Wacky Cake

This has been a staple for birthday cakes in our house for decades:

3 cups flour
2 cups white sugar
2 tsp baking soda
6 Tbsp unsweetened cocoa (1/4 cup + 1 Tbsp)
1 cup vegetable oil
2 Tbsp white vinegar
2 cups water
1/4 tsp vanilla (optional)

Preheat oven to 350F.  Grease and flour a 9 x 13 inch pan.

In a large bowl, sift together the flour, sugar, baking soda and cocoa.

In a separate bowl, combine water, oil, vinegar and vanilla.  Pour liquids into flour mixture and beat until smooth.  Pour into prepared pan.

Bake in preheated oven for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool

Chickpea Tuna & Feta Salad

Makes 4 servings

2 cans tuna, drained and flaked
1 can chickpeas (garbanzo beans), drained
1/2 cup black olives, chopped
2 cups chopped spinach
1 cup red pepper, chopped
1/2 red onion, chopped
4 stalks celery, chopped
1/2 cup crumbled feta cheese, or more to taste
*Stir all together in a bowl.

1/2 cup olive oil
1/4 cup lemon juice
salt and ground black pepper to taste
*Whisk together and toss with the salad.

Vegan Black Bean Soup

"A thick, hearty soup with a zesty flavor."

Ingredients

·         1 tablespoon olive oil

·         1 large onion, chopped

·         1 stalk celery, chopped

·         2 carrots, chopped

·         4 cloves garlic, chopped

·         2 tablespoons chili powder

·         1 tablespoon ground cumin

·         1 pinch black pepper

·         4 cups vegetable broth

·         4 (15 ounce) cans black beans

·         1 (15 ounce) can whole kernel corn

·         1 (14.5 ounce) can crushed tomatoes

Directions

1.   Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

2.   Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Grandma's Fudge

1 1/2 cups pecan halves

2 packages (8 squares each) Bakers Semi-Sweet Chocolate 

1 can sweetened condensed milk

1 teaspoon vanilla

Spread nuts in large cake pan or cookie sheet and bake at 350 degrees 

     for 10 minutes to toast; cool.

Melt chocolate with milk in large microwaveable bowl, in microwave, on 

     high for two to three minutes or until chocolate is almost melted.  Stir

     until chocolate is completely melted.

 Stir in vanilla and nuts.  Spread in foil-lined 8 inch square pan.  Cut in squares.

This fudge is best fresh so I usually make it only one day before I plan to

serve it. Enjoy!   Pat

Baked Chicken Breast with stuffing

The convenience of boneless, serving-size-ready breast meat with the added bonus of stuffing makes this an easy replacement for a roast chicken or turkey dinner.

Preheat oven to 350ºC

4-6 chicken breasts, skin removed

10-12 cups bread, cubed (use a variety of types)

1 cup butter or margarine

1 cup chopped onion

1 1⁄2 cups chopped celery, stalks and leaves

1/2 teaspoon salt

1 teaspoon pepper

1 tablespoon ground sage

1/2 teaspoon garlic powder

1 cup chopped mushrooms (optional)

1/2 cup cooked sausage or giblets, chopped (optional)

chicken broth (optional)

1. Make stuffing:  In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.

Place the bread cubes into a large, deep bowl.

Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.  Toss the cubes thoroughly to coat. (Adapted from Betty Crocker's Picture Cook Book, circa 1950)

2. Place prepared stuffing into greased, covered ceramic dish.  Compress gently to about the density you'd expect of completed stuffing. Pour 1/2 to 3/4 cup chicken boullion (less or more depending on fat content of chicken breasts) over the stuffing.  Cut chicken breasts lengthwise into two equal sized pieces.  Place pieces on top of stuffing, covering most of surface evenly.  Brush chicken with oil and sprinkle with poultry spice, sage, powdered garlic or a roast chicken herb mix.  Cover and bake for 30-45 minutes.  Uncover during last 10 minutes of baking.

Thanksgiving Vegetable Soup

This thick soup was a hit at our Thanksgiving gathering this year.  Mostly it’s just vegetables, but with some Indian-inspired flavors from the curry, coconut milk and white wine.  It filled my crock pot and served 12-15.  It is a thick and tasty, slightly spicy harvest treat.

