Harris Family Recipes

Chocolate Cream Cheese Cake

Rise — Sun, 12 Apr 2009 01:04:54 +0000

1 box chocolate cake mixPrepare chocolate cake according to directions and pour half into sprayed Bundt pan. Or:Cake mix4 eggs1 cup sour cream3/4 cup corn oilFILLING:8 oz. cream cheese, softened1 egg1 can Eagle brand milk1 tsp vanilla flavoring1 tsp cornstarchBlend all ingredients until smooth and pour over the top of the chocolate cake mixture. Then pour the rest of the cake mixture over the cream cheese mixture.Bake at 325° for approximately one hour.GLAZE*:2 oz German Sweet chocolate squares, melted1 tsp vanilla flavoring2 tsp water½ cup powdered sugarBlend all ingredients and pour over cool cake.*If preferred, an icing may be used instead of the glaze. (Fudge icing from chocolate pound cake)

5 Minute Chocolate Mug Cake

Rise — Sun, 15 Mar 2009 12:09:27 +0000

1/4 cup flour
1/4 cup sugar
2 tbsp. cocoa
1 egg
3 tbsp. milk
3 tbsp. oil
3 tbsp. chocolate chips
Splash vanilla
1 large mug

Add dry ingredients to mug and mix. Add egg and mix. Pour in milk and oil, mix well. Add chocolate chips and vanilla. Mix. Place mug in microwave and cook for 3 minutes at 80%.

German Chocolate Pie in Coconut Crust

Rise — Sun, 22 Feb 2009 21:11:01 +0000

1 pkg. (7 oz.) Baker’s Angel Flake Coconut (2 2/3 cups)
1/3 cup margarine, melted
1 pkg. (4 oz.) German Sweet Chocolate
1/2 cup milk
4 oz. cream cheese, softened
2 tbsp. sugar
1 tub (8 oz.) Cool Whip, thawed

Mix coconut and margarine. Press onto bottom and up sides of 9″ pie plate. Bake at 300º for 20-30 minutes or until golden brown. Cool.

Microwave chocolate and 2 tbsp. milk for one minute. Stir. If needed melt again for 20 seconds. Stir until chocolate is completely melted.

Beat in cream cheese, sugar, and remaining milk with whisk until well blended. Refrigerate for about ten minutes to cool. Gently fold in Cool Whip until smooth. Spoon into crust.

Freeze until firm. Let stand about 15 minutes before eating. Store in freezer.

Bennie’s Lasagna

Bennie — Tue, 17 Feb 2009 03:03:47 +0000

28 oz. can diced tomatoes
28 oz. can tomato sauce
Dash salt
1 t. hot sauce (Texas Pete recommended)
1/4 t. black pepper
1 t. garlic salt
7 oz. plain bread crumbs (more or less to desired texture)
2 eggs
4 oz. small curd cottage cheese
2 1/2 lbs. lean hamburger and 3/4 lb. mild sausage (ground together at store)
16 oz. box lasagna noodles
Approximately 16-20 slices mozzarella cheese

Add first 9 ingredients – one at a time – mixing well. Cook hamburger/sausage mixture until done. Add to sauce. Mix well. Cook noodles. Layer sauce, noodles, and cheese, ending with sauce. Bake at 350º until cooked through (hot in middle). Add layer of cheese and continue to bake until cheese is melted (but not browned).

Spicy Low-Country Shimp and Grits

Josh — Mon, 16 Feb 2009 02:09:34 +0000

From Food Network

Ingredients

Grits

4 cups milk
1 teaspoon salt
1 teaspoon course ground black pepper
1 tablespoon butter
1 cup stone-ground yellow grits
1 teaspoon red pepper flakes
1 tablespoon pepper sauce
2 ounces grated Cheddar

Shrimp

1 1/2 pounds (21 count) shrimp, peeled and deveined
2 tablespoons Cajun seasoning
1/4 cup extra-virgin olive oil
1/4 pound diced andouille sausage
2 teaspoons diced garlic
1/4 cup butter
1 teaspoon cayenne pepper
2 small chopped piquillo peppers
1 teaspoon red pepper flakes
1/4 cup wine (Spanish rioja)
1/4 cup chopped fresh herbs (parsley, thyme, basil)
Salt and freshly ground black pepper
Sliced scallions

Method:

Directions

Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.

Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what’s leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.