Cranberry Coleslaw Salad

1 bag coleslaw mix
1 bag baby spinach
1 small can of honey roasted peanuts
1 small bag of craisens
1 bottle of Brianna's Poppyseed Dressing

Toss altogether and serve.
So easy and so tasty!

The Best Chocolate Sheet Cake Ever

This recipe comes courtesy of The Pioneer Woman.  I have to say this is in my top 5 of favorite desserts and it is soooooo easy and fast to make.  I LOVE this recipe!!

 

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.

Posted by Ree on July 31 2009

Peanut Butter Truffle Brownies

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INGREDIENTS

Brownie Base

1	box (1 lb 2.4 oz) brownie mix, mixed according to directions

Filling

1/3	cup butter, softened
1/3	cup creamy peanut butter
1 1/3	cups powdered sugar
1 1/2	teaspoons milk

Topping

3/4	cup semisweet chocolate chips
3	tablespoons butter

1. 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely, about 1 hour.
2. 2 In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
3. 3 In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.I
   

I actually prefer these made with my homemade brownie recipe, but my sister likes them with the boxed mix. Oh so yummy either way!