Dark Chocolate Pound Cake

1 cup milk 

1 cup unsweetened cocoa powder

1/2 cup plain yogurt (not fat-free)

3 cups all purpose flour

1/2 tsp. each baking powder, baking soda

1/2 tsp. salt

3/4 cup butter, softened

2 cups granulated sugar

4 eggs, at room temperature

1 tbsp. vanilla

1 cup semisweet chocolate chips

Icing sugar

1. Preheat oven to 350 , Butter a 10-inch bundt pan or two 9 x 5 loaf pans. In a bowl, 

gradually whisk milk into cocoa powder to make a smooth paste. Whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. 

2. In a larger bowl using an electric mixer, beat butter with sugar until light and fluffy.  Beat in eggs and vanilla.  Using a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk. Fold in chocolate chips. 

3. Spread into prepared pan, smoothing top. Bake for 60 to 70 min. or until a tester inserted in

centre comes out with a few moist crumbs clinging to it.  Let cool in pan on a rack for 15 min. 

Invert onto rack, remove pan and let cool completely.  Serve dusted with icing. 

Prep: 15 to 20 min. Bake 60 to 70 min. 12 to 16 servings. 

Kitty cookies

1 cup whole wheat flour

6 oz can tuna in oil- drained

1 tbsp. vegetable oil or bacon grease

1 egg

Combine all ingredients, mix well; add small amounts of water if mixture is to thick.

Turn dough onto a lightly floured surface and roll out to 1/4" thick, Cut shapes out of

dough with a cookie cutter and place 1" apart on ungreased cookies sheet.

Bake in a 350' oven for 20 minutes or until firm. Allow to cool on wire racks. Meow!

Simple Syrup

1 cup white sugar

1 cup water

In a medium saucepan combine sugar and water. Bring to a boil, stirring

until sugar has dissolved. Allow to cool.

Quick Spanish Rice

2 cups water

1/4 cup salsa

1 tsp. chili powder

1/4 tsp. cumin

1/2 tsp. garlic powder

1 cup long grain rice

1 tsp. lime juice

Bring water, salsa,chili powder, cumin and garlic powder to a boil.

Add the rice and stir, cover tightly and simmer for about 15 minutes, until

rice is tender. Flake with a fork adding the lime juice. Serve warm

4 servings @ 176 calories each

Rhubarb Coffee Cake

1 1/2 cups packed brown sugar
1/2 cup shortening
1 egg
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (8-oz) sour cream
1 1/2 cups chopped rhubarb
TOPPING:1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 Tbsp butter or margarine1 tsp ground cinnamon

In a mixing bowl, cream sugar & shortening. Add egg. Combine flour, baking soda & salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9x2-inch baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350 degrees for 45-50 minutes. Cool on wire rack. Serves 12.