Chocolate Sheet Cake

This is from the Pioneer Woman. I love what I've tried of her recipes, though not many.



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

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

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.

Roast

Put a roast (chuck roast works good) in a 9 x 13" pan. Coat in browning seasoning (pictured below), salt, pepper, worcestershire sauce, a chopped onion, and a can of beef broth. Cook at 300 degrees for 4 to 5 hours. Add a bag of baby carrots, 8 to 10 cubed red potatoes, and a can of cream of chicken soup. Cook for another hour (until the veggies are done).

Omelets in a Bag

Put in a ziploc freezer bag:

1 or 2 eggs
cheese
omelet toppings (ham, peppers, bacon, sausage)

Squish up the mixture. Get all the air out of the bag. Put in a pot of boiling water. Cook 10 minutes for 1 egg, 13 minutes for 2 eggs.