Tilly’s Law of the Multiplying Multiplicity of Leftovers

My goal for the past year has been to throw out less leftovers. Waste not, want not – that is the saying, isn’t it? For some reason though, no matter how hard I try or how often I serve leftovers in one form or other, at the end of every week there are more glass bowls filled with leftovers lining the shelves of the fridge than I started with.

Don’t over simplify this and suggest I just make less initial food so there wouldn’t be any leftovers in the first place. That isn’t an option. Grace takes them to work, Zeb takes them to school, and I do get some really great ‘Leftover Makeover’ concoctions that in some cases turn out better than what I first started with. So less is not the point. The point is the quantity of leftovers in my fridge increase the more I use them.

Now I am the first person to take responsibility when I do something wrong, or at least I try. But, I don’t believe I should take all the blame for this. I’m not certain and I certainly wouldn’t quote me on this, but I do believe there is some sort of “Law” out there about the Multiplying Multiplicity of Leftovers. But if for some strange reason this hasn’t been discussed/discovered yet, I am right now taking claim to it – Tilly’s Law of the Multiplying Multiplicity of Leftovers.

Tilly’s Law of the Multiplying Multiplicity of Leftovers states that the harder you try to get rid of leftovers–the more effort you put into using up what at first try didn’t get eaten, the more leftovers you will accumulate until eventually they spoil and end up being thrown out, thus canceling out any intentions of the initial goal to get rid of your leftovers before they spoil.

I know, I know! You are probably wondering how I ever came up with such a thing. After all, correct me if I’m wrong…isn’t the point of cooking with leftovers, to “eliminate” the leftovers – not to make more?

That’s what I thought! I knew I couldn’t have been wrong all these years, but then again I admit that 9 out of 10 times when I cook with leftovers, I end up making even more leftovers. This obviously doesn’t happen when I “reheat” leftovers and serve them in their original form. No, then, and pretty much only then, I truly do either eliminate or at the very least make a dent in them. The trouble starts when I use leftovers in a “makeover” dish. This is when I find myself adding to the ever growing stacks of glass storage dishes layered one on top of another as high as the eye can see on every shelf of the fridge.

Let me share with you my latest example.

Thursday I made corned beef with boiled potatoes and fried cabbage for dinner. At the end of the meal I had three bowls to go in the fridge. One bowl with the extra corned beef, one bowl with the leftover potatoes, and a small bowl of fried cabbage. Plus I had half a head of cabbage still in the fridge that I didn’t use for dinner.

Friday I decided to try to use up the corned beef in a new meal. I made Chicken Reuben Roll-ups with Mornay Sauce. Plus I used the leftover boiled potatoes and made a Mashed Potato Casserole. Perfect, I could use up two of the leftovers in one shot. Well, things didn’t work out quite as I planned.

At the end of the meal we had leftover Chicken Reuben Roll-ups, Mornay Sauce, and Mashed Potato Casserole – three new bowls. Two bowls came out of the fridge, three bowls went back in. I was already losing ground.

Oh, and just when I think it can’t possibly get any worse, it does. Many a time when I use leftovers to make a new meal (a ‘makeover’), I don’t even use up all the old leftovers in the process. This leaves me with not only all the new glass storage dishes to hold the makeover leftovers, but also all the old ones holding the original leftovers. Albeit some of the old leftover dishes are possibly half empty or may have been transferred to smaller dishes, but that doesn’t change the fact that there are more leftovers now than there were in the first place.

So, back to my Chicken Reuben Roll-up makeover meal. In the process of making the Chicken Reuben Roll-ups, I didn’t use up all the corned beef so there was still that dish. Oh, and although I did use up all the boiled potatoes in the Mashed Potato Casserole, the casserole called for 6 slices of cooked bacon. I couldn’t very well just fry up 6 slices, so a pound of bacon got cooked and crumbled and what didn’t go into the casserole, went into another glass bowl.

