this is a moist, sweet, chocolatey/fudgy cake that a former co-worker of mine used to bake for potlucks at work. she gave me the recipe to me when i left. i'm not sure where she got the recipe from. note: although the recipe calls for a 16oz jar of mrs. richardson's hot fudge, you can of course use a jar of your favorite fudge. i used a jar of hershey's hot fudge once because it was on sale, but prefer the mrs. richardson's one more. also, this recipe has the cake topped with whipped cream and crushed candy bars, but i've served the cake with just the hot fudge topping, and still got rave reviews (no one minded the holes on the top of the cake).
use this fall-flavored marinade for pork loin or tenderloins. i used it on a boneless loin, roasted with baby carrots and red potatoes. use the marinade to baste the roast and to de-glaze the roasting pan. bring to a boil and serve over the vegies.
the unique blend of flavors and texture achieved by using a few ingredients, not commonly used in chili, make the difference. you will taste the results from using quality cuts of beef, bacon grease, chicken broth and pinto beans.
i served this recipe at a holiday party. it was the first appetizer to disappear, and was one of the easiest to prepare. with all that pork bacon, cheese, and a bread bowl - where else to put this recipe but the midwestern u.s. states.
my daughter's boyfriend's mom gave her a cookbook that was created by the houston ballet for their nutcracker christmas market in 1984. the recipes in the book were submitted by directors, choreographers, and dancers in the houston ballet that year. this
a recipe from my friend roy heflin. note that the recipe calls for blackberries so as to generate a useful nutritional panel (rz doesn't have nutritional data for the generic "berries"), but any cane berry (blackberry, raspberry, loganberry, boysenberry,
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