{Sunday’s With Joy} Honey Mustard Roasted Cashews

This is one of those recipes that you make and you say, “Oh….WOW!” I snack on nuts every day. Cashews are one of my favorite nut, all buttery and crunchy, yummy on salads or just by the handful. This is a fantastic way to eat a cashew. I could eat up every little last piece of these wonderful Honey Mustard Roasted Cashews, but I must refrain myself! Your friend’s will be thrilled if you make these before you go to a party and bring them as a gift, or else you may be sitting in front of the computer shopping and then unbeknown to you, your bowl of nuts has vanished!  Not that this happened to me or anything like that.
I am fortunate to be a part of a wonderful group, Sunday’s With Joy, and this recipe was chosen this week from Joy The Baker Cookbook. Do yourself a great favor and get yourself a copy of  this wonderful cookbook. I have loved every recipe that I have made from this cookbook, you will too! Nettie
Joy the Baker Cookbook: 100 Simple and Comforting Recipes
This post has been linked up to these fabulous blogs! Nettie

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Easy Deviled Eggs

Easter has come and gone with little time to make Deviled Eggs. So you can only imagine how thrilled I was to be the lucky recipient of My Blog Spark gift of 1 dozen carton of Extra Large Brown Farm Land O Lakes Organic Eggs Extra Large Brown Farm Land O Lakes Organic Eggs and 1 Classic Egg Tray. Deviled Eggs are very simple to make and there are so many ways to make them. I took a little poll on Facebook and most of my fans agreed on the Classic Style as their favorite. I have been eating Deviled Eggs ever since my Great Grandmother, Mattie Cook was making them for the holidays and other occasions, so I am a big fan. Hubs and I didn’t take much time in devouring the little eggie concoctions, the kids didn’t get to try them ( they were out with friends) great excuse to make more today!
Xtra Large Grade A Brown Farm Eggs- Coupon worth up to $5.99 for one dozen,  I need to raise chickens!
Place 6 eggs in a pot, cover with cold water.
This is the lovely Platter for year round use, fun for parties!
Ingredients: Eggs, Mayo, Dry Mustard, Salt and Pepper, Fresh or Dried Herbs, Paprika, seriously EASY!
One Deviled Egg coming Up!
Set heat at Medium High heat until water comes to a boil, turn down to low and let boil for 15 minutes, drain water and cover eggs with cold water. When eggs have cooled off, peel eggs. This one is perfect. Fresh eggs are the best!
Cut Egg in half, lengthwise
Scoop out yolks, place egg whites on your favorite tray.
Mash up egg yolks in a bowl with a fork.
Add 2 Tablespoons Mayo
Add 1/4 teaspoon dry Mustard, I just love this can, be careful not to dump it on your clothes and floor when opening like I did!
Add Salt and Pepper
Add Fresh or Dried Fine Herbs (Penzey’s Spices are my favorite!)
Mash with a fork until smooth and well combined.
Spoon some of the filling into each hole until all are filled.
Fill it  up with a little mound of yummy egginess
Top with Fresh or Dried Herbs and Paprika
Bite size treat, try to eat just one, I dare you! Pure comfort food and great for a snack!

“Disclosure:  The gift pack, coupons, information, and additional gift pack have been provided by Land O’Lakes through MyBlogSpark.”

This recipe has been posted to these wonderful blogs!:Photobucket

weekend potluck
Country Momma Cooks
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Girls Big Night Out ( staying in! ) and Artichoke Spinach Cream Cheese Dip

When you are having a Girls Night Out with lots of dancing and singing and delicious food, make sure to include this delicious Artichoke Spinach Cream Cheese Dip! I was so lucky to be invited to a Girls Night out for my birthday. I made my cherry cheesecake ( see recipe index) and Artichoke Spinach Cream Cheese Dip, perfect for a cold winters eve!

