Friday, September 19, 2014

Savings......Do You Save?

I wonder sometimes if the younger generations are learning to save for a "rainy day." I started saving when I was just a very young teenager. When I babysat and received money for it, I had to save half of it. Then when I was a little older and had a job in a store, I had to save half of what I received. At the time, I didn't understand the importance of what I was being taught. As most teenagers I would have rather spent it all. But that was not an option. As I grew into adulthood, I started to understand what saving  and "rainy days" were all about. You just never knew when an extra bill or a car repair was going to happen. Or maybe your child needed an unexpected dental appt. In life, things happen and you have to be prepared for it. So,  to the younger generations I say, start saving now, it really is an important life lesson for you to learn.
Till next time........

Wednesday, September 17, 2014

Sunset in the Central Plains........

Nothing is prettier than a sunset in my area. I never get enough of them. The colors always amaze me and I am mesmerized by them.

Till next time.......

Friday, September 12, 2014

Fall Facts.........

Today, here are just a few interesting facts about Fall. Enjoy this beautiful season. 
September 22 is the autumnal (fall) equinox. There are two equinoxes each year and the other is in March at the start of spring. On this date the day and night are each about the same length. The term equinox comes from the Latin for “equal night”. One of the visible signs of fall is the changing color of the leaves. This happens because photosynthesis stops during this period so leaves do not stay green. Favorite fall fruit and vegetables include apples, spinach, squash, bell peppers and, of course, pumpkin.The custom of bobbing for apples originates from Roman times. 
Evergreen trees remain green through the winter because they have waxy leaves which do not freeze.
Till next time......

Saturday, August 23, 2014

Peach Salsa.......

Peach season is upon us and football season will soon be upon us. Why not treat your football pals to some nice peach salsa. Grab a bag of tortilla corn scoops and mix up some salsa and you have a party. It's as easy as that! Go Team!!

 Peach Salsa
2 medium peaches or nectarines OR 1 1/3 cups frozen unsweetened peach slices, thawed
1/2 cup chopped red OR green sweet pepper
1/2 ripe avocado, seeded, peeled, and finely chopped
2 green onions, finely chopped
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon cilantro, minced
Meanwhile, for salsa, peel and pit the fresh peaches or pit the nectarines. Finely chop peaches or nectarines. In a bowl combine peaches or nectarines, chopped red or green sweet pepper, avocado, green onions, lime zest, lime juice, and cilantro. Cover and chill until serving time. Makes 6 servings.
Till next time......

Thursday, August 21, 2014

Spicy Garlic Chicken......

I read about this marinade, and I had to give it a try. It gave the chicken that little extra something without being overpowering. As with any recipe, I changed it according to my own taste. It really added a depth of flavor and was so good. This is definitely a "keeper" in my house!
Spicy Garlic Chicken Marinade
3 Tbsp olive oil
1/4 cup Lemon juice/Orange juice or Lime (I used lemon)
2 Tbsp brown sugar
1 Tbsp dried onion flakes
3 tbsp minced garlic
2 tsp red pepper flakes
2 tsp Italian seasoning
1 tsp black pepper
2 tsp salt
Put the chicken in a Ziploc freezer bag and put the marinade in on top of it. Massage it good to get all the flavors blending together and then get as much air out of the bag as possible, so the marinade is covering the chicken, seal and refrigerate for 4 hours. Put the Ziploc bag on a plate or in a bowl to prevent any spillage. Then grill or roast the chicken. I roasted mine and basted it with the glaze 3 times during the cooking time.

1/3 cup orange marmalade
1 tsp rice vinegar or citrus juice
1/2 tsp minced garlic
1 tbsp water
Put all ingredients in a microwave safe mug and warm to blend flavors, DO NOT BOIL! 
Till next time......

Wednesday, August 20, 2014

Blood Pudding/Sausage......

