Sunday, February 5, 2012

{So Good}

This weekend I attended a bridal shower for one of my young women I taught a few years ago.  She is a true kindred spirit and I wish her all the love and blessings life has to offer.
We were asked to bring a copy of a recipe or two to be put in a book for her, and these are the ones I gave her.
They aren't ones I've made my whole life, but they are my current favorites.
So, in order to post a quick little something on my blog, I decided to share with you.
I love PeaDub.
She's my hero.  Watch her show on Saturday mornings on the Food Network.  It's fun!  (That's my plug for her for my posting of her recipes.)
Anyway, this is what I gave Lindsay, & if you make either of these things, let me know what you think!!
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Nicki’s notes:  These are my two favorite things to make when I have a party to go to, or if someone is having a bad day and needs something to cheer them up, I will make one of these.  (Or if I am having a bad day.  Because that happens and sometimes you need something salty or something sweet and uber-chocolatey to make it all better.)
(See www.thepioneerwoman.com – She’s awesome.  And funny.  And she goes through each of her recipes with a step by step photographed process so you simply CANNOT mess it up.)

 

Olive Cheese Bread

Added by Ree on July 16, 2009 in Appetizers
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings 12
Difficulty Easy
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Ingredients

·         1 loaf French Bread
·         6 ounces, weight Pimiento-stuffed Green Olives
·         6 ounces, weight Black Olives
·         2 stalks Green Onions (scallions)
·         1 stick Butter, Room Temperature
·         ½ cups Mayonnaise
·         ¾ pounds Monterey Jack Cheese, Grated

Preparation Instructions

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

 

  

The Best Chocolate Sheet Cake. Ever. Amen.

Added by Ree on July 31, 2009 in Cakes, Desserts
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings 24
Difficulty Easy
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Ingredients

·         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
·         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.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.


3 comments:

Earl Family said...

I am super excited you posted these!! I can't wait to try them out. It's ok to make them for breakfast right???

Love you cuz.

Nicki Mickelsen said...

KK- this is that bread I brought over for Christmas Eve. YUM. I should note that I only use dehy onions since I don't like scallions, and I omit the pecans in the cake since they make Addison's throat itch.

Jensen Family said...

I keep leaving a comment but it never posts. Hopefully they will not randomly show up later. I loved the bread you made. It was divine. Those recipes were a good choice.