Laura's Babies
09-21-2007, 02:23 PM
It has been requested that I share some of my recipes that I use on the boat. Not all of them are on my computer so I will have to type them and that will take me awhile so I will post the ones I have on my house PC, then come back and edit in the rest so check back often for new additions.
I am only posting the ones I use on the boat for my crew and their favorites.
so these have been tried and tried and tried and approved by the men I work with.
Light chocolate cake
1 box of chocolate cake mix, baked according to directions on the box in 2-9 inch cake pans) Let cool
A family size cool whip
2 large boxes of instant chocolate pudding
1 can cherry pie filling
Baked ths cake according to directions on the box in 2 -9 inch cake pans. Let cool.
Put cool whip in mixer and add 1 box of the pudding mix, blend.. The second box is to get it to spreading consistancy so keep adding until it is spreadable and will stay where you put it. Then, Ice the cake and make a edge around the top.
Put cherrie pie filling on top.
Keep cold
(this is one that I came up with on my own just for something different and it has been a big hit because of how light it is on top of a big meal)
Easy Fudge
Recipe
15 servings 15 min 5 min prep
1 2/3 cups sugar
2/3 cup evaporated milk
1 tablespoon butter
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
16 large marshmallows
1 teaspoon vanilla
1 cup pecans, chopped
< 15 mins Fudge
Combine the sugar, milk, butter, and salt in a pan; bring to a boil and cook for five minutes stirring constantly.
Add chocolate chips and continue to heat until chips are melted.
Remove from heat and add marshmallows, vanilla and the nuts.
Pour into a 8-inch pan and cool.
When cool you can cut into squares.
Chocolate Eclair Cake II Recipe
10-12 servings
2 (3 ounce) packages instant vanilla pudding
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate-covered graham cracker cookies
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
In a large bowl, combine pudding mix and 3 cups milk; mix well.
Fold in whipped topping and beat with mixer for 2 minutes.
In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
Spread 1/2 of the pudding mixture over crackers, then top with graham crackers.
Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla.
Mix well and cool.
Pour sauce over graham cracker layer and refrigerate until set; serve.
My Captains favorite that he can not get enough of first!
Cake Mix Italian Cream Cake Recipe
12 servings time to make"1¼ hours 20 min prep
Cake
1 (18 1/4 ounce) white cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1 1/2 cups water
4 eggs
1/2 cup canola oil
1 cup chopped pecans or walnuts, etc
2 cups flaked coconut
Frosting
3 tablespoons butter, softened
6 ounces cream cheese, softened
1-2 tablespoon cream
2 1/2 cups confectioners' sugar
1 1/2 cups flaked coconut
Preheat oven to 350 degrees.
In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
With electric mixer, beat for 2 minutes at medium speed.
Fold in the chopped nuts and coconut.
Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
Bake for 45 minutes or until toothpick inserted off center comes out clean.
Cool completely before frosting.
In a medium sized mixer bowl, blend the butter and cream cheese.
Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
Frost cake with frosting and sprinkle with coconut.
His second favorite
Pineapple Paradise Cake with Coconut Cream Frosting Recipe
20 servings 35 min 10 min prep
1 (20 ounce) can crushed pineapple in juice, reserve 1/4 cup
2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1 teaspoon baking soda
1/2 cup vegetable oil
1/2 teaspoon coconut flavoring
For Coconut Cream Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine
1/4 cup sour cream
1 teaspoon vanilla
1/4 teaspoon coconut flavoring
1 lb powdered sugar
1/2 cup shredded coconut
For cake: Preheat oven to 350 degrees F.
Using a slotted spoon, set aside 1/4 cup pineapple for frosting.
In mixing bowl, combine remaining pineapple and juice with flour, sugar, eggs, baking soda, vegetable oil and coconut flavoring.
Beat at medium speed 2 minutes.
Pour into greased and floured 10-1/2 x 15-1/2 x 1 inch baking pan.
Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
Let cool completly.
To make frosting: Beat cream cheese, butter, sour cream, vanilla and coconut flavoring until smooth and creamy.
