Don't let the name put you off. This is an absolutely delicious cake that is super easy to make.
1 cup sugar
2 cups flour
1 tsp. baking soda (bicarbonate of soda)
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. baking powder
1/8 tsp. of ginger powder
1/8 tsp. salt
1/2 cup oil or melted shortening/margerine (I used oil and it was so nice and most)
1 can tomato soup (not double strength or condensed)
Sift dry ingredients, add oil and tomato soup mix.
Turn into dish either a
loaf pan or a 8/8/2 inch square pan.
Bake 40 to 45 min. at 350%F (180%C)
Cream cheese frosting: (I found that this made too much icing, so I would halve it in future)
1 8oz pkg. cream cheese softened
1 tablespoon butter softened
2 cups icing sugar.
Beat cheese and butter until creamy, add sugar, beat until light and fluffy.
Spread on cake.
A staple in the American diet -
peanut butter chocolate chip cookies! These are made with oats, which
give them a delicious chewy texture. I made my first batch with
butterscotch chocolate chips and they were delicious! They make a large
batch and can be stored for a week or so, if they last that long!
Makes 50 cookies
1 1/2 cups old fashioned oats
1 (12 ounce) bag semi-sweet chocolate chips
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup butter, softened (or use 1/2 cup margarine and 1/2 cup butter)
1 cup packed light brown sugar
1 cup sugar
3/4 cup peanut butter
3 teaspoons vanilla (or 2 teaspoons maple extract)
chopped peanuts (optional) or walnuts (optional)
8 ounces semisweet chocolate, grated (optional)
1. In a food processor, finely ground 1 cup oats (using the Pulse 1 option).
2. In a large bowl, stir together the ground oats with remaining 1/2 cup whole
oats, flour, baking soda, baking powder and salt.
3. In another large bowl, beat together the softened butter, white and brown
sugar for about 3-4 minutes (until light and fluffy) using an electric mixer.
4. Add in the eggs, peanut butter and vanilla (or maple extract); beat for
about 1-2 minutes (until well combined).
5. Beat in the flour mixture until combined.
6. Add in the chocolate chips, nuts and grated chocolate (if using) and mix
well to combine.
7. Set the oven to 325 degrees F and set the oven rack to the second-lowest
8. Form the dough into rounded balls and place them on a lightly greased
cookie/baking sheet (about 2-inches apart).
9. Bake the cookies for about 12-15 minutes (or until they turn pale-golden).
10. Cool the cookies on the baking sheet for about 5 minutes and then transfer
to wire racks to cool completely.
can resist anything with cream cheese and M & M's in it! These
squares are not too sweet and utterly delicious. They're also so easy
Makes 16 squares
1 (8 ounce) package cream cheese, softened
3/4 cup M&M or Smarties candies
1/2 cup walnuts, chopped
1/3 cup margarine
1 cup flour
1/4 cup sugar, granulated
1/3 cup sugar, brown packed
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F.
2. Beat the margarine and brown sugar until light and fluffy.
3. Add the walnuts and flour; mix well.
4. Reserve 1/2 cup of the crumb mixture; press the remaining crumb mixture into
bottom of a 8″ square pan.
5. Bake at 350 degrees for about 10 minutes.
6. Combine the softened cream cheese, granulated sugar and vanilla; using an
electric mixer, mix at medium speed until well blended.
7. Add the egg; mix well.
8. Layer 1/2 cup of the Smarties or M&M candies over the crust; top with
the cream cheese mixture.
9. Combine the remaining candy and reserved crumb mixture; mix well.
10. Sprinkle the crumb mixture over the cream cheese mixture.
11. Bake at 350 degrees for about 20 minutes.
12. Let cool completely before serving.
food is very popular here, and we've discovered that it's delicious and
easy to make. This recipe is a favorite of Hilton's!From:
Prep: 15 minutes
Bake: 40 minutes
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce (this is a tomato based sauce, but any salsa will do)
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (I just used cheddar cheese and it worked out great)
6 flour tortilla (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
chicken mixture among the tortillas. Roll up the tortillas and place
them seam-side up in a 2-quart shallow baking dish. Pour the remaining
picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.