Pineapple Pudding Cake

Posted by Lori:
This is a great and easy cake.  In fact, it akes me want a piece right now!

Pineapple Pudding Cake
1 yellow cake mix
1 large. can pineapple, crushed
1 large package vanilla pudding, instant
1 (8 oounce) Cool Whip

Mix and bake cake mix as directed in 9 x 13 cake pan. Allow to slightly cooled.  Pour pineapple (juice also) over cake. Prepare vanilla pudding according to directions. Pour over the layer of pineapple. Spread Cool Whip over top and garnish as desired.  Allow cake to cool before spreading the Cool Whip.

Parmesan Chicken (Low Carb)

Posted by Lori - recipe via Kimberly or mom many years ago:
I know that to those who try to eat a low-fat lifestyle, low carb may seem kind of strange (unless you try to do both together)- especially the thought of eating real butter versus a low-fat margarine. But, whenever I decide to lay off of sugar and junk food - and lose some weight, too - I opt for a low carb or no flour/no sugar plan. It seems to work best for me, I like it, and it actually lowers my cholestrol.  Because butter is 100% natural and a "real" food, it's naturally carbohydrate free.

Parmesan Chicken (Low Carb)
4 boneless, skinless chicken breasts
1 1/2 cups or 6 ounce package grated Parmesan cheese
1 stick butter, melted

Preheat oven to 350 degrees. In small bowl mix together melted butter and Parmesan cheese. Place chicken breasts in baking dish. Using a little less than half of butter/cheese mixture, spread over chicken breasts.

 Bake for approximately 30 minutes or until cheese just begins to brown. Remove baking dish from oven, flip chicken breasts over, and top with remaining butter/cheese mixture. Bake 30 more minutes or until cheese is lightly browned.  (A little browner than this picture is better, actually.)

If you're concerned with the butter, you can see in the top picture that most of it is on the outside of the chicken. You won't be getting too much of it anyway, unless you choose to spoon it over your chicken, and it's really just needed to hold the cheese together and keep it on the chicken while baking.

Chicken Soup

Posted by Kimberly:

We have some dear friends here in Lubbock who have been like adopted grandparents to our kids. Last week, he had to have quadruple bypass surgery. The kids and I went to see him at the heart hospital on our way back in to town from spending spring break at mom and dad's. While we were at the hospital, our friends and their daughter were raving about a chicken soup that a lady from our church had made for them. So, when I asked her if she would share her recipe, she kindly agreed. She emailed it to me, and when I saw her at church Sunday morning, she asked me if I had received it and told me to not let its length scare me. My reply to her was "Well, it does!" Not only was the recipe two pages long and required two days to make it, but it also involved cooking a whole chicken which I had never done before. (I am a skinless, boneless chicken breast girl!) So, on Sunday afternoon while I was making my menu and grocery list out for the week, I decided I would give it a try under the condition that my husband would pull out the insides of the chicken for me! :)

Below is the recipe she emailed to me just as she wrote it. I even included her hints that she color-coded in blue and the ones she included at the bottom. She is my kind of lady..... she tells EXACTLY what to do and doesn't assume that I know what she is talking about. :)

Chicken Soup

It is best to do this in two stages. Cook and debone the chicken and chop the vegetables and bag them one day. The next day, put it all together. (While chicken is cooking, I usually chop the vegetables...see types and amounts on Day Two.)

Day One:

Cook together and simmer for about 1 1/2 hours or until the chicken is tender:

1 whole chicken (around 4 pounds with packaged insides removed.)

3 quarts water

1 whole, peeled, medium onion

2-3 ribs of celery, twisted

3 bay leaves

While chicken is still warm, take meat off the bone, cut in bite-sized pieces and place in plastic bag. Place in refrigerator as soon as possible, with bag open. When meat has cooled, close bag, expelling as much air as possible.

Cool broth as soon as possible to lessen chance of toxic conditions. Try to refrigerate within 35-40 minutes.

Day Two:

Melt: 4 tablespoons margarine/butter

Saute in the margarine for 6-10 minutes on medium heat, stirring frequently:

1 clove garlic, peeled and finely chopped

2/3 cup uncooked rice

1 cup finely chopped onions

1 cup scraped and finely chopped carrots

1 cup finely chopped celery

Skim any fat off the top of the broth that was refrigerated the day before and add enough water to have 10 cups liquid. Be sure and remove the whole onion, celery ribs and bay leaf, throwing them away. DO NOT THROW AWAY THE BROTH!!!!

