This goes back to the treat others like you want to be treated. Don't talk about people, don't lie to people or about them, don't say hurtful things -- you know what you would or wouldn't do to yourself. That is how you need to be to others. I know sometimes it is very hard to do but this is one of the 10 commandments.
Other people around you will see how you treat others and will know that you are a good person. If you are constantly blaming others for your inadequacies or talking bad about others, they all know you will do the same to them. Stop it ! ! Don't you remember the Disney movie "Bambi" (one of my favorites) where Bambi's mother told him that if he couldn't say something nice to not say anything at all?? These are good words to live by in all of our lives. It is better to say nothing than to run someone else down for any reason. It is very unnecessary.
We could all stand to learn something from Bambi's mother in this movie -- sweet and nurturing and always looking out for others best interest. This is hard to find in people anymore. People are so cynical anymore about everything and it seems to get worse with every generation. Either that or I'm getting senile -- which I guess is always a possibility but I don't remember people being this hateful when I was in high school (GO Grenadiers ! ! ). You know you always have your rough kids who are mean and hateful but anymore I see a large population leaning this way. It is sad. A lot of people out there need a lot of Jesus in their lives and maybe they would be nicer.
It's Saturday, get out and enjoy the weather wherever you are. I could go for some snow today. Phoenix is going to be in the upper 80's all weekend but I would love some rain or snow : ). This is beautiful weather but here in a few months every one will be wishing for rain or snow in Phoenix when it is over 100 degrees all day and most of the night.
Have a great weekend and enjoy it with others,
Charlene
Watergate Salad
INGREDIENTS:
1 pkg. (4 serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 (20 ounce) can DOLE Crushed
Pineapple, in juice, undrained
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1 1/2 cups thawed COOL WHIP Whipped Topping
DIRECTIONS:
1. Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended.
2. Add whipped topping; stir gently until well blended. Cover.
3. Refrigerate 1 hour or until ready to serve.
From Jello's recipes : ) I also add maraschino cherries sometimes to mine. Enjoy!
Saturday, April 30, 2011
Friday, April 29, 2011
“If it is not right do not do it; if it is not true do not say it.” ~ Marcus Aurelius
Some people could learn a lot from this saying : ) along with the 'do unto others'. Why do people feel a need to do or say things that are not true? Or exaggerate the truth to their advantage. Why do people feel the need to have to put people in a position of being less than what they themselves are? I think I have figured this one out -- people don't like seeing in themselves what they don't like and wish they could change so rather than change, they just push the attention off to someone else who is doing or being something that they are not to draw people's attention away from their faults.
I find this is especially true of people who can't take responsibility for their own actions or who fail to make wise choices in their life or business or family. People who find it necessary to degrade other people are no one's friend. If they are talking about others to you, they are talking about you to others when you are not around. You do not need people like this in your life and neither do I. I have chosen to cut all of these types of people from my life and move on. If they can prove that they are changed and will admit the error of their ways, we can move on. Though most people will not do this, some will. Those who will not have their own personal issues that they need to overcome and will always find a scape goat for their failures.
My prayer today is that people will see themselves for who and what they really are and will accept this and move on. My heart tells me that not all will be able to admit their faults and failures. A few days ago, I mentioned a mental diet in one of my posts. It is harder than you think to carry this out. Try to go for seen days with out thinking or saying anything bad about anyone. If you fail and do think or say something bad, you must start over. Try it and see how long you can go on without thinking or saying anything negative about anyone. And most of all, be honest with yourself.
Hope everyone has a great weekend ! !
Charlene
Creme Brulee French Toast
INGREDIENTS:
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
1/4 teaspoon salt
DIRECTIONS:
1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
I find this is especially true of people who can't take responsibility for their own actions or who fail to make wise choices in their life or business or family. People who find it necessary to degrade other people are no one's friend. If they are talking about others to you, they are talking about you to others when you are not around. You do not need people like this in your life and neither do I. I have chosen to cut all of these types of people from my life and move on. If they can prove that they are changed and will admit the error of their ways, we can move on. Though most people will not do this, some will. Those who will not have their own personal issues that they need to overcome and will always find a scape goat for their failures.
My prayer today is that people will see themselves for who and what they really are and will accept this and move on. My heart tells me that not all will be able to admit their faults and failures. A few days ago, I mentioned a mental diet in one of my posts. It is harder than you think to carry this out. Try to go for seen days with out thinking or saying anything bad about anyone. If you fail and do think or say something bad, you must start over. Try it and see how long you can go on without thinking or saying anything negative about anyone. And most of all, be honest with yourself.
Hope everyone has a great weekend ! !
Charlene
Creme Brulee French Toast
INGREDIENTS:
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
1/4 teaspoon salt
DIRECTIONS:
1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
Thursday, April 28, 2011
"Unless you're willing to have a go, fail miserably, and have another go, success won't happen." ~ Phillip Adams
So here goes another round of trying to get books published and websites full of pictures up for sale. I have some awesome pictures that I have gathered into a folder on my computer for sale and I have 2 completed books that I need to promote. I must get organized again and make another run at it.
I am in the process of starting to read the book The Total Money Makeover and can't really seem to just get started on it. I'm needing a big push today to just get back on track after yesterday. My little puppy is not feeling well. I say puppy but she is 7 years old but she is so tiny and spoiled rotten. : )
I'm off today to try to reach a few other goals that I have and then I'll be back tomorrow to get myself organized. I guess that's why the quote so fits me today. I know I can make it, I just need to get that second wind after failing miserably the first time.
Today, it is "forward" for me -- I must keep going forward.
Happy Thursday -- Almost the weekend !
Charlene
White Chocolate Raspberry Cheesecake
INGREDIENTS:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water 2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
DIRECTIONS:
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
I am in the process of starting to read the book The Total Money Makeover and can't really seem to just get started on it. I'm needing a big push today to just get back on track after yesterday. My little puppy is not feeling well. I say puppy but she is 7 years old but she is so tiny and spoiled rotten. : )
I'm off today to try to reach a few other goals that I have and then I'll be back tomorrow to get myself organized. I guess that's why the quote so fits me today. I know I can make it, I just need to get that second wind after failing miserably the first time.
Today, it is "forward" for me -- I must keep going forward.
Happy Thursday -- Almost the weekend !
Charlene
White Chocolate Raspberry Cheesecake
INGREDIENTS:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water 2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
DIRECTIONS:
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Monday, April 25, 2011
Do what we can, summer will have its flies. ~ Ralph Waldo Emerson
Summer is here and in Phoenix, that means heat. Time for pools and lemonade by the pool. I love the days of summer where it cools off at night enough so that you can keep the windows open and there is a cool breeze. It's time to dig out the summer clothes and pack away the sweaters and blankets.
In Phoenix, you learn not to heat the house up by cooking inside. Summertime means most everything gets barbecued or baked in a roasting pan outdoors. (Yes you can bake in your roaster outside if you have electrical outlets outside. I just put mine on the patio and plug it in on the table and set the temperature and go about my business until it's done. I bake cake, meat and everything else in the roaster. It's great - try it sometime.
