Tuesday, May 28, 2019

Plan Your Spring Garden


Courtesy of Marie Hofer

Hi Friends,

As one growing season ends, next year's can be taking shape. Fall is the perfect time to plan, plant and dream for a glorious new beginning in your garden.

Half the fun of spring is planning for it. So as you put your garden to bed this fall, take steps that can carry you through the winter doldrums. Here are some things to do while you're dreaming.

Plant new and nifty bulbs. With a little forethought you can orchestrate your garden's color scheme for the next four seasons entirely with bulbs, choosing those that naturalize so you don't have to replace them every year.

How late can you plant? There are no hard and fast rules, but the longer you delay, the less likely the bulbs' root system will develop optimally. You may get blooms the first season, but a repeat performance isn't guaranteed.

Dare to depart from the tulip, daffodil and crocus genre, and experiment with "miscellaneous bulbs," the fastest-selling category in many nurseries today. Consider:
  • Glory-of-the-snow (Chionodoxa). C. gigantean has bright blue, star-like spring flowers with fine-textured strappy foliage.
  • Cape cowslip (Lachenalia). Tubular flowers in spikes on fleshy stems. Bulbs quickly multiply to form clumps; hardy in zones 8 to 10.
  • Flowering onion (Allium). Bright balls of color atop naked stalks. A. thunbergii 'Ozawa' blooms from late summer through frost; in winter flower heads turn russet red.
Follow nature's lead: scatter some seeds. Get a head start by planting now. Indeed, many seeds need a period of cold before they'll sprout. Nancy McDonald, managing editor of The American Cottage Gardener, suggests these selections:
  • Flanders poppies (Papaver rhoeas), or corn poppies. They're a cinch. The seeds don't need to be buried, and once established, the plants self-sow. Shirley poppies, a strain of P. rhoeas, come in red, delicate pinks, peach and rose, all edged in white.
  • Panicle larkspur (Consolida regalis ssp. Paniculata). A cloud of dainty blue flowers, more delicate than regular larkspur.
  • Foxglove ( Digitalis pupurea). Spikes of showy flowers. 'Sutton's Apricot' is a lovely soft peach.
  • Columbine (Aquilegia). Nancy's favorite hybrid is 'Nora Barlow,' a double that crosses to good effect with other columbines in the garden. Golden columbine (A. chrysantha) has fragrant, long-spurred yellow blooms on a tough, drought-tolerant plant.
  • Hollyhock (Alcea). Some biennial, some perennial, hollyhocks come in shades from soft pastels to rich reds and nearly black maroon. Alcea rugosa, a lemon-yellow midsummer bloomer, is resistant to rust.
  • Moth mullein (Verbascum blattaria). A biennial that produces white spikes with pale pink markings in its second year, beautiful rosettes the first.
  • Dianthus. 'Superb Pink' and the Loveliness hybrids (Dianthus superbus or related species) are some of the most sweetly scented choices around.
Give biennials and perennials an early start. Plant peonies, foxgloves, sweet William, Canterbury bells and pansies, and let their roots get established. You can plant container-grown plants as long as the ground isn't frozen. Mulch well. North of zone 6, wait till spring to plant bare-root perennials. In the deep South and Southwest, plant cool-season annuals such as larkspurs, poppies and love-in-a-mist for winter bloom.

Add a garden ornament. Whether it's a small stone frog, a gazing globe or a bamboo water flute, the accent will add new dimension to the garden and perk up the winter landscape as well. Over the years, the advent of frost-proof concrete and chip-proof glazings, along with a huge selection and variety in form, has made outside art popular. These days you can even order a Putto — a gleeful winged boy with water-spouting dolphin — direct from Italy. Says Andy Brinkley, who crafts copper ornaments and twig birdhouses in his North Carolina studio, "People who like gardening usually also have an interest in art."

Send away for catalogs. Comprehensive catalogs will supply you with high-quality plants for spring and garden reading to get you though the year's shortest, darkest days.

Garden virtually. Even in the dead of winter, gardening is as near as your computer. On the Internet, you can commune with fellow enthusiasts, shop for bulbs from Holland or glimpse faraway gardens.

