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German Chocolate Poke Cake
 German Chocolate Poke Cake Love German Chocolate Cake? This is a quick and easy version of one with a creamy chocolate filling. I used a boxed mix, a canned German Chocolate Frosting and chocolate chips with Sweetened Condensed Milk as the poke filling. It was yummy! Gather together your ingredients and bake cake according to package directions. About 5 minutes after it comes out of the oven use the wrong end of a wooden spoon to make the holes in the cake. Next you are going to melt the chocolate chips in the microwave. I didn’t melt mine all of the way leaving little bits of chocolate in the bowl. Add a can of sweetened condensed milk and stir to blend. Pour over top of cake. Spread out evenly across the top of the cake. When cool frost with the German Chocolate Frosting. I added another 1/2 cup of coconut and a little vanilla to the frosting. 5.0 from 2 reviews German Chocolate Poke Cake Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cake, Dessert Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 12 1 box chocolate cake mix Filling 1 1/2 cups chocolate chips - I used milk chocolate 1 can sweetened condensed milk Frosting 1 can german chocolate frosting 1/2 cup coconut 1/2 teaspoon vanilla 1 box chocolate cake mix Filling 1 1/2 cups chocolate chips - I used milk chocolate 1 can sweetened condensed milk Frosting 1 can german chocolate frosting 1/2 cup coconut 1/2 teaspoon vanilla Make cake according to package directions. Bake in a greased 9 x 13 pan. When cake comes out of oven, poke holes with the end of a wooden spoon. Melt the chocolate chips in the microwave. Pour in the condensed milk. Stir to blend. Pour over cake while warm. Cool. Stir the coconut and vanilla into the frosting. Frost cake spreading out evenly across the top of cake Make cake according to package directions. Bake in a greased 9 x 13 pan. When cake comes out of oven, poke holes with the end of a wooden spoon. Melt the chocolate chips in the microwave. Pour in the condensed milk. Stir to blend. Pour over cake while warm. Cool. Stir the coconut and vanilla into the frosting. Frost cake spreading out evenly across the top of cake Maybe you’d like to try our recipe for? German Chocolate Cupcakes German Chocolate Cake Chocolate Cake for 2 Make this easy microwave cake when you’re having a late night craving. Keep a can of German Chocolate Frosting in the pantry and have an amazing late night snack. Pin It!
Lemon Vanilla Ice Cream
 Lemon Vanilla Ice Cream This ice cream tastes just like the lemon pie filling of your favorite lemon meringue pie. I love a good lemon meringue pie and now I can have some in ice cream form. Vanilla comes from Madagascar, Mexico and Tahiti. As with wine, chocolate and coffee, the vanilla from each country has its own distinctive flavor profile and characteristics as a result of the different climates, soils, curing methods and species of vanilla used. For instance, Madagascar Bourbon vanilla has a creamy, sweet flavor. Mexican vanilla, in addition to creamy and sweet notes, also has a bit of spice to it. Tahitian vanilla carries with it the fruity and flowery attributes of the islands from which it originates. Lemon Vanilla Ice Cream Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Ice Cream, Dessert Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Serves: Serves 4 Juice and zest from 3 lemons 2 teaspoons Nielsen-Massey Vanilla Extract 1 1/3 cups sugar 3 egg yolks dash salt 2 tablespoons cornstarch 2 1/2 cups milk 1 1/2 cups heavy cream Juice and zest from 3 lemons 2 teaspoons Nielsen-Massey Vanilla Extract 1 1/3 cups sugar 3 egg yolks dash salt 2 tablespoons cornstarch 2 1/2 cups milk 1 1/2 cups heavy cream Juice and zest the lemons into a small saucepan. Stir in the sugar. Separate the eggs and add the yolks to the sugar mixture. Whisk well until no pieces of egg yolk are visible. Stir in the heavy cream and dash of salt. Stir in the cornstarch Cook over medium heat until thickened, stirring constantly. Remove from heat and add milk and vanilla. Refrigerate at least 4 hours or until mixture is cold. Freeze according to the instructions of the ice cream maker you are using. Juice and zest the lemons into a small saucepan. Stir in the sugar. Separate the eggs and add the yolks to the sugar mixture. Whisk well until no pieces of egg yolk are visible. Stir in the heavy cream and dash of salt. Stir in the cornstarch Cook over medium heat until thickened, stirring constantly. Remove from heat and add milk and vanilla. Refrigerate at least 4 hours or until mixture is cold. Freeze according to the instructions of the ice cream maker you are using. Maybe you’d like to try our recipe for? Raspberry Cream Cheese Ice Cream Best Ever Chocolate Ice Cream Blueberry Cobbler Ice Cream Pin It!
