Texas Sheet Cake (from Beth Moore)

 There are no words for this recipe!  We made this for our Kamp Kanakuk counselors that stayed with us this year!  This recipe came from Beth Moore on twitter and she posted it as you see below from one of her church cookbooks.  By the way church cookbooks have the best recipes!  

I followed this as is, except used regular milk and no nuts as I didn't know allergies before I made it!

This is amazing with ice cream!

Egg Roll Wrappers

We have been doing a lot of cooking at home since Covid-19 has changed our world.  To be honest, we were cooking a lot from home way before that as well!  We had some leftover grilled chicken that I wanted to us in something different.  So we made southwestern egg rolls.  Of course, we didn't have egg roll wrappers, so I used a few recipes and made my own!  

Egg Roll Wrappers

Ingredients:

2 Cups of Flour

1/2 tsp of Salt

2 eggs

1/3-1/2 of Water 

Directions:

1.  In your stand mixer, place everything but the water in your bowl and mix with the dough hook.  

2. Slowly add the water until a ball of the dough is formed.  

3. Mix for 4-5 minutes until the dough has come together and has a good elastic stretch to it. 

4. Let the dough rest for 20 minutes.

5.  Using your pasta roller, roll out your dough (I cut mine into fourths).  Roll them out to as thin as they will go without breaking.  For me that was a 5 on my hand roller pasta machine!

6.  Make sure that you flour them well if you are going to stack them.

7. Fill with your fillings.

8. Bake at 425 for 20 minutes (watch to make sure they are getting nice at brown); you can also spray them with a cooking spray to help with coloring!

I got 16-18 egg rolls out of the recipe.  

Donuts

So due to our amazing Stay-At-Home orders, we have been doing a lot of cooking at home!  I might have had a problem a few years ago where I loved kitchen gadgets!  While I have paired down significantly from those "as seen on tv" kitchen gadgets, there was one that had not been tested before Covid-19, and currently comes out twice a week!

We have an electric mini donut maker and the kids are loving it!  I make some fun frosting/glaze to go with it and of course we have sprinkles!  I love that this recipe makes about 30 donuts, so it last us a few mornings of breakfast and some for snacks. 

The donut recipe is taken from the recipe book that I downloaded online because it didn't come with the machine when I bought it at a garage sale for $3.00.  Mommy loves a bargain!

Donut Batter:

1 1/2 cups flour
2 tsp baking powder
1/2 cup sugar
1/4 tsp salt
1 large egg
1/2 cup milk
1 tsp vanilla
4 tbsp butter, melted

Mix dry ingredients together.  Add wet ingredients and then mix well.  Place in a sandwich sized baggie and cut off a small corner to pipe into the donut maker. 

Pipe into donut maker and wait for the light indicator to pop twice (you just want them golden brown).  It says to time for 1 1/2 minutes, flip, and then cook for 4 more minutes.  I do not flip mine and they always turn out great and it is so much easier!

Frosting (no recipe, just wing it!)

Powder Sugar
Cocoa powder
milk

I put a few tablespoons of powder sugar, add a tablespoon or two of cocoa powder, and then milk to the desired consistency. 



Frosting:

Banana Bread

I have always struggled with finding a good Banana Bread recipe.  We have one from a Sesame Street cookbook that the kids like, but I am always looking for a new one.  I think I finally found one that we like.  This one is from Joanna Gaines found here.  

As always, I have made my adjustments in red.

Ingredients

• 1 cup of sugar (I used white)

• 1 stick of softened butter

• 2 eggs

• 4 mashed bananas (very ripe) (I had 3)

• 2 cups of flour

• 1 teaspoon baking soda (I messed up and also add 1 teaspoon of baking powder)

• ½ teaspoon salt

• 1 teaspoon vanilla (I did a splash)

Directions

1. Cream butter, sugar, and vanilla

2. Add eggs and mashed bananas

3. Mix in remaining ingredients

4. Pour in 9×13 greased pan and bake at 325° for 30-40 minutes

Best served warm with a pat of butter on top.

