Texas Sheet Cake

1 C. butter
1 C. water
1/4 C. cocoa powder
2 C. flour
1 3/4 C. sugar
1 tsp. baking soda
1/4 tsp. salt
1/2 C. sour cream

-Preheat oven to 350
1.  Add butter, water and cocoa powder to small saucepan and bring to a boil.  Remove from heat.
2.  Combine dry ingredients in medium mixing bowl, add in cocoa mixture and mix well.  Stir in sour cream until smooth.  Pour into cookie sheet and bake for 20-25 minutes.  Set aside on wire rack while making frosting:

1/2 C. butter
1/4 C. milk
3 Tbsp. cocoa powder
3 1/2- 3 3/4 C. powdered sugar
2 tsp. vanilla extract

1.  Melt butter in small saucepan on medium heat.  Add milk and cocoa then bring to a boil.  Remove from heat.  Stir in powdered sugar and vanilla until smooth (may take a few minutes).  Carefully pour over warm cake.  Let cool and serve!

Peach Bread Pudding

2-3 fresh peaches, peeled, pitted & diced
4 C. French bread, torn into small pieces
1 14oz can sweetened condensed milk
4 eggs, beaten
1 C. hot water
4 Tbsp. butter, melted
1 1/2 tsp. cinnamon
1 tsp. vanilla

-Preheat oven to 325 and grease a 9x13"dish
1.  Toss all ingredients in large bowl until well mixed.  Let sit 5 minutes before pouring into baking dish.  Bake uncovered for 1 hour or until golden brown and an inserted knife comes out clean.  Set aside to cool while making caramel sauce.

Sauce:
1 stick butter
3/4 C. brown sugar
2 tsp. vanilla
2 Tbsp. agave or honey

1.  Heat butter in small saucepan on medium heat until melted.  Add remaining ingredients and bring to a boil.  Let simmer, stirring often, for about 5 minutes until thick.  Let sit for a minute or two before drizzling over bread pudding and serving.  Serves 4-8.

Autumn Couscous

1 Tbsp. olive oil
1 C. pearl couscous
1 C. broth
1 C. water
1/4 tsp. black pepper
1 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 Gala apple, cored and diced
1/3 C. craisins
1/4 C. toasted nuts (sliced almonds, pecans, etc.)

1.  Heat oil on medium heat in medium skillet.  Saute couscous for 3 minutes until golden brown.  Add liquids and herbs and bring to a boil.  Reduce heat and let simmer for about 10 minutes, stirring occasionally, until liquid is gone. 
2.  Remove from heat and stir in diced apple and craisins.  Let cool while making dressing:

Easy Vinaigrette Dressing:
1 Tbsp. apple cider vinegar
1 Tbsp. agave or honey
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. olive oil

3.  Toss couscous with dressing and mix well; top with nuts.  *Serves 2-4.

*Serves 2 as an entree and 4 as a side dish.

p.s.  To toast nuts simply heat them on a cookie sheet in the oven or in a saute pan on the oven until golden.