Opening Day

It’s opening day for major league baseball here in the states.  The only thing that means to me is it’s just another sign of springs approach.  The other sign, April showers is going to bring new meaning this week.  Wednesday is the only day without forecasted rain.  Ah Springtime in the Midwest.

 Shannon took the dogs and went down to the camper on Friday night.  The space heater was in my car, so he didn’t freeze, but wasn’t too warm.  It did the dogs good.  I swear that Carmen goes through camper withdrawal ever winter and is depressed until April.  We’ll spend a good part of the week getting all the stuff that he didn’t take with him (most everything) ready and then spend the weekend down there.  Don’t tell Shannon, but I’ve gone through camper withdrawal too.

 Yesterday we had our “Easter” dinner at his sister’s house.  It’s always a good time with lots of good food.  She set’s a gorgeous table and I always forget to get a photo until we’ve sat down to eat.  This year there were little pails in pinks and such filled with Easter candy, cordinating placemats & runner.  Very Martha Stewart like.  It’s really funny cuz every time we do “dinner” I make green bean casarole, cuz everyone likes how I make it.  I don’t like green bean casarole, I just followed the recipe on the back of the Campbell’s can one year.  I also made a dessert.  I thought I’d try to share it with you.  It’s a Paula Deen recipe from the Food Network.

Slow Berry Cobbler

Filling:
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix Topping:
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamonSpray the insert of a slow cooker with nonstick cooking spray. In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.Serve warm with whipped cream or ice cream.

It was really easy to make and surpisingly good.  If you need an easy, laid back dessert recipe then this is the one for you.

I did get some scrapping in this weekend.  I also worked on a few templates that I’ll be giving away throughout the week.  There’s one on yesterdays post, just scroll down.  There will be another one tomorrow. 

 Credits: Lindsay Jane Iced Berry, Miss Mint Painted Season, Lliella - Sunshine Sweets & Andrea Gold template.

Tomorrow I’ll have the new CT challenge from Heather’s girls for you.  Miss Andrea (Happy Anniversary tomorrow) outdid herself on this challenge and it’s gonna be a lot of fun.  I hope you’ll stop back by to check it out.

Until next time, scrap happy!

Diane

This entry was posted on 31. March 2008 at 13:35 and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or trackback from your own site.