Taken from my “Favorite Cakes” folder… the chocolate chips may be increased

Servings 12

Ingredients:

CRUMB TOPPING:

1 tablespoons all-purpose flour

1/2 cup brown sugar, packed

1/2 teaspoon cinnamon (optional)

2 tablespoons soft butter

1/2 cup chopped walnuts

1 cup semi-sweet chocolate chips

3/4 cup semi-sweet chocolate chips

CAKE:

2 cups all-purpose flour

1 teaspoon powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

2 teaspoons vanilla (I use maple extract)

3 large eggs

1 cup sour cream

1/2 to 3/4 cup semi-sweet chocolate chips (or can use chopped nuts or a mixture of both)

Instructions:————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

For the crumb topping; in a bowl combine 1 tablespoon flour with 1/2 cup brown sugar, 1/2 teaspoon cinnamon and 2 tablespoons soft butter; mix until combined, then mix in 1/2 cup chopped nuts and 1 cup chocolate chips; set aside.

For the cake; in a small bowl combine flour with baking powder, baking soda and salt.

in a large bowl cream butter with 1 cup sugar and 2 teaspoons vanilla until light and creamy.

Add in eggs and beat until thoroughly blended.

Add in the flour mixture alternately with sour cream  beating on low speed until just combined.

Fold in 1/2 to 3/4 cup chocolate chips or nuts.

Spread the batter into prepared baking pan.

Sprinkle the topping evenly over the top.

Bake 45 minutes or until cake tests done.

Cool and slice from the pan.

Golden brown cheesy and crispy…. serve these as a side dish or a snack with sour cream

Plan ahead the shredded potatoes need to soak in cold water for at least 4 hours before using this will remove most of the starch to make a crispier pancake even better refrigerate in the cold water overnight or up to 48 hours

Servings 6

Ingredients:

4 cups coarsely shredded potatoes, packed

1 (3-ounce) package cream cheese, softened

2 large eggs

2 tablespoon all-purpose flour

1/4 cup grated Swiss cheese

1 green onion, finely chopped

1 teaspoon seasoned salt, or to taste (can use white salt)

1/2 teaspoon fresh ground black pepper, or to taste

1/8 teaspoon cayenne pepper, or to taste

oil for frying

Instructions:————————————

Place the shredded potatoes in a large bowl then cover with water, swish around with hands, drain then cover with cold water again.

Refrigerate for no less that 4 hours or up to 48 hours the longer the potatoes stay in the water the crispier they will be.

In a large bowl beat cream cheese until smooth.

Add in eggs then beat until smooth, then add in flour until blended.

Mix in shredded cheese, green onion, salt, pepper and cayenne pepper.

Drain the shredded potatoes in a colander then hand-squeeze out as much moister as possible.

Add the potatoes to the bowl then mix to combine.

Heat a generous amount of oil in a skillet over medium heat.

Drop about 1/4-cup of the batter into hot oil and fry about 4 minutes on each side or until golden and crisp.

Drain on a rack or paper towels.

One of my favorite salads!… you can use whatever cheese you prefer, blue cheese, feta, cubed provolone, Swiss whatever you like…cooked chicken or turkey will work great,  the amounts I have stated are only a guideline feel free to adjust to you liking, this makes a lovely salad to serve at a summer luncheon, barbecue or a baby shower!

This salad may be assembled hours in advance covered tightly with plastic wrap and refrigerated, since the avocado tends to darken add it on just before serving

My Thousand Island salad dressing pairs wonderful with this salad or use a dressing of choice,  ranch or peppercorn ranch dressing also work well, see my dressing posted HERE

Servings 8

Ingredients:

1 head of iceberg  lettuce, torn into pieces

2 medium firm ripe tomatoes, chopped

1 large ripe avocado, peeled and chopped

1-1/2 cups cooked cubed ham

3 hard-boiled eggs, peeled and sliced or quartered

1-1/2 cups cooked chopped turkey (can use cooked chicken)

1-1/2 cups fresh sliced button mushrooms (make certain to choose firm extra white mushrooms)

1-1/2 cup crumbled or cubed cheese (use cheese of choice, I prefer blue cheese)

1/2 cup sliced black olives

1 red onion, sliced into rings

lemon wedges

Thousand Island salad dressing (see my recipe posted on the site or use dressing of choice)

Instructions:————————————-

To assemble the salad; place the lettuce into a large glass bowl.

Place/line the chopped tomatoes  in the center dividing the bowl in half.

On one half of the bowl arrange the avocado, chopped ham and eggs into sections.

On the other half arrange the turkey, sliced mushrooms and crumbled or cubed cheese.

Garnish with onion slices, lemon wedges and olives.

Serve the dressing on the side.

You will also find this recipe on Recipezazz.com

Don’t just use this for a salad this makes a great burger topper or used for a Reuben sandwich, I love this dressing on a cobb salad!

