Sunday, March 28, 2010

Shaved ham sandwiches

These sandwiches are so easy and so delicious! Easily feed a crowd

1 1/2- 2 lbs. shaved ham
1/2 lb. Swiss cheese, sliced


1/2 lb. margarine,melted
1/2 onion, minced. or 2t. dried
1T. Worcestershire sauce
1T. mustard
1T. poppy seeds

Mix all together. Spread mixture on buns inside, put ham and cheese on, wrap individually in foil. Bake for 20-25 minutes at 300 degrees. Yield~ 20 sandwiches

Tuesday, March 16, 2010


This first recipe is a semi-fudgy cake-like brownie.

~Never Fail Fudge Brownies~
2 1/4 cups flour
3 cups sugar
3/4 cup + 2 TBSP cocoa
1 1/2 tsp salt
1 cup butter
4 eggs
1 TBSP vanilla

Throw it all together and mix until smooth. Spread in a greased 13 x 9" pan. Bake at 350 degrees for about 25-30 minutes.

This next recipe is a chewy, fudgy brownie.

~Chewy Chocolate Brownies~

2/3 C. flour
1/2 t. baking powder
1/4t. salt
1/3 C. butter,softened
1/2 C. sugar
1/4 C. brown sugar
2C. (12oz) pkg. semi-sweet chocolate chips, divided
1t. vanilla
2 eggs

Microwave 1 cup of chocolate chips for 1 minute or until completely melted.Set aside to cool.In small bowl, combine flour, baking powder and salt.
In large bowl, cream butter and sugars until fluffy.Add vanilla and eggs.Beat well.Slowly stir in melted chocolate.Blend. Gradually add flour mixture to chocolate mixture.Stir until smooth.Stir in remaining 1 cup of chocolate chips.Spread in a buttered 8" square baking pan.Bake at 350 degrees for 30-35 minutes. Cool. Cut into 2" squares.

Sunday, March 14, 2010

Corn Dog Casserole

This is a favorite recipe of my 18 yo ds so I made it for his birthday the other night. It is good served with a bit of mustard on it.

2C. celery
1 1/2C. red onions or green onions,chopped
2T. butter
1 1/2 lbs. hot dogs, cut up
2 eggs
1 1/2 C milk
pepper to taste
2 pkg. jiffy cornbread mix
2C. cheddar cheese

Saute celery and onions in butter until cooked; add hot dogs. Mix eggs,milk and pepper and add to cornbread mix, stirring until moistened. Add cheese and put two mixtures together and pour into a greased 13x9"casserole dish. Bake at 400 degrees for 30 minutes.

Sunday, March 7, 2010

"Perfectly Chocolate" Cake and Frosting

This is a recipe from Hershey's cocoa.Today is my oldest son's 18th birthday! This is the cake I will be making for him today. The frosting for this cake is absolutely scrumptious! Our whole family loves this!

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). 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 "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Friday, March 5, 2010

Icebox Sandwiches

This is a treat that the whole family will love; especially the kids! I got this recipe from an older issue of Taste of Home magazine.

1 pkg. (3.4oz) instant vanilla pudding mix
2 C. milk
2C. Cool Whip
1C. (6oz) mini semi-sweet chocolate chips
48 graham cracker squares

Mix pudding and milk according to package directions and refrigerate until set.Fold in Cool Whip and chocolatechips. Place 24 graham crackers on a baking sheet; top each with 3T. filling. Place another graham cracker on top of each one. Freeze for 1 hr. or until firm. Wrap individually in plastic wrap; freeze. Serve sandwiches frozen. Yield: 2 dozen

Tuesday, March 2, 2010

Hot Savannah Chicken Salad Casserole

This is a Paula deen recipe. It is delicious!

2 (10 3/4 ounce) cans condensed cream of chicken soup
1 1/2 cups mayonnaise
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 (10 ounce) bag potato chips, crushed
1/2 cup slivered almonds
4 cups cooked chicken, cubed
2 cups celery, diced
1/4 cup onion, finely chopped
4 hard-boiled eggs, sliced

Lightly butter a 13x9 pan. Stir together the soup, mayonaise, mustard, and Worcestershire sauce.
In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
Place half of the remaining potato chips in the casserole spreading them evenly.
Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese.
Bake at 350 degrees for 30-40 minutes, or until heated through.