Cocoa Apple Cake

Posted June 9, 2011 by Michelle Dennison

Posted in : Cuisines :
  • Prep Time :
    15 min(s)
  • Cook Time :
    30 min(s)
  • Ready Time :
    45 min(s)

Servings

Ingredients

    Cake Ingredients

    Frosting Ingredients

    Directions

    Cake Directions:
    Beat Eggs, Sugar and Butter until fluffy.
    Sift dry Ingredients starting with the spices first. Then Add the flour, water, and apples. Then gently fold
    In nuts and chocolate chips.

    Bake at 325 approximately 30 minutes or until it is set
    In the middle of the cake (This is for a rectangle dripper)

    Frosting Directions:
    Mix Milk and Pudding Powder together then fold in the Cool Whip.

    Spoon Bread Casserole

    Posted May 30, 2011 by Aundrea Rammelsberg

    Posted in : Cuisines :
    • Prep Time :
      10 min(s)
    • Cook Time :
      35-45 min(s)
    • Ready Time :
      45 min(s)

    Servings

    10-12

    Ingredients

    • 1 package JIFFY Corn Muffin Mix
    • 1/2 cup Butter, Melted
    • 1 can Whole Kernel Corn, Drained 8oz Can
    • 1 can Cream Style Corn 8oz Can
    • 1 cup Sour Cream
    • 2 whole Eggs
    • 2 tablespoons Sugar
    • 1 cup Shredded Cheddar Cheese

    Directions

    Preheat oven to 375°, grease 1-1/2 quart casserole dish.

    Pour margarine or butter and corn into prepared dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole along with muffin mix. Blend thoroughly. Bake 35-40 minutes or until center is firm. Serve hot with butter.

    Mediterranean Hummus

    This is my own take on the standard hummus. I hope you enjoy.

    Posted February 12, 2010 by Aundrea Rammelsberg

    Posted in : Cuisines :
    • Prep Time :
      30 min(s)
    • Ready Time :
      30 min

    Servings

    Ingredients

    • 2 cans Garbanzo Beans (Chickpeas) 15oz Cans, Save the Liquid
    • 1/2 cup Roasted Tahini Roasted Sesame Paste
    • 1/3 cup Fresh Lemon Juice
    • 1/2 cup Reserved Liquid from Canned Garbanzo Beans
    • 1.5 tablespoons Chopped Garlic
    • 4 tablespoons Olive Oil
    • 3 tablespoons Chalula Hot Sauce or to taste
    • 1 teaspoon Kosher Salt
    • 1 teaspoon Cumin

    Directions

    Drain garbanzo beans in strainer with a bowl to catch the liquid.  Set aside.  In blender or food processor, add, tahini, lemon juice, reserved liquid, chopped garlic, olive oil, hot sauce, salt and cumin.  Set to puree, until all ingredients are well mixed and garlic is minced.  Next add drained garbanzo beans, and puree until smooth.  Depending on desired consistency, you may add up to an additional 1/ 4 cup of the reserved liquid.

     

    Serve in bowl, drizzle with additional olive oil and sprinkle with paprika.  Serve with pita bread, baked pita chips, olives and/or vegetables.

     

    Hot sauce amounts may be adjusted 1TB for mild, 2TB for medium and 3TB for hot or to taste preference.

     

    For variations, substitute the garbanzo beans with navy beans, black beans, or pinto.  Add 1TB of chopped jalapeno chilies and cilantro when adding the other ingredients prior to adding beans for a different take on the recipe! Serve with tortilla chips instead of pita bread.

     

    Serves 6-8 as Appetizer – Store unused portion in Refrigerator 1 wk