A little pink this 'n a little pink that, let's celebrate Pink Saturday!

My first goodie this week is a pair of socks that I dressed up with a sweet, little crocheted edge to fancy them up a bit for Sunday church service. I've made several pairs of these for the little girls in my life.

Found this cutie pie at my local Salvation Army Store for a dollar. No one in my neck of the woods finds vintage baby planters cute or collectible so I can grab them at my leisure, which I do whenever I am out on the prowl. There's just something about the pastel colors that attracts me along with the pure innocence of intention.

My hibiscus' don't bloom until nearly the end of summer but as I was browsing my files I found this photo from last year and just had to share them with you today. I wait all year for these beauties to open their blossoms for me...it's really worth the wait! Each blossom is a HUGE 6" across. Just ♥ them like the dickens.

I have a pink garden at the side of my house. You will find the hibiscus' that you just saw above and these pink lilies with just a touch of lavender to high-light the pinks. Summer is so short up here so each and every bloom that blesses me in the summertime is treasured.

Last but certainly not the least is my sweet Miss Camille Suzanne giving some lily-of-the-valley a little kiss showing you her darling pink tongue. Right after her tender kiss these were put way out of her reach as all parts of this plant are poisonous to cats!

There you have it, my Pink Saturday. A little of this and a little of that but all dear to my heart. Be sure to drop by Beverly's How Sweet the Sound because there are dozens of wonderful blogs listed for you to visit. Each of them is unique and each is special in its own right. Have a great weekend!

Quick 'n Easy Burrito Pie Ole'

This is one of those quick and easy meals that fills the tummy and tastes, oh, so good! Add a summer salad and some fresh fruit for dessert and you're all set! There have been days when I knew I wouldn't have time to make dinner so I've put this together the night before and just pop it in the oven when I get home the next day. Just allow a little more time for the casserole to heat completely through☺

INGREDIENTS

• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chili peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese

1. Preheat oven to 350 degrees F.
2. In a large skillet over medium heat, saute' the ground beef for 5 minutes. Add the onion and garlic, and saute' for 5 more minutes. Drain any excess fat. Mix in the olives, green chili peppers, tomatoes with green chili peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 30 to 35 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Sunshine Lemon Drop Meringue Puffs

These are SO EASY but SO IMPRESSIVE. I use puff pastry shells a lot in the summer. They fit such a variety of recipes and also, let you be a bit creative, too. This recipe is just too easy...you could make these with your eyes closed. Perfect for tea or as a dessert after grilled fish, these are easy enough for the grandkids to help so they can tell mom and dad that they did it all by themselves!

I have substituted chocolate pudding for the lemon and then used little chocolate jimmies to add a special touch to the top, too cute☺

Ingredients

1 package Pepperidge Farm® Puff Pastry Shells
1 package (3 oz.) lemon pudding and pie filling mix
1 teaspoon grated lemon peel
2 egg whites
1/4 cup sugar

Directions

Bake pastry shells according to package directions.

Cook pudding mix according to package directions for pie filling. Blend in lemon peel. Let cool to room temperature.

Spoon about 1/3 cup pudding into each pastry shell. Preheat oven to 325°F.

Beat egg whites until frothy using electric mixer at high speed. Add sugar gradually, beating until soft peaks form. Spoon over pudding and spread to edges. Place on baking sheet.

Bake for 12 min. or until lightly browned. Let cool.

For Lemon Cream Tarts: Substitute sweetened whipped cream or thawed frozen non-dairy whipped topping for egg whites and sugar. Top each filled pastry shell with whipped cream. Garnish with lemon slices, if desired. Serve immediately or cover and refrigerate until serving time.

Don't throw the baby birds out with the bath water - or - repurpose that old sink in the garage!

You just have to hand it to my friend, Sherry. She is one of those people who loves to garden and loves to decorate and loves to repurpose, reuse and recycle. She sure won the prize with this bird bath! A purchase of only $5.00 netted her this pedestal sink. A little time in her crafting room produced the bird bath sign. Some elbow grease got the sink in place. And, there you have it! I've seen bath tubs flipped on their side for a shrine to the Holy Mother and toilets filled with petunias, but this takes the cake of soap and a bag of chips!