Stuffed Shells

Ingredients:

• 1 large container of cottage cheese
• 2 c mozzarella grated
• 1 c Parmesan cheese
• 2 eggs
• 2 T Italian seasoning
• 1 box of Jumbo Shells cooked
• 1 jar of Spaghetti sauce
• 1 c Mozzarella grated 

Directions:

1.  Mix the cottage cheese, 2 c mozzarella cheese,  Parmesan cheese, eggs and Italian Seasoning in a large bowl. 
2. Spray a 9x13 pan then pour half of the sauce into the bottom of the pan and spread it out.  
3. Stuff cheese mixture into each shell and place the shells facing up in the pan.  Pour the rest of the sauce over the shells.
4. Sprinkle the rest of the cheese on top.
5. Bake in a 350 degrees preheated oven for 35-40 minutes until the cheese is melted and it bubbly.

Italian Dressing Pork Chops

Ingredients:
6 boneless pork chops
1 bottle of Italian Dressing.
3 T olive oil.

Directions:
1. In a pan heat your oil.  Then brown your pork chops on both sides.
2. Pour your bottle of Italian Dressing into your pan over the pork chops and let it simmer. Cook pork chops until 160 degrees to be done.  Turn the pork chops every so often.  You may need to add more Italian dressing if it gets too low in the pan.

JUMBO-SIZED TEX-MEX RICE

 

2 bags (10-oz. each) cauliflower rice

1 medium green bell pepper, finely chopped

3 cloves garlic, finely chopped

1 (15-oz.) can black beans, drained, rinsed

1 (10-oz.) bag frozen corn, thawed

11⁄2 cups  enchilada sauce

1 medium lime, juiced

1⁄4 cup fresh cilantro, finely chopped

1. Heat a large nonstick skillet over medium-high heat; lightly coat

with spray.

2. Add cauliflower rice and bell pepper; cook, stirring occasionally, for

5 to 6 minutes. Add garlic; cook, stirring frequently, for 1 minute, or

until fragrant.

3. Add beans, corn, and enchilada sauce; stir to combine. Cook,

stirring occasionally, for 5 minutes, or until sauce has thickened and

vegetables are soft. Add lime juice; stir to combine.

4. Evenly divide among 6 serving bowls; top with cilantro. Serve warm.

Hawaiian Haystacks

 

Ingredients:
2 c cooked chicken cubed
2 can of cream of chicken soup (or you can make your own here)
1 c milk
1 can of pineapple cubed
3 c cooked rice
1 Container of La Choy noodles
Cheddar cheese shredded
Topping Choices: Olives, tomatoes, Mandarin oranges, chives

Directions:
1. Put your soup and milk into a pan on the stove and cook until hot.  Add your chicken to the cream of chicken soup.
2. Serve your chicken soup mixture over rice and add pineapple, la choy noodles, cheese and any other topping you would like.

Chicken Tostadas

1 lb. boneless skinless chicken
1 TBSP margarine
1/4 C chopped onion
16 oz. salsa
1 envelope taco seasoning (Gluten Free)
1 can refried beans
12 corn tostado shells

Desired toppers, Lettuce, cheese, tomatoes, salsa, sour cream etc...

Preheat oven 350 degrees
Cut chicken and  into strips cook in margarine over medium heat until tender.

Add salsa, taco seasoning, simmer uncovered 10 minutes.

Heat Beans

On baking sheet arrange shells and heat 5 to 7 minutes

remove from oven

Arrange topping, beans, chicken, toppings as desired.

Chicken Tacos

Ingredients:
2 C of cooked chicken
1/2 package of Taco Seasoning 
1/4 C Water
Tortilla Shells (Gluten Free Shells or Corn Tortillas) 


Taco Toppings:
Lettuce,Cheese ,Cooked Rice,Black or Kidney Beans, Sour  Cream, Salsa, Tortilla Chips etc.

