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Tuesday, July 04, 2006

July 4th Menu


This afternoon we're having hamburgers, hot dogs, corn on the cob, pasta salad (find the recipe here), potato salad, deviled eggs and a toffee-topped chocolate cake. Here's the recipes for the potato salad and cake:

Great American Potato Salad
1/2 C mayo or salad dressing
1T mustard, prepared
1/2 t celery seed
1/2 t salt
1/8 t pepper
4 C cubed potatoes, cooked (I use red and keep the skins on; it makes the salad more colorful)
2 hard-cooked eggs, chopped
1/2 C chopped onion
1/2 C sliced celery
1/3 C dill pickle relish (sweet)

Mix mayo, mustard and seasonings in large bowl. Add remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.
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Toffee-Topped Rich Chocolate Cake

1 package (Betty Crocker) German chocolate cake mix
1 1/3 C water
1/2 C vegetable oil
3 eggs
1 can (14 oz.) sweetened condensed milk
1 jar (16-17 oz.) caramel, butterscotch or fudge topping (I used caramel)
1 container (8 oz.) frozen whipped topping, thawed
1 bag (8 oz.) toffee chips or bits

Heat over to 350*. Generously grease bottom only of 13x9x2 pan. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
(one slice is 23g of fat but it doesn't count because today is a holiday )

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