Texas Sheet Cake

3/4 lb butter (3 sticks)
4 TBS cocoa
1 Cup water
2 Cups flour
2 Cups sugar
1/2 Cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla
Icing:
1/2 Cup butter
4 TBS cocoa
6 TBS milk
1 pound powdered sugar
1-1 1/2 Cups pecan chopped
1 tsp vanilla

Melt and bring to boil butter, cocoa and water.  Sift together flour and sugar.  Pour hot mixture into sugar mixture then add buttermilk, eggs, baking soda and vanilla.  mix well.  Prepare pan by spraying with PAM.  Pour into long cookie sheet with sides and bake at 375 for 20 minutes.  Prepare icing while cake bakes.  In sauce pan bring to boil butter, cocoa, and milk; add powdered sugar and beat in; add pecans and vanilla.  Pour over cake as soon as it comes out of the oven.  Let cook and serve.

Sour Cream Enchiladas

1 pkg flour tortillas (corn size)
3 chicken breasts, cooked and diced
1 bunch green onions, chopped
1 pound yellow cheese grated
2 cans cream of chicken soup - undiluted
1/2 pint sour cream
1 can sliced olives
1 7 oz can diced green chilies

Spread a thin layer of sauce in the bottom of a 9 x 13 pan.  Mix together green onion, cheese and chicken.  In a different bowl make a sauce of soup, green chilies and sour cream.  Spread small amount of sauce down tortillas, then onion, cheese chicken mixture.  Put seam side down in prepared pan.  Pour remaining sauce over top.  Bake at 350 for 30 minutes.

Chicken Pillows

1 1/4 Cup diced chicken
1 - 3 oz cream cheese
1 TBS chives - freeze dried
1/4 tsp salt
1 Can crescent rolls
melted butter
crushed herb seasoned croutons

Mix cream cheese, chives, salt and chicken.  Put teaspoon of chicken mix in center of crescent roll and roll up.  Dip filled rolls in melted butter and then into crushed croutons.  Bake according to package directions.  Top with gravy made of 1 can cream of chicken soup, 1 Cup chicken broth and 4 TBS sour cream whisked together and brought to near boil.
Photo cred Tasty Sensation

German Pancake

1/4 Cup butter
1 Cup flour
1 Cup milk
6 Eggs, lightly beaten
1/8 tsp salt

Preheat oven to 350 degrees.  Melt butter in a medium baking dish.  In a medium bowl, mix flour, milk, eggs, and salt.  Pour mixture into the prepared baking dish.  Bake on center rack in the preheated oven for 30 to 40 minutes until golden brown.  Dust with powdered sugar and serve with fruit toppings and syrup.

Crepes

Image courtesy of the Crepe Factory

2 Eggs
1 Cup milk
2/3 Cup flour
1 pinch salt
1 1/2 tsp vegetable oil

 In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour. Heat a skillet over medium high heat and brush with oil or butter. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.  (Slam dunk recipe!!!)

Chicken Tortilla Soup

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Recipe and picture courtesy of The Pioneer Woman (instead of the cornmeal I added crushed tortilla chips - SO GOOD!!!)

Asian Salad Dressing

2 TBS Brown sugar
2 tsp Soy
1 TBS sesame oil
1/4 Cup oil
3 TSP Rice Vinegar

Mix