How about barbecue today? Here is an easy sauce for barbecue. If you live in Phoenix or any area that is warm, you can cook this outside on the side burner of your bbq grill.
Enjoy your Monday !
Charlene
Barbecue Sauce
Ingredients
1 Tablespoon Canola Oil
¼ whole Onion, Diced
2 cloves Garlic, Minced
1 cup Ketchup
¼ cups Packed Brown Sugar
2 Tablespoons (additional) Brown Sugar
4 Tablespoons Distilled Vinegar (less To Taste)
1 Tablespoon Worcestershire Sauce
⅓ cups Molasses
4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
Dash Of Salt
Instructions
Heat canola oil in a saucepan over medium-low heat. Add onion and garlic, and cook for five minutes, stirring, being careful not to burn them.
Reduce heat to low. Add all remaining ingredients and stir. Allow to simmer. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.)
In Phoenix, you learn not to heat the house up by cooking inside. Summertime means most everything gets barbecued or baked in a roasting pan outdoors. (Yes you can bake in your roaster outside if you have electrical outlets outside. I just put mine on the patio and plug it in on the table and set the temperature and go about my business until it's done. I bake cake, meat and everything else in the roaster. It's great - try it sometime.
How about barbecue today? Here is an easy sauce for barbecue. If you live in Phoenix or any area that is warm, you can cook this outside on the side burner of your bbq grill.
Enjoy your Monday !
Charlene
Barbecue Sauce
Ingredients
1 Tablespoon Canola Oil
¼ whole Onion, Diced
2 cloves Garlic, Minced
1 cup Ketchup
¼ cups Packed Brown Sugar
2 Tablespoons (additional) Brown Sugar
4 Tablespoons Distilled Vinegar (less To Taste)
1 Tablespoon Worcestershire Sauce
⅓ cups Molasses
4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
Dash Of Salt
Instructions
Heat canola oil in a saucepan over medium-low heat. Add onion and garlic, and cook for five minutes, stirring, being careful not to burn them.
Reduce heat to low. Add all remaining ingredients and stir. Allow to simmer. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.)
Saturday, April 23, 2011
Everybody mocks my happiness.
I am generally a very happy person. I like having fun and laughing (see yesterday's post). I don't like being unhappy - I really enjoy my happiness - even if it is only in my head! Today I thought I would share with you some of the things that make me very unhappy:
Liars, drama queens, cheaters, two-faced people, leeches and snooty people : ) See it was a short list. :-) I choose who to have in my life and I choose who I will not associate with. Life could be soooooo simple if people would just say to your face what they are saying behind your back. Life would be more fun if all the high school drama would stop. If someone thinks they are bringing drama to my world -- see how fast I walk away from you. Please don't call yourself my 'friend' and stab me in the back to others -- that is not a friend. Here is the definition of friend in case there is any question:
friend
–noun
1. a person attached to another by feelings of affection or personal regard.
2. a person who gives assistance; patron; supporter: friends of the Boston Symphony.
3. a person who is on good terms with another; a person who is not hostile: Who goes there? Friend or foe?
4. a member of the same nation, party, etc.
5. ( initial capital letter ) a member of the Religious Society of friends; a Quaker.
–verb (used with object)
6. Rare . to befriend.
—Idiom
7. make friends with, to enter into friendly relations with; become a friend to.
On the other hand, treat me right and I will be completely loyal to you -- most times to a fault. Are you being a friend to someone or do you fit in the other category? If you fit in the other category, fix it -- make it right. Stop being hateful and start yourself on a drama free life diet. You may laugh but try it sometime. Here are the rules:
You cannot say or think a negative thought about someone for a week. If you do either, you must start over and the clock goes back to zero and you now have seven days in front of you. See how far you can make it through those 7 days. See how many times you have to re-start you week long no negative living. Some people will not accomplish this before New Years (DF) and others will probably figure it out in a month or two. I am now on month 2 and week 3 of trying. It's harder than you think it is.
Today, try it and start new not thinking bad of people. Keep your word to others and be happy -- life is too short to not have fun and laugh.
Happy Saturday ! !
Charlene
Greek Salad
Ingredients
12 leaves iceberg lettuce
2 tomatoes, cut into eighths
1 large green bell pepper, seeded and sliced
8 slices red onion
4 radishes, sliced
1 cup canned chick-peas, drained
12 pitted black olives
1/2 cup feta cheese
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
4 teaspoons olive oil
Salt and freshly ground black pepper to taste
Preparation
Wash, dry and tear lettuce into bite-size pieces. Toss with tomatoes, green pepper, onion, radishes, chick-peas and olives. Crumble feta cheese on top.
For dressing: Whisk lemon juice and mustard together until smooth. Whisk in oil. Add salt and pepper to taste. Pour over salad and toss.
Liars, drama queens, cheaters, two-faced people, leeches and snooty people : ) See it was a short list. :-) I choose who to have in my life and I choose who I will not associate with. Life could be soooooo simple if people would just say to your face what they are saying behind your back. Life would be more fun if all the high school drama would stop. If someone thinks they are bringing drama to my world -- see how fast I walk away from you. Please don't call yourself my 'friend' and stab me in the back to others -- that is not a friend. Here is the definition of friend in case there is any question:
friend
–noun
1. a person attached to another by feelings of affection or personal regard.
2. a person who gives assistance; patron; supporter: friends of the Boston Symphony.
3. a person who is on good terms with another; a person who is not hostile: Who goes there? Friend or foe?
4. a member of the same nation, party, etc.
5. ( initial capital letter ) a member of the Religious Society of friends; a Quaker.
–verb (used with object)
6. Rare . to befriend.
—Idiom
7. make friends with, to enter into friendly relations with; become a friend to.
On the other hand, treat me right and I will be completely loyal to you -- most times to a fault. Are you being a friend to someone or do you fit in the other category? If you fit in the other category, fix it -- make it right. Stop being hateful and start yourself on a drama free life diet. You may laugh but try it sometime. Here are the rules:
You cannot say or think a negative thought about someone for a week. If you do either, you must start over and the clock goes back to zero and you now have seven days in front of you. See how far you can make it through those 7 days. See how many times you have to re-start you week long no negative living. Some people will not accomplish this before New Years (DF) and others will probably figure it out in a month or two. I am now on month 2 and week 3 of trying. It's harder than you think it is.
Today, try it and start new not thinking bad of people. Keep your word to others and be happy -- life is too short to not have fun and laugh.
Happy Saturday ! !
Charlene
Greek Salad
Ingredients
12 leaves iceberg lettuce
2 tomatoes, cut into eighths
1 large green bell pepper, seeded and sliced
8 slices red onion
4 radishes, sliced
1 cup canned chick-peas, drained
12 pitted black olives
1/2 cup feta cheese
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
4 teaspoons olive oil
Salt and freshly ground black pepper to taste
Preparation
Wash, dry and tear lettuce into bite-size pieces. Toss with tomatoes, green pepper, onion, radishes, chick-peas and olives. Crumble feta cheese on top.
