Macey's Kitchen

Ingredients :

2 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

½ teaspoon salt

½ cup sour cream

2 eggs

1 cup butter

1 cup water

5 tablespoons unsweetened cocoa powder

6 tablespoons milk

5 tablespoons unsweetened cocoa powder

½ cup butter

4 cups confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped walnuts (Optional)

How To Make Texas Sheet Cake

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan.



Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.



Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.



For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake

Crispy Chicken Strips 🍟

Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 cup breadcrumbs or panko for extra crispiness
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying

Instructions:
1. In a bowl, mix the buttermilk and hot sauce. Add the chicken strips, making sure they are fully submerged. Marinate in the refrigerator for at least 1 hour or overnight for best results.
2. In a shallow dish, combine the flour, breadcrumbs, paprika, garlic powder, salt, and pepper.
3. Remove the chicken strips from the buttermilk, allowing the excess to drip off.
4. Dredge each strip in the flour mixture, ensuring they are completely coated.
5. Heat the oil in a large skillet or deep fryer to 375°F (190°C).
6. Fry the chicken strips in batches, being careful not to overcrowd the pan. Cook until golden brown and crispy, about 3-4 minutes per side.
7. Transfer the cooked chicken strips to a paper towel-lined plate to drain any excess oil.

Notes:
- For a healthier version, you can bake the chicken strips at 425°F (220°C) for 20-25 minutes or until crispy and fully cooked.
- Serve with your favorite dipping sauces, such as barbecue sauce, honey mustard, or ranch dressing.

Homemade Krispy Kreme Doughnuts 🍩🍩
Ingredients:
2 tablespoons active dry yeast
1/4 cup warm water (105°F to 115°F)
1 1/2 cups lukewarm milk
1/2 cup granulated sugar
1 teaspoon salt
2 eggs
1/3 cup unsalted butter, melted
5 cups all-purpose flour, more for dusting
1/2 teaspoon nutmeg (optional)
Oil for frying
For the Glaze:
1/2 cup butter, melted
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
4-6 tablespoons hot water
Directions:
Prepare the Dough: In a large bowl, dissolve yeast in warm water. Add milk, sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
First Rise: Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Shape Doughnuts: Punch down dough. Turn onto a floured surface; roll out to 1/2-inch thickness. Cut with a floured doughnut cutter. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Fry Doughnuts: Heat oil to 375°F in a deep-fryer or large saucepan. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
Glaze: Combine glaze ingredients in a bowl until smooth. Dip warm doughnuts into the glaze; let dry on wire racks.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 290 kcal per doughnut | Servings: 12 doughnuts

KING RANCH CHICKEN CASSEROLE
INGREDIENTS:
▢3 teaspoons extra virgin olive oil
▢1 cup chopped sweet yellow onion
▢1 chopped bell pepper any color, I used a red bell pepper
▢10.5 ounces can of cream of chicken soup undiluted
▢10.5 ounces can of cream of mushroom soup undiluted
▢10 ounces can of mild Rotel undrained
▢3 cups shredded cooked boneless, skinless chicken breast
▢2 tablespoons chopped cilantro optional
▢12 soft taco-size corn tortillas quartered
▢4 cups freshly shredded Colby and Monterey jack cheese divided into 1½ and 2½
INSTRUCTIONS:
Preheat the oven to 375°F.
Add the olive oil, chopped onion, and chopped bell pepper to a 4 to 5-quart Dutch oven over medium-high heat. Saute for 5-7 minutes or until the onions and bell peppers are softened. Remove from the heat.
Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and the undrained Rotel. Whisk until well combined.
Stir in the shredded chicken and chopped cilantro.
Lightly spray a 9×13 baking dish with nonstick cooking spray. Line the bottom of the prepared baking dish with half of the quartered corn tortillas.
Spoon half of the chicken mixture over the bottom layer of corn tortillas.
Sprinkle 1½ cups of the shredded cheese over the chicken layer.
Layer the remaining corn tortillas over the cheese layer.
Spread the remaining chicken mixture over the corn tortillas.
Sprinkle the remaining shredded cheese over the chicken mixture.
Bake uncovered for 30 minutes. Serve while hot.

