7.31.2010

Sand between my toes


I think I hear
the beach calling my name



Have a pink week!

Sharon

7.24.2010

Thirsty?


Cool drink anyone?



Sharon



7.19.2010

Thinking of you


Hoping you are having a wonderful day!

Sharon




7.17.2010

Pink Saturday and Birthday Memories


My all time favorite birthday cake when I was a little girl
was one my Grandmother made for me
when I turned 5.


Strawberry ~ yumm!

My sweet daughter Billie so enjoys
recreating this special childhood memory for me
as tomorrow we will share yet another
strawberry birthday cake.

I call dibbs on the egg beaters ;0)

Sharon




7.15.2010

Love those berries!

Just a little baking


Yummm!



Enjoy your day!
Sharon




7.13.2010

Here a weed, there a weed...


everywhere a weed-weed.


Playing in dirt before the rain comes.



Enjoy your day!
Sharon


7.10.2010

Some Pink Love


How cute is this!


I just ♥ this pink refrigerator



Sharon

7.03.2010

Pink Saturday and some Pie!


Easy Cherry Pie

Ingredients

2 packages Pillsbury Pie Crust
3 cup(s) canned, drained tart cherries
1 cup(s) fresh raspberries
1 1/4 cup(s) sugar
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 cup(s) cornstarch
1/8 tsp salt
5 tsp cold butter divided


Directions

1.  Preheat oven to 350 degrees
Cut eight 6-inch circles from the two packages of     Pillsbury Pie Crusts.  Fit five 4 1/2-inch mini pie pans with 5 dough rounds.  Cut 2 1/4-inch stars from center of remaining 3 dough rounds; set aside.

2.  Combine cherries with raspberries; then stir in sugar, vanilla, cinnamon, cornstarch and salt.

3.  Pour filling into prepared pie pans; dot each pie with 1 tsp cold butter.  Cover 3 pies with reserved dough circles, crimp edges.  Top 2 remaining pies with star cutouts.  Bake pies until filling is bubbling, 35 to 40 minutes.



Have a wonderful 4th of July!

Enjoy,
Sharon


Participating in a patriotic Pink Saturday with Beverly and my Pink friends at How Sweet the Sound