Sunday, September 12, 2010

Chocolate Angel Food Cake

I recently made this chocolate Angel Food Cake for a friend's birthday. If you like Angel Food and chocolate, you won't want to miss this one. The icing is a whipped cream combo, so cake is very light and so tasty!! It comes from "Taste of Home" magazine, several years ago.

  1. 1-1/2 cups powdered sugar

  2. 1 cup cake flour

  3. 1/4 cup baking cocoa

  4. 1-1/2 cups egg whites(about 11 eggs)

  5. 1-1/2 teaspoons cream of tartar

  6. 1/2 teaspoon salt

  7. 1 cup sugar


  1. 1-1/2 cups whipping cream

  2. 1/2 cup sugar

  3. 1/4 cup baking cocoa

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon Mexican vanilla

Move oven rack to lowest level and preheat oven to 375 degrees. Sift together sugar, flour, and cocoa 3 times; set aside. In another large metal mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa/flour mixture, about 1/4 at a time. Spoon into an ungreased 10 inch tube pan. Carefully run a knife thru batter to remove air bubbles. Bake on lowest rack for 35-40 minutes, or until top springs back when lightly touched. Immediately invert pan and cool completely. Run a knife around edges to loosen cake and remove from pan. For frosting, In a mixing bowl, combine the first 5 frosting ingredients, cover and chill for 1 hour. Take out of frig and beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator. Garnish with chocolate sprinkles, flowers in center, etc. Serves 12-16

Carol's Zuchinni Beef

What a great summer skillet meal, from my friend Carol Nystrom, who grows much of this in her own garden and generously shares with her friends!!! My husband loves this and it makes enough for 4 people. Easy to whip up too, after a long, hot day outdoors. This is a great one, Carol!!

  1. 1 1/2 pounds ground beef

  2. 1 cup chopped onion

  3. 3/4 cup green pepper

  4. 3 garlic cloves, minced

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon pepper

  7. 5 cups sliced zuchinni

  8. 2 Large tomatoes peeled and chopped

  9. 1 1/4 cups whole kernel corn

  10. 1/4 cup chopped fresh parsley

  11. 4 ounces shredded cheddar cheese

Saute beef, onion, green pepper and garlic in large skillet, drain. Add remaining ingredients except cheese and simmer for 25 minutes, until veggies are done. Add shredded cheddar cheese and melt on top. Serve, fresh and yummy!!

Bobbie's Mexican Hot Dip

This delicious appetizer dip comes from my dear friend, Bobbie Edwards Kobberman. She used to make it lots when her girls were in high school sports and on the go. She said her family also loved it as a filling for Burritos when there were leftovers. I tried it and loved it too.!! Bobbie said it comes from a book called "Pig Out". Thanks so much, Bobbie(be watching for more of her great recipes!!!)
  1. 1- 8 ounce pkg. cream cheese, softened
  2. 1 small can refried beans
  3. 1- 15 ounce can chili without beans
  4. 1/2 jar Mexican Salsa, mild or medium
  5. 8 ounces cheddar cheese, grated
  6. 1- 15 1/2 ounce can ripe olives, drained and chopped
  7. 2 to 3 green onions, chopped
  8. Nacho chips

Preheat oven to 350 degrees. Layer in a 10 inch pie pan or quiche dish: cream cheese,can of refried beans, chili, 1/2 jar of salsa, grated cheddar cheese, chopped olives, chopped green onions. Bake at 350 degrees for 20-30 minutes or until bubbles begin to form. Let stand 5 minutes and serve with nacho chips

Fabulous Spaghetti Sauce

This is a truly wonderful spaghetti sauce and makes lots, so you can freeze some if you want. It will also feed a crowd, at least 12 people. Combine with a nice salad and some bread, and you have a marvelous winter "comfort food" meal!! Oh for a snowy night in the mountains!!

