Apple Sauce nut bread Bread Recipe

Potato Salad with bacon

Ingredients

• 
  Preparation6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes
• 1/2 pound bacon, cooked and crumbled
• 6 green onions, chopped
• 2 celery ribs, finely chopped
• 2 tablespoons diced pimiento, drained
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• Garnishes: paprika, celery sticks

1. Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.
2. Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.

Note:

Round white potatoes work well in this recipe. To lighten, use light mayonnaise and sour cream. To make ahead, peel and cut potatoes the night before, cover with water, and chill.

M. Jane Wright, Birmingham, Alabama, Southern Living 
JULY 2005

Other great potato salad recipes

bacon wrapped shrimp recipe

Ingredients

1/4 cup sugar

1/4 cup lemon juice

2 tablespoons olive oil

4 teaspoons paprika

1 teaspoon each salt, pepper, curry powder, ground cumin and ground coriander

1/2 to 1 teaspoon cayenne pepper

18 uncooked jumbo shrimp, peeled and deveined

9 bacon strips, halved lengthwise

Directions

1. In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade
2.  into a large resealable plastic bag; add shrimp.
3.  Seal bag and turn to coat; refrigerate for 30-60 minutes. 
4. Cover and refrigerate remaining marinade for basting.
5. In a large skillet, cook bacon over medium heat until cooked but not crisp.
6.  Drain on paper towels
7. . Remove shrimp from marinade; discard marinade.
8.  Wrap each shrimp with a piece of bacon and secure with a toothpick.
9. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
10.  Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade.
11.  Yield: 1-1/2 dozen.

: http://www.tasteofhome.com/recipes/spicy-bacon-wrapped-shrimp#ixzz35riOrnRY

Peach Cobbler

Ingredients
Two 15-ounce cans sliced peaches in syrup
1/2 cup (1 stick) butter
1 cup self-rising flour
1 cup sugar
1 cup milk
Homemade Whipped Cream, recipe follows
Cook's Note: If you don't have self-rising flour, substitute 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt
Homemade Whipped Cream:
2 cups whipping cream, chilled in the fridge
4 tablespoons sugar

Directions
Preheat the oven to 350 degrees F.

Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream

Homemade Whipped Cream:
Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter! Yield: 4 cups.

Recipe courtesy of Trisha Yearwood
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/easy-peach-cobbler-recipe.html?oc=linkback

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Happiness

Suttle Lake Oregon Starting to grow again

Suttle Lake area Oregon
View always of log trucks.
Lake area starting to recover after the big fire a few years ago.

Magic Bank Account

Something to think about ...

Imagine that you had won the following *PRIZE* in a contest:

Each morning your bank would deposit $86,400 in your private account for your use. However, this prize has rules:

The set of rules:

1. Everything that you didn't spend during each day would be taken away from you.

2. You may not simply transfer money into some other account.

3. You may only spend it.

4. Each morning upon awakening, the bank opens your account with another $86,400 for that day.

5. The bank can end the game without warning; at any time it can say,“Game Over!" It can close the account and you will not receive a new one.

What would you personally do?

You would buy anything and everything you wanted, right?
Not only for yourself, but for all the people you love and care for. Even for people you don't know, because you couldn't possibly spend it all on yourself, right?

You would try to spend every penny, and use it all, because you knew it would be replenished in the morning, right?

ACTUALLY, This GAME is REAL ....

Shocked??? YES!

Each of us is already a winner of this *PRIZE*. We just can't seem to see it.

This PRIZE is *TIME*

1. Each morning we awaken to receive 86,400 seconds as a gift of life.

2. And when we go to sleep at night, any remaining time is NOT credited to us.

3. What we haven't used up that day is forever lost.
4. Yesterday is forever gone.
5. Each morning the account is refilled, but the bank can dissolve your account at any time WITHOUT WARNING...

SO, what will YOU do with your 86,400 seconds?

Those seconds are worth so much more than the same amount in dollars. Think about that, and always think of this: Enjoy every second of your life, because time races by so much quicker than you think.

So take care of yourself, be happy, love deeply and enjoy life!

Here's wishing you a wonderful and beautiful life!

The tiny Yard Project

May  05 2014

Tangy chicken

Tangy chicken marinated and baked on 

wood skewers make an impressive and tasty appetizer.

Ingredients5 tablespoons honey
5 tablespoons low sodium gluten free soy sauce
6 tablespoons all natural creamy peanut butter
2 tablespoons chopped cilantro
2 tablespoons chopped basil
2 tablespoons fresh lime juice
2 pounds chicken breast (boneless and skinless)
Bamboo skewers
Instructions

1. Preheat the oven to 375 F

1. Place the skewers in a deep pan and fill the pan with water. Soak the skewers for about 15 minutes before proceeding. This will prevent the skewers from burning during the cooking process

1. In a medium-sized mixing bowl, combine honey, soy sauce, peanut butter, cilantro, basil and lime juice; mix until well combined. Pour half of the mixture into a small bowl and set aside. One half will be used to marinate the chicken, while the other will be used as a dipping sauce. Be sure to keep these two halves separated to prevent contamination from the raw chicken

1. Using a meat tenderizer, pound out the chicken breast until it is about 1⁄4-inch thin and cut each into long strips about 1 inch wide. Place the chicken strips into the medium size bowl with the sauce and mix well until the chicken is completely coated. Cover the mixing bowl with plastic wrap and place the bowl in the refrigerator for 20 minutes to marinate

1. After the chicken has marinated, roll each chicken strip into a ball and place it onto a water-soaked skewer. Place the skewers onto an aluminum foil-lined baking sheet. Discard the sauce used to marinate the chicken

1. Place the baking sheet into the preheated oven for about 25 minutes until the chicken is cooked through and the color has reached a nice golden brown

1. Place the cooked skewers on a serving platter along with the previously set aside dipping sauce and enjoy