Chocolate Cake Express

Another recipe from Aunt Janice. This looks so goooood!!

1-1/2 cups all-purpose flour, DO NOT SIFT
1 cup granulated sugar
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1/4 cup mini chocolate chips
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
1/2 cup vegetable oil
1 cup water (hot boil)
Betty Crocker Whipped Chocolate Frosting

Preheat the oven to 350 degrees. Grease and flour an 8x8x2-inch baking pan.

In a mixing bowl whisk together flour, granulated sugar, cocoa, baking soda, salt and chocolate chips. Make a well in the center of the mixture; set aside. In a 1 cup measuring cup, measure 1/2 cup oil, vanilla and vinegar; pour into the well of four mixture. Pour the boiling water over oil mixture and then stir quickly until thoroughly mixed; do not over mix. Pour the batter into the prepared baking pan and then bake 25 to 30 minutes or until tests done. Cool in the pan on a wire rack for 10 minutes and then remove the cake from the pan if desired OR leave in pan to serve warm. Spread a thin layer of frosting OR sprinkle with confectioner sugar.

Summer Time Crock Pot Chili

My Aunt Janice sent me this recipe and the one below. She keeps me up on neat and tasty recipes.

(good to serve with chips in a bowl, OR on hot dog and hamburger buns)


2 pounds lean ground beef
1-1/2 cups chopped onion
1/4 cup chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon garlic powder granules
1 tablespoon dried Mexican leaf oregano
1/4 to 1/2 teaspoon cayenne pepper (to your taste - hot)
1 teaspoon salt
Fresh ground black pepper
1 (10-oz) can Red Sauce (Wal-Mart brand)
1 (10-oz) can Ro-Tel tomatoes
1 (16-oz) can pinto beans, undrained
1 tablespoon balsamic vinegar

In a large skillet, brown ground beef and onion together; drain excess fat. Add chili powder, paprika, ground cumin, garlic powder, cayenne pepper, salt and fresh ground pepper; simmer stirring occasionally about 3 to 4 minutes. Add red sauce, Ro-tel tomatoes and beans; simmer about 5 minutes and then add the balsamic vinegar. Pour into small crock-pot and heat on low about 2 hours OR until the gang arrives.

Crock Pot Chicken and Dumplings

(This can be cooked on the stove in a large pot; until dumplings are done.)

1 cooked rotisserie whole chicken, remove skin & bones
4 (14-oz) cans chicken broth
1 can cream of chicken soup
2 teaspoons chicken bouillon
3 tablespoons butter
2 cups sliced celery
2 cups chopped onion
1/2 cup sliced carrot
1 (16.3-oz) can Grand's Home Style biscuits, cut into
quarters

Remove skin and bones from chicken and then place meat into a large 6 quart crock-pot. In a large skillet, melt butter and then add celery, onion and carrot; sauté about 5 minutes until tender. Add cream of chicken soup and then slowly add 1 can chicken broth, stirring to mix well. Pour into crock-pot and then add chicken bouillon and remaining chicken broth. Allow ingredients to come to a slow bubble and then add the quartered biscuits pieces on top. Do not stir biscuits into the broth. Place lid on and cook on HIGH about 2 hours. Stir the dumplings into the soup and then serve. Add salt and pepper to your taste.

NOTICE: This can be cooked on the stove in a large pot; cook until dumplings are done.

Kool-Aid Pie

A fun crust of vanilla wafers is easy for kids to make and holds an eye-catching fluffy filling that's refreshing in summer. Use different flavors of Kool-Aid to vary the pie's taste.


Ingredients

1 can (12 ounces) evaporated milk.
36 Vanilla wafers
1 cup sugar
1 envelope (.14 ounce) unsweetened lemon-lime
Kool-Aid.
Whipped topping, optional


Directions

Pour milk into a small metal or glass mixing bowl.
Add beaters to the bowl. Cover and chill for at least
2 hours. Coat a 9-inch pie plate with nonstick cooking
spray. Line bottom and sides of plate with wafers.
Beat milk until soft peaks form. Add sugar and drink
mix; beat until thoroughly mixed. Spoon over wafers;
freeze for at least 4 hours. Garnish with whipped
topping if desired.

YIELD: 6 - 8 servings

~From Aunt Janice

SMOTHERED CHICKEN

One of my all time favorite meals is a dish they serve at Sagebrush Steakhouse....Rodeo Chicken. I found a recipe in my Taste of Home cook book that comes pretty close to this and I'm dying to try it.

4 boneless skinless chicken breast halves
Garlic powder and seasoned salt to taste
1 TBS vegetable oil
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded Mexican cheese blend
1/2 cup chopped green onions
1/2 cup bacon bits

Flatten chicken to 1/4-in thickness. Sprinkle with garlic powder and seasoned salt. In a large nonstick skillet over medium heat, brown chicken in oil for 4 minutes; turn. Top with mushrooms, cheese, green onions and bacon. Cover and cook until chicken juices run clear and cheese is melted, about 4 minutes. Yield: 4 servings.

Brownie Cups

INGREDIENTS:

1 cup butter
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped pecans
4 eggs
1-1/2 cups sugar
1 cup all-purpose flour
1 teaspoon vanilla extract



DIRECTIONS:

In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture.

Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool. Yield: about 1-1/2 dozen.

Editor's Note: This recipe contains no leavening.