2 c. cooked chicken
1 8 oz. pkg. cream cheese softened
4 oz. mushrooms
1 T chives
1 pkg. crescent rolls
Soften and whip cream cheese. Add chicken, mushrooms, and chives. Put in crescent rolls, and roll up.
1 egg
1 pkg. chicken flavored stuffing
Beat egg. Crush bread crumbs in stuffing mix. Roll stuffed crescents in egg wash, then in bread crumbs, and line in a 9x13 pan. Bake at 375' for 25-30 min. Top with cheese chicken gravy.
Cheesy Chicken Gravy
1 can cream of chicken soup
1/2 c. milk
1 c. grated cheddar cheese
Melt teogether in sauce pan. Pour over top of cooked roll-ups.
Wednesday, July 15, 2009
Dana's Apple Brickle Dip
We have served this several times, it makes a lot and memorable. I stretched it by adding a tub of cool-whip to the cream cheese, and we still ran out. Imagine 13 girls surrounding this stuff playing Curses. We went through 3 boxes of graham crackers and 5lbs. of granny smith apples sliced very thin. The chips and dip were never touched.
1 pkg.(8 oz.) Softened Cream Cheese (I've also used fat free, tastes great)
1/2 C. packed brown sugar
1/4 C. Sugar
1 tsp. Vanilla
1 pkg. Almond Brickle Chips (7 1/2-10oz.)
Tart Apples, cut into chunks for dipping.
Mix first 4 ingredients, fold in brickle. Serve with apple chunks, makes 2 cups. Great on graham crackers too!
1 pkg.(8 oz.) Softened Cream Cheese (I've also used fat free, tastes great)
1/2 C. packed brown sugar
1/4 C. Sugar
1 tsp. Vanilla
1 pkg. Almond Brickle Chips (7 1/2-10oz.)
Tart Apples, cut into chunks for dipping.
Mix first 4 ingredients, fold in brickle. Serve with apple chunks, makes 2 cups. Great on graham crackers too!
Chicken Riggies
Sharon Young submitted this to me for a Relief Society recipe exchange. I can't remember where she said it originated from. It is to DIE for good though!
4 Tbsp. butter
2 chicken breasts, skinless and boneless, cut into bite-size pieces
1 (8 oz.) pkg. fresh mushrooms, sliced
1 medium green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
2 c. water
2 tsp. bouillon (or 2 cubes)
1 c. tomato sauce
½ pint heavy cream
1 tsp. paprika
1 Tbsp. dried parsley
½ tsp. salt
½ tsp. pepper
½ c. green (Spanish) olives
2 Tbsp. cornstarch
1 pound (16 oz.) Rigatoni, cooked and drained
In a large pan, over medium heat, melt butter. Add chicken and cook until tender, about 5-7 minutes, stirring frequently. Add mushrooms and cook 5 minutes more. Add peppers and onions and continue cooking until soft, about 5-7 minutes. Add water, bouillon, sauce, heavy cream, paprika, parsley, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 20 minutes, stirring occasionally. Add olives and simmer 5 minutes more. Ina small bowl, mix cornstarch with 2 tablespoons of water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce and Rigatoni together in a deep bowl. Serve immediately. May sprinkle with parmesan cheese and crushed red pepper on top, if desired.
4 Tbsp. butter
2 chicken breasts, skinless and boneless, cut into bite-size pieces
1 (8 oz.) pkg. fresh mushrooms, sliced
1 medium green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
2 c. water
2 tsp. bouillon (or 2 cubes)
1 c. tomato sauce
½ pint heavy cream
1 tsp. paprika
1 Tbsp. dried parsley
½ tsp. salt
½ tsp. pepper
½ c. green (Spanish) olives
2 Tbsp. cornstarch
1 pound (16 oz.) Rigatoni, cooked and drained
In a large pan, over medium heat, melt butter. Add chicken and cook until tender, about 5-7 minutes, stirring frequently. Add mushrooms and cook 5 minutes more. Add peppers and onions and continue cooking until soft, about 5-7 minutes. Add water, bouillon, sauce, heavy cream, paprika, parsley, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 20 minutes, stirring occasionally. Add olives and simmer 5 minutes more. Ina small bowl, mix cornstarch with 2 tablespoons of water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce and Rigatoni together in a deep bowl. Serve immediately. May sprinkle with parmesan cheese and crushed red pepper on top, if desired.
