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February Recipes

THE BEST CHOCOLATE CAKE YOU EVER ATE

2    Cups White Sugar

2    Cups All-purpose Flour

1/2 Cup Butter

1/2 Cup Vegetable Oil

1    Cup Water

1/4 Cup Unsweetened Cocoa Powder   

1    tsp. Baking Soda

1/2 Cup Buttermilk

2    Eggs

1    tsp. Salt

1    tsp. Ground Cinnamon

1    tsp. Vanilla Extract

Preheat oven to 375 degrees F. Grease and flour one 9 x 13 inch pan. Sift 2 cups white sugar and 2 cups flour together; set aside. In a sauce pan; combine 1/2 cup butter, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients. Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.

Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F for 20 minutes.


FROSTING

1/2 Cup Butter

1/4 Cup Unsweetened Cocoa Powder

1/4 Cup Milk

4    Cups Confectioners' Sugar

1    tsp. Vanilla Extract

1    Cup Pecans (chopped)

To Make Frosting: Five minutes before cake is done combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil. Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

Recipe From: Candace Marie


BEST BROWNIES

Rich, dark, and chocolatey, this brownie recipe uses cocoa powder and semisweet chocolate morsels to make an ultra intense chocolate treat. 

1       Cup Butter (melted)

3       Cups White Sugar

1       Tbsp. Vanilla Extract

4       Eggs

1 1/2 Cups All-purpose Flour

1       Cup Unsweetened Cocoa Powder

1       tsp. Salt

1       Cup Semisweet Chocolate Chips

Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting. Servings: 24 

Recipe From: Brooke


SLOW COOKER CHICKEN TORTELLINI SOUP

1 lb. Boneless Skinless Chicken 

   Breasts (cut into 3/4-inch cubes)

1 Cup Carrots (sliced)

1 Cup Celery (sliced)

1 Cup Onion (chopped)

1 pkg. McCormick®  Slow Cookers 

   Chicken Noodle Soup Seasoning Mix

5 Cups Water

2 Cups Refrigerated Cheese Tortellini

1 Cup Fresh Spinach Leaves

Place chicken and vegetables in slow cooker. Mix Seasoning Mix and water until blended. Pour over chicken and vegetables. Cover. Cook 8 hours on LOW. Stir in tortellini. Cover. Cook 20 minutes longer on HIGH or until tortellini are tender. Add spinach 1 minute before cooking is completed. Makes 8 servings.

Slow Cooker Tip: For best results, do not remove cover during cooking.


MASHED POTATO SOUP

2  Tbsp  Butter                     

2  Cups  Cream

2  Carrots (peeled & chopped)     

1  Cup Mashed Potatoes

1  Stalk Celery (chopped)         

1  Onion (peeled & chopped)       

    Salt & Pepper to taste

    Parsley (chopped)

Melt butter in saucepan and sauté  carrots, celery and onion until tender.

Add cream and heat almost to a boil. (Do not boil.) Add potatoes and stir until blended. Season with salt and pepper. Garnish with chopped parsley. Serves 4


SPICY SAUSAGE SOUP

1    (14 1/2 oz.) Can Mexican-style 

      Stewed Tomatoes (broken up)

1    (13 3/4 oz.) Can Beef Broth

1/2 Cup Salsa

1    tsp. Dried Oregano Leaves

1    lb Spicy or Regular Pork Sausage

1    Cup Frozen Whole-kernel Corn

1    Tbsp. Cilantro (finely chopped)

Combine tomatoes, beef broth, salsa and oregano in 2 1/2 quart microwave safe container.  Cover and microwave at High (100% power) for 6 minutes. 

Meanwhile, pinch off 1 inch pieces of pork sausage to make approximately 32 freeform patties; place in 11x7 inch microwave-safe baking dish. 

Remove tomato mixture from microwave; add corn, cover and reserve. 

Cover baking dish with plastic wrap, venting one corner.  Microwave at High 9 to 11 minutes or until sausage is no longer pink in the center, stirring after 5 minutes to move rarer pieces to the outside.  Let stand 2 minutes. 

Remove sausage with slotted spoon and place in tomato mixture.  Continue cooking, covered, at High 4 or 5 minutes or until soup is hot.  Stir in cilantro.  Makes 4 servings.


RUSSIAN TEA CAKES

These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes.

1       Cup Butter (softened)

1/2    Cup Powdered Sugar

1       tsp. Vanilla

2 1/4 Cups All-purpose Flour

3/4    Cup Nuts (finely chopped)

1/4    tsp. Salt

         Powdered Sugar

Heat oven to 400 F. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again. Makes 4 dozen cookies

Notes: These rich little cookies are extra-special when made with macadamia nuts.

To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.

Recipe From: Betty Crocker Cookbook 


SLOW COOKER SLOPPY JOES

3    lbs. Ground Beef (browned and drained)

1    Onion (finely chopped)

1    Green Pepper (chopped)

28  oz. Can Tomato Sauce

3/4 Cup Catsup

3    Tbsp. Worcestershire Sauce

1    tsp. Chili Powder

1/2 tsp. Pepper

1/2 tsp. Garlic Powder

8    Sandwich Buns (split)

Combine all ingredients except sandwich buns in a greased 5 or 6 quart slow cooker. Cover and cook on low for 4 to 5 hours. Serve in sandwich buns; top with shredded cheddar cheese if desired.