For dressing: Whisk lemon juice and mustard together until smooth. Whisk in oil. Add salt and pepper to taste. Pour over salad and toss.
Friday, April 22, 2011
When you photograph people in colour you photograph their clothes. But when you photograph people in B&W, you photograph their souls! ~ Ted Grant
I never quite thought about it but I do love B & W Photography. It seems to have a certain sense of times gone by - of a time when things were simpler and being with family and friends meant something more than just 'hanging out'.
While I love my new Canon DSLR, the B&W pictures from the DSLR are different than those shot with the older film cameras. I still love to take my 35mm camera out with B&W film and shoot pictures of things. There is a much different look and feel to them. You notice so many more details in B&W than you do in color.
It seems that color is natural to the eye but B&W seems to make you look deeper into the picture itself. Look at the B&W photo above. It is a rose with a lady bug on it. This was taken at a park with a lot of roses out front and the day we were there, there were lady bugs everywhere. It was great.
This morning, I was out before 7 looking for our little hummingbird again but he was a no show for a few hours so I came in to finish this blog. It's Friday, let's have some fun! I'm actually looking to expand my portfolio with some newer and fresher images. In the next few days, I will make a really cool offer for someone. A really good deal for a few interested and quick people. Stay tuned. . . .
Right now, I could use a nice cold drink - non-alcoholic of course. Have you ever made homemade slushies? Watermelon and strawberry are my favorites. Today, try the watermelon one and maybe sometime again, we can share the strawberry one.
Happy Friday!
Charlene
Watermelon Cooler Slushy
Ingredients:
4 cups cubed seedless watermelon
10 ice cubes
1/3 cup fresh lime juice
1/4 cup white sugar
1/8 teaspoon salt
Directions:
1. Place watermelon and ice into a blender. Pour in lime juice, sugar, and salt. Blend until smooth.
I love my blender
stick -- it works great and you can use it right in the glass or pitcher : ) Easy clean up too.
While I love my new Canon DSLR, the B&W pictures from the DSLR are different than those shot with the older film cameras. I still love to take my 35mm camera out with B&W film and shoot pictures of things. There is a much different look and feel to them. You notice so many more details in B&W than you do in color.
This morning, I was out before 7 looking for our little hummingbird again but he was a no show for a few hours so I came in to finish this blog. It's Friday, let's have some fun! I'm actually looking to expand my portfolio with some newer and fresher images. In the next few days, I will make a really cool offer for someone. A really good deal for a few interested and quick people. Stay tuned. . . .
Right now, I could use a nice cold drink - non-alcoholic of course. Have you ever made homemade slushies? Watermelon and strawberry are my favorites. Today, try the watermelon one and maybe sometime again, we can share the strawberry one.
Happy Friday!
Charlene
Watermelon Cooler Slushy
Ingredients:
4 cups cubed seedless watermelon
10 ice cubes
1/3 cup fresh lime juice
1/4 cup white sugar
1/8 teaspoon salt
Directions:
1. Place watermelon and ice into a blender. Pour in lime juice, sugar, and salt. Blend until smooth.
I love my blender
stick -- it works great and you can use it right in the glass or pitcher : ) Easy clean up too.
Thursday, April 21, 2011
Laughter is an instant vacation. ~ Milton Berle
Sometimes all you can do is laugh. I have to laugh -- I can't go an hour without laughing even when things are crazy. I love to laugh and interact with people who also enjoy laughter. I'm not interested in making fun of other people or saying things about people to make me look or feel better -- just good clean fun.
I think this is why I love a lot of the old shows like I love Lucy
and Mork and Mindy
, but I think one of my favorites is Alf. Alf was hilarious and poor Lucky was always on the menu. I still love to sit and watch these shows. I wish we had more shows like these. Some of the newer ones that I like are Everybody Loves Raymond 
and Frasier. I used to watch Seinfeld a
nd my favorite one is the one where Cramer and Newman are eating the Kenny Rogers chicken. If you haven't seen this one, look it up and watch it.
One of my favorite movies is Folks with Tom Selleck and Don Ameche -- if you want to laugh until your sides hurt, find this movie. It is hilarious and clean. Don Ameche is the dad to Tom Selleck and is kind of suffering from senile dementia. It is one movie that you have to put on your list of must see movies. It is hard to find because it is an older movie but Amazon still sells it.
Whatever you like, find a reason to laugh. Sometimes, it is the only vacation you can afford.
Enjoy ! !
Charlene
Fruit Salad
INGREDIENTS:
1 (20 ounce) can pineapple chunks, juice reserved
2 apples, peeled and cored
1 (21 ounce) can peach pie filling
2 bananas, peeled and diced
3 kiwis
1 quart strawberries
DIRECTIONS:
1. In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2. In a large salad bowl, combine the peach pie filling and pineapple chunks.
3. Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4. Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
5. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
6. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.
I think this is why I love a lot of the old shows like I love Lucy
and Mork and Mindy, but I think one of my favorites is Alf. Alf was hilarious and poor Lucky was always on the menu. I still love to sit and watch these shows. I wish we had more shows like these. Some of the newer ones that I like are Everybody Loves Raymond and Frasier. I used to watch Seinfeld and my favorite one is the one where Cramer and Newman are eating the Kenny Rogers chicken. If you haven't seen this one, look it up and watch it.One of my favorite movies is Folks with Tom Selleck and Don Ameche -- if you want to laugh until your sides hurt, find this movie. It is hilarious and clean. Don Ameche is the dad to Tom Selleck and is kind of suffering from senile dementia. It is one movie that you have to put on your list of must see movies. It is hard to find because it is an older movie but Amazon still sells it.
Whatever you like, find a reason to laugh. Sometimes, it is the only vacation you can afford.
Enjoy ! !
Charlene
Fruit Salad
INGREDIENTS:
1 (20 ounce) can pineapple chunks, juice reserved
2 apples, peeled and cored
1 (21 ounce) can peach pie filling
2 bananas, peeled and diced
3 kiwis
1 quart strawberries
DIRECTIONS:
1. In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2. In a large salad bowl, combine the peach pie filling and pineapple chunks.
3. Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4. Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
5. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
6. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.
Monday, April 18, 2011
"Because of a holiday, the deadline for taxes is April 18, so you have three extra days to dig through restaurant dumpsters for receipts." – Jimmy Kimmel
Well, today is the last day to get your taxes in unless you file an extension. Subsequently, no more tax jokes until next year. I know some of you will be really sad and others will be glad they stop : )
Saturday's photo sessions were great - a lot of new photos to process. I love what I do and really love making memories for other people from everyday life. Watching the little girl practice the viola and photograph her was fantastic. Babies and toddlers are always fun. I have a 5 month old that I am taking at 1 today. This will be a lot of fun - blue eyes and blond hair. Tomorrow is back to consulting.
