••••TRAVEL TIPS🚙🚕🚗🛳⛵️🚊🏖⛰🎡🎢!!••••

(Source:  google+ photos & One Moms World)

••••TRAVEL TIPS🚗✈️🛳!!

••••HAVE A  SAFE HOLIDAY WEEKEND!!

 

  

 

 

••••OVEN-FRIED CHICKEN DRUMSTICKS🐔🍗🐓🍚🍮!!••••

(Source:  tasteofhome.com & photos also & Kim Wallace, Dennison, Ohio)

••••OVEN-FRIED CHICKEN DRUMSTICKS!!

••••LOVE THOSE CHICKEN LEGS!!

 

TOTAL TIME: Prep: 20 min. + marinating Bake: 40 min.

MAKES:4 servings

Ingredients

• 1 cup fat-free plain Greek yogurt
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 8 chicken drumsticks (4 ounces each), skin removed
• 1/2 cup whole wheat flour
• 1-1/2 teaspoons paprika
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon pepper
• Olive oil-flavored cooking spray

 

Directions

1. In a large resealable plastic bag, combine yogurt, mustard and garlic. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
2. Preheat oven to 425°. In another plastic bag, mix flour, paprika, baking powder, salt and pepper. Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 180°. Yield: 4 servings. 

Originally published as Oven-Fried Chicken Drumsticks in Taste of Home June/July 2013

 

Nutritional Facts

2 chicken drumsticks: 227 calories, 7g fat (1g saturated fat), 81mg cholesterol, 498mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 31g protein.  Diabetic Exchanges: 4 lean meat, 1/2 starch.

••••CRAWFISH, TOMATO AND AVOCADO SALSA🍅🥑🦀🥗🦐💃🌿!!••••

(Source: eatwell101.com & photos also)

••••CRAWFISH,  TOMATO  AND AVOCADO 

••••SALSA!!

 

Preparation time: 15 min
Cooking time: none

Ingredients list for the crawfish, tomato and avocado salsa

Serves 2

• 2 bunches of cherry tomatoes
• 1 ripe avocado
• 1/3 pound (150g) of cooked and peeled crawfish (shrimps are fine if you don’t have crawfish at hand)
• 1/2 small red onion, finely diced
• 1 small bunch of basil for garnish
• Freshly squeezed lime juice
• 3 tablespoons olive oil
• Chili sauce
• 5 spices powder
• Coarse salt
 

Directions

1. Wash the cherry tomatoes and cut in halves or quarters, depending on their size.
2. Halve avocado and remove the pit. Score the avocado halves using a knife, cutting lines in both directions to make a grid. Be careful not to cut through the skin. Collect the flesh with a large spoon. You can also get the same results quicker and easier with an avocado slicer.
3. Chop the red onion.
4. Wash, drain and chop the basil leaves.
5. Divide all the ingredients and crawfish into individual serving bowls. Drizzle with lime juice and olive oil.
6. Add the chili sauce and toss together. Sprinkle with coarse salt and 5 spices powder.

 

••••CHICKPEA FETA GREEK SALAD🍅🥗🥙🧀🌿🌰🍶!!••••

(Source: eatwell101.com & photos also)

••••CHICKPEA  FETA  GREEK SALAD!!

 Ingredients list for the Chickpea Feta Greek Salad

Serves 4

• 1 can (15 oz.) chickpeas, rinsed and drained
• 1/2 cup grape tomatoes, halved
• 1/2 cup thinly sliced red onion
• 1 cup fresh green peas
• 1 cup feta cheese, diced (or mozzarella)
• 1 handful fresh basil, chopped
• Salt and fresh cracked pepper
 For the dressing

• Juice of one lemon
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• Salt and fresh cracked peper, to taste

 Directions

1. First, make the dressing: in a large bowl, combine all ingredients for the dressing and whisk to combine. Adjust seasoning and set aside.
2. Add vegetable, herbs and seasoning and toss to combine. Serve immediately or refrigerate for at least an hour to let the flavors combine. Some dressing will settle on the bottom, so stir well before serving. 

 

••••NOTE:  Vegeterian and Gluten Free

••••ONE-POT CHERRY FLUFF🥛🍒🍧🍚!!••••

(Source: recipe4living.com & photos & ksmith20)

••••ONE-POT CHERRY FLUFF🍒!! SO FUN!!

••••SO EASY!!

 

Time needed

5 min preparation

Serving Size / Yield

16 servings 

Ingredients

• 1 (21 oz.) can cherry pie filling
• 1 (14 oz.) can sweetened condensed milk
• 1 (20 oz.) can crushed pineapple, drained
• 1 (8 oz.) container frozen whipped topping, thawed 

• Directions

  In a large bowl, beat the ingredients until smooth and creamy. Cover and chill for at least 2 hours before serving.

   

••••PATRIOTIC ICE CREAM CUPCAKES🎂🍚🍭🍨🍡!!••••

(Source: tasteofhome.com photos & Taste of Home Kitchens)

••••PATRIOTIC ICE CREAM CUPCAKES!! 

••••YUMMY!!

 

TOTAL TIME: Prep: 30 min. + freezing Bake: 15 min. + cooling

MAKES:36 servings

Ingredients

• 1 package red velvet cake mix (regular size)
• 1-1/2 quarts blue moon ice cream, softened if necessary
• 1 jar (7 ounces) marshmallow creme
• 3 cups heavy whipping cream
• Red, white and blue sprinkles

 

Directions

1. Preheat oven to 350°. Line 36 muffin cups with paper liners.
2. Prepare cake batter according to package directions. Fill prepared cups about one-third full. Bake until a toothpick inserted in center comes out clean, 11-14 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
3. Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour. 
4. Place marshmallow creme in a large bowl. Add whipping cream; beat until blended and stiff peaks form. Pipe or spread over cupcakes. Decorate with sprinkles. Serve immediately or freeze until firm.Yield: 3 dozen.  

Editor’s Note: Blue moon ice cream may be substituted with vanilla ice cream tinted with blue food coloring.

Originally published as Patriotic Ice Cream Cupcakes in Taste of Home's Cupcake of the Week Newsletter 2009, p6/29/09 

Nutritional Facts

1 cupcake: 220 calories, 13g fat (6g saturated fat), 46mg cholesterol, 139mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 4g protein.

 

••••AUNT MYRTLE'S COCONUT OAT COOKIES🍚🌴🍪🍮🍳🍨🥜🥚!!••••

(Source: tasteofhome.con photos & Catherine Cassidy, Taste of Hone, Editor-in-chief)

••••AUNT MYRTLE'S COCONUT OAT 

••••COOKIES!!  AMAZING!!!

TOTAL TIME: Prep: 30 min. Bake: 10 min./batch

MAKES:64 servings

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2-1/3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 cups sweetened shredded coconut
• 1 cup old-fashioned or quick-cooking oats 
• 3/4 cup chopped walnuts, toasted

 

Directions

1. Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts.
2. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.Yield: about 5 dozen.  

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Aunt Myrtle's Coconut Oat Cookies in Taste of Home April/May 2015, p7 

Nutritional Facts

1 cookie: 86 calories, 5g fat (3g saturated fat), 13mg cholesterol, 95mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.