So, I started out with 2 glass bowls coming out of the fridge to use up, and put five back in. It’s no wonder there’s never any space in the fridge and this does justify why Hubby can never find anything in there either (and here I just thought that was a man thing – don’t tell him that though, I’d never live it down).

But, not to be discouraged, today I decided to use up the remaining corned beef and the rest of the cabbage in Corned Beef and Coleslaw Sandwiches. At the end of the meal there was one sandwich left and some coleslaw. Two bowls came out, two bowls went back in. Okay, no gain, but then again no loss either.

Now, there aren’t enough leftovers for a meal for the four of us, so guess what? That’s right, tomorrow I’m making something new. Sure Grace will take some of the leftovers on Monday to work and Zeb might be persuaded to take some to school, but that will just make the leftovers even smaller, thus not enough for a meal for three, then not enough for two, then Everyone Will Be Sick Of Eating Them And They Will Get Pushed To The Back Of The Fridge Until Weeks From Now I GET SO FRUSTRATED WITH HAVING NO SPACE TO PUT ANY LEFTOVERS THAT I TEAR EVERYTHING OUT OF THE FRIDGE AND FIND THEM ALL MOLDY AND GROSS AND END UP THROWING THEM DOWN THE GARBAGE DISPOSAL CURSING UNDER MY BREATH THE WHOLE TIME ABOUT ‘WASTE NOT, WANT NOT!’

Whew! Well, I feel better. Sure I didn’t really solve anything here today, but at least now I can blame it all on Tilly’s Law of the Multiplying Multiplicity of Leftovers and perhaps come to accept that some things are just never going to change. And hey, I got five great new recipes out of my corned beef and boiled potato makeovers, it doesn’t get much better than that. And for this I am – Simply Grateful.


Cheese! Homemade Cheese!

Yes, I’ve made several different homemade cheeses in the past, but for some reason I never quite considered them REAL cheeses. Cream cheese, ricotta, and paneer might be in the cheese family, but I would consider them more on the soft side. Today I made a hard or firm cheese and am totally thrilled with the results.


Mozzarella cheese is probably the easiest firm-cheese to make and takes only about an hour. Yes I have tons of cheese making experience, so this being the only firm-cheese I’ve ever made and seeing as it was easy, it’s got to be the easiest — right?  Well let’s just say of all the cheeses I’ve ever made, hard or soft, this one was definitely the most fun and yes, easiest.

Some websites claim if you allow the cheese to cure longer at the various stages it will improve the quality and/or flavor of the cheese, but for my first effort, I am quite happy with the results. Sure it didn’t have much flavor, but honestly now, does mozzarella from the stores have much taste either. I’m sure that the fresh mozzarella from specialty markets that have been cured in brines or marinades for long periods of time are very flavorful (I’ve definitely got these methods on my list of things to do with my mozzarella), but for using on homemade pizza, chicken parmesan, or pasta dishes, this version was ideal. Best of all though — IT’S HOMEMADE! Can anything beat that!

Hubby questioned whether it was really worth the effort and told me that I’m trying too hard, but with this taking right around an hour of my time and the “kitchen high” I experienced as the soft curds became stretchy and pliable, I think I’ll be making lots of this in the future. There’s a lot to be said for those kitchen endorphins you know. So would it be fair to call them kitch-phins rather than endor-phins because they are produced in the kitchen rather than the body (endogenue)? Either way, the euphoria as I stretched the cheese into itself and formed it into a flat ball was more fun than I’ve had in the kitchen in a long time — and something I really needed.

The past couple of weeks I have suffered more gardening mishaps than any one person should have in an entire season, my kitchen time has been short and tainted with several epic failures, and having Hubby home all the time is proving to be more of a challenge for the kids than myself which I think is actually more stressful than if I were the one having an issue with him. I needed some fun and excitement to pull me out of the rut I was burying myself in and cheese making definitely did the job.

