CHOCOLATE PEANUT BUTTER BONBONS & MAY'S GIVEAWAY!

May’s Monthly Giveaway!

I have started a Monthly Giveaway. and I will be drawing names from followers that comment. The drawings will be on the 1st of each month! .

The May Giveaway is

“Eight Homespun Wrapped Clothes Pins and Small Wooden Bowl”

Each time you comment on a new post, it will give you another chance to win’
If you post about this Giveaway on your side bar you will earn 2 more chances to win + a surprise gift!.

Be sure to tell me you have posted the Giveaway in your comments.
The bowl in the picture isn’t the one you will receive. It is a smaller bowl.

I will be drawing the name of the winner tomorrow, so today is your last chance at winning the clothespins!

CHOCOLATE PEANUT BUTTER BONBONS

This delicious recipe is an old family favorite!

INGREDIENTS:

1 cup peanut butter
1 cup chopped pecans
1 cup powdered sugar
1 cup chopped dates (NOT the prepackaged chopped type)
1 Tbsp. butter, softened
2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup milk chocolate chips

DIRECTIONS:

In large bowl, combine peanut butter, pecans, powdered sugar, dates, and butter and mix well; form into 1" balls.

Melt semisweet chips and 1/2 cup milk chocolate chips together in a glass measuring cup in microwave on medium power about 2 minutes, stirring once, until melted and smooth. Stir in remaining 1/2 cup milk chocolate chips and stir constantly until smooth (this tempers the chocolate, setting up crystals so it will harden).

Dip each ball into melted chocolate mixture and set on parchment paper. Let stand until chocolate is firm, then store tightly covered at room temperature.

NATIONAL MOMENT OF REMEMBRANCE!

Memorial Day is not about war. It’s about people. It’s about those dedicated individuals — most of them young — who died serving their country and their fellow Americans as well as future generations. In other words, all of us.

We Americans are at our best when we come together bonded by a noble purpose. And that’s the reason for the National Moment of Remembrance on Memorial Day.

Please come together by pausing for a moment at 3 p.m. local time, wherever you are, to acknowledge the sacrifice of our fallen.

Unfortunately, too many of our citizens forget to remember. We need to pay tribute to the nearly 2 million men and women who have died for us. Our freedoms should remind us of their sacrifice and our debt to them.

It is our duty to never forget them, to keep them in our hearts and in our actions. They were the best of the best — the pride of the USA. We owe them the commitment to reflect on what they did and to put remembrance into action. This means to give back to our country and to live honoring them every day, not just on Memorial Day.

To all of my friends out there — please join me in a moment of silence at 3 p.m on Memorial Day!

May our fallen rest in peace; may our country once again live in peace as well

MY WISH FOR YOU!

“This is my wish for you: Comfort on difficult days, smiles when sadness intrudes, rainbows to follow the clouds, laughter to kiss your lips, sunsets to warm your heart, hugs when spirits sag, beauty for your eyes to see, friendships to brighten your being, faith so that you can believe, confidence for when you doubt, courage to know yourself, patience to accept the truth, Love to complete your life.”

MEMORIAL DAY

Before we slice open the hot dog packages and throw some burgers on the grill this weekend, I thought it might be appropriate to explore the true origins and meaning of Memorial Day.
The history of Memorial Day dates back to just after the Civil War.

"Memorial Day, originally called Decoration Day, is a day of remembrance for those who have died in our nation's service. There are many stories as to its actual beginnings, with over two dozen cities and towns laying claim to being the birthplace of Memorial Day. While Waterloo, New York, was officially declared the birthplace of Memorial Day by President Lyndon Johnson in May 1966, it's difficult to prove conclusively the origins of the day. It is more likely that it had many separate beginnings; each of those towns and every planned or spontaneous gathering of people to honor the war dead in the 1860s tapped into the general human need to honor our dead, each contributed honorably to the growing movement that culminated in Gen Logan giving his official proclamation in 1868.
"Memorial Day was officially proclaimed on May 5, 1868 by General John Logan, national commander of the Grand Army of the Republic, and was first observed on May 30,1868, when flowers were placed on the graves of Union and Confederate soldiers at Arlington National Cemetery. The first state to officially recognize the holiday was New York in 1873. By 1890 it was recognized by all of the northern states. The South refused to acknowledge the day, honoring their dead on separate days until after World War I (when the holiday changed from honoring just those who died fighting in the Civil War to honoring Americans who died fighting in any war). It is now celebrated in every state on the last Monday in May (as decreed by Congress with the passage of the National Holiday Act of 1971)."

