Triple Fudge Brownies

Triple Fudge Brownies 1 (4 ounce) packages instant chocolate pudding mix milk, amount as indicated in pudding directions 1 (18 ounce) boxes chocolate cake mix 2 cups semi-sweet chocolate chips confectioners’ sugar Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15- x 10- x 1-inch baking pan. Bake at 350 degrees F. for 30 to 35 minutes or until the top springs back when lightly touched. Dust with confectioner’s sugar. Serve with ice cream, if desired.

CARIBBEAN NUT CAKE

CARIBBEAN NUT CAKE Cake 2 1/2 cups all-purpose flour 1 cup sugar 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 (20 ounce) can crushed pineapple, undrained 2 teaspoons vanilla extract 1 stick butter (1/2 cup melted) 3 eggs 3 bananas, peeled and cut into small pieces cooking spray Combine flour, sugar, baking soda and cinnamon in a large mixing bowl. Mix well with a wire whisk. Pour pineapple into a small bowl, add vanilla, melted butter and eggs. Add bananas to pineapples mixture and mix with spatula. Add the pineapple and bananas to the dry ingredients and mix well with a spatula. Pour into a sprayed 9 x 13 baking dish and bake in preheated 350 degree oven for 40 to 45 minutes until cake is brown on top and tests done. Frost with coconut frosting. Coconut Frosting 3/4 cup sugar 1 (12 ounce) can evaporated milk 1 stick butter 4 cups shredded coconut 1 cup pecans or walnuts Combine sugar, butter, milk, and coconut and bring to boil on top of the stove. Stir constantly to keep from burning. Boil about five minutes until thickens. Remove from heat then fold in nuts. Let stand about 10 to 12 minutes before putting on cake. Refrigerate if you are not serving promptly.

Fried Cornbread – Southern Cornmeal Hoecakes

Fried Cornbread – Southern Cornmeal Hoecakes 1 cup of self rising flour 1 cup of all purpose cornmeal 2 teaspoons of baking powder 1/2 teaspoon of salt 1 tablespoon of sugar, optional 2 eggs 3/4 cup buttermilk 1/3 cup water 1/4 cup of cooking oil (vegetable, canola, melted bacon fat etc.) 1 tablespoon of fat, for frying, or oil combined with a bit of butter Line a rimmed baking sheet with paper towels and place a rack on top; set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Measure out the buttermilk in a liquid measuring cup, and add to that the water and oil; blend well. Add eggs and mix well; combine with dry ingredients. Heat oil and butter in a cast iron skillet over medium to medium high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions. Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack. Serve immediately with warm syrup for breakfast or as a snack, or dip ’em in a mess o’ greens to sop up that pot likker (juice from the greens)! Variation: When corn is at peak and in-season, add about 1 cup of corn cut and scraped off the cob. You’ll need about 1 large ear of corn. Can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter. You may not need the additional water. Pour into a screaming hot, well greased 8-inch cast iron skillet over medium high heat. Reduce heat and let brown underneath about 10 – 15 minutes. Run a metal egg turner underneath and turn to brown the other side. Can also bake in a well preheated 425 degree F oven for about 15 to 20 minutes (no turning needed). Tip: If you spray the measuring cup with a bit of non-stick spray before scooping, the batter will slip right out. If you don’t happen to have that 1/8 cup measure, just do about 2 tablespoons of batter in one pile and push it around to form a medallion.

CREAMY CRAB DIP

CREAMY CRAB DIP 11 ounces cream cheese, softened 1 small onion, finely chopped 5 tablespoons mayonnaise 2 (6 ounce) cans crabmeat, drained and flaked 1/8 teaspoon garlic powder salt and pepper to taste 1 (1 pound) loaf round, crusty Italian bread Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish. Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping. Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

ROASTED RED PEPPER DIP

ROASTED RED PEPPER DIP 1 (7 ounce) jar roasted red peppers, drained and diced 3/4 pound shredded Monterey Jack cheese 1 (8 ounce) package cream cheese, softened 1 cup mayonnaise 1 tablespoon minced onion 1 clove garlic, minced 2 tablespoons prepared Dijon-style mustard Preheat oven to 350 degrees F (175 degrees C). In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

CHICKEN FAJITA MELTS

CHICKEN FAJITA MELTS 3 tablespoons vegetable oil 6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced 1/2 cup sliced onions 1/2 cup sliced red bell pepper 1/2 cup tomato juice 2 tablespoons taco seasoning mix 1 cup salsa 8 (1/2 inch thick) slices French bread 2 cups shredded Cheddar cheese Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.

APPLE DIP

APPLE DIP 1 (8 ounce) package cream cheese 1/2 cup brown sugar 1 tablespoon vanilla extract Stir together the cream cheese, brown sugar, and vanilla extract until the sugar has dissolved, and the mixture is smooth.