Kitchen Table Chat Recipes

****I haven’t tried this recipe yet!  Although, I really want to.  If you try it please leave a comment and let me know how you liked it.***

Texas Sheet cake Brownies

Ingredients:

2-1/2 c. flour
2 c. sugar
2 sticks butter
4 tbsp. cocoa
1 c. water
2 eggs
1 tsp. vanilla
1 tsp. soda

Directions:

Mix in bowl 2 cups flour and sugar. Bring to a boil the butter, cocoa and water. Pour this over the flour and sugar. Add eggs, 1/2 cup flour, vanilla and soda. Mix all ingredients well. Pour onto cookie sheet and bake at 350 degrees for 10 minutes.

Frosting:

Ingredients & Directions:

Bring to boil: 1 stick butter
4 tsp. cocoa
Add: 1 lb. box confectioners’ sugar
4-6 tbsp. milk (just enough to good
spreading consistency)
1 tsp. vanilla
1 c. nuts

Frost cake immediately out of oven. This dessert takes about 30 minutes from start to finish to make.

Ingredients

Ingredients~

1 C. unsalted roasted peanuts
3/4 C. flour6 eggs2 egg yolks
1 C. firmly packed light brown sugar
1 t. vanilla1/2 C. creamy peanut butter
1/2 C. butter5 T. powdered sugar
1/2 C. whipping cream
5 Reese’s Peanut Butter cups – finely chopped (1.8 oz.)
1 1/2 C. chilled whipping cream
3 T. light brown sugar
1/2 C. unsalted roasted peanuts – coarsely chopped
3 Butterfinger bars – cut into 3/4 inch wedges (2.1 oz.)
1/2 C. Reese’s Pieces

Directions~

Preheat the oven to 375° F. Butter and flour two 9 x 2 inch round cake pans.

Grind the nuts and 3/4-cup of flour in a processor until fine.

Using a mixer, beat eggs, yolks, sugar and vanilla in a large bowl until the mixture whitens and triples in volume. Fold in the nut mixture. Divide the batter between the prepared pans and smooth the tops.

Bake until a toothpick inserted in the center comes out clean, or about 20 minutes.

Cool the cakes in the pans on rack.

For the filling, blend peanut butter, butter and sugar in a processor until smooth. With the machine running, add the cream through the feed tube and blend until the mixture is light and fluffy.

Invert the cakes onto a work surface. Using a serrated knife, cut each cake into 2 layers. Place 1 cake layer on a platter, cut side up.

Spread with 1/3 of the filling and sprinkle with 1/3 of the chopped peanut butter cups. Top with a second cake layer, cut side down. Continue layering with the remaining filling, peanut butter cups and cake, ending with the cake, cut side down.

For the topping, beat the cream, sugar and vanilla in large bowl until almost stiff.

Transfer 1/2 cup to a small bowl and reserve for garnish.

Spread the remaining whipped cream over the top and the sides of the cake. Press nuts around the base of the cake forming a 1 1/2 inch high border. Cover the top of the cake with Butterfingers leaving a 1/2-inch border.

Spoon the reserved whipped cream into a pastry bag fitted with a medium star tip; pipe stars around the top edge.

Garnish with Reese’s Pieces.

Ingredients~

1 – 18.25 oz. package german chocolate cake mix with pudding
1 – 14 oz. package of caramels, unwrapped
1/2 C. butter
1/3 C. milk
1 C. dry-roasted peanuts, chopped
3/4 C. milk chocolate morsels

Directions~

Preheat oven to 350° F. Grease and flour a 13 x 9″ pan. Prepare cake mix according to package instructions. Pour half of batter into the prepared pan. Bake at 350° F. for 10 minutes. Take cake out of oven and cool cake on wire rack for 10 minutes. CAKE WILL NOT TEST DONE!
Meanwhile, combine unwrapped caramels, butter and milk in a saucepan over medium heat, cooking until caramels melt, stirring often. Spread mixture over cooled cake. Sprinkle chopped peanuts and chocolate morsels over the caramel mixture. Spread remaining cake mix batter evenly over top.
Bake at 350° F. for 20-25 minutes. Cool in pan on wire rack. Cut into squares. Can leave out peanuts if you like and it could be a Milky Way Cake.

*Please let me know if you try or plan to try one of my recipes and how you liked it (the good and the bad)*

Ingredients

~Dr. Pepper Cake~

Ingredients

1 c. butter
1 c. Dr. Pepper
4 tbsp. cocoa
2 eggs1 tsp. vanilla
2 c. sugar
1/2 c. buttermilk
1 tsp. soda
2 c. flour
1 1/2 tsp. cinnamon

Directions

Heat butter, cocoa and Dr. Pepper. Mix well and set aside.
Cream eggs, sugar and butter, milk and soda. Add flour and cinnamon alternately with Dr. Pepper mixture, then vanilla.
Pour into greased and floured 9 x 12 inch pan and bake at 350 degrees for 25 to 30 minutes. Ice with Dr. Pepper Icing.

~Dr. Pepper Icing~

Ingredients

1/4 c. butter
1/4 c. Dr. Pepper
3 tbsp. cocoa
1 (16 oz.) box confectioner’s sugar
1 tsp. vanilla
1 c. chopped nuts

Directions
Heat butter, cocoa and Dr. Pepper and blend well. Stir in other ingredients. Mix thoroughly and ice cake.

This has got to be the easiest cake to make.

Ingredients-

1 box yellow or lemon cake mix
4 eggs
1 box instant vanilla pudding
1/2 cup Crisco oil
1 cup Mountain Dew (more or less to taste)

Directions~
Combine all ingredients and mix well. Pour into greased tube pan.
Bake at 325 degrees for 50 to 60 minutes.

This is a winter favorite around my house. It is made Early November through Dec. 31st. Kids LOVE This!

Ingredients-
Bars: 4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon Salt
1 teaspoon baking soda
Icing: 8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions-
Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.