Buttermilk Chocolate Cake

Cake
2 cups all purpose flour
2 cups sugar
1 tsp. baking soda
1 cup water
1/2 cup butter
1/4 cup cocoa powder
2 eggs
1/2 cup buttermilk

Sift together flour, sugar and soda into large mixing bowl. Combine water butter and cocoa in a small sauce pan. Cook over low heat until mixture comes to a boil. Remove from heat and pour over dry ingredients mixing thouroughly. Add eggs and buttermilk, mix well. Pour batter into a well greased 13x9 inch baking pan. Bake at 350 degrees for 30 minutes, or until a toothpick inserted comes out clean. Cool. Frost with frosting.

Frosting
1 - 16oz package powdered sugar
1 cup chopped pecans
1 cup shredded coconut
1/3 cup + 2 tsp milk
1/2 butter
3 tbl cocoa powder

Combine powdered sugar, pecans and coconut in a large mixing bowl, set aside. Combine milk, butter and cocoa powder in a small sauce pan. Cook over low heat until mixture comes to a boil. Add chocolate to dry mixture and beat until frosting is fluffy.

Green Salad

Ingredients:

• cleaned and torn bagged lettuce with carrots and cabbage
  
• black olives, sliced


• celery, sliced


• canadian bacon, cut into chunks


• mozzerella cheese, shredded


• feta cheese, cubed


• pepperocini peppers


• red onion, sliced

I like to layer the ingredients when I make a salad that way every one gets some of everything in every scoop they take from the bowl. Get a package of dried ranch dressing salad dressing mix and prepare so you can pour over the top!

Black Eyed Pea Salad

Dressing:

• 1/2 cup olive oil
  
• 1/3 cup white wine (or regular) vinegar


• 2 to 3 tablespoons sugar


• 1 teaspoon celery seed
  
• 1/2 teaspoon dry mustard


• 1/2 teaspoon salt


• freshly ground pepper
  

Veggies:

• 3 stalks celery, finely chopped


• 3 green onions, sliced


• 1 red bell pepper, chopped


• 1 cucumber, peeled, seeded, and chopped


• 1 jalapeno (optional), seeded and chopped


• 1 cup (more if desired) chopped cilantro


• 2 cans black eyed peas, drained

Mix together dressing ingredients. Set aside. Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.Cover and refrigerate for at least an hour.

Serve with tortilla chips as a dip, or serve as a side dish. Whatever you do make this. it's SO good!

Creamy Feta-Red Wine Vinegar Dressing

Inspired from The Joy of Cooking Cookbook

Ingredients:

• 4 oz feta cheese
• 2 tbl red wine vinegar
• 1 tsp finely chopped fresh thyme or oregano, you can use dried herbs, but use 1/2 tsp
• 2 tbl good olive oil
• 5 tbl water
• kosher salt and fresh cracked pepper, to taste

Mash the feta with the vinegar and herbs with a fork until fairly smooth.
Mix in the olive oil and water, until smooth. Because feta cheese can vary in moisture, add more oil, vinegar, or water, if desired. Season with pepper and salt, to taste.

Be generous with the dressing when tossing the salad. I leave it chunky, because I like the texture, but it can also be pureed in a blender or food processor.

Storage: This dressing will keep for four days in the refrigerator.

Danny's Pinchitos

Ingredients:

• 1 lb cubed pork, or beef
  
  

Marinade

• 1 cup white vinegar
• 2 tbls lemon juice
• 4 tbls olive oil
• 1/3 box pinchito spice
  
  Add marinade to cubed meat. marinate overnight. grill on kabob skewers until desired doneness. about 3-4 minutes on each side

Bagel Chips

Ingredients:

• Bagels
• olive oil

slice bagels into rounds. Place on baking sheet. Drizzle with olive oil and bake at 350 degrees for 15 minutes.

Avocado Salsa

This recipe is the copy cat recipe from El Pollo Loco .
Beware! This salsa is addicting!! Don't say I didn't warn you!!

