Recipes
Cherry-Chocolate Chip Cake
This recipe came from the "Betty Crocker's Ultimate Cake Mix Cookbook" and was the 2008 Block Party Winner. You'll Need:
- 1 pkg White Cake Mix
- 1 container (8 oz) sour cream
- 1/2 Cup vegetable oil
- 1 teaspoon almond extract
- 3 egg whites
- 2 jars (10 oz each) maraschino cherries, well drained and chopped (1 cup)
- 1 cup miniature semisweet chocolate chips
- Buttercream Frosting & sprinkle w/ some chocolate chips to decorate
- Heat oven to 350. Generously grease bottom only o frectangular pan, 13x9x2
- Beat cake mix, sour cream, oil, almond extract and egg whites in large bowl. Batter will be thick. Drained chopped cherries on paper towels; pat dry. Stir cherries and chocolate chips into batter. Pour into pan.
- Bake 25 - 33 minutes (test for doneness)
- Cool completely - Frost
Buttercream Frosting:
- 3 cups powdered sugar
- 1/3 cup buttore or margarins, softened
- 1 1/2 teaspoons vanilla
- 1 to 2 tablespoons milk
- Mix powdered sugar and butter in medium bowl with spoon or with mixer on low speed. Stir in vanilla and 1 tablesppon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Easy Ground Beef and Pasta Casserole
This is a basic but hearty and delicious casserole, made with pasta and ground beef, along with tomatoes and seasonings. Top this casserole with Monterey Jack cheese or use a blend of shredded American and Jack or Cheddar cheeses. Jean Amacher made this for 2010 NNO.
- 3 cups uncooked medium shells or mini penne pasta
- 1 lb. lean ground chuck or ground round (85 to 90% lean)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 can (14.5 oz.) diced tomatoes with juice
- 1 large can (15 oz.) tomato sauce
- 2 teaspoons granulated sugar
- 1 cup shredded Monterey Jack cheese
Heat oven to 350°. Lightly spray or grease an 11x7-inch baking dish.
Cook pasta according to package directions until just tender; drain well.
In a large skillet over medium heat, saute beef with onion and celery, breaking up with a spoon. Cook, stirring, until almost cooked through. Add garlic and salt and cook for 2 to 3 minutes longer. Stir in the tomatoes, tomato sauce, granulated sugar, and the cooked drained pasta. Spoon into the prepared baking dish and cover dish tightly with foil. Bake for 30 to 40 minutes, or until hot and bubbly. Remove foil. Sprinkle with the cheese and bake uncovered for about 5 minutes longer, or until cheese is melted.
Serves 4 to 6.