Down Under Hot Fudge Pudding

I thought that I had already posted this recipe, but while in Saratoga I searched for it to make one night and realized I had never put it on the blog.  This is one dessert that is super easy, just always keep unsweetened chocolate squares or use cocoa powder.

Down Under Hot Fudge Pudding

1 stick butter

1 ounce unsweetened chocolate

2  large eggs

2 T flour

1 cup sugar

1 t vanilla

1 cup chopped nuts, optional

Directions: Melt butter and chocolate in microwave for 1 minute at 50%power.  Stir until chocolate is melted.  Add flour, sugar, vanilla and eggs.  Mix thoroughly with whisk.  Add nuts.  Pour into a 9x5 loaf pan.  Place loaf pan in a pan of hot water and bake 325 for 45 minutes.  Serve with a scoop of vanilla ice cream as this is very rich.

Serves 4

Chocolate Sheet Cake

I'm pretty sure most of you have made this easy, delicious chocolate cake. It's quick and I love it because you ice it is while warm.

Chocolate Sheet Cake



2 cups flour

2 cups sugar

4 T cocoa

1 cup water

1/2 cup vegetable oil

1 stick butter

2 eggs

1 t. soda

1/2 cup buttermilk

1 t. vanilla

Mix together flour, sugar, cocoa and cinnamon with electric mixer. Bring to a boil water, oil and butter. (I do this in microwave)  While hot pour over flour mixture and beat. Add the two eggs beating after each. Mix soda and buttermilk together and add to mixing bowl along with vanilla. Beat on medium speed until well mixed.  Pour into a sided large flat sheet pan.  Bake 375 for 20-25 minutes.  Remove from oven and ice while hot with icing recipe below.

Icing:

1 box powdered sugar

4 T cocoa

1/3 cup milk

1 stick butter

1 t. vanilla

1/2 cup chopped nuts (optional)

Mix powdered sugar and cocoa with mixer.  Melt butter and milk in microwave and pour over cocoa sugar mixture .  Add vanilla and beat until creamy. Spread over warm cake.

Chicken Club Salad

If you like a club sandwich, you will love this chicken club salad. 



Chicken Club Salad

4 chicken breasts, I use boneless, skinless

1 T olive oil

1 t kosher salt

1/2 t. freshly ground pepper

4 sliced smoked bacon

1 ripe avocado, peeled and diced

3 T fresh lemon juice

1/2 cup mayonnaise

1/4 cup green onions, sliced

2 t Dijon mustard

2 T chopped fresh flat leaf parsley

Preheat oven 400.  Place the chicken in a baking dish, drizzle with olive oil and season with salt and pepper.  Roast until cooked throughout, about 20-30 minutes.  Cool to touch and cut into chunks.

Cook bacon until crispy; drain and crumble.

In a large bowl, combine avocado and lemon juice.  Add chicken, bacon, mayo, green onions, mustard, parsley, 1t. salt and pepper.  Stir until combined.  Serve on bed of lettuce and garnish with tomato wedges.

Serves 6