Nito Book Review

I have a granddaughter that just loves animals. Dogs are her favorites but she also likes cats, squirrels, rabbits and the list goes on. When I was given the opportunity to review two great children's books about service animals I jumped at the chance. I want my little Princess to know all about the animals in the world and what services they can provide.

Service Dogs are virtually hero's performing daily acts of heroism. Service Dogs help the blind, sniff out bombs, help wounded soldiers and can even help doctors detect cancer, alert diabetics to rising or falling blood sugar levels. Assistance dogs in Sante Fe N.M. are given an opportunity to take part in another great service which is teaching local youth awareness of the challenges those with disabilities face. Assistance Dogs of the West or ADW has more than 30 dogs in training at any given time. This non profit group sees 12 to 15 service dogs graduate each year and team up with a human partner. The dogs are not trained by professionals rather by school age children as well as those in juvenile detention centers and developmentally and physically disabled students.This connection not only helps train the animals but also offers a chance for the trainers to gain leadership skills, build responsibility and gain an awareness of people with different abilities as well as making a contribution to their community.

Judity Newton, an ADW advisory Council member wrote three books featuring Nito, a runt puppy chosen for the nobel job of service dog. Through these great books you can teach your children about individuals with disabilities. These great books are built in stages so that the child can learn as they get older. The first book of the series Nito's Tale is for children ages 2 to 6 and shares how assistance dogs are trained and what they do. Book 2 Nito Meets Chloe introduces Nito as he meets a little girl named Chloe who is in a wheelchair. Nito will become part of Chloes family as they bond. Book 3 Nito and Chloe Get An Invitation takes Cloe and Nito to the White House where Nito and Chloe meet the entire family living in there including Bo the dog. Nito receives the Service Dog of the Year.


According to national statistics, 19 percent of the U.S. population is defined as disabled – this includes the aging, ill, vision and hearing impaired, physically disabled and mentally disabled. For many of them, service dogs offer both companionship and support in daily activities. Learn more at www.assistancedogsofthewest.org

we recieved a set of the books about Nito for review purposes.

Salad Tea announces the Finalist for the "Unbottle Your Tea" Spokesperson

Salada announced a contest to find the best spokesperson for the"Unbottle Your Tea" . This search ran from May 3 to June 13, 2010. Many applied including nutritionists, trainers, fitness instructors and tea lovers all over the country. Salada has narrowed the field down to the top 10 finalists. These finalists are:

· Amy Barnes, 36, Dale City, Va.
Five years ago, Amy weighed almost 500 pounds. Through her commitment to diet and exercise, she has lost a total of 345 pounds! She is now a personal trainer and life coach, helping others to shed pounds and get healthy through smart lifestyle choices.

· Nancy Brown, 54, Keene, N.H.
An entrepreneur and mother of four, Nancy promotes wellness and recycling whenever she can. One simple step she takes each time she drinks Salada Tea, is to recycle the paper tea bag wrappers to help cut down on her family’s trash.

· Tara Coleman, 32, San Diego, Calif.
A clinical nutritionist, Tara owns a nutrition consulting company and regularly creates customized eating plans for clients. She provides tips on eating well on a budget and believes that small, realistic steps are the best way to achieve large wellness goals.

· Juliet Grossman, 40, Temecula, Calif.
A stay-at-home mother of two, Juliet is also a freelance writer and blogger who believes that a healthy lifestyle is a family affair. She teaches her daughters about the importance of eating nutritious food and taking care of the planet.

· David Harris, 64, Covington, La.
A retired financial sales representative, David stays active by lifting weights and golfing. He credits his youthful appearance to drinking three to four cups of green tea each day.

· Jessica Matthews, 26, San Diego, Calif.
An exercise scientist and yoga instructor, Jessica is a long time green tea drinker. She says that it reminds her of family and togetherness from years of enjoying Salada Tea with her mother in the evenings.

· Jamie Minucciani, 28, Oak Brook, Ill.
A healthy lifestyle coach and personal trainer, Jamie became an avid green tea drinker after she stopped drinking coffee due to side effects like headaches and lack of energy. She now recommends green tea to all of her clients.

· Lisa Nelsen-Woods, 42, Columbus, Ohio
A freelance writer, Lisa’s blog “CondoBlues” chronicles her efforts to turn her condominium into a more energy efficient and earth-friendly home. She is a devoted tea drinker and cites tea as one of the reasons she no longer experiences stomach discomfort.

· Tina Ruggiero, 40, Tierra Verde, Fla.
A registered and licensed dietician, Tina has more than 17 years of experience working with food companies, private clients and the media to help encourage healthy and educated food decisions.

· Dana Walsh, 27, Long Beach, N.Y.
A fitness instructor and master’s student, Dana is also an active fitness blogger, covering the health tips and tricks of the celebrity set on her blog FitCeleb.com.

You can see the videos that the 1o finalists submitted which are located at www.unbottleyourtea.com/spokesperson . From June 28 through Aug. 1, 2010, America is invited to visit the site, review the top 10 videos and cast a vote for their favorite. Visitors may vote up to one time per day for the duration of the voting period. Your votes will help determine the winner which will be chosen based on results of the online voting and overall job suitability. Salada Tea will announce the winner of the spokesperson search and $10,000 brand representative contract in August 2010.

FairyTale Brownies Review, Giveway

I have shared on my blog before about the delicious taste of the wonderful Fairytale Brownies. The taste is delicious, the variety is great, the fact that they are packaged individualy makes my day but what they do when they are not baking brownies is outstanding. You see Fairytale Brownies is working with an organization named Kab0om to build playgrounds for kids. Fairytale Brownies, Kaboom and many other individuals believe that kids should have the right to play.

From the Fairytale Brownie Website

KaBOOM! is a national nonprofit dedicated to saving play for America's children. Its mission is to create great playspaces through the participation and leadership of communities. Ultimately, KaBOOM! envisions a place to play within walking distance of every child in America. Visit the KaBOOM! website here.

If you believe like Kaboom and FairyTale Brownies does that kids have the right to play then you can donate a $1, $5, or more with each treat that you order from FairyTale Brownies. FairyTale Brownies are determined to raise more than $72,000 in order to place a park in the Phoenix Arizona area. The donation is tax deductible and will help 500+ children per year. An average playground last an average of 15 to 20 years. You donation has the capability of helping out 10,000 children who will have the opportunity to play on this wonderful playground.

FairyTale Brownies sent me the Patriotic Morsel 24 Brownies to review. Let me tell you they are delicious. The goodness inside this box is not t be believed. I gave each of the teens one to enjoy and me and the hubby enjoyed snacking on the rest. They were just to good to share the

Two dozen bite-size 1.5” x 1.5” Magic Morsels — 6 each of Original, Caramel, Chocolate Chip and Walnut — are carefully placed in our classic gift box with a Patriotic gift band.

Buy: you can purchase any of the great brownie (there is a huge assortment) from FairyTale Brownies website.

Win: One of Annies Home readers will receive the same brownie package as the one I received. All you have to do to enter this giveaway is visit the FairyTale Brownies website and let me know which one sounds as if it would be your favorite

Extra Entries:

• purchase brownies from the FairyTale Brownies and make a donation (15 entries)
• follow my blog
• follow FairyTale Brownies on twitter
• fan FairyTale Brownies on facebook
• follow my blog on twitter
• tweet about the giveaway (1 entry per tweet may tweet as often as 1 time per hour)
• enter any of my other giveaways (2 entries each)

Giveaway starts now and ends July 17, 2010. Good Luck. Email must be in comment or on blog profile.

Thank You To Those That WIll Serve, Have Served and Are Serving

I was sent a message from a facebook friend this week that shared that there have been two men who have died for us to protect us. One was Jesus who died to save our souls and the other was the soldiers who die to protect us and our Country


It is for freedom that Christ has set us free. Stand firm, then, and do not let yourselves be burdened again by a yoke of slavery. Galatians 5:1 (NIV)

Wave The Flag Cake

1 Pkg of fresh strawberries (sliced and haved) divided 1-1/2 cups shopping list
1 Pkg of strawberry jello or your favorite flavor of choice shopping list
1 (12 oz.) pound cake, cut into 8-10 slices shopping list
2 c. blueberries, divided shopping list
1 tub of whip topping, thawed shopping list
Slice 1 cup of the strawberries; cut the remaining strawberries in half, set aside.

