Oatmeal Chocolate Chip Cake - YUM!

Oatmeal Chocolate Chip Cake

1 cup quick oatmeal

1 3/4 cup boiling water

1 stick butter or marg

1 cup brown sugar

1 cup sugar

2 eggs

1 3/4 cup flour

½ teaspoon salt

1 teaspoon baking soda

1 tablespoon cocoa

1 12 oz pkg semi-sweet chocolate chips

chopped walnuts (optional, but highly recommended!)

Preheat oven to 350

Use greased and floured 9 x 13 pan (glass works better)

In large bowl, pour boiling water over oatmeal; let stand 5-10 minutes

Add butter, brown sugar and sugar to oatmeal; stir until melted

Beat eggs and add to mixture–don’t mix too much

Sift flour, salt, soda, and cocoa together into mixture; blend until mixed, but do not overmix.

Add ½ package chocolate chips; stir gently. If mixture is too warm, let cool so that chocolate chips will not melt or sink to bottom

Pour into pan

Evenly sprinkle chopped nuts and remaining chips on top

Bake at 350 for 40-45 minutes

BBQ Recipe

Here is the recipe from Lisa's BBQ we had the other night.  YUM!

Chuck Roast BBQ

 

3 lb chuck roast

1 med onion, chopped

1/2 cup celery, diced

2 TBSP oil

2 TBSP vinegar

2 TBSP lemon juice

2 TBSP Worchestershire sauce

2 TBSP brown sugar (I used 4)

1 Cup ketchup

1 TBSP mustard 

1/2 cup water

dash pepper

1 tsp salt (I used seasoned salt)

 

Place meat in baking dish.  Mix other ingredients together and pour over meat.  Cover tightly with foil.  Bake at 350 for 4 hours, or when meat is tender.  When finished, remove meat from pan.  Pull apart meat with fork and remove all visible fat.  Skim fat off of liquid.  Return meat to liquid and mix well.  If doubling recipe, use less water. 

Paula's Chicken Veggie Casserole Recipe

Did any of you have any of this on Tuesday?  It was so very good and I'm not a big vegetable eater, but this was D-licious!

HEARTY TEX-MEX SQUASH-CHICKEN CASSEROLE

 

 

1 10-oz pkg frozen chopped spinach, thawed

 

3 medium-sized yellow squash, thinly sliced

1 large red bell pepper, cut into ½” pieces

1 medium yellow onion, thinly sliced

2 tbsp olive oil

 

3 cups shredded cooked chicken (2 12.5 oz cans)

12 6” corn tortillas, cut into 1” pieces

1 10-3/4 oz can cream of celery soup, undiluted

1 8-oz container sour cream

1 8-oz jar picante sauce

1 4.5-oz can chopped green chilies, undrained

1 1.4-oz envelope fajita seasoning

2 cups shredded sharp cheddar cheese, divided

 

Drain the chopped spinach well, pressing between paper towels to remove excess moisture.

 

Saute squash, bell pepper and onion in the olive oil in a large skillet over medium-high heat for 6 minutes or until tender.  Remove from heat. 

 

Mix spinach, chicken, tortillas, soup, sour cream, picante sauce, chilies, fajita seasoning and 1-1/2 cups of the cheese in a very large mixing bowl.  Mix in the squash mixture.  Spoon into a lightly greased 13x9-inch baking dish.

 

Bake at 350 for 30 minutes.  Sprinkle evenly with remaining ½ cup cheese and bake 5 more minutes.

 

Paula Reno

July 2009

MORE Recipes!

Italian meatloaf

1. 1pound ground beef
2. 1pound Italian sausage
3. 1cup Italian style bread crumbs
4. 1cup parmigiano reggiano cheese
5. 3 fresh roma tomatoes chopped
6. half yellow onion chopped
7. 2 cloves crushed garlic
8. 2 tsp. basil
9. 1 tsp. oregano
10. 1.tsp. salt
11. 1 tsp. pepper]
12. 3 eggs
*mix all ingredients in a large bowl and put into cake pan
cook at 350 for about 55 minutes or it depends on the oven
use a meat thermometer to check thats how I do it because
it is easy to dry this out. Your temp is safe at 165 degrees
Top with your favorite marinara sauce!


