Yesterday our church celebrated its 53rd anniversary. God has been so abundantly good to Boones Creek Bible Church!
As part of the celebration we had a dinner following the morning service. We have a church full of good cooks and when there’s a dinner there is always plenty of good food!
I decided to make a potato dish, rolls, and a Chocolate Torte.
The potato dish is a great one to make for Sunday dinner because it has to be made the night before. I actually made it on Friday so it wouldn’t be a hectic Saturday.
Here’s the recipe:
6 medium potatoes
2 C shredded cheddar cheese
1/4 C butter
1 1/2 C sour cream (I used light)
1/3 C chopped onion
1 t. salt
Peel the potatoes. Leave them whole. Cook in boiling water ’til tender. Cool.
Shred potatoes coarsely. In medium-sized saucepan, melt butter and cheese. Stir ’til melted. Remove from heat; blend in sour cream, onions and salt. Fold in potatoes and pour into a 2 qt. casserole dish.
Sprinkle with paprika on top. Refrigerate overnight. Bake @ 350 degrees for 30 minutes.
I tried a new roll recipe that only requires one rising. They’re not your typical fluffy rolls, but they are good and my family enjoyed them. They make lots (36 rolls), so we had some with supper Saturday night and I had plenty to take to church.
Simply-a-must Dinner Rolls from Taste of Home Magazine (you’ll find the recipe on the link)
You mix the dough and knead it …
then immediately after kneading you roll out the dough into three 12-inch circles and brush with melted butter. I use a pizza cutter to cut the dough in 12 pieces.
Roll from the long end and place on a baking sheet where they rise until ready to bake (30-45 minutes).
Bake for 10-12 minutes. I brushed the tops with butter when they were hot.
Dessert was a snap with this new recipe I found in my Pampered Chef Cookbook.
Chocolate Caramel Pecan Torte
1 package 9 oz devil’s food cake mix ( I used a regular sized cake mix and it made two layers. I froze one for a later use.)
25 caramel candies, unwrapped
2 Tablespoons milk
1/2 cup pecans
1 1/2 cups thawed frozen whipped topping
1/4 cup semi-sweet chocolate chips
1 tsp. vegetable oil
Prepare the cake mix according to package directions; pour into a greased and floured springform pan. Bake at 375 degrees for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Loosen cake from rim of pan; cool completely.
In medium microwave-safe bowl, combine candies and milk. Microwave on high 1 1/2 – 2 minutes or until smooth, stirring every 30 seconds. Stir in pecans. Spread mixture evenly onto cake. Refrigerate 20 minutes or until caramel mixture is cooled.
Pipe whipped topping around edge of cake. In small microwave-safe bowl, combine chocolate chips and oil. Microwave on high 1 1/2 – 2 minutes or until smooth, stirring every 30 seconds.
Drizzle chocolate over cake.
Yield: 12-16 servings
This is a rich cake and little goes a long way, but it’s very good!
What did you have for Sunday dinner? I’d love to hear!