Tasty Tuesday

Last night in order to protect my flowers, and plants from the freeze I brought them inside. This morning when I came into the living room I discovered that while my plants had survived the freezing cold, they had not survived the dog. There he sat all proud of himself and the fact that he had dug nearly everything out of their pots and that he had spread dirt everywhere.

My family was happy to see that the favorite herb in our house, and key ingredient in one of our favorite dishes was by some small miracle spared destruction.

I placed my pots of basil back outside, and as the day warmed the fragrant smell wafted through the open door. Very soon it will be ready for me to begin to harvest and make this easy, flavor packed, classic dish.


Pasta With Fresh Basil Pesto

2 Cups Fresh Basil Packed
2 Large Cloves Garlic
1/4 Cup Pignoli (Pine Nuts), Walnuts, Hazelnuts, or Almonds
1/2 Cup Grated Parmesan or Romano Cheese
1/2 Cup Olive Oil
1/2 Tsp Salt
1/2 Tsp Black Pepper
Favorite Pasta Cooked According To Package Directions

Place basil, garlic, nuts, cheese, oil, salt and pepper into a food processor, pulse a few times, and then process until fairly smooth. If you desire a thinner consistency add 1 tablespoon of hot water from your cooked pasta.

Place pesto into the bottom of pasta serving dish, and then add your favorite hot, cooked pasta. Toss until pasta is well coated. Sprinkle with Parmesan and serve.

Helpful Hints:

To enhance the nutty flavor spread nuts on a baking sheet and toast at 350 degrees for 6-7 minutes or until lightly browned.

Pesto can be stored in the refrigerator for one week, or frozen for two months.

Pesto's not just for pasta, try on poultry, baked potatoes, or as a spread on a freshly sliced tomato.

Hope you enjoy this classic Italian dish!

Blessings!
Dana

Candle Tip

I have been neglecting my blog as of late, and I apologize. I have been tired, a little cranky, and just off my game in general. I can not seem to get back into the swing of things.

Hopefully another week or so to recover and I will be back to my old self. In the meantime I will leave you with a little candle knowledge.



Did You Know?


Air Conditioners, Fans, Humidifiers, De-Humidifiers, Ionic and Regular Air Filters, etc., can all effect the scent throw of your candles, scent simmer pots, plug-ins, and other scented products.

So, if your favorite candle, or other scented product doesn’t smell as good as usual, it’s possible that a quick change of location will have you enjoying the delicious aroma again in no time at all.


Blessings!
Dana

Tasty Tuesday

After a few days of lovely green hospital jello, I returned home to find that my family had fixed one of my all time favorite desserts. Strawberry Pie!

Add a luscious surprise of hot fudge topping, and you have a recipe that has been a hit at every party, family event, and with all of my oldests daughter's college friends.

I found this recipe on one of my favorite recipe websites Pillsbury


Black Bottom Strawberry Cream Pie

INGREDIENTS

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2/3 cup hot fudge topping
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 pint (2 cups) strawberries, quartered
1/2 cup strawberry pie glaze
1/2 cup whipping (heavy) cream, whipped, if desired


DIRECTIONS

1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.

2. Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.

3. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.

4. In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.

5. Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.


We've make this pie a lot during strawberry season, and have used prepared graham cracker crust, cookie crust, and even substituted strawberry jello for the pie glaze. It is a delicious hit every time.

Enjoy, and let me know what you think!

Dana

If Life Hands You Lemons Don't Drink The Lemonade!

On Friday a dear friend sent me an e-mail wishing me a Happy Mother's Day Weekend. I laughingly e-mailed her back with my own well wishes, and this quick little story...

Our friend owns a salvage yard, and last week my husband took Bubba with him to get tractor parts, and they got to see the car crusher in action. Our friend gave Bubba some old golf balls. You'd have thought it was Christmas! Bubba has told me that him, dad, and Boo are taking me someplace special and different for my special day. I'm hoping I don't get a trip to the junkyard!

Well I didn't get a trip to the junkyard which I defintely would have preferred to what I got!

On Friday I had what I thought was a bout of acid reflux. My prescription meds didn't help. I had a painful sleepless night, and by lunchtime Saturday my abdominal pain had gotten worse. My husband insisted get checked out at the emergency room. So we dropped the kids off at my sisters and headed to the er.

They poked, prodded, and continuosly asked me if I knew my name. After a few hours they gave me a thick green concoction to drink, they called it a "gastric cocktail". Then I received what appeared to be a half gallon sized cup of "lemonade". This needed to be gulped down before I could go for a CAT scan. It only stayed down long enough for them to get the CAT scan. For the record, it tasted the same going in, and coming out!

CAT results showed a large stone in my gall bladder. Hey who knew I could be like an oyster, and make my own pearls?

I spent Mothers Day having my gall bladder yanked out through my belly button, and totally in a drugged up haze. I'm still a little foggy today, so you will have to excuse any typos, and wierd stuff! I have restrictions for the next two weks, and may have trouble with cetain foods, but I am glad to be back home!

Next year I'm hoping for a trip to the junkyard!

Blessings,
Dana