Saturday, May 26, 2018

Congrats : Graduation Card



     Congrats : All 2018 Graduates


       Today's card is made with a 

Digital Brentwood Owl© Graduation Class of 2018 Stamp


The  Owl is colored in colors inspired from my sons graduating class colors . Lisa

Also check out Spring/Summer Coffee Lovers Blog Hop https://bloggingbrentwood.blogspot.com/


     

Blueberry Cheesecake Bars :



  National Blueberry Cheesecake Day !!! 









  •        2 C graham cracker (crushed)
  •    !/33 C butter (melted )
  • 2 Pkg Cream cheese (soften)
  • 3/4 Sugar
  • 2 eggs
  • 1 tsp vanialla
  • 1 jar blueberry preserves
  • 1 C blueberries 
Directions :  Heat oven to 350 degrees
 Make crust by Mixing butter & graham cracker  and pressing into a 13x9 pan .refrigerate
Mix in a bowl - Cream Cheese,Sugar,eggs & vanilla  until  blended
Top crust with preserves -then blue & Cream cheese mixture. 

 Bake 30 minutes . let Cool & cut in bars. 

Friday, May 25, 2018

Louisiana Strawberry Wine





Making Home made strawberry wine * Try this recipe :




https://commonsensehome.com/strawberry-wine-recipe/
           
Directions
For a single batch, place strawberries, sugar and citric acid in a 2 gallon crock. (The berry mix will bubble in the early stages of fermentation and may rise out of a one gallon crock.)
Crush fruit with a potato masher or pastry blender. Cover berry/sugar mix with 5 pints boiling water.

National Wine Day * Wine Jelly











                        
       

 

 

         Wine Jelly

     2 C wine

     3 C sugar

    1/2 bottle Certo

       Heat wine & sugar over double boiler. Stir until heated. Take off heat and add Certo. Pour until jars cover with Parowax.  Lisa

Thursday, May 24, 2018

Day at the Circus



 Hi ! Today 's digital page is from a kit from My Memories. Circus is the theme & I am using some old pictures from 2007 I had buried on my computer. My goal when I started digital scrap booking is to use up some old pictures & share with friends and family. Need a kit or great idea -  https://www.mymemories.com/ 




The Kit I used : 



This kit is from Pretty Ju Scrap @  https://www.mymemories.com/store/display_product_page?id=PJJV-CP-1706-126474




Strawberry Basil Homemade Frozen Yogurt



 The  4th week of May is Frozen Yogurt week. With Strawberries in season this is the perfect time to make some, No machine ? No worries !  Read on- 














                               
  • 1 lb. hulled strawberries
  • 1 lemon, zested and juiced
  • ½ cup sugar
  • ¼ cup packed fresh basil leaves
  • 1 and ½ cups whole Greek yogurt or 2 and ½ cups whole plain yogurt strained as described above
  • 1 Tbsp. corn syrup
  1. Put the strawberries, lemon zest, 2 tablespoons of lemon juice, sugar and basil leaves in a food processor. Pulse 5-10 times until well chopped up. Add the yogurt and pulse a few more times. Add the corn syrup and puree until smooth (I like some flecks of strawberries and basil though so not completely smooth).
  2. Transfer mixture to a large freezer bag. Remove all air from bag before sealing. Lay bag flat in the freezer. After an hour, take it out and smoosh it around. Lay it flat in the freezer. Repeat every hour. As the yogurt freezes, you will want to break up all chunks when you take it out. To do so, lay the bag flat in the counter. Use your fingers to push out any lumps such that the mixture is smooth again. When it is smooth but well-frozen, it’s ready to serve immediately. Or put it back into the freezer and leave it there. 25 minutes before serving, remove from freezer. Let it sit for 15 minutes then use your fingers to smooth it out again. You may want to put it back in the freezer for 5-10 minutes at this point to let it get a bit firmer again.

Wednesday, May 23, 2018

Lucky Penny day ! Copper Pennies Recipe

   

  Since Today is Lucky Penny Day ! I thought I would share my Mom;s recipe for











                                                   Copper Pennies
                  

  •  2 lb carrots (cleaned /sliced round )
  • 1 small bell pepper (sliced)
  •  1 small onion sliced 
  • 1 can tomato soup
  • 3/4 C vinegar
  • 1 T Worcestershire sauce
  • 1/4 C salad oil
  • 1 C sugar
  • 1 T prepared mustard
  • 1 T celery seed
  • salt & pepper to taste
  In salted water cook carrots until tender- about 5 minutes before done add bell pepper & onions. 
  Drain & Mix all the other ingredients together and pour over carrots. This can be served hot or cold =as a side dish or salad.  

Congrats : Graduation Card

     Congrats : All 2018 Graduates        Today's card is made with a  Digital Brentwood Owl© Graduation Class of 2018 Stamp ...