CHOCOLATE CAKE

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
• Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
• Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
• Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate

CHOCOLATE CHIP COOKIES

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth.
• Add pudding mix, eggs and vanilla.
• Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
• Bake for 10 to 12 minutes or until lightly browned.

HASHBROWN CASSEROLES

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper.
• Stir in the hash browns and 1/2 the cheese. Then,Pour into the prepared baking dish.
• Sprinkle with remaining cheese, and top with crushed cornflakes.
• Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

STEAK MARINADE

• In a small,nonporous bowl
• combine the barbecue sauce, steak sauce, red wine vinegar salad dressing, soy sauce,
• Worcestershire sauce, mustard, garlic and salt and pepper to taste.

KEY LIME PIE

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind.
• Mix well and pour into graham cracker crust.
• Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie.
• Chill pie thoroughly before serving.

RANCH CHICKEN

• stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar.
• Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade.
• Cover and refrigerate for 30 minutes.Thread chicken onto skewers and discard marinade.
• Lightly oil the grill grate.
• Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Italian Sausage Soup

• In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and add salt and pepper
• Reduce heat, cover, and simmer 15 minutes.Stir in beans with liquid and zucchini.
• Cover, and simmer another 15 minutes, or until zucchini is tender.Remove from heat, and add spinach
• Replace lid allowing the heat from the soup to cook the spinach leaves.
• Soup is ready to serve after 5 minutes.

FRIED BROCCOLI

• Rinse and pat dry the broccoli.
• Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute.
• Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes.
• Season with salt to serve.

CHOCOLATE STRAWBERRIES

• In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted.
• In a microwave-safe bowl, or in the top of a double boiler over simmering water,cook chocolate until melted.
• Stir occasionally until chocolate is smooth.dip each one in molten chocolate,
• Place, stem side down, on wire rack and chill in refrigerator until hardened.

CHERRY PIE

• In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy.
• Fold in whipped topping and blend until mixture is smooth.
• Spread into graham cracker crust and spoon pie filling over top.
• Cover with plastic wrap and chill 2 hours before serving.

SHOPPING LIST FOR CHOCHOLATE CAKE

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix ,1 cup sour cream
• 1 cup vegetable oil,4 eggs,1/2 cup warm water
• 2 cups semisweet chocolate chips

SHOPPING LIST FOR CHOCOLATE CHIP COOKIES

• 1 cup butter, softened ,3/4 cup packed brown sugar
• 1/4 cup white sugar,2 eggs,1 teaspoon vanilla extract
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 1/4 cups all-purpose flour,1 teaspoon baking soda
• 2 cups semisweet chocolate chips

Ingredients for hash brown casserole
1 (10.75 ounce) can of mushroom soup
1 (8 ounce) container sour cream
1/2 cup butter or margarine, melted
1 (32 ounce) package frozen hash-brown potatoes
1 medium onion, chopped
1 (8 ounce) package shredded Cheddar cheese
Ground black and 1/2 cup crushed corn flakes

ingredients of steak marinade

barbecue sauce, steak sauce, red wine vinegar salad dressing, soy sauce,
Worcestershire sauce, mustard, garlic and salt and pepper to taste.