Magic Bars

From Eagle Brand Website
This is a favorite of my husband's from his childhood.

Ingredients

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Directions

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Bird question answered

Thanks to my brother-in-law's roommate I have identified the mystery bird found on our Big Break Trail walk as a Caspian Tern.

Here is some information I found on line at: http://bit.ly/UHN2N

The largest of the terns, the Caspian Tern is one of the most widespread tern species in the world, occurring on every continent except Antarctica. It is white with a light gray mantle and white undersides. The breast and face are also white. The legs and eyes are black, and the bill is large, heavy, and bright red-orange. It has a shallowly forked tail and a slight crest that gives the head a squared-off look. In breeding plumage, the Caspian Tern sports a solid black cap, which recedes in the non-breeding season, resulting in a spray of white at the face mixing with black. Juveniles appear similar to adults in non-breeding plumage but have a lighter mantle that is mottled with light tan.

What kind of bird is this?

At first we thought they might be seagulls, which we have several varieties, but I've never seen this type before. Any ideas what it is?

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Recipe: Hot Fudge Pudding Cake

Note: This isn't my recipe. It is from Hershey's Cocoa website. My husband really had a craving for this one day a few years back and I searched the web to try and find it. Took hours to find it, since we had no idea what it was called. Low and behold there it was right in the place we should have looked first for it.

Now my husband prefers this to cake for his birthday.

Ingredients:
1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Ice Cream

Directions:
1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.

2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Top with ice cream. About 8 servings.

Recipe: Salmon and Asparagus Quiche

Ingredients:
1 frozen pie shell
3 large eggs
1 1/2 cups fat free milk
1 tablespoon Italian spices
1 tablespoons butter
7 to 8 stalks asparagus, frozen or fresh
1/2 cup non-fat cream cheese
1/8 pound smoked salmon

Directions:
Preheat the oven to 425 degrees F.

Prick the bottom of the pie shell liberally with a fork then bake for 7 to 8 minutes, until the pie shell begins to feel firm.

Prepare filling by mix together eggs, non-fat milk and spices in a medium size bowl.

Melt butter in a medium size skillet over medium heat. Add the asparagus and cook until tender.

In the pie shell arrange the asparagus like the spokes of a wheel. Pour the rest of the egg mixture over the asparagus. Cut cream cheese into cubs and spread around inside egg mixture. Crumble salmon and spread around inside egg mixture. Bake for about 40 minutes, until puffed and brown. Make sure to put a folk inside to check and see if quiche is firm all the way through.

Very Tall Sunflower from my backyard

Summer Sun Flower

Recipe: Italian Baked Pasta and Chicken

Ingredients:
1 cup uncooked pasta (any small pasta will do)
2 tablespoons olive oil
½ cup cubed chicken breast (1-inch cubes)
½ cup diced red onion
1 clove garlic, minced
4 large tomatoes diced
½ cup sliced mushrooms
1 cup shredded mozzarella
2 tablespoons Italian seasoning
¼ cup bread crumbs
¼ cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Directions:

Preheat the oven to 400 degrees F.

Bring a medium pot of water to a boil over high heat. Add the pasta and cook until just tender. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions, diced tomatoes, mushrooms, spices and garlic, stirring to combine, and cook until the onions are soft. Cover and cook for another 5 minutes.

Put the chicken mixture into the bowl with the cooked pasta add mozzarella cheese. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

The Reuben Sandwich

After watching a History Channel episode on the History of Favorite Foods, my husband and I started craving some of the old favorites. The episode went was dedicated to such foods as hamburgers, hot dogs, pizza, as well as talked about the history of McDonalds, Burger King, Wendy's. Pizza from New York and Chicago and all the little hot dog venues around the world including Nathan's Hot Dogs.

The one that caught our eye, though, was the Reuben sandwich. There are so many variation on the history of the Reuben sandwich. Some say hit haled from Germany others say it was the sole inspiration of a New York deli in the early 1900s called Reubens.

There are also as many variations of recipes as there are stories of its history. I remember Reuben sandwiches from when I lived in New York as a kid. I haven't been able to find the like in California since I've lived here.

