Key Lime Pie

Today would've been our 45th wedding anniversary.  The picture of the two of us was taken on an Alaskan cruise, during one of our anniversaries.    I'd still like to remember my late beloved and our special day.  We were blessed to have been married for 43 years before he passed away almost two months after our anniversary.  We always went out to dinner to celebrate, but on that last anniversary, I had taken him to the oncologist and he really wasn't up to going out.  What we did on the way home, however, was had chili dogs for lunch at Sonic, and ate them in the car.  I miss him every day, but thankfully I have my memories that keep him alive in my heart, and my family that each have a part of him.  I do have to share with you that on that last anniversary, he had actually gone out and bought me a card, but he never could sign it.  He just cried when he gave it to me, as he must've known in his heart that this was our last.  We just held each other and cried together. 

I am using this pretty Rosina teacup that I received in one of Stephanie's, from The Enchanting Rose, teacup exchanges.  It's such a pretty design and matches my ONE and ONLY hydrangea from the plant that my youngest son gave me last year.  It's such a vibrant shade of pink and I decided to cut it so that I could enjoy it inside for awhile.

I'd like to share a recipe with you that I had recently at my friend, Sylvia's.  Of course I asked for the recipe and it is sooooo good and sooooo easy.  It ranks up there with restaurant quality key lime pie  Here it is:

1 large sized graham cracker crust  (I made mine)

2 cans sweetened condensed milk

1/2 cup sour cream

3/4 cup key lime juice (I used Mrs. Biddle's; Sylvia used regular limes and some lime zest)

Mix the ingredients together and pour into the graham cracker crust.  Bake at 350 degrees for 9-10 minutes.  Let cool and then refrigerate. 

Update on my son, Mike:

Mike visited with the surgeon and the "trial" spinal cord implant had helped him with his sciatic nerve pain.  He is hoping to get the spinal cord implant procedure done very soon.  Thank you again for your concern and prayers.

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Slider Style Mini Burgers

 For my today's Father's Day tea, in honor of my late beloved husband, I am serving these creamy hamburger sliders which remind me of White Castle hamburgers.  After each of my four natural childbirths, with my dear hubby as my wonderfully, supportive coach, he always went to White Castle on the way home because it was one spot that was open 24 hours, back in Columbus, Ohio.  Besides that, Rich loved those tiny hamburgers! A few years before he passed away, I found a recipe that he loved, that tastes very similar to a White Castle hamburger.  I am serving tea from the teapot that we used every weekend.

 This picture of Rich was taken on a trip to The Grand Tetons.  We loved hiking in National Parks and enjoying the beauty.  This trip was one of our favorites.

Rich was such a manly man, but enjoyed his tea, especially drinking it from this Dallas Cowboy's mug.  No pretty teacups were used for this guy!

 

Here's the adapted recipe for the sliders, taken from www.allrecipes.com:

 

1 pound ground beef

1/2 of an envelope of dry onion soup mix
1/4 cup mayonnaise
1 cup shredded Cheddar cheese (I used a Mexican 4-cheese blend)
12 dinner rolls, split (The Hawaiian ones are great for this)
sliced hamburger dill pickles 

Directions

1. Preheat an oven to 350 degrees .Cover a baking sheet with aluminum foil and spray with cooking spray.
2. Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
3. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
4. Bake in the preheated oven until the burgers are heated through and cheese melts, about 15 minutes. Serve with sliced pickles.

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Nana's Cooking Camp

The first session of Nana's Cooking Camp took place this past week.  Five of my seven grands took part. 

We made homemade vanilla ice cream in my Donvier ice cream maker.  All the kids had a turn at mixing up the ingredients and then turning the crank.  They loved it!

We also made Nutter Butter Ice Cream Cookies to go with our ice cream.  I think they were a hit, too!

To make the "ice cream cones", you dip the tops of Nutter Butter cookies into melted white or milk chocolate almond bark, lay onto wax paper, sprinkle with colorful sprinkles and top with a "cherry" M&M. 

 

I had my own tea party the next day with some leftover cookies.   These cookies are so tasty!  I hope you try them with some special little people in your life.

