Hello

another blog with all my photos missing but the typing was still there so below is the recipe I posted in 2011.

 I know if you are a follower of this Blog I haven't posted for a few days..

 I have been busy not that I am never not busy!! that would be the day..

Not complaining mind you.

Now on to my Recipe Share..

Cream Cheese Coffee Cake

We are headed to the Old Neighborhood to pick up a few of our Cream Cheese Coffee Cakes.

This is a recipe of a great one from Taste of Home..

Ingredients

• 1 cup (8 ounces) sour cream
• 1/2 cup sugar
• 1/2 cup butter, cubed
• 1 teaspoon salt
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 2 eggs, lightly beaten
• 4 cups all-purpose flour
• 
  FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1 egg, lightly beaten
• 2 teaspoons Spice Islands® pure vanilla extract
• 1/8 teaspoon salt
• 
  GLAZE:
• 2-1/2 cups confectioners' sugar
• 1/4 cup milk
• 1 teaspoon Spice Islands® pure vanilla extract
• Toasted sliced almonds, optional

Directions

• In a small saucepan, combine the sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature.
• In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight.
• Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12-in. x 8-in. rectangle. In a large bowl, combine the filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges.
• Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour.
• Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings.

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thanks for looking 

Diane louise

Good Morning Blogg Land

Sorry none of my photos showed up 

Now for the Recipe I promised you.

Peanut Butter Cookies

INGREDIENTS;

 1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup peanut butter

1/4 cup shortening

1/4 cup butter

1 egg

1 1/4 cups Gold Medal® all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 bag peanut butter cups cut into pieces and stired into batter.

1 Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.

2 Heat oven to 375ºF.

3 Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.

4 Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Diane louise

Halloween Memories! Fall Photo Share & Orange Yogurt Pancakes

Orange Yogurt Pancakes

Serves 4
1 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. orange juice
orange gratings (optional)
3/4 c. plain yogurt
1 egg
6 Tbsp. butter, melted, divided
In a medium bowl, stir together dry ingredients. In a small bowl, whisk together juice, gratings, yogurt, egg, and 4 Tbsp. of the melted butter. Stir into the flour mixture until just combined (batter will be quite thick).
Heat a griddle or large skillet over medium high heat until quite hot. Brush pan with some of the remaining melted butter and spread batter with a spoon onto pan in 3-inch pancakes. When pancakes bubble and are browned, flip and continue cooking until cooked through and browned on the second side. Brush pan with melted butter before each batch. Serve warm with maple syrup.

Photo Share & Fontana Dip

 

Good Morning or maybe its Afternoon or Evening

 What ever it is I hope you are happy and having a super fantastic day..

I was out there and took a few more pictures this past week and weekend.

I also had a recipe to share a friends daughter gave it to me when we all went out to Breakfast the other morning..

well to my  surprise none of my pictures showed up on here sad to say.

This recipe I got from my friends daughter

Fontana Cheese Dip

1 brick of fontana cheese

place in oven proof dish sprinkle with olive oil

 sprinkle on top Oregano, Basil and Parsley.

Not too much you don't want it to be to overpowering.

place in 350 oven until melted serve with desired bread sticks or crackers

Enjoy!

Fall in my Home Town & Toffee-Pear Sticky Pudding

 Its a sunny beautiful October day!

We are expecting some great weather for the next couple of days in the 80s, we will take it.. like I said yesterday I have a few more photos to share of our beautiful fall colors.

Taken all around me I hope you enjoy them.

Sorry but couldn't post the photos they were lost when I looked at my blog they weren't there..

Thanks for looking I think you get the picture.

 we are into a beautiful pictures time of the season.

Toffee-Pear Sticky Pudding

Makes: 9 to 12 servings

ingredients

• 1 1/4
  cups water
• 1 1/4
  cups pitted whole dates, preferably Medjool dates
• 1
  cup chopped peeled fresh pears
• 1/2
  teaspoon baking soda
• 1
  cup all-purpose flour
• 1
  teaspoon baking powder
• 1/2
  teaspoon salt
• 1/4
  teaspoon ground nutmeg
• 3/4
  cup packed dark brown sugar
• 1/3
  cup butter, softened
• 2
  eggs
• 1/2
  teaspoon vanilla
• 1
  recipe Toffee-Pear Sauce

directions
1. In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.
2. Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan.
3. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.
Toffee-Pear Sauce: Peel and core 1 fresh pear; thinly slice pear. In a medium skillet melt 1 tablespoon butter over medium heat. Add thinly sliced pear; cook for 2 to 3 minutes or until tender and lightly browned, turning pears occasionally and reducing heat to low if pears brown too quickly. Set aside. In a small saucepan melt 1/2 cup butter over medium heat. Stir in 3/4 cup packed dark brown sugar. Bring to boiling, stirring until sugar dissolves. Boil gently, uncovered, for 5 minutes, stirring occasionally. Carefully stir in 3/4 cup whipping cream. Bring to boiling. Remove from heat; stir in 1 teaspoon vanilla. Divide sauce in half. Stir pears into one portion.

