CHOCOLATE-BETTER-THAN-SEX CAKE

This is one of the yummiest cakes EVER! The batter and the icing are cooked on top of the stove and then the actual cake itself bakes in the stove and the hot icing is poured over the cake while it is still hot. After it cools down it gets stored in the back of the refrigerator where it gets abominable snowman cold, and baby that's BRRRRRRRRRRR cold. I then slice it into respectable sized pieces, place them on a baking sheet and pop them in the freezer until frozen solid then I place the pieces in a Zip-lock freezer bag and put them back in the freezer. That way you can take out just what you need and save the rest for later. This method works beautifully and you can have your chocolate fix anytime you feel like it. If you love chocolate, trust me when I tell you that it does not get any better than this! 

2 cups self-rising flour
2 cups sugar
1 stick butter
1/4 cup cocoa (a good ultra-rich kind)
1/2 cup oil
1 cup water
1/2 cup buttermilk
2 eggs
1 tsp. vanilla

In a mixing bowl, mix the flour and sugar well. In a saucepan on low heat, melt the butter, then add the cocoa and oil. Stir well, add water. Bring to a boil. Remove from heat; and stir in flour and sugar mixture. Add buttermilk, eggs and vanilla. Mix well. Pour into a greased and floured 13X9 pan. Bake at 350 for 25 to 30 minutes. 

ICING:
1 stick butter
1/4 cup cocoa
1/3 cup milk
1 1lb. box powdered sugar-sifted
1 tsp. vanilla
Place in a saucepan over low heat the butter, cocoa and milk. Bring to a boil stirring constantly. Remove from heat and add the sugar and vanilla. Mix well, pour over hot cake.


"I never met a chocolate cake I didn't like."~Adele Forbes

SHRIMP SCAMPI ENCHILADAS

On a recent trip to the coast we bought 2 lbs. of fresh shrimp and I prepared our beloved dish of Shrimp Scampi. We ate half of it for dinner one night and the next night I came up with the idea of making enchiladas with the remaining scampi. It was a scrumptious pairing of flavors and it is now on our 'must do at the beach' list of foods to make and eat. Don't let this recipe pass you by without trying it!

SHRIMP SCAMPI:
Place 2 to 3 Tbsp. of butter (do NOT use margarine) in a large skillet over medium heat. Saute 2 lbs. of fresh shrimp in the butter with 2 to 3 cloves of garlic and several healthy splashes of white wine. Cook, stirring, just until shrimp turn pink. Don't overcook it! Eat half, save the other half for the enchiladas.

SHRIMP SCAMPI ENCHILADAS:
1 (16 oz.) jar green salsa verde
1 (8 oz.) cream cheese, softened
8 flour tortillas
2 cups shredded Monterey Jack cheese
1 1/2 to 2 cups prepared shrimp scampi
1/2 cup chopped green onions

Blend the salsa verde with the softened cream cheese in a bowl. Spread 1 Tbsp. of the mixture on each tortilla. Top with the cheese, shrimp scampi and green onions. Spoon more of the sauce over the bottom of a 9X13 baking dish just to cover. Place the enchiladas seam side down over the sauce.

Pour remaining sauce over the enchiladas. Sprinkle with remaining cheese. Bake in a preheated 375 degree oven for 25 minutes or until hot and bubbly. 
Serves 8


"I never met a shrimp or an enchilada that I didn't like!"~Adele Forbes

HOMEMADE SLOPPY JOE'S

For many years, particularly when our children where still at home we ate Sloppy Joe's from the Manwich can. It is was quick, relatively cheap and easy...today I tend to steer away from to many canned goods and take the 'homemade' approach. The result being far more flavorful and satisfying, while still being quick and easy.

