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TEXAS SHEET CAKE

Cake

1 C butter (real butter)

1 C water

1/4 C cocoa (I use Cacao powder that I think tastes extra good)

2 C flour

2 C sugar

1 tsp baking soda

1/2 tsp salt

1/2 C sour cream

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Butter a 15 x 10 x 1 baking sheet. Heat oven to 350.

Boil butter, water, cocoa in large sauce pan.  Combine the flour, sugar, soda and salt in a mixing bowl. Add flour mixture to butter mixture and mix to combine. Stir in sour cream.

Bake for 20-25 minutes.

Top warm cake with icing.

Icing

1/2 C butter

1/4 C milk

3 Tbsp cocoa

3 3/4 C confectioners sugar

1 tsp vanilla extract (I use Danncy Pure Vanilla which gives recipes and delicious flavor)

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Melt butter in sauce pan. Add milk and cocoa. Bring to a boil. Remove from heat and whisk in confectioners sugar and vanilla until smooth.

Pour on warm cake

4 Chicken breasts

3 small cans mild diced green chilis

2 8oz. cream cheese bars

3 c. Shredded Colby/jack cheese, divided

12 flour tortillas

I container sour cream

1 can mild green chili sauce

Place chicken breasts, 3 cans green chilis, 2 bars cream cheese, and 1 cup shredded Colby/jack cheese in crock pot. Cook on low for approximately 5 hours, stirring and mixing occasionally. 

When Chicken is cooked through, remove from crockpot, leaving sauce in pot,  and shred with fork. Mix shredded chicken together with sauce in crock pot. 

In a medium bowl, mix sour cream and green chili sauce until combined. Add a little salt to the sour cream mixture. 

Butter the bottom and sides of a casserole dish. Heat oven to 350 degrees. 

Add a few spoonfuls of chicken mixture to each flour tortilla and top with a little shredded cheese.  Fold (or roll up) and place in casserole dish. After all enchiladas are in pan, top with sour cream sauce and sprinkle shredded cheese on top. 

Bake for 20 or so minutes until bubbly. 

{This may make more than 12 enchiladas – I just make as many as the mixture will make}

1 – LB Lean Ground Beef

1 – Jar Classico Four-Cheese Pasta Sauce

1 – LB Box Pasta – Angel Hair or Thin Spaghetti (works best for a nice “crust” on your pie)

1 – 8 oz.  tub Ricotta Cheese (the smaller size tub)

1 – C Grated Mozzarella Cheese

2 – Eggs

1 C – Shaved Parmesan Cheese (my favorite is Bel Gioioso Shaved Blend Parmesan/Romano/Asiago from Sam’s Club), but not the “dried” kind, the “real” kind, you know what I mean?

2 T – Parsley Flakes

2 T – Butter

Heat Oven to 350 degrees.

Brown ground beef in pan until done.  Sprinkle with a little salt, just a little sprinkle. Add pasta sauce and heat thoroughly, allowing to simmer while completing remaining steps (makes it nice and thick for this dish).

In a large pot, boil water and then add pasta, cooking to al dente, according to package directions.

Drain pasta and toss into a large bowl.  Add mozzarella, ricotta, 2 eggs, and another sprinkle of salt.  Mix thoroughly until fully combined.

Butter the bottom and sides of a large casserole dish with the 2 T of butter (use more if needed, this is just a guess).

Put spaghetti mixture in dish, pressing down on bottom, and pushing it up the sides of dish.  Does that make sense?  Make a spaghetti “crust”,  because this is a pie, you know?  Keep pressing, making it nice and formed on bottom and sides of dish.

Once your spaghetti crust is formed, put about half of the (still simmering) pasta sauce/meat mixture on the bottom of the crust and spread it out.  Sprinkle about 1/2 the parmesan cheese over the top of the sauce.  Layer on the other half of the sauce and top with the remaining (plus more if you want) cheese.  Sprinkle parsley on top.

Bake in preheated oven about 20 – 25 minutes, until bubbly, cheese is melted, and spaghetti “crust” looks set.

This is yummy, and so easy to eat for kiddos!