End of Summer Pasta Salad

I love end of summer, harvest time, a great time when fresh veggies are fully available. This pasta salad recipe allows you to share your bounty in one delicious recipe. Check it out many veggies currently available from your own garden, farmers market or roadside stand. Enjoy the summer and all that it has to offer.

1 package pasta (your shape choice)
½ cup carrot, diced
½ cup bell pepper, chopped
½ cup cucumber, chopped
½ cup green beans, choppedL
2 cups tomatoes, diced (any kind of tomato)
¼ cup onion, chopped
½ cup feta
Fresh basil, chopped (to taste)
Salt and pepper to taste
Italian dressing (dress salad to your liking)

Prepare the pasta until al dente and rinse in cold water, set aside.
In a large bowl, mix the other ingredients except the dressing. Then add pasta and dressing and toss to evenly distribute and coat.
If you expect your pasta salad to be eaten at one sitting, then feel free to use all of the Italian dressing. If you expect leftovers or for it to sit for several hours before serving you may want to reserve some of the dressing as it is absorbed into the ingredients and can leave them dry if stored too long. You can also use olive oil to refresh the salad if you don’t want to add more flavor or don’t have any dressing left.

recipe source here
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celebrating in costume

The famous rose hotel in Elizabethtown Illinois recently celebrated Independence day. A few of my great friends helped celebrate and dressed in period style clothing.

 

 

A Taste of The Isnands In a Bit of Fudge

Summer time is just for a short period of time. Maybe this is a good thing at times when there is so much to do so many places to go. A little breeze, a moment to sit and ponder the day, a cool glass of lemonade these are the things that I love during a busy summer day when the world seems to start spinning out of control. Now I found a delicious little treat that is perfect for a summer giveaway even its just for a moment.

Pina Colada Fudge
1 (12 oz.) package white chocolate chips
1 (16 oz.) tub cream cheese or vanilla frosting
1/4 tsp. salt
1/2 tsp. rum extract
1/2 cup dried pineapple, chopped
1/4 cup toasted flaked coconut
1/3 cup chopped macadamia nuts
1/3 cup chopped pecans
more nuts or fruit for garnish (optional)

1. Lightly butter an 8 x 8-inch baking pan or a 9-inch diameter pan*. Set aside.
2. Melt the baking chips in the microwave in a medium bowl.
3. Stir in the frosting, salt, extract, nuts and fruit until well combined.
4. Scrape into the prepared pan and sprinkle with additional nuts or fruit as garnish, if using.
5. Refrigerate for at least 1/2 hour or until firm. Cut it into squares to serve.

recipe source here

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Peach Ice Cream

Today is national peach ice cream day. Here in southern Illinois there are peach orchards in a few different places none better known to our family than the Rendleman Orchards. The orchard has been a family farm selling their good for over 100 years. The delicious juicy peaches that can be found there are perfect to create into delicious recipes like peach ice cream.

 

 

 

 

 

1 1/3 lbs. ripe peaches (about 4 large peaches)
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract
a few drops freshly squeezed lemon juice

Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice until soft and cooked through, about 10 minutes.

Remove from heat, stir in the sugar, then cool to room temperature.

Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla and lemon juice until almost smooth but slightly chunky.

Chill the mixture thoroughly in the refrigerator (overnight is best) then freeze it in your ice cream maker according to manufacturer's instructions.

recipe source here

Cookie Recipe : Sugar Drop Cookie

Tomorrow, July 9 is a day to honor the sugar cookies that I love and love to share. The easiest kind is most likely the slice and bake off your stores grocery shelf but it may not be the best as I love the homemade ones when I have time to make them. Sugar drop cookies most likely one of the first I learned how to bake as a little girl. Check out this recipe so yummy

 

 

 

 

 

 

Drop Sugar Cookies
allrecipes.com

1 1/4 cups white sugar
1 cup salted butter
3 egg yolks
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon of salt
1/3 cup coarse sugar crystals or regular granulated sugar
Directions:
Preheat oven to 350 degrees.
Cream together butter and sugar. Mix in 1 egg yolk at a time and vanilla extract. Add flour, baking soda, cream of tarter, and salt until cookie dough is completely mixed. Be sure to scrape down the bowl to be sure everything is mixed. Using a medium scoop, form dough balls and roll them in sugar crystals. Place cookie balls on a cookie sheet lined with parchment paper 2 inches apart from one another. Bake for 12-14 minutes until the surface of each cookies have a cracked like texture. Remove from oven and allow cookies to remain on the cookie sheet for 5 mintues before transferring to a cooling rack

