Sorry it's been so long friends!

I'm sorry I've been gone for so long friends, but things went a little crazy at year end. I lost my lovely father who was captured in Alzheimer's Disease for a long time and it happened on the same day that I was having surgery...but my beloved family and friends rallied around me, as only they can do, smoothed out all the wrinkles of my life. God bless them all. Thanks to all for the support.

On to one of my favorite subjects, food since I'm such a foodie...I just finished making this for dinner tonight and I thought since it's we still have winter hanging around, that you might like to make this for dinner one night. I'm making it with ham tonight. If you just give it a try I promise you are going to love it...almost a dessert!

BEST YAMS EVER!

3 Cups cooked, peeled and mashed yams ( 3 or 4 medium)
1/3 C soft butter
1 tsp vanilla
2 eggs
1 tsp cinnamon
2/3 C sugar ( I use Splenda)

Mix together like mashed potatoes. This will fit in a 9x13 pan with a thinner layer or an 8x8 with a thicker layer.

Toppings

1 C. brown sugar ( I use Splenda)
1/3 C soft butter
1/3 C flour
1 C Coconut
1 C chopped pecans

Mix together and crumble over the yams. Bake at 350 for 30 minutes.

Well need I say more...does this not sound like dessert! Give it a try. Enjoy!

Shrimp Enchiladas Verde

Okay, okay, your all right, I have been away much too long...no real excuse except that life just gets in my way. Even though I haven't written in a while, I have checked on you my friends. So since I heard that the salad I had left on the last blog has wilted beyond belief, how about a new recipe. This one is totally yummy for all you foodies out there and I think you going to love it!

SHRIMP ENCHILADAS VERDE
1 1/2 lbs. peeled cooked shrimp 21-25 count tails removed and diced
1 C frozen corn thawed
2 small cans chopped green chilies undrained
2 C canned green enchilada sauce or green salsa divided
12 corn tortillas
1 15z. can refried beans
1 C shredded cheese, mexican style
1 C chopped fresh cilantro
1 lime into wedges

Oven should be set 425 degrees. Spray pam on a 13 x 9 glass baking dish. Combine shrimp, corn, chilies and 1/2 cup of enchilada or green salsa and put in microwave oven for 2 1/2 minutes.

Spread 1/4 cup of sauce in baking dish. Top with 6 corn tortillas. Spread the refried beans evenly over the tortillas. Top with shrimp mixture and then add 6 more tortillas. Pour the remaining shrimp mix over the tortillas and cover the dish with foil.

Bake the enchiladas until it begins to bubble around 20 minutes. Remove the foil and spread the cheese on top. Continue baking until heated through and cheese is all melted about 5 minutes. Top with as much cilantro as you want and serve it with the limes wedges.

This is really yummy and your family and guests will really it. This is different and new and definitely a keeper. My family just loves it. Add a salad and fresh fruit! Enjoy!

Strawberry Salad

Well I guess I should have published this yummy salad at the beginning of the summer instead of the end but I just made this salad for my granddaughter's 16th Birthday party at her request and I also wanted to share this with you. This is another salad that came from a friend to a friend. That's what we do...share the good stuff and I hope that you like it too.

Strawberry Salad

Chopped washed Romain Lettuce
Sliced strawberries
1 package of sliced almonds caramelized with sugar and in a frying pan
1/4 thinly sliced red onion.

Dressing:
2 C mayonnaise
2/3 C sugar - I use Splenda
1/3 C light or regular cream
1/c red wine vinegar
2 T. poppy seeds
3 T. strawberry jam

If you would like to exchange raspberry's in this salad use raspberry vinegar in the dressing. Toss the Romain, strawberry's, red onion and almonds with the dressing right before serving. There is enough salad dressing for several salads. This salad is so refreshing you, your family and friends will love to serve this. Enjoy!