Combine:

the sauteed vegetables

10 cups broth

6-8 chicken bouillon cubes

1 rounded teaspoon curry powder

1/2 teaspoon white pepper

1/4 teaspoon black pepper

1 tablespoon parsley flakes

Simmer for 15-20 minutes, or until rice is tender.

Blend together and add to the soup, stirring constantly as you add it to avoid lumps:

1/4 cup cornstarch

1/2 cup water

To all of the above, add and stir in: (about 30-45 minutes before serving....if chicken is cooked too long, it becomes mushy)

1 cup half & half cream

the chicken meat cut in bite-sized pieces

This should yield about 4 quarts (1 gallon)

Some other hints:

• While chicken is cooking, I cut the onions, carrots, and celery. (They can all be stored in the same plastic bag.)
• Leave the skin on the chicken while cooking. Then throw it away with the bones.
• The next morning, the fat from the skin is easily skimmed off the broth.
• You can add more chicken bouillon cubes to taste.
• If you like thicker soup, add more cornstarch than suggested.
• This freezes well.
• I usually double this recipe as I have a three gallon pot, then freeze in smaller containers to take to those who are under the weather.

As I said above, this recipe scared me at first. I have to say, though, it really wasn't that hard. I just had to plan where I had a chunk of time to cook the chicken and cut it up. By day two, it is really nice because all of the chopping is done....it is just a matter of putting it all together. One change that I am planning on making the next time I make this is adding more rice to make it a little heartier and because my husband and I really liked the rice. I am going to increase the rice to 1 cup instead of 2/3. After I see how that works, I may try to increase it to 1 1/3 cups.

This soup was really delicious and I will definitely be making it again for friends and family. I am now even considering cooking a whole chicken and using real broth every time a make soup that calls for canned broth and chicken. It makes such a difference in the flavor. So for those of you, who, like me, entertained the thought of substituting this with canned broth....DON'T DO IT! It won't be near as good! Plus, you will really feel like a Food Network chef by the time you are done! I know I did!! :)

Sibyl's Mexican Dish

Posted by Donna:

I grew up eating this mexican casserole. I still like it---it's quick and easy to assemble; but very good as well. Mexican food is probably my husband's favorite food. When we go out to eat, we take turns choosing where to go. I always choose Olive Garden or Cracker Barrel, and he always chooses Mexican food. Right now, I owe him two visits to a Mexican Restaurant---unless I connive and fix this at home a couple of times---then I could "have my way" when we go out to eat again. That sounds like a great idea to me!!!!!

Mexican Dish

2 lbs. hamburger meat

1 can cream of chicken soup

1 can mushroom soup

1 can mild enchilada soup

1 can chopped green chilies (mild)

1 small onion (chopped)

1-1/2 cups grated sharp cheddar cheese

Brown hamburger and onions. Add all other ingredients. Simmer until well heated and pour over crushed or broken pieces of average size pkg. of doritos. Put grated cheese on top and bake at 350 degrees until cheese is melted.

I really do like Mexican Food, but I'm very picky about it. I don't like it greasy or too spicy. I've gotten to where I prefer to make it and eat it at home. Two of my favorites were Casa Bonita in Oklahoma City and Zapata's in Lawton. Of course, they've gone by the wayside and no longer exist. I'm still searching for a "favorite."

7 Layer Magic Cookie Bars

Posted by Lori:

This is an Eagle Brand recipe that most likely you've seen or maybe even made yourself. I've eaten them, but don't recall ever making them.

I need something quick and easy for an event this weekend. I think this recipe will be perfect! Instead of 1 cup chocolate chips/1 cup butterscotch chips, I'll use 2 cups of the chocolate. I think I would prefer it that way myself, but also that's what I have in my pantry.

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 - 14 ounce can Eagle Brand® Sweetened Condensed Milk
1 cup (6 ounce pkg.) butterscotch-flavored chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350 degrees. Spray 13 x 9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

Bake 25-30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.

From Us to You

"3 Cherry Cokes":  Kimberly, Donna, and Lori

Posted by Lori:

I'm not posting a recipe today.  Instead, I decided to post this picture of mom, Kimberly and I (they may get me!!).  A few weeks ago we took a trip to Fredericksburg, TX, and enjoyed our time together - just us "3 Cherry Cokes".  We had never done anything like this before - where we've left our husbands/families for a long weekend, but look forward to doing it again before too long.