Chocolate Chip Cookie Cake

Andrew this year while picking out his cupcakes for his school birthday treat, found a chocolate chip cookie cake that he wanted for his birthday.  Of course, I knew I could make one, and the nice Bakery worker at Walmart gave Andrew the Emoji rings that he really wanted off of the cake!

I found an amazing recipe from Sally's Baking Addiction that was one of the best Chocolate Chip Cookie recipes I have ever had.  I will definitely make this again, but will use a different pan to cook it in, as my 9-inch pie dish was really thick and I would have preferred a  thinner cookie.

Ingredients

• 3/4 cup  unsalted butter, softened to room temperature


• 1 cup  packed light or dark brown sugar I used light

• 1 large egg + 1 egg yolk


• 2 teaspoons vanilla extract Of course my favorite Mexican Vanilla

• 2 cups all-purpose flour 


• 2 teaspoons cornstarch 


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 and 1/2 cup  semi-sweet chocolate chips

• Frosting of choice I used a classic buttercream frosting

Directions:

1. Preheat oven to 350°F. Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside. I would use a differnt cooking dish next time.  Either a 9 x 13 or a larger round pan (I prefere a thinner cookie)
2. In a large bowl using a hand-held mixer or stand mixer fittedwith paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.


3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed. I added all the chocolate chips as I knew I would be adding frosting at the end.
4. Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven Mine took 45 minutes and could have used about 5 more). Use a toothpick to test for doneness. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. I covered after 30 minutes. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan.) I served from the pan.

I then decorated with red frosting (per Andrew's request) and did a nice outerborder and then a Birthday message!

Quiche

This it's also for my mom 2 mom girls.  This one is pretty simple and can be adapted easily to fit with what you have on hand.

Ingredients

Base:
6 eggs
1 cup milk
1 cup cheese (whatever you like, chedder, mozzerella, gouda,etc.)
Salt and pepper to taste.

Fillings, add whatever you like!

For the shower i did the following:

Bacon--cooked in the oven, crumbled and added to the base.

The spinach mushroom used a container of mushrooms, garlic, and onions sauteed in a little bigger that I then added to a package of frozen spinach cooked and squeezed dried.

The best park is you can assemble the night before!

This can be cooked in a lie down or an 8x8 pan sprayed with a non stick spray.  You can also use a crust of your choosing before putting the mixture in!  I didn't to keep it gluten free!

Cook at 350 for 45 minutes or until it is no longer jiggly in the center!

Chocolate chocolate chip bundt cake

This recipe it's for my wonderful mom 2 mom girls!    This ours a recipe I found online and have loved.  Credit to the amazing author as noted from taste better from scratch!

Author: Lauren Allen

Ingredients

• 1 pkg. devils food cake mix (or homemade)
• 1 small pkg. instant chocolate pudding
• 1 cup sour cream
• 4 eggs
• 1/2 cup water
• 1/2 cup oil
• 1 1/2 cups chocolate chips

For the Cream Cheese Frosting

• 8 oz. cream cheese , softened
• 1/4 cup butter , softened i use a full stick!
• 1 1/2-2 cups powdered sugar i use a full .One pound bag
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F, and grease and flour your bundt cake pan.
2. Mix the first six cake ingredients together. Stir in the chocolate chips. 
3. Pour batter into your greased bunt cake pan. Bake at 350 for 45-50 min. Allow to cool in the pan for 20 min., the remove from pan and place on wire cooling rack.

For the Cream Cheese Frosting

1. Cream together the cream cheese and butter. Mix in the vanilla. Gradually stir in the powdered sugar until smooth.

Frosting the cake

1. Spoon frosting into a pastry bag with no tip attached. Starting in the hole of the bundt cake, squeeze and drag frosting up and over the cake.   There will be extra frosting, which goes great with my refrigerator roll recipe!

