Sweet and Sour Chicken

Sweet and Sour Chicken
4 servings

1 tablespoon plus 2 teaspoons soy sauce, divided
1 tablepoon chicken broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken tenders, cut into 1 inch cubes
1 can (20 ounces) pineapple chunks
2 tablespoons plus 1/3 cup cornstarch, divided
2 tablespoons sugar
1/4 cup cider vinegar
1/4 cup ketchup
1 tablespoon oil
2 cups hot cooked rice

Combine 1 tablespoon soy sauce, broth, salt, garlic powder and ground ginger in a large, resealable plastic bag. Add chicken and refrigerate for 30 minutes. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. Combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside. Drain chicken and discard marinade. Place remaining cornstarch in a large, resealable plastic bag. Add chicken and toss to coat. In a skillet, cook chicken in oil until done. Remove and keep warm. Stir pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve over rice and enjoy!

Happy Monday! :-)

Have a great week!

Supper Menus
June 30th-July 5th

Monday
sweet and sour chicken, rice
Tuesday
firecracker casserole, guacamole, tortilla chips
Wednesday
cheeseburger buns, spicy potato wedges, macaroni salad
Thursday
fajitas, pinto beans, spanish rice
Friday
Independence Day Celebration - menu TBA :-)
Saturday
garlic chicken spaghetti, caesar salad, bread sticks

Menu Plan Monday is being hosted by Heavenly Homemakers this week, while Org Junkie is on vacation!

Honey-eyed Chicken

This yummy recipe came from Kelli at There Is No Place Like Home - one of my favorite blogs. Thank you, Kelli! We loved your family's recipe.

Honey-eyed Chicken

4 servings

1/2 cup honey

1/3 cup butter

1/4 cup mustard

4 teaspoons curry powder

4 boneless, skinless chicken breasts

Combine honey, butter, mustard and curry in a small saucepan. Heat and stir until butter is melted. Place chicken in a baking dish and pour sauce over chicken. Bake at 350° for 20-25 minutes.

"Whatsoever things are true,

Whatsoever things are honest,

Whatsoever things are just,

Whatsoever things are pure,

Whatsoever things are lovely,

Whatsoever things are of good report;

if there be any virtue,

and if there be any praise,

think on these things."

Philippians 4:8 KJV

I have been looking forward to these all week! Yummy!

Chocolate Peanut Butter Parfaits

4 servings

2 tablespoons peanut butter

2 tablespoons plus 2 cups milk, divided

1 cup plus 4 tablespoons whipped topping, divided

1 package instant chocolate fudge pudding mix

4 tablespoons finely chopped salted peanuts

Combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. Whisk remaining milk with pudding mix for 2 minutes. Spoon half the pudding into 4 parfait glasses. Spoon the peanut butter mixture over the pudding, then spread a layer of remaining pudding. Refrigerate one hour. Top with remaining whipped topping and peanuts - serve and enjoy!

Linked to Gooseberry Patch Recipe Roundup Summertime, Gooseberry Patch Recipe Roundup Turn Off the Oven.

My 2nd 5K

I'm a walker, not a runner. :-)

I finished 2 minutes slower than my first 5K in April -

I blame the heat! ;-)

Panhandle Beef Brisket

Panhandle Beef Brisket
8 servings

1 1/2 cups ketchup
1 cup beef broth
1/2 cup brown sugar
1/4 cup vinegar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper (or more - we like bbq sauce very peppery!)
1/4 teaspoon cayenne pepper
1/4 teaspoon dried chopped onion
1/8 teaspoon garlic powder
1 small fresh beef brisket (3 to 4 pounds), trimmed
2 tablespoons liquid smoke

In a saucepan combine ketchup, broth, brown sugar, vinegar, chili powder, Worcestershire sauce, black pepper, cayenne pepper, onion and garlic powder. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from heat. Set aside one cup of sauce for serving. Place brisket in a shallow pan; brush on both sides with liquid smoke. Pour remaining sauce over meat. Cover and bake at 325° for 2-3 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain. Serve with reserved sauce and enjoy!

I used a three pound brisket for our family of four. It was just the right size for supper this evening with enough brisket and sauce leftover for four chopped beef sandwiches for lunch tomorrow! This sauce is very, very good!

Linked to Down Home Cookin' Recipe Linkup.

Oh Happy Day!

DAISIES at the grocery for $1 a bunch!

