honey butter

1/2 cup of butter (it has to be butter, not the wimpy margarine stuff),
7 oz. marshmallow cream
1/4 cup honey.
Whip it all together and you'll be eating it by the spoonfulls.

Double Layer Pumpkin Pie

8 oz cream cheese

2 cups milk, plus 2 Tbs

2 Tbs sugar

3 cups cool whip

4 small packages vanilla pudding

1 large can pumpkin puree

2 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

2 graham cracker crusts

Mix cream cheese, 2 Tbs milk, and sugar until smooth.

Stir in cool whip.

Divide mixture into 2 graham cracker crusts.

Mix 2 cups milk and pudding.

Add pumpkin, spices, and blend until fluffy.

Divide equally and spread evenly over cool whip mixture.

Refrigerate for at least 4 hours.

Pecan Pie

Ingredients
1 whole Unbaked Pie Crust

1 cup White Sugar
2 Tablespoons Brown Sugar
¼ teaspoons Salt
1 cup Corn Syrup
⅓ cups Melted Butter (salted)
3 whole Eggs Beaten
¼ teaspoons Vanilla
1 cup (heaping) Chopped Pecans

Preparation Instructions
Begin by stirring three eggs in a small bowl.

Now, in a separate bowl, add the sugar…Brown sugar, and salt.

Then measure 1 cup of corn syrup and pour the corn syrup into the bowl.

Next, melt the butter and pour it into the mix.

Now just give it a stir, making sure all ingredients are combined well.

Next, pour in the beaten eggs. And stir it ’til combined.

Now add about 1/4 teaspoon vanilla extract.

Dump the chopped pecans right into the bottom of the pie shell. Spread them out into a flat layer…Next, just pour the corn syrup/egg mixture slowly over the top.

Bake pie at 350º for 50 minutes, being careful not to burn pecans and crust. And check on it halfway though; if the outer crust of the pie appears to be browning too soon, gently wrap some foil around the edge.
When you pull it out of the oven, it should be only slightly jiggly. If it’s overly jiggly, keep it in the oven for a little while longer. BUT…be careful not to burn the pecans. Seriously, they can burn if you turn your back for five seconds.

Another VERY important step: after baking, you must allow the pie to cool to room temperature. Although it can be served warm, Pecan Pie is best when it’s completely set. Very often, I’ll make my Pecan Pie the night before by the next day, it’s perfect.

Recipe and photos from http://thepioneerwoman.com/

24 Hour Rolls

2 cups warm water
2 cups flour
1 TBS. salt
1 TBS. yeast
1/2 cup sugar

Combine and let set for 1 hour.
Add:
2 cups warm water
1 TBS. salt
1 cup oil
1 cup sugar
8-10 cups flour
Stir together to make soft dough- it will be slightly sticky. Place in oiled bowl. cover with cloth and let rise 12 hours. Pounching down as needed. Roll dough out in walnut sized rolls. Place on greased cookie sheet at least 2 inches apart. Cover with light cloth and let rise 12 hours. Bake 350* for 15-18 min.

Caramel Fondue

Ingredients:
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 can sweetened condensed milk

Directions: In a saucepan, mix together ingredients on medium heat and bring to boil. Make sure to stir as it cooks. Transfer to a preheated, greased 1-2 1/2 quart slow cooker and set on low heat to serve. Makes 6-8 servings.

Dip apple slices, chunks of angel food cake, mini doughnuts, pretzels, marshmallows, rice krispie treats, or spoon over apple-spice cake.(or any treat you want, these are just things that I have done)

Malia's Artichoke Pasta

1/4 cup olive oil
1 clove garlic
1/4 cup butter
Melt over med. heat.
Add:
1 tsp. flour and cook 1 min.
Add:
1 cup chicken broth and cook 3 min.
Add:
1 TBS. lemon juice
2 TBS. chopped parsley
salt and pepper
Cook 5 min. over med. heat
Add:
1 can cut olives
1 can artichoke hearts, chopped
Mushrooms
3 TBS. Parmesan cheese (I always add more)
Cook 5 min.
Serve over linguine noodles

Grandma Anderson's Pumpkin Bars

1 large can pumpkin
1 large can (13 oz.) evaporated milk
1 cup sugar
3 eggs
4 tsp. pumpkin pie spice or 1/2 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. cloves

Combine and pour into 9 x 13 inch pan. Sprinkle with 1 box dry yellow cake mix; drizzle with 1 cup melted butter. Top with 1- 1/2 cups chopped nuts. Grandma likes walnuts. Bake 350* for 1 hour.