Refrigerate jello until slightly thickened.
Line bottom of 13x9-inch dish with pound cake slices.
Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.
Spread whipped topping over jello.
Arrange strawberry halves on whipped topping for stripes of flag. Arrange remaining 1/3 cup blueberries on whipped topping for stars.
Keep Chilled until ready to serve and enjoy!! =)

Florida Slaw

Florida Slaw

Dressing:
1/3 cup mayonnaise
3 tablespoons sour cream
1/4 cup orange juice concentrate -- or orange syrup
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons black sesame seeds
salt and freshly ground black pepper -- to taste
Salad:
1/2 head green cabbage -- cored and thinly sliced (5 to 6 cups)
1/2 red bell pepper -- cored, seeded, thinly sliced
1/2 yellow bell pepper -- cored, seeded, thinly sliced
1 poblano pepper -- or 1/2 green bell pepper, cored, seeded, and thinly sliced
1/2 Scotch bonnet chili -- or 1 jalapeno chili, seeded and minced
1 ripe mango -- diced
2 starfruit -- thinly sliced
2 carrots -- cut into julienne
1 bunch scallions -- trimmed and finely chopped
1/4 cup chopped fresh cilantro -- leaves only

Prepare the dressing: Whisk the mayonnaise and sour cream in a large mixing bowl until smooth. Whisk in the orange syrup (or concentrate), vinegar, lime juice, sesame seeds, and salt and pepper. Correct the seasonings, adding lime juice or salt to taste. Stir in all of the remaining ingredients, reserving one of the sliced starfruits for garnish. Correct the seasonings, adding salt, pepper, or vinegar to taste. Decorate the salad with the reserved starfruit slices and serve at once.

Serve 8

AuthorNote: Coleslaw may have Dutch origins ('cole' is the Dutch word for
cabbage, 'sla' for salad), but this summery side dish has become an
American institution. Starfruit, scotch bonnet chilies, and mango lend
this coleslaw a Floridian touch. Black sesame seeds can be found in Asian
markets and some health food stores.

Meyer's Fire Sauce

Meyer's Fire [Sauce]

2 tablespoons dry mustard -- preferably Chinese
2 tablespoons Tabasco sauce -- or to taste
3 ounces cream cheese -- at room temperature
3 tablespoons mayonnaise

Place the mustard powder in a small bowl and stir in enough Tabasco sauce
to obtain a thick paste. Let stand for 3 minutes. Combine the cream cheese and mayonnaise in a mixing bowl and whisk until smooth. Whisk in as much mustard mixture as you dare. Refrigerate, covered, until serving time. Any leftover sauce will keep, refrigerated for 1 week.

Makes 3/4 cup (12 one-tablespoon servings).

AuthorNote: Novelist John D. MacDonald chronicled Florida lowlifes in more
than two dozen mystery novels featuring the crusty boat bum, Travis McGee,
and his brainy sidekick, Meyer. In the book "Dreadful Lemon Sky",
MacDonald describes Meyer's "Superior Cocktail Dip", a virulent mixture
that has been known to make the unsuspecting "leap four feet straight up
into the air after scooping up a tiny portion on a potato chip". I've
toned it down a little by adding cream cheese and mayonnaise. This dip is
good not only for potato chips, but for all manner of fritters and
crudites.

Currant Ketchup

Currant Ketchup

2 cups dried currants
3 cups water
1/4 cup dark brown sugar -- packed
2/3 cup cider vinegar -- or to taste
2 shallots -- minced
1 tablespoon minced fresh ginger
1 teaspoon yellow mustard seed
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
salt and freshly ground black pepper -- to taste

Combine all of the ingredients in a medium-size, heavy, nonreactive saucepan. Bring to a boil over medium-high heat, then lower the heat, cover, and gently simmer until thickened, 40 minutes. Stir the ketchup occasionally.
Correct the seasonings, adding salt, cayenne, vinegar, or brown sugar to
taste: The ketchup should be a little sweet, a little sour, and a little
hot.
Puree the mixture in the blender, adding a little water, if necessary, to
obtain a smooth sauce. Transfer the ketchup to sterile jars and store in
the refrigerator. It will keep for several weeks.

Makes 3 cups (48 one-tablespoon servings)

AuthorNote: This recipe was inspired by one I found in a nineteenth
century English cookbook. It's unlikely that its creator had every been to
Florida. Nonetheless, its sweet-hot-fruity flavor is very much at home in
our sunbelt cuisine. Currant ketchup goes particularly well with pork,
lam, and venison.

Nicaraguan Pickled Onions - Cebollita

Nicaraguan Pickled Onions - Cebollita


1 large white onion -- about 2 cups sliced
1 fresh jalapeno chili pepper -- or to taste
1 cup distilled white vinegar
1/3 cup water
1/2 teaspoon salt -- or to taste
1/2 teaspoon sugar

Cut the onion top to bottom into 1/4-inch wedges. Slice the chili pepper as thinly as possible. Combine the vinegar, water, salt, and sugar in a large jar with a tight-fitting lid. Shake until the salt and sugar dissolve. Add the onion and chili. Let the onions pickle in this mixture at room temperature or in the refrigerator for 2 to 3 days, stirring occasionally. Cebollita will keep for several weeks in the refrigerator.

Makes 1 1/2 cups (6 one-quarter cup servings)

AuthorNote: Cebollita, pickled onions, is one of the three table
condiments served with churrasco and other Nicaraguan beef dishes. You can
make it as spicy as you desire by increasing the amount of jalapeno
chilies.

Shrimp Stir Fry

SHRIMP STIR FRY

1 tbs oyster sauce
1 medium red bell pepper, seeded, cut into slices
8 oz snow peas, trimmed
3 cups cooked brown rice
Sliced green onions (optional)
8 oz can bamboo shoots, drained
1 pound shrimp, peeled, deveined
2 tsp sugar
2 tbs cornstarch
1/4 cup low sodium teriyaki sauce
3/4 cup low sodium chicken broth
1 pound carrots, peeled, cut into slices

Place carrots and bell pepper in slow cooker bowl. In a bowl, blend broth, teriyaki, cornstarch, oyster and sugar. Pour into slow cooker and cook on high 1 3/4 hours or on low 3 1/2 hours. Stir shrimp, peas and bamboo shoots into slow cooker for the final 20 min. of cook time. Sprinkle with green onions, if desired, and serve with brown rice.
MAKES 6 SERVINGS OF SHRIMP STIR FRY...

Grilling Steak Potatoes and Seared Green Onion Mayonnaise

STEAK A LA CHORRILLANA

Heat a grill. Brush 1/4 cup olive oil on 3 potatoes, sliced lengthwise 1/4" thick, 1 1/2 onions, sliced lengthwise, 1 tomato, cut into 8 wedges. Arrange the vegetables on greased cooking grates and grill, covered, until the potatoes are crisp and golden underneath. Move the tomato to a cooler spot on the grill, turn the potatoes and onions and grill until the potatoes are tender. Season 3 pounds steaks, halved crosswise, with salt and pepper. Arrange on the cooking grates and grill turning once, until grill marks appear and steaks are desired doneness. Transfer to a cutting board and let rest 10 min. before thinly slicing. Transfer the vegetables to a work surface, tent the potatoes with foil. Coarsely chop the onions and tomato and transfer to a bowl, stir in 2 tbs chopped cilantro and season with salt and pepper. Serve the steaks with the tomato onion mixture, potatoes and lime wedges.
MAKES 6 SERVINGS OF STEAK, POTATOES, & LIME...