Generally a Reuben is made with corned beef, sauerkraut, Swiss cheese, and Russian dressing. I actually rather have mine made with pastrami instead of corn beef, which is how I remember it from when I was a kid.

As I remember it the important thing about the sandwich was that it needed to be heaped high with meat, whether corn beef or pastrami, then piled high with sauerkraut then layered thick with Swiss cheese. I don't much remember the Russian dressing. My memory was a spicy mustard. The bread used was toasted or grilled rye bread.

Here was what we finally came up with for our recipe:
Roni's Reubens
Ingredients:
1 lb. deli pastrami
Classic Claussen Sauerkraut
1 pound thickly sliced Swiss Cheese
Rye bread (toasted)
Horseradish mustard (optional)

Directions:
Place four toasted rye bread slices on a cookie sheet. Pile high with pastrami, drain sauerkraut well and place desired amount on top of pastrami (some like a lot, some like a little). Add 1 to 2 slices of Swiss cheese on top. Place in oven at 425˙ until cheese is melted about five to eight minutes. Serves 4.

Here are a few recipes I was able to find on the web with different variations of the Reuben Sandwich.

All Recipes:
Ingredients:
2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing

Directions:
Preheat a large skillet or griddle on medium heat.
Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.

Real Restaurant Recipes:
Traditional Reuben Sandwich

Preparation time: 10 minutes if ingredients are ready and at hand. Makes one sandwich.
Ingredients:
2 slices of Rye bread
2 tablespoons Thousand Island dressing (or to taste)
Corned beef (5-6 ounces, thin sliced)
1/3 cup Sauerkraut
Swiss cheese (2 slices of quality cheese)
Butter at room temperature

Instructions:
Spread 2 slices of rye bread lightly with Thousand Island dressing
Top one slice with a slice of Swiss cheese
Put a layer of sauerkraut over the cheese, then top with sliced corned beef and then a slice of Swiss cheese
Top with the second slice of rye bread, dressing side down
Butter the rye bread on the outside with soft butter and grill the sandwich in a skillet until both sides are golden brown and the cheese is melted
Remove from skillet, cut sandwich in half and serve

Sister Sandwich to the Reuben
Preparation: 10 minutes. Serves 1.
Ingredients:
2 slices Rye bread
2 tablespoons (or to taste) Thousand Island salad dressing (or substitute Russian salad dressing)
1/4 pound thinly sliced pastrami
Swiss cheese (2 slices of quality Swiss)
1/3 cup cole slaw
Butter at room temperature

Instructions:
Spread 2 slices of rye bread lightly with Thousand Island dressing
Top one slice with a slice of Swiss cheese
Put a layer of cole slaw over the cheese, then top with sliced Pastrami and then a slice of Swiss cheese
Top with the second slice of rye bread, dressing side down
Butter the rye bread on the outside with soft butter and grill the sandwich in a skillet until both sides are golden brown and the cheese is melted
Remove from skillet, cut sandwich in half and serve

Betty Crocker Recipes:
Ingredients:
1 package (2 pounds) refrigerated sauerkraut
1 package (2 to 3 pounds) corned beef brisket
1 cup Thousand Island dressing
16 slices pumpernickel rye bread, toasted
8 slices (1 ounce each) Swiss cheese

Directions:
1. Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
2. Cover and cook on Low heat setting 9 to 11 hours.
3. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

If you have a favorite reuben sandwich recipe send it over, we'd love to try it.

Baby Doves in the planter outside my patio window

These little guys are getting ready to leave the nest. In the past day or so they have been testing their wings in the wind.

We actually placed this empty wicker basket on the patio in hopes that they would make their nest inside. We had another larger basket on the patio that we had planned to put a plant in hanging there a few years back and every year the doves found their way and nested there. That one kept falling in the high spring winds, so we decided to try this one instead and see what happened. This is the result.

They will probably be gone in the next day or so, but they are fun to have around while they last.