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Happy 4th of July

  

The fourth of July is the birthday of our nation. Today, we celebrate and enjoy the freedom that comes with the event that made this day so special.   Thomas Jefferson, is the author of the Declaration of Independence. He led a committee that crafted the declaration between June 11-28, 1776. Jefferson and other discontented representatives from the thirteen colonies, voted and approved it on July 4, 1776. The document declared freedom for the 13 colonies from British rule. It currently resides in the Exhibition Hall of the National Archive in Washington, D.C.      

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Daddy & Co Chef Daddy Apron Giveaway

One of the first things I was able to review for our blog was from Daddy & company and it was daddy scrubs. Well Daddy & co has grown to include many more products all celebrating the men in our lives. Men that make our world just a bit better. Dads & Grandpas that go by so many names from daddy , dad , pa, papa, or whatever name that famous man in your life goes by they are all so valuable.

Right now through July 6th you can get that special man a great gift with a discount in price of 50% on certain selected products.

Recently we were able to review a the Chef Daddy Apron. Since my husband does a lot of grilling in the summer time it was the perfect gift for him. He likes to be the master of his domain and when that is the grill he wants to be ready and prepared. The Chef Daddy Apron helps him do just that. The apron is not any simple apron it has a bottle opener, oven mitt, and towel built in. Don't worry it also has a large pocket for any extras that dad may need such as grilling tools or bottles. Since the grilling area may get a bit warm Daddy & Co thought of that as well and created the apron with a built in insulated beverage pocket. The apron cleans up easily and can be machined washed.

 

Have a special man in your life who would love their own apron? Well heres your chance you can purchase your own at Daddy & co Another way is to enter to win one here on annies home.

Giveaway: You can enter to win a Daddy & Co. Chef Daddy Apron a great way to be comfortable when grilling

To enter this giveaway: visit Daddy & Co and check out the great selection they have available for dads. Let me know in comment one that you find interesting

Extra Entries after you leave comment to above question.

• Follow annies home on gfc (leave comment letting me know you did and what name you used)
• Follow me on twitter  (leave name @ you follow with)
• like me on facebook (leave name you follow with in comments)
• be my friend on facebook (leave name you follow with in comment)
• like Daddy N Company on facebook
• follow daddy n company on twitter
• follow daddy n company on pinterest
• follow me on pinterest (let me know what ID you follow with

Giveaway starts now and ends 7/24/14
Goodluck

as stated I received product to review there was no other means and the opinions shared are those of my own

Spanish Potatoes

 

Today in 1890 Idaho became a state. To celebrate this day I am offering a recipe that would taste great using Idaho greatest product the potato. I hope you enjoy this recipe

 

 

 

2 tbsp oil

3 tbsp tomato purée

1 tsp smoked paprika

800g potatoes, cut into small chunks

4 garlic cloves

juice ½ lemon

handful flat-leaf parsley leaves, roughly chopped

 

Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over

recipe source here


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Scarecrow Day

 

 

Today celebrates the work of the gardeners friend. That little known fellow that stands guard at the garden patch. That tries his best to not allow the birds to carry the garden off and stands guard as the variety of plants grow

Scare crows are also very popular in the fall weather as well. Decorative purposes is what they serve then as the harvest has been reached.
I can remember our family making scarecrows for both the summer growing season and fall weather as well. Often we would use old clothes that had been wore out or outgrown. A scare crow can be created in any manner that you please.

4th of July Bean Recipe

1 – 15 oz. can Great Northern Beans
1 – 15 oz. can Black Beans
1 – 15 oz. can Pinto Beans
1 – 15 oz. can Kidney Beans
1/4 cup brown sugar
6-8 slices of bacon
1 large sweet onion
3 tbs. mustard
3 tbs. of your favorite BBQ sauce (or whatever you have on hand)
1/4 cup molasses
1 tbs. minced garlic
1/2 tsp. cayenne pepper (optional)

Preparation

Drain the juice from the black, pinto, and kidney beans. Mix them up with the vegetarian beans in a foil drip pan.

