Chocolate Pound Cake (Chef In Training)

• Ingredients
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• 1½ cups butter, softened
• 3 cups sugar
• 1½ teaspoons vanilla
• 5 eggs
• 1 cup buttermilk
• 2¼ cups flour
• ½ cup cocoa powder
• 1 teaspoon salt
• ½ teaspoon baking powder
• ½ cup chocolate chips

Chocolate Frosting

• 2 cups powdered sugar
• 4 Tablespoons cocoa
• 2 Tablespoons melted butter
• ¼-1/3 cup evaporated milk

INSTRUCTIONS

1. Preheat oven to 325 degrees F.
2. In a large mixing bowl cream together butter, sugar and vanilla for five minutes.
3. Add eggs one at a time beating after each addition.
4. In a separate medium bowl, combine flour, cocoa, salt and baking powder and add alternately with buttermilk to creamed mixture, beating just until blended. Stir in chocolate chips to batter.
5. Pour into 3 grease and floured loaf pans (8 x 4 x 2.5 inch).
6. Bake at 325 degrees F for 45 to 50 minutes or until done. Insert a toothpick, if it comes out clean it is done.

Directions for frosting

1. Combine powdered sugar and cocoa in medium mixing bowl. Add butter and milk and mix well. Spread over pound cake.

Pizza Rollups (Chef in Training)

• 1 (13.8 oz.) can refrigerated Pillsbury Pizza classic crust, you could also use your own homemade pizza dough such as this one
• ½ cup pizza sauce
• 2 to 2 ½ cups mozzarella cheese
• About 30-40 pepperoni’s
• 
  

1. Preheat oven to 425 degrees F.
2. Line a cookie sheet with parchment paper, set aside.
3. Roll dough onto a flat working surface. Spread sauce over dough. Sprinkle with cheese. Spread pepperoni’s over cheese and carefully roll the dough lengthwise.
4. Slice into ¾ inch slices and place flat on cookies sheet.
5. Bake at 425 degrees F for 15 to 18 minutes.

Chicken Cordon Bleu Soup (Chef in Training)

• ¼ cup butter
• ¼ cup flour
• 2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
• 2½ cups milk
• 1 Tablespoon chicken base, or two chicken bullion cubes crushed
• 8 oz. cream cheese, softened
• 2½ cups chopped rotisserie chicken (cooked chicken breast will work)
• ½ cup cooked and chopped bacon
• 1 cup cubed ham
• 2 cups grated Swiss cheese

1. In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.