This in not my personal recipe. I have put the link to the original recipe. This is an extremely rich and wonderful chocolate cake! A small piece goes a long way.
http://www.hersheys.com/recipes/recipes/detail.asp?id=184
Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 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 into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine2/3 cup HERSHEY'S Cocoa3 cups powdered sugar1/3 cup milk1 teaspoon vanilla extract
Melt butter. Stir in 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.
I used 1 package of cream cheese instead of butter. Let the cream cheese soften, then follow the directions after "melt butter".
Saturday, August 28, 2010
Thursday, August 26, 2010
Baked Potato Soup
This is the best potato soup I have ever tasted! Fair warning, not a low calorie or low carb meal. ;)
Ingredients
6 tablespoons unsalted butter
1 cup chopped onions
3 cloves garlic minced
1 cups chopped celery
2 carrots peeled and chopped
5 large potatoes, peeled and cubed
3 cups shredded cheddar cheese
2 cups instant mashed potatoes (apx)
1 pint heavy whipping cream
2 cups bacon crumbles (apx)
Toppings
Green onions sliced
Sour cream
Cheddar cheese shredded
Bacon crumbles
Directions
1.Melt the butter in a large pot over medium heat. Saute the onions, celery, carrots, and garlic in the butter for 5 to 10 minutes, or until tender.
2.Stir in the potatoes and just cover with water, bring to a boil and then simmer until the potatoes are tender (apx 10 minutes). Add the cheese and bacon, stir until melted.
3.Pour cream and instant potatoes into the soup stirring constantly, until soup has thickened. Add more instant potatoes if it isn’t thick enough.
4.Serve with shredded cheese, sour cream, green onions, and bacon crumbles on top.
Ingredients
6 tablespoons unsalted butter
1 cup chopped onions
3 cloves garlic minced
1 cups chopped celery
2 carrots peeled and chopped
5 large potatoes, peeled and cubed
3 cups shredded cheddar cheese
2 cups instant mashed potatoes (apx)
1 pint heavy whipping cream
2 cups bacon crumbles (apx)
Toppings
Green onions sliced
Sour cream
Cheddar cheese shredded
Bacon crumbles
Directions
1.Melt the butter in a large pot over medium heat. Saute the onions, celery, carrots, and garlic in the butter for 5 to 10 minutes, or until tender.
2.Stir in the potatoes and just cover with water, bring to a boil and then simmer until the potatoes are tender (apx 10 minutes). Add the cheese and bacon, stir until melted.
3.Pour cream and instant potatoes into the soup stirring constantly, until soup has thickened. Add more instant potatoes if it isn’t thick enough.
4.Serve with shredded cheese, sour cream, green onions, and bacon crumbles on top.
Friday, August 20, 2010
Mild Jumbalaya
A very mild jumbalaya. Great for someone that enjoys jumbalaya without the heat. You can easily add your own spice to it. This one does use a can of black beans. I could use dry beans if I remember to soak them before hand. This is one of my recipes I go to when I don't have much time in the evening.
Ingredients
1 pound breakfast sausage
4 medium tomatoes
4 stalks celery
4 carrots
1/2 onion
3 cloves garlic
1 cup rice (I use white, adjust cook times and water for your rice preference)
1 can black beans (drained and rinsed)
2 chicken buillion cubes
2 cups water
Directions
1. Crumble and cook sausage in large sauce pan.
2. While sausage cooks, cube celery, carrots, onion, and garlic. Set aside.
3. Cube tomatoes. Set aside.
4. When sausage is browned, drain excess oil.
5. Mix celery, carrots, onion, and garlic in with sausage. Stir over medium heat until onions are almost cooked.
6. Add in tomatoes, buillion, rice, and water.
7. Bring to a boil. Turn down, cover, and simmer for 15 minutes.
8. Stir every once in a while to prevent sticking.
9. After 15 minutes gently stir in black beans. Cover again and simmer for 5 more minutes.
Ingredients
1 pound breakfast sausage
4 medium tomatoes
4 stalks celery
4 carrots
1/2 onion
3 cloves garlic
1 cup rice (I use white, adjust cook times and water for your rice preference)
1 can black beans (drained and rinsed)
2 chicken buillion cubes
2 cups water
Directions
1. Crumble and cook sausage in large sauce pan.
2. While sausage cooks, cube celery, carrots, onion, and garlic. Set aside.
3. Cube tomatoes. Set aside.
4. When sausage is browned, drain excess oil.
5. Mix celery, carrots, onion, and garlic in with sausage. Stir over medium heat until onions are almost cooked.
6. Add in tomatoes, buillion, rice, and water.
7. Bring to a boil. Turn down, cover, and simmer for 15 minutes.
8. Stir every once in a while to prevent sticking.
9. After 15 minutes gently stir in black beans. Cover again and simmer for 5 more minutes.
Thursday, August 19, 2010
Roasted Chicken - The World's Easiest Recipe!
