Wednesday Smorgasboard: HDQ, PQAL and Monday Meals for 4th of July (a couplea days late)

First up is the HDQ:

If you could say something to one person, who would it be, what would you say and why?

I'll table my entry for a later time.

Finally some new PQAL Pictures!

Em has a Speedo floatie suit that she uses to swim by herself and is a total fish, however, when she doesn't have it on, there is always someone in the pool with her and she has her little noodle to further practice swimming on. She LOVES to swim. as these pictures will show!


Em swimming away from Mommy

Em Swimming to Mommy

Someday I'll be a mermaid if I can just swim enough!

Em loves her daddy! He swims with her every day. His whole family are swimmers. His brother and sister went to state for swimming and Matt used to swim as well.

MONDAY MEALS for the 4th of July!

Since there are such a variety of tastes out there, I am including SEVERAL different BBQ recipes today. A veritable plethora of choices for you to choose how you want to celebrate your 4th of July weekend!

ENTREES:

The BBQ

Tangy Southern BBQ Ribs



Prep Time: 5 min
Total Time: 1 hr 35 min
Makes: 10 servings

1 bottle (18 oz.) KRAFT Original Barbecue Sauce or Jack Daniels Original BBQ Sauce (blue label think it says No. 33 on it)
1 tsp. hot pepper sauce
1/2 tsp. garlic powder
4 lb. pork spareribs, baby back ribs or big ol' beef ribs (my personal favorite)

PREHEAT greased grill to low heat. Mix barbecue sauce, hot pepper sauce and garlic powder. Reserve 1/2 cup of the barbecue sauce mixture for serving with cooked ribs.
PLACE ribs, bone sides down, on grate of grill. Cook, uncovered, 1 hour, turning over after 30 minutes. Brush with the some of the remaining barbecue sauce mixture; continue grilling 30 minutes or until ribs are cooked through, turning and brushing with the remaining barbecue sauce mixture every 10 minutes.
SERVE with the reserved 1/2 cup barbecue sauce mixture.

Round Out The Meal
Serve with your favorite steamed vegetable and a whole wheat roll.

If you don't have a grill, you can use your oven
Place ribs on rack of broiler pan. Reserve 1/2 cup of the barbecue sauce mixture as directed. Brush ribs with some of the remaining barbecue sauce mixture. Bake at 350°F for 1 hour and 15 minutes or until ribs are cooked through, turning and brushing occasionally with the remaining barbecue sauce mixture. Serve with the reserved barbecue sauce mixture as directed.

Steakhouse-Style Grilled Steak

Prep Time: 5 min
Total Time: 21 min
Makes: 4 servings

2 tsp. each brown sugar, garlic powder and onion powder
1 tsp. coarse ground black pepper
4 beef tenderloin steaks (6-8 oz. each)
1 Tbsp. vegetable oil

PREHEAT grill to medium-high heat. Mix brown sugar and seasonings.
BRUSH steaks with oil. Sprinkle seasoning mixture evenly over both sides of steaks; press gently into steaks to secure.
GRILL 6 to 8 minutes on each side or until cooked through.

Round Out The Meal
Grill assorted vegetables along with the steak. You can also make my Famous Mashed Potatoes (which, yes I will include them again in this post) or do a large baked potato with all the fixin's.

BULL'S-EYE® Grilled BBQ Pork Chop Sandwich


Prep Time: 5 min
Total Time: 21 min
Makes: 4 servings

4 boneless pork chops (4 oz. each)
1 cup BULL'S-EYE Original Barbecue Sauce
4 onion slices
4 kaiser rolls, partially split
4 lettuce leaves
4 large tomato slices

PREHEAT grill to medium heat. Place chops on grill; brush with some of the barbecue sauce. Reserve 1/4 cup of the remaining barbecue sauce for spreading onto rolls.
GRILL chops 6 to 8 minutes on each side or until chops are cooked through (170°F), adding onions to the grill during the last 4 minutes of the meat grilling time, turning after 2 minutes and brushing the chops occasionally with the remaining barbecue sauce.
SPREAD cut sides of rolls with reserved barbecue sauce. Fill with chops, onions, lettuce and tomatoes.

Great Substitute
Prepare as directed, using KRAFT Hickory Smoke Barbecue Sauce.

Great Substitute
Substitute onion rolls for the kaiser rolls.

Pork on a Bun
Great for large groups or leftovers!



Prep Time: 15 min
Total Time: 3 hr 45 min
Makes: 20 servings

1/2 cup BULL'S-EYE or KRAFT Original Barbecue Sauce
1/2 cup pineapple juice
2 tsp. grated gingerroot
2 tsp. minced fresh garlic
1 pork shoulder (5 lb.)
3/4 cup A.1. Original Steak Sauce
20 hamburger buns, partially split

PREHEAT grill to medium heat. Combine barbecue sauce, pineapple juice, gingerroot and garlic. Place pork in disposable baking pan. Pour barbecue sauce mixture over pork. Let stand at room temperature 20 minutes.
PLACE pan on grate of grill; cover with lid of grill. Cook 3 to 3-1/2 hours or until pork is cooked through. Remove from grill; cover with foil. Let stand 10 minutes.
SHRED or pull pork into shreds with 2 forks or your fingers. Add steak sauce; mix lightly. Serve in buns.

Special Extra
Serve with CLAUSSEN Pickles.

The Burgers

The Super BBQ Cheeseburger

Prep Time: 10 min
Total Time: 28 min
Makes: 6 servings

1-1/2 lb. ground beef
1/2 cup KRAFT Original Barbecue Sauce, divided
6 KRAFT Singles
6 kaiser rolls, split, toasted
6 lettuce leaves
12 tomato slices
12 CLAUSSEN Kosher Dill Burger Slices

PREHEAT grill to medium heat. Mix meat and 1/4 cup of the barbecue sauce. Shape into 6 patties.
GRILL patties 6 to 8 minutes on each side or until cooked through (160°F), turning and brushing occasionally with the remaining 1/4 cup barbecue sauce for the last 5 minutes of the grilling time. Top each patty with 1 Singles; continue grilling 2 minutes or until Singles begin to melt.
PLACE lettuce and tomatoes on bottom halves of rolls; top with burgers, pickles and tops of rolls.

Round Out The Meal
Serve with assorted cut up fresh vegetables.

Great Substitute
Substitute sesame topped hamburger buns for the kaiser rolls.

