7-up cake

This was the 2nd cake I made for Carlile's birthday lunch.  It was delicious and a great companion to the Super Chocolately Cake from the same lunch. 

7-up Cake

Cake: 

1 box vanilla cake mix (you could also use yellow or white)

1 box instant pudding mix (I used white chocolate but you could use vanilla or lemon or even cheesecake flavor)

1 box lemon gelatin mix (added for the extra flavor - you can do this or skip)

 4 eggs 

¾ cup oil

¾ cup sour cream 

¾ cup 7up or other citrus soda 

a few Tbsp. milk (I think I used about 2)

1 tsp. vanilla extract (could also use butter extract and/or lemon extract) 

Mix all ingredients together until batter is smooth.  Bake in pan of your choice. (9x13, cupcake tin, bundt, etc) 

I baked this in a bundt cake pan at 350 degrees for 35 minutes, I think... just watched it until the top was lightly browned and the toothpick inserted came out clean. 

Let cake fully cool and then made glaze for the topping. 

Glaze: 

2 cups powdered sugar 

2 Tbsp. lemon juice (you could also use 7up)  

2 Tbsp. milk 

Mix together well and spoon over the cake. So good!

Super Chocolately Cake

This is based on my gussied up cupcakes 'recipe'.  You can create pretty much any flavor you like by just changing up the individual ingredients a bit.  Here is what I did for this particular cake - Carlile's 2nd birthday cake.  :)

Super Chocolately Cake
1 box chocolate cake mix (your choice) 

1 box instant pudding (I used chocolate) 

2-3 Tbsp. baking cocoa 

4 eggs (can use 5 for extra richness) 

¾ cup vegetable or canola oil (you can use melted butter for extra richness) 

½ cup milk 

¾ cup sour cream (or plain greek yogurt) 

1 tsp. vanilla extract 

½ cup coffee (we used from our morning carafe) 

½ - 1 cup chocolate chips (I used dark chocolate chips) 

Mix it all together, pour in bakindg pan (I used a 9x13) and bake at 350 for 25-30 minutes (or until it is cooked through and you can insert a toothpick and it comes out clean). Time may need to be adjusted to work with your oven and the pan you use. So just pay attention. 

I cooled the cake then frosted with a chocolate buttercream frosting - 

½ cup butter at room temperature 

2 cups powdered sugar 

2-4 Tbsp. half & half or heavy cream 

1 Tbps. vanilla extract 

⅛ tsp. salt 

4 Tbsp. baking cocoa 

(This made enough frosting to adequately cover this 9x13 pan. But you would need double this recipe to do layer cakes or cupcakes, I think.)

Buttercream frosting

This simple recipe has a lot of flexibility for your tastes...

Buttercream frosting

1 cup butter, slightly softened (but not melted) 

2-3 tsp. vanilla extract (or the extract flavor of your choice) 

4 cups powdered sugar

1-2 Tbsp. milk as needed (you may also use coffee, juice, soda...) 

to make it chocolate, add in a few Tbsp. of unsweetened baking cocoa

'Gussied up' cupcakes

You can use this general idea to gussy up any cupcakes (or cake) that you make.  I have become a bit obsessed with this!  I have made everything from vanilla to chocolate to strawberry and even butter pecan cupcakes!  Delicious and it is so flexible... works with whatever you happen to have in your pantry.  Next up for me... lemon!

Gussied Up Cupcakes

1 box (15-18 oz) cake mix (any flavor)

1 box (3.4 oz) instant pudding mix (your choice for flavor combo)

1 cup sour cream or plain greek yogurt

1 cup vegetable or canola oil

4 large eggs

½ cup milk or half and half

1 tsp. vanilla extract

pinch of salt

Beat all ingeredients together until smooth.  Bake according to cake mix box instructions.  

Optional add-ins

You can keep on adding in flavor and excitement!  :)  I always add in baking chips ie: white chocolate, butterscotch, semi-sweet or even Heath toffee chips.  You can add in another ½ cup coffee or soda.  You can add in other extracts - I have used Rum and also strawberry.  You can add a 5th egg for extra richness.  I have also used both an instant pudding and a jello gelatin mix for extra flavor - that also helps if you are adding in more liquid ingredients like coffee or soda.  

You can frost them with a buttercream frosting that also has a lot of flexibility for your tastes...