Add powdered sugar; beat until frosting is a spreadable consisency.
Stir in coconut and reserved 1/4 cup pineapple.
Use to frost cake.
The guys love this
Taco Soup Recipe
12 servings
2 lbs ground beef
1 large onion, chopped
1 (28 ounce) can tomatoes, diced
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can black beans, undrained
1 envelope dry ranch dressing mix
1 (10 ounce) can Rotel tomatoes & chilies or Old El Paso tomatoes & chilies
1 (16 ounce) can kidney beans, undrained
2 (7 ounce) cans white shoepeg corn, undrained
2 envelopes taco seasoning mix
taco cheese, Finely shredded
tortilla chips, crushed
I have had to give several of them this recipe to take home to their wives and everyone eats when I make this....(including the Captain and engineer who normally skip supper)
Chicken and Tortilla Dumplings Recipe
6 servings
time to make"1½ hours 30 min prep
6 chicken legs (5 pounds)
8 cups water
2 celery ribs, chopped
1 small onion, chopped
2 chicken bouillon cubes
1 1/2 teaspoons salt
1 teaspoon pepper
2 (10 3/4 ounce) can cream of chicken soup, undiluted
2 (15 ounce) package 8-inch flour tortillas
Bring first 7 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Let chicken and broth cool. Skin, bone, and cut chicken into bite-size pieces; set aside. Skim fat from broth. Add soup to broth; bring to a boil.
Cut tortillas into 2- x 1-inch strips. Add strips, 1 at a time, to briskly boiling broth mixture. Add chicken, reduce heat, and simmer 10 minutes, stirring often to prevent dumplings from sticking.
Quick Tip: Substitute 8 cups chicken broth for water; omit bouillon cubes; reduce salt to 1/2 teaspoon. Proceed with recipe using 3 to 4 cups chopped cooked chicken.
NOTE: I bake my chicken ahead of time and debone it when it is cooled. I also add milk or water as needed besides the 8 cups called for... remember I am feeding 8 to 9 grown hungry men!(I use 2 cut up chickens.)
Got to get on my laptop now and will be right back.
I am only posting the ones I use on the boat for my crew and their favorites.
so these have been tried and tried and tried and approved by the men I work with.
Light chocolate cake
1 box of chocolate cake mix, baked according to directions on the box in 2-9 inch cake pans) Let cool
A family size cool whip
2 large boxes of instant chocolate pudding
1 can cherry pie filling
Baked ths cake according to directions on the box in 2 -9 inch cake pans. Let cool.
Put cool whip in mixer and add 1 box of the pudding mix, blend.. The second box is to get it to spreading consistancy so keep adding until it is spreadable and will stay where you put it. Then, Ice the cake and make a edge around the top.
Put cherrie pie filling on top.
Keep cold
(this is one that I came up with on my own just for something different and it has been a big hit because of how light it is on top of a big meal)
Easy Fudge
Recipe
15 servings 15 min 5 min prep
1 2/3 cups sugar
2/3 cup evaporated milk
1 tablespoon butter
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
16 large marshmallows
1 teaspoon vanilla
1 cup pecans, chopped
< 15 mins Fudge
Combine the sugar, milk, butter, and salt in a pan; bring to a boil and cook for five minutes stirring constantly.
Add chocolate chips and continue to heat until chips are melted.
Remove from heat and add marshmallows, vanilla and the nuts.
Pour into a 8-inch pan and cool.
When cool you can cut into squares.
Chocolate Eclair Cake II Recipe
10-12 servings
2 (3 ounce) packages instant vanilla pudding
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate-covered graham cracker cookies
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
In a large bowl, combine pudding mix and 3 cups milk; mix well.
Fold in whipped topping and beat with mixer for 2 minutes.
In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
Spread 1/2 of the pudding mixture over crackers, then top with graham crackers.
Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla.
Mix well and cool.
Pour sauce over graham cracker layer and refrigerate until set; serve.
My Captains favorite that he can not get enough of first!
