My girlfriend, Sharron, was good enough to take a picture of a trivot that I made for her one Christmas. I actually made this one! I love the pattern as much now as when I selected it. Funny thing is, I don't know if I ever told Sharron...this was a crochet pattern that I converted to a cross stitch pattern. I told you, I am always fiddling with things.
Pull up a seat, I have found some nice things to share.
And if you aren't in a mood for coffee, how about an Easy Peach Limeade?
Easy Peach Limeade
Makes 3 1/2 cups; serves 4
To make sure that you don’t lose any of the precious peach juice, my instructions say to smush the peaches right into the limeade. Make sure your hands are clean!
Ingredients
1/2 cup plus 1 tablespoon sugar
3/4 cup freshly squeezed lime juice (from 8 limes) 2 3/4 cups water
2 ripe peaches, pitted and quartered
In a pitcher or a quart-sized jar, combine the sugar, lime, and water. Stir very well to dissolve the sugar. Add the peaches.
Now reach your (clean) hand into the pitcher and grab hold of a peach quarter. Smush it til it’s pulpy–really, right in the pitcher! Wild, I know. Repeat with the rest of the peach quarters. Shake off your hand and cover the pitcher or jar.
Place the pitcher in the fridge and leave for at least 3 hours and up to 12.
Your limeade will grow peachier the longer you let it sit. Strain the limeade through a fine mesh strainer, pressing on the solids to extract all the peach flavor.
Serve in small glasses, over ice.
I found an easy peasy recipe for making carmelized onions in the slow cooker. If you are interested, check out this website:
http://fullbellysisters.blogspot.ca/2011/02/foolproof-caramelized-onions.html
I am obviously on a lime kick because I found a no bake key lime pie that begged entry into my recipe box:
No Bake Key Lime Pie
from http://www.mrfood.com/Pie/No-Bake-Key-Lime-Pie
Serves: 12
Preparation Time: 5 min
Chilling Time: 3 hr
Ingredients
Cooking spray
1 (4-serving) package sugar-free lime gelatin 1/2 cup boiling water
1 (8-ounce) package fat-free cream cheese, softened
1 tablespoon fresh lime juice
1 teaspoon grated lime peel
2 cups frozen light whipped topping, thawed
Instructions
1. Coat a 9-inch pie plate with cooking spray.
2. In a small bowl, dissolve gelatin in boiling water, stirring until dissolved.
3. In a large bowl, beat cream cheese until smooth. Slowly add liquid gelatin until well combined.
4. Stir in lime juice and lime peel. Fold in whipped topping until well blended. Pour into pie plate, cover, and chill 3 hours or until set.
Nutritional Information
Serving size: 1 slice (1/12 pie), Total servings: 12 Exchanges: 1/2 Carbohydrate
46 Calories, 12 Calories from Fat, 1g Total Fat, 1.3g Saturated Fat, 2mg Cholesterol, 122mg Sodium, 4g Total Carbohydrate, 0g Dietary Fiber, 2g Sugars, 3g Protein
Nutritional analysis courtesy of the American Diabetes Association
Note
As with any creamy dessert, cover and store this in the refrigerator until serving time. Don't let it stand at room temperature before or after serving.
*****************************************************
I also saw this salad & it set my mouth to watering! I guess the salads are not all done yet. The sun peaks it head out & I am ready to celebrate all things summer again! LOL
Mexican Coleslaw:
1 package Slaw Mix
1 can corn {drained}
1 can black beans {drained}
1/3 cup diced green onions
1 small can green chilies
1 cup diced tomatoes
1/2 cup diced black olives
1/4 cup diced cilantro (make mine flat leaf parsley)
1 avocado chopped
3/4 cup Jalapeno Ranch Dressing
Garnish with cilantro (or parsley for me).
*****************************************************
But, I do not forget my friends that have a sweet tooth even if I don't have much of one. Here's one just for those people who'd rather eat dessert than dinner any day!
~ chocolate chip walnut bliss pie ~
from http://www.chindeep.com/2012/07/01/chocolate-chip-walnut-bliss-pie/
Are you a fan of ooey gooey chocolate and walnuts? If you answered yes, then you’ve come to the right place. This pie goes together in a jif, and is one of my favorite recipes to calm the chocolate craving.
1 deep-dish pie crust (homemade or premade is fine…I like Pillsbury pie crusts in a pinch)
1 and 1/2 cups dark brown sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
3 eggs
2 cups chocolate chips
2 teaspoons pure vanilla extract
1 and 1/2 cups chopped walnuts (divided)
Brown your pie crust for 10 minutes at 400 degrees F. Remove from oven and set aside to cool a bit. Reduce oven temperature to 350 degrees F.
Combine the dry ingredients and wet ingredients separately. Then gently fold them together. Add chocolate chips and all of the nuts except 1/2 cup. Spread the filling into the browned pie shell. Sprinkle the remainder of the nuts over the top. Bake for 30-40 minutes or until just set. You may want to use a pie shield or aluminum foil on the crust if the edges begin to burn.
Place pie in refrigerator and chill completely (about 8 hours) before serving. We like this with homemade whipped cream or vanilla ice cream. Garnish with a sprinkle of cinnamon or nutmeg.
No comments:
Post a Comment