What a gorgeous weekend. We worked out in the yard yesterday and today both of us are so sore, we began our day with aspirin…..but it is almost noon and we are on the mend. Well, came across this recipe which we make when we are out working in the yard. It is so cool and refreshing and is so easy. Thought you might like to have the recipe since it is now that time of year when we get lots of hours of sun and time to work outside. It is from a friend of mine, Pam Hillhouse.

2 cups Braums cappuccino chunky frozen yogurt

1 bottle (9.5 oz) Starbucks mocha coffee

1/4 cup Hershey chocolate syrup

2 cups ice

Blend first 3 ingredients until smooth. Add ice in small amounts until desired consitency. Enjoy!

Here is hoping that each of you have had someone special in your life tell you how special you are to them. My little sweetie was so sweet and let me pick out where I wanted to eat breakfast yesterday, dinner last night and lunch today. Sometimes, when he lets me do that, we have what we like to call a “fast food day” and eat nothing but fast food, like Whataburger taquitos for breakfast, Taco Bell for lunch and Church’s Fried chicken for dinner and then end the day with Baskin-Robbins for dessert. But we didn’t do that this time. We went high class and had Shipley Donuts for breakfast yesterday, Mall Food court for lunch and a steak house for dinner last night. Then Luby’s for lunch today, one of my favs.

Well, on to bigger and more interesting stuff. At Bible study the other night every one brought something for the dinner and this avocado pate stood out in the crowd. So Judy was kind enough to share with me to pass it on. Here it is and besides being so good, it was just so pretty. Think you will like this one.

Stuffed Mushrooms

1 lb of mushrooms, cleaned and stems cut out.

Buy a pint size container of parmesean, artichoke dip from the deli.

In a greased pyrex dish, place the washed mushrooms cut side up. Drizzle with olive oil which you have added some garlic powder, over the mushrooms. Bake mushrooms for about 20 to 23 minutes at 350. When you take them out of the oven, stuff each mushroom with about a tables of the dip. Serve either warm or cold. These are delicious. Had them over my daughter’s house on Christmas night. So easy and everyone there loved them.

What a beautiful sight, we wake up to snow and when you are outside, it is just the most glorious silence. What an awesome gift from God……plus the eyes to behold this beautiful and wonderful sight. Am preparing for some ladies to come to lunch today. It is the most perfect of days, snow, Christmas music and being able to cook for friends. It just doesn’t get any better than this.

One appitizer I am cooking is mushroom tarts in shells. It is so easy and so good. Or like I call it this time of year, Gold, Frankincense and Mushrooms

Ingredients

3 T butter

1 large onion finely chopped

1/4 teas thyme

1/2 teas salt

1/2 teas pepper

2 Tables flour

1/4 cup sour cream

1/2 lb fresh mushrooms, chopped

1/3 cup parmesean cheese for topping.

In a skillet, heat butter, add onion and cook until clear. Add mushrooms and cook stirring often about 3 to 5 mins. Add seasonings and sprinkle with flour. Stir in sour cream and cook gently until thickened. Cool slightly. Place 2 teas filling in Pepperidge Farm Phyllo Shell (these are the minature shells which come in the frozen food isle, 15 to a package)  Sprinkle Parmesean cheese on top and bake at 400 for about 10 mins.

1 lb grated cheddar cheese

 1 cup chopped pecans

Mix:

1/2 cup mayonnaise

1/2 teas garlic (use a good size clove)

2 green onions, minced

1/2 teas Tabasco

Mix all ingredients until smooth. Cover. Best if made the day before so the flavors blend. When ready to serve, cover with strawberry jam. Serve with Ritz crackers.

Imagine how pretty this will look on your table at Christmas! Trust me, it is so delicious

Had to name it this! Made these for all our adult children and it was a hit. Great for the holidays and so very easy.

1/2 (15 oz) package refrigerated piecrusts *(see below)

2 cups shredded mozzarella cheese, divided

5 plum totatoes, sliced

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

2 tables basil pesto

1/3 teas freshly ground pepper

3 tables chopped fresh basil

Unroll piecrust on a lightly greased baking sheet. Roll into a 12 ince circle. Brush outer 1 inch of crust with water. Fold edges up and crimp. Prick bottom.

Bake at 425 for 8 to 10 min. Remove from oven. Sprinkle with 1 cup mozzarealla cheese. Cool 15 min. Arrange tomato slices over cheese.

Stir together remaining mozzarella, mayo and next 3 ingredients and spread over tomato slices.

Bake at 375 for 20 to 25 minutes. Remove from oven. Sprinkle with basil

*I used a can a crescent rolls instead of the pie crusts. It was a little thiner and flakier than the pie crust. Cool about 5 min before trying to cut this into squares to serve.

1 10 oz. can rotel tomatoes & green chiles, drained

1 cup mayonnaise

1 teas worchestershire sauce

1/2 teas salt

2 8 0z blocks sharp cheddar cheese, shredded

(do not use preshredded bought cheese for this recipe, does not work as well in flavor)

1 4 oz jar chopped pimentos, drained

Stir together first 4 ingredients in a large bowl. Shred cheese and stir in pimento and then add to mayo mixture. Chill at least 2 hours before serving with crackers or on sandwhich bread.

6-8 oz. frozen chopped onions (about 1 1/2 – 2 cups)

12 oz cream cheese, softened

1 cup parmesan cheese, grated

1/4 cup mayonaise

3 doz. frozen phyllo cups (the miniature ones which come in Pepperidge Farm’s 15 count to a package)

Thaw onions. Roll in paper towels and squeeze to remove excess moisture. Preheat oven to 425 degrees. Stir together onion, cream cheese, parmesan and mayo until well blended. Spoon by teaspoon into phyllo cups and bake 6 – 8 minutes or until golden and bubbly. Serve warm.