Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Month: March 2006 (Page 2 of 3)

Mississippi Mud Cake

Recipe Source: Down Home Soul Food Cooking Blog


½ cup butter or margarine
½ cup oil
4 tbsp cocoa
1 cup water
2 cups flour
2 cups sugar
2 eggs
½ cup buttermilk
1 tsp soda
1 tsp vanilla

½ cup margarine
4 tbsp cocoa
½ cup buttermilk
1 lb. powdered sugar
½ tsp salt
1 tsp vanilla
1 cup walnuts, chopped In a saucepan, combine butter, oil, cocoa, and water. Bring to a boil.

In a bowl, sift together flour and sugar. Pour cocoa sauce over dry ingredients. Mix well.

Combine remaining ingredients for batter. Add to mixture. Mix well. Place in a greased 11×17-inch pan. Bake at 400 degrees for 20 minutes. Frost while still hot.


Combine margarine, cocoa, and buttermilk in a saucepan. Bring to a boil. Remove from heat and add remaining ingredients. Blend.


Apple Puff Pancake

Recipe Source: Michele /

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 30 Minutes


6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter
2 apples – peeled, cored and sliced
3 tablespoons brown sugar


Preheat the oven to 425 degrees F (220 degrees C).

In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.

Melt butter in a 9×9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.

Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

Minnesota Chicken

Recipe Source:

Prep/Cooking Time: Prep: 30 minutes / Bake: 30 minutes


1 cup hot cooked wild rice (1/2 cup uncooked)
1 cup ricotta cheese
1/3 cup finely shredded Parmesan cheese
1/3 cup bottled minced roasted garlic or 2 tablespoons minced garlic (about 12 cloves)
1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon snipped fresh parsley (optional)
Salt and pepper
6 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
2 tablespoons butter
1 recipe Red Pepper Sauce
Fresh chives (optional)


For stuffing, in a medium bowl stir together the wild rice, ricotta cheese, Parmesan cheese, roasted garlic, rosemary, and, if desired, parsley. Season to taste with salt and pepper. Set aside.

Place each chicken piece between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Spoon about 1/3 cup of the stuffing into the center of each chicken piece. Fold in bottom and sides; roll up. Secure with wooden toothpicks.

In a large skillet cook chicken on all sides in hot butter over medium heat until brown. Transfer chicken to a 2-quart rectangular baking dish. Set aside the skillet for sauce.

Bake chicken in a 350 degrees F oven for 30 to 35 minutes or until chicken is no longer pink. Discard toothpicks.

Meanwhile, prepare the Red Pepper Sauce. To serve, cut each chicken roll into slices. If desired, garnish with fresh chives. Spoon the sauce over chicken.

Makes 6 servings.

Red Pepper Sauce:

In the reserved skillet combine 1/4 cup chicken broth and 2 tablespoons wine or chicken broth. Cook about 2 minutes or until reduced by half, stirring to loosen browned bits. Stir in 2 tablespoons chopped green onion, 1 tablespoon minced shallot or green onion, 1 1/2 teaspoons snipped fresh parsley, and 1 clove garlic, minced. Cook for 1 minute. Stir in 1 cup whipping cream. Bring to boiling; reduce heat to medium. Cook for 3 to 4 minutes or until slightly thickened, stirring occasionally. Stir in one 12-ounce jar roasted red sweet peppers, drained and cut into strips, and 4 teaspoons snipped fresh chives.


You can buy the minced roasted garlic and the roasted red sweet peppers in jars in some supermarkets or specialty shops. To roast your own sweet pepper, cut 1 medium red sweet pepper in half. Remove and discard stem, seeds, and membranes. Cut each pepper half in half again. Place pepper pieces, cut sides down, on a foil-lined baking sheet. Bake in a 425 degrees F oven for 20 to 25 minutes or until the pepper skin blisters. Remove pepper pieces from baking sheet; wrap in foil. Let stand for 30 minutes. Remove and discard skin from pepper pieces; cut into strips.

Sweet Potato Casserole

Recipe Source:

Prep/Cooking Time: Prep: 45 minutes / Bake: 25 minutes


1-1/2 pounds sweet potatoes
1/2 cup granulated sugar
1/2 cup milk
1 beaten egg
3 tablespoons butter, cubed
1 teaspoon vanilla
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons butter
1/2 cup pecan pieces
Pecan halves (optional)


Scrub and peel sweet potatoes. Cut off and discard woody portions and ends. Cut potatoes into cubes. Cook, covered, in a small amount of boiling water for 25 to 35 minutes or until tender. Drain.

Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 tablespoons butter, and vanilla. With a wooden spoon, stir to break up potatoes but not completely mash them. Put mixture into a greased 2-quart square baking dish.

Combine brown sugar and flour; cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mixture on top of potatoes. Bake, uncovered, in a 350 degree F oven about 25 minutes or until set. Garnish with pecan halves, if desired.

Makes 8 side-dish servings.