I hope you enjoyed your visit.

Like I always say!

Im not perfect and I dont pretend to be..

How much fun would that be.

Smile and have a great day.

Our Visit With Brittney & Pumpkin Spice Cake I

I know its been a few days since I posted a Blogg,

we have been busy getting ready for fall and going out for lunches and dinners all week.. so its been a busy time. Today Im taking the time out to do a little posting and I did take a lot of photos of my flowers for fall they look so pretty I hate for it to end.

Last Saturday we went to Taylor Street, Greek Town area to visit our youngest grand daughter, who is going to Collage in the area, UIC we went out to lunch back in our old neighborhood. The area were she goes to school is safe  but  isnt the friendliest to be wandering out of... 

  Below are a few pictures from our visit..



I started to decorate for Halloween.

More photo share to come tomorrow.

I have a lot to do today and I cant get it done sitting on the computer.

Sharing a great fall recipe

Pumpkin Spice Cake I

Original Recipe Yield1 - 10 inch Bundt pan

Ingredients

• 1 1/4 cups shortening
• 2 eggs, beaten
• 1 cup packed brown sugar
• 1 1/4 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt cinnamon, nutmeg, allspice and ginger. Set aside.
2. In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5.                

Thanks For Looking





Pumpkin cinnamon roll pancakes & Photo share taken by me..

sorry to say none of my photos showed up again..

Pumpkin cinnamon roll pancakes Ingredients: CINNAMON FILLING: 1/2 cup (1 stick) salted butter, melted 3/4 cup brown sugar 1 tablespoon ground cinnamon CREAM CHEESE ICING: 4 tablespoons (1/2 stick) salted butter 2 ounces cream cheese 3/4 cup powdered sugar, sifted 1/2 teaspoon vanilla extract PANCAKES: 3 cups whole milk 1 cup pure unsweetened pumpkin puree 2 large eggs 2 tablespoon canola or vegetable oil 2 tablespoons apple cider vinegar 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 2 tablespoons pumpkin pie spice (see Tips below) 1/2/ teaspoon salt 1 tablespoon packed light brown sugar Directions: 1. Prepare the cinnamon filling: In a small, microwave-safe bowl- heat butter, brown sugar and cinnamon for 40 to 60 seconds, just until butter is melted. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter. 2. Prepare the Icing: In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside. 3. Prepare the pancake batter: In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened. 4. Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to). Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie. 5. Cook the pancakes: Preheat a large skillet or griddle to medium. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just as you see in a cinnamon roll). Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing. Tips: *If you do not have pumpkin pie spice, use this combo of spices instead: 1 teaspoon allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg

Thanks For Looking

Diane Louise

Dill Pickel! And More.

Something New! 

 Blogger has a new look so here I am trying to get used to it..

It doesn't take much to throw me off,  between FB and Blog changing all the time.

HELP LOL

Aren't they pretty

 I went outside early this morning I watered the pots in front last night.  Today I watered the pots and corner flower garden  in the back early.
I also put the pickles I made the other day into sterilized jars.
 I wanted to get that all done because we are expecting some pretty hot temps for the next few days. And I dont like to have the stove going to much,

When sterilizing you have to boil water and that just heats up the room..

I know Im wierd I pride my self on that... :)

 The body shop called to bring back our car, Bill invited him in, he happens to be our neighbor across the street. And naturally the kitchen was a disaster doing that procecc with the pickles.. OH well..
Thats life.

T hey did a beautiful job now to go for the test.. It looks fantastic..

 

 

I did  take a couple of pictures this week not many, because I was busy doing other projects..

Some of us in our family on  FB are all joining a link called, "I grew up in Clearing on the South Side of Chicago".
Its really fun seeing all the photos of old stores and different buildings.
 The different people have shared, then we talk about it..
Everyone so far seems to be enjoying it..
I know I am.. 

This week I didnt take many photos, sorry about that.

Hope you enjoy the ones I did take.

Four Joggers one evening.

 Our beautiful Sun Rises this week.

A Guy practicing his golf game..
In the grassy area behind our house.

Always something to take a picture of, even if its out in the distance..