Flower Arranging Tip

Have you ever seen one of those glass do-dads used in a vase to hold and separate individual flower stems? Maybe there is a name for it? Here's my "homemade" version.

Take a plastic lid about the size of the

container you want to put your flowers in.

Trim to fit the neck of the container,

and use a whole punch to poke a few holes in it.

Start with a long, thick stem in the middle to stabilize it,

and then arrange the other stems.

It works great and enables a small

amount of flowers to look like a lot!

Blueberry Crumb Cake

Blueberry Crumb Cake

16 servings, makes 2 cakes - one for your family, one for a neighbor!

for streusel

1/4 cup sugar
1/3 cup brown sugar
1 teaspoon cinnamon
½ cup butter, melted
1 1/3 cups flour

for cake

6 tablespoons butter
¾ cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon lemon zest
2/3 cup sour cream
1 ¼ cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup fresh blueberries
powdered sugar

Butter and flour two, 9 inch round baking pans. Combine sugar, brown sugar, and cinnamon. Stir in melted butter and then flour. Mix well and set aside. Cream butter and sugar until fluffy. Add eggs, vanilla, zest, and sour cream. Combine flour, baking powder, baking soda, and salt. Add to butter mixture; mix well. Fold in blueberries. Spoon batter into pans and top with streusel. Bake 40 minutes at 350°. Cool completely. Serve sprinkled with powdered sugar and enjoy!

Linked to Down Home Cookin' Recipe Linkup, Sweet Indulgences Sunday, Cast Party

Homemade Pickles

Refrigerator Pickles
makes 2 pints

6 pickling cucumbers
½ bell pepper, chopped
½ onion, thinly sliced
1 garlic clove, minced
1 tablespoon salt
1 teaspoon celery seed
1 cup white vinegar
1/2 cup granulated sugar

Wash and scrub cucumbers. Slice into a non-metallic bowl, leaving peel on, about 1/8" thick. Add bell pepper, onion, and garlic to cucumbers. Sprinkle with salt and celery seed. Cover loosely with plastic wrap and set aside for 1 hour. In a small saucepan, bring vinegar to a boil then remove immediately from heat. Stir in sugar until dissolved. Allow to cool; pour over cucumbers. Mix well; fill jars and refrigerate for 24 hours before serving. Enjoy a jar and share one with a friend!

Linked to Gooseberry Patch Recipe Roundup.

Daddy's Favorite Supper

Skillet Chicken Parmesan
4 servings

8 ounces angel hair pasta (cooked according to package directions)
1 jar pasta sauce
4 chicken breasts, pounded thin
1/2 cup milk
1 egg
2 cups bread crumbs
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese
2 tablespoons oil
1 cup mozzarella cheese
1/2 cup fresh grated parmesan cheese

Heat pasta sauce. Combine milk and egg in a shallow dish. Combine bread crumbs, spices, and parmesan cheese. Dip each chicken breast in milk wash, then in bread crumbs; repeat. Heat oil in saucepan over high heat. Brown chicken breasts on each side in hot oil. Reduce heat to medium and continue to cook until done - about 5 minutes each side. Dish up pasta; top with sauce, chicken, more sauce, mozzarella and fresh grated parmesan cheese. Enjoy!

Linked to Gooseberry Patch Recipe Roundup Just for Dad, Gooseberry Patch Recipe Roundup Turn Off the Oven

Welcome Home Daddy!

This beautiful espresso cup and saucer candle

was a thoughtful gift from my sweet husband!

The morning is brighter.
The day is sweeter.

A song is lovelier.
A picture is prettier.

My heart is lighter.
My burdens are fewer.

My pillow is softer.
The night is safer.

Everything is better when you are home!

Chocolate Covered Strawberries Cake

Chocolate Covered Strawberries Cake

16 servings

2/3 cup butter

1 1/2 cups sugar, divided

1 teaspoon vanilla extract

2 1/2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

4 egg whites

1 cup sliced fresh strawberries

for frosting

7 1/2 cups confectioners' sugar

1 1/2 cups baking cocoa

3/4 cup butter, softened

1 cup milk

2 teaspoons vanilla extract

1/2 cup sliced fresh strawberries

8 whole fresh strawberries

Cream butter and 1 1/4 cups sugar. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries. Pour in to two, greased and floured 9-inch round baking pans. Bake at 350° for 30-35 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans. Cool completely on wire racks. For frosting, combine confectioner's sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla. Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting and arrange around and on top of cake. Refrigerate leftovers. Enjoy!