With a "nod" to my Irish ancestry, I offer this recipe. Is it something I would eat; I'm really not sure at this time. But since it is such a part of the Irish culture, I wanted to share it with you. You might turn your nose up at this, but is it any worse than Scrapple from the Pennsylvania Dutch country? David Bowers' book is full of Irish recipes, 150 of them. These are classic recipes from the Old Country. Check out this book for other unusual Irish recipes.
Blood Pudding/Sausage
4 cups fresh pig's blood

2 1/2 teaspoons salt
1 1/2 cups steel-cut (pinhead) oatmeal
2 cups finely diced pork fat (or beef suet), finely chopped
1 large yellow onion, finely chopped
1 cup milk
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground allspice
Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood. Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy. Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and winter freeze for extended use or store in the refrigerator for up to a week. To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned. This can also be put into sausage casing for links.
Here are just a few of the recipes you will find in this book:
Homemade Irish Sausages

Potted Shrimp and Potted Salmon
Finglas Irish Stew with Dumplings
Whiskey Chicken and Roast Goose with Applesauce
Boxty, Cally, Champ, and Colcannon
Apple Snow, Almond Buns, and Summer Pudding
Elderflower Lemonade, Black Velvet, and Ginger Beer
Cherry Cake, Custard Tart, and Brandy Butter 
This cookbook is available for about $12.00 on in paperback or about $21.00 in hardcover.
Till next time......

Saturday, August 16, 2014

Rosy Peach Jam........Pickled Beets.....

Peaches are in full season now and so ready for making cobblers, jam, freezing or just eating sliced in a bowl. It's been a busy morning for me; as I have been making jam. Nothing is better after working hard; than hearing that familiar "ping" of your jars sealing. Then standing back and looking at the beautiful jars of rosy peach jam. As you can see, I got 8 jars of variable sizes and.....they all sealed! (and of course, a tad bit just to taste and for morning toast!)
Rosy Peach Jam
5 cups peaches, chopped
2 cups crushed pineapple
7 cups sugar
1 pkg peach jello
1 pkg strawberry jello
I use my food processor to chop the peaches, so quick and easy. Just pulse them till they are the coarseness you want. Then cook the peaches, pineapple and sugar for 20 minutes. Add a small pkg of peach jello and strawberry jello. Stir till the jello is dissolved. Take off the heat and pour into sterilized jars and seal. I water bath my peach jams for 10-12 minutes.   Enjoy!
NOTE: For a more peachy flavor use 2 pkg of peach jello and no strawberry jello.
I also made a pint of pickled beets today. They turned out yummy as well.

Till next time......

Wednesday, August 13, 2014

Blueberry Sauce.........

What could go better on Lemon Custard ice cream than a nice blueberry sauce?
Blueberry Sauce
1 1/2 pints frozen blueberries
3/4 cup sugar 
1/2 tsp vanilla flavoring
1/2 tablespoon fresh lemon juice
1/4 water
Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1/4 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thick.Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate. (Instead of straining it, I run it though a small food processor)
Till next time.......

Tuesday, August 12, 2014

Lemon Custard Ice Cream......

After all the freezing and canning a person deserves a reward, right? I've been hungry for Lemon Custard ice cream for a long time. You can't find it in the stores or shops so I decided to make some. 
Lemon Custard Ice Cream
2 1/2 cups whipping cream
3/4 cup sugar
pinch of salt
6 egg yolks
1 Tbsp vanilla
1 tsp lemon extract
Combine the cream, sugar and salt in a saucepan and simmer to dissolve the sugar. While the cream mixture is simmering, beat egg yolks until creamy in a medium bowl. Temper the eggs, adding a little cream mixture a little at a time. Add back into the cream mixture and stir until it thickens up and coats the back of a wooden spoon. Remove from heat and transfer to a clean bowl. Cool for 10 minutes, add vanilla and lemon extracts. Place in refrigerator to cool until mixture is cold. Pour custard into ice cream machine and follow manufacturers direction. Mine takes about 20-30 minutes. After that spoon it into a bowl with a lid and place in the freezer for about 2 hours and enjoy.
This is a rich ice cream and freezes very smooth. No ice crystals in this one.
Till next time.....

Monday, August 11, 2014

Summer Bounty......

Here are the fruits of my labor from yesterday. I only had 6 cucumbers, but look at the wonderful pickles I have for my freezer. I so enjoy this time of year when I can fill my freezer with the summer bounties. As they say, "I'm in hog heaven." Ha-ha. Everyone has their own thing to make them happy. Canning, Preserving and Freezing are three things I enjoy to the fullest. Then I can stand back and admire my work and all the good eating.
Till next time......

