Lots of bows, no buttons & a little repurpose for this week's Pink Saturday!

Well, another trip to the thrift store and some more pink for the house. Don't know what I'll do with all of it yet, but my wheels are turning so maybe in a couple of weeks you'll see what is empty now filled with something fun!

I'll begin with little baby bootie by Napco. This one is larger than last week so I'm going to really have to put on my thinking cap when it comes to filling it but I know something will pop into my head sooner or later☺

Found another little cutie pie on the same day. This one is hand painted. I just adore the tiny pink rose on the toe and the word "baby" on the side, in pink again! When I was out on Friday, I bought the pink ribbon. It just wouldn't be right not to put laces in the booties, would it?

This little pitcher, uhm, this little guy just might get a pink African violet or possibly those personal size packages of cookies. I could keep it on the kitchen counter and when the grandkids pop by I'd have their treat handy right then and there!

What have you repurposed this week? Well, last month I found this darling bunny when I was out and about at Goodwill. All I remember is that I loved it and brought it home with me. After it had a little bubble bath it sat on my counter for quite a while. I'd eye it up, think about it and then walk away. It went on like that for days and days and then...BAM, all of a sudden it dawned on me that my Equal packets just might fit...and...they DID! How cute is this? All I needed to do was add the vintage seam binding for a special touch and he's all set to make his debut on the kitchen table!
Lastly, I just have to share the collar I found for my German Shepherd Dog, Freyja, this Friday afternoon. It isn't often that you can find a feminine collar for a large dog. I just HAD to have this for her! Even though she may look fierce, she is just the softest tempered and sweetest natured pooch. I love her to pieces. The pink satin ribbon on the collar with the timely "unconditional love" message surely fits my lady.

Well, that's it for this Saturday. I think next week I'm going to present all of the pink food I can come up with. I almost did it this week but there is a little baking I want to do for the event! have fun☺ Be sure to visit all of the other pink lovers over at Beverly's How Sweet the Sound. Saturdays are such a treat for me and for so many others who participate!

And, last, but certainly not least, Our family attic wishes Pink Saturday a ♥BIG PINK HAPPY FIRST BIRTHDAY♥!

Roma Tomato & Fresh Basil Pizza YUM!

Not every day in summer is hot. There are those times when a warm meal sounds "just right". This pizza recipe is one of my favorites.

There are times when I want something that will stick to my ribs but don't want a dish with meat. This is perfect, tasty and a little different so you don't feel as though you are eating "same old, same old". Add a crisp summer salad and fresh fruit for dessert and WOWZA! you're all set!

Ingredients nocoupons

• 1 tablespoon yellow cornmeal
• 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
• 6 teaspoons extra-virgin olive oil
• 1 1/3 cups, grated pasteurized mozzarella
• 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
• 1/4 cup grated Parmesan
• 1 large garlic clove, minced, optional
• 6 fresh basil leaves, plus extra for garnish
• 1/2 teaspoon salt

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.

Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.

Pizza Dough:

nocoupons

• 1/2 cup warm water (105 to 110 degrees F)
• 2 teaspoons dry yeast
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons olive oil

Shhh, don't tell anyone, but I usually use a Pillsbury Pizza Crust unless I want to impress company!

Easy-peasy Chocolate Chip Hershey's Kiss Mini-Cheesecakes ~Let the kids help

No one wants to spend time in the kitchen when there is summer outside to celebrate and to enjoy. But, friends drop by, relatives pop over or you're asked to bring the dessert for the next family picnic. These are so easy-peasy and quick. I like the quick part☺ I've made these with just about every chip imaginable and also with Hershey's kisses. The ones with the cherry center are YUMMY!

So, bake something up and use your imagination at the same time. I've read that using your brain keeps is well oiled as we age☺

Ingredients:

• 36 2-inch foil baking cups
• 36 vanilla wafers
• 1 2/3 cups (10-oz. pkg.) Nestle Swirl chips or any other flavor that suits your fancy, divided
• 2 packages (8 oz. each) cream cheese, at room temperature
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350° F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 5 to 6 morsels on top of each wafer.

BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Spoon heaping tablespoon of cream cheese mixture into each bake cup.

BAKE for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining chips. The chips of your choice will soften but will retain shape. Cool completely. Cover and refrigerate.

♥Strawberry Cake with a touch of Southern Charm♥

Beautiful, isn't it? Difficult to make? Not in the least, in fact, this beauty is easy-peasy to the max! Although I live far, far in the north now, there was a time when Georgia and Tennessee were places I called home. If there's one thing about the south (and there are more things than just one), it is filled with good cooks who know how to entertain, especially in the summertime! This recipe came north with me when I moved which, now, seems like a lifetime ago.

Strawberry Cake with a touch of Southern Charm

1 (18.5 ounce) box white cake mix (without pudding)

1 (3 ounce) package strawberry jello

1 tablespoon self rising flour

4 teaspoons granulated sugar

3/4 cup vegetable oil

4 eggs

1/2 cup water

1/3 cup fresh strawberries, finely diced.

Preheat the oven to 350 degrees

Combine the following with the cake mix: Jell-o, flour & sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition Add water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.

Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, place each layer onto the racks for complete cooling.

Cream Cheese Frosting

1 (8 ounce) block cream cheese, softened

2 sticks (8 ounces) unsalted butter, softened

2 (1 pound) boxes XXX sugar

pinch of salt

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

pink food coloring

4 sliced strawberries

Combine the cream cheese and butter beating until soft and pliable and no lumps remaining. Add one box of the powdered sugar, salt and vanilla extract beating until incorporated. Add the second box of sugar and mix well. If you would like a very smooth consistency, add a tad of milk. For a more substantial frosting, additional XXX sugar can be added until you feel comfortable with the results.

Place coconut in a small bowl and sprinkle with two or three drops of pink food coloring. Toss with a fork to evenly distribute the coloring. After frosting, you maydecorate the top of the cake with the shredded coconut and sliced strawberries.

Dear God, bring to rest our fallen warriors & watch over those we have in harms' way...

Let us, then, at the time appointed, gather around their sacred remains, and garland the passionless mounds above them with choicest flowers of springtime; let us raise above them the dear old flag they saved; let us in this solemn presence renew our pledge to aid and assist those whom they have left among us a sacred charge upon the Nation's gratitude—the soldier's and sailor's widow and orphan. ~General Orders No.11, WASHINGTON, D.C., May 5, 1868

Please take the time to remember our dogs of war.
They gave so much for so little in return.

In all previous wars we brought home our highly trained military dogs to retire with their handler or to continue to serve EXCEPT for Vietnam. When our military was ordered out of Nam our dogs were tied to camp poles and left to watch the soldiers they loved and protected walk away and not look back. Those dogs were considered to be excess baggage.

What happened to those dogs? Most were starved to death, used for target practice or skinned alive and eaten by the Viet Cong who considered them to be a delicacy. Rumor has it that those who weren't tied, or confined, ran behind planes, waited patiently beneath helicopters for their orders, and then, when they were completely exhausted, went back to their last camp and held vigil, patiently, for their handler to come back for them. (If you would like to learn more, click on the War Dog graphic. It will take you to a very sobering site.) Out of 3,000 war dogs in Vietnam, about 200 came home.

More war dogs and additional information can be found at my dog's blog, Loving for a Living.

God Bless America
God Bless our troops