All-American BBQ Bacon Cheeseburgers

Prep Time: 10 min
Total Time: 28 min
Makes: 4 servings

1 lb. ground beef
1/2 cup KRAFT Original Barbecue Sauce, divided
4 KRAFT Singles
4 kaiser rolls, split, toasted
4 lettuce leaves
4 thin tomato slices
4 slices OSCAR MAYER Bacon, crisply cooked, drained and broken in half

PREHEAT broiler or grill to medium heat. Mix meat and 1/4 cup of the barbecue sauce. Shape into 4 patties.
BROIL patties 4 to 6 inches from heat or grill patties 7 to 9 minutes on each side or until cooked through (160°F). Top with Singles; continue cooking until Singles begin to melt.
COVER bottom halves of rolls evenly with lettuce and tomato; top with cheeseburgers, remaining 1/4 cup barbecue sauce, bacon and tops of rolls.

Great Substitute
Prepare as directed, using thawed frozen LOUIS RICH Pure Ground Turkey and KRAFT 2% Milk Singles.

Great Substitute
Substitute KRAFT DELI DELUXE Cheese Slices for the KRAFT Singles. Substitute sesame topped hamburger buns for the kaiser rolls.

Grilled Taco Cheeseburgers

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings

1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
4 KRAFT Singles
4 kaiser rolls, split, toasted
4 lettuce leaves
1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

PREHEAT grill to medium heat. Mix meat and seasoning mix; shape into 4 patties.
GRILL patties 7 to 9 minutes on each side or until cooked through; top with Singles. Grill an additional 1 to 2 minutes or until Singles are melted.
TOP bottom halves of rolls with lettuce, burgers and salsa. Cover with tops of rolls.

Use Your Stove
Mix meat with seasoning mix and shape into patties as directed. Cook in skillet on medium heat 4 to 6 minutes on each side or until cooked through. Top patties with Singles; cover. Cook an additional 1 to 2 minutes or until Singles are melted. Continue as directed.

Great Substitute
Substitute KRAFT DELI DELUXE American Cheese Slices for the Singles and/or hamburger buns for the kaiser rolls.

The Fish

Oriental Sesame Salmon

Prep Time: 10 min
Total Time: 1 hr 20 min
Makes: 4 servings

1/3 cup orange juice
2 Tbsp. dry sherry
2 Tbsp. teriyaki sauce
1 envelope GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix
1/4 cup oil
4 salmon steaks or fillets (4 oz. each)

MIX juice, sherry, teriyaki sauce, salad dressing mix and oil until well blended.
RESERVE 1/4 cup of the dressing mixture. Pour remaining dressing mixture over salmon; cover. Refrigerate 30 minutes to 1 hour to marinate. Drain; discard marinade.
PREHEAT greased grill to medium-high heat. Grill salmon 4 to 5 minutes on each side or until salmon flakes easily with fork, brushing occasionally with the reserved dressing mixture.

Purchasing Fresh Fish
When purchasing fresh fish fillets and steaks, make sure that they have a firm texture, moist appearance and fresh odor (they should not smell fishy). Store in the coldest part of the refrigerator for no more than 2 days.

Use Your Broiler
Preheat broiler to medium-high. Place salmon on greased rack of broiler pan. Broil, 3 to 5 inches from heat, 4 to 5 minutes on each side or until salmon flakes easily with fork, brushing occasionally with the reserved dressing mixture.

BBQ Salmon

Prep Time: 5 min
Total Time: 17 min
Makes: 4 servings

1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
2 Tbsp. brown sugar
1 green onion, sliced
4 salmon steaks (4 oz. each)

PREHEAT greased grill to medium-high heat. Mix barbecue sauce, brown sugar and onion until well blended.
GRILL salmon 4 minutes on each side. Brush generously with the barbecue sauce mixture. Continue grilling 4 minutes or until salmon flakes easily with fork, turning occasionally and brushing with the remaining barbecue sauce mixture.

Great Substitute
Substitute halibut or swordfish steaks for the salmon steaks.

Use Your Broiler
Mix barbecue sauce mixture as directed. Place salmon on rack of broiler pan 3 to 5 inches from heat. Broil 4 minutes on each side. Brush generously with barbecue sauce mixture. Broil an additional 2 to 4 minutes or until salmon flakes easily with fork, turning once and brushing occasionally with the remaining barbecue sauce mixture.

You can also click the link to pull up the recipe I did for Father's Day for Cedar Plank Grilled Salmon.

SIDES:

The Beans

Crowd-Pleasin' BBQ Beans


Prep Time: 5 min
Total Time: 35 min
Makes: Makes 10 servings, about 1/2 cup each.

2 cans (15 oz. each) pork and beans
1 can (15-1/2 oz.) butter beans, drained
1 cup chopped grilled beef sirloin steak
1/2 cup KRAFT Original Barbecue Sauce
1 small onion, chopped
2 Tbsp. brown sugar
1 tsp. dry mustard

MIX all ingredients in large saucepan on medium heat.
BRING to boil. Reduce heat to low; simmer 30 minutes, stirring occasionally.

Great Substitute
Prepare as directed, using 1/2 lb. ground beef, cooked and drained, or 1 cup chopped grilled boneless skinless chicken breasts or 1 cup chopped grilled pork.

NUTRITION INFORMATION

Nutrition Bonus:
This low fat side dish will be a hit at any barbecue. The beans are high in fiber and also provide a good source of iron.

Boston Baked Beans

Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 8 servings, about 2/3 cup each

1 tsp. oil
1 medium onion, chopped
2 cans (16 oz. each) baked beans
1/2 cup brewed MAXWELL HOUSE Coffee
1/4 cup honey
1/2 tsp. dry mustard
1/4 tsp. black pepper

PREHEAT oven to 350°F. Heat oil in large skillet on medium heat. Add onion; cook and stir until tender.
PLACE onions in 1-1/2-quart casserole dish or bean pot. Add remaining ingredients; mix well.
BAKE 45 minutes to 1 hour or until liquid is almost completely absorbed and bean mixture is heated through.

Great Substitute
Prepare as directed, reducing the honey to 2 Tbsp. and using 1/4 cup of your favorite flavor GENERAL FOODS INTERNATIONAL COFFEES.

Great Substitute
Prepare as directed, using brewed YUBAN 100% Columbian Coffee.

The Spuds


Ok, I am giving you my secret mashed potato recipe. It is extremely easy to make, but I have never failed to have someone ask for the recipe wherever I have brought it. The secret is in the taste. I personally no longer really measure, it is all by taste to me, but when I started out, I used this recipe. I originally got it from Martha Stewart and modified it to my tastes. (Mine tastes better!) This is NOT for the faint of heart as it is very generous with the calories. It also doesn't taste as good with anything less than what is here.

4 large peeled Russet baking potatoes
1 1/2 sticks salted butter - almost room temperature (BUTTER - NOT the fake Oleo or Margarine crap)
1/2 cup HEAVY whipping cream (regular will suffice for a sub if you can't find the heavy kind)
Salt and (Fine Ground Black)Pepper to taste (sometimes I add a little garlic powder to make "hint of garlic" mashed potatoes but I am not using that in today's recipe)

Cube potatoes and put in large pot with enough water to cover the potatoes and add some salt to the water. Not much, maybe 1 tbsp. This will hellp the potatoes absorb flavor during the cooking process.

