This is one of those recipes that when you first see it you say, “what???”.  My mom is famous for coming up with the most unusual recipes that people end up being crazy for.  It’s super easy and very versatile.  Just as long as you use the pudding type cake mix your possible variations are just about endless.   Have fun!!!

Chocolate, Chocolate, Chocolate Cookies!

• 1 Box Pudding Type Duncan Hines Devil’s Food Cake Mix (you can use other brands, just make sure that it is the “pudding” kind)
• 1/2 c. oil
• 2 eggs
• 12 oz. chocolate chips … or whatever flavor you want

Preheat the oven to 350 degrees.  Break up the cake mix into a bowl.  Combine the cake mix with the oil and eggs.  The mixture will be THICK, so make sure you don’t use a flimsy spoon or spatula.  Fold in the chips.  You may be thinking, “there are too many chips in this batter”, but don’t worry — you are going to love this!  Drop spoonfuls onto a non-stick cookie sheet and bake 8 – 10 minutes. 

Variations:

Cake Mix                                              Chips                                                               

Devil’s Food                                                   Semi-sweet or white chocolate

Devil’s Food                                                   Heath bar toffee bits

Devil’s Food                                                   Nestle’s caramel and semi-sweet swirls

Devil’s Food                                                   Peanut butter chips

Yellow                                                              Heath bar toffee bits

Carrot Cake                                                    White chocolate chips

Red Velvet                                                     White chocolate chips

I’ve started thinking about the holidays and about all of the “home cooked” meals we’ve provided for our customers in the past.  At Thanksgiving we always do pies … of course … and the biggest seller was always our Bourbon Pecan Pie.  Mmmmm!  I’ve changed it just a bit and added chocolate.  

Chocolate, bourbon and pecans.  Need I say more?

Bonnie’s Chocolate Bourbon Pecan Pie

Ingredients:

• 1 c. light corn syrup
• 1 c. dark brown sugar
• 1/3 tsp. salt
• 1/3 c. melted butter
• 1 c. semi-sweet chocolate chips
• 1 TBLS. Bourbon (not the cheap stuff)
• 3 whole eggs, slightly beaten
• 1 heaping cup whole pecans
• 9 ” unbaked pie shell

Melt the butter in a saucepan on the stove – slowly!  Remove from the heat and add the chocolate chips.  Stir gently until partially melted.  Add the corn syrup, brown sugar, and salt.  Beat the eggs slightly and add to the pie “goop”.   Add the Bourbon.  Pour the pie goop into an unbaked pie shell that you’ve pinched the decorative edge of up a little higher than normal.  (Don’t overfill it.  If there is too much goop, pour the extra into greased muffin tins for a tiny snack with coffee. Just bake them for less time than the pie.) Place the pecans on top of the pie, face up decoratively …. making rows in big circles … or make a smiley face …. have fun.  Bake the pie in the center of a preheated 350 degree oven for 45 minutes.   If the center is still gooey when you do the official knife test then cook it a few more minutes.  Watch the pie shell edge … don’t let it burn.  Cover it with foil if it starts to look crispy.

Garnish with REAL whipped cream … not that spray stuff from a can, silly … and wait for the worshipping to begin.

I’m originally from Alaska.  There are fewer places in the world that are truly more ruggedly beautiful.  I’ve said it more than once that when you’re driving  down the highways of Alaska, your window is a picture frame of some of the most stunning landscapes you’ll ever see.  The aurora borealis is enchanting.  To watch the lights dancing across the sky is an experience that captures your heart and keeps you up late at night peeking out of the window hoping for just one more glimpse of such surreal beauty.

As the mercury drops I yearn for hot chocolate by the fire, cuddly quilts and comfort food.  This recipe is my stepson’s all-time favorite for fall. 

Chicken Tortilla Cannelloni

Ingredients:

• 14 oz. cooked, cut up chicken
• 15 oz. Alfredo sauce (homemade is best!  See my note at the end.)
• 1 1/2 tsp. Italian seasonings
• 6 flour tortillas
• 2 cups spaghetti sauce (your choice)
• 4 oz. shredded mozzarella

Combine the chicken, alfredo and italian seasoning.  Smear a little spaghetti sauce onto the bottom of a greased casserole.  Into each tortilla put 5 oz. of the chicken “goop”. (”goop” is a technical term that refers to the … well … uhhh … goop that you just mixed up.)  Roll up each tortilla and place side by side in the casserole.  Pour your favorite spaghetti sauce over the top and sprinkle with mozzarella.  Bake in a preheated 350 degree oven for 30 to 45 minutes until bubbly and golden. 

