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
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
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!