White Chili-Our new favorite!

1 lb. boneless, skinless, chicken breasts
1 medium onion, chopped
1 1/2 tsp. garlic powder
2-15 1/2 oz. cans great northern beans, rinsed, drained.
14 1/2 oz. can chicken broth
2-4oz. cans chopped green chilis
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat an simmer uncovered, for 30 minutes. Remove from the heat; stir in sour cream and whipping cream. Serve immediately. Serves 7.

How I make it... I always double it if more than 4 people are eating (it's so good!)
First I put the chicken breasts in the crock pot with about 1/2-1 cup of chicken broth and cook until no longer pink. Then cut up the chicken into bite size pieces, and rinse out the crock pot. Put everything in the crock pot except the whipping cream and sour cream on low for 4-5 hours. About an hour before serving put in the whipping cream and sour cream, stir well. When everything is warm, serve. Some people like to add cheese to it. Hot rolls are delish to go with it too!

Thompsons Pumpkin Bars

Pre-heat the oven to 350*F. Grease a cookie sheet.
Mix together
4 eggs
1 2/3 C. sugar
1 C. oil
1 15oz. can of pumpkin
Set aside.

Mix together
2 C. Flour
2 tsp. baking powder
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. baking soda

Mix dry and wet ingredients together. Bake at 350*F for 20-25 minutes. Let cool.

Frosting
6 oz cream cheese
2 Tbsp Butter
2 Tbsp vanilla
4 C. powdered sugar.

Whip it good, frost when cool.

My twist. When the batter is mixed I add 2/3 of a bag of mini-chocolate chips. Then pour the batter into the cake pan, and sprinkle the rest of mini chocolate chips over the top.

I use canned cream cheese frosting because I am lazy, and hate making frosting!

Corn Maze Munch

2 TBS. butter
3 cups corn chex
1/2 tsp. salt
3 cups cheese popcorn
1 pkg. (18-1/2 oz.) candy corn
1 pkg. (14 oz.) Halloween -colored milk choc. M & M's
2 pkgs. (4 oz. each) corn nuts
1 cup raisins
1 pkg. caramel popcorn with peanuts (I used munch and crunch)

In large skillet, melt butter and add corn chex and toss to coat. Cook and stir on med. heat until cereal in lightly browned. Sprinkle with salt; set aside to cool.

Meanwhile, in a large bowl, combine the remaining ingredients, add corn chex and toss to coat. Store in an airtight container.

Rotini and sweet pepper primavera

Ingredients
14 ounces asparagus spears
2-1/2 cups dried rotini or gemelli (8 ounces)
1 large red or yellow sweet pepper, cut into 1-inch pieces
1 cup sliced zucchini or yellow summer squash
1 10-ounce container refrigerated light Alfredo sauce (I used a 15oz jar)
2 tablespoons snipped fresh tarragon or thyme (I just used dried thyme)
1/4 teaspoon crushed red pepper
Fresh tarragon (optional)

Directions
1. Snap off and discard woody bases from asparagus spears. Bias-slice asparagus into 1-inch pieces.
2. Cook pasta according to package directions, adding asparagus, sweet pepper, and squash to pasta the last 3 minutes of cooking. Drain. Return pasta and vegetable mixture to hot saucepan.
3. Meanwhile, for sauce, in a small saucepan combine Alfredo sauce, the 2 tablespoons tarragon, and crushed red pepper. Cook and stir over medium heat about 5 minutes or until mixture is heated through. Pour sauce over pasta and vegetable mixture; stir gently to coat. If desired, garnish with fresh tarragon. Makes 4 servings.

This was really easy and good. Heath thought it needed some meat so next time I might add some chicken.

recipe from better homes and gardens

Caramel Corn

Ingredients:
4 cups popped corn (about 1/4 cup un-popped)I just pop one bag of buttered microwave popcorn
1/3 cup brown sugar
1/4 cup butter
2 Tbsp Karo
1/8 tsp. baking soda
1/2 tsp. vanilla

Directions:
Place popped corn into a greased 13x9 pan in a warm oven. (300*F). Combine brown sugar, butter, and Karo in a medium saucepan. Cook to hard ball stage (225*F) stirring constantly over medium heat. Stir in soda and vanilla. Mix well. Pour caramel over warm popped corn. Stir gently to coat. Return to oven at 300* for 15 minutes. Stir as you take out of oven. Transfer to greased wax paper. Cool completely. Break into clusters. Yield: 4 cups.

