CHOCOHOLIC’S HERSHEY BAR CAKE, a sinful desert from Joe Phelps
CHOCOHOLIC’S HERSHEY BAR CAKE
My sister, Carol Bryan, has a great chocolate recipe to share. Here ’tis. Chocoholic’s Hershey Bar Cake
1 box Swiss Chocolate cake mix
Prepare cake batter according to package directions. Add walnuts to batter. Pour into 8″ cake pans after spraying pans with baking spray. Bake at 325ºF for 20 to 25 minutes. Remove from pans and cool completely. Beat cream cheese, powdered sugar and granulated sugar, with mixer until creamy. Combine 8 chopped candy bars, Cool Whip, cream cheese, and blend well. Spread this mixture on the top and sides. Take remaining candy bars and sprinkle them over the cake and at the bottom edge for edible decoration.
Beware as the above is a “sinful” love potion.
3 tbsp. Classic Yellow Mustard
Salt and Pepper to taste
Paprika, parsley or ground pepper
Cool eggs and slice in half. Remove yolks and put in a bowl; set whites aside. Add the remaining ingredients to the yolks. Mix until smooth. Salt and pepper to taste. Fill the eg white halves with the yolk mixture. Sprinkle with paprika, parsley or ground pepper.
Prep Time: 20 min Cook Time 15 min.
Makes 6 servings.
BBQGuide.com notes: Don’t make the mixture runny by following this recipe EXACTLY. Start with a lesser amount of Slaw and Mustard. Of course you can do it all to taste but there is nothing like Marzetti’s Slaw Dressing.
4 whole potatoes cubed (approx. 1 potato per person)
1 Med. Sized Sweet Onion (Vidalia works great)
2 tblsp Salted Butter, margerine, or olive oil
1 jar HomeBBQ.com Butcher Block Garlic Lovers Steak Seasoning.
Season to taste
Remove from heat when potatoes and onions are fully cooked (browned and soft).Enjoy as a side dish with BBQ or your favorite steak!
Cut potatoes into cubes
Chop or dice onion
Heat butter, margerine, or oil in skillet or frying pan.
When fully heated, add potatoes
Sprinkle on (liberally) HomeBBQ.com Butcher Block Garlic Lovers Steak Seasoning
3 tbls paprika
1 tbls chili power
1 tbls onion powder
1 tbls garlic powder
1 tbls black pepper
1 tbls sea salt, or regular table salt
1 tbls sugar
1 tsp cayenne pepper, or more
Add 2 heaping tablespoons of the spice mixture, place in a cast iron pot. You can use a casserole dish but it will get black from the smoke. Place it uncovered way in the back of your pit and let smoke for a couple of hours. Take it off the pit and stir well tasting them to make sure they have enough smokey flavor, you can stick them back on if you want more smoke. Place a top on the pot and keep warm in a oven or sit the pot on the cover of your pit.
BBQ Lamb Ribs
2 Tbs lemon pepper
1 Tbs garlic powder
1 Tbs salt
1 Tsp chopped parsely
2 8 bone slabs of lamb ribs, trimmed
1/2 cup cider vinegar 1/2 ounce bourbon 1 Tbs sugar 1 Tbs chopped mint leaves
Coat ribs liberally with spices
Place bone side down on grill, and grill with indirect heat for 40 to 50 minutes. Turn ribs and cook an additional 25 minutes.
Combine mint sauce ingredients and bring to a boil. Reduce heat and simmer for 10 minutes stirring frequently.
Pan fried catfish filets, soaked in Buttermilk, and seasoned with HomeBBQ.com Deep South Tangerine Pepper.
This recipe uses the following ingredients;
1-2 lbs. – Catfish Filets
2 cups - Buttermilk
4 tsp – HomeBBQ.com Deep South Tangerine Pepper
1 cup – flour
2 - tsp salt
2 - tsp pepper
Place catfish filets in buttermilk and let soak 6 to 8 hours, remove the catfish from the buttermilk, and squeeze off excess buttermilk. Pat filets dry with paper towels. Season each side of filet with approx. 1 tsp of HomeBBQ.comTangerine Pepper. Let marinate with spice for 15 to 30 minutes.
Combine flour and salt and pepper.
Coat both sides of filets with the flour mixture.
Place catfish in heated canola oil.
Cook approximately 3 minutes per side (look for flaking and seperating of texture, do not overcook)
Let catfish drain on paper towels… Serve and enjoy
Basic Brisket Rub
This is best used over a coat of yellow mustard, however Worcestershire sauce is good also.
2 Tbs. Brown Sugar
2 Tbs. Chili Powder
2 Tbs. Onion Powder
2 Tbs. Garlic Salt
Here is a basic bbq rub recipe to use on just about anything!
Basic BBQ Rub
1/4 cup salt (non-iodized)
3 Tbs Brown Sugar
2 Tbs Black Pepper
1 Tbs. Garlic Salt
1 Tbs. Paprika
1 Tbs. Chili Powder
1 Tsp. Sugar
1 Tsp. Onion Powder
1 Tsp. ground Cumin
1 Tsp. Red Pepper (optional)
2 tablespoons, each hot red chili powder and mild red chili powder
1 onion finely chopped
1 tablespoon minced garlic
14 ounces tomato puree
1/2 cup worcestershire sauce
2 tablespoons cider vinegar
1/2 cup yellow mustard
1/2 cup firmly packed brown sugar
1/4 cup bourbon
2-3 drops liquid smokePlace the lard in a large, non reactive saucepan and saute the onion and garlic until soft, about 10 minutes. Add the remaining ingredients and continue cooking for about another 30 minutes. Stir frequently to prevent sauce from burning. Allow to rest for at least an hour before using.This is a marinating or basting sauce. To marinate, coat the meat with the sauce and leave in the refrigerator, covered, over night, or about 8 to 12 hours. Continue to baste with the sauce as the meat cooks. It’s NOT a table sauce, but works best when cooked into the meat. Best with pork or beef.
Makes about 2 cups.
BBQ SAUCE by R Mailey
1 tbsp Olive Oil
1/8 Cup Red Onion finely chopped
1/4 Cup Cider Vinegar
1/4 Cup Yellow Mustard
3/4 Cup Ketchup
1/4 Cup Brown Sugar
2 tbsp Worcestershire Sauce
2 tbsp Lemon Juice
2 cloves Garlic, crushed
1/4 tsp Cumin 1 tbsp Balsamic Vinegar
1 tsp Liquid Smoke-Hickory