Strawberry Sticky Cake

                                                                            

Delicious Strawberry Sticky Cake! 

3 & 1/2  Cups Flour

1 Cup Butter Softened

1 & 1/2 Cup Sugar

3 Eggs

1 & 1/2 TSP. Baking Soda

1 TSP. Salt

1 Cup Plain Yogurt

2 TSP. Vanilla

3 Cups Finely Chopped Strawberries fresh or frozen both will work

1 Cup Strawberry Jam to spread over the top

Stir all the dry ingredients together & mix well. In your mixing bowl, beat the butter fluffy. Now beat in the sugar again beat until fluffy. Add eggs and vanilla & beat until fluffy. Now add 1/3 of your flour mixture &beat well. Add 1/3 of the yogurt & beat until combined. Rotate using 1/3 of the flour mixture & then the yogurt until all is incorporated and mixed well. Now stir in your chopped berries. Spray a 10x15 Baking pan with Baking Spray & then pour in your batter, Bake in a preheated 350 degree oven for about 45 minutes test to be sure batter is not wet. As soon as your cake is baked & hot out of the oven, heat the Strawberry Jam in your microwave until it is hot 1 to 2 minutes or heat in a small saucepan on your stove top. Spread hot jam over the cake & then let cool. Scrumptious cake! ENJOY!

Chocolate Filled Cupcakes

 

These time I made these Chocolate Filled Cupcakes for Easter! But they are great anytime! 

Decorate or just frost with that delicious Buttercream Frosting!

Chocolate Filling:

In a deep sauce pan add 1 Cup Flour, 3/4 Cup Light Brown Sugar, 1/4 tsp. Salt & stir it all together. Cut in 1TBS shortening until you have fine crumbs. Remove 3/4 cup and freeze to use for crumbs on a later baking like you would use for pie or crumb cake. To the remaining mixture stir in 1 Cup Corn syrup & 2 tsp. Vanilla. In a separate large bowl stir together 1 Cup Very Hot Water OR Coffee, since these were for the grandkids I used water, but coffee adds a great choice. Into the hot beverage add 6 ounces Unsweetened Chocolate& stir until melted & smooth. Now add 1 tsp. Baking Soda & it will foam up. Stir. Now stir in 1 beaten egg & beat it with a whisk or fork until well combines. Now whisk this mixture into your flour mixture & cook over medium high heat stirring the entire time until it is thick & bubbling. Remove from heat & chill well. You may cover this & refrigerate over night. Then bake your cupcakes the next day!

Cupcakes:

1/8 Cup Soft Butter

1/8 Cup Shortening

3/4 Cup Sugar

2 Eggs

1 tsp. Vanilla

1 & 1/2 Cup Flour

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

Dash of Salt

1/2 Cup Sour Cream

Beat the butter & shortening fluffy. Add sugar & beat again until fluffy. Add eggs & vanilla & beat again. Stir together in a separate bowl the remaining dry ingredients. Slowly beat 1/3 of the dry ingredients into your butter mixture. Now beat in 1/3 of the sour cream. Rotate between the dry & the sour cream until all is combined well. Now Preheat your oven to 350. Line a 12 well cupcake pan with cupcake liners. Place 1 heaping tablespoon of batter in each well. Now add 1 heaping tablespoon of your chocolate mixture over the batter in each well. Now cover the chocolate filling with cupcake batter. Bake in the preheated 350 degree oven for 20 to 25minutes. Remove from oven & let cool. Once cool remove from the pan & frost with your favorite frosting. I use the following Buttercream Frosting.

Buttercream Frosting:

In deep sauce pan add the following:

1 Cup Milk, stir in dash of salt & 1/4 Cup Flour. Cook over medium, high heat stirring the entire time until it get thick. Let cool. In a large mixing bowl beat1 Cup softened butter with 1 Cup Sugar & 2 tsp. Vanilla. Beat fluffy, Now beat in your cooled thickened milk mixture. Beat well. Now frost those cupcakes & decorate however you desire. These are great cupcakes!

Crockpot Chicken Dinner

 

Scrumptious Chicken Dinner!

3 LBS, Boneless Skinless Chicken Breast

6 Large Peeled Potatoes

4 Large Carrots Peeled and cut into 4 pieces

1 Onion peeled & Quartered

10 Ounces Chicken Broth

10 Ounces Cream Of Chicken Soup

1 TBS Parsley Flakes

1 TBS crushed Garlic

2 Heaping TBS Cornstarch

1 Cup Water

Place peeled & cut vegetables in the bottom of your crockpot. Lay chicken breast over vegetables. Stir together the broth, soup, parsley, & garlic then pour over the chicken. Cook on low 6 hours. Now remove the liquid & place in a deep saucepan. Bring to a boil. Stir together the cornstarch & water until smooth. Stir in the cornstarch  & water just enough until you get a thick gravy. Pour this over the chicken. Continue to cook on low 1 more hour. Serve! Scrumptious eating! 

Super Chunky Chocolate Chip Cookies

 

These are amazing! Super chewy and packed with chocolate chunks! Recipe makes 7 dozen.

3 & 1/2 Sticks of butter melted = 28 Tablespoons of butter

2 Cups Brown Sugar use light or dark. I used light for this recipe.

2/3 Cup Granulated Sugar

4 Eggs

4 Teaspoons Vanilla

4 Cups + 2 Tablespoons of Flour

1 & 1/3 Teaspoon of Baking Soda

1 Teaspoon Salt

2, 11 Ounce Bags of Nestles Chocolate Chunk Baking Morsels

      Beat the melted butter with the sugars until fluffy. let that sit a few minutes. In a large bowl stir together the flour, salt, & baking soda. Go back to your butter mixture that has been sitting for about 3 minutes. Beat this again then add the vanilla & eggs & beat until fluffy. Now slowly beat in your flour mixture a little at a time until all is incorporated & well combined. Now with a large heavy spoon stir in those chocolate chunks!  Refrigerate the dough for at least 3 hours or overnight. The batch shown above was at the 3 hour chill time.  Preheat your oven to 375 degrees. Scoop out about 2 tablespoons of dough and shape into a ball. Slightly flatten each dough ball until you have a thick round circle. Bake about 10 minutes. Mine were brown on the bottom. You do not want to overbake. These are a very chewy & packed with chocolate cookie! Just amazing!