Double Fudge Cake

 

A yummy cake for a birthday party or just to enjoy after dinner!

Ingredients:

1 packet. (4 ounces) unsweetened baker's chocolate

1 cup divided sugar

Half a cup of water

1 cup flour

1 tsp. baking soda

¼ tsp. salt

Half a cup of softened butter or margarine

3 eggs

Half a cup of milk

1 tsp. vanilla

 

In a large microwaveable bowl, combine the chocolate, 1/2 cup sugar, and water for 2 minutes. After 1 minute, stir until the chocolate is practically melted. Stirring until the chocolate is melted After it has cooled, combine the flour, baking soda, and salt.

-In a large mixing basin, cream the butter and remaining sugar until light and fluffy. Add one egg at a time, beating thoroughly after each addition.

Alternately add the flour mixture and milk. Pour in the chocolate-vanilla mixture. Combine thoroughly.

Pour onto two 9-inch round oiled and floured pans.

Bake for 30–35 minutes. Alternatively, toothpicks put into the middle come out clean.

Cool in the pans for 10 minutes before transferring to wire racks. That's fantastic. -Fill and frost with a simple

Perfect Thanksgiving Stuffing

 

 Ingredients:

1 onion, diced

1 green pepper, diced

1 c butter

3/4 c diced celery seed can be used

2 eggs, beaten

2 c canned chicken broth

1 bag Pepperidge Farm herbed seasoned stuffing 16 oz.

1 bag soft bread cubes, 16-20 oz.

1 tsp garlic powder

1 tsp poultry seasoning

2 Tbsp dried parsley flakes (or can use fresh parsley)

1 tsp oregano

1 Reynolds turkey-sized baking bag

1 turkey

 

Combine the bread pieces and Pepperidge Farm herbed seasoned stuffing in a large mixing dish.

Melt butter in a frying pan over medium-high heat. Cook until the onions, green pepper, and celery (or celery seed) are cooked and translucent.

Distribute the melted butter and veggies over the bread pieces and crumbs.

Incorporate the two beaten eggs. Toss.

Add:

1 teaspoon garlic powder

1 tablespoon Poultry Seasoning

2 tablespoons dried parsley

1 teaspoon oregano and stir

Spread chicken broth over the entire mixture, ensuring sure it is practically moist. You want it to be moist but not wet so that the stuffing doesn't dry out while the bird bakes within.

Toss once again, ensuring sure all of the bread is fully coated with all of the ingredients.

Pack the turkey securely but not too tightly at both ends.

Using your fingers, massage melted butter all over the turkey to coat it. Then sprinkle some paprika over the top of the turkey.

Before placing the turkey in the baking bag, add roughly 2 tablespoons of flour. Place the turkey in the bag. Place the turkey in the bag. Tightly close the bag. Place the bag in a roasting pan with three openings across the top for airflow.

Close the roaster's lid. Then bake according to the directions for the size turkey you have.

 

Blooming Quesadilla Ring

 

 If there is ever a moment when quesadillas aren't welcomed? These are simple to make and make an excellent "movie evening" treat for the whole family.

 

2 CUPS COOKED AND SHREDDED CHICKEN

1 ONION, CHOPPED

1 RED BELL PEPPER CHOPPED

1 JALAPENO, CHOPPED

1 CUP STORE-BOUGHT TACO SAUCE

20 TACO SIZE TORTILLAS

3 CUPS SHREDDED CHEDDAR CHEESE

3 CUPS CUPS SHREDDED MONTEREY JACK CHEESE

 

Preheat the oven to 375 degrees Fahrenheit. Using parchment paper, line a baking sheet. In a large mixing bowl, combine the chicken, onion, red bell pepper, jalapeno, and taco sauce. Place aside.

Each tortilla should be cut in half. Divide the cheddar cheese, Monterey Jack cheese, and chicken mixture evenly among the tortilla halves.

Starting from the cut edge, roll the tortillas into cones, being careful not to force the fillings out of the tortilla.

 

In the center of the baking sheet, place a wide-mouth jar or glass. Make a ring of roughly 13 tortilla cones around the jar. The cones' tips should be touching the jar in the center. Sprinkle the layer with cheddar and Monterey Jack cheese. Rep with the remaining cones to create two more layers, concluding with the remaining cheddar and Monterey Jack.

Retrieve the jar from the ring's center. Bake for 15-20 minutes, or until the cheese is melted and the tortilla edges are crispy.

Transfer the blossoming quesadilla to a serving plate with care. Place your preferred dip into the ring and top it with your selected toppings.

CREAM CHEESE CHICKEN TACOS

 

 You will not believe how good these crispy treats taste. Serve with rice or eat with your favorite dip.

 

INGREDIENTS :

1 package (8 ounces) of cream cheese

2 clove garlic, minced

2 cups deli rotisserie chicken or leftover roast/baked chicken shredded

1 bunch of green onion, thinly sliced

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup shredded cheddar cheese

10 medium corn tortillas

canola oil for frying

 

Directions: Heat the oven to 425 degrees Fahrenheit. Place a skillet on the stove and heat it to medium. Allow the oil to heat up before adding it.

Fry 1 tortilla at a time until the color turns light brown. Repeat with the remaining tortillas. Drain the excess oil from the fried tortillas on a dish lined with paper towels. Place a pot on the stove and set it to low heat. Heat until the cream cheese is melted.

 

Combine the shredded chicken, green onion, garlic, and Cheddar cheese in a mixing bowl.

Remove from the stove and whisk until well combined.

Fill the chicken mixture into each cooked tortilla.

Fill a 913-inch baking dish halfway with tortillas.

Place it in a warm oven for 8 to 10 minutes, or until done.

Remove from the oven and set aside to cool for at least 2 minutes at room temperature.

Serve and have fun!