  1. 2 1/2 pounds ground beef

  2. 1 pound mild Italian sausage

  3. 4 medium onions, finely chopped

  4. 8 garlic cloves, minced

  5. 4 cans (14 1/2 oz. each) diced tomatoes, undrained(I chop mine in my Cuisinart food processor, as my family doesn't like chunks of tomatoes)

  6. 4 cans (6 ounces each) tomato paste

  7. 1/2 cup water

  8. 1/4 cup sugar

  9. 1/4 cup Worchestershire Sauce

  10. 1 Tablespoon Canola Oil

  11. 1/4 cup minced fresh parsley

  12. 2 Tablespoons minced fresh basil or 2 teaspoons dry

  13. 1 Tablespoon minced fresh oregano or 1 teaspoon dry

  14. 4 Bay leaves

  15. 1 teaspoon rubbed sage

  16. 1/2 teaspoon salt

  17. 1/2 teaspoon dried marjoram

  18. 1/2 teaspoon pepper

  19. Hot cooked spaghetti

In a Dutch oven, cook the beef, sausage, onions, and garlic over medium heat until the meat is no longer pink, Drain. Transfer to a 5 quart slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worchestershire sauce, oil and seasonings. Cover and cook on low for 8 hours or until bubbly. Discard Bay leaves. Serve with spaghetti.

Mozzarella Cheese Dip

I love this dip and it is good with chips and as a veggie dip. I have used it for 35 years and still go to it whenever I want a dip. Will be using it for my Halloween get together as always. Gets better as the flavors blend together, so try to make it early in the day or night before you are going to serve it.

  1. 3/4 cup sour cream

  2. 3/4 cup mayonnaise(NOT MIRACLE WHIP)

  3. 3/4 teaspoon dried parsley

  4. 1/2 teaspoon sugar

  5. 1/2 teaspoon garlic salt

  6. 1 Tablespoon Parmesan cheese, grated

  7. 1/2-3/4 cup mozzarella cheese, shredded

  8. 1/8 teaspoon onion powder

  9. Raw veggies or Frito Scoops or potato chips for dipping

Combine all dip ingredients. Chill for several hours or overnight to allow flavors to blend. Makes about 2 cups..

Ann's Baked Beans

You all asked for it, so here it is, my baked bean's. I've never taken these anywhere that I wasn't asked by 2 or 3 people for the recipe. Easy, and always good. Hope you enjoy them!!!
  1. 4 cans ( 16 ozs. each) baked beans, DRAINED (I use Bush's original baked beans)
  2. 1 bottle ( 12 ozs.) CHILI sauce
  3. 1 Large onion, chopped
  4. 1/2 pound sliced bacon, cooked and crumbled (Can use up to a pound)
  5. 2 cups packed brown sugar

Preheat oven to 350 degrees. In a large baking dish, combine all of the ingredients above. Stir until blended. Bake, uncovered, for 45-60 minutes or until completely heated through. Serves 12-14.

Ann's Tomato/ Cucumber and Basil salad

I've had so many requests for this recipe and my baked beans, that I decided to post them. Just kind of developed this thru the years and of course, one of the "secrets" is really good tomatoes, like the one in So. Missouri!! It is nice to mix tomatoes like red and yellow, large and cherry, heirloom, etc. Same with the cucumberas. Friends gave me some the English ones as well as the regular and they looked and tasted great together. so use some imagination and what you can find or firends are kind enough to give you, and go with it. You could also try some different basils but I generally like the big leaf basil or some of the ruby basil mixed with it. Great summer barbeque dish!! fresh and light!!

  1. 3 large tomatoes, sliced or use large and cherry sliced in half, or smaller ones also sliced

  2. 1 large cucumber or 2 smaller, mix regular and English too

  3. 2 green onions, I also like red onions sliced thin, and use them lots

  4. 3 Tablespoons Italian dressing(I like Kraft Lite Zesty Italian, but Wishbone is good too)

  5. 1 Tablespoon good Balsamic vinegar (You can use cider vinegar too)

  6. 2 tablespoons or more of fresh Basil, cut up on top

  7. 1/4 teaspoon salt

  8. Sprinkle of Lawry's seasoned pepper and garlic salt

Slice tomatoes, cucumbers, and onions and place in a pretty bowl. Drizzle all over with vinegar and Italian dressing. Cut up the Basil over the top and sprinkle with seasonings. With a fork, toss lightly. Serve garnished with pieces of parsley. Keeps several days and if you have dressing left in bottom of bowl, just add some more tomato, cucumber and onion and toss. Everyone loves this!! Great on burgers too...

Jefferson Davis Jackson Bar-B-Que Sauce

Boy are you going to love this recipe and the story that goes along with it!! My lifetime friend, Dennis Nabors, who is a good cook himself and hails from the Great old Southern state of Alabama, sent this to me. I tried it for a picnic this summer with a slow cooked brisket and it was wonderful!! Basted the brisket in it and also served the sauce on the side. Den likes to serve it with ribs and a very slowly cooked BBQ Boston Butt Roast, he also likes it on chicken. Try it on meat of your choice. YUMMY!

