This kid-friendly recipe is not only fun to
make, but fun to eat. The best part they can help make their sandwich.
Bread
4 slices Banana thinly sliced
1Creamy Peanut Butter
1⁄4 cup honey
2 tbsp ground Cinnamon
1⁄4 tsp Semi-sweet Chocolate Chips
Process
Combine the peanut butter, honey, and
cinnamon in a mixing bowl; whisk in the chocolate chips.
Spread on toast.
2 bread pieces layered with banana
slices; top with remaining bread.
Cut into shapes with cookie cutters if
desired.
You
don’t have to live in Texas to enjoy this cake.
Cake:
1 cup butter
1 cup water
¼ cup cocoa
2 cups sugar
2 cups flour
⅛ teaspoon salt
2 eggs
1 teaspoon baking soda
½ cup sour cream
1 teaspoon vanilla
Icing:
½ cup butter
¼ cup cocoa
¼ cup plus 2 tablespoons milk
1 box (1 pound) confectioners’ sugar sifted
½ teaspoon vanilla
Chopped Pecans
To make the cake, melt the butter in a
saucepan with water and cocoa over medium heat. Don't leave it to cook for too
long. Combine the sugar, flour, salt, eggs, and baking soda in a separate
basin.
Combine the dry ingredients with the
butter mixture. Take care, it's hot.
Mix in the sour cream and vanilla
extract.
Pour into a jelly roll or sheet cake pan.
Cook for 20 minutes at 350°F.
To make the icing, melt the butter,
chocolate, and milk in a saucepan over medium heat and bring to a boil.
Remove from heat immediately and stir in
the confectioners' sugar and vanilla extract.
To eliminate lumps, thoroughly combine them
with a mixer.
While the sheet cake is STILL HOT, spread
the frosting on top.
You may either incorporate the chopped
pecans into the frosting before pouring it over the cooked sheet cake or
sprinkle them on top after the icing has been applied.
What can I say, except this soup is out of
this world with flavor?
Ingredients:
1/2-pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds about 4 cups cubed peeled
potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Cook and crumble beef in a large saucepan
over medium heat until no pinker, 6-8 minutes; drain and put aside. Warm 1
tablespoon of butter in the same pot over medium heat. Cook until the onion,
carrots, celery, basil, and parsley are soft, approximately 10 minutes. Bring
potatoes, ground meat, and broth to a boil. Reduce heat to low and cover for
10-12 minutes, or until potatoes are cooked.
Meanwhile, heat the remaining butter in a
small skillet. Cook and stir until the flour is bubbling about 3-5 minutes.
Bring to a boil in the soup. Cook for 2 minutes, stirring constantly. Turn the
heat down low. Stir until the cheese melts, then add the milk, salt, and
pepper. Remove from the heat and stir in the sour cream.
This loaded soup is the bomb. It is a tasty
comfort food that all will enjoy.
INGREDIENTS:
2 – 14.5 oz. cans chicken broth
2-3 large carrots, peeled and diced
4 medium potatoes, peeled and cubed into
small pieces
1 tsp. onion powder
2 small heads of broccoli
3 Tbsp. butter
⅓ cup flour
3½ – 4 cups milk
4 cups shredded cheddar cheese
1 tsp. salt
½ tsp. garlic pepper
6 slices bacon, cooked and chopped
Combine the chicken broth, carrots,
potatoes, and onion powder in a large saucepan. Bring it to a boil, then reduce
it to a simmer for about 10 minutes. Cover and continue to cook for another 10
minutes. While the sauce is cooking, melt the butter in a large saucepan. Cook
for another minute after adding the flour. Cook for another 5 minutes, whisking
in the milk until the sauce thickens. Stir in the cheese until it is completely
melted. Season with salt, garlic, and pepper. Pour the cheese sauce into the big
saucepan and mix thoroughly.
If you like a thinner soup, add extra
milk, as well as any more salt and pepper to taste. Serve warm, topped with
bacon slices.