Happy Birthday EMMA LEE

When I was still living at home my mom would fix whatever was your favorite meal for your birthday.  You got your favorite breakfast, lunch (if you were home), and supper.  January 28, 2013 was my granddaugther's tenth birthday. So I always prepare a birthday meal.  You get to chose what you want.  Emma gave me a menu of Poppy Seed Chicken, Cheesy Broccoli, Mashed potatoes, Butter Beans, rolls, and yellow cake with chocolate icing.  Dr. Pepper to drink.  

So I made a Barbie Doll cake.  This cake I have been making since Miriam was a small child.  I made it for her and then for my other granddaughter Sandy and now for Emma.  This is the first time I iced the cake in chocolate.  Miriam and Sandy wanted Strawberry icing.  I bought the skirt pan with a rod and the doll to go in the cake to make the Barbie.

Below is the recipe for the Chicken, broccoli, and cake.  I bought the rolls and I figure all of you know how to make mashed potatoes and cook butter beans.  Miriam had butter beans in her freezer so she brought them.  

Poppy Seed Chicken
2 to 3 cups of cooked chopped chicken
1 can of cream of chicken soup
1 16 oz of sour cream
2 tsp. of poppy seeds
1 sleeve of Ritz crackers
1/4 cup of butter or margarine

Mix together chicken, soup, sour cream and poppy seeds.  Place in a casserole dish.  Crush ritz crackers and mix melted butter with crackers.  Sprinkle on top of chicken. Place in a 350 degree oven and bake for 45 minutes.  

Cheesy Broccoli

2 pkg. (10 oz.) frozen chopped broccoli
1 (8 oz.) pkg. Velveeta cheese, diced
1 sleeve Ritz crackers
1/2 c. melted butter
1/4 c. melted butter (for the base of casserole)

Cook broccoli as directed on package. Crush crackers and mix with 1/4 cup melted butter in bottom of casserole dish; cover with 1/2 of the diced cheese, followed by 1/2 of the broccoli and 1/2 of the crumbs. Add another layer of broccoli and cheese; top with crumbs.Bake at 375 degrees for 30 minutes.
Use a 1 1/2 or 2 quart size casserole.

Yellow Cake

1/2 cup butter
1/4 cup vegetable shortening
3 eggs
2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups sugar
1-2 tsp. vanilla*
1 1/4 cups 100% whole milk

Grease and lightly dust with flour two 8 or 9-inch round or 1 13x9-inch baking pan.

Preheat oven to 375°F.In a bowl combine flour, half of the sugar, and salt.
In a separate, large bowl, beat butter and shortening on medium speed of an electric mixer, gradually adding half of the sugar. Stop beater and scrape down sides and bottom of bowl occasionally. Beat for 3 minutes total.
Add eggs, one at a time, beating well after each addition. Add flavorings (vanilla, citrus or almond). Add flour mixture (one third at a time), alternating with milk, stirring or beating on low speed after each addition of flour and milk for about 30 seconds. Do not overbeat or the cake will be tough.
Pour into cake pan and bake for 20 to 30  minutes or when you stick a toothpick in and comes out clean.  

Note: Butter may be substituted for the 1/4 cup vegetable shortening, but cake will not be as light in texture. Remove butter and eggs from refrigeration for at least 30 minutes before making cake. The cake may be flavored with freshly grated lemon or orange peel (the colored portion of the fruit only - 1 fruit should be enough if the fruit are fresh). A few drops of lemon or orange oil may also be added (in this case, omit the vanilla).

Chocolate Icing

2 3/4 cup of Powdered Sugar
6 TBSP of Cocoa
6 TBSP of margarine
5 TBSP of milk
1 tsp of vanilla

Directions:
In a medium bowl, sift together the confectioner's sugar and cocoa and set aside.  In a large bowl, cream margarine until smooth, then gradually beat in sugar mixture alternately with milk.  Blend in vanilla.  Beat until light and fluffy, if necessary adjust consistency with more milk or sugar.