KFC Famous Bowl Casserole
Ingredients:
4 cups cooked and shredded chicken breasts
2 cups mashed potatoes
1 cup corn kernels (canned or frozen)
1 cup shredded cheddar cheese
1 cup chicken gravy
6 slices cooked bacon, crumbled
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Chopped green onions, for garnish (optional)
Directions:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, paprika, garlic powder, onion powder, salt, and pepper. Toss to evenly coat the chicken.
Heat vegetable oil in a skillet over medium heat. Add the seasoned chicken and cook for 7-8 minutes, until browned and crispy. Remove from heat and set aside.
In a 9×13-inch baking dish, spread the mashed potatoes evenly to create the bottom layer.
Next, layer the corn evenly over the mashed potatoes.
Spread the cooked and seasoned chicken on top of the corn layer.
Pour the chicken gravy evenly over the chicken layer.
Sprinkle the shredded cheddar cheese over the casserole.
Top with crumbled bacon, distributing it evenly.
Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes.
Garnish with chopped green onions, if desired.
Serve hot and enjoy!

CROCK POT SMOTHERED PORK CHOPS
Ingredients :
4 bone-in pork chops
1 oz packet onion soup mix
1 14 oz can chicken broth, low sodium
1 10.5 oz can cream of chicken soup, low sodium
1 oz packet dry pork gravy mix
1 tsp garlic powder
To thicken gravy:
3 tbsp cornstarch
3 tbsp cold water
Instructions :
In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.
Whisk together until combined.
Season both sides of the chops with a little bit of garlic powder.
Place pork chops into the slow cooker.
Do your best to spread them out and cover with the gravy mixture.
Cover and cook on low about 4-6 hours.
Just before the pork chops are done – whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)
Recipe Notes : Serve with mashed potatoes.

Slow Cooker Million Dollar Chicken

Servings: Serves 6
Ingredients:
- 3 pounds of chicken thighs, bone-in and skin-on
- 2 teaspoons of kosher salt
- 1 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 cup of unsalted butter (1 stick), sliced into pads
- 4 cloves garlic, minced
- 1/4 cup of chicken broth, preferably homemade
- 1/4 cup of heavy cream
- 1 cup of shredded cheddar cheese
- 1/4 cup of chopped parsley for garnish
- 1 tablespoon cornstarch (if needed for thickening)

Directions:
1. Generously season the chicken thighs with salt, pepper, paprika, and garlic powder, making sure they're well-coated. (Optional: Brown before putting in.)
2. Place the seasoned chicken in the slow cooker, layering it evenly at the bottom.
3. Dot the chicken with butter pads and then sprinkle minced garlic over the top.
4. Pour the chicken broth gently around the chicken, being careful not to wash off the seasonings.
5. Set your slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours, until the chicken is supremely tender and almost falling off the bone.
6. About 15 minutes before serving, gently stir in the heavy cream and cheddar cheese, allowing them to melt and marry into the sauce beautifully.
7. If a thicker sauce is desired, mix the cornstarch with a bit of water to create a slurry, and stir it into the slow cooker. Allow it to simmer and thicken for a few extra minutes.
8. Garnish the dish with chopped parsley before serving to add a fresh, colorful touch.

Here's a delightful recipe for Peach Cobbler Pound Cake:
Ingredients:
For the Pound Cake:
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
For the Peach Cobbler Layer:
• 4 cups sliced peaches (fresh or canned)
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 1/4 cup water
For the Streusel Topping:
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Mix until well combined.
5. Spread the pound cake batter evenly into the prepared baking dish.
6. In another bowl, combine the sliced peaches, granulated sugar, lemon juice, ground cinnamon, ground nutmeg, cornstarch, and water. Mix until the peaches are coated evenly.
7. Spoon the peach mixture over the pound cake batter in the baking dish, spreading it out evenly.
8. In a small bowl, prepare the streusel topping by combining the flour, brown sugar, melted butter, and ground cinnamon. Mix until crumbly.
9. Sprinkle the streusel topping over the peach layer in the baking dish.
10. Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and let it cool slightly before serving.
12. Serve the Peach Cobbler Pound Cake warm or at room temperature. Enjoy the delicious combination of tender pound cake, juicy peaches, and crunchy streusel topping!
Note: You can serve this Peach Cobbler Pound Cake on its own or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Store any leftovers covered in the refrigerator for up to 3 days.

Here's a simple recipe for Chocolate Peanut Butter Fudge:
Ingredients:
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips
Instructions:
1. Line an 8x8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal of the fudge later. Set aside.
2. In a microwave-safe bowl, combine the peanut butter and unsalted butter. Microwave in 30-second intervals, stirring well after each interval, until the mixture is melted and smooth.
3. Stir in the powdered sugar, vanilla extract, and salt until well combined and smooth. The mixture will be thick.
4. Transfer half of the peanut butter mixture into the prepared baking dish and spread it out evenly to form the bottom layer of the fudge. Place the dish in the refrigerator to set while you prepare the chocolate layer.
5. In another microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring well after each interval, until melted and smooth.
6. Pour the melted chocolate over the chilled peanut butter layer in the baking dish, spreading it out evenly with a spatula.
7. Take the remaining peanut butter mixture and drop spoonfuls over the chocolate layer. Use a knife or toothpick to swirl the peanut butter into the chocolate to create a marbled effect.
8. Place the baking dish back in the refrigerator and chill the fudge for at least 2 hours, or until firm.
9. Once the fudge is set, lift it out of the baking dish using the parchment paper overhang. Place it on a cutting board and slice it into squares.
10. Serve the Chocolate Peanut Butter Fudge at room temperature and enjoy!
Note: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the fudge for longer storage. Just be sure to let it thaw in the refrigerator before serving. Feel free to customize this recipe by adding chopped nuts or a sprinkle of sea salt on top of the fudge layers.

