Sour Cream Chocolate Cake

This is a delicious chocolate cake recipe I found a few years ago.  It's super creamy.  Enjoy!

4 squares (1 ounce each) unsweetened chocolate, melted and cooled
1 cup water
3/4 cup sour cream
1/4 cup shortening
1 tsp vanilla extract
2 eggs, beaten
2 cups all-purpose flour
2 cups sugar
1-1/4 tsp baking soda
1 tsp salt
1/2 tsp baking powder

FROSTING:
1/4 cup butter, softened
3 squares (1 ounce each) unsweetened chocolate, melted and cooled
3 cups confectioners' sugar
1/4 cup sour cream
3 Tbsp milk
2 tsp vanilla extract
dash of salt

1. In a mixing bowl, combine the first six ingredients; mix well.  Combine the dry ingredients; gradually add to the chocolate mixture.  Beat on low speed just until moistened.  Beat on high for 3 minutes.
2. Pour into two greased and floured 9-in. round baking pans (can also make 12 cupcakes).  Bake at 350 deg for 30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a mixing bowl, combine frosting ingredients.  beat until smooth and creamy.  Spread over cake.  Store in the refrigerator.

Fudgy Mint Squares

This is a great Christmastime dessert.  Enjoy!

Makes About 4 Dozen

10 Tbsp butter, divided
3 squares (1 ounce each) unsweetened chocolate, chopped
3 eggs
1 1/2 cups sugar
2 tsp vanilla extract
1 cup all-purpose flour
1 pkg (8 ounces) cream cheese, softened
1 Tbsp cornstarch
1 can (14 ounces) sweetened condensed milk
1 tsp peppermint extract
4 drops green food coloring (optional)
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream

1. In a microwave-safe bowl, melt 8 tablespoons butter and unsweetened chocolate; cool slightly.  In a small mixing bowl, beat 2 eggs, sugar, and vanilla.  Add the chocolate mixture; mix until blended.  Gradually beat in flour.  Spread into a greased 13-in by 9-in x 2-in baking pan.  Bake at 350 deg for 15-20 minutes or until top is set.
2. In a large mixing bowl, beat cream cheese and remaining butter.  Add cornstarch; beat until smooth.  Gradually beat in milk and remaining egg.  Add extract and food coloring if desired.  Pour over crust.  Bake for 15-20 minutes or until center is almost set.  Cool on a wire rack.
3. In a heavy saucepan, combine chocolate chips and cream.  Cook and stir over medium heat until chips are melted.  Cool for 30 minutes or until lukewarm, stirring occasionally.  Pour over cream cheese layer.  Chill for 2 hours or until set before cutting into squares.

Spicy Garlic-and-Lime Shrimp

Deliciously seasoned shrimp.  Enjoy!

Seasoning Mix
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp parsley flakes
Pinch of garlic powder
1/4 tsp paprika
Pinch of dried thyme
Pinch of onion powder

2 Tbsp butter
1 clove garlic, chopped
1 lb shrimp, peeled and deveined
Juice of 1 lime

2/3 cup uncooked orzo

1. Combine seasoning mix and set aside.  This may be done long before you decide to begin cooking.
2. Cook orzo according to package directions.
3. Heat the butter in a skillet.  Add the garlic and cook 10-20 seconds.
4. Add the shrimp.  Squeeze the lime juice over the shrimp and sprinkle with seasoning.  Heat until shrimp cooked through and no longer pink.
5. Serve shrimp mixture over orzo.

Easy Italian Stew

This is our new Christmas Eve meal.  It's delicious, filling, and simple to make.  Enjoy!