Although there are lots of websites with recipes for making mozzarella out there, I will eventually put the method I used on Simply Grateful Cooking, along with a few recipes of how I used the cheese. For now, I’m content just sharing my joy. And hey, if anyone has some advice on how to make the mozzarella more flavorful or have any recipes for brines or marinades they’d like to share, feel free. I’ve got another gallon of milk in the fridge in the basement calling out to me — “Make cheese with me! Make cheese with me!” so I’m sure I’ll be in the market for lots of suggestions.

Homemade anything is always a good thing — but homemade cheese, well that really takes things to a whole new level, and for this I am — Simply Grateful.



Catching Up Is Officially Out Of The Question

I want a secretary!


I am either the most incapable blogger out there or maybe I’m inept at everything I do and blogging is finally bringing to light the fact that I really don’t have any potential for success at anything.

Why is it I have more blog posts on my “Blogs To Do List” than I’ve got posted on my blog since I began nearly two years ago? There really doesn’t seem to be an end in sight here. No sooner do I finish a post, than there are at least two more I want to post from what I’ve done or what happened that day.

I literally have a file box filled with 3 x 5 index cards, each with an idea, recipe, or happening for a post. At the same time I started blogging, I started this box. I thought I would keep ideas in this box on the slim chance I ran out of current ideas to write about. Well, it turns out that I haven’t run out of things to write about. The only thing I’ve run out of is time to write my posts.

If I were to write one post every day I might catch up by say 2018, late November or early December, but then we’re going on the assumption here that nothing else happens or no new recipes are explored between now and then. Plus, I’d have to commit to write a post each and every day, come hell or high water. The chances of this happening…well, I’d put it right up there with the chances of me EVER catching up on my blog posts.

What’s worse is that many of the notes I’ve made, recipes I’ve tried, posts I decided just had to be done, are history. Yep, history. I can’t remember the gory details of what I was doing at that particular time. My scribbles might be illegible, my notes cryptic, or my recollection gone. I swear I’ve read a few of the note cards and if I didn’t recognize my handwriting, I’d swear someone just threw it in there to confuse me — like I need any help there.

This could be frustrating, if it wasn’t so scary. I mean, where in the world did all these ideas come from anyway. Some cards have just a word on them, while others have both the front and back completely filled with teeny, tiny writing, and still, I haven’t a clue as to what I was thinking. I suppose I must have jotted down a word in a rush, assuming it would spark a memory that at the moment seemed clever or useful, but a year or more later it’s just a word without any meaning attached to it.

Of course there are a lot of note cards that have great meaning, wonderful meaning, meaning that if I had the time — or that darn secretary — could become a great post. But here I am wallowing in self-pity over not having the time or at the moment inclination to play catch-up.

I’m not a complete loser though. I did make a post this evening on Simply Grateful Canning for Canning Fresh Enchilada Sauce that I put on my to do list back in August 2015. It is definitely a “catch-up” post, but also timely because it relates to the post I made yesterday for https://simplygratefulcooking.wordpress.com/2016/02/08/roasted-pork-tamales-a-dish-not-to-be-taken-lightly/ on Simply Grateful Cooking. Perhaps that’s how this is going to have to go. When I have a current post related somehow to a post on my “to do list,” I can pull out my note card and finally do it. Otherwise, I fear I’ll be throwing out all these cards because sooner or later I’m going to forget what each and every one of them is about. Of course I’m working on the assumption here that I can actually remember that I have a post on my “to do list” that somehow relates to a current event. Yeah, like that’s going to happen on a regular basis.

Oh, and by the way, the file box I have for my note cards is only wide enough to hold about 300 cards, but I have a stack at least 300 cards thick sitting on top of it as well. Granted, some of the ideas take up more than one card, but honestly! Do I really have that many interesting recipes, stories, or epiphanies to share? I guess I must have thought so at the time, otherwise I probably wouldn’t have wasted the note cards on them. Looking at them now however I can’t imagine anyone being that full of useful information.