Here is the story about it that Den sent me, along with the recipe. Jefferson Davis Jackson, 1869-1971, son of a slave, was wagon driver, cook and assistant to Dr. Eugene Allen Smith, State Geologist and Un. of Alabama professor. During the Spring and Summer, Jackson would travel the State with Dr. Smith. Throughout the day while the professor gathered geological samples, Jackson took the covered wagon and tent to set up camp at the next location for the night and cooked dinner(very frequently Bar-B-Que). After Dr. Smith's death, Jackso continued to work for the Geological Survey for many years, where old-time employees fondly remembered his cooking. This is the Bar-B-Que Sauce Jackson used on those trips with Dr. Smith and throughout his life. There are 2 recipes, one for 2.5 gallons, and another for a smaller amount, little over a half gallon. I made the smaller.

  1. Catsup 5 Quarts or 46-48 ounces

  2. Cider Vinegar 3 quarts or 1 Quart

  3. Salt 1/2 Cup or 1/8 cup

  4. Sugar 1 Cup or 1/3 cup

  5. Prepared Mustard 1 cup or 1/3 cup

  6. Ground Red Pepper 2 Tablespoons or 1 level teaspoon

  7. Ground Black Pepper 2-3 Tablespoons or 1 teaspoon+

  8. La. Hot Sauce 6 oz. or 3 oz.

  9. Worchestershire Sauce 8 oz. or 4 oz.

Combine all of the above in a large pot, and watching CAREFULLY, bring to a boil, stirring frequently(it can boil over suddenly, because of the sugar). When you can't "stir down" a boli. turn it off.


Fresh lemon (or lime)- juice of 8-10 lemons for large batch or 4-5 lemons, for smaller batch.

Butter- 1 pound for large batch, or 1/3 pound for smaller batch. After butter melts, bring it back to a boil and it's done!! NOTE: If you leave the butter out, the sauce lasts longer- won't get rancid. Keep sauce in refrigerator if you use butter. My note, I used butter, adding some as I use it instead of putting in the whole batch at once. Heated it a little so butter would melt into the sauce. As Paula Deen says, "Just a little more buttah"!! makes everything better.

Mediterranean Carrot Salad

One of my good friends, Lorraine Kohrs, served this at our quilt group. It is a new and delicious way to serve carrots. I love Organic carrots, as they have such a sweet, good taste. Use them if at all possible. It also calls for fresh mint, which I grow and it does add a wonderful flavor too. Great for luncheons. It is light and flavorful!!
  1. 1/2 pound carrots(Organic, if possible), peeled
  2. 2 Tablespoons extra-virgin olive oil
  3. 2 Tablespoons fresh lemon juice
  4. 1 garlic clove, crushed
  5. 1 Tablespoon chopped fresh mint
  6. 1/4 teaspoon Kosher Salt

With a box grater, mandoline, or food processor, coarsely grate carrots. Combine with remaining ingredients and toss to coat. chill or serve at room temperature. Serves 4.

Quaker Oats Vanishing Oatmeal Raisin Cookies

I had forgotten how much I love these old standby oatmeal cookies!! My friend, Kathy Bacino, brought them to the annual 4th of July picnic and they literally flew "out of the window". Kids and grownups alike were eating them 2 at a time!! She sent this to me so we could share it with you, if it isn't in your cookie repertoire, it should be soon.
  1. 2 sticks (1 cup) butter, softened Can use some margarine or shortening, too)
  2. 1 cup firmly packed brown sugar
  3. 1/2 cup granulated sugar
  4. 2 Eggs
  5. 1 teaspoon Mexican vanilla
  6. 1 1/2 cups unbleached flour,INCREASE flour to 1 3/4 cups at high altitude(I prefer King Arthur or Pillsbury)
  7. 1 teaspoon baking soda
  8. 1 teaspoon cinnamon
  9. 1/2 teaspoon salt
  10. 3 cups Quaker Oats (quick or old fashioned, uncooked)
  11. 1 cup raisins

Preheat oven to 350 degrees. Beat together butter, brown sugar, and granulated sugar, until creamy. Add eggs and vanilla, beat well. Whisk together in a separate bowl, the flour, baking soda, cinnamon, and salt; mix well. Add to creamed mixture, and mix well. Stir in oats and raisins. Drop by rounded tablespoons onto UNGREASED cookie sheets. Bake for 10-12 minutes, until golden brown. Cool one minute on cookie sheet, remove to wire rack to finish cooling. Graba big glass of milk and Enjoy!! Makes about 4 dozen.

