White Texas Sheet Cake

Ingredients:
1 cup butter
1 cup water
2 cups all-purpose four
2 cups white sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt

Frosting:
1/2 cup butter, cubed
1/4 cup milk
4 cups powdered sugar
1/2 teaspoon almond extract

Instructions:
Preheat oven to 375 degrees.

In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar and mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth.  No need to use an electric mixer. Batter will be very thin.

Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 18-22 minutes or until golden brown. Your cake will be flat and not very tall (it's a sheet cake). Cool for about 10 minutes. You still want your cake a little warm when you add the frosting so that it spreads well.

For the frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in the powdered sugar and extract. Stir until smooth and all combined. Spread immediately over warm cake. Decorate cake with sprinkles, if desired.

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S'more Cups

7	whole graham crackers (1 cup/250 mL finely crushed)
1/4	cup (50 mL) powdered sugar
6	tbsp (90 mL) butter, melted
4	bars (1.55 oz or 43 g each) milk chocolate candy, divided
12	large marshmallows Preheat oven to 350°. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter. Using a small scoop, place scant scoop of crumb mixture in each cup of a mini muffin tin. Press crumbs to form shallow cups with a mini tart shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in microwave safe bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set. Yields 24 mini cups (Pampered Chef)

Ritz Cracker Dip

2 8oz pkg cream cheese

Cooked ham (Chipped ham looks best)

Worcestershire sauce to taste

1 small minced onion

dash garlic

Mix and Yummy!

(Pam Bylund)

Strawberry Slush

Had this the other night. Yummy!

Cheese Fondue

(Pam Bylund)

Chicken Salad Sandwich