Plan for more colorful winters. Sure, you're longing for spring — but don't forget that the winter garden has its own charms. Plant now to create excitement next winter. The old standby hollies and nandinas produce berries, of course, but other trees and shrubs provide winter interest as well. The Japanese flowering apricot (prunus mume) puts out its pale rose flowers then. The linden viburnum's red berries persist. Witch hazels bloom on bare branches in late winter.

And there are bark, texture and form to consider. In zones 5 through 7, stewartias produce multicolored exfoliating bark that brightens a drab landscape. Their white camellialike summer flowers and brilliant fall foliage make them superb four-season specimens.

Unlike herbaceous plants, woody shrubs and trees can be planted well into winter in areas of the country where the ground is not frozen. Better root development occurs with earlier planting, though.

Happy planting...

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Live well,
Yvonne

Monday, May 27, 2019

Happy Memorial Day!


Hi Friends,

We Will Remember Them - The ones that we've lost still go with us in spirit. In the faces of Family, their presence still lingers. In the dreams they once nurtured they still shape our future. In the hearts that embrace them, they live on forever. At daybreak and nightfall, as long as there's memory we will remember them.

Thinking of you this Memorial Day and sharing The Ultimate Sacrifice poem by Joanna Fuchs.

The Ultimate Sacrifice:

We set aside Memorial Day
Each and every year
To honor those who gave their lives
Defending what we hold dear.

In all the dark and deadly wars,
Their graves prove and remind us,
Our brave Americans gave their all
To put danger far behind us.

They made the ultimate sacrifice
Fighting for the American way;
We admire them and respect them
On every Memorial Day.

By Joanna Fuchs

Happy Memorial Day from your friends at Interior Design!

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Live well,
Yvonne

Sunday, May 26, 2019

Smoked Ribs With Dry Rub Recipe


Courtesy of Tyler Florence for Food Network Magazine
Recipe courtesy of Tyler Florence
Photographs by James Baigrie

Happy Memorial Day Friends,

Feature your Memorial Day cookout with these moist, tender dry rub ribs; mouths will water...

Level: Intermediate
Total: 3 hr
Prep: 30 min
Cook: 2 hr 30 min
Yield: 8-10 servings

Ingredients

For the Rub:
  • Kosher salt and freshly ground pepper
  • 3/4 cup garlic powder
  • 1/2 cup dried oregano
  • 1/2 cup celery seeds, toasted
  • 1 cup smoked paprika
  • 1/2 cup chili powder
  • 3/4 cup ancho chile powder
For the Ribs:
  • 3/4 cup distilled white vinegar
  • Juice of 2 lemons
  • 4 slabs baby back pork ribs (about 2 pounds each)
Directions
  1. Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.

  2. Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.

  3. Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.

  4. Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.
Bon Appétit...

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Live well,
Yvonne

Saturday, May 25, 2019

Super Sloppy Joes Recipe


Recipe courtesy of Rachael Ray

Happy Memorial Day Friends,

Sloopy Joes are favorites for the kiddos and the adult kiddos too. Rachel Ray has super-sized the best Sloopy Joes around. Your mouth will water long after their gone...

Super Sloppy Joes

Level: Easy
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 4 super sloppy sandwiches

Ingredients
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 1/4 pounds ground beef sirloin
  • 1/4 cup brown sugar
  • 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 4 crusty rolls, split, toasted, and lightly buttered
  • Watch how to make this recipe.

Garnish
    sliced ripe tomatoes, pickles, Deviled Potato Salad

Directions
    Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!


Bon Appétit...

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Live well,
Yvonne

Friday, May 24, 2019

Tuscan Lemon Chicken Recipe


Recipe courtesy of Ina Garten

Happy Memorial Day Friends,

Chicken is the perfect addition or alternative to ribs for the Red, White and Blue holiday days. Your family is sure to enjoy this moist, juicy Tuscan Lemon Chicken; Ina does it right...

Tuscan Lemon Chicken
  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 2 to 3 servings
Ingredients
  • 1 (3 1/2-pound) chicken, flattened
  • Kosher salt
  • 1/3 cup good olive oil
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon minced garlic (3 cloves)
  • 1 tablespoon minced fresh rosemary leaves
  • Freshly ground black pepper
  • 1 lemon, halved
  • Watch how to make this recipe.
Directions
  1. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

  2. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Bon Appétit...