Sunday, August 10, 2014

Freezer Bread and Butter Pickles......

When gifted with cucumbers, I make pickles. These are Freezer Bread & Butter Pickles. I used my trusty food processor to cut them. It saves so much time and work. Certainly not like the old days, of cutting them with a knife. I did the same thing with some onion. Soaked them for 2 hours in an icy salt brine, rinsed them off and now they are in the pickling syrup in the fridge for 24 hours. So tomorrow, I will package them for the freezer. This winter they will be so yummy. It seems everyone has their own favorite pickling syrup recipe. I have several that I trade off on. I just use whatever strikes me on that day. When my family was young, I used to make pickles by the gallon jars. We had a second fridge that I used; just to put Refrigerator Pickles in. I used a meat slicer then to cut the cucumbers. In case I was in a hurry and forgot to say thanks for the cucumbers, THANK YOU SO MUCH!!
Till next time..... 

Wednesday, August 6, 2014

Phosphoric Acid.......

What's this a recipe for? Do you have any idea at all? Well, if you do, you were probably a teenager in 1950's. For a nickel, you got a small one, for a dime, you got a large coke glass of this delicious beverage. You could get, lime, lemon, cherry and even chocolate phosphates. At least you could at my drug store fountain. The “phosphate drink” was the most popular drink at soda fountains for over 70 years, but once Phosphoric Acid disappeared the real phosphate soda disappeared too. Happily, Phosphoric Acid is once again available and now you can taste the ingredient that launched some of the most popular beverages in the world.
Lime Phosphate
In a 10 ounce glass
1 1/2 oz.of lime syrup
1 tsp of Phosphoric Acid
Fill glass with soda water 
The phosphoric acid adds a tartness to the drink to counter balance the sweet lime syrup.
Boy, doesn't that take you right back to the 50's!!
Till next time......

Friday, August 1, 2014

Drains & Alka Seltzer.....

Remember the old ad; "plop, plop, fizz, fizz, oh what a relief it is" . Well, it does more than relieve indigestion. It can clean and unclog your drain, if it isn't a serious blockage. Occasionally, you and everyone else has a slow running drain. Here's a quick fix for it and it makes your drain smell fresh, too. What more could you ask for?
First, drop four tablets down the drain. Then, pour one cup of vinegar down there, too. Wait about 10 minutes, and then rinse with boiling water.  This won't work for serious blockage. It's a low cost solution for a moderately clogged kitchen sink. Now I ask you, how easy is that!
Till next time......

Wednesday, July 30, 2014

Marie Callender Meals.....

If you are like me, sometimes you need a quick but nourishing meal. Marie Callender has always been thought of as a great brand. However, and this is only my humble opinion, I was disappointed in her frozen meals. I found the chicken to be delightful, the mashed potatoes, average and the corn was way over cooked. I followed the microwave directions to a tea.

Next, I tried the Creamy Chicken and Shrimp in a Parmesan Alfredo Sauce. This time, I used the conventional oven method. The chicken and shrimp were cooked nicely. The summer squash and broccoli were over cooked and the pasta was way over cooked. The sauce was very sparse. So again, I was disappointed. I have one more to try.
The last of the three I bought, is the Beef and Broccoli with rice. This time, I am going to thaw the dinner out, and then heat it in a conventional oven. Hopefully, that will keep it from overcooking the veggie and rice.
All in all, I have been disappointed in the frozen meals. If anyone has had a nice experience, I would love to hear from you. I won't be buying anymore of them. Sorry, Marie, I was disappointed. P.S. I cooked them for the least amount of time. I can't imagine what they would have tasted like if I cooked them for the longer time.
Till next time......

Tuesday, July 29, 2014

Apple Crisp......

Every so often I get a sweet tooth. Nothing satisfies it like a nice warm apple crisp. You know, the type with an oatmeal crumble on top, warm and bubbly. Today it is cool enough to have the oven on; so an apple crisp is going into the oven for supper tonight.

Apple Crisp
6 apples - peeled, cored, and sliced
2 tablespoons white sugar

1/2 teaspoon ground cinnamon
1 cup brown sugar
3/4 cup old-fashioned oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup cold butter
Preheat oven to 350 degrees F
Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.
Till next time.......

Saturday, July 26, 2014

Saturday - Cleaning Day......

