Chocolate Sheet Cake

In a medium bowl mix 1/2 c buttermilk, 2 well beaten eggs, 1t vanilla In a medium bowl sift together 2 Cups flour, 1 t baking soda and 2 Cups sugar - set aside In a medium saucepan mix 8T butter, 1/2 cup crisco, 4T cocoa, 1 cup water bring to a boil and then alternately add flour and buttermilk mixture Pour into 11*17 greased pan (jelly roll pan) Bake at 400 for 15-18 mins Frosting 8T butter 4T cocoa 1/3 c milk 1 box powdered sugar 1t vanilla Bring butter, cocoa, and milk to a boil. Remove from heat and add powdered sugar and vanilla. Frost while hot.

Kristen's Chili

Sauté Together:
2 lb ground beef
2 onions
1 bell pepper, chopped
3 cloves garlic, minced
1 Anaheim pepper, chopped
1 Tbs Worcestershire

Combine:
2 cans Rotel (mild)
1 can stewed tomatoes
1 15 oz can tomato sauce
1 12 oz can tomato paste
1 can dice green chilis
1 Tbs soy sauce
3 10 oz can water
1/4 C Catsup
1 Tbs Pickapeppa Sauce
4 beef bullion cubes
1/2 C brown sugar
1/2 tsp Accent
1 pkg McCormic chili seasoning mix
chili powder to taste

Add meat mixtre
Simmer 30 minutes
Serve with cheese and cornbread

Peanut Butter Banana Chocolate Chip Cookies

2 C bread flour
1 tsp corn starch
1/2 tsp salt
1 stick butter, melted
2 med ripe bananas
3/4 C brown sugar
1/2 C granulated sugar
2 tsp vanilla
1 C chocolate chips
1 C peanut butter chips

Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
Cream butter, bananas, and sugars together until combined.
Add vanilla extract and mix until combined.
Stir in the flour mixture just until combined.
Stir in chocolate and peanut butter chips.
Preheat oven to 375F.
Line two cookie sheets with parchment paper.
Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
Let cookies cool completely on cookie sheets.
Store in airtight containers for up to a week

Baked Chicken & Zucchini Casserole with Tomatoes

2 Chicken breasts
1 Tbs olive oil
1 dash garlic powder
1 dash salt
1 dash pepper
1 small zucchini
1 med tomato, diced
1/2 tsp basil
1/2 tsp oregano
1/2 C mozzarella cheese

1. Butterfly slice each chicken breast in half to make 4 thin pieces. Season with garlic powder, salt, and pepper. Brown chicken slices on each side in olive oil. Place in medium baking dish.

2. Sautee zucchini in pan until soft. Add diced tomato, basil, and oregano. Season with salt, and pepper. Cook an additional 2-3 minutes. Pour over chicken.

3. Cook in 325 degree oven for 20 minutes. Top with mozzarella cheese. Bake an additional 15 minutes.

Corn Salad with Cilantro

2 lb bag frozen white sweet corn
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine

Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste

Heat corn in water until almost boiling. Take out and drain.

Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.

Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.