A DIFFERENT VIEW

This week I needed some down time so I took a stroll.  As usual, I toted my camera with me to show what I see.  Often times I look at plants and such and not only see their beauty but also their layers, textures, colors, and uniqueness.  So here I present my views.


I am not sure if these types of flowers are zinnias, but they are so unique in their colorization. I love how the layers draw you in to the "eye."

I love the layer of texture in this one. The tight weave of the cone, the tendrils reaching from under it like little aliens.  And then the smooth petals reaching out like sun rays.

This lovely flower has so many layers.  Now don't laugh, but the very center reminds me of a belly button, an "innie."
Then there is a cute dainty ring of tiny yellow flowers. Under that is a soft burgundy "fur" and cupped petals.
Each piece is so amazing on it's own, but altogether--wow!

I believe these dainty white petals are called alyssium, and the cute little blue flower poking up through the grouping added a dash of color among the white reminding me of a tiny butterfly!
I told you I see things differently.

Here is what I call my "watercolor."  The blurred background gives this one a watercolor effect to it.  I love the daintiness of the flower and the way the bee is "posed" upon it.  A perfectly artistic scene!

I have no idea what this plant is, but the "flower" on it was so unique.  This is my little "planet," and I first thought of Horton hears a Who!  I think I hear them!  Do you??

The center of this flower looks like it has spiky thorns,
yet it is so soft to the touch.  I think the red color of them gives the spikes a more menacing look.  If you notice there is a tiny ant walking on top of them!

I always love to catch insects, especially bees, in my photographs.  They have such wonderful colors and textures.  Notice how you can see the delicate lines in the wings.  See how it's antennae are touching the the flower and the joints in his legs.  Then see the fuzz on his body and its coloration. Cool!!
The flower has lots of tiny little pods which make up one large bud.

Lady bug, lady bug, fly away home.  This one decided to pose for me before taking flight.  Love its little spots.  Looks like it is the center of a floral firework.

I came across a brilliantly yellow-colored spider.  His color against the blue flowers was such a wonderful contrast.
It took some work to get the shot.  At first he was uncooperative and kept moving the opposite side from me. When I moved for a good view, he moved away and did this a few times.  Finally I stopped and had a conversation with him, telling him I would go away and quit bothering him if he would hold still long enough for me to get a couple shots.  It worked!





He posed, I snapped a couple shots, thanked him and he walked away.  I thought I heard him mumbling something about pesky humans, but it was probably my imagination.

MORE YUMMY RECIPES

I have discovered a few new recipes. Seems books share recipes or have the same recipes submitted to them as these recipes are in 4 books and all over the internet!
TOFFEE CHUNK BROWNIE COOKIES
1 cup (2 sticks) butter
4 ounces unsweetened chocolate, coarsely chopped
1  1/2 cups sugar
2 eggs
1 tablespoon vanilla
3 cups all-purpose flour
1/8 teaspoon salt
1  1/2 cups coarsely chopped chocolate covered toffee candy bars
Preheat oven to 350 degrees.  In large saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from heat and cool slightly.
Stir sugar into the melted mixture until smooth.  Cool and then stir in eggs until well blended. Stir in vanilla until smooth.  Stir in flour and salt just until mixed.  Fold in the chopped toffee bars and mix well.
Drop by heaping tablespoonfuls of dough 1  1/2 inches apart onto un-greased cookie sheets and bake 12 minutes or until just set.  Let cookies stand on cookie sheets for 5 minutes then remove to finish cooling. Makes 36 cookies.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12 ounce pkg) Nestle semi sweet chocolate mini-morsels, divided
Grease 13x9 inch baking pan.
Beat 1 1/4 cup peanut butter and the butter in a large mixing bowl until creamy.  Gradually beat in 1 cup of powdered sugar. With hands or wooden spoon, work in the remaining powdered sugar, graham cracker crumbs, and 1/2 cup of the chocolate morsels.  Press eenly into prepared pan.  Smooth top with spatula.
Melt remaining peanut butter and the remaining chocolate morsels in a medium saucepan over lowest possible heat, stirring constantly until smooth.  Spread over graham cracker mix in pan.  Refrigerate for at leat 1 hour or until chocolate is firm. Cut into bars. Store in refrigerator.