Sunday, September 5, 2010

Egg's Helen Breakfast Casserole

This fabulous breakfast casserole was given to me by my little friend, Tracy Wolfe in Kansas. Her Dad and mom are our best friends and she shared this with me at the annual 4th of July party she and her family come to each year and they make this dish, everyone loves. It would be perfect for any of the big holidays as you make it the night before and just bake in the morning. Add some of my homemade cinnamon rolls or orange rolls(recipes on website), fresh fruit and you are good to go. Enjoy!! Thanks, Tracy!!
  1. 12 Eggs
  2. 2 TBLS. of butter- always use real stuff!
  3. 1 small can of mushrooms, drained
  4. 2/3 cup of cream or half and half
  5. 2 lbs. Jimmy Dean original sausage
  6. 1 cup Cheddar cheese, shredded

Evenly coat bottom and sides of a 9x13 baking dish with the butter. Brown sausage and drain. Break eggs into the baking dish and spread over pan. Yokes should be broken but NOT mixed in with whites. Spread mushrooms over eggs. Add cream or half and half, pour over evenly. Again, DO NOT MIX!! Sprinkle browned sausage over all evenly and top with the shredded cheese. Cover tightly with foil and refrigerate overnight- THIS IS A MUST!!

Preheat oven to 350 degrees, the next morning. Uncover and bake casserole for 1 hour. this may take longer depending on your oven, just make sure the center is set up. YUMMY!!

Sour Cream Cucumbers

Another delightful summer recipe from my friend, Janet Bauer, served at our quilt group. This is also from "Taste of Home" magazine. Always good with burgers, ribs, steaks or just to have, and easy to do. Plan to make it ahead!!
  1. 1/2 cup sour cream
  2. 3 TBLS. white vinegar
  3. 1 TBLS. sugar
  4. pepper to taste
  5. 4 medium cucumbers, thinly sliced(use vegetable peeler, works great!)
  6. 1 small sweet onion, thinly sliced and separated into rings

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in the cucumbers and onion. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. 8 Servings

Saturday, September 4, 2010

Beef Stroganoff

Another great family recipe from my friend, Jamie Henderson Swensen. This is one of my favorite recipes, I have received over the last month to post. My husband loves it too. Just add a nice green salad and some French Bread and you have a nice meal. Great for a cool Fall evening meal, and sure to become a favorite of yours too.
  1. 1lb. 1/4-1/2 inch thick round steak( I use about a lb. and a half as my husband likes lots of meat!!) You can also use good quality stew meat- 1 1/2 lbs.
  2. 2/3 cup water
  3. 1 cup sour cream
  4. 1 8oz. pkg. cream cheese
  5. 8 oz. fresh mushrooms, sliced or 1 small can sliced mushrooms
  6. 1 pkg. dry onion soup mix
  7. 1 pkg. cooked egg noodles
  8. 1 TBLS. flour

Slice steak to desire thickness( strips or chunks, I prefer strips). Brown in skillet in 2 TBLS. oil. Add water, fresh mushrooms or undrained canned mushrooms, and soup mix. Heat to boiling. Blend sour cream, cream cheese, and flour in bowl and add to meat mixture. Simmer for 15 minutes.( I added a TBLS. or 2 of cooking sherry to this and really liked that taste too) Serve over hot noodles. Serves 4.

Layered Salmon Loaf

Wonderful dinner dish form my little friend, Jamie Henderson Swensen(who I babysat), here in Colorado City. She is a mom herself now, and sent me 4 great recipes to share. Since I love salmon croquettes, knew I was going to like this one. Hope you and your family enjoy it too. Thanks, Jamie...
  1. 1 1lb. can Salmon
  2. 3/4 cup Herb seasoned stuffing mix(such as Pepperidge Farm)
  3. 1 Egg
  4. 2 TBLS. Milk
  5. 2 TBLS. grated onion
  6. 1 TBLS. Lemon Juice
  7. 1 TBLS. Chopped Parsley
  8. Salt and pepper to taste
  9. 2 TBLS. Butter
  10. 1/4 cup Chopped Celery
  11. 1/4 cup Chopped Green Pepper
  12. 1/4 cup Chopped Carrots(if desired)
  13. 1 TBLS. Flour
  14. 1- 1/3 cups cooked Rice
  15. 1/2 cup Shredded Swiss Cheese
  16. Bread Crumbs, if desired

