Slime

Here's another quick and easy way to keep kids busy. We've made this a few times, and it always entertains while simultaneously grossing out the kids. Slime.

It's simple enough, completely harmless and made with just a few things you probably have at home already.

- Corn starch
- Water
- Food coloring (if you want it colored)

Put about a cup of cornstarch in a bowl, add water a little at a time until you reach the desired consistency. It appears solid in the bowl, but turns to slime when you try to pick it up. My kids LOVE this stuff.

You might be able to save it in a ziploc bag after they are done, but don't count on it. Fortunately, it's super cheap.

Strawberry Ice Cream

Just made this today, and I've decided to stop using recipes I find other places all together. Winging it seems to work just fine. Even Tom said this one is the best one yet.

Perfect for the upcoming holiday weekend - make and enjoy! Share if you're feeling extra nice.

Strawberry Ice Cream

- 1 cup cream
- 2 cups skim milk
- 1/2 cup sugar
- 1 tsp vanilla
- 3/4 cup pureed fresh strawberries

Mix all together thoroughly and cover. Put in the freezer for about an hour to chill. Run through ice cream maker, placing back in freezer after if it needs to set a bit more.

Cheesy Chicken

The last few times I've been to a restaurant with Friday's in the name (hint, hint), I've ordered the cheesy chicken skillet. Yesterday, staring at a mostly empty refrigerator, I was a little puzzled as to what to make for dinner. I had a red pepper, chicken and onions. But no tortillas, so no fajitas. I didn't want to make kebobs, they are just too labor intensive for a weeknight. Then this idea popped into my head. I wonder if I could make that meal from the restaurant?

I did, and it tasted just about exactly like it does when you pay good money for it. Yum. I guessed as to the ingredients in the marinade, but I guess I've gotten pretty good at guessing. I don't have a cast iron skillet to make this with, so a saute pan, a baking dish and the broiler had to make do.

Cheesy Broiled Chicken
- 3 boneless, skinless chicken breasts, pounded thinner
- 1/2 cup olive oil
- 1 tsp ground sea salt
- 1/2 tsp ground pepper
- 1/4 garlic powder
- 1/4 ground cayenne pepper
- one red, green or yellow bell pepper, seeded and julienned
- one medium onion, thinly sliced
- 4 slices American cheese
- 1/2 cup cheddar cheese

Combine the oil, salt, pepper, garlic powder and cayenne pepper in a small bowl. Pour over chicken and marinate in fridge for 4 hours.

Place chicken in greased baking dish and bake at 400 for 20 minutes, until almost done. Meanwhile, saute the bell pepper and onion on the stove. Remove chicken from pan, layer the cheese, pepper and onions on the bottom of the dish, place chicken back on top. Broil for 5-10 minutes, until chicken is done.

I also made garlic mashed potatoes and a salad to go with it. My kids eat a lot.

It's that good.

Creamy Fruit Dip

This is one of those unbelievably simple, yet amazingly good recipes. Guaranteed to be a hit at any backyard BBQs or 4th of July parties you might be heading to. Serve with sliced fresh fruit.

Hint: If you plan to use apples, sprinkle sliced apples with lemon juice so they don't turn brown.

Creamy Dreamy Fruit Dip
- 1 jar marshmallow creme
- 8 oz package of cream cheese (can use the fat free and it's just as good)
- 1/2 cup skim milk
- 1 cup light sour cream

Blend all ingredients together with a whisk or in a blender. Chill in fridge for at least an hour.

Slice, Dip and be Happy.

Mexican Chicken Casserole

This is a great, quick dinner. One of the things I love the most about casseroles is that no side dish is required - everything is in there already. This one is pretty quick and easy to make, and can easily be spiced up if you like a little more heat.

