Mother's Day in the Garden

Well it is almost May and you know what that means... Mother's Day. Last year we had Dinner for my mom in the garden. It was very nice. I hadn't planned on it being outside, but my mom suggested it and I loved the idea. So as well as it went last year I couldn't bear to not do it again. So I need some ideas for the menu. Here was last year's MENU. The only thing my mom is requesting is something with Spinach. She loves spinach. Shouldn't be too hard :) Shout me your ideas!

Milky Way Cake

I cannot believe I haven't posted this one yet. It was a favorite when I first discovered it. I even forgot to add water once when bringing it to a friend's house and somehow Markus talked me into just bringing it. Well they ate every last bite and it didn't even rise! Note to self: Don't forget the water.

1 box Butter Recipe cake mix (Duncan Hines- no-brainer)
1 stick butter
5 (2.05 oz) Milky Way bars (I used the fun size 10 pack)
Powdered sugar

Preheat oven to 350 degrees. Spray a (10-in) Bundt pan with nonstick baking spray with flour.

Prepare cake mix batter according to package directions.

In a medium saucepan, melt butter with the Milky Way bars on medium heat. As the candy bars melt be sure to break them up with your spoon and blend well with the butter. Once all the candy bars have melted pour the mixture into the cake mix and fold together.

Pour the entire mixture into the prepared Bundt pan. Bake for 40-45 minutes or until toothpick comes out clean. Remove from oven and let cool for 10 minutes. Transfer to a cake plate. When completely cooled, dust top with powdered sugar.
from The Advocate

Tea Cakes

In memory of my sweet Grandpa, I'm sharing his legacy of tea cakes with you, given to me by Aunt Linda.  Once they were cooled he would put them in brown paper bags for us.  We love you Grandpa and will miss you terribly.  May the tea cakes live on...

Tea Cakes

4 cups plain flour (all-purpose)

3 eggs

1 cup sugar

2 tsp vanilla

1 stick margarine or butter

1/2 tsp salt

Roll onto floured board.  Cut with round cutter or with a glass

Bake @ 350 degrees for 8-10 min.  Enjoy!

Passed down from Grandpa LeBlanc

Chicken Pockets

I've got to try these. They sound so yummy. Thought I would share as I was going through this cookbook for some ideas for Easter @ Moms. Enjoy!

3 oz low fat cream cheese, softened
2 tbls unsalted butter, softened
2 tbls milk or chicken broth
2 cups shredded cooked chicken
Chopped chives or minced onion to taste
Salt & Pepper to taste
2 (8 count) cans reduced fat crescent rolls

Beat the cream cheese and butter until creamy. Add the milk and beat until blended. Stir in the chicken, chives, salt and pepper.

Unroll the roll of dough from 1 can onto a baking sheet. Separate into 4 rectangles and press the perforations to seal. Spoon 1/8 of the chicken mixture in the center of each rectangle. Bring the corners of each rectangle together over the center of the filling. Twist and pinch to resemble a hobo's bundle. Repeat the process with the remaining can of crescent rolls and remaining chicken mixture.

Arrange the packets on a baking sheet sprayed with nonstick cooking spray. Bake @ 350 degrees for 20 to 25 minutes or until golden brown.
Makes 8 chicken pockets
From River Recipes IV: Warm Welcomes

Bok Choy Salad

I have had this salad on 2 seperate occasions at church functions and loved it each time. Finally I just had to beg for it, cause I wanted to make it myself. Luckily Becky was more than happy to share. I'm so excited to finally have it in my possession :) It's the perfect light salad with a bite and so very colorful too.

2 pkg. Top Ramen noodles, crushed
1 c. sunflower seeds
1/4 c. melted butter/margarine
Toast at 350 degrees for about 10 minutes and cool.

1 head bok choy, chopped (using the whole thing - white and greens)
1 red onion, chopped (if it is a bigger onion, I would only use half) Refrigerate

Dressing:
1/2 c. sugar
1/2 c. oil
1/4 c. vinegar
1 T. soy sauce
Mix dressing ingredients together and refrigerate for at least one hour or it can be made the day before.Then mix the toasted noodles/sunflower seeds with the bok choy/onions, dressing and serve.
From Becky Bluth

Nanny's Carrot Cake

**I got a taste of this cake @ Thanksgiving which is traditionally at Nanny's house. It was the best carrot cake I've ever had!! I'm so happy to have the recipe now**

2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2/3 teaspoon cinnamon
1 teaspoon salt
4 egg
1- 1/2 cups cooking oil
3 cups carrots -- grated
1/2 cup pecans -- chopped
8 ounces pineapple -- crushed and drained

Frosting:
8 Ounces cream cheese -- softened
4 Ounces butter -- softened
16 ounces powdered sugar
1 teaspoon vanilla

Mix together all dry ingredients. Beat Eggs and add oil. Combine dry ingredients with egg mixture. Add carrots, pineapple and nuts. Pour into (3) 9 inch layer pans. Line pans with parchment paper.

Bake at 300 degrees for 45 minutes.

FROSTING:
Cream together cream cheese and butter. Add sugar and vanilla and beat well. Frost lightly between layers then ice top. NOTES : In frosting, use only small amount of butter(2 teaspoons) for thicker icing.
Serving Size 12
From Nanny Wilson in her cookbook "The Cotton Country Collection"

Taco Soup

This can be made with shredded chicken or ground beef. I've had it with chicken and loved it, but it I think calls for beef. Yum!

1 can pinto beans (can use kidney if you prefer)
1 can corn (if you don't like a lot of corn use the niblet can)
1 can diced tomatoes
1 can tomato sauce
1 or 2 boneless chicken breasts (or 1lb of ground beef)
taco seasoning
tortilla chips

Mix all ingredients together in pot and cook for about 20 min just to cook the tomato taste out of it. IF you like that kind of thing then warm and serve. Add water as needed. Serve with tortilla chips and garnish with sour cream and shredded cheddar cheese.
Serves 4

I got this from Donna Sanders and Christine Fausett (at church). We made it in Nauvoo :)