This is where I was invited for Girls Night Out! You won’t see this in L.A.!
Gretchen’s Fish Chowder oh my gosh, just heavenly, I would love a bowl right now. Gretchen is an amazing cook and baker, everything she makes is made with love. She made about 5 gallons of soup! There were 4 of us! My kind of cook! Are you sure you aren’t Italian Gretchy?
Dave’s amazing homemade French bread. Now I wouldn’t say I was a such bread snob, okay well I am…so when Dave says he is going to bake bread, I am first in line. Laura and Dave are always so generous and deliver loaves piping hot out of the oven, you have to be quick if you want a slice, which I always do slathered with fresh churned butter, not that I make that or anything, a girl can dream, right? Don’t leave the bread unattended at any time, B Zach is in the house!
Meredith’s famous Caesar Salad please cut the onions properly Nettie!
Pull up a sofa and and a book!! No way, there will be lots of laughing, scrumptious food and dancing and singing, it’s Girls Night out!!
Look at those chunks of seafood and fish and yummy potatoes. Nom Nom Nom!!
What a special meal prepared with love. I will always have fond memories of our special night out!
My Cherry Cheesecake with two candles, one for Laura and one for me. Happy Birthday Laura!

Okay! So when we are together it’s not all about the food, well for me it is…but my other passion besides food is dancing and we did lots of it with Dance Revolution!!
Artichoke Spinach Cream Cheese Dip – After dancing app!
Dance, dance, dance! Sing, sing, sing until you throat is so sore from yelling, you think it’s singing until you play the video that Meredith taped, thank you so much Meredith for opening your home to all of us, I had a most wonderful time! Wish I knew how to post videos of us all dancing and singing, I am sure it go viral on youtube! After lots of singing and lots of dancing and lots of laughing we worked up an appetite. My Artichoke Spinach Cream Cheese Dip – I was worried we wouldn’t have enough so I made enough for a full dinner and lots of leftovers, take some home please!! Note to self-don’t food blog when you are starving!! I doubled this recipe: Artichoke Spinach Cream Cheese Dip: 1 cup thawed frozen spinach, 1 1/2 cups thawed chopped frozen artichokes, 6 ounces cream cheese, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/3 cup grated Parmesan Cheese, 1/2 teaspoon red pepper flakes, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/2 8 ounce package of shredded Jack Cheese for top of dip. Preheat oven to 350 degrees F. Grease 2 quart glass casserole dish with non-stick spray. Heat spinach in microwave for 5 minutes, squeeze dry. Heat artichokes in microwave, I used jar artichokes and included the marinade liquid- yum, why not? Heat cream cheese in microwave for 1 minute or until soft. Pour these ingredients into a food processor add remaining ingredients and pulse until completely blended. Pour into casserole dish and sprinkle Jack Cheese on top. Bake until hot 15-20 minutes. Serve with french bread or crackers or just a fork! This recipe has been linked up to my favorite blogs: Weekend Potluck Linky

Photobucket Six Sister's Stuff

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Mexican Fudge and Nacho Salad

Nacho Salad: on a prepared baking sheet ( spray with canola oil) place blue corn chips, taco meat, chopped black olives, green chile’s, shredded cheddar cheese.
Place under a broiler until cheese is melted and golden brown.
Serve nachos over a bed of lettuce, add guacamole, sour cram, green chile salsa.
Mexican Fudge Recipe from my favorite Fort Worth Texas salsa- Mrs. Renfro’s Jalapeno Green Salsa ( Hot ).    Mrs. Renfro’s Mexican Fudge

Spread one half pound grated cheddar cheese in a 9 x 11 glass baking dish or a 7 x 11 baking dish.

Combine three well-beaten eggs and 1/4 jar of Mrs. Renfro’s Green Salsa ( 4 ounces) and spread on cheese. Spread a half pound grated cheese on top.

Bake at 350 F for 30 minutes.

Cool 10 minutes.

Cut into 1″ squares.

Serve on warm tortillas.

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Easy Smoked Turkey, Cheese and Mushroom Puff Pastry

