TeXaS sHeeT CaKe

Shauna Bodkin

2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon soda
Mix together in large bowl.  Set aside until later.

In a saucepan bring to a boil the following:
2 cubes butter
1 cup water
2 Tablespoons cocoa
Add to dry ingredients and mix.

In a small bowl mix the following:
2 eggs
1 teaspoon vanilla
1/2 cup milk
Add this to mixture in large bowl and blend well.  Pour in 17x11x3/4 inch greased pan.  Bake at 350 degrees for 20 minutes.  Have frosting ready to pour on cake when it's taken from the oven.

FrOsTiNg
1 cube butter
3 Tablespoons cocoa
4 Tablespoons milk
Bring to a boil and remove.  Add 3 cups powdered sugar, 1/2 teaspoon vanilla.  Mix well and spread over cake.  Nuts may be added to frosting or as a garnish on top.

SaRi'S StRoGaNoFF

Sari Bodkin

1 pound hamburger
2 cans cream of mushroom soup
1/2 - 3/4 regular size container sour cream

Mix together with 1/2 can milk.

Serve over rice, noodles, or baked potatoes.

EaRtHqUaKe CaKe

Preheat oven to 350. Grease a 9x13 inch pan. Sprinkle in the bottom: 2/3 cup sweetened coconut 2/3 cup chocolate chips 1/2 cup chopped pecans (optional) Mix 1 box German Chocolate Cake Mix with: 1/3 cup oil 3 eggs 1 1/3 cup water Pour cake batter on top of the coconut/chocolate chip layer in the pan. In a saucepan, melt: 1/2 cup butter 8 oz cream cheese Beat in 1 lb powdered sugar (3 3/4 cups) until smooth. Then spread on unbaked cake or drop by spoonfuls and swirl into batter with a knife. Bake at 350 for 40-45 minutes. **It is done when it doesn't wobble in the pan if you shake it. The toothpick test doesn't work because it's a gooey yummy mess of a cake:) I think it's best served warm!

ChiCkEn SaLaD

12 oz. Bowtie Pasta
12 oz. Colored Spiral Pasta
4-5 Cooked Chicken Breasts-cubed
3-5 chopped green onions
1 1/2 cups chopped celery
2 cans water chestnuts (sliced)
2 cans pineapple tidbits
2 cans mandarin oranges
Slivered Almonds
1 bag Craisins
Red & Green Grapes (cut in half)
2-3 bottles of Coleslaw Dressing (Kraft or Lighthouse Brand)

BuTTeR CrEaM SyRuP

1/2 Cup Butter
1 Cup Sugar
1/2-3/4 can evaporated milk (can be substituted with buttermilk for a different, yet yummy taste)

1 teaspoon vanilla

1...Melt the butter in a small sauce pan over medium heat. Add the sugar slowly and stirring until it is creamy and thick.


2....Add the milk a little at a time while stirring. Add the vanilla and let it simmer for about 5-10 minutes while it thickens further

PeAnUt BuTTeR M&M MaRsHMaLLoW CooKiEs

1/2 c. butter flavored Crisco, soft

1/2 c. granulated sugar

1/2 c. brown sugar

1/2 c. peanut butter

1 egg

1 tsp. vanilla

2 tbsp.milk

1 3/4 c. flour

1/2 tsp. salt

1 tsp. baking soda

1 c. Peanut Butter M&M's

3/4 c. mini marshmallows

Preheat oven to 350.  

1.  In a medium bowl combine flour, salt, and baking soda and set aside. 

2.  In the bowl of a stand mixer, beat Crisco until smooth.  Beat in peanut butter, then sugars.  

3.  Add egg, vanilla, and milk and beat until smooth.  Slowly add dry ingredients to wet ingredients.  

4.  Lastly, gently stir in Peanut Butter M&M's and marshmallows.  

5.  Place rounded tablespoons of cookie dough onto baking sheets lined with parchment paper.  Bake for 8-9 minutes.  Let cool for a few minutes before moving to a cooling rack. 

~ You might get some ooZiNg mArShMaLLoWs but just let them cool.....they'll still taste terrific......just look a little messy!! :)   

CaRmeLiTaS

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

**To make a 9x13" version, simply double the amounts.