Chop up the bacon and fry it until done. Spoon onto a paper towel to drain.

Drain most of the grease, retaining at least 2-4 tbs. Chop the onion up small, and fry in the bacon grease until well-cooked.

Add the drained bacon, sauteed onions, and the rest of the ingredients to the beans. Stir well.

Place on the lower BBQ smoker grill. Be sure and center it below where your drip meat will be cooking.

Put your other items on the BBQ smoker and let cook until the meat is done.

I typically run the BBQ smoker between 215°F and 250°F (depending on what I am cooking); at these temperatures the beans will happily cook away without a lot of attention. If you are cooking something that requires higher smoking temperatures you’ll want to keep a closer eye on these to make sure they don’t boil away. Here’s what this batch looked like when they were done:

One of the tricks we learned when making a batch with the brisket is that 3 hours is generally more than enough to get great results, but anything longer than that will get too greasy and you’ll end up having to drain off a lot of fat.
These can also be cooked in a much shorter time; generally anything over an hour will yield a batch of beans that will get your friends talking

recipe source here

smokey mountain barbq sauce

 

 If your family is like mine and many others you have the great chance of taking some time out and hosting a barbq. I am well aware that there are many styles of tasty barbq sauce both available to buy and make at home. I thought I would offer you yet another great recipe that shares the love of barbq sauce. This Smokey Mountain barbq sauce is one that offers tangy and sweet  

 

 

 

Yield: about 3/4 cups

Ingredients:

• 2 Tablespoons Brown Sugar
• 2 Tablespoons Vinegar
• 1/4 cup Water
• 2 Tablespoons Butter or Margarine
• 1 Tablespoon Onions, minced
• 1 teaspoon Lemon Juice
• 1/2 teaspoon Seasoned Salt
• 1/2 teaspoon prepared mustard
• 1/8 teaspoon Black Pepper
• 1 Tablespoon Worcestershire Sauce
• 1/4 cup Ketchup
• 3/4 teaspoon Liquid Smoke

Preparation  Directions:

• Place all ingredients, except Ketchup and worcestershire sauce into a saucepan.
• Heat to boiling.
• Reduce heat and simmer, uncovered for 15-20 minutes.
• Stir occasionally.
• Stir in Ketchup and Worcerstershire sauce.
• Simmer for another 10 minutes.
•  Baste barbecue sauce on your favorite meats while grilling.

recipe source here

Todays simple task is to take a moment and look into the mirror on the wall. No matter the mirror or where it hangs the task is to look into the mirror and to see the face looking back is it not one of the best you have ever seen? The truth is that its yours and the goal is to offer compliments to start your day out awesome

have a great day July 3rd

Eat Your Veggies Day

 Today is eat your veggies day. There are those that will have no problem with this because they love their veggies. There are others that would like to skip this holiday and move right on to the next day. For these individuals I offer a few ideas to get their veggies without knowing it

Make Ahead Smoothie offers more than great taste with a bit of berries and spinach mixed up with other great ingredients it makes a perfect drink to get up and go

1 cup almond milk

1 scoop protein powder

1 Tablespoon chia seeds

1 cup frozen berries

1 handful spinach

 

Blend all ingredients in a blender. I like to make 2 or 3 smoothies at a time. If I make 5, it is too much for the blender. Pour the smoothie into the 2-cup mason jars, leaving some room at the top. otherwise they will expand and the glass can break. Keep in the freezer until you need a quick breakfast on the go.

