Brown Sugar Frosting

My husband's favorite icing for a chocolate cake! He loves this. Makes enough to cover one 13x9 cake in the pan. This should not be made ahead, so make sure the cake is cooled enough to frost before starting this recipe...

1 cup packed brown sugar
1 stick butter
1/4 cup milk
2 cups powdered sugar

Place powdered sugar in mixing bowl.
In a saucepan, combine the brown sugar and butter. Heat, stirring to mix together. bring to a simmer and cook for two minutes to combine and dissolve sugar. Add the milk, stir to combine, remove from heat.

Pour brown sugar mixture into the powdered sugar in the mixer. Beat until smooth and creamy, ice cake while frosting is warm, as it will harden slightly upon cooling.

Chocolate Cake

Shhh...don't tell your kids there's mayonnaise in this cake. Best chocolate cake!

2 cups flour
2/3 cup cocoa powder
1-1/4 tsp baking soda
1/4 tsp baking powder

3 eggs
1-2/3 cups sugar

1 tsp vanilla
1 cup mayonnaise
1-1/3 cup water

Measure dry ingredients (flour, cocoa, soda and baking powder) in a separate smaller bowl and stir together, set aside.
In mixer, combine eggs, sugar, and vanilla, mix together at medium speed then add mayonnaise and mix on low until combined.
Add flour mixture alternately with water, beginning and ending with dry mixture. Pour into a prepared 13x9 cake pan (sprayed with Pam is ok).
Bake at 350 for 30-35 minutes, until firm in center.

Salsa (Blended)

I've come frighteningly close to cloning Plum Loco's salsa in the squeeze bottle. Danger! Mine is hotter...fills two squeeze bottles nearly full.

Tomatoes, either three quarts of home canned or 6 cans italian style stewed tomatoes,

(drained well)

2 large cloves garlic, peeled

1 large onion, peeled

1 tbsp ground cumin

1 tsp cayenne powder

1 tsp black pepper

1 tsp chipotle powder

1 tsp jalapeno powder

1 tbsp chili powder (texas style)

1 tsp salt, more to taste

1/2 tsp accent (optional)

2 tsp balsamic vinegar

2 tsp lemon juice

2 tsp oregano IF you are using home canned or unseasoned tomatoes.

Blend the garlic and onion in the food processor. Add everything else and blend until well pureed. Fill squeeze bottles and squeeze onto chips. Bliss!

Fresh Pesto

2 cups packed fresh basil (or substitute some spinach), rough chopped
1/2 cup (4 ounces) walnuts or pine nuts, rough chopped
2-3 cloves garlic, peeled
Olive oil

In a food processor, pulse nuts, basil/spinach, and garlic until well blended.
While processing, drizzle a thin stream of olive oil into the processor. Continue adding olive oil until desired thickness is achieved, usually between 1/8 and 1/4 cup.

Store in a covered jar or bowl, lasts a few days. Use as a spread for bread, or mix with heavy cream for pesto sauce.

Rod's Famous Baked Beans

Beans and Frank! Rod Frank that is!...Good. Feeds a crowd...is also a great main dish because it has a lot of meat in it. Takes 3-4 hours in the crock pot.

8 regular size small cans pork and beans

1 lb of bacon, fried and chopped

1 lb jimmy dean sausage, fried and crumbled (we used elk sausage from my friend Matt Leatham)

1 large onion chopped very fine

4 tablespoons garlic minced well (I use the bottled kind)

4 generous splashes worcestershire sauce

2 cup brown sugar

2 tablespoon dry mustard

Jalapeno powder or habenero powder to taste.

Mix all together and crock pot for 3-4 hours...longer the better. Thanks Rod!

Fry Sauce

My sister Dani moved to Texas when she got married in 1990...asked for fry sauce at fast food restaurants and they looked at her like she had two heads or something. Same thing back east, Trent and I found out. So HEY, United States! This is fry sauce! This is based on my mom's recipe from when we were kids, and I enhanced it. I'm trying to clone Red Robin's...this is getting verrrrry close.

1 part ketchup (like a half cup to a cup, depending on how much you want)

1 part mayonnaise (same)

At least 1/2 tsp cayenne pepper (less if you're "sensitive" lol)

Worcestershire Sauce, one teaspoon to start

Two generous splashes Liquid Smoke to start

Black pepper to taste (couple shakes!)

Mix together and taste, taste, taste again and add more of what you want...We always end up adding more Worc, liquid smoke, and cayenne (a lot more cayenne, maybe another few generous shakes of the Worc and smoke.)

Don't be afraid to make a lot, this will keep in the fridge for a few months, just like ketchup. Go to Rush's restaurant supply and get a squeeze bottle with a little cap and keep it in the fridge.

Cheesy Grits Souffle by Christina's Mom-In-Law

I don't even know Christina's mom-in-law! But I love her for this recipe! I don't like grits but I LOVE it in this recipe. It's light, delicious, and a perfect breakfast or brunch dish. I made it for Easter dinner, and it was absolutely wonderful.

Don't be afraid of a souffle, this is the first one I have ever made and it came out perfect.

2 cups milk

1/2 cup instant grits

1/2 tsp salt (if you use cheese) if no cheese, use 1 tsp salt

1/2 tsp black pepper

1/2 tsp baking powder

2 Tbsp butter, melted

1/2 tsp sugar

1/2 cup sharp cheddar or parmesan cheese

3 large eggs separated

Preheat oven to 375.

Grease a souffle dish, mine is 1.5 quart size and worked perfectly for this.

Scald milk (bring to just before a boil while stirring), add grits. Cook until thick, stirring constantly. Make sure the grits are well cooked.

Add salt, baking powder, sugar and butter, and mix well. Remove from heat. Beat yolks and add to that mix and add cheese (cheese optional).

In another bowl, whip egg whites to soft peaks. (when beaters are removed, soft peaks form and curl over like waves.) Fold egg whites into grits mixture in the saucepan.

Pour all into the greased souffle pan, bake at 375 for 30 minutes.