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- Neelys Landing man shot, killed by highway patrol trooper after traffic stop (05/01/16)43
- Bob Evans restaurant in Cape Girardeau among chain's 21 closings (04/26/16)9
- Missouri House votes to allow concealed weapons without permits (04/28/16)8
- Police report filed, but no charges in incident at Cape Central (04/29/16)40
- 2016 All-Missourian Boys Basketball (04/29/16)
- Statement: Man says copsí good work drove him to grow his own marijuana (05/01/16)1
- Two hurt in motorcycle wreck on Interstate 55 (04/25/16)1
- Senator introduces bill for I-57 that would connect Sikeston with Little Rock (04/28/16)4
- River Ridge Winery changes hands (05/02/16)
Chocolate cake mixes made better with candy bars
In writing Recipe Swap, I have met so many wonderful people and have enjoyed so many recipes that you, the readers, have sent in to share with others.
Now, I am asking for more recipes. During this back-to-school and district fair time, mail usually drops off a little. Some people are a little timid about having their name in the newspaper, and that is just fine, we still would like to have your recipes. So, in the days and weeks ahead, jot down, photocopy or e-mail your favorites to share with others. I look forward to hearing from you.
Maxine Busch Boren of Cape Girardeau brought this chocolate cake to the senior center, and those who were fortunate enough to get a piece loved it. When she gave me a copy of the recipe she said to share it with other readers so they could enjoy it as well. It is delicious, and I love the almonds in the icing.
Milk Chocolate Cake
1 box milk chocolate cake mix
Prepare cake mix according to package directions. Pour into two 8-ounce round cake pans. Bake in a 350-degree oven for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing with the following recipe.
Hershey Candy Bar Icing
1 (8-ounce) package cream cheese
1 cup powdered sugar
1/2 cup granulated sugar
1 large Hershey candy bar with almonds, finely chopped
1 (12-ounce) carton frozen whipped topping, thawed
Beat softened cream cheese, powdered sugar and granulated sugar with mixer until creamy and sugar is dissolved. Chop candy bar up finely and fold into cream cheese mixture, saving some for garnish for the top of the cake. Fold this mixture into the whipped topping. Spread icing between layers and on top and sides of cake. Sprinkle chopped candy bar on top of cake. Keep cake refrigerated.
In thumbing through a cookbook I ran across this recipe that I have not made in a long time. It reminded me of the chocolate candy bar cake above, and sure does sound good.
1 package German chocolate cake mix
8 ounce jar butterscotch topping (used for ice cream)
2 large Butterfinger bars
1 large container frozen whipped topping, thawed
1 cup chopped pecans
Make cake according to directions and bake in a 9-by-13-inch cake pan. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that the topping can soak in. Cool completely. Crush Butterfinger bars. Reserve 1/2 of one bar and mix the rest into a large carton of Cool Whip along with the pecans. Spread over cooled cake and top with reserved Butterfingers. Refrigerate until ready to serve.
8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 (10-ounce) package frozen chopped spinach, thawed and dried
2 tablespoons minced green onion
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 (21-ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large saucepan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg. Preheat oven to 375 degrees. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 9-by13-inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.
I hope you will try a couple of these recipes and add them to your collection. But, before I leave you I do have one request. A reader from Cape Girardeau called and is looking for a recipe for a peach cobbler that I have never heard of before. She said she has eaten it before and knows it has crescent rolls on the bottom, then peaches, either canned or fresh and then a can of lemon-lime soda poured over this layer. I would think it would have some thickening of some type. Have you ever heard of this recipe? Please send it in so I can pass the recipe on to the caller. I am quite curious about this.
I hope you have a great week and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at firstname.lastname@example.org or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701.