For now I’m going to take the file box and stack of file cards on top of it and stick them in a drawer. Having them sitting on the table staring at me, mocking me, reminding me of what now seems like an impossible task, is not doing anything for my mood. It has however inspired me to dream about putting an ad on Craig’s List for a secretary. Really now, how nice would that be?

Dreams are what keep us going and dreaming of my very own secretary that I could dictate my blog posts to as I meander through my day — wouldn’t that be wonderful, and for this I am — Simply Grateful.


Kitchen Burnout

I was nearing  the end of another long, tiring day on my feet in the kitchen. I’d started the prep work for this meal more than 24 hours earlier and with the kitchen a total disaster area, the end was not in sight. The aroma that filled the house that had once made my taste buds tingle, now made me want to hurl. I was exhausted, anxious, and regretting ever wanting to undertake such a labor-intensive endeavor. Yep, just another day in the life of this Simply Grateful Housewife.

Grace texted me from school, preparing to head out to dinner with friends, and casually asked how I was. Wrong question. She got a lot more than she wanted in response.

So, how are things going?

If this isn’t the best meal I’ve ever made, I am never cooking again. We can eat out every night from now until eternity!

I’m sure it will be, you worry too much.

So I sent her a picture.

Those look good.

Well it took me more than four hours to make them and I’m still working on sauces.

I’m sure it will be great.

It had better be or I’m NEVER cooking again! We can eat processed everything!

Ok, I understand.

I’m serious. I’ll quit.

Yes, my day had been a bit stressful. Making a new meal can be that way, especially when you’re unsure of how things are going to turn out and your main taste-tester (Grace) is out the house having a life.

Who said she was allowed to have a life anyway? Probably her father, he’s always undermining me in some way or other.

As much as I enjoy making new meals, typically I pick ones that I’ve tasted at one time or other. Not this particular day, not this particular meal. No one in our house had ever tasted it. No one had even considered ordering it off a menu. In fact, no one, besides myself, even had an idea of what this meal consisted of. I saw it on the Food Network (those darn heretics!). I really should smash every television in the house, or at the very least, cancel our cable.

So here I was, spending two days in the kitchen working on a meal that I had no idea what it was supposed to taste like, that no one who I was serving it to had any idea of what to expect, and now the mere smell of it was turning my stomach. Things were definitely not looking good.

I stood at the stove, mixing the ingredients for the final sauce I wanted to try, dreading the moment Hubby would be home and I’d have to start serving. The moment of truth was not something I looked forward to. If I hadn’t invested so much time and effort into this meal, I probably would have just scrapped it and heated up some leftovers. As it was, I pushed on.

When the last of the sauces were done and simmering on the stove, I took a moment and sought refuge on the couch in the great room. The aroma was everywhere so a reprieve from that was not to be found. I’d have snuck out for a walk but Hubby was expected at any moment. At least it would all be over soon.

I heard the groaning of the garage door as Hubby’s car turned into our driveway and he honked his horn so I could let Bell out to greet him. At the door I enjoyed a moment of fresh, cold air before following him into the kitchen where he exclaimed, “Something smells good.” That was a good sign. That was a start.

While Hubby changed from his work clothes and got comfortable, I put the pans of food on the table. I didn’t bother using serving dishes. I already had more than enough dishes to wash, dirtying more just for presentation purposes was not going to happen. I suppose there is some truth in the belief that “it’s all in the presentation” when it comes to how a meal is received, but at this point, I didn’t care. All I wanted was for this dinner to be over so I could clean the kitchen and hopefully rid the house of the aroma Hubby found so wonderful, and I found utterly unbearable.

Sitting in his spot Hubby asked, “So how do I eat this?” I served him, placing everything on his plate and explaining that I had three sauces for him to try. He decided to try the sauces one at a time. I then served Zeb and finally gave myself a very moderate portion. Then I waited.

