Saturday, February 13, 2010

a favorite of mine - Jason's Rum Cake



Jason’s Rum Cake
1 yellow (or white) cake mix
1 3.5 oz. Vanilla Jello instant pudding
½ c. rum
½ c. water
½ c. oil
4 eggs

Mix all ingredients together on medium (hand mixer) for 2 minutes.
Spray bunt pan with pam. Bake at 325’ for 50-60 minutes.

1 c. sugar
½ c. butter
¼ c. rum
¼ c. water

Boil ingredients in a sauce pan for 2-3 minutes. Cut the bottom (top) off the rum cake while it is still in the bunt pan and pour liquid over cake. Cool. And flip over to release from cake pan.

Tuesday, February 9, 2010

The Perfect Chocolate Cake


Ingredients:
2 cups sugar
1-3/4 cup flour
3/4 cup baking cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla 
1 cup boiling water
"perfectly chocolate" frosting recipe (below)




Directions:
1. Heat oven to 350' F. Grease and flour two 9-inch round baking pans.


2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.


3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.


VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.


THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.


BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.


CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.




"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Monday, February 1, 2010

Baked Beans

half an onion, chopped
1/2 package of bacon, cut into small pieces
1/4-1/2 cup brown sugar - depending on how sweet you like your beans
1 large can pork and beans

Saute the onion until pieces are translucent. Add the bacon and fry to your liking. Add the brown sugar and cook until it becomes syrupy. Add in pork and beans. Delish.

BBQ Chicken

This is by far my favorite BBQ chicken recipe so far. Here's the exact recipe from allrecipes.com, then I added my own variation.

Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce


Directions:
1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.


Here's my variation:


First, I put the chicken in the slow cooker frozen and let it cook for four hours in 2-3 cups of chicken broth. This makes the chicken super tender and juicy.

Then drain the chicken broth, shred the chicken, and add the BBQ sauce mix. Cook for another 2 hours on low.

Cream Cheese Chicken

4 or 5 chicken breasts
2 pkg cream cheese
1 packet Italian seasoning
2 cans cream of mushroom soup (I use cream of chicken)
1 cube butter


Put frozen uncooked chicken into crock pot with butter and Italian seasoning. Turn crock pot onto high and cook for about 3 hours or until chicken is cooked. Shred with a fork. Add cream of mushroom/chicken soup and cream cheese. Adjust heat to low and cook another 20-30 minutes until mixture is heated through. Serve with rice.