Autumn's Cupcake Horse Cake

Autumn's 9th Birthday

Heritage Chocolate Cake Recipe

Ingredients

• 2/3 cup butter or margarine, softened
• 1-3/4 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups buttermilk or sour milk*
• CHOCOLATE FUDGE FROSTING (recipe follows)

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.  ( I made cupcakes)

2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans. 

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with CHOCOLATE FUDGE FROSTING. Makes 12 servings. 

* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups. 

CHOCOLATE FUDGE FROSTING 

1/3 cup butter or margarine

2/3 cup HERSHEY'S Cocoa 

2-2/3 cups powdered sugar 

1/3 cup milk

1 teaspoon vanilla extract

1. Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth.(Mixture will be very thick.) Remove from heat; pour into medium bowl. Cool slightly. 

2. Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.

Cheese Ball

                              
Cheese Ball

2  8oz.     Cream Cheese

2  c.         Sharp Cheddar Cheese - shredded

2  tsp.      Worcestershire Sauce

1  tsp.      Onion Flakes

1  tsp.      Lemon Juice

1/8 tsp.    Cayenne Pepper

1/8 tsp.    Salt

Chopped Pecans or Walnuts

Mix first 7 ingredients together

Form into 2 balls

Roll Cheese Balls into the chopped nuts.

Leftovers can be reshaped and frozen if not used in 1 weeks time.

This is Nora Moiya Approved

Re-fried Beans

Cheater Re-fried Beans

Refried beans are full of fat  ---authentic recipes use lard.  But this recipe is easy to make and has no added fat at all.  You will need a food processor for this recipe.

1  19 0z. can  Black Beans, (drained and rinsed)

1  Tblsp.         Chili Powder

1 tsp.               Cumin

Hot Peppers or Red Pepper flakes – optional

Place all ingredients in a food processor.  Pulse till smooth.  Add 1-4 Tblsp. Water to make it more spreadable.  Taste and add hot peppers or red pepper lakes is desired.  Serve or store in fridge for up to 3 days

Sesame Noodle Salad

Sesame Noodle Salad  (from allrecipies.com)

Recipe by jkmom 

"This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation."

Ingredients

Original recipe makes 8 servings

         
1 (16 ounce) package angel hair pasta 

         
1/2 cup sesame oil  (cut this to ¼ c)

         
1/2 cup soy sauce 

         
1/4 cup balsamic vinegar 

         
1 tablespoon hot chili oil – (Made my own -  1 c. oil and 1 tsp. red 

                                                pepper flakes – heated on low for 10 min.)

            [Added a few drops of Sriracha Sauce as I thought it needed a kick]

         
1/4 cup white sugar 

         
1 teaspoon sesame seeds, or more if desired 

         
1 green onion, chopped 

         
1 red bell pepper, diced 

Maggie's Everything Slaw

Title: Maggie's Everything Slaw       submitted by Moiya Wood

Ingredients:

4-5 c.     cabbage

1 1/2 c.  unpeeled red apple

3/4 c.     celery

1/2 c      carrot

1/3 c.     onion

1/2 c.     raisins

1/2 c.     cucumber

1 c         squash, shredded (zucchini or yellow)

1/2 pkg. raman noodles

Dressing

1/3 c             sugar

1/2 c             mayonnaise, fat-free

1 1/4 Tbsp.    white vinegar

1 Tbsp.          chopped parsley

1/4 tsp.         salt

1/4 tsp.         pepper

1/4 tsp.         paprika

dash(es)        nutmeg

dash(es)        cayenne pepper

1. Toss all together in large bowl. 

2. Whisk all dressing ingredients in small bowl and pour into salad. 

3. Cover and refrigerate 2 to 3 hours before serving, to let flavors blend.

Butterhorns

Title: ButterHorns                   submitted by Moiya Wood

Description:

This is a very old recipe that didn't really have any instructions.   Arta gave it to me a long time ago and I watched her make them.   She doesn't have the instructions either.   I have just guessed at the temperature and just watch them carefully as you don't want them to be overdone.   Then they get tough.

Ingredients:

2  c.         scalded milk   (just warm)

1  c.         butter (margarine)

1 tsp.       salt

1/2 c.       sugar

1              egg

2 Tblsp.    yeast

5 1/2 c.     flour

Directions:

Dissolve yeast in milk before adding the salt and the rest of the ingredients.   

Mix     Let rise

Roll dough out into two rectangles

Spread with more butter.

Roll long end up like a jelly roll. 

Cut like traditional cinnamon buns.

Press all butterhorns down with the palm of your hand so they all rise equally.

Let rise.

Bake @ 350 degrees until a light browning occurs.

Ice and dip into cocoanut or nuts.

Share and enjoy!

Cobb Potato Salad

Title: Cobb Potato Salad         submitted by Moiya Wood

Description:

from: Just a Pinch.....on line

This s my favorite potato salad dressing ever. 

Linda's Notes:

I have been making potato salad for years. The dressing has always been the same...delicious! One that every family member or friend would beg me to make for occasions. Well, you heard the saying.."If its not broke, why fix it"? In my case, If I have made something great, I want to make it even better. Enjoy these wonderful tastes. Two "World" favorites tied together. Potato Salad and Cobb Salad

Ingredients:

3 lb.    red potatoes, cubed, cooked and drained. 

