THE SLAB

 Cake Ingredients:

1 cup cocoa

2 cups boiling water

2 3/4 cups flour

2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

1 cup butter, softened

2 1/2 cups sugar

4 eggs

1 1/2 tsp. vanilla 

Filling:

1 1/2 cups whipping cream, chilled well

1/4 cup confectioner sugar

1 tsp. vanilla

Frosting:

6 oz. semi-sweet chocolate pieces

1/2 cup whipping cream

1/2 cup butter

2 1/2 cups confectioner sugar

Preparation:

1. In a medium bowl, combine cocoa with boiling water, mixing with a whisk until smooth.  Cool completely.  In another medium size bowl, mix flour with soda, salt, and baking powder.  Preheat oven to 350 degrees.  Grease and flour three 9-inch round cake pans.

2. In a large (3rd) bowl and at high speed, beat butter, sugar, eggs and vanilla, scraping bowl, for about five minutes.  At low speed, beat in flour mixture (in fourths) alternately with cocoa mixture (in thirds) beginning and ending with flour mixture.  Do not overbeat.  Divide this evenly between three pans.  Bake 25-3- minutes or until cake springs back.  Cool in pan for 10 min.  Carefully loosen sides with a spatula.  Remove from pans and cool on racks.

3.  Make the Filling:  Whip cream with confectioner sugar and vanilla.  When it is whipped good and stiff, refrigerate until the cake layers are completely cooled off, and then spread this between the layers.

4.   Make the Frosting:  Melt the chocolate pieces and butter in microwave or in a double boiler.  Add the whipping cream and confectioner sugar.  Beat with electric mixer until spreading consistency is reached.  (The melted stuff cools off as you beat it with the mixer).  Spread frosting evenly over the whole cake.  Keep cake refrigerated.

Granola

 5 cups of unrolled oats 

1 cup of dried coconut

1 teaspoon salt

1/4 cup oil

1 can of sweetened condensed milk

1 cup nuts of your choice 

raisins or other dried fruit 

Preheat the oven to 275 degrees F.  Combine the first 5 ingredients and spread out on a cookie sheet lined with parchment paper.  Cook for 1 hour total, tossing once half way through.  Remove to cool.  Toss with nuts and fruit (the fruit especially must be added after cooking or it will burn).

Deep Dish Oatmeal Fudge Bars

This yummy recipe I found at this recipe blog

Ingredients:

• 1 cup butter
• 2 eggs
• 2 cups brown sugar
• 1/3 cup milk
• 2 teaspoons vanilla
• 2 1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 3 cups oatmeal

In a saucepan over medium heat, melt together

• 1 can eagle’s brand sweetened condensed milk
• 1/3 cup butter
• 1 tsp. vanilla
• 2 cups semi-sweet chocolate chips

Directions:

• Mix the butter, eggs and brown sugar. Add vanilla and milk. Slowly incorporate the rest of the dry ingredients. Mix well. I prefer using a stand mixer since it’s quite thick.
• Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour chocolate mixture, then spread rest of cookie mixture on tops in spoonfuls (won’t cover completely-but will leave cool designs). The top can tend to get done before it’s completely cooked, so you can put aluminum foil over it for the last five or so if it looks like it’s browning too much. Bake for 25 minutes at 350 degrees. Let cool, otherwise it won’t set up and will just run when you cut into it.

High Altitude Pumkin Bread

Ingredients:
1c. sugar
1/2 c. oil
2 eggs
1 c. pumpkin puree
1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger

Preparation:
1. Mix all of the wet ingredients.
2. Mix all of the dry ingredients and slowly add to the wet ingredients.
Bake at 350 degrees for 45-50 minutes in a greased loaf pan.

Aji De Gallina

This is another popular Peruvian dish that my empleada here in Arequipa taught me to make.  She didn't use any measurements, so I'm just guessing on those!

