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Saturday, July 23, 2016

Vanilla Ice Cream Day

If you like vanilla ice cream then you are not alone. Vanilla ice cream is believed to be the number one choice of all ice cream flavors in the U. S.  Today, July 23rd is  vanilla ice cream day. Enjoy a guilt free bowl or maybe a cone of vanilla ice cream.

Vanilla ice cream is created by freezing a custard of cream or milk, sugar, eggs and vanilla beans or flavoring Vanilla grows in pods of fruit in vanilla orchids. The plant is native to Mexico and was a secret to the world outside Central America until the 1600s. The world since that time has had the chance to taste and recognize flavors.

Is It Hot Enough For Ya

July 23rd is Hot Enough For Ya Day. It just so happens that today in or neck of the woods it is hot enough for us. Many times on hot days like this you may see someone and jokingly ask "Is it hot enough for ya??"

The sun is shining bright and the temperature is high the desire to do anything may be on the rise. These hot days of summer and there I am sure many more to come The things we need to do to keep our selves hot in these days

Find ways to stay cool:

  • air conditioning
  • stay out of direct sunlight
  • when dressing keep in mind to wear light clothing that is light in color as well
  • cool showers and baths should be taken as well
  • fans are good but may not be enough to keep you cool
Stay Hydrated:
  • Drink more water than usual, this will help keep you hydrated without adding calories, or other nutrients not good for your body
  • Dont wait til you are thirsty to drink. While being thirsty is a sign of needing something to drink it is not always the first sign when thirsty
  • alcohol, energy drinks or high sugar drinks are not the best choices to enjoy in the heat
  • Do your friends a favor and remind them to drink plenty of water as well

Stay Informed:

  • stay aware of extreme weather alerts
  • learn the symptoms of heat illness 
shared at 

Mexican Breakfast Stack

Mexican Breakfast Stack

(6 servings)    
4 10-inch flour tortillas
6 large eggs
1/2 teaspoon salt
1/2 small bell pepper - thinly sliced
1 4-ounce can sliced mushrooms* - drained
5 green onions - chopped
1 and 1/2 cups shredded Cheddar cheese (or Mexican blend)
1/4 pound thinly sliced ham
1 small tomato - thinly sliced

Preheat oven to 375 degrees. Prepare a 10-inch pie plate with light coating of non-stick spray.
Line bottom of pie plate with 1 tortilla. In a medium bowl, beat the eggs and salt. Pour eggs into lined pie plate. Place a second tortilla on top of egg layer. Spread bell pepper, mushrooms and green onion on top of the second tortilla and top with 1/3 of the cheese.  Place the third tortilla over the vegetables. Placed sliced ham on top of this and sprinkle with 1/3 the cheese.
Place the last tortilla over the ham. Place sliced tomato on top. Sprinkle with remaining cheese. Bake for 35 to 45 minutes or until eggs are set. Remove from oven and allow to stand 5 minutes. Slice into 6 wedges. 

Serve with your favorite salsa. 

Taco Skillet

1 lb 94% fat free ground beef
1 small onion, chopped
1 tsp olive oil
1 tbsp chili powder
1 1/2 tsp ground cumin
1/2 tsp salt
1 (15 oz) can low-sodium whole kernel corn, drained
1 (8 oz) can tomato sauce
1/2 cup water
1/2 cup salsa
1 1/2 cups reduced-fat shredded cheddar cheese
1 tbsp chopped fresh cilantro
taco shells or flour tortillas, warmed
toppings, such as lettuce, diced tomatoes, salsa, sour cream
hot cooked spanish rice, such as Vigo’s Saffron Yellow Rice (made with “I Can’t Believe It’s Not Butter Light” instead of regular butter)
Cook ground beef in a large skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef, wipe skillet with a paper towel.
Saute onion in hot oil in the same skillet. Add beef, chili powder, cumin, and salt. Cook 5 to 7 minutes, stirring occasionally and coating beef with spice mixture. Stir in corn, tomato sauce, water, and salsa. Bring to a boil, reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.
Top evenly with cheese and cilantro. Cover, turn off heat, and let stand for 5 minutes or until cheese melts. Build tacos by layering meat mixture, desired toppings, and rice.