 

recipe source here

 

 

Zucchini is one vegetable that is very versatile. My mother used it in a variety of ways both sweet and savory. Relishes, desserts, side dishes are all possible. Today I share a chocolate zucchini cake recipe

 

2 1/2 cups flour
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, very soft
1/2 cup vegetable oil
1 3/4 cup sugar
2 eggs
1/2 cup sour milk (or buttermilk)
2 cups zucchini, finely diced

Preheat oven to 325 degrees (F).  Butter and flour a 9×13 inch baking pan and set aside.
In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder, cinnamon and cloves. In a large bowl, cream the butter, oil, sugar, eggs and buttermilk on medium speed with an electric mixer for about 2 minutes or until the mixture is smooth.  Stir in the dry ingredients until moistened and then beat for 30 seconds (or so) until fully combined.  Fold in the zucchini with a wooden spoon or rubber spatula.Scrape the batter into the baking pan and smooth it out so its even. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.  Set the pan on a wire rack to cool completely before serving.

 

recipe source here

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Rose Month

I simply love my roses but they seem not to last long and deserve and demand lots of attention. Roses come in a rainbow of colors now days. One of my mother in laws favorites was the yellow rose and my husbands grandmother loved the dark blue (black) rose. Do you have a favorite color? Did you know that many rose colors are symbolic and share a message? Find out the color of your rose means


Lavender – Enchantment.
Orange – (Rosa) Fascination.     
Pale Pink – Modesty.     
Pink – Thankfulness.
Red – Love, I love you.     
Red and White Mixed – Unity     
White – Innocence and purity, secrecy and silence. I am worthy of you. You are heavenly.     
Yellow – Friendship.    
Rosebud – Beauty and youth, a heart innocent of love.     
Single Full Bloom – I love you. I still love you.     
Tea (Mini) – I will remember, always.

This June, whether you’re looking to spice up your romance, or show a friend you care, roses are the way to go!


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View From The Fridge

 

 

  6 medium-size apples, such as Northern Spy or Gala

3  wide strips lemon or orange peel

1 cup (250 mL) apple cider or juice

1/3 cup (75 mL) raisins

2 tbsp (30 mL) granulated sugar

1/2 tsp (2 mL) cinnamon

1/4 tsp (1 mL) ground nutmeg

2 tbsp (30 mL) brown sugar

1 tbsp (15 mL) store-bought fine dry bread crumbs

6  sheets phyllo pastry

 Cold water

1 to 2 tsp (5 to 10 mL) butter, melted

2 tsp (10 mL) icing sugar (optional)

 

Peel apples. Slice into halves. Cut out and discard cores. Thinly slice. They should measure about 8 cups (2 L). Place in a large frying pan with lemon peel, apple cider, raisins, granulated sugar and 1/4 tsp (1 mL) each cinnamon and nutmeg. Place over high heat and boil, uncovered and stirring occasionally, until apples are tender and all of liquid is evaporated, 15 to 20 minutes. Stir often for last few minutes of cooking. Turn mixture onto a baking sheet and refrigerate to quickly cool, at least 10 minutes. If making ahead, cover mixture with plastic wrap and keep in refrigerator overnight.
When ready to bake, preheat oven to 400F (200C). In a small bowl, stir brown sugar with bread crumbs and remaining 1/4 tsp (1 mL) cinnamon. Lay 1 sheet of phyllo on counter with long edge of pastry facing you. Lightly brush with water, then sprinkle with a scant 2 tsp (10 mL) sugar mixture. Repeat process, adding 4 more sheets of phyllo and using all of sugar mixture. It’s OK if some of pastry rips or has holes. Top with remaining phyllo sheet, but don’t add crumb mixture.
Discard lemon peel from apples. Mound filling lengthwise in centre of phyllo, leaving about 2 inches (5 cm) uncovered at both ends. Lightly brush edges of phyllo with a little melted butter. Fold 1 long edge over filling, then fold in both shorter ends to enclose filling. Roll tightly into a log. Place seam side down on an ungreased baking sheet. Brush with remaining butter. Cut diagonal slashes about 1 inch (2.5 cm) apart on top of strudel. Bake in centre of preheated 400F (200C) oven until golden, 20 to 25 minutes. Remove from oven and let stand 5 minutes before slicing with a serrated knife. Dust with icing sugar. Delicious warm or at room temperature. Great with caramel ice cream or frozen yogurt.

recipe source here


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Nursing Assistant Week

National Nursing Assistant Week has been celebrated for more than 25 years. It recognizes those that have provided care to the terminally ill, elderly, and long term care residents. The job is not easy but many that do it love it. The nursing assistant is one that offers 80 to 90% direct care to the resident or client. The Administration on Aging survived care takers and found that many stick with the job making it a career. Twenty - Eight stay in the position for over 5 years and 12.6% stay for 10 to 55 years. I have worked as a CNA for over 20 years and love the relationship with co-workers and those that I care for as well, I know that my job is needed and thus secure as long as I do as expected.

