NEVER FAIL CHOCOLATE BROWNIE CAKE

NEVER FAIL CHOCOLATE BROWNIE CAKE

From Freda Osgatharp

MIX:  2 c. flour

         2 c. sugar

In Sauce Pan:  1 stick butter, 3 1/2 T. cocoa, 1/2 c. oil, 1/2 c. water

                           Bring to boil. Remove from heat. Pour over dry ingredients.

MIX.

ADD:                 2 eggs, 1 t. vanilla, 1 c. buttermilk with 1 T. soda added

MIX.

POUR:               into greased floured 9 x 13 pan.

BAKE:               30 minutes at 400 degrees.

                                                            FROSTING

Start as soon as cake comes out of oven.

1/3 c. milk

1 stick butter

3 T. cocoa

Bring to boil.

Add:  1 box powdered sugar, 1 t. vanilla

Pour immediately over warm cake.

Add nuts, if desired

BAKED CHICKEN FOR COMPANY

BAKED CHICKEN FOR COMPANY

From Kristi Templeton

4 boneless, skinless chicken breasts
4 slices of swiss cheese
1 can cream of chicken soup
1/4 cup of water
2 c. fine seasoned dressing mix
1/3 c.  melted butter

Place chicken in baking dish and top with slice of cheese on each.

Stir together soup with water and spoon over chicken.

Sprinkle stuffing over chicken and drizzle butter over top.

Bake uncovered 350 for 50-55 minutes.

ENCHILADAS

ENCHILADAS

From Sonya Troyer

1 can black beans

1 can refried beans

1 can red enchilada sauce (small can)

1 can green enchilada sauce (small can)

1 package tortillas

2-3 cups cheddar cheese

Spoon small amount of black beans, refried beans, red and green sauce and cheese into tortilla.  

Roll into enchilada form.  

When finished with enchiladas top with sauce (both or just one) then lots of cheese.

Bake at 375 degrees for 25-30 minutes.

CHOCOLATE OATMEAL UNBAKED COOKIES

CHOCOLATE OATMEAL UNBAKED COOKIES

From Lyn Sewell

4 c. sugar                             ½ - 1 c. peanut butter
½ c. cocoa                           1 t. vanilla
½ lb. butter                        6 c. quick-cooking oats
1 c. milk                               (1 c. coconut, optional)

Combine sugar, cocoa, butter, milk.  Boil 2 minutes, stirring constantly.  Remove from heat and  quickly add peanut butter, vanilla and oatmeal.  Stir well.  Drop by teaspoons onto wax paper and let stand till firm.

MONSTER COOKIES

MONSTER COOKIES

From Lyn Sewell

1 lb. butter                        3 lb. peanut butter
2 lb. brown sugar              8 tsp. baking soda
4 c. sugar                          18 c. quick oatmeal
1 dozen eggs                     1 lb. chocolate chips
¼ c. vanilla                       1 lb. M & M candies
1 lb. chopped nuts

Mix all ingredients well.  May omit nuts and use chunky peanut butter if desired.  Bake at 350 degrees for 15 minutes.  Makes approx. 300 small cookies.  

(Can be made into rolls and frozen to slice.  Baked cookies freeze well.  For Monster (large) Cookies, use ice cream scoop for cookie size and bake 18 minutes or until golden.  Air-bake cookie sheets work well.)

HOT BROWN

Today I'm posting the recipe for "Hot Brown" which came to my inbox. This recipe originated over 100 years ago at the Brown Hotel in Louisville, Kentucky.  We enjoyed it at Zino's old firehouse (pic, above) restaurant in Clifton, Cincinnati, near UC back in the 1970's.  Enjoy!

       

HOT BROWN

 

Zino's firehouse in Clifton in the 70s - this was John's favorite dish to order there.

HOT BROWN

From Judi Troyer*

1/2 stick butter

1/3 cup flour

1 quart heavy cream

1 bay leaf

1/2 t. nutmeg

1/2 cup Parmesan cheese, plus 1 T. for garnish

Salt, pepper to taste

14 ounces sliced Roasted Turkey Breast

2 slices Texas Toast with the crust trimmed

4 pieces crispy bacon

2 Roma tomatoes, sliced in half length-wise

1 t. paprika

2 t. chopped parsley

Over medium heat in a pan, melt the butter and then add the flour to make a roux.

Cook for 2 minutes while stirring then whisk in the cream.

Add the bay leaf and nutmeg to the cream and bring the cream to a simmer. Stir often to keep the mixture from burning.

Once it simmers, cook for 2 more minutes. 

Take it off the heat and add the 1/2 cup parmesan and season with salt and pepper.

In two oven safe dishes, place a slice of bread and half the turkey in each.

Cover each with half the cream sauce.

Place the tomato halves alongside the toast and turkey.

Sprinkle each dish with the remaining parmesan and broil until golden and
bubbly.

Remove from the broiler and place 2 slices of bacon on top of each hot brown.

Top with parsley and paprika.

*from GE Monogram newsletter

CRESCENT CHEESE COFFEECAKE

CRESCENT CHEESE COFFEECAKE

From Allie Toms Troyer (From Allie's Mom Cindy)

2 packages crescent rolls
1 t. lemon juice
2  8-oz. packages cream cheese
2 eggs, separated
1 t. vanilla
3/4 cup sugar
powdered sugar, optional
cherry pie filling, optional

Preheat oven to 350.

Spray 9 x 13 pan with Pam.

Spread 1 package crescent rolls on the bottom of pan. Don't tear the rolls apart.

Mix cream cheese, egg yolks, sugar, vanilla, and lemon juice with mixer on low speed until smooth.

Spread mixture on top of crescent rolls in pan.

Spread other package of crescent rolls on top of cheese mixture.

Beat egg whites slightly with fork and brush on top of crescent rolls evenly just enough to coat.

Bake 25 to 30 minutes or until golden brown.

Cool and cut into squares.

Sprinkle with powdered sugar and cherry pie filling, if desired.