More and more I am running across people who think I am using some really expensive camera to photograph what I am doing only to find out that some have nearly the same thing I do. It's not about the equipment, it is the person and their perception of what they are looking for. If you are using a point and shoot, you can take fantastic pictures - you don't need to have an expensive camera unless you plan on using it to its fullest extent. Don't go out and buy an expensive camera and keep it in auto mode.
The book I bought to refresh my mind and get used to my camera was the book by Jeff Revell Canon EOS Rebel T2i/ 550d: From Snapshots to Great Shots. The book is specific to the camera and they have lots of these for different camera models. A good read for anyone wanting to get more acquainted with a new camera. I came over to the Canon from a Minolta 7000i and a Nikon Coolpix so this book was great.
Today, I am off in a few minutes to start again. For dinner, I want to make this again - rice pilaf. I also like carrots diced really fine in mine sometimes and peas too sometimes -- you can add anything you like to this dish ~ just make sure you cook these items to almost done before adding them so they are done at the same time unless they cook quickly.
Enjoy !
Charlene
Rice Pilaf
1 tablespoon butter
1 tablespoon olive oil
1/4 cup white or yellow onion, cut into a fine dice
1 bay leaf
1 cup long-grain rice
2 cups chicken stock, boiling
salt, to taste
1. Heat the butter and olive oil in heavy saucepan.
2. Add the onion and bay leaf and saute until tender, but not brown.
3. Add the rice and stir to coat completely with the hot fat. Do not allow the rice to brown.
4. Pour in the boiling chicken stock and season with salt.
5. Cover the pot tightly and place it in a 350°F oven. Bake for 18 to 20 minutes, until the liquid is absorbed and the rice is fluffy and tender.
6. Transfer the cooked rice to a pan and fluff the rice with a fork. Remove the bay leaf and serve.
Makes 3 cups
Saturday's photo sessions were great - a lot of new photos to process. I love what I do and really love making memories for other people from everyday life. Watching the little girl practice the viola and photograph her was fantastic. Babies and toddlers are always fun. I have a 5 month old that I am taking at 1 today. This will be a lot of fun - blue eyes and blond hair. Tomorrow is back to consulting.
More and more I am running across people who think I am using some really expensive camera to photograph what I am doing only to find out that some have nearly the same thing I do. It's not about the equipment, it is the person and their perception of what they are looking for. If you are using a point and shoot, you can take fantastic pictures - you don't need to have an expensive camera unless you plan on using it to its fullest extent. Don't go out and buy an expensive camera and keep it in auto mode.
The book I bought to refresh my mind and get used to my camera was the book by Jeff Revell Canon EOS Rebel T2i/ 550d: From Snapshots to Great Shots. The book is specific to the camera and they have lots of these for different camera models. A good read for anyone wanting to get more acquainted with a new camera. I came over to the Canon from a Minolta 7000i and a Nikon Coolpix so this book was great.
Today, I am off in a few minutes to start again. For dinner, I want to make this again - rice pilaf. I also like carrots diced really fine in mine sometimes and peas too sometimes -- you can add anything you like to this dish ~ just make sure you cook these items to almost done before adding them so they are done at the same time unless they cook quickly.
Enjoy !
Charlene
Rice Pilaf
1 tablespoon butter
1 tablespoon olive oil
1/4 cup white or yellow onion, cut into a fine dice
1 bay leaf
1 cup long-grain rice
2 cups chicken stock, boiling
salt, to taste
1. Heat the butter and olive oil in heavy saucepan.
2. Add the onion and bay leaf and saute until tender, but not brown.
3. Add the rice and stir to coat completely with the hot fat. Do not allow the rice to brown.
4. Pour in the boiling chicken stock and season with salt.
5. Cover the pot tightly and place it in a 350°F oven. Bake for 18 to 20 minutes, until the liquid is absorbed and the rice is fluffy and tender.
6. Transfer the cooked rice to a pan and fluff the rice with a fork. Remove the bay leaf and serve.
Makes 3 cups
Sunday, April 17, 2011
"Why does a slight tax increase cost you two hundred dollars and a substantial tax cut save you thirty cents?" - Peg Bracken
Yep -- I need an answer to this one : ) If you have ever seen government spending at it's worst, you will understand that saying. And the stuff we spend it on is crazy.
It's finally Sunday and we are off to church again to worship our Lord. Had a lot of fun yesterday with my family. We barbecued and ate and laughed. I have pictures in my camera but haven't processed them yet. I really want some Olive Garden so today, how about some Chicken Milano. If you have never had this, it is wonderful. There are only a few things that I love at Olive Garden -- their Chicken Marsala is my favorite and of course their Chicken Fettuccine Alfredo but this is really good too. And by all means, if you are going to make this, don't substitute ingredients - I think it ruins it.
Happy Sunday ! !
Charlene
Chicken Milano
2 tablespoons butter
6 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 cups chicken broth, divided
2 cups heavy cream (or half and half)
1 tablespoon cornstarch
2 pounds skinless, boneless chicken breast halves
salt and pepper to taste
3 tablespoons vegetable oil
2 tablespoons dried basil
12 ounces dry fettuccine pasta
In a large saucepan over low heat, melt butter. Add garlic and cook for 30 seconds. Add the tomatoes and 1 1/2 cups of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream (or half and half) and cornstarch and bring to a boil, stirring occasionally. Simmer over medium heat until the sauce begins to thicken.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4-6 minutes per side (depending on the size of your chicken breasts and until the chicken is no longer pink inside). Transfer to a dish, cover and keep warm.
Discard the fat from the skillet and in the same skillet, over medium heat, bring 1/2 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add the cream sauce to the skillet. Stir in basil and adjust seasonings to taste; continue to simmer on low.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook according to package instructions, approximately 10 minutes; drain, transfer to a bowl and toss with 6 tablespoons of the sauce.
Transfer pasta to serving plates and top with chicken. Cut chicken into diagonal slices and coat with the cream sauce.
Sprinkle a little Parmesan cheese on top, if desired!
It's finally Sunday and we are off to church again to worship our Lord. Had a lot of fun yesterday with my family. We barbecued and ate and laughed. I have pictures in my camera but haven't processed them yet. I really want some Olive Garden so today, how about some Chicken Milano. If you have never had this, it is wonderful. There are only a few things that I love at Olive Garden -- their Chicken Marsala is my favorite and of course their Chicken Fettuccine Alfredo but this is really good too. And by all means, if you are going to make this, don't substitute ingredients - I think it ruins it.
Happy Sunday ! !