An easy way to feed the birds in your backyard

Here's what you need

1 premade birdhouse
1 wooden tray
craft paint for house and tray
4 x 4 ground pot
1 inch ply wood (measured to fit under tray)
little craft accessories, paint brushed, decorations, etc.
Latex outdoor paint for posts

Birdhouse instructions

This is a relatively easy way to make a bird feeder.

I purchased all the items for making this at my local craft store. The birdhouse was already built and just needed to be painted. I painted the colors of my choice, on the building. Next I painted the tray, dabbing on little bits of color here and there creating a garden scene. Nothing too artsy because remember the bird food will be inside the tray most of the time.

Just for fun I glue rocks into a little side walk area on the bottom of the tray. You can use what ever you like for fun.

It is very important to spray or hand paint the birdhouse and the tray with a clear acrylic paint. Use at least two to three coats so that it will hold up through the weather elements.

Cut a piece of one inch plywood to use as a thicker base for the try to keep it steady. Paint the post and the plywood as you wish. Let dry overnight.

Using wood glue, glue the house to the tray. Let the glue set before digging post into the ground.

Place the bird food in the tray and enjoy watching the birds gather.

Screw the plywood on top of the post and then using the wood glue, glue to bottom of the tray to the plywood. Let dry.

Louisiana Swamp House

This bird house is made after the same premise as the one on top. I loved visiting Louisiana and the Bayou. So I thought I would create my own souvenir of the trip.

The little details are fun...

This idea with the chain around the alligator's neck came from a T-shirt we bought when we were in New Orleans. It had the alligator with the sign "Gawd Dogs". I liked it so much I incorporated it in my design idea.

Send your favorite Romance Novel Quote

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Just send the quote (no more than 3 lines, please), book title, author's name and how you would like your name to appear to:

roni@romancebookscene.com.

We'll post some of them on our site under the Favorite Quote section.

New Ice Cream flavor for Baskin-Robbins--"Barocky Road"

Very politically incorrect and very much a rumor, but good for a chuckle.

In Honor of the 44th President of the United States, Baskin- Robbins
Ice Cream has issued a new flavor, “Barocky Road." Barocky Road is a
blend of half Vanilla, half Chocolate, and surrounded by Nuts and
Flakes. The Vanilla portion of the mix is not openly advertised and
usually denied as an ingredient. The Nuts and Flakes are all very
bitter and hard to swallow.

The Cost is $100.00 per scoop. When purchased, it will be presented to
you in a large beautiful cone, but then the Ice Cream is taken away
and given to the person in line behind you. Thus you are left with an
empty wallet, no change, holding an empty cone, with no hope of
getting any Ice Cream. Aren't you feeling stimulated!

Notice:
We noticed you posted about the rumor going around the Internet claiming that Baskin-Robbins is creating a new flavor called “Barocky Road.” This statement is completely untrue. Baskin-Robbins believes the rumored flavor is offensive and wants to assure its customers that the company would never create such a flavor. We would appreciate it if you would update your recent post to let your readers know that this is a rumor. Thank you.
Carrie Kocik
on behalf of Baskin-Robbins

Photos of Brentwood (CA) Iris Gardens

Recipes Below the Pictures

Scenes from our backyard: Rosemary blooming

Scenes from our backyard: Rosemary blooming

Scenes from our backyard: Strawberry blossoms

Scenes from our backyard: Grapes

Sorry Behind of the Posts

It was my birthday this weekend so I didn't get a chance to do much in the way of cooking. I did however get a new camera and will be posting a bunch of new pictures. This camera is just one I wanted to carry around to take with me wherever. It is a Cannon A1000 IS. I'll be getting those up in a few minutes.

We're going to be cooking this week so look for new recipes. I'm working on some heart healthy recipes. I was on the American Heart Association site and decided to take their 2-week challenge. Unfortunately I didn't see the 2-week challenge menu selection on the site so I made one up. I'm hoping to use a few of their recipes with my own little taste changes. It'll be fun to see what I come up with.

Check out my new Associate Content article on Transporter 3.

