Ooey Gooey Chocolate Cake

 

INGREDIENTS

1 (18.25 oz.) box chocolate cake mix

1 (16 oz.) box powdered sugar

1 (8 oz.) package cream cheese, room temperature

2 sticks butter, divided, melted

3 eggs, divided

1/2 cup semi-sweet chocolate chips, optional

3-4 tablespoons unsweetened cocoa powder

2 teaspoons vanilla extract, divided

1/4 teaspoon instant espresso granules

PREPARATION

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Mix cake mix with 1/2 cup (1 stick) melted butter, 1 egg and 1 teaspoon vanilla extract in a large bowl until just combined, then transfer to greased baking dish. Use a rubber spatula to spread mixture into an even layer.

In a separate bowl or mixer, beat cream cheese for 2-3 minutes, or until smooth, then add eggs one at a time, waiting for each to be incorporated before adding the next. Mix in cocoa powder and instant coffee granules until smooth.

Gradually mix in powdered sugar (on low speed, if using a mixer), then drizzle in remaining melted butter and vanilla extract.

If using, fold in chocolate chips until just combined.

Pour mixture over batter in the baking dish and gently spread it into an even layer.

Place baking dish in oven and bake for 45-50 minutes, or until edges are pulling away from the sides of baking dish and the center is just set.

Remove from oven and let cool at least 40 minutes, or until set.

Slice, serve and enjoy!

Cabbage Soup

 

INGREDIENTS

2 tablespoons extra-virgin olive oil

3 carrots, chopped

4 ribs celery, chopped

1 yellow onion, chopped

1 green bell pepper, seeds removed, chopped

4 cloves garlic, minced

2 tablespoons tomato paste

1/2 green cabbage, finely chopped

1 (28 oz.) can diced tomatoes

1 1/2 (32 oz.) cartons (6 cups) low-sodium vegetable broth

2 bay leaves

2 sprigs rosemary

1/3 cup fresh parsley, finely chopped

2 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon dried thyme

2 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground pepper, to taste

PREPARATION

Heat olive oil in large stock pot or Dutch oven over medium-high heat and sauté carrot, onion, bell pepper and celery for 6-8 minutes, or until softened.

Season generously with salt and pepper, then stir in paprika, oregano and thyme.

Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in tomato paste, cooking for 2 minutes, or until fully incorporated.

Pour in diced tomatoes and vegetable broth, then stir in bay leaves and rosemary sprigs.

Bring to a boil, then cover and reduce heat to low. Let simmer for 20 minutes, or until cabbage is wilted.

Stir in lemon juice and parsley, then taste and adjust seasoning, if necessary.

Transfer to serving bowls and enjoy.

Easy Homemade Salsa

 Ingredients

6 tomatoes

3 jalapenos (warning: hot)

1 medium white onion

1/2 a medium red onion

1 cup cilantro (I’m a fiend- so a little less if you aren’t)

5 cloves garlic

3 limes juice (hell, I even threw in some of the pulp)

1 tbsp cumin

1 tsp sea salt (More can always be added but not taken away!)

1 tsp chili powder

Optional/Seasonal:

Directions

1 cup (2-3 ears) of grilled/pan fried corn. If pan frying it, try putting in 3 tbsps of pineapple juice and 2 tbsp EVOO. Since you are using pans now, I would probably add the garlic, salt, 1/2 the cilantro, cumin and chili powder now.

Sweeten it up with some diced fruit of your choice- pineapple, mango, peach etc.

Charleston Yellow Squash Casserole

 

Ingredients

2 lbs yellow squash, sliced

2 cups chopped onions

2 teaspoons salt

1 teaspoon black pepper

1/2 teaspoon ground nutmeg ( do not omit this secret ingredient)

4 ounces sharp cheddar cheese, grated ( 1 cup)

4 ounces low-fat cheddar cheese (1 cup) or 4 ounces fat-free cheddar cheese, grated ( 1 cup)

1 cup skim milk

1/2 cup egg substitute (Egg Beaters) or 2 whole eggs

16 saltine crackers or 16 Ritz crackers, crushed

1/2 teaspoon paprika

Directions

Mix cheeses together and set aside.

Steam squash and onions for 10 minutes or until tender.

Drain.

Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together.

Pour into a 2-quart casserole dish (9x13x2-inch).

Sprinkle remaining cheese on top.

Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.

SWEET STICKY CHICKEN WINGS

 

INGREDIENTS:

1/2 cup soy sauce

1/2 cup honey

1/2 cup apricot jam

2 tbsp oil

1 tsp vinegar

2 garlic cloves, chopped

1/2 teaspoon ground ginger

4 lbs. chicken wings & drumettes

Directions:

In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.

Preheat oven to 375 degrees F.

Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.

Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.

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Quick and Easy Yema Balls Recipe

 Ingredients:

6 egg yolks

1/2 kilo white sugar

1 can sweetened condensed milk (14oz)

1 teaspoon vanilla essence

Procedure:

1. In a frying pan, combine sweetened condensed milk, egg yolks and vanilla essence. Mix well and bring to a boil in low heat.

2. Stir constantly as if you are scraping the bottom of the pan to prevent mixture from burning.

3. The mixture is ready when its texture is not too soft nor too hard.

4. Refrigerate the mixture for 30 minutes to cool it down and so that it will be easier for you to form balls from it.

5. When the mixture cooled down, form balls from it using your palms.

6. Roll the balls on wide a plate with white sugar for coating.

7. Optional: Wrap the balls in cellophane before serving.

Old Fashioned Salmon Patties

 

INGREDIENTS:

6 oz. can skinless/boneless pink salmon, drained

2 T. diced onion

good pinch each of salt and pepper

1 large egg

1 T. buttermilk

2 T. cornmeal

4 T. all purpose flour

Veg. oil for frying

INSTRUCTIONS:

In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well. Heat about 1/4″ oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel lined plate. Makes 10 patties.