Happy 4th of July ~ Happy Pink Saturday ~ God Bless America!

Please join us in celebrating the precious freedom we, as a country, enjoy and hold dear. Freedom that our young men and women are fighting for overseas in so many countries - in too many countries. Freedom that the young people of Iran, wearing their green ribbons in recognition of their fight for freedom from oppression, marched in the streets and died for after a sham presidential election - their blood falling onto the hard, cold pavement. Freedom that we, as Americans, were born with - the same freedom that others fight for and pray for and die for each and every day, quietly and without notice.

Please turn off the music at the right for full appreciate of video

Today as we celebrate our remarkable freedom with picnics and family and friends and fireworks and sparklers, please stop for a moment to remember all those who came before us who died for this day and all those who are not home with their loved ones because they are deployed in Iraq or Afghanistan fighting to preserve this day.

Happy 4th of July, everyone and Happy Pink Saturday! Please visit Beverly at HOW SWEET THE SOUND. Some of the prettiest and most imaginative blogs are participating in Pink Saturday this week.

Spinach and Cherry Salad with Maple Dressing & Walnuts or Cashews

Maple Dressing

1/4 cup mayonnaise
1/4 cup pure maple syrup
2 tablespoons white vinegar
2 teaspoons sugar
1/2 cup vegetable oil

Whisk first five ingredients in small bowl to blend.

Salad Fixin's

• 1 large bag/bunch of spinach,washed & torn into bite-size pieces (about 6 cups)
• 1 medium Granny Smith apple, cored, thinly sliced
• 1/2 cup toasted walnuts or whole cashews
• generous 1/2 cup dried Michigan cherries

Toss spinach, cherries and apple slices in large bowl. Add maple dressing and toss to coat. Divide among 4 plates; sprinkle with nuts and freshly ground black pepper and serve.

For several years this salad was served at Freighter's Restaurant overlooking the Saint Mary's River in Sault Sainte Marie, Michigan. A change in their head chef brought about a rearrangement in the menu so this little gem was dropped. Their loss was my gain because I bumped into the cook months later and told him how I missed this salad when friends and I would go there for lunch after he left. He told me to grab a pen and paper and gave me the recipe! I've been making this ever since and it is delicious!

S'Mores All Grown Up with an Elegant Twist

Some of us won't be spending the upcoming holiday with children in the mix. For those of you who will be celebrating a 'grown-up' weekend, these little guys are just perfect for an after BBQ dessert.

Quick and easy to make, they take childhood memories of the past and polish them up a bit for an adult palate. I found this recipe a while back on the back of a box of mini-puff pastry shells. I've added a pinch of cinnamon to the tops of the marshmallows (before baking). To me, cinnamon and chocolate bring out the best in each other!

Ingredients

1 package (9.5 ounces) mini puff pastry shells
2 bars (1.55 ounces each) Hershey milk chocolate candy
12 large marshmallows cut in half
pinch of cinnamon

Directions

Bake, cool and remove the "top" of the shells according to the package directions. Reduce the oven temperature to 350°F.

Break each chocolate bar into individual squares (24 total). Break each square in half. Layer 21 marshmallow half in each shell. If you wish, top with just a tiny pinch of cinnamon for added spark. Place the filled shells on a baking sheet.

Bake for 2 minutes or until the marshmallows are lightly toasted. Let cool on a wire rack for 5 minutes before serving. chocolate pieces and