LOVELY MOUNDS LAYER CAKE

Ingredients

Cake

2 cup sugar

1 cup Dutch Process Cocoa powder (I used Hershey's Special Dark)

1 3/4 cups all purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1/2 cup vegetable oil

1 cup buttermilk

3/4 cup boiling water.

Filling

14 oz bag sweetened, shredded coconut

1 can sweetened condensed milk.

Frosting

1 cup (2 sticks) salted butter, slightly softened

1/3 cup cream of coconut (I buy this in a squeeze bottle with the drink mixers)

1/4 cup heavy cream

3 cups powdered  sugar.

1/2 cup semi sweet chocolate chips

1/2 cup heavy cream

1/4 cup light corn syrup (you can use honey if you are opposed to corn syrup).

How to Make It

Preheat oven to 50. Grease and flour three (9) inch round pans. If you only have two pans, just fill one pan a little more than the other. You will split the trailer cake in half.

Bake you cake: In the bowl of your mixture, combine sugar, cocoa powder, flour, baking soda, baking powder, and salt. Add eggs, oil, and buttermilk and beat on medium speed for two minutes. Scrape sides of bowl and stir in boiling water. Divide batter into cake pans (batter will be thin) and bake for 30 minutes or until tops spring back until lightly touched. Allow cakes to cool in pans for about 5 minutes, then remove to cooling racks to cool completely.

Prepare Filling: In a large bowl, combine coconut and sweetened condensed milk. Refrigerate until ready to use.

Prepare ganache: In a microwave  safe bowl, combine chocolate chips and heavy cream. Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth. Stir in corn syrup and refrigerate until slightly cooled and thickened.

Prepare Frosting: In bowl of your mixer, beat butter, cream of coconut, and heavy cream on medium speed until smooth. With the mixer set on low, slowly add powdered sugar. Once the powdered sugar is just barely mixed in. increase speed  to high and beat for one minute until fluffy.

Assemble Cake: Spread coconut filling between 3 layers (if you only made 2 cakes, split one in half. Frost with coconut frosting, and spoon ganache on top to the very edges of the cake, letting it drip down the sides. Garnish with a scoop of coconut filling if desired.

CHICKEN BISCUIT CASSEROLE

Ingredients

1 can (10 3/4 ounces) Cream of Chicken Soup

1/4 cup milk

3/4 shredded cheddar cheese

1/4 teaspoon ground black pepper

Chopped onions (if you like)

Green peas

Boiled potatoes

Boiled chicken shredded or chunked

1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits).

How to Make It

Heat the oven to 400 F, Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.

Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. top the chicken mixture with the biscuits

Bake for 15 minutes or until the biscuits are golden brown.

SLOW COOKED BEEF STEW

Ingredients

2 lbs beef stew meat, cubed

1/2 teaspoon. salt

1/2 teaspoon black pepper

1 clove minced garlic

1 teaspoon Worcestershire sauce

1 teaspoon paprika

1 bay leaf

1/4 cup flour

1 chopped celery stalk

1 chopped onion

4 sliced carrots

4 diced potatoes

1 1/2 cups beef broth.

How to Make It

Set the crock on low. In a bowl, mix together the salt, pepper and flour. Add the cubed beef and coat it in this mixture. Once the beef is entirely covered, empty the entire bowl into the crock pot. Add in the rest of the ingredients. cover and cook on either low for 8 ours or high for 6 hours..

BANANA CREAM PIE

Ingredients

1 2/3 cups water

3 tablespoons comstarch

1 (14 ounce) can Eagle Brand Condensed Milk

3 eff yolks, beaten

2 tablespoons butter

1 teaspoon vanilla

1 (9 inch) pie crusts, baked

3 medium bananas, sliced

9 pie crust.

How to Make It

Mix water and cornstarch until smooth.

Stir in Eagle Brand Milk and egg yolks.

Cook until thick in saucepan or microwave.

Stir in 2 tablespoons butter.

Add vanilla.

Cool slightly (stirring occasionally).

Pour 1/2 of filling on pie crust.

Place sliced bananas on filling.

Pour remainder of filling on the sliced bananas

Preheat oven to 400.

Top with meringue and brown in a preheated 400 oven

Or may top with whipped cream after chilling pie. 

CAKE WITH POPPY SEEDS

Ingredients

Crust I :

150 g margarine or butter

60 g sugar

250 g flour

1/2 sachet baking powder

1 egg.

Crust II :

1 egg

2 tablespoons sugar

2 tablespoons flour

1/2 sachet baking powder

1 tablespoon oil.

For The Filling

4 egg

100 g sugar

150 g ground poppy seeds

1 lemon (grated rind).

How to Prepare it

knead dough with margarine, sugar, baking powder, egg and flour, then put the dough in the oiled stick pan. Over stretched unbaked dough put 4 tablespoons of some marmalade or jam.

And over the jam put the filling of eggs, ground poppy seeds and lemon zest.

Over that add the filling of mixture of one egg, sugar, baking powder and flour (Crust II).

Bake 25 minutes at 180 C (at low heat).

GRANDMOTHER PAUL'S RED VELVET CAKE

Ingredients

1 teaspoon vanilla

1 cup buttermilk

1 teaspoon salt

2 1/2 cups cake flour

3 sticks butter, 2 for cake, 1 (softened) for icing

2 oz red food coloring

2 tablespoons coca

2 cups sugar

2 eggs

1/2 teaspoon baking soda

1 tablespoon vinegar

1 (16 oz) box confectioner's sugar

1 cup marshmallows, melted

1 cup shredded coconut

1 cup pecans, chopped

1 (8 oz)  package cream cheese.

