans
Sugar

In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight.
Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar.
Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool. Yield: 4 dozen."

Facebook | Lasagna

Facebook Lasagna:

"Today I made two types of Lasagna in the same pan. Next time I think I will make the one with pasta smaller.

I replaces half the pasta on one side with Spaghetti Squash and it was a huge hit, it went faster then the other one. Well let me reword that, I have a little bit of leftovers on the pasta side and was even asked twice tonight if there was any of the squash side left."

Facebook | Sugar free Pie

Facebook Sugar free Pie:


"This is a very old Weight Watchers Pie.

3oz box sugar free jello, I like Orange and Strawberry
2/3 cups boiling water
2/3 cups nonfat dry milk
1 cup ice cubes
1 cup cool whip....more if you want to top it off with more.

Dissolve jello in boiling water stir to dissolve. Add ice cubes and stir until it starts to thicken, remove any left over ice cubes. Add dry milk and whip until fluffy, fold in whip cream. chill for one hour."

Facebook | Sea salt and Thyme Almonds

Facebook Sea salt and Thyme Almonds:

"Olive oil
almonds
fresh Thyme or Sage..The secon time I made these I added sage from my garden and Thyme from it.
Sea Salt

There are a few ways to go about this, you can roast the almonds in a pan with olive oil or you can stiir the olive oil and Almonds together and add them to a 325 degree oven stiring every five minutes or so, Just keep an eye on them.
remove from stove or oven add thyme and sea salt and mix well, lay out to cool."

Facebook | Cheddar and Chive Cheese Wafer

Facebook Cheddar and Chive Cheese Wafer:

"3/4 butter, softened
1 (8oz) block sharp cheddar cheese, shredded
1/4 cup chopped fresh chives
3/4 t salt
1/2 t ground red pepper
1/4 t paprika
2 c all-purpose flour


In a large bowl, add butter, cheese, chives, salt, red pepper, and paprika; beat at medium speed with mixer until blended. Gradually add flour. Shape into logs. Cover with plastic wrap, and chill until firm, about 2 hours.
Preheat oven to 350. Line a baking sheet with parchment paper. Cut logs into 1/2' slices. Place on baking sheet and bake for 13 minutes or until lightlu brown."

Facebook | Cottage Cheese Cookies

Facebook Cottage Cheese Cookies:

"I know you are thinking, Cottage! How can you make cookies out of cottage cheese and have them taste good. I promise you these are GREAT! You need to give them a try. Pictures will be posted soon.

2 cups sifted all-purpose flour
1 cup cold butter
1 cup (8 ounces) plus 2 tablespoons cream-style cottage cheese
Raspberry jam
GLAZE:
1 cup confectioners' sugar
1/8 teaspoon almond extract
Milk
Directions
Place flour in a medium bowl; cut in butter as for pie crust. Blend in cottage cheese until mixture forms a ball (can use a food processor). Chill 1 hour.
On a floured surface, roll dough to 1/8-in. thickness. Cut with a 3-in. round cutter. Place a level 1/4 teaspoon of jam in center of reach cookie. Moisten edges and fold in half; seal tightly with a fork. Place on lightly greased baking sheets; prick tops with fork.
Bake at 400° for 15 minutes or until lightly browned. Cool on wire racks. For glaze, combine the sugar, extract and enough milk to make thin spreading consistency; drizzle over cooled cookies. Yield: 4 dozen."

Facebook | Chai Tea

Facebook Chai Tea:

"Everyone who knows me knows I love tea and hate coffee and soda. So since summer forgot to come here this year I am really in the mood for Autumn more and more. So I decided to make my own iced Chai Tea today. I do not meause but I will try to guess, just add what you want you can't go wrong. I used suger in the boys and sweet and low in mine. I also used 2% milk in theirs and 1/2 & 1//2 in mine since it only had one carb.

