Texas Sheet Cake

This turned out pretty yummy! Ryne likes Texas sheet cake.

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar(I cut that down to about 1 1/2 cups)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 2 eggs
• 1 cup butter
• 1 cup water
• 5 tablespoons unsweetened cocoa powder
• 6 tablespoons milk
• 5 tablespoons unsweetened cocoa powder
• 1/2 cup butter
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. (I used a bigger pan because I like it a little thinner)
2. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.
3. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
4. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Blueberry Zucchini Bread

Hopefully I will need a lot of zucchini recipes when our garden gets big enough- this one looks yummy.

Ingredients

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

No bake chocolate oat bars

Ingredients

• 1 cup butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups quick cooking oats
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter

Directions

1. Grease a 9x9 inch square pan.
2. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
3. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
4. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Freezer Meals

I have decided to start making food and freezing it so when the baby gets here I won't have to cook for awhile!

Santa Fe Chicken

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp. olive oil
• 9 oz. pkg. frozen fully cooked diced chicken
• 2 (15 oz.) cans black beans, drained and rinsed
• 24 oz. jar thick and chunky salsa
• 1 cup taco sauce
• 8 corn tortillas
• 1 cup sour cream
• 2 cups shredded Cojack cheese

Preparation:

In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)

In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.

Rococo Chicken (looks a little complicated to make, but sounds good!)

Prep Time: 50 minutes

Cook Time: 50 minutes

Total Time: 100 minutes

Ingredients:

• 8 boneless, skinless chicken breasts
• 8 oz. pkg. cream cheese, softened
• 2 Tbsp. butter
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 egg, beaten
• 2 Tbsp. milk
• 2 cups dried bread crumbs
• 1 cup wild rice
• 1 cup brown rice
• 1/4 cup butter
• 1/4 cup olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 cup chopped mushrooms
• 1/4 cup flour
• 1 cup chicken broth
• 1-1/2 cups half and half or whole milk

Preparation:

Flatten chicken breasts between waxed paper. In small saucepan, melt 2 Tbsp. butter and saute onion and garlic until tender. Remove from heat. In small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.

Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.

Meanwhile, cook wild and brown rice in water to cover for 45 minutes. Drain off any remaining water.

Melt 1/4 cup butter and olive oil in large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside. In oil remaining in pan, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and half and half or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 13x9" baking pan. Top with chicken bundles.

Bake at 350 degrees for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked.

If you're going to freeze this dish, bake as directed, then cool completely in the refrigerator. Wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Bake at 350 degrees F for 40-45 minutes until thoroughly heated.

rainbow cake

My mom always made us rainbow frosting cakes for our birthday, this cake is taking "rainbow cake" to a whole new level! I may attempt it someday.

Ingredients for Special Butter Cream Frosting

• 2 cups shortening
• 8 cups confectioners' sugar
• 1/2 teaspoon salt
• 2 teaspoons clear imitation vanilla extract
• 6 fluid ounces heavy cream

Honey Of An Oatmeal Bread

Original Recipe Yield- 1 loaf

Ingredients

• 1 cup hot water
• 1 tablespoon vegetable oil
• 1/4 cup honey
• 1 teaspoon salt
• 1/2 cup rolled oats
• 2 1/3 cups bread flour
• 1 teaspoon active dry yeast

Peanut Butter Granola Balls

Peanut Butter Granola Balls

• 1/2 cup chunky peanut butter
• 1/2 cup honey
• 1/2 cup chopped nuts
• 1/2 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 2 cups granola
• powdered sugar

In a large bowl, mix together the peanut butter, honey, nuts, vanilla extract, and cinnamon until well blended. Add granola and stir together until well coated. Wet your hands, then form the mixture into 2 inch balls. Roll the balls in the powdered sugar. Store in refrigerated in a covered container. Makes 2 dozen balls.