Sunday Funday: Cousins, Creeks & Chocolate Sheet Cake

Hey sweet friend,

Sundays were everything growing up in southern Illinois.

After church, the real fun began—especially if you were one of the cousins. We’d saddle up horses, pile into my dad’s 4-wheel drive truck, and ride through the fields and creeks. We’d find waterfalls, dig up wild yuccas to transplant on the home place, and sometimes help with log splitter building (because that’s just what farm kids do). Other days were spent out on Crab Orchard Lake, boating and soaking up the sunshine.

And let me tell you—our dads had just as much fun as we did.
They’d have waterskiing competitions of their own... one even ended in a set of broken ribs! (No one ever let him live that one down.)

Through it all, mom always had dinner ready right after church.
She knew our adventures would be even better with a fully satisfied belly and a heart full of home.

This week, I’m sharing one of our favorite Sunday spreads—the kind that brings everyone to the table with big smiles and bigger appetites:

  • Slow-Cooked Italian Beef (fall-apart tender and full of flavor)

  • Texas Potatoes (cheesy, creamy, and golden baked)

  • Warm, buttery rolls (perfect for soppin’ every last bite)

  • And Mama’s Texas Chocolate Sheet Cake—rich, gooey, and the best kind of tradition.

Slow-Cooked Italian Beef (Mama’s Way)

This was always the heart of our Sunday table—slow-cooked all night long with real Italian seasoning and one of our own homegrown roasts. It’s tender, juicy, and just the kind of comfort that tastes like home.

Ingredients:

  • 3 pounds fresh beef chuck roast (home-raised if you’ve got it!)

  • 1 tablespoon dried Italian seasoning (or homemade blend of basil, oregano, rosemary & thyme)

  • 1 cup water

  • 1 (16 oz) jar pepperoncini peppers, including juice

  • Salt and pepper to taste

  • 8 sandwich or hoagie buns, split

Instructions:

  1. Place the roast in a large slow cooker and season generously with salt, pepper, and Italian seasoning.

  2. Pour the water and entire jar of pepperoncini (juice and all) around the roast.

  3. Cover and cook on LOW overnight, about 8–10 hours, until the meat is fall-apart tender.

  4. In the morning, shred the beef with two forks and return it to the juices.

  5. Let it simmer on LOW or WARM until you’re ready to serve.

  6. Pile onto buns, spoon over extra juice, and add more pepperoncini if you like a little extra zip.

Tip: This one’s even better the next day—and makes the best leftovers if there are any!

Texas Potatoes (a.k.a. Funeral Potatoes with a Crunchy Twist)

A cheesy, creamy favorite that’s been passed around more potlucks and Sunday tables than we can count—with a potato chip topping just like Mama used to do.

Ingredients:

  • 1 bag frozen shredded hash browns (about 30 oz)

  • 1 can cream of chicken soup

  • 2 cups sour cream

  • 1/2 cup melted butter (plus more for topping)

  • 2 cups shredded cheddar cheese

  • 1/2 cup chopped onions (optional)

  • Salt and pepper to taste

  • Crushed potato chips for topping (instead of corn flakes!)

Instructions:

  1. Preheat oven to 350°F and grease a 9x13-inch casserole dish.

  2. In a large bowl, mix together the soup, sour cream, melted butter, shredded cheese, onions (if using), salt, and pepper.

  3. Stir in the frozen hash browns until well combined.

  4. Spread the mixture into your prepared baking dish.

  5. Top with a generous layer of crushed potato chips.

  6. Drizzle with a little melted butter for extra golden crispiness.

  7. Bake uncovered for 45–50 minutes, or until bubbly and golden on top.

This dish is a crowd-pleaser and always disappears fast. Don’t skimp on the chips—they’re the crunchy crown on this creamy classic!

🍫 Mama’s Texas Chocolate Sheet Cake
A fudgy, nostalgic favorite straight from Mama’s Southern kitchen—with a warm dash of cinnamon for extra love.

Ingredients for the Cake:

  • 1 cup water

  • 1 cup butter

  • 3 tablespoons unsweetened cocoa powder

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup sour cream

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon (Mama’s special addition!)

Ingredients for the Frosting:

  • 6 tablespoons milk

  • 3 tablespoons unsweetened cocoa powder

  • ½ cup butter

  • 3¾ cups powdered sugar

Instructions:

  1. Preheat oven to 350°F. Grease a 9x13-inch baking pan.

  2. In a saucepan, combine water, butter, and cocoa powder. Bring to a boil, then remove from heat.

  3. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

  4. Add the cocoa mixture into the dry ingredients and stir until combined.

  5. Mix in sour cream, eggs, and vanilla. Pour the batter into the prepared pan.

  6. Bake for 28–32 minutes, or until a toothpick comes out clean.

  7. For the frosting: In a saucepan, combine milk, cocoa powder, and butter. Bring to a boil, then remove from heat.

  8. Stir in powdered sugar until smooth.

  9. While the cake is still warm, pour the frosting over the top and gently spread it to the edges.

  10. Let cool slightly before cutting—or dig in while it’s still gooey and warm!

I hope this meal brings as much joy to your table as it did to ours—full of laughter, love, and just a little bit of Southern Illinois mischief. 

And if you’re wondering about the rolls—we went with Grands! Sometimes the best memories come with a side of store-bought shortcuts.

With love from my heart to your home,
Ann
Porch Light & Prairie Sky
Painted Sky Boutique

P.S. What did your Sundays look like growing up? I’d love to hear your favorite memory—or a family recipe that still brings everyone running to the table. Hit reply and share it with me!

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