Linked to Gooseberry Patch Recipe Roundup.

Summer Morning

I can't think of a better way

to spend a summer morning,

then browsing in the cool comfort of the library

and strolling in the warm breeze of the farmer's market.

Can you? :-)

From Here to Eternity

A Housework Prayer

As I go about my housework
Let me see each job I do,
As a service for my King
And a way of loving You.

Let me wash away my judgments
Of others right or wrong,
As I wash up all the dishes
Place within my heart a song.

As I clean up little fingerprints
And lots of muddy shoes,
May I remember how you cleaned the feet
Of the loved ones you did choose.

As I mend up torn pajamas
And sew a button on,
Show me where I need to mend a breech
That’s gone on for far too long.

Let me tidy up my thoughts
As I tidy up the toys,
Let me sweep away my fears
Like the dirt from little boys.

May I be just as quick with my forgiveness
As I am with mop and broom,
Sweeping up the clutter
In my heart and living room.

May I rinse out pride and ego
As I rinse the bathtub out,
And while we’re at it Lord
Let’s take care of anger, hate and doubt.

Please remind me often Lord
That the way I’m called to serve,
Is an honor given me
And not below what I deserve.

You know Lord, as I look
At all the work we need to do,
I think we’d better house clean
At least each day or two.

~Author Unknown

illustration courtsey of www.allposters.com

"Kitchen Antiques" by T. C. Chui

Sloppy Joes

Sloppy Joes
6-8 servings

1 pound ground beef
1/2 onion, chopped
1/2 cup ketchup
1/4 cup water
1/2 tablespoon brown sugar
1/2 tablespoon white vinegar
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
sandwich buns

Cook ground beef and onion over medium heat; drain. Add ketchup, water, brown sugar, vinegar, mustard, chili powder, salt, and pepper. Bring to a boil. Reduce heat; simmer uncovered until heated through. Spoon meat onto buns. And get those sweet bakery fresh buns instead of hamburger buns - makes all the difference!

Linked to Gooseberry Patch Recipe Roundup.

A Lunchtime Treat

Spicy Thai Peanut Noodles and reading my favorite blogs!

Spicy Thai Peanut Noodles
2 servings

4 ounces thin rice noodles, cooked according to package directions
1/2 cup hot water
1/4 cup creamy peanut butter
1/4 cup soy sauce
2 teaspoons honey
2 teaspoons sesame seeds
2 teaspoons ground ginger
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
2 teaspoons chopped peanuts

Mix peanut butter with water until combined. Stir in soy sauce, honey, sesame seeds and spices. Toss with hot noodles and top with peanuts. Enjoy!

Linked to Gooseberry Patch Recipe Roundup.

Summer Morning Granola

Summer Granola
8 cups

4 cups quick cooking oats
1 cup dry milk powder
½ cup wheat germ
½ cup oat bran
½ cup chopped pecans
½ cup slivered almonds
2 tablespoons sesame seeds
2 teaspoons cinnamon
¾ cup water
½ cup brown sugar
½ cup oil
½ cup honey
1 teaspoon vanilla
½ cup dried cranberries
½ cup raisins
½ cup chopped dates
1 cup dried apricots

Combine oats, milk powder, wheat germ, oat bran, pecans, almonds, sesame seeds and cinnamon; set aside. Bring water and brown sugar to a boil; stir until sugar is dissolved. Remove from heat and stir in oil, honey and vanilla. Add to oat mixture and mix well. Spread evenly on two cookie sheets. Bake at 275° for 1 hour. Let cool. Stir in cranberries, raisins, apricots and dates. Store in an airtight container. Serve with milk or top with yogurt and enjoy!

Linked to Gooseberry Patch Recipe Roundup.

I am participating in "The Simple Woman's Daybook" -
please visit www.thesimplewoman.blogspot.com to join in the fun!


~for today~
Monday, June 23rd, 2008

Outside my window...it's 96 degrees!

I am thinking...it's only June!

I am thankful for...air conditioning! :-)

From the kitchen...my daughter requested chinese food for supper.

I am going...to the grocery store today.

I am wearing...a pink t-shirt, denim skirt, and flip flops.

I am reading...my new Rainbow Resource home school supply catalog.

I am creating...a list of things to do this week.