I missed my hair appointnment this morning!
 I dont know what I was thinking, makes me so mad.
 I had the hot weather on my mind instead of my appointnment..

Oh Well!!

Next week
She is so understanding!!

I love these people out here.
They are so so nice..

We went out to dinner with friends the other night it was pretty good, we really enjoyed the time out with friends and going out to breakfast as well. Just being around friends brightens up your day..

Even if it is for a short few hours.

OK enough about me today, here is my Recipe Share!

 MY
Pickel Recipe Share

The recipe below
  is how I made my pickles.

 Adapted from my Niece Robbies Recipe.

20 small not to small to medium pickles

1 slice of rye bread

1 cup salt

8 cups water

2 cups vinegar

testing to see if you like the amount of vinegar or not add more if you think it needs it.

3  cloves of garlic chopped
I used my home grown garlic that was exciting

2 Talb of sugar

A large bunch of cherry leaves rinced and dried

a large bunch of Dill heads from the stalk

1 Talb of pickling spice

In Crock or Large glass bowl

place bread than alternate with cherry leaves, pickles, dill. chopped garlic

until you have added all of the leaves, dill, garlic and  pickles.

On stove heat but dont boil all remaining ingredients.

Pour over ingredients that are in bowl or crock
 place cover I used a large plate to weigh everything down and placed it on a tray
so their wouldent be any spilage in the refrigerator..
 refrigerate for three days.

On the third day I sterilized 5 pint jars

adding the pickles some leaves and dill from the bowl

I than ladled the liquid from the bowl to cover and put on the lid and refrigerated.

Of course testing a pickle to make sure its as good as you think it should be..:)

Thats all for now If you make the pickles I hope you enjoy them as much as we do.

And last but not least
Dont expect me to be perfect, Im Not.
How much fun would that be any way..

  

Hugs From Me

Summer Flowers & Fresh Peach Pie.

 What to do with the peaches the neighbor gave me is my dilemma for the day..
 I dont have a lot of time to play Suzie home maker, we are going out for dinner with our book club friends tonight. I want to make something with them befor Bill eats them all. (he he) sorry Bill..

I was out their watering my flowers early, now my back is killing me dragging the hoses all over the place, and wearing my camera around my neck.. I know sounds weird its me what can I say..  I even trimmed one of our conifers in the front, when it rained the other day it really showed that it needed to be trimmed, so that's what I did. First thing befor the pick up,It looks so much better.

 I think Ill go out and buy a little bird house and hang it in there, you know me when it comes to bird houses, Im the bird house queen..

Yesterday I went walking at the mall just to get out of the house and do something, also to get Bill out so he wont have to stay shut in all the time.  Now that everyone is back to school for the season.and won't be coming over all the time, like they did all summer.

 Our two friends that we always met up with at Barns are in the hospital, one is in a rehab facility for Alzheimer's, we will definately miss him, I really cant believe what happened to him one very inteligent sweet kind man, so sad for him..

Our other dear friend broke her hip. Her story is a miracle.. she was picking up leaves on the side of her house and fell. She managed to boost her self up against her house, she was screaming at everyone who drove by to no advale.  A Nun in a white habit drove by on her three wheeled bike and came to her rescue. She was there for hours and it was starting to get dark. The Nun said that was the first time she ever went that way, she always rode her bike the other way and something told her to go that way.. a great story isnt it..

So our dear friend  will be out of commission for a long time.. We sure do wish them all the best and a speedy recovery.. We are still going on Friday's. We still have a few friends their and its a good excuse to get out and do something besides work around here, dont you think.
Below are a couple of picture shares, while I was out there this morning early befor it got to hot! one thing I cant stand is the heat.. Oh dont get me wrong I love love love summer but do not like it when it get's to uncomfortable.
 While I type this blogg Im drinking coffee with crushed ice, taste pretty good never tried it at home befor.. I like it..

Here are a few picture from me..

Enjoy.

My white hydrangea finally looking good.

 I didnt think it was going to make it to hot in front all summer.

but it did.

Its official there back.

This one I got down on the ground to take a different angle.

 Im glad you didnt see that it wasent a pretty sight, me trying to get up..

He was getting ready to fly into the bush,  got him..

This is one half of my flower garden

He was kind of hanging around.

 I hope I dont find him dead out in the yard one day..

Or maby I woke him up.

Sorry if I did.

The birds really hang around the sun flowers, they have been

reblooming every year now for over 8 years.. The perfect place..

I guess you have seen enough of my flowers for today.

Last nights sun set..

