Tag: Potluck

Mother’s Day Brunch Ideas

Mother’s Day Brunch Ideas

Moms work hard taking care of their families. They cook for them and take care of their bodily needs. Wash their clothes. Kiss boo-boos on knees and elbows. They read countless stories, say prayers, and tuck their children into bed at night. What better time 

Apple Pecan Spice Cake

Apple Pecan Spice Cake

Try this delicious Apple Pecan Spice Cake when the apples are ripe on the tree. It uses the wonderful scents and flavors of fall–cinnamon, allspice, nutmeg, pecans. The apples and applesauce keep it moist for many days, and the powdered sugar glaze adds that special 

Chocolate Cream Cake

Chocolate Cream Cake

Chocolate Cream Cake is a delicious dessert our family enjoys. It’s not only creamy, it’s dreamy! This chocolate cake hits the spot on so many levels. It’s moist. It’s rich. And the chocolate fudge frosting just makes me croon. You know what that means, right? It makes me want to sing!

Can I just say that I LOVE chocolate? I do. I really do. Fudge Brownies. Chocolate Sheet Cake. No-Bake Cookies. Chocolate Fondue. Dove Chocolate. Chocolate Cake.

Serving Chocolate Cream Cake

Some people scrape the frosting from their cake. But not me. Especially on this cake. I will lick it from my fork and use my finger to make sure I get all of it from my plate. I think you probably get the idea.

There are people who want cake with ice-cream. And that’s okay. I won’t fault them for it. Especially if it’s their birthday. But me, all I need with my chocolate cake is a glass of cold milk.

 

Ingredients to Make Chocolate Cream Cake

  • butter, softened
  • cream cheese, softened
  • granulated sugar
  • large eggs
  • vanilla extract
  • all-purpose flour
  • baking cocoa
  • instant espresso powder
  • baking soda
  • salt
  • boiling water

Frosting:

  • butter, softened
  • baking cocoa
  • powdered sugar
  • whole milk
  • vanilla extract

 

Instructions for Making This Recipe

Ingredients to Make This Cake

Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.

Line Baking Pans with Waxed Paper

Prepare 2 – 9″ round cake pans, lined with waxed paper and then sprayed with cooking spray. If you don’t have waxed paper, you may instead grease and flour the pans.

I like to use waxed paper when I make a layer cake. Simply set a pan on top of two pieces of waxed paper and mark around it with a pencil. Then cut them out and place them inside the cake pans. Spray the pans with baking spray and the cakes will come out of the pan with ease. No mess or catastrophes.

In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until fluffy, about 3-4 minutes. Beat in large eggs and vanilla extract.

Be sure your butter and cream cheese is at room temperature. It’s pretty hard to cream with your sugar if it’s not soft. Sometimes I will even put my butter in the microwave and use the defrost setting to soften it. But don’t cook it too long or it will melt. And you don’t want that for this recipe.

In a separate bowl, combine the all-purpose flour, baking cocoa, instant espresso powder, baking soda and salt.

Stir the flour mixture into the butter mixture. Add the boiling water and stir to combine.

Pouring Cake Batter into Prepared Pans

Pour the batter into the prepared cake pans. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in center of cake comes out clean.

Baked Cake - 9" Cake Pans

Allow the cake to set for 10 minutes, and then remove cakes from pans and cool on wire racks. Let the cakes cool completely before you frost it.

 

Making the Fudge Frosting

To make frosting: In a large mixing bowl, cream together softened butter and baking cocoa.

Add powdered sugar alternately with whole milk, beating to spreading consistency. Blend in vanilla extract. Makes enough to frost a two-layer cake.

 

Frosting a Two Layer Cake

To ice a layer cake, begin with the bottom layer, placing the top side down on the cake plate.

If desired, you may place strips of waxed paper around the bottom of the cake to prevent any icing smudges. 

Frosting a Two-Layer Cake

Divide the frosting into thirds, and spread 1/3 on the bottom layer.

Frosting a Two Layer Cake

Next, place the second layer top side up and spoon 1/3 of the frosting along the edges so that you can frost the sides of the cake. Be sure to fill any gaps between the layers.