Desserts Archives - Page 15 of 15 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Desserts Archives - Page 3 of 15 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Desserts Archives - Page 2 of 15 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Lasagna Soup
 Lasagna Soup OMGosh! I couldn’t wait to share this Lasagna Soup with you. I made it this afternoon, did my pics and edited them, then came directly here to write it up. This soup tastes exactly like lasagna with a lot less work! I used the ground beef I got from Butcher Box and was so pleased with it. It browned up beautifully and no extra grease in the pan. I really have loved the meats I’ve tried that Butcher Box sent me. After you brown the beef add the onions and cook until they soften. Add the tomato puree, sugar, salt and spices. Let cook at least 30 minutes at a slow boil. The soup is going to seem to watery at this point. It will thicken when you cook the noodles. If you use Italian Sausage in your lasagna I would add it with the beef. This is a pretty forgiving recipe. You can substitute several of the items and still have a fabulous soup. The tomato puree could be subbed for crushed tomatoes for instance. Lasagna Soup Author: Mary Ellen Recipe type: Soup Prep time: 20 mins Cook time: 1 hour 30 mins Total time: 1 hour 50 mins Serves: Serves 4 - 6 1 lb. ground beef 1 cup onion diced 1 28 oz. can tomato puree 56 oz. water - 2 full tomato puree cans 2 tablespoons basil 2 garlic cloves crushed 1 tablespoon Italian spices salt 2 tablespoons sugar 2 oz. lasagna noodles Cheese mixture 2 cups mozzarella cheese 1 cup ricotta cheese 1/4 cup parmesan cheese 1 lb. ground beef 1 cup onion diced 1 28 oz. can tomato puree 56 oz. water - 2 full tomato puree cans 2 tablespoons basil 2 garlic cloves crushed 1 tablespoon Italian spices salt 2 tablespoons sugar 2 oz. lasagna noodles Cheese mixture 2 cups mozzarella cheese 1 cup ricotta cheese 1/4 cup parmesan cheese Brown the ground beef. Add the onions and cook until softened. Add the tomato puree, sugar, salt, spices and water. It will be really soupy. It's okay when you add the pasta you need it to be that way. It will thicken as the pasta cooks. Cook over medium heat at a slow boil for at least 30 minutes, preferably 45. Break the lasagna noodles into pieces and add to the pot. Stir often to keep them from sticking to the pan. Cook for about 20 minutes or until noodles are tender. While the noodles are cooking mix together the cheese mixture. Add a large tablespoon of the cheese mixture to each bowl of soup. You can also stir it into the soup, your choice. Brown the ground beef. Add the onions and cook until softened. Add the tomato puree, sugar, salt, spices and water. It will be really soupy. It's okay when you add the pasta you need it to be that way. It will thicken as the pasta cooks. Cook over medium heat at a slow boil for at least 30 minutes, preferably 45. Break the lasagna noodles into pieces and add to the pot. Stir often to keep them from sticking to the pan. Cook for about 20 minutes or until noodles are tender. While the noodles are cooking mix together the cheese mixture. Add a large tablespoon of the cheese mixture to each bowl of soup. You can also stir it into the soup, your choice. Want to try another of our soup recipes? Cabbage Roll Soup Cheeseburger Soup Portuguese Kale Soup Pin It!