Papas con chile
1. five good size new potatoes(skin on)
2. one bell pepper
3. half an onion
4. two Tbsp. cilantro (fresh)
5. two tsp. chili powder
6. two tsp. cumin
7. half a cup of milk
8. four slices of American cheese
*combine all ingredients into microwave safe casserole
cook for fifteen to twenty minutes
your microwave may differ with the temp so stir every
six minutes. Mash with a hand masher so still chunky.
Potatoes should be soft. Salt and pepper to taste.

Esther Famous Recipes

Ultimate Spinach Dip

brought by Lori McMurphy :)

½ stick butter

1 10 oz. pkg frozen chopped spinach

6 oz. jar marinated artichokes (drained & cut up)

3-4 chopped green onions

2 8 oz. ream cheese packages

2 T. Mayonnaise or ¼ cup whipping cream

1 tsp each salt, pepper, garlic powder (or 1 clove garlic or both :)

1 cup Parmesan cheese

Preheat oven to 375 degrees. In large skillet on stove, melt butter and add green onions and garlic (if using). Cook until onion is soft. Stir in spinach and artichokes. Add cream cheese, Mayo (or cream), salt & pepper. Stir until cream cheese has melted and ingredients are well blended into a smooth mixture. Pour into an 8x8 glass pan and top with parmesan cheese. Cook for 15 min. or until cheese is melt and top is golden brown. Serve with tortilla chips.

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OKLAHOMA COWBOY CAVIAR

Salad

1 can white shoepeg corn, drained (11 oz)

1 can black-eyed peas, drained (15 oz)

2 small avocados, chopped

2 Roma tomatoes, chopped

2/3 cup chopped cilantro

2/3 cup chopped green onions

Dressing

In a small bowl mix together with a wire whisk:

¼ cup olive oil

¼ cup garlic red wine vinegar

¼ tsp fresh crushed garlic

1/8 tsp black pepper

1/8 tsp salt

1 tsp ground cumin

Mix all ingredients and toss with dressing.

Best if it sets a few hours before serving.

Serve cold with tortilla chips.

Paula Reno

Feb 2009

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Hot Chicken Salad

submitted by Janet Carmichael

1 cup cooked chicken, diced 1 1/2 c. celery,chopped fine

1/4 cup pimento, chopped 1/4 c. lemon juice

1 c. toasted almonds, sliced 10 3/4 oz. can cream of chicken soup, undilluted

1/8 t. salt (optional) 1/4 c. onion, grated

4-5 eggs, hard-boild, chopped 1 c. green pepper, chopped

2, c. cheddar cheese, grated 1 c. mayo (can be fat-free)

crushed potato chips

Combine all ingreadients in a 5 quart shallow casserole dish except chips and cheese. Mix well. Top with cheese. Bake at 350 for 30 minutes. Place potato chips on top and bake another 10 minutes.

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Potato Sausage Soup

submitted by Janet Carmichael

1 lb. Ground sausage 1 yellow onion

3 - 14 oz. cans of chicken broth 4 cups frozen, shredded hash browns

10 3/4 oz. can cream of celery soup 10 3/4 oz. can cream of chicken soup

12 oz. can evaporated milk 1 jar of mushrooms

Garnish: cheddar cheese

Brown sausage and onion in big pan over medium heat, stirring until the sausage crumbles and is no longer pink and the onion is translucent; drain and return to pan. Add chicken broth and has browns and mushrooms; bring to a boil. Cover and reduce heat; simmer for 30 minutes. In a separate saucepan, heat soups until they are blended and creamy; add milk and set aside. After sausage mixture is done simmering, add soup mixture; stir often until thoroughly blended and heated through. Sprinkle each serving with cheese. Makes 6-8 servings.

Really yummy and easy on a cold winters evening!!! Terrific with a pan of cornbread and nothing more!!