Tuesday, May 19, 2015

The Hen House

 My girls have been some broody little baby makers this spring.
The began Hatching eggs out on March 8 and with a couple of weeks were back on a new nest . 3 of 8 babies made it from the first sitting 6 of 8 have hatched from the 2nd sitting.
Each sitting has produced very different colored chicks.





Gracie our rescue goose



Sent from my T-Mobile 4G LTE device

Monday, May 18, 2015

MOTHERS DAY TEA


























Turtles on Patrol



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KATHY'S TWIST ON THE TUNA MELT

 
Kathy's Twist on Tuna Salad
 
1 medium can of Tuna in oil drained
1/2 block of softened cream cheese
1 Tb Mrs. Wickles pickle relish
1/2 Tap Pampered chef Dill mix
Gently mix
 
Directions:
On each half of English muffin cover with
Swiss cheese do not let it over hang
Top with Tuna salad mix

 
Fry in Butter and serve


Friday, April 10, 2015

Eggplant stuffed with Spicy Italian Sausages and 6 cheeses Recipe

 Ingredients
1 med. eggplant ( cut in half/ cored out)
1/2 green bell pepper chopped
1/2 onion chopped
1 lb of Spicy Italian Sausage (loose)
1 block cream cheese
1 package Kraft Italian 5 cheese blend
1 Jar pasta sauce

Directions:
Saute eggplant , onion and bell pepper til soft. 
Add Italian sausage to mix cook till done
add block of cream cheese and 1/4 package of 5 cheese blend
mix together 
Stuff eggplants halves with mixture and top with remaining cheese as desired
pour sauce in pan around eggplant

Bake at 350 degrees 60 mins
can serve with pasta

Serves 4-6

Thursday, April 9, 2015

Kathy's Blood Orange & Yellow Squash Soup

Kathy's Blood Orange and Yellow Squash Soup
This will serve 4
2 yellow crook neck squash chopped
1 wedge red onion chopped
1 6 inch sprig rosemary (stemmed)
2 blood oranges zested/juiced
2 cloves garlic sliced
1 yellow sweet pepper (seeded/chopped)
salt and pepper
1 can chicken broth
**
Add a splash of Chardonnay when blending if you need to thin it a little
I put the first 8 ingredients in the pot. Brought it to a boil and let it simmer for 30 mins or so til things were tender. I used my immersion blender and puréed everything til smooth