Buttermilk Chocolate Pudding Cake

2 Cups Sugar                                       

1 Cup Salad Oil                                 

2 Eggs, Beaten                                

2 Cups All Purpose Flour                    

½ tsp Salt                                         

1 tsp Soda                                         

¼ C Cocoa                                        

½ C Buttermilk                                 

1 C Water

1 tsp Vanilla

Frosting

1 Lb Powdered Sugar

¼ C Cocoa

¼ C Margarine, Melted

1 tsp Vanilla

⅓ C Buttermilk

Combine  sugar, oil, and eggs. Beat well. 

In a separate bowl, combine dry ingredients.

Add to sugar mixture a small amount at a time, stirring well after each addition. 

Blend in buttermilk, water, and vanilla. Batter will be thin. 

Pour into a lightly greased 9 by 13 inch pan. 

Bake at 350° for 35 minutes or until done. 

Spread frosting over hot cake and cool in pan.

For frosting, combine all ingredients, stir, and frost cake.

Ramen Noodle Chicken Salad

1 pkg Ramen chicken noodles, uncooked and crumbled finely

½ head of cabbage, chopped or shredded

2 cooked chicken breasts, chopped

½ C slivered almonds

4 green onions, chopped

2 Tbsp sesame seeds

Mix Together for dressing:

½ C oil

1 tsp salt

2 Tbsp sugar

3 Tbsp vinegar

seasoning packet from Ramen Noodles

½ tsp pepper

Pour dressing over the first six ingredients and marinate overnight. 

This is a great recipe for a potluck or luncheon. 

Chicken Enchiladas

1 Can Cream Of Celery Soup                  

1 Can Cream Of Mushroom Soup          

1 Green Pepper, Chopped                     

1 Medium Onion, Chopped                  

⅔ C Chicken Broth 1 C Chicken Chunks, Cooked

1½ C Cheese, Grated

8 Flour Tortillas

Saute pepper and onion in sauce pan.

Combine soups (do not dilute) and broth. 

Cook until sauce consistency. 

Add chicken. 

Spoon into tortillas. Add a little cheese. 

(You can use cheddar cheese or a Mexican style blend to add a little spice.) 

Roll up tortillas. Pour remaining sauce on top. 

Cover with remaining cheese. 

Cook in 350° oven for about 20 minutes until cheese melts and liquid simmers. 

Yield: 4 servings

Chick'n On The Ritz

2½ lbs chicken tenders (20-30 pieces)          
16 oz sour cream
2 cans cream of chicken soup, condensed

1½ pkg (sleeves) Ritz crackers, crushed     

margarine, melted

poppy seeds

Grill or poach chicken. Cut into chunks. 

Put in greased 9x13 inch pan. 

Mix together undiluted soup and sour cream. Pour over chicken. 

Cover with crushed Ritz crackers. Drizzle with melted margarine. 

Shake poppy seeds over top to taste. 

Bake, uncovered, at 350° for 30-45 minutes. 

Yield: 6 servings

Italian Pasta Bake

1 lb ground beef

8 oz broken spaghetti, or 3 C penne or rotini pasta, cooked and drained

1 jar (26-28 oz) spaghetti sauce

¾ C grated Parmesan cheese, divided

8 oz shredded Mozzarella cheese

 

Brown meat in large skillet; drain. 

Stir in spaghetti, sauce and ½ C of the Parmesan cheese. 

Spoon into 13*9 inch baking dish. 

Top with mozzarella cheese and remaining ¼ C Parmesan cheese. 

Bake at 375° for 20 minutes. 

Yield: 6 servings

Coffee Cake Muffins

¼ C Light Brown Sugar, Firmly Packed   

¼ C Pecans, Chopped (optional)           

1 tsp Ground Cinnamon                      

1½ C All-purpose Flour                     

½ C Sugar                                        

2 tsp Baking Powder

¼ tsp Salt

¼ tsp Baking Soda

1 Egg, Large

¾ C Milk

⅓ C Vegetable Oil

Combine light brown sugar, pecans, and cinnamon. Set aside.

Mix flour, sugar, baking powder, salt and baking soda together. Set aside.

Stir together egg, milk and oil; add to flour mixture, stirring just until dry ingredients are moistened. 

Place paper baking cups in muffin pans or lightly coat with vegetable cooking spray. 

Spoon about 1 Tbsp batter into each of 12 cups; sprinkle evenly with half of brown sugar mixture. 

Top evenly with remaining batter, and sprinkle with remaining brown sugar mixture. 

Bake at 400° for 22-24 minutes or until lightly browned.

Yield: 1 dozen

Quesadillas

2 7” taco-sized flour tortillas                  

½ C Queso cheese

⅓ C cubed cooked chicken or steak

Heat meat in pan or microwave. 

Place one tortilla in warm skillet. 

Spread chicken or steak evenly on tortilla. 

Spread cheese evenly on tortilla and cover with remaining tortilla. 

Heat until tortilla browns and cheese begins to melt. 

Turn and continue heating on other side.            

Cut into 6 or 8 triangles and serve with salsa and sour cream.