Triple Fudge Cake

A bit of nostalgia here. While we no longer have access to this canned pudding, for this recipe we will use Jell-O instant pudding prepared. This is super easy.   

 

1 box of Devils food cake mix

2 Cups of prepared pudding

1 egg

1/2 cup semisweet chocolate pieces

1/2 cup coarsely chopped nuts

Heat your oven to 350 degrees. Grease and flour a 13x9 baking pan. Blend the cake mix (dry), pudding, egg beating by hand or with a mixer for 1-2 minutes. Pour batter into the pan and sprinkle with the chocolate pieces and nuts. Bake 35-45 minutes or until a wooden tooth pic inserted in center comes out clean.

Enjoy!

Watergate Salad

Perfect for this moment in time, elections just around the bend, and it just goes to show not much has changed in the political world. There will always be some sort of scandal. 

 The origins of Watergate salad are unclear, and the dish's history is shrouded in mystery.

Watergate Hotel

• Some say the salad was invented by a sous chef at the Watergate Hotel in Washington, D.C. and served at weekend brunches. The story goes that the salad became popular during and after the Watergate scandal in the early 1970s, but the Denver Post article from 1976 that published a recipe for the salad doesn't verify this.
• 1 Box of instant Pistachio Pudding mix
• 1/2 cup chopped pecans
• 1/2 cup mini marshmallows
• 1 9 oz bowl of Cool Whip topping
• 1can crushed pineapple, do not drain ( 14 oz)
• Mix all, pour into a nice serving vessel and chill  for at least 2 hours.
• This salad was on everyone's buffet table in the 70"s for sure. It's actually quite yummy!  
• You can always use sugar free pudding mix and sugar free cool whip as well if you want to cut the calories back a bit.  
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Perfect Corned Beef Brisket

Everyone has their own way of making corn beef. there are so many different opinions whether you should boil them bake them and none of them are wrong if they work. I personally have not had great luck getting a nice tender, moist, corned beef as a result but today things turned around and I made probably one of the best homemade corn beef briskets I've ever had.

1 large corned beef brisket. We get ours from Costco. 

Set oven at 275 degrees

You will need a good size roasting pan with some depth to it.

Place your brisket in the roaster fat side down, cover with water and sprinkle the contents of the seasoning packet over top.

Cover tightly, and put the lid on. Place in pre-heated oven for 4 hours. Do not touch it, or peek at it.

After the 4 hour mark, leave it in the oven and set it to 350 to cook 2 more hours.

Remove and place it on a platter, cover well with foil. Then place several dish towels over to keep warm. It will stay warm for a couple of hours. 

Slice against the grain with a very sharp knife when ready to serve. ( it will slice better cold for sandwiches) Result should be moist, and tender. 

NOTE: I cut up a small cabbage, and used canned whole potatoes placed in a pot with half water, and half juices/ broth from the roasting pan, simmered until cabbage was tender. 

This brisket was so big I used our turkey platter.