Honey Chocolate Cake

2 c. Flour
5 Tb. Cocoa (can use less 1/4 c.)
1 tsp. Soda
1tsp. Baking Powder

Mix and set aside

1 1/4 c. Honey
1 c. cold water
1 c. mayonnaise
2 tsp. vanilla

Mix liquids together, then add dry ingredients

Bake in 9X13 at 350 for 30-35 min. For Sheet cake pan bake for 20-25 min.

--Aunt Joyce

Golden Layer Cake

2 1/2 c. Sifted Flour
2 1/2 tsp. baking powder
1 tsp. salt

1 c. honey (for sweeter cake add more)
1/2 c. butter
1c. milk
2 eggs
1/2 tsp. vanilla


Mix dry ingredients and set aside. Whip butter and honey together. Then add eggs and vanilla until mixed. Add milk about 1/3 c. at a time. Whip! :D Then add dry ingredients.

Bake in 9X13 at 350 for 30-35 min. For Sheet cake pan bake for 20-25 min.

--Aunt Joyce

Cream Cheese Frosting

Mix the following ingredients:

1/2 c. Butter (soften)
8 oz. Cream Cheese (soften)
2 c. Powdered Sugar
1 tsp. Vanilla

**add 3 Tbsp (ish) for Chocolate

--Aunt Joyce

Salisbury Steak

1 lb ground meat
1 egg
1/2 onion (chopped)
1/2 cup bread crumbs ( I use seasoned)
Salt and Pepper
2 cups brown gravy

Mix first five ingredients together and shape into patties, fry until brown on outside. Transfer to a backing dish and cover with the gravy and bake at 350 degrees for 30-35 minutes. I always serve these with mashed potatoes to use up the extra gravy. I got this recipe from my good friend Jolene Huseby.

Caesar Chicken

2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
Ken’s Steakhouse Creamy Caesar salad dressing
2-3 cloves garlic
Parmesan cheese

Place chicken into freezer bag and press garlic into bag using Garlic Press. Add 1/2 bottle of dressing to freezer bag. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese and set aside.

SERVING OPTION #1: Caesar Salad – Toss lettuce, grated cheese, croutons and 1/2 bottle dressing in Classic Batter Bowl with lid attached. Place warm, sliced chicken over salad. Prepare Pull-Apart Bread using 8” Saute Pan and serve with salad.

SERVING OPTION #2: Place sliced chicken over pasta or rice cooked in Rice Cooker and top with grated cheese. Serve with mixed greens salad.

Mexican Chicken

2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins

1/2 c. finely chopped onion

2-3 cloves garlic

1 jar (16 oz.) mild or medium salsa

1 can (2 oz.) sliced black olives

sliced Monterey Jack cheese

Place chicken into freezer bag and store in freezer while prepping other ingredients. Chop onion using Food Chopper. Press garlic using Garlic Press. Open salsa using Jar Opener. Open can of olives using Smooth-Edge Can Opener and drain using Can Strainer. Add ingredients to freezer bag, except cheese. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken and bake 10 minutes. Serve with corn bread, along with rice and steamed vegetables cooked in Rice Cooker.

Corn Bread

1/2 c. yellow cornmeal
1 1/2 c. flour
2/3 c. sugar
1 Tbsp. baking powder
1/2 tsp salt

3 Tbsp. melted butter
1/3 c. veggie oil
2 eggs
1 1/4 c. milk

Blend all WET ingredients.
Blend all DRY ingredients.
Mix wet and dry ingredients together.
Pour into greased 8 in. square pan.
Bake at 350 for 35 min.

Muffins...makes 18-20, bake at 350 for 18-20 min.

Double for cake pan