AWESOME CHOCOLATE CAKE RECIPE

 

Ingredients:

• 1 box chocolate cake mix
• 1 box chocolate fudge brownie mix
• 4 eggs
• 1 cup oil
• 1 1/4th cup water

Directions

Do not even look at the box directions. All you need is what is listed. Mix all these together.
Preheat oven to 350
Spray a bundt pan or a 9X13 cake pan with non-stick spray.
Put mix in pan.
Bake 50-55 mon
Let rest in pan 10 min then flip out on a rack and allow to fully cool.
For the glaze, open a can of chocolate fudge frosting, place in a bowl and heat in microwave for 45 seconds.
Drizzle over the cake.

TUNA PASTA SALAD

 

Ingredients

• 1 box (16 ounces) Gemelli pasta
• 2 cans (5 ounces each) tuna in water, drained well
• 1 small red onion, finely diced
• 1 can (15 ounces) sweet peas, well-drained
• 1 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

Bring a large pot of salted water to a boil. Cook the Gemelli pasta noodles according to package directions (about 8-10 minutes). Drain and rinse with cool water.
Add the cooled noodles to a large mixing bowl and add in the tuna, red onion, peas, mayonnaise, salt, and pepper. Gently stir to combine all the ingredients, mixing well.
Cover and place the salad in the fridge to cool for at least an hour to allow the flavors to mix.

Martha’s Company Casserole

 

Company Casserole

45 minutes to prepare serves 6-8

INGREDIENTS

• 8 oz. egg noodles, cooked and drained
• 1 pound lean ground beef
• 2 (8 oz.) cans tomato sauce
• 1 cup cottage cheese
• 1 (8 oz.) package cream cheese, room temperature
• 1/3 cup sour cream
• 1/4 cup green onions, finely chopped
• 2 tablespoons unsalted butter, melted
• 2/3 cup cheddar cheese, grated
• Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 375º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large pan or skillet over medium-high heat, sauté beef until browned and cooked through.
Drain fat, then stir in tomato sauce. Cook for 2-3 minutes, then set aside.
In a medium bowl, stir together cottage cheese, cream cheese, sour cream and green onions.
Spread 1/2 cooked noodles into prepared baking dish, then top with cottage cheese mixture.
Cover with remaining noodles, then drizzle melted butter over the pasta.
Spread tomato beef mixture over noodles, then top with cheddar cheese.
Place baking dish in oven and bake for 45 minutes, or until cheese is bubbly, then remove from oven and let rest for 10-15 minutes before serving.

POTATO PANCAKES

 

INGREDIENTS:

• 4 cups cold mash potatoes
• 5 slices bacon
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs well beaten
• 1/2 cup shredded cheddar cheese

DIRECTIONS:

Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.
Remove the bacon slices, crumble set aside.Leave the bacon drippings in the skillet.
Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;
stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties.
Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Granny’s Doughnuts

 

Ingredients

• 1 cup sugar
• 1 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 tablesppoon shortening
• 1 cup sour milk
• 6 cups flour
• Original recipe makes 1 Servings

Preparation

Mix sugar, nutmeg, soda, salt, eggs, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. Drain on soft crumpled paper. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.
Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.
White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk
Mix powdered sugar, vanilla and milk with a fork t
o desired consistency. Thicken with powdered sugar or thin down with milk

8-Can Chicken Taco Soup

 

8-Can Chicken Soup

15 minutes to prepare serves 6-8

INGREDIENTS

• 1 (15 oz.) can pinto beans, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can sweet corn kernels, drained
• 1 (14.5 oz.) can diced tomatoes
• 1 (12.5 oz.) can chicken breast, drained and shredded
• 1/2 (15 oz.) can green enchilada sauce (or 1, 10 oz. can)
• 1 (4 oz.) can diced green chiles
• 1 (14 oz.) can low-sodium chicken broth
• 1 (1 oz.) packet taco seasoning
• 1/2 teaspoon cumin, optional
• 1/2 teaspoon chili powder, optional
• 1/2 teaspoon garlic powder, optional
• 1/2 teaspoon onion powder, optional
• Kosher salt and freshly ground pepper, to taste
• Garnish options: sour cream, tortilla chips, avocado

PREPARATION

Place pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles and chicken broth in a large stock pot over medium-high.
Stir in taco seasoning, cumin, chili powder, garlic powder and onion powder, then add salt and pepper, if desired. Taste and adjust seasoning, if necessary.
Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until desired thickness is reached.
Serve hot, garnished with sour cream, tortilla strips and avocado. Enjoy!

LEMON CHEESECAKE BARS

INGREDIENTS

CRUST:

• 2 cups graham cracker crumbs (or almond flour)
• 1/2 cup melted butter
• 2 tablespoons sugar (or sugar substitute)

FILLING:

• 16 oz cream cheese (softened)
• 3/4 cup sugar (or substitute)
• 2 large eggs
• 1/4 cup sour cream
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

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INSTRUCTIONS

1. Preheat oven to 325°F (160°C).
   Line or grease a 9x13-inch baking pan.

2. Make the crust:
   Mix crumbs, butter, and sugar.
   Press into bottom of pan.
   Bake for 10 minutes. Cool slightly.

3. Make the filling:
   Beat cream cheese until smooth.
   Add sugar, then eggs one at a time.
   Add sour cream, lemon juice, zest, and vanilla.
   Mix until smooth.

4. Pour filling over crust and smooth the top.

5. Bake 30–35 minutes
   or until center is just set.

6. Cool completely.
   Refrigerate at least 3 hours or overnight.

7. Cut into bars and enjoy!

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Would you like a printable version or a sugar-free/keto variation?