Finish Frosting Cake with Swirls

Finish by swirling the remaining frosting on the top in a decorative fashion.

Some people like to frost a cake with clean swipes, with no lines showing. Others like to give the frosting a swirl to give the cake more dimension. If you’re really ambitious, use a Wilton cake decorating tool for a professional decorative look. 

Serving Chocolate Cream Cake

Oh my, I might just need to go make this Chocolate Cream Cake now. This cake will serve 12-16 people. Be sure to serve this cake with a large glass of icy milk or a scoop of vanilla ice cream!

See more Cake Recipes Here. And Chocolate Recipes Here. Browse Desserts Here. 

 

Recipe for Chocolate Cream Cake

Chocolate Cream Cake

Here's a delicious cake recipe our family enjoys. Chocolate Cream Cake is not only creamy, it's dreamy! This chocolate cake hits the spot on so many levels. It's moist. It's rich. And the fudgy frosting makes me croon.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: Chocolate, Layer Cakes
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time:: 45 minutes
Total Time: 1 hour 40 minutes
Servings: 12

Equipment

KitchenAid Mixer
9" Cake Pans
Waxed Paper
Cooling Rack

Ingredients

  • 1/2 cup butter softened
  • 4 oz. cream cheese softened
  • 2 cups granulated sugar
  • 2 large eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoon instant espresso powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup boiling water

Frosting:

Instructions

  • Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
    Grease and flour 2-9" round cake pans, or line them with waxed paper and spray the bottom of the paper with baking spray.

Prepare the Cake

  • In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until fluffy. Beat in large eggs and vanilla extract.
  • In a separate bowl, combine all-purpose flour, baking cocoa, instant espresso powder, baking soda and salt. Stir flour mixture into butter mixture. Add boiling water and stir to combine.
  • Pour batter into the prepared cake pans. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in center of cake comes out clean.
  • Allow to set for 10 minutes, and then remove cakes from pans and cool on wire racks. Frost with fudge frosting below:

To Make the Fudge Frosting:

  • In a large mixing bowl, cream together the softened butter and baking cocoa. Add powdered sugar alternately with whole milk, beating to spreading consistency. Blend in vanilla extract. Makes enough to frost a two-layer cake. Serves 12-16.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 567kcal | Carbohydrates: 95g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 418mg | Potassium: 203mg | Fiber: 4g | Sugar: 73g | Vitamin A: 653IU | Calcium: 41mg | Iron: 2mg
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Yummy Baked Beans

Yummy Baked Beans

Yummy Baked Beans is an old family favorite. It has been baked and served in our family since I was a little girl. And it’s still one of my favorite side dishes! Sweet and saucy with thick pieces of bacon. It will make your mouth 

Tangy Sourdough Bread

Tangy Sourdough Bread

We love this Tangy Sourdough Bread and make it every week! It makes two loaves, so I’ll either freeze one for later in the week, take it to our weekly potluck at church, or give a loaf to family or friends.

Roast Beef and Noodles

Roast Beef and Noodles

Roast Beef and Noodles is a favorite dish I like to make in the fall and winter. There are few things better than to walk in from the cold to the savory scent of roast beef cooking on the stove.

I love Dutch Oven Cooking, and this recipe is Comfort Food Deluxe. From the tender roast beef to the toothy, flavorful egg noodles and gravy poured over mashed potatoes. Delicious!

Use frozen noodles if you wish, but I like to make my own from scratch while the roast is simmering on the stove. Homemade Noodles are easy to make. Just mix up the dough and roll them out on a table or counter to slice and dry.

