Texas Sheet Cake

This is one of my favorite cakes. I think it is mainly because of the frosting... it is to die for!!! I would eat it by the spoonfuls if I could. This was the first thing I made that really made me sad about the gestational diabetes. I did manage to get ONE spoonful in though and it was divine :)

Texas Sheet Cake: Barbara Davis

1/2 c. butter

1 c. water

1/4 c. cocoa

2 c. sugar

2 c. flour

1 c. buttermilk

2 eggs 1 tsp. vanilla

1/4 tsp. salt

1 tsp. soda

1 tsp. cinnamon

Bring butter, water and cocoa to a boil. Mix dry ingredients together and add cocoa mixture. Add buttermilk, eggs and vanilla and mix well. Grease a 12x17-inch cookie sheet and pour cake mixture into it. Bake at 350 for 25 minutes.

Frosting:

1/2 c. butter

1/4 c. cocoa

1 tsp. vanilla

1/3 c. buttermilk

1 lb powdered sugar

1 c. chopped nuts (optional)

Heat butter, buttermilk and cocoa. Add vanilla and powdered sugar. Beat until smooth. Pour over cake. Sprinkle nuts on top.

Sour Cream Cucumbers

Thank you Sesame Street for giving me a break to get this post done. I have been a major slacker! Pregnancy definitely effects my cooking and blogging abilities. Now that I am out of the thick of it... I hope to be more consistent.

Brooke and I made this side way back in July when we were in Montana. We substituted the sour cream with plain Greek yogurt, which I liked, but I think Brooke would prefer the sour cream. Do what you like. I thought this was yummy.

Sour Cream Cucumbers

1/2 c. sour cream (or you can try the plain Greek yogurt like we did)

3 TB. white vinegar

1 TB. sugar

Pepper to taste

4 medium cucumbers, thinly sliced

1 small sweet onion, thinly sliced and separated into rings

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onion. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Serves 8

I just realized this recipe was given to us by my dear Aunt LaRee who passed away last Friday. We love you Aunt LaRee! Thank you for all the good times and the wonderful food you have shared with us. I know that you are enjoying a sweet reunion with Uncle Milt.

Meatloaf

I so much prefer the colder weather and being able to turn on the oven without sweating away in the kitchen. So here is the meatloaf recipe from our recipe book.

Meatloaf

1 1/2 lbs. ground beef

1/2 c. fresh bread crumbs

1 onion, finely chopped

1 egg

salt and pepper

1 (16oz) can tomato sauce

3 T. brown sugar

2 T. prepared mustard

1/2 c. water

2 tsp. Worcestershire sauce

3 T. vinegar

My favorite way to make meatloaf is shaped on a cookie sheet like this. It cooks fast and all the fat runs off to the side.

Mix beef, crumbs, onion, egg, salt, pepper and 1/4 cup tomato sauce. Shape into loaf pan (or on a cookie sheet like I did). Combine remaining tomato sauce and the rest of the ingredients and pour over the meat loaf. Bake at 350 for 1 1/2 hours. It takes about half the time on the cookie sheet - depending on how thick you shape your loaf.