When potatoes are fork tender (meaning you can pierce them easily with a fork), drain completely. Take an electric mixer with the paddle attachment if you have it (regualr attachment will work ok if you don't have a paddle attachment)and mix until most of the potatoes are mashed with only a few lumps left. You won't get all the lumps out in this step.

Add the butter and mix completely into the potatoes. Your potatoes should start to have a creamy consistency already and the lumps should be mostly out by now.

Next heat the HEAVY whipping cream until it is HOT - this is best in a pyrex measuring cup. Start by pouring in 1/4 cup of the cream and mixing completely. Taste the potatoes. If you feel like they are not creamy enough, add more of the cream and mix thoroughly again. Taste again and add more butter and/or cream if you want to.

Last, add salt and fine ground black pepper for taste.

Makes approx 6 servings.

This is an extremely easy mashed potato recipe, but the steps must be followed in order. I've found that for some reason it tastes different if you add everything together at the same time instead of in steps. These are suposed to be THICK, heavy and rich potatoes. Not whimpy, thin and tasteless. These potatoes are the staple of my meals for steaks, BBQ chicken, chicken friend steak, etc. You can never go wrong with these. I hope you enjoy them. Please let me know if you try them and what you thought.

Abuela's Easy and Delicious Potato Salad
Unlike the other potato salads, this one does not need refrigerating and can be served immediately after making. My Mother-In-Law makes this all the time!

6 large Russett Potatoes (peeled)
Mayonnaise
Mustard
6 Hard Boiled Eggs
Hot Paprika
Salt
Pepper

Boil peeled potatoes until cooked completely. Cool in chilled water. Dry and dump in large bowl. Score and dice with knife. Add chopped eggs. Mix in other ingredients to your liking. Serve. It's that easy! And super delicious. :)

Great American Potato Salad

Prep Time: 30 min
Total Time: 3 hr 30 min
Makes: 8 servings, 1/2 cup each.

1/2 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Dressing
1 Tbsp. KRAFT Pure Prepared Mustard
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
4 cups cubed potatoes, cooked
2 hard-cooked eggs, chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/3 cup dill pickle relish

MIX mayo, mustard and seasonings in large bowl.
ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.

Round Out The Meal
For a great barbecue meal, serve this classic potato salad with grilled chicken breasts and fresh fruit salad.

Great Substitute
Substitute GREY POUPON Dijon Mustard for prepared mustard.

Dill Potato Salad

Prep Time: 20 min
Total Time: 3 hr 20 min
Makes: 8 servings, about 1/2 cup each

2/3 cup KRAFT Mayo Real Mayonnaise
1/2 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper
4 cups quartered new potatoes, cooked
1/4 cup green onion slices

MIX mayo and seasonings in large bowl.
ADD potatoes and onion; mix lightly. Cover.
REFRIGERATE several hours or overnight.

Use Your Microwave
To cook the potatoes in the microwave, place quartered potatoes and 1/3 cup water in 3-quart microwaveable casserole dish; cover. Microwave on HIGH 14 to 16 minutes or until tender, stirring after 8 minutes. Drain.

The Other Sides

Sesame Rice Salad

Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings

1 can (15 oz.) mandarin orange segments
1 tsp. ground ginger
1/2 tsp. salt
2 cups MINUTE Brown Rice
2/3 cup prepared GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix
3 green onions, thinly sliced
1 can (8 oz.) sliced water chestnuts, drained

DRAIN oranges, reserving liquid. Add enough water to reserved liquid to measure 1-3/4 cups. Add ginger and salt.
PREPARE rice with 1-3/4 cups liquid as directed on package; stir. Refrigerate 30 minutes.
STIR in dressing, green onions and water chestnuts. Gently stir in oranges.

Great Substitute
Substitute 1/2 cup celery slices for water chestnuts.

VELVEETA® Cheesy Tortilla Corn


Prep Time: 5 min
Total Time: 20 min
Makes: 6 servings

1/2 cup sliced green onions
1/2 cup chopped red pepper
1 Tbsp. margarine
2 pkg. (10 oz. each) frozen whole kernel corn, thawed, drained
6 oz. VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product, cut up
2/3 cup crushed tortilla chips
2 Tbsp. chopped fresh cilantro

COOK and stir onions and red peppers in margarine in large skillet on medium-high heat until tender. Reduce heat to low.
STIR in corn and VELVEETA LIGHT. Cook 5 to 7 min. or until VELVEETA is completely melted and mixture is heated through, stirring occasionally.
SPOON corn mixture into serving bowl; sprinkle with tortilla chips and cilantro.

Great Substitute
Prepare as directed, substituting PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese for the VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product.

How To Chop Fresh Cilantro
Just place cilantro leaves in a glass measuring cup or small bowl and cut them into tiny pieces with kitchen scissors, using short quick strokes.

Refried Beans Supreme

Prep Time: 5 min
Total Time: 11 min
Makes: 4 servings

1 can (16 oz.) TACO BELL HOME ORIGINALS Refried Beans
1 cup KRAFT Shredded Cheddar Cheese, divided
1/2 cup chopped tomato
1/4 cup chopped green onions

MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish; cover.
MICROWAVE on HIGH 3 to 4 minutes or until heated through; stir. Sprinkle with remaining 1/2 cup cheese. Microwave, uncovered, 1 to 2 minutes or until cheese is melted.
SPRINKLE with tomato and onions.

Size It Up
The cheese, tomato and onions liven up canned refried beans to make a flavorful side dish perfect for a special occasion.

Great Substitute
Prepare as directed, using TACO BELL HOME ORIGINALS Refried Beans with Mild Green Chiles.

DESSERTS:

Meringue-Topped Southern Banana Pudding


Prep Time: 20 min
Total Time: 45 min
Makes: 12 servings, 2/3-cup each

4-1/2 cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling
3 eggs, separated
42 NILLA Wafers (1/2 of 12-oz. pkg.)
2 large bananas, sliced
Dash cream of tartar
1/3 cup sugar

ADD milk to pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat.
ARRANGE layer of wafers on bottom and up side of 2-quart baking dish. Top with layers of 1/3 of the pudding and 1/2 of the banana slices. Repeat layers, ending with remaining pudding.
BEAT egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish.
BAKE at 350°F for 15 minutes or until meringue is browned. Cool on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator.

Size It Up
At 12 servings, this elegant Southern dessert is a perfect ending for any dinner party menu.

Special Extra
Garnish with additional banana slices dipped in lemon juice to prevent darkening just before serving.