Yes, you heard me correctly. Roasted chicken is the easiest thing to cook!
You will need:
1 whole chicken
salt
pepper
butter
roasting pan with lid (or aluminum foil)
meat thermometer
First Things First:
*Take your raw chicken and unwrap it. Make sure it doesn't have the neck or giblets inside the body cavity. I like to rinse my chicken before I cook it. I don't know if it makes a difference or not, but I do.
*Put the chicken in the roasting pan breast side down (the wings should be poking up).
*Slather that bad bird in butter! I mean scoop out about a 1/4 cup of softened butter onto your hands and rub the bird down! If you have any big chunks left, put them in the body cavity.
*Salt and Pepper according to your tastes. Remember, you can always add more when you are eating! Better to make a bland bird that requires a bit extra after cooking than to make a bird so salty no one can eat!
*Put the pan in the oven on 375*. Don't cover it yet! Cooking time when making a roasted bird is really a hard thing to put in a recipe. It all depends on the size of your bird. This is where the meat thermometer comes in! Approximately 20 minutes per pound is what the internet tells me the cooking time should be (website link below). After about 3/4 of the cooking time has passed, check the temperature with the meat thermometer. Remember, you need to poke the thermometer into deep meat to get the correct temperature. Once your bird has hit about 155*-160* cover it for the remaining cook time. Your bird is done when it's internal temperature is at 180*.
*Take it out and enjoy!
A six pound bird with two side dishes is enough to feed my family for one meal with no leftovers (3 adults and 3 children). Leftover chicken is a wonderful thing to have, so if you are wondering about a larger bird vs a smaller bird, go with the larger one!
Cooking with chicken info link
The cooking time chart is down the page a bit.
You will need:
1 whole chicken
salt
pepper
butter
roasting pan with lid (or aluminum foil)
meat thermometer
First Things First:
*Take your raw chicken and unwrap it. Make sure it doesn't have the neck or giblets inside the body cavity. I like to rinse my chicken before I cook it. I don't know if it makes a difference or not, but I do.
*Put the chicken in the roasting pan breast side down (the wings should be poking up).
*Slather that bad bird in butter! I mean scoop out about a 1/4 cup of softened butter onto your hands and rub the bird down! If you have any big chunks left, put them in the body cavity.
*Salt and Pepper according to your tastes. Remember, you can always add more when you are eating! Better to make a bland bird that requires a bit extra after cooking than to make a bird so salty no one can eat!
*Put the pan in the oven on 375*. Don't cover it yet! Cooking time when making a roasted bird is really a hard thing to put in a recipe. It all depends on the size of your bird. This is where the meat thermometer comes in! Approximately 20 minutes per pound is what the internet tells me the cooking time should be (website link below). After about 3/4 of the cooking time has passed, check the temperature with the meat thermometer. Remember, you need to poke the thermometer into deep meat to get the correct temperature. Once your bird has hit about 155*-160* cover it for the remaining cook time. Your bird is done when it's internal temperature is at 180*.
*Take it out and enjoy!
A six pound bird with two side dishes is enough to feed my family for one meal with no leftovers (3 adults and 3 children). Leftover chicken is a wonderful thing to have, so if you are wondering about a larger bird vs a smaller bird, go with the larger one!
Cooking with chicken info link
The cooking time chart is down the page a bit.
Wednesday, August 18, 2010
Why real cooking for real moms?
I love the internet! I love using the internet as my giant reference library. I love that no matter what question I have, I know I can find the answer with just a few clicks on my keyboard. Unless I'm looking for a recipe that doesn't involve "a can of" or "a box of". Now, don't get me wrong. I love a good convenient food! There are days when I need to be able to open a can or a box and call it dinner! Most of the time, though, I try to cook from scratch.
I feel things just taste better when they are simple and I know the ingredients. I prefer food that has an ingredient list I can pronounce. Plus, it's often just as easy to prepare food from scratch, as it is to go and buy that box mix.
This blog is my own little recipe box. I will post my family's favorite recipes that I have found, as well as a few of my own creation. These recipes are as close as I can get to back to basics, simple homemade food.
I feel things just taste better when they are simple and I know the ingredients. I prefer food that has an ingredient list I can pronounce. Plus, it's often just as easy to prepare food from scratch, as it is to go and buy that box mix.
This blog is my own little recipe box. I will post my family's favorite recipes that I have found, as well as a few of my own creation. These recipes are as close as I can get to back to basics, simple homemade food.
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