Ingredients:
1 cup Rice
2-3 chicken breasts, boiled in water.
1/2 cup of salsa ocopo (aji amarillo sauce cooked and prepared with seasonings and a little sugar) or "Tari" sauce
1/4 cup of fresh aji amarillo or 1/2 of a small packet of aji from Canasta.
4 eggs
5 small potatoes
4 cloves of minced garlic, separated
1 can of evaporated milk
10-12 slices of white bread
2-3 Tbsp. vegetable oil, separated
salt
walnuts (optional)
1/2 onion, diced finely
1 cup milk

Preparation
1.  Simmer the aji and salsa ocopo in 1-2 Tbsp oil with the onion and 1-2 cloves of garlic until it gets a bit thick and separates from the oil a bit.
2.  While the sauce is simmering, cut the bread into large chunks and remove the crust.  Put bread in a bowl and cover with the evaporated milk.  Let it sit for a bit.
3. Boil the potatoes and eggs (to hard boil them) together in a pot of water.
4. Put 2 cloves of minced garlic and a Tablespoon or so of vegetable oil in the bottom of the rice cooker, and turn on the frying setting to heat the garlic and oil for a couple minutes.  Then add the rice and the amount of water called for per cup of rice on the package, and set the rice cooker to the cook setting.
5.  Shred the chicken and add it to the aji mixture.  Add 1 1/2 cup of the water that the chicken boiled in, and bring it to a boil.
6.  Blend the bread mixture in a blender, then add it to the aji mixture, and bring it to a boil and simmer for a 20 minutes.  Add milk as it thickens up.
7.  After potatoes have gotten soft, peel them and slice them in thick slices.
8.  Peel the eggs and slice into 4 quadrants.
9.  Serve the chicken aji mixture over top of a few slices of potato and topped with a few slices of egg.  Serve with a side of rice.

Tomatada (Peruvian Recipe)

Our sweet Peruvian empleada, Celia, taught me to make this dish.  It's delicious!

Ingredients:
4 large tomatoes, peeled and pulp removed
1 clove of garlic, minced
1-2 tsp. Salt
3 tablespoons tomato sauce
1/4 tsp. black pepper
1 Tbsp. Vinegar
1 tsp. sugar
1 tsp. cumin
4 thinly sliced steaks
salt and pepper
Fine bread Crumbs mixed w/ some flour and garlic powder.
oil
1 1/4 cup water, divided
2 Tbsp. soy sauce
1 onion, sliced
4 potatoes
1 tsp. oregano
Rice, prepared according to package directions.

Preparation:
1.  Heat garlic in a large pot with some oil.  Add tomato, 1 cup water, tomato sauce, pepper, vinegar, sugar, and cumin.  Simmer, covered, until creamy.  Add more water if need be.
2. Salt and pepper the steak on both sides, then put the bread crumb mixture on both sides of it.
3.  Heat some oil in a frying pan and fry the steaks until browned on both sides.
4. Add soy sauce to the tomato mixture and simmer covered for 5 more minutes, then add onion and oregano.
5.  Remove some sauce, place meat in the sauce, and cover with the sauce you removed.  Salt and pepper a bit and then add 1/4 cup water and cover and simmer to finish cooking the meat.
6.  While meat mixture is simmering, peel the potatoes and slice in 1/4 inch thick slices.  Fry them in a frying pan with enough oil to just about cover them.  Fry on each side until starting to brown (about 3-4 minutes total).  Dry potatoes on paper towel after fried, and then salt them.

Serve meat with sauce drizzled over top, and covered with potato slices and then more sauce.  Serve with rice.

Enjoy!

Barbecued Beef

Ingredients:
3 c. chopped celery
1 c. chopped onions
1 c. ketchup
1 c. bbq sauce
1/4 c. water
2 Tbsp. vinegar
2 Tbsp. Worcestershire Sauce
2 Tbsp. brown sugar
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3-4 lb. boneless chuck roast
14-18 hamburger buns

Preparation:
In slow cooker, combine the first 12 ingredients; mix well.  Add roast.  Cover and cook on high 7-8 hours (Mom's note: 5-6 is probably enough) or until meat is tender.  Remove roast, cool.  Shred meat w/ forks and return to sauce.  Heat through.  Use a slotted spoon to serve on buns.

