Birthdays

The kids surprised me with an early 50th birthday bash last night--I was speechless when we walked in and saw everyone there! The girls outdid themselves with all the food and the decorations! Can't believe I didn't catch on to what they were doing yesterday--guess they were glad that I spent the afternoon mowing so they could be sneaky and get everything ready!

No 50th birthday is complete without a hat, pin and glasses!!

The cake was amazing and the frosting was wonderful! The prunes were optional!!

Bowling Party

We had our bowling party last night--lots of good food and fun! Decided that we're getting old as the party was over before midnight!

Brad, our bowling team's sponsor, cooking steaks for all of us

Wayne and Larry--talking farming!

Some of the food

And more food

I made cheezy hashbrowns, cowboy beans, veggie salad and better than sex brownies to take last night--must have been good as I didn't have any leftovers to bring home!

Hashbrowns for a Crowd

7 pounds shredded hashbrowns, slightly thawed

1 onion, minced fine

36 ounces sour cream

1 family size can cream of mushroom soup

3 tablespoons garlic powder

4 cups shredded cheddar cheese

Preheat oven to 350. In a large bowl (I used my 13 quart stainless steel) dump in your hashbrowns and add remaining ingredients. Stir til combined. Spread in a giant lasagna or steam table pan sprayed with non-stick spray. Cover with foil. Bake for 2 hours at 350, then turn oven down to 275 until serving time. Easily serves 40 people or 25 hungry men!

Better than Sex Brownies

2 family size (9x13 pan size) brownie mix

1 cup chopped pecans

3 large Symphony bars

Oil, eggs and water as called for on brownie mix

Mix one box of brownie mix as directed on package; add in 1/2 cup chopped pecans; spread in a 9x13 pan sprayed with non-stick spray. Unwrap the candy bars and lay them on batter. Mix the other box of brownie mix as directed on package; add in 1/2 cup chopped pecans; spread over the top of candy bars. Bake at 350 for 35-40 minutes. Remove from oven and let cool before cutting and serving.

Veggie Salad

1 head of cauliflower, broken into small flowerettes

1 bunch broccoli, chopped

2 medium cucumbers, peeled, quartered and sliced

3 green onions, chopped

1 cup sugar

1 cup cider vinegar (dark)

1 cup canola oil

1 cup creamy cucumber ranch dressing

Put chopped vegetables in large bowl. Whisk together sugar and dark vinegar; whisk in oil until blended. Gradually whisk in cucumber ranch dressing until combined and pour over veggie. Stir well. Refrigerate until serving.