PHILADELPHIA® 3-STEP® Key Lime Cheesecake

Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 8 servings

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. grated lime peel
2 Tbsp. fresh lime juice
1/2 tsp. vanilla
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
POUR into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.

Special Extra
Garnish with lime slices just before serving.

Cherry Pie

Recipe Rating:
Prep Time: 30 min
Total Time: 1 hr 20 min
Makes: 12 servings

4 cups fresh pitted sour cherries
1-1/2 cups sugar
3 Tbsp. MINUTE Tapioca
1/4 tsp. almond extract
1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine

PREHEAT oven to 400°F. Toss cherries with sugar, tapioca and almond extract. Let stand 15 minutes.
PREPARE pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits to permit steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Great Substitute
Frozen sour cherries, thawed and drained, can be substituted for the fresh sour cherries.

How To Make Lattice-Top Pie
Prepare bottom crust and fill with cherry filling as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.

Juicy Fruited Summer Pie


Prep Time: 10 min
Total Time: 4 hr 40 min
Makes: 8 servings

2/3 cup boiling orange-pineapple-banana juice
1 pkg. (4-serving size) JELL-O Brand Pineapple Flavor Gelatin
Ice cubes
1/2 cup cold orange-pineapple-banana juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup mixed cut-up fresh fruit (strawberries, blueberries, mandarin oranges, peeled kiwi)

STIR boiling juice into dry gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold juice to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add 2-1/2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 20 to 25 min. or until mixture is very thick and will mound.
SPOON into crust.
REFRIGERATE several hours or overnight. Top with the remaining whipped topping and fruit just before serving. Store in refrigerator.

Great Substitute
Prepare as directed, using JELL-O Brand Strawberry Flavor Gelatin.

Hazelnut Cheesecake


Prep Time: 20 min
Total Time: 4 hr 35 min
Makes: 16 servings

45 NILLA Wafers, finely crushed (about 1-1/2 cups)
3/4 cup toasted ground hazelnuts, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. hazelnut liqueur

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1/4 cup of the hazelnuts and the butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and liqueur; mix well. Stir in remaining 1/2 cup hazelnuts. Pour over crust.
BAKE 1 hour to 1 hour 5 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

Great Substitute
Substitute 2 Tbsp. milk and 1 Tbsp. vanilla for the liqueur.

Wave Your Flag Cake


Prep Time: 20 min
Total Time: 4 hr 25 min
Makes: 18 servings

1 qt. strawberries(about 4 cups), divided
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor
Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
STIR boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.
REFRIGERATE 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator.

Healthy Living
Trim 20 calories and 4 grams of fat per serving by preparing with fat free pound cake and COOL WHIP LITE Whipped Topping.

Great Substitute
Prepare as directed, using JELL-O Brand Berry Blue Flavor Gelatin.

Wave Your Flag Cheesecake


Prep Time: 20 min
Total Time: 4 hr 25 min
Makes: 20 servings

1 qt. strawberries, divided
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor
Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites).
MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the "stars." Store in refrigerator.

Great Substitute
Prepare as directed, using JELL-O Brand Berry Blue Flavor Gelatin.

10 Words of Wisdom - a day late

These are 10 (11 for today) words of Wisdom about TRUTH a day late. You can never go wrong by telling the truth.

Again, my apologies for the lack of fun updates. Computer's on the fritz in regards to Windows registry issues so it's looking like I will have to save what I can, except I'm having issues with doing that...SIGH...and wipe the hard drive and reinstall everything including the OS.

What you don't see with your eyes, don't witness with your mouth. -Jewish Proverb

Lying can never save us from another lie. Vaclav Havel

If what you are telling is true, you don't have to choose your words so carefully. -Frank Clark

Truth fears no trial. -Proverb

If you tell the truth, you don't have to remember anything. -Mark Twain

The truth is not the same as the majority decision. -Pope John Paul II

It is one thing to show a man that he is in error, and another to put him in possession of the truth. -John Locke

Every man has a right to be wrong in his opinions. But no man has a right to be wrong about his facts. -Bernard Baruch.

Honesty is the first chapter in the book of wisdom. -Thomas Jefferson

Whoever is careless with the truth in small matters cannot be trusted with important matters. -Albert Einstein

Truth is like the sun. You can shut it out for a time, but it ain't goin' away. -Elvis Presley

A funny for you...

My brilliant cousin Sid sent this a little while ago and I thought I would let y'all enjoy it. Sy apologies for the lack of updates. I'm having a computer issue at home that is not allowing me to get on my blog or several other sites. I think I was hit with a trojan and it is causing issues with my IE. Anyway, here is the funny stuff!

World's Thinnest Books
~~@~~

FRENCH WAR HEROES
by Jacques Chirac

HOW I SERVED MY COUNTRY
by Jane Fonda

MY BEAUTY SECRETS
by Janet Reno

HOW TO BUILD YOUR OWN AIRPLANE
by John Denver

MY SUPER BOWL HIGHLIGHTS
by Dan Marino

THINGS I LOVE ABOUT BILL
by Hillary Clinton

MY LITTLE BOOK OF PERSONAL HYGIENE
by Osama Bin Laden

THINGS I CANNOT AFFORD
by Bill Gates

THINGS I WOULD NOT DO FOR MONEY
by Dennis Rodman

MY WILD YEARS
by Al Gore

AMELIA EARHART'S GUIDE TO THE PACIFIC

AMERICA'S MOST POPULAR LAWYERS

DETROIT: a Travel Guide

A COLLECTION of MOTIVATIONAL SPEECHES
by Dr. J. Kevorkian

ALL THE MEN I HAVE LOVED BEFORE
by Ellen de Generes

GUIDE TO DATING ETIQUETTE
by Mike Tyson

SPOTTED OWL RECIPES
by the EPA

THE AMISH PHONE DIRECTORY

MY PLAN TO FIND THE REAL KILLERS
by O. J. Simpson

And the world's Number One Thinnest Book ..

MY BOOK OF MORALS
by Bill Clinton
with introduction
by The Rev. Jessie Jackson

HDQ for today...

Ok, I was surprised and pleased last week that most everyone's answer to the HDQ "What do you believe to be true even though you can't tangibly prove it?" was God. I believe Him to be true as well beyond any shadow of a doubt. How is it harder to believe in one Supreme Being that created all life and the Universe rather than a race of aliens created us or that we evolved from slime? Personally I find those harder to believe than the thought that just maybe there is one Supreme Person who spoke and everything was created.

So, today's HDQ is less "thought provoking".

What is your biggest pet peeve or one of them and how do you deal with someone who does it unintentionally?

Mine is people calling me Nikki. No offense intended to the Nikki's out there, I'm sure you are lovely people, but I hate that name. I am Nic or Nicole. NOT NIKKI. If you want to piss me off real quick...call me Nikki. AAAAAAAAAARRRRRRRRRRRRGGGGGGGHHHHHHHH!!!!!

