Cornbread (Amusement Park)

This is our families most favorite cornbread. I make it many times a year. It goes great with pinto beans and ham, chili, vegetable soup, and any meal for that matter. Even our adult children call for this recipe. If you like a cake like cornbread you will want to try this one.

Amusement Park Cornbread

2/3 cup sugar 

1 tsp salt

1/3 cup butter, softened

1 tsp vanilla extract

2 eggs

2 cups all-purpose flour

1 tbsp. baking powder

3/4 cup cornmeal

1 1/3 cups milk

Preheat oven to 400 degrees. Lightly grease an 8 inch iron skillet.

In a large bowl beat together sugar, salt, butter and vanilla until cream. Stir in eggs one at a time, beating well after each addition.

In a separate bowl, mix together flour baking powder and cornmeal. Stir flour mixture into egg mixture alternating with the milk. Beat until well blended.

Bake in preheated oven for 20 minutes or until golden brown. Serve with honey butter.

** Note **

I usually just dump all the ingredients in one large bowl, mix well and pour into a greased cast iron skillet or double the recipe and bake in a greased 9x13 baking dish. Either way it works out great.

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Cheesy Scalloped Potatoes And Sausage

Cheesy Scalloped Potatoes and Sausage

Cheesy scalloped potatoes and sausage is hearty one pot meal that is man pleasing. Perfect for lunchbox meals for the working man. Leftovers can be kept in the fridge for several days.

1 pound package of smoked sausage, sliced in rounds (I used applewood chicken by hillshire)

8 to 10 medium potatoes, peeled and sliced

1 green pepper, seeded and coarsely chopped

1 large onion, peeled and chopped

1 (8 oz.) package colby jack cheese, cubed

1 cup milk

1 cup sour cream

4 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

3 tablespoons all-purpose flour

1 cup shredded cheddar cheese

2 tablespoons paprika

fresh parsley, for garnish

In a large mixing bowl slice up the sausage, peel and slice potatoes, chopped green pepper and chopped onions. Toss to mix. Spray a 9x13 baking dish with cooking spray and pour in the potato sausage mixture. Sprinkle cubed cheese on top. 

In a saucepan combine milk, sour cream, butter, salt, pepper, garlic powder, flour and paprika. Over low heat melt the ingredients while stirring with a wire whisk until mixture thickens and is smooth. Do not boil. Remove from stove and pour over potatoes and sausage. Sprinkle shredded cheddar cheese over top.

Cover with foil and bake in preheated oven at 375 degrees for 35 to 40 minutes or until potatoes are tender when stuck with a fork. Remove foil and bake for 15 more minutes until cheese starts to brown on top. Remove from oven and garnish with fresh parsley.

Makes 8 to 10 servings  

Enjoy! 

~ Farmgirl

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Baked Italian Meatballs

Baked Italian Meatballs

1 lb hot Italian ground sausage
3/4 lb ground beef
1/4 cup parmesan cheese
1/2 cup italian bread crumbs
1 tbsp parsley flakes
1/4 cup unseasoned tomato sauce
1 tsp mustard powder
3/4 tsp  dried italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper flakes
2 cloves garlic, minced
1/2 cup onion, finely chopped

Mix all ingredients.

Roll into 1 1/2" diameter meatballs.

Bake in 400 degree oven for 15 to 20 minutes or until cooked through.
Let cool and divide into meals, label Ziploc bag and freeze.

Makes roughly around 31 meatballs.

This is a budget meal. I got the the meats on sale. My total cost to make one batch was $8.04. One batch makes my family of 4 two meals.


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Clam Chowder

Clam Chowder

It's that time of the year that I start craving soup. This is the first of many that will be featured. This clam chowder didn't turn out looking like the original recipe but I'm sure it tasted just as good. Its a nice thick chowder and does not have the heavy clammy flavor that some chowders in cans do. If you have good eaters in your family you will need to double the recipe. As written this recipe makes 4 servings.

