Texas Sheet Cake

I made this cake for a neighbor party at Alameda park. Let's just say there were no let overs, it was that good. An all around good cake, and easy to make to.

1 1/2 cups water
1/2 cup butter
1/2 cup coca
2 cups sugar
2 eggs
1/2 cups buttermilk
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon

1. Bring to a boil the water and butter in a sauce pan on the stove. 
2. Remove from heat and add the cocoa, sugar, eggs buttermilk, flour, soda, salt and cinnamon.
3. Mix well. Bake in a 12x18 inch pan in a 350degree preheated oven for 20-25 minutes. 

Frosting

  1/2 cup butter

  1/2 cup cocoa

  1 teaspoon vanilla

  4-5 tablespoons milk or buttermilk

  1 pound powdered sugar

  1/2 cups chopped nuts 

1. Melt butter in a saucepan over medium heat. 
2. Add in the cocoa, vanilla and milk. 
3. Then add the powdered sugar and mix thoroughly.
4.  Add chopped nuts. Pour over warm cake.

source: Lynda Homer(she published this recipe in the family living magazine the July 2010 issue.)

Chicken Enchilada Casserole

I love making this cause it is so easy. Thanks moms who think

Ingredients:

4 boneless, skinless chicken breasts, cooked and cubed
2 10-¾ ounce cans cream of chicken soup
¾ cup milk
1 10-½ ounce package tortilla chips
4 ounce can green chilies, drained
1 cup shredded Cheddar cheese

Directions:

1.  In a large mixing bowl, combine chicken, soup and milk together; set aside.
2.  In a lightly greased 13"x9" baking dish, layer tortilla chips, half of chicken mixture, green chilies and cheese.
3.  Repeat layers ending with cheese.
4.  Bake, uncovered, at 350 degrees F for 25 minutes or until cheese is bubbly.
5.  While casserole is baking, prepare a tossed salad to serve with dinner. Makes 8 to 10 servings.

Silver White Cake

I got this recipe from my mother in law Cheryl Tennant. It is from the 1971 Betty Crocker Cook book.

2 1/4 cups cake flour or 2 cups Gold Medal Flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening(not butter flavored)
1 cup milk
1 teaspoon vanilla
4 egg whites(1/2 cup)

Preheat oven to 350 degrees. Grease and flour baking pan. 13x9 inches, or 2 round layer pans, 8 or 9 inches. Measure flour, sugar, baking powder, salt, shortening, 2/3 cup milk, and vanilla into large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes high speed, scraping bowl occasionally. Add remaining milk, and egg whites; beat 2 minutes high speed scraping bowl occasionally. Pour into pan(s). Bake oblong pan 35-40 minutes, layers 30-35 minutes or until toothpick  inserted in the center comes out clean. Cool.

Note: For cup cakes, pour batter into paper lined muffin cups, filling each 1/2 full. Bake 20 minutes. Makes 2 dozen cupcakes.

Vegetable Macaroni

Ken and the kids found this side dish to be really good. I love taste of home

Ingredients

• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 cup (8 ounces) sour cream
• 1/4 cup milk
• 1 tablespoon dried minced onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 packages (16 ounces each) frozen mixed vegetables, thawed
• 4 ounces elbow macaroni, cooked and drained
• 2 cups (8 ounces) shredded cheddar cheese

Directions

1. In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese.
2. Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly. Yield: 8 servings.

Fista Soup

I was invited to a group on Face Book called Meal creator group. We all struggle with coming up with meals to fix for our families so a few of us decided to form this group. We each post a few recipes we love and want to share with each other. Shannon Mickelson Kibbe posted this recipe in the group. I had to try it, It was a big hit. 