Mandarin Orange Salad

Since I'm making this wonderful salad for our Sunday super tonight, I thought that I would hop onto the computer and share it with you also. This salad came from my daughter who is a great cook and luckily for me she will also share her recipes. Here in the family we call this the "Batty Salad", because that is her husbands Family name and her wonderful mother-in-law shared this salad with her! That's how the all those recipes goes around and around...

MANDARIN ORANGE SALAD

Large head of Romain Lettuce, washed and cut
4 green onions, sliced thin
1 can Mandarin Oranges, drained
1/3 C of sugar...I use Splenda
1 t. salt
1 t. celery seed
1 t. dry mustard
1/2 C apple cider vinegar
1 C Canola Oil
1 C sliced almonds, toasted

Mix the dressing and Chill. Just before eating mix the lettuce, onions, almonds and Mandarin oranges and add your dressing.

This salad is so great, every time I make it for someone that hasn't had it, they want the recipe and I wanted to share it with you, my new friends. Enjoy!

Another Tomato Recipe

Well I picked more fresh tomatoes today and I'm going to deliver some tomorrow to family and friends. Today I have a recipe for you that would be great for a large crowd...I just love parties, don't you?

Tomato and Orzo Salad

12 to 14 ears corn
1/2 C Olive Oil, extra-virgin
4 C cooked orzo pasta
1 1/2 lb. cherry tomatoes, halved
1 finely chopped red onion
1 C basil leaves, thinly sliced
Sea Salt, pepper and cayenne pepper to taste

Shuck your corn and scrape the kernels. In a large skillet heat 1 T. of olive oil and add the corn. Cook stirring occasionally until slightly charred, you know golden. Transfer to a large bowl to cool, and then stir in the orzo, onion, basil and tomatoes.

In a small bowl whisk together your dressing which is the remaining olive oil, vinegar and salt, pepper and cayenne. Pour over the corn salad and toss. Refrigerate to blend all the flavors.

Now this makes a big salad, which for me is great with large gatherings. You can cut this recipe down to any size you want. I always forget that I'm usually cooking for two during the week and then the frig gets full!

How can anyone pass up the great flavors of homegrown tomatoes, onions and corn on the Cob. Enjoy!

Home Grown Tomatoes

Hi everyone as you can see from the pictures above, my tomato crop is abundant. So I'll be sending several recipes out this week using them. I really like this recipe and it's great for summer when you have this wonderful home grown flavor...

FRESH TOMATO PIE

1 unbaked pie crust
2 C. shredded mozzarella, divided
3 to 4 C medium sized tomato, thinly sliced - let set in an strainer until ready to use
1/2 white onion, sliced in rings
1/2 C Caesar Salad Dressing
1 t. dried basil
Parmesan cheese
salt and pepper to taste

Heat the oven to 400 degrees. Bake the pie crust 10-12 minutes or until slightly golden. Cool.
Reduce the oven temp. to 350 degrees. Sprinkle 3/4 C of the mozzarella cheese on bottom of cooled pie crust. Arrange the tomato slices and then add onion slices evenly over the tomatoes.

Combine salad dressing, and remaining mozzarella cheese, basil, salt and pepper in a small bowl, mix and then spoon over the tomato and onions. Add a light coat of Parmesan cheese over the whole pie.


Bake 40 minutes until bubbly and golden brown.

We really like this pie in the summer time and I hope that you get a chance to make this for your family. Enjoy!

"Share The Love" Award

I want to take opportunity to thank my dearest friend Chris from Knitting Mania who so graciously bestowed this award to me...she is a darling girl that has been a gift from GOD just for me! But I am willing to share her with others!!!

I want to pass this 'Sharing the Love' Award on to a very special young lady that I have only had the pleasure of meeting once, about ten or more years ago, but I still continue to hear so many wonderful things about. Her name is Jenna and her blog address is on my sidebar as; turning bright in the sea. I visit her site often, as she is on one of the greatest adventures of her life.

She is so spirit filled with the Heavenly Father and walks daily with the Lord, that reading her blog just lifts me up. Jenna this award is for you to pass on and share this with a loved one that make you smile and touches your heart, as you do mine. GOD bless you and keep you safe.