Orange Mocha Chocolate Cake

Cake
1 (18.25 oz) pkg Chocolate Cake with pudding mix
1 tsp. instant Coffee granules or crystals
1 1/3 c. Water
1/3 c. Oil
3 Eggs


Filling and Topping
2 c. Whipping Cream
1/4 c. Sugar
2 tbsp. Butter
1/2 tsp. instant Coffee granules or crystals
2 c. Semisweet Chocolate chips
2 tbsp. Orange Juice
1/2 c. Orange Marmalade

Heat oven to 350*. Grease bottoms only of two 8 inch pans. In large bowl, combine cake mix, coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.

Bake for 30-35 minutes or until toothpicks inserted in center comes out clean. Cool 10 minutes. run knife around sides of pans t loosen. Remove cakes form pans; place on wire racks. Cool 1 hour or until completely cooled.

In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove for heat. Add chocolate chips; stir until melted. Stir in juice. Cool 30 minutes or until completely cooled.

In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes

Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Frost sides and top of cake with remaining chocolate whipped cream.

Refrigerate at least 1 hour before serving.

Snowmen Cookies

1 pkg. (16oz) Nutter Butter cookies
1 1/4 lbs. White Chocolate or White candy coating, melted
Black, Orange,and Red decorating gel or Frosting
Mini M&Ms
Pretzel Sticks, Halved

Using tongs or fork, dip cookies in chocolate; shake off excess. Place on waxed paper.
Place M&Ms down middle for buttons.
For arms, dip ends of two pretzel sick halves into chocolate; attach one to each side.

Let stand until hardened. Pipe eyes, nose and scarf with gel or frosting.

Bacon Cheeseburger Rice Casserole

1 lb. Ground Beef
1/2 c. Onion, chopped
1 3/4 c. Water
2/3 c. Barbecue Sauce
1 tbsp. Mustard
1/2 tsp. Pepper
2 c. uncooked Instant Rice
1 c. Cheddar Cheese, shredded
1/3 c. Dill Pickles, chopped
5 strips Bacon, cooked and crumbled

In a large saucepan over medium heat, cook the beef and onion.
Add water, barbecue sauce, mustard and pepper. Bring to boil; stir in rice.
Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes.
Sprinkle with pickles and bacon.

Crock Pot Beef Stew

2 lbs Stew Meat, cut into bite size pieces
1/4 cup Olive Oil
1/4 cup Flour
1 tsp Salt
2 1/2 cups Beef Broth
1 tsp Worcestershire Sauce
1 clove Garlic, minced
1/2 Onion
1 Bay Leaf
1 tsp Paprika
4 Carrots, chopped
3 Potatoes, chopped
1 Celery stalk, chopped

Add oil and beef to skillet. Brown beef. Put beef, flour, salt, broth, Worcestershire sauce, and garlic in crock pot and stir. Add rest of ingredients and stir.
To cook you have three options:
1st: is Low for 10-12 hours
2nd: is High for 4-6 hours
3rd ( I like this one) : High for 4 hours and then turn to low for 4 hours for a total of 8 hours

Salmon Chowder

3 tbsp Butter
3/4 cup Onion, chopped
2 Celery Stalks, chopped
1 clove Garlic, minced
2 cups Potatoes, diced
2 Carrots, diced
3 cups Chicken Broth
1 tsp Salt
1 tsp Pepper
1 tsp Dill Weed
2 (14 3/4 oz) canned Salmon
12 oz can Evaporated Milk
14 3/4 oz can Cream Corn
1/4 lb Sharp Cheddar, shredded
1/4 lb Mild Cheddar, shredded

Melt butter in your favorite soup pan. Add onion, celery, and garlic. Saute until tender.
Stir in potatoes, carrots, broth, salt, pepper and dill. Bring to a boil. Reduce heat, cover and simmer 20 minutes.

Stir in salmon, milk, corn, and cheese. Cook until heated through.