Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

 My husbands favorite cake.

cake:

1/2 cup butter

1/2 c vegetable shortening 

1 c water

1/2 c peanut butter

2 c sugar

2 c flour

1/2 c buttermilk

2 eggs

1/2 t baking soda

1 t vanilla

frosting:

1/2 c butter

6 T milk

1/4 c peanut butter

2 3/4 c powdered sugar

1 t vanilla

Preheat oven to 400.

Spray or line with parchment paper a 15x10x1 baking sheet.

Combine flour and sugar in mixing bowl and set aside.

 In a large microwave mixing bowl combine butter, shortening, and water. Microwave for 3 minutes until all is melted. Stir in peanut butter and return to microwave for 30 seconds. Stir until smooth. Add flour, and sugar to the hot liquid and stir well, Add buttermilk, then baking soda, then eggs, and then vanilla, stirring after each addition. 

Pour into baking sheet and bake for 20 minutes or until toothpick comes out clean.

To make frosting: In a small microwave mixing bowl, combine butter, and milk and microwave until butter is melted. Add peanut butter and return to microwave for 30 seconds. Add powder sugar and vanilla, mix well.

Cool cake for 5 minutes. Poke cake all over with fork to allow frosting to ooze down into.

Pour frosting over cake.  Sprinkle course sea salt on top of frosting and cool completely. 

Enjoy! 

Not-So-Sloppy Joes

Not-So-Sloppy Joes

 A family favorite.

1 small onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, finely chopped

1 pound ground beef

1 6 oz can tomato paste

1 1/2 t chili powder

1 t cumin

1 t salt

1/2 t pepper

1/8 t cinnamon

1 1/2 c water

In a sauce pan, brown ground beef over med-high heat. Once browned, add the onion, garlic and bell pepper. Saute for a few minutes. 

Stir in remaining ingredients.

Simmer over low heat, for 20-25 minutes, stirring occasionally, until thickened slightly. 

Spoon onto toasted garlic sourdough bread and top with sour cream, shredded sharp cheddar and red pepper flakes. 

Enjoy!

Curry Tuna Salad

Curry Tuna Salad

 Not the best picture of the Curry Tuna Salad. Trust me it's excellent.

2 cans tuna, drain

1/2 c grapes, sliced in half

2 t veganaise, or mayo

1 t curry

1 small shallot, chopped

1 t olive oil

half a lemon, juiced

salt and pepper, to taste

Mix all ingredients together and enjoy.

Wendy's Chili

Wendy's Chili 

 My family loves this recipe. 

2 1/2 pounds ground beef

1 29oz can tomato sauce

1 29oz can pinto beans, undrained

1 cup onion, diced

1 4oz can green chilies

1/4 c celery, diced

4 medium tomatoes, chopped

3 t cumin

2 T chili powder

2 t salt

1/2-1 t black pepper

2 c water

In the bottom of a large dutch oven, brown the ground beef, and drain off the grease. 

Add tomato sauce, onion, green chilis, celery, tomatoes, cumin, chili powder, salt and pepper. Give the ingredients a good stir,  then add water, stir well.

 Bring to a boil, add beans, stir well. Cover and reduce heat. 

Simmer for 2-3 hours, stirring often so it doesn't stick to the bottom of the dutch oven. 

Let rest for 30 minutes before serving. 

Enjoy! 

The Perfect Cinnamon Sugar Blend

The Perfect Cinnamon Sugar Blend

 This is my go-to cinnamon sugar blend. Perfect for cinnamon toast! 

I store mine in a large salt shaker with a lid in my baking spice cabinet. 

1/4 c sugar

1 T cinnamon

Mix well. Store in air-tight container.

Spicy Snack Mix

Spicy Snack Mix

 This snack mix is addicting. 

3 c Chex Cereal

3 c Cheese Nips

3 c Bite-Size Pretzels

2 c Mini Cheddar Goldfish

2 c pecans

1 stick butter, melted

2 T worcestershire sauce

2 T dried parsley

2 t dried dill

2 t garlic powder

2 t onion powder

2 t dried chives

1/2 t cayenne

1/2 t red pepper flakes

1 t kosher salt and black pepper

Preheat oven 300.

In a large bowl, toss together the chex cereal, cheese nips, pretzels, goldfish and pecans.

In a medium size bowl combine the remains ingredients, mix well. Pour the butter mixture over the cereal mixture, tossing well for 5 minutes or until the cereal mixture is evenly coated. Spread the mixture evenly over 2 rimmed baking sheets, lined with parchment paper.

Transfer to the oven and bake for 45-50 minutes, stirring every 15 or so minutes. Serve, or store in air-tight container. 

Enjoy!