Hubby ate heartily. He put bite after bite into his mouth, with no comment. I sat there, waiting.

Zeb dug in, lopping up the sauce I’d served him, without comment. I watched and waited.

Finally, it was too much. I couldn’t stand it any longer. I broke the silence, “Well???”

Hubby smiled. Yes, he was torturing me. He knew all too well that I was nervous about this meal. He knew I’d been working on it for nearly two days. He knew and yet he continued to drag it out, just to prolong this. Didn’t he realize that the fate of having a home cooked meal EVER again lay solely in his response? Didn’t he know that my very future as a housewife was at stake?

Of course he did. We’ve been married more than enough years for him to read me the moment I open the back door to let Bell out to greet him. He can tell by the way I stand, the position of my head, the look in my eyes, the tone in my voice — one look and he knows if he should come through the door or run for the hills. Today, as much as I thought the end of the world as I knew it was upon me, he knew everything was going to be fine and took full advantage of it.

Putting his fork down, Hubby covered my hand with his and said, “This is really good.”

Relief? I’m not sure that’s what I felt. At that point all feeling had left my body. I was numb and yet all I wanted to do was cry.

I turned to Zeb, who had not lifted his head from his plate, and asked him what he thought. He grunted a favorable response without missing a bite.

Hubby continued to assure me throughout the meal that it was “excellent” then “really good” and “you can definitely make this again.” That’s always a good indicator as to whether or not he truly likes something or not. Then he said it. The one thing that is the ultimate compliment Hubby will give, “This is definitely ‘company worthy.”

There it was. All my hard work was not for naught. I ate two bites, choking them down, and have to say it was pretty tasty. Hubby and Zeb definitely gave the meal their seal of approval. As for me, I don’t know that I’ll be able to eat a tamale or any Mexican food for that matter again. Just the thought is making my stomach churn.

Still, as much as the process might have been laborious and time-consuming, I do have enough tamales now frozen for two more meals. Three-for-one — not bad in the whole scheme of things. Should you want to give this fairly tedious meal a shot, check out my post at Simply Grateful Cooking for https://simplygratefulcooking.wordpress.com/2016/02/08/roasted-pork-tamales-a-dish-not-to-be-taken-lightly/. The results will definitely not disappoint. Just make sure you set aside enough time to get the job done.

Another Mexican dish to add to my arsenal (for special occasions ONLY), and for this I am —Simply Grateful.







The Eleventh Day of Christmas

On the eleventh day of Christmas, poppy seeds were on my mind

So a recipe for bread I had to find.

When I was 18, I moved out of the comfort of my parents home and into my first apartment. I had no roommate, no boyfriend, no one to share the bills or the chores. Every responsibility rested solely on my shoulders, including the cooking.

Growing up my mother made dinner nearly every night, but my time in the kitchen was quite limited. There were no cooking lessons from mom or afternoons spent learning the basics of cooking from either of my parents. Any cooking lessons I received came from my home economics teacher, Ms. Mazzola, when I was in seventh grade. I remember learning to make zucchini bread, blueberry muffins, and learning the basics of how to use a measuring cup, oven, and reading a recipe. Beyond that, I was self-taught.

Moving out on my own I thought I knew everything, but learned very quickly, I truly knew nothing at all. Beyond budgeting money, keeping my apartment clean, and laundry, there was also the new responsibility of being solely responsible for feeding myself. Money was tight, very tight, with more than half my yearly income going to rent, utilities, and insurance, so eating out was not an option. That first year I ate a lot of toast, eggs, and jelly sandwiches.

By my first anniversary of being on my own, I had changed jobs, increasing my salary substantially, moved into a new apartment where more utilities were included in the rent, and began teaching myself how to cook. During the first year I did learn how to cook a roast, can applesauce, and make cheesecake, but still my cooking skills were in great need of improvement. So, with a little more money to play with, I began collecting cook books.