Use only mayonnaise for this not salad dressing,  it is recommended not to use more that the stated amount of garlic, for an extra flavor boost add in 2-3 teaspoons mild Heinz chili sauce, plan ahead the dressing has a 5 hour chilling time overnight is even better

Servings 2 cups

INGREDIENTS:

2 tablespoons finely minced yellow onion

1 small garlic clove, minced (about 1 teaspoon)

1-1/2 cups mayonnaise

1/4 cup ketchup

1 tablespoon sweet pickle relish

2 tablespoons white vinegar

2-4 teaspoons sugar

1/2 teaspoons salt (I use seasoned salt)

1/2 teaspoon fresh ground black pepper

1-2 drops Tabasco sauce (optional)

INSTRUCTIONS:—————————————

Combine all ingredients in a food processor and blend for about 10 seconds.

Transfer to a glass bowl or jar cover and refrigerate for 5 or more hours before using.

You will also find this recipe on Recipezazz.com

A simple one-bowl recipe that may be fully assembled the night before and refrigerated to pop in the oven when you get home from work

Servings 6-8

Ingredients:

2-3 tablespoons melted butter

5 large red potatoes, thinly sliced

1-1/2 cups heavy cream (33-35%)

1/2 cup light cream (can use milk)

1 teaspoon onion powder

1 teaspoon garlic powder (garlic lovers increased to 1-1/2 teaspoons)

2 tablespoons all-purpose flour

1-1/2 teaspoons seasoned salt or white salt (seasoned salt is better to use)

1 teaspoon fresh ground black pepper, or to taste

1/2 cup freshly grated Parmesan cheese (can use a little more)

1 cup shredded cheddar cheese

Instructions:————————————-

Preheat oven to 350 degrees F.

Set oven rack to bottom position)

Grease a 13 x 9-inch baking dish.

Spray the sides of the baking dish with cooking spray then coat the bottom of the pan with melted butter.

Spread the sliced potatoes into the baking dish (does not have to be in one layer they may be placed on top of each other)

In a bowl whisk heavy cream with light cream, onion powder, garlic powder, flour, seasoned salt and black pepper until smooth and well combined.

Pour/drizzle the cream mixture over the potatoes (does not have to cover the potatoes completely).

Using a spatula or clean hands lift up some of the potatoes slices to allow the cream to flow underneath.

Sprinkle Parmesan cheese over.

Bake uncovered for about 1 hour or until potatoes are just fork-tender (baking time will vary depending on how thick you sliced the potatoes)

Immediately sprinkle shredded cheddar cheese on top and allow to melt.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites Cakes” folder!.. really this cake is so moist it doesn’t need any frosting but if you should want to this recipe will work well with the addition of the Cool Whip, see my cream cheese frosting posted HERE

This recipe with reviews may also be found HERE

Notes from our test kitchen; it is recommended to make this cake a day ahead

Yield two 9-inch cakes

Ingredients:

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

4 large eggs

3/4 cup cooking oil (such as vegetable or canola oil)

2 teaspoons vanilla

3/4 cup sugar

2/3 cup light brown sugar, packed

1/2 cup orange marmalade

1/2 cup orange juice (preferably fresh)

2 cups grated carrots, lightly packed

1 cup toasted chopped walnuts

Instructions:—————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Butter and flour two 9-inch round cake pans.

In a medium bowl sift together flour with baking soda, baking powder, salt and cinnamon.

In a medium mixing bowl using an electric mixer at medium speed beat the eggs with oil, vanilla, both sugars, marmalade and orange juice for about 3 minutes or until well blended scraping down the sides of the bowl a few times during mixing.

Using a wooden spoon mix in the dry ingredients until combined.

Fold in the shredded carrots and nuts.

Divide the batter between the two pans.

Bake for 40-45 minutes or until cakes test done.

Transfer to racks to cool for 15 minutes.

Turn cakes onto racks to cool completely.

Frost as desired.

To avoid a soggy coating do not over crowd the chicken on the pan, do not pound the chicken very thin only to about half,  make certain to crush the cracker crumbs quite finely a food processor will work great for this

Servings 6

Ingredients:

1/2 cup melted butter

1-1/2 tablespoons Dijon mustard  (if you are a mustard lover then increase to 2 tablespoons)

1 teaspoon garlic powder

1/2 teaspoon seasoned salt or white salt

1/2 teaspoon fresh ground black pepper

1-1/2 cup crushed Ritz crackers (or similar butter cracker)

3/4 cup fresh grated Parmesan cheese

1/4 teaspoon paprika

pinch cayenne pepper, optional

6 large boneless chicken breasts, pounded to about half their size, do not pound thin

Instructions:————————————————–

Preheat oven to 400 degrees F for 10 minutes.

Set oven rack to bottom position.

Fit a large piece of foil over a baking sheet, then generously grease the foil.

In a shallow bowl whisk the melted butter with Dijon mustard, garlic powder, seasoned salt and black pepper until well combined.

In another shallow bowl combine cracker crumbs with Parmesan cheese, paprika and if using the cayenne pepper

Dip the chicken firstly into the melted butter mixture allowing excess to drip off, then coat in the cracker mixture pressing down firmly with hands to adhere the coating to the chicken.

Place onto baking sheet.

Bake for 30-35 minutes or until the chicken is cooked through.