Celebrate the Seasons ♥ · Desserts · Favorite Recipes ♥ · Spring

Cinnamon Rhubarb Cake

My Mom has made this recipe as far back as I can remember! Every spring I still get so excited when the rhubarb comes up – I can’t wait to bake this and smile as I remember my younger days. It makes into a deliciously moist cake that is light and springy and fills your home with the wonderful smell of cinnamon. Bake up some memories this spring for your family.DSC_6527

 

Revised on 6/15/14

Preheat oven to 350 degrees.

Cream together:
1 1/2 cups brown sugar
1/2 cup oil
Add:
1 egg
To the mixture add the following dry ingredients -alternate with one cup buttermilk:
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
and stir to combine.
Stir in 3 cups chopped rhubarb and 1 cup chopped nuts (pecans or walnuts)
Spoon into a lightly buttered 9 X 13 pan- top with 1/2 cup sugar mixed with 2 teaspoons of cinnamon.
Bake for 40 minutes or until done.

 

 

Celebrate the Seasons ♥ · Family Happenings · My Inspirations ♥ · Spring

“Gardening is grocery shopping for the future”

With every house we redo, there is always some kind of fun discovery.
In the spring of 2011 my son Tyler bought his first house (flip #7) It had been previously owned by a little old couple for 60 years…and behind those overgrown trees in his backyard we found a 60 year old organic garden! Oh my goodness-we come from a long line of gardeners… how cool is this?!

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Celebrate the Seasons ♥ · My Inspirations ♥ · Photography · Spring

Pelicans on Forest Lake?

Thursday morning coffee at 7am came to a halt as I grabbed for my camera. I was staring out the window and could not believe my eyes- Pelicans-on Forest Lake?!!

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App's & Drinks · Celebrate the Seasons ♥ · Favorite Recipes ♥ · Spring

Hare Today, Gone Tomorrow Snack Mix

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Recipe by Mama Carp…. Name of recipe by Joanne Pollock Kohler (sister) lol

Just in time for Easter- I was messing in the kitchen and this is what I came up with ❤

revised 2/11/2014

  • ¾ cup packed brown sugar
  • 6 Tablespoons butter
  • 3 Tablespoons light corn syrup
  • ¼ teaspoon baking soda
  • 4 oz. pretzel sticks ( I used ½ of an 8 oz. bag of gluten free pretzels by Glutino)
  • 1- 16 oz. jar of honey roasted peanuts
  • 1 -14.25 oz. box chocolate flavored Chex cereal (gluten free)
  • 1 cup Kraft Jet-Puffed Mallow Bits
  • 1- 12.60 oz. bag of “bunny mix” M&M’s
  • 1/8 cup reduced fat Skippy  creamy peanut butter
  • 8 oz.(1/2 package) of CandiQuik vanilla flavored chocolate

In a large plastic bowl- combine Chex cereal, pretzels and nuts; stir & set aside.

In a saucepan melt the first three ingredients together on stove- bring to a boil making sure that all the sugar has dissolved. Add baking soda and stir- mixture will be HOT! immediately pour over Chex mixture and stir well.  Microwave mixture for three minutes, stirring every minute. Line counter with wax paper and spread mix out to cool for a couple of minutes. Sprinkle generously with Kraft Jet-Puffed Mallow Bits & the M&M’s. Melt the white chocolate and peanut butter for approximately 2 minutes in the microwave, stirring halfway. Drizzle white chocolate/peanut butter mix on top of “HTGT” mixture. When hardened, break into pieces and place in bowl to serve. Also darling in individual treat bags with a ribbon & tag ❤ Take advantage of all the holiday M&M’s throughout the year and change up the nuts as well!! We make this for every gathering : )