Mexican Chicken Casserole
- 1 lb boneless, skinless chicken, cut into 1 inch cubes
- 1/2 tsp cumin
- dash salt
- vegetable oil
- 1 can refried beans
- 1 can diced tomatoes with chiles, drained
- 1 can Mexicorn (corn with added peppers and onions)
- 2 cups shredded cheddar cheese
- tortillas, cut into wide strips (best with a pizza cutter)

Cook chicken in pan with 2 tsp oil and the cumin and salt. Combine beans and tomatoes in a bowl. Spread 1 cup of the bean mixture in the bottom of a greased 13x9 baking dish. Layer with tortilla strips, half the chicken, half the corn, half the cheese and repeat. Top with tortilla strips and brush with vegetable oil.

Bake at 350 for 30 minutes.

Orange Ginger Marinade

Here is a great marinade recipe, one that I usually use for grilled chicken kebabs. I haven't made it yet this summer because AJ appears to be allergic to oranges....hmmm....hoping he isn't. Because I love this recipe.

Orange Ginger Marinade
- 1/2 cup orange juice
- 1/2 cup honey
- 1/2 cup soy sauce
- juice from 2 limes
- 1 tbsp minced garlic
- 2 tbsp minced ginger
- 1 tbsp minced green onion

Chicken Kebabs
- 3 boneless, skinless chicken breasts (can use thighs too) with marinade above
- 1 bell pepper, seeded and cut into large chunks
- 1 red pepper, seeded and cut into large chunks
- 1 yellow pepper, seeded and cut into large chunks
- 1 vidalia onion, peeled, halved and cut into chunks
- 1 pineapple, peeled and core removed, then cut into chunks
- cherry tomatoes

Combine all marinade ingredients, and pour over prepared chicken pieces, reserving some of the marinade for brushing on during grilling. I cut the chicken into 2 inch cubes for making the kebabs before marinating. Let sit in fridge for 4-6 hours.

I have metal skewers, but you can use wooden ones if you soak them in water first.

Assemble kebabs and grill, brushing with reserved marinade. For an extra treat, I put the leftover pineapple on it's own skewer and grill it.

The best part about kebabs like this is that all you need are some dinner rolls and you have a complete meal. :)

Honey Lemon Summer Salad

Sitting on the back patio after a long day's work, sipping some peach iced tea and eating this salad. That's what Summer is made for.

- head romaine lettuce, rinsed and torn into bite size pieces
- 1 small carrot, julienned or cut into small slivers with peeler
- handful of cherry tomatoes, halved
- 6 strawberries, sliced
- 1/4 cup candied walnuts
- 1/2 cup crumbled blue cheese
- you could top it with some grilled chicken for a full meal

Toss it all together with this dressing.

Honey Lemon Vinaigrette
- 2/3 cup honey
- 2 Tablespoons white wine vinegar
- 6 Tablespoons olive oil
- Juice of 3 lemons
- 1 Tablespoon lemon zest
- 1 tsp shallots, finely minced
- 2 tsp garlic, finely minced
- 3 Tablespoons salt
- 1/4 teaspoon pepper

Makes plenty of dressing for this salad and a few more. Cover and store in the fridge for up to 2 weeks.

Put your feet up and enjoy the sunset.

World's Best Coffee Cake

This is by far the best coffee cake I've ever had. Ever.

I first had it when my mother in law brought it over for a brunch a few years ago. It's from a recipe she received from a good friend of hers. I'm sure that friend got it from someone else.

It's that kind of recipe. One the weaves it's way across the country being passed from one person to the next. This is the kind of recipe you are going to want to try. I promise.

And it's super duper easy. Which makes it even better.

Father's Day is next week....this could make the men in your life happy.

World's Best Coffee Cake
- box yellow cake mix
- stick of butter room temp.
- 1 1/4 brown sugar
- 3 eggs
- 1 pint sour cream (I use light)
- 1/2 tsp cinnamon
- 1/2 cup chopped walnuts (if you'd like to add them)

Mix 2/3 cup cake mix with the butter, sugar, cinnamon and nuts.

In another bowl, beat the eggs. Add the sour cream and remaining cake mix.

Pour half the sour cream and egg mixture into a greased 9 x 13 pan, layer with crumb mixture and repeat with each again to make four layers.

Bake at 350 for 45-50 minutes.

Crockpot Black Bean Soup

Here is a great recipe for your crockpot. This is one of those uber healthy meals, and this recipe lends itself to substitutions and additions well.