Buttercream frosting

1 cup butter, slightly softened (but not melted) 

2-3 tsp. vanilla extract (or the extract flavor of your choice) 

4 cups powdered sugar

1-2 Tbsp. milk as needed (you may also use coffee, juice, soda...) 

to make it chocolate, add in a few Tbsp. of unsweetened baking cocoa

Daddy

 

Willis Jackson Magruder, 89, of Kirksville, Missouri, died Sunday, November 17, 2024 at his home in Kirksville. Jack was born on Wednesday, August 7, 1935 in his grandmother’s home in Lentner, MO, the son of Charles Franklin Magruder and Jewell Maude Wood Magruder. 

When he was 7 years old the family relocated to Kirksville to take advantage of higher education for their children.  All five siblings, beginning with the oldest sister, would eventually graduate from what is now Truman State University, as had Jack’s grandmother in the 1890s. 

Jack’s first memory in Kirksville is of riding his bike on campus in front of Kirk Memorial.  He thought it was the most beautiful building he had ever seen.  All his family “old ones” had photos taken in front of Kirk Memorial for special occasions. Years later his oldest grandson would hold his wedding reception in that building. 

Jack graduated from Kirksville High School with the Class of 1953 and was a proud member of the 1950 Kirksville Tigers football Hall of Fame team.  As a senior in high school Jack joined the US Naval Reserves with his classmates and friends, Don Noble and H.A. Lindberg. They served together until their honorable discharges in May 1961. Jack remained active in class reunions for 71 years and cherished his special life-long friendships.  

After high school graduation, while standing in the summer class registration line for Northeast Missouri State Teachers College, he met a beautiful young woman named Sue Brimer.  On their first date Jack told her that he was going to marry her and that he dreamed of someday becoming a science education professor at the college.  Two months later, on August 4, 1954, they were married at First Baptist Church in Kirksville.

Even before his graduation from Northeast Missouri State Teachers College in 1957,  Jack began his career as an educator teaching math at Hurdland and Kirksville high schools. The next several years were spent moving around the country (Iowa, Colorado, California, Louisiana) while Jack pursued his Masters and Doctoral degrees, Sue taught elementary school, and they grew their family.  In 1964 the family returned to Kirksville where Jack had been offered a job teaching in the science division at Northeast Missouri State College, fulfilling that dream he had shared with Sue on their first date. For 22 years Jack taught Chemistry and Science Education in the building now known as Magruder Hall.  In 1986 he became Science Division Head, later Dean of Instruction and Vice President of Academic Affairs.  As President (1994-2003), he led the name change to Truman State University. 

In 2008 Jack was named President of A.T. Still University in Kirksville, MO becoming the only president of both Kirksville institutions. He retired from ATSU in 2012. Jack then returned to teaching chemistry at the Kirksville campus of Moberly Area Community College in 2014. 

In 1966 Jack and Sue built their house in the country east of Kirksville on what is now known as Willis Creek Ranch.  There they welcomed generations of students from around the world, and countless gatherings of friends and family.  They raised their family with superb love and dedication, leaving a legacy of faith, hope, and love.

Jack was skilled both in riding and driving teams of horses. For decades he cherished time spent with his brothers, Charles and Mitch, riding horses and camping together for ‘Guys Weekends’. Jack also shared this love of horses with his grandchildren; teaching them to ride, carrying them on sleigh rides in the winter while dressed as Santa Claus, and entering parades with them filling the wagon waving flags. His horses were such an important part of his life that they participated in special events at Truman. Frosty, his white mare, was present at the dedication of Magruder Hall and Governor, his beloved palomino, attended Jack and Sue’s retirement reception at the backyard of the Truman President’s house.  His love of horses and the rural lifestyle led to his appointment by Governor Jay Nixon to the Missouri State Fair Commission. Jack and his family made many memories through the years enjoying campsites side-by-side at the Missouri State Fair, a legacy that continues with the next generation.  

In 1992 Jack heard the song Look At Us on the radio and hand copied the lyrics in a love letter to Sue.  He was correct that their love was the embodiment of the song - and that love lives on.  

Look at us after all these years together.  

Look at us after all that we’ve been through.  

Look at us still leaning on each other.  

If you wanna see how true love should be then just look at us.  

Look at us still believing in forever… 

If you wanna see how true love should be then just look at us.  

