About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Wednesday, June 26, 2013

Guess who just turned 58!




This past weekened I celebrated my 58th birthday. Can't believe I'm already 58. Yikes!! My sweet hubby had given me some brightly neon colored daises, and as a yearly tradition, served me breakfast in bed with some of my favorite breakfast foods.

My daughter Jen baked me a really yummy cake, a Coconut Key-Lime Cake, and it was "to die for". And one day prior to my birthday, our daughter Wendy had taken her father and I to Golden Corral for lunch. Talked to our youngest daughter Heidi for over 2 hours by phone. I love our 2 hour conversations!! Plus I received a lovely card from my dear friend Del who resides in New Mexico. Since it was so hot out, and quite humid, I spent the afternoon watching tv. Watched the movie The Help, have seen it before, but I could watch it over and over, as it's such a good movie. In all I had a nice day!! Turning 58 this year wasn't as bad as I thought it would be.

Friday, June 14, 2013

Macaroni Salad (Paula Deen's)

I came across this recipe at food.com, which Adrienne in Reisterstown had posted the recipe, but I slightly tweaked the recipe to suit my taste. The end results...
A delicious tasting salad which I would make again.


Macaroni Salad (Paula Deen's)

2 cups cooked macaroni
3 hard boiled eggs, chopped
1/2 cup thinly sliced celery
1/4 cup chopped green bell pepper
1 small green onion, chopped
1 (2 oz.) jar diced pimientos, drained
1 tablespoon honey dijon mustard
1 teaspoon Morton's Season-All Salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon pepper seasoning
1 cup mayonnaise, chilled

Combine all ingredients in a bowl and serve.

Note: After I prepared this salad, I chilled it in the refrigerator for 3 hours, but the salad seemed dry, so I prepared a bit more of the dressing, and added it immediately. What a difference that made. The salad was a lot more creamy, and stayed creamier for several days in the fridge.

Also, when adding a bit more of the dressing, I used, 1/2 cup Hellmann's Mayonnaise 1/2 tablespoon of the mustard, 1/4 teaspoon Morton's Season-All Salt, 1/2 teaspoon garlic powder, 1/2 tsp onion powder, and 1/2 teaspoon Lawry's Lemon Pepper Seasoning.


Monday, June 10, 2013

Rhubarb Iced Tea

This tangy-sweet beverage is not actually made with tea, so I don't know why it's called iced tea. But it's very good, and quite refreshing!!



Rhubarb Iced Tea

8 cups diced rhubarb (See *Note)
8 cups water
1-1/4 cups sugar

In a large heavy saucepan, add the rhubarb and water.

Bring to a boil, then reduce the heat, and simmer for 1 hour.

Strain the rhubarb, then add to a heat-proof pitcher.

Add the sugar; stir well, and allow to cool before placing in the refrigerator.

Chill in the refrigerator until ready to serve.

When ready to serve; pour the chilled tea in glasses filled with ice.

Yields: 2 quarts

*Note: If making this tea using frozen rhubarb, simmer (covered) for about 1 hour and 30 minutes; stirring occasionally.