Preheat Oven to 325 degrees.
Grease and flour 2-13×9 pans
Chocolate Raspberry Cake
In a mixing bowl, Add
4 cups sugar
3-1/2 cups flour
1-1/2 cups dark cocoa powder
3 tsp baking soda
3 tsp baking powder
1 tsp salt
Mix until combined
4 eggs, room temp.
2 cups milk, room temp.
1 cup veggie oil
4 tsp vanilla
1/2 cup chambord (raspberry liquor)
Mix on medium for about 3 minutes.
Add 2 cups boiling water and stir in by hand.
Divide batter into 2-prepared 13×9 prepared pans.
Bake for 30-35 minutes until toothpick inserted in center comes out clean. Cool on racks for 20 minutes. Turn out of pans and let cool completely.
In mixing bowl
Add 1-1/2 cups milk
1-1/2 cups heavy whipping cream
2-4oz boxes of cheesecake pudding mix
And 1/4 cup chambord
Whip until becomes thick.
In a sauce pot bring
1/4 cup chambord and 1-1/2 cups of sugar to a boil. Add 2 cups fresh or frozen berries. Add 3-Tbsp corn starch. Turn heat to medium low and stir until becomes a jelly consistency, place aside and let cool completely.
Melt 1 cup of butter
In bowl of mixer add 1-1/3 cups cocoa powder to butter stir until dissolved.
Add 6 cups of powder sugar and 2/3 cups milk alternating between milk a sugar while whipping until becomes a creamy consistency. Add 2 tsp vanilla and stir in.
Place 1 cake on board, add mousse sit in fridge for a bit to set up. Add jelly. Place second cake on top. Frost and decorate.
You can cut the recipe in half to make 2-9inch rounds.
****this recipe has been linked to http://www.foodiefriendsfriday.com weekly linky party May 9th , 2013******
1-2lb pork shoulder or pork butt
1 white onion, sliced in rings
1 bottle of beer, flavor your choice
1-32 ounce beef broth
1 bottle of BBQ sauce
In crockpot place onion slices. Place pork on top of onions. Crack open beer and place in crockpot. Pour beef broth in. Set on low 8-10 hours. When crockpot is done, drain reserving 1 cup of cooking liquids and onions. Shred pork. Add bottle of BBQ sauce add onions back in. Slowly add cooking liquid back in stirring to desired consistency.
1 head of cabbage, half shredded with grater other half diced
2 green apples, shredded with grater
2 jalapeños, diced fine I put mine in the food processor.
1 white onion diced.
Grate half head of cabbage. Dice other half place in a bowl.
Grate apples add to cabbage. Dice onion and add to bowl.
In another small bowl place about 1/2 cup mayonnaise. Add apple cider vinegar and stir until mixture is loose. You want it more tangy and not real creamy, season with salt and pepper to taste. Pour on top of coleslaw mixture.
The slaw recipe is my bestie’s recipe that she is kind enough to share, so I can’t take credit for it. 🙂
Slice rolls, top rolls with pulled pork and slaw.
1 chuck roast
1 cup salsa
Place chuck roast in bottom of crockpot. Add salsa on top of roast. Let cook 8-10 hours on low. Shred meat with 2 forks. Use for taco’s, burrito’s, enchilada’s or whatever you like.
In a pot place pinto beans, the amount will depend on how many you are serving.
Cover with water and let soak over night.
2-3 pork necks
Sriracha sauce, probably somewhere around 1-2 Tbsp. I just squirt the bottle in the pot enough to go around 1 or 2 times each time I add some and I usually add it twice.
1-2 Tbsp of garlic salt with parsley, a few shakes each time you add it and I also add the garlic salt twice.;)
Place soaked beans in pot. Add pork necks. Cover with water. Bring to a boil. Add sriracha and garlic. Turn to low and let set for 1-2 hours until beans are soft. Turn burner off. Add a little more sriracha and garlic. Stir and let set with lid on pot for 10 minutes or so. Drain and remove pork necks.Serve whole beans with you favorite Mexican meal or continue on to make smashed beans.
Drain beans reserving at least 1 cup of cooking liquid. Add about 1/4 cup of cooking liquid and smash beans with stick mixer, blender, potato masher or whatever you prefer. Adding a little bit of the cooking liquid at a time until you get consistency you prefer.
Items you will need:
1 box (10) waffle bowls
1 cake batter of your choice, I used https://crumbsinmymustachio.wordpress.com/2012/10/Chocolate-Cake
But you could use whatever recipe, box mix, flavor you prefer.
1/2 container ice cream, softened. I used snicker’s ice cream.
3 Tbsp sugar
2 tsp vanilla
1 cup heavy whipping
For the frosting.
10 cherries and whatever else you would like to use to decorate. I used 10 mini snickers bars.
Preheat oven to 350 degrees.
Set your waffle bowls into either Texas muffin tins or on a baking sheet. Fill with a 1/3 of cup of cake batter. Bake in preheated 350 degree oven for 18-22 minutes. Until toothpick inserted into the center comes out clean. Cool on a rack for about 10 minutes. Remove from tins and let cool completely.
Place a scoop of softened ice cream on top of each cupcake and place in freezer for 2-4 hours.
In a cold mixing bowl
Add 3 Tbsp sugar
2 tsp vanilla
1 cup heavy whipping cream.
Whip until stiff peaks form. Place whipped cream into piping bag and pipe on top of ice cream. Place back into freezer until ready to serve.
Decorate and ENJOY!!:)
Preheat oven to 450 degrees
1 bag frozen peaches, thawed or 6 ripe fresh peaches sliced.
1 bag frozen blackberries, thawed or 1 clam shell of fresh berries.
I used a bag of frozen peaches and fresh berries due to the time of year.:)
3/4 cup flour
1 stick of butter (1/2 cup)
1 cup quick cook oats
1 cup brown sugar
Dust fruit with flour. Place in a 9×13 baking dish.
In a small bowl mix oats and brown sugar. Cut in butter. Place oat mixture on top of fruit. Bake at 450 degrees for 25-35 minutes until hot and bubbling. Serve with vanilla ice cream on top!! ENJOY!!;)
Preheat oven to 350 degrees. Butter or spray with nonstick spray one 9x5x3 loaf pan. Place parchment paper at bottom of pan and lightly butter or spray with nonstick spray. Place prepared pan aside.
3 eggs, room temperature.
3 Tbsp milk, room temperature
2 tsp pure vanilla extract
1-1/2 cups cake flour
3/4 cups sugar
1 tsp baking powder
1/4 tsp salt
13 Tbsp butter, unsalted, room temperature.
In a bowl beat eggs, milk and vanilla. Set aside.
In bowl of mixer with paddle attachment add flour, sugar, baking powder and salt. Mix on low for about 30 seconds. Add butter and 1/2 of egg mixture mix on low till all dry ingredients are moistened. Turn up mixer to medium and continue to mix for about a minute. Scrape down sides add rest of egg mixture and mix on medium for another minute. Place in prepared pan and bake on 350 for 50-65 minutes, until toothpick inserted in the middle comes out clean. Cool on rack for about 10 minutes. Turn out of pan and continue to cool.
I found this recipe handwritten in my Grandmothers recipe box, so I’m not sure where the recipe came from. My mom remembers my Grandma making this when she was little.:)