Sunday, June 21, 2009

Texas Sheet Cake/ Crazy Cake

3 c. Flour
2 c. Sugar
2 tsp. baking soda
1 tsp. salt
1/3 c. cocoa

Mix dry ingredients together.

1 c. oil
7 tsp. cider vinegar
7 tsp. vanilla extract
2 c. water

Mix together and then add to dry ingredients. Combine until just moistened. Do not over mix.
Bake at 375* for 20-25 mins, or until toothpick comes out clean.

1/2 c. butter/or margarine
2 Tbs. cocoa
1/4 c. milk

Heat ingredients together in a saucepan until a continuous boil while stirring. Remove from heat. Add..
3 1/2 c. powdered sugar
1 tsp. vanilla

Combine all ingredients and then pour over hot cake.(Just removed from the oven) Let cool. The frosting will stiffen when cools. Enjoy!

Tuesday, June 9, 2009

Brittany's Enchiladas

1 Can Costco Chicken (drained & shredded)

1 Can (16 oz) Refried Beans

Flour Tortillas (soft taco size)

Shredded Mozzarella Cheese

1 Can (28oz) Las Palmas Green Chile Enchilada Sauce

Preheat Oven to 350*. Spray a 9x13 pan.

Place the shredded chicken and the refried beans in a sauce pan. Warm the chicken and the refried beans over the stove top until mixed well and warm. Spread a small amount of chicken & bean mixture onto tortilla. Top with a small amount of shredded cheeses. Roll up and place in 9x13 pan. Continue rolling up tortillas. (I can usually make 8 to 10 enchiladas). Open enchilada sauce and pour all over the enchiladas. Top with more shredded cheese. Bake for 30 minutes. Serve with Rice & sour cream.

Note: If I want to make a few more enchiladas I will add more refried beans to the chicken.