Aunt Rita's Meatloaf

1 1/2 lb ground beef
1 egg
3/4 cup oats
3/4 cup milk
1 1/2 tsp salt
1/4 cup butter
1/4 cup chopped onion

Mix together and put in pan.

Topping
2 T brown sugar
1/3 cup ketchup
1 T mustard

Mix together and top the meatloaf

Bake 350 degrees for 1 hr.

Cheesey cauliflower nachos

Cauliflower
olive oil
garlic powder
cumin
seat salt

Bake 35 minutes at 425 degrees.

Top with cheese and cook for 3 more minutes.

Top with bell peppers, tomatoes, mushrooms, jalepenos, avocado, plain greek yogurt, or whatever else you want.

Homemade Egg Noodles

2 cups flour
1/4 tsp salt
2 medium eggs
1/4 cup water

In a large bowl combine the flour and salt.  Make a hole in the flour, like a well.  Crack the eggs into the hole.  Using your hands or large spoon make the eggs and flour together making a coarse and crumbly mixture.  add the water.  Mix again until you have a nice, stiff dough.  Knead the dough a few minutes to get it nice and smooth.  You may need to dust it with a little flour to keep it from sticking to your hands.  When you are satisfied with your ball of noodle dogh cover it with a tea towel and let it rest for about 20 minutes  This is to relzs the gluten in the dough making it easier to roll out.

Use a rolling pin and a floured surface roll dough out real thin, as the noodles will poof our when they cook.  Cut into strip or the shape you want.  Let the noodles rest and dry for about 20- 30 minutes.  Cook in a broth thats boiling and then reduce to simmer for 25-30 minutes.

Texas Sheet Cake

cake

2 sticks butter
1 cup water
4 tbs cocoa
2 cups sugar
2 cups flour
1/2 tsp salt
3 eggs
1/2 cup sour cream
1 tsp baking soda

Preheat oven to 400 degrees.  Grease a large cookie sheet with sides.  In a sauce pan mix butter, water and cocoa.  Bring to a boil.  Pour into large bowl.  In a small bowl mix sugar, flour, and salt.  Gradually add dry mixture to chocolate, mix well.  Blending between additions, add 3 eggs, sour cream, and baking soda.  Pour into well greased cookie sheet.  Bake for 20 minutes.

Frosting
1 stick butter
 4 tbs cocoa
6 tbs milk
1 lb powdered sugar
1 tsp vanilla
1 cup choppped walnuts

Make frosting approximately 15 minutes before cake is done.  cake should be frosted as soon as it is removed from the oven.   Melt butter in saucepan.  Add cocoa, and milk, heat just until mixture starts to bubble.  Remove from heat.  Gradually beat in powdered sugar and then vanilla.  Spread on cake.

Sheet Cake

For the cake

2 cups flour
2 cups sugar
1/4 tsp salt
4 Tbsp Cocoa
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 whole eggs, beaten
1 tsp baking soda
1 tsp vanilla

For Frosting
1/2 cup finely chopped pecans
1 and 3/4 cup butter
 4 tbsp cocoa
6 Tbsp Milk
1 tsp vanilla
1 pound minus 1/2 cup powdered sugar

Use an 18x13 sheet cake pan

In a mixing bowl combine flour, sugar, and salt

In a saucepan melt butter, add cocoa and 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 and stir together.  Pour over warm cake.

Cut into squares, and enjoy.

I found this recipe here.

Crockpot Buffalo Chicken

3-5 lbs skinless, boneless chicken breasts
12 oz bottle Franks Red hot wings buffalo sauce
1 packet hidden valley ranch dressing mix

Place chicken into crock pot and pour the sauce over the top.  Sprinkle ranch on top.  Cover the lid and cook on low for about 5 hours.  Remove chicken and shred.  Add chicken back to the sauce and stir to coat.  Cook on low for another hour. 

Serve on hamburger buns.

I found this recipe here.

Slow Cooker Mexican Haystacks

Ingredients
1/2 package taco seasoning
4 boneless skinless chicken breasts
3 cups salsa

Toppings
1 can corn
1 can black beans
1 can sliced black olives
1 red pepper, chopped
1/2 cup cheese
1/4 cup sour cream

Directions:

Place chicken in slow cooker.  Sprinkle taco seasoning on top, then spoon salsa over the chicken.  Cook on high for 4 hours or low for 6-8 hours.  Shred meat.

Serve chicken over rice and add toppings.    You could also include cilantro, avocado, hot sauce, anything you want really.

I found this recipe here.