2 Cinnamon sticks--ran though a coffee grinder that has never been used for coffee.
1/2 nutmeg ran though the grinder, both should be broken up into small pieces go not ground to powder, I will post a picture
about 10 Cardamon seed
about 10 whole cloves
1 tsp Ginger Cracked Pieces

4 tsp good black tea (loose, not those cheap tea bags)

2 cups Milk

Combine all the spiced, in 4 cups water and bring to a boil. Turn down to low and simmer for 10 - 12 minutes. Add black tea leaves and simmer for another 3-5 minutes add milk and heat until hot but do not allow to boil.

Run through a fine mesh strainer. Keep the spices and add them to a pot of water and simmer, it will make your house smell good. :o)

Add sweetner and either drink hot or add ice to glass for iced chai."

Facebook | Mac and Cheese

Facebook Mac and Cheese:

"I got this recipe from my daughter Kim.
It is a low carb recipe. My husband hates mac and Cheese and he went back for seconds on this. David has not tried it yet, Danny knew what it was right off and Jacob ate the chicken out of it. But that is not saying much because Jacob hates everything unless it is process food, right rice, white bread, pasta...He did love the Artichokes though.
I thought it was pretty good.

Mac' N' Cheese Casserole:
1 pound extra firm tofu 2 Chicken breast chopped up into bite size pieces1 cup of grated cheddar cheese1 cup of grated mozzarella cheese2 eggs1/2 cup cream2 fresh garlic cloves finely minced, or gratedSalt and pepper (to taste)1/2 cup of Parmesan cheese.
Smash up the tofu with a fork. Mix all the other ingredients (besides Parmesan cheese) and add to the tofu. Put the mixtures in a casserole dish,top with Parmesan cheese and bake at 350°F (180°C) for 30 to 40 minutes, or until it is bubbly and lightly browned on the top. (I put mine in the oven at 350 for 30 minutes, and then 10 minutes under the broiler."

Fruit Tart

Most kids pick a cake they would like for their birthday, my son likes fruit tarts.

So here is the one I made for him for his 19th birthday. I am going to just add the link to it until I get time to type out the recipe later tonight.

www.facebook.com/notes/Aprils-home-cooking/fruit-tart/149732805038121

This is my blog on my facebook account, come on over and join there also.

Country Bob's Sauce

I cannot believe I forgot to blog about this. Might be because I was on a detox diet when it came in.
I won these from a contest I entered from Two Southern girls and boy am I glad I did, the sauce is GREAT!! I made some hamburgers and added some to the meat then mixed it in before I made the patties. They were a huge hit and went faster then any burger I have ever made. I had to find the one bottle for something else I have planned because my kids were pouring it on their fingers and eating it plain. It is great on Steaks, I have had with with chicken and it is so good. I brushed my steaks with it while the were grilling, my husband asked me what I did different with the steaks because they were great. I buy A1 and it sits in there for about six months or more. This one bottle was gone in less then a week because either I tried it with everything or the kids got to it. I will admit I also tasted it out of the bottle to see what it tasted like, it was good even by it's self. Go on over to Country Bob's www.countrybobs.com
and check out their stuff then come on back and let me know how what you bought and how you used it.

Have a wonderful week.

Sweet Chipotle Snack Mix Recipe - MyRecipes.com

So we are low carbing it right now and I seen this posting on one of my blogs and thought I would give it a try. I would either leave the sugar our or replace it with splenda to drop the carb count even more. Once I get it made I will post the picture.
Come on over to my facebook page and join my food blog there. I have some stuff on that one that I have not posted on this blog.

www.facebook.com/pages/sprils-home-cooking/112189978816473?ref=sgm

1/4 cup sugar
1 teaspoon salt
1 teaspoon ground chipotle chile pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 large egg white
1 cup slivered almonds
1 cup unsalted cashews
1 cup unsalted pumpkin seed kernels
Preparation
1. Preheat oven to 325°.
2. Combine first 6 ingredients in a small bowl; stir with a whisk.
3. Place egg white in a large bowl; stir with a whisk until foamy. Add the almonds, cashews, and pumpkin seeds; toss well to coat. Sprinkle with spice mixture; toss well to coat. Spread nuts in an even layer on a baking sheet lined with parchment paper. Bake at 325° for 15 minutes, stirring once. Turn oven off. Remove pan from oven; stir snack mix. Immediately return pan to oven for an additional 15 minutes (leave oven off). Remove pan from oven and place on a wire rack; cool completely. Store snack mix in an airtight container for up to 2 weeks.
Nutritional Information
Calories:130
Fat:9.7g (sat 1.4g,mono 5.8g,poly 2g)
Protein:4.5g
Carbohydrate:7.3g
Fiber:1.1g
Cholesterol:0.0mg
Iron:1.1mg
Sodium:175mg
Calcium:23mg"

