I took my daughter's family to the Gaylord Texan Saturday and the grandkids went to the Dragon Training Camp. Everyone had a great time! Hiccup and Astrid were wonderful - Hiccup even sounded like the movie actor!
Sunday, July 29, 2012
treasury called "No Color Coordination Here". Thanks Laurie!
Friday, July 27, 2012
Tuesday, July 24, 2012
Monday, July 23, 2012
Sunday, July 22, 2012
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- 1/4 cup vegetable shortening, chilled
- 6 ounces cream cheese, at room temperature
- 3/4 cup confectioners' sugar
- 1 1/2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 2 cups strawberries, hulled and cut into quarters (8 oz.)
- 1 (6 oz.) basket raspberries
- 1 (4.4 oz.) basket blueberries
- Make crust: Preheat oven to 400°F. In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 Tbsp. ice water; mix with a fork just until dough forms a ball (add water if needed). Form into a disk, wrap in plastic and chill for 30 minutes. On a floured surface, roll out into an 11-inch round. Fit into a 9-inch pie pan and crimp edge. Refrigerate for 10 minutes.
- Line crust with foil and fill with pie weights. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes. Let cool.
- Make filling: In a bowl, beat cream cheese and sugar with a mixer on high speed. Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed. In another bowl, gently mix berries.
- Spoon two-thirds of cream mixture into crust; smooth top. Spoon two-thirds of berries over cream. Mound remaining cream in center and top with remaining berries. Chill for 1 to 4 hours.
Saturday, July 21, 2012
Friday, July 20, 2012
Thursday, July 19, 2012
- 4 large day-old croissants
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 3 tablespoons powdered sugar
- Sweetened Whipped Cream (optional)
- Fresh Strawberry Syrup
PreparationSlice croissants in half lengthwise.Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.Southern Living MAY 2005Check out the other delicious strawberry recipes from Southern Living.
Wednesday, July 18, 2012
Painting Tips from the Wall Wizard
Not sure how to choose a color, prepare a room, or clean a paintbrush? Learn some practical and unusual tips from Brian Santos, the nation's favorite painting expert.