Chocolate Zuchinni Bread

Where has the past year gone?  Can't believe it has been that long since posting a recipe on the blog.

This one though is a winner!  We are facilitating Financial Peace University at your church, and I have decided to bring snacks each week for our two hour meeting form 6:30-8:30. 

One of our participants, said this one tasted just like chocolate cake, and that wasn't the only person that said this. 

Recipe is from Taste of Home, with my changes in red!

Chocolate Zucchini Bread

Ingredients

• 2 cups sugar
• 1 cup canola oil
• 3 large eggs
• 3 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 2 cups shredded peeled zucchini  I did not peel                           

Directions

• 1. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8x4-in. loaf pans coated with cooking spray. I buttered the dish. 
• 2. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).
• I baked in a 9x13 (completely full) and baked for about 30-40 minutes. 

Red Enchilada Sauce

I love Mexican/Southwest cuisine.  Give me chips and a really good salsa and I wouldn't need any other food!  Well maybe some sour cream if the salsa is a little hot, but oh, how we love this cuisine!  While working on making some cheese and onion enchiladas, I realized that my go to recipe for enchilada sauce was not on the blog.  So here it is!

This is from gimmesomeoven.  Feel free to go over and share the love on her website as well!  I will put my changes in red.

Yield: About 1 1/2 cups (depending on how much you reduce down your sauce)

Red Enchilada Sauce

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Ingredients:

• 2 Tbsp. vegetable or canola oil Or use anything to make a roux.
• 2 Tbsp. all-purpose or gluten-free flour
• 4 Tbsp. chili powder (*not cayenne, see recommendations for brands and tips on reducing the heat level if you don't like spicy sauces below*)  I use the Aldi brand and at times subtract 1 Tbsp. if we are having a crowd over to not make it too spicy.
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin If I am feeling it I bump this to 1/2 tsp as well
• 1/4 tsp. oregano
• 2 cups chicken or vegetable stock normally homemade

Directions:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Chicken and Dumplings

This is a great recipe for when the weather turns a little colder.  The family loves it and it is quick and easy to make.

The recipe was found here.

Ingredients

• 4 cup chicken broth
• 1 cup water
• 2 Tbsp unsalted butter
• 2 tsp poultry seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp dried parsley
• 1 tsp dried basil
• ½ tsp black pepper
• 1 lb boneless, skinless chicken breast
• 1 cup all-purpose flour
• 3 cup milk
• 2 cup frozen peas and carrots

Dumplings:

• 2 cup flour
• 1 Tbsp baking powder
• ½ tsp kosher salt
• 1 Tbsp butter (softened)
• 1 cup milk

Directions

1. In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.
2. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.
3. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.
4. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

Makes 8 cups.

Homemade Vanilla Ice Cream

As the Olympics begin tonight, we had to have a party with ice cream.  The kids like it when we make our own in our ice cream machine, so instead of our frosty knock-off I thought I would try a vanilla. 

This is a good recipe, but I am not sure that it is copycat of our beloved Texas Blue Bell!

The kids enjoyed it and the topping bar that came with it!

COPYCAT Bluebell Homemade Vanilla Ice Cream

Recipe created by Autumn Reo of MamaChallenge.com.

Ingredients

• 6 eggs yolks
• 2 cups white sugar
• 24 oz. heavy cream
• 1 can sweetened condensed milk
• 2 tablespoons pure vanilla extract
• Whole Milk (about 2 cups)

Instructions

1. Cream eggs and sugar. (I did not cook the custard and it turned out fine) 
2. Then add cream and condensed milk and vanilla.
3. Beat until well blended.
4. Pour into ice cream churn.
5. Add milk until to fill line.
6. Insert dasher.
7. Pack cooler with layer of ice, then rock salt, and continue to repeat until full.
8. It's done when it won't churn anymore.

Pierogi Dough

I have always made fake pierogi's in my house.  It was easier and less time consuming than from scratch, so wonton wrappers were my friend!