Grandma P's Cinnamon Muffins

Ingredients for muffins:
1/2 cup margarine/butter
3/4 cup sugar
2 eggs
2 1/4 cups flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. nutmeg
3/4 cup milk

Ingredients for sauce:
1/2 cup sugar
1 1/2 tsp. cinnamon
1/4 cup milk
2 TBS. light corn syrup
2 TBS. butter

Directions: Cream butter, sugar and eggs. Combine dry ingredients and gently blend into creamed mixture. Stir in milk and spoon lightly into greased muffin tins.
Bake at 350 for 20 minutes.

For sauce: Combine sugar and cinnamon then add all other ingredients. Cook until thickened. Serve over top of warm muffins.

The Best Cornbread

Ingredients:
2 cups Bisquick
4-6 Tbsp. cornmeal
1/2- 1 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter

Directions:
Combine Bisquick and sugar in a mixing bowl. Add eggs and milk. Stir until well blended. Mix in the melted butter. Place in a greased 9" square pan. Bake at 350 for 35-40 minutes

Beef Stew

I just made this stew yesterday because I wanted an easy no-stress meal.

Approximately 1 lb beef for stewing. I buy the already cut packages in the fresh meat section because I hate cutting it myself!
3 medium potatoes
1/2 lb baby carrots
1 package beef stew seasoning

Add any vegetable you like, such as celery. Neither of us like celery so I didn't, this is all that I added and it was yummy!

Cut up your potatoes into even pieces. Put your meat and veggies into your crock pot. I am lazy and didn't even cut the carrots. In a small bowl pour in your seasoning with a cup of water or beef broth. Stir it until it dissolves, or isn't in big chunks anymore. Pour into crock pot. Add water until it is almost all covered. You can use all water, or do a 50/50 water and beef broth. Give it a quick stir. Cover and cook on low for 7-8 hours, or on high for 3-4.

I served this with the Pillsbury French bread. It would also be good in bread bowls or with rolls.

Snicker Surprise Cookies

Ingredients:

2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
3 1/2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 bag mini snickers bars

Directions: Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, baking soda and salt. Cover and chill dough for 2-3 hours. Unwrap candy bars, remove dough from fridge and form a thin layer of dough around each candy bar. Place on a greased cookie sheet and bake at 325 for 10-12 minutes. Let cookies cool on baking rack.
Makes 2 dozen cookies.
To spruce up the surprises, sprinkle with powdered sugar and drizzle melted chocolate (I used 1 cup powdered sugar, 1 Tbsp. cocoa and about 1 Tbsp. milk) over the top of each cookie.

Hamburger Stroganoff

This is an easy dinner that everyone likes.

1 lb hamburger
chopped onion if desired
garlic salt
Cook in frying pan and add 1 can cream of mushroom soup and 1 cup sour cream. Warm and serve over wide noodles.

Pie Crust

This is such a basic recipe but it turned out perfectly.

Ingredients:

• 1/2 cup shortening
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup ice water

Directions:

1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together (a tablespoon at a time), and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.
2. Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.

Mrs. Sigg's Fresh Pumpkin Pie

This recipe uses fresh pumpkin puree and it is so yummy! Here's the link for a great picture tutorial on how to bake your pumpkin: http://www.ourbestbites.com/2009/09/homemade-pumpkin-toasted-pumpkin-seeds.html

Ingredients:

• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 1 (12 fluid ounce) can evaporated milk

Directions:

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Pumpkin Pie Milkshake

I haven't tried this yet but it looks SO good! Let me know if you make this, I'd love to see how it turns out

Recipe by Our Best Bites

1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
a few graham crackers

Pop it all in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.

Sprinkle with crushed graham cracker crumbs before serving.

