My first step was to build a small patio off the front porch. I decided to use red and grey checkered board pattern and carried these color with my stepping stones off the patio.
I then added monkey grass and boxwoods and then covered the entire area with pine bark mulch.

No bragging rights, but I do love how my front yard turned out. The best thing, it is maintenance free other than adding mulch about once a year.

Directions:

1. Cover chicken with water in a large stock pot.
2. Boil chicken until done approximately 20-30 minutes, de-bone and cut in 1-2 inch pieces.
3. Mix soups, Rotel tomatoes, and broth.
4. Saute onion in olive oil til tender; add minced garlic and cook for 1 minute.
5. Add roasted bell pepper, corn and black beans, salt and pepper; stir to mix and heat through.
6. Cover bottom of 13×9″ dish with chicken.
7. Spread onion, bell pepper, corn, and black bean mixture over chicken.
8. Sprinkle cheese over the top.
9. Layer Doritos over the cheese.
10. Cover with  soup mixture, making sure to cover Doritos completely.
11. Bake 350 degrees for 1 hour. 

Source:  Ann Pierce

Note:  To save time, purchase a supermarket rotisserie chicken from the grocery store.  Don’t throw out the carcass…… check our Easy Rotisserie Chicken Stock recipe in the DIY section and stock up on your homemade chicken stock.

Directions:

1. Preheat oven to 400 degrees.
2. Mix undrained tomatoes with stuffing mix and garlic and set aside.
3. Place cubed chicken in a greased 11 x 7 baking dish, sprinkle with the basil and the cheese.
4. Top with stuffing mixture and bake for 30 minutes.

Directions:

Cookie Crust

1. Cream together butter and sugar 3-4 minutes.  Scraping sides of pan as needed.
2. Add egg yolks one at a time, beating well after each addition.
3. Add flour, salt and vanilla until blended.
4. Divide mixture into equal amounts.  Wrap and freeze one roll for future use.
5. Roll the other dough out  on parchment, cut 1″ larger to fit a large 10″ spring form pan (11″). Grease pan well and place cookie  in the bottom.
6. Freeze crust for 15 minutes and then bake at 350 degrees until golden 12-15 minutes.
7. Before pouring cheesecake mixture over your cookie crust, wrap the exterior of your spring-form pan, including bottom, with a double layer of aluminum foil.

Filling: 

1. Preheat oven to 350 degrees.
2. Beat cream cheese on medium speed  until light & fluffy about 3 minutes..
3. Add sugar and flour, stir until combined.
4. On low speed, gradually add the sugar mixture to the cream cheese, beating until smooth.
5. Add eggs one at a time.
6. Add sour cream and vanilla, mix until blended.
7. Pour mixture into spring-form pan over cookie crust.
8. Place the wrapped spring-form pan inside of a large roasting pan.
9. Carefully pour boiling water into the pan, filling halfway up the sides of your spring-form pan.
10. Bake at 350 degrees for 45 minutes, reduce heat to 325 degrees  rotate pan and continue baking until set but slightly wobbly in the center about 30 minutes.
11. When finish baking, prop oven door open and let cool completely in oven.
12. Cover with plastic wrap.
13. Chill at least 6 hours or overnight before serving.

Note:  To save time, you can purchase a sugar cookie roll for the crust.  Just press dough in your pan and bake until golden.

The other reason I love frittata’s, I really don’t have a recipe.  As long as I have some vegetables and a few eggs and cheese on hand I am good to go.  I am giving the basics but I don’t think I have ever made two alike. And, don’t think they are only for breakfast, fantastic for a quick supper.

I do want to talk a little about my hand held mandolin.  I purchased it at my favorite T.J. Max store for less than $10.00( I can’t remember the exact amount).  I am always looking for cooking tools at this store and have come across some pretty incredible bargains.  I have to tell you, IN LOVE with this tool.  It slices all my vegetables paper thin.  I will warn you though,  use with extreme caution and always use the guard when getting to close to the blade.

Directions:

1. Preheat oven to 350 degrees.
2. Pour 1-2 tbsps. of olive oil into a cast iron skillet making sure the oil has coated the entire skillet. Heat skillet on top of stove over medium heat.
3. Add sausage and lightly brown while slicing potato’s, remove from skillet.
4. Slice potato’s with mandolin and lay over the bottom of skillet,continue cooking over medium heat.
5. Add sausage, spinach, red bell pepper slices and press in skillet, continue cooking over medium heat.
6. Lightly beat together, eggs, cream, salt, & pepper.  Add cheddar cheese and pour over ingredients in skillet.
7. Leave on stove for 2-3 minutes.
8. Remove from stove top and put into a pre-heated oven.
9. Continue cooking in the oven until eggs are firm, about 15-20 minutes.
10. Remove from oven when done, run knife around edge of skillet and invert on plate.
11. Slice and enjoy.

Note:  Mushrooms, asparagus, artichokes,squash, tomatoes, basil, and thyme can be substituted for any of the vegetables.  I sometimes use left over roasted vegetables and they are delicious in this recipe. Use all types of cheese, including Ricotta or cottage cheese.  In other words, whatever you desire or have on hand.

Directions:

Put all ingredients in a bowl and mix until well combined.

Will keep in the refrigerator for up to one week

If you are looking for a quick, delicious, and elegant desert, this is it.  Throw everything in the blender, pour into the pie shell, bake 30 minutes and your finished……

Directions:

1. Fit pie crust into 9 inch tart pan with removable bottom according to package directions; trim edges.
2. Process eggs and next 3 ingredients in a blender 30 seconds or until smooth.  Add melted butter; process 30 more seconds.  Pour mixture into pie crust.
3. Bake 350 degrees for 30 minutes.  Dust with powdered sugar. Garnish, if desired.

If you can’t visit this beautiful city than maybe you can try this simple recipe for a taste of their cuisine.

Directions: 

1. Stir together first 5 ingredients in a 6-cup dish.
2. Cook on HIGH for 10 1/2 minutes, stirring every 3 minutes.
3. Stir in baking soda and vanilla until foamy.
4. Cook on HIGH 1 minute.  (This last step give the pralines a caramel color.)
5. Beat mixture by hand until tacky (1-3 minutes)
6. Drop by teaspoonful on parchment or foil.
7. Let cool before lifting off foil.

Source:  Gayle Cawthon

Note:  I often use a mixture of nuts when preparing this recipe.

Directions:

1. Sift together cake flour, salt, and baking powder in a separate bowl.
2. Cream together butter and sugar until blended well.
3. Add eggs one at a time.
4. Add sour cream, vanilla and almond extract.  Mix until blended.
5. Slowly add flour mixture until blended.
6. Bake in a well oiled and floured tube pan at 300 degrees for 1 hour and 15 minutes.

Source:  Doree Huffmaster

I am always in ah of nature, how very perfect she is this time of the year.  And, the azalea’s are in bloom, I can’t tell you how spectacular they are.  Vast seas of pink, white and purple all throughout our city.

I am slightly angry with myself because I failed to start my seeds early enough for my vegetable garden, so I had to purchase my vegetable plants.  Not the most economical way to garden, but you gotta do what you gotta do.  I have planted my tomatoes, peppers, eggplants, turnips, cucumbers, zucchini squash, and summer squash.  I did plant seeds of lettuce, radishes, peas, green beans, basil, and dill directly into the garden.  I still have to soak my okra seeds overnight to plant and I am going to try watermelon this year.  I have added plants to my strawberry jars and planted a few more herbs.  Hopefully, we will have a nice crop — only time will tell.