2 pkg. Devils Food cake mix
1 1/2 cup shortening
4 eggs
Mix all together. Roll into balls about the size of a quarter.
Bake @ 350* for 9 minutes on an un-greased cookie sheet.
Cool.
When completely cool, ice with cream cheese frosting.
Cream Cheese Frosting:
2 2/3 cup powdered sugar
1 8 oz. brick cream cheese
1/2 cube butter
Mix until smooth.
Tuesday, November 9, 2010
Monday, August 2, 2010
Easy Pork Tenderloin to die for.
Buy a package of pork tenderloin. I recommend the packages at Costco.They come with four tenderloins for about $20.00. This amount of pork will easily feed two small families.
Marinade it with Yoshida's sauce (also available at Costco) overnight.
Grill it on the bbq on medium - low heat turning frequently for about 30 min. or until center is fully cooked.
Slice the tenderloin and drizzle a little bit of Mr. Yoshida's sauce over the pork right before serving. We just pour some more sauce into a bowl and microwave it for 15 seconds or so to make it hot and then drizzle it over the pork.
My kids LOVE this dish, and you only need TWO ingredients!
Marinade it with Yoshida's sauce (also available at Costco) overnight.
Grill it on the bbq on medium - low heat turning frequently for about 30 min. or until center is fully cooked.
Slice the tenderloin and drizzle a little bit of Mr. Yoshida's sauce over the pork right before serving. We just pour some more sauce into a bowl and microwave it for 15 seconds or so to make it hot and then drizzle it over the pork.
My kids LOVE this dish, and you only need TWO ingredients!
Monday, July 13, 2009
Swedish Pancakes by Jake and Wendi!
Holy cow these were good! I have NEVER made crepe's before, and Jake and Wendi were gracious enough to share their recipe of "flat pancakes!" Thanks guys!
1 cup flour
1/4 cup melted butter
2 eggs
2 cups milk
1/2 cup sugar
1 pinch of salt
Combine all ingredients in blender and blend until smooth. Cook between 300 degrees and 350 degrees on skillet.
Serve with fruit, pudding, cool whip, powdered sugar and lemons...etc. DELICIOUS!
1 cup flour
1/4 cup melted butter
2 eggs
2 cups milk
1/2 cup sugar
1 pinch of salt
Combine all ingredients in blender and blend until smooth. Cook between 300 degrees and 350 degrees on skillet.
Serve with fruit, pudding, cool whip, powdered sugar and lemons...etc. DELICIOUS!
Tuesday, June 9, 2009
White Chocolate Raspberry Bundt Cake
This is honestly the best cake I have ever tasted. We had it at my niece's baby blessing, and I couldn't stop eating it! Thank you Chris for getting the recipe for us!
Pre-heat oven 350 degrees
Mix white cake mix as directed
Add 1/2 cup applesauce (no cinnamon)
A 1 package of vanilla pudding
Mix batter well: remove 1/3 of the batter and place in separate bowl.
Defrost 1/2 cup (I always use a little more) frozen raspberries and mash them up. Add 1 Tbsp flour and mix. Add berries to 1/3 batter and set aside.
With remaining 2/3 batter add 1/2 cup (I always do more here too) melted white chocolate.
Grease bundt cake pan (I use "Bakers Joy") and then coat bottom of pan with 1/2 of the white chocolate/cake batter mix.
Then add dollops of raspberry/cake batter mix to the chocolate in the pan.
Then add the remaining white chocolate cake/batter mix to the pan.
Make and S pattern through the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan.
Bake 42-45 minutes. Let cool in the pan for a bit, then turn the cake out onto cooling rack. After it is cool, I triple wrap it in saran wrap and pt it in the freezer. I like them frozen for 5-7 days before serving...but it's not necessary.
CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup)
1 brick softened cream cheese (8 oz)
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4-5 cups powder sugar, one cup at a time, (I use 4 1/2 cups). Beat until smooth.
Put it in the fridge and let set an hour before frosting "defrosted" cake.
Pre-heat oven 350 degrees
Mix white cake mix as directed
Add 1/2 cup applesauce (no cinnamon)
A 1 package of vanilla pudding
Mix batter well: remove 1/3 of the batter and place in separate bowl.
Defrost 1/2 cup (I always use a little more) frozen raspberries and mash them up. Add 1 Tbsp flour and mix. Add berries to 1/3 batter and set aside.
With remaining 2/3 batter add 1/2 cup (I always do more here too) melted white chocolate.
Grease bundt cake pan (I use "Bakers Joy") and then coat bottom of pan with 1/2 of the white chocolate/cake batter mix.
Then add dollops of raspberry/cake batter mix to the chocolate in the pan.
Then add the remaining white chocolate cake/batter mix to the pan.
Make and S pattern through the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan.
