RECIPES

Almond Pound Cake 3 C. Sugar 3 Sticks Butter, softened 8 oz. Cream Cheese, softened Cream together and then add: 5 Eggs - one at a time 1 1/2 t. Vanilla Extract 2 t. Almond Extract 3 C. Cake Flour   Grease and Sugar a 12 C. Bundt pan. Bake at 350 for 1hr and 15 min. You’ll need a 17x11x1 cookie sheet pan. It’s important that the sides be at least one inch high. Texas Sheet Cake Ingredients: 2 Cups flour 2 Cups sugar ½ teaspoon salt 2 eggs 4 teaspoons cocoa powder ½ Cup sour cream 1 teaspoon baking soda 2 sticks butter 1 Cup water Directions: 1. Mix butter, water, and cocoa in a saucepan. Bring to a boil. 2. Remove from heat and sift flour, sugar, and salt into the mixture. 3. Beat in the eggs, sour cream, and baking soda. 4. Pour into a greased 17x11x1-inch cookie sheet pan. 5. Bake at 350º for 22 minutes. 6. Ice the cake while it is still hot. Frosting ****Please be aware that this recipe includes peanut butter***You’ll need a 17x11x1 cookie sheet pan. It’s important that the sides be at least one inch high. Ingredients: ¼ cup of butter 4 Tablespoons cocoa powder 6 Tablespoons milk 1 pound confectioners (powdered) sugar 1 teaspoons vanilla 3 Tablespoons peanut butter Directions: 1. Boil butter, cocoa, and milk together in a saucepan. 2. Remove from heat and add confectioners sugar, vanilla, and peanut butter. 3. Ice the cake while it is still hot. Candied Sweet Potatoes w/Mango Flavor 2 sweet potatoes 1/4 cup butter 1/2 cup packed brown sugar 1/4 cup mango juice Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender. In a frying pan, melt the butter and brown sugar together until bubbly. Add the mango juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar. JAMBALAYA 1 can French Onion Soup 1.5 cups raw rice 2 tablespoons butter 1 bunch onions (include all the way to the greens) (Chopped pretty finely) 1/2 can (soup can) water 1 lb sausage (browned and drained) 1 bell pepper (med - finely chopped) garlic, salt, and pepper to taste Put everything into a rice cooker, mix well and cook - after bell rings stir, and let set for about 5-10 minutes. NOTE:  for a 22 cup rice cooker, multiply by 4 the recipe. Bon Appetit - Southeast Texas Style! Pumpkin Cake 2 cups sugar 2 c bisquick 4 eggs 1/2 c oil 2 tsp cinnamon 1 can pumpkin Mix all together - bake at 325 in lightly greased pan for 25 minutes.   You can ice with cream cheese  Peanut Brittle 1 cup granulated sugar 1/2 cup light corn syrup 1 1/2 cup raw (skin on) peanuts 1/8 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon butter 1 teaspoon baking soda Cover a cookie sheet with aluminum foil and spray lightly with nonstick cooking spray.  In a large, microwave-safe bowl (I had best luck with one with straight sides), mix sugar, corn syrup, peanuts and salt. Place in the microwave and heat on high for 8 minutes, stirring well halfway through.  Stir in the vanilla and butter (I left the bowl in the microwave to do this) and microwave for another 2 minutes on high. Carefully take the bowl out — it will be extremely hot!  Add the baking soda and stir until the mixture is foamy and light, but don't over stir!  Quickly pour onto the baking sheet, using a metal knife. Evenly spread to about 1/4 inch thick. Let it cool, then break the brittle into big pieces. Store in an airtight container. This recipe yields about a pound of brittle. *I got this from Heloise Column, tried it and loved it.  Hope you do too! Baked Fish 2 lbs fish fillets 5 large limes - squeeze all the juice out of them - set aside 1 large bag barbecue potato chips  (while still in bag crumble all the chips really well)   Dip fish fillets rapidly on both sides in lime juice Roll fillets in the barbecue chip crumbs Place on greased (Pam or other butter flavored spray) cookie sheet   Bake 15-20 minutes at 350 degrees. TACO SOUP   1 can (12-14 oz) each:  Whole kernel corn, navy beans,  pinto beans, black beans, rotel tomatoes (your choice with or without chilies) diced tomatoes, veg all   - Pour liquid and all into the pot. 1 qt chicken broth 1 lb ground chuck - cooked, drained grease add to above (I add salt/pepper to taste) 1 small chopped onion (I like to use 2 bunches of green onions diced all the way down to and including the green parts) 1 cup diced celery 1 cup diced bell pepper 1 pkg Taco Seasoning Mix 1 pkg Dry Ranch Dressing Mix 2-5 Serrano chilies diced up real fine ( to taste and this is optional if you don't like it hot and you think the rotel is sufficient) Salt, pepper, chili powder, garlic - to taste Mix all together in a crock pot, cook on Medium for about 3 hours - serve hot - Now this makes a big pot - I've fed 15-20 easily with this one pot.    I like to cook this up a couple of days earlier - it allows the seasonings to go all the way through everything.  It freezes well also.

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