         
My love for helping senior adults comes from the respect I learned to give from my parents and grandparents. It touched me how they cared for the elderly and worked diligently to help them. I entered the field not thinking I would be here long but then stayed for like I said over 20 years. I personally see myself doing nothing else

National Iced Tea

As a southern girl you have to know I love my sweet iced tea. It is one thing that I never gave up and do not believe I could when I started my diabetic diet nearly 10 years ago. The best thing there are many that must agree with me as there is a day set aside for National Iced Tea Day. Yeah and guess what today June 10th is it so enjoy a cool delicious glass of iced tea.  Taste great on a hot summer day. You may be like me and enjoy it sweet or you may be like my mom and not have it as sweet, you may add a splash of lemon or enjoy a splash of something else in it. However you like it enjoy.


Did you also know that tea can be good for your health. Now I have long been told by nutritionist not to give to much tea to young children though as it steals the iron out of their bodies so be sure to be careful there. Since ancient times tea has been believed to have had a wide range of medicinal uses. Some area tea is believed to help are:
        

• Avoidance of heart disease
• Cancer and tumors
• Stomach ailments
• Sore throats and colds(often flavored with honey)
• Soothing, relaxing    

English tea plantation owner Richard Blechynden is credited with serving up the first iced tea. He was actually selling hot tea at a booth at the St. Louis World Fair when he decided that he would dump some of the hot tea into ice and serve it cold. This was because the weather was so hot there were many looking for something to drink but no one seemed to want a hot drink. The cold iced tea was a big hit and the world had been introduced to iced tea.

Southern Sweet Tea

 

3 cups water

2 family-size tea bags

3/4 cup sugar
7 cups cold water

Bring 3 cups water to a boil in a saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes. Discard tea bags. Add sugar, stirring until dissolved. Pour into a 1-gal. container, and add 7 cups cold water. Serve over ice.

 

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wonderful Wednesday
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The weekend Retreat

---

Ballreich's has you covered for your dad and grad gift. Offering each a treat of their own.

For dad its a grilling package with a two piece  grill set and a variety of Ballreich's snacks.

For the grad in your life its a great frame to hang up that picture that they have waited so long for as well as a great variety of snacks

You can find these and other great deals on the Ballreichs website here

National Donut Day --- Easy Donut Hole Recipe

For the glaze:
1 1/2 cups confectioners' sugar
3 to 4 tablespoons whole milk
2 teaspoons vanilla extract
For the doughnut holes:
5 cups vegetable oil, for frying
1 cup milk
1 large egg
2 cups all-purpose flour
2 Tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted
Equipment: Deep-fry thermometer; Small ice cream scoop

 

Make the glaze:
Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
Make the doughnut holes:
Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
In a small bowl, whisk together the milk and the egg.
In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly's Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.


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Remembering D-Day

It was 70 years ago that D-Day took place.

Short History Lesson
On June 6, 1944, more than 160,000 Allied troops landed along a 50-mile stretch of heavily-fortified French coastline, to fight Nazi Germany on the beaches of Normandy, France. Gen. Dwight D. Eisenhower called the operation a crusade in which, “we will accept nothing less than full victory.” More than 5,000 Ships and 13,000 aircraft supported the D-Day invasion, and by day’s end, the Allies gained a foot-hold in Continental Europe. The cost in lives on D-Day was high. More than 9,000 Allied Soldiers were killed or wounded, but their sacrifice allowed more than 100,000 Soldiers to begin the slow, hard slog across Europe, to defeat Adolf Hitler’s crack troops.