Charlene
Chicken Milano
2 tablespoons butter
6 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 cups chicken broth, divided
2 cups heavy cream (or half and half)
1 tablespoon cornstarch
2 pounds skinless, boneless chicken breast halves
salt and pepper to taste
3 tablespoons vegetable oil
2 tablespoons dried basil
12 ounces dry fettuccine pasta
In a large saucepan over low heat, melt butter. Add garlic and cook for 30 seconds. Add the tomatoes and 1 1/2 cups of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream (or half and half) and cornstarch and bring to a boil, stirring occasionally. Simmer over medium heat until the sauce begins to thicken.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4-6 minutes per side (depending on the size of your chicken breasts and until the chicken is no longer pink inside). Transfer to a dish, cover and keep warm.
Discard the fat from the skillet and in the same skillet, over medium heat, bring 1/2 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add the cream sauce to the skillet. Stir in basil and adjust seasonings to taste; continue to simmer on low.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook according to package instructions, approximately 10 minutes; drain, transfer to a bowl and toss with 6 tablespoons of the sauce.
Transfer pasta to serving plates and top with chicken. Cut chicken into diagonal slices and coat with the cream sauce.
Sprinkle a little Parmesan cheese on top, if desired!
Saturday, April 16, 2011
"What's the difference between a tax auditor and a rottweiler? A rottweiler eventually lets go." - Anonymous
Yes, it is that time of year again and I just finished my taxes last night. I don't know why I always wait till the last minute but I do. It is a mental block for me to do them before April? I hate having to let go of my money to the government I guess.
"Worried about an IRS audit? Avoid what's called a red flag. That's something the IRS always looks for. For example, say you have some money left in your bank account after paying taxes. That's a red flag." - Jay Leno
This is how I usually look after doing my taxes -- hair all frazzled and eyes glassy. I hate doing them. I really don't know why. They are not hard -- I just hate them : ) I usually have all my paperwork together and the software pulls all the pertinent data from last years return but I just hate the thought of doing "taxes". It's like going to the doctor or dentist. I hate that too. Not that I have any real issues, I just hate the thought of being poked and stuck AND paying for it -- maybe that the correlation between the two? IRS -- poking and sticking -- then paying them for it / doctors -- poking and sticking -- and then paying them for it. I think we have a winner here !
Now that the dilemma is solved, we can move on to happier fields. In the next few days, I am posting a treat on here for my local followers (unless you are paying my way to fly where ever you are ) -- please stay tuned for that special announcement, it will be worth it.
In the meantime, this one is for you Tracy -- I love french toast of most any kind and I love this one. If you don't like blueberries, come back and see what is here later in the week for my french toast loving friends and family.
Happy Saturday -- get out and enjoy it !
Charlene
Blueberry-Orange French Toast
Blueberry-Orange Syrup
1/3 cup sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 cups fresh or frozen blueberries
French Toast
16 slices French bread, 1 inch thick
1/2 cup orange marmalade
6 eggs
1 1/2 cups half-and-half
1/4 cup sugar
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
1/4 cup margarine or butter, melted
1. In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to boiling over medium heat, stirring often. Boil 3 minutes, stirring often.
2. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice, cutting to but not through other edge. Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and vanilla until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.
3. Heat oven to 425ºF. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden brown. Serve with Blueberry-Orange Syrup.
Makes 16 slices
"Worried about an IRS audit? Avoid what's called a red flag. That's something the IRS always looks for. For example, say you have some money left in your bank account after paying taxes. That's a red flag." - Jay Leno
This is how I usually look after doing my taxes -- hair all frazzled and eyes glassy. I hate doing them. I really don't know why. They are not hard -- I just hate them : ) I usually have all my paperwork together and the software pulls all the pertinent data from last years return but I just hate the thought of doing "taxes". It's like going to the doctor or dentist. I hate that too. Not that I have any real issues, I just hate the thought of being poked and stuck AND paying for it -- maybe that the correlation between the two? IRS -- poking and sticking -- then paying them for it / doctors -- poking and sticking -- and then paying them for it. I think we have a winner here !
Now that the dilemma is solved, we can move on to happier fields. In the next few days, I am posting a treat on here for my local followers (unless you are paying my way to fly where ever you are ) -- please stay tuned for that special announcement, it will be worth it.
In the meantime, this one is for you Tracy -- I love french toast of most any kind and I love this one. If you don't like blueberries, come back and see what is here later in the week for my french toast loving friends and family.
Happy Saturday -- get out and enjoy it !
Charlene
Blueberry-Orange French Toast
Blueberry-Orange Syrup
1/3 cup sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 cups fresh or frozen blueberries
French Toast
16 slices French bread, 1 inch thick
1/2 cup orange marmalade
6 eggs
1 1/2 cups half-and-half
1/4 cup sugar
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
1/4 cup margarine or butter, melted
1. In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to boiling over medium heat, stirring often. Boil 3 minutes, stirring often.
2. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice, cutting to but not through other edge. Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and vanilla until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.
3. Heat oven to 425ºF. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden brown. Serve with Blueberry-Orange Syrup.
Makes 16 slices
Wednesday, April 13, 2011
Growing up Southern is a privilege, really.
It's more than where you're born, it's an idea and state of mind that seems imparted at birth. It's more than loving God, fried chicken, sweet tea, grits, baseball, and country music. it's being hospitable, devoted to front porches, magnolias, moon pies and coca-cola... and each other.
You don't become Southern - you're born that way.
The biggest myth about Southern women is that we are frail types--fainting on our sofas...nobody where I grew up every acted like that. We were about as fragile as coal trucks. You got out in the yard and played baseball with the boys and no one thought anything of it. You walked a mile for a really good beef steak tomato that would cover a dinner plate in each slice and you quartered that thick slice of heaven and made a tomato sandwich.
No that sandwich didn't have meat on it or anything else ~ just tomato and mayo with some salt and pepper. I would still walk a mile today for a huge beef steak tomato that tasted that good. I remember the smell of fresh apple pie baking and cooling because you traded someone for apples so you had pie for dinner. Southern girls know about cotton and watching for snakes in the cotton fields and the cuts from the cotton bolls in that field (and no I didn't misspell balls - they are cotton bolls in the field - you get cotton balls at the store spun from those cotton bolls).
I would love to have life that simple again where you never thought about tomorrow and what you were going to do because what ever happened, you went along with it from sitting on the porch playing games and drinking tea and fighting off the mosquitoes to baseball in the back yard or working in the garden because you knew that meant good food later. I miss those days and am hoping to get back to that one day before I;m too old for baseball - wait, let me check my drivers license again - - - oh never mind - I'll never grow up! !
Happy Wednesday,
Charlene
Southern Peach Cobbler
FILLING:
8 fresh peaches - peeled, pitted and sliced into thin slices
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
CRUST:
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and
cut into small pieces
1/4 cup boiling water
MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
And for all my friends who don't want the regular, here is a WW recipe (that I haven't tried but sounds good). When you try this one, please let me know how it is. Thanks,
You don't become Southern - you're born that way.
The biggest myth about Southern women is that we are frail types--fainting on our sofas...nobody where I grew up every acted like that. We were about as fragile as coal trucks. You got out in the yard and played baseball with the boys and no one thought anything of it. You walked a mile for a really good beef steak tomato that would cover a dinner plate in each slice and you quartered that thick slice of heaven and made a tomato sandwich.