SEARED GREEN ONION MAYONNAISE

Heat a grill. Grill 1 halved lemon, skin side up, until well marked. Flip and grill 2 min. more, let cool slightly. Grill 3 green onions until well marked all over, thinly sliced crosswise. In a blender, combine 1/2 tsp salt, 4 egg yolks, and 1/4 tsp sugar. Add the finely grated peel of the grilled lemon and 3 tbs of its juice. With the machine on, add 1 cup vegetable oil in a thin stream Stir in the green onions. This mayonnaise can be used instead of butter to make a super crunchy grilled cheese sandwich.
NOT SURE HOW MUCH THIS MAKES...

Classic Meatloaf and Waldorf Salad

CLASSIC MEAT LOAF

Combine 1 1/2 pounds ground beef, 1 grated onion, 2 minced garlic cloves, 1/2 cup chopped parsley, 1 tsp dried thyme, 1 egg, 3/4 cup marinara sauce, 1 tsp salt, 1/4 cup milk and 1/4 cup bread crumbs. Form into a loaf on a baking sheet, cook at 375 degrees for 1 hour. Brush top with 1/4 cup marinara sauce mixed with 3 tbs brown sugar and broil until bubbly, then serve.
NOT SURE OF HOW MANY SERVINGS...

WALDORF SALAD

In bowl, combine 1/4 cup mayonnaise, 2 tbs milk and 1 tbs lemon juice. Add 3 apples, cubed, 1/2 cup toasted chopped walnuts, 1 cup halved grapes and 1/2 cup shredded carrots. Toss to coat, then serve.
NOT SURE OF HOW MANY SERVINGS...

CountryBob Sauce Review and Giveaway

Country Bobs all purpose sauce is about the best thing going. I love it on so many different foods that I have my own bottle that no one but me can use. I do use it when cooking for my family nearly all the time. Just tonight when cooking the grilled chicken breast I soaked the chicken in the sauce before grilling when it was done it was oh so good. You can be like me and use the sauce as you would choose or you can use one of the great many recipes on the Country Bob website.

A bit of history about the Country Bob products:

Country Bob Edson in 1968 perfected his sauce recipe that we now call All Purpose Sauce. In 1982 the Country Bob Inc. and the sauce was sold to the public. One great thing is that the All Purpose Sauce and Country Bob's great Barbeque Sauce is gluten free. Both of those products as well as Country Bob's seasoning salt is available world wide. Country Bob's Inc. continues to strive in business and places their trust in God that success will continue.

You can find Country Bob's products in a variety of stores as well as online at
http://www.countrybobs.com

Win: one of Annies Home readers will win some Country Bob sauce of their own. To enter this giveaway simply visit the Country Bob website and let me know what recipe you would love to try.

Extra Entries:

• follow my blog
• follow Country Bob on twitter.
• fan country Bob on facebook
• follow my blog on twitter
• tweet about the giveaway (1 entry per tweet : tweet as often as you like leave link in comment each time you tweet)
• enter any of my other giveaways (2 entries each)

Giveaway starts now and ends July 16, 2010 Good Luck Email must be in comment or on blog profile or entries will not win.

Buffalo Thigh Sliders

BUFFALO THIGH SLIDERS

Vegetable oil
1/2 cup blue cheese crumbles
3 tbs butter
8 soft dinner rolls, split
Juice of 1/2 lemon
1/4 cup chopped chives
1 cup sour cream
1/4 cup hot sauce
Salt and Pepper
Granulated garlic
Granulated onion
8 pieces boneless skinless chicken thighs
Shredded lettuce
1/2 cup shredded carrots

Heat an outdoor grill, grill pan or griddle pan. Dress the chicken thighs with oil and season with a sprinkle of onion, garlic, salt and pepper. Grill, turning once, until cooked through, 10 min. In a saucepan, melt the butter and stir in the hot sauce. Add the chicken to the sauce to coat thoroughly. In a bowl, mix together sour cream, blue cheese, chives and lemon juice, season with salt and pepper. Place the chicken on the roll bottoms and top with the lettuce, carrots and blue cheese sauce, set the roll tops in place, then serve.
MAKES 4 SERVINGS OF BUFFALO THIGH SLIDERS...

Fried Green Tomatoes with Vidalia Onion Relish

Fried Green Tomatoes with Vidalia Onion Relish
A Southern-fried delicacy with Georgia sweetness.

3 or 4 large firm green tomatoes
Salt
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
Freshly ground black pepper

Vidalia Onion Relish:
2 white onions, diced
1/2 cup mayonnaise
1/2 cup rice wine vinegar
2 tablespoons brown sugar
2 tablespoons chopped chives

Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan
and sprinkle with salt. Place the tomato slices in a colander and allow
time for salt to pull the water out of the tomatoes, approximately 30
minutes.
In a skillet, heat the oil for deep-frying over medium-high heat.
Dip the tomatoes into buttermilk, then dredge them into flour with a
dash of pepper. Deep-fry until golden brown. Keep warm.
For the Vidalia Onion Relish:
Mix all ingredients together in a bowl. Cover with plastic wrap and let
marinate for a few hours.

Cheesy Squash Casserole

Cheesy Squash Casserole

1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and
bubbly.

Banana Split Pie

Banana Split Pie

3 large bananas
1 can crushed pineapple, drained
1 c. chopped walnuts or pecans
8 oz. cream cheese
1/2 c. brown sugar
16 oz. container Cool Whip
2 graham cracker pie crusts

Cream brown sugar and cream cheese until smooth. Spread 1/2 of this
mixture in bottom and sides of a pie crust. Slice 1 1/2 bananas on top
of this, then top with 1/2 of the pineapple, and then 1/2 of the Cool
Whip. Repeat with other crust. Keep in the refrigerator until ready to
serve.

Mulberry Plantation Lemon Cream Pie

Mulberry Plantation Lemon Cream Pie

2 eggs, separated
3/4 cup sugar
1/4 cup melted butter
1/4 cup all-purpose flour
2 teaspoons grated lemon zest
/4 cup fresh lemon juice
1 cup milk
1/8 teaspoon salt
1 9-inch pie crust, unbaked

Beat egg whites until stiff peaks form; set aside. In a mixing bowl,
combine flour, lemon zest, lemon juice, milk, and egg yolks. Gently fold
egg whites into mixture. Pour mixture into pastry-lined pie pan. Bake
lemon sponge pie at 350° for 40 minutes, or until done.

Sour Cream Noodle Casserole

Sour Cream Noodle Casserole

8 oz. pkg. medium noodles
1 lb. ground beef
1 Tbs. butter
1 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 cup tomato sauce
1 cup sm. curd Cottage cheese
1 cup sour cream
1 cup chopped green onions
1 cup shredded sharp Cheddar cheese (or your favorite)

Cook noodles in boiling salted water. Rinse and drain. Brown meat in
butter, then add salts, pepper and tomato sauce. Simmer for 5 minutes.
Combine Cottage cheese, sour cream, chopped onions and noodles.
Alternate layers of noodle mixture and meat mixture in a 2 quart
casserole dish, beginning with noodles and ending with meat. Top with
shredded cheese. Bake at 350 degrees for 25 minutes or until cheese is
melted and browned. Serves 8.

California Chicken Cutlets

California Cutlets

1 tablespoon unsalted butter or margarine
4 boneless skinnless chicken breast halves, flattened slightly
black pepper, freshly ground to taste
1/4 cup dry white wine
2 tablespoons raspberry vinegar
1 cup fresh or frozen raspberries, thawed if frozen

Melt the butter in a large skillet and sautee the chicken until lightly browned on each side and cooked throughout. Remove the chicken to a platter and keep warm.
Add the remaining ingredients to the skillet and cook on a high heat until the sauce thickens slightly. Pour the sauce over warm chicken and serve immediately.
Makes 4 servings.

Mushroom & Zucchini Fritata

Mushroom and Zucchini Frittata

2 tbsps. olive oil
2 cups thinly sliced mushrooms
1 cup zucchini, thinly sliced
1 shallot, finely chopped
1 clove garlic
2 cups kale, finely shredded
1/4 tsp. Italian seasonings
1/8 tsp. salt
2 cups liquid egg substitute

Preheat oven to 400 degrees. Lightly grease a pie or tart pan. Set aside.
In a large fry pan, heat oil over medium heat. Sautee mushroom, zucchini, and shallot for about 5 minutes or until soft. Add garlic and kale and cook until kale is wilted, 10 minutes. Remove from heat and add herbs, pepper and salt. Place the mixture in the pie or tart pan. Pour liquid egg over the vegetables.
Bake for 50 minutes. Serve immediately.

