HONEY GLAZED HAM & ORANGE CRANBERRY SAUCE!

HONEY GLAZED HAM

We made this for my great grandson’s birthday party a couple weeks ago. It was one of the best hams I have ever had.

INGREDIENTS:

Glaze

1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup coarsely chopped peeled fresh ginger
1/4 cup Dijon mustard
1/4 cup packed brown sugar
1/4 cup whiskey
zest of 1 orange
1stick cinnamon
5 whole cloves
1 star anise
1 clove garlic crushed

Ham & Pineapple

2 whole carrots peeled and cut into large chunks
2 stalks celery cut into large chunks
1 whole orange, cut into 4 wedges
1 smoked cured ham, about 10 pounds, at room temperature
1 4 1/2 pound pineapple, peeled, quartered lengthwise, cored, cut into 1/2-inch-thick slices I was lazy and used canned pineapple.

DIRECTIONS:

Combine the honey, vinegar, ginger, mustard, brown sugar, whiskey, orange zest, cinnamon stick, whole cloves, star anise and garlic in a medium saucepan. Bring to a simmer over medium-high heat, stirring to dissolve sugar. Remove from the heat and steep for 5 minutes. Strain through a fine-mesh sieve into a small bowl; discard the solids.

Meanwhile, preheat the oven to 350 degrees F. Place the carrots, celery, onion and orange wedges in the bottom of a roasting pan and set the ham on top of the cut vegetables.

Brush some of the glaze over the ham to coat entirely and generously.

Tent the ham with foil. Bake until a thermometer inserted into the thickest part of the ham registers 140 degrees F, brushing with the glaze every 20 minutes, about 2 to 2 1/2 hours. The glaze should be golden and caramelized and the ham should be fully heated through.


Remove the roasting pan from the oven and allow the ham to rest for 10 minutes. Transfer the ham to a carving board. Strain any pan drippings into a small bowl and skim off any excess oil.

Preheat the broiler. Place the pineapple slices in a single layer on a large baking sheet. Brush some of the glaze over the pineapple. Broil until the pineapple is tender and golden brown basting pineapple with juices, about 10 minutes.

Holding the ham in place with a carving fork, cut the ham into about 1/4-inch-thick slices and arrange on a platter.

Arrange the pineapple slices around the ham. Serve with the reserved pan drippings and any remaining glaze and enjoy.
Recipe from Curtis Stone

ORANGE CRANBERRY SAUCE

I like cranberry sauce with my ham. Okay, after nearly 56 years of cooking, my search for the "definitive" cranberry sauce recipe is over! This recipe is fantastic!! This is the best cranberry sauce I have ever had! I used to just resort to canned because I never seemed to be able to make a "good" cranberry sauce.

INGREDIENTS:

12 ounces cranberries
1 cup white sugar
1 cup orange juice

DIRECTIONS:

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Recipe from Toni

INNER PEACE!

I'm passing this on because it worked for me today. A Doctor on TV said to have inner peace we should always finish things we start & we all could use more calm in our lives. I looked around my house to find things I'd started & hadn't finished, so I finished off a bottle of Merlot, a bottle of Chardonnay, a bodle of Baileys, a butle of wum, tha mainder of Valiuminun scriptins, an a box a chocletz. Yu haf no idr how fablus I feel rite now. Sned this to all who need inner piss. An telum u luvum...

MILLION DOLLAR PIE & HERSHEY CORN FLAKE BARS!

GARAGE SALE!

Tomorrow is the Divine Mercy’s youth sale. It is held in the school’s gym and is always chock full of goodies.
The nice thing about this big sale is everything is separated into categories, so you only have to go to the area you are interested in.
I have always came away with a big haul and the youth carry it out to your car.
My granddaughter Malinda is also having a garage sale, but know I don’t want anything from her. She is getting rid of baby stuff and little girl’s clothes.
Next week is Faribault’s city wide sale. I love going to garage sales, especially when I find some good buys. I then sell my finds on ebay.
What are some of the best things you have found at a garage sale?

