Monday, May 2, 2016

Springtime Rituals


Here at our house, the spring cleaning continues!  Today, I changed out the bed clothes in the guest rooms. Every spring when the temperature rises and warm breezes assure me that good weather is here to stay, I put away the flannel sheets and heavy quilts.  It's one of my little springtime rituals!
  In the spring and summer months, I just love the feel and color of old chenille spreads and cotton sheets on the beds!
Do you have any springtime rituals?


This sweet old coverlet has a basket design in the middle of a sunburst.


Look at this row of daisies!  So cute!


Well, it's been a full day of cleaning.  Time for a porch-sit and a cup of tea!


Saturday, April 30, 2016

Gooey Pineapple Upside-Down Dump Cake


I literally threw this dessert together last night!  It took just a few minutes (the longest part of assembling was melting the butter in the microwave).  We had rented a movie from Redbox, and although I wanted to have a warm dessert to enjoy, it was Friday evening, and I had just finished loading the dishwasher!  Time to get creative...in a non-messy way!  Here's what I did:

1.  Preheat oven to 350 degrees.  Get out a large pan or glass casserole.  Melt 2 sticks of butter(or margarine)in a glass measuring cup in your microwave.


2.  Mix 1 can of crushed pineapple plus the juice with 2 C brown sugar in the bottom of your casserole.


3.  Sprinkle a box of yellow cake mix over the pineapple mixture.  Finally, pour the melted butter on top and distribute evenly with the back of a large spoon

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4.  Bake in a 350 degree oven until the top is golden brown.  Let cool a little and then serve pieces inverted onto dessert plates.  A cherry on top would be pretty, but I didn't have any in the pantry.  This is a very rich dessert and so vanilla ice cream would be nice on the side, too.  We really enjoyed the buttery pineapple taste warm...right from the oven!


Friday, April 22, 2016

Pea and Pimento Salad


It's Spring and time for a fresh-tasting, easy-to-make pea salad.  I always enjoy making this version because the red pimentos give it a beautiful color.  Put it in your glass bowl and it makes people take notice!  The dressing is boiled and adds a nice tangy flavor.  It's a handy little salad recipe because, other than the pimentos, most of the ingredients are basics.

Pea and Pimento Salad

2 cans of peas, drained
2 TBSP Dromedary chopped pimento
1 can of shoe peg corn, drained
1/3 C each of finely-chopped sweet onion, celery and yellow bell pepper (or green)

Dressing:
1 C sugar
3/4 C white vinegar
1/2 vegetable oil (I used canola)

Bring to a rolling boil and then cool.  Toss with peas and chopped vegetables and chill for several hours.