Sunday, December 29, 2013

Homemade Hot chocolate recipe



  • Homemade Hot chocolate powder
  • (Add TBS of chocolate powder and fill cup with hot water) 
  • Beatrice tested and approved...

  • 3 cups powdered sugar
  • 2 cup cocoa powder, preferably Dutch-processed
  • 2 1/2 cups powdered non-fat milk  (NOT whole milk, which tends to lump)
  • 2 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 cup of non dairy creamer
Store in Large Ball Jars, for a year. ;-) If you don't drink it all first.

Monday, August 26, 2013

Hershey's Perfect chocolate cake


Hershey's chocolate cake

Beatrice found this recipe and has made it twice... It's really really good. ;-)

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
  •  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 fluted tube 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 margarine
    2/3 cup HERSHEY'S Cocoa
    3 cups powdered sugar
    1/3 cup milk
    1 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.

Meatloaf muffins and roasted cauliflower


A Favorite in our house...
MEAT LOAF CUPCAKES


Ingredients:
1 tablespoon olive oil
1 cup onion, finely diced
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1-1 1/2 pounds ground beef
1 cup Italian seasoned bread crumbs
2 tablespoons mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
2 eggs
2 cups mashed potatoes

Directions:
Preheat oven to 350 degrees.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add onion, carrot, celery, dried oregano, and minced garlic; sauté for 2 minutes.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients in a large bowl. I found that it was easiest to just use my hands to make sure that all the ingredients were completely incorporated.
Spoon the meat mixture into 12 muffin cups coated with cooking spray- each cup will be filled to the top. Top each meatloaf with about 2 teaspoons ketchup. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees.
Mash your potatoes with some butter, milk and dash of garlic and parmesan cheese, spread over the ops of the muffins like cupcakes!

We also love these with 
Roasted cauliflower!
INGREDIENTS:
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into
florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley
DIRECTIONS:
1.Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2.Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3.Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Tuesday, August 13, 2013

Cheesy Hamburger Helper

Cheesy Hamburger Helper

Beatrice requested this.... She loved it. (big hit with 13 year olds!)
Ingredients
  • 1 lb ground beef
  • cooking spray
  • 2 1/2 cups milk
  • 1 1/2 cups hot water
  • 4 cups fussilli pasta
  • 1 tablespoon cornstarch
  • 1 teaspoon chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 cups (mix of) shredded mexican and mozzarella cheese
Instructions
  1. Heat a large skillet over medium-high heat. Spray with cooking spray and add the ground beef. Brown until cooked through and no longer pink. Discard any fat. Add the pasta, milk, water and spices and stir to combine. Bring to a boil and turn the heat down to simmer. Cover and cook for 10-12 minutes, or until the pasta is al dente. Add the cheese and stir to combine. Serve immediately

Friday, July 26, 2013

zucchini chips


fron tablefortwoblog.com and flying all over facebook.... I have not made these personally, but you can bet I will!

Low Carb Zucchini Oven Chips!! Better then Potato Chips ANY DAY!!

BACK BY POPULAR DEMAND!!!! PLESE SHARE to save 

Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 4

Ingredients

1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T fat-free milk


2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Cooking spray

Directions

Preheat oven to 425.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.

Number of Servings: 4

Wednesday, July 3, 2013

Strawberry Rhubarb Pie






(Yes, I cut into mine to soon, I COULDN'T WAIT!!! )


Filling:
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Filling Preparation:
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

STURDY PIE CRUST

4 Cups all purpose Flour
1 3/4 cups shortening
3 TBS white sugar

2tsp salt
1 egg
1/2 cup water

in a large bowl, combine all-purpose flour,shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. chill in fridge until ready to use....
makes enough for two pie crusts...