I am hoping...it might rain soon.

I am hearing...the children picking up their rooms.

Around the house...it's been a quite day.

One of my favorite things...is to organize a drawer or cabinet. ;-)

A few plans for the rest of the week...stay home (it's too hot to go anywhere!)
and get to a few little projects.

Here is a picture thought I am sharing for you...strawberries on the hutch.

"A little word in kindness spoken,
A motion, or a tear,
Has often healed the heart that's broken
And made a friend sincere.

A word, a look, has crushed to earth
Full many a budding flower,
Which, had a smile but owned its birth,
Would bless life's darkest hour.

Then deem it not an idle thing
A pleasant word to speak;
The face you wear, the thought you bring,
A heart may heal or break."

~John Greenleaf Whittier

Supper Menus
June 23rd-28th

Monday
szechwan chicken, rice
Tuesday
sloppy joes, spicy potato wedges, coleslaw
Wednesday
quesadillas, spanish rice, refried beans
Thursday
chicken parmesan, ceasar salad, garlic bread, chocolate covered strawberries cake
Friday
panhandle beef brisket, potato salad, pinto beans
Saturday
honey-eyed chicken, mashed potatoes, fresh green beans, biscuits, chocolate peanut butter parfaits

Each week I take part in menu-plan-monday. Please stop by www.orgjunkie.com to view other weekly menu plans.

Chicken Provolone and Artichoke Pasta

Chicken Provolone
4 servings

4 boneless, skinless chicken breast halves
freshly ground pepper
1 tablespoon olive oil
1 tablespoon butter
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices provolone cheese

Sprinkle chicken with pepper. Heat oil and butter in skillet. Cook chicken over medium heat for 4-5 minutes on each side until done. Transfer chicken to a baking sheet. Top each breast with basil, prosciutto and cheese. Broil 6-8 inches from heat for 1-2 minutes or until cheese has melted and begun to brown. Enjoy!

Artichoke Pasta

4 servings

8 ounces cooked angel hair pasta

1 tablespoon olive oil

1 bag "steam in bag" broccoli

1 cup cherry tomatoes

2 garlic cloves, minced

1 can (14 ounces) marinated artichoke hearts

1/2 teaspoon salt

1/2 teaspoon dried oregano

2 teaspoons flour

1/2 cup chicken broth

1/4 cup freshly grated parmesan cheese

Steam broccoli. Saute broccoli, tomatoes, garlic, and artichoke hearts in oil. Add salt and oregano. Combine flour and chicken broth; add to vegetables. Bring to a boil; cook and stir until thickened. Toss with pasta, top with parmesan and serve. Enjoy!

First Snow Cone of the Summer!

strawberry cheesecake and wedding cake flavors...yummm! :-)

These Joys are Mine

"The joy of a rose with its sweet perfume
On a lazy summer day.

The blue of the sky as the dawn steals through
To welcome a bright new day.

A little child with a laughing heart...
A hope and a peace supreme.

A hilltop fair with its whispering wind
And a valley nestled between.

A friendly smile and a handclasp warm
A gladness to call my own.

A fireside warm and a happy thought
Whenever I'm alone.

A quiet joy that can fill my mind
Each night at the long day's end.

A thrill complete and a rich content
Because I have been a friend.

These joys are mine as I walk life's road
Wherever the journey might lead.

These are the hope and the faith I know,
All that my heart can need.

The richest treasures, the brightest dreams
To last throughout all time.

My heart holds a smile and my soul is content.
I'm rich, for these joys are mine! "

~Garnett Ann Schultz

illustration courtesy of www.allposters.com

"Summer Landscape" by Pierre -Auguste Renoir

"Family faces are magic mirrors.

Looking at people who belong to us,

we see the past, present, and future."

~Gail Lumet Buckley

This quote has always made me cry. It especially touches me tonight as I think back on this past week. We have been surrounded by family - first a family reunion at the beach, then part of my husband's side of the family returning home from living overseas, and at the same time my niece spending a few days with us. We've spent lots of time with extended family and even extended family's family! We are so very blessed. We are so very thankful.

Happy Summer Solstice!

It's the official first day of summer. The longest day of the year...

Enjoy the morning,

"Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water, or watching the clouds float across the sky, is hardly a waste of time."

~John Lubbock

the afternoon,

"Summer afternoon - summer afternoon; to me those have always been the two most beautiful words in the English language."