Idella Parker's Biscuits

Idella Parker's Biscuits

Recipe By :
Serving Size : 29 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
No Yeast Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup solid vegetable shortening
3/4 cup milk -- approximately

Preheat the oven to 450F.

Sift the flour, baking powder, and salt into a large mixing bowl. Using 2
knives, adding just enough to obtain a soft, pliable dough. The dough
should be mixed as little as possible.

On a lightly floured work surface, roll out the biscuit dough 1/4-inch
thick. Cut out 1 1/2-inch biscuits, using a round cookie cutter. Combine
the scraps an continue rolling an cutting until all of the dough is used
up. Transfer the biscuits to a baking sheet, spacing them about 1 inch
apart.

Bake the biscuits until golden brown and wafer crisp, about 12 minutes.
Serve with a dab of butter on top.

Makes 28 to 30 biscuits.

AuthorNote: Marjorie Rawlings was the author of "Cross Creek Cookery", but
the creative genius behind much of the book was Rawlings' maid, Idella
Parker. Born in Reddick, Florida, in 1914, Idella worked for Rawlings for
fourteen years at Cross Creek. She confided in a recent interview that
many of the recipes in "Cross Creek Cookery" were actually hers, although
she is credited by name for only three. Here are Idella's biscuits, with
the cryptic words in Rawlings' version of the recipe, "Mix as usual",
explained by Parker herself. Note: these biscuits remain thin - even when
baked.

Papaya and Black Bean Salsa

Papaya and Black Bean Salsa

Serving Size : 4
Vegan

8 ounces ripe papaya -- peeled, seeded, cut into 1/2-inch dice (2 cups)
1 cup cooked black beans
1/4 cup finely chopped red onion
1/2 Scotch bonnet chili -- or to taste, or 2 jalapeno chilies, seeded and minced
2 teaspoons minced fresh ginger
1/4 cup fresh cilantro leaves
3 tablespoons fresh lime juice -- or to taste
1 tablespoon extra-virgin olive oil
1 tablespoon light brown sugar -- packed (optional)
salt and freshly ground black pepper -- to taste

Combine all of the ingredients inn a mixing bowl, and gently toss to mix.
Correct the seasonings, adding salt, lime juice, or sugar to taste. The
salsa should be a little sweet and a little sour. This salsa tastes best
served within a couple of hours of making. Refrigerate, covered, until
serving time.


This colorful salsa combines two of Florida's favorite foods: black beans
and papaya. Floridian papaya is larger and softer than Hawaiian or
Mexican, with a color that ranges from coral to orange-red. Single fruits
can weigh up to 10 pounds, so they often sold cut up, in large pieces.
Florida and Hawaiian papaya can be used interchangeably in this recipe.
The salsa makes a good accompaniment to roasted chicken or grilled fish.

Strawberry Custard Shortcakes

2 Pillsbury® Grands!® Frozen Flaky Layers Biscuits (from 22.1-oz bag)
1 cup sliced fresh strawberries
1 teaspoon sugar
1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt
1 container (4 oz) snack-size vanilla pudding

DIRECTIONS
1. Bake biscuits as directed on bag.
2. Meanwhile, in small bowl, stir together strawberries and sugar; set aside. In another small bowl, stir yogurt and pudding until blended. Refrigerate until serving time.
3. Remove biscuits from oven. Cool 15 minutes. Split biscuits; fill and top with yogurt mixture and strawberries. If desired, garnish with additional strawberries.

Source: Pillsbury

Why Can't They Just Leave Her Alone

One of my all time actresses Betty White is being taunted again by those that just can't leave her alone. Now rumors of sex pictures of Betty have been spoke. Betty has did her time in the spotlight and now just as her comeback appears to be happening those that love to spread rumors start digging their boots in. I say "Why can't they just leave Betty alone?"

Picnic Chicken

Mom would always make a picnic that consisted of chicken, chips, bread, fruit and once in a while she may have something else packed in the basket. What I remember most is the chicken Here is a recipe for cold spiced chicken from Real Simple 2007

1 4-pound chicken, cut into 8 pieces
1 tablespoon sweet paprika
2 teaspoons brown sugar
1 teaspoon dry mustard
Kosher salt and pepper
1 tablespoon olive oil

Heat oven to 400° F. Pat the chicken dry with paper towels and place in a large roasting pan. In a small bowl, combine the paprika, sugar, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the olive oil. Rub evenly over the chicken and roast until cooked through, 45 minutes. Serve hot, at room temperature, or chilled.

Poultry Grilling Time and Temperatures

If you are grilling Poultry for your family and friends then be sure to grill it properly Here are the proper time and temperature

Boneless Chicken Breasts
Cooking time: Direct heat, 5 to 6 minutes per side
Internal temperature*: 160° to 165° F

Chicken and Turkey Cutlets
Cooking time: Direct heat, 2 to 3 minutes per side
Internal temperature*: 160° to 165° F

Chicken Wings
Cooking time: Indirect heat, covered, turning occasionally, 25 to 30 minutes
Internal temperature*: 165° F

Bone-in Chicken Breasts, Thighs, and Drumsticks
Cooking time: Indirect heat, covered, turning occasionally, 40 to 50 minutes
Internal temperature*: 160° to 165° F

Friday's Fave 5

This week has been a doozy for me. Finding out that someone I dearly loves lied to me and then tried to cover up when I found out. Finding out that my e-mail that I thought was being delivered correctly had really not ended up at all where it was to and now I am fixing problems between winners and sponsors. So when my five came this week I was very thankful for them.

1. Finding out that the adoption of this young lady is finally happening. Her mom is one of my best friends and all though she has raised this child since she was real young she was not her real mother. Today she formally adopts this young lady and I am so happy for them


2. Attending a Dependence day event full of fun where we acknowledged our dependence on God with my family was a fun event. Spent time talking and having a great time.


3. The cooler days have been nice we know that we are now in July so I am sure the heat wave will arrive soon enough


4. My daughter finding out that the problem with her car was the spark plugs not that is good news we were afraid it would be more expensive


5. My son finding out good news at the doctors office. I don't want to share too much yet because we don't know all the details.


6. My daughter being accepted into a college that she wanted to go to. We are delighted she was part of the second chance group and got in YEAH!!!!


7. spending time talking and joking with my hubby this week we normally are both so busy this does not happen alot.

Red Beans and Sausage

Red Beans and Sausage

2 garlic cloves, minced
1 medium green pepper, diced
1 medium onion, chopped
1 tablespoon canola oil
2 cans (15-1/2 ounces each) kidney beans, rinsed and drained
1/2 pound smoked turkey sausage, sliced
3/4 cup water
1 teaspoon Cajun seasoning
1/8 teaspoon hot pepper sauce
Hot cooked rice, optional

Directions

In a saucepan, saute garlic, green pepper and onion in oil until tender, about 5 minutes. Add the next five ingredients; bring to a boil. Reduce heat; cook for 5-7 minutes or until the sausage is heated through. Serve over rice if desired. Yield: 6 servings.
　
Recipe source: ALIA Cooking Corner yahoo group, submitted by Dorie
　

Red Velvet Whoopie Pies

Cookies
1 box Devil’s Food cake mix
3/4 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons red food color
1 box (4-serving size) chocolate instant pudding and pie filling mix
Filling
1 cup butter or margarine, softened
2 cups marshmallow creme
1 1/2 cups powdered sugar
1 teaspoon vanilla extract



1. Heat oven to 350°F. Line cookie sheets with parchment paper or lightly spray with cooking spray.
2. In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto parchment-lined cookie sheets.
3. Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down.

