One Lovely Blog Award

Some time ago - I was excited & grateful to receive the 

One Lovely Blog Award from Some, Some and Some 

Thanks so much "B" for passing this onto me.  I just love the gorgeous blog background she uses...full of 'real' photos (my most favorite!)  And the awesome recipes she shares also...

I apologize for taking so long to get this together to share....

Now, on to the business associated with this award…

Rules of the Award:

1. Display the blog award.

2. Create a link to the site that nominated you.

3. Write 7 random facts about yourself.

4. Display the links of the blogs you love and pass on the award (I’ve gone for seven, which are below).

7 Random Facts About Me:

1. I love all kinds of chocolate, especially dark. 

2. I have been a wife to the same wonderful man for 44 years, am mama to 3... Nana to 8. 
3. I have surprised myself and have actually enjoyed doing some public speaking. I have been dubbed an "Inspirational Humorist"...(I like that!) 

4. My favorite color is purple...the darker, the better.

5. My favorite books to read are autobiographies or ones authored by my dear friend, Mesu Andrews. Her fictional stories about Biblical characters are amazingly creative. 

6. It would be difficult to survive in my kitchen without my whisk. 

7. I am an encourager at heart. 

7 Blogs I Love Reading:

1. For super creative recipes; anything you can imagine...and more!
Lark's Country Heart

2. For healthy recipes and info - Whole New Mom

3. For a 'kozy', homey atmosphere and recipes - Kitty's Kozy Kitchen

4. For awesome every day baked treats to serve your family - The Big Green Bowl

5. For a delicious healthy sugar-free recipes  - Sugar-Free Mom

6. For great recipes and awesome parenting ideas - Meaningful Mama

7. For yummy recipes, blogging tips & crafts - 4 You with Love

Thank you again "B" for sharing this sweet award with me. 

Sauteed Apple & Cranberry Oatmeal

It's been a while since I shared an oatmeal recipe....

I am OAT-Rageously WILD about Oatmeal...and anything you can add to it....

Peanut butter, chocolate, fresh fruit, nuts, dried fruit, pumpkin, spices, etc. etc. 

As soon as I saw this idea from Kelley at The Grant Life I knew I would be enjoying it soon.  I've made it a few times since also.

So easy - and healthy for you. 

And it won't heat up the kitchen!  Gotta love that this time of year!

I cooked my oatmeal in the microwave, then topped it off with the sauteed fruit, but try it the way you want to.

Any way - I'm sure it'll be delicious. 

More Please!!

SAUTEED APPLE & CRANBERRY OATMEAL

Butter

(I subbed coconut oil) 

One medium apple, peeled and chopped

(Galas are my favorite) 

Dried Cranberries

Honey, cinnamon/sugar or your favorite sweetener

Old-Fashioned oats

(enough for 1 - 2 servings)

Sautee the apple in oil until tender, about 5 minutes, sprinkling with cinnamon or cinnamon/sugar. Add the water, cranberries and oatmeal and cook according to pkg. directions. 

Or just add the fruit mixture to cooked oatmeal and top with spices.

The next time I make it I plan to add apple butter at the finish.

It'll warm your tummy and give you a great start on your day!

I love oatmeal for lunch and dinner too.  MMMM! 

Linked at

    Foodie Friends Friday

            Fit & Fabulous Fridays

               Ingredient Spotlight - Apples

            GBP Roundup - Breakfasts

Weekend Potluck

Honey Glazed Carrots in the Slow Cooker

This is another one of Tiffany's easy and frugal recipes I found at Eat at Home.

A simple side dish for any meal, but this would be great for those times you're cooking a big meal and need the oven for other things...say...

Thanksgiving? Easter?....a potluck?...or maybe you just don't want to heat the kitchen by turning on the stove?

HONEY GLAZED CARROTS {SLOW COOKER} 

1 lb. carrots, cleaned and cut in 1" pieces

2 Tbs. butter

2 Tbs. honey

salt and pepper to taste

Spray 2 or 3 quart slow cooker with cooking spray.

Place carrots in slow cooker, along with butter. Drizzle honey over top.

Season with salt and pepper.

Cook on high for 3 hours.

CHOMP! CRUNCH! CHOMP! 

De-Lish!!!

