Tunnel of Fudge Cake - Recipes from the '80s

 

Cake

1 ¾ cups sugar

1 ¾ cups butter 

2 cups powdered sugar

2 ¾ cups all purpose flour

¾ cup unsweetened cocoa powder

2 cups walnuts

Glaze 

¾ cup powdered sugar

¼ cup unsweetened cocoa

6 teaspoons milk 

Heat oven to 350 F. Grease and flour 12-cup fluted tube cake pan (bundt pan). In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.  Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.  

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

https://www.pillsbury.com/recipes/tunnel-of-fudge-cake/8d3b4927-2f71-41a3-9dab-7750f045f252

Applesauce Streusel - Seasonal Fruits

2 cups self rising flour

2 teaspoons cinnamon 

½ teaspoon allspice

¼ teaspoon cloves  

¼ cup sugar

¼ cup brown sugar

1 ¼ cup applesauce

⅓ cup oil

2 eggs

½ cup milk or buttermilk 

1 teaspoon vanilla extract

½ cup brown sugar 

¼ cup walnuts or pecans

1 Tablespoon butter

Preheat the oven to 375 F. Grease bread loaf pan. Gently mix flour, cinnamon, allspice, cloves and sugars together in a large bowl. Add applesauce, oil, eggs, milk and vanilla. Pour ½ of the batter into the loaf pan. Mix brown sugar, nuts and butter and sprinkle ½ of mixture over batter in the pan. Pour remaining batter on top and sprinkle remaining streusel mixture over the top of the pan. Bake 30-45 minutes or until a toothpick inserted in the center comes out clean. 

Sandwich Cookie Cake Right - Sandwiches

1 (18.25 ounce) package devil’s food cake mix 

4 (1 ounce) squares BAKER’S semi-sweet chocolate  

¼ cup butter 

1 (8 ounce) package PHILADELPHIA cream cheese, softened 

½ cup sugar

2 cups thawed COOL WHIP whipped topping

12 Oreo cookies, coarsely crushed

Preheat the oven to 350 F. Prepare cake batter in 2 (9 inch) pans as directed on the package. Cool cakes for 10 minutes in pans, then invert onto wire racks and cool completely. 

Microwave chocolate and butter in a small bowl on High for 1 minute, or until butter is melted. Stir until chocolate is completely melted. In a large bowl, beat cream cheese and sugar in a large bowl with an electric mixer until blended. Stir in COOL WHIP and crushed cookies.

Place one cake layer on a plate and spread with cream cheese mixture. Top with the remaining cake layer. Spread the top with the chocolate glaze. Let stand 10 minutes or until firm. Keep refrigerated

Bacon on a Bagel - Sandwiches

1 bagel, cut in half and lightly toasted 

2 Tablespoons cream cheese, softened

4 (or more) slices bacon, crisply fried

Spread cream cheese generously on the cut side of each bagel half. Pile bacon on top and enjoy. 

Tangy Bacon Sauce - BBQ Picnic

4 slices bacon

2 TBSP flour

1/3 cup vinegar

2 TBSP sugar

½ cup water

1/8 tsp. pepper

Fry bacon and drain on a paper towel.  Blend sugar and flour into bacon fat.  Add water and vinegar.  Cook until thickened, stirring frequently.  Add pepper.  Pour sauce over cooked cabbage.

Mounds Bar Brownie - BBQ Picnic

 2 packages brownie mix 

⅔ cup flaked coconut

1 can condensed milk 

Make brownie mix as the package directs and pour in a 9x13 inch pan. Combine coconut and condensed milk. Carefully pour coconut mix on top of brownie mixture. Bake according to brownie mix directions.

American Shepherd's Pie

1 lb ground beef
1 can beef gravy
1 package frozen green beans
1 package frozen corn
1 (20 ounce) package Bob Evans mashed potatoes
Paprika, to taste

Set oven to 350 degrees Fahrenheit. Cook vegetables according to package directions. Brown ground beef in skillet and drain excess liquid. While beef is browning, grease casserole dish or use nonstick cooking spray. Pour browned beef into casserole dish and mix with beef gravy, green beans and corn. Mix thoroughly. Top with a layer of mashed potatoes and sprinkle of paprika. Bake in oven for 20 minutes, or until potatoes and beef mixture are heated through. Serve hot.

You can set this up a day or two in advance, and then bake on a busy night for a quick dinner.

Sweetheart Fried Chicken - Intimate Recipes

3 chicken breasts, filleted and butterflied 

2 Tablespoons steak seasoning of your choice 

2 eggs

Dash of Tabasco

½ cup milk

Salt and pepper to taste

Mix eggs, seasoning, Tabasco, milk and pepper. Dredge chicken in mixture. Fry chicken until golden brown. 