Today, we want to say "Thank You" to all of you who visit "Life's a Bowl of Cherries" or receive the posts via email, feed, or Facebook.  We hope you enjoy our recipes and stop by to visit often.  Let us know which recipes you've tried and what you think about them.  We appreciate your comments!

Oh, and we've recently added music to our blog so turn up your speakers when you stop by.  The music has a food theme.  The French song is from the Disney movie Ratatouille.  We have no idea what it's saying, though!

Blessings to each of you :)

Homemade Strawberry Shortcake

Posted by Lori:
If you like strawberry shortcake and you haven't made your own cake before, now's the time to learn!  Strawberry season is just around the corner and with frozen strawberries, you can make this delicious dessert any time of the year.  Homemade shortcakes are so much better than bought cake-y things!  I chose to make it for our family this past Saturday, which also happened to be the first day of spring (never mind the fact that it was snowing outside!)

Years ago I made this and made just one large cake.  The presentation of the dessert is so pretty, yet so easy.  This time I made eight individual cakes instead.

Homemade Strawberry Shortcake
2 1/4 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter (at room temperature or melt just slightly in the microwave to soften)
2/3 cup milk
1 egg

Preheat oven to 425 degrees.  Grease baking sheet or 8-inch round cake pan.  In medium bowl, combine flour, sugar, baking powder and salt.  Add butter and cut in with pastry blender or just use fork.  Mixture will form into crumb-like consistancy.  Add milk and egg and stir just until well blended.  Now you can either pour batter into greased round pan or make into individual cakes.  I used a 1/3 cup measuring cup and scooped it out onto a sheet cake pan.  It made 8 cakes.  You could make 10 easily by using a smaller cup.
Bake 10 - 15 minutes for the small cakes and 15 - 20 minutes for the larger one.

Remove from the oven and allow to cool.  Remove shortcakes from pan.  Slice in half hortizontally and place bottom half on serving dish.  Top with strawberries (which have been sweetened with sugar or sugar substitute - or frozen strawberries with syrup).  Spread whipped topping over strawberries.  Add the top part of the shortcake, add a dollop of whipped topping, and finish with a few more strawberries.

I used the container-type whipped topping for the middle and the canned-type on the top because the kid's like the squirt kind.  But, in my opinion, the container-type tastes better.

Tuna Casserole

Posted by Donna:

I think I mentioned in an earlier post that when my husband is gone, I'll fix myself salmon patties. Tuna casserole is the other thing I have to make, as well, when he's gone. He loves catfish, but salmon patties and tuna don't quite compare as far as he's concerned. I never tire of the taste of this casserole. It always seems to "hit the spot."

Tuna Casserole

1 large pkg. flaked tuna, packed in water
1 can cream of chicken soup
1/3 cup milk
1 cup shredded cheddar cheese
salt and pepper to taste
1 cup crushed potato chips
About 3 cups macaroni, boiled and drained

Mix all the ingredients together. Top with a few more crushed potato chips. Bake at 350 degrees about 20 to 25 minutes.

This is such a quick meal. Kids seem to enjoy it as well---probably because of the chips and cheese.

Italian Loaf Bread

Posted by Lori:
My husband and children enjoy the olive oil and herb mixture served complimentary at many of the Italian restaurants these days. (Mom and Kimberly do, too, actually!) Even though I don't like it much myself, I went ahead and tried it last week. The taste is actually growing on me. I'm glad I tried it again!

Yesterday we had a mini-Italian feast at home. It was the last Saturday of Spring Break, the first day of spring, and we were experiencing our second blizzard (the first on Christmas Eve) that southwest Oklahoma has ever had - since weather records have been kept, anyway. I found a recipe for Italian Loaf Bread and tweaked it some for our meal. It was great!

Italian Loaf Bread
1 loaf Italian or French bread (white or wheat)
1/4 cup olive oil
4 garlic cloves, finely minced
1/2 cup grated Parmesan cheese (real cheese)
1 tablespoon parsley flakes
1/4 teaspoon oregano

Slice loaf in half lengthwise. In small glass measuring cup combine olive oil and minced garlic. Stir and brush onto both halves of bread. In same measuring cup, combine remaining ingredients. Sprinkle evenly onto both bread halves. Broil in oven for 10 - 15 minutes, or until golden brown on edges and cheese is melting. Watch carefully, so it doesn't burn! (I watched carefully so the smoke detector wouldn't go off.)