Cabbage Roll Soup
Cabbage Roll Soup I started out to make one of my mom’s favorite soups. It had been awhile since I’d made it and after I got it all together it dawned on me that this could be a great way to make a Cabbage Roll Soup with just a few simple additions. I’m so glad I changed it up because this really does taste like cabbage rolls and it went together in about a hour. This soup is pretty healthy and will will really fill you up. It is even better the next day. Serve it with some crusty bread and a salad. When you are buying cabbage look for ones that have shiny compact leaves. If it still has it’s dark purple leaves it is really fresh. To keep cabbages looking fresh the produce people trim the leaves to keep it looking that way. It should also feel heavy for its size. Refrigerate for at 7 days in an airtight plastic bag. Once it is cut use it within 2 days. To prepare the cabbage for this soup, remove the tough outer leaves. Cut in half and remove the cores. Chop up the cabbage into the desired size for what you’re making. Cabbage Roll Soup Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Soup, Beef Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: Serves 4 1 lb. lean ground beef 1 medium onion - chopped 1 - 2 garlic cloves - chopped 1/2 head medium cabbage - chopped (about 1 1/2 lbs) 3 10 oz cans tomato soup 3 cups water 1/2 cup long grain rice 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon white vinegar 2 tablespoons A1 Sauce 1 1/2 tablespoons Worcestershire Sauce 1 lb. lean ground beef 1 medium onion - chopped 1 - 2 garlic cloves - chopped 1/2 head medium cabbage - chopped (about 1 1/2 lbs) 3 10 oz cans tomato soup 3 cups water 1/2 cup long grain rice 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon white vinegar 2 tablespoons A1 Sauce 1 1/2 tablespoons Worcestershire Sauce Brown the ground beef. Rinse the fat off by draining the ground beef and running hot water over it. (you can skip this step if your ground beef is really lean) Add the onions and garlic. Cook until the onion starts to turn translucent. Add the cabbage and the water. Cover and let steam for 20 minutes. Add all of the remaining ingredients. Simmer for an additional 20 minutes. Taste to adjust seasonings. Brown the ground beef. Rinse the fat off by draining the ground beef and running hot water over it. (you can skip this step if your ground beef is really lean) Add the onions and garlic. Cook until the onion starts to turn translucent. Add the cabbage and the water. Cover and let steam for 20 minutes. Add all of the remaining ingredients. Simmer for an additional 20 minutes. Taste to adjust seasonings. Maybe you’d like to try our recipe for? Cheeseburger Soup Lasagna Soup Beef Barley Mushroom Soup Pin It!
Beef Barley Mushroom Soup
 Beef Barley Mushroom Soup I can’t tell you how often I watched my grandmother make this family favorite soup. I can tell you it was on the dinner table a lot especially in the wintertime. She usually made it with stewing beef but I got lucky and found some boneless short ribs on sale so I used them. Either will work just fine. Sometimes she would make it using a meaty soup bone too. Beef Barley Mushroom Soup Author: Mary Ellen Recipe type: Soup, Beef Prep time: 20 mins Cook time: 2 hours Total time: 2 hours 20 mins Serves: Serves 6 1 1/2 lbs boneless short ribs or stewing beef 1 tablespoon oil 2 cups chopped onion 2 carrots slices 2 stalks chopped celery 8 oz. sliced mushrooms salt and pepper dried thyme to taste, about 1/2 teaspoon 4 cups beef broth 4 cups water 1 cup barley 1 1/2 lbs boneless short ribs or stewing beef 1 tablespoon oil 2 cups chopped onion 2 carrots slices 2 stalks chopped celery 8 oz. sliced mushrooms salt and pepper dried thyme to taste, about 1/2 teaspoon 4 cups beef broth 4 cups water 1 cup barley Brown the short ribs or stewing beef in oil. Add the onions and cook until transparent. Cover with the water and beef broth and cook meat until tender. Mine took about 1 hour. You should be able to shred it easily. Add the remaining vegetables except for mushrooms. Cook for 20 minutes or until vegetables are tender. Stir in the mushrooms and barley. Cook over medium heat until the barley is fully cooked, about 20 - 30 minutes adding more water or broth if necessary. Brown the short ribs or stewing beef in oil. Add the onions and cook until transparent. Cover with the water and beef broth and cook meat until tender. Mine took about 1 hour. You should be able to shred it easily. Add the remaining vegetables except for mushrooms. Cook for 20 minutes or until vegetables are tender. Stir in the mushrooms and barley. Cook over medium heat until the barley is fully cooked, about 20 - 30 minutes adding more water or broth if necessary. Want to try another of our delicious soup recipes? Lasagna Soup Crock Pot Vegetable Beef Soup Unstuffed Pepper Soup Chicken Dumpling Soup Pin It!
