::Cherry Chocolate Cake::

Whoa...that's right, I'm FINALLY posting something. I know, it's been forever...but, I'm sorry. I make no excuses. Any available time I had away from working & school was devoted to McKayla. It's how it goes. So, to start off...here's a super yummy recipe that way easy. I rarely make this cake (it's rich), but wanted to post it. Luckily, my mom is attending a party soon and is bringing a dessert...thanks to her.

She's planning to add fluffs of whipped cream and cherries to the top before the party. So, for now, it's looking a little plain...other than the precious flecks of red surrounding the outside.

Ingredients:

1 large can cherry pie filling (this makes the cake moist and cherry taste is pretty mild)

1 Devil's Food cake mix (using milk chocolate is fine)

2 eggs

1/2 cup milk chocolate chips

2 1/2 tablespoons butter

3 tablespoons milk

1/2 cup sugar

flour & shortening

Directions:

Preheat oven to 350 degrees Fahrenheit

Grease a spring-form pan with shortening & flour (non-stick spray just doesn't work as well). In a medium-sized bowl, mix the cherry pie filling, eggs, & dry cake mix together for 2 minutes. The cherry acts as the moisture in the cake, there's no need to add water, oil, or anything else. Pour the batter into the greased pan. Bake the cake for approx. 40 minutes. The standard toothpick trick works for doneness.

While you are waiting for the cake to bake, put the sugar, milk, & butter in a saucepan & bring it to a slight boil (only allow to bubble a little around the edges, any more and there will be disaster). Let it boil there for about a minute, just long enough for the sugar to fully dissolve. Take the saucepan off the heat & stir in chocolate chips until melted. Pour the frosting over the cake while it is still warm.

Alternatives:

- You can serve the cake immediately, however, the longer it sits the more moist it will get.

- If you like the extra chocolate, you can pour on the frosting, allow to set while making a second batch. Pour over the first layer.

- The cake can also be made in a 13x9 pan for 25 minutes at the same heat. You'll want to double the frosting recipe to get complete coverage.

- You can also use a floured bundt pan, baking 35-40 minutes at the same heat. Drizzle with chocolate frosting after removing cake from pan.

::Italian Pasta & Beef Bake::

Ingredients:

1 ½ cups uncooked penne pasta (6 oz) – Any shape is fine

½ lb lean (at least 80%) ground beef

1 can (15 oz) Italian-style tomato sauce

1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

1 jar (4.5 oz) sliced mushrooms, drained

½ cup shredded mozzarella cheese (2 oz)

Directions:

1. Heat oven to 350ºF. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.

2. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in tomato sauce, tomatoes and mushrooms. Heat to boiling. Remove from heat; pour into baking dish.

3. Add cooked pasta; stir gently to mix. Spray sheet of foil with cooking spray; place sprayed side down on baking dish, and seal tightly.

4. Bake 15 minutes. Uncover; sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until casserole is bubbly and cheese is melted.

I serve this with a side salad (usually Caesar) and some garlic bread. It makes a pretty rounded meal. Just another way to satisfy the spaghetti craving without the rut of plain old spaghetti each time. On occasion, I use bulk sausage instead of hamburger. It kind of depends on what’s on sale.