I hear from several friends back in Texas that I needed to blog this recipe as it is sooooo good! That is Texas talk for very good. So here it is. I will be making it as soon as I loose the two pounds I gained while in Phoenix. After reading that last sentence, it seems pretty silly that I would worry about 2 lbs that I gained last week, when I have 30 lbs that I need to loose, so guess I won’t wait for the 2 lbs to come off. I’ll go ahead and bake the cake this weekend. Since I know that it would be FOREVER if EVER I lost the other 30 lbs that should go with the newly gained 2…
2 cups sugar
4 large eggs
2 cups self-rising flour (I used regular flour and added 1 ¼ tsp. baking powder and 1/8 tsp salt to each cup of flour.)
3 sticks butter, melted
1 cup chopped pecans
2 tbsp. vanilla
Mix by hand the sugar and eggs, add flour, mix well. Add butter, pecans and vanilla, mix well until the batter absorbs all of the butter. The batter will be of a more fluid consistency than normal cake batter. Pour into a greased and floured bundt pan. Bake at 350 degrees for one hour. Check at around 50 minutes to see if tests done. Cool right side up for 5 to 10 minutes before turning out onto serving dish.
Slow-Cooker Mustard Barbecued Pork
Today is my first blog since returning from Phoenix where I went to help my daughter and her hubby set up their new home after being transferred there from Dallas. Wish I had seen this recipe before going because it would have been the perfect meal to have cooking while we were unloading box after box, allowing us to have the smell of this delicious pork roast permeate the air while we worked. It seems that every time I pick up a recipe book or magazine, there is always one for shredded pork something, and this one caught my eye because of the ingredients and ease….
1/2 cup packed light brown sugar
2 1/2 tsp salt
1 1/2 teas garlic powder (or fresh garlic to equal that amount)
1 teas onion powder
1/2 tsp ground red pepper
1 (4 to 5 lb) bone in pork shoulder roast (Boston Butt) hum….I never thought about naming mine after a city, but think I will name it whoa, I wonder if you are suppose to name it according to it’s size?) I think I will skip naming it then.
1 cup yellow mustard
1/3 cup honey
1/4 cup apple cider vinegar
1 1/2 tsp Worcestershire sauce
Stir together first 6 ingredients. Rub brown sugar mixture over roast; place roast in a lightly greased 6 qt slow cooker.
Whisk together mustard and next 3 ingredients. Pour mustard mixture over top of roast. Cover and cook on Low 8-10 hours (or high for 4-6 hours) or until meat shreds easily with a fork. Let stand 15 min. Shred pork with a fork and stir until sauce is incorporated
This recipe is from the Jan Southern Living and I had put it aside thinking I would blog this recipe and then it was covered up with more recent issues and I simply just found it again….Makes a delicious meal with hoagie rolls, cole slaw and baked beans….hum….do I see an Easter meal coming up?
Addicting Snacks

I cannot believe I am saying this, but I’m actually addicted to something that is halfway nutritious. Don’t faint, I did say, halfway…you know me, I’m more into butter, chocolate, cheese and sugar that sushi, greens or tofu, but I have to admit that this snack with it’s Cheerios (yes, that’s the half that is health) is so addicting I can eat half a pan before you can say, “just throw another stick of butter into it for good measure.”
My precious friend, Cora made these one day because her grandkids were coming in town and she said that they always requested that she make these treats for them. Today, getting so excited about our some of our grandchildren coming into town tomorrow, I am making them. I hope there is some left by tomorrow, if not, will be headed back to the store for more Cheerios. Since there is no sour cream, cream cheese or butter in Cheerios, that is not something I keep on the shelf.
Melt in the microwave:
3 tables butter
10 oz miniature marshmallows
1/2 cup peanut butter, creamy or crunchy
Melt, stirring after a min and then nuke another minute.
Add:
5 cups plain cheerios
1 cup M&M’s (plain or peanut)
Mix well and quickly–it cools before you realize and becomes unworkable
Press into a 9×13 pan which has been sprayed lightly with Pam. Cut into squares.
