Wednesday, July 23, 2014

Wednesday's Treasures

It's Christmas in July Sale
at QVC

I've already placed an order to update some of my outdoor Christmas decorations. On many of the items they offer monthly payment plans. Last year I waited till November to place my order and just about everything was sold out. This girl is getting an early start this year. Sometimes you can't beat QVC's quality and prices.

Wreaths by Valerie

Serving Dish with Cookie Cutter

Measuring Spoons

Tuesday, July 22, 2014

Tuesday's Health

6 Ways to Snack Yourself Skinny

We'll tell you exactly which snack foods to eat -- and when -- to shrink your appetite, stoke your metabolism, and lose weight fast.


Monday, July 21, 2014

Berry Summer Poke Cake

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1/2 cup cold water
1 cup quartered fresh strawberries
1/2 cup each fresh blueberries, blackberries and raspberries
1 Tbsp. KOOL-AID Strawberry Flavor Sugar-Sweetened Soft Drink Mix
2 cups thawed COOL WHIP Whipped Topping

PREPARE cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork or skewer at 1/2-inch intervals.

ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; slowly pour over cake. Refrigerate 3 hours. Meanwhile, toss berries with drink mix. Refrigerate until ready to serve.

FROST cake with COOL WHIP; top with berries

Place unopened tub in refrigerator for 4 hours. Do not thaw in microwave.
For variety, prepare using orange or lime flavor JELL-O Gelatin and KOOL-AID.
This is a great cake to bring to a picnic or potluck party. Bake the poke cake as directed. Place COOL WHIP and berries in separate containers. Refrigerate all until ready to bring to the party. Top the cake with the COOL WHIP and fruit just before serving.

One of my families favorite refreshing summer cakes. Thank you Kraft for reminding me about this cake. I must make at once. 

I'm linked at these awesome blog parties this week.

Friday, July 18, 2014

Pinterest Gems

Okay this cake makes me nervous. giggle 
I sometimes feel this way.
It's very pretty and it definitely would be the talk of the party.

Wednesday, July 16, 2014

Wednesday's Treasures

Flags R Us just received a brand new shipment of Fall & Halloween flags. They give free shipping too. I have been purchasing garden flags from them for years. Love the quality and they resist fading. When I get rid of an old flag that I've had for years, it's because I'm just tired of it. I think it adds a nice touch to the curb appeal of your home and it just may make someone smile when they drive by.

Tuesday, July 15, 2014

Tuesday's Health

Have you heard about Nature Box?
Deliciously fun, naturally easy snacks delivered to your door.
My friends have been talking about them and I just tried them;  each snack is delicious. They offer a large variety to choose from. The first order was only $9.95 with free shipping. 


Monday, July 14, 2014

Easy Blueberry Tart

1 lb fresh blueberries
1 Pillsbury™ refrigerated pie crust, softened as directed on box
Ice cream or whipped cream, if desired

Heat the oven to 425°F. Rinse blueberries; spread on tea towel or paper towels and pat to dry.

Unroll pie crust in ungreased 11-inch tart pan; press gently against bottom and side. Add blueberries to pan; spread evenly.

Bake 30 minutes or until crust edge is golden brown. Remove from oven to cooling rack; cool 3 to 5 minutes before cutting into wedges. Serve with ice cream.

  • Blueberry pie filling can be used instead of the fresh blueberries. Spoon the filling over the crust and bake 30 minutes in the preheated oven.
  • For a twist on this simple blueberry tart, you can either mix the berries with the grated peel from 1/2 lemon or with 1/2 teaspoon ground cinnamon.

I'm a big fan of blueberries. This is so easy and so good for you. Thank you Pillsbury.

I'll be linked at these awesome blog parties this week.

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