We served our Italian Loaf Bread with Stick to Your Ribs Meatballs (spaghetti and red sauce) and also with Fettucine Alfredo. Oh, and for dessert....Homemade Strawberry Shortcake, which I'll post next time. Yum!

Quesadilla Salad

Posted by Emily:
Typed by Donna (grandma)

My granddaughter is doing a "Guest Post" this week. She is in first grade. The other night, we were having "pot luck" at Grandma's. The menu was: quesadillas, roast, potatoes, and carrots, or hotdogs. My granddaughter chose the cheese quesadillas. While she was eating them, she told her mom and me that we should try her version of the quesadillas----putting a salad on top of the quesadilla wedge. Since kids know what other kids like, I told her she should do a guest post and tell about her version of a quesadilla salad.

(I typed this as she told it to me.)


Quesadilla Salad

Cheese quesadilla cut into wedges

On top of each wedge, put a few chips, lettuce, leftover roast, and ranch dressing.
If you don't have any roast, you can use leftover hamburger patties.


Emily said she liked this recipe because it was so good; and if other kids or adults try it, she thinks they will like it, too.

Ham, Chicken, and Turkey Sandwich

Posted by Lori:
This is a recipe from a Bible camp cookbook that I helped put together a few years ago. I have made this a few times and it's delicious and rich!

1 loaf Italian bread
1/2 pound shredded ham
1/2 pound shredded chicken
1/2 pound shredded turkey
1 bag shredded Colby-Jack cheese
1 stick butter
1/2 package Ranch dressing mix

Cut loaf of bread in half lengthwise. On the bottom half, layer the chicken, turkey, and ham. Make it as thick as you want. Sprinkle a layer of Colby-Jack cheese over the meat and place the top part of the bread on top. Melt butter and add dressing mix. Stir until mixed well. Place sandwich on baking pan. Drizzle butter mixture over sandwich and cover with foil. Bake in preheated 350 degree oven for 25 minutes.

Mexican Hot Dog

Posted by Lori:
My husband and boys enjoy watching "Man vs. Food" on Food Network. Tonight I happened to be close by while they were watching it and heard an interesting "recipe" for Mexican Hot Dogs. It comes from a restaurant in Sonora, Arizona, I think they said. They sound good even though I don't like hot dogs! I think the rest of my family would like them so plan to make them soon.

MEXICAN HOT DOG
This is for one:
1 weiner, uncooked
1 slice of bacon
1 hot dog bun (they were using homemade - bakeries sell homemade-type buns)
Butter
Pinto beans, heated
Chopped tomatoes
Chopped onions
Jalapeno sauce
Mayonnaise
Mustard

Wrap bacon around uncooked weiner. Fry in small amount of butter in small skillet, until desired doneness is achieved. Open hot dog bun and layer pinto beans, tomatoes, onions (I would grill the onions in the butter when cooking the weiner), bacon-wrapped weiner. Top with mustard, mayo, and jalapeno sauce.

So, what do you think? Does it sound good to you?

Appetizer Meatballs

Posted by Lori:

Our family has been in Oklahoma City for a livestock show during the past few days. Other families from here were also at the event.

Our 4-H/FFA group set up a mini-kitchen in one of the stalls during the goat part of the livestock show. A friend made these appetizer meatballs to go along with other snack foods during the first day. They were a big hit!

Appetizer Meatballs
1 32 ounce jar grape jelly
1 12 ounce bottle chili sauce
1 bag (3 to 5 pounds) frozen, pre-cooked, cocktail-size meatballs

Place in a crock pot and heat on high for 2 - 3 hours. Stir and serve.

Homemade meatballs would be great, as well. I would recommend Kimberly's recipe for Rachael Ray's "Stick to Your Ribs Meatballs". They could also be heated in a skillet on the stove top.

Graham Cracker Treats

Posted by Donna:

One of my fondest childhood memories, as far as food goes, was when my mother made these treats. I'm not sure who invented them, but I loved them. Three of our grandchildren are here visiting this week; so, I haven't had a lot of time trying to decide what to post. I wasn't too sure anything would get done for today. For some reason, though, when I awoke this morning, these treats came to mind.

