Meyer Lemon Tree at Lowe's

I have been wanting a Meyer Lemon tree ever since Christina told me that she was getting fresh lemons from her tree.  She kept it outside during the summer and brought it inside when the temperature got below 40 degrees.  Well, Lowe's had them on sale for $12.00.  I bought one and so far, so good.  We shall see.  Hopefully, I can find a sunny spot for it this winter.  Does anyone have any experience with a Lemon tree?

Not Your Memma's Banana Pudding

I made the banana pudding for dessert Saturday night and also made it for the Pig Roast today.  It was  very good.  For the receipe today, I used 100 calorie chessmen Pepperidge Farm cookies so that made the pudding more affordable calorie wise (ha ha).  It was very good.

Country Ham and Red-Eye Gravy

This is from Paula Deen's son's recipes.  If this don't tickle your fancy, nothing will.  Wow, this sounds so, good.  Not sure that Memma made it this way.  She made the have and the gravy, but we never had the grits.  Grits (Girls Raised in the South ---could not resist) were not a part of North Alabama cuisine, at least for us it wasn't.

Ingredients:
1 bone-in low-sodium fully-cooked ham steak (about 1 1/2 pounds)
1 teaspoon butter
1 teaspoon all-purpose flour
1/2 cup strong brewed coffee
1/4 cup beef broth
1 teaspoon packed light brown sugar
4 cups water
1 cup quick-cooking grits
1/4 teaspoon salt
Directions:
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the ham and cook 4 minutes. Turn and cook until the ham is browned and heated through, about 4 minutes longer. Transfer to a plate.
Add the butter to the skillet and heat over medium heat. Stir in the flour; cook 1 minute. Whisk in the coffee, broth, and sugar; bring to a boil. Reduce the heat and simmer, stirring, until the sauce begins to thicken slightly, about 1 minute. Return the ham to the skillet; heat through.
Meanwhile, to make the grits, bring the water to a boil in a medium saucepan. Slowly whisk in the grits and salt. Reduce the heat and simmer, covered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Serve with the ham.

Aspen Trees - Update on the Oil Painting

Well, I am still not ready to post any pictures of those darned trees, but I am trying to work my way through this painting.  I tell you, I planned poorly.  Learned a lesson for sure.  And, have been working on a portrait of Techs and the cat.  I had it, and then I lost it.  Now, it is back to the drawing board.  Seems as if a Golden Retriever is the hardest animal for me to paint.  Not sure why, but it is.  I will post pictures soon.  Got to get my painting up to speed. 

Also, I have postcards of some of my pet portraits and am placing them in doggy daycares..hopefully to drum up some business.  Better get my "business" together before ---ha ha..darn that Techs for being so difficult ...although, I have to say that I am painting from a picture that was sent to me via SMS on my Iphone.  That is tough!!

Parmesan Roasted Corn on the Cobb

 

Doesn't this sound good?  I would go lightly on the mayo, though.

Ingredients

• 1/2 cup mayonnaise
• 5 ears corn, husk and silk removed
• 1 cup shredded Parmesan cheese
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Preheat an outdoor grill for medium-high heat and lightly oil grate.
2. Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
3. Grill, turning occasionally, until the kernels begin to brown, about 10 minutes

For the 4th Weekend - Not My Memma's Banana Pudding

This is a new twist on an old favorite.  I think that I will make this for dessert tomorrow night for my daughter-in-law, Linda's family.  I know her Dad will enjoy this.  This banana pudding is delicious and pretty too!

Servings: 12 servings
Prep Time: 30 min
Difficulty: Easy

Ingredients 1   12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1   14-ounce can sweetened condensed milk
1   8-ounce package cream cheese, softened
2 cup milk
1   5-ounce box instant French vanilla pudding
6-8   bananas, sliced
2   bags Pepperidge Farm Chessmen cookies

Directions

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.  Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.  Fold the whipped topping into the cream cheese mixture.  Add the cream cheese mixture to the pudding mixture and stir until well blended.  Pour the mixture over the cookies and bananas and cover with the remaining cookies.  Refrigerate until ready to serve.
How about that Paula Deen?

Happy 4th of July Weekend - Fresh Tangerine Cake

I hope that everyone has a safe and happy 4th of July weekend.  I have my watermelon already!  Try Paula Deen's fresh tangerine cake for the 4th:

Ingredients

Vegetable oil cooking spray
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1 (8-ounce) container sour cream
1 cup tangerine juice
1 tablespoon tangerine zest
Tangerine Icing, recipe follows

Tangerine Icing:
1/2 cup butter, room temperature
1 (8-ounce) package cream cheese, room temperature
6 cups confectioners’ sugar
3 tablespoons tangerine juice
1/2 tangerine, zested

Directions

Preheat the oven to 350 degrees F.
Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray.
In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together with a spatula. Using a hand-held mixer, add the eggs, vegetable oil, sour cream, tangerine juice and zest. Mix until well combined.
Divide the batter evenly into the pans. Bake for 25 minutes. Remove from the oven and let cool completely before icing. Ice the cakes, as desired, and serve.
Tangerine Icing:
Mix together the butter, cream cheese and sugar together in a large bowl. Add the tangerine juice and zest and combine well.