On Wednesday I decided to be adventurous (well to be honest, last week while meal planning) and make them from scratch with leftover loaded potatoes from a previous dinner.

My main problem has always been the rolling of the dough, but I had a thought that worked out so much better than I thought it would!  I used my pasta roller (after cleaning it up) that I had picked up years and years ago, and gave it a whirl!  It made it so much easier than rolling by hand. 

Below is the recipe for the dough.  The filling is mashed potatoes and cheese.  There are other fillings, but this is great for just the dough!

I went with a few different recipes and adapted.  Still not as good as Mary Lou's but close!

Ingredients:
4 cups of flour, plus more if needed

1 egg

½ tsp salt

1 cup potato water at room temperature (or regular water)

Directions:

1.  In a food processer blend the flour, salt and egg. 

2.  Slowly add the water until you get a ball.

3.  Knead until all incorporated and let rest for an hour.

Roll through pasta roller and then cut with a glad/canning lid/biscuit cutter. Fill and seal.  Boil and then pan fry with butter and onions!

Baked French Toast

This recipe was found out of desperation to use milk and bread (which we had an excess of in our house).  We all agreed on French toast, but I didn't really feel like cooking at the stove for the time it all takes.  Thus with some google searches, I came upon Mommy's Kitchen recipe and it was delicious!

This can be served with syrup, but not necessary at all.  Add some scrambled eggs and fruit and this was an easy breakfast for dinner!

Overnight French Toast Casserole (My changes)

Ingredients:  1 – stick butter (1/2 cup) melted
12 - slices Texas toast or any leftover bread, cut into pieces (I used regular wheat sandwhich bread)
1 - cup brown sugar
1 - teaspoon cinnamon
1/4 - teaspoon nutmeg
1/2 - cup chopped pecans, optional (didn't use)
1 - teaspoon vanilla extract
3 - eggs, beaten
1 1/2 - cups milk

Directions: 

Melt butter and pour in a 9 x 13 . Mix the  brown sugar, cinnamon, nutmeg and nuts if you are using them. 

Whisk beaten eggs, milk and vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread. 

Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top.  Cover and refrigerate overnight. (I did not do this overnight.  I was not that thoughtful for our BFD, so I let it sit for 30-45 minutes and it still came out great!)

 

In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. 

Bake uncovered for 15 more minutes the French toast bake should be browned and set

Refrigerator Rolls

Refrigerator Rolls

This is a recipe that was given to me by my mother-in-law which I believe is from her mother-in-law (Grandma Newby).  They are easy to make, a little wait time, and a delicious breakfast or dessert or brunch, is all ready to go!  Top with a cream cheese or butter cream frosting and enjoy!

This recipe is just as it was given to me! 

Add ¾ C margarine to 1 C boiling water.  When melted, add ¾ C cold water.  When lukewarm, transfer to bowl and add 2 pkg. Yeast, stirring to dissolve.  Add ¾ C sugar, 2 beaten eggs, 1 ½ tsp. salt, and 6 C flour.  Mix well.  Refrigerate until ready to use (up to 3 days.)  The dough will be sticky.

Roll out ½ the dough on floured surface into 9x15” rectangle.  Sprinkle with cinnamon and sugar.  Roll up tightly beginning with wide side.  Cut into 1” slices.  Place on greased 9x13” pan.  Leave at room temp for 1 hour.

Bake at 350 for 15 minutes or longer

Chocolate Fluff

Andrew loves his sweets as much as his daddy and this was one of those recipes that came out of necessity when we didn’t have any ice cream in the house!

 

Chocolate Fluff

Ingredients:

-Cool Whip

-Chocolate Syrup

Directions:

Mix the two ingredients together to get the flavor of chocolate into the cool whip.  Keep chilled.

Can use this on its own (andrew’s favorite) or you can top on graham crackers, or use as a dip for fruit.

Pumpkin Waffles

A while back, I picked up some canned pumpkin that was on sale and decided I would use it when the time felt right.  This recipe is adapted from Ms. Kim’s Famous Pumpkin Waffles.  The kids have loved these and they make an easy breakfast for days on end. 