Friday, July 22, 2016

Friday Five Favorites

1, This week has been one of the hottest of the year so far. So I do not want to get in the kitchen to cook a full meal so I found other resources. This chunky gazpacho was just right no heating house up and delicious and family pleasing as well

2 We celebrated a new holiday to our family. Pig day, oh so yummy. My grandparents raised pigs when I was a kid but we never celebrated a special day for the. Now though that we know about them I think it has become a new holiday to celebrate.

3 I joined a new facegroup about Texas Barbq and decided to make up some Cowboy Caviar. It went over  great and I love the new group as well Cowboy Caviar is packed with great values of nutrients.

4 I love trying new recipes and sharing them with the family. The stuffed bell pepper casserole went over great and was very delicious

5 I love all the memories that I have of grandma, mom and the rest. They normally have someething to do with food but always filled with love. Read about a bit of my past and enjoy a pie as well

join in the fun here

The Pied Piper

This holiday on July 22nd may open your eyes a bit. It sorrounds around the legend from the town of Hamelin Low Saxony Germany during the middle ages. Its the story where the town was covered in rats and the Pied Piper of Hamelin came to town to help. The piper was a rat-catcher and was hired by the town to lure rats away with his magic pipe. The rats left and the town refused to pay the piper so he retaliated. He played the pipe and the magic pipe led the children away from the city. 
This folk store has been shared in writings from Johann Wolfgang von Goethe, The Brothers Grimm and Robert Browning. There were other stories shared by different authors as well. Like many stores passed by word of mouth there have been many contradictory theories about the story. Was the town struck by plague, was the pied piper real?? 

Penuche Fudge

Penuche Fudge is pronounced like panucci in Italian. It is a fudge that is made with brown sugar, milk, butter and a bit of vanilla. There is no chocolate in this type of fudge. The brown sugar will offer a butterscotch and maple tone to the taste. New England loves the flavor of butterscotch and maple Penuche may be made with evaporated milk or nuts like walnuts or pecans. 

The south refers to penuche fudge as brown sugar fudge. Penuche can also be use do make frosting. Brown sugar made with its dark color and flavor due to the molasses content is what makes the difference. Molasses yields a spicier , richer flavor than regular white sugar. 
Penuche fudge is a new England favorite and a staple in fudge stores across the country. Time to try a bit of Penuche fudge for your self
Penuche Fudge
1½ cups brown sugar
¾ cup butter (must be butter!)
⅓ cup milk
1 tsp vanilla
2½ to 3 cups powdered sugar
Boil the brown sugar and butter in a saucepan. Add the milk, stirring constantly and boil again. Remove from the heat and let cool to room temperature. Add the vanilla and beat in the powdered sugar until smooth and thick. Spread into an 8X8 pan, cover with waxed paper and refrigerate. Cut into squares and serve.

find other great penuche fudge recipes here

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craft frenzy friday

Refrigerated Cucumber Pickles

I come from a pickle loving family. When I suggested we grow cucumbers to make our own pickles everyone was in favor. My mother used to make refrigerator pickles but I could not remember her recipe. I did find this recipe in the Pillsbury Harvest Time Cookbook. Whether you find your cucumbers at the farmers market, grocery store or grow your own they all will work nicely. This recipe is perfect for anyone who does not want to go through the chore of canning. 

