Texas Sheet Cake

I got this from one of my FAVORITE recipe books. It's the best recipe I have tried yet!

Cake:

• 1/2 cup butter
• 1/4 cup shortening
• 1 cup water
• 4 tbsp cocoa
• 2 cups sugar
• 2 cups flour
• 2 eggs
• 1 1/2 cup buttermilk
• 1 tsp. baking soda
• 1 tsp. vanilla
• 1 tsp. cinnamon

In saucepan, combine butter shortening, water, and cocoa. Bring to a boil. In a bowl, combine sugar and flour. Pour sauce pan mixture over sugar and flour, mix well. Add remaining ingredients. Beat well. Pour onto greased cookie sheet.
BAKE at 400 for 20 min.

Frosting:
1/2 cup butter, melted
4 tbsp cocoa
1 bag powdered sugar
tsp. vanilla
4-6 tbsp. milk

Mix well and frost cake while still warm

Ooey Gooey Chocolate Bundt Cake

1 pkg. chocolate cake mix
1/2 cup water
1/4 cup vegetable oil
4 eggs
1 cup sour cream
1-2 cups chocolate chips

Mix together and place into a greased and floured bundt pan. Bake at 350* for 50-55 minutes. Let cool for 10 minutes then place on serving dish and glaze with chocolate sauce.

Sauce/Frosting:
1 1/2 cups sugar
2 oz. chocolate or 2 tbsp. cocoa
1/2 cup milk
1 tbsp. corn syrup
2 tbsp. margarine
2 tbsp. shortening
1/8 tsp. salt

For sauce: boil one minute and let cool. You can serve this over ice cream.
For frosting: Let boil for 2 minutes. Beat after it cools and then add powdered sugar until desired thickness.

Sprinkle with powdered sugar over top of the frosting to give it a nice appeal! :)

Pumpkin Cheesecake Muffins

ANOTHER yummy pumpkin treat!
You will need for filling:

• 1 (8 oz.) pkg. cream cheese, soften
• 1 egg
• 2 Tbsp. sugar
• 1 Tbsp. grated lemon peel

For the muffins:

• 1 (14 oz.) pkg. Pillsbury Pumpkin Quick Bread
• 3/4 Cup milk
• 2 Tbsp. Vegetable oil
• 1 egg
• 3 Tbsp. butter melted
• 1/4 Cup chopped nuts

Directions:

• Heat oven to 350 and spray muffin tin
• Beat cream cheese in med. mixing bowl until soft. Add egg, sugar, and lemon peel. Beat until smooth
• Empty bread mix into another bowl. Remove 3/4 cup mix, set aside. Then add milk, oil, and egg, stir until blended.
• Fill each muffin tin with about 1/4 cup of the batter. Make indentation with small measuring spoon sprayed with non-stick. But a heaping Tbsp. of the cream cheese mix in center of each muffin.
• Add melted butter to remaining bread mix. Stir till crumbly. Add pecans. Crumble about a Tbsp. over muffins.
• Bake 20 min. Cool 10 min. in pan and then the rest on a cooling rack.

ENJOY!

Layer Pumpkin Spiced Cheesecake

This is SO easy and SO tasty that it is a MUST HAVE for Thanksgiving!

You will need:

• No bake cheesecake mix
• Can (16 oz.) of pumpkin
• box of pumpkin spiced Jell-o
• Cool Whip for topping

Make your No Bake Cheesecake according to boxes directions. Then in med. bowl mix cup of milk, pumpkin, and Jell-o. Pour over cheesecake mix and refrigerate for four hours.

Put cool whip for topping and die happy it's so good and easy!

