Chocolate Bundt Cake

 Chocolate Bundt Cake:

2 cups / 475 ml chocolate porter or stout beer
8 tablespoons unsalted butter, plus more for the pan
3/4 cup / 75g natural cocoa powder (non-dutched)
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 4.5 oz / 125 g all-purpose flour
1 cup / 4.25 oz / 120 g muscovado or dark brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon fine grain sea salt
3 large eggs
1 1/2 cups / 355 ml plain whole yogurt
3/4 cup / 180 ml pure maple syrup
Chocolate Buttermilk Icing:
3/4 cup / 2.75 oz / 75 g powdered sugar
1/4 cup / 25g natural cocoa powder (non-dutched)
2 tablespoons buttermilk
flaky sea salt, to serve
Preheat oven to 350F / 180C, with a rack in the center.
Butter and flour (generously) a 11 or 12-cup capacity bundt pan (or
equivalent). As I mention up above, you can bake this in other cake
pans, just be mindful to avoid filling the pan(s) more than 2/3 - 3/4
full. Adjust the baking time as well - baking until the cake begins to
pull away from the sides of the pan, and the center tests clean when you
insert a knife.
In a saucepan simmer the beer down to 1 cup / 240 ml. Remove from heat,
add the butter and stir until melted. Stir in the cocoa powder, mixing
until smooth, then set aside to cool, stirring occasionally to let off
heat.
In a medium bowl, whisk together the flours, sugar, baking soda, and
salt. Set aside.
In a large mixing bowl, combine the eggs, yogurt, and maple syrup. Whisk
well, until nicely blended and uniform in appearance. Gradually add the
(cooled) stout mixture, stirring all the while. Stir until well blended.
Add the flour mixture, folding until just blended, using as few strokes
as possible.
Transfer the batter to the prepared pan and bake for 35 - 45 minutes if
using the bundt pan, or until a knife inserted in the center comes out
clean. You really don't want to over bake this cake - err on the
slightly moist side if anything. Remove from the oven, and turn out onto
a cooling rack after seven minutes.
In the meantime, make the icing by whisking together the powdered sugar,
cocoa, and buttermilk. Really go at it for at least a minute. The icing
should end up smooth and creamy looking, adjust with a touch of powdered
sugar or a few extra drops of buttermilk if you want to tweak the
consistency at all. When the cake is completely cool, run the icing
around the top with an offset spatula and let it set.
Serve sprinkled with a bit of flaky sea salt. But don't sprinkle with
flakes of salt until ready to serve, or you'll end up with little
divots...
Makes one chocolate bundt cake.

Baked Potato Casserole

Baked Potato Casserole

By:
CARNATION MILKS
35 ratings
Prep:
15 mins
Cooking:
45 mins
Level:
Easy
Yields:
16
This Baked Potato Casserole has creamy potatoes, cheddar cheese and turkey bacon blended together and baked to perfection. This side dish is sure to put a smile on everyone’s face.
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Ingredients
* 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
* 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
* 1/2 cup light sour cream
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
* 6 slices turkey bacon, cooked and crumbled, divided
* Sliced green onions (optional)
Directions
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted. 

Lum's Ollieburger

Lum's Ollieburger

3 tablespoons lemon juice
1 1/2 teaspoons seasoned salt
1 tablespoon Worcestershire Sauce
1 tablespoon soy sauce
1 tablespoon A1 Steak Sauce
1 tablespoon corn oil
1/2 cup beef broth
1 teaspoon Heinz 57 Sauce
1/4 teaspoon garlic salt
1 teaspoon vinegar

Mix the above ingredients.

Take 1 1/2 to 2 lbs. of ground round and shape meat into round patties, 3/4" thick and 3 1/2"round.

Place in a covered container and pour the marinade mixture over them. Cover tightly and refrigerate 12 hours or overnight. Turn the patties frequently.

Remove from marinade and sear over high heat to seal in the juices, then turn down heat and cook to your desired doneness.

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~*Piper*~

Baked Fruit with Cinnamon Sugar Tortilla Sundae

Baked Fruit with Cinnamon Sugar Tortilla Sundae

* 8 flour tortillas
* 1/2 cup sugar
* 2 tablespoons of cinnamon
* 5 cups of vegetable or peanut oil
* 4 peaches or other pitted fruit
* 1 cup of fresh or frozen raspberries
* 3 tablespoons of sugar
* Ice cream

Mix sugar and cinnamon together and set aside. Heat oil to 350
degrees. Cut tortillas into any shape desired, try using cookie
cutters for a theme. Fry tortillas in batches for 30 seconds until
golden and crisp. Remove and drain on a plate lined with paper towels.
Immediately sprinkle with cinnamon sugar mix and let cool. Heat oven
to 350 degrees. Cut fruit in 1/2 and remove pit (and skin if desired).
Place fruit in greased casserole dish and sprinkle lightly with
cinnamon sugar mixture. Bake until tender, about 20-25 minutes
depending on how ripe your fruit was to start with. In a food
processor, add raspberries and sugar. Blend until smooth and strain
seeds out of mixture. To assemble, place 1-2 scoops of ice cream in
bowl or margarita glass. Top with warm fruit and fried tortilla on the
side. Spoon sauce over top and serve.