MILLION DOLLAR PIEA delicious, sinfully creamy dessert that makes them cry for more. The perfect summertime treat!"

INGREDIENTS:

1 largest Cool Whip
1 c. chopped pecans
1/2 c. fresh lemon juice
1 med. crushed pineapple, drained
1 can condensed Eagle Brand milk
2 graham crackers crusts
Some grated lemon rind

DIRECTIONS:

Empty Cool Whip, drained pineapple, chopped pecans in large mixing bowl. Add Eagle Brand milk and fresh lemon juice to above ingredients. Stir well. Mixture will thicken. Pour into 2 graham cracker crusts and place in refrigerator to chill for about 1-2 hours before serving.


HERSHEY CORN FLAKE BARS
INGREDIENTS:

3/4 c. dark Karo corn syrup
1 c. chunky peanut butter
4 Hershey chocolate bars
3/4 c. white sugar
3 c. corn flakes, crushed

DIRECTIONS:

In a saucepan, heat the corn syrup and the sugar until bubbly and melted. Remove from heat and stir in the peanut butter until melted. Mix the warm ingredients with the crushed corn flakes and spread into a 9x13 inch cake pan.

Place the Hershey bars on top of the corn flake mix and allow to melt for several minutes. Spread the warmed chocolate uniformly across the top of the bar mixture.
This recipe is not compatible with any weight loss diet and will result in an immediate will power collapse.

THINGS I MISS, TEQUILA LIME CHICKEN FAJITAS & JUNE"S GIVEAWAY!

JUNE’S GIVEAWAY!

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

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 win you will also get a surprise gift!.
Be sure to tell me you have posted the Giveaway in your comments.

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

The JUNE Giveaway is

“THREE BUNCHES OF HANGING TOBACCO LEAVES”

THINGS I MISS

The sound of a wood screen door closing in the summer

Shopping in Woolworth's for Paper Dolls & Rubber Dollies

People dressing in their Sunday best for Church.

Women wearing hats

Children screaming & laughing as they play red rover, kick the can, jacks & marbles.

Going to the soda fountain in Walgreen's for a chocolate soda

These are a few things I miss. What do you miss?

TEQUILA LIME CHICKEN FAJITAS

Host a fun fiesta in your own backyard with this festive recipe.

INGREDIENTS:

6 large boneless/skinless chicken breasts

Marinade:

1/2 Cup tequila
1/2 Cup lime juice (juice of 4 limes)
1/4 Cup olive oil
1 TB. chili powder
1 TB. ground cumin
1 TB. minced garlic
1 TB. cilantro, dried or 1/4 Cup fresh, chopped
1 tsp. salt
1 tsp. ground black pepper

Fajitas:

1 TB. olive oil
2 medium green pepper, cut into thin slices
2 medium red or yellow pepper, cut into thin slices
1 large sweet onion, cut into medium-sized pieces
12 large flour tortillas

DIRECTIONS:

Combine the marinade ingredients and pour into a zip-top bag. Add the chicken breasts and marinate at least a few hours (overnight is best) in the refrigerator.

Grill the chicken breasts over medium-high heat for about 7-8 minutes per side or until done. Let rest a few minutes, and then cut into 1/2-inch strips immediately before serving.

While the chicken is grilling, heat the olive oil over medium-high heat in a skillet. Add the peppers and onion and cook for no more than 3-5 minutes so that the vegetables are still a little crisp.

Serve the chicken and vegetables on the flour tortillas with sides of rice and/or beans.
Recipe from Penzys

JUNE’S GIVEAWAY & STRAWBERRY JELLO CAKE!

JUNE’S GIVEAWAY!

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

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 win you will also get a surprise gift!.
Be sure to tell me you have posted the Giveaway in your comments.

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

The JUNE Giveaway is

“THREE BUNCHES OF HANGING TOBACCO LEAVES”

STRAWBERRY JELLO CAKE

An old family favorite.

