Berry and so sweet things to eat

From Sylvia's party our good friends brought.........
Annette Okamura's Strawberry Salad

Well I made up the name....

Take baby spinach(pkg.)
about 1/2 to a cup cut in 8ths strawberries, the lovely ones, ours are wonderful now
about 1/2 cup to a cup big good fat blueberries, ours are wonderful now
mix with poppy seed dressing (she used Marie's brand if you have it)
Sprinkle with toasted sliced Almonds and a bit of cashews, toasty.
I almost forgot a touch of carrot slivers.

This salad is unbelievably delicious especially if the fruit is good

This is from her friend Kristen plus Mom....and it was actually just really wonderful

Mississippi Mud Cake (aka A Little Slice 'o Heaven)

ingredients:
1 cup butter OR margarine, softened
2 cups sugar
4 eggs
1.5 cups self-rising flour
0.5 cups baking cocoa
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme
Frosting ingredients:
0.5 cup butter OR margarine, softened
3.75 cups confectioners' sugar
3 tablespoons baking powder
1 tablespoon vanilla extract
4 to 5 tablespoons milk
1 cup chopped pecans

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture. Fold in the pecans. Transfer to a greased, 13x9x2 inch baking pan. Bake @ 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow cream over cake; carefully spread to cover top. Cool completely.
For frosting, in a mixing bowl, cream butter. Beat in confectioners' sugar, cocoa, vanilla, and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow cream layer. Store in the refrigerator. Yield: 16-20 servings.
Editor's note:
As a substitute for each 0.5 cup of self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2 cup measuring cup. Add all-purpose flour to measure 1/2 cup.