1 lb. ground chuck
1 medium onion, chopped
1/2 cup ketchup
3 Tbsp. sweet pickle relish
1 Tbsp. light brown sugar
1 Tbsp. prepared mustard
1/4 tsp. each salt and pepper

Brown ground chuck and onion in a large nonstick skillet until meat crumbles, drain. Stir in ketchup and remaining ingredients, bring to a boil. Cover, reduce heat and simmer 5 minutes. Serve with toasted bread or buns, coleslaw and Honey Baked Onions....you'll be so very very glad that you did!

http://www.inmamajoesshadow.blogspot.com/2011/12/caramelized-onion-macaroni-cheese.html
YBR~Your Best Recipe~Foodie Roundup premiered today with thanks going to Nancy at http://www.spiciefoodie.com/ who hosts this food blog lovers event not only at the end of the year but each month of the year as well. Each month you can submit a recipe of your own from that months recipes and then at the end of the year roundup you can submit your favorite recipe from the whole year to be spotlighted along with all the other food bloggers yearly submission.

You don't want to miss seeing all of these great recipes in one place....go to http://www.spiciefoodie.com/ and check them all out! You will be so glad that you did.

ADELE'S DECADENTLY DELICIOUS ALMOND COOKIES

How can I possibly explain how wonderfully delicious these cookies are without you having taken just one bite? Impossible maybe, but I'll try, try, try. 

Butter, sugar, powdered sugar, oil, eggs, almond extract, flour, whole wheat flour, almonds, almond brickle chips....more sugar. There now, did that help?

2 sticks butter~softened
1 cup sugar
1 cup sifted powdered sugar
1 cup vegetable oil
2 big eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups coarsely chopped almonds
1 (6 oz.) package almond brickle chips
Sugar

 Beat butter at medium speed of an electric mixer until creamy, gradually add 1 cup sugar and powdered sugar, beating well. Add oil, eggs, and almond extract; beat well.

Combine flours, baking soda, salt, and cream of tartar; add to butter mixture, beating well. Stir in almonds and almond brickle chips. 

Shape cookie dough into 3-inch balls; roll in additional sugar. Place 5-inches apart on ungreased cookie sheets. Flatten cookies in a criss-cross pattern with a fork dipped in sugar. Baked at 350 for 10 to 12 minutes. Cool 1 minute on cookie sheets; remove to wire racks, and let cool completely.
Yield: 3 1/2 dozen


"I guarantee you that these cookies will literally melt in your mouth!"~Adele Forbes

CARAMELIZED ONION MACARONI & CHEESE

In my eyes this is the most delicious macaroni and cheese recipe out there. We are talking caramelized onions, saltine crackers, white Cheddar cheese, Parmesan cheese and a beautiful creamy sauce. One taste and you will be hooked for life!

1 (8 oz.) pkg. large elbow macaroni

2 tablespoons butter

2 large onions, halved and thinly sliced

1 teaspoon sugar

1 (16 oz.) block white Cheddar cheese~shredded

1 cup freshly grated Parmesan cheese

32 Saltine crackers~finely crushed and divided

6 large eggs

4 cups milk

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons melted butter

Prepare macaroni according to package directions; drain well and set aside.

Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add sliced onions and sugar. Cook, stirring often, 20 minutes or until thoroughly caramelized til golden.

Layer half  each of cooked macaroni, onions, cheeses, and cracker crumbs in a lightly greased 13X9-inch baking dish. Layer with remaining macaroni, onions, and cheeses.

Whisk together eggs and next 3 ingredients; pour over macaroni mixture.

Stir together remaining half of cracker crumbs, and 2 more tablespoons melted butter. Sprinkle evenly over macaroni mixture.

Bake at 350 degrees for 1 hour or until golden brown and set. Let stand 10 minutes before serving. 

8 to 10 servings

"It is highly possible that this is the best macaroni and cheese on the entire planet!"~Adele Forbes

LAMB CHOPS ON THE GRILL

I love lamb....baaa...it flicks my trigger, especially when paired with my friend Revonda's hot pepper jelly. Small lamb chops are perfect fare for the grill. The recipe is very simple~just brush them with olive oil and salt and pepper both sides them throw them on a hot grill and cook just until they have grill marks and are a perfect medium-rare~3 to 4 minutes each side, no more. Pair with some rosemary roasted potatoes and some boiled cabbage. You will be so glad that you did!

"Adele had a little lamb, little lamb, little lamb, Adele had a little lamb....and cooked it's chops on the grill."~me