Sweet and Salty Kettle Corn

Sweet and Salty Kettle Corn (adapted from Rachael Ray)
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
1 tablespoon salted butter, melted
1 teaspoon coarse salt
In a large pot with a tight-fitting lid, heat the oil over medium-high heat. add the popcorn. When the oils sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with melted butter then the salt."

Savannah Cinnamon & Cookie Company - A Classic Southern Tradition of Flavor

Savannah Cinnamon & Cookie Company - A Classic Southern Tradition of Flavor:

"Savannah Squares Almond Crunch

Ingredients:
Directions:
Stir together 6 cups Rice Chex cereal and 2 cups whole almonds in a 13 X 9 pan. Melt 1/4 cup butter and 1/2 cup brown sugar, and 1/2 cup of Southern Almond Mix. Heat until boiling, then simmer for two minutes. Add 1/2 teaspoon baking soda and stir until foamy. Pour mixture over cereal and nuts and stir to coat well. Bake at 250 for one hour, stiring mixture once. Remove from oven and spread on a cookie sheet to cool. For a sweet and spicy version of this recipe, add cayenne pepper to taste to liquid mixture prior to boiling

Turkey Turnover

I warned you all I was going to be adding a lot of old recipes on here.
I like to make these and freeze them with the leftover turkey from Thanksgiving.

You can make your own pastry dough or buy pre made pie crust.
I like to make smaller ones but this recipes is for one large one. I like to make them and freeze them and pull them and bake as needed.
Preheat oven to 425

pastry for 1- 9" single pie crust
2 T soft butter
1 cup cooked turkey, diced or shredded.
1/3 cups sliced green onions
2/3 cups sliced celery
1/3 cups sour cream
1 T Dijon mustard

Combine turkey, onions, celery, sour cream and mustard in a bowl. Spread mixture over half the crust one inch from the edge. Fold unfilled half over the filled have and crimp edges. Cut three slashes on top and bake for 20 minutes.

I guess it helps to tell you what to do with the butter. Just melt it, use it to seal up edges and brush on top of crust about half way though cooking.

Pistachio Jello Dessert

1 3.5oz Pistachio jello
1 20oz can crushed pineapple
1 3/4 cup cool whip

Whip jello and can of pineapple along with the juice together. Fold in cool whip. Chill until set.

Chili

I will be the first to admit I don't like chili. This is the first chili I made many many years ago and could eat. It is a cheap easy meal.

1 16oz bag pinto beans
1 LB ground chuck.
2 cups chopped onions
6 cloves garlic, minced
2- 8oz tomato sauce
3 T Chili Powder
1/2 tea salt
1/4 tsp pepper


Soak beans over night and rinse. The directions say not to drain but I like to rinse mine. Add to a pan and cover by at least an inch with water and cover and simmer for 3 1/2 hours or until tender.
Cook meat, onions and garlic over medium heat until meat is no loner pink. (Do Not Drain) When beans are done add meat mixture and remaining ingredients, stir well and simmer for 30 minutes.

No Bake Jello Pie

This is a very old Weight Watchers Pie.

3oz box sugar free jello, I like Orange and Strawberry
2/3 cups boiling water
2/3 cups nonfat dry milk
1 cup ice cubes
1 cup cool whip....more if you want to top it off with more.

Dissolve jello in boiling water stir to dissolve. Add ice cubes and stir until it starts to thicken, remove any left over ice cubes. Add dry milk and whip until fluffy, fold in whip cream. chill for one hour.

Praline Dip

This is good for frosting also.

With and electric mixer, whip the following ingredients until fluffy.

