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Saturday, January 3, 2015

This is what I love to do make something beautiful out of nothing. This time of year when it is cold out there I am looking forward to spring. I start to think about gardening and what would look great in it

items like this beautiful chair yet some may some rusty and old I say rusty gold look like the perfect garden piece. A place to sit and rest and take in the tranquil quiet and beauty of the garden and all the while looks like it is in a place all of its own

This old rustic wagon brings back memories of my childhood. While the street sign looks rather cool the truth is if this wagon found its way into the garden it would hold some potted plants and become a center piece.
So many old goodies in this picture. With the old barrel being the stand out piece I can well imagine using it for so many different jobs. I also love old buckets to reuse as planters they are perfect

What will your spring garden look like?

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Trifle Cake

I so remember these little sponge cakes from my childhood My parents had their own strawberry patch and when they were ready to eat we celebrated with these little sponge cakes topped with strawberry goodness and oh my don't forget the whip cream. This recipe from Rachael Ray offers a bit of a different taste but oh my the same great goodness.
1 bag frozen mixed berries
1/4 cup orange or almond liqueur
4 (3-inch) packaged individual sponge cakes, available on baking aisle
2 ounces, 1/4 cup, sliced almonds
In a saucepan, heat the frozen berries with the orange liqueur until the berries are warmed. Place the individual cakes on separate plates and top with berry mixture. Sprinkle the nuts on top and serve.

Friday, January 2, 2015

Poor Man Trifle

After all the holidays it may be time to get back to some easier cooking. This poor man trifle allows you to make it quick and is better for you as well. Enjoy

1 cup whipping cream
1 carton each strawberries and blueberries
4-5 ripe kiwifruit
2 cups vanilla pudding (homemade is better, but instant will do in a fix)
1 box angel food cake mix, prepared and cooled

 Whip cream until stiff peaks form. Wash and slice fruit. Tear up a portion of the cake and place in a layer and the bottom of a large glass serving bowl. Add a layer of sliced fruit, then of pudding, and finally of whipped cream. Continue layering, reserving some of the fruit, until you reach the top of the bowl. Finish with a whipped cream layer. Decorate with the reserved fruit. Best chilled for several hours (or overnight) before serving to allow the layers to meld.

recipe source here

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Wednesday, December 31, 2014

Celebrate the New Year with a bit of spice

How will you celebrate the new year? Making any new resolutions? What about selecting a word as a goal for the new year? What will the new year bring? I am not sure as of yet but what I do know is that we will be celebrating tonight with so many others. This recipe for 7 layer dip will find itself on the table with a feast of others.  What are you doing to celebrate?

7 Layer Mexican Dip Recipe
  • 1 - 15 ounce can black beans, drained well
  • 1/2 cup salsa, your choice
  • 2 Tablespoons finely chopped fresh cilantro
  • 1 cup (8 ounces) sour cream
  • 2 ripe avocados, peeled, pitted and chopped
  • 1 cup cheddar and/or mozzarella cheese
  • 2 Roma tomatoes, chopped
  • 1 - 15 ounce can pitted black olives, drained and halved
  • 1/4 cup red oinion, finely chopped
  • 1 jalapeno or red chili pepper, seeded and finely chopped, optional
  • 1/4 cup finely chopped cilantro

How To Make a Layered Mexican Dip

  • Mix black beans, salsa and 2 Tbsp cilantro together in a small bowl. Turn out into a pretty rimmed platter.
  • Carefully spread sour cream over the top of the beans using an off-set spatula or rubber spatula, leaving some of the beans showing.
  • Layer the avocados, cheese, tomatoes, olives, red onion and optional jalapeno, one on top of each other, leaving a bit of the layer underneath showing. Finally, sprinkle the remaining cilantro over the top.
  • Serve with tortilla chips, pita wedges or on top of a salad.

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Tuesday, December 30, 2014

Crockpot Meatball Subs

Celebrate the new year with this delicious recipe. Tasty and filling the meatball sub will be the spotlight of the party .