Ingredients:

• 1 ripe avacado
• 1 cup water
• 1 tbl. white distilled vinegar
• 3/4 tsp salt
• 1 jalapeno, stem removed, quartered
• 2 tbl minced cilantro, I used 3 tbl whole cilantro
• 2 tbl minced onion

* I also added a quarter of a small clove of garlic

puree all in blender. cover and chill.

Salsa Verde

Ingredients:

• 1 1/4 pd green tomatoes (they aren't bitter like tomatillos)
• 2 cloves garlic
• 2 - 3 jalapenos (it's always a hit and miss on the heat with them)
• 1/4 of a medium white onion, chopped
• handful of cilantro
• kosher salt to taste

Put a piece of foil in a skillet (foil long enough so there is overhang to cover tomatoes after roasted). Roast jalapenos, tomatoes and garlic (garlic with skin on) in skillet over medium-high heat until they are charred and are soft. Cover with foil and let rest for about 30 minutes. Squeeze garlic out of skin and into blender. Blend all ingredients and add salt to taste. Refrigerate so flavors meld.

Pico de Gallo

Ingredients:

• 5 roma tomatoes
• 3 jalapenos
• 1/2 large onion
• 1 bunch cilantro
• 1 lime
  
  Dice tomatoes, jalapenos (remove seeds and membrane for less heat) onion and cilantro. Add juice of one lime. Add two shakes of salt.

Jalapeno Heaven

Ingredients:

• jalapenos
• bacon
• cream cheese
• toothpicks

Cut jalapenos in half lengthwise, gut (for lack of a better word!) jalapeno half with spoon to remove membrane and seeds, fill with cream cheese, cut bacon slices in 4 pieces. Stretch bacon around jalapeno and secure with toothpick. Bake at 375 degrees for 20-25 minutes.

I baked for 30 minutes and topped off with a shot of the broiler for 4 minutes to crisp up the bacon. yummy!....and addictive.

Microwave Caramel Corn

Ingredients:

• Microwave Caramel Corn 1 (3.5 ounces) bag microwave popcorn or 2 quarts plain popped popcorn
• 1/3 cup butter
• 2/3 cup firmly packed brown sugar
• 1/3 cup light or dark corn syrup, or Lyle's Golden Syrup
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• peanuts, optional (or you can use a different type of nut if you prefer)

Prepare microwave popcorn as directed on bag.Remove any unpopped kernels. (This step is really important, because a broken tooth is not a good gift.)

In 2 quart microwave-safe bowl, microwave butter on high until melted, about 1& 1/2 minutes.Stir in sugar and corn syrup, and microwave on high for 4-5 minutes. Stir in vanilla and baking soda until well blended. Stir in popcorn, mixing well. (It may be a bit tricky to mix the popcorn in at first, but the more you stir, the easier it gets. I like to add half, stir it to coat, than add the rest.) If you are using nuts, add them here too. Microwave on high for 4 to 6 minutes, stirring every 2 minutes to coat popcorn evenly.***Watch it carefully--if you have a very powerful microwave, watch closely so it doesn't start to burn, and you may want to reduce the 2 minute intervals to 1 or 1 1/2 minutes.Transfer caramel corn to tray lined with parchment paper. Cool and break popcorn apart.

Store in airtight container.

Yield: 2 quarts

Preparation time: 5 minutes

Ready in: 18 minutes

Spicy Mixed Olives with Garlic and Orange

Ingredients:

• 1 cup green olives in brine, drained
• 1 cup black olives in brine, drained
• 1/2 red chile pepper, seeded and minced
• 2 cloves garlic, crushed
• zest of 1 orange
• 1 tbl fresh thyme
• extra virgin olive oil, enough to moisten olives

Toss everything together in a pretty bowl.
Let flavors mingle for a couple of hours -- if you can wait that long.