Amanda

Sweet and Spicy Coleslaw

Sweet and Spicy Coleslaw

2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper

Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

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FRUIT DIP

FRUIT DIP

8 oz. cream cheese, softened

7-10 oz. jar marshmallow creme

1 t. almond extract

food coloring of your choice, optional

Beat the softened cream cheese and marshmallow creme together til smooth and well blended. Add the almond extract. Food coloring can be added if you like, but I leave it white.

Refrigerate covered.

Good served with watermelon, canteloupe, bananas, apples, strawberries, kivi, pineapple. Try it with your favorite fresh fruit.

IRISH STEW

IRISH STEW 
                    
2 tablespoons oil
1 1/2 pound trimmed boneless beef round steak, cut into 3/4-inch-thick
chunks
2 tablespoons flour
1 large onion, coarsely chopped
1 can (14 1/2 ounces) beef broth
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 envelope Good Seasons garlic and herb salad dressing and recipe mix
3 medium potatoes, cut into 3/4-inch chunks
3 medium carrots, cut into 1/2-inch pieces
3 cups cooked wide noodles, hot

Heat oil in 5-quart sauce pot on medium-high heat. Coat meat with flour. Add to sauce pot with onion; cook and stir until browned. Stir in broth, tomatoes and salad dressing mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes. Add potatoes and carrots; cover. Simmer an additional 30 minutes. Remove cover; simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally. Serve over noodles.
Tampa Tribune

Baked Hamburg Steak

Baked Hamburg Steak

* 1- 1/2 pounds beef round
* 2 cups bread soaked in milk
* 1 small onion
* 1 tablespoon butter
* 2 eggs
* 4 hard cooked eggs
* 1 cup tomatoes
* 1/2 cup sliced onion
* Salt, pepper, ginger

1. Chop the meat fine.
2. Add the bread, one minced onion, seasoning to taste and the two uncooked eggs, well beaten.
3. Arrange the hard cooked eggs end to end across the middle of the meat and roll the meat mixture around them.
4. Place the roll in a baking pan, pour over it a sauce composed of the tomatoes, sliced onions, butter and water and bake, basting frequently with sauce.
5. In serving, slice the roll cross wise.
6. The hard cooked eggs may be omitted.

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Mini Biscuit Breakfast Sandwiches

Mini Biscuit Breakfast Sandwiches

2 servings (2 biscuits each)

4 Pillsbury® Grands!® mini frozen buttermilk biscuits (from 25.1 oz bag)
1 egg
1 tablespoon milk
1 teaspoon butter
2 slices bacon, crisply cooked, cut into halves
1 slice (1 oz) Cheddar cheese, cut into quarters

1. Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 minutes.
2. Meanwhile, beat egg and milk in small bowl with fork until well mixed. In 7 or 8-inch nonstick skillet, heat butter over medium heat until melted. Add egg mixture; cook, stirring occasionally, until eggs are desired doneness and still moist.
3. Split biscuits horizontally. Layer cooked eggs, bacon and cheese on bottom halves of biscuits; top with biscuit tops.

COP COBBLER

In honor of law enforcement appreciation day- 

COP COBBLER

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings 24

 

Ingredients

• 24 glazed doughnuts
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs, beaten
• 1 (29 ounce) can sliced peaches, not drained
• 1 teaspoon ground cinnamon
• 1 pinch salt
•  
• 1/2 cup butter, melted
• 1 (16 ounce) package confectioners' sugar
• 2 teaspoons vanilla extract

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and set aside.
2. Tear the doughnuts into bite-size pieces, and place them in a large bowl. Pour in the sweetened condensed milk, eggs, peaches with juice, cinnamon, and salt, and mix. Spoon the mixture into the greased baking dish.
3. Bake in the preheated oven for 1 hour, until a knife inserted in the center comes out clean.
4. While the cobbler is baking, make a glaze by combining the melted butter, confectioners' sugar, and vanilla extract in a bowl. Stir until smooth. Drizzle the glaze over the baked cobbler.

Oscar Mayer Quick Turkey Wrap

Oscar Mayer Quick Turkey Wrap

1 flour tortilla (8 inch)
1 Tablespoon MIRACLE WHIP Dressing or KRAFT Mayo Light Mayonnaise
1 lettuce leaf
2 tomato slices
6 slices OSCAR MAYER Deli Style Shaved Smoked Turkey Breast
1 KRAFT Swiss Singles

1. SPREAD tortilla with dressing.

2. TOP with lettuce, tomatoes, turkey and Singles; roll up.

3. SERVE immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.

Buffalo-Style Chicken Bites

Buffalo-Style Chicken Bites
20 servings

1/4 cup butter or margarine, melted
1/4 cup chili sauce
1/4 cup hot pepper sauce
1 1/4 lb boneless skinless chicken breast halves, cut into 1-inch cubes
1 cup chunky blue cheese salad dressing

1. In small bowl, mix butter, chili sauce and hot pepper sauce.
2. In large bowl, mix chicken and half of the chili sauce mixture. In 10-inch nonstick skillet, cook chicken over medium-high heat 8 to 10 minutes, stirring frequently, until well browned and no longer pink in center.
3. Add remaining half of chili sauce mixture; toss to coat. Serve chicken with toothpicks and blue cheese dressing for dipping.