TEXAS CAKE

TEXAS CAKE
by: Pamela Collins

“a sheet cake to ice while it’s hot”

CAKE

2 cups flour 2 eggs
2 cups sugar 1 tsp. vanilla
1 stick butter 1 tsp. cinnamon
½ cup oil 1 tsp. soda
1 cup water ½ cup buttermilk
4 tblsp. Cocoa


Mix flour and sugar. Bring to a boil butter, oil, water and cocoa. Add this to the flour mixture.
Add eggs, vanilla, cinnamon, soda and buttermilk. Pour onto cookie sheet with sides and bake at 350 degrees for 20 minutes.

ICING

1 stick butter 1 tsp vanilla
6 tblsp. milk 1 box powered sugar
4 tblsp. cocoa 1 cup chopped nuts (I use walnuts)

Bring butter, milk and cocoa to a rapid boil. Remove from heat and add remaining ingredients. Spread on cake immediately upon removing it from the oven.

Vanilla Butter Rollouts

Vanilla Butter Rollouts
by: Taste of Home

Even cooks who normally shy away from rolled cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling.

SERVINGS: 42 (Yields about 7 dozen)
TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients:
1-1/2 cups butter, softened
1-1/2 cups sugar
2 eggs
3 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
1/4 cup milk
3 teaspoons vanilla extract
Colored frosting and sugar, optional

Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned.
For frosting, in a large mixing bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread or drizzle over cookies. Decorate with colored frosting and sugar if desired.

Nutrition Facts
One serving:(2 each)
Calories: 182
Fat:9 g
Saturated Fat:5 g
Cholesterol:32 mg
Sodium:173 mg
Carbohydrate:25 g
Fiber:0 g
Protein:2 g

Holiday Surprise Sugar Cookies

Holiday Surprise Sugar Cookies
by: Betty Crocker

Prep Time: 1 hour 15 min
Total Time: 1 hour 45 min
Makes: 4 dozen cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
2 tablespoons Gold Medal® all-purpose flour
Red and green food colors
16 thin rectangular crème de menthe candies, cut into thirds
Assorted Betty Crocker® colored sprinkles, sugars, decors and decorating gels

1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough into thirds. Tint one-third red and one-third green with food colors; leave one-third plain. Keep dough covered tightly until ready to use.
2. On floured surface, roll each third of dough until 1/8 inch thick. For round cookies, cut with 1 1/2-inch cookie cutter; for square cookies, cut into 1 1/2-inch squares using sharp knife. (Dip cutter or knife in flour for easier cutting.)
3. On ungreased cookie sheet, place half the cookies 1 inch apart. Place 1 candy piece on center of each cookie; top with another cookie. Gently press edges together to seal, using tines of fork. To decorate before baking, sprinkle cookies with colored sprinkles, sugars or decors as desired.
4. Bake 6 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate with gels as desired.

Variation
Instead of the crème de menthe candies, use one of the following in each cookie:
Piece of a milk chocolate candy bar (1.55 ounces), separated into small rectangles, each cut into thirds (larger baking or candy bars will be too thick)
Small round chocolate-covered creamy mint
1/4 teaspoon toffee bits.

Special Touch
Surprise someone special with a box of these holiday cookies.

Nutrition Information:
1 Cookie: Calories 70 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 6g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Fiesta Chicken With Rice And Beans Recipe

Fiesta Chicken With Rice And Beans Recipe
by: cdkitchen.com

Ingredients:
1 can (15 ounce size) tomato sauce
2 cans (14.5 ounce size) diced tomatoes with mild green chilies, undrained
1 cup long-grain rice
1 can (14.5 ounce size) chicken broth
1 can (15 ounce size) pinto beans, undrained
1 pound boneless skinless chicken thighs or breasts
1 package (1 ounce size) chicken taco seasoning mix

Directions:

Combine tomato sauce, tomatoes, rice, broth, beans, chicken and seasoning mix in slow cooker.

Cook on LOW setting for 8 hours or on HIGH setting for 4 hours. Stir before serving.