Recipe Share

Fresh Peach Pie

Yield: 1 (9-inch) pie

Prep Time: 25 min

Cook Time: 60 min

Ingredients:

1/3 cup all-purpose flour
1 cup white granulated sugar
1/2 teaspoon cinnamon
1/4 cup butter, at room temperature
Double Pie Crust (your favorite recipe, or store-bought)
8 to 10 large fresh peaches, pitted, peeled and sliced
1 egg whisked with 1 Tablespoon water
course sugar for topping, optional

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, use a fork to combine flour, sugar, cinnamon and butter. Mix until crumbly.

3. Place one pie crust into a 9-inch pie plate. Scoop in one layer of peaches. Top with some of the crumbly sugar mixture. Layer more peaches and more crumbles. Continue until you've used up all of your peaches and crumbles. Top the pie with your 2nd pie crust, as desired. I cut mine into strips and created a lattice topping. If you'd like to cover the pie completely with the 2nd crust, just be sure to cut a few slits into the top crust to give that crust a chance to breathe while baking. Crimp the edges decoratively.

4. Brush the top with the egg wash, and sprinkle with coarse sugar if you wish.

5. Bake on the center rack in the oven for 1 hour to 1 1/2 hours. I start checking on my pie at 45 minutes, just to make sure the crust isn't browning too quickly and all looks good. Then I check every 15 minutes until I'm satisfied that it's done. Mine took an hour and 15 minutes, and it was nice and golden brown along the crust with the peach filling bubbling a bit in the center.

 

I hope you enjoyed my blogg and found something you liked.

Like I always say

Im not perfect so dont expect me to be.

Hugs From Me

Happy 50th Anniversary Bill and I!

A  little bit about our 50 year story!

Happy 50Th Anniversary to Me and my Guy...

We have been so so lucky we had a great 50 years together as man and wife.

No bumps or blips at least not to many, which is rare now a days..

Above photos were taken out side our back door this morning

 Beautiful just like our life together has been.

It started out here.

1827 Harlem in Riverside

that address only lasted a short while.

This is where we spent the first year of our marrage

1706 W Washington  Petersburg Virginia

 Bill got called back to the army for 11 months.
It was called the Berlin crisis.

Thats where I grew up and learned how to put a nipple on a baby bottle and cook!!
The girl living across the hall who's husband was also in the army taught me.
When I came home from the hospital.

We lived on the second floor, there was three little apartnments up their.
The owners lived on the first floor,roaches every where. ICK..

Living in Virginia and being in the army is something I will never forget.

What an experience that year was, I got pregnent with our little bundle of joy..

Cindy was three days old in  her first of many photos.

Our neighbor Aldareta (they were from Gailsburg Il) I dont know what ever happened to them. She took the picture with her camera and had it developed to give to us befor we went home back to Illinois.

I dont know how we made it this far Us knowing nothing about anything..

But we did..

After Bills stint in the army we came home Cindy  was three weeks old.

Bills unit was sent back to Ill and released.

So happy about that.

 The 18 hour ride home is another story all on its own...

At least I didnt have the neighbor in the next apartnment screaming shut that baby up and feed it..

In the middle of the night..

LOL

When we came back we moved in my parents house 6107 s Mayfield.

 We lived in the basement for the next year.

The place where Bill worked had to hold his job for him so we were lucky about that.

We wanted to have real rooms with furnature  not two rooms and a bathroom in the basement

so we moved to Summit Il.

I cant remember the address, I think I was still in shock

moving, babie my head was spinning, its me what can I say.

 My best friend Ruthie moved to the next street over with her new husband Eddie,

Back when we lived in Summit.

 We were High School friends from Chicago and still friends to this day.

That move lasted another year.

Then.

We moved back to Mayfield to help out my parents.

 Adventually buying there house and stayed there for 43 years.

Many good times in that big old house.

With family and friends, and many good neighbors all around us over the years.

Living in the big city has its benefits as does living in a small town.

Everyone if their lucky should experience both, I dont regret it one bit.

We are now settled in  our retirement home in Bourbonnais

We can actually see the sky one of our happy focal points

as I take many photos of the beautiful ever changing sky.

This one I took this morning of our beautiful Sun Rises.

In Chicago we seen buildings and airplanes that was our focal point back then.

Not complaining I loved it as well.

 We continued the good times here.

Thanks to our beautiful family and friends.

Thanks for looking we hope you enjoyed a little about our 52 years together.

And like I always say! Im not perfect so dont expect me to be

That's just not me.. What fun would that be any way.

Enjoy your life the best you can, Every day is a gift. 

Hugs From Bill and Diane