Note: Homemade Alfredo Sauce is the best.  Use my cream sauce recipe in Delmonico Ham and Potatoes and add 2 1/2 oz. of shredded parmesan.   Enjoy!

One of the very first ready-to-bake dinners that I offered from my cafe was a dish called Chicken Chalupa.  The original version of this recipe was found in this little unimpressive pamphlet that I stumbled upon.  What a wonderful discovery.  From the beginning it was one of our very best sellers!!! 

I’m going to give you the full bodied version … creamy sour cream and sharp cheddar cheese.  When I shop for the ingredients, I buy the very best brands. My philosophy at the restaurant was always, “give them only the best, there’s no substitute for quality”.   You won’t find low-fat, skimmed or imitation anything in these posts.  You are free to substitute, but be forwarned … if your goal is to create something that is sellable, keep the ingredients “real”.  

Here you go …. 

Chicken Chalupa

Ingredients

• 3/4 # cooked chicken breast, cubed (approximately 1 1/8 # raw)
• 15 oz. cream of chicken soup
• 3/4 c. milk
• 5 oz diced jalapeno chilies
• 5 oz real sour cream
• 5 oz cheddar/jack cheese
• 6 flour tortillas
• 3 oz cheddar/jack cheese 

Preheat oven to 350 degrees.  Spray small casserole with vegetable spray. 

Combine the first six ingredients.  Smear small amount of leftover cream of chicken soup over bottom of casserole pan.  Spoon 5 oz. of the chicken mixture down the middle of each flour tortilla.  Roll up and tuck in the ends.  Place in a row in the casserole.  Add 1/2 c. water to the remaining chicken mixture and pour over the top of the rolled up tortillas.  Sprinkle 3 oz of cheddar/jack cheese prettily down the center of the casserole.

Bake for 35 – 45 minutes, until Chalupa is bubbly and hot.  

Serve with a crisp green salad made of various greens, mandarin oranges and your choice of vinaigrette dressing.

Enjoy!

 Pictures coming soon!

I opened my business with this casserole.  It isn’t fancy.  There are no exotic ingredients.  It’s super easy to make  and people just love it.  I guarantee there won’t be any leftovers.

Green Enchilada Casserole

• approximately 1 # hamburger
• 1 onion, chopped
• 1 can Cream of Mushroom soup
• 1 can Cream of Chicken soup
• 2/3 c. water
• 1 c. grated cheese (cheddar, jack, jalapeno – you choose)
• 1 small can chopped green chilies
• 12 corn tortillas

Brown the onion with the hamburger.  Drain the meat and add diced chilies.  Combine soups and water.  Put a scoop of meat mixture down the center of each tortilla.  Roll up tortillas and lay in greased baking dish.  Pour soup sauce over all.  Top with cheese.   Bake in a 350 degree oven until enchiladas are bubbly and cheese is melted.

I can’t decide if chocolate is my favorite or caramel.   Chocolate …. Caramel …. Chocolate …. Caramel …. it’s just too hard to choose!  

Yay!  I don’t have to decide …

Chocolate Caramel Peanut Squares

• 2 c. semi-sweet chocolate chips
• 2 T. margarine ( this is the only time that you find me saying margarine instead of butter )
• 30 vanilla caramels
• 3 T. butter
• 2 T. water
• 1 c. coarsely chopped peanuts

Over hot (not boiling) water, combine chocolate chips and margarine; stir until chips melt and mixture is smooth.  Remove from heat.  Pour half of melted chocolate into a foil-lined 8×8 pan; spread evenly.  Refrigerate until firm (about 15 minutes).  Return remaining chocolate mixture to low heat.  Over boiling water, combine caramels, butter and water.  Stir until caramels melt and mixture is smooth.  Stir in nuts until well blended.  Pour into the chocolate-lined pan; spread evenly.  Refrigerate until tacky (about 15 minutes).  Top with remaining melted chocolate; spread evenly to cover caramel filling.  Return to refrigerator and chill until firm (about 1 hour).  Cut into 1×2 inch rectangles.  Refrigerate until ready to serve. 

2 1/2 dozen candies

My hubby is Australian and Australians have a thing for ginger.   Ever had Ginger Beer?  Some of the brands over here are simply awful, but if you can find the brand Bundaberg you will find a real treat. 