Lasagna - Grandma's Recipes

½ pound ground beef 

1 cup chopped onion

2 large cloves garlic, minced 

2 teaspoons oregano, crushed 

2 cans (10 ¾ ounces each) condensed tomato soup

¼ cup water 

2 teaspoons vinegar

9 lasagna noodles (about ½ pound), cooked and drained

1 pint small or large curd cottage cheese or ricotta cheese

1 ½ cups shredded Mozzarella cheese 

Grated Parmesan cheese

In saucepan, brown beef and cook with onion, garlic and oregano until onion is tender. Add soup, water and vinegar. Cook over low heat for 30 minutes, stirring occasionally. In a large shallow baking dish, (12x8x2 inches), arrange 3 alternate layers of noodles, cottage cheese, sauce and Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350 F for 30 minutes. Let stand for 15 minutes before serving. Serves 6. 

Family Reunions Mac & Cheese - Grandma's Recipes

One box elbow macaroni pasta

8 ounces shredded cheddar cheese, or cheese of your choice 

8 ounces Velveeta cheese 

2 cups milk 

10 Ritz crackers (approximately)

1 cup shredded cheese 

4 Tablespoons butter (½ stick)

Cook pasta until al dente. Drain pasta then put it back into the pan with the butter until butter melts. Add milk, Velveeta and 8 ounces of shredded cheddar cheese. Melt cheeses then mix well. Pour into greased casserole dish. Crumble crackers and add 1 cup shredded cheese. Sprinkle mixture on top of filled casserole dish. 

Bake at 350 35-40 minutes or until bubbly and crispy on top. 

Painted Desert Chili Mix - Mix Now, Make Later

 Dry ingredients...

¼ cup dried parsley

2 Tablespoons taco seasoning

2 Tablespoons dried onion flakes

2 Tablespoons taco seasoning

2 Tablespoons cumin

2 Tablespoons paprika

2 Tablespoons white cornmeal

2 Tablespoons taco seasoning

2 Tablespoons garlic granules 

2 Tablespoons chili powder

2 Tablespoons dried parsley

1 cup dried pinto beans 

¼ cup small dried white beans 

¼ cup small dried black beans

1 cup dried kidney beans 

Wet ingredients...

1 medium onion, diced

4 (15 ounce) cans diced tomatoes

1 large can tomato paste

½ cup cider vinegar

½ cup brown sugar

49 ounces tomato juice 

2 pounds ground beef or turkey, browned 

Directions...

Fill remainder of large pot with water and bring to a boil. Let simmer 2 ½-3 hours. Add salt and pepper to taste.

Spanish Mac and Cheese - Southern Comfort Food

1 Tablespoon olive oil

1 pound ground sirloin 

1 Tablespoon smoked paprika

3 teaspoons salt, divided 

½ teaspoon ground cumin 

½ teaspoon ground black pepper 

1 medium Spanish onion, thinly sliced 

1 large red bell pepper, seeded and thinly sliced 

4 cloves garlic, thinly sliced 

2 Tablespoons all-purpose flour 

2 cups whole milk 

1 (14.5 ounce) can diced tomatoes, drained

3 cups shredded Manchego cheese

1 (16 ounce) package elbow macaroni, cooked according to package

1 Tablespoon chopped fresh oregano 

In large cast iron Dutch oven, heat oil over medium-high heat. Add beef, paprika, 1 ½ teaspoon salt, cumin and pepper. Cook until beef is brown and crumbly; about 5 minutes. Remove beef using a slotted spoon, reserving drippings in pot and let beef drain on paper towels. Add onion, bell pepper and garlic to pot. Cook until tender. Stir in flour and remaining salt. Cook for 1 minute and whisk until smooth. Stir in tomatoes and bring to a simmer. Reduce heat to medium and cook for 3 minutes. Gradually stir in cheese until melted. Stir in beef, pasta and oregano. Garnish as desired. 

Garnish: sliced green olives, chopped fresh oregano, shredded Manchego cheese, smoked paprika

Peanut Butter Pie - Southern Comfort Food

2 cups vanilla wafers, crushed 

¼ cup packed light brown sugar 

⅓ cup butter, melted 

1 cup semisweet chocolate morsels

½ cup heavy whipping cream

2 Tablespoons confectioners sugar 

1 (8 ounce) package cream cheese, softened 

¾ cup crunchy peanut butter 

1 (14 ounce) can sweetened condensed milk 

Garnish: grated chocolate, sweetened whipped cream or sliced strawberries 

Preheat oven to 350. In a medium bowl, stir together wafers, brown sugar and melted butter. Press into bottom and up sides of a 9 inch pie pan. Bake for 8 minutes. 

Sprinkle chocolate morsels onto crust and let stand for 2 minutes. Spread chocolate evenly on crust. In separate bowl, beat heavy cream at medium speed until soft peaks form. Gradually add confectioners sugar, beating until stiff peaks form. Refrigerate. 

In large bowl, beat cream cheese and peanut butter with mixer on medium until creamy. Beat in condensed milk until well combined. Gently fold in whipped cream. Spread mixture into prepared crust. Cover and refrigerate overnight before serving. Garnish as desired. 