Bake 42-45 minutes. Let cool in the pan for a bit, then turn the cake out onto cooling rack. After it is cool, I triple wrap it in saran wrap and pt it in the freezer. I like them frozen for 5-7 days before serving...but it's not necessary.
CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup)
1 brick softened cream cheese (8 oz)
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4-5 cups powder sugar, one cup at a time, (I use 4 1/2 cups). Beat until smooth.
Put it in the fridge and let set an hour before frosting "defrosted" cake.
Tuesday, May 5, 2009
Dan's Better than sex cake
Make German chocolate cake mix (must be Betty Crocker) as directed on box.
Let cake cool. Use the end of a wooden spoon to poke holes throughout cake.
Pour 1 can sweetened condensed milk into each hole and over top of entire cake.
Then pour caramel topping over cake (we use the smuckers caramel topping)
Chill (at least 3 hours)
Mix:
1 8 oz. tub of cool whip
2 crushed Heath bars
about 1/4 cup Hershey's chocolate syrup
Spread mixture on top of cake.
Crush 2 more Heath bars and sprinkle on top of cool whip mixture.
Drizzle with chocolate syrup and more caramel.
ENJOY!!!
Let cake cool. Use the end of a wooden spoon to poke holes throughout cake.
Pour 1 can sweetened condensed milk into each hole and over top of entire cake.
Then pour caramel topping over cake (we use the smuckers caramel topping)
Chill (at least 3 hours)
Mix:
1 8 oz. tub of cool whip
2 crushed Heath bars
about 1/4 cup Hershey's chocolate syrup
Spread mixture on top of cake.
Crush 2 more Heath bars and sprinkle on top of cool whip mixture.
Drizzle with chocolate syrup and more caramel.
ENJOY!!!
Cheesecake (no bake)
Cheesecake mixture:
1 8 oz. tub of cool whip
1 8 oz. cream cheese (softened)
2 cups powdered sugar
Mix the ingredients until smooth. Pour into graham cracker pie crust. Chill for at least 2 hours before serving.
Serve with 1 box of danish dessert fruit topping (chilled) and choice of fruit.
1 8 oz. tub of cool whip
1 8 oz. cream cheese (softened)
2 cups powdered sugar
Mix the ingredients until smooth. Pour into graham cracker pie crust. Chill for at least 2 hours before serving.
Serve with 1 box of danish dessert fruit topping (chilled) and choice of fruit.
Suz Papa's Pork Tacos
Brown pork roast, put in pan and pour mixture over the top.
Put leftover cilantro & 3 bay leaves on top of roast
Cover roast.
Back at 325 degrees for 5-6 hours
(or cook in crock pot all day on low)
Mixture for roast:
Blend the following ingredients:
1 jalapeno (without seeds)
1 onion
3 stalks celery
3 cloves garlic
1 cup water
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. oregano
1 tsp. cumin
1/2 bunch cilantro (stalk and all)
(BLEND in BLENDER)
Pour over the top of the roast and cook.
When roast is done, take out the pork and shred in another bowl. Before you shred the pork, spoon off the mixture and discard. (You can strain the mixture if pork needs additional moisture and add broth to the pork if needed).
After roast is shredded, pour 2 cans of Herdes Chili Verde Sauce over and stir.
Jalapeno Mayo:
Blend the following ingredients: (make a few hours a head of time to allow it to thicken)
2 cups Mayo
1 clove garlic
1/2 bunch cilantro (leaves only)
2 T. Water
2 T white vinegar
1 jalapeno (without seeds, unless you want it more hot)
1/4 tsp. pepper
1/2 tsp. Salt
Serve on white tortillas, shredded cabbage and limes
Put leftover cilantro & 3 bay leaves on top of roast
Cover roast.
Back at 325 degrees for 5-6 hours
(or cook in crock pot all day on low)
Mixture for roast:
Blend the following ingredients:
1 jalapeno (without seeds)
1 onion
3 stalks celery
3 cloves garlic
1 cup water
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. oregano
1 tsp. cumin
1/2 bunch cilantro (stalk and all)
(BLEND in BLENDER)
Pour over the top of the roast and cook.
When roast is done, take out the pork and shred in another bowl. Before you shred the pork, spoon off the mixture and discard. (You can strain the mixture if pork needs additional moisture and add broth to the pork if needed).
After roast is shredded, pour 2 cans of Herdes Chili Verde Sauce over and stir.
Jalapeno Mayo:
Blend the following ingredients: (make a few hours a head of time to allow it to thicken)
2 cups Mayo
1 clove garlic
1/2 bunch cilantro (leaves only)
2 T. Water
2 T white vinegar
1 jalapeno (without seeds, unless you want it more hot)
1/4 tsp. pepper
1/2 tsp. Salt
Serve on white tortillas, shredded cabbage and limes
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