Classic Funnel Cake

Lacey has been bugging me to make a funnel cake and I keep putting it off due to the frying, and mess, and frying oil smell your house has for days after. But today, I gave in, and it was out of this world delicious!  But you must eat them right after you cook them for them to taste their best.

Here is the recipe we found on google from : the spruce eats (thespruceeats.com)
Funnel Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup water
• 2 tablespoons butter (melted)
• 1 teaspoon vanilla extract
• Optional: 1/4 cup confectioners’ sugar
• Optional: Strawberry syrup
• Optional: Chocolate syrup
• Garnish: fresh fruit

• How to Make It

  Preheat a deep fryer, electric skillet,  or deep-sided open skillet to 365°F.

  Sift together the flour, baking powder, sugar, and salt; set aside. Then, in a large mixing bowl,  combine the eggs, milk, water, butter, and vanilla extract. Add the egg mixture to the flour mixture, and beat with an electric mixer on medium speed until smooth and lump-free. The consistency should be thin.

  Place a finger over the bottom opening of a funnel, and fill the funnel with 1/2 to 2/3 cup of batter.

  Hold the funnel close to the surface of the oil, making sure not to touch the surface. Then, remove your finger and pour the batter into the oil making continuous circles of different sizes. Fry until light golden brown on one side and then, using tongs, turn the cake over and fry for 45 more seconds.

  Pull the cake out of the fryer and place it on a paper towel-lined plate. Sprinkle with sifted confectioners' sugar and/or drizzle with strawberry or chocolate sauce, if desired. You can also add fresh fruit right before serving, if desired.
• *Sandee Note, our batter was kinda thick as I used evaporated milk so I had to add a little more water.  Also we put some of our circles too close together so it was like a little cake but it is better to have them more like spider legs!  
• Yes, actually next time I make this I am going to just make the letter S, like Christy said, make spider legs, big long giant spider legs because if it looks like a cake it gets doughy in the middle and the best parts are the crispy outer parts.  
• They were so so yummy and it was so easy to make.  I can't stop thinking about them.  I think I want to make some more,  but I will wait and see if I am up all night with diarrhea first ha ha.
• If you want to watch someone make them, here is a post on youtube!

https://www.youtube.com/watch?v=huAbqnS8Uso

Have a great day!
This is all Lacey's fault! ha ha

Magic Fluff for Dip or Frosting

Okay I just have to post this separately or you will never know how wonderful this magical fluff is!!

This is the filling I use on my fruit pizza, but lately for spring/summer and strawberry shortcake being so popular, this is my new go to for strawberry shortcake

Magic fluff

1 8 oz cream cheese softened
2 cups powdered sugar
1 12 oz container of cool whip

Mix all three together with mixer and wa la!  Magic Fluff!

I bake a white cake (using my favorite cake recipe of the sour cream almond wedding cake) in a 9 x 13, or you can bake a white bundt cake using my super moist choc bundt cake recipe but use white cake mix instead of chocolate and bake it in a bundt pan (so that you can slice the cake in slices like pound cake)

Then put this Magic fluff on the 9 x 13 cake or just put it in a separate container next to the pound cake slices so you can spoon it onto the slices.
Top with sliced strawberries (that have been sliced and sprinkled with sugar so that a sauce forms)

So yummy, I get lots of compliments when I make this cake.

As for the dip part, just mix it up and use it as a fresh fruit dip, it is so yummy.  I would double it for the fruit dip.

Enjoy! 

As for nourishing of the soul:
here is a few of my favorite quotes off of facebook:

Today is another chance to get better!

You will never speak to anyone more than you speak to yourself in your head.  Be Kind to yourself.

In the darkest times of our life, your praise to God should be the loudest.  Let the enemy know you are not afraid of the dark.

have an awesome magical fluff day!

Lumberjack Chili

Lumberjack Chili
this is from Mel at sisterscafe.com

Ingredients:
2 lbs of ground beef (or 1/2 ground pork)
1 large onion, chopped
1/2 green bell pepper, diced
2 cloves garlic minced
2 stalks celery, sliced
1 can tomato juice, 46 oz
1 can diced tomatoes 15 oz
2 15 oz cans red kidney beans or chili beans or pinto beans
2 Tbsp chili powder
1 tsp garlic powder
1 tsp salt
1 tsp italian seasoning
1/2 tsp pepper
garnish:
shredded cheddar cheese
frito corn chips

Instructions:
saute onions and beef/pork, drain well
combine all ingredients in slow cooker
cook for 3 hours on high or 6 on low
serve with shredded cheese and corn chips
enjoy!

