Cows On Parade!

Going through photos each week,

I never know what I will find.

Mr. Dragon had started putting photos in albums (the non sticky kind).

I'm trying to finish what he started.

This week I found photos we took of the Cows On Parade In Houston.

I just had to put the space shuttle cow in the middle to honor its final flight. 

The cows were painted by artists and sculptors and were on parade 

in the late summer and early fall of 2001.

We took photos of the cows we found in the museum area of Houston...

just a few of the 325!

They were auctioned off to benefit Texas Children's Hospital.

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This is a Better Homes and Gardens Recipe that I just had to share.

Chocolate and strawberries ... a combination that is hard to beat!!

Better Homes and Gardens

CHOCOLATE STRAWBERRY SHORTCAKES

6 Servings

Ingredients:

4 cups sliced strawberries

1/4  cup sugar

1 2/3 cups all purpose flour

1/3 cup unsweetened cocoa powder

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup butter or margarine

1 beaten egg

2/3 cup milk

1 cup whipping cream

Chocolate ice cream topping (optional)

Whole strawberries (optional)

2 tablespoons sugar

1 teaspoon vanilla

Directions:

Lightly grease a baking sheet.  Combine sliced strawberries and the 1/4  cup sugar. Set aside.

For shortcakes, in a medium bowl combine flour, cocoa powder, the 1/4 cup sugar, baking powder, and salt.  Cut in buter or margarine until mixture resembles coarse crumbs. Combine egg and milk; add all at once to flour mixture and stir just until moistened. Drop dough into 6 portions on prepared baking sheet.

Bake in 450 degree F oven for 10 to 12 minutes or until a toothpick inserted in centers comes out clean. Cool slightly on a wire rack.

To serve, split warm shortcakes in half crosswise. In a chilled small mixing bowl beat whipping cream, the 2 tablespoons sugar, and vanilla with an electric mixer on medium speed until soft peaks form. Spoon a little whipped cream on shortcake bottoms. Top with sliced strawberries. Add shortcake tops and top with remaining whipped cream. Drizzle with chocolate ice cream topping and garnish with whole strawberries, of desired. Makes 6 servings.

MAKE AHEAD TIP

Prepare and bake shortcakes; cool completely on wire rack. Place in freezer container or plastic freezer bag; seal, label, and freeze up to 2 weeks.  To serve; wrap frozen shortcakes in foil. Bake in 350 degree F oven for 10 minutes or until warm.

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Thank you to our hostesses:

Mary for Mosaic Monday

and 

The Tablescaper for Seasonal Sunday.

Wishing YOU well and a wonderful, Joy filled week.