2 Tbsp zesty Italian dressing
1 lb bulk Italian sausage
1 32 oz (or 2 cans) fat-free, reduced-sodium chicken broth
1 pkg (16 oz) frozen stir-fry vegetables (white onions and sliced green, red, and yellow peppers)
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 cup pasta noodles
1 cup shredded Mozzarella cheese

1. Heat dressing in large saucepan on medium heat.  Add sausage; cook 8 to 10 minutes or until cooked through, stirring occasionally to break sausage into small pieces.
2. Add broth, vegetables, beans, and tomatoes; bring to a boil.  Stir in macaroni.  Reduce heat to medium; simmer 8 to 10 minutes or until macaroni is tender, stirring occassionally.
3. Ladle into 8 serving bowls.  Top evenly with cheese.

Pumpkin Roll

It's not autumn until I bake my first pumpkin roll of the season.  I found this recipe in a small town cookbook.  1 can of pumpkin will produce enough for a pumpkin roll and a pumpkin cheesecake.  Cut the roll in half to produce 2 good-sized rolls.  You can also double the cake and keep the same icing recipe for larger rolls.  Here goes.  enjoy!

3 eggs, beaten
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup flour
1 tsp baking soda
1 tsp cinnamon
1 tsp baking powder
1/2 tsp ginger
2/3 cup pumpkin
1 tsp lemon juice
1 1/2 cup powdered sugar
1 8-oz pkg cream cheese
6 Tbsp butter
1 tsp vanilla
1/2 cup chopped pecans, optional

1. Beat eggs for 5 minutes.  Stir in pumpkin and lemon juice.
2. Sift together and gradually add to eggs: sugars, flour, baking soda, cinnamon, baking powder, and ginger.
3. Pour into wax-paper-lined 12x15" cookie sheet and bake at 375deg for 15-17 minutes or until done.
4. Turn onto tea towel sprinkled with powdered sugar, carefully remove wax paper, and roll up.  COOL.
5. Whip together powdered sugar, cream cheese, butter, vanilla, and nuts (if using).  Unroll cake and spread with icing mix.  Roll up, sprinkle with powdered sugar, and serve.

Delectable Pumpkin Cheesecake

I love the flavors of autumn, and this cheesecake recipe was too good to pass up.  I bake this recipe about twice a year, and it it most delicious when topped with whipped cream (the spray type is generally without corn syrup).  This recipe along with the pumpkin roll use up one 15-oz can of pumpkin.  Enjoy!

Crust:
1 1/2 cups graham crumbs
5 Tbsp butter, melted
1 Tbsp sugar

Filling:
3-8 oz packages cream cheese (I use neufchatel cheese), softened
1 cup sugar
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Whipped Cream

1. Mix crust ingredients together, just till coated and crumbly.  Press onto the bottom and 2/3 up the sides of an 8" springform pan.  Bake for 5 minutes at 350.  Set aside.
2. Combine cheese, sugar, and vanilla in a large bowl.  Mix until smooth with an electric mixer.
3. Add eggs, pumpkin, and spices.  Beat until smooth and creamy.  Pour into the crust.
4. Bake for 60-70 minutes or until the top turns a bit darker.  Remove from oven and allow to come to room temperature, then refrigerate.  After it has thoroughly chilled, remove the pan sides and cut.  serve with whipped cream.

Snickerdoodles

Snickerdoodles are my favorite type of cookies.  How can you go wrong with a cookie smothered in cinnamon and sugar?  Enjoy this simple recipe and double the butter if you don't have food guilt and want a better-tasting cookie.

1 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 Tbsp sugar
3 tsp cinnamon

1. Mix butter, 1 1/2 cups sugar, and eggs thoroughly in a large bowl.
2. Combine flour, cream of tartar, baking soda, and salt in a separate bowl.
3. Blend dry ingredients into butter mixture.
4. Chill dough, and chill an ungreased cookie sheet for 10-15 minutes in refrigerator.
5. Meanwhile, mix 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl.
6. Scoop 1 inch globs of dough in the sugar mixture.
7. Coat by gently rolling balls of dough in the sugar mixture.
8. Place on chilled, ungreased cookie sheet, and bake for 10 minutes or until slightly browned on the edges.
9. Remove from pan immediately and place on cooling racks.
10. Enjoy!