Directions:
1. On the stove heat up your chicken mixed with taco seasoning and water until hot and bubbly.
2 Serve your chicken meat on a fried or warm tortilla.  To fry the tortilla add a little bit of oil into the pan and when it is hot, put in your tortilla and cook on each side for  about a minute until slightly brown.
3.  Serve with your favorite taco toppings and sauces

Chicken Rice Casserole

Ingredients:
2 c chicken cooked and chopped
1 bag frozen broccoli
3 c of cooked rice
2 cans of cream of chicken soup
2 C cheddar cheese shredded for the top
Salt and pepper to taste
**Optional you could add bread crumbs on top if you would like

Directions:  
Combine all the ingredients together except the cheese.   Put in a greased 9 by 13 pan and cover the top with cheese.  Bake for 30 minutes on 350 degrees.

Chicken Pot Pie

Ingredients:

• 2 cans of Cream of Chicken Soup
• 1 c milk
• 1 package of frozen carrots and peas
• 6 large potatoes 
• 2 frozen pie crusts
• 2 rolled up pie crusts
• 2 Cups of cooked chicken and cubed
• salt and pepper to taste

Directions:

1. Boil potatoes until soft but not mushy.  Drain the potatoes and put them back into the pot. 
2. Mix the cooked chicken, carrots and peas, cream of chicken soup and milk, and salt and pepper to the potatoes.
3. Pour half the mixture into one pie crust and the half the mixture into another pie crust.  
4. Unroll the pie crust and put one on each pie.
5. Bake on 400 for about 40 min.

*This can be frozen for later!

Chicken Parmesan Pasta Bake

Ingredients:
1 Jar of Spaghetti Sauce
1 Box of Pasta (Rotini , small shells, ziti or pasta of your choice)
2 C of Chopped cooked Chicken
1 C mozzarella shredded
1 C Parmesan Cheese

Directions:
1. Cook pasta according to the box.
2.  In a 9X13 pan add pasta, sauce, chicken and mozzarella cheese. Stir all together.
3.  Put Parmesan Cheese on top.
4. Bake for 30 min on 350 or until the hot and bubbly

Chicken Parmesan

Ingredients:
3 chicken breasts sliced in half to be thinner
1 C Bread crumbs
1/2 Parmesan Cheese
2 T Italian Seasoning
3 Eggs beaten
1 jar of Spaghetti Sauce
1 box of your favorite pasta cooked
Mozzarella Cheese

Directions:
1.  Mix  bread crumbs, Parmesan cheese and Italian seasoning together in a bowl.
2.  Dip chicken into the egg, then dip it into bread crumb mixture, covering all of the chicken with bread crumbs.
3. Place Chicken on a greased pan and cook on 350 degrees for 30 minutes. Flip your chicken over after 15 minutes. If desired add mozzarella cheese on top to melt.
4. Heat up your spaghetti sauce on the stove.  Then Serve your chicken hot with your sauce and favorite pasta. 

Chicken Enchiladas

 Ingredients:
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
2 cups rice
1 cup sour cream
1/2 c salsa






 Directions

1. Preheat oven to 350 degrees.
   Grease a 9×13 pan.
2. Mix chicken, cheese, and rice. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and salsa. Do not bring to boil,
4. Pour over enchiladas and top with remaining cheese, 
5. Bake 20 min covered, remove foil and then high broil for 10 min to brown the cheese. 
6. *This can be made and frozen for a later time.  Don't bake before freezing. 

Chicken Croissant Sandwiches

Ingredients:
2 C of cooked chicken cubed
1/2 c Mayonnaise
1 t lemon juice
salt and pepper to taste
2 T Ranch
Croissant Rolls

Extras for the Sandwich:
Grapes cut in half
Chopped Cashew Nuts
Chopped Celery
Granny Smith Apples chopped

Directions:
1.  Mix chicken, mayonnaise, lemon juice, ranch, and salt and pepper together. Chill
2.  Serve on Croissant Rolls and add the extras to your Sandwich that you would like.

Chicken Cordon Bleu Casserole

Ingredients

• 1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken
• ½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
• ¼ pounds Thin Sliced Mozzarella Cheese
• FOR THE SAUCE:
• 4 Tablespoons Butter
• 4 Tablespoons Flour
• 3 cups Whole Milk (or A Bit More If Needed; Whole Milk Is Required)
• 2 Tablespoons Fresh Squeezed Lemon Juice
• 1 TablespoonMustard
• ¾ teaspoons Salt
• ½ teaspoons Smoked Paprika
• ¼ teaspoons Pepper
• FOR THE TOPPING:
• 1-½ cup Panko Breadcrumbs
• 4 Tablespoons Butter, Melted
• ½ teaspoons Seasoning Salt