Devil'd Eggs
Oh gosh, how to write down a recipe I just "do"? I've never measured ANYTHING, so this is how I see me doing it. You can cut it down, I make this much because they go really fast and any leftovers are turned right away into egg salad sandwiches or dip for wheat thins.
18 hard-boiled eggs*
Best Foods regular mayonnaise
Yellow Mustard
Sweet Pickle Juice(I use a few teaspoons from a jar of sweet pickles/relish)
salt & pepper to taste, paprika to sprinkle on top if desired.
*To boil the eggs, put them in a large saucepan with lid. Add tap water and bring to a boil. Boil for 10 minutes, put lid on and come back to them 10 minutes later. Drain hot water, fill pot with ice and add enough tap water to make sure all the eggs are covered. "Chill" for 15-20 minutes. This "icing" shocks the eggs so the shells peel off easily and pretty. Cut eggs in half, dump cooked egg yolks into food processer bowl, and set whites on plate aside. Add a few Tbls. mayo(you can add more if needed) to bowl with yolks, a few tsp. sweet pickle juice, and around 1 Tbl. yellow mustard. Blend until smooth and there are no chunks. Add more mayo if needed, it shouldn't be chalky or dry, but it should be able to set up. Add salt and pepper as desired. Put mixture in a frosting bag with large star or round tip and pipe into white halves. Sprinkle with paprika if you like.
IF you have leftovers, chop up for egg salad sandwiches!
18 hard-boiled eggs*
Best Foods regular mayonnaise
Yellow Mustard
Sweet Pickle Juice(I use a few teaspoons from a jar of sweet pickles/relish)
salt & pepper to taste, paprika to sprinkle on top if desired.
*To boil the eggs, put them in a large saucepan with lid. Add tap water and bring to a boil. Boil for 10 minutes, put lid on and come back to them 10 minutes later. Drain hot water, fill pot with ice and add enough tap water to make sure all the eggs are covered. "Chill" for 15-20 minutes. This "icing" shocks the eggs so the shells peel off easily and pretty. Cut eggs in half, dump cooked egg yolks into food processer bowl, and set whites on plate aside. Add a few Tbls. mayo(you can add more if needed) to bowl with yolks, a few tsp. sweet pickle juice, and around 1 Tbl. yellow mustard. Blend until smooth and there are no chunks. Add more mayo if needed, it shouldn't be chalky or dry, but it should be able to set up. Add salt and pepper as desired. Put mixture in a frosting bag with large star or round tip and pipe into white halves. Sprinkle with paprika if you like.
IF you have leftovers, chop up for egg salad sandwiches!
Classic Swiss Fondue
1 garlic clove, halved
1 1/2 cups dry white wine(we use non-alcoholic or n/a beer)
1 Tb. lemon juice
1 lb. grated Swiss Cheese (I mix it up sometimes to make it different, it's really good with a sharp cheddar)
3 Tb. all-purpose flour
1/8 tsp. pepper
1/8 tsp. nutmeg(nice, but not needed)
Toss grated cheese with flour, pepper, and nutmeg in a large bowl until the cheese is evenly coated with the flour. Rub inside of pot with the garlic and toss. Pour wine into fondue pot, over low heat, heat until hot but not boiling. Stir in lemon juice. Add cheese to wine mixture by handfuls, stirring constantly with a wooden spoon until it is melted. Either pour into a crockpot on warm/low to keep warm, or pour into a fondue pot set with candle.
Some of the things we like to dip: chunk cooked chicken breast pieces, diced ham, cut up vienna sausages(kids love 'em), cut up french bread(it's best if you cut it up and let it sit a little to harden up a little or you end up with crumbs in the fondue, bleck), cut up veggies and fruit like cauliflower, button mushrooms, broccoli, pears & apples. We like to do this for Christmas Eve, it's SO fun. We've also tried cooked shrimp too, but make sure everyone else likes it too or pour it over the shrimp, lol.