Lemon Poppyseed Cake
After visiting with a friend, via “text” last night, I realized I had never put this recipe on the blog. It is a great “go to” cake to take to friends when they are sick, getting out of the hospital or just to have a slice with a cup of coffee/tea.
Preheat oven to 350.
1 box Duncan Hines Lemon cake mix
1 package ( 3.4 oz size) instant lemon pudding
1/3 cup poppy seeds
1 cup low-fat lemon yogurt
1/2 cup oil
1/2 cup dry sherry* I use 1/4 cup milk & 1/4 cup water instead
4 large eggs
Spray a 10″ tube or bundt pan with Pam and sprinkle with sugar so outside of cake will be coated with the sugar.
Place cake mix, pudding mix, poppy seeds, yogurt, oil, liquid (sherry or milk/water combo) in large mixing bowl. Blend with electric mixer on low speed for 1 min. Stop and scrape down sides of bowl. Beat for another 2 min on medium. Pour batter into the prepared pan and bake for about 45-50 min or until knife inserted in middle of cake comes out clean. Remove from oven and cool for about 20 min and invert it onto a rack to finish cooling.
Store this cake, covered, at room temperature….just need a little sprinkle of powdered sugar and it is complete, even without the powdered sugar.
Broccoli, Grape & Pasta Salad
This salad intrigued me so I had to make it. I just couldn’t fathom grapes and bacon together. But it works.
A great Spring time salad that would be great for any brunch or salad luncheon. Comes from Southern Living Sept-2011 (which I would have thought it would appear in a March or April issue, but guess they wanted to give us lots of time to get to the store to buy the grapes and broccoli or search around for the farfalle pasta!
1 cup chopped pecans
1/2 (16 oz) pacage farfalle (bow-tie) pasta
1 lb fresh broccoli ( I wonder if it would be as good with old broccoli) sorry I just couldn’t resist that one.
1 cup mayo
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teas salt
2 cups seedless red grapes, halved (unless your Mother in law is coming to dinner and then buy the ones with seeds and watch her try to figure out what to do with the seeds in her mouth) OOPS, did I just say that out loud?
8 cooked bacon slices, crumbled
Preheat oven to 350. Bake pecans in a single layer in a shallow pan 5-7 min or until lightly toasted and fragrant, stirring halfway through.
Prepare pasta according to directions.
Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems and finely chop stems.
Whisk together mayo and next 4 ingredients in a large bowl; add broccoli, pasta, which you have drained and let cool and grapes. Stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
Chocolate Lovers’ Cake
1 Devil’s Food cake mix (Duncan Hines preferably)
1 3 oz pkg instant chocolate pudding mix
2 cups sour cream
1 cup melted butter (yes, you are reading this correctly, a cup of melted butter, this way you get your quote of butter for the day in just one slice)
5 eggs
1 teas almond extract
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease a 10″ bundt pan. (or use loaf pans if you want to spread joy to others and give some away).
In a large bowl, stir together cake mix and pudding mix. Make a well in center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until well blended. Scrape bowl and beat 4 min on medium speed. Blend in chocolate chips. Pour batter into prepared pan. Bake for 50-55 min. (about 30 min if you are using small loaf pans) Let cool in pan for 10 min. Turn out onto a wire rack and cool. Sprinkle powdered sugar. This cake is so moist and rich you do not need frosting unless you are truly in “chocolate overload” mood…then make the chocolate frosting that is on the blog and you will be ready to face anything life throws your way. 
