Viva Vidalia

Hey Kids, how about some soup? 🙂

“Oh c’mon, Crystal, Are you crazy?

With the summer we’ve been having, soup is the last thing we’re thinking about!”

I know. It’s certainly been a scorcher of a season so far,

and I haven’t lost all of my marbles . . . yet! 😉

It’s just that Sir Beads and I have really been enjoying the bumper crop of Vidalia onions currently available at our local grocery store. They’re so deliciously sweet and having them in salads and omelets, lately, has reminded me of a good recipe – one I usually make during “soup weather”.

It’s soooo good that, heat or no heat, I’m going to grab a few more Vidalias and make it this week! 😀

Click here for the recipe.



For info on Vidalia onions, click here and here.

Thank Goodness For You



No… I didn’t just spell TGIF incorrectly!

I do mean TGFY –

Thank Goodness For You!

Although I didn’t look in the mirror, I’m sure my cheeks were bright pink all day yesterday, as I read your compliments and congratulations.

Thank you from the bottom of my heart. 😀


For this week’s Friday Favorites, I have a delicious recipe for a cake that’s special enough for company, but easy enough to have any time!

bakingtoolsWhen I first got married, many of our friends were also young couples, and none of us had any extra money for entertaining. Planning a nice dinner for a group was a costly proposition, so we used to have each other over for “dessert”. Not only was it cheaper, but it was much less work for the hostess, too! We’d take turns hosting the gang, and it was fun to make a cake or pie; put on a big pot of coffee; and relax over good conversation with lots of laughter.

Here’s the kind of recipe (from one of my vintage cookbooks) that we would serve.

Easy Pineapple Cake

2 cups flour
2 cups sugar
1 tsp. baking soda
½ tsp. salt
2 eggs
1 large can crushed pineapple
1-1/2 cups chopped nuts

In a large bowl, mix all of the ingredients thoroughly. Stir with a wooden spoon.
Pour mixture into a greased 9x13x2 inch pan.
Bake at 350 degrees for 30-35 minutes or until light brown or until toothpick comes out clean.

Use you own favorite frosting or serve with whipped cream or ice cream!


Happy Weekend!

See you Monday for a new giveaway and question. 😀


Busy Day Recipe: Pasta Dish!

italianborderWhen I was a kid, there was a warm and wonderful Italian family living next to us. Whenever they had a family gathering, they’d send a heaping plate of pasta over to our house. It was so de-licious!

Although we are not of Italian heritage (that we know of!), we’ve always been crazy about Italian food. In fact, my mother used to say, “Our stomachs are Italian!” 😉

After I got married, a good friend taught me to cook the perfect lasagna. She patiently showed me her technique for creating many, many layers that are moist and tender but never watery! Eventually, she and I moved to different states, but I still think of her every time I make it.

Even though it’s well worth the effort, lasagna is a very time-consuming dish to assemble, and let’s face it; there are days when what we really want for dinner is “fast and easy”.

So as a lover of all dishes Italian, I’ve found an incredibly easy yet delicious recipe that I count on when my schedule is super busy. It always seems to turn out well, and as with many pasta dishes, the leftovers are even better!

Only 5 ingredients!


It’s actually a “Mr. Food” creation that I have adapted a little and also re-named. He calls it Baked Ziti, but the ingredients are so close to those of lasagna that I like to call it “La-ziti” You get all the wonderful flavors and texture of lasagna with only a fraction of the prep time!


Luckily I married a man who also has an “Italian stomach”! He was pretty happy that this was on the menu last night.


Just add a garden salad and some crusty bread and dinner is served. I’ll put the recipe here for your convenience, and also add it to our “Recipe Box” located on the upper right section of this page. 🙂

“La-Ziti” (A Quick Recipe for Baked Ziti)


¾ pound ziti (This amount gives you a nice full 9″ x 13″ pan.)

1 (15-ounce) container ricotta cheese

4 cups (16-ounces) shredded mozzarella cheese, divided (You will have leftover cheese.)

2lbs 13oz. spaghetti sauce (I buy an extra large jar to be sure to have enough)

1/2 cup grated Parmesan cheese


Preheat oven to 350°F.

In a large pot of boiling, salted water, cook ziti until just barely tender and then drain thoroughly!

Gently mix the ricotta cheese and 1-1/2 cups of the mozzarella cheese with the cooked ziti. (I do this in the same pan that I used to cook the ziti.)

Generously cover the bottom of a 9″ x 13″ baking pan with spaghetti sauce.

Spoon ziti mixture into pan; cover it with remaining spaghetti sauce.

Sprinkle with Parmesan cheese and then finally place a layer of mozzarella cheese on top.

Bake for 20 to 30 minutes – or until cheese melts and is light golden brown.