Tuesday, May 28, 2013

Cheddar Bacon Onion Spread......

Every so often I hit upon a recipe that everyone likes. It did take a bit of trial and error though. My first attempt at this recipe was loaded with calories. So I decided instead of a cup of mayonnaise, I would use the sour cream with just a little mayonnaise. It worked out great and was just as good. No one missed the extra mayonnaise. I for one, don't need any extra calories; but I love a good cheese spread.


  


Cheddar Bacon Onion Dip
6 oz cream cheese, softened
1/4 cup mayonnaise
3/4 cup sour cream
1/4 to 1/2 cups grated cheddar cheese
Nice pinch of cayenne pepper
3 slices bacon, fried crisp, crumbled
3 small scallions, sliced thin
Beat first 5 ingredients and mix in last 2 ingredients.
Mix well and serve with Flips crackers, Triscuits or crackers of your choice.
Till next time.....

Saturday, May 25, 2013

Memorial Day Weekend....

                                      Lest we forget.........
Thank you,
 to all the men and women of the Armed Services and Civilians who have served; past and present. Many of whom gave their lives for our freedom.
Let us not forget our loved ones who have passed and helped to make us who we are today.

                              We love you and we thank you!

Thursday, May 23, 2013

Silly, Stupid or Forgetful.......

Sometimes in life; it pays to sit back and have a good chuckle. Especially, if the chuckle is on you. How many times have you gone into a room only to wonder why you are there? Or opened the refrigerator door and wondered what you are looking for? Well, there's no sense in getting "bent out of shape" over it. Just take a moment and have a good laugh on yourself. Life is full of funny moments and we all do things that are silly, stupid or forgetful. Be honest now, hasn't this happened to you, more times than you would like to admit? Always laugh at the silly, stupid and forgetful things you do. You will feel a lot better, I know I do.
Till next time......

Wednesday, May 22, 2013

Nobody Showed.....

Have you ever had a party and nobody showed up? Yes, you know that feeling. Well, I went to lunch today to enjoy some camaraderie with friends and play some cards after lunch. You guessed it, nobody showed up except me. As luck would have it, another friend came in to eat, and I invited her to join me for lunch. We enjoyed such a nice chat and lunch together. I was so glad she came in to  eat. It was Free slice of pie Wednesday, so I came home with what they called Brownie Burst pie. It looks delicious and I will have it later on when I get hungry. But the real kicker is....I had the wrong day!! Ha-ha.
Till next time....... 

Tuesday, May 21, 2013

Retro Warm Cocktail Sauce.....

How many of you remember your Mom serving you Angel Food Cake with a warm  Fruit Cocktail sauce. It was popular in the mid to late 1950's. I imagine it was popular because it was inexpensive to serve. However, it was good and that's all that really matters. Of course, you do have to like Fruit Cocktail.
Till next time...... 
 
Warmed Fruit Cocktail Sauce.
3 1/2 cups (27 - 29 oz.) of canned fruit cocktail
2 Tbsp. cornstarch
1 orange
2 Tbsp. lemon juice
1 3" stick cinnamon
8 whole cloves
Pinch of nutmeg
Drain syrup from fruit cocktail into saucepan. Blend sugar, cornstarch. Grate rind from orange, squeeze juice. (About 1/4 to 1/3 cup.) Combine ingredients except fruit. Cook and stir until mixture boils and thickens. Add fruit; heat. Serve hot on cake, vanilla pudding or ice cream. Makes 4 cups of sauce.

Saturday, May 18, 2013

Easy Chicken Rice Soup.....


Sometimes you want a bowl of soup but don't want to spend the whole day making it. Here is a simple  recipe using your leftover chicken or some good canned chicken. Give it a try, I think you will like it. 
Chicken Rice Soup
8 3/4 cups chicken broth
3 stalks celery, sliced (about 1 1/2 cups)
2 medium carrots, sliced (about 1 cup)
Generous dash poultry seasoning
Generous dash celery salt
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups) 
Leftover Chicken
Heat the broth, celery, carrots, poultry seasoning and celery salt in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender.Stir in the cooked rice and chicken in the saucepan. Cook for 5 minutes or until heated through. 
Till next time......

Friday, May 17, 2013

Ginger Peach Chicken.....

I love trying new recipes and I came across this recipe and I had to try it. It was good, but nothing to rave about. But good is nice and it would be nice for something different for supper and a tasty change of pace.
Ginger Peach Chicken
4 boneless, skinless chicken breasts
1 (18 oz.) can peach halves in juice (reserve 2 Tablespoons of the peach juice)
2 teaspoons honey
1/2 teaspoon garlic salt
1/2 teaspoon ground ginger
Place chicken in baking dish and arrange peach halves in between.
Drizzle honey and the reserved peach juice over the top.
Sprinkle with garlic salt and ginger.
Bake at 325 degrees F for 45 minutes or until chicken is no longer pink inside.
Till next time......

Sunday, May 12, 2013

Mother's Day.....

