1 package 2-layer -size yellow cake mix
1 4-serving-size package instant butterscotch pudding mix
1/4 cup vegetable oil
1 cup water
1/2 cup chocolate-flavored syrup
Grease and lightly flour a 10 inch fluted tube pa (bundt). In a large mixer bowl combine cake mix, pudding mix, oil, eggs & water. Beat at low speed of electric mixer till combined, then at medium speed for 2 minutes. Reserve 1 1/2 cups of batter. Turn remaining batter into pan. Stir together reserved batter and the chocolate syrup. Pour chocolate mixture atop butterscotch batter. Swirl with a metal spatula or spoon to marble. Bake at 350 about 60 minutes or till done. Cool 15 minutes on a wire rack. Invert onto rack; remove pan. Cool. Glaze with Chocolate Icing. (I just used a high quality chocolate fudge sauce this time). Enjoy!
4 oz chocolate chips
3 T. butter
1 1/2 cups sifted powdered sugar
In a small saucepan melt together chocolate and butter over low heat. Remove from heat; stir in powdered sugar and 3 T hot water. Add more hot water, if needed, to make of pouring consistency. Spoon over cake.
This recipe is from my ancient copy of the Better Homes and Gardens "New Cook Book" that I've been using since I was in high school. Its tattered and has loose pages, but its served me well and I use it all the time. My mom, rest her soul, had an even older, worn copy of it that I am hoping my dad will give to me someday!!
Monday, November 14, 2011
Sunday, November 13, 2011
Saturday, November 12, 2011
Thursday, November 10, 2011
Wednesday, November 9, 2011
My first homework assignment is to write 5 blog posts with only 2 sentences each. I'm having a serious case of writers block.
Sunday, November 6, 2011
I bought these red chief lentils a few weeks ago and have been dying to try the recipe on the back of the bag. I love this soup! Its sooooo good. Not too spicy, easy to make, and filling. I served it with some grilled jack and cheddar on whole grain bread. A perfect cold, Fall dinner!
1 cup red chief lentils
3 tbsp. extra virgin olive oil
1 sweet yellow onion, chopped
2 cloves garlic, minced
1 tbsp. tomato paste
2 tsp ground cumin
1/4 tsp. chili powder, or more to taste
salt & pepper
1 quart chicken broth
1 large carrot, diced
14.5 oz can of diced tomatoes
juice of 1 lemon ( I didn't use lemon in mine)
Directions:Sort and rinse lentils i cool water. In large soup pot on medium heat, saute' the onions and garlice with the olive oil for 3 minutes. Add tomato paste, cumin, salt, pepper, and chili powder and saute 2 minutes longer. Add broth, 1.5 cups water, lentils, carrots, and tomatoes. Bring to a simmer, partially cover, and turn heat to medium-low. Simmer until lentils are soft, about 30-40 minutes, Taste and add salt as needed. Add lemon juice and serve. Top with a drizzle of olive oil. Garnish with Parmesan cheese, if desired. Enjoy! :)
Thursday, November 3, 2011
My tennis friend, M.O.G., is having a CAbi party next week and she wants me to cater it! :) I have a pretty small budget to work with, but I think I can swing it! I've never really been interested in having a catering business before, but this could be fun. I certainly wouldn't mind doing the occasional small party or even a small dinner party, once in awhile. So, we'll see how this goes. I have a few great ideas. Now I just need to go shopping for some new serving dishes, etc. I want everything to look really nice. I'll be sure to post pictures!