Favorite ‘Foto’ Friday

Summer 1989

I love this photograph of Daniel. Well – I’m in it too, but notice no bathing suit. I just don’t do a lot of water or sun. This photograph was taken by the local newspaper when we lived in Van Buren, Arkansas. It was the first day the city pool was open for the summer in 1989.  The kids loved the baby pool.

We have a lot of great summer memories with our kids. Camping, boating, canoeing, fishing, and just about anything you can do outdoors. We’re all going to the lake tomorrow to enjoy our 4th of July holiday. (Yippee! The boat repaired two days before the 4th).  We’ll stay all day until the fireworks show is over that evening.  Photos and recipes on Sunday. 

I hope you have a wonderful 4th of July Holiday weekend. Be safe! (Back on Sunday)

Starwoodgal

Recipe: Turtle Sundae Cake

Happy Birthday! Happy Birthday!

Happy Birthday to my sister, Dauna!  (No numbers y’all).  But – I’m sure she’d feel the same way I do. “No candles on my cake.  It would look like the burning of Atlanta.”

For today’s recipe, a cake!  Wish I could make it for you in person, Dauna.

Turtle Sundae Cake

1 box German chocolate cake mix
6 Tablespoons margarine
1 package (14 oz.) caramels
1 cup chopped pecans
½ cup evaporated milk
1 cup milk chocolate chips
shredded coconut (optional – which I do not add because coconut is gross)
milk chocolate frosting

Preheat oven to 350 F.  Remove the wrapping from caramels and place in the top of a double boiler.  Add the evaporated milk and margarine.  Place over boiling water to melt.

Stir occasionally.  Stir chopped nuts into caramel mixture and blend well.  

Mix cake mix according to package directions.  Set aside ½ of the batter.  Pour the remaining half of the batter into a greased and floured 9 x 13 inch cake pan.  Bake at 350 degrees for 18 minutes.  Pour the caramel mixture over the cake and sprinkle with chocolate chips and coconut if desired.  Pour remaining half of cake batter over the caramel mixture and bake for 20 to 25 minutes longer or until the cake springs back at touch.  Cool.  Frost with rich and creamy style milk chocolate frosting. 

Y’all Enjoy! 

Recipe: Crock Pot Delight

Too hot to turn on the oven? Make this in the crock pot/slow cooker.  Easy schmeezy.   

Crock Pot Delight

2 – 3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In Crockery Pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5 – 7 hours (or all day) until meat is tender. Turn Crockery Pot to high. Dissolve remaining1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes.

Serve with rice and salad for a complete meal.

Y’all Enjoy!