Preheat oven to 350 degrees. Drain and flake Salmon, reserving 1/4 cup of the fluid. Combine Salmon, stuffing mix, egg, onion, lemon juice, parsley, salt and pepper. Spread 1/2 salmon mixture in greased loaf pan. Melt butter in medium pan over moderate heat. Add celery, green pepper and carrots, cook for 2 minutes. Blend in Flour. Cook a few minutes over moderate heat, stirring. Add reserved 1/4 cup salmon liquid to pan. Continue cooking, stirring constantly until smooth and thickened. Add cooked rice and cheese. Mix lightly but thoroughly. Spread rice mixture over salmon in pan. Top with remaining salmon mixture. Sprinkle breadcrumbs over the top, if desired. Bake uncovered in 350 degree oven for 50 minutes, or until set. Serves 6.

Betty's Cheesecakes

A very dear friend of mine, gave me this recipe many years ago. She is one of the best cooks ever and mother-in-law to one of my best friends. These are individual cheesecakes and one of my most requested dessert recipes. They travel well and are easy to eat. I always take them to 4th of July picnics(2 this year) and they are festive and nice for the holidays too. You can use any kind of topping you like, I prefer cherry and blueberry, or you can make your own out of fresh fruit(I've used fresh peaches before and they were good.) This makes exactly 2 dozen and most people can't eat only one so you may want 2 batches. Bon Appetit!!

  1. 3 - 8 oz. pkgs. cream cheese

  2. 5 Eggs

  3. 1 1/2 teaspoons vanilla (preferably Mexican)

  4. 1 cup sugar


  1. 1 cup sour cream

  2. 1/2 cup sugar


  1. Can or cans of fruit pie filling of your choice, I use cherry and blueberry. 2 cans will do 48 cheesecakes or 2 batches.

Preheat oven to 350 degrees and line 24 cupcake pans with foil cupcake papers. Combine the cream cheese, eggs, vanilla sugar in a large bowl and beat with mixer until very smooth, creamy and no lumps. Fill cupcakes 2/3 full. Bake at 350 degree for 45 minutes on middle rack. Remove from oven and let rest for 3 or 4 minutes.

Meanwhile combine the sour cream and sugar in a small bowl. After the centers have rested and fallen slightly, put 1 teaspoon of filling in each cupcake, on top of baked portion. Return to oven and bake 10 minutes more. Let cool. When cool, top each cheesecake with a TBLS. or so of pie fillng and refrigerate until serving. THE VERY BEST!!!!

Rich Coffee Cake

This was served at my quilt group recently, by my friend Janet Bauer. It is fabulous!!! You won't have one slice left, I assure you. I am not a chocoholic, but the chocolate drizzle just makes it perfect. Fall is in the air and the holidays; this is definitely a holiday worthy coffee cake. Another recipe from the wonderful "Taste of Home" magazine...

  1. 1 cup butter, softened

  2. 2 cups sugar

  3. 2 Eggs

  4. 2 cups unbleached flour( I prefer King Arthur or Pillsbury)

  5. 1 1/2 teaspoons baking powder

  6. 1/2 teaspoon salt

  7. 1 cup (8 ounces) sour cream

  8. 1/2 teaspoon vanilla extract


  1. 1 cup chopped pecans

  2. 2 TBLS. sugar

  3. 1 teaspoon cinnamon

Chocolate Glaze:

  1. 1/2 cup semisweet chocolate chips

  2. 1/4 cup butter, cubed

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients.

Combine topping ingredients; sprinkle 2 TBLS. into a greased and floured 10 inch tube pan. For glaze, in a microwave-safe bowl, melt chocolate chips and butter: stir until smooth. Spoon half of the batter over the topping; sprinkle with half of the remaining topping. Drizzle with half of the glaze. Top with remaining batter; sprinkle with the remaining topping.

Bake at 350 degrees for 60-70 minutes or until toothpick inserted near the center of the cake, comes out clean. Cool for 10 minutes before removing from the pan to a wire rack. Warm remaining glaze; drizzle over coffee cake. Serve warm, if desired. Yield: 12 servings