Instructions 1. Preheat oven to 350 F. Butter a 9×13-inch baking dish. Set aside.
2. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the sauce:
1Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat.
2. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
For the topping:
Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, crushed dried parsley. Sprinkle over the top of the casserole.
Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Chicken Bacon Lasagna Roll Ups

Ingredients

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 boneless chicken breasts, cooked and shredded
• 2 cups of Parmesan Alfredo Cream Sauce
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated Parmesan (to sprinkle on top)

Filling

• 1 cup cottage Cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated Parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper, to taste
  Alfredo Cream Sauce:
  1 8 oz package of cream cheese
  2 t garlic powder
  2 c milk
  2/3 c parmesan cheese 
  1/8 t pepper
  1/2 c butter
  Melt butter in a saucepan over medium heat. Add cream cheese and the garlic. Stir until smooth. Add milk a little at a time stir out lumps.  Stir in Parmesan and pepper.  Remove from when when thicken.  Add more milk if it is too thick.

Instructions

• Add 8 pieces of lasagna pasta to a large pot of boiling water.
• Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
• Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
• Shred chicken breasts. Set aside.
• Cut and fry bacon.
• Add diced onions and crushed garlic 3 minutes prior to baking being finished.
• Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
• In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.
• Divide and spread the filling onto the cooked pasta evenly.
• Add the shredded chicken onto each pasta.
• Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
• Sprinkle some Parmesan on top of the bacon and chicken.
• Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
• Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
• Cover the roll ups with the rest of the cream sauce.
• Top with pieces of bacon.
• Sprinkle mozzarella and Parmesan on top.
• Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
• Let it rest after taken out of oven for 5 to 10 minutes.

From: simply gloria http://simplygloria.com/

Arepas (From Olivia's Mission)

Ingredient Checklist

• 
  
  
• 2 ½ cups lukewarm water
• 1 teaspoon salt
• 2 cups pre-cooked white corn meal (such as P.A.N.®)
• ¼ cup vegetable oil, or as needed

Directions

Instructions Checklist

• Step 1

  Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.

• Step 2

  Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.

• Step 3

  Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.

• Step 4

  Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

• **Fill it with cheese, meats, Chicken salad, egg salad,  or just use butter and honey,

Chick Fill-A Sandwiches

Ingredients:

• 3 chicken breast cut in half to be thinner
• pickle juice
• bread crumbs
• 2 eggs beaten
• Hamburger buns
• Topping for your sandwich: Tomato, pickle, mayonnaise etc. 

Directions:

1.  Marinate the chicken in the pickle juice for a least an hour
2.  Take the chicken and dip it into the egg
3.  Dip the chicken into a bread crumbs.  Get breadcrumbs to completely cover the chicken
4. Bake in the oven on 400 for 20 min.  Flip the chicken after 10 minutes.
5. Serve hot on a hamburger bun.

INSTANT POT CHICKEN ENCHILADA BOWL

 

1 lb. frozen raw chicken breasts,

boneless, skinless

1 (10-oz.) can enchilada sauce

3 (12-oz.) bags cauliflower rice or 3 cups of Rice

5 medium green onions, sliced

2 cups canned black beans, drained, rinsed

1⁄2 cup chopped fresh cilantro, divided use

2 roma tomatoes, chopped into 1⁄2-inch cubes

1 medium ripe avocado, cubed

1 medium lime, quartered

1. Place chicken breasts and enchilada sauce in an Instant Pot; toss to

coat evenly.

2. Cover and seal pot; cook with pressure cooker setting on high for

15 minutes. Release pressure to vent immediately, being careful to

avoid escaping steam.

3. Carefully open lid; remove chicken to a large mixing bowl and

leave sauce in pot. Using two forks, shred chicken; set aside.

4. Add cauliflower rice, green onions, and beans to pot; stir to coat

with sauce. Cover and seal pot; cook with pressure cooker setting

on high for 1 minute. Release pressure to vent immediately, being

careful to avoid escaping steam.

5. Carefully open lid. Return chicken to pot and add 1⁄4 cup cilantro;

stir to combine.

6. Divide chicken mixture evenly among 4 bowls. Top evenly with

tomatoes, avocado, remaining 1⁄4 cup cilantro; serve with a lime wedge.