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Live well,
Yvonne

Thursday, May 23, 2019

Pat's Beer Can Grilled Chicken Recipe


Recipe courtesy of The Neelys

Happy Memorial Day Friends,

Memorial Day is the perfect time to spend with the people most important in your life; family and good friends. What better way than to share a meal together on this holiday.

Pat's Beer Can Grilled Chicken

Level: Easy
Total: 1 hr 50 min
Prep: 10 min
Inactive: 10 min
Cook: 1 hr 30 min
Yield: 4 servings

Ingredients

Beer Can Chicken Rub:
  • 2 tablespoons smoked paprika
  • 2 tablespoons salt
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
For the Chicken:
Directions
  1. For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

  2. For the chicken: Preheat your grill to medium-high heat.

  3. Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
Bon Appétit...

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Live well,
Yvonne

Wednesday, May 22, 2019

Strawberry Salsa Recipe...


Courtesy of Julie Martens Forney

Happy Memorial Day Friends,

Break out your favorite dippers for a summery salsa with a berry twist.

Bump strawberries from the dessert menu to appetizer with a zippy salsa that celebrates summer’s first-to-ripen berry. These sweet berries makes a fantastic salsa that delivers a just-right bite of sweet and zesty. Strawberry salsa comes together quickly using garden-fresh ingredients you can grow yourself, including berries, cilantro, green onions and peppers.

The fresh flavors of strawberry salsa taste terrific with traditional dippers, like tortilla, pita or corn chips and also pair beautifully with sweet cinnamon crisps. Or skip the chips and use your berry salsa on grilled chicken, fish or pork. Serve it on crostini with a mild or smoky cheese for a heavenly nibble. If you just can’t shake that dessert craving, sub strawberry salsa in your go-to shortcake prep. Ready to turn your strawberry cravings into a can’t-resist salsa? Here’s how.



Ingredients
  • 1 pint strawberries, capped and cut into 1/4-inch diced
  • 1-2 green onions, minced (use a bit of the green for color)
  • zest of 1 lime
  • juice of 1 lime (roughly 1 1/2-2 tablespoons)
  • 1/2 cup chopped sweet pepper (gold or orange)
  • 1/2 to 2/3 cup chopped cilantro
  • sea salt and fresh cracked black pepper to taste
Measurements are approximate—you can add as much of each ingredient based on what flavors appeal to you. Make as much or as little salsa as you want by simply adjusting amounts.



Instructions
  1. Clean and chop strawberries, onions, pepper and cilantro. Mix in a bowl.
  2. Add lime zest and juice. Stir.
  3. Add salt and pepper, adjusting seasoning to suit your palate.
  4. Let ingredients sit for 30 minutes to allow flavors to meld. Stir before serving.
Yield is roughly 4 to 6 servings. Store salsa in an airtight container for up to 3 days (if it lasts that long!). Flavors continue to blend and develop in storage, delivering a delicious, changing bite.

Prep Options
  • For a hot salsa, use 1 jalapeno pepper in place of the sweet. Include seeds to turn up the sizzle.
  • If berries are especially tart or you’re prepping the salsa for a shortcake stand-in, sweeten the bite by adding honey or brown sugar to taste.
  • Twist the salsa toward a sweet-tart blend by subbing balsamic vinegar for lime juice. Omit onion, pepper and cilantro, and instead add chopped mint and/or basil.



Strawberry Buying Tips

Bright color. Choose berries with classic red color from stem to tip. White spots indicate underripe berries. These work okay in salsa and actually deliver a firmer bite—they’re just not very sweet (plan to add honey or other sweetener).

Green tops. Stems and green leaves on berries should be fresh and a healthy green shade. Wilting, moldy or brown leaves are a clue that berries are old.

Sweet smell. Ripe strawberries have a wonderful fragrance that makes you want to take a bite. You can really discover the difference if you pick your berries or get them from a farmstand.

Firm flesh. Berries with soft spots or bruised areas don’t hold up well in salsa. They’ll turn to juice as soon as salt hits them.

Big or small. Berry size doesn’t really affect flavor. This is one berry creation where shape uniformity isn’t important.

Check the container. Whether buying berries at a farmers’ market or store, inspect the bottom and sides of the container for wet, juicy spots. Leaky berries may just be packed too tightly (that means bruising) or overripe. Don’t buy these.

