Dr. Pepper Chocolate Sheet Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 1/4 tsp salt
• 1/2 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 2 sticks butter
• 4 heaping Tbsp cocoa powder
• 1 cup Dr. Pepper

In a saucepan, combine butter, cocoa, and Dr. Pepper. Bring to a rolling boil. While this heats, combine, flour, sugar, soda and salt. Add to saucepan and remove from heat. Carefully add eggs, vanilla and buttermilk. Mix well. Pour into a greased pan. (You can use a jellyroll size pan for a thinner cake, a 9 x 13 pan for a thicker cake or pour some into a 9 x 13 pan and the rest into a round cake pan and share with a friend! Bake at 350 for 20 minutes or until a toothpick inserted comes out clean.

As soon as you remove the cake from the oven, make the icing.

Icing

• 1 stick butter
• 1/3 cup milk
• 1/4 heaping cup cocoa powder
• 4 cups powdered sugar
• 1 tsp vanilla

In a saucepan, combine butter, milk and cocoa powder. Bring to a rolling boil. Remove from heat and add powdered sugar and vanilla.  Pour over partially cooled cake. The icing will be on the thin side so you probably won't be able to really spread it after you pour it on like other icings. But, it's so yummy no one will care if it doesn't look perfect!

Recipe from my wonderful mother-in-law, Jill

Homemade Sausage Biscuits

• 1 lb sausage, browned and drained
• 2 2/3 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup shortening
• 1 pkg yeast
• 1/4 cup warm water
• 1 Tbsp sugar
• 1 cup buttermilk

Mix dry ingredients (flour, baking powder, salt). Cut in shortening. Mix water, yeast and sugar. Add yeast mixture and buttermilk to dry mixture. Mix well. Add in sausage. Pat out to appox. 3/4 inch think. Using a biscuit cutter, cut individual biscuits. Bake 10 minutes at 425.

If you want to freeze these, instead of baking them right away, place wax paper on a cookie sheet and lay them it. Place in freezer until completely frozen and then move into a ziploc bag or other container. When ready to eat, bake at 425 for 20 minutes.

Servings depends on the size of biscuit cutter and how thick you like them.

Recipe from my Aunt Beth

Miss Mary Bobo's Boarding House Meatloaf

• 1.5 lbs ground beef
• 3/4 cup uncooked oatmeal
• 1 Tbsp salt
• 1/4 cup chopped onions
• 1/4 cup chopped bell peppers
• 1/4 cup ketchup
• 2 eggs, beaten

Grease a 9" x 3" pan. In a large bowl, combine all of the ingredients above. Form into a loaf. Place in pan and bake at 350 for 1 hour. Carefully pour off excess juice. Cover with sauce (below) and bake 10 more minutes. Cover if it starts to brown too much.

Meatloaf Sauce

• 3/4 cup ketchup
• 2 Tbsp chopped onion
• 2 Tbsp chopped bell pepper
• 1/4 cup brown sugar, firmly packed

In a small saucepan, simmer over low heat until onions and peppers are tender.

Delicious with mashed potatoes!

Serves 4

Recipe courtesy of my dear friend, Kim

Twice Baked Potatoes

• 4 baking potatoes
• Canola oil
• 4 slices bacon, cooked and chopped
• 1 stick butter
• 1/2 cup sour cream
• 1/4 cup milk
• 1/4 tsp seasoning salt
• 1/4 tsp black pepper
• 1 cup grated cheese (I prefer cheddar or colby jack)
• 1 green onion, thinly sliced or 1/4 tsp onion powder (I've made these using both, depending on what's in my fridge and I think they are delicious either way!)

Wash potatoes thoroughly and dry well. Coat with canola oil and bake at 400 for 45 minutes or until potatoes are tender. Remove and let cool slightly (10-15 minutes.) Slice potatoes in half length-wise and scoop out the middle, leaving a shell around the outside. Mix the scooped out potato with the bacon, butter, sour cream, milk, seasoning salt, pepper and onion (or onion powder) using a potato masher. Mix in 1/2 cup of cheese. Fill the potato shells with the mixture and top with remaining cheese. Bake at 300 for 10 - 15 minutes or until the cheese is melted.

Serves 4

Recipe from The Pioneer Woman

Apricot Glazed Pork Tenderloin

• 1 pork tenderloin (or 2 smaller ones) approx 1.5 lbs
• 10 slices of bacon
• Garlic Pepper
• Salt
• 1 cup (give or take) apricot preserves

Prepare the pork tenderloin by slicing it into 2 pieces lengthwise (if using one large one). Sprinkle liberally with salt and garlic pepper. Wrap in bacon, making sure the ends of the bacon are tucked under. Place in a pan or casserole dish that is lined with Release Foil or lined with regular foil and sprayed with non-stick cooking spray. Cook 30 to 35 minutes. Spoon the apricot preserves over the top and bake 15-20 more minutes. Remove from oven and let rest before cutting and serving. Serve with Apricot Sauce, below.

Apricot Sauce:

• 2/3 cup Apricot preserves
  
• 4 Tbsp butter
  
• 2 Tbsp soy sauce
• 3 Tbsp Water
• 1 tsp Garlic Pepper

Combine all of the ingredients in a sauce pan and bring to a low boil. Simmer for 3-4 minutes. Serve with the tenderloin.

Serves 5-6.

Recipe adapted from Wanda DeLoach's Isn't Life Delicious cookbook