Apple-Cider Doughnuts

Pair this up with some Hot Chocolate and call it a day! Seasonal and delicious!
You obviously wont be making these every day but it would be something fun to do with the kids or as a special holiday treat!
What you need:

• 1 cup applesauce
• 1 cup apple cider
• 3 1/2 cups flour
• 4 tsp. baking powder
• 1/4 tsp. baking soda
• 3 1/2 tsp. cinnamon
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1 2/3 cups sugar
• 3 Tbsp. shortening
• 1 large egg + egg yoke
• 1/4 cup buttermilk
• 1tsp. vanilla
• 1/4 cup powdered sugar
• vegetable oil for frying

Making the dough:

1. Whisk flour, baking powder and soda, 1 1/2 tsp. cinnamon, salt, and nutmeg in a medium bowl.

2. In a large bowl beat 2/3 cup sugar and shortening, mix until sandy. Then beat in egg + yoke, and gradually mix in applesauce. Beat in 1/2 the flour mix, then add buttermilk and vanilla, and then finish beating in the rest of the flour mix. Dough should be sticky, don't overmix.

3. Scrape the dough on to some floured wax paper and pat into a 7x11 inch rectangle, about a 1 1/2 thick. Cover with plastic wrap and refrigerate for at least 2 hours (you can even let it set up over night).

Making the Glaze:

4. Simmer the apple cider in a small pot over med-high heat until reduced to 1/4 cup. Whisk powdered sugar in until dissolved. Set aside. Mix remaining cup of sugar and 2 tsp. of cinnamon in a shallow bowl; set aside.

5. Heat about 1-2 inches of veggie oil in large pot over med. heat. Line a cooling rack or cooking sheet with paper towels. Cut chilled dough into 12 rounds, I used a cup for this and then a small measuring spoon for the donut holes. Put 2-3 doughnuts at a time in the oil. fry 1-2 min on each side. Transfer to paper towels to cool.

6. Dip one side of each doughnut into the cider mix and then into the cinnamon-sugar. Serve and ENJOY!

***I had a hard time with the frying part of this because I didn't at first use enough flour to manipulate the sticky dough. Also make sure your doughnuts are no bigger then a 1 1/2 in thick. These didn't look as pretty as I was hoping for but I had all of Brandon's family over and some friends later on that day and EVERYONE gobbled them up! They said they were so good... So it made it well worth the WORK!

EASY Pumpkin Chocolate Chip Cookies

If you want a fast and quick recipe this one is great. It's a great one to do with kids too!

1 box Spice cake mix
1 (15 oz.) Libby's canned pumpkin
1 (12 oz.) pkg. chocolate chips

Mix cake mix and pumpkin together until well blended. Stir in chocolate chips. Spoon onto an ungreased cookie sheet and bake at 350* for approx. 12-14 minutes.

Easy Oatmeal-Caramel Bars

I made these tonight and took them over to Luke and Jamie's and Luke LOVED them. I even did it wrong so I am sure they are even better done right ;)


What you need:

• I pouch Betty Crocker oatmeal chocolate chip cookie mix
• 1 cube of butter (soften)
• 1 egg
• 35 caramels unwrapped (you can use the candy but I used this caramel bits that are made for easy melting)
• 1/4 Cup milk

In a medium bowl stir in cookie mix, butter, and egg. The dough will be very thick. Grease a 9x9 (or 8x8) pan. Split the dough in half and press the first half into the bottom of the pan making a even layer. Bake @ 375 for 15-20 min. or until dough is a golden color on top.

While baking first batch of dough, put caramels in a bowl (if you use the same stuff I did, I used a little more then half the bag) and add milk. Cook in the microwave for 2-3 min. or until the caramel is melted. Stir every min. while cooking.

When first batch of dough is done baking pour melted caramel on top. Take the remaining dough and drop on top of the caramel teaspoons at a time. Bake for another 15-20 min.

Let completely cool until cutting into.

Aunt Karin's Caramel Popcorn

I love caramel corn this time of year! It's one of my favorite treats (that I sadly, can't eat) and it's really easy to make.

You will need:

• 1 cube of butter
• 2 Cups of brown sugar
• 1 Cup of Karo syrup
• 1 Can of sweet&condensed milk
• 3 bags of popcorn

Pop the three bags of popcorn and remove ALL kernels.

In a sauce pan melt butter. Then add sugar and syrup and bring to a boil, make sure sugar is completely dissolved then add can of S&C milk and boil for 4 minuets. Stir occasionally.

Add to your popcorn and ENJOY!