Bon Appétit...

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Live well,
Yvonne

Tuesday, May 21, 2019

7 Americana-Inspired Accessories for Memorial Day


Courtesy of Bridget Mallon

Happy Memorial Day Friends,

Memorial Day Weekend is finally upon us, and with it comes the promise of relaxation and time spent outside. But to fully celebrate this holiday, it's important to keep the day's true meaning — honoring the men and women who have died while protecting America — in mind.

By adding a few Americana-inspired touches to your decor, you'll be able to show your patriotic pride and appreciation, and keep this holiday from feeling overlooked. Read on for seven accessories that are perfect for Memorial Day.

Red, White & Blue Nesting Bowls

$44.99; target.com

Stripe Plate Set

$24.99; tjmaxx.com

Red, White & Blue Pillow

$29; nordstrom.com

Blue Gingham Picnic Blanket

$39.95; crateandbarrel.com

Limited Edition American Summer Sparkling Wine

$24; chandon.com

Americana Star Wall Art

$39.95; pier1.com

Red, White & Blue Star String Lights

$16; kohls.com

We could all use a little extra red, white and blue...

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Live well,
Yvonne

Monday, May 20, 2019

Make a Delicious and Unique Cherry-Nectarine Salsa...


Courtesy of Julie Martens Forney

Happy Memorial Day Friends,

Life is just a bowl of cherries—unless you chop ‘em up and add nectarines for a delectable salsa.

Celebrate cherry season with a sweet and spicy salsa that brings out the best of summer fruits, herbs and veggies. Cherries and nectarines ripen in the same window, filling fruit stands with juicy, sumptuous goodness. These fruits blend beautifully in flavor and color. For the freshest fruits, visit your local farmers’ market.

Any type of cherry works in this salsa: Bing, Rainier, Queen Anne or sour (pie) cherries like Montmorency. If you’re able to score local sour cherries, you won’t be disappointed, although you’ll likely need to add a little sweetener to the salsa. When buying cherries, look for plump, unblemished fruits with bright color. Avoid containers that are leaking or stained with cherry juice. That’s a hint that fruits are likely overripe and/or bruised.

To choose the best nectarines, pass over the all-red ones for ones with clearly visible yellow patches or blotches. The stem end should not be green. That’s a sign the fruit is under-ripe. Avoid the smallest (likely under-ripe) or biggest (likely mealy) nectarines. Medium to large fruits deliver the best texture and flavor.

You can easily ripen firm or under-ripe nectarines once you get them home. Simply arrange them, stem side down, on a paper bag, linen napkin or cotton cloth or pillowcase. Keep fruit from touching—give each a little breathing room. Cover them with cloth like cotton or linen, something that breathes. Place fruits in a cool place out of direct sunlight. They should ripen within a week.

Cherry And Nectarine Salsa Recipe

Ingredients
  • 1 cup fresh cherries, pitted and diced (roughly 20-24 Bing or Rainier cherries—we used 12 each for maximum color)
  • 1 nectarine, unpeeled, diced
  • 1/4 cup minced green onions (include a bit of the green top for color)
  • 1/2 cup diced pepper (lime green Aconcagua pepper works great)
  • 1-1/2 tablespoons chopped fresh mint
  • 1-1/2 tablespoons chopped fresh cilantro
  • juice of 1 lime (roughly 1-1/2 - 2 tablespoons)
  • sea salt and cracked black pepper to taste

These measurements provide a great starting point, but are really approximations. You can add as much of each ingredient as you like, based on the flavor profiles that appeal to you or your family. Make as much or as little salsa as you want simply by adjusting amounts.



Instructions
  1. De-stem, pit and roughly chop cherries and nectarine. Finely dice onions, pepper, cilantro and mint. Mix in a bowl.
  2. Add lime juice. Stir.
  3. Add salt and pepper, adjusting seasoning to suit your palate.
  4. Let ingredients sit for 30 minutes for flavors to meld. Stir before serving.
Yield is roughly 4 servings (approximately 1-1/2 cups). Store salsa in an airtight container for up to 3 days (if it lasts that long!). Flavors definitely continue to blend and develop in storage, delivering a delicious, changing bite.