4-5 large potatoes, peeled and cubed

1 large green pepper, seeded and chopped

1 large red pepper, seeded and chopped

1 large onion, peeled and chopped

2 cups frozen corn

2 cups frozen peas

2-4 cups frozen bean & carrot mix

(Vegetables quantities are approximate, substitute fresh for frozen and add more or less as available or desired)

1 cup apple juice

3 cups water (add extra as required)

1/2 package dry onion soup mix or bullion

1 Tbsp curry powder

1 tsp chili powder

1/4 tsp red pepper flakes

1/8 tsp cayenne pepper

1 can (14 oz) Coconut milk

1/2 cup white wine

Reserve 2-3 cups of a mixture of the corn, peas, peppers, and carrots (all chopped extra small) to add to the soup after pureeing the balance.

Bring water and apple juice to boil in large pot on the stove. Add all the veggies except the 2-3 cups reserved.  Simmer, stirring occasionally, until veggies are cooked, about 30 minutes.  Puree vegetables until smooth using hand blender.  Add spices, coconut milk and white wine. Add hot water if necessary to maintain desired consistency. 

Once you are satisfied with the flavor and texture, transfer to a crock pot, add the reserved small chopped vegetables, cover and simmer on low until serving time, 2 – 3 hours, or on high for one hour.

Cheesecake Brownies

1 (8 ounce) package cream cheese, softened

1/4 cup white sugar

1 egg

1 cup semisweet chocolate chips

1/4 cup butter

1 cup semisweet chocolate chips

1/2 cup white sugar

2 eggs

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350°F.  Grease a 9 inch square baking pan.

Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.

Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.

Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.

Bake in preheated oven at 350°F for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly before cutting. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

Source: http://allrecipes.com/recipe/chunky-cheesecake-brownies

Mug Brownies

Its the new thing in our house - personal, individual brownies made to order in your favorite mug.  The recipe can be scaled up or down depending on the size of your sweet tooth.  The following quantities will make about the equivalent of one large brownie.  Don't forget to soak the mug when you're done!

In a microwavable mug, mix together
4 Tbsp white sugar (¼ cup)
4 Tbsp flour
2 Tbsp cocoa powder

Add
2 Tbsp vegetable oil
2 Tbsp water

Mix well, ensuring everything is mixed and there are no lumps.
Microwave on high for 30-45 seconds or until your desired texture is achieved.  By the time you make your third or fourth brownie, you will have figured out how long is necessary for your microwave and taste.  Enjoy!

Taco Casserole

    1 lb. (450 g) extra-lean ground beef
    1 onion, chopped
    1-1/2 cups salsa
    1 Tbsp. taco seasoning mix
    1 cup frozen or canned corn
    1 x 540-mL can black beans or mixed beans, rinsed
    3 large flour tortillas (trim to fit the casserole dish if required)
    1-1/2 cups shredded cheese

Heat oven to 400ºF. Cook meat with onions in large skillet. Add salsa, taco seasoning, corn and beans; mix well. Cover; simmer 5 min. Remove from heat.
Place 1 tortilla in greased covered casserole (ours is about 7"x10"x3"); top with layers of 1/3 each of the meat mixture and cheese. Repeat all layers twice;  Cover and bake 30 minutes or until heated through, uncovering for the last 5 minutes to brown the cheese. Let stand 5 min. before cutting to serve.

Chocolate Pepper Cookies

Pat shared this unusually good cookie recipe with us recently.  It is surprisingly good!

(makes 3 to 4 dozen cookies)

1 ½ cups unsalted butter

1 ¾ cups sugar

2 large eggs

3 cups sifted all-purpose flour

1 ½ cups unsweetened cocoa powder

¼ tsp salt

1/3 tsp freshly ground black pepper

Pinch of cayenne pepper

1 tsp ground cinnamon

4-6 oz. Semi-sweet chocolate (optional, for decoration)

Cream the butter and sugar.  Add the eggs and beat until fluffy.  Sift together the dry ingredients.  Add to the butter mixture and beat until well mixed.  If dough seems too soft, add up to ¼ cup more flour.  Shape into a flattened round, wrap, and refrigerate for at least 1 hour. 

Preheat oven to 350º F and line cookie sheet with baking paper.  On a well floured board, roll out the dough until 1/8” thick.  Cut dough into shapes and set 1-2 inches apart on baking sheets.  Leftover dough can be rolled and cut once more. 

Bake for 8 – 10 minutes, or just until crisp.  Do not allow to darken.  Cool on racks. 

Melt chocolate and drizzle over the cooled cookies in a haphazard fashion; allow to harden completely before serving.