Jack and Sue dedicated their lives to education and service to others. Together they taught young-married and college-age Sunday school classes for many years in the churches they attended, including First United Methodist Church where they were members since 1989.  

Jack’s toughest battle began in 1987 when he was diagnosed with stage 4 colon cancer and given a minimal chance of survival. Throughout 2 years of grueling treatment with radiation and chemotherapy, he never stopped working as Science Division Head, often returning to the office each morning before driving to Columbia in the afternoon for treatments. While always a man of deep faith, this time in his life refocused him on what was important in terms of his love of family, friends and his relationship with God. He stated, “I would never want anyone to go through that, but I feel it enriched my life greatly in the end.”   

He distilled his faith in a handwritten note in the margin of his Bible near the passage “love your neighbor as yourself” (Matthew 22:35-39):

“Forgive everyone everything every night”

Jack brought out the best in everyone he encountered.  All would rise to what he saw in us.  His gratitude, generosity, kindness, and joy overflowed right up to the end of his life when medical personnel remarked in astonishment that he was “the most thankful person they had ever met”.

Jack was preceded in death by his beloved wife of nearly 67 years, Sue Brimer Magruder, in May 2021.  Also preceding him were his parents, Charles and Jewell, and his siblings, Marjorie Magruder Glass, Carolyn Magruder Baughman, Charles Magruder and Mitch Magruder.

He is survived by 3 children, Julie Beth Magruder Lochbaum, Kerry Vaughn Magruder (Candace), and Laura Ellen Magruder Mann (Marvin).  Grandchildren include Rachel (Stephen) Folmar, James (Rojina) Lochbaum, Hannah Magruder, Anna (Matthew) Matheney, Jackson (Brianna) Mann, Susanna Magruder, and Jonathan Mann.  Great grandchildren include Maverick Mann, Aasha Lochbaum, Carlile Mann, Ethan Folmar, Rosa Lochbaum, and a 6th (baby Mann) on the way.

Funeral service will be Saturday, November 23, 2024 at 1:00 pm at First United Methodist Church in Kirksville followed immediately by a graveside service.  A public service of remembrance will be held on Sunday, November 24, 2024 at 2:00 pm in the Student Union Georgian Room at Truman State University. 

Pallbearers are James Lochbaum, Stephen Folmar, Matthew Matheney, Jackson Mann, Jonathan Mann and  Zac Burden. Honorary Pallbearers are Brian Degenhardt, Pete Detweiler, Marvin Mann, Matt Matheney, Dorothy Munch, Bob Nothdurft, Mary Rhodes Russell, Margaret Wilson, and Heinz Woehlk. 

In lieu of flowers the family requests donations be made to the Sue & Jack Magruder Scholarship fund at Truman State University (Sue and Jack Magruder Scholarship), the A.T. Still University Jack Magruder Memorial Interdisciplinary Biomedical Research Symposium award (giving.atsu.edu/jack-magruder), or First United Methodist Church in Kirksville (https://firstumckirksville.breezechms.com/give/online).

Cucumber and Onion Salad

This is the original recipe that Mama used to make.  Quick, simple and tasty. 

Cucumber and Onion salad

cucumber, sliced (I like to use about 5 or 6 of the little snack size cucumbers - or you can use 1-2 English cucumbers)

about ½ onion, sliced or chopped (I prefer vidalia or a sweet onion)

½ cup cold water

½ cup white vinegar

2 tsp. sugar (may use Splenda)

1 tsp. salt

black pepper to taste

you may mince in a clove of garlic if you like (sometimes I do, sometimes I don't) 

This salad is best assembled a bit ahead of time.  This allows the flavors to sort of marinate and deepen. A wonderful summer salad to whip up.  Goes with so many summer meals.  

Testing store bought pie crusts

I finally decided to test store bought pie crusts to see if I liked one best.  Turns out I really did find a difference between them!  

The short version is that Great Value pie crusts were the worst.  Aldi pie crusts are what I will likely go with in the future most often.  But, sadly, Pilsbury pie crusts really were the very best.  I was hoping that wouldn't be the case.  :) 

Great Value was too thick overall - not delicate in any way.  The Aldi crust was thin and actually had the best packaging.  It was also the easiest to work with.  However, the Pilsbury crust really was better in terms of texture and flavor.  However, I'll happily choose the Aldi crust as a more economical (but still very tasty and usable) store bought pie crust. 