Graham Cracker Treats


1 box Graham Crackers
1 recipe buttercream frosting
1 recipe of your favorite homemade chocolate frosting


You can either keep the graham crackers in squares or break the squares into halves. Spread the frosting between two crackers. The longer the crackers set with the icing between them, the softer they become.

To the younger ones, ask your grandparents or great-grandparents about these special treats. I'm sure they'll remember them quite well.

Fluffernutter Sandwich

Posted by Lori:

Okay. I think I've been deprived all of my life!

The other day I was searching for sandwich recipes and found a recipe for a "Flutternutter Sandwich", which is a sandwich made with marshmallow fluff and peanut butter. I have NEVER heard of one, have you? Well, not only is there a sandwich with that name, but there also is a song to go along with it! Here's the song:, which also tells the recipe:

The Flutternutter Song:

Oh you need fluff, fluff, fluff

To make a fluffernutter

Marshmallow fluff

And lots of peanut butter.

First you spread, spread, spread

Your bread with peanut butter

And marshmallow fluff

And have a fluffernutter.

When you enjoy, enjoy, enjoy

Your fluff and peanut butter

You're glad you have enough for another fluffernutter.

If you would like more info on the "Fluffernutter" or want to read the history behind the sandwich, click here.

Salmon Patties

Posted by Donna:

I love salmon patties; but, I don't get to fix them very often because my husband isn't too fond of them. Occasionally, he'll have to be gone over night; so, that's when I make them. I grew up eating them all the time. My mother always served mashed potatoes, English peas, and salad along with them. As you've probably figured out, that's what I serve with mine as well. I also have to have ketchup to pour over them.

1 can salmon, drained

2 T. white or yellow onion, finely chopped

1 egg

enough cracker crumbs to thicken

Mix the ingredients together. Form into patties and roll each patty in yellow cornmeal and fry until brown.

My sister-in-law puts chopped dill pickles in hers. That didn't sound very good to me, but to my surprise, I tried it and actually liked it. I don't always do that---just occasionally.

Ranch Style Refried Beans

Posted by Lori:
The traditional bean dish to serve along-side Mexican entrees is refried beans; however, my husband and children have always preferred ranch-style beans.  Several years ago, to accommodate their likes but make the side dish a little more traditional, I tried mixing a can of each of the beans together.  They were a hit, but eventually I added some extra flavorings and came up with this recipe for Ranch Style Refried Beans.  A simple, but tasting side dish to any Mexican food.

RANCH STYLE REFRIED BEANS
1 can Ranch Style beans
1 can refried beans
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 to 1 cup shredded cheddar cheese, optional

Mix all ingredients together, except the cheese.  Pour into casserole dish.  Top with cheddar cheese.  Heat in 350 degree oven for 20 - 30 minutes or in microwave until heated thoroughly.

Mexicali Crock Pot Chicken

Posted by Lori:
Now that baseball games and softball games are in full swing, I'm thinking that the crock pot will become my new best friend once again. (Well, not really, but you know what I mean.) The crock pot is perfect for meals on busy days, which are common in almost everyone's household.

MEXICALI CROCK POT CHICKEN
1 - 3 pound bag frozen chicken breasts, thawed (or fresh chicken)
1 can Rotel (I use the Mexican variety, but mild or regular would work fine)
(*Note:  Rotel is a brand name that is a mixture of diced tomatoes and green chilis.  I know Walmart has their brand with a mixture of the same.  Other brands may, too.)
1 teaspoon onion powder
2 garlic cloves, minced (or use 1 teaspoon garlic powder)
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon pepper

Place chicken in bottom of crock pot. (I trim the fat off first.)  Cover with remaining ingredients.  Cook on high for 4 hours or low for 6 hours.  Shred chicken with two forks and mix well. Serve as desired.

Dumping Placing ingredients into a crock pot is fun (I'm easily entertained!)and easy...and it's even better when you come home to a delicious smelling home-cooked meal that's totally ready to eat when you walk in the door. This chicken can be served in warmed corn or flour tortillas (along with cheese, sour cream, lettuce, tomato, avocado) or could be used in enchiladas or quesadillas. I think it would make a great taco salad served over chips, lettuce, and tomato.

Taco Soup (Weight Watchers' Recipe)

Posted by Lori: 
This is another Weight Watcher's recipe, passed along to me by a friend.  Weight Watcher's recipes are good and healthy for everyone!

