Tammi’s Top of the Lake for the week of Nov. 29.
• OK Corral Gun Club, 9449 N.E. 48th St., is Okeechobee’s family-oriented outdoor shooting, recreational and events destination with something for everyone. Guests can enjoy a variety of shooting venues including: two championship sporting clay courses and 5-stand stations; wobble/trap sports deck; 10-bay competition park; cover pistol and rifle ranges and a world class cowboy action shooting town. You won’t leave hungry either after a stop at their High Noon Café where delicious meals combined with southern hospitality will bring you back again and again. The OK Corral offers 12,000 square feet of event space in their Crystal Saloon, ranch house and livery stable. The venue is perfect for weddings, corporate events and private parties. Learn more at their website, okcorralgunclub.com or give them a call at 863-357-2226 and don’t forget to tell them that Tammi sent you!
• Pueblo Viejo, 3415 U.S. 441 S., is a family-owned and operated restaurant. They serve steak, chicken and fish. Their fajitas are amazing. They have great margaritas and host happy hour 7 days a week until 7 p.m. They have a full bar for you to enjoy any drink with your meal. At Pueblo Viejo they will make you feel like family, like your are at home and comfortable. Check out their web site at www.puebloviejo.com or, give them a call at 863-357-9641.
• Echol’s Plumbing and A/C, 2233 Hwy 98 N., has been Okeechobee’s plumbing company since 1975 helping you with all your commercial and residential needs, doing everything from fixing toilets to installing water heaters. Now they are a home town A/C company. In 2012 they started doing air conditioning and refrigeration, servicing every make and model. They also have 24/7 on-call technicians for plumbing and A/C services. They can be reached at 863-763-6461.
Enjoy this recipe of the week!
Too Much Chocolate Cake
Ingredients: 1 (18.25 ounce) package devil’s food cake mix, 1 (5.9 ounce) package instant chocolate pudding mix, 1 cup sour cream, 1 cup vegetable oil, 4 eggs, 1/2 cup warm water, 2 cups semisweet chocolate chips.
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Reach columnist Tammi Kelly at email@example.com