Thursday, July 5, 2012

Happy 4th of July!!

Well I am officially lazy! We were basically at the lake from Friday though this morning, minus quick trips back in for my reunion, church, and work on Monday for me and Tuesday as well for Forrest. The rest of the time we spent lounging at the lake and eating junk food. It was terrible having to leave today--especially since my mom and sister got to stay for one more day of sun while I packed up to head to work. Here are some pics from our restful weekend!

Since you are probably tired of seeing pics of our dogs, her is another one of Mac. He thinks he is a person, obviously.

Jay and Forrest teaching Sonny about the ways of the world

What is this guy doing??? That can't be comfortable.

I ripped this pic off from Emily. Jay was in charge of setting off the fireworks and minus the one that fell over and shot directly at us, he did a great job!

July 4th Recipes:

Lemon Blackberry cheesecake
This recipe is long so just check it out via the link. OMG it was amazing!!! I used fresh blackberries from the Bailey's garden. My only complaint is that the berry seeds were in the cake and I am no fan of that!

Nutella Puppy Chow

  • 1/2 cup butter
  • 1 cup Nutella
  • 1 1/2 cup semisweet chocolate chips
  • 12 oz. box of hearty wheat/corn/rice cereal like Chex
  • 2 – 3 cups powdered sugar
In a pan over medium-low heat, melt the butter and chocolate chips, stirring constantly. When all is melted and smooth, remove from heat and stir in the Nutella. Slowly pour the chocolate Nutella mixture over cereal in a large mixing bowl. Wash your hands and use them to stir everything together until fairly evenly coated. Wash those hands again and add the cereal to a gallon sized plastic bag. Pour in the powdered sugar and shake, starting with 1/2 cup at a time. You want to make sure everything’s coated, but not too sweet!
Delicious, but not as good as the original, believe it or not!

Macaroni Salad


  • 4 cups Elbow Macaroni
  • 3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
  • 1/2 cup Black Olives, Chopped Fine
  • 6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
  • 3 whole Green Onions, Sliced (white And Dark Green Parts)
  • 1/2 cup Mayonnaise
  • 1 Tablespoon Red Wine Or Distilled Vinegar
  • 3 teaspoons Sugar, More Or Less To Taste
  • 1/4 teaspoon Salt, More To Taste
  • Plenty Of Black Pepper
  • 1/4 cup Milk (more If Needed)
  • Splash Of Pickle Juice (spicy Sweet Pickles)
  • Extra Pickle Juice To Taste

Preparation Instructions

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.
Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you'd like. (Dressing will seem a little thin, but it will thicken up as salad chills.)
Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!

This was my cooking club recipe and I was really disappointed. I thought it was kind of dry and tasteless, despite all of the seasonings!! 


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