TACO SOUP

1 pound lean ground beef or ground turkey meat
1 large chopped onion
3 - 16 ounce cans Mexican style chili beans undrained
1 - 16 ounce can whole kernel corn undrained
1 - 16 ounce can chopped tomatoes, undrained
1 - 15 ounce can tomato sauce
1 1/2 cups water
1 - 4.5 ounce can chopped green chilies
1 package (1.25 ounce) taco seasoning mix
1 envelope Ranch Style Salad Dressing Mix

(My friend substitutes a can of Rotel for the chopped green chilies and can of tomatoes.)

Cook beef and onion in large dutch oven or stock pot until meat is brown, then drain. Stir in the rest of the ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes.

May be frozen for up to 3 months.
Nutrition facts per serving: 170 calories, 5 g fat, 13 g fiber
Makes 3 1/2 quarts. 1 serving of 1 Cup = 3 points

Peanut Butter Crisscrosses

Posted by Donna:
This is my favorite peanut butter cookie recipe. It came from my old Better Homes and Gardens cookbook. I'm not sure when this book was printed because it's so raggedy, and the first few pages are missing that show the date of printing. I haven't checked the new printings; so, this recipe may be included in those as well. If not, this will be a good cookie recipe to have on hand.


Peanut Butter Crisscrosses

1 cup butter flavored shortening

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 tsp. vanilla

1 cup smooth peanut butter

3 cups all-purpose sifted flour

2 tsp. baking soda

Preheat oven to 350 degrees.

Cream shortening, sugars, eggs, and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Drop by rounded teaspoons onto a cookie sheet lined with parchment paper--or an ungreased cookie sheet. Using the back of a floured fork, press on the cookie to make the crisscross.

Bake for about 10 minutes.

I don't feel so bad eating these since they're made with peanut butter. I love the texture of these cookies. They have just the right amount of peanut butter in them so that you're not tasting just peanut butter.

Fruit Punch

Posted by Donna:

I used to love making this punch. I need to make it for my grandchildren. Kool-aid is so easy to buy and make now---and cheaper to make---I never think of it anymore.

1 can frozen lemonade

1 large can pineapple juice

1 large can Hawaiian Punch

1 cup cherry Koolaid (or your choice)

Add a little water. Add sugar to your liking.

When the girls were small, I would pour this in a large plastic container with a lid and put it in the freezer just until it turned to mush. I would also take this to school parties. However, I would freeze it solid for these and take it out just long enough prior to the parties for it to be mushy--kind of like our modern day snowcones. Whether it's served strictly as a punch or slightly frozen, it is quite tasty.

Stir-Fried Asparagus

Posted by Lori:
Recently my cousin-in-law, Alyssa, (check it out @ Keeping the Kingdom First) posted about how one of her daughters likes asparagus. I'm ashamed to say it, but until a few days ago, I had NEVER eaten it fresh, but only from the can....and only once. (Terrible, I know!) The canned tastes okay, but I didn't like the mushy part, so haven't ever made it for my own family.

I decided to try making Stir-Fried Asparagus and now I'm a HUGE fan and will make it a regular side dish in our dinners from now on. Here was our families' asparagus rating: Hubby - YEA; Me - YEA; Daughter - Absent from meal (ate Taco Bell with school group); Oldest Son - YEA; Middle Son - NAY; Youngest Son - NAY. The "YEAS" win - YEA!

STIR-FRIED ASPARAGUS

1 bunch asparagus
2 tablespoons olive oil
Salt

Wash asparagus.  Cut spears in diagonals, 'cause it's prettier that way :). In medium skillet, heat olive oil over medium heat (not too hot).  Stir asparagus to coat in oil.  Allow it to cook a few minutes, stiring frequently.  I cooked ours about 6-7 minutes to get it crisp-tender.

Orange Julius

Posted by Lori:
As a teenager my friends and I used to enjoy going to the mall in Oklahoma City and getting an Orange Julius. I guess they were a new thing back then, and since none of us went to Oklahoma City often, it was a special treat.

This recipe is from our Nell family cookbook, but until now I'd never made it. Yesterday I mixed up a double portion for my kids' afternoon snack. It was great! Our daughter was gone after school, so we froze her portion. She ate it today and it was good frozen, too....just needs to thaw a little bit so it's not too hard.

Besides the little bit of added sugar, this makes a great breakfast drink, especially for those who typically like to drink milk. This amount will serve 2 - 3 people.

