Monday, May 31, 2010

May 18th Succotash

Neopolitan Cake

These layers are meant to be put together in three cakes, preferably round cake pans. I ended up making the normal batch and using the rest for cake pops when I made these. Just get some store bought frosting to frost each layer in it's color to really give affect.

Chocolate Layer

  • 1 cup butter
  • 1 cup water
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/3 cup buttermilk
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 pinch salt


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
  2. In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
  3. In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
  4. For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

Vanilla Layer


  • 2 3/4 cups sifted cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 egg whites
  • 1 1/2 cups white sugar
  • 3/4 cup butter
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract


  1. Measure sifted flour, baking powder, and salt; sift together three times.
  2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
  3. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Strawberry Layer


  • 1 (18.25 ounce) package white cake mix
  • 1 (3 ounce) package strawberry flavored gelatin
  • 2/3 cup vegetable oil
  • 4 eggs
  • 3 tablespoons all-purpose flour
  • 4 ounces frozen strawberries
  • 1/2 cup buttermilk


  1. Thaw and drain the frozen strawberries.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease on 9x13 inch cake pan.
  3. Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and buttermilk and mix until just combined. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.


Friday, May 21, 2010

May 11th, 2010 Succotash!

Inside-out Bacon Cheeseburger

It takes 10 lbs of hamburger, use a mixer! I added like 1/8 cup of Worcestershire Sauce, a tablespoon of dried chives, cilantro, black pepper, garlic, and whatever else to taste!

set that on medium and while that is mixing, fold slices of a hard cheese (a REALLY sharp cheddar if you can!) then take gather your hamburger, half of what would be a normal patty, around a 1/4 cup, and flatten it. Do this several times over until you are out of meat. Then place cheese between smaller patties and work edges together.

Cook these on a medium heat, you want them to take their time in order to allow the meat to cook thoroughly, without melting the cheese out of the center. It is EXTREMELY important to allow the meat to rest and cook due to the cheese in the middle. If you play with this burger by pressing and flipping many times, you will make the cheese meld out of the burger and leave an empty cavity!
Whiskey Baked Beans in Crock-pot

I made these, but put Whiskey and some Honey Jack Daniels BBQ sauce in with it!

Chocolate Eclair Cake


  • 1 (16 ounce) package graham crackers
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 4 cups milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (16 ounce) package prepared chocolate frosting


  1. Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

May 4th Radio Show

This show was a tribute to Dan Akroyd... and unfortunately was cut a bit. So enjoy the bits that exist! Here are all the drinks that were presented on this show!

Orange Whips (Blues Brothers)

4 ounces Orange Juice
1 oz Rum
1 oz Vodka
2 oz Cream

Mix these ingredients with hand blender and pour over ice to serve.


Sex with an Alien (My Stepmother is an Alien)

1/2 oz. Amaretto
1/2 oz. Liqueur, melon
1/2 oz. Schnapps, peach
1 splash Orange Juice
1 splash Pineapple Juice

Shake all ingredients in a cocktail shaker with ice. Strain into glass.


Marshmellow Drink (Ghost Busters)

1.0 Each Cherry
2.0 oz Coconut Cream
0.5 oz Grenadine
6.0 oz Lemonade
0.5 oz Raspberry Syrup

Mix all the ingredients (save half of the coconut cream) together with ice in a tall glass. Carefully pour the rest of the coconut cream on top and garnish with a cherry.



Saturday, May 01, 2010

Succotash Debut Radio Show!

I've taken on another interest in the past few months, and that my dears is internet radio broadcasting. I've joined MojoRadio's Staff as a DJ and started a show that runs on Tuesday's from 7 - 10 p.m. Eastern. I take requests and play different types of music! I also share some recipes that I have found or made that sound extremely good! at the end of this Blog, you'll find a link to the archive for the first show! Check it out! Just excuse the initial microphone issues! They clear up around the second hour, you know the saying: The show must go on!

The two recipes shared were Pork Chops over Stuffing and Hostess Twinkie Dessert. They will be listed below for this!

Pork Chops over Stuffing

  • 4 Thick Cut Pork Chops Boneless
  • 1 box Chicken Flavored Stuffing
  • Cilantro
  • Seasoned Pepper
  • Kosher Salt
  • Garlic Salt
  • 2 Cans Cream of Chicken
  • 1.5 Cups Chicken Broth
  • Olive Oil


  1. Preheat oven to 445
  2. Heat a pan on high with Olive Oil, add cilantro, Seasoned Pepper, and Garlic Salt
  3. Put chops in pan and let sit for 3 – 4 minutes, or until Chops are golden brown
  4. While waiting, heavily season the other side with cilantro and pepper.
  5. Turn and cook for the same amount of time on the other side.
  6. Let cool slightly while you mix the cream of chicken soup and broth together, add seasoned pepper, cilantro, and garlic salt. When thoroughly mixed, add stuffing mix.
  7. Put on the bottom of a pan. Lightly sprinkle the top with Kosher Salt, then layer on the chops covering the top of the pan. Sprinkle with kosher salt and place in over.
  8. Cook for 40 minutes then turn off oven. Leave the Chops and stuffing in the oven for 20 minutes.

Show Archive Here!