Cafe Rio Beef

 

Ingredients

• 3 lb chuck roast
• 10 oz can green enchilada sauce or salsa
• 1 15 oz can tomato sauce 
• 1 ½ tbsp ground cumin
• 2 tbsp minced garlic
• 1 ⅓ cups beef broth
• salt to taste

Directions

Place roast in the bottom of a slow cooker. Pour beef broth, enchilada sauce, and tomato sauce/paste over the roast. Top with cumin and garlic. Place onion slices over the top. Cook on high 6-8 hours. Use a slotted spoon to remove onion. Shred meat with two forks. Season with salt if desired.

Serve with you favorite tacos fixings: tortillas, Cheese, lettuce, tomato, sour cream, tomatillo ranch, etc. 

**Use Gluten Free or Corn Tortillas

https://allshecooks.com/copycat-cafe-rio-shredded-beef-tacos-2/

Calzones

Ingredients:
4 Frozen Bread Dough or your favorite pizza dough recipe doubled
Pizza Sauce
Mozzarella an Cheddar Cheese
Favorite Pizza Toppings: pepperoni, sausage, olives, ham, pineapple, etc

Directions:
1. Thaw dough and let it raise slightly or follow the directions for your pizza dough
2. Roll out the dough as flat as you can on a floured surface.
3.  Put on the sauce, cheese, and favorite pizza topping.
4. Roll up the dough to look like logs and put on a greased pan
5. Let Raise again for about 30 minutes.
6. Bake on 400 degrees  for about 20 minutes.
7. If using two racks in the oven switch the trays half way though.

Cafe Rio Pork

Ingredients:
1 pork loin 3-5 lbs
1 jar of salsa
1 c water
4 T brown sugar
3 can of Coke (Not diet)

Directions:
In your crockpot put in the salsa, and  water and brown sugar and mix.  Put in the pork loin and spread a little bit of the salsa on the top of the pork and cook on low 8 hours.  Then shred the pork and pour in the cook and let cook on low for another 1-2 hours. 

Enjoy in a burrito, taco, salad.   :)

Freeze the leftovers in some of the extra juice.

Beef Tostadas

 
 Ingredients:
6-8 Tostado Shells
1 lb Ground Turkey or Beef
1 can of black beans drained
1/2 package of taco seasoning.
Grated Cheddar cheese for top

Directions:
 1. Brown your meat.  Then add your black beans and taco seasoning and 1/4 c water.  Mix on the stove until hot and bubbly.
2. Place Tostado shells on a baking tray.  Put a heaping amount of meat mixture on top of the tostado shells.  Cover with grated cheese.
3. Bake in the over for about 10 minutes on 350 degrees.
4. Serve hot with lettuce and sour cream, and tomatillo dressing if desired.

Beef Stroganoff

Ingredients:
1 lb ground beef or ground turkey
1 can of cream of chicken soup
1/2 milk
1/2 of an 8 oz container of sour cream
salt and pepper to taste
1 Box of Rotini Noodles cooked

Directions:
Brown the meat in a skillet and drain.  Add the rest of the ingredients except the noodles.  Cover and simmer for 10 minutes, stirring occasionally.    Mix in the cooked noodles and serve hot.

**This recipe can be frozen for a freezer dinner as well.

Beef Enchiladas

Ingredients:

• 10 tortillas
• 2 c of shredded or cubed Beef (Good way to use left over Roast)
• 1 can cream of chicken soup
• 1 16 oz can tomato sauce
• 2 cup rice
• 1 can black beans drained
• 1 package of taco seasoning
• 2 cups of cheese

Directions:

1.  In a pot on medium heat add cream of chicken soup, tomato sauce and 1/2 package of taco seasoning. Bring it to a boil and take off the heat. 
2. Take half of the sauce pour into the bottom of a greased 9 by 13 pan.
3.  In a bowl mix together meat, rice, and beans with 1/2 package of taco seasoning.
4. Put some of the beef mixture into a shell top with cheese and roll the shells and place into the sauce in the pan.
5. Pour the rest of the sauce over the tortillas and top with remaining cheese.
6. Bake on 350 degrees for about 35 minutes.