Four years later I had more than 100 cookbooks, had learned how to cook many exotic dishes along with tons of home-style meals, and had taught myself how to can. It was an exciting and enlightening journey, one I reflect on warmly.

It’s been 28+ years since I moved out on my own and started cooking and a good portion of the cookbooks are gone (I copied the recipes I liked from most) and now I utilize the tried and true books I love and kept. I still have a soft spot for cookbooks, in fact, I think I truly like them better than researching recipes on the internet. Although there are some awesome recipes on the internet, it is terribly frustrating when I try a recipe that has obviously not been tested.  I ran into this when I first started playing around with mixes-in-jars and tried filling mason jars only to find that unless I had a jar that held 6+ cups of dry ingredients, it wasn’t going to work. News Flash! A quart jar only holds 4 cups packed dry ingredients.

There are definitely those recipe sites where all the recipes are tested, but sometimes I like to go rogue and try something that maybe can’t be find on one of those. This is when I really need to be careful and often need to rely on the experience and lessons I’ve learned throughout my years of cooking. I am certainly no expert and have had my share of failures — more than my share probably — but with failure comes a lesson and with a lesson comes knowledge and that knowledge can be far more beneficial than when everything turns out as written.

During the holidays Hubby’s mother used to make an Eastern European rolled poppy-seed bread that Hubby really enjoyed. Now that she is older and not able to really make these types of things anymore I decided to see if I could make something similar for him that he would enjoy just as much. None of my cookbooks had anything like this, so to the internet I went. I found several recipes, all basically the same and set to work.


After I’d mixed the dough for the bread portion, I found I had something just slightly thicker than soup — nothing like the dough that was described. Rather than throw it out and start from scratch, I increased the amount of flour and after 3+ more cups of flour, had a dough that was ready for proofing. From that point everything went good and in the end, I had a poppy-seed bread that Hubby said was perfect. If you’d like the recipe, check it out on Simply Grateful Cooking, Poppy Seed Bread.

Honestly, having the recipe not work out worked out for the best in the end. Seeing as I had a ton of dough to work with, I decided to try making some fruit, cinnamon, and poppy-seed sticky buns with it. These were even better than the bread and something I could call my own. At first I thought I would cut the recipe in half so I wouldn’t end up with so much dough, but now that I have more than one thing I can use this dough for, I think I’ll keep it as is.

Whether it’s preparer error or creator error, some recipes are just not going to turn out no matter what you do. Being able to salvage a recipe and even expand on it is one of my favorite aspects of cooking, and for this I am — Simply Grateful.



Another Restaurant Favorite Made At Home

Whenever Hubby finds something he likes at any local restaurant, it becomes a challenge for me to see if I can make it just as good, if not better, at home. This hasn’t really worked out all that well for me, because it pretty much means Hubby doesn’t want to go out to any restaurants because whenever I ask if we can go out he’ll say, “I like your cooking better.”

As nice as it is to hear that, it would be nice on occasion to go out on the town. Still, I just can’t seem to help myself.

A few weeks ago I attempted yet another specialty dish that we could only find at a local restaurant — puffy tacos. I haven’t quite mastered it yet, but Hubby already has crossed going out for these off his list of foods to eat out.

Check out my recipes for Puffy Taco Shells and Homemade Taco/Burrito Seasoning at Simply Grateful Cooking.


Even though it means that I might not get to go “out” for dinner or lunch, I doubt I’ll ever stop trying to make Hubby’s favorites here at home, it’s just what I do. Thankfully, Hubby does appreciate my efforts, and definitely makes all the effort worth the while, and for this I am — Simply Grateful.


A New Spin On Chicken Marsala

I really had no intension of spending half a day working on dinner yesterday, but making homemade ravioli from scratch without a pasta maker takes a lot more time than I remembered. Check out the whole process and recipe on Simply Grateful Cooking, Chicken Marsala Ravioli.