2 10oz. cans chopped or whole clams, chopped
1 bottle clam juice
4 strips bacon
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
2 potatoes, cubed
4 tablespoons butter
1/4 cup flour
1-1/2 cups whole milk
1/2 cup heavy cream
1/4 teaspoon garlic powder
salt and pepper to taste

Cook bacon until crisp in a large pot. Remove bacon and add to the bacon drippings the onion, celery, carrots and potatoes. Stir for a couple of minutes and add in the clam juice plus the juice from the 2 cans of clams (do not add clams at this point). Let simmer on medium heat until potatoes are tender.

While waiting add butter to a sauce pan and once melted add in flour and stir to combine well, add in milk and stir till it begins to thicken. Then add in the heavy cream. Continue to stir until it thickens up to a thin gravy consistency. Once potatoes are tender pour in cream mixture and stir to combine. Add in seasonings to taste, then add in clams and cook for 5 minutes longer.

Remove from heat and stir in crumbled bacon. Enjoy!

Original recipe Janet's Appalachian Kitchen

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Sausage and Sauerkraut

I am such a sauerkraut fan. When I saw this I immediately started drooling. I had to make it soon and I did. We had this last night for dinner with the boiled potatoes on the side. It was so good. My husband does not like the sour sauerkraut or the super sweet sauerkraut. This was a happy medium. What makes this even better is its super cheap to make. Makes this momma happy about the savings.

Make 4 Servings
2 large baking potatoes, peeled and quartered
1/2 pounds carrots, halved crosswise
2 tablespoons butter
Salt and Pepper
2 Tablespoons extra-virgin olive oil
2 1/2 pounds  precooked link sausages, such as kielbasa or bratwurst, cut into 4 inch pieces
3 scallions, white and green portions thinly sliced separately
1 16 ounce bag sauerkraut, rinsed
2 bay leaves
mustard and sour cream, for serving (optional)

In a large saucepan, bring the potatoes and enough cold water to cover to a boil. Add carrots, lower the heat and simmer until crisp-tender, 10 minutes. Using tongs, transfer the carrots to a plate. Cook the potatoes until tender, 6 to 10 minutes more. Drain, then return the potatoes to the pot, toss with the butter and season with salt and pepper. Keep warm.

Meanwhile, in a large, deep, heavy skillet, heat 1 tablespoon olive oil over medium heat. Add the sausages and fry until browned, 6 to 8 minutes. Transfer to a platter and tent with foil.

Wipe the skillet and add the remaining 1 tablespoon olive oil; add the scallions whites and cook over medium high heat for 1 minute. Add 1 cup water, the sauerkraut, bay leaves, reserved sausages and carrots and heat through, 1 to 2 minutes. Stir in the scallion greens; discard the bay leaves.

Serve the sausages and sauerkraut with the potatoes, mustard and sour cream alongside.

Original recipe from Rachael RayPin It

Pineapple Ham Loaf

A great change from the regular meatloaf. This very tender and very yummy loaf is a crowd pleaser. Great for taking to pot lucks or church gatherings.

2 eggs
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 cup dry breadcrumbs
1 1/2 teaspoons ground mustard, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound cooked ham, ground (about 4 cups)
1 pound ground pork
1 (20 ounce) can sliced pineapple
1/2 cup packed brown sugar

In a bowl, combine eggs, milk, worcestershire sauce, bread crumbs, 1 teaspoon mustard, salt and pepper. Add ham and pork mix well.

Shape into eight oval patties, set aside.

Drain pineapple, reserving 1/2 cup of juice. Place pineapple slice between each ham patty. (Refrigerate remaining pineapple and juice for another use.) Carefully place in an ungreased 9 inx 5 in x 3 in loaf pan.

Pat patties around pineapple to form a loaf. Combine brown sugar, remaining ground mustard and reserved juice; pour a small amount over loaf. Bake, uncovered, at 350 degrees for 1 1/4 hours or until lightly browned and meat thermometer reads 160 degrees, basting occasionally with remaining  juice mixture.

Original recipe from The Best of Country Cooking 2002Pin It

Crock Pot Harvest Stoup

This soup captures many flavors of fall. A nice way to warm up on a cold winters night. It's not a soup and not a stew just some good ole "stoup" as Rachel Ray would say. 

