Month: June 2018

Best German Chocolate Cake

Best German Chocolate Cake

Best German Chocolate Cake

June 29, 2018
: 12
: 45 min
: 45 min
: 1 hr 30 min
: Medium

This is the best German Chocolate Cake ever! Adapted from Yammies Noshery.com

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Ingredients
  • 3/4 c. butter
  • 1 1/4 c. dark cocoa
  • 1 c. brewed coffee
  • 2 c. milk
  • 1 1/2 c. brown sugar
  • 1 1/2 c. granulated sugar
  • 3 eggs, beaten
  • 1 Tbsp. vanilla
  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 3 tsp. baking powder
  • 3/4 tsp. salt
  • Filling
  • 1 c. brown sugar
  • 1 c. evaporated milk
  • 3 egg yolks
  • 1/2 c. butter
  • 1 Tbsp. vanilla
  • 3 c. coconut
  • 1 1/2 c. chopped pecans
  • Frosting
  • 2 c. milk chocolate chips
  • 2 sticks butter, softened
  • 5 Tbsp. cocoa
  • 1 tsp. vanilla
  • 5 c. powdered sugar
  • 3 to 6 Tbsp. milk
Directions
  • Step 1 Preheat oven to 350 degrees. Grease and flour 3, 8″ pans.
  • Step 2 Combine butter and cocoa in saucepan
  • Step 3 melt the butter slowly stirring into the cocoa
  • Step 4 remove from heat. Slowly add coffee and milk, whisking to combine. Add sugars, eggs and vanilla
  • Step 5 whisk until smooth.
  • Step 6 Add flour, baking soda, baking powder and salt
  • Step 7 mix just until combined. Divide evenly between pans. Bake 45 minutes or until toothpick comes out clean.
  • Step 8 Cool 10 minutes. Removed from pans. Cool completely.
  • Step 9 Filling: Combine sugar, milk, yolks and butter. Cook, whisking constantly, until bubbly and thickened. Add vanilla, coconut and pecans. Cool completely.
  • Step 10 Frosting: Melt chocolate chips. Beat in butter. Add cocoa and vanilla
  • Step 11 mix in powdered sugar and enough milk to get to the consistency you want.
  • Step 12 Put coconut filling in between each layer and on top. Frost with the chocolate frosting on sides.
Sock It To Me Cake

Sock It To Me Cake

Sock It To Me Cake

June 29, 2018
: 12
: 35 min
: 1 hr 15 min
: 1 hr 50 min
: Fairly Easy

Mmmmmmmm! Sometimes I double the filling.

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Ingredients
  • Cake
  • 2 sticks butter, softened
  • 2 cups sugar
  • 1 cup sour cream
  • 6 eggs
  • 3 cups flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 Tbsp. vanilla
  • Filling
  • 3/4 cup brown sugar
  • 1 cup chopped nuts
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1 stick butter, softened
  • Glaze
  • 1 1/2 cups powdered sugar
  • 2 Tbsp. milk
  • 1 Tbsp. vanilla
  • 1 Tbsp. lemon juice
Directions
  • Step 1 Preheat oven to 350 degrees. Grease and flour a large bundt pan or an angel food pan.
  • Step 2 Sift together flour, baking soda and salt. Set aside.
  • Step 3 Mix together filling ingredients. Set aside.
  • Step 4 Whip sugar and butter until light and fluffy. Add egg – 1 at a time, mixing well after each.
  • Step 5 Mix in sour cream and vanilla. Add flour, mixing just until blended. Do not overmix.
  • Step 6 Spoon half the batter into the prepared pan. Spoon filling around the center.
  • Step 7 Spoon remaining batter on top, making sure the filling doesn’t seep out.
  • Step 8 Set the cake pan on a cookie sheet. Bake for 1 hour to 1 hour 15 minutes. Start checking at 35 minutes. It’s done when a toothpick comes out clean.
  • Step 9 Cool on rack for 15 minutes. Then, turn out onto a serving plate
  • Step 10 cool completely.
  • Step 11 Meanwhile, mix up the glaze and when the cake is cool, drizzle it over the top.
Taco Seasoning

Taco Seasoning

Taco Seasoning

June 25, 2018
: 10 min
:
: 10 min
: Easy

This is just as good as any taco seasoning you'll find in the grocery store and lots cheaper! I always make up a lot of it. I usually use just 2 Tbsp. per pound of meat.

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Ingredients
  • 2 Tbsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. crushed red pepper flakes OR 1/8 tsp. cayenne
  • 14 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1 1/2 tsp. cumin
  • 1 tsp. sea salt
  • 1 tsp. black pepper
Directions
  • Step 1 Mix it all together and store in an air tight container.
  • Step 2 Use 3 Tbsp. per pound of meat. Add 1/2 Tbsp. flour with 2/3 c. water.
White Chicken Chili

White Chicken Chili

White Chicken Chili

June 25, 2018
: 8
: 30 min
: 30 min
: 1 hr
: Easy

I didn't use the fresh peppers. I added a 4 oz. can of the chopped jalapenos. That was enough for us! We really don't like all the heat. This recipe was given to me by a friend alot of years ago.