 

Ingredients Needed to Make Roast Beef and Noodles

  • extra virgin olive oil
  • boneless arm roast
  • yellow onion, chopped
  • minced garlic
  • Worcestershire sauce
  • kosher salt
  • freshly ground black pepper
  • garlic salt
  • onion powder
  • basil
  • parsley
  • whole bay leaves
  • water

To Make the Noodles:

  • frozen egg noodles or see my Homemade Recipe Here. 
  • water
  • beef bouillon cubes
  • all-purpose flour + water for thickening paste
  • butter

 

Instructions for Making This Recipe

In a large Dutch oven, heat olive oil and brown roast on each side to sear in juices. Add chopped onion and minced garlic and saute until tender. Season with Worcestershire sauce, kosher salt, whole bay leaves, dried parsley, dried basil, freshly ground black pepper, garlic salt, and onion powder. Add water as needed, keeping about 1″ of water on bottom.

Simmer for 3 hours until meat falls away from fork when pierced, adding more water as needed. Remove from pan and keep warm.

Prepare the Noodles at the End of the Cooking Time

Homemade Egg Noodles

If you’ve opted to make homemade egg noodles, start them at the beginning of this recipe to let them dry while the roast cooks. See my recipe for Homemade Egg Noodles Here. 

To prepare the noodles, add water to meat juices. Add beef bouillon cubes. Bring to a boil. Add egg noodles and return to boil. Continue cooking for 15-18 minutes until tender.

In a small bowl, combine flour and 1/2 cup water to make paste. Stir into boiling noodles to thicken. Shred beef and add to noodles. Add dots of butter to the top of the dish. This recipe serves 8-10 people. 

Serve over Refrigerator Mashed Potatoes.

See more Main Dishes Here. 

Recipe for Roast Beef and Noodles

Roast Beef and Noodles

There are few things better than to walk in from the cold to the savory scent of Roast Beef and Noodles cooking on the stove. I love Dutch Oven Cooking, and this is Comfort Food Deluxe. From the tender roast beef to the toothy, flavorful egg noodles and gravy poured over mashed potatoes.
4.34 from 6 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: Beef, Dutch Oven Cooking, Egg Noodles, Mashed Potatoes, Slow-Cooked Recipes
Prep Time: 10 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 30 minutes
Servings: 8

Equipment

Dutch Oven
Kitchen Utensil Set
Glass Measuring Cups
Potholders

Ingredients

  • 2 tablespoons Extra Virgin olive oil
  • 3 pounds boneless arm roast
  • 1 cup onion diced
  • 1 tablespoon minced garlic
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon kosher salt
  • 2 whole bay leaves
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 cup water add more as needed

Noodles:

  • 16 oz. package frozen egg noodles Homemade Recipe
  • 4 cups water
  • 2 cubes beef bouillon
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • 3-4 tablespoons butter

Instructions

  • In large dutch oven, heat oil and brown roast on each side to sear in juices. Add onion and garlic and saute until tender. Season with Worcestershire sauce, kosher salt, bay leaves, dried parsley, dried basil, freshly ground black pepper, garlic salt, and onion powder. Add water as needed, keeping about 1" of water on bottom. Simmer for 3 hours until meat falls away from fork when pierced. Remove from pan and keep warm.
  • To prepare noodles, add water to meat juices. Add beef bouillon cubes. Bring to boil. Add egg noodles and return to boil. Continue cooking for 15-18 minutes until tender.
  • In a small bowl, combine all-purpose flour and 1/2 cup water to make paste. Stir into boiling noodles to thicken. Shred beef and add to noodles. Add 3-4 tablespoons butter on top. Serves 8-10.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 
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Refrigerator Mashed Potatoes

Refrigerator Mashed Potatoes

I enjoy making Refrigerator Mashed Potatoes for family gatherings or church potlucks. They are so easy to make and can be prepared a day ahead. I’ve been making this recipe for years and it’s still one of my family’s most requested potato recipe. (Recipe updated 

Cheesy Corn and Macaroni Casserole

Cheesy Corn and Macaroni Casserole

Cheesy Corn and Macaroni Casserole is a favorite recipe from the Oehlert side of our family. It’s quite good for church dinners or family gatherings.

Grandma’s Coleslaw

Grandma’s Coleslaw

My grandma was a wonderful cook, and Grandma’s Coleslaw was always a favorite at our family gatherings. It still is. Grandma dubbed this recipe as the coleslaw from Kentucky Fried Chicken. Continue reading Grandma’s Coleslaw