Chocolate Cake

2 cup flour
2 cup sugar
1/2 tsp salt
1 stick butter
1 cup water
1 tsp vanilla
1/2 cup oil
5 tbsp cocoa
2 eggs
1/2 c buttermilk
1 tsp soda

mix flour, sugar, and salt in mixing bowl, then in saucepan, melt butter, water, oil and cocoa. bring to a boil and pour over dry ingredients. add eggs, buttermilk, soda and vanilla. beat. bake at 350 for 30 min. frost while hot

saucepan frosting:
1 stikc butter
5 tbsp water
1 lb powdered sugar
1 c nuts
3 tbsp cocoa
1 tps vanilla
in a pan, melt butter, water and cocoa. do not boil. pour over powdered sugar and vanilla. beat together, then stir in chopped nuts.pour over hot cake

Chocolate Buttercream

3/4 cup Crisco
3/4 cup butter, softened (6 ounces, 1 & 1/2 American sticks)
1 1/4 cups cocoa
1 1/2 teaspoon vanilla
2 pounds powdered sugar
about 1/2 cup of water, give or take a little

(If you have a splash guard for your bowl, this is a good recipe to use it with.)

Mix the Crisco and butter at a slow speed until creamy.
Add the cocoa. Mix again until the cocoa is all incorporated.
Add the powdered sugar, vanilla, and most of the water. Beat at medium speed for a few minutes.
Test the spreadability and add water if necessary

Sopapilla Cheesecake

This is soooo good, and so easy to make!

2 cans of crescent rolls
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon cinnamon
2 (8 oz.) packages cream cheese, softened
1 stick butter

Preheat oven to 350F. Press 1 can of crescent rolls into bottom of 9 X 13 inch pan. Mix cream cheese, 1 cup sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls. Melt butter and stir in rest of sugar and cinnamon. Pour over top. Bake for 30 minutes. Can be served warm or room temperature.

Root Bear Float Cake

A friend sent me this recipe, but have never made it

1 package white cake mix
1 3/4 cups cold root beer, divided
1/4 c vegetable oil
2 eggs
1 envelope of whipped topping mix

In a mixing bowl, combine cake mix, 1 1/4 cups rootbeer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. Pour into a greased 13x9 baking pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comesout clean. cool completely on a wire rack.
in a mixing bow, combine the whipped topping and remaining root beer. beat until soft peaks form. frost cake. store in fridge.

Chicken Tortilla Soup....another one!

This recipe came from a recipe card they have in HEB, you know when they have a certain product on sale and they have recipes? This was one of those, and it was very good!

1 Jar Canyon Tortilla Soup (HEB)
1 can Black Beans (RINSED AND DRAINED)
1 can whole kernel corn (DRAINED)
1 Jar Cookwell & Company Queso (HEB)
1 can Rotel Tomatoes
4 oz Velveeta
6 cooked chicken strips (or more if you want more chicken which I add extra)


Boil chicken and cut into bite size pieces
In large pot, combine the Tortilla soup, black beans, corn, Queso and Tomatoes over MED heat until hot. Add the chicken and velveeta cheese until velveeta is melted....stir constantly so the cheese does not stick to the bottom of the pot. Serve with tortilla chips

Belgian Waffles

I love waffles! Not sure I'll ever make them from scratch, but this is another recipe I had in my email that I saved....trying to clean out my inbox!

2 egg yolks
5 tablespoons white sugar
1 1/2 teaspoons vanilla extract
1/2 cup butter, melted
1 teaspoon salt
2 3/4 cups self-rising flour
2 cups warm milk
2 egg whites

In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

Southwestern Turkey Soup

Got this in my email shortly after thanksgiving, something to use those leftovers for!

From Allrecipes.com

1 1/2 cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/2 teaspoon dried cilantro
1 cup shredded Monterey Jack cheese

Directions
In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
Nutritional Information
Amount Per Serving Calories: 184 | Total Fat: 9.8g | Cholesterol: 33mg Powered by ESHA Nutrient Database
Nutritional Information
Southwestern Turkey Soup
Servings Per Recipe: 8

Amount Per Serving

Calories: 184

Total Fat: 9.8g
Cholesterol: 33mg
Sodium: 632mg
Total Carbs: 11.9g
Dietary Fiber: 3.8g
Protein: 13.5g