On Saturday, my sister, C., along with her children and Kiddo, went to a coupe of yard sales WITHOUT ME!    While they were out, she called me and said that Kiddo wanted me to go with them and that they would come and pick me up.  Awww, my young man wanted me to be them as they shopped for bargains.  I told C. to remind him that if I went, he would have to sit in the back in the middle between Boog and Nemo.  It didn't take him 1 second to come back with, "NEVERMIND!"  lol  He is such a card! 

Anyway, one of her great find, was a box of cooking magazines for $5.00.  When she got back to my house, she realized that the box was filled with almost nothing but Paula Deen and Rachel Ray magazines.  WAHOOO!   Can you believe that?  So, of course, the first thing we did was divide them up.  She let me borrow Paula Deen first because she knows how much Goose LOVES Rachel Ray and wanted her to sweat it out for a few days!  Isn't she cruel?  lol 

Well, when the girls got home yesterday, the first thing they did was pull out the magazines and start picking out recipes.  Goose came across this Cornbread Waffles with Spicy Chili recipe and I wasn't too happy with the way it looked, but I thought, hey, why not!  So, guess what we had for dinner?

You guessed it.......................CHILI!!

I went on the internet last year to find something to do with all the cucumbers we were blessed with, when I came upon this wonderful recipe for pickles you make in the freezer.  Yes, that's what I said................THE FREEZER!   As soon as I found this recipe, we just HAD to make it!

This recipe is super easy and produces a crisp, sweet pickle that goes well in salads, have on the side, or even use it on sandwhiches.  I have used it on my hamburgers and have even used it in my tuna salad and it is fantastic!  I wanted to post my source for this recipe, but when I went on-line to see if they had any other delicious recipes for cucumbers, I found out that they were no longer up and running. 

The secret to the crisp texture to these pickels, is the sugar.  So whatever you do, DO NOT reduce the amount of sugar.  This recipe works well with any kind of cucumber.

Ok, for this recipe you will need:
 

•  2 quarts cucumbers, peeled (optional) and thinly sliced
• 1 medium onion, thinly sliced
• 1 tablespoon salt (table salt, canning salt, or kosher salt can be used)
• 1-1/2 cups sugar
• 1/2 cup white distilled vinegar

In a large mixing bowl, mix cucumbers, onions, and salt.  Cover with plastic wrap and set on the counter for 2 hours.  Drain and put back into rinsed bowl.  In separate bowl, combine sugar and vinegar, stirring well.  Pour sugar mixture over cucumbers and toss gently.  Put cucumbers into freezer containers or zip-lock bags.  Freeze immediately.  Pickles are ready in 3-4 days. Just thaw and eat.  If you wish to freeze for a later date, these can be kept in the freezer for up to a year.

I have made this recipe where I have frozen the pickles, and also where I have made it and then put them in jars to be eaten whenever.  I prefer to eat them without being frozen, however they are delicious either way!

I pray that our Heavenly Father will bless all your gardens with an abundant harvest this season!

Blessings~
Laura

I was on Kelli's blog the other day and she had a picture of the most beautiful 4th of July dessert using Suger Cookie Cake and fresh, sweetened fruit.  Well, I just HAD to make!  Kelli had gotten the recipe from Amy, so off the her blog for the directions I went.

I made this on the 4th, using fozen mixed fruit I had gotten at Wal-Mart the day before.  I was really good, but I like using fresh fruit a lot better.  It really does make a difference in the flavor.

I hope you get a chance to make this dessert.............you won't be sorry! 

 

Blessings~
Laura

Goose brought home this recipe and said I just HAD to try it..........so we did.  She used a 13 x 9 inch pan but then realized after she baked it, that she should have used a smaller pan so it would have been more moist.   I really liked it.  The following morning, Kiddo and I fried up some squares with butter in my cast iron skillet. 

YUMMMY!!!!

Last Friday we had tacos for dinner so I thought I would make the corn pudding to go with it, this time using an 8 x 8 inch square pan.  It was WONDERFUL!   A little crunchy on the outside and creamy on the inside.  This is a definite must if you love corn as much as I do!!

ENJOY

Easy & Delicious Corn Pudding

1 can creamed corn

1 can whole kernel corn

1 stick butter (melted)

1 box Jiffy cornbread mix

1 - 8 oz container of sour cream

8 x 8 inch glass pan

Preheat oven to 350 F.  Spray an 8 x 8 inch pan with non-stick cooking spray, put aside.  In a large mixing bowl, combine all your ingredients. (are you still with me? lol)  Pour into prepared pan.

Bake for approximately 1 hour.  The top will be a nice golden brown.

Now isn't that one of the easiest recipes you have ever seen?
We I couldn't wait for it to cool!  lol  Mmmmmmmmm.....It's soooo good! 

Blessings~
Laura

This is a really EASY recipe that can either be made in your bread machine/by hand or a combination of both, which is what I did.  This is all you need to make this recipe:

WHITE BREAD
1 1/2 tsp active dry yeast
2 cups bread flour (you can use equal parts of 
      bread flour and wheat if you like...it works great)
1 tsp salt
1 tbsp sugar
1 tbsp powdered milk
1 tbsp butter or margarine
3/4 cup plus 1 tbsp warm water

THIS RECIPE IS FOR 1 LOAF

I made 2 using my bread machine and putting it on the dough cycle.  When the cycle is complete, dust work area lightly with flour, take out dough and shape it, then put right into a loaf pan sprayed with non-stick cooking spray.  Cover with a kitchen towel and let dough rise to desired height.  Baked it at 350 for about 20 minutes or until till golden brown.  Remove and allow to rest before slicing.  (We CAN"T wait that long!!!!)    

Here is a picture of how mine turned out...........................................SCRUMPTIOUS!!!

        This one is white bread                            This one is white wheat

ENJOY!!

Blessings~
Laura