MARBLED CHEESECAKE BARS
2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
3 tablespoons butter or margarine, melted
3 (8 ounces) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
2 (1 ounce) squares insweetened chocolate, melted
Preheat oven to 300 degrees.  Line 13x9 inch baking pan with heavy duty foil, set aside.
In medium bowl combine crumbs and butter. Press firmly on bottom of lined prepared pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.  Add eggs and vanilla and mix well.  Pour half the batter evenly over crust.
Lightly stir the melted chocolate into remaining batter and spoon over vanilla batter.  Swirl with knife to create swirls. Bake 45-50 minutes or until set. Cool, chill. Cut into bars. Store in refrigerator. Makes 2-3 dozen bars.

BUTTERY BLACK RASPBERRY BARS
 1 cup butter or margarine                               2 cups all-purpose flour
1 cup sugar                                                    1 cup chopped walnuts (optional)
2 egg yolks                                                    1/2 cup seedless black raspberry jam
Preheat oven 325 degrees.
Beat butter until soft and creamy.  Gradually add sugar, beating until mix is light and fluffy.  Add egg yolks and blend well.  Gradually add flour, mix well.  Fold in walnuts.
Spoon half of batter into greased 8 inch square baking pan. Spread evenly. Top with jam and cover with remaining batter. Bake for 1 hour or until lightly browned. Cool and cut.





Now remember, I want to know who makes these and how they come out!!!

YUMMY!!!

My best friend, Sue, and I hit a few garage sales last Friday and I found this cookbook put out by Publications International, Ltd.  It is no longer in print but can be found online.  For other recipe books they create, check out their website: http://pilcookbooks.com/
I immediately thought of a friend (initials RM) who cooks lots of goodies for her knit wit gatherings (a group of ladies who knit and are witty!).  Before I present it to her, I wanted to share a few of the recipes with all of you!

I wish you could see the pictures of the finished products as they would make your mouth water.

Here are the first few recipes.

S'MORE PIE

1-12 ounce chocolate candy bar, broken into pieces

30 regular size marshmallows

3/4 cup milk

2 1/2 cups whipped cream, divided

1- 6 ounce jar hot fudge topping, warmed

1 9 ounce  Graham Cracker pie crust

chocolate syrup for garnish

1. Place chocolate bar, marshmallows and milk in medium saucepan. Cook over low heat, stirring constantly, till marshmallows and chocolate are melted, Cool to room temp.

2. Fold 1 1/2 cups whipped cream into the chocolate mixture. Spread thin layer of warmed hto fudge over bottom of pie crust. Gently spoon the chocolate mixture into the crust. Top with remaining whipped cream and garnish with chocolate syrup. Refrigerate 3 hours or till set. Refrigerate left overs.  Serves 8.

GRASSHOPPER MINT PIE

1- 8 ounce pkg. cream cheese, softened

1/3 cup sugar

1-8 ounce tubfrozen whipped topping, thawed

1 cup chopped Keebler Fudge Shoppe Grasshopper Cookies

3 drops green food coloring

1- 6 ounce Ready Crust Chocolate pie crust

additional Keebler Fudge Shoppe Grasshopper cookies, halved, for garnish

1. Mix cream cheese and sugar with electric mixer until well blended.  Fold in whipped topping, chopped cookies and green food coloring.  Spoon into crust.

2. Refrigerate 3 hours or overnight.

3. Garnish with cookie halves. Refrigerate leftovers.  Serves 8.

BANANA FUDGE LAYER CAKE

1 pkg. Duncan Hines moist deluxe yellow cake mix

1 1/3 cups water

3 eggs

1/3 cup vegetable oil

1 cup (about 3medium) mashed ripe bananas

1 container Duncan Hines chocolate frosting

1. preheat oven 350 degrees. Grease and lightly flour  2 9 inch round cake pans.

2. Combine in large bowl cake mix, water, eggs and oil. Beat at low speed with electric mixer until moistened.   Beat at medium speed 2 minutes. Stir in bananas.  

3. Pour into prepared pans. Bake @ 350 for 28-31 minutes or until toothpick inserted into center comes out clean. Cool in pans 15 minutes. Remove from pans and cool completely.  