Cooking and Cleaning
Today is 1 week before our daughter and her husband (we call him SIL for son-in-law) comes to visit us before boarding a plane and heading to their new home in Phoenix, via California. SIL’s job is taking them to this new adventure, away from Texas for the first time. Our new baby boy (7th grandchild) will not be born a Texas unless he rebels and comes early before the moving van gets there. So we are getting excited about not only getting to see them, but getting to love on them and pamper them in the good ole southern way. Randy has already warned me that I cannot cook like I want because they will be here only 3 days, so I am having to think about that and cook only enough to be eaten, as Randy does not eat left overs and I will be leaving with the kids to help them unpack since Jodi is 8 mo pg. This is just what I love. Having our kids here and getting to cook for them. The menu is already planned and so today I began to clean.
Found some pictures that had not been hung up behind clothes that were in a closet. So that made me rearrange some things, which is right up my alley. The sun is shinning today and I am also going to Houston’s with a friend for lunch to have Key Lime Pie, which I have written about before,my favorite Key Lime Pie….no one makes it like Houston’s.
So back to cooking! Jodi has requested Smothered steak with scalloped potatoes and chocolate cream pie. Eric will want a fried chicken dinner with mashed potatoes and of course, they both will drool over the Heavenly Hots for breakfast with fresh blueberries. Jaden and FIL (which will be Randy’s name for the week when they are here, stands for….you guessed it, father-in-law and yes, I am called MIL for….mother-in-law) will be taking us downtown Pasadena to their favorite ice cream parlor, 21 Choices which we went to every night when Jaden came in the summer. So next week will be so much fun, getting to show them around our home town and cooking and visiting. It will be fun to make some new memories with them here, as we don’t have any memories with them yet in our new home. So now, the adventure is on, not only for them, but for us, as we watch them enter a new season of their lives and settle into their new home. What a special week it will be. I hope Jodi found out if there was a Whataburger in Phoenix before they actually move in…that might change the whole picture if not. I honestly don’t think she could live anywhere there was not a Whataburger. I thought the same thing about living where there was no fried okra or Sister Schubert rolls, but I am alive and well and enjoying so many things here that I didn’t have back in Texas. Jodi and Eric, Jaden and Caleb, when the door closes on the plane, sit back, relax, get out that last Whataburger you have stuffed in your carry-on and get ready for a whole new life. You have allowed God to direct your paths and taking this new position, now get ready to see what all He is going to do in your lives and be excited for the new blessings that will follow…God will be faithful to fulfill His purpose in your lives. We love you all, MIL and SIL
Sassy Saturday
Well, we were up and ready to head out this morning. Randy was feeling good after having gone back to work after his surgery this past week and life was good. We were excited to be having a “normal” Saturday in front of us as we headed out to storage to take some winter items and bring out new spring bedspreads, etc. We left storage feeling good that the storage unit did look like maybe there were getting less and less boxes to have to go through each season. Maybe the prior visits of us going through and refining really was working. Well, we load up our car, you know the one, the new one with the navigation system which, by the way, I have totally mastered.
We have arrived at Wal Mart and am just visiting and talking about how fast Randy’s head is healing after the surgery and how fast his hair is growing back when we get out of the car and begin to walk into the store. Randy begins to nudge me and point with his head toward a lady walking into the store. We cannot believe what we are seeing. She is actually plucking hair from under her arms. Yes, you read me correctly, she is plucking hair from under her arms. Now, maybe this doesn’t seem like a big deal to you, but this little southern girl, who was taught never to ever even think about wearing short sleeves, white shoes or linen before Easter, is now watching a lady, not only wearing short sleeves, but is “plucking”? hair from under her arms. I instantly called 711 for the Fashion Police, but I was told that they don’t go on calls to WalMart, so I would just have to look the other way and take a chill pill. Ok….we were now in the store and we bought all the items, plus more, that we came for. We head to the car and are so excited that we know that loading all these items, which does include a new toaster oven, will now be so easy, as we now have a hatch back which opens by itself when I press a button under the dashboard. I leave Randy behind the car, waiting for me to go unlock the car, where I proceed to push the open button for the hatch back. Unbeknownst to me, Randy had already pushed it with his key chain and by the time I head to the back of the car, all I see are Randy’s legs sticking out from the back of our SUV, yelling at me to push the button to open the hatch door. When I pushed it, because he had already had it opened, it closed on him, as he had crawled up inside to push our storage items so he could now load $200 worth of groceries.