Teriyaki Burgers OR Chicken Breasts

Ingredients:
1/2 c. soy sauce
1/3 c. sugar
1 1/2 Tbsp. red wine vinegar
2 tsp. sesame oil
1 small minced onion
3/4 tsp. ground ginger
2 1/2 lbs. ground beef  OR Chicken breasts

Preparation:
Mix together the first 6 ingredients, and then add to the ground beef before making burger patties.  You can use the same sauce mix to cover boneless chicken breasts and bake at 350 degrees for 45 minutes and serve over rice.

Mom's Italian Lasagna

Ingredients:
Meat sauce:

• 1 large can Spaghetti Sauce
• 1 lb. Italian sausage, cooked and drained

Cheese Mixture (mix it all together):

• 3 cups cottage cheese
• 1/2 cup parmesan cheese
• 2 beaten eggs
• 1/2 tsp. pepper

 16 oz. Mozzarella
12 cooked lasagna noodles


Preparation:
In a 9x13 lasagna pan, layer 3 layers of the following: 4 noodles, meat sauce,  cheese mixture, mozzarella cheese.  Put extra parmesan cheese on top.  Bake at 375 degrees for about 45 minutes.

Breakfast Casserole

Ingredients:
2 tubes of Pillsbury crescent rolls
1lb. turkey sausage
1 8oz. softened cream cheese
2 cups dinner rolls
2 cups cheddar cheese

Preparation:
1.Brown the sausage and drain.
2. Melt the cream cheese in a pan and then mix in the sausage.
3. Layer one of the crescent roll tubes on the bottom of a baking dish.
4. Spread the sausage mixture over top.
5. Layer cheese on next, and then the second tube of crescent rolls.
6. Bake at 350 degrees for 25 minutes or until golden brown.

Balsamic Baked Chicken

Ingredients:
1-2 bags fresh spinach-I usually use 2 bags
4 Chicken breasts
2 Roma tomatoes or a package of grape tomatoes
1 package sliced mushrooms (or 1 jar, drained)
1 packet Good Seasons Italian dressing mix
Balsamic vinegar
¼ cup brown sugar
Parmesan Cheese
Angel Hair Pasta

Preparation:
Put the spinach in the bottom of a greased Pyrex dish.  (It will seem like a lot but it wilts way down while cooking.)  Lay the chicken breasts on top of the spinach.  Salt and pepper the chicken breasts.  Cut up the tomatoes and put on top of the chicken.  Put mushrooms on top.
Make the Italian dressing according to the directions, but use balsamic vinegar rather than the water called for.  Add brown sugar to dressing. Shake well.  Pour entire bottle over the food.  Sprinkle Parmesan cheese on top.  Cover loosely with tin foil and bake at 350 for 40-45 minutes, or until chicken is cooked through.  Serve over angel hair pasta.

If preparing to bring to a friend, you could opt to bring it over ready to go in the oven, but with the dressing mixture already prepared but separate in a container with instructions to pour it over everything before cooking.

Low Carb Bangers and Mash

Mash: 
1 head of cauliflower
2 Tablespoons whole whipping cream OR 2 Tablespoons butter

 Preparation:
Cut up cauliflower into chunks and microwave with a little water for 12 minutes, drain.  Blend with an immersion blender and mix in butter or whipping cream.

Onion Gravy:
Sliced sausage links.
2 cups chicken broth
2 onions
2 Tablespoons Butter
1 teaspoon salt
1/2 teaspoon pepper
1-2 Tablespoons cornstarch dissolved in a small amount of water

Preparation:
Slice Onions and saute in butter with salt and pepper for about 5 minutes until soft and translucent.  Pour in broth and bring to a boil.  Add the cornstarch dissolved in a small amount of water.


In a separate frying pan, cook the sausage links.  Then on each plate layer cauliflower mash, onion gravy, and sausage.  Enjoy!

Chicken, Thyme, and Rice Casserole

Ingredients:
1 stick of butter
2 onions, diced
2-3 cloves minced garlic
1/2 tsp salt
1/4 tsp pepper
1 tsp dried thyme
3-4 cups cooked rice
1 bag of frozen vegetable medley (1 lb.)
2 cups cooked chicken
1 cup shredded cheddar cheese


Preparation:
Melt the butter and caramelize the onions for about 10 minutes.

