No, not that kind of romance in the Secret Garden….the bird kind of romance. You see, I have always loved Dovecotes! Dovecote, you say? dove·cote ˈdəvˌkōt/ noun a shelter with nest holes for domesticated pigeons. Yep, those beautiful round nostalgic […]
I have always loved picnics! A warm, sunny Spring day or weekend is a perfect time for me to pack up a picnic basket and enjoy the wonderful sunshine or the cool evening breezes in the park or in your […]
I am Getting A Head Start on Cinco de Mayo, my dear readers! Perhaps it is because the Captain and I absolutely love Mexican food any day of the week … Or perhaps it is because of the years I […]
I thought I would share one last Easter Tablescape using my Flower Petal dishes., This Flower Petal dish tablescape was a last minute, impromptu affair with our friends.
Today is Easter Sunday….and what a beautiful day it is here in Florida! Happy Easter dear readers! May God bless you and show Himself to you today! “It is true! The Lord has risen indeed!” Luke 24:34 “He is not here: for […]
Hey Guys! Today is Clean out your Fridge Day! I guess we need a day to tell us when to clean out all the left overs and “take outs” that are stored in the recesses of that appliance that is so important in our food prep! Of course I have to ask the question…why is the Clean out your Fridge Day a once a year thing? Hmmmmm…?? I do clean mine about once a week and unfortunately, I dump a lot.
Ok, I have to admit that my Fridge is usually loaded with left overs and vegetables that are questionable as to freshness. You know what I am talking about…the fresh cucumber that you only needed half of …or the head of lettuce that is beginning to turn brown on the edges! 🙂
I keep vowing to not keep left overs as I rarely use them…unless it is for homemade soup(s) and I always keep leftover soup. It is so good the next day!
I took a picture of my fridge…and yes, it does need to be cleaned out. I am kind of glad I didn’t use a flash…a flash would have shown the items more clearly! 🙂 Soooo I will sign off and get busy with removing everything and give my fridge a good cleaning! Have a great fridge cleaning day!
- Yummy Green Beans2014-01-17 01:13:12A different way to jazz up green beansIngredients
- 1 cup water
- 1-1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
- 1 medium onion, cut into thin wedges
- 1 celery rib, chopped
- 3/4 teaspoon Italian Seasoning
- Salt and pepper to taste
Me and My Captain http://www.meandmycaptain.com/
- In a large saucepan, bring water to a boil.
- Add the beans, onion and celery.
- Reduce heat; cover and cook for 8-10 minutes or until crisp-tender.
- Sprinkle with the Italian seasoning, salt and pepper.
- 1 beef rib-eye roast (4 pounds)
- Coarsely ground pepper
- 1 large onion, chopped
- 4 to 5 garlic cloves, minced
- 1-1/2 cups beef broth
- 1/3 cup ketchup
- Sprinkle roast with pepper; place rib side down in a small roasting pan.
- Combine onion and garlic; spread over all sides of roast.
- Combine broth and ketchup; spoon 3/4 cup over roast.
- Set remaining broth mixture aside.
- Bake, uncovered, at 325° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
- Baste with pan drippings every 20 minutes, adding reserved broth mixture as needed.
- Let stand for 10 minutes before slicing. Stir any remaining broth mixture into pan drippings; heat through and serve with roast.
- 3 cups sifted all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3 eggs (well beaten)
- 1 cup vegetable oil
- 3 cups chopped apples (I use granny smith apples but you can use any apple)
- 1 ½ cups chopped pecans.
- Stir eggs and oil (do not beat).
- Add dry ingredients to wet mixture.
- Stir in chopped apples and chopped pecans.
- Add mixture to a greased and floured angel food or bundt cake pan. You could also put it in a 9X13 pan.
- Bake for 1 – 1 ½ hours.
- Do not over bake.
- Cake is delicious as is but you may also put a glaze of 2 Tablespoons of butter and ½ cup of brown sugar cooked over medium heat until bubbly and let it drip over the cake.
If you have a cake plate on a pedestal collecting dust…use it for your Holiday decor. As you can see, there are Pine cones, Fall colored leaves, small decorative pumpkins, cranberries under the dome and on the table. Use your imagination and what you have lying around the house or in your Holiday collection. I like to use floral piks that you can pick up on sale at the arts and craft stores such as Michaels, JoAnns and Hobby Lobby and stuff them under the dome. Many times these are on sale at half price and I have even picked some up for a quarter! I also like to set a candle with the aroma of pumpkin spice or apples along side the cake plate. You will also see in the photo, a mason type jar with sticks of cinnamon….and the smell when you walk in your home will make you smile! As you can see this particular display is Fall or Thanksgiving but the same can be done for Christmas and other Holidays as well.