Spicy Black Bean Soup
- 1 pound dry black beans, soaked overnight (can substitute with 2 cans of beans, be sure to rinse them first)
- 1/8 cup diced jalapeno peppers
- 2 tomatoes, seeded and chopped (can substitute a can of diced tomatoes)
- 6 cups chicken broth
- 1/2 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper

Combine all ingredients, cook in crock pot for 6-8 hours on low.

You can mash some of the beans at the end or run it all through a food processor (heat proof) if you like a smoother texture.

If you want it hotter, add some cayenne pepper or hot sauce (like Cholula or Tabasco)

You can add chicken to the recipe, cut into 1 inch pieces and cook before adding.

Last time I made it, I added a cup of corn and half a diced onion.

Best topped with some sour cream and fresh salsa.

Mosquito Repellent

Though there a lot of things I love about the summer, mosquitoes are not one of them. Last night I counted four bites on one foot. Four. I don't just taste good, I'm downright delicious.

The biggest problem with mosquitoes, aside from the annoying itchy bites, is that they can carry dangerous diseases. The threat of West Nile is high here, especially since we live fairly close to standing water in nearby ponds and lakes.

Ashley is allergic to the bites. When she is bitten, she doesn't just get your typical itchy spots. She gets huge areas of swelling. Last summer, her eye swelled completely shut. The itching drives her crazy and she can't sleep. She is on round the clock antihistamines, and needs benadryl more than just occasionally.

Unfortunately, there is little that you can do in terms of prevention. Sure, you could never ever go outside. You could always wear long sleeves and pants in the middle of the hottest time of year. You could slather yourself with chemical sprays constantly. You could.

Keeping Ashley indoors just isn't an option, and wearing long sleeves and pants when the thermometer is flirting with triple digits isn't either. I am more than a little leery of the chemical based insect repellents. I mean, really, the labels all say to wash it off before you go to bed, not to reapply more often than every so many hours, to make sure you wash your hands thoroughly before eating, remove and wash all clothing sprayed. Then, they try to get you to believe it's safe to squirt on every square inch of your exposed skin. Not so sure on that.

I've spent a lot of time trying to find natural repellents. Things without 27 letter in their names and warning labels in bold print. This particular concoction is one I started using last year, and it seems to work pretty well. You do have to reapply it periodically and it stinks. But it's not scary. The ingredients are fairly easy to find at natural food stores.

Homemade Mosquito Repellent
- clean squirt bottle
- eucalyptus oil
- lemon oil

Fill bottle with water, add about a tsp of eucalyptus oil and a few drops of lemon oil. Shake vigorously before each use. Avoid spraying in face, as the oils will irritate eyes, nose and mouth.

Blueberry Gelato

Things I love about summer....lazy afternoons at the pool, flip flops, sunscreen scented kids, grilled hamburgers and blueberries. I love blueberries.

I love blueberries plain. Or in just about anything you could put a blueberry in. Muffins, cobblers, scones, coffee cake, oatmeal.

And gelato.

I don't know where this craving came from, but I've had a hankering for some frozen blueberry deliciousness. My body must be in dire need of some antioxidants or something. I've never actually had blueberry gelato before, I can honestly say.

I haven't branched much in the frozen dessert creating arena. Sure, I've made vanilla ice cream, and vanilla ice cream with stuff in it. But never a fruity flavor. This was all a bit new. I looked online for a recipe, and couldn't seem to find one that sounded right. Either they were sorbet-ish or ice creamy, and I wanted something more in between. So I just made it up. What the heck, right?

Blueberry Gelato
- 2 pints blueberries, rinsed
- 1 cup sugar
- juice and zest of one lemon
- a dash of salt
- 1 cup heavy cream

Combine berries, sugar, lemon juice and zest in a saucepan. Heat on medium-low until sugar melts and mixture become just bubbly. Cook for about 5 minutes, until the berries all start to fall apart. Transfer to heat safe blender or food processor and puree. Cover and chill in the fridge for at least an hour.

