I am a quilter and enjoy making quilts, beach bags and fabric art. I have been doing this for 10 years. I live on the Outer Banks of NC. I get to see amazing sunrises, sunsets and ocean pictures of fish, suffers, and sail boat. At night the stars are so clear, you can see the most amazing full moon over the ocean. Please check out my site. I have item that are for sale and you can always email for a special request. debbie.defelice@yahoo.com
1 cup diced peeled peach
1 cup diced ripe tomato
3 Tbsp, chopped green onion
2 Tbsp. fresh lime juice
2 Tbsp. olive oil
1 Tbsp of sugar
1/4 Tsp. salt
1/4 Tsp. pepper
Hey you can add some hot sauce for a kick!
1. In a medium bowl combine peach, tomato, onion, line juice and hot sauce if you like. Add oil, sugar salt, and pepper.
2. Refrigerate until ready to serve. This can be used with chips, tacos, baked potatoes, and my favorite “the cucumber rounds.” Recipe for them is on the site. Anyway you like it, Enjoy!!
3 cups chopped up cooked chicken
1 1/2 cups seedless red grapes, cut in halve
1 cup chopped celery
1/2 cup chopped walnuts
1 1/3 cups mayonnaise (Dukes is really good)
1/3 cup of honey(optional)
1. In a large bowl combine chicken, grape halves, celery, and walnuts: set aside.
2. In a small bowl. Spoon mayo and honey together. Spoon mixture over chicken mixture: toss gently. Cover and refrigerate. Enjoy!!
This Pimento Cheddar balls can be made-ahead for the guests who just pop in or you just like to save yourself a little time.
Prep: 15 min. Cook: 1 min.
serve: 24 1 inch balls
1 1/2 cups grated sharp cheddar cheese
1/4 cup chopped pimentos, dry
2 Tbsp. flour
1 Tsp. hot pepper sauce
1/2 Tsp. Creole seasoning
3 eggs whites, beaten (make sure it is stiff)
2 cups panko bread crumbs
Oil for frying Your choice
Your can use the recipe Creole Ranch Dipping Sauce. (At the bottom)
1. In a medium bowl combine cheese, pimentos, flour, hot pepper sauce, and Creole seasoning. Add egg whites and 1 cup of panko, combine together.
2. Roll mixture into 24 (i-inch) balls. Roll each ball in remaining 1 cup of panko, coat well.
3. Fill a Dutch oven will 2/3 oil and heat to about 350 over medium heat. Fry the Cheddar balls until lightly browned. You can do 4 to 5 balls at a time.
4. Drain on a paper towel and keep warm. Serve with the Creole Ranch Dipping Sauce. Enjoy!!
2 cups self-rising yellow cornmeal mix
1/4 cup vegetable oil ( can be any oil you like)
1 large egg, lightly beaten
1 cup sour cream
1/2 cup milk
1 can of whole-kernel corn, drained ( 8.5 Oz.)
1 cup salsa
1 cup shredded Cheddar cheese
1.Preheat oven to 400 degrees. You can use a cast-iron skillet or a 13x9x2 inches pan. Make sure you lightly grease the pans.
2. In a large bowl combine cornmeal mix,oil,egg,sour cream,and milk. Sir until ingredients are just blended. Add corn,salsa, and Cheddar cheese, stirring until blended. Spoon into a hot skillet or pour into the pan.
3. Bake until wedges are golden brown. 30 to 35 min. Enjoy!!
*Self-rising cornmeal mix is, 1 cup cornmeal, 2 Tsp. baking powder, 1/2 Tsp.salt, and in some cases flour.
This was fun to make. It was my first time making any kind of upside-down cake and it came out perfect!!
Prep: 15 min. Bake: 45 min
1/2 cup unsalted butter, soft
1 cup plus 2 Tbsp sugar
3 large eggs
1 1/2 tsp. vanilla extract
1 1/2 cup cake flour
1 tsp. baking powder
1/4 tsp salt
1/2 cup plus 2 Tbsp buttermilk
1 cup chopped pecans
1 can (20 ounce) pineapple slices, drained and save juice
1/4 cup cherries
1/4 cup unsalted butter, melted
2/4 cup firmly packed light brown sugar
1. Preheat oven to 350 degrees. Spray a 9-inch cake pan with nonstick cooking spray.
2. In a large bowl, beat butter at medium speed with mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
2. In a medium bowl combine cake flour, baking powder and salt. Add flour mixture with
buttermilk to butter mixture, beginning and ending with flour mixture. Fold in pecans.