8oz soften cream cheese
1/2 cup powder sugar
1/2 cup finely chopped pecans
1/3 cup Southern Praline mix

For a Holiday touch, serve with red and green apples sprinkle with lemon to keep from turning brown.
Butter cookies,
Pound cake or anything you like can be dipped in this.

Praline Party Mix

My girl's use to work at County Clutter and they sold a Praline mix that was great to make this party mix with. I think this is my favorite out of all the party mixes I have made or eaten.

I believe you can get this at the Savannah Cinnamon Company 1-800-288-0854 I need to go order some as well as a few other kinds. There is a blackberry one that taste great mixed with 7up and serve over ice.

m In a large bowl Mix 8 cups of any combo of Quaker Oat Squares, Crispix, Rice or Corn Chex
Add small pretzels, pecan halves or roasted peanuts.

Spray a 9x13" pan with cooking spray.

Melt 1/4 cup butter
1/2 cup brown sugar
1/2 cup Praline mix
1/2 tsp baking soda.

Heat until boiling and gently cook for 2 minutes. Pour over cereal mixture. Stir to coat , bake at 250 degrees for one hour, stirring once during baking. Cool thoroughly before placing in pretty tins. :o)

Whole Wheat Banana Nut Bread

preheat oven to 350

1/2 cup Butter
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 cup flour
1 cup whole wheat flour.
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup walnuts

Cream butter and sugar until well blended. Beat in eggs and mashed banana. In a small bowl combine flours, baking soda, baking powder and salt and blend into creamed mixture. Stir in nuts and pour into prepared loaf pans, bake for one hour and ten minutes or until tested done.

Spicy Pumpkin Loaf

I hate to admit this but this is the first thing I ever really learned to make good so I use to bring it to pot-luck all the time. I think people started getting sick of it.

6 eggs
4 1/2 c sugar
1 1/2 cups vegetable oil
1 large can solid pumpkin
5 1/4 cups all purpose flour
1 1/2 tsp salt
1 T. baking soda
1 T allspice
1 T cinnamon
1 1/2 cups chopped walnuts
3/4 cups raisins

In a 6qt bowl bowl lightly beat eggs add sugar, oil and pumpkin. Mix well. In another bowl stir together flour,baking soda, salt and spices add to pumpkin mixture and mix until blended. Stir in walnuts and raisins and spoon into greased pans. bake at 350 until tooth pick comes out clean about and hour and ten minutes. I cannot remember how many this makes but from the flour amount I would guess at least 4 loaves.

Fool Proof Fudge

My Grandma use to ask me to make this for her all the time.

18 oz Chocolate chips
1 8oz sweetened condensed milk
1 1/2 tea vanilla
I use to add chopped almonds for my Grandma and sometimes chopped roasted pecans and mini marshmallows. I also have been known to add nuts with cranberries or any dried fruit you like.

In top of a double boiler melt chocolate stirring occasionally. Remove from heat stir in milk, vanilla and any nuts or dried fruit you like or no none at all. A swirl of peanut butter would be good. Pour into a waxed paper lined small baking pan. 8x8 cool and enjoy.
This is a east fudge to make for Christmas, you would add chopped candy cane to it, maybe instead of the vanilla you would add peppermint extract.

Lemon Loaf

Years ago, over 26 years ago, I made this Lemon bread and it was so good. I have thought about this bread off and on for the past 5 years or so.
Well I am going through some of my very old note books I had written recipes in when I just started cooking. That was about two years after I was married. I had no idea how to cook when I first got married. I was only 16, I could make a killer steak and burger because I worked at a steakhouse but anything else I was clueless.

Here is the recipe for the bread and once I am done with this detox I am on I plan on making it and I will post pictures. If you try it let me know what you think and send me a picture, I am on facebook also so come look me up.

