Chocolate sheet cake

I made this for the Godfrey's Easter party. It was easy and good. I liked it even better the second day.

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• ¼ teaspoons Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• ½ cups Buttermilk (I use milk and vinegar and it works perfect)
  
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• _____
• FOR FROSTING:
• ½ cups Finely Chopped Pecans
• 1-¾ stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18×13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Honey Lime Chicken Enchiladas

6 Tbl. honey

5 Tbl. lime juice {1 large lime}

1 Tbl. chili powder

1/2 teas. garlic powder

1 pound chicken cooked and shredded {3 small chicken breasts}

8-10 flour tortillas

1 pound monterey jack cheese,shredded

1 cup heavy cream {I use sour cream}

16 ounces green enchilada sauce

Mix first four ingredients and toss with shredded chicken. Let marinate for at least 1/2 hour { I toss mine together and put in ziplock bag in the morning and let it sit in fridge all day} Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 backing pan. Fill flour tortillas with chicken and shredded chesse, saving about 1 cup of chesse to sprinkle on top of enchiladas. Mix the remaing sauce with the sour dream and leftover marinade if there is some. Pour on top of the enchiladas and sprinkle with chesse. Bake at 350 for 30 minutes or until brown and crispy on top.

Beef and Chesse Casserole

1-8 oz. pkg. noodles {I like egg noodles, the curly ones}

1/4 tsp. salt

1 cup spour cream

3 Tbls. cottage cheese

3 oz. pkg. cream cheese

1/2 cup grated cheddar cheese

1 lb. ground beef

2-8 oz. cans tomato sauce

1 small onion

Cook and drain the noodles. Brown meat, break up with fork and cook with onion. Ad tomato sauce and simmer over low heat. In seprate bowl mix together cream chesse, sour cream, and cottage chesse. Alternate in casserole layers of noddles, meat sauce and chesse. Bake at 350 for 1 hour and 15 min.

Carmel Apple Salad

3 apples chopped {any kind mix and match also fuji works great}

1 Cup honey roasted peanuts

1 Cup mini marshmellows

1 small tub Cool Whip

1 8oz. can crushed pineapple with juice

1 small box of instant butterscotch pudding

Mix all together and let sit for about 1/2 hour before serving.