Chapter 8 - In which there is Much Rejoicing

Winter quarter is done, yessss! That means no more night classes, hopefully forever! This last quarter was brutal, Len was always camped out in front of the computer, and got home really late on class nights. So tuesday he had his final, and even got home before I put the boys down! It was just a happy night. I revisited an old faithful recipe for supper, and it made me as happy as ever. I couldn't stop eating it. And I made chocolate cake, with caramel frosting. My mom made that for us when she stayed the week after Izzy was born, and it was ridiculously good. I think this is the second or third time I've made it. The middle sank ( I blame my oven), but it did not matter in the least - we are devouring it.
So I will write out these recipes for future posterity. The pasta I have altered enough, I think, to call my own, the cake could never be improved upon, I will write it exactly as it is in the cookbook.

Cajun Chicken Pasta

2T. olive oil
3 t. cajun seasoning
2-3 boneless skinless chicken breast
half a green pepper, sliced
half a red pepper, sliced
8 oz. mushrooms, cleaned and sliced
3 green onions, sliced
1/4 t. salt
1/4 t. lemon pepper
1/8 t. garlic powder
1 - 2 c. half and half
1/8 t. pepper
6 -8 oz. linguine, cooked
Grated parmesan, to taste

Cut chicken into thin strips and toss with cajun seasoning. Saute chicken in olive oil. Add peppers, mushrooms, and onions, saute and stir until veggies are softened. Add half and half and seasonings. Heat through, add linguine, and toss. Sprinkle with parmesan.

Notes - This is spicy! For less spice, use less cajun seasoning, or more meat. The original recipe calls for cream, which is also very good, but this is the healthy way. I really could not tell much of a difference.

Chocolate cake with quick caramel Icing.
Judy Beachy

3 C. flour
2 c. sugar
1/2 c. cocoa
2 t. soda
1 t. salt
2 t. vinegar
2 t. vanilla
1 c. salad oil
2 c. water

Preheat oven to 350. Put all ingredients in big bowl and mix well with a wire whisk. Pour into 9x13 pan, or 3 round pans. Bake 30 -40 min.

Quick caramel frosting

2/3 c. butter
1/3 c. milk
1 c. firmly packed brown sugar
3 c. powdered sugar

Melt butter in sauce pan. Add brown sugar, cook over low heat for 2 min, stirring constantly. Add milk and cook, stirring until mixture comes to a boil. Remove from heat, cool 10 -15 min. Gradually beat in powdered sugar until icing is the right consistency.

Notes - The icing is what really makes this cake. Judy says you can also put all the ingredients in the microwave and cook at 50% power until they boil, make sure you stir a few times. The important thing is to make sure the sugar crystals are dissolved.


Sigh - yummy supper, amazing cake, watching the Maltese Falcon with my husband, who really has nothing better to do - Excellent!