Just seeing his legs sticking out from under the “hatch door” ,well, let’s just say, that I should have used better judgement. I couldn’t quit laughing. Now I know that he did just have surgery and I should be a little more sensitive, but seeing this picture now in my mind ,it will be a memory we won’t soon forget. As soon as his legs get over being sore from where the door closed on them, I’m sure he will see the humorous side to this story. Something happened on the way home that took his mind off his sore legs. Upon looking in the mirror on the sun visor, he discovered that his hair is growing back a different color and in different directions. We got so tickled about it growing in a little crooked, that he decided that he needs to hold his head lopsided hoping that that will make his hair grow back in correctly. So, if you see us in a restaurant or at church and he is walking with his head to the side and his knees are bent sideways, you won’t have to ask what happened. you will already know the rest of the story.
Blueberry Cream Cheese French Toast
This was taken from the Just A Pinch Web Recipe Club. A great recipe for putting in the fridge the night before and then all you have to do is bake it in the morning. Serve it up with some bacon or little smokies and you have yourself a breakfast you would find at the finest Bed & Breakfast
| FRENCH TOAST | |
| 12 slc | bread, any kind |
| 2 pkg | 8 oz – cream cheese, room temperature |
| 1 c | blueberries, fresh or frozen |
| 12 lg | eggs |
| 1 to 2 c | milk, add a little at a time until milk is absorbed by bread |
| 1/3 c | maple syrup or honey |
| BLUEBERRY SAUCE | |
| 1 c | sugar |
| 2 Tbsp | cornstarch |
| 1 c | water |
| 1 c | blueberries, fresh or frozen |
| 1 Tbsp | butter |
You can make this ahead of time and refrigerate, then warm up before serving.
30 min to put everything together
8-24 hours – refrigerate several hours or overnight until bread is soaked through with egg, milk mixture.
Cook time: 1 hour
Take jam or preserves, what ever flavor of fruit you are using to make this. Put preserves in small sauce pan, add 1 Tbls cornstarch, mix until smooth, add additional fruit if desired. Warm in sauce pan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.
Oreo Chocolate Banana Cream Pie
Ah…Springtime and the smell of pie is in the air! We are graduating from pumpkin or pecan pie to a cool, crisp pie that is certain to please. After coming back from a walk, you instantly realize that you might have lost a pound or two, walking, so what better way to celebrate than to see if you can put that poundage right back on with a piece or two of pie. This pie is cool, delicious and is easy to make.
20 oreo double stuffed cookies
2 tables butter
8 oz white chocolate chips
4 large bananas
2 cups milk
1 lg (5.1 oz) box french vanilla instant pudding (or if you are like me, indulge and make it with chocolate)
1/2 cup sugar
2 cups whipping cream
2 tsp vanilla
2 oz. grated milk chocolate bar (I always use Hersheys or Dove)
Remove the frosting from 20 Oreo cookies, setting aside. Using a rolling pin, crush all of the cookies in a heavy Ziplock bag. Combine cookie frosting and butter in a bowl and place in microwave for 30 seconds. Blend with crushed cookies and press cookie mixture into a pie tin or deep tart pan. Melt white chocolate chips. Spread a thin layer of melted chocolate over crust, placing a thicker portion of the white chocolate on the upper edge so it is visible when displayed. (Will this not impress your MIL or what?)
Place in freezer for 5 min. Blend together pudding mix and 2 cups of milk using a whisk, mix well. Beat whipping cream in a chilled bowl on high until stiff peaks appear. Fold in vanilla and sugar, blending until creamy. Fold 2 cups whipping cream into pudding and mix well. Slice bananas and place on the bottom of the pie crust. Fill the pie with the pudding mixture. Top with remaining 2 cup of whipped cream. Sprinkle with grated chocolate bar for garnish. Refrigerate until ready to serve.
