Since my daughter is home from Japan for a short visit we had friends and family over this weekend. I took Friday off from work and cooked up a storm. I spent 8 hours making dishes and desserts enough to feed anywhere from 10 to 20 people. Since we had family from as far away as Virginia to a few that live right up the road I decided to just have an open house. Come as early as you want and leave as late as you want. Lunch would be served at 1 and dinner at 6 and whoever was here in between would not go hungry. At my house no one ever goes hungry!


Lunch Menu: 4 Bean Chili, Corn Bread and Pulled Pork with Cole Slaw Sandwiches, Clam Chowder and Cookies
Dinner Menu: Ham, homemade beans, Macaroni & Cheese, Chicken Soup and Texas Sheet Cake
When I know I need to feed this many people; I need to be very organized. Thursday night I did all my grocery shopping so I could wake up in the morning and get going. I envy the well-stocked kitchen & pantry on these types of occasions. I have a large and a medium sized crockpot but could have used 2-3 more. I have 2 large pots but could have used 4-5 more. Unfortunately if I buy anymore cookware, dishes, glasses or utensils; my son will pitch a fit. You see he does the majority of the dishes in the house and is running out of places to store all my treasures. I kind of see what he means but I can’t help myself I need and use every item I bring home. I have been using my class as an excuse to why a new sauté pan shows up or why I have a new Le Creuset in the cupboard. On occasion I do take inventory and clean out my stash, don’t tell Alex it’s just to make room for more.
Make this cake – Trust me it is delicious and easy!!!
I got this recipe from a friend, I am not sure why it is called this but I really really like it.
Texas Sheet Cake
Add to Sauce Pan
1 Stick of Butter
½ Cup Vegetable Oil
4 TBS Cocoa
1 Cup Water
Boil the above in a pan for 2-3 minutes
Sift together
2 Cups Flour
2 Cups Sugar
Pour over chocolate sauce and mix well
Add to the above
½ Cup Buttermilk
1 tsp Baking Soda
2 Eggs
1 tsp Vanilla
Mix well and pour into greased jelly roll pan
Cook at 400’ for 20 minutes
Frosting to be added to hot cake
Add to Sauce Pan (you can use the same one; I cleaned mine when the cake was in the oven)
1 Stick Butter
1/3 Cup Buttermilk
4 TBS Cocoa
Bring to a boil
Add the following
1 Box of Confectioner’s Sugar (roughly 2 ¾ Cup)
½ tsp Salt
1 tsp Vanilla
¾ Cup Chopped Walnuts (I added after so I could make ½ sheet without – work fast as the frosting hardens quickly)
Once cooled – slice into whatever size pieces you would like and store in airtight container – they don’t stick too bad so you can stack
The cake recipe sounds delicious!
It really is, it even tastes good a day or so later. Well worth trying!