1 pound lean ground turkey or 1 pound chicken, browned
1 yellow onion, chopped
3 garlic cloves, chopped
1 (14 ounce) can kidney beans, rinsed and drained
1 sweet potato, peeled and chopped
3 red potatoes, peeled and chopped
1 acorn squash, peeled and chopped
1 (10 1/2 ounce) can tomatoes and green chilies (rotel)
4 cups chicken broth
1/4 teaspoon clove
1/4 teaspoon allspice
salt and pepper

Peel and chop all of the vegetables, and add it to the crock pot. Break up the ground meat with your fingers and add it. Dump in the kidney beans and the can of tomatoes and chilies. Add the broth and the seasonings. Stir well. It will look like there isn't enough liquid, but more will be made from the vegetables and meat. I promise.

Cook on low for 7 to 9 hours. Mine usually takes about 9 hours because of the age of my crockpot. Yours make take less time.


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Man Pleasing Chicken

One thing I really like about face book groups is that if you join a few recipe groups you get a wide variety of recipes at your finger tips each day. Sometimes you get many people that re post the same ones. Those usually stick in my mind and I usually try them if they look pretty good. Well this one was posted from Easy Recipes, Healthy Eating.

We eat a lot of chicken and from time to time it gets pretty boring. My son and DH loves mustard so I thought I would try this one. It was simple to make which is even better on days like this. Man Pleasing Chicken is the proper name for this one. It was very good and everyone liked it at this house. 

1-1/2 pound package of boneless skinless chicken breast

1/2 cup Dijon mustard

1/4 cup maple syrup

1 tablespoon rice wine vinegar

fresh rosemary

salt and pepper

Directions:

Preheat oven to 450 degrees F. Then mix together Dijon mustard, maple syrup, and rice wine vinegar.

Line a 9x13 baking dish with foil. Arrange chicken, salt and pepper chicken on both sides. Pour half of the mustard mixture over chicken, flip chicken several times to coat chicken. 

Put the chicken in the oven, and let bake for 40 minutes or until meat thermometer reads 165 degrees. Baste the top of the chicken with the remaining of the mustard mixture half way through the cooking process. Use a meat thermometer to check doneness of chicken.Let chicken rest for 5 minutes before serving. Plate chicken and spoon some of the extra sauce over the chicken. Sprinkle with fresh rosemary if desired.

Original recipe from Metabolic Cookbook

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French Onion Soup

Onions were on sale a few weeks ago here for 98 cents for a 3 lb. bag. I had French Onion Soup on my mind after seeing the recipe so I thought I would give it a whirl. I made two batches since it seemed pretty easy and I had gotten 6 lbs of onions. 

French Onion Soup

8 cups onions, sliced 1/4 inch (3 lb bag)
1 Tbsp olive oil - for sauteing
1 1/2 cups water
1/2 cup red wine (Oak Leaf Cabernet Sauvignon)
8 cups beef broth/stock
1/2 tsp. thyme
1/2 tsp. black pepper

Preparation: Fill pressure caner with 2 to 3 inches of water and place rack at the bottom. Follow the instructions that came with your specific canner for adding amount of water. Begin heating the water in the bottom of the canner with the lid off.

Soup preparation: In a large frying pan saute the onions in batches using olive oil and adding just enough for them not to burn.

 Cook for about 15 minutes till they are cooked down but not too soft. The pressure caner will do the work of cooking them the rest of the way but not enough for them to be mushy. Put onions in a bowl and set aside.

Once all the onions are done in a stainless steel pot or enameled dutch oven add broth/stock, water, wine, thyme and pepper. Bring to a boil over medium heat, turn down to low and add the onions. Leave in pot for 3 to 5 minutes while getting the jars ready to fill. Remove from heat.

Prepare 6 pint jars. Place your canning funnel on the jar and using tongs add onion to each jar. Fill each jar loosely about half way. Dividing the onion evenly between the 6 jars.

Ladle broth/stock to each of the pints leaving a 1 inch headspace. You will find that the herbs have sunk to the bottom of pot. Using a spoon add some to each jar. Remove air bubbles with your rubber spatula or chopstick and refill if necessary. Taking a clean damp paper towel, wipe the rims of the jars removing any food particles. Place new warmed flat lid on each jar, tighten rings to finger tight.

