This is another SC favorite. This one is great for potlucks, church picnics, cookouts, holidays...it is so good, and people won't stop talking about it. It's been made in my family for many years, and my most requested cake. I can't seem to make enough of it!
Ingredients:
2 boxes Duncan Hines Butter Recipe Gold cake mix
** Ingredients listed on box to cook cake**
Non stick cooking spray
10- 10"x10" squares of parchment or wax paper
2-6 (as many as you have) 8" or 9" round baking pans
Icing-Most important Part!
3 cups of sugar
7 tablespoons of cocoa powder
1/2 tsp salt
1 can of evaporated milk
2 sticks of butter
Directions:
1. Make the cake batter according to the directions on the box. Two mixes will easily fit in to a kitchen aid stand mixer. Preheat oven to 375 as directed on the box.
2. The fun part- spray pans with non-stick spray very well between each use. Put about 1 cup of batter in to pan, just enough to cover the bottom of the pan. Spread the batter evenly and drop it on the counter to release any bubbles...cook layers two or three at a time, depending on the number of pans you have. You will end up with ten layers total. Release each layer on to wax or parchment paper. I like to cut out ten squares of parchment paper and have them ready as they come out of the oven. Layers should be about 1/4-1/2 inch thick, if they tear a bit coming out of the pan, don't worry about it.
3. When layers are all done go ahead and get a large sauce pan ( I prefer stainless steal because I don't like getting black bits from my non stick pan in my icing)
4. Add sugar, cocoa, and salt to the pan, stir well combining ingredients well. Add the evaporated milk, and butter. Turn the heat on medium.
5. stir mixture constantly, making sure that it doesn't stick to the bottom. No need to be vigorous with stirring, just make sure it isn't sticking.
6. Bring mixture to a boil for approximately 8-10 minutes, the mixture should coat a spoon and keep its shape when dripped on a piece of wax paper. Remove from heat.
7. place your first layer of cake on a cake board or cake plate, pour a ladle of hot icing over the layer, slightly pushing it over the edges. Continues with all ten layers. Be sure the entire cake is coated with chocolate icing. Serve warm or cooled.
Serve small slices, this cake is rich, and a chocolate lovers dream....
Sunday, October 11, 2009
Enchilada Casserole
Okay, so I love enchiladas, but they were so time consuming and I got tired of burning myself trying to roll them! So I transformed the same ingredients I normally use, in to this easy casserole that saved me a ton of time in the kitchen!
Ingredients:
2 lbs of ground beef
1 lb of Hot Italian sausage
1 package of spicy taco seasoning mix
1 can of chopped green chilles
1/4 cup of pickled jalapenos
24 warmed corn tortillas
2 large cans and one small can of enchilada sauce (medium or hot if you can find it)
2 packages of taco blend shredded cheese (or your favorite cheese)
Directions:
1. In a large pan brown sausage and hamburger meat. Drain grease, and return to pot.
2. Add taco seasoning, chilles, jalapenos, and small can of the enchilada sauce and cook about 2 minutes, stir well to mix.
3. Use 1/2 can of enchilada sauce and spread in the bottom of a 9X13 pan. layer 8 warmed tortillas in the bottom of the plan. Place 1/2 the meat mixture over the tortillas, layer with cheese, and another 1/2 can of sause, 8 tortillas, the rest of meat, cheese, 1/2 can of sauce, 8 tortillas, 1/2 can of sauce, and thick layer of cheese for the top.
4. Bake at 375 for 45 minutes, till golden brown and bubbling on the top.
***I cook my tortillas on a large grill pan for a few seconds each side to warm them, you could also microwave them 6 at a time wrapped in a wet paper towel for about 30-45 seconds***
I like to serve this with spanish rice and refreid beans, or mashed black beans. Don't forget the sour cream and salsa to top the enchiladas off!
Ingredients:
2 lbs of ground beef
1 lb of Hot Italian sausage
1 package of spicy taco seasoning mix
1 can of chopped green chilles
1/4 cup of pickled jalapenos
24 warmed corn tortillas
2 large cans and one small can of enchilada sauce (medium or hot if you can find it)
2 packages of taco blend shredded cheese (or your favorite cheese)
Directions:
1. In a large pan brown sausage and hamburger meat. Drain grease, and return to pot.
2. Add taco seasoning, chilles, jalapenos, and small can of the enchilada sauce and cook about 2 minutes, stir well to mix.
