Milk Chocolate Bar Cake

At Jennifer S.'s request! :)

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1 (18.25 ounce) package Swiss chocolate cake mix
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.5 ounce) milk chocolate candy bars with almonds, divided
1 (12 ounce) container frozen whipped topping, thawed

Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch cakepans.

Bake at 325 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 1o minutes. Remove from pans, and cool completely on wire racks.

Beat cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.

Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.

Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottem edge of cake.

French Dip Sandwiches

This recipe came from my friend Laurie Jewell.

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1 beef chuck roast (3 lbs.) trimmed
2 cups water
1/2 cup soy sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
1 bay leaf
1 tsp pepper
8 french rolls, split

Place roast in slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.

I usually double the recipe (except for the roast), because I like lots of au jus.

This Week's Menu (2)

Here is what is for dinner this week




Sunday: leftover ribs, beans, potato salad
Monday: spaghetti, salad, garlic bread
Tuesday: eating at small group
Wednesday: red beans, rice, mexican cornbread
Thursday: burritos
Friday: chicken salad, crackers fruit
Saturday: leftovers

Cranberry Fluff Salad

This is my grandmother's salad that she brought to all of our holiday meals.

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2 cups cranberries, run through food processor until finely chopped
4 cups minimarshmallows
3/4 cup sugar
1-2 cups diced apples (Honey Crisp or Red Delicious work best)
1/2 walnuts, (or pecans) chopped
1 cup whipped cream


Combine first 3 ingredients and refrigerate overnight. Mix in the apples and walnuts. Fold in whip cream. That's it.

Spinach Salad

For a simple salad, this one is always hit. It's served with a homemade dressing the most everyone seems to love. As with most salads, some of the ingredient amounts are just approximates. Do what looks tasty to you.

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Salad:
1 bag spinach
1 cup grated sharp cheddar cheese
2 grated hard boiled eggs
5 crumbled strips of crispy bacon
1/2 cup sliced mushrooms
1/2 medium red onion (rings, not diced)

Toss. :)


Dressing:
1 cup vegetable oil
1/4 cup ketchup
1/4 grated white onion
1 cup sugar
1/4 cup red wine vinegar
1 tsp salt
1 tsp Worcestershire sauce

Throw all ingredients into a blender. Blend on medium until well blended. This will make more dressing than necessary for the salad above. You can serve it on the side. But we usually toss in just enough to lightly coat the spinach.

Fried Vegetable Batter

Here's something that's handy to have around. This isn't really a specific recipe, so-to-speak. But this batter is great on squash. It works for onion rings, too. You get the idea...

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3 tbls cornstarch
3 tbls flour
1 tbls cornmeal
1 tsp salt
1 tsp baking powder
6-8 tbls ice water


Mix it all together. Coat your vegetables. Throw them in some hot oil in a frying pan. Brown them on both sides.

Simple...and tasty.

The Gluten Free Life

You may notice several recipes labeled "gluten free" on this blog. I have two good friends here in Atlanta that have Celiac Disease, and cannot eat any gluten.

Gluten is found in wheat, rye, and barley, so my friends can't eat anything that contains any form of these.

If you know anyone that has to eat a gluten free diet, feel free to send them here. I'll always try to throw in gluten free recipes regularly.

Thanks!

Dedaddy's Sour Cream Pound Cake

This is my grandfather's recipe. A family favorite.

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2 sticks butter
3 cups sugar
6 eggs
8 oz. sour cream
1/4 tsp. baking soda
3 cups flour (sift then measure)
1 tsp. vanilla
1/2 tsp. almond extract

Preheat oven to 325 degrees. In one bowl stir together flour and baking soda. In another large bowl cream butter and sugar. Add eggs one at a time until well mixed. Add the vanilla and almond extract. Alternate mixing in the flour mixture and the sour cream. Place in a greased and floured bundt pan. Cook for 1 1/2 hours.