 Refrigerator Cucumber Pickles

7 medium unpeeled cucumbers, thinly sliced
1 tablespoon pickling, or kosher salt
2 medium onions, thinly sliced
1 cup chopped green pepper
2 cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
1 cup vinegar
⅛ to ¼ teaspoon turmeric Optional
  In large bowl, mix cucumbers, and salt; let stand ½ hour. Drain well. (I rinsed off some of the salt). Stir in onions and green pepper. In small bowl, combine remaining ingredients. Pour syrup over cucumber mixture; mix well. Store in covered container or pack in quart jars; refrigerate several hours or up to 3 months.
3 quarts

shared at plant based potluck

Mexican Sweet Bread Conchos

Mexican Sweet Bread
Yield: 12

3 teaspoons active dry yeast
1/2 cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
1/2 cup lukewarm milk (scalded, then cooled)
1/3 cup granulated sugar
1/3 cup butter, softened
1 teaspoon salt
1 egg
3 1/2-4 cups all-purpose flour

Flavored Topping Dough

1/3 cup granulated sugar
1/4 cup butter or 1/4 cup margarine
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 1/2 teaspoons orange zest

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, then turn greased side up. Cover and let rise in a warm place until double, about 1 1/2 hours.
The dough is ready if it leaves an indentation when touched. Meanwhile, prepare Flavored Topping Dough. Punch dough down; divide into 12 equal pieces. Shape each piece into a ball; place on greased cookie sheet.

Flavored Topping Dough.

Beat sugar and margarine until light and fluffy. Stir in flour until mixture is the consistency of thick paste. Divide into 3 equal parts. Stir cinnamon into one part, vanilla extract into one part and orange peel into one part. Divide each part of dough into 4 equal pieces. Pat each piece into a 3-inch circle.
Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball. Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern. Cover and let rise until double — about 40 minutes.  Heat oven to 375 degrees F (190 celsius). Bake buns until golden brown, about 20 minutes.

Long Ago Summer Memories and a Custard Pie Recipe

One of my childhood memories is helping my grandmother at the community picnic. Sometimes I would help at the tables make sure all places were clear. Other times I would pour tea and coffee to refill glasses. When I got a bit older I started working the dessert tables. Pie at lunch service and cake at supper time. That way I learned many types of pies. One of my favorites was the Custard Pie. Today as I remember those long ago summer memories I decided to share a pie recipe. 

6 eggs
2 tablespoons vanilla extract
1 cup sugar
1 heaping tablespoon  cornstarch
3 3/4 cups milk
2 tablespoons butter
1 teaspoon nutmeg or cinnamon


2 cups flour
1 teaspoon salt
2 teaspoons sugar
1 cup butter flavored shortening
1 egg
3 tablespoons water
1. DOUGH: Mix all dough ingredients together to form a dough.
2. Shape the dough into a round 5-inch disc, wrap it in waxed paper and let it chill in the refrigerator for at least one hour.
3. FILLING: In a large bowl beat eggs and vanilla. Set aside.
4. In a small bowl mix sugar and cornstarch until well combined. Add this to the egg mixture. Set aside.
5. In a large pan over medium high heat, scald the milk and butter together.
6. Slowly add the scalded milk to the egg and sugar mixture and whisk together to blend.
7. Pour slowly into the pie shell.
8. Sprinkle the top of the filling with nutmeg. If you want to use cinnamon on top instead, sprinkle it during the last 10 minutes of the baking time.
9. Use a pie shield to cover the edges of the pie.
10. Bake at 450º for 10 minutes, then lower the oven to 400º and bake for 15-20 minutes, or until a knife inserted half-way between edge of pie and center comes out clean.
11. Cool pie on a wire rack.
12. Store pie covered in the refrigerator.
May I serve you a piece of pie::
shared here

No Bake Chocolate Peanut Butter Bars

From Nestle Toll House, this recipe is great for hot weather because no oven is required! Just a low setting on the stove.
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12 oz package) Nestle Toll House Semi-Sweet Chocolate Mini Morsels, divided
Grease a 13×9 inch baking pan (or spray with cooking spray).
Beat 1 1/4 cups peanut butter and butter in a large mixing bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cuppowdered sugar, graham cracker crumbs and 1/2 cup mini morsels. Press evenly into prepared baking pan. Smooth top with spatula.
Melt remaining 3/4 cup peanut butter and remaining mini morsels in a medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan.
Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Thursday, July 21, 2016