Here's a delicious recipe for Peanut Butter Stuffed Brownies:
Ingredients:
For the Brownie Batter:
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
For the Peanut Butter Filling:
• 3/4 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.
2. In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar until well combined.
3. In a mixing bowl, whisk together the eggs and vanilla extract. Gradually pour the melted butter and sugar mixture into the egg mixture, stirring continuously until smooth.
4. Sift the cocoa powder, flour, salt, and baking powder into the wet ingredients. Stir until just combined, being careful not to overmix.
5. In a separate bowl, prepare the peanut butter filling by mixing together the creamy peanut butter, powdered sugar, and vanilla extract until smooth.
6. Spread half of the brownie batter into the bottom of the prepared baking pan, smoothing it out evenly.
7. Spoon dollops of the peanut butter filling over the brownie batter in the pan, spreading it out evenly to cover the surface.
8. Carefully spread the remaining brownie batter over the peanut butter filling, covering it completely.
9. Use a knife or spatula to gently swirl the layers together, creating a marbled effect.
10. Bake in the preheated oven for 25-30 minutes, or until the brownies are set and a toothpick inserted into the center comes out with moist crumbs.
11. Remove the brownies from the oven and let them cool completely in the pan before slicing and serving.
12. Once cooled, slice the Peanut Butter Stuffed Brownies into squares and enjoy the irresistible combination of rich chocolate and creamy peanut butter!
Note: You can customize this recipe by adding chocolate chips or chopped nuts to the brownie batter for extra texture and flavor. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer storage.

Chicken salad is a versatile and delicious dish, please enjoy this amazing recipe. 😋🍗🥙
Ingredients:
• 2 cups cooked chicken breast, diced or shredded
• 1/2 cup mayonnaise
• 2 tablespoons Greek yogurt (optional, for added creaminess)
• 1 celery stalk, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup grapes, halved
• 1/4 cup chopped pecans or walnuts (optional, for added crunch)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Lettuce leaves or bread, for serving
Instructions:
1. In a large mixing bowl, combine the diced or shredded chicken breast, mayonnaise, Greek yogurt (if using), diced celery, diced red onion, halved grapes, and chopped nuts (if using).
2. Add the fresh lemon juice and Dijon mustard to the bowl. Stir until all the ingredients are well combined and coated evenly with the dressing.
3. Season the chicken salad with salt and pepper to taste. Adjust the seasoning if necessary.
4. Cover the bowl with plastic wrap and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together.
5. Once chilled, serve the chicken salad on a bed of lettuce leaves or as a sandwich filling between slices of bread.
6. Enjoy your homemade chicken salad as a light and satisfying meal or as a delicious addition to picnics, parties, or gatherings!
Note: Feel free to customize this chicken salad recipe by adding other ingredients such as diced apples, dried cranberries, sliced almonds, chopped herbs (such as parsley or dill), or a sprinkle of curry powder for a different flavor profile. You can also use leftover cooked chicken or rotisserie chicken for convenience. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

This Reese’s Peanut Butter Pie recipe is an extravagant dessert that doesn't require any baking.
Ingredients:
1 (9-inch) prepared chocolate cookie crust
1 cup creamy peanut butter
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 tub (12 ounces) whipped topping, thawed and divided
15 Reese's Peanut Butter Cups, chopped, divided
1/2 cup milk chocolate chips, melted
Directions:
In a large mixing bowl, beat the peanut butter, cream cheese, and sugar until smooth.
Fold in half of the whipped topping gently.
Stir in half of the chopped Reese's Peanut Butter Cups.
Spoon the mixture into the chocolate cookie crust.
Spread the remaining whipped topping over the top of the pie.
Sprinkle the remaining chopped Reese's Peanut Butter Cups over the whipped topping.
Drizzle with melted chocolate chips.
Refrigerate for at least 4 hours, or until set, before serving.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes
Kcal: 580 kcal | Servings: 8 servings