Peanut Butter Hot Fudge Pie - Southern Comfort Food

1 (8 ounce) package cream cheese, at room temperature 

¾ cup peanut butter 

1 can condensed milk 

1 cup Hot fudge sauce

½ cup whipped cream

Cream all ingredients. Fold in whipped cream. Layer peanut butter mixture and hot fudge sauce. Decorate with whipped cream and chocolate shavings or chips.

Leftover Thanksgiving Casserole - Southern Comfort Food

Stuffing

Turkey slices 

Turkey gravy 

Milk, add as needed 

Mashed potatoes

Shredded cheddar cheese

Preheat oven to 350 degrees. Press stuffing in bottom of casserole dish. Layer turkey slices on top and pour gravy over stuffing and turkey. Re-hydrate mashed potatoes (if needed) with milk. Spread mashed potatoes over gravy and sprinkle cheddar cheese on top. Bake in preheated oven 25-30 minutes. 

Beans and Rice - Southern Comfort Food

1 cup long grain brown rice

2 cups dried red kidney beans
1 red onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
8 garlic cloves, minced
1/2 cup chives
2 tbsp. Cajun seasoning
1 tbsp of smoked paprika
1/2 tsp. salt
6 cups boiling water

Add everything to the crock pot and stir together. Cook on low for around 6-8 hours. Cooking times may vary slightly depending on your crockpot.

Pizza Monkey Bread - Recipes in a Pinch

6 ounces pepperoni

2 teaspoons garlic 

1 jar marinara 

2 teaspoons Italian seasoning

2 Tablespoons olive oil 

2 (16.3 ounce) cans refrigerated biscuits 

¼ cup butter, melted 

2 cups mozzarella cheese

½ cup Parmesan cheese 

Cut biscuits into fourths. Place into large bowl. Cut pepperoni into fourths and add to biscuits. Add cheeses, seasoning, garlic, olive oil and butter. Mix well. Pour into Bundt pan. Bake at 350 for 30 minutes or until brown. Turn Bundt pan upside down onto serving platter. Pour marinara sauce into small bowl and place in the center of platter. 

TOTAL TIME: 35 MINUTES

German Egg Rolls - Asian fare

1 lb Goetta

1 (8 ounce) package cream cheese 

2 cups sauerkraut, drained 

1 ½ scallion, finely chopped 

Egg roll wraps 

(Pictured to the right)

Cook and crumble Goetta, drain off grease. Saute scallions then add cream cheese to soften. Add sauerkraut and Goetta and mix (can add 1 cup Swiss cheese if desired). Put ½ cup of mix on each roll wrap and seal with water. Fry in oil. 

Creamy Farfalle - Magazine Recipes

 4 ounces dry farfalle pasta 

2 Tablespoons olive oil 

3 ounces prosciutto, diced 

1 Tablespoon minced garlic 

¼ cup dry white wine

2 ounces mascarpone or cream cheese 

½ cup shelled and skinned fresh fava beans or frozen green peas, or edamame, thawed 

¼ cup grated Romano 

Salt and pepper to taste

Minced orange zest

Shredded parmesan (optional)

Cook farfalle in a pot of boiling salted water according to package directions. Reserve ½ cup pasta water, then drain farfalle. Heat oil in skillet over medium heat, Add prosciutto and saute until crisp. Transfer to a paper towel lined plate. Add garlic to skillet and cook until fragrant; about 1 minute. Deglaze skillet with wine, scraping up browned bits and reduce until nearly evaporated. 

Stir in mascarpone (or cream cheese) with reserved pasta water until cheese melts. Add fava beans and farfalle and heat through. Stir in Romano and prosciutto. Season with salt and pepper and garnish with zest and parmesan. 

Boston Bean Dogs - Magazine Recipes

You can make the beans ahead of time, then just warm them up before eating. It is also easy to double the recipe if needed. 

4 slices thick-sliced bacon, cooked and diced 

¼ cup diced white onion 

½ teaspoon minced fresh garlic 

2 Tablespoons water

3 Tablespoons pure maple syrup 

2 Tablespoons molasses 

2 Tablespoons apple cider vinegar 

1 teaspoon prepared yellow mustard 

1 (16 ounce) can Navy beans, drained and rinsed 

8 hot dogs, grilled 

8 hot dog buns, toasted

White onion and red bell pepper, diced 

Cook bacon in saucepan until crisp. Transfer to a paper towel lined plate and drain off all but 1 Tablespoon of drippings. Saute ¼ cup onions and garlic in drippings over medium heat until soft. Deglaze pan in water, scraping up bits then add maple syrup molasses, vinegar and mustard. Add beans and reduce heat to medium-low and simmer until heated through and sauce is syrupy; about 10 minutes. Serve hot dogs in buns topped with beans, garlic, onion and peppers.