Dr Pepper Chocolate Layer Cake

Taken from Anna at Cookie Madness
2 cups all-purpose flour

1 cup sugar

1 cup firmly packed dark brown sugar

1 cup unsweetened cocoa powder (natural)

1-1/2 teaspoons baking soda

1/2 teaspoon (scant) salt (Morton Kosher)

1 cup Dr Pepper (not Diet)

1/2 cup semi-sweet chocolate chips

8 tablespoons butter, softened, cut up

2 large eggs

1 cup buttermilk

1/2 cup canola oil

1-1/2 teaspoons vanilla extract

Silky Chocolate Butter Frosting:

3/4 cup granulated sugar

1/4 cup all purpose flour

3 Tbsp unsweetened cocoa

1 cup milk

1 cup butter (2 sticks, salted)

1 tablespoon vanilla extract

1 cup bittersweet (Ghirardelli) chocolate chips, melted and cooled

Preheat oven to 350°F. Spray two shiny 9-inch cake pans with Pam for Baking flour added cooking spray or grease and flour using your favorite method.
Sift together the flour, sugar, dark brown sugar, cocoa powder and baking soda; stir in the salt. Set aside.
Heat the Dr Pepper in a small saucepan over medium. When it starts to bubble, reduce heat to low, add the chocolate chips and stir until melted. Turn off the heat and stir in the butter. Set aside to cool for about 8 to 10 minutes.
With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients (flour mixture), and beat until smooth by hand or using medium to low speed of mixer.
Divide the batter evenly between the prepared pans, and bake for 30 to 38 (mine took 38) minutes, or until a toothpick comes out clean. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting. The frosting requires cooling time, so you may want to get started on that right away.
Prepare frosting. In 2 quart saucepan, stir together sugar, flour and cocoa until evenly combined. Add milk and stir until smooth - don’t worry if there are a few lumps because they will smooth out as you cook.Turn heat to medium and cook, stirring constantly until mixture thickens and boils. Reduce heat to low, cook 2 minutes, stirring all the while. Remove saucepan from heat; cool completely. This should take 40 minutes to an hour. You can let it cool while the cake cools if you want.Now for the fun part! In large bowl with mixer at medium speed, beat softened butter until creamy. Gradually beat in cooled milk mixture, vanilla and melted chocolate. Frost the cake.

Baked Potatoes

*adapted from Menus4Moms.com

4 large baking potatoes (or as many as you need for your family)
sour cream
bacon bits
butter
olive oil spray
Spray potatoes with olive oil spray. Coat with coarsely ground salt and pepper.

Oven Method: Poke several times with a fork and cook at 350°F until centers are hot and tender (start with an hour and go from there).

Crockpot Method: Baked potatoes can be easily prepared by cleaning them in the morning, pricking them with a fork several times and cooking in the slow cooker for 3-4 hours on high or 6-7 hours on low.

Microwave Method: If the crockpot or oven timing doesn't work for you, just cook them in the microwave before dinner. I prick them with a fork and start with 6 minutes, checking them regularly to see if they are done.

Cut open and slightly mash insides of potatoes (leave insides in potato). Top with preferred toppings from above or serve plain and let each person top their own.

Cornbread

*adapted from Menus4Moms.com

1 cup cornmeal
1 cup flour
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1/4 cup olive oil
1 cup milk
1 egg
1 can corn, drained
Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.

Double Cheese Chili

*Courtesy of Kraft Food & Family Winter 2008 edition

Prep time: 5 minutes
Total: 50 minutes

1 lb. ground beef
1 small onion, chopped
1/2 C. green peppers, chopped
1 can (15 oz) kidney beans, drained, rinsed
1 can (14 1/2 oz) whole tomatoes, undrained
1 can (8 oz) tomato sauce
1 Tbsp. chili powder
1 1/2 cups shredded cheddar cheese, divided

Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 minutes or until tender.
Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally.
Sprinkle 3 Tbsp. cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese.
Makes 6 servings, 1 cup each.

Substitute: Try using 1 pkg. (16 oz) frozen ground turkey, thawed, instead of the ground beef.

Slice of Pie In A Mug

1. Always use cold, fresh, clean water when brewing any coffee; bad water makes bad coffee
2. 2 level tbsp. coffee for each 6 oz. of water
3. Always remove the filter and grounds immediately after brewing to keep coffee fresh

AS coffee is brewing:
1/2 C. light brown sugar
3/4 tsp. Pumpkin Pie Spice
3 C. coffee
1/2 C. Half n' Half
Whipped Cream & Nutmeg for garnish

In small bowl, mix brown sugar and pumpkin pie spice until thoroughly combined. In a small pot, over low heat, combine spice mixture, coffee, and Half n' Half together. Heat, stiffing occasionally until steaming, but DO NOT BOIL. Reduce heat to maintain warmth. Fill a 5 oz mug 3/4 of the way with mixture and garnish with whipped cream & nutmeg.

Poor Man's Dinner

**Adapted from MIL's recipe. She didn't give me any measurements...so this is a guesstamite. I'll tweak as needed after making it...

1 lb. ground beef
1 clove garlic, minced
1 Tbsp. minced onion
6-7 potatoes, peeeled and cubed
1 small can of stewed tomatoes
1 can sweet corn
refried beans
flour tortillas

Brown beef with minced garlic and onion. Drain fat. In a stockpot, mix cooked beef and can of stewed tomatos, undrained. Add cubed potatoes. Bring to a boil, adding a little bit of water, if necessary. Once potatoes are soft, add can of corn. Cook until heated through. Serve with refried beans and flour tortillas.

Mexican Lasagna

*I got this recipe from my boss who entertains about 10-15 teenagers each weekend. This is one of their favorties:

1 lb. ground beef
1 (16 oz) can refried beans
2 tsp dried oregano
1 tsp cumin
1 tsp garlic powder
12 uncooked lasagna noodles
2 cups water
2 cups picante sauce
2 cups sour cream
2 cups shredded cheese

Combine beef (raw), beans and seasonings. Place layer of uncooked noodles in bottom of 9 x 13" pan. Spread half of meat mixture over noodles. Top with noodles then other 1/2 of mixture, then noodles again.
In bowl mix together water and picante. Pour evenly over layers. Cover tightly with foil. Bake 1 1/2 hours at 350*. Spoon sour cream over lasagna, and top with cheese. Bake uncovered until cheese melts; about 5-10 minutes.