Friday, July 22, 2011

Happy Cambrie

A new baby will be joining Cambrie, Caleb, Silas, Noah and Keri in February!
Maybe a leap year baby
 If it's a baby girl there will be an even 3 girls and 3 boys for them
and
5 granddaughters and 5 grandsons for us.
Don't know yet but it's gonna be fun!

Thursday, July 21, 2011

Homely Baby Bird

 A baby wren has hatched from the nest built in my porch hanging basket.  I guess it will take a some time for this little fellow to develop into a handsome mature bird like his parents.
For now he sits with his mouth wide opened waiting for his mama to fill it up and for his feathers to fill in.



Oh, if you're a bird, be an early bird
And catch the worm for your breakfast plate.
               If you're a bird, be an early early bird -
 But if you're a worm, sleep late.

by Shel Silverstein

Wednesday, July 20, 2011

Bruschetta

The scent and the flavor of fresh basil shouts summer to me.
These little bites pack a lot for flavor and are easy and quick to make.
Bruschetta with Tomato and Basil


INGREDIENTS
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced (I used less)
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped. (used more)
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
olive oil for drizzling on bread slices
Feta cheese
Preheat oven to 450°F .

Finely dice the tomatoes. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil and vinegar in a bowl and toss. Add the chopped basil and salt and pepper to taste.

Slice the baguette on a diagonal about 1/2 inch thick slices and place on baking sheet. Drizzle olive oil on each slice. Toast on the top rack in your oven for a few minutes until the bread just begins to turn golden brown.

Spoon some tomato mixture on each slice; top with crumbled Feta cheese. Return to oven and bake just to heat through and to a nice toasted color.

Monday, July 18, 2011

Hidden Valley Ranch Sausage Stars

I have been wanting to share this appetizer recipe since Christmas.
It wouldn't be Christmas Eve dinner without Sausage Stars at our house.
But now we are in the middle of summer and these delicious appetizers are just as popular.
I have used this old, soiled recipe many times through the years.
I got it from a Better Homes and Gardens magazine
~*~
 Hidden Valley Ranch Sausage Stars
2 cups (1 lb.) cooked crumbled sausage
1  1/2 cups grated sharp Cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing Mix (you can substitute bottled Ranch)
1 can (2.25 oz) sliced ripe olives (I omit these)
1/2 cup chopped red pepper (I use green)
1 pkg. won ton wrappers (I find then in the vegetable case).  or egg roll wrappers, cut into quarters


Preheat oven to 350 degrees.

Blot the sausage dry with a paper towels, and combine with cheeses, salad dressing, olives and pepper.

Lightly grease a mini muffin pan with cooking spray and press 1 wrapper in each cup. Lightly spray with vegetable spray and bake for 5 minutes until golden. Remove from tins; place on baking sheet. Fill with sausage mixture.  Bake 5 minutes until bubbly.

Makes 4-5 dozen
Linking to This Chic Cooks Party
Joining Foodie Friday @ Designs by Gollum
Countdown to 2012 @Finding Joy in My Kitchen

LinkWithin

Related Posts with Thumbnails