Movie Review: Transporter 3
Transporter 3, now in DVD, offers a fast paced action packed thriller that has some pitfalls.
http://www.associatedcontent.comarticle/1578890/movie_review_transporter_3.html

Lifetime sets Nora Roberts Books to Film

Northern Lights the first of four new Lifetime Movies featuring Nora Roberts romance books will play on Saturday March 21 at 9 p.m. Country Star LeAnn Rimes will play the lead actress role. I can't wait.

Nora Roberts Midnight Bayou on Lifetime

Lifetime will present Midnight Bayou on March 28 at 9 p.m.

Nora Robert's High Noon on Lifetime.

Grab the popcorn Nora Roberts' High Noon will be on Lifetime April 4 at 9 p.m.

New Nora Roberts Movies on Lifetime

"Tribute" Plays April 11

Planting Roses in the Garden

Spring planting time is here. Check out my Associated Content story on how to plant roses in the garden for the Novice Gardener. Click here for more details.

Ravens or Crows?

What is your guess? Are these just very large crows or are the ravens.
We have both in our area.

Quick and Easy Fried French Toast

Ingredients:
8 slices of white bread
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
2 c. milk
1 teaspoon French vanilla
4-6 eggs
½ cup vegetable oil
Maple syrup
Powdered Confectioner Sugar

Directions:
Mix dry ingredients. Blend milk and eggs together and then mix with dry ingredients. Heat oil in heavy frying pan. Dip bread in mixture and brown. Bread will swell to a larger size.

Corn Beef and Cabbage in slow cooker

Ingredients:
1 corned beef brisket, about 4 pounds
3 cups apple juice
1-1/2 cup brown sugar
1 tablespoon prepared mustard
8 small red potatoes
3 medium carrots, pared and cut into chunks
1 large onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks
dash allspice
3 whole cloves

Directions:
Place all ingredients in a large slow cooker (cut meat in half if necessary). Stir gently to mix. Cook on High for 4 to 5 hours.

Irish Soda Bread

Irish Soda Bread is a pretty standard recipe and always a fav in my family this type of year. The only way I can describe it is a cross between raisin bread and rye bread.

Ingredients:
4 cups presifted flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp no salt butter
1 cup raisins and dried cherries
1 egg
2 cups buttermilk

Directions:
Preheat oven to 425°

In a large bowl combine flour, sugar, salt, and baking soda.

Add cold butter into flour mixture, then stir in raisins and cherries. Make a well in the center of the flour mixture. Add beaten egg and buttermilk and mix in with a wooden spoon until dough is too stiff to stir. Gently knead dough in the bowl just long enough to form a rough ball. You may need a little more flour if the dough is sticky. Remember don't over do on the flour or the bread will come out heavy. Transfer dough to a lightly floured surface and shape into a round loaf.

Place dough into a large, lightly greased a baking sheet. Using a serrated knife, score top of dough about 1/2'' deep in an "X" shape. Bake for about 35 minutes or until bread is golden brown.

Beef and Bean Tortilla Bake

This is one of those recipes that is oh so bad for you, especially if you are on a low salt diet. I'm not a diet guru so I have no idea what the savings on salt will be with the modifications I have made to this dish, but I think they will be significant. The original recipe called for canned tomatoes and vegetables, pre-packaged taco spices, and a few other no-nos. I did keep in the taco sauce, which is probably really bad, but some things just can't be changed. If you have any other ideas to help reduce the salt I'd love to hear them. This is a family fav, which can't be made too often.

Ingredients:
1 tablespoon of olive oil
1 large red onion, chopped
1 lb. ground beef
1 tablespoon dried herbs, savory, basil, oregano, thyme
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
½ teaspoon crush chili pepper
2 teaspoon crushed garlic
5 tomatoes peeled and finely chopped with seeds and liquid
1 bottle of taco sauce, plus ½ cup water
2 cans 15 oz. low salt black beans rinsed, drained
1 ½ cup corn (frozen or canned)
1 small package of tortillas, (about 6 or 7) torn into medium pieces
2 cup of shredded cheddar cheese
sour cream

Directions:
Preheat oven at 350º.