Yes, today is the day to get the job done. I got out the steam mop and mopped the kitchen and bathroom. I've washed the rugs for both rooms and have started to vacuum the carpet. Next is dusting and wiping down the mirrors, sinks and commode. Whew! But it is Saturday and it must get done. Wiping down the cabinets can wait till next week. After that...A Strawberry Margarita!!
Till next time......

Friday, July 25, 2014

Chicken Loaf.......

This recipe was given to me by a neighbor in 1961, so I guess that classifies it as vintage. She had fixed it for their dinner and the aroma from her apartment was so yummy; I had to ask what she had made. She offered the recipe and who was I to say no!! The best part of this recipe is that it is good hot or cold the next day. Just fix a nice salad and slice off some of the chicken loaf. Even my husband liked it cold; which meant I could make it again. This is not a gelatin loaf.

Chicken Loaf
Preheat oven to 350 degrees
1 chicken, roasted
1 cup mushroom soup
2 cups soft bread crumbs
3 eggs
2 Tbsp butter, melted
1 small onion, minced
1/4 cup green pepper
1/2 tsp salt
1/4 tsp paprika
Roast chicken till tender and take off of the bones. Then combine chicken and other ingredients. Bake in greased loaf pan in a pan of water for 1 1/2 hours at 350 degrees. 
Till next time.......

Thursday, July 24, 2014

Pennsylvania Dutch Sweet and Sour Dressing......

I like Pennsylvania Dutch cooking and especially the vintage recipes. This is a recipe my Gram made in the summer time for wilted lettuce. It was always a favorite of my Gramp and me. It's a very simple sweet and sour dressing. A pile of wilted lettuce with hard boiled egg slices was a popular summer salad from my childhood. I hope you enjoy it as well.
Pennsylvania Dutch Sweet and Sour Dressing 
Fry several (2-3) strips of bacon, fried crisp and crumbled.
Add to the bacon grease:
1/4 cup vinegar
3/4 cup water
1/2 cup sugar, or to taste
dash of salt
Bring to a boil, pour over fresh garden lettuce.
Adjust the sugar to your own taste.
Till next time......

Tuesday, July 22, 2014

Almond Maple Granola........

I love to have something crunchy with my morning yogurt. Many of the recipes call for honey. I personally don't care for that taste in my granola. This recipe calls for Maple Syrup and will add  that something special to your yogurt. I didn't know until recently that; you could interchange sweeteners in granola. I learn something new everyday!!

Almond Maple Granola
1/3 cup pure maple syrup (can use honey or light corn syrup)
1/3 cup light brown sugar
4 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup vegetable oil
5 cups old-fashioned rolled oats
2 cups whole raw almonds, coarsely chopped
1 cup dried cranberries
1 cup chopped dried apricots
Adjust oven rack to upper-middle position and preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper; set aside. In a large bowl, whisk together the maple syrup, brown sugar, vanilla extract and salt. Whisk in the vegetable oil to combine. Add the oats and almonds and fold the mixture together with a rubber spatula until all of the oats and almonds are thoroughly coated.Turn the oat mixture onto the prepared baking sheet and spread into a thin, even layer. Using a stiff metal spatula, compress the oat mixture until very compact.Bake until the top is lightly browned, 40 to 45 minutes, rotating the sheet halfway through baking. Remove the granola from the oven and let cool on a wire rack to room temperature, about 1 hour. Break the cooled granola into pieces as large or as small as you like. Stir in the dried cranberries and dried apricots. The granola can be stored in an airtight container at room temperature for up to 2 weeks.
Till next time.......

Sunday, July 20, 2014

Brown Sugar Refrigerator Cookies.........

I like simple cookies and nothing is easier than these Brown Sugar Cookies. You make the dough, pat it into a log and cover it with plastic wrap and refrigerate it until it is chilled and you can slice it in 1/4" slices. That's it, how simple is that? You can use either light or dark brown sugar and your choice of nuts. I like the Slivered Almonds and English Walnuts best. But that is totally a personal choice. Have fun and enjoy. You can also bake a dozen and keep the rest of the dough in the refrigerator for another day. 
Brown Sugar Refrigerator Cookies
1/2 cup butter
1 cup brown sugar (light or dark)
1 egg
1/2 cup chopped nuts
1 tsp vanilla
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
Cream butter, add brown sugar and vanilla. Add egg and nut meats, mix well. Mix and sift flour, salt, baking powder, baking soda and add to butter, sugar and egg mixture. Pat dough into a roll and wrap in plastic wrap and chill until stiff enough to slice into 1/4" slices and bake at 350F degrees for about 10-11 minutes. This recipe makes approximately 2 dozen cookies if dough is sliced 1/4 inch in thickness.
Till next time.....