Jenna's famous chicken

Jenna's famous chicken

I am going to make this tonight! Jenna says it is yummy yummy and I believe her:

2 lbs boneless skinless chicken breasts
1 cup BBQ sauce
1/4 cup zesty Italian dressing
1/4 cup brown sugar
1 TBLSP Worcestershire sauce

Jenna says she adds liquid smoke cuz she has it on hand and that she just dumps all this in a crockpot and cooks until tender!

Jenna's coleslaw

Buy the prepackaged cole slaw mix and then mix together:

1/2 cup mayonnaise
2 Tblsp white sugar
1 1/2 Tblsp lemon juice
1 Tblsp vinegar
1/2 tsp black pepper
1/4 tsp salt
 pour over cole slaw!

Strawberry Spinach Pasta Salad with orange poppy seed dressing

Strawberry Spinach Pasta Salad with orange poppy seed dressing
found this at Creme de la Crumb blog page, all the recipes look divine, for a picture go here: I am going to try it, will let you know

INGREDIENTS

• 8 ounces penne noodles, cooked according to package directions
• 2 cups packed fresh baby spinach leaves
• 1 cup sliced strawberries
• 1 cup pineapple chunks
• ¼ cup dried cranberries, or dried blueberries
• ½ cup salted cashews, or other nut like pecans or walnuts

orange poppy seed dressing

• ½ cup extra virgin olive oil
• ⅓ cup apple cider vinegar
• ¼ cup plain greek yogurt
• 1 tablespoon dijon mustard
• 3 tablespoons honey
• ⅓ cup orange juice
• 2 teaspoons poppy seeds
• optional: pinch of salt and pepper

INSTRUCTIONS

1. Combine all dressing ingredients in a jar, cover, and shake well. Set aside.
2. Combine penne, spinach, strawberries, pineapple, cranberries, and cashews in a large bowl and toss with the prepared dressing.
3. Serve immediately or cover and chill for 1 hour before serving.

Shauna'sFamous Chocoloate chip pudding M&M cookies

Shauna's famous chocolate chip pudding M&M cookies

These are my new favorite cookies.  And they are wonderful to make and give away as gifts as you can roll them in balls, freeze them and then give them to friends with instructions on how to bake at home.  so fun and so yummy.  Make great Christmas neighbor gifts!


Cream together:
3/4 cup butter
3/4 cup brown sugar
1/4 cup sugar

Add 1 egg and 1 tsp vanilla

combine these ingredients and cream together for 4 minutes, then add rest of following ingredients

Add:
2 cup flour
1/4 cup pudding mix
pinch of salt

Stir in :
3/4 cup chocolate chips
3/4 cups M&M's

Form dough into 15 mounds add M&M's to top and chill for 2 hours

Bake at 350 for 11 minutes

so so so yummy! You will get compliments when you make these!

and for the thought for today:
I saw this  :

should (crossed out)   
would (crossed out)
could (crossed out)
did

I love it , cuz we it goes with the just do it theme.  you can say I did it! (instead of I should have done it, or I would have but, or I could have but) 

also here is another saying:
things that don't change remain the same.
so if you don't like where you are at in life, then you must change some things or it will all remain the same!

Megan's Green Beans

Megan makes the green bean casserole for our Thanksgiving and they are so good, here is her recipe from "thenovicechefblog"

The Best Green Bean Casserole Recipe:

serves 8 (megan doubles this)

Ingredients:
2 Tbslp kosher salt
1.5 lbs fresh green beans, rinsed and ends trimmed
2 Tblsp butter
1 small onion, chopped
2 gloves garlic, minced
2 large portabello mushrooms, chopped
1/2 to 1 tsp freshly ground black pepper to taste
2 Tblsp all purpose flour
1 cup chicken broth
1 cup half and half
1/2 cup breadcrumbs
6 oz french fried onions

Directions:
Preheat oven to 375, grease a 9 x 13 casserole dish and set aside.
Blanch the beans: In a large pot bring about a gallon of water and 2 Tblsp of salt to a boil.  Add the green beans and boil for 5 minutes.  Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside
Melt butter in large skillet over medium heat.  Add garlic and onion, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes.  Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.
Sprinkle in the flour and stir to combine.  Cook for 2 minutes.  Add the chicken broth and stir to combine.  Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in all of the green beans.  Transfer the green bean mixture to prepared casserole dish.  Top with bread crumbs and then layer the french fried onions on top.
Place casserole in the oven and bake until bubbly, about 20 min If the onions start to brown too quickly then cover casserole with foil. Serve immediatley