Short Rib Vegetable Soup
 Short Rib Vegetable Soup This soup warms your soul and takes me back to my grandmothers kitchen. I used to watch my grandmother make this soup in the winter often. I learned then that this is a pretty loose recipe. You can use whatever vegetables you desire and it is a great way to use leftovers. I happened to come across some boneless short ribs on sale so I used them. I like to make this a day ahead if I have time. This soup is so much better the next day. You can use any cut of beef or even chicken if you want. I use stew beef or sirloin often when making vegetable soup, the cooking time will just vary depending on whatever cut you use. Cook until the meat is tender and remove it from the pot. Add back in shredded towards the end of the cooking time. Short Rib Vegetable Soup Author: Mary Ellen @ Recipes Food and Cooking Prep time: 20 mins Cook time: 1 hour 30 mins Total time: 1 hour 50 mins Serves: Serves 4 3/4 lb. boneless short ribs 1 medium onion 3 stalks celery 2 carrots 3/4 cup corn 1 1/2 cups green beans 3/4 cup peas 4 cups water 4 cups tomato juice salt and pepper 3/4 lb. boneless short ribs 1 medium onion 3 stalks celery 2 carrots 3/4 cup corn 1 1/2 cups green beans 3/4 cup peas 4 cups water 4 cups tomato juice salt and pepper Brown the short ribs with salt and pepper on them. Add the water. Cover and let simmer until tender. Chop up the onion, carrots and celery. Add to the pot. Cook for 20 minutes. Add the green beans (I used frozen), corn and tomato juice. Simmer for 30 minutes. Add the peas when the soup is almost done (again I used frozen). Remove short ribs from pot and shred into bite size pieces. Add back to pot. Taste and add salt and pepper as needed. Brown the short ribs with salt and pepper on them. Add the water. Cover and let simmer until tender. Chop up the onion, carrots and celery. Add to the pot. Cook for 20 minutes. Add the green beans (I used frozen), corn and tomato juice. Simmer for 30 minutes. Add the peas when the soup is almost done (again I used frozen). Remove short ribs from pot and shred into bite size pieces. Add back to pot. Taste and add salt and pepper as needed. You could also use ground beef, soup bones or stew meat to make this soup. Even chicken would be good in it. Maybe you’d like to try? Cheese Steak Soup Lasagna Soup Cabbage Roll Soup Pin It!
Chinese Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Hoecakes
 Hoecakes Tom and I have started a new website at Adventures.camp! It’s going to be all about tent camping, campgrounds and camping recipes. It’s just been started but it is a work in progress. Today I shared a recipe there for Dutch Oven Boston Butt Roast and Northern Beans. I made Hoecakes to sop up all of the delicious bean broth the beans provided. It was so good I wish you could of tasted it!!! Dutch oven cooking will be a new category over at Adventurous Camping along with other recipes you can make camping, RV’ing or trailer camping. Hoecakes are a thin cornmeal flat bread. I make them with a corn bread recipe and make like pancakes on the stove. They should be sturdy enough that you can scoop up whatever food you are eating them with. My ex mother in law used to make them all of the time, especially in the summer when no one wanted to turn the oven on. She was a fabulous cook. According to the Oxford English Dictionary, the term hoecake first occurs in 1745. The name comes from the type of pan they were cooked in. I cook mine in a flat iron pan called a griddle. I long believed that they were cooked on a garden hoe but that is a myth. I believe a true hoecake is only made with cornmeal, water or milk and salt. We prefer it made using baking soda and a touch of sugar also. Mini ones can be made and make a great appetizer topped with your favorite toppings. Hoecakes Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Bread, Flat Bread, Cornmeal Prep time: 10 mins Cook time: 4 mins Total time: 14 mins Serves: makes 9 hoecakes 1 cup cornmeal 1 cup flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1 tablespoon sugar 3/4 cup soured milk or buttermilk 1/3 cup water 1/4 cup oil oil for cooking 1 cup cornmeal 1 cup flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1 tablespoon sugar 3/4 cup soured milk or buttermilk 1/3 cup water 1/4 cup oil oil for cooking Add the cornmeal, flour, sugar, baking powder and salt to a bowl. Mix together. Add the eggs, milk, water and oil to the cornmeal mixture.Stir until combined. Heat a flat iron pan on the stove. Add a little oil. Using a 1/3 cup measuring cup to put the batter in the pan. Cook for several minutes on each side. Repeat until batter is gone. Add the cornmeal, flour, sugar, baking powder and salt to a bowl. Mix together. Add the eggs, milk, water and oil to the cornmeal mixture.Stir until combined. Heat a flat iron pan on the stove. Add a little oil. Using a 1/3 cup measuring cup to put the batter in the pan. Cook for several minutes on each side. Repeat until batter is gone. To make soured milk add a teaspoon of vinegar to the milk. Let set for several minutes for it to thicken.Batter can be made ahead of time and kept in the refrigerator until ready to use. Maybe you’d like to try our recipe for? Fry Bread Tacos Cheesy Twisted Breadsticks Fougasse Pin It! This post contains an affiliate link to Amazon.