Friday, July 18, 2014

French Apple Pie.....

With all the good apples, peaches and other fruits coming in season, I thought I would share one of my favorites with you. This recipe dates back to 1957 and is still a winner!
French Apple Pie
3/4 cup sugar
1 tsp cinnamon 
dash of nutmeg
6-7 cups sliced apples
1 1/2 tsp butter
Crumb Topping
1/2 cup butter
1/2 cup brown sugar, packed
1 cup flour
Heat oven to 425F. Mix sugar and cinnamon. Mix lightly through the sliced apples. Heap high in 9" pie pan lined with pastry. Dot with butter. Mix crumb topping ingredients and sprinkle on apples. Bake 50-60 minutes till apples are done. If topping is getting too brown, cover with foil for remaining baking time.
Till next time......

Thursday, July 17, 2014

Tony and Luigi's Spread........

Do you remember eating this cheese spread at Tony and Luigi's in Lincoln, NE.? If you're like me, it was one of the favorite things about eating there. Tony and Luigi's served Italian bread with each meal with a broiled cheese topping. Yum, so-ooo good. Try this cheese spread. Tony and Luigi's closed in 1993 after over 50 years serving the people of the Lincoln area with some of the finest Italian cuisine and mouthwatering steaks. It was truly a Lincoln icon.

Tony and Luigi's Spread
1 pkg (8oz) cream cheese
3/4 large carton small curd cottage cheese
1 envelope Lipton onion soup mix
3 Tbsp. Worcestershire sauce
Blend ingredients well with mixer.
Refrigerate 6 hours before serving with toasted Italian bread, crackers, veggies or chips.
Till next time......

Wednesday, July 16, 2014

Cauliflower Dip....

Sometimes we forget that the old recipes are sometimes the best recipes. This one is simple takes very few ingredients and really tastes good with cauliflower and other veggies. I got this at one of the rare times I substituted at a Bridge Party.
Cauliflower Dip
1/2 cup mayonnaise
1 Tbsp onion, grated
1/2 cup chili sauce (Heinz)
1 small pkg cream cheese, softened
Salt and Pepper to taste.
Mix all ingredients and allow to chill for 2 hours.
This is not a hot dip at all. It's just a very tasty one and one you will want to keep in your repertoire.
Till next time.....

Sunday, July 13, 2014

Garbage Bowls........

Since this is my blog, I have the right to my opinion. First of all, let me say, I have nothing against Rachael Ray and I wish her the very best in all her business ventures. That said, I have to comment on the idiocy of buying a bowl specifically for garbage! Any bowl in your cupboard can hold scraps, paper, etc that you want to throw out to keep your working space clean. She sells this one size for $19.99 and it is nothing more than a Melamine bowl. They are probably making millions for Rachael Ray and I applaud the marketing tactic. But ladies,  wake you really have to buy a melamine bowl specifically for garbage when you probably have a bowl in your cupboard that would do the same thing? Is it worth $19.99, "to be just like Rachael Ray"?  I never stop being amazed at what people will buy.
Till next time......

Friday, July 11, 2014

Creamy Chili Dip........

This dip is perfect for veggies of any kind. I like it with cauliflower. With all the lovely veggies this summer, fix a tray of mixed veggies and surprise your guests or family with this delicious dip. Garnish with chili sauce and strips of green scallions.
Creamy Chili Dip 
1/2 cup mayonnaise
1 Tbsp grated onion
1/2 cup chili sauce (Heinz is what I use)
1 pkg cream cheese
Salt and Pepper to taste
Soften the cream cheese and mix all ingredients together. Make early in the day so the flavors have a chance to blend.
Till next time......

Thursday, July 10, 2014

Lemon Fruit Dip........

