Death by Chocolate Cake

Ingredients:

  • 4 eggs
  • 8 ounce container of sour cream
  • 1/2 cup oil
  • 1/2 water
  • 1 box chocolate cake mix
  • 1 small box chocolate pudding
  • 1 cup semi-sweet chocolate chips

Directions:

  1. In a mixer, beat together eggs and sour cream.
  2. When well combined, mix in the oil and water.
  3. Add cake mix and pudding and mix.
  4. Add chocolate chips.
  5. Pour into a prepared bundt pan.
  6. Bake at 350 for 45 minutes.

Source:  http://www.livecrafteat.com/eat/death-by-chocolate-bundt-cake/

Black Forest Brownies

Ingredients:

  • 20 ounce brownie mix (to make enough for a 9×13 pan)
  • Ingredients for brownie mix (oil, water, egg)
  • 1 package cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup heavy whipping cream
  • 1 can cherry pie filling
  • 1/2 bag semisweet chocolate chips

Directions:

  1. Bake brownies according to package directions.
  2. Beat cream cheese, sugar and vanilla together.
  3. Beat heavy cream until soft peaks form.
  4. Fold the cream into the cream cheese mixture.
  5. Spread the cream cheese mixture over the brownies.
  6. Spread the pie filling on top of the cream cheese mixture.
  7. Top with chocolate chips.

Source:  http://www.food.com/recipe/black-forest-brownies-142912

Banana Pudding Cake

Ingredients:

  • 2 very ripe bananas, mashed
  • 1 box yellow cake mix
  • 1 small package Jello instant banana pudding
  • 4 eggs, beaten
  • 1 cup water
  • 1/4 cup oil

Directions:

  1. Preheat oven to 350.
  2. Grease and flour a bundt pan.
  3. In a large bowl, whisk together cake mix and pudding to remove large lumps.
  4. Add eggs, water and oil.
  5. Whisk until just combined.
  6. Using a spatula, fold in the bananas.
  7. Pour into the prepared bundt pan.
  8. Bake 35-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool completely in the pan.
  10. When cool, run a knife around the edges to loosen.
  11. Invert onto a serving platter.

Source:  http://www.chewoutloud.com/2014/05/01/banana-pudding-cake/

Teriyaki Pineapple Chicken

Ingredients:

  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons pepper
  • 1 1/2 teaspoon paprika
  • 4-6 pounds chicken legs and thighs
  • 1/2 cup canola oil
  • 20 ounce can of crushed pineapple
  • 1/2 cup water or chicken broth
  • 1/4 cup packed brown suger
  • 1/2 cup Worcestershire
  • 1/2 cup yellow mustard
  • 4 teaspoon corn starch
  • 2 tablespoons cold water

Directions:

  1. Preheat oven to 350.
  2. In a small bowl, combine garlic, salt, pepper and paprika.
  3. Sprinkle mixture over chicken and let sit.
  4. Heat the oil in a pan over medium high heat.
  5. Brown chicken and place into a roasting pan.
  6. In a large bowl, combine pineapple, water, sugar, Worcestershire, and yellow mustard.
  7. Pour over chicken.
  8. Baked covered 1 1/2-2 hours.
  9. Uncover and cook for an additional 20-30 minutes.
  10. Remove chicken to a platter and keep warm.
  11. Transfer liquid into a small saucepan.
  12. Bring to a boil.
  13. Combine cornstarch and water.
  14. Add to liquid and let thicken.
  15. Pour over chicken and serve.

Adapted from:  http://www.tasteofhome.com/recipes/teriyaki-pineapple-drumsticks

Veal in Wine with Mushrooms

Ingredients:

  • 2 4 ounce cans mushrooms
  • 1/4 cup oil
  • 2 1/2 pounds veal, cut in 1 in cubes
  • 1/2 cup chopped onions
  • 2 cans cream of mushroom soup
  • 1 cup white wine
  • 1 teaspoon oregano
  • 1 cup sour cream

Directions:

  1. Drain mushrooms, reserving liquid and add enough water to make 1 cup.
  2. Heat oil in a heavy pot and saute veal until browned.
  3. Push the meat to the side and add onions, cooking until soft.
  4. Add mushroom liquid, mushroom soup 1/2 cup wine, oregano and salt and pepper to taste.
  5. Bring to a boil and cover and reduce heat.
  6. Simmer until the meat is tender, about 1 1/2 hours, stirring occasionally.
  7. Before serving add wine, mushrooms and sour cream.
  8. Heat through but do not boil.
  9. Serve with rice.

Source:  Marks family recipe