Signers of the Constitution

Have you ever wondered what happened to the 56 men who signed the Declaration of Independence?
Five signers were captured by the British as traitors, and tortured before they died.
Twelve had their homes ransacked and burned.
Two lost their sons serving in the Revolutionary Army; another had two sons captured.
Nine of the 56 fought and died from wounds or hardships of the Revolutionary War.
They signed and they pledged their lives, their fortunes, and their sacred honor.

What kind of men were they?
Twenty-four were lawyers and jurists. Eleven were merchants, nine were farmers and large plantation owners: men of means, well educated. But they signed the Declaration of Independence knowing full well that the penalty would be death if they were captured.
Carter Braxton of Virginia, a wealthy planter and trader saw his ships swept from the seas by the British Navy. He sold his home and properties to pay his debts and died in rags.
Thomas McKeam was so hounded by the British that he was forced to move his family almost constantly. He served in the Congress without pay, and his family was kept in hiding. His possessions were taken from him, and poverty was his reward.
Vandals or soldiers looted the properties of Dillery Hall, Clymer, Walton, Gwinett, Heyward, Ruttledge, and Middleton. At the battle of Yorktown, Thomas Nelson, Jr. noted that the British General Cornwallis had taken over the Nelson home for his headquarters. He quietly urged General George Washington to open fire. The home was destroyed, and Nelson died bankrupt.
Francis Lewis had his home and properties destroyed. The enemy jailed his wife, and she died within a few months. John Hart was driven from his wife's bedside as she was dying. Their 13 children fled for their lives. His fields and his gristmill were laid to waste. For more than a year he lived in forests and caves, returning to find his wife dead and his children vanished. A few weeks later he died from exhaustion and a broken heart. Norris and Livingston suffered similar fates.
Such were the stories and sacrifices of the American Revolution. These were not wild-eyed, rabble-rousing ruffians. They were soft-spoken men of means and education. They had security, but they valued liberty more. Standing tall and straight, and unwavering, they pledged: "For the support of the declaration, with firm reliance on the protection of the divine providence, we mutually pledge to each other, our lives, our fortunes and our sacred honor."

They gave you and me a free and independent America. The history books told you a lot of what happened in the Revolutionary War. We didn't fight just the British. We were British subjects at that time and we fought our own government!
Some of us take these liberties so much for granted, but we shouldn't. So take a few minutes while enjoying your 4th of July holiday and silently thank these patriots. It's not much to ask for the price they paid. It's time we get the word out that Patriotism is NOT a sin, and the Fourth of July has more to it than beer, picnics, and baseball games.

Original Coney Island Sauce

Original Coney Island Sauce

1 TBSP shortening (Crisco stick)
1 TBSP butter or margarine
2 medium onions, chopped
1/2 tsp. garlic powder
2 TBSP Chili powder
1 TBSP prepared mustard
1-1/2 lbs. ground beef
6-oz can tomato sauce (I used one small 8-oz. can)
6-oz. water (I used 8-oz)
4 or 5 hot dogs, ground up (I used a small food processor to grind)

Simmer all ingredients together (no need to brown the ground beef or onions). Cook for at least a couple of hours or longer. I used my crockpot and cooked on low all day.

Recipe source: Laurie Osborne. (a very old family recipe!)

Tropical Toss Salad with Bonus Garlic Tip

TROPICAL TOSS SALAD

In bowl, combine 2 tbs mayonnaise and 3 tbs pineapple juice. Add 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup pineapple chunks, drained, 11 oz can Mandarin oranges, drained, and 1 tbs poppy seeds. Toss to coat, then serve.
NOT SURE OF HOW MANY SERVINGS...


*** Garlic Tip ***

A favorite recipe calls for pureed garlic, but you don't want to dirty your garlic press. Instead, rub the peeled garlic back and forth rapidly against the tines of a fork. Then simply use the back of the fork to mash the grated garlic into a smooth puree...

Pastry Recipe - Zeppoles

ZEPPOLES

In deep fryer, heat 3 cups oil to 375 degrees. On floured surface, unroll 13.8 oz pkg pizza crust. Roll out to 15x12" rectangle, cut into forty 1 1/2 x 3" strips. Cut 1/2" horizontal slit in strips 1/2" from one end, pull other end through slit. Fry in batches 3 min. turning. Drain on paper towels. In plastic bag, combine 1/2 cup powdered sugar and 1/2 tsp cinnamon. Add zeppoles a few at a time, shake. Goes good served with fresh fruit.
MAKES 40 SERVINGS...

Strawberry Freeze Dessert

Combine 4 cups hulled strawberries and 1 cup sugar in a food processor and puree. Reserve 1 cup. Pour the remaining puree into a bowl. Whip 1 cup heavy cream in another bowl until soft peaks form. Fold into the puree until incorporated. Pour into a loaf pan lined with plastic wrap, cover with plastic wrap and freeze until firm. Remove the plastic wrap, scoop into bowls and garnish with berries, mint and some of the reserved puree drizzled on top, then serve.
MAKES 6 SERVINGS OF STRAWBERRY FREEZE...

Grilled Spanish Chicken and Tomato Bread

GRILLED SPANISH CHICKEN AND TOMATO BREAD

4 tomatoes, halved
8 pieces skinless boneless chicken thighs or 4 breasts, lightly pounded
1 loaf crusty bread, split, cut into portions
1/2 lemon
Salt and Pepper
Add few dashes hot sauce
2 tbs smoked sweet paprika
2 sprigs oregano, finely chopped
A handful of flat leaf parsley, finely chopped
3 cloves garlic, 1 halved
1/3 cup oil
OPTIONAL GARNISHES: Pickled vegetables, pimiento stuffed olives, sliced cheese

Heat an outdoor grill. Pour 1/3 cup oil in a shallow dish. Finely chop 2 cloves garlic into the oil. Whisk in the parsley, oregano, paprika and hot sauce, season with salt and pepper. Add the chicken and turn to coat, let stand for a few minutes. Place the chicken on the grill and cook, turning once, until cooked through. Remove from the grill and squeeze the lemon over the meat. Grate the flesh of the tomatoes into a bowl, discard the skins. Char the bread on the grill for 5 min. Rub with the halved garlic, drizzle with oil, slather with the tomato sauce and season with salt. Serve the chicken with the tomato bread. Add the pickled vegetables, a few olives and cheese, if desired.
MAKES 4 SERVINGS OF CHICKEN AND TOMATO BREAD...

Camp Style Country Gravy Recipe

1/3 Cup Shortening Powder
1/3 Cup Powdered Milk
1/3 Cup All Purpose Flour
3 Tbl Sp Wondra Flour
1 Tbl Sp Corn Starch
1 Tsp Salt
1 Tsp Ground Black Pepper (Optional)

Bring 1 1/2 Cups water to a boil in a pan. Combine 1/3 cup of the mix with 1/3 cup cold water and pour into the boiling water while stirring constantly until it begins to boil. It will appear very thin but cover with a lid and set aside where it will thicken in about five minutes. Thin with a spoon or two of water if too thick.

Few Quick Frugal Tips from making your own pizza stone to freshning up stale chips

Here are a few frugal tips that you may want to try

• Want to keep milk tasting fresh longer add a few pinches of salt


• Add borax & baking soda to your automatic dish washing detergent will help stretch your detergent Mix equal parts Borax and Baking Soda, and add 2 Tablespoons per load. Increase proportion of soda for hard water. Use vinegar in the rinse cycle


• make your own pizza stone-pick up an unglazed terra cotta stone at the hardware store. Here is a great link about creating your own pizza stone as well


• You should freeze-marshmallows, potato chips, pretzels crackers & popcorn in their sealed packages so the last. If your chips have all ready gone stale then liven them back up by
  •Place your stale potato chips on the microwaveable plate.
  Cover the potato chips with a sheet of paper towel.
  Microwave for thirty seconds.
  Let chips cool down.
  When chips are room temperature
  this tip was found at http://www.ehow.com/how_2184858_freshen-up-stale-potato-chips.html#ixzz0sY1s4qRq
  

No better time to do a bit of shopping than over a great holiday to celebrate Independence. Kushiesonline.com is offering 15% off all orders Friday July 2 through Monday July 5th to help celebrate.