3. Use 1/2 can of enchilada sauce and spread in the bottom of a 9X13 pan. layer 8 warmed tortillas in the bottom of the plan. Place 1/2 the meat mixture over the tortillas, layer with cheese, and another 1/2 can of sause, 8 tortillas, the rest of meat, cheese, 1/2 can of sauce, 8 tortillas, 1/2 can of sauce, and thick layer of cheese for the top.
4. Bake at 375 for 45 minutes, till golden brown and bubbling on the top.
***I cook my tortillas on a large grill pan for a few seconds each side to warm them, you could also microwave them 6 at a time wrapped in a wet paper towel for about 30-45 seconds***
I like to serve this with spanish rice and refreid beans, or mashed black beans. Don't forget the sour cream and salsa to top the enchiladas off!
Easy Pot Luck Potatoes
This is one I have been taking to potlucks and cookouts for years...so good, so easy, and always a crowd pleaser.
Ingredients:
1 package of frozen diced hashbrown potatoes.
1 package of Velveeta cheese
1 Family size can of cream of mushroom soup
1/2 can of milk (1/2 the soup can full of milk)
1 9X13 ez foil one time use baking pan (makes for easy cleanup)
Directions:
1. Preheat oven to 375.
2. Pour soup in to a medium sized sauce pan. Fill half the can with milk and add to soup mixtures. Stir together and place on medium low heat.
3. Dice Velveeta cheese in to cubes and add to pot stirring constantly. Cook just until cheese melts and it is a nice smooth creamy mixture, no need to actually boil or cook.
4. stir together soup mixture with frozen hashbrowns in a large bowl making sure it is coated evenly.
5. Pour in to ez-foil pan and bake 30-45 minutes, till top is browned and bubbling.
Ingredients:
1 package of frozen diced hashbrown potatoes.
1 package of Velveeta cheese
1 Family size can of cream of mushroom soup
1/2 can of milk (1/2 the soup can full of milk)
1 9X13 ez foil one time use baking pan (makes for easy cleanup)
Directions:
1. Preheat oven to 375.
2. Pour soup in to a medium sized sauce pan. Fill half the can with milk and add to soup mixtures. Stir together and place on medium low heat.
3. Dice Velveeta cheese in to cubes and add to pot stirring constantly. Cook just until cheese melts and it is a nice smooth creamy mixture, no need to actually boil or cook.
4. stir together soup mixture with frozen hashbrowns in a large bowl making sure it is coated evenly.
5. Pour in to ez-foil pan and bake 30-45 minutes, till top is browned and bubbling.
Frogmore Stew
Absolutely delish and a family favorite. This one works great for tailgating, and outdoor entertaining in cool weather...like now!! So give it a try and don't worry, there are no frogs in it :) The town of Frogmore, SC is the hometown of this amazing seafood boil!
Ingredients:
1 pound of smoked sausage cut in to 1 inch pieces
1 pound of HOT smoked sausage cut in to 1 inch pieces
3 pounds of large or extra large RAW EZ-Peel shrimp
2.5 pounds of small red or new potatoes (if you have to use larger red potatoes, cut them in 1/2)
12 ears of frozen corn (small size not large ones)
1 package of Zataran's crab boil in a bag
4 tbsp of Old Bay seasoning
1 tsp of Cayenne pepper
1/4 cup of white vinegar
****Special equipment, we mainly cook this outside on an outside burner in the larger turkey fryer pot, if you don't have one, you can get the burner and pot for about $60 at an outdoor store or at Lowes/Home Depot....If you don't, you can cook this inside in a large soup pot, but may have to omit some of the meat. Use a ration of meat that you will like, to fit your needs, and use only 1 tbsp of old bay seasoning. (I commonly do 2#'s of shrimp, 12 small potatoes, 8 ears of corn, 1 pound of sausage if we do it inside)**************
DIRECTIONS:
1. Fill pot half full of water, place on burner.
2. Add the zataran's crab boil bag, Old Bay, and Cayenne pepper, and your potatoes, and bring to a boil.
3. after 10 minutes of boiling, add your sausage and cook an additional 5 minutes.
4. Then add your frozen corn, be sure pot returns to a boil, and cook boiling for another15 minutes.
5. Lastly, add the shrimp to the boil, stir and turn the burner off (or remove from heat) Keep the lid on, and let it set for 10 minutes....enjoy!