Red Chili Linguine
Linguine with a kick! Red pepper, garlic and lime juice combine in this easy, zesty pasta.
6 ounces linguine pasta
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
1 lime juiced
Cook pasta according to package directions; drain, set aside.
Heat olive oil in skillet. Add garlic. Sauté 1 minute. Add red pepper. Sauté 30 seconds. Add linguine. Stir well and cook over medium heat until hot and well coated. Add parsley; stir well. Add lime juice. Toss well.
Lemony Chicken Pasta Toss
This is really refreshing and light, even tastier and prettier with fun shapped pasta.
2 tbsp. cornstarch
1 3/4 cups SwansonR Chicken Broth (regular, Natural GoodnessT or
Certified Organic)
2 tbsp. lemon juice
1 tbsp. Dijon-style mustard
1 lb. skinless, boneless chicken breasts, cut into strips
2 cloves garlic, minced
3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes
4 cups hot cooked thin spaghetti, cooked without salt
MIX cornstarch, broth, lemon juice and mustard.
COOK chicken and garlic in nonstick skillet until browned, stirring
often. Remove chicken.
ADD cornstarch mixture. Cook and stir until mixture boils and thickens.
Return chicken to skillet and heat through. Stir in parsley. Toss with
spaghetti. Serves 4.
2 tbsp. cornstarch
1 3/4 cups SwansonR Chicken Broth (regular, Natural GoodnessT or
Certified Organic)
2 tbsp. lemon juice
1 tbsp. Dijon-style mustard
1 lb. skinless, boneless chicken breasts, cut into strips
2 cloves garlic, minced
3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes
4 cups hot cooked thin spaghetti, cooked without salt
MIX cornstarch, broth, lemon juice and mustard.
COOK chicken and garlic in nonstick skillet until browned, stirring
often. Remove chicken.
ADD cornstarch mixture. Cook and stir until mixture boils and thickens.
Return chicken to skillet and heat through. Stir in parsley. Toss with
spaghetti. Serves 4.
Hawaiian Chicken Salad
This was passed down to me from my sister-in-law, Kristin. It's a favorite for large get togethers, baby blessings, and potlucks.
3 c. cooked and cubed chicken or 2 large cans of white chicken in water drained and separated.
1 20oz. can crushed pineapple, drained
3 c. cooked rice
2 Tbl. vinegar(I like to use rice wine v.)
6 T. oil
2 tsp. salt
4 Tbl. brown sugar
1 cup celery chopped fine
1/2 c. green pepper chopped fine
2 c. Best Foods Mayonnaise or more to taste
1 1/2 c. red seedless grapes cut in half
2 sm. or one large can mandarin oranges, drained
1-2 c. salted cashews
Mix chicken, pineapple, and rice together. Mix vinegar, oil, salt, and brown sugar together and pour over chicken/rice mixture. Stir and let sit in fridge overnight or 4-6 hours. Add celery, green pepper, may, and grapes. Stire and refrigerate until serving. Just before serving add oranges and cashews. Mix well.
Serve and eat. Good with crackers, bagels, or rolls.
Serves 10-12(actually a lot more!!!)
3 c. cooked and cubed chicken or 2 large cans of white chicken in water drained and separated.
1 20oz. can crushed pineapple, drained
3 c. cooked rice
2 Tbl. vinegar(I like to use rice wine v.)
6 T. oil
2 tsp. salt
4 Tbl. brown sugar
1 cup celery chopped fine
1/2 c. green pepper chopped fine
2 c. Best Foods Mayonnaise or more to taste
1 1/2 c. red seedless grapes cut in half
2 sm. or one large can mandarin oranges, drained
1-2 c. salted cashews
Mix chicken, pineapple, and rice together. Mix vinegar, oil, salt, and brown sugar together and pour over chicken/rice mixture. Stir and let sit in fridge overnight or 4-6 hours. Add celery, green pepper, may, and grapes. Stire and refrigerate until serving. Just before serving add oranges and cashews. Mix well.
Serve and eat. Good with crackers, bagels, or rolls.
Serves 10-12(actually a lot more!!!)