**This meal can be frozen and eaten for later.  Freeze before baking. 

Baked Chicken Taquitios

Ingredients:
2 c shredded cooked chicken
6 slices of bacon cooked and crumbled
8 oz cream cheese
1/2 C sour cream
Dash of garlic and cumin
1 T taco seasoning
8 large tortillas
1 c Mozzarella Cheese

Directions:
1.  Mix the cream cheese, sour cream and seasoning.
2. Add the bacon.
3. Scoop some of the cheese mixture onto a tortilla,  sprinkle a little bit of mozzarella cheese.
4.  Roll up the tortilla as tight as your can.  Spray with cooking spray and sprinkle a little bit of salt on top.
5. Bake for about 15 minutes or until crisp in a 400 degree oven.

**These can be frozen and eaten later!

Zucchini Crisp

Filling:
8 c Zucchini peeled and diced (remove the seeds)
2/3 c lemon juice
1 c sugar
1 tsp cinnamon 1/2 tsp nutmeg

Cook zucchini in the lemon juice and spices for 15-20 minutes until the zucchini is tender. Then add 1/2 cup of the flour mixture and simmer 1 more minute.

Crust:
1 1/2 C flour
1 1/2 c oatmeal
1/2 c sugar
1 tsp cinnamon
2 sticks of butter

Cut the butter into the flour, oats, sugar and cinnamon. Take 1/2 cup out to mix with zucchini. Then in a butter 9 by 13 pan put half of the remaining crust. Then top with the zucchini mix and then cover with the zucchini with the remaining flour mixture.
Bake at 375 degress for 35 minutes. (Goes great with Vanilla ice cream.)

New York Style Cheesecake

 

https://www.lifeloveandsugar.com/best-new-york-style-cheesecake/

For the Crust

• 1 3/4 cups (235g) graham cracker crumbs
• 6 tbsp (112g) salted butter, melted
• 2 tbsp (26g) sugar

For the Cheesecake

• 40 oz (1130g) cream cheese, room temperature (five 8 oz packages)
• 1 3/4 cup (362g) sugar
• 3 tbsp (24g) all purpose flour (or Gluten Free 1 to 1 Flour) 
• 1 tsp lemon zest
• 4 tsp vanilla extract
• 1/2 cup (115g) heavy cream
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature

Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3. Bake the crust for 8-10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Cheesecake

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the lemon zest and vanilla extract and mix on low speed until well combined.
4. Add the heavy cream and mix on low speed until well combined.
5. Add the eggs and egg yolks one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the cheesecake batter into the crust. Your pan will be very full.
7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Bake for about 2 hours. The edges should be set and the center should be somewhat set, but still jiggly.
9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
11. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
12. Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate cheesecake until ready to serve.
13. Serve with your favorite toppings. Cheesecake is best when stored well covered and eaten within about 5 days.

**To Make Gluten Free make it crustless and use Gluten Free 1 to 1 Flour 

Calories: 449

Chocolate Cheesecake Addition

https://www.myfoodandfamily.com/recipe/052676/philadelphia-new-york-chocolate-cheesecake

White Fluffy Icing (7 minute Frosting)

2 egg whites
11/2 cups of sugar
1/4 tsp cream of tartar or tablespoon of karo syrup
1/3 c cold water
1tsp vanilla
Mix egg whites, sugar, cream of tartar
for one minute, then put on double boiler, water should be boiling,
and top pan should not touch the water.
and beat for 7 minutes, or until you get stiff peaks,
take off heat and beat in vanilla.

German Chocolate Cake

 Ingredients

• ½ cup water

• 4 (1 ounce) squares German sweet chocolate

• 1 cup butter, softened

• 2 cups white sugar

• 4 egg yolks

• 1 teaspoon vanilla extract

• 1 cup buttermilk

• 2 ½ cups cake flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 4 egg whites

• 1 cup white sugar

• 1 C milk

• ½ cup butter

• 3 egg yolks, beaten

• 1 ⅓ cups flaked coconut

• 1 cup chopped pecans

• 1 teaspoon vanilla extract

• ½ teaspoon shortening

• 1 (1 ounce) square semisweet chocolate 

• or 

• 3 tablespoons cocoa powder + 1 tablespoon vegetable oil or melted shortening

• Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

  2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

  4. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

  5. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

  6. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.