To all those that served then and now I say Thank You

Summer Time Treat

Summer time brings many awesome flavors. Right now at berry season there are those tasty little berries that we can all enjoy. I love to mix them in with sweet good for you yummy recipes. Check out this strawberry recipe and see what you think



















1 (6 oz.) container vanilla flavored yogurt
2 tablespoons Jif® Creamy Almond Butter
2 tablespoons almond milk
2 teaspoons agave nectar
1/2 cup finely chopped strawberries
4 (3 oz.) disposable plastic cups
4 wooden craft sticks
                                   
WHISK yogurt, almond butter, almond milk and agave nectar until smooth. Stir in strawberries. Divide mixture evenly into cups. Insert sticks. Freeze 3 hours or until firm. Warm cup with hands before removing pops.
   
recipe resource Jif peanut butter


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Summer Dessert Fresh Strawberry Pie

Fresh Summer Strawberry Pie

               4 cups fresh strawberries
              1 (6-ounce) graham cracker crust
              1 (4-ounce) package JELL-O Vanilla Sugar-Free Cook & Serve Pudding
              1 (4-ounce) package JELL-O Strawberry Sugar-Free Gelatin
              1 1/2 cups water
              1 cup Reduced-Calorie or Fat-Free Cool Whip
              1/2 tsp. vanilla extract (optional)

              Arrange strawberries in pie crust. In large saucepan, combine dry pudding mix
              dry gelatin and water. Cook over medium heat until mixture thickens and starts
              to boil. Stir often. Spoon hot sauce over strawberries. Refrigerate at least 2
              hours. Mix topping and vanilla and cover pie evenly. Serves 8.

resource here


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National Cheese Day

Happy National Cheese Day not to be confused with National Cheese Lover day which is sometime in January. Cheese is a common commodity that many houses will have. In our house we have cheese but we also have cheese lovers so it is very important before planning a meal to check the supply. There are many types of cheese and while I have been able to taste many varieties but with over 500 types of cheese listed by the International Dairy Federation there are many more I have not had the chance to try. Cheese comes from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. Not only cow milk but buffalo, goats and sheep can make types of cheese.

Cheese often melts at cooking temps. Nutritional value in cheese varies wildly from cottage cheese that may have 4% fat and 11% protein to some weigh cheeses that have as much as 15% fat and 11% protein and then you have the even more crème cheeses that have 36% fat and 7% protein. Calcium is a given in the value of all cheeses but did you know that protein, phosphorus and fat are also great resource in cheese.

resource here

Watermelon and Feta Cheese Salad

Adapted from Ottolenghi's 

Ingredients: 

watermelon

feta cheese

a sprig of fresh mints, optional

freshly ground black pepper

olive oil

Cut watermelon into bite size and place it in a large bowl. Crumble feta cheese and add it to the bowl, scatter fresh mints on top,  season with freshly ground black pepper, then lightly drizzle olive oil. Serve immediately

National Fishing and Boating Week

Welcome to summer. No better time to get out on the water and enjoy fishing and boating week. Here in southern Illinois it is very common to see people out enjoy catching fish or taking a ride in the boat and often both at the same time. National fishing and boating week is celebrated nationally the first week of June every year. This year it is June 1st to the 8th. It helps show that recreational fishing and boating enhances the quality of a persons life and helps preserve our country's natural beauty. This week often coincides with the states free fishing days

States offer free fishing days where individuals are allowed to fish on public water without a fishing license. If you are new to fishing then perhaps you would be interested in taking part of a free fishing day. It would be a great day to get out on the water way with someone  who has never had the opportunity. There are many programs that are out there on free fishing days to help the younger crowd grow interest as well.

