Recipes from friends

What about the Cape Central Marching Band? In its first competition for this year in Murphysboro, Ill., it placed first in its division. The music and technical execution of the show was nearly perfect, which gave the band the top overall score at the competition. It is quite exciting and such a joy to see the band students who have worked so hard come out on top and be so happy about their accomplishments. I will keep you posted with their progress as the season progresses.

Cheesy Soybean Succotash

My dear friend Cheryl Mothes submitted this recipe. As you might remember from past submissions, she practices a strict vegetarian lifestyle and does a good job managing all aspects of the diet. Getting in plenty of protein can sometimes be a challenge. This recipe helps take care of that need.

Edamame is found in nearly every grocery store in the frozen foods section, already shelled and parboiled. It is the only plant-based protein that is "complete" in that it contains all of the essential amino acids. Therefore, this succotash can be an entree. You can also add cooked whole-wheat macaroni or pasta to make it a more hearty main dish. Green pepper and onions make it have more of a Mexican taste, while adding garlic, basil and oregano give it more of an Italian flare.

1 can whole kernel corn

1 can "flavored" diced tomatoes

1 cup edamame (soybeans)

6 ounces Velveeta cheese

1/2 red bell pepper, diced

8 green onions, diced

In small skillet, saute pepper and onions in small amount of olive oil. While they are getting tender, drain the corn and the tomatoes thoroughly and combine with the edamame in a microwaveable dish and microwave until edamame is tender. Drain again and add the cheese. When sauteing is complete, add to the dish and stir.

Beany-Bean Soup

Joan Weeks is a friend of mine from the Senior Center and she had some exciting news for me when we spoke last week. She entered a casserole and covered dish recipe contest in St. Louis and received a call that she was one of the finalists. She was to make her dish and take it to St. Louis for the judging competition on Sunday, but event organizers called her and canceled due to extreme weather conditions. Joan submitted her rueben Ccasserole, and if she could have made it to the competition, I think she would have won.

Joan is also an avid soup maker and loves creating new and interesting soups. Her latest creation is her beany-bean soup using five different kinds of beans.

1 pound ground meat (beef, chicken or turkey) browned and drained

5 cans beans in a combination of black, pinto red kidney, red beans, white great northern, or beans of your choice, drained and rinsed

2 cans double strength beef broth

Salt and pepper, to taste

Brown meat in soup pot and drain. Add beans to pot, then add 2 cans double strength beef broth plus 1 can water. Salt and pepper to taste. Heat until hot and flavors are blended. You may add flavor with Lea and Perrins or Tabasco if desired. Play around with it, and season with your favorite flavors.

A friend passed along several recipes that she wanted me to have and I could include in this column if I promised not to include her name, so I gladly took her recipes with her stipulation in mind. You will quickly see what her common ingredient is in each recipe: chocolate. Enjoy!

Lickity Split Cake

Her first recipe was popular many years ago and we called it turtle cake. The name may have changed, but the richness and flavors have not.

1 German chocolate cake mix

1 (14-ounce) package caramels

1/2 cup margarine

1/3 cup milk

3/4 cup semisweet chocolate chips

1 cup pecans, chopped

Prepare cake mix according to package directions. Pour half of batter into greased 9-by-13-inch baking pan. Bake at 350 degrees for 20 minutes. Melt caramels with margarine and milk in saucepan over low heat, stirring frequently. Pour over baked cake. Sprinkle with chocolate chips and nuts. Spoon remaining cake batter over caramel layer. Bake at 250 degrees for 20 minutes, then increase temperature to 350 degrees and bake for an additional 10 to 12 minutes.

Italian Love Cake

1 chocolate cake mix

2 (16-ounce) containers ricotta cheese

4 eggs

1 teaspoon vanilla

3/4 cup sugar

1 (5.9-ounce) box instant chocolate pudding

1 cup milk

1 (8-ounce) container whipped topping, thawed

Prepare cake mix according to package directions. Pour batter into greased an floured 9-by-13-inch baking pan. In a separate bowl, combine ricotta cheese, eggs, vanilla, and sugar. Mix well and spoon over top of cake batter. Bake at 350 degrees for 1 hour. Cake will rise to the top. Cool. Mix pudding with milk; fold in whipped topping. Spread over cooled cake and refrigerate.

Chocolate Chip Cheeseball

1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1/4 teaspoon vanilla

3/4 cup miniature semisweet chocolate chips

3/4 to 1 cup pecans, finely chopped

In medium bowl, combine cream cheese and butter. Beat with mixer on low speed until smooth. Stir in powdered sugar, brown sugar and vanilla. Add chocolate chips and stir. Cover and refrigerate for 2 hours. Form chilled mixture into a ball. Wrap in plastic wrap and refrigerate for an hour. Roll ball in pecans. Keep refrigerated until ready to serve with pretzels, graham crackers or chocolate graham crackers.

Triple Chocolate Cookies

1 chocolate cake mix

1 cup sour cream

1 (4 serving size) instant chocolate pudding

1 cup semisweet chocolate chips

2 large eggs

Combine all five ingredients in bowl. Stir until no large lumps remain. Drop by rounded spoonfuls about 2 inches apart onto greased cookie sheets. Bake at 350 degrees for 16 to 18 minutes. Let stand for 2 minutes before removing from sheets. Cool completely.

Chocolate Trio Squares

Layer 1

1/4 cup butter, softened

1 cup flour, sifted

1/4 teaspoon salt

Cream together above ingredients and spread in greased and floured 9-by-9-inch square baking pan. Bake at 350 degrees for 15 minutes.

Layer 2

2 eggs

1/4 cup brown sugar

1 cup pecans, finely chopped

1/2 cup flaked coconut

1 teaspoon vanilla

1/4 teaspoon salt

2 tablespoons flour

Combine eggs and brown sugar, beat well. Add nuts, coconut, vanilla, salt and flour. Mix well. Spread over first baked layer. Bake at 350 degrees for 15 minutes. Cool in pan.

Layer 3

1 cup semisweet chocolate chips

1/4 cup light corn syrup

1 tablespoon water

Pecans, coarsely chopped

Melt chocolate chips in microwave just until melted; add corn syrup and water. Spread icing over second layer. Sprinkle with pecans.

I hope you enjoy these recipes for solving a chocolate craving and file them away for just the right occasion.

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 smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.