Stephanie's Cake

Butter Cake

1 Pkg. Duncan Hines White cake mix (or yellow, if you have it on hand, white is better if you are coloring the marble part)

1 C. milk at room temp.

1/2 C. real butter, melted (I usually put milk & butter in microwave & heat them together. It is OK if milk gets hot.

3 extra large eggs, room temp (if right from frig, put in bowl of hot water to warm slightly--it makes your cake rise more)

2 tsp. real vanilla

1 C. (or more) real chocolate chips or 8 OZ semi sweet chocolate, melted. I use Ambrosia or Ghiardelli.

Add cake mix to milk & butter and add eggs & vanilla. Don't put eggs in first with hot milk or they will scramble! Put eggs on top of cake mix in bowl. Mix until very thick & creamy & well blended, around 3 minutes on med. mixer speed. Remove about 1 1/2 C. batter to separate bowl. Add melted chocolate to larger portion & stir until blended.

You can bake in layers--I used 2 9" pans for Natalie's cake or 3 8" pans or a 13 X 9. I line with waxed paper and do not grease sides of pan. Divide chocolate batter between pans then drop plain batter over in spoonfuls. Swirl lightly & bake at 325 of using dark or glass pans, 350 if shiny pans, until slightly pulls away from pan & set in center.

After you take the cakes out of the oven, let cool a few minutes then poke with a fork all over top of cake about 1" apart. Using a pastry brush, brush Chocolate syrup (like the kind used in coffee drinks--I use Toriano Chocolate Milano from Smart & Final) all over cake. You don't want to soak it, just add moisture to the layers. Let cool in pans, then turn out & cool completely. If you brush too much syrup the layers will crumble so better to be frugal & add more than have cake mush.

Even layers if necessary & frost generously with Chocolate sour cream frosting below. Best served at room temp. although some people like cold cake, I am not a fan.

Chocolate sour cream frosting

This recipe makes a lot of frosting so you can use a thick layer. If you don't want it so thick, leftover freezes beautifully. Just thaw in frig & remix before using. Tastes just like it did fresh. (If you get a craving for chocolate & need a quick fix--a spoonful of frozen frosting is divine--tastes better if no one sees you eating it!)

2 C. good quality semi sweet chocolate (see above for my preferences)

1/2 C. real butter

1 C. sour cream

2 tsp. vanilla

1/2 tsp salt (do not omit--adds the perfect dimension to chocolate)

5 1/2 cups powdered sugar, sifted after measuring if needed

Melt chocolate & butter together. Let cool slightly, then add sour cream, vanilla & salt. Blend until combined then add 1/2 of powdered sugar. When well mixed, add balance of sugar. If it is too thick, add a tablespoonful of sour cream. You want a creamy but fairly stiff consistency so you can swirl on sides & top. The more you beat it, the lighter it becomes. I like mine dark so stop when it is all combines smoothly.

Marinade for Chicken

1 c. sprite
1 c. soy sauce
1/2 c. oil
1 tsp. garlic

Marinate for at least three hours. This is really yummy and super easy! You can BBQ chicken or bake it.

Spinach and Chicken Pasta Casserole

A healthy meal that my family loves. I use whole grain penne pasta to make it healthier.

10 oz. tubular pasta (I use Penne)
10 oz. frozen chopped spinach, thaw or fresh spinach torn up
2 T. vegetable oil
2/3 c. chopped onion
2 garlic cloves, minced
1 lb. chicken breast cooked and cubed
2 cans of diced tomatoes with juice
3 T tomato paste
1 1/4 tsp basil
3/4 tsp. oregano
1/4 tsp. salt
1/4 tsp. crushed red pepper
1/2 c. parmesan cheese, divided

Cook pasta according to directions, drain, and set aside. Place spinach on paper towels if you're using frozen and squeeze out moisture. Coat a large nonstick skillet with cooking spray; add oil and place over med high heat until hot. Add onion and garlic; sautee until tender. Add chicken, tomatoes and next five ingredients; bring to a boil. Reduce heat and simmer, uncovered, five minutes, stirring occasionally. Combine pasta, spinach, chicken mixture and 1/4 c. cheese in a bowl. (I always use more cheese). Spoon into a 9x13 inch baking dish coated with spray and sprinkle with more cheese. Bake 350 for 20 minutes.

Layered Fruit Salad

Fruit:

2 cups cubed fresh pineapple

1 pint fresh strawberries, hulled and sliced

2 kiwi fruit, peeled and sliced

3 medium bananas, sliced

2 oranges, peeled and sectioned

1 cup seedless grapes

1 pint blueberries

Sauce: 2/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup packed brown sugar

1/2 tsp. grated orange peel

1/2 tsp. grated lemon peel

1 tsp. pure vanilla extract

In a sauce pan, bring to boil all ingredients for sauce except vanilla; simmer 5 minutes. Add vanilla and cool. Meanwhile, in a large clear glass salad bowl, arrange fruit in layers in order listed. Pour sauce over fruit. Cover and refrigerate several hours. 10-12 servings.

Chicken Salad

I usually have to double or triple this recipe.

1/3 c. diced celery
1/4 c. finely chopped green onions
1/4 c. reduced-fat mayo
3 T chopped fresh parsley
2 T plain nonfat yogurt
1 T fresh lemon juice
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
1 (2 oz jar diced pimento) optional ( I hardly ever put this in)
1 3/4 cups chopped cooked chicken breast (about 3/4 pound)

Combine the first 10 ingredients in a bowl, and stir well. Stir in chicken; cover and chill. Spoon into rolls. Yield 2 cups.

Rachel's Chocolate Chip Cookies

These are my go-to cookies to make. This recipe makes a lot!!
2 cups shortening
4 eggs
1 1/4 c. sugar
1 1/4 c. brown sugar
Cream all of the above together then add:
4 c. flour
1 1/2 tsp. salt
3 tsp. soda
2 tsp. vanilla
3 c. oats
Chocolate chips to your liking
Bake at 350 degrees 8-10 minutes.

Stuffed Mushrooms

6 oz. Canadian bacon, diced finely
2 T. butter
1 medium onion, diced finely
2-3 cloves minced garlic
1 c. chopped fresh spinach
2 c. shredded Cheddar, Gouda or other cheese
3/4 c. bread crumbs
2 T. basil
salt and pepper to taste
24-30 mushroom caps

Preheat oven to 400 degrees. Saute in skillet Canadian bacon until crisp; drain fat off. Put your bacon in a mixing bowl, then melt butter in same skillet slowly. Add onion and garlic and saute about three minutes, then add spinach; cook until wilted. Add ingredients of skillet to the mixing bowl. Cool slightly, then stir in cheese, bread crumbs, and basil. Seaon with salt and peeper. Destem mushrooms and place caps on a baking sheet. Mound about 2 tablespoons of mixture into center of each mushroom cap. Bake for 8-10 minutes. Serve hot.