Blonde Texas Sheet Cake

My dear cousin, Tracy Roman Gilbert, lives in SHERMAN, TX.  Sherman is my Mom's hometown and, my late grandmother, Evelyn Slagle lived there for over 40 years.  I grew up visiting Sherman and, I have many fond memories of this great north Texas town.  Tracy reminded me of a DIVINE recipe a few weeks ago.  She is a great cook and, through the years, she has shared many wonderful recipes with me. 

Photo Credit:  MY RECIPES

Blonde Texas Sheet Cake 
With Caramel-Pecan Frosting

For the cake:

1 pkg. (18.25 ounces) white cake mix
1 c. buttermilk
1/3 c. butter, melted
4 egg whites
¼ tsp. almond extract

For the frosting:

1 c. chopped pecans
½ c. butter
1 c. light brown sugar
1/3 c. buttermilk
2 c. powdered sugar
½ tsp. vanilla extract
¼ tsp. almond extract

To make the cake, beat the cake mix, buttermilk, butter, egg whites and almond extract together with an electric mixer at low speed for 2 minutes or until blended. Pour batter into a 15- by 10-inch jelly roll pan.

Bake at 350 degrees for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 2 hours.

To make the frosting, place chopped pecans in a single layer in a shallow pan. Bake at 350 degrees for 6 minutes or until lightly toasted.

Bring butter and brown sugar to a boil in a 3 ½-quart saucepan over medium heat, whisking constantly, about 2 minutes. Remove from heat and slowly whisk in buttermilk.

Return mixture to heat and bring to a boil. Pour into bowl of a heavy-duty stand mixer. Gradually add powdered sugar and vanilla and almond extracts, beating at medium-high speed until smooth. Stir in pecans. 

Pour immediately over cooled cake in pan and spread quickly to cover cake. 

Serves 12.

SUMMER DINNER PARTY FOR TEN

My husband and I had such FUN hosting 4 sweet couples for dinner last night.  Several of these couples are newer friends and, they are delightful to get to know.  The women each offered to bring something and, I was amazed at how MUCH this helped me in the prep time.  Collectively, they brought: a wonderful appetizer, salad and dessert.  


I had FUN preparing fried chicken and Belgian waffles, sweet potato casserole and, green beans with bacon.  


The MOST fun in the preparations?  The table!  I had a BALL setting the table with a blue and white color scheme.  


Summer Fun.....sweet friends, lots of laughter, home cooking and, most of all...
FELLOWSHIP!  


Plan a dinner party TODAY!  You will love the time spent with dear friends.  

A blue and white table.  My favorite! 

I used sea shells as place cards.   The entire bag was $3.99 from Michael's .    

A bouquet of flowers adorned the entry hall table.

My dear sister-in-law placed white hydrangeas in cobalt blue goblets for our niece's graduation party this past May.
I loved the look and decided to "borrow" her idea. 

A dinner table set for ten. 

Chicken and waffles!   Down home Cookin'!
I started making the waffles one hour before the guests arrived.  Place cooked
waffles under aluminum foil in a glass baking dish.   Keep warm in an oven set on 250 degrees.
SERVE WITH WARMED MAPLE SYRUP......OH.....YUM!!!!! 

Sweet Potato Casserole 


5 cans Bruce's sweet potatoes, drained and mashed
3/4 cup half and half
3 eggs, beaten
1 stick butter, softened
1 cup sugar
1/4 t. salt
1 t. vanilla
Topping:
1/2 cup flour
1 t. cinnamon
1 cup brown sugar
3/4 stick butter, softened


In a mixing bowl, combine the sweet potatoes, half and half and eggs.  Mix well with a hand mixer.  Add the butter, sugar, salt and vanilla.  *Can add 1/4 cup additional half and half as needed.


Combine the topping ingredients in a heavy duty zipper top plastic bag.  Knead with hands until crumbled.  Pour over top of casserole.  Grease a glass 9 x 13 baking dish with butter and, place mixture in the dish. 


Bake at 350 degrees for 35-40 minutes until hot in the center. 

GREEN BEANS SUPREME WITH FLAIR


5 cans whole green beans, drained
8 slices thick sliced bacon, reserve grease 
3/4 cup chopped and roasted pecans
1 t. garlic powder
1 t. ground sea salt
1 t. pepper 


Lay the bacon slices on a cookie sheet and bake at 425 degrees for 15-20 minutes until browned.  Let cool and...*Reserve the grease. 


Place pecans on a baking sheet.  Sprinkle with 1/2 t. garlic powder, 1/2 t. cayenne pepper (optional) and 1/4 cup brown sugar.  Toss lightly.  Drizzle 1/2 stick melted butter over pecans and toss again with hands. *Add more garlic powder per your taste. 


Place pecan pieces in a 425 degree oven and, roast for 5-6 minutes.  *Be careful to not over brown.  Cool. 


