Chocolate Cup Cakes
I should call these Mildred's favorite cup cakes.  She was my mother-in-law and was an awesome cook.  This is my husband's favorite cake.

1 2/3 cups flour
1 1/2 cups sugar
2/3 cup cocoa
1 1/2 t. soda
1 t. salt
1 1/2 cups buttermilk OR 1 1/2 cups milk plus 3 T. lemon juice
1/2 cup shortening
2 eggs
1 t. vanilla

Put all ingredients in the bowl in order as given. Don't stir until everything is in the bowl. Then blend for 30 seconds on low speed of mixer. Beat 2 minutes more at medium speed. Bake cupcakes 18 to 22 minutes at 350 degrees. 
I just frosted with powdered sugar icing: 1 stick margarine, 3 cups powdered sugar, 1 teaspoon vanilla, 2 Tablespoons milk or cream. Adjust amounts according to how you like your frosting.
Chicken Enchilada Casserole

1 - 8 ounce sour cream
Small can of green enchilada sauce
Small can of chopped green chilies
1 can Cream of Chicken Soup

Mix the first 4 ingredients together.

Boil 4 chicken breasts (a half hour for thawed and about 1 hour for frozen, approximately)

8 flour tortillas
3 cups shredded cheddar cheese

Use slow cooker. Put 1/3 of the sauce in the bottom, 1/3 of the chicken on top of that, 1/3 of the tortillas torn up into bite sized pieces on top of that, 1/3 of the cheese on top of that. Continue layering ending with cheese. Cook for 4 hours on low in the crock pot. You can also bake this in a 13 X 9 pan for 45 minutes at 350.
Pumpkin Dip

1 bar of cream cheese
2 cups powdered sugar
1 can of pumpkin (15 ounce can)

Cream the powdered sugar and cream cheese with mixer, then slowly add the pumpkin. Mix together and serve with graham crackers. 
Oatmeal Ice Box Cookies (my Mom's all time favorite oatmeal cookie recipe)
Makes about 60 cookies.

1 cup shortening (Butter Crisco)
1 cup brown sugar
1 cup white sugar
3 beaten eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick cooking oatmeal (uncooked)
1 cup chocolate chips (optional)

Mix all together. After mixing you can either bake right away or make the cookie dough into rolls, wrap in waxed paper, and refrigerate. Then slice thin and bake at 375 degrees for 10 minutes. NOTE: I bake at 365 degrees for 9 minutes with the oven on convection so the cookies are chewy.

CREAM PUFFS (my mother-in-laws recipe)

These are me.  They look much more complicated than they really are.  Here are the 4 ingredients:
1 cup water, 1 cup flour, 1/2 cup of butter (or margarine), 4 eggs

Bring 1 cup water and 1/2 cup of butter (or margarine) to a boil.  Turn burner to low and add 1 cup of flour.  Still until dough forms a ball.

Remove from heat and beat in 4 eggs all at one time. Continue beating until dough becomes smooth.  Drop dough by scant 1/4 cupfuls 3 inches apart onto an ungreased cookie sheet.  (Makes 12)
Bake 35 minutes at 400.  

After the cream puffs are cool, cut off the tops, fill as desired, and dust with powdered sugar.  I use a serrated edged knife.  I was going to fill them with just this Cool Whip Frosting, but someone had taken a big scoop out of the container.  So I mixed up a box of vanilla instant pudding with 1 1/4 cups of milk and then stirred the rest of the Cool Whip Frosting in.  The original filling recipe is 1 envelope of Dream Whip, 1 box instant vanilla pudding, 1 1/2 cups milk.  

Here is what they look like.


Bourbon Whiskey BBQ Sauce


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