This is a dip recipe from a summer picnic I went to. All I remember is it was so-ooo good and I had to leave the picnic early due to being overcome by the heat. I sure won't forget that day. I was sitting in the shade, but it was so HOT that day, no breeze and I got so dizzy.
Lemon Fruit Dip
2 cups sour cream
1 pkg (1 oz) vanilla instant pudding
1/4 cup milk
4 tsp fresh lemon juice
1 tsp grated lemon rind
Whisk sour cream, pudding mix, milk, lemon juice and rind.
Serve with fresh fruit. This will yield approx. 2 cups of dip.
Till next time......

Wednesday, July 9, 2014


Ceviche is a seafood dish popular in Central and South America. The dish is typically made from fresh raw fish. The lime and lemon juices "cooks", alters the structure, color and texture of the fish. It is essential to use only very fresh fish for this dish. Ceviche is usually made with sea bass or flounder, but just about any fish or shellfish will work. I was first introduced to this dish at Pine Haven Campground in 1983. At first, I wrinkled up my nose at it, but after tasting it, I am a firm believer that this is a delicious dish. Served in a martini glass, it makes a beautiful appetizer.

1 lb. fresh fish, 1/4 inch dice
1/2 cup lemon juice
1/4 cup lime juice, (approx. 3 limes)
1/4 of a cucumber, 1/4 inch dice
Marinate 24 hours in the refrigerator.
2 med tomatoes, diced
1/4 tsp black pepper
1 tsp salt
1 Tbsp oregano
1 or 2 Jalapenos, minced
1/2 cup Zesty Italian dressing
Optional: Parsley or Cilantro, as to taste
Mix with fish mixture and will keep several weeks in the refrigerator. Mine never lasts more than a few days. This is a great dish to take to a picnic. It can be served with crackers or toasted baguettes slices.
Till next time......

Monday, July 7, 2014

Hot Mustard Dipping Sauce.......

The word Mustard, comes from the Latin words mustum (much) and ardens (burning); so that alone says it is hot.

Recipes come to us from all over. This one came from a beach party in Delaware. We all brought a dish and sat around  enjoying the evening and the ocean breezes. One lady brought a tray of salami and cheese cubes and this great mustard dipping sauce. Along with a cold beer or margarita, this was amazing. Hence, I asked for the recipe. This is hot like a Chinese Mustard, but taken in moderation is so good . I think it is better than Chinese Mustard!!
Hot Mustard Dipping Sauce
1 large can of Coleman's Mustard powder
1 cup of vinegar
Mix these ingredients in a pint jar overnight.
1 egg, beaten
1 cup of sugar
Place all ingredients in a double boiler and cook until thick, approximately 25-35 minutes. Keeps in refrigerator a long time. Mine always disappeared fast so I never worried about how long it would keep. 
Till next time.......

Friday, July 4, 2014

4th of July.......

4th of July is a day to celebrate our Independence and freedoms with friends. Nothing like an indoor picnic to escape the ants, gnats and bees. With all the goodies at this picnic, I'm sure all the little "uninvited guests" would find them. What could be better at a picnic; than BBQ pork sandwiches, potato salad, watermelon, calico beans, lemon meringue pie, chocolate mini cupcakes and ice tea?
  A cheerful basket to hold all the tableware and napkins add to the festivities.

Of course, every table has to have a centerpiece. So these floating stars are just the ticket to brighten up any table.

A delicious little bite of sweetness after any picnic is a mini chocolate cupcake. Just enough, but not too much.

After letting lunch settle and thinking about running around; it was time for dessert; a delicious lemon meringue pie. So yummy! And now it's time for the fireworks.Happy 4th of July Everyone!
Till next time......

Wednesday, July 2, 2014


With the 4th of July coming soon, I wanted to take today to give thanks to our Military, present and deceased, and the many Civilians working with the Military, for all they have done to preserve our freedoms. We can never thank them enough for the price they have paid and are paying for the freedom we enjoy. But today, I say a heartfelt thank you, to all of you. May we always enjoy a free America.
Till next time.......

Friday, June 27, 2014

A Deer Sighting........

