Credit: Lori Frost
Ingredients:
2 cups flour
2 cups sugar
3/4 cup cocoa
2 tsp baking soda
2 eggs
1 tsp salt
1 cup buttermilk (or soured milk)
1 cup oil
1 1/2 tsp vanilla extract
1 cup boiling water
Directions:
Preheat Oven to 300 degrees. Grease and flour a 9 x 13 pan, or 2 (8-inch) rounds... whatever you're making. Combine the flour, sugar, cocoa, baking soda, and salt in bowl of electric mixer. Mix on low speed until combined. (*You may want to start heating up your water right now in order to get it boiling...) In another bowl, combine the eggs, buttermilk, oil, and vanilla. Turn the mixer on low and slowly add the wet ingredients to the dry ingredients. While the mixer still on low, add the boiling water and stir just to combine. Make sure you're scraping the bottom and sides of the mixing bowl with a rubber spatula! Pour the batter into the prepared pan(s) and bake for 45-60 minutes for a 9x13 pan, or about 30-40 minutes for 2 (8-inch) rounds. This is supposed to be a slow-bake cake, so that's why there's a low temperature setting and longer cook time. Check it early, but don't be afraid if it takes an hour to bake completely. Allow to cool in the pan(s) for 30 minutes and then remove them and place them on a cooling rack if you're going to be frosting them or making a layered cake. You will not be disappointed!!
Credit: Stacey Smith
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can black beans (or pinto beans, if preferred)
- 2 packages Spanish rice, prepared
- 1 can corn
- 1 onion, cut into thick strips
- 1 can Rotel
- salt and pepper
- sour cream
- grated cheddar cheese
- avocado chunks
- green onions
- parchment paper
- thread, doubled up (embroidery thread preferred)
Directions:
- Heat oven to 350-375 degrees. Make 4 large parchment paper squares (about 14" square-- the sides will be gathered to make a bag, so it has to be big enough). Place 1 chicken breast in the middle of 1 parchment square and season, if desired. Layer 3 or so spoonfuls of beans on top. Then place 3 or so spoonfuls of rice on top of that. Top with some corn, 4-6 onion strips, and a couple scoops of Rotel. Sprinkle with salt and pepper. Pull all of the sides up to make a "bag" and twist. Tie the string very tightly around the neck of the bag to seal it. This is very important because the steam/heat trapped inside helps when cooking the servings. Place all of the bags on a cookie sheet and place in the oven for about 40 minutes. Remove from oven and let cool about 5 minutes.
- To serve, have each person take one bag. Remove thread and pour bag's contents on plate. Shred up the chicken and mix it all together, adding sour cream, cheese, avocado, and green onions. Now it's ready to eat, or you can scoop it up with corn chips.
Credit: Amber Every
Ingredients:
2 cups sugar
1 cup butter
1 cup sour cream
2 eggs
3 tsp vanilla extract
1 tsp salt
2 tsp. baking soda
6 cups of flour
Directions:
Cream butter and sugar. Add sour cream, eggs, and vanilla extract. Mix well. Combine dry ingredients in separate bowl and add gradually to mixture. You can refrigerate the dough at this point if you would like. Roll 1/4 inch thick and cut with cookies cutters. Bake at 400 degrees for 6-8 minutes until light and fluffy, but not brown.