No that sandwich didn't have meat on it or anything else ~ just tomato and mayo with some salt and pepper. I would still walk a mile today for a huge beef steak tomato that tasted that good. I remember the smell of fresh apple pie baking and cooling because you traded someone for apples so you had pie for dinner. Southern girls know about cotton and watching for snakes in the cotton fields and the cuts from the cotton bolls in that field (and no I didn't misspell balls - they are cotton bolls in the field - you get cotton balls at the store spun from those cotton bolls).
I would love to have life that simple again where you never thought about tomorrow and what you were going to do because what ever happened, you went along with it from sitting on the porch playing games and drinking tea and fighting off the mosquitoes to baseball in the back yard or working in the garden because you knew that meant good food later. I miss those days and am hoping to get back to that one day before I;m too old for baseball - wait, let me check my drivers license again - - - oh never mind - I'll never grow up! !
Happy Wednesday,
Charlene
Southern Peach Cobbler
FILLING:
8 fresh peaches - peeled, pitted and sliced into thin slices
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
CRUST:
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and
cut into small pieces
1/4 cup boiling water
MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
And for all my friends who don't want the regular, here is a WW recipe (that I haven't tried but sounds good). When you try this one, please let me know how it is. Thanks,
Peach Cobbler
6 medium peaches, sliced
6 1/3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3 tablespoons reduced-calorie margarine
1/2 cup fat-free milk
Heat oven to 375 degrees F.
In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil. Cook until mixture thickens, about 1 minute. Remove from heat and transfer mixture to an 8-inch square baking pan.
To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk and stir until flour mixture is evenly moistened.
Drop 8 tablespoons of topping mixture onto peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.
Servings: 8
Points: 3
6 medium peaches, sliced
6 1/3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3 tablespoons reduced-calorie margarine
1/2 cup fat-free milk
Heat oven to 375 degrees F.
In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil. Cook until mixture thickens, about 1 minute. Remove from heat and transfer mixture to an 8-inch square baking pan.
To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk and stir until flour mixture is evenly moistened.
Drop 8 tablespoons of topping mixture onto peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.
Servings: 8
Points: 3
Monday, April 11, 2011
Change is inevitable - except from a vending machine. ~ Robert C. Gallagher
Never fails - I always lose my money in the vending machine. I have learned that if I want something from a vending machine to have exact change. I rarely have exact change on purpose so that I don't buy from the machines : ).
Change is inevitable - either you will change to adapt or you will change to buckle under the situation. I choose not to buckle under but rather to fight the fight. Right now I am fighting uphill with everything. Seems like I can not reach the top. However, I will not stop fighting the uphill battle. I will reach the top. I have again pulled out my motivational CD by Tony Robbins. He makes you think in different directions than you currently do and helps me to figure other avenues to reach my goals.
I need to fill my schedule full the next few weeks. I still have several openings if anyone needs photos or business consulting. I am also teaching people about working from home and making extra money. This is especially good for stay at home moms. If you are interested, please email me at mymindwanderedtoday@live.com and we can get together.
Today please pray for several of my friends - the Barnett's in the loss of a loved one, the Pogues - Gene is having major heart surgery right now and my Aunt Bev is trying to get stabilized so that she can go home. Also, Japan is still having earthquakes and/or aftershocks and still need a lot of prayers and aid. I still have friends in that area.
I am sharing a hummingbird cake below -- this is for all my southern friends -- you better know what this is. In the south this is a staple in some places. A great cake with or without frosting, It typically takes cream cheese frosting but it is sweet and wonderful without it too.
Enjoy your Monday !
Charlene
Hummingbird Cake
INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
2. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
3. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.
Change is inevitable - either you will change to adapt or you will change to buckle under the situation. I choose not to buckle under but rather to fight the fight. Right now I am fighting uphill with everything. Seems like I can not reach the top. However, I will not stop fighting the uphill battle. I will reach the top. I have again pulled out my motivational CD by Tony Robbins. He makes you think in different directions than you currently do and helps me to figure other avenues to reach my goals.
I need to fill my schedule full the next few weeks. I still have several openings if anyone needs photos or business consulting. I am also teaching people about working from home and making extra money. This is especially good for stay at home moms. If you are interested, please email me at mymindwanderedtoday@live.com and we can get together.
Today please pray for several of my friends - the Barnett's in the loss of a loved one, the Pogues - Gene is having major heart surgery right now and my Aunt Bev is trying to get stabilized so that she can go home. Also, Japan is still having earthquakes and/or aftershocks and still need a lot of prayers and aid. I still have friends in that area.
I am sharing a hummingbird cake below -- this is for all my southern friends -- you better know what this is. In the south this is a staple in some places. A great cake with or without frosting, It typically takes cream cheese frosting but it is sweet and wonderful without it too.
Enjoy your Monday !
Charlene
Hummingbird Cake
INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
2. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
3. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.
Saturday, April 9, 2011
Death - the last voyage, the longest, the best. ~ Thomas Wolfe
The friend that I asked you to remember yesterday in prayer passed away yesterday afternoon. Please remember the Barnett family in prayer for the loss of a loved one. Many thoughts of the family have been in my mind the last few days. Memories of pies and sleepovers, parties and talks. Lots of fond memories. Ken is safe in the arms of his Saviour now and in a far better place than here. I will always remember him and love his family.
None of us are not promised tomorrow. Live your life to its fullest today. Of course, you know me and planning for tomorrow but don't do so much planning that you fail to live today. Spend time doing what you love and with those you love. For today, live, laugh and love who you are and where you are.
Today in Phoenix, it is cloudy and rainy and still only 50 degrees at noon. I have windows open in the house and the sliding door open and enjoying the smell and sound of the wind and rain. What a wonderful day in Phoenix. Tomorrow, it is off to church and Monday, a very sweet man that we love is having major surgery. Remember him and his family - it is a long, and very long surgery,
This one is for Becky -- I'll never forget the night and the pie. We had a blast having pie at midnight and laughing : ) Love you Becky !
Happy Saturday,
Charlene
Banana Cream Pie
INGREDIENTS:
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten 2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
DIRECTIONS:
1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Friday, April 8, 2011
By failing to prepare, you are preparing to fail. ~ Henry Ford
I don't usually have a problem with planning ~ it's the carrying out of all the plans that are in my head. Maybe I need to stop planning for a day and just get all the plans in my head caught up before I think any new things. Now just getting the mind to shut off for a whole day should be fun. : )
Today, I have lots of plans to get out and meet with people who want to work from home and helping them get started. I have learned a lot of new things in the last few weeks and need to pass that information along. Retirement is not that far off -- not that I ever think I will get to retire -- but we must plan for that time when we are no longer able to work. Do you have plans? Do you have a retirement fund? Will it be enough for 10 or 15 years? A book that I found that had a lot of insight in it was How to Retire Happy, Wild and Free by Ernie J. Zelinski. It was recommended in the Motley Fool syndicated column if you read it. I have it on my Twitter so that I see it when new things post.