INGREDIENTS:

1 white cake mix
1 3 oz. package strawberry Jell-O
1 package frozen strawberries
1 container topping like Cool Whip

DIRECTIONS:

Bake cake according to directions. Mix Jell-o with 1 cup warm water. Make several holes in top of cake without going through and then pour Jell-o over cake.
Microwave strawberries until thawed and pour on cake.
Add Cool Whip over all and refrigerate until chilled.
Serve.

I am drying a Pineapple and it is time to take it out of the oven, so have to run. Have a good weekend!

NO BAKE CHOCOLATE PEANUT BUTTER SEVEN LAYER BARS COOKIES & THE WINNER IS!

MAY'S GIVEAWAY!

****And the WINNER is ROBIN of THE CRANKY CROW!****

“Eight Homespun Wrapped Clothes Pins and Small Wooden Bowl”

The surprised gift for posting the giveaway on her side bar is this
Raisin Garland.

Congratulations Robin and thanks for commenting & posting the Giveaway on your side bar.

NO BAKE CHOCOLATE PEANUT BUTTER SEVEN LAYER BARS COOKIES

These seven layer bars take the best of the dessert world and layer them all into one little no bake cookie.

I want to thank Pamela (My Mans Belly) for giving me permission to use her picture and to share this OMG Bar Cookie recipe with you. I just know you & family will enjoy it as much as I & my family did.

INGREDIENTS:

Cookie

6 Cups Corn Flakes (divided)
4 Tablespoons Unsalted Butter (divided)
1 10.5 Ounce Bag Miniature Marshmallows (divided)

Peanut Butter Filling

1/3 Cup Unsalted Butter
1/3 Cup Creamy Peanut Butter
1/3 Cup Honey
1/2 Cup Powdered Sugar

Pretzel Filling

1 Cup Crushed Pretzel Sticks

Chocolate Filling

4 Ounces Chocolate Chips
2 Tablespoons Unsalted Butter
White Chocolate Topping
4 Ounces White Chocolate
Nonpareils

Now to get the Directions for making the cookies you need to go to My Mans Belly blog by clicking HERE

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!

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.

WHY DO WE COOK, CINCO DE MAYO, MEXICAN RICE, MEXICAN BEAN SALAD & MONTHLY GIVEAWAY WINNER!!

WHY DO WE COOK!

I believe that why we cook is as important as how and what we cook...We cook for the richness it brings to our lives and to why we cook is bigger than enjoying good food...Cooking, layered on day after day, builds a happiness for ourselves and the people around us that would not happen any other way...Some of our fondest memories involve cooking and our families.

Please leave a comment about your fondest memories involving cooking! If you do, you will get 3 extra chances in the monthly drawing. I will post tomorrow, what it will be.

CINCO DE MAYO MAY 5TH !!!!

The 5th of May is not Mexican Independence Day, but it should be.
And Cinco De Mayo is not an American holiday, but it should be.

Mexico declared its independence from mother Spain on midnight, the 15th of September, 1810. And it took 11 years before the first Spanish soldiers were told and forced to leave Mexico.

So, why Cinco De Mayo?
And why should Americans savor this day as well?

Because 4,000 Mexican soldiers smashed the French and traitor Mexican army of 8,000 at Puebla, Mexico, 100 miles east of Mexico City on the morning of May 5, 1862.
To help you celebrate Cinco De Mayo here are a couple recipes!

MEXICAN RICE

This is a wonderful side dish for any Mexican dinner.Rice is sauteed with salt, cumin and onion, then simmered with tomato sauce and chicken broth.

INGREDIENTS:

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

DIRECTIONS:

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

MEXICAN BEAN SALAD

The dressing is absolutely sensational in this bean salad - so many taste sensations. It begins with oil and vinegar, but then it gets fancy. Let 's see, there 's lemon and lime juice, garlic, cilantro, sugar, cumin, hot sauce and chili powder to taste

INGREDIENTS:

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

DIRECTIONS:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

THE WINNER IS!

The winner of April's giveaway is Amy from Cottage Prims! Congratulations Amy. Will need your address for shipping.