          ( I might do 4 lb. instead next time)

1/4 c   red onion, diced 

          salt and pepper, to taste 

Dressing

2 c        mayonnaise

1/3 c     sugar 

3 Tbsp.   apple cider vinegar 

salt and pepper, to taste 

Toppings:

1 c   tomatoes 

1 c   bacon, fried and diced 

1 c   turkey breast or chicken breast, cubed 

1 c   hard boiled eggs, peeled and diced 

1 c   avocado, cubed 

1/2 c   blue cheese, crumbles 

2 Tbsp.   scallions, diced (for garnish) 

Directions:

1. In large pot of water cook potatoes until soft, not mushy, drain. Add to large mixing bowl.

2. Mix all ingredients for dressing, toss into potatoes. Mix well.

3. Add to serving bowl, for cleaner presentation.

4. Layer toppings accordingly from order listed above. Or to your preference.

5. Chill for at least 4 hours before serving.

Notes: Make sure not to over cook potatoes. Potatoes should be soft but not mushy to point of falling apart.

Notes: Salad can be made day before, adding toppings next day. Stir well before adding toppings. 

DRESSING

In separate bowl, mix mayo, sugar, vinegar and season with salt and pepper, to taste, add to potatoes, toss. Gently add salad to cleaner bowl for cleaner presentation. Chill while preparing toppings.

Honey Garlic Chicken

Title: Honey Garlic Chicken      submitted by Marina Wood

Description:

This is sooo yummy and easy….. even I like it!

Ingredients:

2 Tbsp.       oil

1 tsp.        salt

1/2 tsp.     pepper

1/2 cup     honey

1/4 cup     soy sauce

1 clove      garlic chopped or 1/8 tsp of garlic powder

2 Tbsp.      ketchup

Chicken breasts

Directions:

Directions:

Sprinkle salt and pepper over chicken.   Mix remaining ingredients in a small bowl and pour over chicken.   Cover and bake at 375 degrees for 1 hour. Serve with rice!

Number Of Servings: 4-6

Chicken Enchiladas

Title: Chicken Enchiladas           submitted by Marina Wood

Description:

Even if you're not a fan of Mexican food, you'll like these. Come on--even MARINA likes 'em..... so you can tell I got this off my families website.... anyway you guys could use HOT salsa to spice it up once they are cooked!

Ingredients:

2lbs of         chicken 

10-12          flour tortillas (taco, not burrito size) 

14.5oz can   diced tomatoes 

4-6 oz. can   diced green chilies 

1 cup           sour cream 

10.5 can      cream of chicken soup 

                   grated cheese

Directions:

Dice chicken and cook in a frying pan. Add tomatoes and chilies and let simmer for 10-15 minutes. Spread tortillas with sour cream. Spoon approx. 1/4 cup of chicken mixture onto each tortilla and sprinkle with cheese. Roll tortillas and place in a 9x13 baking dish. Mix soup with a can of water and pour over rolled tortillas. Sprinkle with cheese. Bake at 350 for 30 minutes. 

This is a pretty 'plain' enchilada but I love them. Sometimes I throw in black olives, mushrooms, green or red peppers, etc.. 

It's easy (and still yummy) to make a healthier version by doing the obvious things...low fat/thin wheat tortillas, fat-free or lite sour cream, and 98% fat-free soup. I'm not a fan of reduced fat cheese but only using a little of the real stuff helps out the calorie count.

Number Of Servings: 10

French Bread Pizza

Title: French Bread Pizza           submitted by Marina Wood

Description:

You don't really need a recipe to make this food but it's a good reminder of something fun, easy, and fast to make.

Ingredients:

1 loaf of French bread

1 8oz can tomato sauce

1 Tbsp. Italian seasoning

(You can substitute 8oz of pizza or spaghetti sauce for the tomato sauce and seasonings.)

grated Mozzarella cheese

desired toppings

Granola Bars

Title: Granola Bars         submitted by Marina Wood

Description:

These are the yummy squares you guys snacked on at my house!

Ingredients:

4 Cups     uncooked oats (not instant)

1 Cup       packed brown sugar

1 tsp.       Vanilla

1/2 cup    shredded coconut

1 cup       chopped nuts (we used shredded almonds)

3/4 cup    melted butter

1/4 cup    honey

1/4 cup    corn syrup

1 cup       Rice Krispies

1 cup      Chocolate Chips

NOTE:   The amounts for the nuts, krispies and coconut are just estimates

Directions:

Combine all ingredients into a large bowl, mix with well greased hands and press into a greased cookie sheet. 

Bake at 450 degrees for 8-10 min.   or until light golden brown.

Cool and cut into squares. Store in air tight container to stay chewy!

Naan Bread

Homemade Naan

PREP TIME: 25 MINUTES

COOK TIME: 2 MINUTES

TOTAL TIME: 1 HOUR, 30 MINUTES

YIELD: 8 NAANS

INGREDIENTS

4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon sugar

1/4 cup hot water (but not boiling, just hot tap water)

3/4 teaspoon active dry yeast

3/4 cup warm milk

1 cup greek yogurt

melted butter for brushing (may use olive oil)

fresh cilantro or other herbs for topping

INSTRUCTIONS

1   In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the warm water (about 105 degree F). Add the dry yeast to the warm water and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.

2   Add the four, salt, baking soda and baking powder to a large mixing bowl.

3   When the yeast is foamy and smells like bread add the warm milk and yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.

4   When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.

5   Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.