Good Friends

Have you ever met someone and instantly felt a connection? That's how I felt when I met my friend Caryol. Jeff and I visited Caryol and Rich's church one Sunday and afterwards went to lunch. While we visited, I knew this was someone I wanted to get to know better. Caryol has a devotion to the Lord which is so obvious to anyone who meets her. He is her strength and refuge. She and Rich had a sweet relationship as husband and wife. Another friend commented that Rich treated Caryol like a princess and Caryol said, "No, a queen." My friendship with Caryol has only evolved over the last year and in this year, Caryol was Rich's cheerleader and helpmate as he battled cancer. Sadly, Rich's cancer took his life very quickly. If you were blessed to be able to become a friend of Caryol's, you would never hear anything but praise to her almighty God. She's not bitter, angry, or hopeless. She is radiant and filled with God's spirit. He is evident in her life. I pray you have someone like her in your life who encourages you, as Caryol encourages me, to be a sweet aroma of Christ to all who come near.

This recipe is for her because as Caryol would, she continues to serve in her church. She wanted a pasta salad to serve at a ladies' meeting to go along with wraps, fresh fruit and cookies. I love you, my friend. Enjoy!


Rainbow Pasta Salad
12 oz. rainbow rotini, cooked and drained
1 small bunch broccoli florets
3 chopped green onions
1 rib celery, chopped
1 4-oz. can pitted black olives sliced
1/4 c. stuffed green olives sliced
1 14-oz. artichokes, drained
1/2 c. each green, red and yellow peppers
3/4 T. garlic salt
3/4 T. parsley
3/4 T seasoned salt
salt & pepper to taste
1/4 c. freshly grated Parmesan cheese
1/2 c. olive oil
3 T. apple cider vinegar

Combine cooked pasta, broccoli, green onions, celery, olives, artichokes, and peppers in a large bowl and toss to mix. Season with spices. Sprinkle with the cheese. Add the olive oil and apple cider vinegar and toss to mix well. Chill covered 24 hours.

Click here for a printable version of this recipe.

Company for Breakfast?

The summer months provide the opportunity for family and friends to visit for a couple days. Another of the great benefits of summer--freedom to travel. When I am expecting company, I like to have some things made ahead of time, especially for breakfast. Most nights are late and as the hostess, it's a little easier to be up and ready for breakfast when I have something prepared in advance. I found the recipe for Morning Glory Muffins in the Southern Living Magazine recently and have made them twice now. They are loaded with crushed pineapple, raisins, shredded carrots, raisins and nuts and are very moist. (My husband suggested they would be delicious with a little cream cheese frosting, but since I serve these for breakfast, we skipped the frosting!) With a delicious muffin, scrambled eggs and bacon are always a nice combination. For something a little lighter, especially with all the great fruit this time of year, make a big bowl of fresh fruit--sliced strawberries, fresh blueberries, peaches, kiwi, and whatever other fresh fruit available at the grocery.

I encourage you to do a little advance prep before your guests arrive so you will enjoy your company as much as they enjoy your delicious muffins!

Morning Glory Muffins
Yield: 2 dozen muffins

Ingredients
1 cup chopped pecans
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup canola oil
3 large eggs
2 1/2 teaspoons vanilla extract
1 (8-oz.) can crushed pineapple, undrained
2 large carrots, finely grated (1 cup)
1 cup golden raisins

Preparation
Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).

Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.

Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into lightly greased muffin pans, filling two-thirds full.

Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes).

Note: Muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month, if desired. Remove from bag, and let thaw at room temperature.

Click here for a printable version of this recipe.

Summer Treats

During these hot days of summer (applause, whistle, clap!) light and cool dishes and desserts are always more appealing than recipes that require a hot oven and lots of time in the kitchen. I'm always looking for desserts that are simple and refreshing. I discovered the recipe to follow for Jell-O Mousse a couple years ago in the Kraft Food & Family magazine and it brought back memories of Jell-O 1-2-3 from my childhood. You might remember it. As the Jell-O set, it formed three layers and as a child, I remember eating it layer by layer. This recipe creates two layers and it is so easy. With the many flavors of Jell-O, the variations on this are numerous! (By the way, if you haven't checked out the Kraft web site, , I encourage you to do so. They offer coupons for FREE Kraft items such as sandwiches, coffee, pasta, etc. Also, go to Kraft Foods for an array of great recipes. If you click on "Food and Family Archives" you will find the on-line version of the Kraft magazine.)

Another of my favorite recipes for summer are the Cool Whip pies. These are very fast to mix together and just need a little time to chill in the refrigerator.

Hope you are enjoying the lazy, hazy, crazy days of summer!

Jello-O-Mousse

3 c. boiling water

1 6-oz. package of Strawberry gelatin

1 16-oz. tub Cool Whip

Stir boiling water into dry gelatin mix in medium bowl, stirring at least 2 min. until completely dissolved. Add whipped topping to hot gelatin (you can even add frozen Cool Whip). Stir with wire whisk until whipped topping is completely melted and mixture is well blended. (Mixture will be thin.) Pour into 10 glasses or a 6-cup mold or glass bowl sprayed with cooking spray. Refrigerate overnight or for 8 hours. If using a large mold, unmold onto serving plate just before serving.

Click here for a printable version of this recipe.

Easy Lime Pie

1 can (14 oz.) sweetened condensed milk

1 t. grated lime rind

1/3 c. lime juice

1 (8 oz.) tub Cool Whip

2-3 drops of green food coloring

1 prepared 8 or 9-inch graham cracker crumb crust

Combine milk, lime rind and juice in large bowl. Fold in whipped topping and food coloring, blending well. Spoon into crust and chill 2-3 hours. Garnish with lime slices if desired.

Easy Lemon Pie: Prepare Easy Lime Pie as directed, substituting 1 t. grated lemon rind and 1/2 c. lemon juice for the lime rind and juice. Omit food coloring.

Click here for a printable version of this recipe.

Individual Lemon Meringue Tea Cakes

With graduation open houses, wedding showers, and other special occasions coming up, I thought this would be a good time to share this recipe. I made these last year for an open house for Kayla, my friend's daughter. They were very good--in fact, good enough that Kayla reminded her mom about them this weekend as they were reminiscing about her graduation last year. They are great for a large crowd because one recipe yields 48 individual cakes. Hope your celebration is memorable--these cakes are sure to help!