Wordless Wednesday

Reese's Peanut Butter Cup Cake

Oh my goodness, does it get any better than chocolate and peanut butter?

When I saw the blog title "Chocolate and Peanut Butter Recipes" ,                                                                                                                                                                                               it didn't take me two seconds to click on the link and begin drooling over the yummy photos.                                                                                    I made note of several recipes but knew this cake was top on list.

Reese's Peanut Butter Cup Cake

For the cake you will need......

1 Duncan Hines (my preference) Devil's food cake mix

1 small box instant chocolate pudding

1 8oz sour cream

1 cup vegetable oil

4 eggs beaten

1/2 cup milk

1 tsp vanilla

1 bag miniature Reese's Peanut Butter cups- chopped (forget about all the tools and use a knife)                                                                                                                                 *****Note you can replace the Reese's with 2 cups mini chocolate chips for a scrumptious chocolate cake.... or leave out candy all together*****

Combine the first 7 ingredients together in a large bowl and mix until well combined.  Stir in the chopped candy.

Pour batter into cake pans of choice. I have 3 sets of cake pans but only two in each set. I like to bake my cakes in 3 layers (or more) and prefer to use the aluminum throw away pans. They are inexpensive, I can prepare all the pans at one time and no washing in between. ( Please note that I am cheap and will wash and reuse the panseveral times before they make it to the garbage can.)

Bake at 350 for 30-45 minutes. The time will depend on the thickness of your layers.

Now for the frosting.......

1 cup Crisco shortening

4 cups powdered sugar

1/4 tsp salt

1 tsp vanilla extract

1/3 cup heavy whipping cream

In a large mixing bowl, cream the shortening until fluffy. Then add the sugar, salt and vanilla. Add a little mix and begin mixing.                                                                                                    When the ingredients are well combined add 1cup creamy peanut butter and the remainder of the milk.                                                                                                                                             Beat on high until frosting is fluffy.  * I had to add more than 1/3 cup milk to get the consistency I wanted.

On the original cake, the baker chopped a whole bag of peanut butter cup  (in addition to the bag in the cake) and covered the top and sides of the cake.                     

   I felt that would just be to much and decided to chop up 10  cups and just sprinkle on the top.

Summer SnoBalls

That's right "snoballs" in the middle of summer. Tuesday we made our annual summer drive over to Lake City for Braleys' dentist appointment. On our way to find some lunch we passed by this place and decided that we would stop on our way home.

Pelican's Snoballs

This place was packed. Seriously, it took us 20 minutes to get a cup of ground ice and syrup.               Just take a look at the line wrapped around the building.

Finally we made our way over to the other side and were just a little overwhelmed by all the choices.

To be honest I was floored by the dill pickle option. Really, dill pickle? I like pickles but can't              imagine eating a dill pickle snocone......maybe one of my pregnant friends could stop by and try it. After much deliberation, we decided on strawberry and grape. I know how daring?  However, my mother-in-law tried a key lime snocream. Oh my stars, the cream they poured over it was just like the yummy center of a dreamsicle. Needless to say,  I will be going for the snocream next time.

Finally enjoying our cold treat.

I am thinking that we will have to make a special trip back to Lake City (soon) just to visit Pelican's. Maybe the new will be worn off...... after ordering and talking to the girl it turns out they had only been opened for a week.

Chicken Enchilada

While we are a meat and potato kind of family, this has got to be one of my families favorites. When I say family I mean everyone, mom, dad, brother, child, husband and so on. If you decide to make this recipe, be sure to have plenty of people over for dinner or send a covered dish to a neighbor.

You will need....
1 pack of chicken breast boiled and shredded                                                                                                                            ***the recipe call for canned chicken so feel free to use it.
1 can refried beans, your pick buck I like the seasoned ones
3 cups shredded cheese                                                                                                                                                                        *** you can use the pre-shredded Mexican cheese or any kind you choose. I like to shred a block of sharp cheddar or monterey jack.
Salsa of our choice
16 oz sour cream
1- 8oz block cream cheese
2 cans cream of chicken soup
2- 8 count packs of tortillas

Here's the how to:

Place chicken in a large skillet and add 1-2 cups salsa and simmer.

The longer it simmers the more flavor in the meat.

For assembly, I clean off my counter and make a line.

Next, spread the beans onto the tortillas and sprinkle with cheese.

Scoop the chicken on top of that.

Roll up and place in 2 casserole dishes, 6 in each

Back in the skillet (you'll get the left over flavor of the chicken and salsa) melt together the cream cheese, cream of chicken soup and sour cream.

Pour over the top of the rolled up tortillas and top with remaining cheese.

Bake at 350 until hot and bubbly.... 15-20 minutes.

Hot out of the oven.

We like to eat with spanish rice or salad **

** Salad **

This is the salad I make to serve with this dish.

1 head leafy green lettuce

1 dice tomato

1/2-1 can rinsed pinto beans

Crushed chips (Fritos Bar-b-q twist, Cool Ranch or Cheese Doritios)

Creamy Italian or ranch dressing

Thank God for Soilders

I love a holiday, but the patriotic ones are my favorite. There is just something about all the red, white and blue. Not to mention the music, I just love a patriotic church service. Yet, it is so easy to get caught up in all the hoopla, and forget the the real men and women of these holidays, the ones who have served.
I apologize for the quality of this photo. Mom had scanned in on to Facebook and I copied it from there. Somewhere I have a better quality photo, but by the time I find it, it'll be to late for this post.

This is my grandaddy, John Cook. He was a WWII veteran and recipient of a Purple Heart. Here is his story.......

Grandaddy was wounded on the island of Sicily while fighting the Germans. While out he stepped out a land mine and nearly lost his legs. Being unable to walk he was left behind. When the Germans came through he played dead, and laid there while they kicked him.  Back home, my grandma received a "killed in action" notice. Several months passed before they found out he had made it to a ship and was alive.

As I type this story, it all seems surreal, like a plot to a movie. I can't even begin to imagine the feelings and emotions that everyone felt. However, I am thankful that God was watching over him, and saw fit to return him home.

As you celebrate this weekend, please remember the brave men and women who have or currently are fighting for our freedom. As well as the families of fallen soldiers.
Happy Birthday, America!