Prep Options
  • If you’re using sour cherries, sweeten the salsa by adding honey, agave or brown sugar to taste. Usually 1 tablespoon is a good starting point.
  • Substitute basil for mint for a complex, herby bite.
  • To add some sizzle, use jalapeno pepper. Include seeds if you really want to bring on the heat.
  • Give the salsa a smoky flavor by grilling some of the ingredients first, including the fruit, onions and pepper. To grill, pit and chop cherries and nectarine in half. Toss all ingredients with olive oil. Grill cherries in a basket. Place nectarine halves, whole onion and pepper directly on grates. Grill ingredients until skins bubble and char, turning frequently. Cool and chop ingredients to the dice size you want in the salsa.



Serving Ideas for Cherry Nectarine Salsa

Like any salsa, this cherry nectarine blend is a natural with chips. Go for blue corn, rice or pita chips for a colorful bite, or grab veggie chips like zucchini, kale or beet for a deliciously different taste. If you want to be a little more adventurous in the kitchen, try one of these serving ideas for your summer fresh cherry nectarine salsa.

Taco Tuesday. Fish tacos, that is. Cherry nectarine salsa is a natural with fish. Add it to your taco fixin’ bar to elevate your favorite fish taco.

Pass the chicken. Add zip to same ol’ chicken breasts by topping with a dollop of cherry nectarine salsa. Enhance the flavor combination by marinating breasts with fruit juice (peach or mango is the bomb).

Whip up eggs. Scrambled, quiche, frittata, even over easy—all eggs taste great with this fruity salsa. Add it to eggs just before they’re finished, so it warms slightly, or use it to top the finished dish.

Dress kebabs. Serve cherry nectarine salsa as a dipping sauce for chicken or pork kebabs. Your family will rave over this yummy pairing.

Sweeten sweet potatoes. Bake or grill sweet potatoes in jackets, slice them open, and add cherry nectarine salsa. Top with a dash of feta cheese for pure heaven.

Salmon steaks. This summer fruit salsa enhances the flavor of salmon steaks. Elevate grill night by spooning salsa over finished steaks—and watch it all disappear.

Perfect pork. Shift your pork tenderloin to a five-star dish by topping it with cherry nectarine salsa.

Serve it sweet. Grab some sweet dippers to turn cherry nectarine salsa into a dessert. Try cinnamon chips, simple shortbread or banana chips.

Bon Appétit...

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Live well,
Yvonne

Friday, May 17, 2019

Chocolate-Cherry Dump Cake Dessert...


Courtesy of Heather Baird
Heather Baird, SprinkleBakes.com

Happy Memorial Day Friends,

If you’re looking for a carefree summer dessert that will please a crowd, then look no further. This recipe takes only minutes to assemble and serves more than a dozen people, making it ideal for your Memorial Day gathering, Fourth of July bash or weekend pool party. Rich chocolate cake and tart cherry pie filling is a crowd-pleasing combo on its own, but is even better when topped with whipped cream or served with scoops of ice cream on sweltering summer days.



Chocolate Cherry Dump Cake Recipe

Ingredients
  • cooking spray
  • (2) 21 oz. cans cherry pie filling
  • 1/2 cup semisweet chocolate chips, plus more for garnish
  • (1) 15.25 oz. box devil's food cake mix
  • 3/4 cup walnut pieces
  • 1 cup unsalted butter
  • whipped cream or ice cream for serving
  • mini chocolate chips for serving (optional)



Directions

Preheat oven to 350°F, then spray a 13x9 baking dish with cooking spray.



Spread one can of pie filling in the bottom of the dish, then scatter semisweet chocolate chips over top. Sprinkle the cake mix evenly over the filling and chips, then add a layer of walnuts.



Cut the butter into pieces and place in a heat-proof bowl. Microwave at 30-second intervals until the butter is liquid, then drizzle evenly over the ingredients in the baking dish (a measuring cup with pour spout works best for this).



Bake for 35 minutes, or until the cake is bubbling and the top is set. Let cool slightly, then top with the second can of pie filling. Serve warm with whipped cream or scoops of ice cream on top and garnish with mini chocolate chips.

Bon Appétit...

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Live well,
Yvonne

Thursday, May 16, 2019

Celebrate Memorial Day with Fresh, From-the-Garden Food


Courtesy of Meagan Francis

Happy Memorial Day Friends,

This simple crowd-pleasing menu puts the focus on in-season produce.

