JP is our youngest grandson who turned five in September. He and his mom and dad lived with us while they were building their house a year ago. Though they’ve moved into their new house now, we still get to pick him up from preschool on Tuesdays and Thursdays and spend the afternoon with him. Next year he’ll be in kindergarten all day. He’s so full of fun and remarkably wise for his years!
For Blogging A to Z, I’ll be sharing some of our many conversations over the last few years. I hope you enjoy.
Me: What are you cooking in there?
JP: I’m making pterodactyl and apple rice. Now that’s my idea of a delightful lunch!
Me: Oh, darn, and that’s what I was making for dinner…
JP: Nana, where do pterodactyls go potty?
Me: Um, like birds, I think, you know, maybe they sit on a tree branch?
JP: No, I think they use the pterodactyl bathroom!
Me: Well, okay…
Well, maybe not my only fantasy! 😉
My 3 1/2 year old grandson, JP, sent me this adorable flower cupcake for my birthday today ❤
We went to dinner last night for his daddy’s (oldest son’s) birthday and then back to our house for Milky Way cake, a recipe passed down from my mother-in-law that my boys always request for their birthdays or holidays. It’s so good and birthday calories don’t count, right?
Here’s the recipe:
Milky Way Cake (makes 2 three layer cakes!)
8 regular size Milky Way bars
2 sticks butter
2 cups sugar
1 cup pecans (optional)
1/2 t. baking soda
1 ¼ cup buttermilk
2 cups all-purpose flour
Cream one stick butter and sugar and set aside. Melt one stick butter and candy bars in double boiler until candy is melted. Beat eggs into sugar and butter one at a time. Put baking soda in buttermilk, then add to melted candy bar mixture (take off of heat). Add chocolate mixture to butter and sugar and beat, then add flour a little at a time and beat to combine. Add nuts, chopped, if using.
Put into three round 8 inch pans, greased and floured, and bake at 325 degrees for 30 – 40 minutes.
(You will need to make this recipe twice for each recipe of frosting and to make two three-layer cake
2 ½ cups sugar
1 small can (5 oz.) evaporated milk
1 stick butter
6 oz. chocolate chips
1 (7 oz.) jar marshmallow fluff
Cook sugar and milk over medium heat (until soft ball stage) about 4 minutes after it comes to a boil, stirring constantly. Add 1 stick butter, chocolate chips, marshmallow fluff, beat until smooth. Cool until almost cold before frosting cakes.
The cakes freeze well, frosted or unfrosted, wrapped well in plastic wrap and then foil.
QUESTION: Does anyone make a pineapple dish with Ritz crackers and is it really good? I keep hearing it’s easy and fabulous and I like pineapple but it just sounds weird to me. It’s got cheese and butter and cracker crumbs and pineapple and maybe it’s a Southern thing but hubby is from Tennessee and his mama never made this. I’m thinking I might try it for Easter dinner.
I’ve mentioned before that cooking is not really my strong suit. You can find my story about my small, fall kitchen fire here.
Everyone in my house is kind of sick and coughing, including me. And my head hurts. So last night I decided I’d make a healthy, homemade chicken pot pie with all that yummy chicken broth and fresh veggies and white meat chunks of chicken. I found my Pioneer Woman cookbook and used her recipe for pie crust.
I mixed flour, butter, water, an egg, white vinegar and salt together. It looked great. Then I noticed the bag of flour said self-rising (which has salt and baking powder added.) Crap. I tasted the dough and it was pretty salty. And I was afraid it would puff up all out of the dish and not hold the filling.
I didn’t know what to do so I added grated cheese and herbs — not sure why I thought that would help, I hoped maybe it would cover up the saltiness — and made biscuits out of the dough. They ended up somewhere between pie crust and biscuits, very cheesy, salty and crisp. I pretended it was a new recipe I found on a cooking blog 🙂
Photo credit Pinterest