~Henry James

and the night!

"The summer night is like a perfection of thought."

~Wallace Stevens

Trailside Cookies

Trailside Cookies
4 dozen

1 ½ cups shortening
1 ½ cups peanut butter
2 cups brown sugar
3 eggs
2 teaspoons vanilla
3 cups oats
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups chocolate chips

Cream shortening and peanut butter. Add brown sugar, eggs, and vanilla. Combine oats, flour, baking powder, and salt. Add to creamed mixture. Add chocolate chips. Drop by rounded teaspoonfuls unto ungreased baking sheet. Bake at 350° for 12 - 15 minutes. Enjoy!

Old Fashioned Strawberry Shortcake

Old Fashioned Strawberry Shortcake
8 servings
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder

1/2 teaspoon salt
1 stick butter, chilled
2/3 to 3/4 cup cream
1 quart strawberries
1/3 cup sugar
1 1/2 cups whipping cream

Rinse berries; drain well. Hull and slice the berries; place in a bowl. Sprinkle with sugar; cover and let stand for about 1 hour. Whip the cream until it holds a soft peak. Cover and refrigerate until ready to serve. In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar; mix. Cut butter into about 8 pieces and add to the mixture. Combine until mixture resembles coarse meal, but with a few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Knead the dough 2 or 3 times, until it is holding together and is less sticky. Gently pat the dough about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little cream and sprinkle tops with some sugar. Bake for 10 to 15 minutes at 425, until risen and golden brown. Split each biscuit horizontally. Butter the hot biscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with more berries and whipped cream. Enjoy!

I had some leftover crushed strawberries from my jam making, but not enough for another batch. I just added some sugar to them and used them for the strawberries in this recipe.

Tip for making whip cream - keep everything cold! Chill your bowl and beaters in the freezer before starting. Start whipping as soon as you take the cream out of the fridge. Also, place your bowl in a large bowl of ice while whipping and use an aluminum bowl, instead of a glass or plastic one - it will hold the cold better.

Strawberry Freezer Jam

The fruits of my labor - haha! Pun intended. ;-)

Sure-Jell Strawberry Freezer Jam
makes 48 ounces

2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin
¾ cup water

Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Stir the berries and pectin until sugar has dissolved, about 3 minutes. Pour into glass jars to store in fridge or plastic jars for long term freezer storage. Place tops on the containers and leave on the counter for 24 hours to set up. Store in fridge for up to 3 weeks or in the freezer for up to a year.

I used two, 2 lb cartons of strawberries. After washing, hulling and crushing them, I had slightly less than 5 cups of crushed berries. I did two batches (you aren’t supposed to double the recipe or the jam might not set up right) and it made four 16 ounce jars and almost four 8 ounce jars.

Linked to Gooseberry Patch Recipe Roundup, Fun Summer Recipes.

Strawberry Moon

According to my Susan Branch calendar today is "Strawberry Moon" day. I have never heard of a strawberrry moon. I found out that -

"Full Moon names date back to Native Americans, of what is now the northern and eastern United States. The tribes kept track of the seasons by giving distinctive names to each recurring full Moon. Their names were applied to the entire month in which each occurred. There was some variation in the Moon names, but in general, the same ones were current throughout the Algonquin tribes from New England to Lake Superior. European settlers followed that custom and created some of their own names. Since the lunar month is only 29 days long on the average, the full Moon dates shift from year to year.

Full Strawberry Moon - June
This name was universal to every Algonquin tribe. However, in Europe they called it the Rose Moon. Because the relatively short season for harvesting strawberries comes each year during the month of June . . . the full Moon that occurs during that month was christened for the strawberry!"

~from www.thefarmersalmanac.com

Here are the traditional names given to each month's full moon from the "Farmer's Almanac" -

January Wolf Moon
February Snow Moon
March Worm Moon
April Pink Moon
May Flower Moon
June Strawberry Moon
July Buck Moon
August Sturgeon Moon
September Harvest Moon
October Hunter's Moon
November Beaver Moon
December Cold Moon

Sesame Ginger Chicken
4 servings

4 tablespoons soy sauce
4 tablespoons honey
2 tablespoons sesame seeds, toasted
1 teaspoon ground ginger
4 boneless, skinless chicken breast halves

Combine soy sauce, honey, sesame seeds and ginger in a shallow bowl. Dip chicken in sauce; covering both sides. Preheat broiler to 350°. Place chicken on broiler pan and broil 3 inches from heat for 20 minutes. Halfway through cooking time, turn chicken and coat with more sauce. Discard any remaining sauce. Serve with rice and chinese veggies. Enjoy!