Chicken Enchilada Quiche

Chicken Enchilada Quiche
by: Betty Crocker

Prep Time: 15 min
Total Time: 1 hour 30 min
Makes: 8 servings

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
4 eggs
1 cup half-and-half or milk
1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (4.5 oz) Old El Paso® chopped green chiles
1/2 teaspoon salt
Pepper to taste, if desired
Sour cream, if desired
Old El Paso® Thick 'n Chunky salsa, if desired

Serve with...
Salsa, Guacamole, and Sour Cream

1. Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.
2. In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
3. Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.
High Altitude (3500-6500 ft) Bake at 375°F for 55 to 65 minutes. After 15 minutes of baking, cover edges of crust with strips of foil.

Substitution
Use 1 1/2 cups leftover cooked chicken or turkey for the canned chicken.

Special Touch
Garnish the quiche with sprigs of fresh cilantro.

Nutrition Information:
1 Serving: Calories 480 (Calories from Fat 280); Total Fat 31g (Saturated Fat 14g, Trans Fat 1/2g); Cholesterol 180mg; Sodium 1260mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 5g); Protein 22g Percent Daily Value*: Vitamin A 20%; Vitamin C 0%; Calcium 35%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 5 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Candy Cane Cake

Candy Cane Cake
by: Betty Crocker

Prep Time: 20 min
Total Time: 2 hours 20 min
Makes: 12 servings

Cake
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract

White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Decoration
Crushed candy canes or crushed hard peppermint candies, if desired

1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
2. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
3. In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 12-cup fluted tube cake pan.

Classic Sugar Cookies (Cookie Exchange Quantity)

Classic Sugar Cookies (Cookie Exchange Quantity)
by: Betty Crocker

Prep Time: 2 hours 0 min
Total Time: 4 hours 30 min
Makes: 8 dozen 3-inch cookies

3 cups powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
5 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar

Decorator’s Glaze
4 cups powdered sugar
1/4 cup water
1/4 cup light corn syrup
1 teaspoon almond extract
Food colors, as desired

Decorations
Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
Betty Crocker® decorating icing (in 4.25-oz tubes), if desired
Flaked coconut, if desired

1. In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
High Altitude (3500-6500 ft) Bake 6 to 7 minutes.

Did You Know
You can divide this recipe in half for a smaller batch of cookies.
Success
Roll dough to an even thickness by rolling over two wooden dowels or rulers. Use dowels or rulers in the desired thickness, and place them on opposite sides of the dough.

Nutrition Information:
1 Cookie: Calories 100 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 55mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 9g); Protein 0g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Homemade Turkey Soup

Homemade Turkey Soup
from:Taste of Home

SERVINGS: 8-10 (about 2 quarts)
TIME: Prep: 30 min. Cook: 2 hours 35 min.

Ingredients:
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Directions:
Place the turkey carcass, water, onion, salt and bay leaves in a soup kettle; bring to a boil. Reduce heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat; discard onion and bay leaves. Return broth to the pan. Add carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through.

Nutrition Facts
One serving:(1 cup)
Calories: 136
Fat:3 g
Saturated Fat:1 g
Cholesterol:21 mg
Sodium:367 mg
Carbohydrate:20 g
Fiber:1 g
Protein:7 g

Chicken (or turkey) 'n' Dressing Casserole

Chicken 'n' Dressing Casserole
from: Taste of Home
"This casserole is a real favorite in our area and in my family, too. It’s a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it."

SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 1 hour Bake: 35 min.

Ingredients:
4 cups cubed cooked chicken or turkey
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
Salt and pepper to taste

DRESSING:
2 celery ribs, chopped
1 small onion, finely chopped
1 tablespoon butter
1 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups unseasoned stuffing cubes, crushed
2 cups coarsely crumbled corn bread
1/2 cup chicken broth
1 egg, beaten

GRAVY:
1/4 cup butter
6 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk

Directions:
Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken.
In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, corn bread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted near the center reads 160°.
For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.

Nutrition Facts
One serving:(1 each)
Calories: 367
Fat:15 g
Saturated Fat:7 g
Cholesterol:112 mg
Sodium:850 mg
Carbohydrate:30 g
Fiber:2 g
Protein:27 g

Red Bell Pepper Dip

Red Bell Pepper Dip
from: Kim McManus


1 Large Red Bell Pepper

1 8oz Cream Cheese (soften)

1 package Ranch Dressing mix



Blend all ingredients together and enjoy!