This book is not so much about the 'how much' but focuses on the happiness and needing as little actual cash as possible to live on in those 'golden years'. It gets you thinking about where you want to live in retirement and having what you need to attain your lifestyle. An interesting read if you are planning your retirement. So many people these days are just getting there and then wondering what they will do next. Not a really good plan at all.
Today, I plan to enjoy whatever I do. Still remember the people in Japan ~ another very strong 'aftershock' yesterday. Also, please remember my Aunt who is in the hospital and the doctors who are trying to figure out what is wrong with her. I love her and would love to see her again. Also, remember her husband and children. The Lord's will is what we all want for her - she is a very sweet lady! And, for those of you in CA, please make this for Ken and take him a batch - He will love it : ) He and his family really need prayers.
It's Friday, don't be stuck inside all day. It's supposed to be in the mid 70's today and in the 60's tomorrow here. Go figure, a few weeks ago we hit 100 degrees here and now this? I'm NOT complaining though, I love this weather - It's the summers that I hate here : )
Happy Friday ! !
Charlene
Banana Bread
1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
Preheat oven to 350°.
Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
Note: To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; bake at 350º for 1 hour and 10 minutes.
I think the little loaf pans are so cute : )
Today, I have lots of plans to get out and meet with people who want to work from home and helping them get started. I have learned a lot of new things in the last few weeks and need to pass that information along. Retirement is not that far off -- not that I ever think I will get to retire -- but we must plan for that time when we are no longer able to work. Do you have plans? Do you have a retirement fund? Will it be enough for 10 or 15 years? A book that I found that had a lot of insight in it was How to Retire Happy, Wild and Free by Ernie J. Zelinski. It was recommended in the Motley Fool syndicated column if you read it. I have it on my Twitter so that I see it when new things post.
This book is not so much about the 'how much' but focuses on the happiness and needing as little actual cash as possible to live on in those 'golden years'. It gets you thinking about where you want to live in retirement and having what you need to attain your lifestyle. An interesting read if you are planning your retirement. So many people these days are just getting there and then wondering what they will do next. Not a really good plan at all.
Today, I plan to enjoy whatever I do. Still remember the people in Japan ~ another very strong 'aftershock' yesterday. Also, please remember my Aunt who is in the hospital and the doctors who are trying to figure out what is wrong with her. I love her and would love to see her again. Also, remember her husband and children. The Lord's will is what we all want for her - she is a very sweet lady! And, for those of you in CA, please make this for Ken and take him a batch - He will love it : ) He and his family really need prayers.
It's Friday, don't be stuck inside all day. It's supposed to be in the mid 70's today and in the 60's tomorrow here. Go figure, a few weeks ago we hit 100 degrees here and now this? I'm NOT complaining though, I love this weather - It's the summers that I hate here : )
Happy Friday ! !
Charlene
Banana Bread
1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
Preheat oven to 350°.
Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
Note: To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; bake at 350º for 1 hour and 10 minutes.
I think the little loaf pans are so cute : )
Thursday, April 7, 2011
This is the day which the LORD hath made; we will rejoice and be glad in it. ~ Psalm 118:24 KJV
Been really missing you guys the last two days. Life has been crazy and it's not slowing down. Trying to earn a living and get 2 businesses off the ground (of my own) and help a few struggling businesses for clients. It's a tough world out there. Life is never easy but it is fun. It was cloudy and rainy here yesterday and I loved it. Today we have the dark puffy clouds that are so pretty : ).
I am working on being able to work from home and being able to be a snow bird. This has proven to be hard but with some work now, should smooth out at some point. I am hoping to spend my summers in a cooler place than 120 degree Arizona : ) ~ in the winter, it's perfect weather but the rest of the time, not so good.
Since I have been away for a few days, I am sending you a few great ones. One is the best Chocolate Sheet Cake and the other is for Spinach Cheese Manicotti. Both are wonderful. Try them : )
Enjoy
Charlene
Chocolate Sheet Cake
Ingredients:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Directions:
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Spinach Cheese Manicotti
INGREDIENTS:
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup minced onion
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon pepper 1/4 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 1/2 cups water
1 (8 ounce) package manicotti shells
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
3. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
4. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft
I am working on being able to work from home and being able to be a snow bird. This has proven to be hard but with some work now, should smooth out at some point. I am hoping to spend my summers in a cooler place than 120 degree Arizona : ) ~ in the winter, it's perfect weather but the rest of the time, not so good.
Since I have been away for a few days, I am sending you a few great ones. One is the best Chocolate Sheet Cake and the other is for Spinach Cheese Manicotti. Both are wonderful. Try them : )
Enjoy
Charlene
Chocolate Sheet Cake
Ingredients:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Directions:
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Spinach Cheese Manicotti
INGREDIENTS:
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup minced onion
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon pepper 1/4 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 1/2 cups water
1 (8 ounce) package manicotti shells
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
3. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
4. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft
Monday, April 4, 2011
"Taking pictures is savoring life intensely, ever hundredth of a second." - Marc Riboud
Everyone takes pictures of things yet not everyone sees all there is in front of them while holding a camera. You see people every where who have point and shoot cameras and phone cameras and they are snapping away. You also see people who have bought nice DSLR cameras taking pictures. Yes, they are having fun - let them have fun. They are enjoying life.
There is another type of person who is actually savoring every moment through the lens and seeing things that have always been there in front of them but they are seeing it in a different 'light'. I would have typically ran from a lot of things (including bees because I am allergic to them) but now I find myself stopping to capture them on my SD Card in my sweeeeet Canon. Even when I am home and processing my pictures in Photoshop
, I am seeing things in them that I never seen before ~ like finding out that bees have toes and long tongues and hairy backs : ( and hairy legs. I had no idea.
We had lunch at church yesterday and it was great again as always. Someone made a pineapple upside down cake ( I love these ) and lots of other things too but that's what I had for dessert. Today, I am sharing a recipe for Mandarin Orange Cake which is great if you life mandarin oranges and pineapple. It's nice and light and easy too.
It's Monday so make a point to enjoy your day regardless of others around you : ) or events.
Happy Monday,
Charlene
Mandarin Orange Cake
INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cooled cake.
There is another type of person who is actually savoring every moment through the lens and seeing things that have always been there in front of them but they are seeing it in a different 'light'. I would have typically ran from a lot of things (including bees because I am allergic to them) but now I find myself stopping to capture them on my SD Card in my sweeeeet Canon. Even when I am home and processing my pictures in Photoshop
, I am seeing things in them that I never seen before ~ like finding out that bees have toes and long tongues and hairy backs : ( and hairy legs. I had no idea.We had lunch at church yesterday and it was great again as always. Someone made a pineapple upside down cake ( I love these ) and lots of other things too but that's what I had for dessert. Today, I am sharing a recipe for Mandarin Orange Cake which is great if you life mandarin oranges and pineapple. It's nice and light and easy too.
