Happy Monday everyone! The sun is shining and the cows are milked. It’s February already. Time flies when you’re having fun. Or something like that. So much closer to gardening time is all I have to say. We had a beautiful sunrise this morning. Just think, if I didn’t milk cows I might not see these things.      Of course, my camera doesn’t do this justice but just use your imagination. You are milking your cows and your boys come running out for the bus and tell you, “Hey Mom, take a picture of the sky. It’s really nice.” So you drop everything and go admire for awhile. A nice break from your morning routine.

     Growing up, Sunday afternoons used to always be popcorn and Kool-aid times. So every once in awhile I like to reminisce about “the good ole days”. Yesterday I made some caramel popcorn. Holy Moly! I love that stuff. It is so addictive. Once I get started, I can hardly stop.      How’s that for a bowl full of pleasure?! Here’s the recipe.

     1/2 cup Karo

     2 cup brown sugar

      1 cup butter

      1/2 tsp. soda

      1 tsp. vanilla

     28 cups popped corn (give or take)

     Cook Karo, brown sugar and butter for 5 minutes. Remove from heat and add soda and vanilla. Stir well and pour over popcorn. Bake in a 250 degrees oven for 1 hour. Stirring every 15 minutes. The recipe says to allow for cooling time but I recommend starting to consume it right away.

     I also made a batch of cupcakes. I found a recipe that is super easy and delicious. I always buy those little fancy “do-dads” that you stick into the cupcakes to make them look nice. Remember, it’s the little things that count?!      If I didn’t show any restraint, I would devour about 4 of these right away. “Cow Milkers” can eat a lot of food. Here’s the recipe for these “dudes”.

     3 cups flour

     2 cups sugar

     1/3 cup baking cocoa

     2 tsp. baking soda

     1 tsp. salt

     2 cups water

     3/4 cup vegetable oil

     2 tsp. vanilla

     2 tsp. vinegar

     Combine first 5 ingredients then add water, oil, vanilla and vinegar. Mix well. Batter will be thin. Line your pans with cupcake holders and fill 2/3 full. Bake at 350 degrees for 30 min. or until toothpick inserted comes out clean.

    Now for the good part. The icing. I doubled the “original” recipe because I like to put it on nice and thick. Don’t wimp out on me now.

     6 ounces cream cheese softened

     1/2 cup butter, softened

     4 cups confectioners’ sugar

     2/3 cup baking cocoa

     Dash of salt

     6 Tbls. milk

     1 tsp. vanilla

      In a mixing bowl, beat cream cheese and butter. Add sugar, cocoa, salt, milk and vanilla. Mix well. Spread on the cooled cupcakes. Or I like to put mine in a decorators bag and squeeze it on. Looks fancy but you know I’m not a fancy girl so………. Notice all the dairy in this recipe? That’s why it’s so tasty.      Marshall thought they were pretty tasty. He ate 3 yesterday. The kid eats whatever he wants.           Is this number 1 or 2? And whose that photo bomber in the back?      Ok kid, that’s enough. Yes, I see you back there, man.      I didn’t have enough fancy do-dads so I sprinkled pink sugar on top of these. Yum!     Big girl is pouting because she didn’t get any! Whatever! Time to move on………..Carol