CORNMEAL CAKE WITH MACERATE BERRIES & APRIL GIVEWAY!

APRIL’S GIVEAWAY!

I will be drawing names from followers that comment tomorrow.

So today is your last chance to comment!


The April Monthly Giveaway is a

"Primitive Prairie Church Dolls Roll"

CORNMEAL CAKE WITH MACERATE BERRIES

The cornmeal gives this summery dessert a rustic, Country-style flavor.

INGREDIENTS:

Cake:

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
2 teaspoons grated orange rind
1 teaspoon vanilla extract
2 eggs
1/3 cup yellow cornmeal
1/2 cup 2% reduced-fat milk

Berries:

1 cup each strawberries, blueberries and raspberries
1/4 cup sugar, or to taste
1/2 cup freshly squeezed orange juice

DIRECTIONS:

To prepare cake: preheat oven to 350F. Grease a 9-inch round cake pan.

Combine flour, baking powder and salt.

Combine butter, sugar, orange rind and vanilla in a large bowl; beat with a mixer at medium speed until evenly blended. Add eggs one at a time, beating after each addition. Reduce speed to low and add flour mixture and cornmeal alternately with milk, beating just until evenly incorporated. Scrape into prepared pan, spreading evenly.

Bake 30 minutes or until a tester inserted in the middle comes out clean. Cool in pan on wire rack.

To prepare berries, mash berries in a large bowl. Add sugar and orange juice and mix gently. Serve with cake.
Recipe by Jean Kressy.

FREE RETRO FUN VINTAGE STYLE APRON & CITRUS HOLIDAY HOSTESS APRON WITH DREAMY BOW PATTERNS

RETRO FUN: VINTAGE STYLE APRON

Love, love, love the sweetheart neckline and matching mini-sweet pockets. And the happy bottom flounce will have you skipping around your kitchen, just like when you used to twirl in your big-girl-fancy-party-dress

CITRUS HOLIDAY: HOSTESS APRON WITH DREAMY BOW

The hostess apron is a nod to the more elegant entertaining of days gone by, when a beautiful apron was a critical part of your party ensemble

You are going to love Sew4home. They have free patterns to grab if you want to make these lovely aprons up. Just click here to go there. You will find so many lovely items to make!

Photos from Sew4home.

BLARTER, MEXICAN BLACK BEAN PIZZA & APRIL'S GIVEWAY!

APRIL’S GIVEAWAY!

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


The April Monthly Giveaway is this

"Primitive Prairie Church Dolls Roll"

Each time you comment on a new post will give you another chance to win the
"Primitive Prairie Church Dolls Roll"!

BLARTER

This is a blog + barter system.

This explanation, taken from the blog site, details what blarter is...

blarter is an online community of bloggers seeking to exchange handmade goods, craft supplies, vintage items, and creative services through barter. use what you have to get what you want!

perhaps you have a stash of wool yarn and would like to trade it for some cotton quilting fabric. maybe you're seeking some vintage handkerchiefs, and would be willing to trade some handmade stationary. do you have a craft book or patterns you no longer need? trade it for something you do need!

blarter arrangements are set up by participants, and participants are solely responsible for carrying out the arrangement to completion. participants are responsible for any and all costs, such as shipping, incurred through barter arrangements.

blarter hopes to foster positive relationships between participants, but does not guarantee satisfaction.

any questions or comments? email blarter@att.net or clik here to go there.

MEXICAN BLACK BEAN PIZZA

For your vegetarian supper of the week, try this Mexican Black Bean Pizza. Loaded with protein, it has plenty of carbohydrates, and lots of flavor. If your family enjoys hot and spicy pizza, add a little extra pepper sauce. Pass the sour cream-salsa sauce at serving time. And sit back and enjoy this great meal.

