MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gob Cake
Categories: Cakes, Desserts, Chocolate
Yield: 18 servings

15 1/4 oz Box dark chocolate cake mix
3 7/8 oz Box instant chocolate
- pudding mix
1 c Water
4 lg Eggs; room temp
1/2 c Oil

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1/3 c A-P flour
1 c Evaporated milk
1/2 c Butter; softened
1/2 c Shortening
1 1/4 c Sugar
4 ts Vanilla extract

Set oven @ 350ºF/175ºC.

Line 2 greased 15" X 10" X 1" baking pans with parchment
and grease the paper. Set aside.

In a large bowl, combine cake mix, pudding mix, water,
eggs and oil. Beat on low speed for 30 seconds; beat on
medium for 2 minutes.

Spread batter into prepared pans. Bake until a toothpick
inserted in the centers come out clean, 12-15 minutes.
Cool for 5 minutes before inverting onto wire racks to
cool completely. Gently peel off waxed paper.

Meanwhile, in a small saucepan, whisk flour and milk
until smooth. Bring to a boil; cook and stir until
thickened, about 2 minutes. Remove from the heat; cover
and cool to room temperature.

In the bowl of a heavy-duty stand mixer, cream butter,
shortening and sugar until light and fluffy, 5-7
minutes. Beat in vanilla. Add milk mixture; beat on high
until fluffy, 10-15 minutes.

Place one cake on a large cutting board; spread top with
frosting. Top with remaining cake. Cut into squares.
Refrigerate leftovers.

Kristina Hershey, Columbia, Pennsylvania

Makes: 18 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cowboy Chicken
Categories: Poultry, Vegetables, Chilies, Herbs, Cheese
Yield: 4 Servings

4 (4 oz ea) boned, skinned
- chicken breast halves
1 ts Paprika
1 ts Chilli spice mix
1/2 ts Ground cumin
1/2 ts Cayenne pepper
4 tb Olive oil; divided
1/2 lg Onion; sliced lengthwise
1/2 lg Red bell pepper; sliced
2 cl Garlic; minced
15 oz Can black beans; rinsed,
- drained
14 1/2 oz Can fire-roasted diced
- tomatoes
11 oz Whole kernel corn; drained
4 oz Can chopped green chilies
1/2 c Crumbled Cotija cheese

Pound the chicken breasts with a meat mallet until
they’re even in thickness, about 1/2". Place the chicken
between sheets of plastic wrap for easy cleanup.

In a small bowl, stir together the paprika, chili
powder, cumin and cayenne. Sprinkle half of the spice
mixture over the chicken. Let sit for 15 minutes to let
the spices flavor the chicken.

In a large cast iron skillet, heat 2 tablespoons oil
over medium heat until hot. Saute the chicken until
lightly browned and no longer pink, about 4-6 minutes
per side. Remove from the pan and set aside.

In same pan, heat 2 tablespoons oil over medium-high
heat. Saute the peppers and onion until tender. Add the
garlic and cook an additional minute, taking care not to
burn the garlic, which will make it bitter. Stir in the
black beans, tomatoes, corn, green chiles and remaining
spice mix and bring to a boil. Stir well and remove from
heat.

Heat the broiler. Return the chicken to the pan along
with the vegetable mix. Sprinkle cheese across the top.

Broil 1" - 2" from heat until the cheese is melted,
about 2-3 minutes.

Serve with white or brown rice, cilantro and lime
wedges, if desired.

Kelsey Dimberg

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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