August

August

July 25, 2011

A Celebratory 60!

Well...we did it! We laughed...we played....we traveled.....we sang......we had FUN! It was The Maine House celebrating a milestone birthday....Darling turned the BIG "6-OH!" Hmmm...sounds odd to even say that! I told him I loved being married to an older man....you know...just to take the "sting" out of saying good-bye to your 50's and entering another decade of life! But as Mother always used to say...."it beats the alternative!" So let's get on with living life! We actually were including celebrating Nick's July 5th birthday and my July 9th birthday....all these July babies......it was the best of times! Poor darlings! After flying from Texas to Boston on Wednesday, they had to wake-up at 5:00 AM to travel up to the Penobscot River for their rafting trip! They had a ball! Everyone should do this at least once!


Not the best picture, but a copy from their website
Nick, Cat, Rob, Melissa and Darling

We packed alot of sightseeing into Day Two of their visit. We toured Portland, Old Port, Cape Elizabeth, Two Lights and stopped to lunch at The Lobster Shack! Their Lobster Rolls are so delicious! That proved to be a fun day as they saw Portland Headlight and the Maine Coastline for the first time! The weather was cooperating somewhat...it was rather hot during the day (high 80's),  but cooled into the 50's in the evening which allowed us to enjoy cocktails on the deck and sit in the Adirondacks in front of the firepit. We enjoyed an easy supper prepared by Estelle's! Then off to bed for the weary visitors!



My good friend, Jill sent me this recipe which was one of her favorites from her Grandmother Metzger! It is a version of the well known Broccoli Rice Casserole. So Yummy! I love recipes that are personal favorites and evoke sweet memories of family!



Grandma Metzger's Best Casserole
1/2 c. diced onion
1/2 c. chopped celery
2 tbsp. vegetable oil
1 pkg. frozen broccoli, thawed
1 can cream of celery soup
1/2 soup can milk
1 soup can water
1 c. minute rice, uncooked
2c. leftover cooked turkey or chicken
1 small jar cheese whiz
1 can sliced water chestnuts

Saute onions and celery in vegetable oil over medium low heat until onions are translucent. Add broccoli. Cook about 10 minutes on low heat. Add soup, milk, water, rice, cheese and turkey. Bring to boil. Remove from heat and add water chestnuts. Pour into greased 2 qt. casserole. Top with parsley. Bake at 350 for about 30 minutes.

This recipe is from one of my old Southern Living Cookbooks. This has always been one of my "go-to" cookbooks for the best recipes for special occasions! Your family is going to love you for this one!  

Peanut Pudding Dessert
1/2 cup cold butter
1 c All Purpose Flour
2/3 c chopped salted dry roasted peanuts
8 oz cream cheese, softened
1 c confectioner's sugar
1/3 c peanut butter
12 oz. cool whip, thawed and divided
2 3/4 c cold milk
1 package, (3.9 oz) instant chocolate pudding
1 package, (3.9 oz) instant vanilla pudding
Chocolate curls, additional chopped peanuts for garnish (Estelle's uses Hershey bars)

In a bowl, cut butter into flour until crumbly. Stir in chopped peanuts.Press into ungreased 13" x 9" baking dish. Bake at 350 degrees F. for 16-20 minutes, until lightly browned. Cool completely on wire rack. In a mixing bowl, beat the cream cheese, confectioner's sugar, and peanut butter until smooth. Fold in one-half of the cool whip
Carefully spread over cooled crust. In a mixing bowl, whisk the milk and pudding mixes for 2 minutes on medium speed of hand mixer. Let stand 2 minutes or until soft set. Carefully spread over cream cheese/peanut butter layer.Top with remaining cool whip and garnish with chocolate curls and additional chopped peanuts! This is simply heaven!


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