::Cherry Chocolate Cake::

Whoa...that's right, I'm FINALLY posting something. I know, it's been forever...but, I'm sorry. I make no excuses. Any available time I had away from working & school was devoted to McKayla. It's how it goes. So, to start off...here's a super yummy recipe that way easy. I rarely make this cake (it's rich), but wanted to post it. Luckily, my mom is attending a party soon and is bringing a dessert...thanks to her.

She's planning to add fluffs of whipped cream and cherries to the top before the party. So, for now, it's looking a little plain...other than the precious flecks of red surrounding the outside.

Ingredients:

1 large can cherry pie filling (this makes the cake moist and cherry taste is pretty mild)

1 Devil's Food cake mix (using milk chocolate is fine)

2 eggs

1/2 cup milk chocolate chips

2 1/2 tablespoons butter

3 tablespoons milk

1/2 cup sugar

flour & shortening

Directions:

Preheat oven to 350 degrees Fahrenheit

Grease a spring-form pan with shortening & flour (non-stick spray just doesn't work as well). In a medium-sized bowl, mix the cherry pie filling, eggs, & dry cake mix together for 2 minutes. The cherry acts as the moisture in the cake, there's no need to add water, oil, or anything else. Pour the batter into the greased pan. Bake the cake for approx. 40 minutes. The standard toothpick trick works for doneness.

While you are waiting for the cake to bake, put the sugar, milk, & butter in a saucepan & bring it to a slight boil (only allow to bubble a little around the edges, any more and there will be disaster). Let it boil there for about a minute, just long enough for the sugar to fully dissolve. Take the saucepan off the heat & stir in chocolate chips until melted. Pour the frosting over the cake while it is still warm.

Alternatives:

- You can serve the cake immediately, however, the longer it sits the more moist it will get.

- If you like the extra chocolate, you can pour on the frosting, allow to set while making a second batch. Pour over the first layer.

- The cake can also be made in a 13x9 pan for 25 minutes at the same heat. You'll want to double the frosting recipe to get complete coverage.

- You can also use a floured bundt pan, baking 35-40 minutes at the same heat. Drizzle with chocolate frosting after removing cake from pan.

::Breakfast Pizza::

We tried this a few weeks ago, and I totally didn't even think to get a picture of it. I promise, it's not super pretty to look at, but we have it on the menu for the holiday weekend coming up, so I'll try to give you a look at it then...better, just make it.

Ingredients:

1 tube (8 oz) refrigerated crescent rolls

1 lb bulk pork sausage (I don't do breakfast sausage - I hate anything sweet on meat, so use what you like. We used mild)

1 cup frozen shredded hash brown potatoes, thawed

1 cup (4 oz) shredded cheddar cheese (we used a colby jack - again, do what you want here)

3 eggs

1/4 cup milk

1/4 tsp pepper

1/4 cup grated Parmesan cheese

Directions:

Unroll crescent dough and place on a greased 12 inch pizza pan (I wasn't in the mood, so I used a 13 x 9 - less work when it comes to rolling out the dough); press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle sausage, hash browns, and cheddar cheese over crust.

In a bowl, beat eggs, milk, and pepper together; pour over pizza. Sprinkle with Parmesan cheese (if you or your kiddos don't like Parmesan, you can use more of the same cheese that was used earlier). Bake at 375ºF for 28-30 minutes or until golden brown. Let stand about 10 minutes before cutting.

Yields 6-8 servings.

Here are some tips...

- When I used my 13 x 9 pan I didn't really have to press the dough up the sides since there was no worry of spillage.

- Since I only had a little less than half a bag of shredded hashbrowns in the freezer, I added the whole bag and put in another egg.

- The first slice, I ate with Tapatío (my favorite hot sauce). The second, with the newest addition to the spice cabinet, Creole seasoning...fantastic. **Side Note: I'm ADDICTED to the Creole seasoning and use it on everything from fries to Alfredo sauce...yeah, it's THAT bad.