1 lb lean ground beef
1/2 cup dry breadcrumbs
2 tablespoons finely chopped onions or 1/4-1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 egg
1 tablespoon parmesan cheese, grated
1 (32 ounce) jars spaghetti sauce
6 -8 hot dog buns
mozzarella cheese ( sliced or shredded)


Place fist seen igredients in large bowl. Mix thoroughly with your hands just until combined. (I wear food prep gloves.) Shape into approximately 30 1-inch balls.
Bake in an ungreased oblong pan (13x9x2) in a 400°F oven until light brown, 20-25 minutes. OR: microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once. OR: cook over medium heat in frying pan, turning occasionally, until brown, about 20 minutes.
Place cooked meatballs and spaghetti sauce in crock pot. Cook on low for about 2 hours. If you cook longer, stir every hour or so.
Place meatballs and sauce in hot dog buns or sub rolls and top with mozzarella cheese.
Note, I microwave the meatballs to cook them.
I've been told you can place the raw meatballs in the sauce and cooks them for 8+ hours on low, but I have never tried this.
recipe source here

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Cold Weather is on its way

Cold weather sounds as if it is coming soon. Protect your self and the ones you love. If you are ready good for you I am as well. There are others that may not be and don't forget the animals. It is the time to be charitable why not show some love and make sure we are all warm and snug out there

Monday, December 29, 2014

Towering Taco Salad

I recently shared with you a new recipe and the fact that like many we were participating in a holiday basketball tournament. That's right the mighty mighty  bulldogs are in fierce competition as tonight they go up against a team in ketnucky to find out who is the best .
The tournament that we are playing at has been in existence for 50 years. The Eldorado Holiday tournament brings together many towns here in southern Illinois and others in neighboring states. It was lots of fun with the awesome games and the basketball stars, cheers being lead by super athletic cheerleaders and lets not forget the bands, fans and oh so much more.
You have to bet that many of us who are at the tournament make up some heavy appetites watching all the games and going happenings So when the crowd takes a break the host must be prepared. Recipes like this towering trifle taco salad helps me get the job done. With lots to feed those that join us and I love how it looks as well.
When it is time to take a break for a meal

 1 pound ground beef
2/3 cup water
1/4 cup taco seasoning
1 can refried beans (optional)
2 medium ripe avocados, peeled and pitted
2 TBSP finley chopped red onion
3 garlic cloves, minced
1 tsp lemon juice
4 cups shredded lettuce
1 small can sliced black olives, drained
4 roma tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups grated cheddar cheese
1 cup mild salsa
2 cups sour cream
tortilla chips

In a small skillet, cook ground beef over medium heat until no longer pink; drain. Stir in water and taco seasoning.  Cook and stir for two minutes.  Stir in one can of refried beans (optional) and heat thoroughly.  Let cool slightly while you assemble remaining ingredients.

In a small bowl, mash avocados with onion, garlic, and lemon juice (or use prepared guacamole).

In a 3-quart trifle dish (or glass bowl) layer in this order:

ground beef mixture
avocado mixture
shredded lettuce
sliced black olives
chopped tomatoes
chopped cucumber
chopped green onions
grated cheddar cheese
sour cream

Repeat all layers, ending with sour cream.  You may want to save out a few green onions and black olives for a garnish.

Serve immediately with tortilla chips.

recipe source here

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Sunday, December 28, 2014

make brats in the crock

So we are in the middle of high school basketaball tournaments. With so much going on we have little time to prepare meals and we often don't eat together at this time either. So crockpot meals are often the easiest for our house check out this recipe a real crowd pleaser
Package of Bratwurst
2 cups Apple Juice
4 tbsp Dijon Mustard

First, brown the brats in a skillet and transfer to your Crock Pot.

Slice your onion and layer on top of the brats.

Mix together your apple juice and mustard and pour into Crock Pot.

Cook on high for 3-4 hours or on low for 5-6 hours.
This is after 4 hours on high.

and voila!

I am telling everyone about this recipe because it is THAT good!
recipe source here
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