1 pkg chocolate cake mix
1 small pkg instant chocolate pudding
1 pint sour cream
3/4 c vegetable oil
4 eggs
1 c water
12 oz chocolate chips
Mix first 6 ingredients
Add chocolate chips
Spray crock pot
Pour mixture into crock pot
Cook on low 5 hours
Different size crock pots may cook differently
6 med potatoes (boiled in skins, cooled and diced)
1/3 c vinegar
1/3 c sugar
2 t salt
1 med onion, chopped
1/4 t black pepper
2 c chopped cabbage
1/2 c bacon drippings
6 slices bacon, browned and chopped
1 c water
Brown onion in bacon drippings. Add vinegar, sugar, salt, pepper and 1 c water.
Let this come to a boil. Add raw cabbage and simmer until done (clear) Additional water may be needed (also a little vinegar and sugar)
Add bacon and potatoes. Simmer again for 1/2 hour
2 T olive oil
2 c finely chopped yellow onion
4 cloves minced garlic
1 lb ground pork
4 c reduced sodium chicken broth
1 lb russet potatoes, peeled and diced into 1/2 cubes
16 oz diced green chiles (can add 1 diced Serrano chile if desired)
2 T yellow cornmeal
1/2 c minced white onion
8 8 inch flour or corn tortillas
3 c shredded cheese (12 oz)
1/2 t kosher salt
1/2 t black pepper
Stew
Heat oil in 5-6 quart dutch oven over medium heat. Add finely chopped yellow onion and garlic, cook 5 minutes or until softened. Add pork. Cook 5 minutes, stirring to break pork into small pieces.
Stir in chicken broth, diced potatoes, chiles, and 1/2 t each kosher salt and pepper. Cover and bring to boil, reduce heat. Simmer, uncovered, 40 minutes, stirring occasionally. In a small bowl combine cornmeal and 2 T water, stir into mixture. Cook 2-3 minutes to thicken. Season to taste with more salt or pepper.
Enchiladas
Preheat oven to 375°. Spread about 1/2 c stew in a 2-3 quart rectangular baking dish. Line center of each tortilla with about 1/3 c cheese and 1 T onion. Rolls each and place seem side down in dish.
Ladle about 2 c stew over tortillas; sprinkle evenly with remaining cheese. Bake 20 minutes or until cheese is melted and stew is bubbling.
Can freeze remaining stew if desired
9 inch pie crust
Filling:
4 oz German sweet chocolate, chopped
2 T butter
14 oz sweetened condensed milk
4 large egg yolks
1 t vanilla
1 c chopped pecans
Topping:
1/2 c packed brown sugar
1/2 c heavy whipping cream
1/4 c butter, chopped
2 large egg yolks
1 c flaked coconut
1 t vanilla
1/4 c chopped pecans
Preheat oven to 400°. Line pie crust with foil or parchment paper, fill with pie weights or dried beans. Bake until lightly browned , 11-13 minutes. Remover foil and weights and bake 6 minutes more. Remove from oven and cool.
Reduce oven to 350°
In microwave safe bowl add chopped chocolate and 2 T butter. Microwave 1 minute, stir. Use 30 second intervals to melt completely, stirring between.
Let it cool slightly then whisk in sweetened condensed milk, 4 egg yolks and vanilla. Add 1 c pecans, stir.
Pour into crust and bake until set, 15-20 minutes. Cool
Make topping. Combine brown sugar, heavy cream, and 1/4 butter in saucepan over medium heat. Bring to a boil, stirring often. Once sugar has dissolved, remove from heat.
Add egg yolks to a small bowl, then add small amount of hot brown sugar mixture and whisk to combine. Add mixture back to saucepan, whisking constantly.
Cook again over medium heat until mixture thickens, stirring constantly, about 2-3 minutes
Remove from heat and stir in coconut and vanilla. Cool 10 minutes
Poor cooled topping over filling, then sprinkle with pecans. Chill until cold. At least 4 hours
3 c pasta, whatever kind you want
16 oz poppyseed dressing
1/2 c mayo
1/2 c miracle whip
4 c diced chicken
1 c green grapes
1 c red grapes
1 can water chestnuts
1 c diced celery
1/2 c diced onion
1 c craisins
1 c cashews, optional
Mix dressing, mayo & miracle whip. Poor over ingredients. Let set several hours or overnight. Add craisins and cashews just before serving
4 servings
Preheat oven to 400 degrees
Line large sheet pan with parchment paper or foil coated with cooking spray. Set aside
SAUCE
6 T low sodium soy sauce
1T hoisin sauce
3/4 T apple cider vinegar
2 T honey
1 t toasted sesame oil
1/2 t fresh minced ginger
2 cloves minced garlic
2 T cornstarch
1/2 c water plus more as needed to thin sauce
CHICKEN & VEGGIES
2 medium chicken breasts or thighs cut into 1 inch cubes
1 1/2 c broccoli florets (about 1 head)
1 red bell pepper cut into chunks
1/2 green bell pepper cut into chunks
2/3 c roasted unsalted cashews
Optional garnishes toasted sesame seeds and chopped green onions
FOR SAUCE
In medium saucepan over medium heat, whisk sauce ingredients until combined. Bring to a simmer, stirring frequently until sauce thickens and bubbles. Remove from heat and set aside.
FOR CHICKEN & VEGGIES
Season chicken with salt and pepper then drizzle spoonfuls of sauce over chicken, coating well. Reserve at least half of sauce for later.
Cook in preheated oven for 8 minutes then remove pan
arrange broccoli, peppers and cashews in single layer around chicken. Season with salt and pepper then drizzle with sauce. Return to oven for another 8-12 minutes or until chicken is cooked.
Remove pan and drizzle with remaining sauce. Serve over rice or quinoa
2 t dried sage
2 t salt
1 t ground black pepper
1/4 t dried marjoram
1 T brown sugar
1/8 t crushed red pepper flakes
1 pinch ground cloves
2 lbs ground pork
Combine spices then mix into pork with your hands
Cook your preferred way