Add the garlic, thyme, salt, and pepper -- sautéing until fragrant, about 30 seconds.

In a 9x13 pan, combine the rice, frozen veggies, and cooked chicken. Add in the onion/butter mix, tossing well. If you are feeling frisky, sprinkle with additional thyme on top.

Bake at 350 degrees for 20 minutes, until heated through. Sprinkle cheese and bake 5 minutes longer (total of 25 minutes).

Mexican Spinach Lasagna

Ingredients:
1 pound ground beef
1 small onion, chopped (2 1/2 ounces)
5 teaspoons taco seasoning
2/3 cup Red Enchilada Sauce
8 ounces cream cheese, softened
1 egg
10 ounces frozen spinach, thawed and drained well
4 ounce can chopped green chiles
6 ounces colby-jack cheese, shredded


Preparation:
Brown the hamburger, onion and taco seasoning; drain the fat and stir in the enchilada sauce. In a medium bowl, blend the cream cheese, egg, spinach and chiles. In a greased 8 x 8" baking dish, layer half of the meat sauce, or enough to cover the bottom of the pan fairly well. Spread the spinach mixture over the meat layer; top with 3 ounces of the cheese then the rest of the meat sauce. Sprinkle with the remaining cheese. Bake at 350º about 30 minutes until hot and bubbly.
Makes 6-8 servings
Can be frozen

Spinach Lasagna

Ingredients:
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)


Preparation:
Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving.
Makes 6-9 servings
Can be frozen

Peach Crisp

Ingredients:
1 Pouch Betty Crocker Oatmeal Cookie Mix
1/2 cup cold butter
5 cups frozen sliced peaches (freeze the peaches whole, then run under warm water while peeling, and then you can dice it), thawed and drained.

Extra:  Vanilla Ice Cream!

Preparation:
I recommend peeling and dicing the peaches on a day prior to making the peach crips.  It's just much easier to have this step already taken care of, and then you can take your bag of diced peaches out of the freezer a while before you're going to make the peach crisp so that it will be all nice and thawed.

Heat oven to 375 degrees.  Put the cookie mix into a bowl, and then cut in the butter.
Place the peaches in an 8 inch square baking dish (or the equivalent) and then sprinkle the cookie mixture over the peaches.
Bake for 25 - 30 minutes until top is golden brown and peaches are bubbly.
Serve with a dollop of vanilla ice cream!

Chocolate Cream Cheese Muffins

Ingredients:
1 chocolate muffin mix (Krusteaz or Better Crocker are great)
Additional ingredients called for on muffin box (oil, egg, etc.)
8 oz. package of cream cheese, softened
1 egg slightly beaten,
1/3 cup sugar
1 pinch of salt
6 oz. chocolate chips
muffin cups


Preparation:
Preheat the oven to 350 degrees.  Mix together muffin mix and additional ingredients called for on the box, and then set aside.  In a medium bowl blend together the cream cheese, egg, sugar, and salt.  Stir in chocolate chips.  Place muffin cups into a muffin pan, and then fill them to 2/3 full with the chocolate muffin mixture.  Dollop some of the cream cheese mixture on top.  Cook for 20 - 25 minutes.

Broccoli Quiche Bites

This is my variation of this Quiche recipe:  http://www.campbellskitchen.com/recipes/broccoli-quiche-bites-26097

Ingredients:
1 Pepperidge Far Puff Pastry Sheet
1 c. small curd cottage cheese
6 eggs
1 envelope of knor's dry vegetable soup and dip mix
15 oz. frozen, diced veggies (I buy a mix of corn, carrots, peas, limas, and green beans)
2/3 c. of shredded cheddar cheese

Preparation
  1.  In a large bowl, whip the cottage cheese.  Add eggs, and mix well with a mixer.
2.  Stir in the soup mix and veggies.
3.  Cover and let the veggie mixture chill in refrigerator for 20 minutes.
4.  Preheat oven to 375 degrees.
5.  Place the thawed pastry sheet in a greased, 9x13 baking dish.  Prick with a fork.
6.  Spread the veggie mixture over the pastry sheet.  Sprinkle cheddar cheese over top.
7.  Bake for 40 minutes or until set.