Awsm Peanut Butter Chocolate Swirl Cake

This cake is moist and delicious, a cake you'll make again and again. For many families this is just the right size for dessert or an evening snack.

Ingredients:

• 1 1/2 cups light brown sugar, packed
• 1/2 cup peanut butter
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour (6 ounces)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk (8 ounces)
• 2 ounces unsweetened chocolate, melted

Preparation:

Grease and flour an 8-inch square baking pan. Heat oven to 350°.

Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.

Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect. Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely. Frost the cooled cake with Fudge Glaze or Creamy Chocolate Frosting.

Awsm Sour Cream Coffee Cake

This is a special coffee cake recipe made with sour cream and a chocolate cinnamon filling.

Ingredients:

• Filling:
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup finely chopped pecans or walnuts
• .
• 1 cup butter
• 1 1/3 cups granulated sugar
• 3 large eggs
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 8 ounces sour cream
• 1/4 cup cream or milk

Preparation:

Combine filling ingredients; set aside.

Grease and flour a 10-inch tube cake pan. Heat oven to 350°.

In a mixing bowl with mixer at high speed, beat butter with sugar until light. Beat in eggs, one at a time, beating after each addition.

Combine the flour, baking powder, and soda in a medium bowl. Combine sour cream and milk or cream in a small bowl.

Slowly beat in flour mixture, alternating with the sour cream mixture. Beat until smooth. Spoon half of the batter into the prepared pan. Sprinkle the filling mixture over the batter. Spoon remaining batter evenly over the filling. Carefully spread to cover.

Bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool on a rack in the pan for 10 minutes. Remove the sides of the pan and cool completely on rack.

Awsm Spicy Fried Chicken Tenders

A buttermilk marinade makes these chicken tenders extra flavorful and tender.

Ingredients:

• 1 1/2 cups buttermilk, low fat
• 1 teaspoon salt
• 3 teaspoons Creole seasoning, divided
• 1 to 1 1/2 pounds boneless chicken tenders
• 2 cups all-purpose flour
• 2 to 3 cups shortening or Canola oil

Preparation:

In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.

Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.

Heat oil in a deep heavy skillet to about 350°. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Serves 4 to 6.