March 25, 2013

White sheet cake

1 c. butter
1 c. water
2 c. sugar
2 1/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1/2 c. sour cream

1 c. butter
6 Tbl. evaporated milk
4 1/2 c. powdered sugar
1 tsp. vanilla
1/8 tsp. salt
1 c. chopped pecans, opt.

Preheat oven to 375 degrees.  Melt butter and water in a large saucepan over medium-low heat until butter is melted.  Remove from heat and stir in the sugar, flour, salt and baking soda.  Stir with a wire whisk until smooth. Add eggs and vanilla.  Stir in the sour cream and mix until blended.  Pour the batter into a well greased 11''x17'' sheet pan.  Bake for 20-25 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean.  Remove cake from oven and allow to cool slightly while you make the frosting.  Put the butter and milk into a medium saucepan.  Heat until butter is melted and bring to a simmer.  Remove from heat and stir in the powdered sugar, vanilla and a dash of salt.  Whisk until completely smooth.  Add nuts (if desired) and spread over cake.

March 20, 2013

Key Lime Cake

Butter, for greasing pan
Flour, for dusting pan
One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten

1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar

1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1 pound box confectioners' sugar
For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.

For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

Cook's Note: you can also use three 9-inch round cake pans and make this into a layer cake.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

Read more at:,1946,FOOD_9936_622397_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

March 18, 2013

Oven baked chicken fajitas

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 medium onion, sliced
  • 1 large bell pepper, seeded and sliced (I use half a green and half a red)
  • 12 flour tortillas
  • Toppings such as cheese, sour cream, and guacamole – if desired

  • Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  • In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  • Drizzle the spice mixture over the chicken and stir to coat.
  • Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  • Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

March 17, 2013

Blackberry Cucumber Chicken Salad

 Chicken Breast (cooked and shredded)
1 cup
 Cucumber (peeded & diced)
6 ounces
 Pear Chobani Greek Yogurt
1⁄4 teaspoon
1 bunch
 Croissants (optional)
1 pinch
 Salt & Pepper (to taste)


  1. Cook chicken (or use a rotisserie pre-cooked one). I boiled my chicken breast for about 10 minutes until cooked through.
  2. Shred chicken.
  3. Dice cucumber & blackberries.
  4. Mix chicken with cucumber, blackberries, yogurt, and cumin.
  5. Serve on croissants with spinach, or just on a bed of spinach as a salad.

March 15, 2013

Toffee Oat Cookies

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2-1/4 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)


  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
  • Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks to cool completely. Yield: about 4 dozen.

March 14, 2013

Soft Chocolate Cookies

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Confectioners' sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  • Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350° for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar. Yield: 5-1/2 dozen.

March 13, 2013

Southern Pound cake

3 cups all purpose flour
3 cups sugar
5 eggs
1-cup milk
1-teaspoon vanilla
½ cup shortening
2 sticks butter
½ teaspoon Baking Powder
½ teaspoon salt

Cream the sugar, shortening, and butter. Mix only until the mixture is in pea-sized clumps, then add eggs.

Add the eggs one at the time, mixing well after each egg. If the batter is not thin and runny add more eggs until it is.

In a separate bowl, sift flour, salt, and Baking Powder.

Add dry ingredients into creamed mixture alternately with milk that has the vanilla added. Start with 1/3 the flour, followed by ½ the milk, mixing well after each addition. Continue adding alternately, finishing with the last 1/3 of flour.

Place batter in a greased and foured tube or bundt pan. Bake at 350 degrees for one to one and one-half hours, or until a wooden skewer comes out clean..

(If you want a Chocolate cake, add 4 tablespoons cocoa powder to the flour mixture.)

March 12, 2013

Best carrot cake

  • 1 package spice cake mix (regular size)
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup shredded carrots
  • 3 eggs
  • 1/2 cup water
  • 1 can (16 ounces) cream cheese frosting


  • In a large bowl, combine the cake mix, soup, carrots, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-in. x 9-in. baking dish.
  • Bake at 350° for 30-33 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting. Yield: 12 servings.

March 11, 2013

No bake chocolate cookies

  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 3 cups graham cracker crumbs (about 48 squares)
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla extract
  • Confectioners' sugar


  • In a microwave-safe bowl, combine milk and chocolate chips. Microwave, uncovered, on high for 30-90 seconds or until chips are melted; stir until smooth. stir in cracker crumbs, walnuts and vanilla. Shape into a 17-in. log; roll in sugar. Wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Yield: about 5-1/2 dozen.

March 10, 2013

No bake peanut butter pie

  • 5 oz reduced fat cream cheese, softened
  • 1/2 cups confectioners' sugar
  • 1/3 cup peanut butter
  • 8 oz fat free frozen whipped topping, thawed
  • reduced fat graham cracker pie crusts
  • 3 tbsp Hershey's chocolate syrup
Mix together cream cheese, confectioners sugar and peanut butter.  Add whipped topping.

Pour into graham cracker crust

Drizzle with Chocolate syrup

Refrigerate or freeze until firm

March 9, 2013

Chocolate Pudding Dump Cake

1 chocolate boxed cake mix
1 small package chocolate pudding
1 1/2 cups milk
1 1/2 cups (large handful) chocolate chips
Preheat oven to 350 degrees.
Prepare the pudding with the milk according to package directions. Add the cake mix (just the dry mix–don’t add anything else) and stir well to combine (batter will be thick).
Smooth batter into a greased 9 x 13-inch pan. Scatter chocolate chips on top.
Bake for 30 minutes, or until edges pull away from sides.

March 8, 2013

3 meat pizza casserole

3 Meat Pizza Casserole Recipe

Pizza was on the menu until I came across this 3 Meat Pizza Casserole Recipe. I didn’t feel like dealing with a crust, and this looked really good. And it made a hit! Just an excellent blend of flavors. This is a simple recipe-but there is some prep time involved. Graduation is right around the corner, this would make a great dish for a graduation party. The recipe says to let it set for 5 minutes before serving. My oldest boy took one look at it-it did not make the 5 minutes. Give this one a try you wont regret it. Enjoy
1 lb bow tie pasta
1 lb mild pork sausage
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (I used Bertolli’s Mushroom and Garlic)
1 lb cubed cooked ham
1/2-1 lb of sliced pepperoni
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano
1. Cook pasta in boiling water until al dent é.
2. Cook sausage, garlic powder and oregano with onions until the juices run clear.
3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
4. Layer ingredients in the order listed below.
5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).
8. Bake at 375°F for 40 minutes.
9. Let sit for 5 minutes before serving.

March 7, 2013

Crock pot Chicken & dumplins

2 cans cream of chicken soup
4 boneless chicken breast
1 can chicken broth
1 can chicken noodle soup
1 package chicken ramen noodles
2 cans water
3 T chopped onions

Cook in crock pot for 4 hours on high

Add 2 10 oz packages refrigerated biscuit dough torn into pieces

Cook 45 minutes on high or until no longer raw in the center


March 6, 2013

Chocolate Chess Pie

1 T flour
1 1/2 c sugar
pinch salt
1/2 c milk
1/2 c butter melted
6 T cocoa
2 eggs, beaten
1 t vanilla

9 inch pie shell unbaked

Mix all ingredients thoroughly.
Bake in crust at 400 for 10 min.
Reduce heat to 300 for 35-40 min.

Pie should jiggle just slightly when removed.

Easy Pie crust

1 1/2 cups all purpose flour
2 t sugar
1 t salt
1/2 cup veg. oil
2 T milk

  1. Preheat oven to 400 degrees
  2. Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
  3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.