TDF. For real.

This artichoke dip recipe courtesy of my ever fabulous Aunt Kathi.

This blog post especially for the dears Erin Despain and Kaitlin Hansen.

1 one pound can of artichoke hearts (cut up)

1 cup mayonnaise

1 cup Parmesan cheese, grated

Dash of garlic salt

Mix everything together, place in casserole dish.

Bake at 350 for 20 minutes.

Eat with crackers, tortillas chips, etc...you will not be disappointed!

Cake!

Tuesday was a declared 'cake day'. I don't really know why; we just wanted cake. So I made the boys a cherry chocolate cake (I even put heart sprinkles on it for them). I used a recipe that we found randomly on the internet, and I was kind of nervous about how it would turn out. They boys seemed to like it, and Brandon even gave it his "stamp of approval". Here is the recipe:

1 pkg. chocolate cake mix
3 eggs
1 can (21 oz.) Wilderness cherry fruit filling

Combine cake mix, eggs and cherry fruit filling. Mix well.
Pour into greased and floured 9 x 13 inch pan. Bake at 350
degrees for 35 to 40 minutes, or until cake springs back
when lightly touched. Frost when cool with the following:

1 c. sugar
5 tbsp. butter
1/3 c. milk

In a saucepan combine above 3 ingredients and bring to boil,
stirring constantly cook for 1 minute. Remove from heat,
stir in 1 (6 ounce) package semi-sweet chocolate pieces
until melted and smooth. Spread over cake.

The frosting was different than a normal chocolate frosting, but it was good. We refrigerated the cake for a few hours before we ate it, and it was really good.