Showing posts from November, 2012

Hershey's Disappearing Chocolate Cake

I know, you already have a lot of recipes for chocolate cake. Why keep another one? Because it's good, that's why! And because sometime you have the ingredients for one, sometimes for another, and maybe you want a certain texture. I'd call this a basic chocolate cake, not especially dense, not especially light, and well suited for cupcakes, layer cakes, or sheet cakes.


1/4 c. butter
1/4 c. shortening
2 c. sugar
1 tsp. vanilla
2 eggs
3/4 c. cocoa
1 3/4 c. flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
1 3/4 c. milk

Cream butter, shortening, sugar and vanilla until fluffy; blend in eggs. Combine dry ingredients and mix well. Add alternately with milk to batter. Blend well. Pour into two greased and floured 9" pans. Bake at 350 for 30 to 35 minutes or until done. Cool 10 minutes in pan, then remove from pan and cool completely before frosting. For cupcakes, cook about 25 minutes. Yum all around.

Back with some Indian Food - Tandoori Chicken

Hello again! I'm back at last with a couple of yummy recipes. Here's one for Tandoori-Style Chicken. Surprisingly, my kids ALL liked this one. It helped that it smells AMAZING while it's cooking. It's spicy, but not too hot. If you want it hotter, add more cayenne. No pictures, sadly, but maybe next time.

Oh, and wear an apron. This stuff stains.

TANDOORI STYLE CHICKEN with freezer meal options

1/2 c. plain yogurt
2 Tb. lemon juice
2 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground cayenne pepper
1/2 tsp. cumin
1/2 tsp. ginger
1/2 tsp. turmeric
1/8 tsp. pepper
2 garlic cloves, minced

(double these ingredients for a freezer meal)

4 boneless skinless chicken breasts, about 1 lb.

In small bowl combine all  marinade ingredients. Cut each chicken breast into strips and add to marinade. I like to use a Ziploc bag - then you can throw the whole thing away when you're done.

(For freezer options, throw the whole thing in the freezer at this point along with 1 1/4 c. rice in a se…