State's Free Fishing Days
Alabama	6/7/14
Arkansas	Noon on 6/6/14 until midnight on 6/8/14
Arizona	6/7/14
California	7/5/14 and 9/6/14
Colorado	6/7/14 - 6/8/14
Connecticut	5/10/14
District of Columbia	6/1/14 - 6/8/14
Delaware	6/7/14 and 6/8/14
Florida	4/5/14 - 4/6/14; 6/14/14 - 6/15/14 (freshwater); 6/7/14 - 6/8/14 , 9/6/14, 11/29/14 (saltwater)
Georgia	6/7/14, 6/14/14 and 9/27/14
Hawaii	365 days a year (marine)
Iowa	6/6/14 - 6/8/14, Iowa residents only
Idaho	6/14/14
Illinois	6/6/14 - 6/9/14
Indiana	4/19/14, 5/17/14, 6/7/14 - 6/8/14, Indiana residents only
Kansas	6/7/14 and 6/8/14
Kentucky	6/7/14 and 6/8/14
Louisiana	6/7/14 - 6/8/14
Maine	2/15/14 and 2/16/14; 5/31/14 and 6/1/14
Maryland	6/7/14, 6/14/14 and 7/4/14
Massachusetts	6/7/14 - 6/8/14
Michigan	2/15/14 and 2/16/14; 6/7/14 and 6/8/14
Minnesota	1/18/14 - 1/20/14 and 6/6/14 - 6/9/14
Missouri	6/7/14 - 6/8/14
Mississippi	6/7/14 - 6/8/14; 7/4/14
Montana	6/14/14 - 6/15/14
North Carolina	7/4/14
North Dakota	6/7/146/7/14 - 6/8/14, North Dakota residents only
Nebraska	5/17/14
New Hampshire	6/7/14
New Jersey	6/14/14 and 6/15/14
New Mexico	6/7/14
New York	6/28/14 and 6/29/14
Nevada	6/14/14
Ohio	5/3/14 - 5/4/14
Oklahoma	6/7/14 - 6/8/14
Oregon	6/7/14 and 6/8/14
Pennsylvania	5/26/14 and 7/4/14
Rhode Island	5/3/14 and 5/4/14
South Carolina	5/26/14 and 7/4/14
South Dakota	5/16/14 - 5/18/14
Tennessee	6/7/14
Texas	6/7/14; free fishing every day in State Parks
Utah	6/7/14
Virginia	6/6/14 - 6/8/14
Vermont	6/14/14
Washington	6/7/14 - 6/8/14
Wisconsin	1/18/14 - 1/19/14 and 6/7/14 - 6/8/14
West Virginia	6/7/14 - 6/8/14
Wyoming	6/7/14

Boating and fishing is not only fun activities but they also help to distress the body. Most of us live with in an hour or so of the nearest waterway and the fees for fishing and boating go to help maintain and conserve nature.

 

 shared at Thrifty Thursday

Happy National Hamburger Day

Today, May 28, is national Hamburger day. The unofficial day of summer was this past Monday and to me hamburgers and summer travel together quite nicely. Americans love big juicy hamburgers and cheeseburgers. They are not only delicious but for many years have also been part of American diets. The hamburger was named after the place in which it originated Hamburg, Germany. But it was in America that the hamburger received a bun. The hamburger sandwich was invented in Seymour Wisconsin where there is a festival each year called the Burger Fest where in 2001 the worlds largest hamburger weighing in at 8,266 lbs was created.

Some of our favorite hamburger toppings are

A few hamburger recipes we have shared here on annies home

There is no bun needed for these crescent burgers


No time to make a delicious meatloaf? Cook up these meatloaf burgers and enjoy a delicious meal anytime. Easy to freeze, grill or fry.


Meatloaf burgers

3 lb hamburger
1 1/2 c oats
4 eggs
2 t garlic
1 c salsa

Mix all Pat into patties grill or fry.





These super cute Hamburger Cookies

shared at
Wow Us Wednesday
Share Your Cup Thursday
7 alive
Think Tank Thursday
a creative princess
the home making party
showcase your talent Thursday
Work It Wednesday
I Gotta Create
Pin IT Thursday
Wonderful Wednesday

Vanilla Pudding Sauce

Yesterday was vanilla pudding day I love vanilla pudding the same as the next guy. I am actually old enough to remember when pudding used to buy sold in small tin cans with pull off lids. Now those same lunch time puddings are sold in plastic containers with peel off lids. But then that's a different story. I really love vanilla pudding remember making lots for my kids, my mother also made it for me but vanilla pudding I never saw like the recipe below but let me tell you it is super yummy.

 

 

2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla

 Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly. Remove from heat and stir in butter and vanilla. Serve warm or chilled.

recipe source here

get him fed Friday
Marvelous Monday

Red, White, Blue sale at Daddy n Company

Check out all the great red, white and blue deals at daddy n company and save an extra 20% when you use the code MEMORIAL