3. In a small microwavable bowl combine the pineapple juice and cherries, Cover with plastic wrap and heat for 1 minutes. This is the good stuff, you will want to keep this stuff for pouring over the cake when serving.
4. Pour melted butter into bottom of prepared pan. Sprinkle evenly with brown sugar. Arrange pineapple slices in a single layer over the brown sugar. Place cherries in the wholes of the pineapples. Pour batter over pineapple slices.
5. Bake for 40 to 50 minutes. Test with a wooden tooth pick. Let cool for about 10 minutes. Take a plate and put it over the cake and flip and pray it comes out!! Enjoy!!
2 pounds of fresh green beans, trimmed
1/2 cup of red onion sliced
1 (6-oz) can large black olives- pitted
1 pint cherry tomatoes cut in half
1/2 cup olive oil
1/2 red wine vinegar
2 Tsp. Greek Seasoning
1/2 cup Feta cheese
1. In a large saucepan cover beans in water. Bring to a boil and cook for 5 minutes.
2. Remove beans from boiling water and place in ice bath to stop the cooking. Drain the beans.
3. Combine beans, onion, olives, and tomatoes and stir.
4. In another bowl whisk together olive oil, vinegar and Greek seasoning.
5 Pour over the bean mixture. Cover and refrigerate for 4 hours.
6. Serve with feta cheese sprinkle over the top. Enjoy!!
2 Tbsp. olive oil
3 large Vidalia onions, sliced
3 cloves garlic,minced
5 cups chicken broth
1 Tbsp. fresh thyme
1 bay leaf
1/2 Tsp hot pepper sauce
1 loaf French bread, cut into 1-inch slices.toasted
8 slices Swiss cheese
1.In a Dutch oven heat oil over medium heat. Add onions and cook, stirring for about 20 minutes. Add garlic and cook for 10 more minutes. Add broth, thyme, bay leaf and hot pepper sauce, stirring well. When mixture begins to boil, reduce heat, cover and let soup simmer for 15 to 20 minutes.
2. Preheat oven to 400.
3. Pour soup into ovenproof bowls, arrange 1 to 2 slices bread on top with 2 slices of Swiss cheese.
4. Bake until cheese is melted. Enjoy!!!
This is a great Casserole for a
big family Sunday breakfast or unexpected guests.
Serve hot right from the oven along with some
homemade Buttermilk Biscuits!
Leftovers can be keep in the refrigerated for up to 3 days.
PREP: 20 MIN
SERVICES: 8
1 box of Italian seasoned croutons
1 package ham, diced
1 package of frozen (9 ounce) Chopped Spinach,thawed & dry
1 package of shredded Italian-blend Cheese (8-ounce)
1 cup shredded sharp Cheddar cheese
10 large eggs
1 1/2 cups half and half
1/2 Tsp. salt
1/2 Tsp. pepper
1. Preheat oven to 350 degrees.
2. Grease a 13x9x2-inch baking dish. Layer croutons,ham,spinach, and cheeses in baking dish.
3. In a small bowl, whisk the eggs,half-half, salt and pepper. Pour over the cheeses.
4.Bake until lightly browned, 40 minutes. Serve and enjoy!
1. Peel and section grapefruit over a bowl, keep the juice for dressing. Combine the grapefruits section, spinach, strawberries and toasted almonds in a bowl; toss gently. Serve with Poppy Seed Vinaigrette.
Recipe for Dressing.
PREP: 8 min.
Refrigerate: 2 min
1/2 cup red wine vinegar dressing
1/3 cup sugar
1/2 tsp. dry mustard
1 1/2 tsp. grated orange peel
1/4 cup of the rest of the red grapefruit juice
1 Tbsp. poppy seed
Combine all ingredients and mix well. Cover and put in refrigerate.
Recipes, Gardening ,and Fun Projects to make. all homemade!
Fun Recipes to make and enjoy!! 