How to Make It

Preheat oven 350 F. Beat eggs: add sugar. Mix cocoa and food coloring. Add 2 sticks butter and egg mixture: mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

Icing

Blend cream cheese and 1 stick softened butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

HEAVEN PATTI MILLS

Ingredients

Strawberry cream cheese bread heart emoticon

1/2 cup butter, softened

1 cup sugar

1 (3 ounce) cream cheese, softened

2 egg

1 teaspoon vanilla extract

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk (half ' n half)

 /2 cups strawberries, chopped

1/2 cup finely chopped pecans (optional).

The Method

 1 With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.

2 In Separate bowl, mix flour, baking powder, baking soda and salt. Bled flour mixture with butter mixture just until blended. Add half 'n half and only stir just to blend -- do not overstir

 3 Drain strawberries and blot dry. Carefully just fold in strawberries and nuts. Dough mixture will be thick.

4 Grease and flour a 9x5 inch loaf pan. Bake in a 350 degree oven for 50 to 60 minutes. Let bread mellow for one day and then serve.

FRIED CABBAGE WITH SAUSAGE

Ingredients

1 stick butter or margarine

1 small head of cabbage, chopped

1 small green pepper, chopped or cut into strips

1 small onion, chopped

1 pound polish sausage, sliced into round pieces

1 (15 oz) can diced tomatoes

1/2 teaspoon salt

1/2 teaspoon pepper

hot sauce (optional).

Direction

Melt butter in large skillet. Add cabbage, onion and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan, Add remaining ingredients, cover and simmer for 20-25 minutes.

FLOUR-LESS DOUBLE CHOCOLATE BROWNIES

Ingredients

6 tablespoon. coconut oil

6 oz. (170g) chipits semisweet chocolate chips

2 large eggs, room temperature

2/3 cup coconut sugar

2 teaspoons. vanilla extract

1/4 cup unsweetened cocoa powder

3 tablespoons. arrowroot powder

1/4 teaspoon salt.

How to Make It

Preheat oven to 350 F and prepare an 8x8 baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil and set aside.

Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.

Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined.

Reduce speed to low and add cocoa powder, arrowroot powder, and salt, mixing until well combined and scrapping down the sides of the bowl as necessary. Batter should be thick and smooth.

Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 25-30 minutes, until center is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to wire rack to cool completely. Cut into squares and serve. 

MELT IN YOUR MOUTH CHICKEN BREASTS

Ingredients

4 boneless chicken breast halves 1 cup mayonnaise 

1/2 cup freshly grated Parmesan cheese

1 1/2 teaspoons seasoning salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder.

How to Make It

Mix mayonnaise, cheese and seasonings. Spread mixture over chicken breast and place in baking dish.

Bake at 375 F for 45 Minutes.

HAMBURGERS STEAKS WITH ONION GRAVY

Ingredients

1 lb. ground beef

1 egg

1/3 cup bread crumbs

1/2 teaspoon. black pepper

1 teaspoon. salt

1/2 teaspoon. onion powder

1 clove garlic minced

1 teaspoon. Worcestershire sauce

1 tablespoon. oil

1 1/2 cup thinly sliced onion

2 tablespoons all-purpose flour

1 cup beef broth

1/2 teaspoon. salt.

How to Make It

In a large bowl, mix together the ground beef, egg, bread, crumbs, pepper, salt, onion powder, garlic and Worcestershire sauce. Form into thick patties.

Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.

Sprinkle  flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes. 

FRIED RICE

Ingredients

3 tablespoons butter, divided

2 eggs, whisked

2 medium carrots, peeled and diced

1 small white onion, diced

1/2 cup frozen peas

3 cloves garlic, minced

salt and pepper

4 cups cooked and chilled rice (I prefer shot-grain white rice)

3 green onions, thinly sliced

3-4 tablespoons. sou sauce, or more to taste

2 teaspoons. oyster sauce (optional)

1/2 teaspoon. toasted sesame oil.

How to Prepare

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine and remove from heat. 

MONTE CRISTO SANDWICH

Ingredients

2 eggs

pinches of salt and pepper

4 slices sturdy white bread (or white bread of preference)

2 tablespoons mustard

2 tablespoons mayonnaise

1/2 pound thick sliced baked ham

1/2 ounce, weight shredded gruyere cheese

additional salt and pepper to taste

2 tablespoons butter

optional garnish / toppings: powdered sugar, honey, preserves.

Direction

Beat eggs in a shallow dish ( large enough to fit a sandwich along with a few pinches of salt and pepper. Set aside.

Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.

Over medium heat melt butter in skillet.

Dip and coat each sandwich in beaten egg,and place in skillet. 

Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

Ingredients

2 & 1/4 cups all purpose flour

2 cups light brown sugar (packed)

1 cup peanut butter

1/2  cup butter (room temperature)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 & 1/4 cups milk

2 teaspoons vanilla extract

3 egg.

Direction

Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer,blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

PEANUT BUTTER - HONEY FROSTING

1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY +1 TEASPOON VANILLA EXTRACT +2 CUPS  POWDERED SUGAR + 4 TO 5 TABLESPOONS MILK.

Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.