Remove chilled berry mixture, and pour into ice cream maker, adding the cream. Run machine until gelato starts to form and mixture thickens. Remove from maker, cover and chill in freezer for at least 3 hours or until fully set.

Happy summer!

Banana Bread

If you are anything like me, just the idea of touching an overripe banana, let alone eating it makes you want to throw up. There's just something icky about the texture. Can't do it.

We don't generally have overripe bananas in the house here. In fact, I often find myself making extra grocery store trips every week to get more. Four kids will do that. Too bad it's not warmer here. I could use a banana tree.

Anyway, if by chance you happen to have bananas that have gone past their prime, they are still useful! We usually put them into smoothies, but they can be used for something even better. Banana bread. Yum.

This is one of those recipes that can be fairly easily tweaked.

Banana Bread
- 3/4 cup sugar
- stick of butter, room temp.
- 2 whole eggs
- 2 overripe mashed bananas
- 1 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking soda
- 2 cups flour (plus 1 tbsp if above 3500 ft.)

Beat sugar and butter, add eggs one at a time, then vanilla and bananas. In separate bowl, combine flour, baking soda and salt. Add to banana mixture, stirring just until combined.

Bake in a greased loaf pan at 350 for one hour.

Alterations:
- 1/2 cup walnuts (no other change to recipe)
- 1/4 dried cranberries (no other change to recipe)
- 1/2 cup mini semi sweet chocolate chips (no other change to recipe)
- 1 cup blueberries (decrease to one banana and add another 1/4 cup sugar)

Rainbow Cake

A few weeks ago, I came across a recipe for a rainbow cake and I was intrigued. I had to find a reason to make it.

Each layer of the cake is a different flavor. The pink is raspberry, orange is orange, yellow is lemon, green is lime, blue is blueberry and purple is blackberry. You add some pureed fruit or zest and juice for each layer, plus a little food coloring. There you have it, rainbow cake. The icing didn't quite come out the way I would have liked, but it was yummy. White chocolate buttercream. Can't go wrong there, really. The bottom layers did get a little compacted, but it was still good. Next time I make it, I'll do a better job. I made some notes on the recipe. :)

It tasted a bit strange, like a bowl of Fruit Loops in cake form. Each layer really did have a distinct flavor, all from the real fruit used in the recipe. The kids thought it was pretty cool. Most of all, the birthday girl was amused.

Here is the recipe, borrowed from another website. If you've got a few hours to spare and are curious, it's worth the effort. And if people don't know what is under the white frosting, it's a pretty cool surprise.

Rainbow Cake
2 boxes white cake mix
6 eggs
1 c. water
2/3 c. oil
1/2 c. raspberries (pureed and strained)
Zest of 1 orange + 2 T. juice
Zest of 1 lemon + 2 T. juice
Zest of 1 lime + 2 T. juice
1/2 c. blueberries (pureed and strained)
1/2 c. blackberries (pureed and strained)
Food coloring to make red, orange, yellow, green, blue and purple

In a large bowl, combine cake mix, eggs, water, and oil together. Scoop 1 cup of batter into six small bowls. In the first bowl, mix raspberries and 1/4 tsp. red coloring. In the second bowl, mix orange zest and juice, and 1/2 tsp. orange coloring. In the third bowl, mix lemon zest and juice and 1/4 tsp. yellow coloring. In the fourth bowl, mix lime zest and juice and 1/4 tsp. green coloring. In the fifth bowl, mix blueberries and 1/4 tsp. blue coloring. In the sixth bowl, mix blackberries and 1/4 tsp. purple coloring.

Prepare six 8 inch cake pans by greasing and flouring each generously. Using a spatula, spoon and spread each color of batter into its own cake pan. Bake in an oven, preheated to 350 degrees for 17-20 minutes, or until tops spring back when touched lightly.

Bake 3 layers at a time, on one rack of the over to allow for even baking.

Allow to cool completely. Frost with White Chocolate Frosting.

