Jonelle's Super Chocolate Birthday Cake

There are a couple variations on this recipe on the web. Some involved coffee or liquers, so I can in no way take credit for creating this cake! It's not hard though! (And as you can see, it's really good for you...okay, maybe good for your soul.) :)

Ingredients:
1 (18.25 ounce) package Devil's Food Cake mix
1 (large) package chocolate pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs, beaten
1/2 cup warm water
2 cups mini semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. Prepare and grease a 12-cup bundt pan, 2-8 inch cake pans, or other.
3. In a large bowl, mix together everything but the chocolate chips (the batter will be thick).
4. Stir in chocolate chips.
5. Pour batter into prepared cake pan/s.
6. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cake thoroughly in the pan (at least an hour and a half) before inverting on a plate.

PS: Frosting's probably not really necessary, but the fresh raspberry sure were good!

Slow Cooker Chocolate Mud Cake

Ingredients:
1 c. all-purpose flour
2 t. baking powder
6 T. butter
2 ounces semisweet chocolate (or 1/3 c. chocolate chips)
1 c. sugar (2/3 c. and 1/3 c. added separately)
3 T. plus 1/3 c. Dutch-processed cocoa
1 T. vanilla extract
¼ t. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1 ½ c. hot water

Directions:
1. Coat the inside of a 2 ½-5 quart slow cooker with cooking spray. (Note: the cake’s cooking time and final appearance will vary with crock pot size.)
2. Whisk together the flour and baking powder in a medium bowl and set aside.
3. Melt butter and chocolate on the stove or in the microwave.
4. Whisk together 2/3 c. sugar, 3 T. cocoa, vanilla, salt, milk and egg yolk.
5. Add the melted chocolate, the flour mixture and the last whisked items all together.
6. Spread the batter evenly in the slow cooker.
7. In a medium bowl whisk together the remaining sugar (white and brown), cocoa, and hot water, until the sugar is dissolved.
8. Pour the mixture over the batter in the slow cooker.
9. Cover and cook on high for 1-2 hours.
10. Even when the cake is done it will be very moist and floating on a layer of molten chocolate. You will know when the cake is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
11. When it is done, turn off the power and remove the lid (be careful not to let condensed steam from the lid drop onto the cake). Let cool for 25 minutes.
12. Serve with whipping cream or vanilla ice cream.

Sun-Dried Tomato Quiche

Ingredients:
3/4 cup Swiss cheese, shredded
3/4 cup Cheddar cheese, shredded
2/3 cup chopped sun-dried tomatoes (packed in oil)
2 T. finely diced onions
1 tea. Italian seasoning
1/2 tea. salt
4 eggs
1 cup half-and-half (I used fat free and it turned out fine)
3/4 cup milk (I used fat free here too)
1 T. flour
One 9-inch frozen pie crust

Directions:
1. Preheat oven to 450 degrees.
2. Bake the pie crust for 5 minutes.
3. Lower the oven temperature to 350 degrees.
4. In a large bowl, whisk all ingredients together.
5. Pour mixture into the crust.
6. Bake for 45-55 minutes or until knife inserted in the center comes out clean.
7. Slice into wedges and serve.

Apple Crisp

Ingredients:

1 cup brown sugar
1/4 cup flour
3/4 cup oatmeal
1 tsp cinnamon
1/2 cup margarine, softened
5 cups peeled and sliced apples

Directions:

1. Preheat oven to 350 degrees
2. Mix all ingredients together, EXCEPT APPLES, in a bowl with your CLEAN hands.
3. Spray 9x13 pan with cooking spray
4. Spead apples out evenly in pan
5. press mixture over the top of apples
6. Bake for 30-40 minutes, or until apples are cooked