Chocolate Cake

butter and flour for coating and dusting the cake pan

3 cups all-purpose flour

3 cups granulated sugar

1 ½ cups unsweetened cocoa powder

1 tbsp baking soda

1 ½ tsp baking powder

1 ½ tsp salt

4 large eggs

1 ½ cups buttermilk

1 ½ cups warm water

1/2 cup vegetable oil

2 tsp vanilla extract

Chocolate Cream Cheese Buttercream Frosting

1 ½ cups butter, softened

8 oz cream cheese, softened

1 ½ cups unsweetened cocoa powder

3 tsp vanilla extract

7-8 cups powdered sugar

about ¼ cup milk, as needed

1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7. Frost with your favorite frosting and enjoy!

Chocolate Cream Cheese Buttercream Frosting

1. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results.
2. Add in cocoa powder and vanilla extract. Beat until combined.
3. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Taco Soup

1 lb lean ground beef (using lean doesn't have as much grease)

1 onion, diced

3 cloves garlic, minced

1 Tbsp chili powder

2 tsp paprika

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

¼ cayenne pepper

2 cups chicken broth

2 cups beef broth

2 cans diced tomatoes, fire roasted brand, not drained

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed

1 can (7 oz) diced green chilies

1 can corn or 1 cup frozen corn

Toppings

sour cream

shredded cheese

chips

cilantro

Cook the ground beef and onion in a large pot until onions are soft and meat is browned, about 7 minutes. Drain and remove any grease. Add garlic and cook for 60 seconds. Add seasonings or (instead just add (1 oz) taco seasoning, McCormick brand. )

Cook for 25 to 30 minutes. Serve with toppings.

Crock Pot Healthy Beef Stew

2 lbs stew meat

1 diced onion

3 stalks celery chopped

16 oz bag baby carrots

3 russet potatoes, peeled and diced

½ tsp black pepper

1 Tbsp salt

1 tsp paprika

2 tsp minced garlic

1 tsp Worchershire sauce

1 (15 oz) can green peas, undrained

1 cup beef stock

1 bay leaf

Spray crock pot with noncooking spray. Add all ingredients and mix together. Before closing the lid place bay leaf on top. Set crock pot on low for 10-12 hours. Before serving remove the bay leaf. Serve with rolls.

Mushroom Zucchini Lasagna Rolls

4 large zucchini thinly sliced lengthwise

1 Tbsp olive oil for brushing + 1 additional Tbsp for sauteing

1 small sweet yellow onion, finely diced

2 fresh garlic cloves, minced

8 oz fresh mushrooms, chopped well

1 tsp dry Italian seasonings

16 oz marinara sauce

salt and pepper to taste

1/3 cup organic ricotta

1 egg

¼ grated Parmesan cheese

handful of fresh parsley, finely chopped

½ cu shredded mozzarella cheese

1. Preheat your oven to 375 degrees, line a baking tray with parchment paper.
2. Lay out the zucchini strips on a large cutting board, lightly sprinkle with salt and pepper and very lightly brush with 1 Tbsp of oil.
3. Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle.
4. Meanwhile add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minutes, until fragrant.
5. Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.
6. Stir in ¾ of the marinara sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.
7. In a medium bowl add ricotta, Parmesan cheese, the egg and a tiny pinch of salt and pepper, and parsley. Stir well to combine everything.
8. Use a 9x13 casserole dish and spread remaining marinara sauce on the bottom.
9. To assemble the zucchini rolls, lay out one zucchini slice on a cutting board. Spread about 2 spoonfuls of the ricotta mixture over the top. . Then a spoonful of mushroom sauce mix.
10. Carefully roll up each zucchini after filling and place in the prepared baking dish Repeat with the remaining slices.
11. Pour any remaining mushroom marinara sauce over top.
12. Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or until hot and bubbly.
13. Serve immediately

Fluffy Buttermilk Pancakes

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

2 Tbsp granulated sugar

2 cups buttermilk

2 large eggs, lightly beaten

1 tsp vanilla extract, optional

¼ cup chocolate chips, optional

1. Whisk together the dry ingredients in a large bowl.
2. Whisk in the buttermilk, eggs and vanilla extract just until combined. Add chocolate chips. Some small lumps area okay. Don't over mix.
3. Let pancake batter rest for 10 minutes.
4. Heat a large skillet or griddle over medium high heat.
5. Spray with non-stick spray or brush with butter or oil
6. Ladle 1/3 – ½ cup batter onto the griddle for each pancake.
7. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
8. Serve with butter and syrup.

Rocky Road Brownie Bars

yield: 15-18 bars

¾ cup butter (1 ½ sticks)

1 ½ cups granulated sugar

4 eggs

1 cup flour

¼ cup cocoa

½ tsp baking powder

½ tsp salt

2 cups miniature marshmallows

1 cup chocolate chips

½ cup chopped pecans or walnuts

Preheat oven to 350 degrees. Cream butter and sugar; beat in eggs. Combine and thoroughly mix flour, cocoa, baking powder and salt; beat into creamed mixture. Fold in marshmallows, chocolate chips, and nuts. Spread into 13x9 inch baking pan. Bake 35-40 minutes, or until firmly set in center. Cool before cutting into bars. Store brownie bars in a tightly sealed container.

Peanut Butter Cookies

(only 5 ingredients)

1 cup creamy peanut buttermilk

1/2 cup granulated sugar

½ cup brown sugar

1 large egg

1 tsp vanilla extract

1. Preheat oven to 350 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the peanut butter, white sugar, and brown sugar together on high until creamy and smooth, 2-3 minutes. Add the egg and vanilla and mix until combined.
3. Using a heaping tablespoon, spoon the dough and roll into 1 ¼ inch balls. Place on prepared cookie sheet and place approximately 2-3 inches apart. Use a fork to press the cookies down, creating a cross-hatch pattern.
4. Bake in the preheated oven for about 8 minutes.
5. Allow cookies to finish cooling completely on baking sheet before removing. Store in an airtight container.