The kids really like this as a picnic breakfast!

Ingredients:

2 cups flour

2 teaspoons baking powder

1/4 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

3 tablespoons sugar

3 beaten eggs

1 ¾ cup milk

¾ mashed pumpkin

½ cup oil

 

Directions:

1.        Mix together all the dry ingredients in one bowl.

2.       In a separate bowl mix the wet ingredients and pumpkin. 

3.       Combine the two mixtures and mix well.

4.       Cook in a hot waffle iron.

5.       Serve with maple syrup or honey!

Stuffed Mushrooms

This is a great appetizer!  We made these for our progressive dinner with a wonderful group of friends, and even with a double batch the small group demolished these!  I can't remember where I got this one from, but it is a keeper!


Stuffed Mushrooms

Ingredients:

• 20 fresh mushrooms
• 1 tablespoons extra virgin olive oil
• 3 teaspoons minced garlic
• 1 - 8 ounce package cream cheese
• 3/4 cup finely grated parmesan cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

Directions:

1. Pre-heat your oven to 350 degrees.
2. Remove the stems from the mushrooms and set aside, you’ll need these in a minute.
3. Use a damp cloth to wash the mushrooms.
4. Cut any hard part off the mushroom stems and discard. Chop up the remaining mushroom stems so that they are really fine.
5. Heat 1 tablespoon olive oil in a large non-stick skillet. Sauté the chopped mushroom stems and garlic for 5-10 minutes. Turn the heat to low. Stir in cream cheese, parmesan cheese, black pepper and oregano. Stir well.
6. Spoon about 1/2 to 1 tablespoon of mixture into each mushroom cap.
7. Bake for 20-25 minutes, or until the mushrooms are nicely browned.
8. Serve immediately.

Hot Bruschetta Dip

This recipe came from Lemons for Lulu and it was an amazing start to our Italian Dinner!  This is best served with toasted garlic baguettes!

 

Hot Bruschetta Dip

 

 

Ingredients

• 1 8 oz package cream cheese, softened
• 1 cup sour cream
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• 1 tomato diced
• 2 tablespoons Italian flat leaf parsley

 

Instructions

1. Preheat oven to 350. Spray a 8 x 8 glass dish with non stick spray and set aside.
2. In a bowl, combine cream cheese, sour cream, shredded cheese, Parmesan cheese, garlic and seasoning. Mix well. Pour into baking dish.
3. Bake for 20 minutes or until hot and bubbly. Remove. Top with chopped tomatoes and parsley. Serve immediately.

Spinach Artichoke Dip

This is the second time I have made this recipe, and I loved it even better the second time around.  It can easily be doubled and put in a 9x13 and leftovers are great on chips, baguettes, or even as a condiment for a sandwhich!

I have done this as an app for a progressive dinner, and as a hot dip for a NYE party and it has gone over well both times!

Spinach Artichoke Dip

Ingredients:

• ½ cup fresh shredded parmesan cheese
• 1½ cups mozzarella cheese, divided
• 10oz frozen chopped spinach
• 14 oz marinated artichoke hearts
• 8 oz cream cheese, softened
• ⅔ cup sour cream
• ⅓ cup mayonnaise
• 2 cloves garlic

Baguette for Serving (or use tortilla chips!):

• 1-2 tablespoons olive oil
• 1 baguette for serving
• Garlic cloves for rubbing on baguettes.

Instructions:

1. Preheat oven to 375 degrees.
2. Defrost spinach and squeeze dry. Chop artichokes.
3. In a bowl combine parmesan cheese, 1 cup mozzarella cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and garlic, minced. Place into a casserole dish or pie plate and top with remaining ½ cup mozzarella cheese.
4. Bake 25-30 minutes or until bubbly and cheese is browned.

 

Instructions for Baguette:

1. Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
2. Remove from the oven and gently rub each slice with a clove of garlic.