Win a Tee from Pepto Bismol

Guess the winning number of hot dogs in the Nathan's Hot Dog Eating Contest before this Sunday (7/4), and win a Pepto T-shirt. Make the most of your summer—eat, drink & be covered Simply like Pepto Bismol on facebook and enter the number of hodogs you think the winner will eat. Ends July 4th so hurry.

Frosted Cauliflower

Frosted Cauliflower

1 medium head cauliflower

salt

1/2 c mayonnaise

2 t prepared mustard

3/4 c shredded american processed cheese

Leaving the cauliflower whole, remove leaves and woody base Wash Cook cauliflower 12 to 15 minutes in boiling salt water to cover Drain. Place in shallow pan Sprinkle with salt Mix mayo and mustard and spread over top of cauliflower Sprinkle with cheese Bake 375 degrees 10 minutes or til cheese melts. Serve

Microwave version

1 medium head cauliflower
1/4-1/2 cup low fat mayonnaise
1/4 teaspoon salt (optional)
1-2 teaspoon prepared mustard
1/4 cup grated cheddar cheese
Paprika (optional)

Remove woody base of cauliflower, leaving cauliflower in whole head. Aerate (pierce with knife) the core to make porous. Weigh cauliflower. Place in 2 quart microwave casserole and cook, covered, for 6 minutes per pound on High power (100%). Let stand a few minutes. Salt if desired. Spread cauliflower with mixture of mayonnaise and mustard. Sprinkle with cheese. Heat for 1 minute, or until cheese melts, on Medium-high power (70%). Sprinkle with paprika

I shared this recipe and where you can find other great recipes

MomTrends

Chef Mark Barrett's from HENRY'S Baked Fish Fingers

CHEF MARK BARRETT’s
BAKED FISH FINGERS
4-6 portions

INGREDIENTS
6 oz Firm white fish (such as hake, halibut, or cod)
2 Eggs, beaten
1 cup Panko bread crumbs
½ cup Flour
Pinch Kosher Salt

PROCESS
1. Cut fish into 2 oz. strips
2. Bread the fish pieces by first dredging in flour, then in egg and finally bread crumbs.
3. Bake in a 350 degree oven until golden brown and cooked through about 10 min.
4. Serve with dipping sauce of your choice. Chef Mark Barrett suggests honey mustard or ketchup.

Tips for Eating out With Your Children

2745 Broadway at 105th Street
(212) 866-0600
http://www.henrysnyc.com/

Henry Rinehart the owner of a critically acclaimed Henry's which is a modern American bistro on the Upper West Side of Manhattan has created a list of techiniques that he uses with his 5 year old son Jules while eating out and thinks the list would be benificial to other parents as they eat our with their children. Henry has both observed families as they dine in his restraunt and experimented with what works with his own child and has a pretty good idea on how to keep the dining experience calm and relaxing for all.

1. Allowing children to dine out with the family allows them to see for their selves acceptable behaviors. When dining with your family you should keep in mind 3 P's (Predict, Perspective and Plan ahead) Before leaving to dine out prepare your little ones as to where you are going, how they should behave and how you expect them to act. Henry states that bringing along silent toys such as books and colors as well as small toys can help the child keep quiet and behave while the adults chat. Share your perspective and reasons why you want to take your family to eat out. Explain to them the importance of being seen out as a family together to relax and have a good time as you all share time together. Plan ahead, start a day or so ahead of the date to eat out and role play what is expected and some of the distractions that may occur and what they are to do if a distraction does occur. Role playing allows them to have knowledge of what they are going to do and how they are expected to behave.
2. Children do not always have a hearty appetite in fact many are picky eaters and this may become a problem at a restraunt. However, you can solve this problem early by looking at the restraunt menu ahead of time. There are many restraunts that have menus online or perhaps you are familiar with the restraunt and have a good idea of what they serve. Henry suggest talking to the chef or owner to get an idea of what to order if you seee nothing on the menu that is appetizing to your child. In the end perhaps the promise of a dessert will solve this sticky issue.
3. We all know that reputation is the key to sucess. Family habits take time to develop so do not give up if your first or second attempt does not go well.
4. Search for the restraunts that offer service to the pint size diners. Every restraunt will not offer the same service so you should go out of your way to find those special places that do.
5. Relax and enjoy at the restraunt. Rest assured that if you have completed all the hard work to prepare your child for the dining experience then it is now time to relax and enjoy your meal with your family. Working together with your children to teach them what is acceptable and expected of them while dining out will continue to pay dividends for years to come, setting the stage for healthful eating habits while defining and enriching the family dynamic.

Grilled Cheddar Burger and Veggies foil pack

1 1/2 lb lean (at least 80%) ground beef
1 1/2 cups shredded Cheddar cheese (6 oz)
1 1/2 tablespoons Worcestershire sauce
3 medium green onions, chopped (3 tablespoons)
2 teaspoons peppered seasoned salt
3 medium Yukon gold potatoes, thinly sliced
2 cups baby-cut carrots, cut lengthwise in half if very large
18 cherry tomatoes, cut in half, if desired
6 medium green onions, sliced (1/3 cup)

Heat coals or gas grill for direct heat. Cut six 18x12-inch pieces of heavy-duty foil; spray each piece with cooking spray. In large bowl, mix beef, cheese, Worcestershire sauce, chopped onions and 1 1/2 teaspoons of the peppered seasoned salt. Shape mixture into 6 patties, about 1 inch thick. Place potatoes on center of each sprayed foil piece. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with remaining 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packets over medium heat 17 to 20 minutes, rotating packets 1/2 turn after about 8 minutes, until potatoes are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

Source: Pillsbury

Starburst Table Toppers

tin cans, rinsed clean with tops and labels removed
Star template
Red, white, and blue acrylic paint
Red, white, and blue art tape, 1/2-inch width
Star stickers
Craft sand
Red, white, and blue cardstock
Pencil
Scissors
Drinking straws (not the bendable type)

Instructions:

Paint the exterior and the top 1 inch of the interior of each can. Use one color of paint for each can. Let them dry.
Decorate each can with tape and stickers.
With the pencil, draw star outlines on the cardstock, using the star template, as shown.
Cut out the stars. Each star will be two identically-sized pieces, with slits cut in the center so that they slot together at a 90-degree angle, see template.
Cut a 1/2-inch long slit in the top of a drinking straw and then slot that onto the bottom of the star.
Fill the can with craft sand in a color that contrasts with the color of the paint on the can. Be sure to fill it up high enough so that it overlaps the painted interior of the can.
Trim the straws to get a range of different heights. Place the straws inside the cans and display them on your picnic table.

Source Grandparents.com

shared at Finding Fabulous

Grilled Pork Chops with Two Mellon Salsa

Salsa:
1 cup chopped seedless watermelon
1 cup chopped honeydew melon
3 tablespoons finely chopped sweet onion
1 tablespoon finely chopped jalapeño pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Pork chops:
2 teaspoons canola oil
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops, trimmed
Cooking spray
Preparation
1. To prepare salsa, combine the first 7 ingredients; set aside.

2. To prepare pork chops, heat a grill pan over medium-high heat. Combine oil and next 4 ingredients (through black pepper) in a small bowl. Rub oil mixture over both sides of pork chops. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with salsa.

Watermelon Rind Relish

This recipe uses the white (not the green outside) rind of a 5 lb melon. I love this recipe as it allows you to use more of the melon. I love to use every little bit

3 quarts water
6 cups shredded watermelon rind
1 cup sugar
1 cup cider vinegar
1 1/2 tablespoons dry mustard
2 teaspoons ground turmeric
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon celery seeds
Preparation
Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well.

Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently. Cool; pour relish into airtight containers.

Note: Refrigerate Watermelon Rind Relish in airtight containers up to two months.