Hashbrown Breakfast Casserole
1 32 oz. pkg. frozen country style hash browns, thawed
1/2 c. butter or Nucoa margarine
1 c. grated mozzarella cheese
1 c. grated cheddar cheese
1 c. cubed ham, sausage, or chopped bacon(I've also used a sm. jar of bacon bits)
6 eggs
1 can evaporated milk
1/2 tsp. salt
pepper to taste
Spray a 9x13 pan with non-stick spray. Spread hash browns in pan, pour butter or marg. over evenly and bake at 425' for 25 minutes. Remove from oven and turn down to 350'. Sprinkle cheeses and meat over potatoes. In a large bowl or blender mix eggs, evap. milk, salt, and pepper, and pour over top of casserole. Bake for 45-60 minutes until set.
This makes yummy leftovers(if you have any leftover). We served this to the girls that stayed with us during Youth Conference and when they came back from the service project they begged for leftovers and a few of them took the recipe home with them so their moms could also make it for them.
1/2 c. butter or Nucoa margarine
1 c. grated mozzarella cheese
1 c. grated cheddar cheese
1 c. cubed ham, sausage, or chopped bacon(I've also used a sm. jar of bacon bits)
6 eggs
1 can evaporated milk
1/2 tsp. salt
pepper to taste
Spray a 9x13 pan with non-stick spray. Spread hash browns in pan, pour butter or marg. over evenly and bake at 425' for 25 minutes. Remove from oven and turn down to 350'. Sprinkle cheeses and meat over potatoes. In a large bowl or blender mix eggs, evap. milk, salt, and pepper, and pour over top of casserole. Bake for 45-60 minutes until set.
This makes yummy leftovers(if you have any leftover). We served this to the girls that stayed with us during Youth Conference and when they came back from the service project they begged for leftovers and a few of them took the recipe home with them so their moms could also make it for them.
White Bean & Pumpkin Soup(WW=2pts.)
Butter Flavor or Olive Oil non-stick spray
1 shallot finely chopped
1/2 tsp. dried cilantro
1/4 tsp. cumin
pinch of red pepper flakes
1 15.5 oz. can white beans, do not rinse or drain.
1 15.5 oz. can pumpkin(not pie mix)
2 cans fat free vegetable(or chicken) broth
Salt & Pepper to taste
Spray non-stick pan with non-stick spray and cook onions and fire roasted peppers with lid on until translucent. Add dried cilantro, white beans, pumpkin and brother and mix well. Bring almost to a boil, lower temp and simmer for 10 minutes. Puree in blender in patches. Add salt and pepper to taste. Great sprinkled with parmesan cheese or lowfat sour cream(just be sure to add points). 2 pts. per cup.
1 shallot finely chopped
1/2 tsp. dried cilantro
1/4 tsp. cumin
pinch of red pepper flakes
1 15.5 oz. can white beans, do not rinse or drain.
1 15.5 oz. can pumpkin(not pie mix)
2 cans fat free vegetable(or chicken) broth
Salt & Pepper to taste
Spray non-stick pan with non-stick spray and cook onions and fire roasted peppers with lid on until translucent. Add dried cilantro, white beans, pumpkin and brother and mix well. Bring almost to a boil, lower temp and simmer for 10 minutes. Puree in blender in patches. Add salt and pepper to taste. Great sprinkled with parmesan cheese or lowfat sour cream(just be sure to add points). 2 pts. per cup.
Fumi Cabbage Salad
2 pkg. cabbage slaw
3 pkg. Top Ramen noodles, uncooked and broken into small pieces
2-3 Tbl. toasted sesame seeds
1/2-1 c. Toasted Slivered Almonds
1/2 onion, diced
1/2 c. Rice Wine Vinegar
1/4 c. oil(Olive, Canola, or Enova)
1 tsp. each of salt and pepper
1/4 c. sugar
Add cabbage, noodles, seeds, and nuts in a large mixing bowl and mix well. In a blender add diced onion, rice wine vinegar, oil, salt & pepper, and sugar and mix until well blended. Pour over salad mix and stir well. Refrigerate for an 2 hrs. before serving, overnight is best.