It's Monday so make a point to enjoy your day regardless of others around you : ) or events.
Happy Monday,
Charlene
Mandarin Orange Cake
INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cooled cake.
Sunday, April 3, 2011
A happy life is one spent in learning, earning, and yearning. ~ Lillian Gish
This sounds like me most days ~ I love learning, earning is always good and yearning to live life and reflect God in my life to people around me. My newest book that I have coming is The Total Money Makeover 
by Dave Ramsey. It helps that I am committed to reading this before the end of April. I love reading and writing among other things but reading has always been something I love doing. I am not a novel reader but all information. There was a window of time that I liked reading mysteries but that passed quickly when I thought about the time I was reading and not learning anything. I know I am odd : ) I like being odd.
Yesterday was a very good day, I spent it with family. I got to see my great nephew again. He is so cute and little. Such a good baby too. Of course, I had to take off his sock and mitten again to see his little feet and hands. So cute.
I can't help it, I love baby hands, feet and ears ~ so little and cute. I am set to do another photo session with the family and him again in a week. Should be a lot of fun.
It's Sunday and we are getting ready to go worship today with all of our family at church. It will be a great day. How about something really bad today? I think it is time for something really good today. This is easy and oh so good.
Enjoy your day !
Charlene
Moist Caramel Apple Cake
1 pkg. (2-layer size) yellow cake mix (do not use cake mix with pudding in the mix)
1 pkg. (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding
1 cup water
4 eggs
1/3 cup oil
3 Granny Smith apples (1 lb.), peeled, coarsely chopped
20 KRAFT Caramels
3 Tbsp. milk
HEAT oven to 350ºF
GREASE and flour 12-cup fluted tube pan or 10-inch tube pan. Beat first 5 ingredients in large bowl with mixer on low speed until blended. Beat on high speed 2 min. Stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.
by Dave Ramsey. It helps that I am committed to reading this before the end of April. I love reading and writing among other things but reading has always been something I love doing. I am not a novel reader but all information. There was a window of time that I liked reading mysteries but that passed quickly when I thought about the time I was reading and not learning anything. I know I am odd : ) I like being odd.Yesterday was a very good day, I spent it with family. I got to see my great nephew again. He is so cute and little. Such a good baby too. Of course, I had to take off his sock and mitten again to see his little feet and hands. So cute.
I can't help it, I love baby hands, feet and ears ~ so little and cute. I am set to do another photo session with the family and him again in a week. Should be a lot of fun.
It's Sunday and we are getting ready to go worship today with all of our family at church. It will be a great day. How about something really bad today? I think it is time for something really good today. This is easy and oh so good.
Enjoy your day !
Charlene
Moist Caramel Apple Cake
1 pkg. (2-layer size) yellow cake mix (do not use cake mix with pudding in the mix)
1 pkg. (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding
1 cup water
4 eggs
1/3 cup oil
3 Granny Smith apples (1 lb.), peeled, coarsely chopped
20 KRAFT Caramels
3 Tbsp. milk
HEAT oven to 350ºF
GREASE and flour 12-cup fluted tube pan or 10-inch tube pan. Beat first 5 ingredients in large bowl with mixer on low speed until blended. Beat on high speed 2 min. Stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.
Friday, April 1, 2011
There aren't enough days in the weekend. ~ Rod Schmidt
Do you have any plans for the weekend? I have lots of plans for this weekend. I will be meeting with my sister to work on her earning money from home and enjoying life more. Yesterday, we photographed roses. This weekend is the Annual Rose Festival at Sahuaro Ranch Park in Glendale, AZ. Beautiful roses all over the front end of the park of all colors. Here is one of the pictures from yesterday.
I love this picture with the bee in the rose. This is only one of the many colors of roses at the park. In looking at this picture, I found out that bees have 4 toes on each foot. Probably more than a lot of people wanted to know about bees -- but I was amazed to see bee toes and a bees tongue. I caught a bee sticking his tongue out to taste an orange blossom. It was cool ! !
I am really enjoying photography and writing. I love my new Canon EOS Rebel
and am looking forward to traveling this fall with the Canon that I want - the Canon EOS 5d Mark ii. I want to take a trip to Wyoming in October and then to Mt. Rushmore and the Black Hills of South Dakota.
Of course, I will post pictures for you while I am away. At some point in the summer time, I would also like to go to Alaska. I hear it is beautiful there and I want to take pictures of the state and of course one day I will get up the nerve to fly all the way to Hawaii and see lots of friends there. I would like to spend about 2 or 3 weeks there.
It's Friday, have some fun and don't spend a lot of time on dinner. Get out and enjoy your life. Get breakfast ready for tomorrow and have a brunch with some family or friends. I enjoy a good breakfast casserole.
Enjoy your weekend !
Charlene
Sausage and Leek Casserole
Ingredients
• Olive Oil
• 2 cups leeks, cut in rings and rinsed thoroughly
• 1/8 teaspoon red pepper flakes
• 1/4 teaspoon cayenne
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound ground pork sausage
• 1/2 loaf French baguette
• 1 cup grated Cheddar
• 1 cup pepper jack cheese
• 6 each large eggs
• 1/2 cup milk
• 1/4 cup heavy cream
Directions
Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
Preheat oven to 375 degrees F.
The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.
I love this picture with the bee in the rose. This is only one of the many colors of roses at the park. In looking at this picture, I found out that bees have 4 toes on each foot. Probably more than a lot of people wanted to know about bees -- but I was amazed to see bee toes and a bees tongue. I caught a bee sticking his tongue out to taste an orange blossom. It was cool ! !
I am really enjoying photography and writing. I love my new Canon EOS Rebel
and am looking forward to traveling this fall with the Canon that I want - the Canon EOS 5d Mark ii. I want to take a trip to Wyoming in October and then to Mt. Rushmore and the Black Hills of South Dakota. Of course, I will post pictures for you while I am away. At some point in the summer time, I would also like to go to Alaska. I hear it is beautiful there and I want to take pictures of the state and of course one day I will get up the nerve to fly all the way to Hawaii and see lots of friends there. I would like to spend about 2 or 3 weeks there.
It's Friday, have some fun and don't spend a lot of time on dinner. Get out and enjoy your life. Get breakfast ready for tomorrow and have a brunch with some family or friends. I enjoy a good breakfast casserole.
Enjoy your weekend !
Charlene
Sausage and Leek Casserole
Ingredients
• Olive Oil
• 2 cups leeks, cut in rings and rinsed thoroughly
• 1/8 teaspoon red pepper flakes
• 1/4 teaspoon cayenne
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound ground pork sausage
• 1/2 loaf French baguette
• 1 cup grated Cheddar
• 1 cup pepper jack cheese
• 6 each large eggs
• 1/2 cup milk
• 1/4 cup heavy cream
Directions
Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
Preheat oven to 375 degrees F.
The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.
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