To toast sesame seeds - place in sauce pan; cook and stir over medium heat until browned.

Supper Menus
June 17th-21st

Tuesday
sesame ginger chicken, rice, oriental stir fry veggies
Wednesday
chili dogs, home fries, baked beans, macaroni salad, strawberry shortcake
Thursday
homemade pizza, green salad, ice cream sundaes
Friday
chicken provolone, artichoke pasta, foccacia bread
Saturday
fajitas, spanish rice, pinto beans

Please visit Menu Plan Monday at www.orgjunkie.com for more menu plans. Also, please stop back by later in the week. I will be posting recipes and pictures as I prepare my menus. Happy cooking! :-)

Back from the beach...

sleepy children,
suntans,
sandy beach bags,
mountains of laundry,
my own bed!

It's good to be home. :-)

Happy Father's Day!

"My father used to play with
my brother and me in the yard.
Mother would come out and say,
'You're tearing up the grass.'
'We're not raising grass,'
Dad would reply.
'We're raising boys.'"

~Harmon Killebrew

illustration courtesy of www.allposters.com

"Fishing with Dad" by Ronald Lewis

At the Beach

"Why do we love the sea? It is because it has some potent power to make us think things we like to think."

~Robert Henri

Y'all have a great weekend!

Guess Who's Been to the Beauty Shop?

Miss Daisy!

"This is my new summer-time look!"

"Aren't I bea-u-tiful?!"

"Check out my mani-pedi!"

"My groomer said I was an angel! When do I go back Mommy?!"

"Flowers always make people better,
happier and more helpful;
they are sunshine, food
and medicine to the soul."

~ Luther Burbank

illustration courtsey of www.allposters.com
"Picking Summer Flowers"

No supper recipe this evening. On a busy night, you just can't beat a meal that takes 12 minutes from start to finish to prepare. ;-) Thank you Kroger frozen ravioli and frozen bread sticks!

Shortbread

Shortbread
2 dozen

1 cup butter, softened
1 cup confectioners' sugar
2 ¼ cups flour

Cream butter. Gradually beat in sugar. Beat in flour a little at a time. Roll out dough on lightly floured surface to 1/4 inch thickness. (I always roll out cookie dough on wax paper - easy clean up!) Cut in traditional shortbread rectangular pieces. You can use a pizza cutter for this - quick and easy. Use a fork to make traditional shortbread holes in each piece. Or you can cut with cookie cutters. Bake at 300° for 20 minutes. Enjoy!

Linked to Gooseberry Patch Recipe Roundup.

Perseverance

"Don't be afraid to give your best to what seemingly are small jobs. Every time you conquer one it makes you that much stronger. If you do the little jobs well, the big ones will tend to take care of themselves."

~Dale Carnegie

"I may not be there yet, but I'm closer than I was yesterday."

~Author Unknown

"Don't let the fear of the time it will take to accomplish something stand in the way of your doing it. The time will pass anyway; we might just as well put that passing time to the best possible use."

~Earl Nightingale

"Our greatest glory is not in never failing, but in rising up every time we fail."

~Ralph Waldo Emerson

Salsa Chicken

Salsa Chicken
4 servings

1 pound chicken tenders

1 tablespoon vegetable oil

1 green pepper, cut into strips

1/2 onion, cut into strips

1 cup salsa

Brown chicken, green pepper, and onion in oil. Stir in the salsa and bring to a boil. Reduce heat; simmer, uncovered, until chicken is cooked. Enjoy!

So quick, so easy and so good! This would be nice to make ahead and freeze for a busy evening. You could just heat it up and serve on flour tortillas when you don't have the time to fuss with fajitas.

Summer Beauty

~At Home Facial~

cleanse skin and remove all traces of makeup
apply toner and remove all traces of cleanser
exfoliate
rinse with warm water
apply facial mask
rinse with warm water
moisturize

"Cleopatra" Facial Mask

1 teaspoon honey
1 tablespoon milk
1 egg white

Combine ingredients and apply to face. Leave on at least 15 minutes - 30 minutes is ideal.

illustration courtesy of www.allposters.com
"A Summer Beauty, 1909" by Emile Vernon