Chocolate Cake

I know it seems weird to share a recipe for chocolate cake. Why? Well, for one, it seems like a pretty basic, simple item to make. I mean, what good homemaker wouldn't know how to make one? And second, I'm pretty sure that if people don't already have a favorite recipe, they certainly have a favorite brand of box mix. But you really need to try this one. I can't explain why it's so good - it just is! Sweet and moist, too! Several years ago I switched from metal baking pans and dishes to glass, and man - was I ever surprised at the results - especially in my cakes! When I grease the glass 9x13 pan and bake cakes at 325°, they rise so high and level, with no more hills or valleys down the center. Check it out and see if you notice a difference!

3 C. flour
2 C. sugar
6 Tbsp. cocoa
2 tsp. soda
1 tsp. salt
3/4 C. oil
2 Tbsp. vinegar
2 tsp. vanilla
2 C. cold water

Mix dry ingredients in a large bowl. Mix wet ingredients in a small bowl. Add wet to dry; whisk well. Pour into a greased 9x13 glass pan and bake at 325° for 30-40 minutes. Cake is done when a toothpick inserted in the middle comes out clean.

Raspberry Cordial

I've made this recipe several times over the years as a special treat for my girls - especially when we've got 'Anne of Green Gables' on the brain. We haven't had a marathon movie-watching day that featured Anne in awhile, but after browsing my recipes and finding this one, I think it's time. Drink up!

1# raspberries, frozen
1 1/4 C. sugar
4 C. boiling water
2 lemons

In saucepan, add sugar to frozen raspberries and cook for 20-25 minutes, until sugar has dissolved. Pour through fine strainer, mashing with a spoon thoroughly, then discarding pulp and seeds. Add the strained juice of two lemons and stir. Add boiling water, let cool, and refrigerate.

NOTE: I always use bottled lemon juice because I never have fresh on hand.

Caramel Bars

I got this recipe from my cousin, a long LONG time ago, and have been making them for years! These bars are super sweet, so be sure and cut 'em small.

1 14-oz. bag Kraft caramels
5 oz. evaporated milk
1 1/2 C. flour
1 1/2 C. oatmeal
1 C. + 2 Tbsp. brown sugar
3/4 tsp. soda
1/2 tsp. salt
1 C. butter, soft
1 1/2 C. Nestle mini-chocolate chips

Melt caramels and milk over low heat; set aside. Mix and blend flour, oatmeal, brown sugar, soda, salt and butter. Pat 3/4 of this crumb mixture into a 9x13 glass pan and bake at 325° for 10 minutes. Remove from oven and sprinkle immediately with chocolate chips. Pour caramel mixture on top and spread to the edges with a knife. Sprinkle with remaining crumb mixture and bake 25 minutes more.

NOTE:If you like nuts, then add some chopped pecans after the final crumb topping. Yummo!

Salsa Chicken

1 Tbsp. brown sugar
1 Tbsp. honey
1 C. salsa
4-6 skinless, boneless chicken breasts

Combine brown sugar, honey and salsa in a small bowl. Pour over chicken and bake at 400° for 15-20 minutes.