1 1/2 cups all purpose flour
1 cup sugar
1 tea baking powder
1/2 tea salt
2 eggs
1/2 cup milk
1/2 cup vegetable oil
1 1/2 tea grated lemon peel

Stir together flour, salt, baking powder and salt
Beat eggs, oil, milk and lemon peel. Add liquid mixture to flour mixture and stir until blended.
Pour patter into a greased and flour loaf pan.
Bake at 350 for 40-45 minutes or when a tooth pick comes out clean when tested.
When loaf is done and while still warm use a long skewer and poke holes all the way to the bottom of loaf, pour hot glaze over loaf letting it soak in slowly, let cool in pan on a rack 15 minutes. Turn onto rack and let cool completely.

Glaze

4 T lemon juice
1/2 cup sugar
stir over medium heat until sugar is dissolved.

Spinach Dip

1 cup Mayo

1 1/2 cups sour cream
1 pkg (10oz) chopped spinach, thawed and drained.
1 pkg (1.4 oz) knorr vegetable soup mix
six slices bacon chopped, fried and set aside to cool.
1 can (8oz) water chestnuts, drained and chopped
3 green onions

Stir together and chill for at least 3 hours, serve with french bread. I like to use around one ad my bowl and cut up french bread and serve.

Spanish rice with meat

6 slices bacon , chopped
1 large onion, chopped
2 cloves garlic, chopped
1 pound ground beef
5 cups can diced tomatoes, heated
1 cup uncooked rice
1 tea salt
1 tea Worcestershire sauce
1 tea paprika

Fry bacon, slowly pour off fat. Add ground beef, onion and garlic. Cook until meat is no longer pink. add spices, heated tomatoes and rice. Cover and cook in a 400 degree oven for an hour.

My paper said 5 cups tomatoes heated and it says nothing about being covered. But it is so old of a recipe that I think it was diced can tomatoes and I would think for the rice to cook it would have to be covered. When I go to make it I will leave it covered for about 30 minutes and then remove the cover for the last 1/2 hour.

Hello

Hello everyone,

I have been busy with a few things, I guess I will start with our vacation. We bought a use travel trailer, we have wanted one for many years and every time we saved for one something would come up. So this year we got a good amount back from our taxes and decided to go for it and not let anything get in the way. Well we took off and our first stop was a KOA right outside of Lassen. What a super sweet couple who run the place, their name slips my mind right now but I have a notebook where we wrote all about our travels and will put it in another blog. Anyhow after Lassen we headed up to Oregon, we decided to just stop off and stay in a rest stop for the night and head about again early the next morning since we were headed to Washington. Well We got in to Washington and Stayed at Dungeon's for the night, it was raining and muddy and the spot we had leaned to the right way too much. Well we walked around the Sound, went into Port Angles and then Port Townsend both are cute little towns. Well the next day we took the Ferry into Victoria BC It was a cute little town but very expensive.
So we Went back to Port Angeles and one of my kids wanted to eat at the Italian restaurant that Bella and Edward ate at but my husband hates Pasta so off we headed back to our camp spot.
The next day we headed to Forks, yes just to see the little town. We could not go all that way and not drive another hour to see it. The drive was beautiful.
Well we went to Seattle and went the Sci-Fi museum and to see the needle, the weather was very foggy so we felt it would be a waste to pay to go up to see nothing. Well also went to Pikes Market place, had to see the first Starbucks. Once I do the full post and add the pictures I will add a link to it.
Well to make a long story short, from there we headed back to California and to our favorite camp spot for a few days. The night of our last stay my 14 year old decided to break his arm in two places. Good thing we already got the trailer. :o) So he was in pain all that night, but we never heard a sound from him. We gave him our bed and my husband and I slept on the sofa. Well here he is with a broken arm and he don't hear him, but my 18 year old got a sun burn and we heard him all night long. LOL
Well we got his arm set the next day. The next week we went camping again with two of my daughter, grandson and our two son-in-laws along with the five of us. No one got hurt.
Well today I was going through some stuff and found a lot of my old recipes, some over 24 years old. I have been on a detox diet so I have not been able to cook stuff but I want to add the recipes before they get lost forever. I will add pictures to them as I make them. These are tried and true recipes. So be on the look out for them. One is a rice dish my friend Pat made us after I had my third daughter 24 years ago. I wonder if she still makes the dish.

