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April Recipes

CHOCOLATE TURTLE CAKE

Unsweetened Cocoa Powder

1       Egg (lightly beaten)

1       Cup Buttermilk *

2/3    Cup Vegetable Oil        

2       Cups Flour

1 3/4 Cups Sugar

1/2    Cup Unsweetened Cocoa Powder

1       Tbsp. Baking Soda

1       tsp. Salt

1       Cup Hot Coffee (fresh)

         Chocolate Frosting (see below)

1 1/2 Cups Pecan Halves (toasted)

1/2    Cup Caramel Ice

         Cream Topping **

Grease three 9 inch cake pans. (if you only have two 9 inch pans refrigerate 1/3 of the batter while you bake the first two pans then clean one of the pans and bake as directed). Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.

In a small bowl, stir together egg, buttermilk and oil; set aside. In a large bowl stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to the flour mixture, beating with an electric mixer until combined. Gradually beat in the hot coffee. Pour batter into the prepared pans. Layers will appear shallow.

Bake in a 350 degree oven for 22 to 25 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake layers on a wire rack for 10 minutes. Loosen sides from pan, then invert cakes on rack. Remove cakes from pans peel of the paper; cool thoroughly.

When cakes are cool, make the chocolate frosting. Place one layer, top side down, onto a serving plate with a lip. Using an icing spatula or wide knife, work quickly to frost the top of this layer with 1/3 of the frosting. Arrange 1/3 of the Pecans on top and drizzle with some of the caramel topping. Top this layer with a second layer, top side down. Repeat with frosting, pecans and topping. Top this with the third layer, right side up. Repeat with the frosting, pecans and caramel topping. Chill cake 1 to 2 hours before serving.

Serves 12 to 16.

*Note: Buttermilk substitute = 1 Tbsp. lemon juice or vinegar in a 1 cup measuring cup and fill to 1 cup with milk. Let stand for 5 minutes before using.

**Note: A thicker caramel topping works best in this recipe. Some topping will ooze from sides as cake cools.


CHOCOLATE FROSTING

1    Cup Sugar

1/2 Cup Milk

6    Tbsp. Butter (cut up)

1    (12 oz.) Pkg. Semisweet Chocolate Morsels

1    to 2 tsp. Hot Coffee (fresh)

In a medium saucepan, combine sugar and milk. Add cut up butter. Bring to boiling, stirring constantly. Remove from heat. Add semisweet chocolate morsels. Using a wire whisk, mix until smooth. If frosting is too thick or grainy, stir in 1 to 2 tsp. of the coffee. If necessary, let stand several minutes before using.


ASPARAGUS CHEESE OMELET FOR TWO

4     Fresh Asparagus Spears (trimmed, cut into 1 inch pieces)

4     Large Eggs

1/4  Cup Sour Cream       

2     tsp. Dried Minced Onion

1/4  tsp. Salt

1/4  Crushed Red Pepper Flakes

2     tsp. Butter

2     oz. Cream Cheese (cubed, softened)

Fill a small saucepan three-fourths full with water and bring it to a boil. Add asparagus; cook, uncovered, 2 to 4 minutes or until crisp-tender. Remove and immediately drop the asparagus into ice water. Drain and pat dry.

In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in the egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

When eggs are thickened and no liquid egg remains, top one side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, 1 to 2 minutes or until cream cheese is melted. Cut omelet in half before serving.

Yield: 2 servings.


STRAWBERRY BANANA BREAKFAST SMOOTHIE

1    Cup Vanilla, Plain or Strawberry Yogurt

1/2 Cup Cheerios (or any round oat cereal)

2    Tbsp. Ground Flax Seed

1/2 Cup Fresh Strawberries

1/2 Cup Milk

1    to 2 Tbsp. Sugar

1/2 Banana

Place all ingredients in a blender. Cover and blend on high speed for 10 seconds; stop blender to scrape sides. Cover and blend about 20 seconds longer or until smooth. Pour mixture into glasses. Serve immediately.

Serves 2.


OVERNIGHT TEX-MEX EGG BAKE

12     oz. Bulk Spicy Pork Sausage

5       Cups Frozen Southern-style Hash Brown Potatoes

1       Can (4.5 oz.) Green Chiles (chopped, drained)

3       Cups Colby-Monterey Jack Cheese (shredded)

6       Eggs

1 1/2 Cups Milk

1/4    tsp. Salt

1       Cup Thick ‘n Chunky Salsa

Spray a 13x9 inch glass baking dish with cooking spray. In a 10 inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.

Spread frozen potatoes in baking dish. Sprinkle with sausage, green chilies and 1 1/2 cups of the cheese. In a medium bowl, beat eggs, milk and salt with a fork or wire whisk until well blended. Pour over the potatoes. Sprinkle with remaining cheese. Cover and refrigerate at least 8 hours but no more than 12. Heat oven to 350 degrees F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.

