Tag: Recipe

The name of this recipe says it all. I have been making this since I was a little girl, and I just can’t get enough of it. It’s simple and sweet, and really doesn’t cost a lot to make.

Cake Ingredients:

• 2 Cups Sugar
• 2 Cups Flour
• 1 Stick of margarine
• 1 Cup of Water
• 1 Cup of Vegetable Oil
• 4 Tbsp of Cocoa Powder
• 2 Beaten Eggs
• 1/2 Cup Buttermilk (you can use regular or canned milk)
• 1 Tsp Baking Soda
• 1 Tsp Cinnamon
• 1 Tsp Vanialla extract

Frosting Ingredients:

• 2 1/4 Cups Powdered Sugar
• 2Tbs Cocoa Powder
• 1/2 Stick Margarine
• 1/2 Tsp Vanilla
• 4 Tbs milk or canned milk

Cake Directions:

1. Mix flour and sugar in a bowl and set aside
2. In a sauce pan bring to a boil Margarine, oil, water, and cocoa powder
3. Add boiled mixture to the flour and sugar
4. Next add buttermilk, eggs while mixing quickly to insure the egg doesn’t get to warm and cook, and baking soda, cinnamon, and vanilla.
5. Mix batter well and pour into a greased 13×9 pan
6. Bake at 350 degrees for 15-25 minutes depending on your over (Mine is done in 15)

Frosting Directions:

1. While the cake is baking prepare cake frosting
2. In a sauce pan melt margarine
3. Once melted add cocoa, vanilla, and milk and mix well
4. Slowly add powdered sugar
5. Use a wisk with speed to remove any lumps.
6. Add enough to thicken up frosting (approx 2 1/4 Cups)

• 2 tablespoons butter
• 1 onion, chopped
• 1/2 bell pepper, chopped
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can Rotel tomatoes & chilies
• 1/2 cup chicken broth (I used homemade chicken broth)
• 2 cups diced cooked chicken
• 12-16 corn tortillas, ripped into bite sized pieces
• 2-4 cups shredded sharp cheddar cheese

1. Preheat oven to 325 degrees. In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes). Add soups, tomatoes, and broth. Stir to combine. Fold in the chicken until well blended.
2. Lightly grease a 9 x 13″ baking dish. Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese. Repeat layers twice more.
3. Bake for 40 minutes or until hot and bubbly. Remove from the oven and allow to cool for 15 minutes this will also allow it to thicken up.

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Ingredients:

• 1 small onion, diced
• 1/2 red bell pepper, diced
• 1/4 cup sour cream
• 16 ounces rotini
• 2 (cooked) boneless chicken breasts cubed
• 2 garlic cloves, minced
• 4 tablespoons butter
• 3 tablespoons flour
• 3 tbs real bacon bits
• 3/4 cup chicken broth or white wine
• 3/4 cup milk
• 8 ounces grated Monterey jack cheese

Directions

1. Over medium heat, cook the bacon bits in 4tbs of margarine until they are extra crispy
2. In the same skillet add onion, peppers and garlic and cook until they are tender.
3. Stir in the flour and cook for a minute, keep stirring so that it doesn’t burn
4. Add chicken broth, and the milk. Cook and stir until the sauce starts to bubble.
5. Stir in the cheese and sour cream, then add the chicken.
6. Continued to stir until the cheese has melted. Do not bring this sauce to a boil only a simmer. Continue stiring until the sauce is warm through
7. Serve over cooked rotini

*If your sauce is too thick you can add extra milk, chicken broth, or white wine to the sauce to thin it. *

I was a little worried about this recipe because it calls for some much hot sauce, but what a shocker when you taste the chicken and you only get a mild flavor of the hot sauce, with very little heat at all. This is my favorite fried chicken recipe. It has a nice southern kick to it, which I love. I don’t think chicken has a lot of flavor, but this chicken pops out at you. If you are splurging on calories this is the recipe to splurge on. Thank you Sharlene!!

Ingredients

• 2 lbs cut-up chicken
• Peanut or Vegetable Oil

Sauce mixture:

• 4 eggs
• 1/3 cup water
• 1 cup hot sauce (I used Tabasco)
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons fresh ground black pepper

Dredging mixture

• 1/4 teaspoon garlic powder
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt

Directions:

1. Heat peanut oil (I used veggy oil) in a large deep pot to 350°F (do not fill more than half full).
2. For sauce mixture: in a medium-sized bowl, beat the eggs with the water. Add hot sauce and whisk together well.
3. Pour this mixture into a large plastic zip-top bag.
4. For dredging mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder, mix flour, baking powder and 1/4 teaspoon salt.
5. Rinse and pat dry chicken pieces with a paper towel.
6. Cut breast pieces in half across ribs.
7. Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
8. One piece at a time, roll chicken in flour mixture and drop into hot oil.
9. Don’t crowd chicken pieces–I cook about half the chicken at a time.
10. Fry chicken until brown and crisp.
11. Drain on paper toweling.
12. Dark meat will take about 14 minutes, white meat about 10 minutes.
13. Remember smaller pieces cook faster than the larger ones.
14. You can check for doneness by piercing to the bone in the thickest part with a fork.
15. If the juices run clear, it is done.

These are sooooooooo good! Getting the popper dip to actually stay in the burger is a pain. Cooking, and eating the burger is very messy. I don’t think I would add the popper sauce to the inside of the burgers next time I make them. I plan on spreading the popper sauce over the top of the burger, or even spread it on the bun. Then you can add as much as you want. It will be just as good, and half the work. Thank you Jules!!

Ingredients

• 2 lbs ground beef
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened
• 1/2 teaspoon dried ancho chile powder
• 1/2 teaspoon ground cumin
• 1 tablespoon dried onion flakes
• 1-2 tablespoon minced jalapeno pepper, seeded,to taste (you can add more if you like ’em HOT)

Directions

• Mix meat, Worcestershire sauce, salt, garlic powder, and pepper.
• Shape the mixture into 12 thin patties, each about 4 inches in diameter.
• Mix the cream cheese, ancho chili powder, cumin, dried onion, and minced jalapeno.
• Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
• Cover each patty with one of the remaining 6 patties, sealing the edges well.
• Broil or grill the patties (4 inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.