4. Fill and frost cake with frosting. serves 12-16.

RICH & GOOEY APPLE CARAMEL CAKE

Cake:

PAM no-stick cooking spray                                 1  1/2 cups sugar                                   

2 cups all-purpose flour                                         1/4 cup vegetable oil                                             

1 teaspoon salt                                                      3 eggs

1 teaspoon baking soda                                        2 teaspoons vanilla

1 teaspoon pumpkin pie spice                               1 cup chopped walnuts, optional                            

3 cups peeled, cored, sliced tart apples, such as Granny Smith (1/2 inch slices)

Glaze:

1 cup firmly packed light brown sugar                   1/2 cup (1 stick) butter

1/4 cup milk                                                         Whipped cream

Preheat oven 350 degrees.  Spray 13x9x2 inch baking pan with PAM and set aside.

In medium bowl, combine flour, salt, baking soda, and pie spice. Mix well.  Set aside.

With electric mixer beat sugar, oil, eggs and vanilla in large bowl for 3 minutes at medium speed.

Add flour mixture and stir until dry ingredients are moistened. fold in apples and walnuts if desired. (Some people have nut allergies so they may be omitted).

Pour batter into baking pan and spread evenly. Bake 50-55 minutes or until toothpick inserted into center comes out clean. Cool cake in pan.

Meanwhile, for glaze, in small saucepan over medium heat, bring brown sugar, butter and milk to a boil, stirring until sugar has dissolved.  Boil 1 minute.  Spoon half of glaze over warm cake. Set remaining aside. Allow cake to stand 5 minutes.  Top each serving with remaining glaze and whipped cream. Serves 12.

LEMON CRUMB CAKE

1 pkg. Duncan Hines moist deluxe lemon supreme cake mix

3 eggs

1  1/3 cup water

1/3 cup vegetable oil

1 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon baking powder

1/2 cup butter or margarine

1. Preheat oven 350 degrees. Grease and flour 13x9 inch baking pan.

2. Combine cake mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan.  Combine flour, sugar,and baking in small bowl. Cut in butter until crumbly. Sprinkle evenly over batter.  Bake for 35-40 minutes or until toothpick inserted into center comes out clean. Cool completely in pan. Serves 12.

 Now, if any of you make any of the recipes, I want a report on the finished project.

SUMMER REFRESHMENT

I love lemonade and it is always a great drink for summer.  The other day I stopped at Quizno's and they had something called Honey Lemonade.  The girl behind the counter said to taste it before I purchase, so I did.  YUMMY!!!! 
It got me to thinking about recipes to make it myself. This is from the food editor of HGTV.
Honey Lemonade

• 1/3 to 1/2 cup honey
• 1 1/2 cups steaming hot water
• 1 cup fresh lemon juice
• Ice cubes for serving 

 In a heatproof 1-quart pitcher or bowl, combine the honey and hot water and stir until the honey is dissolved. Stir in the lemon juice. Let cool for at least 10 minutes or cover and refrigerate until ready to serve. Pour into ice-filled glasses.  Serves 2-4.
Obviously you would probably at least triple recipe for more people.

Then I decided to search for other lemonades.  I found Blueberry Lemonade:

• 3 cups blueberries
• 3/4 cups sugar
• 2 cups freshly squeezed lemon juice
• 3 cups cold water
• Ice cubes

Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a mediummesh sieve into the pitcher. Stir well and pour into tall ice-filled glasses.  Serves 4.

And Bing Cherry Lemonade!

Bing Cherry Lemonade

A new version of an old favorite.
Ingredients 1 cup sugar
1 cup water
1 pound fresh bing cherries, washed and pitted (about 2 cups)
1 cup fresh lemon juice
6 cups cold water
Mint sprigs for garnish
Directions

Heat sugar and 1 cup water in a small pot until sugar dissolves. Add 1 cup bing cherries, bring to a boil and boil until the cherries begin to soften, about 2-3 minutes. Set aside to cool.
Strain cooled bing cherry syrup into a large pitcher, pressing on the cherries to release their juice. Add lemon juice and cold water. Stir in remaining cherries. Pour over ice and garnish with fresh mint.
Makes 2 quarts

Then one really different:
 Banana Lemonade

• 6 medium ripe banana, peeled and quartered
• 1 1/2 cups fresh lemon juice (chilled)
• 2 cups chilled water
• 18 -24 tablespoons superfine sugar
• 18 ice cubes
• 6 slices lemon

1. Add the first 4 ingredients to the container of an electric blender.
2. Cover and process on high speed until mixture is smooth.
3. Pour into chilled glass; add ice cubes (as many as you want or will fit into your glass) Garnish with lemon slice.  Serves 6.

I am looking forward to trying these this summer!!  Have any of you made any of these recipes?