Oh so good! White Sheet Cake! April 23, 2011
I am a sucker for a white cake, yes even before chocolate cake! This cake is so oohey gooey good, I promise that a chocolate lover won't miss the chocolate.
Ingredients
1 c. butter
1 c. water
2 c. sugar
2 c. + 4 T flour
1/2 t salt
1 t soda
2 eggs
1 t vanilla
Soften butter or melt. In a mixing bowl add butter
and sugar and mix. Then add eggs, vanilla. In a separate bowl – flour, salt and
soda. Combine the flour mixture with the wet mixture.
Pour into a 11x17 jelly roll pan. Bake at 375 for
20 minutes.
Frosting:
1 C butter
6 T evaporated milk
1 t vanilla
4-5 c. powdered sugar
dash of salt
Melt butter, add milk and vanilla. Pour powder
sugar and a dash of salt. Mix with a whisk. Pour frosting over cake as soon as
it come out of the oven. Let cool and serve.
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3 cups whole kernel corn
2 pounds freshwater or other shrimp
1 cup butter
1 cup chopped onions
1/2 cup chopped red, orange or yellow bell pepper
1/2 cup chopped green bell pepper
1/4 cup diced garlic
1 cup diced tomatoes, seeded
1 cup flour
1 cup tomato sauce
2 1/2 quarts shellfish stock
1 cup heavy whipping cream
1/2 cup sliced green onions
1/2 cup chopped parsley
Salt and cracked pepper to taste
Your favorite hot sauce to taste
In a two gallon stock pot, melt butter over medium high heat. Add corn, onions, peppers and garlic. Sauté three to five minutes or until vegetables are wilted. Add tomatoes, blend well into the vegetable mixture and add flour. Using a wire whisk, whip constantly until white roux is achieved. Do not brown. Add tomato sauce and stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil and reduce to simmer. Add half of the shrimp and cook for thirty minutes. Add remaining shrimp and cream. Allow the shrimp to cook approximately ten minutes. Season to taste using salt, pepper and hot sauce.
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Santa Fe Soup - February 6, 2012
This soup is super easy and everyone LOVES this soup! Hope you enjoy it!
1 1/2 pounds lean ground beef
1 large onion
2 envelopes ranch-style dressing mix
1 envelope taco seasoning mix
2 cans sweet corn, drained. I also use frozen corn.
1 can black beans, undrained
1 can tomatoes, canned, undrained
1 can tomatoes with green chilies (Rotel), undrained
Brown meat and onion until tender; drain. Add all other ingredients, and bring to a boil. Reduce heat and simmer for about 2 hours. Top individual servings with grated cheddar cheese and a dollop of sour cream if desired. This makes a great crockpot meal!
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Bacon Wrapped Jalapenos - February 6, 2012
10 whole, fresh jalapenos
1 8-oz block of cream cheese, softened at room temperature
1 pounds of bacon
Preheat oven to 375 degrees. Place a wire rack on a baking sheet and set aside.
Cut the jalapenos in half, lengthwise. Remove the seeds and membranes. Stuff each jalapeno half with cream cheese. Wrap each jalapeno half with bacon. NOTE: if you would like a hot version, leave some of the seeds. Also, watch hands VERY well!
Bake in the preheated oven for 20 to 25 minutes. If after 20 minutes the bacon doesn’t look brown enough, turn on the broiler for a couple of minutes to finish. Just keep a close eye so they don’t burn! Serve immediately or at room temperature.
