Doug's Famous Texas Sheet Cake

 

2 cups all purpose flour

2 cups granulated sugar

1 tsp baking soda

1/2 tsp salt

1/2 c sour cream

2 eggs

1 cup butter

1 cup water

5 TBSP unsweetened cocoa powder

FROSTING

5 TBSP unsweetened cocoa powder

6 TBSP milk

1/2 C butter

4 cups powdered sugar

1 tsp vanilla

1 c chopped walnuts

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

• Step 2

  Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.

• Step 3

  Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

• Step 4

  For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Recipe Source

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Orange Dipping Sauce (for Coconut Shrimp & Spring Rolls)

 

1/2 c orange marmalade

1/4 c honey

1/4 c dijon mustard

4 drops hot pepper sauce (such as Tabasco)

Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

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Holiday Chex Mix

 

3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Golden Graham cereal

1 1/2 cups mixed unsalted, or lightly salted nuts (a nut blend is really good!)

2 cups shredded sweetened coconut

1 cup granulated sugar

1 cup light corn syrup

3/4 cup melted salted butter

1 tsp vanilla (optional)

1.  In a large mixing bowl, toss together the Rice Chex cereal, Corn Chex cereal, Golden Graham cereal, mixed nuts and coconut.  

2.  In a medium sauce pan combine granulated sugar, butter and corn syrup.  

3.  Bring mixture to a boil over medium high heat, stirring occasionally.  Allow mixture to boil for 2 minutes, stirring occasionally.  

4.  Remove from heat and carefully pour sugar mixture over cereal mixture and toss evenly to coat.  

5. Store in an airtight container at room temperature.  

Tips for this Recipe

• Don’t just simmer the mixture for 2 minutes let it come to a boil then start counting down the two minutes.
• Don’t skip the coconut even if you aren’t normally a fan. It’s not overpowering here, it blends in with the flavors nicely.
• You can use one type of nut, but if you have multiple on hand go for a blend. Peanuts, sliced/slivered almonds, cashews, pecans or walnuts are all great choices.
• You can use unsalted butter if that’s what you’ve got on hand. Then just add a heaping 1/4 tsp salt to the sugar mixture before cooking.

Recipe Source:

Cooking Classy

Crab Salad

 

1 pound imitation crab

1 shallot minced (or sub red onion)

1/2 c mayonnaise

1/2 c celery minced

1/2 tsp paprika

1/2 tsp dill

1/4 tsp salt

1/4 tsp black pepper

1.  In a large bowl, add all the ingredients together gently, stirring until well coated.  

2.  Refrigerate for 1 hour before serving.  

Recipe Source:

Dinner Then Dessert