And what to my wondering eyes did I see? This little doe just waiting for me to snap her photo. She stood there for some time letting me enjoy her beauty. She knew she was safe from harm in the park so was just enjoying her day.
She even let me get a close up of her. But when I went to get out of the car, she decided it was time to go to the woods. But such a little beauty. I felt privileged to view her even for a little while.The photos are not as sharp as they might be as I was taking them through a very dirty side window. Lesson learned, make sure my windows are very clean before the next trip to the park. Or....roll the windows down!
Till next time......

Wednesday, June 25, 2014

The Lake Water.......

I love going to the lake to take photos. You just never know what you will find. I was over at the boat dock and all these goodies under the water caught my eye. I wasn't sure how the photos would turn out but gave it my best shot. Once I got home, I was thrilled with the results. Just a few green leaves were above the water to add some color to the rest of the photo.
There was just one little sprig of green sticking up through the water to make the perfect photo. The fun thing about the lake is; you can always find something new to take a photo of. The park and lake seem to change all the time. If I went again today, I would still find something new.
Till next time.......

Sunday, June 22, 2014

Beer Butt Chicken........

It's summer and time to get the grills fired up. At first, I thought Beer Butt Chicken was just a "Macho" type thing. You know, something the guys like to make. But once I made it, I fully understood the fascination with it. It is by far, the MOST moist chicken I have ever had!! Once you try this, you will understand all the hype. Soooo good!! You can use a light beer if you chose, Bud Light works great. Some people put a potato in the neck to help keep the steam in. I usually just pull the skin over the neck  cavity and that works fine. Also, if you put aluminum foil in your pan, it makes clean up a lot easier, if you are doing it in the oven. They also make a beer can/chicken holder as seen in the photo, but certainly not necessary. Make sure you "tuck" the wings so they don't burn.

Beer Butt Chicken (or Chicken on the Throne)
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer (or soda)
Remove neck and giblets from chicken and freeze for making broth. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and the apply your dry rub. Set aside.
Open beer can and take several gulps. Place the half full beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165F degrees in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
NOTE: Beer Butt Chicken can be done in the oven. Set chicken on the can and place on a pan with sides to collect the fat. Bake at 350F for 1 ½ - 2 hours. Check for doneness with thermometer. It should read the same as the temperatures given above.
Till next time......

Thursday, June 12, 2014

Asian BBQ Chicken.........

Trying to stick to the healthier side of eating; I made myself some Asian BBQ Chicken for supper. It is not as sweet as my normal BBQ but was quite tasty and certainly healthier than MY sugar laden BBQ sauce.I plan to make chicken stir fry with the leftover chicken for supper tonight with no rice.(maybe a small piece of garlic roll) If only I had some snow peas, sigh. Oh well, I can make stir fry without them I guess or make a quick run to the grocery store. This was a ketchup/soy/rice vinegar BBQ sauce and yes it was tangy to say the least, but good.
Till next time.....

Wednesday, June 11, 2014

Healthier Lifestyle.......

A few days ago, I decided to start living a little healthier. No, I am not going on an apple diet. But I am making changes in my diet. Since I don't eat a lot of sweets; I can't cut them out. But I am limiting my carbs; as they are a definite downfall for me. I love warm rolls and butter. So when a meal comes with rolls and butter, my will power went away with the server. The apples are just a sign of a healthier change.
I have started walking EVERY morning now. Not just when I feel like it, but especially when I don't feel motivated. I don't expect to lose any weight and that is not my goal. I just decided I was not getting enough exercise at my age and that I needed to do something about it. Since it is summer and I don't like the heat, I walk in the early morning when the birds are just starting to sing and the dew is still on the lawns. As soon as the pool warms up, I will be swimming laps at the pool. That's a lot easier for me than walking and it is a LOT cooler. So how about it everyone, it is time for you to get up off the couch and walk with me. Fifteen minutes twice a day equals a healthier you (and me).
Till next time.......

Monday, June 9, 2014

Popeye's Chicken Waffle Tenders.....

These are Popeye's Chicken Waffle Tenders. It sounds good right? Save your money, if you are hungry for chicken tenders, this is not a good choice; in my humble opinion. I tossed the Honey Maple sauce that comes with it, because it was a thick goo. I instead, substituted my own maple syrup. A definite improvement. I would never buy these again. They may be a hit in Louisiana, but they need to take them off the menu here. Such a disappointment! I even wrote the corporate office; that's how disappointed I was in this product.
Till next time......