***Another note, I personally serve this with the broth, it tastes wonderful....you can also drain all ingredients and throw it in a pan or on newspaper and dig in. Either way works, but when you leave it in the broth, your shrimp can overcook, so be careful!)
Ingredients:
1 pound of smoked sausage cut in to 1 inch pieces
1 pound of HOT smoked sausage cut in to 1 inch pieces
3 pounds of large or extra large RAW EZ-Peel shrimp
2.5 pounds of small red or new potatoes (if you have to use larger red potatoes, cut them in 1/2)
12 ears of frozen corn (small size not large ones)
1 package of Zataran's crab boil in a bag
4 tbsp of Old Bay seasoning
1 tsp of Cayenne pepper
1/4 cup of white vinegar
****Special equipment, we mainly cook this outside on an outside burner in the larger turkey fryer pot, if you don't have one, you can get the burner and pot for about $60 at an outdoor store or at Lowes/Home Depot....If you don't, you can cook this inside in a large soup pot, but may have to omit some of the meat. Use a ration of meat that you will like, to fit your needs, and use only 1 tbsp of old bay seasoning. (I commonly do 2#'s of shrimp, 12 small potatoes, 8 ears of corn, 1 pound of sausage if we do it inside)**************
DIRECTIONS:
1. Fill pot half full of water, place on burner.
2. Add the zataran's crab boil bag, Old Bay, and Cayenne pepper, and your potatoes, and bring to a boil.
3. after 10 minutes of boiling, add your sausage and cook an additional 5 minutes.
4. Then add your frozen corn, be sure pot returns to a boil, and cook boiling for another15 minutes.
5. Lastly, add the shrimp to the boil, stir and turn the burner off (or remove from heat) Keep the lid on, and let it set for 10 minutes....enjoy!
***Another note, I personally serve this with the broth, it tastes wonderful....you can also drain all ingredients and throw it in a pan or on newspaper and dig in. Either way works, but when you leave it in the broth, your shrimp can overcook, so be careful!)
Alycia's Amazing Seafood Enchiladas
You must try this one!
This is a recipe my friend Alycia first made for me, and I crave them all the time. It is rich, creamy, and down right delicious. Don't be weary of the fishy ingredients, give it a try and you won't be sorry!
Ingredients:
1 Fillet of Salmon, approximately
1 package of flour tortillas (10- 8” sized)
2 pounds (I use frozen, and thaw in the fridge)
1 Package (1 pound) of Peeled, cooked, deveined shrimp (I use frozen and thaw under cold water, then let sit in the fridge for an hour with a papertowl over them in a bowl, this will help draw the moisture out of them and keep you from having that rubbery watery feeling when you bite in to them)
1-2 tbsp olive oil
salt and pepper to taste
package of baby bella mushrooms (your favorite mushroom will also work)
12 oz pepper jack or Monterrey jack cheese shredded
1 tsp tsp cayenne pepper
1 1/2 tbsp garlic powder
1 tsp garlic salt
1 tsp onion powder
salt and white pepper to taste (about 1/2 tsp of each)
Sauce
2 tbsp butter
2 tbsp flour
1 1/2- 2 cups of chicken stock
3/4 cup of sour cream
Directions:
1.Prepare a 9X13 pan with non-stick cooking spray. Preheat oven to 350.
2.Cook salmon fillet in olive oil in a fry pan over medium heat. Lightly salt and pepper the fillet and discard the salmon skin. Cook just a few minutes chopping the salmon as you cook it.
3. Meanwhile, saute your mushroom in a drizzle of olive oil over medium heat in another saute pan.
4. Chop shrimp in to chunks and place in to a large bowl with your shredded cheese, and spices. Add cooked salmon and mushrooms and mix well. Taste and adjust seasoning as needed.
5. Take this mixture and fill your flour tortillas generously, roll them up and place in the 9x13 pan. Bake in the oven for about 15 minutes...prepare the sauce while it bakes.
6. In a saucepan over medium heat make a roux by melting butter and adding flour, slowly add your chicken stock allowing it to thicken. When it boils and is thick add the sour cream and stir until dissolved.
7. Pour the sauce over the enchiladas and bake another 10-15 minutes, till bubbling in oven.
***This is a very rich dish, best served with a simple side or caesar salad.
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