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Texas Sheet Cake (freezer friendly)

16 Oct

At nearly every family get together, this cake makes a appearance. I love how rich and delicious it is. It is super simple to make, and I always have the ingredients to make it on hand. If you don’t have buttermilk on hand, you can easily make a substitute. Here is a link on how to do that 🙂
Buttermilk Substitute

Texas Sheet Cake
Source: Jamie Cooks It Up

2 cup flour
2 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup butter
8 Tb unsweetened cocoa powder
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Frosting:

3/4 cup butter
4 heaping Tb cocoa powder
6 Tb milk
1 tsp vanilla
3 1/2 cups powdered sugar
dash salt

Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt. Toss with a fork. In a medium-sized saucepan, add 1 cup butter, 8 tablespoons cocoa, and water. Heat and allow butter to melt and all the ingredients to combine. Pour over dry ingredients and beat until smooth with a mixer.

Into a medium-sized mixing cup, measure 1/2 cup buttermilk, 2 eggs, and 1 teaspoon vanilla. Whisk until egg is incorporated. Pour this mixture into the batter, and mix well.

Spray a large sheet pan (12 x 17) with cooking spray. Pour batter into pan. Bake for 20 minutes, or until a toothpick inserted into center comes out clean.

While the cake is baking, prepare the frosting. Place 3/4 cup butter into a medium-sized saucepan. Add 4 heaping tablespoons of cocoa and 6 tablespoons milk. Heat mixture on stove top. Allow the butter to melt and ingredients to combine; only takes a couple of minutes.

Add 1 teaspoon vanilla, 3 1/2 cups powdered sugar, and a dash of salt. Beat until smooth with mixture. Pour icing over warm cake. Allow to sit for about 5 minutes before serving.

**I haven’t tried to freeze this yet, but the recipe states to wrap tightly in foil. I would also place in a freezer safe ziplock bag.

texas sheet cake

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Baked Ziti {freezer friendly}

7 Sep

We are expecting our second baby, and I have begun stocking my freezer with meals in preparation. I know I will be busy with a toddler and a newborn! I still want my family to enjoy home cooked meals while we transition into this new life 🙂 I have made this recipe twice now, and we all enjoyed it, even my 2 year old. I have 2 9×9 pans of this in the freezer for us to enjoy as well. I haven’t tried any of the frozen ones yet.

Baked Ziti
source: slightly adapted from Six Sisters

1 pound ziti pasta
1/2 teaspoon onion powder
1 pound lean ground beef
2 (26 ounce) jars of spaghetti sauce
8 slices of provolone cheese
1 1/2 cups sour cream
8 ounces shredded mozzarella cheese
1/3 cup grated Parmesan cheese

Cook ziti according to package directions; drain. Brown ground beef and onion powder; drain. Add spaghetti sauce to beef and simmer 15 minutes. Spray 2 9×9 inch pans with cooking spray. Layer as follows: 1/4 ziti, 1/4 sauce, 4 slices provolone, 1/2 of sour cream, 1/4 ziti, 1/4 mozzarella cheese, and 1/4 sauce. Top with grated Parmesan and remaining mozzarella.

If you plan on freezing this right away, do not bake first. Cover with 2-3 layers of foil before freezing. When ready to eat, thaw in fridge for 24 hours. Bake at 350 degrees for 30 minutes, or until cheese is melted. You may need to bake on a pan if ingredients are all the way to the top of the pan, so they don’t bubble out into oven during cooking.

baked ziti