Our new featured image is colored in blue with red highlights. You might be wondering what’s up with the image and the colors? Lets’ start with the image first. The image is a photo of downtown Phoenix taken by yours truly. I liked the image but found it somewhat boring. I had a different vision of how I wanted to express Arizona in our featured image. I like bold colors. The temps have been climbing over 100 degrees as Arizona usually does in the springtime. Thus, I decided to add red into the image to represent the extreme heat...Read More
Month: May 2017
My dad-in-law is an Amazing cook! We eat dinner at his house at least once or twice a month. I’m always getting great ideas from him about eating healthy, along with new recipes and better ways to make the old favorites. This recipe is so simple, but the flavors of the marinade and barbecue sauce really complement each other. 3-4 pounds country-style ribs ½ bottle Stubbs Pork Marinade – Chilis, Lime & Ginger Barbecue sauce – Sweet Baby Rays Hawaiian Style Put ribs in a re-sealable plastic bag; cover with Stubbs pork marinade. Refrigerate 2 hours. When...Read More
Great for those hot days when you want dessert but don’t want to heat up the house. Plan ahead—this cake needs to be refrigerated for at least 12 hours. CAKE: 2 boxes (3.4 oz) Vanilla Instant Pudding mix 3 cups whole milk 12 oz. frozen non-dairy whipped topping, slightly thawed 2 boxes (14.4 oz) graham crackers FROSTING: 3 Tablespoons butter 3 Tablespoons milk 3 Tablespoons cocoa 1 cup powdered sugar INSTRUCTIONS: Blend milk and pudding for about 2 minutes; fold in whipped topping. In a 9×13 pan, place a layer of graham crackers. You may need...Read More
Doing something nice for someone else makes my heart happy. And it makes the other person happy as well. That’s a two-for-one deal I can feel good about all day long! In Queen Creek, Arizona, there’s a young boy named Jacob who loves getting birthday cards – because they make him smile. “It’s amazing. I don’t know how to explain—it’s heartwarming,” he said This year, Jacob has a wish – to receive 100,000 birthday cards. He also wants to create awareness of mitochondrial disease, the illness that drains his energy and keeps him bed-bound. Jacob turns 15 on August...Read More
I first made this at my husband, Tom’s request in 2004 after he described the flavor of a pig roast at a luau in Hawaii with family in the ’90s. Traditionally, the meat is wrapped in Hawaiian green tea leaves, but those are hard to find here on the mainland. I substituted black tea leaves and Tom said it came out great! (Karen F. –Woodland Park, CO) 7lbs Pork Butt Roast 1-2 teaspoons Liquid Smoke 10 cloves fresh garlic ½ cup rock salt I bag black tea (I used Earl Grey, but use your favorite) Preheat oven to...Read More
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