3 pkg. Top Ramen noodles, uncooked and broken into small pieces
2-3 Tbl. toasted sesame seeds
1/2-1 c. Toasted Slivered Almonds
1/2 onion, diced
1/2 c. Rice Wine Vinegar
1/4 c. oil(Olive, Canola, or Enova)
1 tsp. each of salt and pepper
1/4 c. sugar
Add cabbage, noodles, seeds, and nuts in a large mixing bowl and mix well. In a blender add diced onion, rice wine vinegar, oil, salt & pepper, and sugar and mix until well blended. Pour over salad mix and stir well. Refrigerate for an 2 hrs. before serving, overnight is best.
Baked Lemon Chicken with Lemon Sauce
SERVES 6
Chicken
6 large boneless skinless chicken breast halves
2 egg whites
1/2 cup all-purpose flour
1/4 cup cornstarch
2 teaspoon baking soda
1/2-1 tsp. cayenne pepper
1/2 tsp. white pepper
cooking spray
Chinese Lemon Sauce
1/2 cup sugar
2/3 cup chicken broth
2 teaspoon grated lemon zest
6 tablespoons lemon juice
4 tablespoons light corn syrup
4 tablespoons rice vinegar
1/2 teaspoon salt
2 garlic cloves, minced
4 teaspoons cornstarch
1 teaspoon cold water
1 green onion, chopped (about 1 Tbls) for garnish
Cut each chicken breast in half lengthwise. In a bowl add egg white to chicken; turn to coat both sides and let stand 10 minutes.
Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Mix flour, cornstarch, baking soda and red pepper, white pepper in a large resealable plastic bag. Add 2-3 chicken pieces at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
Bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes;slice each piece into 5 slices. Pour sauce over chicken. Garnish with green onion if you like.
Lemon Sauce: Heat all ingredients except cornstarch and cold water to boiling in 1-quart suacepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
This meal is excellent with steamed broccoli.
Chicken
6 large boneless skinless chicken breast halves
2 egg whites
1/2 cup all-purpose flour
1/4 cup cornstarch
2 teaspoon baking soda
1/2-1 tsp. cayenne pepper
1/2 tsp. white pepper
cooking spray
Chinese Lemon Sauce
1/2 cup sugar
2/3 cup chicken broth
2 teaspoon grated lemon zest
6 tablespoons lemon juice
4 tablespoons light corn syrup
4 tablespoons rice vinegar
1/2 teaspoon salt
2 garlic cloves, minced
4 teaspoons cornstarch
1 teaspoon cold water
1 green onion, chopped (about 1 Tbls) for garnish
Cut each chicken breast in half lengthwise. In a bowl add egg white to chicken; turn to coat both sides and let stand 10 minutes.
Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Mix flour, cornstarch, baking soda and red pepper, white pepper in a large resealable plastic bag. Add 2-3 chicken pieces at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
Bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes;slice each piece into 5 slices. Pour sauce over chicken. Garnish with green onion if you like.
Lemon Sauce: Heat all ingredients except cornstarch and cold water to boiling in 1-quart suacepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
This meal is excellent with steamed broccoli.
Knox Blox, No Melt Jello Squares (WW=0pts)
I would label them No-Melt Jello Squares, but for my Arizona family and friends, know that everything melts in Arizona. These really are great snacks and I can't remember them ever melting on the Central Coast growing up. Yum!
4 env. Knox Unflavored Gelatin
3 3-oz. env. Sugar Free Flavored Gelatin
4 c. boiling water
Pour boiling water over gelatin and stir until thoroughly disolved. Spray 9x13 in. pan with non-stick spray. Pour mixture in and leave on counter until room temp, then cover and refrigerate. Cut into bite size pieces. You don't have to worry about these melting.
4 env. Knox Unflavored Gelatin
3 3-oz. env. Sugar Free Flavored Gelatin
4 c. boiling water
Pour boiling water over gelatin and stir until thoroughly disolved. Spray 9x13 in. pan with non-stick spray. Pour mixture in and leave on counter until room temp, then cover and refrigerate. Cut into bite size pieces. You don't have to worry about these melting.
