Let the barbecuing begin! Today is Memorial Day and is the beginning of the grilling season. I almost posted that it is the official beginning of grilling season, but I really don't think it is official except in our home. It is also my three year Blogaversary. I can't believe it has been three years since starting this blog. I hope you have been enjoying my posts. With today being Memorial Day, I would also like to add thanks to all military personnel and their families who lost their lives and loved ones fighting for our freedoms.
Monday, May 26, 2014
Sunday, December 8, 2013
Saturday, August 31, 2013
Today just happens to be International Bacon Day and thought it fitting to post something with bacon. Today I bring you broccoli salad that won't bust a gut. I have a little twist on my method of making this salad. I blanch the broccoli which takes a little bit of the rawness away, and aides in digestion if you know what I mean. When I eat unblanched broccoli, it makes me double over in writhing gas pains. I know, too much information, but, I can't be alone on this, some of you out there must have the same problem. When you blanch the broccoli, there is no way to remove all of the water, but it is still crispy and delicious. If broccoli doesn't not affect you in this way, you can skip the blanching process. Also, if you want to save a little time, you can purchase the broccoli florets in the produce section.
Tuesday, April 2, 2013
I was wanting a cinnamon roll the other day but since there are just two of us, I really didn't want to bother making regular cinnamon rolls so I found a tube of crescent rolls in the refrigerator and thought, hey, why not?! I know, you are wondering where the maple fits in with these, but when traveling to Oregon (years and years ago) we came upon a little diner in Sutherlin, Oregon called the Dew Drop Inn and they served the best cinnamon rolls I have ever had, their secret, maple glaze on top. So now, whenever I make cinnamon rolls, I just have to top them with that fantastic maple glaze.
Sunday, March 24, 2013
Here we are, a week before Easter and decided to make some cookies that looked like little chicks. Since chicks are yellow, it only makes sense to make the cookies lemon flavored. Here is my recipe for Super Easy Lemon Crisp Cookies which you make from a lemon cake mix and for this project, use the regular yellow lemon cake mix. Helpful hint for this project, is to make sure your lemon cake mix is the 18 oz. size and not the 14 oz. size. Cake mix manufacturers have decreased the size of some of their cake mixes, and in this case, "size DOES matter".
Thursday, March 21, 2013
I found this wonderful salad on Pinterest and had to try it. Originally the blog post I tried called it Noodled & Tangled Thai Salad but with the changes I made, I don't think I would call it a Thai recipe. I love this salad! There is some prep work cutting up the veggies, but you can do this in advance. It's really good the second day, but I usually add more of the dressing because the noodles soaks up the dressing that was added previously.
Friday, March 15, 2013
I was inspired by Betty Crocker's Cupcake Poppers and tried it. Loved the colors but hated the waste. To make these cute little poppers, you make mini cupcakes and cut them in half and just use the tops to make these cute little bites. Two issues: 1) what do you do with the bottom half of the cupcakes (I guess it would make a beautiful triffle, mini triffle or cake pops) and, 2) when you pick up these little bites, the cake sticks to your fingers (which is my pet peeve about whoopie pies). So my thought, why not make them into mini cupcakes with matching frosting.