How do I deal? I say as politely as possible. “I’m sorry. I prefer not to be called Nikki. It’s Nicole or Nic if you want but not Nikki.” Of course some people don’t get the hint and still call me Nikki so then, if I’m in a grumpy mood, I ignore them until they say something like “I’m talking to you.” “Who, me? I’m a Nicole not Nikki so I didn’t know who you were addressing.”

To be touched so deeply...is it a blessing or a curse?

How do I describe the experience I had over the weekend? I’m not sure I can adequately do it. Let me just preface this by saying that I am not normally like this. I feel deeply, I can be emotional, I’ve cried at movies, it’s very rare, but I have. However, very few things in this world touch me as I was touched this weekend.

Saturday morning, close to noon: My mom gets a call and it is one of her dearest friends. I have known Marilyn since I was about 7 or 8. To Emily she is Nonie. Marilyn has received 4 tickets to a show from her daughter who had bought them for her husband and the family was too busy to go so she offered them to her mother – free of charge. She didn’t want them to go to waste. She already had 2 other women from her church going and wanted to know if my mom wanted to go as the 4th. My mom couldn’t so she called me to see if I wanted to go. What was the show? Yes, I am full of cheese…it was Riverdance. Bill Whelan is some kind of musical genius. I said sure, I’d like to go. My mom watched Emily as I braved temps that the car temperature gauge read as high as 106.

So, here I am in the car with 3 other women, all well over the age of 60. One of them just WILL NOT SHUT UP. Nobody can get a word in edgewise. Marilyn tries to get the rest of us involved in the conversation and this *Obliviot is having none of it. After the show Marilyn calls me to vent about this lady and says that she has had it with her and no wonder her husband, who is disabled and very much needs her, acts like he is deaf and can’t hear her so that she won’t talk to him. But, I digress from the original intent of the story.

We go to our seats and we are 17 rows up from the stage. The theater is packed for the matinee showing. We are fairly close to center stage. I look at these tickets and they are 58.00 each. Holy moley. I could never even think of buying tickets that cost that much. Maybe for a special occasion like the Nutcracker or something, but all I could think of at that point was “Oh, Lord, thank you for not having to have me pay for this ticket!”

So they dim the lights and the music starts. Low, swelling, sweeping, haunting, mesmerizing…and I start to cry. I feel like my heart is breaking from the beauty and sorrow that this music conveys. The solemnity, the grandeur, the opulence. And I wonder to myself for a very brief moment why I am so touched by this. I don’t understand it. I’ve seen the show on video untold times b/c, as you know, I love everything Celtic. I’ve listened to the music more times than I can count. I’ve enjoyed it, I’ve relaxed to it, I’ve fallen asleep to it on occasion. I’ve never been so moved by it that I’ve burst into tears. I figure momentarily that I am crying b/c I’m actually here, watching it. But as I let the music sweep over me and ensnare me in its spell, I know that that is not the real reason. Deep wells of emotion are bubbling inside of my soul, inside of my heart. My chest feels like it’s going to burst it is so full of emotion. Extreme happiness and I think that maybe I’m happy b/c I am able to listen to this music in all of its grandeur live, but I know that’s not it either. There is also a large portion of grief. Not sorrow, not sadness but grief. Like I’m losing something or have lost something very dear to me. I don’t understand that either so much right then. I watch the dancers in awe and feel myself come alive and die a little at the same time. I hear the haunting melodies of the singers and feel my heart break and grow at the same time. It is like an arrow has pierced my heart. And I don’t understand it.

For most of the 1st half of the show, I am in tears. I can’t even smile at the beauty after a number is over. Normally when I love something or enjoy it, I get this unbelievably light, giddy feeling inside. Like my heart has wings and I could fly from the happiness inside. This time however, I want to just outright sob, like I haven’t cried in ages. Since Matt first moved out and moved in with her and broke my heart in a million pieces. Since my heart was first broken so many years ago as a young woman deeply in love with someone who didn’t love me back as much. I hold back though b/c I don’t have a tissue. So, I cry in quiet, in secret, as though I’m ashamed of the emotions that I am feeling, yet I let the tears flow as freely as possibly. Surreptitiously wiping the tears away, hoping nobody sees so that I don't have to explain why I'm crying, because I really can't at that moment in time.

I realize about half an hour later what this feeling is, it’s pain and happiness and gratitude.

Pain – deep, despairing pain b/c a part of me realizes that the one place I want to go more than anything is so far out of reach for me. I have a family and I’m tied here now with a beautiful daughter whom is the greatest experience I’ve ever lived and a husband who I’m trying to reconcile with and struggling with that b/c neither one of us are able to let go and forgive, even though we’ll never really be able to forget I would like to take Emily and even Matt there, but not for my first time. What I mean is I would probably want Matt there, but not Emily for my first time there. I want to have my Ireland/Scotland experience. Going to the little out of the way towns, grabbing a bite of local fare in a pub with a few pints of ale while listening to an impromptu music performance from the more musically inclined residents of the area until the pub closes in the wee hours of the morning. Staying in an old cottage, older than the age of my beloved America, on the property of a castle somewhere or on the edge of a village. Either go with Matt or go with a couple of girlfriends and just have fun and be free and enjoy life. Even if Matt were there will never have that though b/c I would be thinking of Emily and how much I miss her and if Matt weren’t there, I would be thinking of Emily and Matt too much to relax fully. I would be missing Emily something awful and I would worry about Matt’s reaction when I got back home. I will never have the experience I dream of. The travel that I yearn for now, and never really appreciated when I was younger and all I wanted was to party, erase old memories and ghosts with drinking and loud music and dancing. I grieve now for what I can never have.

At the same time, I feel gratitude and happiness, though in a lesser portion that the grief. Gratitude and happiness that I am able to listen to the beauty that is Celtic music and watch traditional, albeit sensationalized, Irish Step Dancing. To be there so close and have an almost tangible experience. To be able to reach out and almost touch the music and it drifts and soars through the air and rests in my heart.