So if you know a veteran, an active member of the military, or recall someone who fought for this country but has passed on, take a moment to consider their service. We are all better off for their sacrifice.

Enjoy the weekend!

MARGARITA GRILLED CHICKEN SALAD & VANILLA ORANGE BALLS!

MARGARITA GRILLED CHICKEN SALAD

There's no alcohol in the margarita drink mix marinade, but the flavor is all there. Rich avocado and juicy tomatoes add their light fresh flavors to this grilled chicken salad. Loved, Loved this salad!

INGREDIENTS:

4 medium skinless, boneless chicken breast halves
1-1/2 cups margarita drink mix (contains no alcohol)
1 tsp. ground cumin
1 tsp. finely shredded lime peel
1/2 cup mayonnaise or salad dressing
2 Tbsp. lime juice
1/8 tsp. cayenne pepper
4 medium tomatoes, sliced
2 medium avocados, halved, seeded, peeled, and sliced
1/2 of a medium red onion, thinly sliced and separated into pieces
1/4 tsp. cracked black pepper

DIRECTIONS:

Place chicken in a resealable plastic bag set in a shallow dish. For marinade combine margarita mix, cumin, and lime peel. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 8 hours. Drain chicken, discarding marinade

For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduced heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Remove chicken from grill; cool slightly.

In a small bowl combine mayonnaise, lime juice, and cayenne. Arrange tomatoes, avocados, and red onion on 4 salad plates. Coarsely chop chicken. Add to salads. Drizzle with mayonnaise mixture and sprinkle with black pepper.
Recipe from bhg.com.

VANILLA ORANGE BALLS

This easy recipe is a great choice for a child's first recipe.

INGREDIENTS:

1 (12-ounce) box vanilla wafer cookies
1/2 cup slivered almonds
1/2 cup coconut
1/2 cup powdered sugar
1 cup white chocolate chips
1 tablespoon butter
1/4 cup orange juice
1/4 cup orange marmalade
2 tablespoons corn syrup

DIRECTIONS:

In a food processor, combine vanilla wafers with almonds and coconut; process until fine crumbs form. Add powdered sugar and process until blended. Or, pour wafer mixture into a bowl and add powdered sugar.

In microwave-safe bowl, combine white chocolate chips and butter. Cook on 50% power for 1 minute, remove, and stir. Continue microwaving for 30-second intervals on 50% power until mixture is smooth and blended.

Stir into wafer mixture along with orange juice, marmalade, and corn syrup.
Form 1" balls. Roll into additional powdered sugar or coconut, then let stand until firm. Store, tightly covered, at room temperature.

MAY GIVEAWAY!

The time for the drawing is near, so be sure to comment to have a chance to win the May's Giveaway!

I have started a Monthly Giveaway. and I will be drawing names from followers that comment. The drawings will be on the 1st of each month! .

The May Giveaway is!

“Eight Homespun Wrapped Clothes Pins and Small Wooden Bowl”

Each time you comment on a new post, it will give you another chance to win’

If you post about this Giveaway on your side bar you will earn 2 more chances to win + a surprise gift!.

Be sure to tell me you have posted the Giveaway in your comments.
The bowl in the picture isn’t the one you will receive. It is a smaller bowl.

SAUSAGE POTATO LASAGNA, CORN & BLUEBERRY SALAD, & CHOCOLATE ECLAIR CAKE

SAUSAGE POTATO LASAGNA

INGREDIENTS:

1/2 pound bulk Italian sausage or ground turkey sausage
2 cups sliced fresh mushrooms
4 medium (1-1/4 pounds) potatoes (such as long white, round white, round red, or yellow), peeled and thinly sliced (4 cups)
1 beaten egg
1-1/2 cups ricotta cheese or cream-style cottage cheese, drained
1/4 cup grated Parmesan or Romano cheese
1 10-ounce package frozen chopped spinach, thawed and well drained
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1-1/2 cups milk
1 cup shredded mozzarella cheese (4 ounces)

DIRECTIONS:

In a 10-inch skillet cook sausage and mushrooms until meat is brown. Drain off fat.

In a large saucepan cook sliced potatoes, covered, in boiling water for 5 minutes (they won't be thoroughly cooked). Drain; set aside.

For filling, stir together egg, ricotta or cottage cheese, and Parmesan or Romano cheese. Stir in spinach.

For sauce, in a medium saucepan cook onion and garlic in hot margarine or butter until onion is tender but not brown. Stir in flour and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly.

Layer half of the potatoes in a greased 2-quart rectangular baking dish. Top with half of the spinach filling. Top with half of the meat mixture, half of the sauce, and half of the mozzarella cheese. Repeat layers, except reserve remaining cheese.

Cover with foil and bake in a 350 degree F. oven about 35 minutes or until potatoes are tender. Uncover; sprinkle remaining cheese atop and bake about 5 minutes more or until cheese is melted. Let stand for 10 minutes

CORN & BLUEBERRY SALAD

The flavors of this salad are amazing.I used frozen corn and it was delicious, and very healthy!

INGREDIENTS:

6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped*
2 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. honey
1/2 tsp. ground cumin

DIRECTIONS:

In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).

*Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands wash well

CHOCOLATE ECLAIR CAKE

Be sure to let it sit overnight before indulging. It makes the frosting more like the texture of éclair frosting. Much better that way!

INGREDIENTS:

1 lb. box graham crackers
2 sm. boxes instant French vanilla pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip

DIRECTIONS:

Butter bottom of 13 x 9 inch pan. Line with 1 layer of graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip; pour 1/2 of mixture over crackers. Place 2nd layer of crackers over pudding. Pour remaining pudding over this. Cover with more crackers. Refrigerate for 2 hours.

ICING FOR CHOCOLATE ECLAIR CAKE:

INGREDIENTS:

6 tbsp. cocoa powder
2 tbsp. oil
2 tsp. white Karo syrup
2 tsp. vanilla
3 tbsp. soft butter
1 1/2 c. confectioners' sugar
3 tbsp. milk

DIRECTIONS:

Beat together and spread on cake. Refrigerate for 24 hours

CHICKEN AND CREAMY CORN, ROASTED POTATOES AND ONIONS & JELLO RHUBARB CAKE!

CHICKEN & CREAMY CORN

Looking for a quick and easy summer meal to make? Both the boneless chicken and the corn on the cob are brushed with olive oil and seasoning, and then grilled.

INGREDIENTS:

2 Tbsp. olive oil
1 tsp. smoked paprika
3 fresh ears of sweet corn
4 skinless, boneless chicken breast halves
1/3 cup sour cream
Milk
1/4 cup shredded fresh basil

DIRECTIONS:

In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once.

Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil.

ROASTED POTATOES AND ONIONS

Give your potatoes a makeover by roasting them with onions and then tossing both in creamy, tangy blue cheese salad dressing.

INGREDIENTS:

2 lbs Fingerling or small new potatoes
1 Small red onion, peeled and sliced
2 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Fresh ground black pepper
3/4 cup Blue Cheese Dressing
3 tbsp Chopped parsley
1 tbsp Chopped chives
1/4 cup Crumbled blue cheese, optional

DIRECTIONS:

Preheat oven to 400 degrees F. Cut potatoes into halves. (Potatoes should all be about the same size, cut some potatoes into quarter pieces if necessary.) Place potatoes and onions on a roasting pan; drizzle with olive oil and sprinkle with salt and pepper. Roast potato mixture for 17 to 22 minutes or until the potatoes are tender and golden.

Arrange potatoes and onions on a platter and toss with blue cheese salad dressing. Sprinkle with chopped parsley, chives and optional blue cheese

JELLO RHUBARB CAKE

My grandchildren don’t like rhubarb, but I have fooled them every time with this!

INGREDIENTS:

1 pkg. white or yellow cake mix
1 c. sugar
4 c. rhubarb, cut fine
1 pkg. red Jello
1/2 c. sugar
1/4 c. flour
1/4 c. butter

DIRECTIONS:

Mix cake mix according to directions on package. Pour into a greased and floured 9"x13" pan. Mix rhubarb, 1 cup sugar and Jello. Spoon on top of cake mix. Then mix 1/2 cup sugar, flour and butter until crumbly. Put this over top of cake. Bake in 350 degree oven for 35 to 40 minutes.

ROASTED ASPARAGUS, CAULIFLOWER WITH TOMATOES & TORNADO!

My prayers go out to the Tornado victims in Joplin. I know what it is like to have this happen to your town.
I was a senior at Waco High when a tornado struck Waco,Texas. Thank god I did what my mother had told me to do, and catch the bus right outside the school instead of walking downtown with my friends to catch that bus. I would have been right by the tallest building in Waco and look at the picture.

Lost so many friends in this tragedy. I am always sadden when this happens. Let us all remember & pray for residents of Joplin.

Waco, Texas: May 11, 1953
A powerful (F5) tornado ripped through downtown Waco, Texas, at 4:10 p.m. (CDT), May 11, 1953, killing 114 people and injuring nearly 600 more. More than 600 businesses, 850 homes and 2,000 cars were destroyed or severely damaged for an estimated loss of $41 million ($275 million in 2002 dollars). The deadliest tornado in Texas history and the tenth deadliest in the nation, the twister touched down about 10 miles south of the city. By the time it reached Waco, the tornado was moving almost due north, cutting a path of destruction a third of a mile wide through the heart of the city.
The 1953 Waco tornado outbreak was a tornado outbreak that affected portions of the central United States from May 9 - May 11, 1953. It is most known for the F5 tornado that struck Waco, Texas on May 11, 1953, killing 144 people.
144 deaths, with 597 injured and up to $41.2 million in property damage. 196 businesses and factories were destroyed, 217 sustained major damage, and 179 sustained lesser damages. 150 homes were destroyed, 250 sustained major damage, and 450 sustained lesser damages. Over 2000 cars were damaged or destroyed and the First United Methodist Church was severely damaged. Over half the dead - 61 - were in a single city block bounded by 4th and 5th streets and Austin and Franklin avenues.

On a lighter note:

CAULIFLOWER WITH TOMATOES

Super easy, A great recipe! It’s a nice change from steamed veggies and has a ton of flavor.

7 cups small cauliflower florets
3 plum tomatoes
1/4 cup olive oil
2 cloves minced garlic
1 1/2 teaspoons cumin seeds
1/4 teaspoon turmeric
1/2 teaspoon salt
pinch cayenne
lemon juice
cilantro

Toss small cauliflower florets and chopped plum tomatoes with olive oil, minced garlic,cumin seeds,turmeric, a pinch of cayenne,salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.

ROASTED ASPARAGUS

Love my asparagus cooked this way, for an added plus to flavor: Remove asparagus from oven and sprinkle with freshly grated Reggiano Parmesan

INGREDIENTS:

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

DIRECTIONS:

Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.


May’s Monthly Giveaway!

I have started a Monthly Giveaway. and I will be drawing names from followers that comment. The drawings will be on the 1st of each month! .

May"s Giveaway is

“Eight Homespun Wrapped Clothes Pins and Small Wooden Bowl”

Each time you comment on a new post, it will give you another chance to win!

If you post about this Giveaway on your side bar you will earn 2 more chances to win + a surprise gift!.

Be sure to tell me you have posted the Giveaway in your comments.
The bowl in the picture isn’t the one you will receive. It is a smaller bowl.

PIMENTO CHEESE, PIMENTO CHEESE BURGER & MAY GIVEAWAY!

May’s Monthly Giveaway!

I have started a Monthly Giveaway. and I will be drawing names from followers that comment. The drawings will be on the 1st of each month! .

The May Giveaway is

“Eight Homespun Wrapped Clothes Pins and Small Wooden Bowl”

Each time you comment on a new post, it will give you another chance to win!

If you post about this Giveaway on your side bar you will earn 2 more chances to win + a surprise gift!.
Be sure to tell me you have posted the Giveaway in your comments.
The bowl in the picture isn’t the one you will receive. It is a smaller bowl.

I received an email from Linda from Parker's Paradise commenting on how different foods bring back memories and Pimento Cheese does that for me. My mother made pimento cheese every week and there was always a bowl of it in the ice box. She would use it to make sandwiches for daddy's lunch box. As a child I hated it (she never had to worry about me sneaking some, now pimento stuffed olives was another thing). As I became older & developed better taste buds I began to love the cheese. Thanks Linda for reminding me to remember such good times!

PIMENTO CHEESE

Pimiento cheese is also known as "Southern caviar."

INGREDIENTS:

1 1/2 cup shredded best-quality sharp Cheddar
1/2 cup real mayonnaise, plus more for grilling
1 (4-ounce) jar chopped pimentos, drained
Pinch of cayenne pepper
Kosher salt and freshly cracked black pepper

DIRECTIONS:

Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined. Season with salt and pepper. Cover and chill for at least 3 hours.

This can also be used as an entertaining dip. Just arrange some baby carrots and cut up some celery sticks around the cheese. People will flock to it.

PIMENTO CHEESE BURGER

INGREDIENTS:

Pimento Cheese:

1 cup shredded extra-sharp Cheddar, room temperature
1/3 cup shredded Monterey jack, room temperature
3 tablespoons mayonnaise, room temperature
2 tablespoons cream cheese, room temperature
2 ounces jarred diced pimento peppers, drained
1 tablespoon bread and butter pickle juice
1/2 tablespoon horseradish sauce
1 teaspoon yellow mustard

Honey Slaw:

2 tablespoons mayonnaise
1 tablespoon honey
1 1/4 cups shredded cabbage

8 slices thick-cut applewood smoked bacon

Patties:

1 1/4 pounds ground chuck
1/4 pound cured and smoked country ham, finely chopped (or chopped in a food processor)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
•
4 potato hamburger buns, split
1/2 cup crushed kettle-cooked plain potato chips

DIRECTIONS:

Preheat oven to 375 degrees F.
To prepare Pimento Cheese, in a medium mixing bowl, combine Cheddar and Jack cheeses, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce, and mustard; mix until well combined.

To prepare Honey Slaw, in a small mixing bowl combine mayonnaise, honey, and cabbage; mix until well combined.

Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Pour off almost all of the bacon fat from the pan, leaving a very thin layer.

To make the patties, combine the beef, country ham, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form into patties to fit the buns.
Using the same grill pan as before, cook the hamburgers over medium-high heat for 3 minutes per side or until cooked medium rare.

Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes. Also, place the plates that the burgers will be served on in the oven to heat.

To assemble the burgers, spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom (on top of the Pimento Cheese), place a thin layer of Honey Slaw. Top the slaw with a burger patty, 2 slices of bacon, and crushed potato chips. Add the bun tops.

Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates.
Recipes from Food Network.

CHICKEN CAESAR BURGERS, ST JAMES’ BAKED BEANS & SUMMER CORN SALAD

Memorial Day for many means the beginning of Summer. To others, a day off to shop. But, as I am sure you really know Memorial Day is a day to honor those who have died in the service of this country.

MEMORIAL DAY RECIPES

CHICKEN CAESAR BURGERS

This is a great no-guilt recipe. This is tasty and Juicy and NOT at all dry. My Family loves them! Makes two burgers.

INGREDIENTS

1/4 cup finely chopped onion
2 tablespoons shredded Parmesan cheese, divided
1 tablespoon lemon juice
1-1/2 teaspoons dried parsley flakes
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground chicken
2 hamburger buns, split
1/4 cup torn romaine
4 teaspoons fat-free creamy Caesar salad dressing

DIRECTIONS:

In a small bowl, combine the onion, 1 tablespoon cheese, lemon juice, parsley, garlic, Worcestershire sauce, salt and pepper. Crumble chicken over mixture and mix well. Shape into two patties.
Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear. Sprinkle with remaining cheese.
Serve on buns with romaine and salad dressing.

ST JAMES’ BAKED BEANS

If you have never tried these beans before, then the greatest taste sensation has been missed. A summer favorite!

INGREDIENTS;

6 slices bacon, diced
1/2 cup chopped onion
1 (16-ounce) can pork and beans, drained
1 (16-ounce) can lima beans, drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (10-ounce) package sharp Cheddar cheese, cubed
1 cup ketchup
3/4 cup firmly packed dark brown sugar
1 tablespoon Worcestershire sauce

DIRECTIONS:

Heat oven to 325 degrees.
Butter a 1 1/2-quart casserole.
In a small skillet, sauté the bacon and onions until the bacon is crisp and onions are lightly browned; drain well.
In a large bowl, combine the remaining ingredients. Add bacon-onion mixture; mix well. Pour bean mixture into prepared casserole.
Bake uncovered at 325 degrees for 1 1/2 hours
Recipe from the Cookbooklet

SUMMER CORN SALAD

This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love.

INGREDIENTS:

1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
5 teaspoons olive oil, divided
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

DIRECTIONS:

In a small bowl, whisk the lime juice, salt, pepper sauce and 4 teaspoons oil; set aside.
In a large skillet, sauté corn in remaining oil until tender. Transfer to a salad bowl; add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.
Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Recipes from Taste of Home

FOUR MEMORIAL DAY DECORATIONS TO MAKE!

FOUR MEMORIAL DAY DECORATIONS

Memorial Day was officially proclaimed on May 5, 1868 by General John Logan, National Commander of the Grand Army of the Republic and was first observed on May 30, 1868, when flowers were placed on the graves of Union and Confederate soldiers at Arlington National Cemetery. Memorial Day is a solemn occasion honoring the American soldiers who gave their lives in war. The values those men fought to defend form the essence of our country: freedom and the rights of the individual.

Try these Memorial Day craft ideas for decorating your front door and your beautiful porch!

RED WHITE BLUE AND GOLD DOOR DECORATION

Get three ears of fresh corn with husks and soak them in a gallon of water.
Add a splash of chlorine bleach.

Pull the husks back and arrange together at the top. Dry the ears of corn and set aside to dry thoroughly.

Wrap a plastic bag over the husks and spray paint the ears of corn in white spray paint primer (or use a brush).

Let the ears dry. Then paint them in red, white, and blue.

After they dry, wrap plastic over the ears of the corn and spray paint the husks in gold. After completely dry, tie the husks together and hang from your door!

Sorry there is no picture. Ii is stored in the attic and I need someone to climb up there to get it.

Decorate your door with a homemade Memorial Day Wreath. Wreaths really make your front door festive

MEMORIAL DAY STARS AND STRIPES WREATH

Wave the flag and bring out the red, white, and blue with this patriotic wreath. Simply place mini flag toothpicks (about three packages of 100 flags) into a styrofoam wreath (we used a 10″ styrofoam disk and cutout a 7″ circle out, because some wreaths are extruded and are hard for the toothpicks to push through) until the wreath is completely full and there is no white showing. Then your wreath is ready to hang; greeting every guest that arrives!

STREAMER FLAG

Make your own star spangled door hanger for Memorial Day, using affordable craft items you probably already have in your home. Nothing displays American pride during the holidays like our own American flag. Show your patriotism during the holidays by decorating your entrance with an easy to make streamer flag. Hang on your front door to welcome party guests for a day of celebration

SUPPLY LIST:

1 roll of red streamers (1.75” thickness)
1 roll of white streamers (1.75” thickness)
Blue construction or craft paper
Cardboard or similar strong paper or poster board
13 to 50 mini white gift bows
Ruler/straight edge
Double sided tape
3M Spray Mount, ReMount, Super 77 or similar spray adhesive
Xacto blade/hobby knife or scissors
A small piece of yarn or string

INSTRUCTIONS:

Cut seven strips of red streamers measuring 35 inches long.

Cut six strips of white streamers measuring 35 inches long.

Cut a strip of cardboard or poster board approximately 26 inches long and 2 inches wide.

Line strip of poster board with double-sided tape and adhere alternating red and white streamer stripes.

Once all stripes are attached trim any cardboard excess and flip cardboard binding over to attach a piece of yarn or string for hanging. Flip back over.

Cut out a 13” x 14.75” piece of blue construction or craft paper. Spray back of blue paper with spray adhesive. Let dry for 30 seconds to lessen tack unless using ReMount which is specifically useful for repositioning. Lay blue paper in top left corner of striped streamer pattern.

Flip entire flag over to adjust streamers by pulling up gently and relaying where streamers may have wrinkled. Take care to line up the fourth red steamer stripe with the bottom of the blue paper so that the bottoms remain flush.

Flip flag back over to front. Assemble mini white bows in appropriate star formation, being sure to place them before adhering. If using 50 bows to represent 50states, create nine rows of stars alternating six and five star rows. If limited to 13 bows, use a pot or pan lid or similar guide to assemble stars in a circle pattern to represent the original 13 colonies.

Hang on front door and watch flag wave in a gentle breeze.

CRAFTING TIPS:

While most of these materials can be found cheaply at the craft or dollar store, try going through your gift wrap and holiday items to see what materials you might already have in storage when preparing for this project. Wide ribbons can replace streamers and star stickers can replace bows.

Try varying the size of your flag if you have fewer amounts of materials and thin ribbons. Smaller flags can be used to decorate gift bags, buffet tables and more.

Door hangers can be used in and outdoors, but be sure to bring your streamer flag inside in the event of rain or gusty winds

MEMORIAL DAY WIND SOCK

You can make a patriotic wind sock from an oatmeal box, construction paper, string, and crepe paper streamers.

SUPPLY LIST:

A cylindrical cardboard oatmeal box
Construction paper (blue and white)
Red and white crepe paper streamers
Glue
String
Scissors
Hole punch

INSTRUCTIONS:

Cut the bottom off a cylindrical cardboard oatmeal box.
Cover the box with blue construction paper and then glue on white construction paper stars.

Cut some red and white crepe paper streamers and glue or staple them to one end of the wind sock.

Punch four holes along the top of the wind sock.

Cut two pieces of string about a foot long. Tie the strings to the wind sock (tie the opposite ends of a string to holes on opposite sides of the cylinder).

Tie a longer piece of string to the smaller pieces - you'll hang the wind sock from this piece of string.

Hang your patriotic wind sock from your window or porch.


May’s Monthly Giveaway!

I have started a Monthly Giveaway. and I will be drawing names from followers that comment.

The drawings will be on the 1st of each month! .

The May Giveaway is

“Eight Homespun Wrapped Clothes Pins and Small Wooden Bowl”

Each time you comment on a new post, it will give you another chance to win.

*If you post about this Giveaway on your side bar you will earn 2 more chances to win + a surprise gift!.
Be sure to tell me you have posted the Giveaway in your comments.

The bowl in the picture isn’t the one you will receive. It is a smaller bowl.

TEX-MEX CHICKEN CACCIATORE, RHUBARB STRAWBERRY PIE, VIDALIA ONION BACON PIE & GIVEAWAY!

On Mother's Day my children filled my heart with happiness!
I hope your children did the same for you. My oldest daughter came over and did my spring cleaning. It took her two days and was the best gift I received. Not only is my house clean, I also had the pleasure of her being here with me.

TEX-MEX CHICKEN CACCIATORE

A different version of Chicken Cacciatore. My family loves it..

INGREDIENTS:

4 chicken breasts, about 2-1/2 pounds (bone in)
4 cloves garlic, chopped
1 (14-ounce) can pizza sauce
1 (8-ounce) jar taco sauce
1 medium onion, cut into wedges
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup frozen corn
1/2 cup water
2 tablespoons olive oil
2 teaspoons fresh parsley, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup cornbread stuffing for garnish

DIRECTIONS:

Sprinkle chicken breasts with salt and pepper. In large, deep skillet over medium-high heat, warm oil. Add chicken breasts and sauté until browned on all sides, about 3 minutes per side. Remove chicken and set aside.

Reduce heat to medium-low and pour off all but 1 tablespoon oil. Add onion, garlic and bell peppers; cook, stirring often, until softened, about 6 minutes. Stir in pizza and taco sauces; add water and parsley. Return chicken to skillet; bring sauce to simmer. Reduce heat to low; cover and simmer for 20 minutes, turning chicken after 10 minutes.

Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes. Spoon into serving dish, sprinkle with corn stuffing. Serve over rice or pasta.

RHUBARB STRAWBERRY PIE

Rhubarb and strawberries combine for great flavor in this easy pie.

INGREDIENTS:

3/4 cup sugar
1/2 teaspoon nutmeg
3 tablespoons all-purpose flour
1 tablespoon butter, melted
2 eggs, well beaten
3 cups diced rhubarb
1 cup sliced strawberries
1 (9-inch) regular piecrust
2 tablespoons turbinado sugar

DIRECTIONS:

Preheat oven to 400F.

Combine sugar, nutmeg and flour. Stir in melted butter. Add eggs and beat with a

whisk until smooth.

Place rhubarb and strawberries in piecrust. Pour egg mixture over top.

Bake 10 minutes. Reduce heat to 350F and bake another 30 minutes. Sprinkle turbinado sugar on top while pie is warm

VIDALIA ONION BACON PIE

Caramelized onions, bacon and cheese fill this hearty quiche. Add 1/4 cup of chopped green onion to the filling to add a splash of green.

INGREDIENTS:

CRUST:
Cooking spray
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
2 tablespoons butter
2 to 4 tablespoons ice water

FILLING:
1 tablespoon butter
3 medium Vidalia or sweet onions, slivered
2 eggs
1/2 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more for top
1 cup (4-ounces) shredded white Cheddar cheese
1/2 cup corn kernels, fresh or frozen
4 slices thick, smoky-style bacon, cooked and chopped

DIRECTIONS:

To prepare crust, coat a 9-inch deep-dish pie plate with cooking spray.

Place cornmeal, flour, baking powder and salt in the bowl of a food processor fitted with a pastry cutter blade; pulse to combine. Add egg and butter; pulse until mixed. Add water, 1 tablespoon at a time, until a dough ball forms. This will form a sticky mass of dough. Press into pan. If the dough is too sticky, add a little cornmeal.
Preheat oven to 350F.

To prepare filling, melt butter in a large skillet over medium-high heat. Add onions and sauté 30 minutes, stirring occasionally, until lightly browned. Drain if necessary.

Combine eggs, half-and-half, salt and pepper in a bowl. Whisk well. On bottom of pie, sprinkle half the shredded cheese. Top with corn kernels, onions and bacon. Pour egg mixture over top. Top with remaining cheese and freshly ground black pepper.
Bake 40 minutes, until top is set and browned

May’s Monthly Giveaway!

I have started a Monthly Giveaway. and I will be drawing names from followers that comment.

The drawings will be on the 1st of each month! .

The May Giveaway is

“Eight Homespun Wrapped Clothes Pins and Small Wooden Bowl”

Each time you comment on a new post, it will give you another chance to win’

*If you post about this Giveaway on your side bar you will earn 2 more chances to win + a surprise gift!.
Be sure to tell me you have posted the Giveaway in your comments.
The bowl in the picture isn’t the one you will receive. It is a smaller bowl.

CHICKEN IN WINE SAUCE, CHEESY HASH BROWN CASSEROLE & MAY'S GIVEAWAY!

CHICKEN IN WINE SAUCE

The swiss cheese adds a wonderful dimension to the dish, and the stuffing/butter topping is incredible

INGREDIENTS:

4 large skinless boneless chicken breasts
4 tablespoons butter, melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix, crushed

DIRECTIONS:

Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
Recipe from Paula Dean.

CHEESY HASH BROWN CASSEROLE

Serve this traditional casserole dish for your family’s favorite main course or side dish. If desired, add cooked, cubed ham or chicken for a simple, tasty meal

INGREDIENTS:

1 Bag Country Style Hash Browns
1 Can(s) CREAM OF CHICKEN SOUP
2 Cup(s) SOUR CREAM
1/2 Teaspoon(s) SALT
2 Cup(s) CHEDDAR CHEESE shredded
1/3 Cup(s) GREEN ONIONS sliced
1/4 Teaspoon(s) BLACK PEPPER ground
2 Cup(s) CORN FLAKES crushed
1/4 Cup(s) BUTTER melted

DIRECTIONS:

reheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.

In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.

In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.

Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
Recipe from OreIda


May’s Monthly Giveaway!

I have started a Monthly Giveaway. and I will be drawing names from followers that comment.

The drawings will be on the 1st of each month! .

The May Giveaway is

“Eight Homespun Wrapped Clothes Pins and Small Wooden Bowl”

Each time you comment on a new post, it will give you another chance to win’

*If you post about this Giveaway on your side bar you will earn 2 more chances to win + a surprise gift!.

Be sure to tell me you have posted the Giveaway in your comments.
The bowl in the picture isn’t the one you will receive. It is a smaller bowl.

MAY GIVEAWAY & RECIPES FOR MOTHER'S DAY!

Sorry I am late on posting the May Giveaway. I have had so much company that it seems like I have a revolving front door!

May’s Monthly Giveaway!

I have started a Monthly Giveaway. and I will be drawing names from followers that comment.

The drawings will be on the 1st of each month! .

The May Giveaway is

“Eight Homespun Wrapped Clothes Pins and Small Wooden Bowl”

Each time you comment on a new post, it will give you another chance to win.

*If you post about this Giveaway on your side bar you will earn 2 more chances to win + a surprise gift!.

Be sure to tell me you have posted the Giveaway in your comments.
The bowl in the picture is not the one you will receive. It is a smaller bowl.

Some Recipes for Mother's Day!

PINK LEMONADE CREAM CHEESE PIE

Very simple, very tasty pie. Cooking time is time in the freezer (don't leave it in there too long!) plus time to finish in the refrigerator.

INGREDIENTS:

8 ounces cream cheese, softened
3/4 cup frozen pink lemonade concentrate
4 drops red food coloring (optional)
8 ounces whipped topping, with additional for garnish
1 graham cracker pie crust

DIRECTIONS:

In large bowl, beat cheese, lemonade concentrate and optional red food coloring until smooth.
Fold in whipped topping and put in graham cracker pie crust, garnishing with additional whipped topping.
Freeze 20 minutes, then move to refrigerator until serving

ALMOND CHICKEN WITH STRAWBERRY BALSAMIC SAUCE

Crispy chicken with a sweet-tart sauce, served alongside wilted spinach for this special Mother’s Day meal

INGREDIENTS:

1/2 cup panko (Japanese) bread crumbs
1/3 cup unblanched almonds, coarsely ground
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
Butter-flavored cooking spray
3 teaspoons canola oil, divided
1/4 cup chopped shallots
1/3 cup reduced-sodium chicken broth
1/3 cup strawberry preserves
3 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 package (9 ounces) fresh baby spinach

DIRECTIONS:

In a large resealable plastic bag, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and shake to coat.
In a large nonstick skillet coated with butter-flavored spray, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.
Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce

ORANGE SODA CAKE

This is a very simple to make cake. It's light and cool enough to be great anytime.

INGREDIENTS:

Cake
1 white cake mix
2 egg whites
1 can diet/regular orange soda

Filling

1 small box orange sugar free/regular jello
2 cups boiling water

Frosting

1 cup milk
1 small box instant sugar free/regular vanilla pudding
8 ounces Cool Whip

DIRECTIONS:

For Cake:
Mix cake mix with Orange soda. Put batter in a 9 x 13 x 2 inch pan, sprayed with Pam
Bake 30-35 minutes at 350degrees F.

For Filling:
When cake is cooled; poke holes all over cake with fork. Mix box of Jello with 2 cups boiling water until dissolved and poor directly over cake evenly, refrigerate 2 to 4 hours or until set. Frost

For Frosting:

Mix instant pudding with milk and beat until thick. Fold in Cool Whip. Spread over cake. Refrigerate.