Got our own Royal Couple right here
Kathy Cooke

Can you believe this weather? I know it’s Texas but this is even unusual for here. I just wish it would rain! Anybody know a good Rain Dance? We could have a City-Wide Rain Dance, we could use the old HEB/Walmart parking lot, what do you say?

Did any of you hear about the Royal Wedding? Yes I am kidding. You couldn’t turn on your TV without having to see it whether you were interested or not. Apparently a very big deal.

Prince William and Kate (minus 8) got hitched in style in London. One of the hats worn by Princess Beatrice has it’s own Facebook page.

Anyway I don’t know what the great hullabaloo is all about when we have a perfectly good Royal Wedding of our own right here in Rockdale. Debbie Davis called me the other day with this news.

William Elliot Cates and Katherine Elizabeth Vidrine are getting married on May 14.

There’s your William and your Kate and we don’t have to go all the way to London.

Best of luck to our own Royal Couple!


Brother Kyle is at it again. His lucky co-workers are getting to try out these brownies he’s making. But he made them promise to keep their clothes on!

Knock You Naked Brownies

1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)

1 cup Finely Chopped Pecans

1/3 cups Evaporated Milk

1/2 cups Evaporated Milk (additional)

1/2 cups Butter, Melted

60 whole Caramels, Unwrapped

1/3 cups Semi-Sweet Chocolate Chips

1/4 cups Powdered Sugar Preparation Instructions:

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased9x9inchsquare baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

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2011-05-05 digital edition

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