Yet ANOTHER Coleslaw

I think summertime is the perfect stage for bringing out salads. If you like it, make it again. If not, don't look back. I didn't appreciate coleslaw when I was younger, I've learned to like it. I especially like it with fruit added. Check this out!

SUMMER COLESLAW

5 cups shredded cabbage

1/2 cup sliced or slivered almonds, toasted

1 1/2 cups dried cranberries

1/4 cup chopped green onions

1/2 cup chopped green bell pepper

Combine above ingredients in a large bowl with a snap on lid. Then combine ingredients listed below in a separate bowl. Refrigerate all until ready to serve. Combine just before it's time to serve stirring well.

1/2 cup mayo

1 Tbsp sweet pickle relish

1 Tbsp grainy mustard

1 Tbsp honey

salt and pepper

Nanner Nanner

Its my opinion that everything benefits from chocolate. If you want to substitute something else, knock yourself out!

Chocolate Chip Banana Muffins

1 3/4 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup canola oil (or veg. oil)

1/2 cup plain yogurt

1 tsp vanilla extract

1 cup mashed ripe bananas (2 bananas)

3/4 cup semisweet mini chocolate chips

In a large bowl combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. This is a thick batter, don't worry! Fold in bananas and chocolate chips. Fill greased or paper lined muffin cups 2/3 full. Bake at 350* for 22 minutes or until a toothpick comes out clean. Cool for 5 min. before removing from pans to a wire rack.

My new favorite muffin! I didn't have plain yogurt, so I used key lime :o) it was fine. I always use an ice cream scoop to make them uniform in size. We always have bananas going bad on hand. Mike eats one every day, but we still can't seem to get through them before they turn. This recipe may cause me to buy a couple extra each time so I 'have to' make muffins.

MUFFIN time

I found a deal at Sam's Club not long ago on blueberries. They were so sweet and good all by themselves. I tried a super easy blueberry muffin recipe worth sharing.

BLUEBERRY MUFFINS

2 cups flour

2 Tbsp baking powder

1/2 cup sugar

1 stick butter, melted

1 egg, slightly beaten

3/4 cup milk

1 1/2 cups fresh blueberries

raw sugar for topping

Preheat oven to 350*, and spray a 12 cup muffin tin.

Combine the flour, baking powder and sugar. In another bowl combine melted butter, egg and milk and mix well. Pour the wet ingredients into the flour mixture and stir with a spatula just until combined. It's OK if there are lumps in the batter. This is a detail I have evidently kept from my daughter, she claims she didn't know that you can over stir a muffin. Well, you can...so don't. Gently fold the blueberries into the batter.

Use an ice cream scoop to fill each muffin cup about 2/3 full. Sprinkle the tops with pure cane organic sugar. I like that kind because it's course and a little brown, it looks pretty! I guess you could use regular sugar. My original recipe called for 1/2 cup for topping, but I didn't use that much.

Bake 20 min. or until the tops are golden brown and a toothpick in the center of muffin comes out clean. Cool in the pan about 10 minutes before you turn them out.

These are berrylicious!

Sea Food - Yum.

I don't know why I have never attempted bacon wrapped shrimp. Just the sight of it on a TV commercial makes me salivate. I love shrimp. I LOVE bacon. Combine the two ~ and you have a moment that makes the angels sing.....loudly!

We have a local market that sells frozen raw shrimp, these are bigger then you get in the bags. They have the shells on them yet, so they must be thawed then peeled. I seasoned them with some garlic powder and house seasoning. I use this Paula Deen house seasoning recipe for almost everything, I'll list the ingredients below.

Set the shrimp aside while you get the bacon ready. Each slice can be cut into 3 pieces, the idea is to wrap it with just enough so it can actually crisp up when cooked. You will need toothpicks to secure the bacon.

We debated using the George Foreman grill or grilling outside. Outside won, so we then slipped the shrimp onto wooden skewers to make it easier to flip them. Shrimp is done when it changes color. It doesn't take long, be attentive so that you don't overcook or you'll get rubber shrimp.

I didn't state amounts, you can decide how many you can eat, and the price of the shrimp may help you decide! Those big boys are pricey. You could always combine the shrimp with steak or chicken. It's all good.

House Seasoning:

1 cup salt

1/4 cup fresh ground black pepper

1/4 cup garlic powder

Store it covered.

Artichoke Baby!

I loved this salad a LOT! My daughter, and husband also thought it was good. The second day I served leftovers to son & soninlaw. I don't think they loved it as much as me, but I really love artichokes. I will be making it again, soon.

ARTICHOKE SALAD

1 14oz can artichoke hearts, drained and quartered

8 oz bow tie pasta, cooked and drained

1/2 cup sliced black olives

4 sun dried tomatoes, julienned

1 small red onion, sliced super thin or diced (your preference)

1 garlic clove, minced

1 Tbsp lemon juice

1 Tbsp red wine vinegar

1 Tbsp olive oil

1/4 cup freshly chopped parsley leaves

salt and pepper

Combine first 5 ingredients ingredients in a serving bowl. Whisk together second group of ingredients for dressing. Gently toss together and let rest covered in the frig for about an hour before serving.

Summer of '42!

The summer has been busy. We went to a street dance with our good friends Bill & Nancy.

We went to the Christian Cross Festival with a celebrity, Miss Hallie.

We celebrated my parents 69th wedding anniversary at their favorite table at the mall,
followed by lunch at Whiskey Creek.

Can you believe 69?!?! Mom was 17, dad 20, they eloped! My Grandma told my Grandpa they had gone the opposite way they really did, so he wouldn't catch them in time! They have worked hard for everything they have, I'm so very proud of them! Oh yes, I bought 69 doughnut holes to celebrate. They shared with their friends at the mall!

Never met a brownie I didn't like.

Brownies. Cheesecake. Peanut butter. Toffee.

Imagine mixing these all together into one dessert. Got a picture in your head? I wasn't satisfied with just the picture, I had to get my grubby little hands on this concept. Mmmm. I love it when you can take a box of something, add more to it and end up with a new twist on an old idea. These brownies are splendid, amazing, d-lish! Try them.

Peanut Butter Cheesecake Brownies

1 box chocolate fudge brownie mix (19.5 oz)
1/2 cup vegetable oil

1/4 cup water

2 eggs

8 oz. cream cheese, softened

sweetened condensed milk (14 oz)

1/2 cup creamy peanut butter

1 cup toffee bits

1 1/2 cup milk chocolate baking chips

3 Tbsp heavy cream

Heat oven to 350*. Lightly spray 9x13 pan with no stick cooking spray.

In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spatula. Spread batter in pan; set aside.

In a large bowl, beat cream cheese with mixer on medium until fluffy. Add milk and peanut butter beating until smooth. Stir in 1 cup of toffee bits. Spoon mixture over batter evenly. This part takes some patience, use a small amount at a time, because it will not spread well on the raw brownie batter.

Bake 35-ish minutes, or until cheesecake layer is set and edges are light golden brown. Cool on rack for 30 min, then refrigerated another 40 min.

In small bowl microwave chocolate chips and cream 45 seconds or until melted; stir until smooth. Spread over cheesecake layer. Cool completely, about 1 hour. Stir covered in refrigerator.

They get pretty firm in the frig, so I would suggest taking them out about an hour before serving.

This is the pan fresh out of the oven, without the chocolate glaze on yet.

Here they are after, the glaze...is there a piece missing??