Billowed White Chocolate Frosting
1 c. butter, softened
1 bag white chocolate chips
3 lbs. powdered sugar
1 1/2 c. milk (room temperature)

In a large bowl, microwave white chips until melted. Immediately beat in butter until smooth. Add half the sugar, then the milk. Beat. Add remaining sugar and beat with an electric mixer until light and fluffy. Makes enough frosting to ice between each layer of cake, and around the outside of the cake.

Corn Chowder

I could write all day about the things I love about the Fall. I love the weather. I love the fact that it can be 80 degrees one day and snowing the next. I love the first time the girls get to put on their tights and boots for school. I love sweaters. I love the smell of the air in the Fall. I love the leaves changing. I love the autumn breezes. I love the holidays that come with the season. I love the magic in the eyes of the kids when we are picking out costumes. I love staying up late making stuffing. I love, love, love pumpkin spice lattes.

Perhaps one of the things I love the most about the Fall is the food. I love to make it. Comfort food. Crock pots. Soups. Chili. Warmth. Love.

Here is one of my most time-tested recipes. If you're ever in need of something that warms you from within, that fills your belly with comfort, this is it. Enjoy. Share. Repeat.

Corn Chowder

• Cut 4-6 pieces of bacon into small pieces and cook in a large pot until browned. Remove and put aside for later.
• In the bacon grease, cook one diced green or yellow pepper and one diced onion until the onion is transparent (but don't let it brown)
• Add 32 oz. chicken stock and two small-medium potatoes, peeled and diced. Bring to a boil, then reduce heat and simmer for 10 minutes.
• Add 6 cups corn (I use thawed frozen white corn and I put about half of it through a blender or food processor first)
• Bring back to a boil, then reduce and simmer until potatoes are tender
• In a separate bowl, combine two cups milk, 2 tbsp flour and salt and pepper. Add this mixture to the pot and heat thoroughly.
• Add crumbled bacon pieces and combine

Strange Brew Beef Stew

This isn't the beef stew you might be accustomed to. The ingredients aren't the ones traditionally found in it. No carrots. No potatoes. Not even beef stock. And when you see the recipe, be prepared to make a face. It doesn't really sound like the flavors would go together well. You're just going to have to trust me on this one.
It takes some time, but it's well worth the effort.
Strange Brew Beef Stew
Ingredients List

• 3 pounds beef stew meat
• chicken stock
• Large can of pears, chopped, juice reserved
• vegetable oil
• 1-2 medium onions, diced
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup raisins
• half a stick of butter
• lemon zest
• bay leaf
• ketchup
• salt
• pepper
• cinnamon
• ground cloves
• dried thyme

Instructions - takes approximately 2 1/2 hours start to finish

• In a large pot, brown beef stew meat in a little vegetable oil. I recommend doing it in a couple batches. Set aside.
• Add butter to the pot and onions. Saute until onions are clear.
• Remove from heat and add the following: 1 tbsp ketchup, 2 tsp salt, 1 tsp lemon zest, 1/2 tsp thyme, 1/2 tsp pepper, 1/4 tsp cinnamon and a pinch of ground cloves. Stir together, then add 1/3 cup flour.
• Add chicken broth, a little at a time and stir to combine. Add pear juice.
• Add one bay leaf and beef to pot, bring to a boil. Reduce, cover and simmer for one hour.
• Add sweet potatoes, cover and simmer for 45 minutes.
• Add chopped pears and raisins.
• Heat through. Remove bay leaf and serve.

Fancy Macaroni

Fancy Macaroni & Cheese

• Box of elbow macaroni, cooked and drained
• 1/2 small onion, finely diced
• 1/2 cup butter
• 1/2 cup milk
• 12 slices american cheese, cut into pieces
• 1 cup shredded cheddar cheese
• salt and pepper
• bread crumbs

Saute onion in butter until clear. Add milk and cheese a little at a time. Reduce heat and melt all cheese together. Add salt and pepper to taste. Mix cheese sauce with pasta, pour into 9x13 casserole dish. Sprinkle top with bread crumbs and extra shredded cheese. Bake at 350 for 15 minutes. This is the dinner the kids request on their birthdays.