Be The Star of the Party

All Star Berry Tart

1 homemade or store-bought pie crust (not in pan)

Pastry cream:
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/2 cup sugar
2 cups milk
2 large egg yolks
3 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract

Topping:
1 cup apricot jam
1 tablespoon lemon juice
2 pints fresh blueberries
2 pints fresh raspberries

Follow package instructions to fit crust into a 9-inch tart pan with removable bottom, and bake until light golden.
Make pastry cream: Mix flour, cornstarch and sugar in a bowl. Add 1/3 cup milk; beat until smooth. Whisk in yolks. In a pan, bring remaining milk to a simmer. Whisking constantly, pour hot milk into yolk mixture. Pour back into pan and bring to a boil, stirring. Boil for 2 minutes, whisking. Remove from heat; beat in butter and vanilla. Pour into a bowl; press plastic wrap directly onto surface of pastry cream. Chill 1 hour.
Finish tart: Stir jam, lemon juice and 2 Tbsp. water in a pan over low heat until jam melts; strain. Remove crust from tart pan; brush with jam glaze. Spread pastry cream evenly. Arrange raspberries in center, forming a star. Fill in remaining surface with blueberries. Brush tart with remaining glaze

Source : All You 2008

Riley Roos Shoes Review and Giveaway

Rileyroos were developed by parents who discovered that the perfect shoes they wanted for their first child was not on the market. So they developed their own shoes following the same requirements they were looking for. The shoes must have three main features style, comfort and ease. Rileyroos brought the European fashion sense and the American spirit and casualness together to form a great line of shoes. We all know that going barefoot is very comfortable so Rileyroos were developed for little feet to be protected but to feel as if they were barefoot. The sole of the Rileyroo shoe was created to be flexible and to curl above the toes to provide extra leverage as the child begins to crawl. Rileyroos shoes were also constructed for walking and are light weight with a bottom of the shoe created with support and traction. I love Riley Roos because the shoes are built for the childs need and the variety of shoes available makes it easy to choose the perfect pair of shoes for your child.

Shoes for boys

Shoes for girls

are both available at Rileyroos. You will have to visit and check the great styles out yourself at Rileyroos website After taking a peek perhaps you would be interested in entering a contest where one of Annies Home readers will win a great pair of shoes. To enter this giveaway simply visit the Rileyroos website and let me know what pair of shoes you would want to win for your little one

Extra Entries:

• follow my blog
• subscribe to my blog
• fan rileyroos on facebook
• follow my blog on twitter
• tweet about the giveaway
• share this giveaway in any fashion that you choose let me know how (5 entries per way)
• comment on any other non giveaway post (2 entries per comment)
• enter any other giveaway (1 entry)

Giveaway starts now and ends July 22, 2010. Good Luck . Email must be in comment or on blog profile or entries will not count

I wish to thank Rileyroos for sending me a pair of shoes to review for this post.

Pro Flowers Gifts Review

ProFlowers gourmet basket gifts create that perfect gift for that special person. Ordering online is easy to do, fast and the variety of gift available would please everyone. These days when time is such a privilege and one not to take light heartily taking advantage of ProFlowers gifts seems to be perfect. Everyone has their own taste the great thing about ProFlowers you can sit at home, in the office or anywhere you have a Internet hookup and order the perfect gift with the special persons taste in mind. Whatever the occasion congratulations, thank you, happy birthday, happy anniversary and the list goes on... ProFlowers tasty gourmet gifts can make the occasion the best tasting one yet.

Receiving a gift is always special and when that gift is pretty, extravagant or edible the feeling is even more special. Recently I was able to choose a gift to review from ProFlowers Gifts. This was not an easy decision as there are many to choose from. I thought to myself what exactly is the perfect gift to review. There was organic fruit baskets, cookies and other goodies from names such as Mrs. Fields, there were baskets for snacking, baskets for pampering, baskets to have fun in the sun or at the movies and so many baskets that my head started to spin. What basket would I choose they all sounded so great. In the end I choose a basket of Mrs Fields. Birthday Nibblers as my husbands birthday was the end of June. Pro Flowers also sent along a basket of organic fruit from Cherry Moon Farms.

We quickly found out why the Mrs. Fields Birthday Bites Box is a best seller. The scrumptious goodies inside did not linger long in this house of 2 parents and 5 teens for everyone received a bite and we were all very happy. What was left was given to my husband to put up for his snacking delight. After all he was the one with the birthday. The Mrs. Fields Birthday Bites Box arrived in a grand green box with presents adorning the box. The box is sturdy enough to keep and reuse again if you choose or keep a birthday treasure in as well. The snacks their selves were nibbler size which was perfect not to small and not to big. There were 12 brownie bites, as well as chocolate chip, cinnamon and oatmeal cookies. My favorite part was the giant sized sugar cookies that were covered with sprinkles of yellow and red. If you are looking for a great gift for someone on your list that enjoys goodies then you should remember Pro Flowers.

We also received a delicious basket of organic fruit. How delicious it was every one of my teens choose a piece of fruit of their own with lots left for the table and to eat myself. The Organic Fruit Sampler gave everyone a chance to taste kiwi, orange, banana, apple or a pear. This delightful Organic Fruit Sampler is the same type of gift that I give each year to my parents, grandparents, school teachers, bus drivers, anyone on the list that I am not sure what to get. Nearly everyone enjoys a piece of fruit and a sampler basket like this allows you to share with those that you love. This Pro Flowers gift can help you put a smile on that special person receiving the gift as well as those around them for there is enough to share if they choose to or to keep and enjoy if they do not.

Order your choice of ProFlowers gift basket at their website located at
http://www.proflowers.com/gift-baskets-gft

I want to thank ProFlowers for the delicious gift baskets we received as part of this review. The thoughts and opinions are those of mine alone and have not been influenced.

Mango Salsa Chicken

1 pound Skinless, boneless chicken breasts or thighs
2/3 cup Heinz® Tomato Ketchup
1/3 cup Sour cream or yogurt
1 teaspoon Smoked paprika or chili powder
1 cup Peeled and diced ripe mango
1 cup Diced red pepper
2 Chopped green onions
1 tablespoon Finely chopped coriander or parsley
1 clove Garlic, minced
2 tablespoons Fresh lime juice
2 teaspoons Olive oil
1 teaspoon Hot pepper sauce

1.Place each piece of chicken between two sheets of plastic wrap and pound lightly to flatten.
2.Reserve 2 tablespoons of the Ketchup. Blend remaining ketchup with sour cream and paprika.
3.Place sauce mixture and chicken in a zip-top bag and turn to coat. Marinate for 30 minutes in the refrigerator.
4.Preheat grill to medium-high and grease the grate.
5.Combine mango, red pepper, green onion, coriander, garlic, lime juice, olive oil, hot pepper sauce, and remaining 2 Tbsp of Ketchup. Reserve.
6.Remove chicken from marinade and grill, turning once until cooked to an internal temperature of 165 F. Serve topped

Source: Heinzhttp://www.heinzketchup.com/RecipeDetail.aspx?id=36&utm_source=newsletter&utm_medium=email&utm_content=mango_chicken_salsa&utm_campaign=issue_7

Baby Love

Introducing the two newest members to the family. These are my cousins, thats right both of my cousins had babies within weeks of each other. SO being sisters these little ones will grow up with a sweet bond between them.

Shared on Wordful Wednesday @ 7 clown circus

Tips to make Perfect Cobbler

This picture reminds me of my dad he did love his fruit cobblers and vanilla icecream. If you want to make that perfect cobbler you need to visit this website that shares several different tips on how to make the perfect cobbler.

Yellow Tomato Salsa

Yellow Tomato Salsa

1 1/2 pounds yellow tomatoes, cut into quarters
1/2 cup red onion
1/4 cup torn basil leaves
1/2 teaspoon kosher salt

1.Pulse tomatoes in a food processor until roughly chopped.
2.Transfer to a bowl and mix in onion, basil leaves, and salt.

