Wednesday, December 21, 2011



You Tube

A Kids view of Christmas.

I received this from a friend. I hope it touches you as much as it did me.

Thanks Jonthy!

Friday, December 16, 2011


I have made all of these brownie recipes and they are to die for...If you love BROWNIES, then these recipes are for you!!!


Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.

Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator


Crave the classic chocolate and peanut butter flavor combo? Here it is in brownie form, frosted of course!

3/4 cup sugar
1/2 cup peanut butter
1/4 cup all-purpose flour
2 eggs
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
1/4 cup vegetable oil
1/4 cup water
2 eggs
Chopped peanuts, if desired

Peanut Butter Frosting
1 cup vanilla frosting (from 1-lb container)
1/3 cup peanut butter
2 to 3 teaspoons milk

Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In small bowl, beat sugar, 1/2 cup peanut butter, the flour and 2 eggs with electric mixer on medium speed 2 minutes; set aside.

In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs until well blended. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife.

Bake 40 minutes. Cool completely, about 1 hour.

In medium bowl, stir all frosting ingredients, using spoon, until smooth and spreadable. Spread frosting over brownies; sprinkle with peanuts. For brownies, cut into 8 rows by 6 rows


Make the ultimate! Indulge brownie mix with extra caramel, nuts and chocolate.

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 bag (14 oz) caramels, unwrapped
1/4 cup whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.

Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.

Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.

Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature.
Recipes from Betty Crocker

Tuesday, December 13, 2011



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.



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.


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


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.


12 ounces cranberries
1 cup white sugar
1 cup orange juice


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

Monday, December 12, 2011


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...

Friday, December 9, 2011


See I didn't forget to pick a winner for the Tobacco Leaves & it is about time I did this!

The winner is Becca's Dirt.


Quick and easy turtle candies! Mini pretzels, caramel covered chocolate candies, and pecans make up this delicious treat.


20 small mini pretzels
20 Rollo candy pieces
20 pecan halves


Preheat oven to 300 degrees F (150 degrees C).

Arrange the pretzels in a single layer on a parchment lined cookie sheet.

Place one Rollo on each pretzel.

Bake for 4 minutes.

While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.


Easy! The hardest part is sharing them! For a nuttier confection, use 1/2 cup of peanuts. Good way to use up leftover condensed milk & pretzels.


2 cups crushed pretzels
1/4 cup peanuts
2/3 cup sweetened condensed milk
1/2 cup semisweet chocolate chips
1/2 cup peanut butter chips
1/4 teaspoon vanilla extract


In a large mixing bowl combine pretzels and peanuts. Set aside.

In a medium saucepan mix together condensed milk, chocolate chips and peanut butter chips. Cook over low heat stirring constantly until chips are melted (about 5 minutes).

Remove pan from heat and stir in vanilla extract.

Pour saucepan mixture over the pretzel/peanut mixture and stir until thoroughly coated.

Drop by rounded teaspoons onto waxed paper or foil. Cool (or chill) until firm. Store in covered container in cool place (or in


This is a very good holiday treat that my kids can't get enough of. It combines the sweetness of caramel with the saltiness of pretzels, nuts and popcorn. There is no mess because it is mixed in a large throw-away brown bag!"


8 cups broken salted pretzels
20 cups popped popcorn
4 cups dry roasted peanuts
3 cups brown sugar
3/4 cup light corn syrup
1 1/2 cups butter
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 large paper grocery bag
Pam vegetable spray


Place the pretzels, popcorn and peanuts into a large paper bag sprayed with the Pam, Set aside.

In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.

Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir.

Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated.

For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.

Thursday, December 8, 2011


I'm inviting all my Blogging friends to join me in returning to the traditional greeting of "MERRY CHRISTMAS" instead of the politically correct "Happy Holidays"!! If you agree with me, please re-post this message.....MERRY CHRISTMAS! We need Christ back into our lives
° 。 ° ˛˚˛ * _Π____*。*˚
˚ ˛ •˛•˚ */________/~\。˚ ˚ ˛
˚ ˛ •˛• ˚ | 田田 |門| •
... If God is also welcome in your House re post this -- Keep CHRIST in CHRISTmas!

I for one, am sick & tired of others telling me what is politically correct to say. There wouldn't be any holiday without the birth of CHRIST.
So as always I will continue to say "Merry Christmas" not Happy Holidays!
I will also call my tree a Christmas Tree not a holiday tree.


These are really good and look so festive.


2 cups all-purpose flour
8 ounces cream cheese, softened
1 cup butter, at room temperature
1/2 cup water
1/2 cup white vinegar
3 jalapeno peppers, chopped
1-1/2 cups granulated sugar
12 ounces fresh cranberries
Confectioners' sugar


Place flour in bowl of food processor. With processor running, drop in chunks of the cream cheese and butter. Process until dough is formed.

(Alternatively, mix the cream cheese and butter in a large mixing bowl by hand or with electric beater. Slowly blend in flour until dough is formed.)