1 - 12 oz can of chicken breast meat OR about 1 lb. of cooked hamburger (leftover taco meat works great)
1 can corn, drained
1 can black beans, drained and rinsed
2 cans tomatoes - I use either 1 can chopped, 1 can sauce OR 2 cans chopped
1 med yellow onion, chopped
1 green bell pepper, chopped
1 can chicken broth
1 can of chopped green chiles
1-2 tbsp Caldo de Tomate (mexican chicken-tomato bullion)
1 to 2 cans water - depends on the consistency you like, how much meat you use, and what kind of tomatoes you use.
Seasonings: Salt, pepper, garlic, cumin, chili powder (OR substitute taco seasoning), tabasco, dried cilantro, etc. It is also good with a 12 oz can of V8 in it, or leftover salsa.


Directions: Dump everything in the crock pot and walk away. Cook on high for 3 hours, reduce to low until ready to eat- or cook on stove top until veggies are tender. Serve with gratedcheese, a dollop of sour cream, and crumbled tortilla chips.

Enchilada casserole

Enchilada sauce

   2 tablespoons shortening

   3 tablespoons flour

   3 cups water

   2- 8 oz. cans tomato sauce

   1/3 cup chili powder

directions

Melt the shortening in a stock pot. Whisk in the flour. quickly whisk in the water. Mix in the tomato sauce. sprinkle with garlic salt. Mix in chili powder. Bring to a boil.

Other ingredients

   1 -2 pound ground beef

    8-16 oz chedder cheese

    flour or wheat tortillas

Now it depends on how big your family is as to how big you choose to make it. If you have a larger family, use a 9x13 cake pan. If you have a smaller family us a 8x11 pan. Greese the pan with Pam. Cut the tortilla so they lay flat in the pan. Dip the tortilla in the Enchillada sauce so that both sides are well coated. Lay them in the bottom of the pan. Layer with half the hambugar, 3-5 oz cheese. Repeat the next step with another layer of tortillas diped in the sauces followed by another layer of cheese. Put another layer of dipped torillas topped with another layer ground beef and cheese. I would use 1 pound of ground beef for the 8x11 pan and 2 pounds of ground beef for the 9x13 pan. Bake at 350 degrees for about 30 minutes. Serve with Mexican Rice or Cooked pinto beans. I sometimes use both. Enjoy.  

Hearty Mac & Cheese

I'm not a big mac and cheese fan so anything to change it up I am all over it. This recipe from taste of home is now a family favorite.

Ingredients

• 1 package (7-1/4 ounces) macaroni and cheese dinner mix
• 1 pound ground beef
• 3 tablespoons chopped onion
• 2 tablespoons chopped green pepper
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 2 tablespoons water
• 2 tablespoons ketchup
• 2 teaspoons prepared mustard
• 1 teaspoon seasoned salt
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 cup frozen corn, thawed
• 1 cup (4 ounces) shredded cheddar cheese
• 1/4 cup butter, cubed
• 1/4 cup 2% milk

Directions

• Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
• Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.
• Drain macaroni; add to the beef mixture. Stir in the corn, cheese, contents of reserved cheese packet, butter and milk. Cook over medium heat until heated through. Yield: 6 servings.

Bow Ties with Sausage, Tomatoes and Cream

I'm a big pasta fan, so this was a really big hit with the kids and I. Thanks again allrecipes

Ingredients

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Blueberry Cream Cheese French Toast Casserole

I made this for breakfast with raves reviews from my kids and husband. A keeper for sure. Yummy. find it here
Ingredients
  French Toast
   12 slices if bread, any kind
   2-8 ounce packages cream cheese
   1 cup blueberries
   12 large eggs
   2 cups milk
   1/3 cup maple
Blueberry sauce
   1 cup sugar
   2 tablespoons cornstarch
   1 cup water
   1 cup( I used 1 1/2 cup but do what you like)blueberries
   1 tablespoon butter

1. Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
2. Cut up cream cheese into 1 in cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
3. In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture over the bread, cream cheese and blueberries. Cover with foil and refrigerate overnight.

Blueberry Sauce:

1. Stir together 1 cup sugar and 2 Tbls cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
2. Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
3. Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
4. The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
5. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.