Kalli’s Chocolate and Butterscotch cake


3 cups all purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups cold water
1 cup corn oil
1 tablespoon vanilla extract
1/2 cup semisweet chocolate chips or butterscotch (more if desired)


Preheat oven to 350°F.
Butter and flour baking pans.
Three 8″ or 9″ round cake pans (great for a three layered cake, or a two layered cake for the party and a single round reward to the baker)
One 9″x13″ Pyrex pan plus one round cake pan (see note on two layered cake above)
Two square/rectangular pans (a combination of 8″ square, 9″ square or 11″x7″ rectangular – two squares also makes a great layered cake)
One jelly roll pan (10″x15″ flat pan with 1″ rim – makes a nice big flat sheet perfect for a child’s birthday party)
Add dry ingredients (flour, sugar, cocoa, baking soda, salt) into large mixing bowl.
Add water, oil and vanilla. Whisk to mix well.
Divide batter among pans. Sprinkle chocolate chips evenly over batter in each pan.
Bake cakes until tester inserted into center comes out clean, 25-35 minutes depending on pan. Test often toward end of cooking time so as not to overbake.
Cool completely. Chill for a couple of hours in the refrigerator for additional moistness.
Dust with powdered sugar or frost, if desired.

If making layered cake, cool cakes in pans on racks 15 minutes; cut around pan sides to loosen cakes; turn cakes out; cool completely before frosting (can also chill cakes in refrigerator before layering to make them a bit firmer).

Thai Stir Fry Sauce

Serves 3
1/4 cup Thai light soy
1/2 cup oyster sauce
1/4 cup Thai dark soy (Golden Mountain Seasoning Sauce)
1/4 cup Chinese cooking wine
2 T sesame oil
1 T ground white pepper


Chap Chae – Korean Glass Noodles

1/2 lb dried sweet potato noodles
2 1/2 tsp sesame oil, divided
1 tsp cooking oil
3/4 cup thinly sliced onions
2 carrots cut in matchsticks
2 cloves garlic finely minced
3 stalks green onion cut into 1 inch pieces
1/2 cup slides shiitake mushrooms
6 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame seeds

Boil noodles for 5 minutes. Rinse immediately with very cold water. Mix in 1 tsp sesame oil. Cut noodles into 8 inch length.

Mix soy and sugar together. Add oil, carrots and onions and stir fry until tender. Add garlic, green onions and mushrooms, fry for 1 minute. Add soy sauce, sugar, and noodles. Stir fry for 3 minutes. Take off heat, add 1 1/2 tsp of sesame oil and seeds. Toss. Serve.

Could add different meats as well.

Spaghetti Sauce

1T olive oil
3 cloves garlic
1/2 tsp salt
1/2 tsp crushed red peppers

Sauté salt, peppers, and garlic in oil until fragrant. Add tomatoes and simmer for five minutes.

Could add some lemon zest, mushrooms, basil, zucchini, etc. Sprinkled in some pizza seasoning as well.

Stir Fry Sauce

Stir Fry Sauce
Recipe type: Sauce
Cuisine: Chinese
Serves: 2
This is an easy stir fry sauce that can be used to create a quick Chinese meal.
  • 1.5 tsp Sugar
  • 1.5 tsp Salt
  • 6 tsp Chinese Rice Wine
  • 2 tsp Soy Sauce
  • 2 tsp Rice wine vinegar

Other Ingredients
  • Garlic
  • Ginger
  • Chicken
  • Assorted Veggies
  1. Sauté 1T of garlic and one of ginger in 1T of oil. Add onions. Add chicken. Add veggies. Add half the sauce.


Pad See Ew

6 parts soy
3 parts fish sauce
1 part sugar

Wide rice noodles
Onions thinly sliced
Fresh garlic minced
2 eggs per batch

Marinade meat in sauce for 10 to 15 minutes

Heat wok over very high heat and add 1 tablespoon oil. Brown garlic, onions, and asparagus.
Add chicken without sauce.
Add other veggies. Cook until meat is almost done.
Add noodles
Add 3 to 4 tablespoons of sauce.
Mix to cover noodles
Push to one side
Add 1 tablespoon oil. Crack eggs. Break yolk. Let set for 25 seconds. Cover with noodles.
Let egg set up and remove from heat.

White Sangria

mint infused simple syrup (1 cup water, 1 cup sugar and a handful of mint leaves)
assorted fruits, sliced (I used a lime, a lemon, half an orange, a plum, a peach and a handful of cherries)
1 bottle wine
¼ cup triple sec
½ cup brandy
mint leaves for garnish
Simple Syrup:
Mix 1 cup water with 1 cup sugar in a saucepan and heat until boiling.
Stir until the sugar dissolves (about a minute). Then turn off the heat.
Toss in a handfull of mint leaves and let it steep (just sit there off the heat) for an hour or so. Strain out the leaves and store in the fridge till you’re ready to use it.

White Sangria:
Slice fruit and place in a pitcher.
Cover with wine, brandy, triple sec, and ¾ cup simple syrup; stir.
Refrigerate for 2-4 hours.
Fill glasses with ice, give the sangria a stir and pour.
Garnish with a slice of lime or orange and a sprig of fresh mint.

Pizza Crust

3 cups (375 grams) all purpose flour
Slightly heaped 1/8, 1/4, 1/2 tsp of yeast depending on rest
1 1/2 tsp kosher salt
1 1/4 cup water

Mix and cover with plastic wrap
Rest at room temp for 22, 12, or 6 hours

Oreo and Ice Cream Sandwich Cake

1/2 cup hot fudge ice cream topping warmed
1 tub 8 Oz cool whip
1 pkg jello instant choc pudding
16 oreos chopped – about 2 cups
12 vanilla ice cream sandwiches

Whisk hot fudge and 1 cup cool whip in bowl until blended. Add dry pudding mix. Stir 2 min. Stir 1 cup cookies.

Arrange 4 ice cream sandwiches side by side on 24 inch long foil. Cover with 1/2 cool whip mix. Repeat layers. Top with remaining sandwiches. Frost with remaining cool whip. Press remaining cookies on top and side of dessert. Wrap loosely in foil.

Freeze for 4 hours

Smoked Ham

Smoke at 225
Coat ham with honey dijon mustard and dust with brown sugar
Smoke for 2 hours
Take off and wrap in foil and baste in pineapple juice
Cook for 1 hour
When ham is at 140, unwrap the top but preserve juices (I used a tray for the wrap and foiled over)
Cover the ham in brown sugar and then spray with pineapple
Bring to 145 internal then let it rest for 20-30 minutes