Break out the grill and hang those red, white, and blue streamers! Memorial Day is just around the corner. My favorite thing about this holiday is that it puts the focus on easy outdoor entertaining, including simple dishes that highlight the bounty of late spring. This menu, made up of dishes created by Food Network personalities, will be easy to pull together and keep things fresh and tasty.

Our featured Kabobs are simple and easy-to-grill. Kabobs allow guests to create their own from-the-garden masterpieces. This Food Network Magazine article offers several recipes, some with meat and others that let the produce shine.

Make This: Build-Your-Own Shish Kabobs

Grilled Chicken & Fingerling Potatoes


Bobby Flay takes simple grilled chicken and makes it sing with a garlic-oregano vinaigrette and crispy-golden fingerling potatoes.

Make This: Grilled Chicken with Fingerling Potatoes

Fresh Tomato Salad

AP Whaley Seed Co/National Garden Bureau

Put fresh, garden-ripe tomatoes front and center with Jamie Oliver's fabulously simple salad. To give the salad plenty of flavor and interest, include tomatoes of different sizes and varieties and consider including fresh mozzarella cheese.

Make This: The Mothership Tomato Salad

Cheesecake Tart


Don't forget dessert! Make it patriotic with this rich treat laden with red and blue berries.

Make This: Cheesecake Tart

Bon Appétit...

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Live well,
Yvonne

Wednesday, May 15, 2019

Throw a Vintage County Fair-Inspired Party


Courtesy of Katie Meyers
Photography By: Cheyenne Mojica Photography

Happy Memorial Day Friends,

Show your patriotic spirit by inviting friends and family to a vintage-inspired county fair party that's filled with food, drinks and games.

Keep in mind: Price and stock could change after publish date, and they may make money from these links.

Our featured Fourth of July Party takes a cue from Uncle Sam, by hosting a county fair-themed Fourth of July party complete with vintage-inspired decor and throwbacks to classic American foods.

Rustic Utensil Display


Fourth of July festivities practically beg for vintage decor, so put favorite nostalgic items to use. Old cheese boxes and blue Mason jars provide storage for forks, knives and spoons.

Festive Color Palette


Keep this holiday's iconic color palette chic by sticking to a simple color palette of primarily white and blue and displaying items like linen napkins in vintage containers.

Cheerful Napkin Rings


Punch a small hole in this free downloadable printable, and secure with string around a napkin to wish guests a "Happy Fourth of July" in a festive way.

Vintage-Inspired Decor


Mason jars make perfect containers when adorned with vintage trimmings. Simply wrap thick ribbon or fabric around a jar, and secure with double-sided tape before adding a layer of bakers twine.

Classic Fare


No Fourth of July party is complete without burgers. Serve bite-sized sliders in lieu of large sandwiches so guests have plenty of room to eat all the other delicious food available. Try this bacon beef burger recipe>>

Miniature Fruit Pies


Mini fruit pies are a necessity when hosting summer's most popular holiday. Try this champagne-glazed fruit tart recipe>>

Healthy Fruit Cups


Put a healthy spin on dessert by filling a small ramekin with fresh juicy berries and star-shaped sugar cookies.

Star-Shaped Sugar Cookies


As a nod to the American flag, top the miniature pies with cookie dough cut into star shapes. Use your favorite cookie recipe or a classic sugar cookie recipe.

Frozen Watermelon Slices


Serve frozen watermelon slices on decorative sticks to help guests cool off.

Signature Drink


Keep everyone hydrated by serving a refreshing signature drink like mint and lemon-infused iced tea, or make our cardamom berry smash drink>>

Ring Toss Sign


Challenge guests of all ages to a game of ring toss. Everyone will be excited for a throwback to childhood. Download this free Americana-themed printables, and make your own ring toss game with these easy instructions.

Star-Shaped Confetti Bags


Play it safe with the little ones! In lieu of handing out sparklers, hand out favor bags filled with star-shaped confetti, and toss in the air to celebrate our great country.

Popcorn Party Favors


Send guests home with kettle popcorn party favors as a thank you for joining the fun. Get the instructions here>>

Enjoy your Memorial Day with the people most important in your life; family and good friends.

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Live well,
Yvonne