Filed under: Grow
Well, I’ve been busy trying to plant things again. I’m no expert but I really enjoy working around my garden and adding flowers to places (such as the mailbox). I left the back open area of the mailbox open and planted marigold seeds. My yard seems to be overrun my dandelions, rabbits and stray cats so I spoke to a yard care person and put up a fence around my little vegetable garden. The lettuce is doing well and I would hate to lose what little bit I have to bunnies. Well, back to lesson planning! Oh, and I notice that most people have really nice pictures, which is really awesome, but I choose to use my I-phone, it’s just easier!
Filed under: Grow
My side yard pretty much consisted of dirt, a rusty air conditioner unit and weeds. Now, thanks to a little hard work it will (over time) become a cute little garden. I planted Azalia, Rock Cress(violet and magenta), Creeping Phlox,and Veronica ‘Christy’. The Iris and Peony were there from last fall so I just did the weed fabric around them. I finished it all off with some beautiful red mulch and viola, a full-sun, side garden! Whew! Two more days left before the end of Spring Break, then back to the teaching grind. Hope everyone has a nice Easter.
Filed under: Cook
Alright, summer is just around the corner, time to count calories. I made a nice Angel Food Cake the other day and now I’m moving on to bigger, better things. I would also like to showcase my new favorite kitchen gadget. It’s sort of like a spatula with a built-in knife. It makes perfect squares! Ok, time to enjoy this lovely 75 degree weather by mowing the lawn. It’s been a great Spring Break.
Ingredients
- 1 (8-ounce) package low fat cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 cup sun crystals (zero calorie sweetener)
- 2 large eggs
- 1/4 cup 1% milk
- 1/2 teaspoon almond extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry low sugar preserves
- 3 tablespoons powdered sugar
Preparation
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, milk, and vanilla, beating until smooth.
Combine flour and next 3 ingredients; add to cream cheese mixture, beating at low speed until well blended. Spread batter into a greased and floured 13- x 9-inch pan. Dollop with preserves, and swirl with a knife.
Bake at 350° for 30 minutes or until cake begins to leave sides of pan. Cool slightly, and sprinkle with powdered sugar. Cut into squares.
Found this one on Southern Living, of course I doctored it to be lower in calories. It still tastes great!
Craft,Grow,Cook 