Pumpkin Chocolate Chip Cookies

I just made these last night and they turned out really good! They definitely have more of a cake texture than cookie and are best hot out of the oven or chilled in the fridge. I got this recipe off allrecipes.com but modified it a little according to reviewers comments:

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil (you can substitute applesauce)
  
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 tsp. nutmeg (recipe doesn't call for nutmeg but I love the taste and several people used their own mixtures of spices. 2-3 tsp. of whatever combination you want seems to work)
  
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 1 cup semisweet chocolate chips

DIRECTIONS

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla and chocolate chips
   
3. Drop by spoonful on greased cookie sheet and bake at 375 degrees F for 10-12 minutes or until lightly brown and firm.

Butterhorns

1 TBS. yeast

1 TBS. sugar

1/2 cup warm water

Combine and let rise.

Melt: 1/2 cup butter in 1 cup milk

Cool and pour over 1/2 cup sugar and 3/4 tsp. salt.

Beat 3 eggs and add to yeast mixture. Stir into milk mixture and add 4- 4 1/2 cups flour. It will be sticky. Stir well and cover and put in refrigerator overnight.

Divide dough in half. Roll out in circle and spread with melted butter. cut into crescents and put on greased cookie sheet. Repeat with other half. Cover and let rise 4 hours. Bake 350* for 12-15 min.

Chocolate Sauce

12 oz. semi-sweet chocolate chips
1 cup butter
2 2/3 cups canned milk
4 cups powdered sugar
2 tsp. vanilla

Melt chips and butter; add milk and sugar. Stir constantly, bring to boil. Simmer 8-10 min. stirring constantly. Remove from heat and add vanilla

Maple Syrup

2 cups sugar
1 cup light corn syrup
1 1/2 cups water
1 1/4 tsp. maple flavoring

Mix together and boil until sugar is dissolved

Potato Cheese Soup

1 cup chopped celery
1 onion chopped
3 potatoes
1/2 tsp. salt
1/2 TBS. sugar
pepper
Put in pot and add water to barely cover potatoes. Stir with fork. Cook until tender.

Add: 2 cups half and half
2 cups milk
Whip together: 1 cube butter (1/2 cup)
3/4 cup flour

Stir into soup to thicken. Add 1/2 lb. grated cheddar cheese

Chicken and Wild Rice Soup

1 (6 oz.) pkg. Uncle Ben's Long Grain and Wild Rice
3- 14 oz. cans chicken broth
1 small onion, chopped
2-3 carrots, sliced
3-4 celery ribs, sliced
1/3 cup butter
1/3 cup flour
2 tsp. salt
2 tsp. pepper
2 cups milk or half and half
1-2 chicken breasts, cooked and cubed
4-6 slices bacon, cooked and crumbled

Cook rice according to pkg. directions. In a large soup pot cook onions, celery and carrots in chicken broth until tender. In Med. saucepan, melt butter and add flour, stirring until a smooth paste in formed. Slowly add milk stirring constantly until sauce in thickened, Add salt and pepper.

Add white sauce to broth and vegtables, stirring until smooth.
Add chicken and rice, Cook until soup in hot, but not boiling.
Add bacon just before serving

Caesar Salad

2 heads romaine- soak in ice water and dry with paper towel and refrigerate to crisp
Crutons
Grated Parmesan Cheese
Pepper

Dressing: Mix in blender
2/3 cup oil
1/4 cup lemon juice
1 egg
1/2 tsp. salt
1 tsp. dry mustard
heaping TBS. Sugar
generous 1/2 tsp. garlic powder

Layer:
Lettuce
Pepper
Crutons
Dressing
Cheese

Toss before serving

Best Grape Salad

2 lbs. green seedless grapes
2 lbs. red seedless grapes
8 oz. sour cream
8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla

1. Wash and stem grapes
2. Set aside
3. Mix sour cream, cream cheese, sugar and vanilla by hand until blended
4. Stir grapes into mixture and pour in large serving bowl

Can add topping: 1 cup brown sugar and 1 cup crushed pecans

Sprinkle over top of grapes to cover completely

Chill overnight!

*I cut recipe in half and only use red grapes without topping

Chicken Won Ton Salad

2-3 Romaine Hearts
2 chicken breasts (whole) cooked and cut up small
4-6 green onions
1 can sliced water chestnuts (drained and rinsed)
1 TBS. sesame seeds -toasted in a little butter
1 pkg. won tons -fry them ahead of time in some olive oil and break them

Dressing:
1/2 cup sugar
1/2 cup rice vinegar
2 tsp. salt
2 tsp. accent
1/2 cup salad oil (mild)
1 tsp. sesame oil

Mix the salad together. Add the dressing and the won tons just before serving.

