Texas Sheet Cake!

Texas Sheet Cake!

Texas Sheet Cake is a classic recipe. It is often mistaken for brownies, but indeed it is very different! Brownies are more most and condensed, whereas cake is more fluffy. You definitely should not pass up this recipe. It is very delicious. I have never been a huge fan of Texas Sheet Cake, but this one changed it all! 

Also, this recipe was actually first made by my mom's good friend, Brand Parcel. My mom liked it so much that she had to ask for the recipe. She made it a few times, and now it's my turn to give it a shot! I just made it today and it's already half eaten. Try it! 

Ingredients for cake

• 2 c. flour
• 1/4 tsp. salt
• 2 c. sugar
• 1/2 c. buttermilk
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1 stick butter
• 1/2 c. shortening
• 1 c. water
• 4 tbsp. cocoa

Ingredients for icing

• 1 stick butter
• 4 tbsp. cocoa
• 6 tbsp. buttermilk
• 1 lb. powdered suagr
• 1 c. pecans or walnuts chopped
• 1 tsp. vanilla

Directions

1. In a large bowl, sift together the flour, salt, and sugar. 
2. In a separate bowl, mix together the buttermilk, eggs, vanilla, and baking soda.
3. In a small saucepan, bring the butter, shortening, water, and cocoa to a boil.
4. After it begins to boil, pour over the flour mixture and mix well.
5. Add in the buttermilk mixture.
6. Grease and flour (I use sugar instead of flour) a sheet pan. 
7. Bake at 350 degrees for 20-25 minutes.
8. As the cake is baking, you will need to mix together the icing because it is put on the cake as they are both warm. So, melt the butter, cocoa, and milk in a saucepan. 
9. Bring it to a boil, stirring constantly. 
10. Remove from heat and mix in the powdered sugar, nuts, and vanilla.
11. Spread on the cake right after it is removed from the oven! Cool and serve.

Cranberry Cupcakes

Cranberry Cupcakes!

These cupcakes are delicious. I was a bit skeptical about trying this recipe, but if you mix the right soda and cake mix together it is heavenly. I also completely changed the recipe, so in my opinion it tastes a lot better. It doesn't taste low calorie, but it is! I made mini cupcakes and each has 51 calories. For Larger cupcakes it would have roughly 100 calories. Either way, that is a really good deal! There is no oil in this recipe, just diet soda and cake mix! If you are wondering why you would ever mix the two....just try it....you won't regret it.

Ingredients

• 1 box white cake mix (or really whatever cake mix you would like)
• 10 oz Diet Cranberry Sierra Mix (or whatever diet soda you would like! Or regular soda works too but keep in mind the calorie count will be different.
• 1 egg

Directions

1. Mix all ingredients together thoroughly.
2. Pour into baking cups.
3. Bake at 350 degrees for about 15-20 minutes!

Chocolate Truffles!

Chocolate Truffles! 

This was my first time making truffles, and they turned out better than I expected. I had to share it with you! I didn't believe that this recipe would be easy, but it was. Do not be fooled by the fancy appearance, they are simple. Get creative with the coating that you choose. Try cocoa, granulated sugar, chopped nuts, powdered sugar, or even try dipping it in melted chocolate. I highly recommend this recipe for anyone who wants to try something new. 

Ingredients

• 3/4  c. unsalted Butter
• 3/4 c. unsweetened cocoa powder
• 1 14 oz. can sweetened condensed milk
• 1 tbsp. vanilla
• extra cocoa or powdered sugar for coating

Directions

1. Melt butter in a medium saucepan on low heat.
2. Slowly add in the cocoa powder until the mixture is smooth.
3. Add the sweetened condensed milk and stir constantly on medium heat until it has reached a pudding like consistency (about 3-4 minutes)
4. Remove from heat and add the vanilla
5. Cover the pan and place in the refrigerator for 3-4 hours.
6. Remove from refrigerator and roll into 1 inch ball. Roll truffle in desired coating (nuts, cocoa, powdered sugar, etc.)
7. Chill for another 2 hours and serve!

Reese's Peanut Butter Bars!

