Chocolate sheet cake

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Super Easy Great Recipe. Comes from Pioneer Woman.
FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Pineapple Turkey Tea Sandwiches

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A great summertime sandwich.

Pineapple red onion Cream cheese spread:

8 ounces cream cheese at room temperature
1/4 cup chopped walnuts
1/2 cup crushed pineapple- lightly drained
1/2 cup chopped red onion
combine all ingredients in a blender or a mixer

Spread this mixture on raisin bread. Layer sandwich with romaine, fresh basil leaves, cucumber slices, tomato slices, smoked turkey. Sprinkle with salt and pepper.

Backyard Visitors

We have 4 of these guys frequenting our backyard. They have had a nest this spring and last. We are worried they will eat our fish.

Fresh as Summer Salad

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We Loved this Salad. Great way to use Lemon Balm from the Garden

Ingredients
2 romaine hearts, torn
2 tablespoons Olive Oil
3/4 cup chopped fresh cilantro, mint, sorrel and/or lemon balm
3 green onions, thinly sliced
1/2 cup plain Greek yogurt
1 teaspoon lemon juice
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup canned garbanzo beans or chickpeas
3 tablespoons pistachios
3 lemon wedges
Directions
Place romaine in a large bowl; drizzle with oil and toss to coat.
Add herbs and onions; toss to combine. Whisk the yogurt, lemon juice,
salt, nutmeg and pepper; add to romaine mixture and toss to coat.
Transfer to a serving platter. Top with garbanzo beans and
pistachios. Squeeze lemon wedges over the top. Serve immediately.
Yield: 8 servings.
Editor's Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 1 cup yogurt in prepared strainer; refrigerate overnight. Discard

Baking Germany Meat Pies: Bierrocks

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Just another name for Runzas

Makes a large amount

From the National Grange cookbook: A collection of Classic American and Old World recipes from the kitchens of Rural America

2 pkg dry yeast
2 cups milk, scalded
3 T sugar
3 T shortening, melted
1 T salt
7 to 8 cups flour
2 Pounds Ground beef
1 large onion, chopped
1 16 ounce can sauerkraut

Dissolve yeast in 3/4 cup water in bowl. Add cooled milk, sugar, shortening, salt and 4 cups flour until smooth. Stir in enough additional flour to make easily handled dough. Knead on floured surface for 10 minutes or until smooth and elastic. Place in greased bowl, turning to grease surface. Let rise, covered, for 1 hour or until doubled in bulk. Brown ground beef in skillet, drain. Add onion and drained sauerkraut; mix well. Roll dough into two 1/4 inch thick rectangles. Cut into 4 inch squares. Place large spoonfuls of ground beef mixture in center of each square. Fold corners to center to enclose filling; press to seal. Place in baking pan. Let rise, covered, until doubled in bulk. Bake for 20 minutes or until golden brown.

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