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Garfield’s favorite

6/25/2014

Garfield’s favorite!

Today’s recipe is another kids’ favorite! Actually it’s a Grandma’s favorite too. It’s not only good but easy to put together. I hope your family enjoys it, too.

Garfield’s favorite:
10 oz spaghetti (cooked according to pkg. directions)
4 Tbsp butter melted
1/2 cup grated parmesan cheese
1/2 cup milk
1- 32 oz jar spaghetti sauce
sliced pepperoni
2 cups Italian grated cheese

Mix butter, parmesan cheese and milk. Toss with cooked spaghetti. Pour into a 9x13 inch pan. Pour spaghetti sauce over, then sprinkle the 2 cups grated cheese on. Lay pepperoni on top in rows. Bake at 350 degrees for 30 minutes or until hot and bubbly. Let stand for 10 minutes before serving. Have a great week!

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Surprise cupcakes

6/18/2014

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Surprise Cupcakes!

The dust is settling at the LLoyd home. All is quiet, too quiet, after having grandkids for two weeks. It took us awhile to adjust to all of the activity after they arrived and now we are lonesome! We did both sleep in this morning, however!!

Today I am sharing a favorite treat of our grandkids: Surprise Cupcakes. My friend Joanne Soma shared this recipe with me several years ago. We have been enjoying these cupcakes from time to time ever since!!

Cupcakes:
1 pkg choc cake mix (I like the German chocolate flavor), mix according to directions on box.
Make as for cupcakes, filling cupcake papers 1/2 full.

Filling:
8 oz softened cream cheese
1/3 cup sugar, 1/2 tsp salt
1 egg
1 tsp vanilla
1 cup chocolate chips

Mix together, drop 1 rounded tsp on top of each cupcake batter. Bake at 350 degrees for about 20-25 minutes; cool then frost with the following frosting:

Chocolate Frosting:
1 1/4 cups brown sugar
6 Tbsp butter
6 Tbsp milk

Mix all ingredients together in a sauce pan, heat over medium heat until butter melts then let boil 1 minute. Take off heat and add 1 cup chocolate chips and 1 tsp vanilla; stir until chips melt and thicken, then frost cupcakes and enjoy.

Makes 24-26 cupcakes. These freeze great, if you can get them to the freezer before they are all eaten! Have a great week!

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Pizza Stromboli

6/11/2014

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Pizza-Pizza!

Summer at the Lloyd home means grandchildren visiting! It’s the time we have alone with our grandchildren we treasure. A time we really get to know them.

Currently we have Hunter, age 11, and Taylor, age 8, spending two weeks with us. Nik, age 15, joined us for three nights so that meant lots of cooking. The grandkids are currently munching their way through the third batch of chocolate chip cookies. It’s always a bit of a challenge to accommodate everyone’s individual tastes, but if the recipe includes the word “pizza,” it’s generally a hit with everyone!

A couple of evenings ago I made Pizza Stromboli. The only problem was I should have doubled the recipe! I have forgotten how much food growing youngsters can consume. This recipe takes a little effort but all agreed it was worth it!

Pizza Stromboli:
1 pkg active dry yeast
3/4 cup warm water
4 1/2 tsp honey
1 Tbsp dry milk powder
1 1/2 cup flour
1/2 cup whole wheat flour
2 tsp Italian seasoning
1 tsp salt
4 1/2 tsp pizza sauce (I used Ragu spaghetti sauce)
3/4 cup chopped pepperoni
1/2 cup shredded cheddar cheese, 1/4 cup Parmesan cheese, 1/4 cup shredded mozzarella cheese
2 Tbsp finely chopped onion
1 Tbsp chopped olives and mushrooms (optional)

Dissolve yeast in warm water, stir in honey and dried milk. Stir ‘til well blended. Mix together 1 cup flour, whole wheat flour and seasonings. Add to yeast mixture along with pizza sauce, then add remaining flour to form a soft dough. Knead 6-8 minutes, place in greased bowl, cover and let rise ‘til double.

Roll out on lightly floured surface to a 14” by 12” rectangle. Sprinkle with pepperoni, onion, olives, mushrooms, 1/4 cup cheddar, Parmesan and 2 Tbs of mozzarella.

Roll up, place on greased or parchment lined cookie sheet, cover with towel and let rise for 45 minutes. Sprinkle with remaining cheese, bake at 350 degrees for 25-30 minutes or until tooth pick comes out clean. Slice, serve warm with warmed spaghetti or pizza sauce for dipping. Have a great week!!

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Wild Rice Salad

6/4/2014

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Wild About Rice Salad

A friend of mine moved to Arizona. She asked me for some recipes using wild rice because many of her new friends have never eaten it. The first recipe that came to my mind is the wild rice salad I am going to share with you today. It is one that was often requested by my coworkers when we would have birthday pot lucks at work. It is very unusual, different and good. It again comes from the recipe files of my friend Mary Reed.

Wild Rice Salad:
4 cups cooked wild rice (2 cups uncooked, rinse well before cooking)
1/3 cup brown sugar
1/4 cup cooking oil
2 tsp salt
1 tsp pepper
4 hard-boiled eggs, cubed
1/2 cup onion, chopped
4 stalks chopped celery
1/2 cup mayonnaise
2 tsp prepared mustard

Add sugar, oil, salt and pepper to cooked rice while warm. Cool slightly; add rest of ingredients, toss and chill. Serve on lettuce leaf.

Have a great week!

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Author

I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.

Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)

Garfield’s favorite

Surprise cupcakes

Pizza Stromboli

Wild Rice Salad

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