I’ve made ravioli before, but forgot how labor intensive it is. I have an electric pasta maker, but that doesn’t work well when rolling out dough for ravioli, and the manual pasta maker I had I got rid of — why I’ll never know. Still, working with my hands and truly enjoying every aspect of this process felt good.

The only change I might make to the recipe next time is to double the sauce portion. Although there was “just enough” sauce, Hubby tends to like his ravioli/pasta swimming in sauce. And, since Marsala sauce is so tasty, dipping some bread in the leftovers wouldn’t be such a bad thing.

Another new meal for the recipe book and enough for two more meals in the freezer, not a bad days work, and for this I am — Simply Grateful.


Zucchini Dreams

After being gifted with quite a few zucchini this past summer by friends and family, I am excited at the prospect of growing my very own next summer. I have heard from nearly everyone who has grown it that I’ll probably get more zucchini than I’ll know what to do with, but somehow I doubt that.

So much potential!

So much potential!

With the new recipe for Shredded Zucchini Faux Pineapple (found on Simply Grateful Canning) that I made this past summer, the Glazed Pineapple-Zucchini Upside Down Cupcakes (recipe found on Simply Grateful Cooking), and the many other recipes I have planned for all the shredded zucchini I froze in my new upright freezer, I can’t imagine having enough let alone too much. I even have two new recipes I’ve made up on my own that I didn’t have enough zucchini to test this year, so those are on my 2016 Canning To Do List — can’t wait.

For now, I’ll be dreaming of zucchini and hoping that growing this is as bountiful as my peppers were this year (912 and counting) and my cucumbers were last year (302 for the season). Just think what I’d be able to do with just a fraction of my cucumber total for 2014 — the possibilities are endless.

Dreaming and planning for the 2016 garden, and for this I am — Simply Grateful.


Ice Cream, Cake & Hot Fudge — What More Can You Ask For?

I love ice cream with cake and yet probably the only time I think to scoop an ice-cold spoon of vanilla ice cream onto a slice of cake is at a birthday party. Making an ice cream cake and then topping it off with some steaming hot fudge is like having a birthday celebration on steroids.

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This Hot Fudge Ice Cream Cake isn’t my invention. I first had this dessert at a Big Boy restaurant here in Michigan and enjoyed it for years growing up. Not frequenting restaurants now that I’m older, the memory of this dessert made me long for just one more taste, thus I had to come up with a homemade version.

At first I thought this would be time-consuming and labor-intensive, but because it uses a boxed cake, the recipe is super easy. Perhaps in the future I might use a homemade cake in the recipe, but for now, with time being short most of the time, this recipe worked out perfect for me.

Check out Simply Grateful Cooking, Hot Fudge Ice Cream Cake, for the recipe.

As busy as each day tends to be, it’s nice to have recipes that can still be completed with minimal effort and just a little time, and for this I am — Simply Grateful.


Strawberries & Chocolate – It Don’t Get Much Better

Trying to keep my head above water with all the summer harvesting and the overwhelming amount of canning that goes with it, has been especially challenging this year.

To break up the monotony of canning practically every waking moment, I took a day to have a barbecue with some family. Barbecues take little planning, so most of my effort went into the dessert. The Strawberry Truffle Cake I made (recipe can be found on the link to Simply Grateful Cooking that was posted today) was the perfect ending for a summer barbecue.

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The fact that this dessert has chocolate cake, strawberries, and a chocolate topping, well that just made it even better. When isn’t chocolate appropriate for dessert — or breakfast, or dinner, or lunch, or snacking? Is there really anytime that chocolate isn’t appropriate? If there is, don’t tell me, I don’t want to know.

Getting back into more cooking than just the day-in day-out making dinner, getting it over with, was really a treat. Making a dessert that was “TO DIE FOR” didn’t hurt either, and for this I am — Simply Grateful.