I experience some real joys from living in the country.
In the early morning, I can sit on my front porch in the solitude of nature. I enjoy the sights and sounds of the world coming awake, from the buzzing of the hummingbirds to the babbling of the nearby brook. Often a momma deer and her newborn will come to the creek to drink or nibble on nearby foliage.
Truly, for me, the one downside is the limited quantity and quality of internet service in our area. Our internet is supplied by satellite and I suppose that is better than none. But when 10 family members converged on our homestead the first of the month our internet data allotment slipped away faster than ice cream melting on a hot Tennessee afternoon! Our little 11-month old great-grandson Elijah was the only one who didn’t sport a data-devouring device!
I share this information simply to say … I haven’t had enough data to blog and share some of our fun summer recipes! This morning I got up at ‘O dark hundred and beat back the data gremlins to write for a few minutes!
I have been MIA from my blog for almost a month! Yikes! I am so sorry. But the good part for me is that this summer we have spent time with almost all of our children, grandchildren, and one great-grandson! We have only missed seeing one granddaughter (miss you Abbey) and one darling little great-granddaughter, who we will see this fall. This has been quite exciting for us because our kids and grandchildren live in Alabama, Colorado, Utah, and Nevada, and California. Can you see how hard it is to see all of them each year?
This summer has been full of family and fun! My blog has taken a backseat to all that excitement, but on the flip side – I have a stack of awesome new recipes to share! 🙂
I am starting with this one because hands down it is one of the best overnight french toast recipes I have ever made. I adapted it from a recipe I found on Taste of Home. I changed the bread, adjusted the cream cheese added some vanilla and voilà – here you have it!
One loaf of soft Italian or French bread works perfectly.
This recipe for hot chicken salad reminds me so much of my new favorite veggie casserole! Before you think I’ve mixed up my fowl and my veggies let me explain. Every once in a while I eat something that I just can’t get enough of. It is usually when lots of people are around and I either make a complete pig of myself or I restrain and then can’t wait to get the recipe and head to the kitchen!
This happened to me when I ate the veggie casserole. I was at a potluck function and I only took a little spoonful because I couldn’t quite decide what was in it. Bad move. After the first bite, I was trying to act inconspicuous as I quickly made my way back to the food table! 🙂
My friend Sue has always called me a chicken eater because I really do like most everything CHICKEN! But chicken salad usually puts me over the moon. Such is the case with my sous-chef dish-washing mom’s chicken salad. Yum.
What a blessing to celebrate my sous chef dishwashing mom’s 85th birthday! Today, February 8 is her birthday, although we have celebrated for several days!
Last week she spent time in Missouri with my brother and sister-in-law and their family. They brought her home on Friday and I surprised her with 15 Bundt cakes that needed frosted for her party yesterday afternoon!
Mom and my sister-in-law Kay were both good sports as I started bringing cakes out of the freezer. I started baking last week and each day baked a few cakes. Fifteen in all. Yikes!
Carrot cake with cream cheese frosting, lemon supreme on lemon, fresh strawberry with homemade frosting, chocolate with fudge frosting, red velvet, and white on white. But the hit of the cake parade is my new favorite cake, Butter Pecan with Caramel Frosting!
My neighbor Kathy got in the act by keeping some of the cakes in her freezer. She dropped them off on her way to watch her granddaughter play basketball. About that time, my other neighbor Gaye and her mother-in-law stopped by and quickly began frosting the last of the cakes, which were the three Butter Pecan cakes with Caramel Frosting!
The Butter Pecan recipe was given to me after I ate a piece at a women’s luncheon last spring. The recipe went into my “to-do” pile and surfaced recently. I made one cake a couple of weeks ago for my Chief Cake Lover and my sous chef dishwashing mom. They were both taken by surprised and thrilled with the texture and taste. I was immediately reminded why I asked for the recipe in the first place. This one is a keeper! When you make it I guarantee you rave reviews!
We had a lovely party celebrating “1931 Was A Very Good Year!”
“For by me your days will be multiplied, and years will be added to your life.” Proverbs 9:11
My new very favorite cake and frosting! You will love it too!
Author: Adapted by Catherine Daugherty
Recipe type: Dessert
Serves: 12-16 servings
1 Box Butter Pecan cake mix (I prefer Duncan Hines)
1 can Coconut Pecan icing
¾ cup oil
1 cup water
1 stick butter (1/2 cup)
¼ cup Evaporated milk
1 cup light brown sugar
1 teaspoon vanilla extract
2 cups confectioners sugar
Prepare cake pan with spray oil. (Use a Bundt pan or a 9" x 13" baking pan) Preheat oven to 350 degrees F.
For the cake, mix all ingredients in a large mixing bowl and beat with an electric mixer until well mixed. Pour into prepared pan. Bake for 45 minutes or until tester inserted into the middle comes out clean.
After the cake has baked and is cool, prepare frosting.
Melt butter, add brown sugar and milk. Cook 2 minutes over medium heat. Add in vanilla.
Pour over confectioner's sugar and beat until smooth. Frost cake immediately before frosting cools and sets. If the frosting is a little too thick, thin with milk.