Unbelievable Chocolate Cake

Ingrediants

3/4 c. cocoa
1 c. boiling water
1/2 c. (1 stick) plus 2 tbsp. butter
2 c. sugar
3 eggs
1 tsp. vanilla
1-3/4 c. all purpose flour
1-1/2 tsp baking soda
1/4 tsp. salt
3/4 cup milk
1/4 cup sour cream

Directions

Heat oven to 350. Grease three 9 inch baking pans. Line the bottom with wax paper; grease and flour paper. Mix cocoa with water until smooth set aside to cool.

Beat butter and sugar in large bowl until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Gradually add cocoa mixture beating well.

Stir together flour, baking soda and salt; add alternatively with milk and sour cream to butter mixture, beating until blended. Pour batter into prepared pans.

Bake 30-35 min. or until tooth pick comes out clean. Cool 10 min. Remove from pan to wire racks; carefully peel off wax paper. Cool completly, frost.

Chicken in Lemon Cream Sauce

Ingrediants:

1/4 cup butter
4 skinless chicken breast split
2 tbsp. white wine
1/2 tsp. grated lemon peel
2 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1 c. heavy cream
1/3 c. grated parmesan cheese
1 c. sliced mushrooms

Directions:

Melt butter in a large pan over medium heat; add chicken. Cook turning about 10 minutes or until chicken is brown and tender. Remove chicken to oven proof serving dish. Discard butter from pan. Add wine grated lemon and lemon juice to pan cook for a minute. Add salt and pepper. Gradually add cream stirring constantly until hot. Do Not Boil! Pour cream sauce over chicken and sprinkle with cheese and mushrooms. Broil chicken about 6 inches from heat source until lightly browned.

Serves 8 or 2 if Ray is eating serve with orzo

Wolfgang Puck's Cucumber Salad

Once you try this recipe, you'll be hard pressed to try any other cucumber salad recipe. This salad has a wonderful crisp taste and a slight Asian flavor. It's great to use anytime of the year.

Ingredients:

2 cups thinly sliced english cucumbers

1 tsp salt

1 Tbsp sugar

1 Tbsp sugar

1 Tbsp soy sauce

1/4 cup rice wine vinegar

1 tsp sesame oil

2 tsp sesame seeds

The Best Guacamole...

4 Hass Avocadoes

1/2 cup chopped tomatoes

4 tsp. seeded minced jalapeno

1/4 cup chopped onion

1 tsp minced garlic

1/4 cup chopped cilantro

2 Tbsp Fresh lime juice

1 tsp worshetshire

1/2 tsp hot sauce

1/4 cup sour cream

1 tsp salt

fresh ground black pepper

Scalloped Tomatoes

Ingredients:

Good Olive Oil
2 cups (1/2 inch diced) French Bread
16 Plum Tomatoes, cut 1/2 inch diced (about 2 1/2lbs)
2 tbsp minced garlic (6 cloves)
2 tbsp sugar
2 teaspoons Kosher Salt
1 Teaspoon fresh black pepper
1/2 cup julliened basil leaves
1 cup freshly grated parmesan cheese

Directions:

Preheat the oven to 350.

Heat 6 tbsp of olive oil in a large saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium high heat for 5 min, stirring often, till the cubes are evenly browned.

Meanwhile combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are done add the tomatoes and continue to cook stirring often for 5 min. Off the heat stir in the basil.

Pour the mixture into a shallow 6-8 cup baking dish. Sprinkle with the Parmesan cheese and drizzle with 2 tbsp. of olive oil. Bake 35-40 min until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Red Velvet Cupcakes

• Ingredients:
• 15 1/2 ounces flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons unsweetened cocoa powder
• 3/4 cups vegetable oil
• 13 ounces sugar
• 1 1/4 cups buttermilk
• 3 eggs

Directions

2 tablespoons plus 2 teaspoons red food coloring

• 1 1/4 teaspoons vinegar (white or apple cider can both work)
• 1 1/4 teaspoons vanilla
• 1/8 cup water

For the cream cheese frosting

• 1 pounds cream cheese, room temperature
• 1/2 pound butter, room temperature
• 1 pounds powdered sugar, sifted
• 1 tablespoon vanilla extract

For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.