Blogger Opp: Back To School With Mead

Blogger Opp:
 Back To School with Mead Five Star® Giveaway

Hosted by:

Each blogger will receive 2 Free links 
Giveaway Date
8/1 to 8/15
Open to US
 Giveaway will be 2 weeks long make sure if you are purchasing links they will be valid that long. We don't want blank entries.
Mead Five Star®
Prize Bundle includes
Five Star® Expandable Backpack, Five Star Flex® Hybrid NoteBinder®, Filler Paper, and an assortment of notebooks/folders from the fashion line.
Sign Up Here or Below

 Announcement Post Not Required  BUT....
Sharing the post would be greatly appreciated. 

Click Here For The HTML

The more bloggers promoting ~ the bigger the results ~ the more giveaways we get to do together.

Co-Host is $5 for 5 links + 2 Free + Back Link to Your Blog (7 links total)
Extra Social Links $1 Limit 3
Adding links like Daily Comments, retweets , pins, Post Shares, etc $2 each, limit 3
 (link to specific post required)
email sign ups and Secret Word Pages $2

Any payment needed please send to as a friend/gift, MEAD in the notes

Posting will be required within 24 hours of launch.

I hope to see you there.
If you have any questions about this giveaway please email Amy at or

Set Up An Ice Cream Bar

Mason jars and little spoons is an easy way to set up an ice cream bar where everyone can fix their own sundae just as they want it. Some serving suggestions include

chocolate sauce 
caramel sauce 
strawberry sauce
peach sauce
raspberry sauce
milk chocolate chips
white chocolate chips
sliced almonds
Andes candies
Reeses Pieces
Mini Reeses Cups
rainbow sprinkles
chocolate sprinkles
mini marshmallows
cinnamon marshmallows
gummy bears
Oreo crumbs

ore tips on making caramel sauce, check out my original caramel sauce recipe.
Sea Salt and Vanilla Bean Caramel Sauce

  • 1½ cups sugar
  • ⅓ cup water
  • 1¼ cups heavy cream (used 2 cups by accident, oops.)
  • ½ teaspoon vanilla
  • 1 vanilla bean, sliced and seeded
  • 1 teaspoon sea salt
  1. Slice a vanilla bean in half. Using the back of the knife, scrape the seeds from the pod.
  2. Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside.
  3. Put the sugar and water in a saucepan over medium heat. Bring the sugar to a boil. Let the sugar cook (do not stir using a spoon, at most, you may swirl the pan to avoid hot spots) until it reaches a deep amber color.
  4. Whisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together.
  5. Pour into a jar and keep in the fridge. The sauce will thicken, but it is more of a loose sauce.
  6. This will keep for about a week in the fridge.

The Best Chocolate Sauce Ever
  • ½ cup sugar
  • 1 Tablespoon cocoa
  • 2½ teaspoons cornstarch
  • ½ cup water
  • 2 Tablespoons butter
  • ½ teaspoon vanilla
  • a pinch of Maldon sea salt (optional)
  1. In a saucepan, whisk together the sugar, cornstarch, and cocoa.
  2. Add the water.
  3. Bring the mixture to a boil over medium-high heat. Let it come to a bubble.
  4. Whisk in the butter. Add vanilla, and a pinch of sea salt.
  5. Pour into a jar and get ready for an ice cream party.