Grilled Chicken Chopped Salad

1/4 cup whole-grain mustard
1/2 cup apple juice
1/4 cup white vinegar
1/2 teaspoon black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 pounds chicken cutlets
4 small zucchini, cut lengthwise into 1/2-inch-thick slices
4 Roma (plum) tomatoes, cut lengthwise in half
1 large red onion, sliced into 1/2-inch-thick rings
1/2 teaspoon kosher salt
1 5-ounce bag salad greens

In a medium bowl, whisk together the mustard, apple juice, vinegar, 2 tablespoons water, 1/4 teaspoon of the pepper, and 1/2 cup of the oil. Transfer 1/2 cup of the mixture to a large resealable plastic bag and refrigerate the rest. Pat the chicken dry with paper towels. Add to the bag, seal, and refrigerate for 20 minutes. Meanwhile, heat grill to medium. Place the zucchini, tomatoes, and onion on a baking sheet. Add the salt and the remaining oil and pepper and toss.
Grill the chicken and vegetables, turning occasionally, for about 10 minutes total. Transfer to a cutting board and roughly chop the ingredients. Divide the salad greens among individual bowls and top with the chicken, vegetables, and the reserved dressing

Source: Real Simple

Red White and Blue Parfait

Red, White and Blue Parfait
Extra Special Dessert Recipe For Memorial Day Or The Fourth of July

1 eight ounce carton of vanilla yogurt
1/2 teaspoon vanilla
4 ounces (1/2 of an eight ounce container) of frozen whipped dessert topping, thawed
3 cups fresh cut up strawberries and / or raspberries
3 cups fresh blueberries

In a large bowl, stir together yogurt and vanilla
Fold in whipped topping
In 6 twelve ounce glasses or dessert glasses alternate layers of the berries with layers of the yogurt mixture
Serve immediately or cover and chill for up to 1 hour

Winning Wednesday

There are 4 winners this week and each of these contest had lots of entries so the winners this week are



Shoo Shoo shoes winner with 371 entries the winner is .....

jeanette_huston@yahoo.com said...
Faned shooshooes on fb


Eden Fantasy's winner with 273 entries the winner is
barbara.montyj said...
It's a Tweet!
http://twitter.com/JalapenoMama/status/16105339765

Jiffy Lube $35 giveaway (I loved reading all the great reasons the card was needed) there were lots of great entries the winner is
Storm, The Psychotic Housewife said...
I want to win, because we have an older car that hates us, lol, and we spend a fortune trying to keep it going! We have to change the oil like clockwork, or it acts funny - this would help with the expense

Uncommonly Cute Tee winner is
Nicole said...
tweet
http://twitter.com/maybaby522/status/16019720163

If you were not a lucky winner this time better luck next time. Be sure to check out these sponsors as well as the sponsors on the side bar. There are more giveaways coming as well as two ending tonight Betty Crocker Mississippi Mud Bars and UVSkinz.

Flying My Colors

To show my patriotism to my country I have changed the background on my blog again. I like it a lot it makes me feel at home. I will miss the dear old frogs that were on the last one but this background looks so much like my rag dolls. What do you think?

BlueBerry Tarts

BLUEBERRY TARTS

PASTRY:
1/2 cup unsalted butter, cut in pieces
1 tbs maple syrup
1 1/2 cups flour
1/4 tsp salt
BLUEBERRY FILLING:
1/2 cup maple syrup
1 tsp lemon zest
two 6 oz pkgs blueberries
1/4 cup cornstarch

PASTRY---In bowl, whisk together flour and salt. Add butter and mix into flour until crumbly. In a bowl, stir together maple syrup and 1/4 cup plus 1 tsp cold water. Add water mixture to flour mixture and toss together until dough begins to come together. Gather dough into a ball, divide in 4 equal pieces. Flatten each into a disc, wrap in plastic and refrigerate 2 hours.
BLUEBERRY FILLING---Heat oven to 375 degrees. Place blueberries in a bowl. In bowl, stir together maple syrup, cornstarch and zest, combine with blueberries. Set aside.
Roll out one pastry disc to a 8" circle. Transfer to a baking sheet. Fold over 1/2" of dough all around pastry, forming a decorative edge. Repeat with remaining pastry. Divide blueberry mixture among pastry rounds, spread berry mixture in single layer. Bake tarts 35 min. or until pastry is browned and filling is set, then serve.
MAKES 4 TARTS OR 8 SERVINGS...

Popcorn Snacks for the 4th of July

Popcorn and Lemonade shakeups two of the items that were available at every parade where I grew up. In the town I live in now there is not 4th of July parade and I find that a bit sad. We still make the popcorn and lemonade shakeups but stay in our yard where instead of heading up town which is what I would do when I lived at home.

Sugar Glazed Popcorn

3 T oil

1/3 c sugar

1/3 c unpopped popcorn

1/4 c water

In heavy saucepan, melt oil and stir in sugar. Mix popcorn and water and add to oil. Cover Pop the corn quickly over high heat, stirring or shaking continuously at the peak of popping remove from heat to prevent sugar from turning Makes 5 cups popcorn.

Oven Caramel Corn

2 c brown sugar, packed

1 c margarine

1/2 c light corn syrup

1 t salt

1 t butter flavoring

1/2 t baking soda

8 quarts popped popcorn

1 c peanuts

Mix first 5 ingredients Bring to a boil Cook for 5 minutes Remove from heat. Add soda Pour mixture over popcorn and peanuts Mix well. Scatter in a large shallow pan Bake at 250 degrees for one hour Stir while baking

shared on Show and Tell at Blue Cricket Design

Panzanella and Sausage Salad

PANZANELLA AND SAUSAGE SALAD

1 clove garlic, finely chopped
1/4 cup oil
5 basil leaves, cut into ribbons
4 Italian sausage links
1/4 cup grated Parmesan cheese
Salt and Pepper
1/2 onion, finely chopped
2 tomatoes, finely chopped
4 slices Italian bread
2 tbs red wine vinegar

Heat a grill. Brush bread slices with 2 tbs oil. In a bowl, combine tomatoes, onion and garlic, season with 1/2 tsp each salt and pepper. Let stand 15 min. Add the vinegar and remaining oil.
Arrange the bread on the grill and toast on one side. Flip and top with half of the cheese, cover and grill 2 min. Let cool slightly, then cut into cubes and add to the tomato mixture. Stir in the basil. Pierce the sausages, arrange on the grill, cover and cook, turning once, until cooked through. Thickly slice the sausages and add to the bread salad. Divide among 4 plates and top with the remaining cheese, then serve.
MAKES 4 SERVINGS OF SALAD...

Tip for Tenderizing Meat Quickly

Want to fix that perfect meat dish for the 4th of July or any time but you don't have the time to marinate the meat? Normally marinating takes hours but you can speed up the tenderizing process by using soy sauce as the base for your marinade. Soy sauce contains enzymes that help break down beef's fibrous proteins. So instead of the long period of time it normally takes instead the meat will be ready in 30 minutes.

Easy Chicken Soup with variations

EASY CHICKEN SOUP

1 tsp minced garlic
1 cup chopped onion
1 1/2 cups chopped cooked chicken
1/2 cup diced carrot
32 oz carton reduced sodium chicken broth

Put broth, onion, carrot and garlic in a saucepan and bring to a boil. Reduce heat and simmer 7 min. or until vegetables are tender. Stir in chicken and heat through, then serve.
MAKES 5 CUPS OR 4 SERVINGS OF SOUP...
(3 EASY FLAVOR TWISTS)---
SOUTHWESTERN---Stir in a 14.5 oz can diced fire roasted tomatoes, drained 15 oz can hominy, 1/2 cup chopped cilantro, 1 tbs lime juice and 1 tsp ground cumin. Heat through. Makes 8 cups. Top soup with pumpkin seeds and/or crumbled corn tortilla chips, if desired.

ITALIAN---Stir in 19 oz can rinsed and drained cannellini beans, 2 diced tomatoes, and 2 tbs pesto. Heat through. Makes 8 cups. Top soup with some crostini, if desired, (To make crostini, brush sliced French bread with oil and bake in 425 degree oven 8 min. or until crisp).

ASIAN---Stir in 8 oz can sliced water chestnuts, 1/3 cup sliced green onions, 1 tbs lite soy sauce, 1 tsp grated ginger and a few splashes of sesame oil, if desired. Heat through. Make 6 cups. Top soup with some sesame flavored rice crackers or chopped peanuts, if desired...