I was talking to one of my dearest friends in the whole world that night (Saturday) and telling her about this experience and she said that the same thing happened to a friend of a friend in regard to The Lion King. That when they came out on stage at the beginning with all the puppets she burst into tears. Mary Cat told me that it was the first time this friend of a friend had realized that there was something more out there than her little existence. She believed in God but it never really hit her that there was more to life than what her day to day routine was, that she really wanted more but never realized it until then. I know how she feels. I believe that to be true. I’ve wanted before. I’ve desired other experiences before, but I’ve never truly YEARNED for them until now. I YEARN for something larger than my meager existence. My life has a few bright spots: That I know God loves me – even though I fail miserably most of the time I know that I can never fall beyond His reach or His love; Emily; my family including my in-laws and my other mother/other daddy; the very few dear friends I hold in my heart (most but for one in my writer’s group); even Matt when things are going good, even when it’s not always so good; my intelligence; my love of music and writing; and you, the reading public, who allow me to just vent and “listen” as I exposit in my posts and expose my heart to the vast unknown populous. I just yearn for more outside of this little existence of a life that I lead. In person, I’m really kind of dull and uninteresting – at least that’s how I personally feel. I used to not be that way. I used to be full of life and passion and fire, but time and life and experiences have kind of erased that, or at least tamped the flames. I don’t know. Ask my friends, see what they say. They may have a whole different view of myself than I do. LOL. Isn’t that the way it always goes!

I just have to remember to count my blessings rather than my trials and disappointments. :) I’m sure then I would feel differently. Maybe. Still wouldn’t erase the fact though that I desperately want to go to Ireland and Scotland for an extended vacation. Three or four weeks would do it just fine!

* Oblivious+Idiot=Obliviot

This week's FFT

You thought I forgot didn't you? Well, Friday is NOT OVER YET! Tonight's wonderful Friday Field Trip is a place where you can have some mindless fun. Sometimes the best kind to have.

Today you can CREATE YOUR OWN MARIACHI BAND! Yes, you can create a song and have your own mariachi band sing it online. Just click the link and have at it. You can even send your song to a friend, enemy, loved one...

Enjoy it!

10 Things about me

Like I stated two weeks ago, I was probably going to cut down on the 15 Things About Me to 10 Things About Me.

1) I have two tattoo's on my lower back. I already have my next 3 planned. Whether or not I get them is another matter. The first one I got was the dolphin yin/yang. I was 27 and was either going to get a tat or get my belly button pierced. I decided to get a tat. It hurt like a you-know-what! Got it in the middle of my lower back. I modified it from a design I saw elsewhere and brought the drawing in so that the artist could use it. My second tat I got when my dear friend and critique partner Amy Edwards (she's published now! Go Amy!) had hers done. THis one didn't hurt hardly at all. It's a four leaf clover. A symbol of good luck and prosperity. The four leaves symbolize Faith, Hope, Love and Luck. I have a cross for Faith, my "N" (Nicole) for hope, "E" (Emily) for Love and I have the Luck part blank b/c I don't really believe in Luck. I believe in Providence. Here are pics of my tats.

2) Steak and potatoes are my favorite meal. But then again you probably already knew that.
3) I grew up driving a stick/standard car, started at the age of 14. Didn't own an automatic until 2001.
4) I am a minivan mom.
5) I am an only child. My mom was unable to have children and my parents adopted me at birth.
6) I love musicals. Phantom of the Opera, Les Miserables, Oklahoma and Sound of Music are among my favorites.
7) I have only been truly in love twice in my life.
8) I was serenaded once at a frat party. It was very sweet and surprisingly, the guys could sing very good.
9) The worst burn I ever got was when I went tubing in New Braunfels. I thought, "Well only be out on the river for a couple of hours, it's 10 in the morning, NAH, I don't need sunscreen." Completely forgetting that THE INNERTUBE WAS BLACK! Oh yeah, I burned so bad my skin started to swell with fluid and my joints were so stiff that I could hardly bend them. A week later I was peeling so badly on my chest near my shoulder/underarm area that I peeled into my skin which left a scar for several years which is now gone.
10) I have only had stiches once, in my left foot when a girl dropped a glass jar in art class at summer camp in 5th grade and it sliced into my foot. There was no pain until about 30 minutes later I was told I was going to have to have stiches. Then BOOM! Tons O' Pain. The doctor told me that if it had been less than 1mm deeper I would have had severed tendons in my foot.

HDQ

It's time for the Humpy Day Question. Short and profound:

What do you believe to be absolutely true even though you can't tangibly proove it?

Has the 9/11 Memorial been Hijacked?

This is truly awful and makes me mad. Read on...
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The memorial at "ground zero" in New York is supposed to honor the memory of the victims and heroes of that day. Sadly, it has been hijacked by politically-correct groups and will become a platform for lessons about tolerance and "freedom." The memorial will be 50,000 sq. feet and underground. That wouldn't be so bad if it weren't for the fact that on top of that will be a 300,000 sq. foot "International Freedom Center" multi-cultural institution. Don't get weary and bored here. Read on. The intention is that the victims of 9/11 and the attack itself will be de-emphasized by the Freedom Center's focus on other things.

So here are a few of the diversions, all of them worthy of attention, but not at "ground zero." The plight of Native Americans, Chinese dissidents, the Soviet gulags, and even the Holocaust, a subject for which I have a passion and have written a best-selling book about, but I don't need to learn more about it at "ground zero." The attack on America, thanks to the "International Freedom Center", will be lost in this global, multi-ethnic lesson on tolerance. Yet 9/11 is a uniquely American tragedy for Americans who don't wish to forget.

As Debra Burlinghame, who lost her brother, pilot of American Airlines Flight 77 which crashed into the Pentagon says, "This on-site International Freedom Center which will overshadow the much smaller 9/11 memorial, has a purpose of judging America's actions through her history which will prove that 'we deserved what we got on 9/11.' It will satisfy those who consider the post 9/11 provisions of the Patriot Act to be more dangerous than the terrorists the Patriot Act is designed to apprehend."

Who is behind the "International Freedom Center" designed to draw your attention away from the 9/11 memorial onto other issues? The ACLU, of course. Another, Eric Foner of Columbia University says, "I'm not sure which is more frightening--the horror that engulfed New York City or the apocalyptic rhetoric coming daily from the White House."

Don't think for a minute that the "International Freedom Center" has any intention of taking one on a real "journey through the history of freedom" as they say. Their idea of freedom isn't that of most Americans. The public will come to see the 9/11 memorial to pay their respects at the place where heroes died. They want a personal connection to this day of infamy on our shores. They want to touch what touched them that day that changed the life of every American forever. But they will first be herded through the "International Freedom Center's" multi-million dollar debacle designed to suggest that America just might be a terrorist nation itself.

The IFC are ideologues hoping to use the memorial site as a visual aid to promote their own agenda.

If it bothers you that the 9/11 memorial will turn into yet another outpost of anti-Western terrorist sympathy placed on top of the ashes of the victims of 9/11, then call New York Gov. George Pataki at 1-518-474-8390.

I have established a permanent memorial to 9/11 on my Web site, www.olivetreeviews.org, then go to "Terrorism: U.S." May we never forget, particularly the fallen heroes of that day.

God is our "Homeland Security Director." He has had favor on us for almost four years. It may never happen again, though that is unlikely, for these are the "perilous times" of II Tim. 3. In the meantime, Americans who have been deeply touched by that event need to be allowed to remember minus the propaganda.

