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Friday, February 19, 2016

Texas Sheet Cake

Texas Sheet Cake is a great dessert when you are baking for a crowd! A delicious combination of chocolate cake and brownies in one that everyone will love.

This recipe is another one of my favorites I have learned from my grandma! I know I have said it before with some other recipes, that I am wanting to learn some family recipes that everyone loves and that are favorites of mine. Texas Sheet Cakes are like a family tradition, you might have eaten it as a kid as well as your parents may have as well. Enjoyable every time!

Texas Sheet Cake definitely satisfies that craving for something chocolaty. It's packed with flavor, moist, and buttery. Plus the frosting itself is amazingly tasty!

This cake recipe is baked in a large jelly roll pan creating a large cake, which is why it is perfect for get togethers and potlucks. A sweet treat for dessert and able to serve several.

Texas sheet cake is a easy recipe to put together, but one of the tricks to this yummy dessert is to frost it when the cake is still warm. This allows the frosting to be able to spread well on top of the cake and to soak into the cake as it cools.

Texas Sheet Cake


2 cups sugar
2 eggs
1 1/2 tsp salt
1 tsp Clabber Girl baking soda
1 tsp vanilla
2 sticks margarine - melted
2 cups flour
4 Tbsp cocoa
1 cup buttermilk
2 cups nuts -chopped  (optional - I prefer pecans or walnuts best, but I usually leave the nuts out of the cake and just put in the icing).

1 stick margarine - melted
4 Tbsp cocoa
6 Tbsp buttermilk
4 cups powdered sugar
1/2 tsp vanilla
1 cup nuts - chopped (optional - I prefer pecans or walnuts best)


In a mixing bowl combine sugar, eggs, salt, baking soda, vanilla and margarine together and mix. Then add the flour, cocoa, buttermilk, and nuts if choosing to. Mix with hand mixer until smooth.

Pour batter into a greased, large jelly roll pan (17"x 12" x 2" or so).

Bake at 350 degrees for 25 to 30 minutes.

As soon as the cake is done, make the icing. In a sauce pan combine margarine, cocoa, and buttermilk together as margarine melts. Then add the powdered sugar and vanilla. Stir until smooth. Add nuts if choosing to. Pour immediately over the warm cake and spread out to all edges of the cake.

Make it with nuts, any kind of nuts you'd like, or without depending on your liking.


Next time you need to serve several and thinking of a chocolate, cake, or brownie idea, this Texas Sheet Cake is a perfect and delicious option to bake!


       This post is sponsored by Clabber Girl Baking Soda but my
 thoughts/opinions are always 100% my own. 

Tuesday, February 16, 2016

Garden Pasta Salad

Garden Pasta Salad is one of our favorite side dishes to have with our meals. This recipe is my husband's favorite pasta salad and what a great way to use some vegetables from the garden if you have them, carrots, onion, cucumbers, and tomatoes!

Garden Pasta Salad is a great use of fresh garden vegetables

Summer picnics and family reunions will be coming up this summer. This is sure to be a favorite side dish! You know the feeling when you are invited to pot lucks or family reunions and asked to bring a side dish. I don't know about you but sometimes I really ponder over what I want to take. Something easy to make that will feed several and that I think many will enjoy. This pasta salad is a good choice and super easy to double up the recipe to make more.

Garden Pasta Salad is a great use of fresh garden vegetables

This recipe comes from my mom, its her go to pasta salad recipe. There are so many different pasta salads, but this one is my farmer's favorite that he always requests. My mom has been making it for years and I remember the first time my husband had it when we were dating. I think he may have first had it at a family reunion picnic. He loved this recipe immediately.

This pasta salad is packed with flavor and so easy to make. Super colorful and delicious too! We especially love it when we can pick produce fresh out of our garden and whip up this pasta salad to enjoy for a few days! With lots of growing in the garden, this recipe is an easy one for us to make. We can gather up the vegetables needed, prepare them, and make the pasta salad in time for the meal that day. We are busy on our farm planning our vegetable gardens and ordering seed, so its fun to think about the recipes we crave in the summer time!

Garden Pasta Salad is a great use of fresh garden vegetables

Pasta Salad


1 lb. tri-color rotini pasta
1/2 cup onion, chopped (use red onion for more color)
1 cup tomato chopped (I use grape tomatoes cut in quarters)
1 cup cucumber, peeled and chopped
1 cup carrots, sliced and chopped
2 oz jar of pimentos

3/4 cup vegetable oil
1 1/2 cup apple cider vinegar
1 cup sugar
2 tsp mustard
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp dried parsley

Cook your pasta until tender and drain. Place pasta in a large mixing bowl and put in refrigerator to cool. Then mix all the dressing ingredients together. Prepare the onion, tomatoes, cucumber, carrots and mix together with the dressing and pimentos. After this is mixed, combine with the cooled pasta and mix all together. Serve cool.


Garden Pasta Salad is a great use of fresh garden vegetables

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