INGREDIENTS:

1 10-ounce package refrigerated pizza dough
1 15-ounce can black beans, rinsed and drained
2 tablespoons snipped fresh cilantro or parsley
2 tablespoons salsa
1 teaspoon ground cumin
1/4 teaspoon bottled hot pepper sauce
2 cloves garlic, quartered
1-1/2 cups shredded Cojack or cheddar cheese (6 ounces)
1/2 cup chopped red sweet pepper
1/4 cup sliced green onion
1/2 cup dairy sour cream
2 tablespoons salsa

DIRECTIONS:

Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing dough out with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425 degree F oven for 7 to 10 minutes or until lightly browned.

Meanwhile, in a blender container or food processor bowl combine black beans, cilantro or parsley, 2 tablespoons salsa, cumin, hot pepper sauce, and garlic. Cover and blend or process until smooth, stopping to scrape down sides if necessary.

Spread bean mixture over hot crust. Sprinkle with Cojack or cheddar cheese, chopped red sweet pepper, and green onion. Bake about 10 minutes more or until cheese melts and pizza is heated through.

In a small bowl combine sour cream and 2 tablespoons salsa. Serve pizza with sour cream mixture. Makes 4 servings

YOU DO MAKE A DIFFERENCE!

I received this from a friend and thought you would enjoy it!

Who You Are Makes A Difference

A teacher in New York decided to honor each of her seniors in high school by telling them the difference they each made.
Using a process developed by Helice Bridges of Del Mar, California, she called each student to the front of the class, one at a time.
First she told them how the student made a difference to her and the class. Then she presented each of them with a blue ribbon imprinted with gold letters which read, "Who I Am Makes a Difference."
Afterwards the teacher decided to do a class project to see what kind of impact recognition would have on a community.
She gave each of the students three more ribbons and instructed them to go out and spread this acknowledgment ceremony.
Then they were to follow up on the results, see who honored whom and report back to the class in about a week.
One of the boys in the class went to a junior executive in a nearby company and honored him for helping him with his career planning. He gave him a blue ribbon and put it on his shirt.
Then he gave him two extra ribbons, and said, "We're doing a class project on recognition, and we'd like you to go out, find somebody to honor, give them a blue ribbon, then give them the extra blue ribbon so they can acknowledge a third person to keep this acknowledgment ceremony going. Then please report back to me and tell me what happened."
Later that day the junior executive went in to see his boss, who had been noted, by the way, as being kind of a grouchy fellow. He sat his boss down and he told him that he deeply admired him for being a creative genius. The boss seemed very surprised. The junior executive asked him if he would accept the gift of the blue ribbon and would he give him permission to put it on him. His surprised boss said,"Well, sure."
The junior executive took the blue ribbon and placed it right on his boss's jacket above his heart. As he gave him the last extra ribbon, he said,
"Would you do me a favor? Would you take this extra ribbon and pass it on by honoring somebody else? The young boy who first gave me the ribbons is doing a project in school and we want to keep this recognition ceremony going and find out how it affects people."
That night the boss came home to his 14-year-old son and sat him down. He said, "The most incredible thing happened to me today. I was in my office and one of the junior executives came in and told me he admired me and gave me a blue ribbon for being a creative genius. Imagine. He thinks I'm a creative genius."
Then he put this blue ribbon that says "Who I Am Makes A Difference" on my jacket above my heart. He gave me an extra ribbon and asked me to find somebody else to honor.
As I was driving home tonight, I started thinking about whom I would honor with this ribbon and I thought about you. I want to honor you.
"My days are really hectic and when I come home I don't pay a lot of attention to you. Sometimes I scream at you for not getting good enough grades in school and for your bedroom being a mess, but somehow tonight, I just wanted to sit here and, well, just let you know that you do make a difference to me.
Besides your mother, you are the most important person in my life. You're a great kid and I love you!"
The startled boy started to sob and sob, and he couldn't stop crying. His whole body shook.
He looked up at his father and said through his tears, "I was planning on committing suicide tomorrow, Dad, because I didn't think you loved me. Now I don't need to."

Who you are does make a difference & I wanted my followers to know that! I am passing the blue ribbon to you. Have an awesome day, and know that someone has thought about you today..