Reese's Peanut Butter Bars! 

If you love peanut butter, then this recipe is for you! I am going through a peanut butter phase right now, and I think my family is getting pretty sick of it. If you choose to try this, use Peter Pan Peanut butter. It is my absolute favorite. I also love organic peanut butter, but I can't say that I have tried that in this particular recipe. 

Ingredients

• 1/2 c. melted butter
• 1 c. graham cracker crumbs.
• 1 c. powdered sugar
• 1/2 c. + 2 tbsp. peanut butter
• 3/4 c. chocolate chips (either milk or semi-sweet)

Directions

1. In a medium bowl. mix together the first 3 ingredients plus 1/2 c. peanut butter.
2. Press evenly into an 8x8 square pan.
3. In a separate bowl or on the stove, melt together the remaining peanut butter and the chocolate chips.
4. Spread the melted chocolate on top of the peanut butter mixture evenly.
5. Cool in a fridge or freezer for approximately 1 hour.
6. Cut and serve!

No Bake Cookies!

No Bake Cookies!

Darius is a big fan of no bake cookies!

These cookies are some of my favorites. They never last more than two days in my house. It is so tempting to eat the dough as your scooping it out on the pan. Don't miss out! Try this recipe! You can also try it without the peanut butter if you're aren't a peanut butter fan, or you can try it without the cocoa. You can also substitute dry cereal in for the oats if you are running low on quick oats. Don't be afraid to doctor up the recipe to accommodate! 

Ingredients

• 1/2 c. milk
• 1/2 stick of butter
• 2 c. granulated sugar
• 4 tbsp. unsweetened cocoa
• 1/2 c. peanut butter (I'm a big fan of organic or Peter Pan peanut butter)
• pinch of salt
• 1 tsp. vanilla
• 3 c. quick oats

Directions

1. In a big saucepan, mix together the milk, butter, sugar, and cocoa.
2. Cook on medium heat for 2 minutes, stirring constantly.
3. Remove from heat and add in the last 4 ingredients until oats are fully coated.
4. Drop onto a pan covered in wax paper. 
5. Let them set for about an hour.

Creamy Macaroni Salad!

Creamy Macaroni Salad!

This is one of the best macaroni salad recipes I have ever tried (aside from Amish macaroni salad). Macaroni salad is a great side dish to take to a picnic or potluck. It isn't too sour, sweet, and salty. The vegetables add the perfect crunch to the creamy macaroni noodles. Try this recipe with a different type of noodle such as Rotini. You could also switch up the veggies if you get tired of the celery and pepper mixture. I enjoy adding green and orange peppers in addition to the red peppers. 

Ingredients

• 1 c. mayo
• 2 tbsp. vinegar
• 1 tbsp. prepared mustard
• 1 tsp. sugar
• 1 tsp. salt
• 1/4 tsp. black pepper
• 8 oz. cooked and cooled macaroni
• 1 c. chopped celery
• 1 c. chopped red pepper
• 1/4 c. chopped onion

Directions

My cousin Ryan had a few helpings of this recipe. He loved it!

1. In a large bowl, mix together the mayo, vinegar, mustard, sugar, salt, and pepper.
2. Make sure the macaroni is cooled. Add the macaroni and vegetables to the mayo mixture.
3. Mix until all noodles are coated thoroughly. 
4. Serve and enjoy!

Delicious Chocolate Chip Cookies!

Delicious Chocolate Chip Cookies

These cookies are the perfect consistency, just as long as you bake them for the right amount of time. They are also absolutely DELICIOUS. I make them probably once a week. You can always bake them ahead of time and freeze them until you want to serve. The best part, is you can choose any type of chocolate chips you want it tastes just as good as regular semi-sweet chocolate chip cookies! I usually combine milk chocolate and white chocolate. You might want to try butterscotch, peanut butter, or dark chocolate chips. Any way you choose you can't go wrong!

Ingredients

• 3/4 cup shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tbsp milk
• 1 tbsp vanilla extract
• 1 large egg
• 1 3/4 cups all-purpose Flour
• 1 tsp salt
• 3/4 tsp baking soda
• your choice of chocolate chips!