Chicken Macaroni Casserole

I figure I better add some of these family favorites here before I lose the recipe. I went to add my Taco Soup recipe and could not find it. The weather is so cold here I am thinking of soups for dinner.

2 T butter
1/4 cups flour
2 cups light cream
1 1/2 to 2 cups chicken broth, divided
1 pound Velveeta, cubed.
2 boxes (7 oz each) elbow macaroni, cooked and drained.
3 cups cubed cooked chicken
salt and pepper

In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1 1/2 cups brother all at once. Stir until smooth. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; add the cheese and stir until melted. Stir in macaroni, chicken, salt and pepper. Add additional broth if needed. Pour into 3-qt baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through.

Lasagna Soup

Going though some old recipes and thought I would post them. I made this year ago for some thing that was going on at church. It was a huge hit.

1 pound ground beef
1/2 cup chopped onion
1 package lasagna dinner mix (hamburger helper)
5 cups water
1 141/2 oz diced tomatoes, undrained
1 7oz whole corn, undrained
2 T Parmesan cheese
1 diced zucchini

In a dutch oven or soup kettle, cook ground beef with onion until no longer pink. Drain and then add all ingredients besides noodles and zucchini; bring to a boil, cover and reduce heat and cook for 10 minutes stirring occasionally.
Add the noodles and zucchini, cover cook 10 more minutes or until noodles are done. Serve right away.

cheesy spaghetti squash

cheesy spaghetti squash recipe at kraftfoods.com

I thought I would share this link with you on budget meals.

www.kraftrecipes.com/budget-tips/main.aspx

Sweet and Sour Chicken

3-4 boneless, skinless chicken breast, cut into chunks 

salt and pepper to taste

 1 cup cornstarch

 2 eggs, slightly beaten

1/2 cup canola oil Sauce

3/4 cup sugar 

4 T Ketchup 

1/2 cup rice vinegar

 1 T soy sauce

 1 t garlic powder 

 Preheat oven to 325 Season chicken with salt and pepper Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg, (I have to admit I do my the other way around) Heat oil over medium high heat. Brown the chicken , turning it so all sides are browned. Place chicken on a single layer in a 13x9 inch baking dish. Whisk together sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken so all sides are coated. Bake for one hour, turning every 15 minutes."

Delicious Fondant

I got this recipe from my cake decorating class. It is pretty good, never thought those words would come out of my mouth when talking about fondant. Stephany is a great instructor and even better baker and cake decorator. She is opening a shop in a few weeks, you need to stop by and visit. If you are getting married you really need to stop by. She is doing something that I think is so cool and very smart, Rent a cake, some of you are thinking "WHAT!" hey all I can say is it is the smartest idea I have ever heard of.
If you would like to know more about it then stop on over and check it out and you will feel the same way. The Wedding Stop and Cake Shoppe...109 Locust Santa Cruz Ca


1/2 cup milk
3 packs gelatin
1 cup corn syrup
3 T unsalted butter
3 T glycerin
2 tsp vanilla, I use more
dash salt
3-4 powder sugar

Combine milk and gelatin and allow to firm, about 30 minutes
cook over double boiler until gelatin is dissolved
add remaining ingredients EXCEPT SUGAR and cook until butter is almost melted
cool to luck warm.
Strain into mixer containing 2 pounds powder sugar.
mix slowly until combined.
use dough hook (or by hand) and several more cups of sugar and mix on low until combined.
Continue to add sugar until it holds it's shape on hook, turn onto powdered surface and knead. It should be pretty stiff but you should still be able to knead it. Wrap in oil pained plastic wrap and put in ziplock freezer bag.
Let stand at least 24 hours before using."

French Buttercream Frosting

1 1/2 cups unsalted butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon butter flavored extract
1/2 cup heavy whipping cream
4 tablespoons all-purpose flour
1.Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.
2.In a mixing bowl, combine butter, confectioner's sugar, vanilla extract and butter extract.
3.Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.
4.Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy"

Chocolate cake

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 cup melted semisweet melted chocolate
1 1/2 teaspoons baking soda
1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool"