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”
*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.
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
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
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
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.
1 white cake mix
2 egg whites
1 can diet/regular orange soda
1 small box orange sugar free/regular jello
2 cups boiling water
1 cup milk
1 small box instant sugar free/regular vanilla pudding
8 ounces Cool Whip
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.
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
Mix instant pudding with milk and beat until thick. Fold in Cool Whip. Spread over cake. Refrigerate.