Processing: Make sure your canning water has come to a simmer and place the jars in the pressure canner. Lock down lid and process pints for 60 minutes and quarts for 75 minutes at 10 lbs pressure. Adjust pressure according for your altitude.

Makes 6 pints

NOTE: I made this twice and I got 7 pints each time.

Heating instructions: Warm soup in sauce pan, ladle into crock or oven safe bowl, float a nice crusty bread (french is preferred in my home) and top with shredded a mix of farmers and gruyere cheese. Place in preheated oven set on broil. Allow cheese to melt and lightly brown. Serve immediately.

Original recipe from sbcanning

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Irish Soda Bread

Makes 1 - 9x5 inch loaf

3 cups all purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Let sit at room temperature for 30 minutes to allow time for the baking powder and baking soda to do what they are intended to do. This will create an airier loaf.

Bake for 65 to 70 minutes, or until toothpick inserted in the bread comes out clean. Cook on a wire rack. Wrap in foil for several hours or overnight, for best flavor.


This bread goes great with Corned Beef and Cabbage.




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The Recipe Folder

Sitting here going through an large folder of recipes my Granny gave me. Some are hand written by her, some by others, I've picked out some of the hand writing as to where they have came from, others are small booklets Granny has saved from here and there and then the magazine clippings and the crumbly newspaper clippings and whole pages. I'm definatly related to this woman. As I've been collecting recipes for 20 years in this same manner. Trying to decide why she saved this and that, as I know she would have never made some of the things. But, other recipes are very distinctive as to what I remember are some of her favorite flavors. 
I can't wait to make some of the recipes for my family. I know they won't be the exact same as if she made them because when something is made by Grannies hands and the love she poured into making them has a total different flavor than someone else's making the same recipe, but I'll be able to pass on the very recipe that she had once made with my stories attached. 
I've sat a many of times at my Grannies kitchen table and sadly to say she's never had the pleasure to sit at mine, YET. I do intend on changing that fact here soon. Some way, some how, I'll get Granny and my Pawey here to make new memories for me to share with my children and grandchildren.
I'm so blessed to still have two of my grandparents still with me today. ♥  I haven't had much of a chance to visit with them here lately. With taking on this new job over the summer it really has limited my free time. I pray that they continue to have pretty good health. I don't want to think of the day that I only have the memories of them. 

I'm teary eyed just thinking about them. 

~ Farm GirlPin It

Slow-Cooker Balsamic Pot Roast

1 beef chuck or bottom round roast, about 3 1/4 pounds
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon dried thyme
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
3 cloves garlic, chopped
2 cups unsalted beef stock
2/3 cup balsamic vinegar

Spray slow cooker bowl with non-stick cooking spray. Season roast with salt, thyme and black pepper. Place in bottom of slow cooker.

Scatter onion, carrots, celery and garlic over roast. Pour stock and balsamic vinegar over top. Cover and cook on LOW for 10 hours.

Remove roast and allow to rest 15 minutes before slicing. Skim fat off cooking liquid and thicken if desired. Serve sauce over roast.

Serves 6
Prep Time 15 minutes
Cook Time 10 hours

This recipe is a keeper for my house. I had to work late so the sauce wasn't made. It cooked a little longer (okay two whole hours longer) than recommended so it couldn't be sliced as it fell apart. I will can the broth for later use. Possibly in vegetable soup or something of the like. Two Thumbs Up!!Pin It

Home Canned Meatballs

Before processing

For a while now I have been on the search for different canning recipes because of my limited time home to cook and also I prefer to have more shelf stable foods on hand with living out here in the country and the electric seems to go off all the time. I found this recipe from the Better Homes and Gardens Home Canning Cook Book dated 1973. I first had my reservations due to the ingredients but I tried it and now I'm hooked. I have added a few ingredients for my families liking. Obviously, it must only be canned in a pressure caner, and they should be packed loosely as directed. Make sure you don't get your meatballs to big either, you want them to heat through, quickly.

I have canned them in water with bouillon added. Use a size 60 scoop to make the meatballs. I use only wide mouth pint and quart jars, makes getting them in and out easily.

