Saturday, August 1, 2009
Friday, July 31, 2009
a tiny lady bug...
a very tame baby bunny... (quit content, I'm sure, from a tummy full of pretty annuals)
Thursday, July 30, 2009
but they're BIG on flavor to satisfy that sweet tooth
without lots of guilt!
Mini Apricot Cheesecakes
24 vanilla wafers
2 packages (8 ounces each) cream cheese, softened (I used Neufchatel 1/3 less fat)
3/4 cup sugar
2 eggs, lightly beaten
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup apricot preserves (I used Smucker's Sugar Free)
Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full.
Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator. Yield: 2 dozen.
Taste of Home Recipe
Tuesday, July 28, 2009
It is not a hummingbird...
it is a Hummingbird Moth enjoying the nectar of the Butterfly Bush!
Our hummers do visit as well.
The following is an excerpt from Buddleia: Butterfly Bush Extraordinaire by Claire Hagen Dole:
With a name like butterfly bush, you might expect a plant to be attractive to butterflies. In fact, it's more than attractive; it's a magnet for all the butterflies who pass through your garden seeking nectar. Many butterfly gardeners plan their garden around Buddleia (pronounced BUD-lee-ah), a genus that includes over 100 species and cultivars. Also called summer lilac, the medium- to large-sized shrubs can anchor a perennial bed or form a hedge.
You'll be happier with Buddleia if you accept its growth habit, which is not neat and tidy. Its narrow branches support lilac-like clusters of blossoms a foot or two in length, with side branches and blossoms. After a rainfall, the flower-laden branches of some species can droop all over your flower bed. You'll want to allow at least six feet between bushes to keep some semblance of neatness.
But wait till you see the bush covered with fritillaries and tortoiseshells! Even a large swallowtail can land on the cluster, to sip from the many individual blooms.
Butterflies and bees will flock to the honey-scented blossoms, whose dilute nectar is sweetest in midday sun. Near a path or patio, the shrub provides delightful fragrance for you, too.
Cranberry Rice Pilaf with mushrooms, Craisins, peas and almonds...
Browned potatoes (from left over baked potatoes) with onion and rosemary (for my picky one who doesn't like mushrooms or Craisins in her rice. She doesn't like onions in her potatoes either, but was willing to pick those off of her potatoes)
Lemon Poppy Seed Bread/Dessert
- 1 package (18-1/4 ounces) white cake mix
- 1 package (3.4 ounces) instant lemon pudding mix
- 1 cup warm water
- 4 eggs
- 1/2 cup canola oil
- 4 teaspoons poppy seeds
- In a large bowl, combine the cake mix, pudding mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds.
- Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 120 caloriesumm umm, good!
This is what I did:
1 cup sliced mushrooms (optional)
1 small bunch green onions, thinly sliced
1 small clove garlic, chopped
2 Tbs butter
2 chicken bouillon cubes
1 cup rice
2 1/4 cup water
1/4 to 1/2 cup frozen peas
1/4 cup Craisins
1 Tbs toasted almonds
- Melt butter in a skillet and saute the onions and mushrooms until tender.
- In a saucepan heat the water and bouillon cubes until boiling. Stir in the rice; cover tightly and reduce heat to low. Simmer 20 minutes.
- Remove from heat and stir in the peas and Craisins. Top with almonds.