A friend and I ate at the Blue Bonnet Bakery yesterday. We had their famous chicken salad sandwich and shared a slice of Italian Cream Cake. Both were so delicious. Any time you are in Ft. Worth and want to enjoy some tasty food, the BBB is a great place. It is located at 4705 Camp Bowie Blvd.
Tuesday, August 30, 2011
Monday, August 29, 2011
Hope everyone is doing fine after Hurricane Irene. Here is a photo showing how powerful the winds were this weekend along part of the east coast. In Texas we're praying for rain to ease the drought and 100+ heat. These weather extremes are unbelievable!
Sunday, August 28, 2011
Saturday, August 27, 2011
Friday, August 26, 2011
Thursday, August 25, 2011
Monday, August 22, 2011
Sunday, August 21, 2011
Saturday, August 20, 2011
Table manners. What can I say? The simple things in life matter, and table manners are important. I would prefer all my dining partners had table manners. I can remember many times as a child being told not to smack or talk with my mouth full of food and to get my elbows off the table!
Tuesday, August 16, 2011
Sunday, August 14, 2011
- 5 cups sweetened flaked coconut
- 7 tablespoons unsalted butter
- 1/2 cup chocolate chips
- 2 large eggs
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 2 cups whole milk
- 3/4 cup heavy cream
- Additional sweetened flaked coconut, toasted, optional
- 1. Preheat oven to 350ºF. Mist a 9-inch pie plate with cooking spray. Place 3 cups coconut in a bowl. In a pan, melt 5 Tbsp. butter. Stir butter into coconut until moistened. Press mixture into bottom and sides of pie plate. Bake until crust is deep golden brown, 25 to 30 minutes. Check often—if edges are browning before bottom, cover edges with strips of foil. Transfer crust to a wire rack. Sprinkle chocolate chips over hot crust and let stand for 5 minutes, until melted. Gently spread chocolate over bottom of crust. Refrigerate crust for 10 to 15 minutes.
- 2. In a bowl, whisk eggs, sugar, flour and vanilla until smooth. Warm milk in a pan over medium heat until nearly simmering. Whisking constantly, slowly pour hot milk into egg mixture. Return milk mixture to pan. Cook over low heat, stirring constantly, until mixture begins to boil and thickens enough to coat back of a spoon, about 5 minutes. Remove from heat, stir in remaining 2 cups coconut and 2 Tbsp. butter; let stand 10 minutes, stirring occasionally. Pour custard into crust. Cover with plastic wrap, pressing directly against surface of custard, and chill completely, about 1 1/2 hours.
- 3. Using an electric mixer, beat cream until stiff peaks form. Spread whipped cream over custard, swirling decoratively. Chill pie for 30 minutes. Sprinkle with toasted coconut before serving, if desired.
Saturday, August 13, 2011
Thursday, August 11, 2011
I came across this de-clutter solution for all the cookbooks and food magazines I collected over the years. Scan and print the recipes that are your cookbook favorites, then donate the cookbook. Tear out the relevant pages of your food magazines, then recycle the rest. Put the pages into clear plastic pockets in a three-ring binder. You now have a customized cookbook with plenty of room for additions.
-- Lorie Marrero, author of Clutter Diet
Wednesday, August 10, 2011
Create a personalized quilt
for a special little boy or girl.
Here are the instructions for the baby girl crib.
Finish Baby Girl Quilt
I found this at Better Homes and Garden via allpeoplequilt.com.
Tuesday, August 9, 2011
"If the US Government was a family, they would be making $58,000 a year; spending $75,000 a year; and are $327,000 in credit card debt. They are currently proposing BIG spending cuts to reduce their spending to $72,000 a year. These are the actual proportions of the federal budget and debt; reduced to a level that we can understand."Dave Ramsey 2011
Monday, August 8, 2011
Sunday, August 7, 2011
Saturday, August 6, 2011
One of my FB friends posted this prayer. This week has been very busy, so I really appreciated it.
Heavenly Father, walk through my house, and take away all my worries and any illnesses, and please watch over and heal my family and friends. Bring quiet where there is chaos, bring light where there is darkness and put love in our hearts. In Jesus' name, Amen.
Friday, August 5, 2011
Thursday, August 4, 2011
- 1 (8-oz.) can refrigerated crescent rolls
- 1 cup your favorite chicken salad
- 2 tablespoons poppy seeds
- Unroll 1 (8-oz.) can refrigerated crescent rolls; separate each dough portion along center and diagonal perforations, forming 8 triangles. Spoon 2 Tbsp. of your favorite chicken salad on the wide end of each triangle. Starting at the wide end of each triangle, roll dough over chicken salad, pinching edges to seal. Place rolls, seam sides down, on a lightly greased baking sheet. Sprinkle tops of rolls evenly with 2 Tbsp. poppy seeds. (Seeds will stick to rolls without a binder; you don't need to brush with egg.) Bake at 375° for 10 to 12 minutes or until golden brown.
Southern Living APRIL 2007