Happy 4th of July!

...Happy 4th of July everybody! 

~ We hope you all have a lovely day!  ~

Freedom is never given, it is won.” – Unknown

Liberty is the right to choose. Freedom is the result of the right choice.”   – Unknown


“Few will have the greatness to bend history itself; but each of us can work to change a small portion of events, and in the total; of all those acts, will be written the history of this generation.”
Robert F. Kennedy


Photo Credit-Google Images

Sangria’s (Non-Alcoholic) & a day at the lake


Hey everybody! I know it’s been a while since i last posted 😥 …sorry ’bout that!  But while i’ve been gone, (from the blogging world anyway) i’ve been trying to drink in as much sun as possible (so that maybe i can finally get that tan!?) and so that led to my spending this past Monday up a my friends lake-house. We had a few doubts about the weather on our way up to the lake (as it was badly storming and we had to drive 30mph under the speed limit just to make it safely there!) But while i was up at the lake i had a great time looking through some cook-books, and picking some super great recipes to try! We made some guacamole (i’ll post the recipe soon!) and then the weather was finally nice enough for us to go out in the kayaks for an hour. It was a blast and i’ve got a  lot of recipes coming your way soon!

Ok so about this recipe : I’ve been on the hunt for some fun (Non-Alcoholic) cocktails or um (Mocktails i guess) recipes for some party’s i’m planing & this sangria recipe is a great fit to what i’ve been looking for! 😉  Hope ya’ll Enjoy it!

Serves 8

  • 2 cups boiling water
  • 2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser)
  • 2 cinnamon sticks
  • 1/2 cup sugar
  • 3 cups pomegranate juice
  • 1 cup freshly squeezed orange juice
  • 1 orange, sliced into thin rounds
  • 1 lemon, sliced into thin rounds
  • 1 lime, sliced into thin rounds
  • 1 apple, cored and cut into 1/2-inch chunks
  • 3 cups carbonated water (like seltzer)

Directions: Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.

In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.

Just before serving, stir in carbonated water. Serve in pretty glasses over ice.

2012_04_27-sangria3.jpg  P.S: Please leave me a comment below if you have any other recipe ideas for me to try – I’d love to hear from my readers! 🙂
Recipe & Photo Credit:

~ Independance Day ~

Pinned Image                                                        Happy 4th of July Everybody!
Pinned Image          I’m on vacation this week so i thought, with it being the 4th and all,  that i would post some mouth-watering goodies to inspire (and tempt) you!
Pinned Image
                                           Isn’t that so sweet of me to do that for ya’ll?  😉
Pinned Image
Pinned Image
Pinned Image

                                                ok, so here is ^ the healthy one for ya!

                                               Have a wonderful Fourth of July!

(*All photos via Pinterest)

Mama’s Patriotic Fruit Tart

Happy 4th of July!

Our house has been a buzz with excitement today, not only for the festivities going on tomorrow to celebrate Independence Day, but also because my pet Dairy Cow, “Jemimah” is going to have a baby calf anytime now! I thought for fun, that I would ask you all if you have any suggestions for girl names for the calf. Feel free to post any names you think might be good! I will let you know if I pick yours in a few days! Now, I know this is a “cooking blog”, but I just couldn’t resist telling you about this special event. 🙂

Now, for the quote of the day!

“Blessed is he who has learned to laugh at himself for he shall never cease to be entertained.” ~John Boswel


Mama’s Patriotic Fruit Tart

  • 3/4 cup butter (softened)
  • 1/2 cup confectioners sugar
  • 1 1/2 cup all purpose flour
  • 1 package (10 oz.) vanilla chips (melted and cooled)
  • 1/44 cup whipping cream
  • 1 pkg. (8 oz.) cream cheese (softened)
  • 1 pint fresh  strawberries (sliced)
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1/2 cup pineapple juice
  • 1/4 cup  sugar
  • 1 TBSP. cornstarch
  • 1/2 tsp. lemon juice

In mix bowl, cream butter and confectionery sugar. Beat in flour. Pat into bottom of greased 12″ pizza pan. Bake at 300 degrees for 25 minutes, or until lightly browned. Coll. in another bowl beat and cream vanilla chips and cream cheese until smooth; spread over crust. Chill for 30 minutes.

Servings: 12

Flag Pie


“To the world you might be one person, but to one person you just might be the world. ~Make a difference! ~Author unknown

Every year for as long as I can remember, my mom has made this delicious Flag pie. It is a tradition we have done on every 4th of July for our big family cook-outs. It is a festive, easy, and fun pie to make!



Flag Pie

  • 3 cans cherry pie filling
  • 1 can blueberry pie filling

Favorite Pie Crust:

  • 4 cups flour
  • 1 3/4 cup shortening
  • 1 TBSP. sugar
  • 2 tsp. salt
  • 1 TBSP. vinegar
  • 1 egg
  • 1/2 cup water

Frosting for top (you can +/- any of the ingredients depending on how thick you want the frosting)

  • 1/2 cup confectionery sugar
  • 1-2 TBSP. milk
  • 1/8 tsp. almond extract

With a fork mix flour, shortening, sugar and salt. In a separate dish, beat remaining ingredients. combine both mixtures with a fork or pastry blender until moist/ Using hands mold dough into ball and chill at least 15 minutes before rolling out. Dough can be left in refrigerator for three days or frozen until ready to use.

After dough is finished cooling line a greased large cookie sheet with 3/4 amount of the dough making a thin crust. Then put the blueberry filling in one corner and spread the cherry filling all around it. Next cut out strips and starts to put on the top. Bake @ 400 degrees for 35-45 minutes or until lightly browned. After it is fully cooled spread the glaze over the stars and stripes.