Chocolate zucchini cupcakes

I found this recipe (and many others) on a fellow bloggers website. She has some yummy stuff. Click here to check it out! I'm sure many of you are sick of seeing recipes on zucchini, but this one was pretty tasty!
2 (1 ounce) squares unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini
1/2 cup mini chocolate chips
3/4 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and mini chocolate chips. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full (I think mine were fuller than 2/3).
Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate cream cheese frosting below frosting and garnish with walnuts.

Semi-homemade Carrot Cake

Okay, so this is easy and delicious and it tastes like you made it from scratch. (Except I only half made it from scratch!- Which makes this baby SEMI-homemade!)
1 box carrot cake mix + ingredients that it calls for
1 cup shredded coconut

Cream cheese frosting:
8 oz. package cream cheese, softened
1/4 cup margarine
2 1/2 cups powdered sugar
hot water, as needed

Walnuts, crushed

Mix cake mix according to package directions. Stir in coconut. Bake as directed on box.
Allow cake to cool.
Cream together cream cheese, margarine, and sugar in a mixing bowl. Add a little hot water, one teaspoon at a time, until you've reached desired spreading consistency. Spread over cake.
Sprinkle walnuts over top, if desired.

Zucchini Brownies

Don't let the name fool you! These are the best dang brownies EVER! I should have posted this while everyone had there gardens pumping our more zucchini then they could handle but better late then never!
*P.S.* If you shred your zucchini then freeze it, it will last long into the winter season for you!
BROWNIES:

• 1 1/2 Cup sugar
• 1/2 Cup canola oil
• 2 eggs
• 2 tsp. Vanilla
• 1/4 Cup cocoa powder
• 1/2 tsp. salt
• 2 Cups flour
• 2 Cups finely grated zucchini

FROSTING:

• 1 cube of butter
• 2 tsp. cocoa powder
• 3 cups powder sugar
• 2 tsp. vanilla
• 1-2 tsp. milk

Brownies: In a large bowl cream together the sugar, oil, eggs, and vanilla until smooth. Combine remaining dry ingredients in other bowl and slowly add to cream mix. Mix until combined, don't over mix. Lastly, stir in zucchini.

Bake in 9x13 pan at 350 for 25-28 min

Frosting: Cream everything together until smooth. Add additional milk 1 tsp. at a time if frosting appears to thick. DON'T spread until brownies are completely cooled.

Yield: 12-15

ENJOY!

Chocolate Zucchini Cake

Anyone sick of zucchini yet? Well you won't be with this delicious treat. This recipe is from the "Pioneer Woman Cooks" blog. Great stuff.
The zucchini in this cake makes it very moist and with the chocolate is a perfect mix. You'll be wanting seconds with this recipe.



2 cups sugar
1 cup vegetable oil
3 eggs
1-1/2 cup flour
1/4 cup cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 cup zucchini shredded (do not peel)

Grease 9x13 cake pan and preheat oven to 375*.
Combine together flour, cocoa, baking soda, baking powder, and salt.
In a small bowl mix together vanilla and milk.
In a large bowl, cream with a mixer, sugar, oil and eggs until smooth.
Slowly mix in the dry ingredients a little at a time, alternating with milk and vanilla.
Mix all this until smooth.
Then HAND STIR in the zucchini.
Pour into the baking pan and bake for 25 minutes (or until toothpick inserted comes out clean)
Ice the cake while it is warm. (Not hot)

Frosting:
1/2 cup butter
1/4 cup cocoa
6 tbsp. milk
1 tbsp. vanilla
2 cups powdered sugar

In the microwave, melt butter in a large microwave safe bowl. Add in milk, cocoa and vanilla; stir. Gradually add in the powdered sugar and beat until smooth.

Chocolate-covered Strawberries

strawberries

1 cup chocolate chips (for approximately 12 strawberries)

1-2 tbsp. butter

white chocolate or 2 squares of Candiquick (pictured above)

Wash strawberries and pat dry with paper towel. Line a cookie sheet with wax paper. Melt chocolate chips and butter in microwave-safe bowl until melted. Stir well. Dip strawberries until only a little bit of red is showing. Place on cookie sheet and put in refrigerator for about an hour until slightly hardened. Melt white chocolate and put in a Ziploc bag. Snip off a corner of baggie and drizzle over strawberries. Keep refrigerated until ready to serve. Enjoy!