Basic Meatballs
6 large eggs
6 cups soft bread crumbs
1 1/2 cups water
1 cup onion, finely chopped
1 tablespoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder (optional)
3 teaspoons Worcestershire sauce (optional)
parsley, minced (optional)
1/4 teaspoon of crushed red pepper (optional)
6 pounds ground beef

2 quarts boiling water or broth (approximate)
1/2 to 1 bouillon cube per jar


In a large bowl, combine first 11 ingredients.  Add beef; mix well. Shape into 12 dozen 1-inch meatballs. (use size 60 scoop). Place on shallow baking pan. Bake at 425 degrees for 15 minutes.

Pack loosely into hot jars, leaving 1 inch head space. Add bouillon cube and boiling water or broth leaving 1 head space. Adjust lids. Process in pressure caner at 10 pounds pressure for (pints) 75 minutes and (quarts) 90 minutes.

Makes 8 pintsPin It

Sweet Hot Pickle Relish

Makes 6 pints
(6 cups) 1 1/2 quarts hot banana peppers, finely chopped
(4 cups) 1 quart cucumber, finely chopped
(2 1/2 cups) 2 large onion, finely chopped
1/4 cup canning salt + 2 tablespoons
5 1/4 cups sugar
3 cups apple cider vinegar
4 teaspoons pickling spice

Combine banana peppers, cucumbers, onion, and the salt in a large glass or ceramic bowl, cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid.

Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth (or tea ball this is what I use) and add the liquid. Bring to a boil and simmer for 15 minutes. Add the vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath canner.

*Note: to give it a kick sub in 1/2 to 1 cup of finely chopped jalapenos or any mix of peppers you desire.

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Beer Baked Brisket

Beer, chili sauce, and brown sugar create a fiery sweet
sauce for cooking this brisket.

Prep 10 minutes  Cook 4 hours
1 ( 3 to 4 pound) beef brisket
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1 (12 ounce) can beer
1/4 cup chili sauce
3 tablespoon brown sugar
1 clove garlic, minced
1/2 cup water
3 tablepsoons all-purpose flour

Trim excess fat from brisket. Place brisket in a 13x9 inch baking dish, sprinkle with salt and pepper. Cover with onion slices.

step 1

Combine beer and next 3 ingredients; pour over meat. Cover with aluminum foil; and bake 350 degrees for 3 1/2 hours. Remove foil; bake 30 minutes, basting occasionally with pan juices. Remove meat to a platter; keep warm.

step 2

step 3

Skim fat from pan juices; drain, reserving 1 1/2 cups. Combine water and flour in a saucepan, stirring until smooth. Gradually add reserved pan juices; cook over medium heat until thickened and bubbly. Slice meat across the grain into thin slices, and serve with gravy.

Yields 8 servingsPin It

Bluebarb Jam

1/2 cup water
5 cups rhubarb, chopped
2 cups blueberries
5 cups sugar
2 (3 oz.) boxes raspberry Jell-o

Cook rhubarb with water on low heat until tender.

Add sugar stir and cook for a few minutes until sugar is dissolved. Add blueberries and boil for 10 minutes. Add Jell-o and stir until dissolved.

Ladle in jars, wipe rim and cap.

Process in water bath canner for 10 minutes.

~ Farmgirl

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Brown Sugar Carrots

Break away from the normal plain carrots. Super easy to prepare and can. Great for beginners to get started in using their canners. I originally came across this recipe on a Canning group on facebook. I'm so glad that I did. My family prefers these over plain ones.

Makes 8 pints

5 pounds carrots, cleaned and sliced
8 tablespoons brown sugar
8 pinches of canning salt
water

Fill each sterilized jar with carrots to 1 inch headspace.

Add a pinch of canning salt and  1 tablespoon brown sugar per jar. Fill with water to 1 inch headspace.

Wipe rims of jars, affix two piece lids and pressure can 30 minutes @ 10 lbs pressure.

~ Farmgirl

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Hot Pepper Butter

Makes 8 pints or 16 half pints

4 cups banana peppers, finely ground (36 large banana peppers or 40 medium banana peppers or 50 small banana peppers) can use any combination of peppers that you like

1 quart prepared yellow mustard

1 quart cider vinegar

3 -1/2 cups sugar

1 -1/4 cups flour (or 1 cup clear gel)

1 -1/2 cups water

1 teaspoon salt

Seed and chop peppers finely. (use gloves and food processor to chop the peppers tiny). Mix together sugar, salt, vinegar and peppers in stock pot. Boil 5 minutes.