Italian Crockpot Chicken

Italian Crockpot Chicken

- 1 1/2 pound of boneless, skinless chicken
- 1 container of fresh mushrooms, washed and sliced
- 2 cans stewed tomatoes (do not drain)
- 1 can tomato paste
- corn starch
- oregano
- clove of garlic, chopped
- basil
- salt
-pepper

Put the mushrooms and chicken in the crockpot. In a bowl, combine the tomatoes and tomato paste with 1 tsp corn starch, 1/2 tsp oregano, 1/2 tsp basil, garlic, and a pinch of salt and pepper. (You can substitute an italian seasoning blend - if you do, use about 2 tsp) Pour mixture over chicken and set crockpot to high for 4 hours or low for 8. Don't open the lid until ready, so you don't lose the moisture.

Serve with cooked pasta and garlic bread.

Broccoli Soup

Though I could open a can easily, I decided to make some homemade broccoli soup last night. You can always tell when something is good around here when Ashley asks if she can take it for lunch the next day.

It's not hard to make and it's so much better than anything you get out of a can. And if you aren't feeling so great, it makes you almost forget that for a few minutes. If you make it for yourself, you'll be glad. If you're lucky enough to convince someone else to make it for you when you are sick, sit back and enjoy the aroma. And if you happen to know someone who needs a little TLC in a warm bowl, bring it over. They'll thank you for it, I assure you.

Broccoli Soup

• 3-4 fresh broccoli crowns, chopped
• 8 cups of chicken broth
• one diced onion
• 2 bay leaves
• salt and pepper
• 1 cup half and half (can use cream if you want it thicker)
• 1/2 cup flour
• 8 oz diced ham
• shredded cheddar cheese (optional)

Put the broccoli, broth, onion, bay leaves and salt and pepper in a large stock pot. Bring to a boil, then reduce heat, cover and simmer for 40 minutes. Remove bay leaves and process soup in a blender or food processor. (Make sure to do it a little at a time and remember it's hot! Only use a blender if you have a heat proof canister.)

Return soup to pot. In a bowl, stir together the half and half and flour until smooth. Add to soup and whisk to make sure there aren't any lumps. Bring to a boil, then reduce and heat until thickened, stirring constantly. Add ham and heat thoroughly.

Serve with cheese sprinkled on top.

Split Pea Soup and Cornbread

Last night I perfected my split pea soup. It's funny, because I would never touch the stuff as a kid. My parents used to always want to stop at Pea Soup Anderson's on the way to Solvang. No matter what they tried, I would never eat the soup. I'd get grilled cheese or something else. Anything else. They loved the stuff. So did my brother. But just looking at it made me want to throw up. I couldn't imagine eating something that looked so disgusting.

I can honestly say that I had never eaten it, not even once, until last winter. I reluctantly made it for Tom, since it's his all-time favorite kind of soup. It didn't come out great, the consistency was weird and it wasn't thick enough. But it tasted okay, all things considered. I guess since I invested so much time and energy in making it, I should try it. It wasn't as bad as I thought it would be. Actually, it had some potential.

After refining my cooking skills more over the last year, I decided to try it again. I changed a lot of the things in the original recipe I used, and it made all the difference. It was good. Really good. Even Ashley ate it, reluctantly at first. Her immediate comment was that it was funny soup. It looks really gross, but tastes really good. And she's right.

To go with the soup, I made homemade cornbread for the first time too. Goodbye to the packets and boxes of cornbread mix. Mine is better. Served with a slathering of honey butter, yum. Food doesn't get much better than that.

Split Pea Soup

• 4 cups chicken broth
• 4 cups water
• 2 ham hocks (can use ham bone or any meaty part of the ham)
• 2 cups of dried split peas
• 1/2 tsp dried marjoram
• 2 bay leaves
• 1/2 tsp pepper
• 4 stalks celery, finely diced
• 4 medium carrots, peeled and finely diced
• 2 large potatoes, peeled and finely diced

Place broth, water, ham hocks, peas, marjoram, bay leaves and pepper in large stockpot. Bring to a boil, the reduce heat and cover. Simmer for an hour, stirring occasionally. Add vegetables and bring to a boil. Again, reduce heat and cover. Simmer for about 40 minutes, stirring occasionally. Soup is done when the peas have disintegrated and the other vegetables are all tender. Remove bay leaves before serving.