Serves 10.


CRISPY CAJUN SHRIMP FETTUCCINE

8    oz. Fettuccine

1    lb. Large Shrimp (shelled, deveined)

1    Tbsp. Cajun Seasoning       

2    Tbsp. All-purpose Flour

2    Tbsp. Butter

1    Tbsp. Olive Oil

1    Cup Chicken Broth

1    Cup Heavy Cream

      Salt, Pepper (to taste)

1/2 Cup Parmesan Cheese (grated)

1    Tbsp. Fresh Parsley (chopped)

Cook fettuccine according to the package instructions.

Sprinkle the shrimp with 1 tablespoon of Cajun spice and toss well. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.

In a deep skillet add the butter and olive oil and heat over high heat. Add the shrimp and cook on each side about 2 minutes, until crisp. Remove shrimp from the skillet and set aside.

In the same skillet add the chicken broth and heavy cream. Season with additional Cajun spice if preferred and/or salt and pepper. Bring to a boil then add the Parmesan cheese and whisk. Add fettuccine and shrimp back to the skillet and toss. Garnish with parsley and additional Parmesan cheese. 

Yield: 4 servings.


BUTTERMILK CHEDDAR BISCUITS

2    Cups All-Purpose Flour      

1/4 tsp. Salt

1    Tbsp. Sugar

2    Tbsp. Powdered Milk

1    Tbsp. Baking Powder

2    tsp. Garlic Powder (divided)

2    Tbsp. Fresh Parsley (divided)

12  Tbsp. Salted Butter (1 1/2 sticks, divided)

1    Cup Buttermilk

2    Cups Cheddar Cheese

Position a rack in the center of the oven and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat, set aside. Place 1 stick of butter (8 tablespoons) in a small microwave safe bowl. Microwave the butter until it is completely melted, about 45 second, set aside.

In a large mixing bowl, combine the flour, salt, sugar, powdered milk, baking powder, 1 1/2 teaspoon garlic powder, and 1 tablespoon parsley flakes. Add the melted butter and the buttermilk into the dry ingredients and using a rubber spatula, fold to combine the ingredients. Add the cheese and fold into the biscuit dough until combined.

Drop 2 tablespoons worth of dough that’s been rolled into a uniform shape onto the baking sheet. Bake for 10 to 12 minutes or until the biscuits are golden brown on the outside. Melt the remaining 1/2 stick of butter (4 tablespoons) in a small microwave safe bowl, about 30 seconds. Add the remaining 1/2 teaspoon of garlic powder and 1 tablespoon of parsley. Stir with a pastry brush to combine. Remove biscuits from oven when done and immediately brush with melted butter. Serve warm.

Makes: 12 to 14 biscuits.


SEVEN LAYER SALAD

1  Head Lettuce (chopped)

1  Cup Celery (diced)

1  Cup Carrots (shredded)       

5  Hard Boiled Eggs (sliced)

1  10 oz. Bag Frozen Peas (thawed)

1  Medium Onion

8  Slices Bacon (fried, crumbled)

8  oz. Cheddar Cheese (shredded)

Dressing:

2   Cups Miracle Whip

2   Tbsp. Sugar

Layer the first 7 ingredients in order of list, in a 9x13 inch pan.

Mix the dressing ingredients and spread evenly over the top of the salad. Sprinkle with the shredded cheese. Chill and Serve. 

Yield: 12 servings.

Recipe From: Rachael Kueffer


POTLUCK EGGS OVER BISCUITS

1    lb. Asparagus (trimmed)

3/4 Cup Butter (cubed)    

3/4 Cup All-purpose Flour

4    Cups Milk

1    Can (14.5 oz.) Chicken Broth

1    lb. Ham (cooked, cubed)

1    Cup Shredded Cheddar Cheese

8    Hardboiled Eggs (quartered)

1/2 tsp. Salt

1/8 tsp. Cayenne Pepper

10  to 12 Biscuits (warm)

Cut asparagus into 1/2 inch pieces, use only the tender parts of the spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool.

Melt butter in a sauce pan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until cheese is melted. Add eggs, salt, cayenne pepper and asparagus; heat through. Serve over biscuits.

Makes: 10 to 12 servings.


PEANUT BUTTER BANANA POPS

6 Craft Sticks (flat wooden sticks with round ends)

3 Ripe Bananas (peeled and cut in half crosswise)

6 Tbsp. Creamy Peanut Butter

1 Cup Vanilla Chex™ Cereal (coarsely crushed)

2 Tbsp. Dry-roasted Peanuts (chopped)

Insert stick into cut end of each banana piece. Spread 1 tablespoon peanut butter on each. Roll in crushed cereal and chopped peanuts; serve.

Makes 6 bananas.