CHEESY CREAMED CORN

3      Bags (16 oz. each) Frozen Corn

1 1/2 Blocks (12 oz. total) Cream Cheese (cubed)      

1/4   Cup Butter (cubed)

3      Tbsp. Milk

2      Tbsp. Sugar

6      Slices Process Cheese (cut into pieces)        

Combine all ingredients in a slow cooker, mix well. Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.

Tips: Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance. Don't lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour.


CREAMY POTATOES N' KIELBASA

1    Pkg. (28 oz.) Frozen Hash Brown Potatoes      

1    lb. Fully Cooked Kielbasa 

      Sausage (cut into 1/4" slices)

1    Can (10.75 oz.) Condensed 

      Cream of Mushroom Soup (undiluted)

1    Cup Shredded Cheddar Cheese

1/2 Cup Water

In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours or until the potatoes are tender. Serves/Makes: 4 


CREAMY TOMATO PIEROGIE CASSEROLE

Here is a super simple, five ingredient recipe perfect for busy weeknights. Pierogies are those big pasta half moons stuffed with potatoes and onions or cheese. You can usually find them near the frozen potatoes in your grocery store.

1    (26 oz.) Jar Pasta Sauce

2    (16 oz.) Packages Frozen Potato Pierogies

1    (16 oz.) Jar Alfredo Sauce

3    Tbsp. Milk

1/3 Cup Grated Parmesan Cheese

Preheat oven to 350 degrees F. Place half of the pasta sauce in the bottom of a 13 x 9" glass baking dish. Arrange pierogies over the sauce. Top with remaining pasta sauce. Pour Alfredo sauce over, making sure the pierogies are covered with one of the two sauces. Add milk to the jar of Alfredo sauce, close tightly, and shake. Pour this mixture over the pierogies. Sprinkle with cheese. 

Bake for 30 to 40 minutes until casserole is bubbly and top is beginning to brown. Serve immediately. Yield: 4 to 6 servings.


DESSERT QUESADILLA

Nonstick, Nonflammable Cooking Spray

2     (10") Flour Tortillas

2     Tbsp. Butter (melted)

1     Medium Banana (thinly sliced)

1/4  Cup Semisweet Chocolate Morsels

3     Tbsp. Brown Sugar (firmly packed, plus more for top)

1/4  tsp. Ground Cinnamon

       Vanilla Ice Cream (optional)

       Caramel Sauce (optional)

Preheat the grill to medium-high heat. Spray the grill rack with cooking spray.

Brush 1 side of a tortilla with some melted butter. Place the tortilla on the grill, buttered-side down. Arrange the banana slices on the tortilla and top evenly with the chocolate morsels. Sprinkle with the brown sugar and cinnamon. Place the remaining tortilla on top to cover the bananas. Brush with more butter and sprinkle some brown sugar on top. Grill until the chocolate is melted and the bananas are soft, 3 to 4 minutes per side. Cut into wedges and serve with ice cream and caramel sauce, if desired. Serve immediately. Serves: 2 servings

Recipe From: Paula Deen Cookbook


 

FRENCH TOASTED HAM SANDWICH

Ham sandwiches are assembled then dipped in an egg mixture and toasted or grilled.

12  Slices Firm White or Rye Bread

      Prepared Mustard

6    Thin Slices Cooked Ham

6    Thin Slices Cooked Chicken or Turkey      

6    Thin Slices Swiss or American Cheese

2    Eggs (slightly beaten)

1/2 Cup Milk

1/4 tsp. Salt

      Black Pepper (to taste)

3    Tbsp. Butter 

Spread each slice of bread with mustard. Make 6 sandwiches using 1 slice of ham, cheese, and chicken for each. Combine eggs, milk, salt, and pepper. Melt butter in a skillet over low heat. Dip sandwiches in the milk-egg mixture, turning to coat each side. Brown in skillet.

Serves 6. 


BACON-WRAPPED ASPARAGUS

1 lb. Fresh Asparagus

8 to 10 Strips Bacon

Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed. Lay on a cookie sheet with sides. Bake in a preheated 400-degree oven for 20 to 25 minutes, or until bacon is cooked. Serve warm or at room temperature. Makes 16 to 20 spears


EASY LEMON PIE

"This refreshing pie is so simple to whip up. Lemon juice, condensed milk and egg yolks are stirred together, poured into a prepared crust and chilled. Garnish the top with mint, lemon slices and whipped cream."

1    (9 inch) Pie Shell

2    Egg Yolks (beaten)

1    (14 oz.) Can Sweetened Condensed Milk

1/2 Cup Lemon Juice

For Garnishing - Whipped Cream, Lemon Slices

Preheat oven to 400 degrees F. Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool. In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into pie crust and refrigerate at least 1 hour before serving. Garnish with whipped cream and lemon slices if desired. Servings: 8

Recipe From: Nancy