My hubby asks for Ginger Cookies … and here is the best recipe I have found.

Ginger Snap Cookies

• 3/4 c. softened butter
• 1 c. sugar
• 4 T. molasses
• 1 egg
• 2 c. flour
• 2 t. soda
• 1 t. cinnamon
• 1 t. cloves
• 1 t. ginger

Thoroughly cream butter and sugar; add molasses and egg.  Beat well.  Add sifted dry ingredients.  Beat until smooth.  Roll into small balls; dip in sugar and place 2 inches apart on greased cookie sheet.  Bake in a 350 degree oven for 18 minutes.

Let me know what you think!

We went to the annual Bazaar at our church last weekend.   I have been waiting and waiting because of the lady that makes the Jalapeno Jelly.  It is absolutely the best I have ever found.   I love having it on hand for the holidays to pour over cream cheese and serve with crackers.  I enjoy it thoroughly.  While we were there I found a booth selling baked breads … Aloha, Pumpkin, Apple, etc.  Of course I bought some to put in the freezer.  What I didn’t find is anything near as wonderful as this Chocolate Applesauce Bread.  The applesauce keeps it moist and the Chocolate Chips make it just-one-more-bite yummy!

Chocolate Applesauce Bread

• 1/2 c. applesauce
• 1/3 c. butter, softened
• 2 eggs
• 1/3 c. water
• 1 1/4 c. sugar
• 1 1/2 c. flour
• 1/3 c. cocoa powder
• 1 t. baking soda
• 3/4 t. salt
• 1/4 t. baking powder
• 1 c. semi-sweet chocolate chips or chunks
• 1/3 c. chopped nuts – your choice

Glaze:

• 1/2 c. powdered sugar
• 1 to 2 T. Hershey’s Chocolate syrup

Preheat oven to 350 degrees.  In a mixing bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds.  Combine dry ingredients, add to applesauce mixture.  Beat on low for 30 seconds, and then on high for 2 1/2 minutes, scraping bowl occasionally.  Fold in the chocolate chips and nuts.  Pour into a greased and floured 9×5x3 inch loaf pan.  Bake at 350 degrees for 60 – 70 minutes or until a toothpick inserted into the center comes out clean.  Cool for 10 minutes before removing bread from pan to a wire rack to cool completely.  Combine the glaze ingredients: drizzle over the bread and Voila!  you are done.

Your hubby just called and said that some friends are on the way over for a visit.  Wouldn’t it be fun if you were just taking something yummy out of the oven when they arrived??!!  This is one of those amazing recipes that can be baked and frosted in 30 minutes or less … truly amazing.   Read through the recipe before you start, there are some oddities that can take you by surprise.  Do exactly as it says and you will have a perfectly spectacular evening visiting with your friends over coffee and dessert.

Chocolate Texas Sheet Cake

• 2 c. flour
• 2 c. sugar
• 2 cubes butter
• 4 Tbs cocoa powder
• 1 c. water
• 1/2 c. buttermilk
• 1 tsp. vanilla
• 1 tsp. soda
• 2 eggs, slightly beaten

Preheat oven to 400 degrees.  Sift flour and sugar together in a large bowl.  (I never take the time to do this step.)  Combine butter, cocoa and water in saucepan and bring to a rapid boil.  Pour over flour and sugar mixture and stir well (by hand).  Add buttermilk, soda, eggs and vanilla.  Mix well (by hand).  Pour into greased sheet pan and bake approximately 15 minutes at 400 degrees.  (12 x 15 pan)

Icing

• 1 cube butter
• 4 Tbs cocoa powder
• 6 Tbs milk
• 1 box powdered sugar
• 1 tsp vanilla
• 1 c. chopped walnuts or pecans

Just before cake is done, melt butter, cocoa and milk together and bring to a boil.  Remove from heat and powdered sugar, vanilla and nuts.  Beat well (by hand) and spread on cake in pany while the cake is still very hot.

This cake freezes REALLY WELL either in serving sizes or as a whole cake.

My mom gave me this when I was getting married in 1980 … looonnnng time ago.  It’s sweet and it reminds me of what is important.

Forever Wedding Cake

• 1 rounded cup of true love
• 1 heaping cup of perfect trust and confidence
• a pinch of unselfishness
• a sprinkle of interest in all he does

Mix all ingredients with a pint of sympathy.  Flavor with a bright fireside and loving kiss.  Bake well all your life …