When I hear the words puff pastry, I think of a Napoleon, a sweet dish, but this pastry puff is a savory dish and it is oh so easy. It is a perfect appetizer to make when you really want to impress your guests. The great thing is that you can use your imagination and add any ingredients you like. Today, I am using Smoked Turkey, Brie, Provolone, Mushrooms and Dijon Mustard. This is a wonderful recipe that I found  from,” From Isabelle at Home”.
Defrost the puffed pastry and then roll it out on a floured board. After rolling it out, place on parchment paper or a Silpat. Spread 2 tablespoons of Dijon mustard, then  place a layer of turkey, a layer of cheese and then top it off with mushrooms. Roll out the second sheet of  pastry dough.
Brush the beaten egg on the edges of the pastry dough.
Lay the second layer of pastry dough on top. Brush with the egg mixture. Cut the pastry to fit 10″x 12″. Cut slits to allow steam to escape. In honor of it being the Breast Cancer Awareness Month, I have made the ribbon symbol representing this with extra dough.
Voila!! After baking at 450 for 15- 20 minutes.
Let cool for about 5 minutes.
Resist cutting a huge piece while everyone is waiting like I did!
Transfer to a cutting board.
Make any design, ribbon,  stars, clouds…
Notice the Turkey, Cheese and Mushrooms melding together and the puff pastry is a perfect golden brown. Your eyes will roll up and your mouth will say, MMMMM.
Transfer to a serving platter.
Simple and delicious. Bon Appetite!
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  • 1 package ( 2 sheets) Frozen Puff Pastry, defrosted
  • 2 tablespoons Dijon Mustard
  • 1/4 pound Smoked Turkey
  • 1/4 pound Brie and slice of Provolone
  • 1/4 can Mushrooms,drained
  • 1 egg beaten plus 1 tablespoon water, for the egg wash


  1. Preheat oven to 450 degrees.
  2. Place a piece of parchment paper or a Silpat on a large baking sheet.
  3. Lay one sheet of puff pastry on a floured board and roll out to 10 x 12 inches. Place it on a prepared baking sheet and brush the center with mustard, leave a 1″ border. Place a layer of turkey, then a layer of cheese and a layer of mushrooms.
  4. Place the second sheet of puff pastry on the floured board and roll out to 10 by 12 inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges, press together. Brush the top with egg wash, cut slits on top.
  5. Bake for 15-20 minutes until puffed and golden brown. Allow to cool for a couple minutes, serve warm. 

Serves 4
Recipe adapted from From Isabelle at Home and Ina Garten.

This recipe may be found at these amazing blogs:


This post has been featured at It’s So Very Cheri www.itssoverycheri.com

its so very cheri

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Easy Mediterranean Tabbouleh

Easy Mediterranean Tabbouleh

Easy Tabbouleh- One of my summer college jobs was a waitress at a wonderful Middle Eastern Restaurant. I also helped prepare appetizers and entrees and dessert. One of my favorite’s is the appetizer Tabbouleh.It is made with Bulgar wheat, tomatoes, cucumber and fresh mint. It can be a salad too, just add feta and Greek olives. Serve with pita or Naan bread, grilled. It is fresh, filling and packed with incredible flavor. This is great made ahead as a snack or a mini – meal that you can enjoy all weekend. The flavors keep getting better every day- if it lasts that long!

Fresh tomatoes, mint, garlic, cucumbers

Beautiful Bulgar- everything is beautiful- in it’s own way!

Seed the cucumber, perfectly clean like a cucumber boat.. Another great idea, get another cucumber and use that to serve Tabbouleh in!

Looks seeded….

Chopped tomatoes

Fresh mint really adds a punch of flavor. Plus fresh garlic. No colds this Fall!

I love mint. Take a piece and chew on it. Put some in ice water, gets rid of depression….

Squeeze the juice of half a lemon. Love my antique fruit juicer that my brother in law gave me.


  • 1 cup Bulgar
  • 2 cups boiling water
  • 5 garlic cloves peeled
  • 5 Tablespoons Olive Oil
  • 2 medium tomatoes or 1 large tomato chopped
  • 1 medium cucumber seeded and chopped
  • 1 cup chopped onion
  • 2 Tablespoons mint chopped
  • 1/2 lemon juiced
  • 1/2 teaspoon salt1/2 teaspoon ground pepper
  1.  Place Bulgar in a large bowl. Stir in boiling water. Cover and let stand for 30 minutes or until water is absorbed.
  2. . Meanwhile, place garlic on a double thickness of heavy duty foil. Drizzle with 1/2 teaspoon olive oil. Wrap foil around garlic, Bake at 425 F for 15-20 minutes. Cool for 10-15 minutes.
  3. Drain Bulgar well, transfer to a large serving bowl. Stir in tomatoes, cucumber, onion and mint. Squeeze softened garlic into a small bowl and mash. Whisk in lemon juice, salt, pepper and remaining oil.                                                                                                                                             . 
  4.  Toss to Coat..                                                                                                      
5.Chill until serving.Makes 8-10 servings.
                                                      Adapted from Healthy Cooking

Grab some loves!