One Skillet Pork Supper

Recipe Source: Christine Johnson /


4 pork chops
1 (10.75 ounce) can condensed tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 potatoes, quartered
4 small carrots, cut into 2 inch pieces


In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes or until tender.

Makes 4 servings.

Cookie Pancakes

Recipe Source:


1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling


Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot.

Serve with drizzled honey.

Cheesy Fried Potatoes

Recipe Source: Marcia /

Prep/Cooking Time: Prep Time: 10 Minutes / Cook Time: 30 Minutes


2 slices bacon
2 tablespoons butter
1 tablespoon diced onion
4 potatoes, peeled and sliced
salt and pepper to taste
2 eggs
1/2 cup shredded Cheddar cheese


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan.

Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown.

Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.

Molasses Gorp Popcorn Logs

Recipe Source:

Ingredients: Cook: 15 minutes, Prep: 30 minutes

12 cups popped popcorn (about 1/2 to 3/4 cup unpopped)
2 cups peanuts
1/2 cup candy-coated milk chocolate pieces
1/2 cup raisins
1 cup sugar
1/2 cup water
1/2 cup light molasses
1/2 teaspoon salt


Remove all unpopped kernels from popped corn. In a greased 17x12x2-inch baking pan combine popped corn, peanuts, chocolate pieces, and raisins. Set pan aside.

Butter the sides of a heavy 3-quart saucepan. In the saucepan combine sugar, water, molasses, and salt. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over medium heat, stirring occasionally, until thermometer registers 250 degree F, hardball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching hardball stage should take about 10 minutes.

Remove saucepan from heat; remove candy thermometer from saucepan. Pour sugar mixture over the popcorn mixture; stir gently to coat the popcorn mixture. Cool until popcorn mixture can be handled easily. Use buttered hands to shape mixture into 3-inch logs, about 1-1/2 inches in diameter. Wrap each log in clear plastic wrap. Makes about 36 logs.

Chocolate Pasticcios

Recipe Source: Jaques Pepin ex Gourmet Magazine (or maybe it was Bon Appetit!)



1 1/4 cups flour
1/4 cup sugar
1/4 lb chilled butter; cut into pieces
1 large egg yolk
2 tablespoons ice water


3 oz butter; cut up
12 oz semisweet chocolate chips
1/4 cup light Karo
8 large egg yolks; freeze whites for other uses



Place flour and sugar in work bowl of processor fitted with steel blade. Pulse briefly to mix. Add 1/4 lb butter in pieces and process until mixture resembles coarse meal. Add the egg yolk and water and process only until mixture forms a ball. Wrap airtight and refrigerate for at least one hour, or as long as a few days, or freeze for as long as three months.


Prepare filling while pastry is chilling since filling must cool to room temperature before use, and must not be refrigerated or it will become too firm. It may wait at room temperature for several hours if necessary.

Place 3 oz butter and chocolate chips in top of double boiler over hot water on moderate heat; cover for a few minutes until almost melted, then stir until smooth. Stir in Karo. Stir (do not beat!) 8 yolks in a bowl just to mix; gradually add about 1/3 cup of chocolate mixture to yolks, combining fairly well. Stir the egg yolk mixture gradually into the remaining chocolate mixture, combining very well. Reduce heat to low and cook, stirring constantly, for five minutes.

Remove top of double boiler from hot water. Let stand, stirring occasionally, until cooled to room temperature.


Flour a pastry board or cloth and rolling pin. Work with half the dough at a time, reserving other half in refrigerator. Flatten dough slightly and turn to flour all sides. Roll the dough very thin – about 1/16th inch. Cut into rounds with 2 inch plain-edged cutter. Ease rounds into mini-tartlet pans. Repeat with remaining dough, rerolling scraps only once. Place the filled pans on a cookie sheet and freeze until dough is firm, at least one hour, or overnight (or up to three months).

Remove pans from freezer, place square of foil into each shell, and fill with dry beans or other blind-baking aids. Bake in preheated 400° oven about 12 minutes, reversing pans back to front halfway through baking to ensure even browning. Check at 10 minutes – pastry should bake until really golden. Remove from oven, remove beans and foil, reserving beans to reuse for this purpose only, and cool tart shells in pans.

Fill and finish:

When shells are cool, place a well-rounded teaspoon of filling into each (do not spread – filling will run and level during baking). Bake in preheated 300° oven for 12 minutes, reversing pans back to front halfway through baking. Tops will feel dry to touch but filling will still be soft. Do not overbake!

Yield: appx. 36

Ain’t Yo Momma’s Chocolate Milk

Recipe Source: EGrivner /

Prep/Cooking Time: 2 Minutes


1 fluid ounce vodka
1 fluid ounce hazelnut liqueur
1 fluid ounce Irish cream liqueur
1 fluid ounce coffee flavored liqueur
Ice cubes


In a cocktail shaker, shake together vodka, hazelnut liqueur, Irish cream liqueur, and coffee flavored liqueur with several cubes of ice. Strain into a glass filled with ice cubes.

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