Asian Noodle Salad
This recipe is adapted from Pioneer Woman who adapted it from Jamie Oliver. Page made this at one of our Park City Sistas Get-Togethers and it was DELISH.
SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)
DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.
You can totally do without the oil to make it figure friendly. Replace with more lime juice, rice vinegar, water, or broth.
Tuesday, July 14, 2009
Baked Beans
2 cans Bush's Baked Beans(28oz. each)
2 green bell peppers, diced
1 package 50% less fat Hormel Real Bacon Bits
1/2 cup brown sugar
1 Tbl. Worcestire Sauce
1 Tbl. yellow mustard
1 sweet or purple onion, diced
a few drops of hot sauce, such as Spiracha Sauce
Mix all ingredients together in a small crockpot and cook on high 4 hours, low, 6. Tip lid to allow steam to come out if too soupy the last hour on high.
Brazilian Lemonade
2 limes
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice. (This is SO good, and creamy, I'd like to try it with oranges too, wonder if it tastes like an orange creamsicle)
Update: Our friends are hosting an exchange student from Brazil and I asked her about this drink and she said it really is a Brazilian drink and it is one of her favorites. So next time she comes over, I told her we'd make some. I LOVE this drink.
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice. (This is SO good, and creamy, I'd like to try it with oranges too, wonder if it tastes like an orange creamsicle)
Update: Our friends are hosting an exchange student from Brazil and I asked her about this drink and she said it really is a Brazilian drink and it is one of her favorites. So next time she comes over, I told her we'd make some. I LOVE this drink.
Wednesday, June 3, 2009
Summer Reading List...
I was looking forward to a few t.v. series to end their season. My husband's secretary loaned me these books, I think he was complaining that I'd read the Twilight series a few too many times. They all look good to me. What are you reading this summer?
"One Cold Night" by Kate Pepper: I'm really liking this one!
"The No. 1 Ladies Detective Agency" by Alexander McCall Smith: Nothing but fun things I've heard about this series.
"Fire Sale" by Sara Paretsky: This is another book in the V.I. Warshawski series. I've read one before, wish I could remember which, I did like it. So I'm looking forward to getting through this one.
"Sons of Fortune" by Jeffrey Archer: New author to me, looks good!
"One Cold Night" by Kate Pepper: I'm really liking this one!
"The No. 1 Ladies Detective Agency" by Alexander McCall Smith: Nothing but fun things I've heard about this series.
"Fire Sale" by Sara Paretsky: This is another book in the V.I. Warshawski series. I've read one before, wish I could remember which, I did like it. So I'm looking forward to getting through this one.
"Sons of Fortune" by Jeffrey Archer: New author to me, looks good!
Wednesday, May 27, 2009
Some Pics from the Yard.....
Having fun with the camera, playing around, even the weeds can be pretty. You can click on the picture for a bigger view. This dandelion was about 3" in diameter, it was huge!
A Summer Thunderstorm that rolled by. We didn't actually get any rain, hail, lightning, or thunder, but we were told we could. The clouds created a gorgeous amber glow over us and inside the house.
A Summer Thunderstorm that rolled by. We didn't actually get any rain, hail, lightning, or thunder, but we were told we could. The clouds created a gorgeous amber glow over us and inside the house.
Tuesday, May 19, 2009
I love this color!
This is Rimmel's "Green With Envy", but it reminds me of the Carribean, so I'm calling it Carribean Ocean. Yes, I'm 40, but dang it, you're never too old to wear colored toe nails. I'll touch them up later. And please don't tell my podiatrist you caught me barefoot. It was just for this picture. I'm trying to get enough guts to call and ask for a cortisone shot. The next brave thing is actually going through with it. I've had them before, and they knock the wind out of me, they HURT. But I can't stand it anymore. I can't go through this pain anymore. Walking around New Orleans did me in. But it was worth it and I'd do it all again.
Pretty Fish in Cozumel:
Cozumel:
Tuesday, April 28, 2009
Vertigo and Views....
Mr. D & Ick went on a scout trip this weekend. Just looking at the pictures make me dizzy. But, what a gorgeous trip! You can click on the pics to make them larger.
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