Awaiting His return,
Jan Markell

Monday Meals - The Father's Day Edition

So, I thought that today we would go ahead and do a delicious dish for Father's Day. I usually do something with chicken, but today we are going to do cedar-plank grilled salmon with lemon butter. Cedar planks for grilling are fairly cheap and can be gotten at places like Bed, Bath and Beyond, Williams Sonoma or even your local grocery store, depending on what it is. I thought this might be a good way to celebrate the summer and how wonderful a good father can be.

Despite our issues, which we are working through, Matt is simply the best daddy. He loves PQAL more than anything and it shows. She just adores him and rightly so. He is one heck of a great father to her and to Brian. Plain and simple - he cares. So here's an excellent Father's Day recipe to celebrate the fabulous fathers in your life. And doggonit, because I want this to be the absolute BEST meal it can be I am going to break down and give you the recipe for my famous mashed potatoes. These potates are so good, rich and creamy you don't need any gravy or anything extra on them.
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Cedar-Planked Salmon with Seasoned Lemon Butter
Grilled on a cedar plank, this salmon is moist and succulent and imbued with delicious smoky flavor. It replicates a technique that was pioneered by Native Americans, who roasted fish and game on aromatic wood planks. Here, the fish is first seasoned with a rub, which adds even more layers of flavor.


8 Tbs. (1 stick) unsalted butter, at room temperature
1 1/2 Tbs. poultry and fish grilling rub
Finely grated zest of 1/2 lemon
3 to 4 lb. salmon fillet, skin intact
2 Tbs. potlatch seasoning (recipe below)
1/2 lemon, thinly sliced

In the bowl of an electric mixer fitted with the flat beater (preferrable if you have one), beat the butter on medium speed until smooth, about 1 minute. Add the grilling rub and lemon zest and beat until well blended, about 1 minute more. Spoon the butter mixture into a glass dish and cover with some type of saran or cling wrap. Refrigerate for at least 1 hour or as long as 2 days.

Plank Preparation
Be sure to use untreated planks free of chemical preservatives.

Immerse the wood completely in a large bin or strong plastic bag filled with water and soak for 20 minutes to 4 hours. Prepare a medium fire in a grill. Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle. The plank will smoke lightly, infusing the food with its distinctive sweet, woodsy flavor.

To add moisture and herbal notes, place a bed of fresh dill, fennel fronds, bay leaves or rosemary sprigs between the food and the plank before cooking.

Have ready a spray bottle of water to extinguish any flare-ups on the plank. Bring the seasoned butter to room temperature.

POTLATCH SEASONING: Combine 2 teaspoons salt; 3/4 teaspoon ground cumin; 1/2 teaspoon dried oregano,crushed; 1/4 teaspoon garlic powder; 1/4 teaspoon chili powder; and 1/8 teaspoon white pepper. Makes about 4 teaspoons

Seafood Preparation
Rub the salmon on the skinless side with the potlatch seasoning. Place the salmon, skin side down, on the plank and arrange the lemon slices on top of the fish. Close the lid and grill until the salmon is cooked through, 8 to 10 minutes.

Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter. Use a little melon balleror some sort of utinsel to scoop out and put as much of the seasoned butter as desired on the salmon, reserving any remaining butter for another use. Serve immediately. Serves 6 to 8.
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Ok, I am giving you my secret mashed potato recipe. It is extremely easy to make, but I have never failed to have someone ask for the recipe wherever I have brought it. The secret is in the taste. I personally no longer really measure, it is all by taste to me, but when I started out, I used this recipe. I originally got it from Martha Stewart and modified it to my tastes. (Mine tastes better!) This is NOT for the faint of heart as it is very generous with the calories. It also doesn't taste as good with anything less than what is here.

4 large peeled Russet baking potatoes
1 1/2 sticks salted butter - almost room temperature (BUTTER - NOT the fake Oleo or Margarine crap)
1/2 cup HEAVY whipping cream (regular will suffice for a sub if you can't find the heavy kind)
Salt and (Fine Ground Black)Pepper to taste (sometimes I add a little garlic powder to make "hint of garlic" mashed potatoes but I am not using that in today's recipe)

Cube potatoes and put in large pot with enough water to cover the potatoes and add some salt to the water. Not much, maybe 1 tbsp. This will hellp the potatoes absorb flavor during the cooking process.

When potatoes are fork tender (meaning you can pierce them easily with a fork), drain completely. Take an electric mixer with the paddle attachment if you have it (regualr attachment will work ok if you don't have a paddle attachment)and mix until most of the potatoes are mashed with only a few lumps left. You won't get all the lumps out in this step.

Add the butter and mix completely into the potatoes. Your potatoes should start to have a creamy consistency already and the lumps should be mostly out by now.

Next heat the HEAVY whipping cream until it is HOT - this is best in a pyrex measuring cup. Start by pouring in 1/4 cup of the cream and mixing completely. Taste the potatoes. If you feel like they are not creamy enough, add more of the cream and mix thoroughly again. Taste again and add more butter and/or cream if you want to.

Last, add salt and fine ground black pepper for taste.

Makes approx 6 servings.

This is an extremely easy mashed potato recipe, but the steps must be followed in order. I've found that for some reason it tastes different if you add everything together at the same time instead of in steps. These are suposed to be THICK, heavy and rich potatoes. Not whimpy, thin and tasteless. These potatoes are the staple of my meals for steaks, BBQ chicken, chicken friend steak, etc. You can never go wrong with these. I hope you enjoy them. Please let me know if you try them and what you thought.
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I am a rhubarb purist and would actually make this dish with just rhubarb instead of mixing it with strawberries, however, most people tend to prefer the strawberry/rhubarb mix.

Strawberry-Rhubarb Crisp

Prep Time: 10 min
Total Time: 40 min
Makes: 7 servings

2 cups sliced fresh rhubarb (about 1/2 inch thick)
2 cups halved strawberries
3/4 cup firmly packed light brown sugar
4 Tbsp. flour, divided
2 Tbsp. firmly packed light brown sugar
1/4 cup (1/2 stick) cold butter or margarine
3 cups POST HONEY BUNCHES OF OATS With Almonds Cereal, lightly crushed

PREHEAT oven to 350°F. Toss rhubarb with strawberries, 3/4 cup brown sugar and 2 Tbsp. of the flour in large bowl. Place in ungreased 9-inch square baking dish.
MIX remaining 2 Tbsp. flour and 2 Tbsp. brown sugar in a separate large bowl. Cut in butter until mixture resembles coarse crumbs. Add cereal; stir until well blended. Sprinkle over fruit mixture.
BAKE 30 min. or until topping is lightly browned and rhubarb is tender.
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I hope everyone has a fabulous Father's Day meal with these recipes, or an anytime meal for that matter. Bon Appetit, y'all!