Coat a large skillet with olive oil, add onion and cook until soften, about 2 to 3 minutes. Add ground beef, spices and garlic until meat is browned.

Mix the taco sauce and water together and add to skillet along with the tomatoes. Bring to a boil and then add black beans* and corn.

Using a 13 x 9 inch pot add coat bottom of pan with a layer of beef. Then lay half of the tortilla pieces over the beef, add a layer of cheese and then spread the remaining beef in another layer, the rest of the tortilla pieces over the beef and then top with cheese.

Bake for 30 minutes. Serve with sour cream.

My recipes on my Associated Content page

Looking for more recipes?

Check out these links with some of my recipe articles listed on Associated Content:
Elegant Easter Dinners
St. Patrick's Day Favorites
Spring recipes for fun
Celebrate Mardi Gras all year long


Tell All your friends where to find some great recipes.

Simple Southwestern Green Salad

Oops! Forgot to take the picture. I'm always looking for variations for salad because let's face it salad can be really boring, but really good for us. I made this one and served some pork along with it. It was a nice combo.

Ingredients:
1 bag of mixed greens
2 cups frozen yellow corn, thrawed
½ oz cheddar cheese, diced
1 medium sweet red pepper, diced
2 medium scallions, chopped
1 chopped jalapeno pepper
1 teaspoon extra virgin olive oil
2 tablespoons red wine garlic vinegar
1/4 teaspoon Mrs. Dash
1 1/2 tablespoon cilantro, minced
1/4 teaspoon chili powder
1/8 teaspoon red pepper flakes

Instructions:
Combine bag of greens, corn, cheese scallion and both kinds of peppers.

In a separate bowl, whisk together remaining ingredients for dressing. Pour over salad, and toss well.

Indian style shrimp

This dish may not have looked so great, but it smelled incredible and tasted pretty good too.

Ingredients:
2 tablespoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon Mrs. Dash or salt substitute
1/4 teaspoon cayenne pepper
2 tablespoons white wine vinegar
1 medium squash, acorn or zucchini chopped
nonstick cooking spray
3 medium shallots, peeled and minced
2 garlic cloves, minced
2 cups chicken or vegetable broth
1 pound medium shrimp, cleaned
Cooked couscous or rice if you wish (follow package directions)

Instructions:
Mix together spices and vinegar. Set aside. In a large saucepan spray nonstick spray and set over medium heat. Add the shallots and garlic and cook until translucent. Do not let the garlic brown.

Add the prepared spices and vinegar mixture and cook, stirring constantly, for 15 seconds.

Add the squash cook while stirring the mixture together to get the squash well coated. This should take just a few seconds. Then add in the broth and bring to a simmer. Cover, reduce the heat to low, and simmer slowly until the squash is tender, about 30 minutes, stirring occasionally.

Add the shrimp. Cover again and cook about 3 minutes.

Serve over cooked coucous.

Chicken Stew with an Island Flare

Ingredients:
3 lbs. chicken thighs
¼ cup low sodium soy sauce
2 tablespoon ginger powder
2 tablespoons brown sugar
3 shallots, minced
¼ teaspoon red pepper flakes
1 tablespoon mixed seasonings (ie: Italian, Greek which ever is your favorite)
1 onion, thickly sliced
1 cup low sodium chicken broth
1 8 oz. can pineapple chucks in light juice
1 tablespoon cornstarch
1 tablespoon red wine vinegar
1 red bell pepper
2 cups frozen peas

Directions:
Mix soy sauce, ginger, brown sugar, shallots, red pepper flakes and seasoning. Place chicken in a slow cooker and pour soy sauce and seasoning mixture on top. Add onions and broth and cook for about 4 to 5 hours on high and 10 hours on low.

When chicken is completed remove just the chicken from the slow cooker, leaving all of the juices. Mix pineapple juice, hold back pineapples for now, with cornstarch and red wine vinegar. Stir cornstarch and vinegar into the slow cooker with remaining juices. Add bell pepper and peas. Cover and cook on high until boiling, about 15 minutes. Add chicken back to slow cooker and mix thoroughly.

Serve with rice.