 I'm using my shamrock green Fiesta Ware mug that coordinates with my sunflower plate.  My napkins also have sunflowers sprinkled in.

Mr. Frog was given to me by my daughter and I planted him with my St. Patrick's Day shamrock (Oxalis) plant. 

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Candied Spiced Sliced Almonds

 Today is another beautiful day in Texas and I'm having my favorite salad with a sprinkle of candied spiced almond.

 This cheerful teacup is one that my sister found in a thrift shop in Columbus, Ohio.  It's a cup that was made in Bavaria, Germany, but it's signed by Flossie Umberger, in gold paint.   I'm thinking that Flossie possibly painted the design onto the cup and saucer at a later time?

 Here's a salad that I fix everyday for lunch.  I've shown this salad before, but I vary it with the toppings.  I love the crunchiness that the sliced almonds give.  You can find my favorite Balsamic Salad Dressing recipe here.

I like to make a quantity of these almonds and keep them in a quart jar in my fridge.  These will last me several weeks.  If you like a little crunch in your salad,  I hope you try these these soon.

Candied Spiced Sliced Almond

3 cups sliced almonds

2 Tablespoons butter

2 Tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon cumin

1/4 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

1/4 teaspoon salt

In a large nonstick skillet melt the butter and then add the sliced almond.  Sprinkle on the sugar and all seasonings on and stir.  Toast the almonds over medium heat, stirring occasionally to keep the almonds from burning.  When the almonds are a golden color and toasted, turn off the heat and let cool.  Stir the almonds to avoid clumping and store in a container in the fridge.  Serve on your favorite salad.

News on my Son:

Some of you know that my son, Mike, who has been here with me for the past two years, went in to have the "trial" spinal cord transmitter implant,  last Friday.  It was about an hour procedure and then an hour in the recovery room and then home.  He is learning how to tweak the remote to change settings for the pain in both of his legs.  Hopefully on Wednesday, he will have the wires removed and then make an appointment with a surgeon to have the actual wireless transmitter implanted.    Thank you for all your well wishes, concern,  and prayers.  They are much appreciated!

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    Thank you for your visit!  xo

Lemon Lush

 Yea!!  The sun is shining today and I have set up tea by my waterfall.  How about joining me for some Lemon Lush dessert? For all of you that have been keeping my son, who has been in chronic pain for the past several years, in your thoughts and prayers,  he is having the "trial" spinal transmitter implant procedure done this coming Friday.  If it is a success, he will then have the final procedure a few days later.  I so appreciate your concern for him and will keep you updated.  Thank you so much!

 This Alpine Strawberry teacup by Roy Kirkham, made in England,  is one of my very favorite ones.  It's like a beautiful painting all around the cup and saucer, and the little bee is a sweet surprise.

Lemon Lush is an old recipe that I've had for years.  It's good in other flavors, like chocolate or pistachio, and it's always cool and refreshing.  You can find a pistachio variation that I did here.

 

Crust :

1 sleeve of Lorna Doone cookies, crushed

3 T. butter melted

Cream Cheese Layer:

8 oz block cream cheese, softened

1 cup powdered sugar

1 cup Cool Whip

Pudding Layer:

1 box Instant Lemon Pudding

1 1/2 cups milk

Garnish:

Additional Cool Whip

1. Crush cookies and mix with melted butter.  Pat into the bottom of an 8 x 8"  or 9 x 9" pan.  Refrigerate until next steps. 

2.  In the bowl of a mixer, combine softened cream cheese, powdered sugar and Cool Whip using the whisk attachment.  Whip until fully combined and spread over the crust.

3.  In a large bowl, mix pudding mix and milk until pudding is thickened. Spread over cream cheese layer.  Top with additional Cool Whip and  refrigerate several hours until firm.

Note:

For a bigger crowd, double the ingredients and put in a 9 x 13" pan.

Three of my granddaughters spent the night this weekend, and we won't tell their parents about the saying on their shirts. They were fresh from their shower and then on to fun things.....shhhhh!

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 Thank you for your visit! xo