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Ingredients
  • 1 Tbsp. vegetable oil
  • 2 1/2 lb. boneless, skinless chicken breast halves
  • 2 medium jalapenos, seeded and finely chopped, divided use
  • 3 poblano peppers, stemmed, seed and roughly chopped
  • 3 Anaheim peppers, stemmed, seeded and roughly chopped
  • 2 onions, cut into large pieces
  • 2 (14.5 oz) cans cannellini beans, drained and rinsed
  • 6 garlic cloves, minced
  • 1 Tbsp. ground cumin
  • 1 1/2 tsp. ground coriander
  • 1/4 tsp. salt
  • 4 c. chicken broth
  • 3 Tbsp. fresh lime juice
  • 1/4 c. cilantro leaves, finely chopped
  • 4 green onion, white and light green parts thinly sliced
Directions
  • Step 1 Heat oil in large pot over medium high heat. Add chicken and cook until golden brown on both sides. Transfer to a plate.
  • Step 2 In a food processor, process half the jalapenos, poblanos, anaheim peppers, onions and 1 can of cannellini beans until the consistency of chunky salsa. Transfer mixture to medium bowl. Repeat with remaining onions and peppers except jalapenos. This half will not have any beans. Reduce pot to medium heat
  • Step 3 add pureed mixture, garlic, cumin, coriander and salt. Cover and cook, stirring occasionally, for 10 minutes or until vegetables soften. Add 4 c. broth and chicken breasts to pot
  • Step 4 bring to a boil over medium high heat. Reduce heat to medium low and simmer, covered, about 15 to 20 minutes, sitrring occasionally. Using tongs, transfer chicken to large plate. Stir in remaining can of beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
  • Step 5 When cool enough to handle, shred chicken into bite sized pieces. Add the chicken, lime juice, cilantro, green onions and remainder of jalapenos to chili and return to a simmer. Adjust seasonings with salt and pepper
  • Step 6 serve.
Mexican Lasagna

Mexican Lasagna

Mexican Lasagna

June 25, 2018
: 8
: 45 min
: 40 min
: 1 hr 25 min
: Medium

This is fairly easy to put together. The leftovers warm up nicely.

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Ingredients
  • 1 lb. shredded pork (or ground beef)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 28 oz. can diced tomatoes, undrained
  • 1 can refried beans
  • 1 package taco seasoning
  • 2 cups shredded mozzarella
  • 2 cups shredded cheddar
  • 1 1/2 cups cottage cheese
  • 1/2 cup sour cream
  • 1/2 tsp. cumin
  • 1 egg
  • 1 package raw lasagna noodles
Directions
  • Step 1 Brown pork with the taco seasoning, onion, garlic and 1/2 cup water. Cook until water is evaporated. If using ground beef, then brown beef and drain before adding other ingredients.
  • Step 2 Add green pepper, tomatoes and refried beans. Simmer for 5 minutes.
  • Step 3 Mix cottage cheese, sour cream, cumin and egg.
  • Step 4 Mix together the mozzarella and cheddar.
  • Step 5 Now, we’re going to layer everything in a 9 x 13 inch pan. Layer:
  • Step 6 1 cup meat sauce
  • Step 7 noodles to cover
  • Step 8 3 cups meat sauce
  • Step 9 noodles to cover
  • Step 10 cottage cheese mixture
  • Step 11 2 cups cheese
  • Step 12 noodles to cover
  • Step 13 2 cups meat sauce
  • Step 14 Cover with foil and bake at 350 degrees for 40 minutes. Remove foil and add remaining 2 cups cheese. Bake for 15 minutes.
  • Step 15 Let rest for 10 minutes. Serve with taco toppings, if desired.

6 Banana Banana Bread

6 Banana Banana Bread

6 Banana Banana Bread

June 24, 2018
: 12
: Easy

I usually make this recipe into muffins. But, it comes out great as a loaf.

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Ingredients
  • 1/4 cup butter, melted
  • 2 large eggs
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup sour cream
  • 1 Tbsp. vanilla
  • 6 medium bananas, mashed (2 1/2 cups)
  • 1 (3.4 oz) package vanilla instant pudding
  • 2 1/4 cups flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • pinch of salt
  • 1 cup mini cinnamon chips
Directions
  • Step 1 Preheat oven to 350°F degrees. Spray a Texas-size muffin pan or a 9 x 5 inch loaf pan.
  • Step 2 Melt butter
  • Step 3 cool. Add eggs, sugars, sour cream and vanilla. Whisk to combine.
  • Step 4 Add bananas
  • Step 5 stir.
  • Step 6 Add pudding mix, flour, baking soda, cinnamon and salt. Stir to combine.
  • Step 7 Spoon enough batter into muffin tins to make them about 3/4 full. Bake for about 28 minutes. For a loaf, pour into pan and bake about 68 minutes. It’s done when a toothpick inserted in center comes out clean. Tent with foil the last 15 minutes if it’s beginning to get too brown.
  • Step 8 Cool in pan for 20 minutes. Then, turn onto rack to finish cooling.
Welcome!

Welcome!

Welcome to The Belly Rules! I’m so glad you’ve found my little spot on the web. I just love to cook so my main objective is to put up as many recipes as I can. There could be some cooking tips along the way.  If there’s anything in particular that you’re looking for, then just let me know.  I’ll be glad to find it for you.  Let’s get cooking!