Upside Down Chocolate Chip Cake

December 15, 2011 Leave a comment



Units: US | Metric

1 cup flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

6 tablespoons unsweetened cocoa powder

1 cup sugar

1/2 cup vegetable oil

1/2 cup hot coffee

1/2 cup milk

1 egg

1/2 teaspoon vanilla

1/3-1/2 cup milk chocolate chips


3 tablespoons butter

1/2 cup brown sugar

4 teaspoons water

1/2 cup shredded coconut (I use sweetened)

1/2 cup ground pecans


  • Heat oven to 350°F.
  • Spray 9 inch round cake pan with non stick cooking spray (Pam).
  • Add butter(for the topping) in the cake pan and place in preheated oven until butter has melted (1 minute).
  • Add remaining topping ingredients to pan and set aside. Make sure it is evenly spread over the bottom of the pan.
  • In bowl sift flour, salt baking powder, baking soda, cocoa powder and sugar.
  • In separate bowl whisk together vegetable oil, milk, egg and vanilla.
  • Add to dry ingredients mix well.
  • Add hot coffee mix well.
  • Pour over nut mixture in cake pan.
  • Bake 25-30 minutes or until cake tester comes out clean.
  • Let cool in pan for 5 minutes.
  • Invert on to cake plate add milk chocolate chips, while cake is still warm so they melt a bit.
Categories: Cake, Chocolate Tags: ,


February 13, 2011 Leave a comment

1 lb. ground beef
1 egg
1/2 C. italian seasoned panko
1/3 C. milk
1/3 C. ketchup
2 Tbsp. minced onions or scallions
1 Tbsp. minced garlic
1 Tbsp. chili sauce
1/2 tsp. garlic powder
1/2 tsp. Worcestershire sauce
salt and pepper


  • Preheat your oven to 325 degrees
  • Mix up your egg, milk, ketchup and Worcestershire sauce
  • Add in your onion/scallions and garlic
  • Crumble your ground beef into this mix
  • Add your garlic powder, panko, salt and pepper then mix. You can use a spoon or your hands.
  • Put the meat mix into a loaf pan (if you have a two-part pan, the meat goes in the top part, which is the section with holes in it.)
  • Spread the chili sauce over the top of the meatloaf
  • Bake your meatloaf for one hour
Categories: Beef, Entree, Hamburger Tags:

Squash Casserole

May 28, 2010 Leave a comment

A squash casserole with pecan or bread crumb topping, along with cheese and onions.


  • 2 pounds yellow squash, cut in 3/4-inch cubes
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, or to taste
  • water
  • 4 tablespoons butter
  • 1 cup saltine crackers, crumbled
  • 1/2 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup pecans, finely chopped, or buttered bread crumbs


Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.

Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.

By , Guide

Categories: Side Dish, squash, Uncategorized Tags:

Strawberry Sorbet

June 1, 2009 Leave a comment

For a healthier alternative to ice cream, try a little Sorbet. Jan and I bought a new Ice Cream maker. It’s only 1.5 quarts so you will have to adjust the amounts if you have a larger freezer.

Arien really thought she deserved a bite… I disagreed!
  • 1⁄2 cup (125 ml) sugar
  • 1 cup (250 ml) water
  • 4 cups (1 L) fresh or thawed frozen strawberries
  • 1 tablespoon (15 ml) lemon juice
  1. Combine sugar and water in heavy saucepan. Bring to a boil.
  2. Reduce heat to low and simmer until all sugar is dissolved.
  3. Remove from heat; place in refrigerator and cool completely.
  4. Puree strawberries; then add lemon juice and sugar water.
  5. Start ice cream maker and pour mixture through hole in lid.
  6. Churn for 20–40 minutes or until desired consistency.

Nutritional Information: (Based on Individual Serving: 5 oz.) Calories: 70 • Total Fat 0 g • Saturated 0 g • Cholesterol 0 g • Sodium 0 mg • Carbohydrates 19 g • Dietary Fiber 2 g • Sugars 17 g • Protein 1 g

(Source: This recipe was developed by Hamilton Beach Brands, Inc.)
Categories: Dessert, Sorbet, Strawberries

Strawberry Ice Cream

April 25, 2009 1 comment

Fresh Strawberries (we used about a half a gallon)
3 cups sugar
1 can evaporated milk
2 eggs
1 tsp vanilla

Blend 1/2 of ingredients at a time in blender. Pour into ice cream churn & fill to line with milk.

*Source: Modifed from Mom and Dad Brown’s Peach Ice Cream recipe

Categories: Ice Cream, Strawberries


December 17, 2008 Leave a comment
1/4 cup finely chopped onions
1/2 cup chopped celery
1/3 cup butter
4 cups bread cubes
1/2 teaspoon pepper
2 eggs, beaten
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground sage
1/4 to 1/2 teaspoon poultry seasoning
chicken broth


Saute onion and celery in the butter until tender. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Bake in a greased foil-covered shallow baking dish at 325 for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
Categories: Side Dish

Oatmeal Cranberry White Chocolate Chunk Cookies

December 17, 2008 Leave a comment


2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips


Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

*Source: Ocean Spray