ORANGE JULIUS
1 - 6 ounce can frozen orange juice
1 cup water
1 cup milk
1/2 cup sugar
1 teaspoon vanilla
12 ice cubes

Put all ingredients into blender. Blend until smooth. Enjoy!

Chocolate Sheet Cake Icing

Posted by Lori:
I posted the Chocolate Sheet Cake recipe yesterday, but here's the icing recipe. I never use all of the icing...there's always some left over.

What can you do with left over chocolate icing? Well, the most obvious thing is to eat it, of course! You could refrigerate it and save it for cupcakes or maybe some cookies. But, another idea is something I remember Mom doing for us as kids....spread it onto graham crackers and top it with another one. A chocolate icing sandwich! Yum!

CHOCOLATE SHEET CAKE ICING
1 stick margarine
3 tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 pound powdered sugar (I always use more - closer to 1 1/2 pounds)
1/2 to 1 cup chopped pecans, optional (I prefer the icing without nuts)

Put margarine, cocoa and milk into a medium saucepan. Heat over low heat; DO NOT BOIL. Remove from heat and add vanilla and powdered sugar. Stir until smooth Add pecans, if desired. Spread onto warm sheet cake.

Chocolate Sheet Cake

Posted by Lori:
I can't even guess how many times I've made this cake. Just last week I made it for a funeral meal. You can tell that it's a well used recipe - this picture is proof! Kind of dirty, isn't it?? This cookbook was my Grandma Sibyl's - my mom's mom.

It's a Harmon County(Oklahoma) Cookbook and many of the recipes are from friends and acquaintances of hers, although she wasn't one of the ladies that actually submitted recipes for this particular book. The neat (and kind of funny!)thing she did is that she wrote her name whenever there was a recipe that was something that she made, too - even though the person who submitted the recipe had their name there. Before she died she gave me lots of her cook books. I'm very grateful to have them with so many of the recipes marked by adding her name or little pieces of information. The books also have recipes jotted down on cards and taped to the insides. Very special cook books with special memories of Grandma.

This Chocolate Sheet Cake is a very common recipe. It's found under the heading of many different names. Maybe you have even made this cake yourself. Just in case there's someone out there who hasn't made it, I decided to post it.

Chocolate Sheet Cake

1 stick margarine
3 - 4 tablespoons cocoa (I use 3, but they're heaped a little so it's probably 4)
1/2 cup shortening
1 cup water
2 cups sugar
2 cups flour
1/2 cup buttermilk (I never keep buttermilk because this is about the only thing I would use it for, so instead I use almost 1/2 cup regular milk, add vinegar to it, and allow it to set a few minutes)
1 teaspoon soda
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon (optional - I only do this if I'm serving it with Mexican food. It's a nice compliment with the cinnamon/chocolate combination.)

Preheat oven to 350 degrees. Put margarine, cocoa, shortening, and water into a medium saucepan and bring just to a boil over medium heat. In small bowl combine buttermilk (or milk and vinegar), soda, eggs, vanilla until well blended. In large mixing bowl, combine flour, sugar, salt, and cinnamon (if desired). Pour saucepan mixture over flour, sugar and salt. Stir to mix well. Add egg, buttermilk, soda, and vanilla mixture. Stir until smooth. Pour into greased and floured sheet cake or jelly roll pan (15 x 10 1/2 x 1 inch). (The recipe says it can bake in a 9 x 13 pan, as well.) Bake at 350 degrees for 20 - 25 minutes...until toothpick inserted into center comes out mostly clean. I like a few crumbs on it instead of all the way clean.) Of course the 9 x 13 pan would require a longer baking time. Ice cake while still warm with Chocolate Sheet Cake Icing.

What are you grateful for today?  This post is linked to Gratituesday, hosted by Laura at Heavenly Homemakers.

Hamburger Casserole

Posted by Donna:

This is a very old recipe that I've had for a long, long time. I've always thought of it as a soup and served it as a soup; but, when I looked at the recipe to post it, I had it entitled "Hamburger Casserole." A very good friend gave this to me--maybe she's the one who named it that. I tried to think of something else to call it for this post. If you decide to fix this and like it, maybe you can rename it for me??????

1 lb. ground beef--browned with onion (drain the grease off after browning)

1 can Franco American spaghetti

1 large can tomato sauce with cheese

1 cup spanish rice

1 small can ranch style beans

Mix all together and cook in a crock pot or on top of stove. Serve with crackers or cornbread.