Spray a glass 9 x 13 baking dish with cooking spray.  Place the green beans in the dish.  Cut up the cooked bacon with cooking scissors, approximately 1/2 inch pieces and add to the green beans.  Toss with hands.  Drizzle the bacon grease over the top.  Add the garlic powder, sea salt and pepper.  Add the roasted pecans.  Toss again with hands.  


Bake in a 350 degree oven for 30-35 minutes until hot. 


* FLAIR TIP:  For the second time in this posting, I credit my sister-in-law, Mrs. Tara Bryson.  She gave me the idea to pre-purchase chicken strips from Kentucky Fried Chicken.   Purchasing the chicken strips made serving this main course a SNAP!  I confessed to my guests that I did not actually fry all of that chicken!  The chicken strips were fresh and tasty.  EASY to serve too!  

A GREAT RECIPE for EASTER BRUNCH

My Mother is a FANTASTIC cook!  Over the years we (my siblings and I) have said she should have opened a restaurant, YEARS ago!  Her recipes are always a treasure.  This one is no different.  DIVINE!  You could serve this for an Easter Brunch.  ENJOY! 

Picture By: TASTE OF HOME Magazine

From: Marcie Holt- 2010

Eggs Benedict Casserole-

16 Eggs- (hard boiled, peeled, and sliced with an egg slicer)

1 stick butter

1 C. flour

4 C. milk

10 oz. Velveeta

2 C. grated Cheddar

10 oz. Sour Cream

2 lbs. bulk sausage ( fried lightly, crumbled, drained)

Salt and Pepper to taste

2 tsp. dry mustard

¼ tsp. cayenne pepper

12 English muffins ( lightly buttered, sliced, and toasted)

Preheat oven- 325.  Spray a 3 qt. 9X13 glass baking dish with oil spray, ( I have used a deeper casserole). Layer sliced eggs on the bottom.  In a large saucepan, melt butter, salt and pepper, and stir until melted.  Slowly add flour and stir until combined and butter absorbed.  Add milk and stir ( I like a whisk) continually until lumps are gone and mixture begins to thicken.  Add cubed Velveeta, Cheddar, Sour Cr., and spices.  When mixed, pour evenly over sliced eggs.  Top with cooked sausage.  Cover with aluminum foil.  

Bake 25-30 min.  Remove foil and continue baking about 10 min until sausage is brown and eggs are bubbly.

Serve over toasted muffins.  Garnish with paprika, a slice of fruit, or a sprig of mint or parsley.

NOTE: This is a large recipe, easily feeds 12-14.  Great for a crowd, easy to cut in half for a smaller group or family.

A WEEKEND MEAL- COMFORT FOOD

I have been making these enchiladas for years.  They are very easy to prepare for a crowd or, you may prepare one half of the recipe for your family.

CREAM CHEESE CHICKEN ENCHILADAS       

1 T. butter

1 medium onion, chopped

1 small can chopped green chilis

1 package cream cheese, cut up and softened

1/2 cup sour cream 

4 chicken breasts, chopped and cooked

1 t. salt

1 t. garlic powder

8 flour tortillas

2 packages Monterey Jack cheese, grated

2 cups whipping cream 

Melt butter in a large skillet over medium heat; add onion, and saute' 5 minutes. Add green chiles and saute' one minute.  Stir in cream cheese, sour cream, chicken, salt and garlic powder.  Spoon 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 9 x 13 inch baking dish. Sprinkle with Monterey Jack Cheese and pour the whipping cream over the top.  Bake at 350 degrees for 45 minutes. 

*FLAIR TIP:  I often serve these cut in half because a whole one is a very large serving.  These can be made the night before and, add whipping cream right before baking. 

I am blessed to be in a family with FANTASTIC cooks!  This salad recipe was shared with me by my sister, Patti Weaver, in 2002. Truly wonderful!  

MILLION DOLLAR SALAD

1 bunch red tip lettuce

1 bunch mixed greens

1 cup cherry tomatoes, sliced in half

1/2 bag of Craisins

1 container feta cheese, crumbled

TOP WITH:

 2 handfuls toasted chopped pecans

1 large Granny Smith apple, chopped

DRESSING:
Brianna's Blush Wine Dressing 
Toss and serve. 

QUICK PEACH COBBLER
1 cup all-purpose flour
2 teaspoons baking powder
3/4 cup white sugar
3/4 cup milk
1/4 cup butter
2 cups sliced fresh peaches  * You may also use sliced/canned peaches

• Directions: Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.  Blend together flour, baking powder, sugar, and milk.

• Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.

FLAIR TIP: Serve warm with Buttered Pecan ice cream and, drizzle warm caramel syrup (in a jar) over the top, with a dollop of whipping cream and toffee pieces (found on the baking aisle, near chocolate chips).  This could be served for a casual dinner or an elegant dinner party.  DELICIOUS!