Serve at room temperature with bread

Turnip Gratin

Ingredients:

• 1 clove garlic, minced
• 2 tbl butter, I only used a little over 1 tbl
• 1 1/2 pds turnips, peeled and cut in 1/8 inch slices, parboiled for 2-3 minutes and drained
• kosher salt and fresh cracked pepper
• 1 tsp fresh or dried herbs, parsley, tarragon, thyme and oregano
• 1/2 cup gruyere cheese
• 1/2 cup parmesan cheese, grated and mixed with gruyere
• 2/3 cup heavy cream
• 1/4 cup panko bread crumbs

Preheat oven to 400 degrees. F. Spray small baking dish with cooking spray. Arrange 1/3 of the parboiled turnip slices in a layer in bottom of dish. Sprinkle with garlic, salt and freshly ground pepper, herbs and 1/3 of the cheese, repeat layering, making three layers, finishing with cheese on top. Pour the cream over the turnips, sprinkle with the bread crumbs and bits of butter.

Bake 45 minutes in a 400 degree F oven

Serves 4

Red Sauce

Ingredients:

• 4 tsp olive oil


• 2 - 28oz. cans whole tomatoes, drained reserve liquid


• 1 sweet yellow onion, chopped


• 1 tsp dried oreganto, divided


• 2 tsp dried basil, divided


• 6 gloves garlic


• sea salt and fresh cracked pepper, to taste


• 1 tsp sugar


• 4-6 fresh basil leaves, chopped


• 1 tbl fresh parsley, chopped
  

Preheat the oven to 375 degrees. Line a baking sheet with tin foil and coat it with olive oil cooking spray. Place the onion and whole tomatoes on the center of sheet, reserving the juice. Slide the garlic cloves inside the tomatoes - this protects the garlic from burning and infuses the tomato with the roasted garlic flavor . Sprinkle 1/2 teaspoon of oregano and 1 teaspoon of dried basil all over the tomatoes along with the sea salt and pepper to taste. Drizzle with olive oil and place in the oven for 30-40 minutes or until the tomatoes, onions and garlic are tender, sweet and juicy. Be careful not to over cook them because the tomatoes will dry up.
Once they are roasted, remove from the oven and place in a Dutch oven. Over medium low heat combine the roasted tomatoes and onions, the reserved tomato sauce, sugar and remaining dried oregano and dried basil. Puree the mixture with an immersion blender. Simmer, covered, for at least two hours. Add the fresh basil and parsley; taste and re-season with salt or pepper if needed.

Mocha Truffles

I've had this recipe for over a decade. I think it is a clipping out of Taste of Home Magazine

Ingredients:

• 2 - 12 oz pkg semisweet chocolate chips
• 1 - 8 oz pkg cream cheese, softened
• 3 tbl instant coffee granules
• 2 tsp water
• 1 pd dark chocolate confectionery coating

In a microwave safe bowl melt chocolate chips. add cream cheese, coffee and water; mix well. Chill until firm enough to shape (5-10 minutes). Shape into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave as per package directions. dip balls and place on waxed paper to harden.

If desired melt white chocolate coating and drizzle over truffles.

*truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.

Baked Artichokes

These are THE best artichokes I've ever had. No sauce needed! Ingredients:

• 2 large artichokes


• 1 lemon


• 2 cloves garlic, minced


• 2-3 basil leaves, chopped


• 1-2 tablespoons olive oil


• sea or kosher salt, and fresh cracked pepper


• 1/2 cup, chicken stock
  

Preheat the oven to 350 degrees. With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with a lemon.Next combine the olive oil, basil, minced garlic, lemon juice of the lemon you used to rub on the artichokes, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste. I rubbed it all over the artichoke halves and inside the leaves. Coat the baking dish with olive oil cooking spray. Place each artichoke half top side down in a baking dish. Pour the chicken stock in the dish and cover with a lid or tin foil. Bake for 45-50 minutes or until soft and tender. Enjoy!