Spaghetti Carbonara

1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon cut into small squares
4 eggs
1 lb. spaghetti
2 cups shredded Parmesan cheese

In frying pan, combine olive oil, garlic, onion and Italian bacon. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.

In a bowl, beat 4 eggs with lots for salt and fresh pepper.

Bring a pan of salted water to a boil. Cook spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. ( make sure the eggs are thoroughly cooked before proceeding) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the cheese and serve.

Buffalo Chicken Pizza

Keith and I have been eating this weekly! For some reason we don't get tired of it.
For my crust I use frozen bread dough because it's quick and I don't have a mixer. If I need it to rise quickly, boil water and put that in a baking pan on the bottom of the oven. Then heat the oven to 250 and turn it off and put the dough on a sheet, cover it with saran wrap and place that on the top rack.
You're going to want to bake your dough until it's just starting to turn brown before you put the toppings on it.
In a bowl, combine 2 cups cooked, cubed/shredded chicken with 2 Tbsp. melted butter and 1/3 cup hot sauce or buffalo sauce. I use a little more sauce because I like it saucy. Spread 1 cup blue cheese or ranch dressing on partially baked pizza crust. Top with chicken mixture and 3/4 cup shredded mozzarella cheese and 3/4 cup cheddar cheese. Bake at 425 for 10-15 minutes or until edges are slightly browned.
We like to dip it in dressing when we eat it too

Quick fix pizza

Have you ever tried the Pillsbury thin crust pizza dough? It comes in tube, right next to the cinnamon rolls. These go on sale for .99 cents and are awesome! All you need is some pizza sauce, cheese, and your favorite toppings. Its a quick and easy dinner!

Did you see John & Kate plus 8 on Monday. I know, gag-me, but he did do something worthwhile. They made homemade pizza and he threw the crust on the grill, baked it about 1/2 way, put on sauce and toppings, then threw it on the grill again to finish baking. We are going to try it with this pizza dough, I'll let you know how it goes!

Cake Balls

This is taken from the website BAKERELLA

Ingredients: 1 box cake mix
1 can of frosting
Dipping chocolate

Directions: Make the cake as directed on the box for a 13x9 pan. Allow it to cool completely. Take the cake out of the pan and put it into a large bowl. Crumble it up (I just used a spatula until it was all the same texture) Pour the entire can of frosting into the cake (I warmed it up for about 10 seconds first). Mix the frosting with the cake until thoroughly mixed together. It will look similar to cookie dough. Line a cookie sheet with wax paper and spray lightly with non-cook spray. Roll the cake into 1-2 balls, and place on the cookie sheet. Chill in the refrigerator for several hours. (I speed up this process by putting them in the freezer for about 3 hours). Melt some of your dipping chocolate (I used almond bark, and microwaved about 3 bricks at a time) The colder your cake balls are, the easier they will be to dip in the chocolate. Dip the cake balls in the chocolate, and you're done!

Refrigerate until serving, if they last that long!

Yield: 15-55

Some yummy suggestions- Funfetti cake with funfetti frosting.
German chocolate cake with coconut frosting-after dipped in chocolate quickly sprinkle with a little coconut.

Click for actual directions from bakerella She has lots of fun variations!

Chocolate Sheet Cake

Chocolate Sheet Cake

2 cups flour
2 eggs
2 cups sugar
1/2 cup buttermilk or sour milk
1 cup water
1 tsp. soda
1/2 cup cocoa
1 tsp. vanilla
1 cup butter

Frosting:
3/4 cup butter
1/2 cup milk
1/4 cup cocoa
3-4 cups powdered sugar (I usually add more)

Sift flour and sugar together in bowl. In saucepan, melt butter, water, and cocoa. Bring to boil, cool slightly and pour over flour and sugar mixture. Add eggs, buttermilk, soda, and vanilla. Beat until smooth. Bake in a cookie sheet pan at 375 for 20 minutes.

Frosting: In saucepan, melt butter, cocoa, and milk. Bring to boil and remove from heat. Add powdered sugar until spreadable. Add a 1tsp. vanilla. (I also add about 3-4 cups of marshmallows)
Spread warm frosting over warm cake.

Buttermilk Syrup

Buttermilk Syrup

1 1/2 C sugar
3/4 C Buttermilk
1/2 C butter
2 TBS Corn Syrup
1 tsp baking soda
2 tsp vanilla

Combine the first five ingredients and bring to a boil. Add vanilla