Community Corner
Make Some Sweet Chicken, Deadly Chocolate Cake for Your Valentine This Weekend
Both recipes are quick, easy and best of all finger-licking delicious.
“Mom, please make the apricot chicken!” I love to hear this. Why? Because each time I make it, it’s as much a treat for me as it is for the kids! It’s a treat for me because it is so easy to make, four ingredients and I can have it done while the kids are finishing up homework. There are usually leftovers for the next night or for lunch the next day, too.
This go-to recipe has very few ingredients, including inexpensive (and tasty) cuts of chicken. Everything else you can keep on hand in your pantry for a great fast fix meal. You can use chicken thighs, legs, breasts or drumsticks (or use a combination). I can’t decide what I like better, the sticky and sweet glaze that browns so perfectly on this chicken or the easiness of the recipe.
How could I post a recipe this week without sharing my favorite chocolate cake for you to make for that special someone on Valentine’s Day? My mom discovered this recipe years ago from a Dom DeLuise cookbook and ever since it’s just called “the cake” in my house, requested by family for birthdays and special occasions. Again, another easy recipe that starts with a cake mix, add a few extra ingredients and you’ve got one deliciously special homemade chocolate cake! Skip the cliché box of chocolates and make this instead. Guaranteed to be a winner!
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Apricot Chicken
2.5 to 3 lbs. of chicken pieces (thighs, drumsticks or breasts)
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1 small bottle of Russian salad dressing
1 (10 oz jar) apricot jam or preserves
1 pkg. dry onion soup mix (Lipton)
Mix the dressing, the dry soup mix and apricot jam in a bowl. Place the chicken in a baking dish/casserole pan and pour mixture over it. Bake at 375 for 1 hour 15 min. (test chicken and make sure juices run clear, no pink). Serve with instant white or brown rice and a veggie.
Death by Chocolate Cake:
1 box cake mix (I use devil foods, but any chocolate cake mix will do!)
1 box (4 serving size) instant chocolate pudding
¼ C oil
¼ C water
½ C sour cream
4 large eggs
12 oz semisweet chocolate chips
Preheat oven to 350 degrees. Mix ingredients in order. Pour into greased Bundt pan. Cook at 350 for 55 minutes. Cool 15 minutes and remove from pan. After the cake has cooled completely, dust with powdered sugar for a perfect presentation!