Directions

1. Combine brown sugar and shortening. 
2. Beat in milk, vanilla and egg. 
3. In a separate bowl mix flour, salt, and baking soda. 
4. Add together wet and dry ingredients.
5. Use extra flour to roll them out into two huge cookies. (If you decide to make small cookies, then roll out smaller, flat cookies)
6. Put in a 375 degree oven for 12-15 minutes.
7. Take cookies out and cool

Fluffy, Whipped Frosting

Katie is a pro in the kitchen. Cupcakes  are her favorite food!

Fluffy, Whipped Frosting

This is one of the most delicious frosting recipes I have ever tried. (I am a BIG icing/frosting person). It is great whether you like a big pile of frosting on your cupcake, or only a small amount. It is not too sweet and not too bland, but somewhere right in the middle. It is light, fluffy, and buttery. Feel free to mix it up and add chopped nuts or chocolate to give it a kick. Also, try using food coloring when using with children. 

Ingredients

• 3/4 c. granulated sugar
• 1/4 c. all-purpose flour
• dash of salt
• 3/4 c. milk
• 1 tsp. vanilla

Directions

1. Combine sugar, flour, and salt in a small saucepan.
2. Slowly add in milk. Cook at medium heat, stirring constantly, until boiling.
3. Frosting should thicken. After it is thickened, put in the refrigerator or freezer for about a half an hour.
4. When cooled, beat in vanilla until light and fluffy. 
5. Frost cupcakes, cookies, cakes, and use as filling! 

Parmesan Chicken Penne

Parmesan Chicken Penne with garlic and peppers!

I made this dish for Mother's day with some rolls and it was absolutely delicious. The olive oil holds all the flavor to each noodle. Vegetarians would love this as well, just don't cook the chicken with it. It is a great dish with lots of flavor! Enjoy!

Ingredients

• 4   chicken breasts (frozen or not)
• 1 box penne
• 1/4 c olive oil
• 1/4 c grated Parmesan cheese
• 1/2 chopped red pepper
• 1/2 chopped orange pepper
• extra Parmesan cheese

Directions

1. Cook the chicken ahead of time according to the directions on the package.
2. Boil the water with a dash of salt. Pour in the Penne and boil until the noodles are tender.
3. Drain the noodles in a strainer and pour back into the pot.
4. Mix in the olive oil, Parmesan, chopped red pepper, and chopped orange pepper.
5. Pour into a greased 13x9 pan. Arrange the chicken on top of the penne.
6. Shake the extra Parmesan on top. 
7. Cook in a 350 degree oven for about 20 minutes or until the cheese in melted.
8. Serve! 

P.S. You can add tomatoes, onions, or whatever vegetables you would like!

Chocolate Chip Cookie Dough Cheesecake!

Chocolate Chip Cookie Dough Cheesecake! 

I made this for my mom for Mother's Day. It was a hit! My brothers could not stop eating it. This is delicious if you love cheesecake and cookies. Put them together and BAM, it's heaven. 

Ingredients

        Crust

• 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks or 3/4 cup Crisco® Butter flavor All-Vegetable Shortening
• 
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
  Filling

• 1 8 oz package of cream cheese
• 1 egg
• 1/4 cup granulated sugar
• 1/2 tsp vanilla

Directions

1. Beat together the shortening and brown sugar.
2. Then add milk, vanilla, and egg. Beat together.
3. In a separate bowl mix together the flour, salt, and baking soda.
4. Slowly add in the chocolate chips.
5. After the dough is mixed well, split the dough in half. 
6. At the bottom of a greased 8x8 pan, press half of the dough into a crust. Set aside the other half.
7. Now it is time to make the cheese cake portion. Beat together the cream cheese, egg, sugar, and vanilla.
8. Slowly pour the beaten cream cheese mixture onto the bottom crust.
9. Take out the other half of dough. Scoop and drop spoonfuls onto the top of the cream cheese mixture.
10. Bake at 350 degrees for about 30 minutes, or until golden on top.
11. Cool and cut!