First Book Review

Ok, y'all know that I review ARC's for my writer's group. ARC's are Advanced Reading Copies that the authors get months before the book actually hits the shelves. I am posting my first review that I've done since I started the blog. I talked about Dee Davis and some other friends in a previous post. Dee is so sweet and gracious and funny and she endears herself very well to other people. I had the priveledge of spending time with her this past Tuesday at her booksigning at the Barnes and Nobles in the Arboretum. A group of 6 of us went to dinner after and just had a blast. Good food, good friends, good conversation. It was what I needed!

Anyway, I wrote this review of Dee's current book Enigma to be published this month in our newsletter. As promised, I am sharing it with you, as well as any future reviews I write. Which I will be writing 2 reviews for the September newsletter: First Love from Julie Kenner (Her darling daughter is PQAL's playmate) and Exposure, the last book in Dee's trilogy. I hope you enjoy the review and if you pick up the book, or the trilogy, you definitely won't be disappointed. This book is not a romance but rather a SWRE (suspense with romantic elements). It's great for either gender!
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Enigma by Dee Davis
HQN Books, June 2005
Review by Nicole Boedeker

Two loners are forced to work together to solve a series of deadly bombings. Can they find the missing pieces of the puzzle and crack the case before time runs out for one of them?

CIA operative Payton Reynolds carries a burden of guilt that makes him the top of his game as he takes insane risks trying to atone for his past. He also excels at not letting anyone past the walls that he’s constructed around his heart. Bomb specialist Samantha (Sam) Waters, a loner with a reputation for not being a team player, is both admired and shunned by her peers because of her young age. When the two of them are partnered up on the trail of tracking a madman with a penchant for destruction and a growing appetite for murder, more than the bombings they are investigating are explosive.

When the bomber’s targets take a personal turn for Sam, the team at Last Chance soon realizes that she is the object of a madman’s obsession. Will they be able to track him down and bring him to justice before one of their own becomes the next casualty in this battle of the minds?

Move over Linda Howard and Suze Brockmann, there’s a new queen of Suspense Romance in town and her name is Dee Davis. Why do I enjoy reviewing books? It is because of true gems like this latest effort by Ms. Davis. Enigma, the second in her enthralling Last Chance trilogy, is by far the best work that she has put out yet. I’ve had the pleasure of reviewing Ms. Davis’s works before and she has really excelled at the craft of putting a perfectly tuned suspense story together. Her writing is tight and fast-paced, keeping you entranced and turning the pages long into the morning. I was disappointed when the story was over because I wanted to immediately read the next and final book in this exciting series. If her growing number of fans have any say, the Last Chance trilogy will expand into a regular series that will catapult her to the top of this genre alongside such stellar sensations as those mentioned above. I expect more exceptional works from this extremely talented author and can’t wait to read Exposure, the final book in the extraordinary Last Chance trilogy, hitting the shelves in September 2005.

Today's FFT (Friday Field Trip)

Today we are only going to have one fieldtrip, but b/c it is so humorous, it is a place I'm sure you will want to visit again and again.

Are you tired of having rhythm? Have you ever wanted to learn how to dance like a white guy? Well now you can by clicking the link provided here.

This is one of the funniest things I have seen in a while. Enjoy! And thanks to Moo Alex for the link. :)

HDQ

Yes, yes, I know that I have not done the Monday Meals or PQAL Princess Picture Tuesday but dang, I'm pooped. Been sleeping for dookie these past few days. SO I'm going to do those sometime this week.

What do you define as success? Is it by how much you make or by what makes you the person you are right now? How do you measure the success you have defined?

10 Words of Wisdom - a day late

1) Let people know what you stand for - and what you won't stand for.
2) Determine the quality of a neighborhood by the manners of the people living there.
3) Seek out the good in people.
4) Live your life as an exclamation, not an explanation.
5) Don't think higher price means higher quality.
6) Never waste an opportunity to tell someone you love them. You never know when it might be your last.
7) Count your blessings not your difficulties, you might be surprised by how many blessings you have.
8) A shut mouth gathers no foot.
9) Whoever gosspis to you will be a gossip of you.
10) Our children are like mirrors - they reflect our attitudes in life.

Wierd Google

Got found today from the Google "castrate gore". Now depending on what you are looking for that is really gross. (Unless the subject is Al Gore. OR, I should say Al Bore.) Sick people out there in the world looking for gross things.

We, sadly, aren't going to the biker rally. Em is coughing up some pretty good junk and is cranky. Still running a low grade fever. Not the best atmosphere for her to be around in her condition. SIGH. Maybe next year. :(

Today's FFT (Friday Field Trip)

Today we have a couple of fun places to visit. So to hurry it along as the day is more than half way through, here we go:

Last week we had the Church Sign Generator, well, this week is for those who are thinking to the future. This week we have the Tomb Stone Generator. That's right. Create your own epitaph, or create the epitaph of someone who has tweaked your last nerve. You could use the two combined to give them a message from "God" and then show them what could happen if they don't "pay attention"! Whole passels of mindless fun.

The next stop on our FFT tour is the fun and funky, Shakespearian Insult Generator. This is very handy if you want to insult someone with the vilest, most offensive declarations from the Bard's time.
Methink'st thou art a general offence and every man should beat thee, thou spongy dread-bolted clack-dish. You starvelling, you eel-skin, you dried neat's-tongue, you bull's-pizzle, you stock-fish--O for breath to utter what is like thee!-you tailor's-yard, you sheath, you bow-case, you vile standing tuck! Thou roguish idle-headed strumpet!
Pretty good, huh? You may know what you mean to say, but it's a fair bet that the person you are insulting won't have a clue. To insult without really raising someone's ire.

Hope you have a great weekend. I am hoping to go to this:
.

Emily is under the weather, but if she feels better, I'm going to try and take her tomorrow during the day. She sees motorcycles and says, "Look Mommy, motorcycles! I love motorcycles!". There will be THOUSANDS of bikes out there. Tonight there is a parade from the Expo Center to downtown and in 2003 and 2004, the first bikes negotiated the 10-mile route to Austin's famous dining and entertainment district while the last bikes were still waiting to leave the Expo Center. This monster parade is winessed by the entire city of Austin who line the streets along the entire route to watch ROT Rumble by in Big Texas fashion. I'm ready!
If we go, I'll have to post pictures!

HDQ is a day late

If you had the chance to say something to one person, either a) from your life who is gone or you lost contact with b/c of time/distance or a misunderstanding or an argument that never got resolved or b) from any time in history, which would you choose, why would you choose them and what would you say?

I'll post my answer later tonight, but I'd like to hear yours now!