Linked to Thursdays Treasures
         Weekend Potluck
       Whatcha Crockin' Wednesday

Blueberry Banana Flaxseed Smoothie

If you didn't already realize it...I LOOOVE SMOOTHIES! 

And during this hot hot summer, I have been enjoying many. 

We have them for breakfast often because sometimes our tummies just aren't ready for hot food.  And they're quick...just toss everything into the blender and turn it on! 

Smoothies can be very healthy also - I always use skim ( or almond) milk, yogurt and fruit of choice, and Hubs and I both enjoy them. 

I really loved the addition of almond extract to this flavor combo. 

So when I saw this one at The Foodie Physician - adding flaxseed (which I do when I think of it!) and two of my favorite fruits...why of course, I had to try it.  It was smooth and delicious!

She also has some great info about flaxseed...this is one brief paragraph from all the info shared there...

Flaxseed is high in protein and can be sprinkled on many foods like yogurt or oatmeal.  It also can be stirred into hot soups, stews and pasta sauces.  It can even be used in baking and can be incorporated into cakes, cookies and muffins.  It’s also a great addition to smoothies to add extra fiber and protein.  To reap all of the health benefits of flaxseed, it’s recommended that you eat 1-2 tablespoons a day.   

So give this a try - you won't be sorry. 

HERE'S TO A HEALTHIER LIFESTYLE!!

BLUEBERRY BANANA FLAXSEED SMOOTHIE

  (2 servings)

2 TB. whole flaxseed

(I used 2 TB. flax seed meal)

1 ripe banana*

1 c. blueberries

1/2 c. fat free Greek Yogurt

3/4 c. skim milk

(I used 1 cup)

1 TB. honey

1/4 tsp. almond extract

6 ice cubes

Place the flaxseed in a blender and blend until it is ground fine.  Add the remaining ingredients and blend until smooth.  Garnish with blueberries. 

*I keep banana slices frozen ready to add to great recipes like this one. 

Linked to Thursdays Treasures
       Weekend Potluck
          Mop it up Monday
        Meal Plan Monday

Country Baked Beans

BEANS, BEANS, THE MUSICAL FRUIT...

THE MORE YOU EAT, THE MORE YOU TOOT...

THE MORE YOU TOOT, THE BETTER YOU FEEL,

SO LET'S HAVE BEANS FOR EVERY MEAL!! 

Because I write a bi-monthly food column for a local newspaper, the 

Leader Enterprise, I am the one who GETS to cook beans to serve folks on the street in front of the Leader office for an annual Bean Days celebration. 

We just celebrated Bean Days this past weekend.  On Friday, July 20, I cooked up an 18 - qt. roaster, plus a 6-qt. crockpot full of these beans....I love that they are made with canned baked beans....then doctored up.   I intended to get a photo of the roaster full...and forgot....

Then we talked about having the newspaper photographer take a photo when she got back from shooting photos elsewhere....and forgot again. 

We gave samples to over 225 folks on the street, (within an hour's time!) and even though we didn't win the contest, there were many folks who thought our beans were the best, so not winning a contest with only 4 judges didn't bother me in the least.   I was just elated that so many thought our beans were the best and told us so. 

I came home with this little bitty bowlfull and remembered to take a photo! *-* 

(My Sweetheart of a Husband chopped all the bacon and onions for me - that was such a great help!) 

This is a simple Taste of Home recipe and I will make it again and again.  I adore recipes with only FIVE ingredients!

It's sort of a sweet 'n' sour taste and bacon is always a winner in baked beans. 

These would be an awesome addition to a potluck or a picnic. 

You could cook them in the crockpot for a couple of hours (or longer) on high if you prefer. 

This recipe can be easily halved, or doubled.  (I made 8X the recipe!=) 

COUNTRY BAKED BEANS

4 cans (16 ozs each) baked beans, drained 

1 (12 ozs) bottle chili sauce

1 lg. onion, chopped

1 # sliced bacon, cooked and crumbled 

1 c. packed brown sugar

In a large bowl, combine all ingredients.  Pour into a 4-1/2 qt. bean pot or two ungreased 2-qt. baking dishes. 

Bake, uncovered, at 350* for 45 - 60 minutes or until heated through.  

Yield: 10 - 12 servings 

Linked to Thursdays Treasures
Weekend Potluck