Grandpa's Chocolate Cake (from Kori Richards)

Grandpa's Chocolate Cake

Ingredients:
3 cups flour
2 cups sugar
6 Tablespoons cocoa
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla
2 Tablespoons vinegar
3/4 cup oil
2 cups water

Mix well and bake in 9x13 greased pan. Bake at 350* for 25-30 minutes.


Chocolate Fudge Frosting

Ingredients:
1/2 cup butter
1/4 cup cocoa
1/4 cup milk
4 cups powdered sugar
1 teaspoon vanilla

Bring butter and cocoa to boil. Mix well. Remove from heat and add the rest of the ingredients. Mix well. Spread on warm cake.

Tomatillo Ranch Chicken (from Kristen Bruestle)

Tomatillo Ranch Chicken

Ingredients:
1 cup mayo (subbed plain Greek yogurt)
1/2 cup buttermilk (I used skim milk with lemon juice)
1 package buttermilk ranch dressing mix
2 1/2 teaspoons minced garlic
1 cup cilantro
3 tomatillos, husked and chopped
1/2 teaspoon lime juice
4 boneless skinless chicken breasts

Instructions:
1. Blend together mayo, buttermilk and next five ingredients. Pour 1 cup of dressing into a large Ziploc bag. Add chicken breasts. Seal and chill at least 30 minutes or overnight.

2. Preheat oven to 375. Discard marinade and place chicken breasts side by side in a shallow baking dish. Bake 20-25 minutes until chicken is cooked through. Top with additional dressing and serve with rice (I use cauliflower rice) if desired. Enjoy!

(Recipe from La Creme De La Creme)

*I subbed the mayo with plain Greek yogurt and it totally tasted the same, if not better! I serve it with cauliflower rice or steamed broccoli without rice. Super quick and easy to make and it tastes delicious!

Come Follow Me Quotes to Share

If you are interested in sharing the Come Follow Me quotes with family members, you are welcome to make copies of our original document.   These are formatted to copy onto different colors of card stock so that each week you can see a new color.


Click here for a pdf file for easy printing.

Christmas French Chocolate Beverage (from Aubrey Claybrook)

Christmas French Chocolate Beverage

-5 TBSP cocoa

-1/4 to 1.2 cup water

-3/4 cup sugar

-dash of salt

-1/2 cup heavy whipping cream

Directions: Cook cocoa and water slowly until thick (2-5 min on low-med heat.) Stir constantly. Add salt and sugar. Cook @5 min stirring until sugar is completely dissolved and syrup thickens. Cool completely.

Pour whipping cream into bowl and whip until light and fluffy. Fold cooled chocolate syrup into whipping cream and store in fridge.

To drink: Warm up 1 cup of hot milk and add a large heaping spoonful of creamy chocolate to milk. Stir and enjoy!

Cranberry Jello Salad (from Callie Hamblin)

Cranberry Jello Salad

Cranberry Layer:

2 envelopes unflavored gelatin

3/4 c sugar

1 1/2 c boiling water

1 1/2 c chopped fresh cranberries (small bag)

1 c ginger ale, chilled

Dissolve sugar and gelatin in boiling water, then add cranberries and ginger ale. Put in fridge to soft set.

Creamy Layer:

3 envelopes unflavored gelatin

6 Tbs sugar

1 1 / 4 c boiling water

2 c sour cream

2 1/2 c lime sherbet, softened

1 1/2 c chopped walnuts

Dissolve sugar and gelatin in boiling water, mix in sour cream, sherbet, and walnuts. Pour over cranberry layer quickly before it sets. Return to fridge.

Cornbread (from Kori Richards)

1 stick butter      1 1/2 cups flour
1 cup sugar         2 tsp baking powder 
2 eggs                 1/2 tsp salt
1 cup yellow cornmeal     1 1/2 cups milk
1 can sweet corn

Cream butter and sugar. Add eggs and cornmeal. Sift flour, baking powder and salt. Add dry mix and milk. Mix well. Drain corn and add last, mixing gently. 
Bake in greased baking dish (8x8 or 9x9) for 40 minutes at 375 degrees (or until a knife comes out clean).

Raspberry Jello Salad (from Michele Barker)

Raspberry Jello Salad

2 small or 1 large package raspberry Jello
2 packages frozen raspberries
2 cups boiling water
2 cups crushed pineapple, drained
1 large container sour cream (16 oz)

Dissolve Jello in boiling water. Add frozen raspberries and stir until fruit separates. Add pineapple. Spread half of Jello mixture into 9x13 inch pan. Put in refrigerator until firm (about 20 minutes). Leave the other half in a bowl on the counter. When set, spread sour cream over Jello with a spatula and then remaining Jello mixture.
---Suzanne Jensen---