My menu for this week:
Monday: Chase's birthday dinner! Here's his requested meal: Filet Mignon with Sweet Potato Fries (thank you Costco), Bacon Wrapped Jalapeño Poppers and Caesar Salad with Jen's Texas Sheet Cake for dessert.
Tuesday: Tacos Supreme with Apricot Smoothie
Wednesday: Pan Roast Chicken with Brussel Sprouts & Balsamic with Honey Lime Fruit Salad (I just drizzle honey and lime juice over the fruit) and French Bread
Thursday: BLT Sandwiches with Cottage Fries and Relish Tray
Friday: Mom's Night Off :)
Saturday: Waffles and Eggs
Sunday: Wall Family Dinner
Here's the recipe for Jen's Texas Sheet Cake (It's a family favorite!)
Texas Sheet Cake
Cake:
1/2 c. butter
1/4 c. shortening
1 c. water
4 T. cocoa
2 c. sugar
2 c. flour
2 eggs
1 1/2 c. buttermilk (I do just under in regular milk and 1 1/2 T. bottled lemon juice to bring it to 1 1/2 c. total
1 t. baking soda
1 t. vanilla
1 tsp. cinnamon (optional, but I put it in)
Frosting:
1/2 c. butter, melted
4 T. Cocoa
1 lb. powdered sugar
1 t. vanilla
4-6 T. milk (error on the side of being a little thick because it is spread on while still warm and it melts in)
Nuts, chopped (optional--I don't)
Directions for cake:
In a saucepan, combine butter, shortening, water, and cocoa and bring to a rapid boil. In a bowl, combine sugar and flour. Pour saucepan mixture over sugar and flour and mix well. Add eggs, buttermilk, soda, vanilla, and cinnamon. Beat well. Pour into greased jelly-roll pan or raised-edge cookie sheet. Bake at 400 degrees for 20 minutes.
Directions for frosting:
Combine all ingredients well and frost while cake is still warm.
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