These are the before photos - but the cooked pies continued with the same results. 

These were two apple pies and a cherry pie

Biscuits and Gravy Casserole

Daddy loved this one...

Biscuits and Gravy Casserole

1 pound breakfast sausage

1 can Grands biscuits

8 eggs 

white gravy - See note below

Brown the sausage in a skillet until it is cooked through and crumbly.  

Use a large can of Grands biscuits and cut each biscuit into 4 pieces.  Then spread them out on the bottom of a 9x13 baking dish.  (prepared with Pam spray)

You may add seasoning to the top of the biscuits if you like - including sprinkling some everything bagel seasoning or just salt & pepper.  

Then spread the crumbled, cooked sausage over the biscuit layer.  

Lightly scramble the eggs with a splash of milk, salt, pepper and onion powder.  Spread over the sausage layer.  You can add some shredded cheese if you like (I never do)

Then make your gravy (see note below).  Pour half of it over the top of the eggs.  Bake in oven at 350 for about 15-20 minutes.  Then remove and pour the rest of the gravy over top.  Put back in oven for about 5 minutes more - until it looks like the biscuits have browned up and the whole thing is heated through.  

Note - You can make your own white gravy using the drippings from the browned sausage or you can use a couple packets of gravy mix.  I prefer Williams Country Gravy - it really is most like homemade, especially if you use milk instead of water to make it.  I also make it in the skillet with the sausage drippings just for good measure.  :)

https://www.hy-vee.com/aisles-online/p/13893/Williams-Original-Country-Gravy-Mix

Note, this will not reheat in a microwave very well.  Those biscuits will just turn back to dough in a microwave.  So eat it all or reheat it in the oven or an air fryer. 

Peach Tomato Caprese Salad

This was one of the recipes Jennifer and I made while she was visiting.  

Peach Tomato Caprese Salad

8 oz. fresh mozzarella, sliced

2 peaches, cut into wedges

3 heirloom tomatoes, sliced (we used cherry tomatoes, sliced)

Basil leaves

3 Tbsp. lemon juice

1 Tbsp. pesto

1 tsp. honey

salt and fresh ground pepper to taste

Balsamic glaze for drizzling on top of the salad  (I really like Bertolli balsamic glaze)

In a small bowl whisk together the lemon juice, honey, salt and pepper.  Taste for seasoning and adjust or set aside. 

On a large serving platter, arrange the slices of tomato, mozzarella, peaches and basil leaves.  Drizzle the pesto vinaigrette over the salad.  Finish with a drizzle of balsamic glaze or aged balsamic vinegar.   (we obviously just tossed it all in a bowl and stirred together.  It was still tasty!)  :) 

Chicken Marsala

Chicken Marsala 

6 boneless skinless chicken breasts

1 cup fat free Italian salad dressing

1 Tbsp. flour

1 teas. Italian seasoning

1/2 teas. garlic powder

1/4 teas. paprika

1/4 teas. pepper 

2 Tbsp. olive oil, divided

1 Tbsp. butter

1/2 cup reduced sodium chicken broth

1/2 cup dry Marsala wine  OR   3 Tbsp. unsweetened apple juice 

        plus 5 Tbsp. additional chicken broth.  

1 pound sliced fresh mushrooms

1/2 cup minced fresh parsley

Flatten chicken to 1/2 inch thickness.  Place in a large re-sealable plastic bag; add salad dressing.  Seal bag and turn to coat; refrigerate for 8 hours or overnight.  Drain and discard marinade.  Combine the flour, Italian seasoning, garlic powder, paprika, and pepper; sprinkle over both sides of chicken.  In a large nonstick skillet coated with non stick cooking spray, cook chicken in 1 Tbsp. oil and butter for 2 minutes on each side or until browned.  Transfer to 9 x 13 baking dish covered in nonstick spray.  

Gradually add broth and wine or apple juice mixture to skillet, stirring to loosen browned bits.  Bring to a boil; cook and stir for 2 minutes.  Strain sauce; set aside. (I admit I did not strain the sauce...)  In the same skillet, cook mushrooms in remaining oil for 2 minutes, drain.  Stir sauce into mushrooms; heat through.  Pour over chicken; sprinkle with parsley.  Bake, uncovered, at 350 degrees for 25 - 30 minutes or until chicken juices run clear.