Monday, August 31, 2009

Flavor of the month: Lemon Lime Recipes Aug. 2009

August' flavor of the month was Lemon Lime, combined or separate. I am not a fan of either, so with an open mind I did an internet search for lemon lime recipes. I browsed and looked. Then I hit upon this recipe. I am a sangria person, I make different recipes, testing and tasting. This summer at the art show I asked a potter to make me a sangria pitcher, I'd love to have one to keep the fruits in the pitcher where they belong. Try this, I think you will like it.

Bake at 350

Strawberry, lemon and lime must be the perfect trio of summery flavors. Look at all the candies and desserts that feature this combination! Here they combine to create a delicious sangria sensation.

You can make this with either red or white wine depending on your tastes. White wine will be lighter and have the added benefit that you can see the fruit floating around in the glass.

1 750ml bottle red or white wine
1 whole sliced orange
1 whole sliced lemon

1 whole sliced lime
3/4 cup sugar, or more or less to taste
6 oz soda water
3/4 oz Grand Marnier
6-8 fresh strawberries, halved

Slice orange, lemon and lime thinly into pitcher. Pour in the wine, then add the sugar. Stir well. Add in the liqueur and again stir well. Finally add in the strawberries.

Cool overnight in refrigerator. Right before serving add chilled soda water and ice cubes.

To turn this into a single-glass sangria recipe, a typical assumption is that one 750ml bottle of wine yields four large glasses of wine. Divide all ingredients shown by four. If you're making just one glass worth you probably don't want to wait for the overnight soaking. If the mixture doesn't soak, you just won't get as much of the fruit / berry flavors permeating the sangria.

Friday, August 28, 2009

Recipe Friday 28 August 2009 Awesome Slow Cooker Pot Roast

This is a great recipe just in time for fall. We love this in the fall and winter when I can slip it in the crock pot so dinner is ready when I get home.

Awesome Slow Cooker Pot Roast

2 cans condensed cream of mushroom soup (10.75 oz. cans)
1 package dry onion soup mix (1 oz. package)
1 1/4 c. water
5 1/2 lb. pot roast

In a slow cooker, mix mushroom soup, dry onion soup mix and water together. Place pot roast in slow cooker and coat with soup mixture. Cook on high setting 3-4 hours or on low setting 8-9 hours.

Thursday, August 27, 2009

EDITED:::::Sale/Kindergarten/Tasty Kitchen: The new Allrecipes type site

I got a great deal on my Angel by Thierry Mugler perfume at The Perfume Spot....10% off, and free shipping on an order over $79!!! is good.

My Noah Benoah starts his first day of Kindergarten today! I am so happy, but sad. Once they start school it seems they are gone just like that!!!

Check out Pioneer Woman's new site for recipes, TASTY KITCHEN. I have joined, slowly adding all of my recipes there. Here's a link to my recipes: Tasty Kitchen Recipes for Cindy

I have been slowly adding all of my recipes onto that site, hopefully I will have a place to go, I hate having to find them all over the house, in magazines, recipe files, etc. This will keep them all in one spot. Karen often calls me or I call her when I am out shopping, I ask her to look up a recipe and tell me the ingredients so I can get them before I go home. It works great. This site is a lot better than All recipes, I can actually edit if I need to, and I can add my photos. I was surprised how many pictures I have of my recipes!!!

I like it because you can edit your own recipe if needed. Sometimes you don't realize something needs tweaked until others rate it.

I put Marilee's Meatballs up last night, only to discover today that I forgot to put the sauerkraut in the recipe..........LORD. I had the ability to go back and change it.

Leslie I am thinking of you,'s a cyber hug!

Miss O had her 2nd dance class last night, she loves it! So theatrical.

Tuesday, August 25, 2009

Titillating Tuesday

Hope you all have a good day today!

A rack in my closet fell to the floor. It gave us an excuse to redo that space. I purchased some hardwood flooring which Steve laid last night. He's rebuilding the closet supports, then we'll organize the items we put back in there.

We were surprised at all the storage..........but that doesn't mean it all has to go back in there. I don't do garage sales, so the items will be donated to our local spot.

Have a great Tuesday!

Saturday, August 22, 2009

Stuffed Mushrooms::: WERE AWESOME!!!

We made them at the sister's breakfast. My little sister, Dianne brought all the stuff to make them. We did and were totally impressed!!!


We have our internet back. It was a little tiny wire that had broken in the box outside our house. It took 20 min. to troubleshoot, locate and fix. We are all happy campers!!!!!

Monday, August 10, 2009

Art show last weekend

I ordered a sangria pitcher from these folks, Paul and Sandi Nichols. He makes the pottery and she does the decorating.:

Visit them at

Friday, August 7, 2009

EDITED::::Inspired bracelet

With a little help from my bead friends, this photo is better than the previous one, you can see the beads better if you click on the photo...

I love it because it is 'chunky'. I have contacted the person that originally came up with an idea very similar. She is OK with me doing this, too.

Stuffed Mushrooms

I'll be making this for the sister's breakfast coming up. Sounds so good. Find it on the Pioneer Woman's site.

Stuffed Mushrooms

24 ounces white button mushrooms, washed and stems removed and finely chopped
1/3 pound hot breakfast sausage (or Italian sausage)
1/2 medium onion, finely diced
4 cloves garlic, finely minced
8 ounces cream cheese
1 egg yolk
3/4 cup grated Parmesan
1/3 cup dry white wine
Salt and pepper to taste

Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Thursday, August 6, 2009

Bead Show this weekend

Hottest day this year will be Saturday, around 99 degrees and humid !YAY ME! I get to sit outside all day on Sat. and Sun.

BUT I get to do it with my glassy friends.

Tuesday, August 4, 2009

Party in WI

I attended a party with a group of glass melting women in WI this weekend past. They were a fun group, we had a good time melting glass and having munchies and adult beverages.

I absolutely LOVE DONNA and would go spend more time with her in a New York minute, or in her case, an ALASKAN minute.............hehe.