Happy Mother's Day to all the Moms everywhere!
Till next time.....

Saturday, May 11, 2013

Patio Planting..........

Spring finally arrived and it looks like summer is going to swing on it before we have a chance to enjoy our spring. But for all you locals, you know this is normal for this area. But that said, I planted five  flower boxes today and one hanging basket. I went out this morning and bought some red geraniums, purple ageratum, marigolds and petunias along with some spearmint. As you know, spearmint will take over a garden, planter, etc. So it is, of course, in a pot. I also planted my basil for pesto. I put my rosemary out on the patio, too. I babied it all winter inside. My back is a bit achy, but it is a good feeling to know it is all planted and looking good. I filled the bird feeders and filled the birdbath so the birds will think they are in a garden for sure. I've got the hose hooked up for easy watering, so I am all set to grow a lovely patio garden.
Till next time......

Thursday, May 9, 2013

Broccoli Salad......

With summer coming on quickly, we will be looking for great salads to take to picnics or a get together. Broccoli Salad tops my list of favorites. You can also change this recipe in any way you want adding and subtracting your ingredients.
Broccoli Salad
2 bags of broccoli florets
1/3 cup mushrooms
1/4 cup dark raisins
3-4 slices red onion, sliced thin
8-10 slices bacon, cooked crisp
1/2 cup grated cheddar cheese
Cook bacon and set aside. Cook broccoli in 1/2 cup of water in microwave about 2-3 minutes (till al dente) and drain. Put in broccoli, mushrooms, dark raisins, red onion. Crumble bacon and add bacon and cheddar cheese about an hour before serving.  Optional: You can add 1/3 cup cashews for some extra crunch and flavor.
Dressing: 1 cup Mayonnaise, 1/2 tsp mustard, about 1/2 cup sugar, salt and pepper to taste. Add more dressing if necessary. Salad will get more moist as it sits.
NOTE: Stir salad just before serving to get dressing on everything.
Till next time.....

Wednesday, May 8, 2013

Spring......

Spring has finally arrived and the trees are budded out. I thought this day would never come.  But it did and here is the proof.
Till next time.....

Tuesday, May 7, 2013

Clouds.......


Sometimes you are just in the right place at the right time. The other night some storm clouds were moving in. At first it didn't seem like much. But the last photo was worth waiting for.
Till next time.......

Sunday, May 5, 2013

Rhubarb.......

I have tried several times to grow some rhubarb. First time, the plant died. Second time, there were bugs in the soil. Third time is the charm, they say. I got the plants from someone thinning theirs out. So the plants are healthy and growing well. I bought some Miracle Gro potting soil and this time, I'm growing it in a bucket. So I can control what gets into the soil. Besides I read on-line where this woman was having great luck growing it in a bucket. So I was desperate and decided to try it. If this doesn't work, I will give up....maybe.



This is just another view of these lovely healthy rhubarb plants. I am so excited to see if I can finally grow some of this delicious rhubarb. I don't know what kind it is except that it is the red rhubarb and that's good enough for me.
Till next time.......

Friday, May 3, 2013

Moment of Truth by Lisa Scottoline.....

This book starts right off with the murder of Jack Newlin's wife. He comes home for dinner and finds her on the floor dead. He's pretty sure who killed her, so he stages the scene and dials 911 to confess to the crime. Thus protecting the one he thinks did the deed. But as with all of Ms. Scottoline's books, she throws a few twists into the story. At first, you kind of think you know who did it. But then one of the twists in her story develops. Jack's lawyer is convinced he did not commit the murder and sets out to prove it, even though Jack at one point, fires her from his case. Almost at the end of the book, a classic Scottoline twist,  one you were not expecting. An interesting read.
I found this book interesting, besides the story line, because it was the seventh book she had written. Compared to her newer books, you can see how she has improved her story telling skills. Moment of Truth will keep you wondering who actually committed the murder and why right to the end.
Till next time......

Thursday, May 2, 2013

Nachos Night.....

Some nights you just don't feel like a "regular" dinner. That's when Nachos come into play. What could be easier? Get out that left over chicken, pulled pork, roast beef or steak and make a Nacho dinner. Here is a recipe for the Chicken Nachos.
Chicken Nacho Dinner
3 cups baked corn tortilla chips
2 cups shredded or cubed cooked chicken
(such as rotisserie chicken or leftover roasted or grilled chicken)
1 (8 ounce) can black beans, rinsed and drained
1/2 cup prepared salsa
1 cups shredded Cheddar cheese, mild or sharp
Preheat oven to 350°F.
Arrange the chips in the bottom of a shallow roasting pan. Top the chips with the chicken, beans, salsa and cheese. Bake for 10 minutes until the cheese melts. Then use your favorite toppings such as guacamole, diced tomatoes or sour cream. You can also pour a warm cheese sauce over the Nachos when they come out of the oven. I sometimes use refried beans instead of the black beans. Use your imagination and make the Nachos "your way". Delicious! Maybe tonight will be Nacho Night at my house with a nice chilled glass of wine.
Till next time......