Super SuperBowl Sunday

Wow, it's finally here.  Super Bowl Sunday.  I've waited an entire year for this day to come around and it didn't disappoint.

First, a wonderful service at Cowboy Church.  Southern Gospel Singers, Song of Glory, and First Century Ministries guested. 

Then time to cook, desserts of course, my contribution for Super Bowl party at dear daughter's home.

Dear Lord,

Thank You for butter.  Thank You for sugar.  And thank You most of all for Texas pecans.

Amen

Who doesn't love brownies?  I made a Rick Bayless recipe I found on the internet for Mexican Chocolate Pecan Pie Bars.  Can you believe Mexican chocolate was nowhere to be found around here?  I went to Fiesta Supermarket, La Michoacana, Walmart.  No Mexican chocolate.  So I just used semisweet chocolate and simply added some cinnamon for that Mexican taste.

Lots of chocolate, tons of pecans, they were a winner!

Digging through ancient recipes, I came across Sandy's Strawberry Rum Cake.  Hadn't made it in years but I remembered it to be good, moist and, best of all, quick and easy.  So that went into some cuppies with a little Chocolate Ganache topping and a dollop of pink fluffy frosting to honor Valentine's Day coming soon. 

Sandy's Strawberry Rum Cake

1/2 cup water

1 box DH White Cake Mix

1 small package Strawberry Jello

2 tbsp. flour

4 eggs

1/2 pint of frozen strawberries, defrosted

3/4 cup oil

4 tbsp. light rum

Mix all together in a large bowl and beat at medium speed for two minutes.  Pour into a 9x13 pyrex dish or two 8" layer cake pans or great for cupcakes.  Bake at 350 degrees 25 to 30 minutes or until pulling away from sides and a toothpick inserted comes out with just a few crumbs.  This makes a delicate cake, not overly sweet so I paired it with a fluffy icing that had the taste and consistency of whipped cream.  I felt like a buttercream would be too sweet for it.  If you try this recipe, let me know what icing you used and how it turned out.

Last but not least and my personal favorite for the day, Lemon Coconut Pecan Sour Bars.

Another recipe I've probably had floating around for 20 years or more and had just put off trying.  Quick, easy and what a delicious combination. 



                                                   Lemon Coconut Pecan Sour Bars

2 cups flour

4 tbsp. sugar

1/4 tsp. salt

2/3 cup softened butter

Combine dry ingredients in a bowl and cut in softened butter.  Press into the bottom of a 9x13 pyrex dish that's been sprayed with cooking spray.  Bake at 350 degrees for 15 minutes.

Meanwhile combine and mix thoroughly:

4 eggs, slightly beaten

2 cups light brown sugar

1 cup chopped pecans

2 cups coconut

2 tbsp. fresh lemon juice

2 tsp. grated lemon rind

Pour over baked pastry and bake an additional 25 to 30 minutes.  When you take out of the oven while it is still hot, loosen around the edges and top immediately with the

Lemon Glaze:

2 tbsp. fresh lemon juice

1 1/3 cups sifted powdered sugar

1 tsp. grated lemon rind.



All in all, a really FULLfilling day.