Wrap dough in wax paper or plastic wrap. Chill for at least one hour. While the dough is freezing, make the cranberry mixture. Place the water and vinegar in a 3-quart saucepan. Bring to a boil and let boil 5 minutes. Add the jalapeno peppers and the sugar. Return to a boil and let boil 5 minutes. Mix in the cranberries. Return to a boil and let boil 5 minutes. Remove from the heat and pour onto jelly roll pan. Chill for at least one hour.

Pre-heat oven to 350 F. Dust your work surface with confectioners' sugar. Working with a small chunk of dough, roll dough to about 1/4" thick. Cut dough into 2" squares. You can re-use the dough scraps.

Place dough squares on cookie sheet sprayed with vegetable oil spray (do not *grease* the pan or you'll have a real mess!). Put about 1 teaspoon cranberry-jalapeno relish in the center of each dough square. Bring 2 corners of the dough-square up and seal well.

Bake 12 minutes. If cookies unfold during baking, press them back into shape while warm.

Remove to a baking rack to cool completely. Dust lightly with confectioners' sugar.
Recipe from

Tuesday, September 13, 2011


A year ago today my oldest grandchild was shot & killed.
It has been a very hard year on me trying to understand this senseless killing.
To top it off I have been trying to put up a brave front for my daughter, David's brother, sister and 2 sons.

That was a big mistake and it finally got the best of me.

David's death left a big void in my life as he lived with me and I loved him so much, as did everyone else.

Now when I think of David a smile comes to my heart before tears to my eyes.

I realized I needed help and that is where I have been. I thank everyone who wrote & emailed me showing their concern. It helped me through this so much. A big shout out goes to Linda & Johnty.

Please remember David in your prayers.

Wednesday, June 8, 2011



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!"


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


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.


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


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.

Tuesday, June 7, 2011


Summer is here!

It is suppose to reach 100 degrees today, for first time in 5 years.
Went outside early this morning to get some yard work done before it got too hot, but that ended when my grand daughter Malinda Sue, her 3 children Ethan 5, Evelyn 4 Aiden 2 and the new puppy (golden retriever) stopped over. Had a great visit and got the children on a sugar high. They ate a whole package of cookies….Well what are great grand mothers for anyway. Evelyn picked the flowers off the chives and ate them, Aiden brought me all the knick knack red birds that I have in the gazebo and Ethan used the shrub cutters and cut up some dead branches for the fire pit The puppy kept trying to go into the pond and then hiding under the hostas (cool there) . I can remember when all of this would of upset me but no more. I have reached the point that I realize what is truly important, children just being children. I want my great grand children to just have happy memories of being with granny.


Perfect summer time pie. I have been making this pie for years & years; it is fast and easy for anyone to make.


2 graham cracker pie crusts
2 cans sweetened condensed milk,
1 11 1/2oz. can frozen lemonade concentrate
2 tubs cool-whip
1-2 drops red food coloring


Allow lemonade to thaw at room temperature. Mix together sweetened condensed milk, lemonade and cool whip. Add drops of red food coloring.
Pour into pie crusts and allow to chill before serving.


My tv and internet server provider was out from 5 till I went to bed last night and since it was too hot to go outside and work I decided to make this pie. I am so glad I did as it was so good. I love anything with peaches.


1 prepared pie crust for a 9-inch pie
1 lb. 13 oz sliced canned peaches in syrup
2 tbsp. cornstarch
1 cup sugar
2 tbsp. honey or agave syrup
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. pure vanilla
2 eggs, beaten
1 tbsp. freshly squeezed lemon juice
1 (3 oz) pkg Philadelphia Cream Cheese, softened
1/2 cup vanilla yogurt
butter, softened



Drain peaches, reserving syrup.
In a bowl, combine syrup, cornstarch, 1/2 sugar, honey, pumpkin pie spice and vanilla. Add peaches and mix lightly.


In a small saucepan, combine eggs, 1/2 cup sugar, lemon juice and and 2 tbsp. of the reserved syrup (from can). Cook over medium heat, uncovered, until the mixture has thickened (about 15 minutes).
Blend room temperature cream cheese with yogurt. Stir this into the mixture in the saucepan and beat until smooth. Allow to cool for 30 minutes.
Meanwhile, line a pie pan with crust. After mixture cools, fill pie crust with peach mixture. Dot with pats of butter.
Cover with cheesecake topping.
Bake in a preheated 425°F oven for 10 minutes. Shield edge of pie with foil and reduce oven temperature to 350°F. Bake for another 30-35 minutes, or until deep golden brown

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


Monday, June 6, 2011



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



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?


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


6 large boneless/skinless chicken breasts


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


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


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

Thursday, June 2, 2011



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



An old family favorite.


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


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.

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

Wednesday, June 1, 2011



****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.


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.



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

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

Tuesday, May 31, 2011


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!


This delicious recipe is an old family favorite!


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


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.

Sunday, May 29, 2011


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

Friday, May 27, 2011


“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.”


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!

Thursday, May 26, 2011



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!


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


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


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


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


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.


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.