"Tookie" Salad

The real name for this salad is Cookie Salad, but my little boy used to not be able to say it. So, in our family we call it "Tookie" Salad. This is a family favorite that everyone loves!!!

2 small boxes INSTANT vanilla pudding

1 pint (2 cups) buttermilk

- whisk together and refrigerate for about 20 minutes or until thickened.

Fold in:

12 oz. Cool Whip

1 small can pineapple tidbits, drained

1 small can mandarin oranges, drained

Refrigerate until ready to eat.

Just before serving add:

1 pkg. Fudge-striped cookies, crunched up

Double Chocolate Chip Cookie

1 box Devil's Food cake mix
2 eggs
2/3 cup shortening
1 tsp. vanilla
1 bag chocolate chips

Mix ingredients together. Dough will be pretty thick. If it's too thick add 1 tbsp. water. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350* for 8-9 minutes.

Marble bars

1 (8 oz.) cream cheese, softened to room temp.

1/3 cup sugar

1/2 cup margarine

3/4 cup water

1 1/2 squares unsweetened chocolate

2 cups flour

2 + 1/3 cups sugar, divided

3 eggs

1/2 cup sour cream

1 tsp. baking soda

1 tsp. salt

1 cup chocolate chips

Preheat oven to 350*F and grease 9x13 in pan and a 9x9 inch pan.

In medium bowl whisk together cream cheese, 1/3 cup sugar, and 1 egg and set aside. In a saucepan add margarine, water, and chocolate. Bring to a boil and remove from stove and let it slightly cool. In a large mixing bowl combine flour and remaining sugar. Mix in chocolate mixture and then add remaining eggs, sour cream, baking soda, and salt. Mix until smooth and evenly blended.

Divide chocolate mixture into your prepared pans. Put spoonfuls of cream cheese mixture in the pans. With a knife, marble the top by swirling the knife around. Sprinkle chocolate chips on top of the batter in both pans. Bake for 25 minutes. When cooled, cut into bars. Store in refrigerator.

Lemon Poppyseed Bundt Cake

1 box yellow cake mix

4 eggs

1 c. water

1/2 c. oil

1/4 c. poppy seeds

1 sm. box instant vanilla pudding

2 tbsp. lemon juice

Glaze:

1 c. powdered sugar

3 tbsp. lemon juice

Mix all of the ingredients together. Pour into a greased bundt pan. Bake at 350* for 45 minutes. Cool 5 minutes then transfer to a serving plate. While still warm, drizzle with glaze.

Tip: An easy way to transfer your cake from the pan to a plate: Place the plate upside down over cake and then flip. Much easier this way!!!

Chocolate Crock Pot Cake

1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts (opt.)
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2cups hot water

1. Spray inside of slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

*This can be served with whipping cream or vanilla ice cream.

Whipping cream: 1 cup whipping cream whipped together with 2 tbsp. sugar.

Better than "You-Know-What" Cake

This is a classic, that everyone HAS to have a recipe to. This is a sure-to-love, never-fail cake!!

1 box of chocolate cake mix prepared according to package directions (You can also use, Devils Food or German Chocolate)

1 can sweetened condensed milk (I use about half)

butterscotch ice cream topping

8 oz. cool whip

2-3 Skor or Heath bars, broken into little pieces

When cake is slightly warm, poke a bunch of holes into it using the handle of a wooden spoon. Pour canned milk into holes, filling about halfway. Then fill the rest of the way with butterscotch. Spread cool whip over top of cake, then sprinkle with candy bars.

Keep Refrigerated and enjoy!!

Banana Cream Pie Salad

This one is for all of you that like EASY!!

1 box JELLO instant banana cream pudding

Graham cracker crumbs ( you can buy these in box)

Cool whip

bananas

make your jello pudding and let set up for an hour or so. Then layer banana pudding, bananas, cool whip and then graham cracker crumbs. Can do one layer of each or several layers. Easy and yummy!!

BY: MEG