This is the day which the LORD hath made; we will rejoice and be glad in it. ~ Psalm 118:24 KJV

Been really missing you guys the last two days.  Life has been crazy and it's not slowing down.  Trying to earn a living and get 2 businesses off the ground (of my own) and help a few struggling businesses for clients.  It's a tough world out there.  Life is never easy but it is fun.  It was cloudy and rainy here yesterday and I loved it.  Today we have the dark puffy clouds that are so pretty : ).

I am working on being able to work from home and being able to be a snow bird.  This has proven to be hard but with some work now, should smooth out at some point.  I am hoping to spend my summers in a cooler place than 120 degree Arizona : ) ~ in the winter, it's perfect weather but the rest of the time, not so good.

Since I have been away for a few days, I am sending you a few great ones.  One is the best Chocolate Sheet Cake and the other is for Spinach Cheese Manicotti.  Both are wonderful.  Try them : )

Enjoy

Charlene


Chocolate Sheet Cake
Ingredients:
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

Directions:
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.

Spinach Cheese Manicotti 
INGREDIENTS:
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup minced onion
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon pepper 1/4 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 1/2 cups water
1 (8 ounce) package manicotti shells

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
3. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
4. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft