Random recipes

I've shared recipes on here before. I thought, for a random post, I'd share a few more with you. These are some of my favorites. I may have posted them before, but I didn't see them in the tags. I didn't tag all my posts, so for all of you older blog followers if these are repeats I'm sorry.

Sauerkraut Bake

1 jar sauerkraut

1 kielbasa, cut into 1/4” slices

Two apples, sliced

1 can new potatoes/2 c. cooked Yukon Gold potatoes, cut into 1/2” chunks

Preheat oven to 350 F (177 C). Drain sauerkraut. Put all ingredients into a medium casserole dish and mix together. Place in oven for 25 minutes. Remove from the oven and serve.

Cheddar Biscuits

2 c all-purpose flour

1 T baking powder

2 tsp white sugar

½ tsp cream of tartar

¼ tsp salt

½ c melted butter

1 c milk

1 ½ c grated medium cheddar (I've also used sharp. You can use mild, but the sharper cheddar stands out more.)

Preheat oven to 450 F (230 C). In a large bowl, combine flour, baking powder, sugar, cream of tartar, and salt. Stir in butter and milk until moistened. Add cheddar cheese. Drop batter on a lightly greased cookie sheet by the tablespoon. Bake in preheated oven until golden on the edges, about 8 to 12 minuted. Serve warm.

Texas Brownie Sheet Cake

1 c butter

1 c water

¼ c cocoa

2 c sugar

2 c flour

1/8 tsp salt

2 eggs

1 tsp baking soda

½ c sour cream

Frosting

½ c butter

¼ c cocoa

¼ c plus 2 T milk

1 lb powdered sugar, sifted (also called confectioners' sugar)

½ tsp vanilla

¼ tsp mint extract, optional (I've used mint extract and almond extract for this)

Cake: Preheat oven to 350 F (177 C). Combine 1 c butter, water, and ¼ c cocoa in a saucepan over medium heat. Heat until butter melts. Add sugar, flour, salt, eggs, soda, sourcream, and 1 tsp vanilla. Mix well. Pour into a 15x10.1 inch jelly roll pan. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Frost while still hot.

Frosting: Combine ½ c of butter, ¼ c of cocoa, and milk in a saucepan. Bring to a boil. Add powdered sugar and ½ tsp of vanilla, and if desired additional flavoring. Pour over the cake. Spread to cover the hot cake.