“Those who desire to give up freedom in order to gain security will not have, nor do they deserve, either one.” –Benjamin Franklin
This is one of our favorite summer salsas. It’s so good!
- 2 ripe avocados
- 2 tomatoes
- Bunch of Cilantro
- 1 can corn
- 1 can black beans
- Good Seasons dry mix
- Cut up the following:
- 2 ripe avocados
- 2 tomatoes
- Chop: One bunch of cilantro
- 1 can of corn, drained
- 1 can black beans, rinsed, drained
- Bunch of cilantro, chopped up fine
Mix Good Seasons dry mix according to package directions. Pour over ingredients. Gently toss and coat. Serve with chips.
“But a Constitution of Government once changed from Freedom, can never be restored. Liberty, once lost, is lost forever.” – John Adams
We used to make this recipe in the summertime in Florida and serve it out by our pool. Everyone loved this recipe.
Prep Time: 15 mins Freezing Time: 4 hours Makes 8 servings.
- 1/3 cup Country Time Lemonade Flavor Drink Mix or Country Time Lem’n Berry Sippers Drink Mix, any flavor
- 1/2 cup water
- 1 pint vanilla ice cream (2 cups), softened
- 1 tub (8 oz) Cool Whip Whipped Topping, thawed
- 1 prepared graham cracker crumb crust (6 oz or 9 inch)
Stir drink mix and water until dissolved. Beat lemonade mixture and ice cream in large bowl with electric mixer on low speed until well blended. Gently stir in whipped topping until smooth. Freeze until mixture will mound, if necessary. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with lemon slices, if desired. Store leftover pie in freezer.
“To you who are parents, I say, show love to your children. You know you love them, but make certain they know it as well. They are so precious. Let them know. Call upon our Heavenly Father for help as you care for their needs each day and as you deal with the challenges which inevitably come with parenthood. You need more than your own wisdom in rearing them.” –Thomas S. Monson
In a blender place: 1 can frozen limeade, 1/2 can sprite, 2 cups frozen strawberries, and the pulp of two limes. Blend it up and drink it down.
“If you can change your mind, you can change your life.” –William James
I found this great recipe at: http://www.skinnytaste.com/2009/06/baby-red-potato-salad.html
- 4 cups baby red potatoes, cut in small pieces
- 1/2 cup green bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 3 scallions, diced
- 1 tsp dijon mustard
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp reduced fat mayonnaise
- salt and fresh pepper
Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.
While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.
“Insanity is doing the same thing, over and over again, but expecting different results.”
This recipe and photo are from http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/
recipe by Pam Anderson
Serves up to 18
- 8 slices bacon, halved
- 1 medium onion, cut into small dice
- 1/2 medium green pepper, cut into small dice
- 3 large cans (28 ounces each) pork and beans
- 3/4 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup distilled or cider vinegar
- 2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
A large income is the best recipe for happiness I ever heard of. –Jane Austen
I got this recipe from my friend Julie, who had it at her son’s wedding. We grilled this for our 4th of July barbecue and it turned out so moist and delicious!
- 1/4 cup olive oil
- 3/4 cup fresh lemon juice (about 4 lemons)
- 2 teaspoons kosher salt
- 1 teaspoon fresh black pepper
- 1 Tablespoon minced fresh thyme leaves (or 1/2 teaspoon dried)
- 2 lbs (or slightly more, if needed) boneless chicken breast
Whisk together oil, lemon juice, salt, pepper and thyme. Pour over the chicken, either in a non-reactive bowl or a zip-top bag and marinate in the fridge for 6 hours or overnight.
“You are an atrocious person! Since the day I met you I have become steadily more depraved.” –Georgette Heyer
Fry sauce is so yummy and so easy. Here’s the recipe:
1/3 c. ketchup (or you can substitute BBQ sauce)
2/3 c. mayonnaise
Optional: 1 tsp mustard (just for a little added zip)