Blueberry Lemon Bars

2/3 cup ground almonds
1/2 cup graham cracker crumbs
2 tablespoons plus 1/3 cup sugar, divided
1/3 cup old-fashioned oats
3 tablespoons butter, melted
1 (8-ounce) package cream cheese
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 cup whipped topping
1 cup lemon curd
1 1/2 cups fresh blueberries
What To Do:
  1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
  2. In a small bowl, combine ground almonds, cracker crumbs, 2 tablespoons sugar, oats, and butter. Press into bottom of prepared baking dish.
  3. Bake 9 to 11 minutes, or until set and edges are lightly browned. Cool on a wire rack.
  4. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in lemon juice and vanilla. Fold in whipped topping. Spread over crust.
  5. In a microwaveable bowl, heat lemon curd on high 15 seconds, or until warmed; gently stir in blueberries. Spoon over filling. Refrigerate until ready to serve. Cut into bars.

Recipe Source Mr. Food

National Junk Food Day

You may be an individual who dines on junk food daily or you may be a person that tries to avoid it at all cost. National Junk Food Day occurs on the 21st of July each year and is the one day during the year that you have the opportunity to guiltlessly eat your favorite junk food.

Junk food is defined by dietitians as any food that contains little nutritional value. Food high in salt, fats and sugars are often considered junk food as well. On junk food day you can dine on anything you choose. Since it is only one day eat as much as you want as well. The day after junk food day you should go back on the healthy diet

The unofficial holiday dedicated to foods on which everyone loves to snack. Try some of these recipes on annies home

One of my earliest post all about the candies that I love

Delicious Magic Cookie Bars

Peanut Butter Cup Cookies

Texas Roadhouse Roll wth Honey Cinnamon Butter copycat recipe

Author: Prep time
Serves: 5 dozen
2 cups milk, scalded and cooled to room temperature
3 tablespoons butter, melted and slightly cooled
1 package active dry yeast
½ cup warm water
½ cup granulated sugar + 1 tablespoon
7 to 8 cups all-purpose flour
2 eggs
2 teaspoons salt

Honey Cinnamon Butter
  • ½ cup butter
  • ½ cup powdered sugar
  • ½ cup honey
  • 1 teaspoon cinnamon
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In a small saucepan, bring milk to a boil and remove from heat. Allow to cool to room temperature..
In a small microwave-safe dish, melt butter and set a side. In a separate bowl, mix together yeast, warm water, and 1 tablespoon sugar. Cover and set aside for 5 minutes while the yeast activates and foams.
In a large mixing bowl, add yeast mixture, ½ cup sugar, milk, and 3½ cups flour. Beat together for two minutes. Add butter, eggs, and salt. Mix well.
Add the remaining flour a half cup at a time and continue mixing until the dough begins to separate from the sides of the bowl.
Knead the dough for 5 minutes. If the dough seems sticky, add 1 tablespoon of flour at a time.
Grease the inside of a large mixing bowl, place the dough in the bowl and turn over once to grease the top. Loosely cover the bowl with plastic wrap and allow the dough to rise in a warm place until double in size (about 45 mins to 1 hour).
Punch down the dough with your fists and turn out onto a lightly floured surface. Roll the dough out until ½" thick. Take one edge of the dough and fold the dough over in half. Using a rolling pin, lightly roll over the dough to seal it together.
Cut the dough into 2-inch squares and place on a greased baking sheet. Cover lightly with plastic wrap and allow the dough to rise double in size (about 45 mins to 1 hour).
Bake at 350 degrees F for 15 minutes or until golden brown. Remove from oven and immediately brush on butter to the tops of the rolls. Best when served warm!
Honey Cinnamon Butter
  1. Whip together all ingredients in a medium-size bowl. Serve on rolls while warm or store in an airtight container in the fridge.
Recipe adapted from

Low Cal Watermelonade


This fresh and tasty summer treat is from Self magazine. It’s a great way to cool off on a hot day.
4 cups cubed watermelon
juice of 1 large lemon (about 1/4 cup)
2 tbsp sugar
mint sprigs, for garnish, or be bold and use basil!
Combine watermelon, lemon, and sugar in a blender and puree until smooth. Pour over ice and add mint sprig. Recipe makes 4 servings.
Each serving is only 73 calories. This recipe works well because watermelon is mostly, well, water. When you puree it smooth, it becomes liquid.