Cake Mix Italian Cream Cake Recipe
12 servings time to make"1¼ hours 20 min prep
Cake
1 (18 1/4 ounce) white cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1 1/2 cups water
4 eggs
1/2 cup canola oil
1 cup chopped pecans or walnuts, etc
2 cups flaked coconut
Frosting
3 tablespoons butter, softened
6 ounces cream cheese, softened
1-2 tablespoon cream
2 1/2 cups confectioners' sugar
1 1/2 cups flaked coconut
Preheat oven to 350 degrees.
In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
With electric mixer, beat for 2 minutes at medium speed.
Fold in the chopped nuts and coconut.
Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
Bake for 45 minutes or until toothpick inserted off center comes out clean.
Cool completely before frosting.
In a medium sized mixer bowl, blend the butter and cream cheese.
Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
Frost cake with frosting and sprinkle with coconut.
His second favorite
Pineapple Paradise Cake with Coconut Cream Frosting Recipe
20 servings 35 min 10 min prep
1 (20 ounce) can crushed pineapple in juice, reserve 1/4 cup
2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1 teaspoon baking soda
1/2 cup vegetable oil
1/2 teaspoon coconut flavoring
For Coconut Cream Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine
1/4 cup sour cream
1 teaspoon vanilla
1/4 teaspoon coconut flavoring
1 lb powdered sugar
1/2 cup shredded coconut
For cake: Preheat oven to 350 degrees F.
Using a slotted spoon, set aside 1/4 cup pineapple for frosting.
In mixing bowl, combine remaining pineapple and juice with flour, sugar, eggs, baking soda, vegetable oil and coconut flavoring.
Beat at medium speed 2 minutes.
Pour into greased and floured 10-1/2 x 15-1/2 x 1 inch baking pan.
Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
Let cool completly.
To make frosting: Beat cream cheese, butter, sour cream, vanilla and coconut flavoring until smooth and creamy.
Add powdered sugar; beat until frosting is a spreadable consisency.
Stir in coconut and reserved 1/4 cup pineapple.
Use to frost cake.
The guys love this
Taco Soup Recipe
12 servings
2 lbs ground beef
1 large onion, chopped
1 (28 ounce) can tomatoes, diced
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can black beans, undrained
1 envelope dry ranch dressing mix
1 (10 ounce) can Rotel tomatoes & chilies or Old El Paso tomatoes & chilies
1 (16 ounce) can kidney beans, undrained
2 (7 ounce) cans white shoepeg corn, undrained
2 envelopes taco seasoning mix
taco cheese, Finely shredded
tortilla chips, crushed
I have had to give several of them this recipe to take home to their wives and everyone eats when I make this....(including the Captain and engineer who normally skip supper)
Chicken and Tortilla Dumplings Recipe
6 servings
time to make"1½ hours 30 min prep
6 chicken legs (5 pounds)
8 cups water
2 celery ribs, chopped
1 small onion, chopped
2 chicken bouillon cubes
1 1/2 teaspoons salt
1 teaspoon pepper
2 (10 3/4 ounce) can cream of chicken soup, undiluted
2 (15 ounce) package 8-inch flour tortillas
Bring first 7 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Let chicken and broth cool. Skin, bone, and cut chicken into bite-size pieces; set aside. Skim fat from broth. Add soup to broth; bring to a boil.
Cut tortillas into 2- x 1-inch strips. Add strips, 1 at a time, to briskly boiling broth mixture. Add chicken, reduce heat, and simmer 10 minutes, stirring often to prevent dumplings from sticking.
Quick Tip: Substitute 8 cups chicken broth for water; omit bouillon cubes; reduce salt to 1/2 teaspoon. Proceed with recipe using 3 to 4 cups chopped cooked chicken.
NOTE: I bake my chicken ahead of time and debone it when it is cooled. I also add milk or water as needed besides the 8 cups called for... remember I am feeding 8 to 9 grown hungry men!(I use 2 cut up chickens.)
Got to get on my laptop now and will be right back.