Mix together flour  clear jel and 1 cup water; to make slurry. Add yellow mustard, remaining 1/2 cup water and slurry to boiling peppers.

Cook until thickened, about 5 minutes.

Ladle into hot sterilized jars, cap with two-piece lids and process in a hot water bath canner for 15 minutes.

** Note Canning with flour is highly forbidden. I am conveying the recipe as it was orginally written. 

I had a request for this a family member and didn't have any on the shelf. Seems like this happens a lot around here now that the kids enjoy hot foods. Good thing I noticed a few peppers ready in the garden to add with the ones I got at the store the other day.  For the photo above I used 3/4 cup jalapenos and 3 1/4 cups of hungarian wax peppers.I think I need to make either some soft pretzels or summer sausage so we can enjoy a fresh jar been a while since we have had some around the house.

Be sure to use latex gloves when working with the peppers. 

Happy Canning

~ Farmgirl

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Tangy Spaghetti Sauce

This is a very mild spaghetti sauce. Thick and chunky just like we like it. I make this with the vegetables we grow from our garden. I have tried many different sauces and this is the first one that has wowed my DH. 

Makes 6 to 7 quarts
3 medium onions, chopped
3/4 cup banana peppers, chopped (Hungarian wax chili peppers)
3 tsp. garlic, minced
16 cups tomatoes, peeled, cored and chopped
2 cups green and red bell peppers, chopped
3 (12 oz) cans tomato paste
3 tablespoons brown sugar
1 tablespoon dried oregano
1 tsp. crushed red pepper flakes
2 tablespoons Italian seasoning
1/2 tsp. ground cumin
1 cup sliced portabella or button mushrooms
4 tsp. canning salt
2 tsp. dried basil
1 tsp. ground black pepper
lemon juice (per jar)

 Add all of ingredients to stock pot.

Heat to boiling. Reduce heat. Simmer, partially covered, for 2 hours. Stirring occasionally.

After it has simmered, add 1 tablespoon lemon juice per pint jar and 2 tablespoons lemon juice per quart, ladle sauce into hot sterilized jars, leaving 1/2 inch head space cap with two piece lids. Process pints 35 minutes and quarts for 40 minutes in a boiling water bath canner.

If you choose you can cool then ladle into freezer containers and freeze.

I also have this recipe posted on my food.com account. If you care to read the reviews you can see them here.

~ Farmgirl

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Crazy Cake ~ Review

So many recipes floating around and now circulating on facebook lately. Seems like the new craze. Beings I promised my husband a cake since none of us liked the previous cake I made and it was one I found on another facebook page, I just can't remember what one, at the moment, anyhow I made him another. Thinking I can't go wrong with chocolate.

So one of my facebook friends (Heather) posted Crazy Cake ~ Wacky Cake from It's a MOM thing yesterday. It looked pretty simple, I have all the items in my pantry and it is a one pan deal. Perfect size considering i'm trying to limit the sweets that I make and we consume. Not to terribly a lot of sugar either.

So here's what I think about about. Minimal dishes to wash (awesome), all staples in the pantry (even better). Chocolate (a way to my husbands heart is through his stomach). Cook time was spot on for my stove. Cake raised and was fluffy and moist (I really love that). Excellent flavor!!  Four thumbs up from my family.

So here's the recipe

Crazy Cake ~ Wacky Cake

1-1/2 cups flour

3 Tbsp. cocoa (unsweetened)

1 cup white sugar

1 tsp baking powder

1/2 tsp salt

1 tsp. white vinegar

1 tsp pure vanilla extract

5 Tbsp. vegetable oil

1 cup water

Directions

Preheat oven to 350 degrees F.

Mix first 5 ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see in photo #3 above). Pour vinegar in one depression, vanilla in the other and vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Frost with our favorite frosting. Enjoy!

Tip- You can double this recipe; just use a 9x13 baking pan.

Have you tried any of the recipes you've seen on facebook lately? Share here some of your favorite recipes.

~ Farmgirl

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