Watergate Cake (Pistachio)

Mrs. Dot at the Water Company made this cake for special occasions and boy is it good! I was thinking about her the other day and thought I would post her awesome cake!

Cake:

1 white cake mix

1 small box pistachio instant pudding

1 cup oil

3 eggs

1 cup ginger ale

Icing:

9 oz Cool Whip

1 cup milk

1 small pistachio pudding

Mix cake ingredients well pour into 8" or 9" cake pans. Bake at 350 degrees for 30 to 35 min or until toothpick comes out clean. Cool cake. Mix icing ingredients well and spread on cool cake.

from Dot Guillot

*Easy* Garlic Cheese Biscuits

I saw these on the Paula Deen show years back and have been in love with them ever since. They can be done so many different ways too!

Biscuits:
1 1/4 cups biscuit mix (Bisquick)
1/2 cup grated sharp Cheddar (mild is ok too)
1/2 cup water

Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (I use my Pampered Chef stones which work beautifully).

Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

**For a different twist I use the bread seasonings (comes with like 4 in the same bottle) or Cajun seasoning of your choice to substitute for the Garlic. I've never been disappointed. Also when choosing shredded cheese don't go for the fancy shred it doesn't really hold in the biscuits but rather melts and gets lost**

Makes 12 small or 6 large

From Paula's Home Cooking Show

Rocky Road Brownies

A friend asked me to post this cause I put a pic of them of FB. So here they are. I cheated that's all I'm gunna say!

1 pkg fav brownie mix (I use Betty Crocker Fudge Brownies... its not my fav for the record but still good)

• 2 cups miniature marshmallows (I love these things)
• 1 cup walnut pieces (I used a little less, but I wasn't in the mood for nuts, your choice)
  
• 1/2 cup caramel or chocolate sauce, store bought (once again personal choice... Markus chose the fudge sauce...I'm a caramel girl, imagine that)

Bake brownies according to package directions. I always put mine in a 9 x 9 pan. I find they are the perfect thickness and cook the best through. If you choose the 9 x 13 method of baking you might need more ingredients above.

Once brownies are removed, Immediately sprinkle the marshmallows and nuts evenly over the brownies. Stick it under the broiler for 2 minutes, or until the marshmallows are light golden brown. Allow to cool to room temperature. Drizzle the caramel or chocolate sauce over the cooled brownies before cutting. *** I soooo didn't wait until room temp, but I like things scorching hot because I'm impatient***

Can't say how much it serves because we put a hurtin' on these things!
**P.S. I wanted to add chocolate chips to the top but forgot, so if you want extra chocolate (i usually don't) go for it!**

Chocolate-Peanut Fondue

I am a peanut butter lover and combined with chocolate this is divine. You will not be disappointed!

6oz semisweet chocolate, cut into chunks
1/3 cup packed light brown sugar
1/2 cup milk
1/2 cup chunky peanut butter

In a medium saucepan over med-low heat, combine the chocolate, brown sugar, and milk. Stir until the chocolate is melted. Add the peanut butter and cook, stirring, until heated through. Transfer to a fondue pot and keep warm over low heat.
Makes 2-1/4 cups or 6 servings
From Fondue by Lou Seibert Pappas

**Dippers**
Marshmallows, tangerines, banana slices, apple slices, pear slices, mango slices, angel food cake/pound cake, cut into 1-in cubes

Mother's Day Dinner Menu

No appetizer for this year. Mom said it was too much food last year so I did a very light meal for her this year.

Citrus & Cranberry
salad

Cajun Baked Tilapia with fresh salsa
entree

Creamed Spinach Stuffed Tomatoes
vegetable

Rhodes Rolls

Mini Strawberry Trifles
dessert

**This was really the perfect amount of food if you are not cooking for big eaters (like my mom). It's very light and not too heavy.

Best Burger in LA

Well it's official. I got my Food Network Magazine this month and guess what I found?? Markus' favorite restaurant/burger made the cut. I can't believe it! :) Take a look HERE to see what restaurant and burger it is. Did I mention this is right down the road from us? I love when things are close.

P.S. This is where we had our Valentines Dinner this year and it was our first time going and we love it and wish we could go every weekend.

Old-Fashioned Pink Lemonade

Sweet, tart and refreshing, this lemonade gets its pink color from fresh strawberries.

2 large lemons
1-1/2 cups water
1/3 cup sugar
2 large strawberries
Ice cubes as needed (optional)

Cut lemons in half and juice. Should have about 1/2 cup juice.

Pour the lemon juice into a pitcher. Add the water and sugar. Stir with a long-handled spoon until the sugar is dissolved.

Cut of green stems from the strawberries. Cut strawberries in half.

Set a fine mesh strainer over a bowl. Put the strawberry halves in the strainer and mash with the back of a small spoon, pushing the strawberries into the lemonade. Make sure to scrape the underside of the strainer, adding what comes through the juice. Throw away anything left inside the strainer. Stir the lemonade until well blended and pink. Cover and refrigerate until well chilled.
Serves 2
from Willams-Sonoma.com