Saturday, October 16, 2010

Last Minute Finish on 4th of July post!

I am sharing as I find my slips of paper with recipes written, come across notes on what we've been doing and so on. Eventually, no matter how busy things are around here, I hope to be organized and write on a more regular basis.

Until then, here goes my "as goes" sharing:

For the 4th of July, my DIL, Brandy and I made the most delicious strawberries! I saw them on a blog I am subscribed to and they were so pretty in the picture that I immediately planned to make them. White chocolate is used and I don't actaully eat white chocolate but these were so delicious that EVERY ONE of the four packs of strawberries was eaten and not with a great deal of lingering between servings!

I also don't care for the taste of colored sugar but I adore the look of it. In the case of these red, white & blue strawberries though? MADE them. Added just the right little confectionary crunch.

The photo and blog I found these on will be edited into this post as soon as I find them again! I saved the post but somehow misplaced it but I know I have it so look for that soon;)

We just bought Baker's white chocolate squares and melted four squares at a time in the microwave (I know, I don't usually use this appliance but there are times . . . . )  and dipped the washed and patted dry strawberries in little  batches. Immediately, while the half dipped berries were still freshly "dunked" ... we sprinkled light blue sugar on some and a brighter blue on others. We made even rows on disposable (I know, I don't usually buy or use disposables but there are times . . . . ) cookie sheets and put them in the fridge. I had one half tray we didn't have room for so I cut it in half and slid it onto a freezer shelf. They freezer BEAUTIFULLY! We actually put them in a freezer and kept until serving.

My MIL served the most amazing meal outside under some trees in her yard. She has a freezer in the garage so we put the strawberries there while we ate. It is hot here so this ended being a wise decision.

We had blue enameled pots of ribs, big, white porcelain bowls of potato salad, and various containers of corn salad, rolls, and some sort of deviled egg dish. Gallons were at the end of the long tables of sweet and/or unsweetened tea and ice was in buckets for easy cup filling.

Our Pastor blessed us by joining us (his family is in Romania for the summer to visit their homeland and have time with family) and we had a nice group. Everyone missed our boys and it was a little quiet without them there. One was working at the police department 30 minutes or so away, one was at a fire department a few minutes away (we sent them some food:)) and one was four hours away at college.

It was still so nice with Mamaw and her caregiver, Dovey and more.

I just found this posts not finished in my drafts folder (probably planned to add pictures) but I am sending it on to have a record of at least some of it! All the way from July 4th! Granna had ribs, potato salad, corn, rolls and more catered by a caregiver’s son and I know there are pictures somewhere of our granddaughter, Hailey Hope clearing her first rib fest J

Some of my family's FAVORITE bread!

Chocolate Chip Orange Zucchini Bread

Servings: 24
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon orange zest
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Sift together flour, baking powder, soda, salt, and spices.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue
beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate
chips, and orange rind. Blend in sifted ingredients. Turn batter into two
greased 9 x 5 inch loaf pans.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests
done. Remove loaves from pans, and cool. Chill before slicing.
Printed from 7/10/2010

Testing/Dessert Recipe

My 16-year old daughter made this tonight

Blueberry Crumble
Ready In: 35 Minutes
Servings: 15

1 (21 ounce) can blueberry pie filling
1 teaspoon lemon juice
1 (18.25 ounce) package white cake mix
1/2 cup chopped pecans
1/2 cup butter, melted
1.         Preheat oven to 350 degrees F (175 degrees C).
2.         Spread pie filling into a 9x13 inch baking dish. Sprinkle evenly with lemon juice.
3.         In a large bowl, stir together cake mix, nuts, and melted butter until mixture is crumbly. Sprinkle over pie filling.
4.         Bake in preheated oven for 25 to 30 minutes, until top is light brown.
ALL RIGHTS RESERVED © 2010            Printed from 9/20/2010

Nana Hood

                                                                           Nana Hood