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1/2 cup (1 stick/4 ounces) butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt or sour cream (or a combination)
Heat oven to 350 degrees. Grease and flour a 9"x5" loaf pan. Cream butter and sugar until smooth, 1-2 minutes. Beat in eggs one at a time. Beat in vanilla. Add dry ingredients to creamed mixture, alternating with yogurt. Beat just until smooth. Turn batter into prepared pan and bake 35-40 minutes, or until a toothpick stuck in the center comes out clean. Do not overbake. Cool in pan. Cake may settle in the middle as it cools--this is normal.
What else can you do with this recipe? Make Chocolate Babycakes With Mocha Buttercream Frosting!.
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1 (18.25-ounce) package Duncan Hines brand all butter cake mix *
4 large eggs
3/4 cup vegetable oil
1/2 cup granulated sugar
8 ounces (1 cup) sour cream
1 teaspoon vanilla extract
All ingredients should be at room temperature.
Preheat oven to 350*F (175*C).
Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla.
Spray (or grease) bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake for approximately 45 minutes or until cake test is done.
Makes 12 servings.
* I have substituted other flavor mixes using same added ingredients as this one, and they are just as good. I like this one because of the butter flavor. I've also added lemon extract instead of the vanilla and it adds a wonderful flavor.
This recipe sounds good and easy. It is proclaimed to be very close to the old fashioned pound cake but doesn't take as long to make. I'm positive it's better than Sara Lee.
Vegetarian Taco Soup
Two kinds of canned beans and two types of dry mixes--taco mix & ranch dressing mix--plus tomatoes, corn & onion are used in this meatless soup.
Ingredients:
1/2 onion, chopped
1 can black beans
2 cans spicy pinto beans
1 can Rotel tomatoes
1 can diced tomatoes
1 can whole kernel corn
2 cans water
1/2 package taco seasoning mix
1 package dry ranch dressing mix
Cooked brown rice
Shredded low-fat cheddar cheese
Tortilla chips, slightly crushed
Method
Saute onion and add beans, seasoning mix, corn, tomatoes and water. Let simmer for 45 minutes. Serve over brown rice. Top with low-fat cheddar cheese and crushed tortilla chips.
Notes:
Number of servings: 10 - 12
You could substitute 3 cups of cooked Pinto Beans
in this recipe. You could also use your own blend of
spices and leave out those packaged mixes that are
full of salt and preservatives. Those blue corn chips
would be wonderful served with this soup. Have you
tried them yet?
Taken from Ladies'Home
Journal - Nov. 2007
Paula Deen's recipe for
Double-Chocolate Gooey
Butter Cake:
Summer Salad
6 medium tomatoes cut in 1/2" cubes
1 medium cucumber cut in 1/2" cubes
15 ounce can of peaches cut in 1/2" cubes
1/2 sweet onion cut in 1/2" cubes
8 ounces of cabbage shredded
Dressing
1/2 cup vinegar
1/2 cup water
3/4 cup sugar
1/4 cup salad oil
1 1/2 teaspoon of salt
mix dressing well and toss to coat salad ingredients
1 box brownie mix
1- 8 oz and 1- 3 oz cream cheese soft
2 cups powder sugar
1 16 oz cool whip - divided
2 cups cold milk
1- 3.9 oz box chocolate instant pudding
1/2 cups chopped pecans
Bake brownies according to directions for a 9x13 pan. Cool completely
Mix milk and pudding together and mixing until smooth and chill for 5 minutes or whatever.
Beat cream cheese and sugar for 2 minutes. Fold in 2 cups of cool whip and spread on top of brownies. Pour pudding mixture on top of the cream cheese layer and spread. Spread remaining cool whip on top of pudding layer and sprinkle with pecans. Chill for several hours.
4 oz unsweetened chocolate
2 oz semisweet chocolate
1/2 lb. unsalted butter
3 eggs
1 1/2 cup sugar
2/3 cup flour
1 teaspoon vanilla
1 cup chopped walnuts or pecans
Melt chocolate and butter together and cool. Mix eggs and sugar. Add flour to chocolate and butter and stir well. Add rest and mix well.
Grease a 9x13 pan and add batter.
Bake for 25 minutes or so at 350 until done.
I need to change the name. "Killer" scares me.
Maybe The Moist Delicious Brownies In The World!
* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts (optional)
DIRECTIONS
1. Preheat oven to 350 degrees F
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
My personal notes:
I don't have one of those handy cookie scoops to ensure that each of my cookies are the same size, so I used two level tablespoons of dough, rolled up into a loose ball, for each cookie. They come out a perfect size and just the right thickness!
I baked my cookies for exactly 11 minutes and they were perfect. Try a test cookie for 10 minutes first and let cool, and see if you might like it even better.
After removing them from the oven, I let my cookies stand for just a few minutes until they were firm enough to transfer to a wire cooling rack. I let them cool completely and then stored them in an airtight plastic container. I layered them between sheets of wax paper just in case they tried to stick together!
Asian Slaw
1 (16 oz) package of slaw mix
2 (3 oz) packages of beef flavored Ramen noodle soup mix
1 cup sliced almonds, toasted
1 cup Sunflower seeds (I left these out)
1 bunch green onions, chopped
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup vinegar (I used apple cider vinegar)
Remove flavor packets from soup mix and set aside; crush noodles, place noodles in bottom of large bowl. Top with slaw mix, sprinkle with almonds, sunflower seeds, green onions.
Whisk together contents of flavor packets, sugar, oil & vinegar. Pour over slaw mix. Cover and chill for 24 hours. Mix well before serving.
Yields 8-10 servings. This is a great recipe to double for a large crowd. There was none left in my bowl! Enjoy!