Homemade Cornbread and Honey Butter

• 1 cup flour
• 1 cup corn meal
• 3 tbsp sugar
• 1 tbsp baking powder
• 2 eggs
• 1 cup milk
• 1/4 cup vegetable oil

Combine dry ingredients in one bowl. Beat eggs in a second bowl, then add milk and oil. Pour the eggs mixture into the dry ingredient bowl and stir only until combined. Pour into greased 9x9 pan and bake at 425 for 20 minutes. Check it with a toothpick inserted in the middle. If clean, it's done. If not, bake for a few more minutes. Serve with honey butter.

Honey Butter

• 1/2 cup butter, softened
• 1/4 cup honey

Stir together until smooth, this makes enough for one pan of cornbread.

Chocolate Overload Cake

Warning: Do not make this cake unless you really, really, really love chocolate.

Chocolate Overload Cake

• 2 cups flour
• 3 squares unsweetened baking chocolate, melted
• 1 1/4 cup buttermilk (can make it with 1 tbsp vinegar, then add milk to make desired amount, let set for a few minutes to thicken)
• 1 1/2 cup sugar
• 2/3 cup shortening
• 3 eggs
• 1 tsp vanilla
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder

Combine all ingredients. Mix on low for one minute, then on high for 5 minutes. Pour batter into two 9 inch round, greased and floured pans. Bake at 350 for 30 minutes. Assemble and frost when cooled.

Spoon-licking chocolate frosting

• 12 oz bag of semi sweet chocolate chips
• 1/4 cup shortening
• 3 cups powdered sugar
• 1/2 cup milk

Melt chocolate chips and shortening together. (Using double boiler or microwave) Do not overheat. Add sugar and milk, stirring until fully combined and fluffy. Use to fill and frost cake. Make sure you leave some in the bowl. Let the spoon fighting begin.

Chicken Parmagiana

Chicken Parmigiana

• 4-6 boneless, skinless chicken breasts
• stick of butter (1/2 cup)
• 1 1/2 cups plain bread crumbs
• 1/4 cup Parmesan cheese
• 1-2 tsp Italian seasoning
• 1/2 tsp garlic salt
• 2 cups shredded mozzarella cheese

Heat oven to 400 degrees. Put butter in 13X9 baking dish, melt in the oven. Rinse chicken and pat dry. Combine dry ingredients in a shallow flat dish. Using tongs, dip chicken in melted butter, then coat with crumb mixture. Place back in baking dish. Bake, uncovered, for 50 minutes. Remove from oven, sprinkle with cheese and let sit for a few minutes before serving.

Pound Cake

I know, I know. It's swimsuit season and this is just wrong.

Butter. Who doesn't love butter? It really does make everything better. And when you have a lot of butter, I swear there is harmony in the world just for a little while.

Don't go blaming me if you love this and want to use it to make all kind of amazing desserts like strawberry shortcake. I know that it would be just heavenly with a warm blueberry compote on top. There are some out there (you know who you are) that would just eat it plain. Who would be content to leave it alone.

Whatever you do with this, don't blame me. People want to know how I make these things, so I share.

And really, this doesn't get made often. Good god, it's swimsuit season.

Buttery Sour Cream Pound Cake
- 1 stick of butter, room temp.
- 3 eggs, room temp.
- 2/3 cup sour cream (can use the light if it helps you feel better about it)
- 1 cup sugar
- 1 tsp vanilla
- 1 1/2 cups flour
- dash baking soda
- 1/4 tsp baking powder

Beat butter and sugar forever. Until it's super light and fluffy. Then add eggs one at a time, scraping bowl as you beat them in. Add sour cream and vanilla. Combine flour, baking powder and baking soda in separate bowl, add a little at a time to butter mixture. Beat until fully combined and batter is smooth.

Pour into greased and floured loaf pan (8x4x2) and bake at 325 for about 70 minutes. Check for doneness with a toothpick.