This is a simple project and yummy too!! The recipe calls for 32 servings/cookies, but you can adjust the servings to your own preference! Get the kiddies involved an enjoy!
- 1 cup vanilla frosting
- 7 drops yellow food coloring
- 32 miniature peanut butter cups
- 1 package (11-1/2 ounces) fudge-striped cookies
- 32 pieces orange mini Chiclets gum
- In a small shallow bowl, combine frosting and food coloring.
- Remove paper liners from peanut butter cups.
- Holding the bottom of a peanut butter cup, dip top of cup in yellow
- Position over center hole on the bottom of cookie, forming the hatband and crown.
- Add a buckle of Chiclets gum.
- Repeat with remaining cups and cookies.
- 1 package (12 ounces) Chocolate chips
- 1 package (11 ounces) candy corn
- 52 fudge-striped cookies
- 1/4 cup butter, cubed
- 4 cups miniature marshmallows
- 6 cups crisp rice cereal
- 52 white confetti sprinkles
- In a microwave, melt chocolate chips; stir until smooth.
- Use a dab of chocolate to attach five candy corns to the chocolate
- side of half of the cookies in a fan shape
- Refrigerate until set.
- In a large saucepan, melt butter.
- Add marshmallows; stir over low heat until melted.
- Stir in cereal.
- Cool for 10 minutes.
- With buttered hands, form cereal mixture into 1-1/2-in. balls.
- Remelt chocolate if necessary.
- Using chocolate, attach the cereal balls to the chocolate side of the remaining cookies.
- Position tails perpendicular to the base cookies; attach with chocolate.
- Refrigerate until set.
- Cut off white tips from 52 candy corns; discard tips.(or eat them as I did) 🙂
- Attach feet to base cookies with chocolate.
- Attach one candy corn to each cereal ball for heads.
- With a toothpick dipped in chocolate, dot eyes and attach two confetti sprinkles for eyes
- Place card can be attached with chocolate to the front of the bird or behind his head. Or you can lay the card flat in front of the cute little turkey!
This 12 hour Salad recipe was from my Mother’s collection. Over the years she changed the ingredients to whatever she had on hand. Once she made it with corn rather than peas and another time I remember she didn’t have celery so she substituted shredded carrots. Whatever the ingredients, the salad was always good. Do you have a variation of this recipe?
- 8 cups torn salad greens
- 1-1/2 cups chopped celery
- 2 medium green peppers, chopped
- 1 medium red onion, chopped
- 1 package (10 ounces) frozen peas, thawed
- 1 cup mayonnaise
- 1 cup (8 ounces) sour cream
- 3 tablespoons sugar
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 pound sliced bacon, cooked and crumbled
- Place salad greens in a 3-qt. bowl or 13-in. x 9-in. dish.
- Top with layers of celery, green peppers, onion and peas; do not toss.
- In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables.
- Sprinkle with cheese and bacon.
- Cover and refrigerate overnight.
- Yield: 12 servings.
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- Oil for frying...I like to use Lard but you may use any oil you choose
- Drain excess oil from skillet leaving about 3 tablespoons
- 3 tablespoons all-purpose flour
- 2-3 cups milk depending on thickness desired for gravy
- 1/2 cup heavy cream
- Salt and pepper to taste
- Place chicken in a large shallow dish.
- Pour buttermilk over; cover and refrigerate for 1 hour.
- Combine the flour, salt and pepper in a large resealable plastic bag.
- Drain chicken pieces; add to flour mixture, one at a time, and shake to coat.
- Shake off excess; let stand on waxed paper for 15 minutes before frying.
- Heat 1/8 to 1/4 in. of oil in a large cast iron skillet; fry chicken until browned on all sides.
- For the Gravy
- Add flour to oil drippings in skillet and stir to smooth paste and color starts to turn a cream color (you want to cook the flour)
- Add milk and cream a little at a time until you have the consistency you would like.
- Bring to a boil and remove from heat.
- Add salt and pepper to taste.
- I keep turning the pieces which seems to give a crispier coating
- Fry for 40-45 minutes or until juices run clear and chicken is tender
- Drain pieces on paper towel and keep warm in oven while making the gravy
- 2 pounds sweet potatoes, peeled and sliced
- 1-1/2 cups unsweetened applesauce
- 2/3 cup packed brown sugar
- 3 tablespoons butter, melted
- 1 teaspoon ground cinnamon
- 1/2 cup chopped glazed pecans, optional
- Place sweet potatoes in a 4-qt. slow cooker.
- Combine the applesauce,brown sugar, butter and cinnamon; pour over sweet potatoes.
- Cover and cook on low for 4-5 hours or until potatoes are tender.
- Sprinkle with pecans if desired.
- Serve with a slotted spoon.
- Yield: 8 servings.