With the cotton balls attached you run from one side of the yard to the other and where there is another empty paper plate.

Adding vaseline to the kids noses

Another game we played which I will call noodle head is hsyterical. Items needed: Shower cap, shaving cream and cheese puffs.Place the shower cap on each persons head and cover them with shaving cream

No one was safe!!

Line up the water bottles in rows and each person stands at the end of the line with a pair of panty hose on their head and two tennis balls placed in the ends of each leg.

The person must shake their heads back and forth and strive to knock over each bottle of water in his or her line. The person who does it the fastest wins.

We also played ping pong bucket catch. Items needed ping pongs and plastic bucket.

Let us know what other Minute to Win it games you have played with your family!

We really had so much fun!!

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Milk and Cuddles,

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Stars and Stripes Pie

• 1 box(es) (15 oz) refrigerated ready-to-use pie crusts
• 3 can(s) (21 oz each) cherry pie filling
• 1 can(s) (21 oz) blueberry pie filling
• 1 large egg, slightly beaten in a cup
• 3 tablespoon(s) sanding or coarse (crystal) sugar
•  You also need: 1 1/2- to 2-in. star-shaped cookie cutter

1. On lightly floured surface with lightly floured rolling pin, roll 1 pastry round into a 12-in. circle. Fit into a 9-in. pie plate, letting edges overhang. Drain 1 can cherry pie filling, combine in a bowl with remaining 2 cans cherry pie filling.
2. Bend a clean 6-in. square of cardboard in middle forming a wedge. Place in upper left corner of pie (like hands of a clock pointing to 9 and 12). Fill with blueberry pie filling. Spoon cherry pie filling into rest of pie. Lift out cardboard.
3. Roll other pastry round into a 10-in. circle. With a pastry wheel or sharp knife, cut round in five 1/2-in.-wide strips. With cookie cutter, cut 5 or 6 stars from rest of pastry. Brush strips and stars with beaten egg;sprinkle with sanding sugar.
4. Heat oven to 425°F. Starting in middle of pie, carefully place three longstrips, evenly spaced, across filling toward bottom edge. Cut remaining 2 strips into 4-in.-long pieces. Lay over cherry filling on upper right corner.Press ends of strips into edge of crust. Roll overhang of bottom crust up overends of strips to form an even rim. Flute or crimp rim. Brush rim with beaten egg; sprinkle with sugar. Place stars on upper left corner of pie.
5. Bake 30 minutes. Reduce heat to 350°F; bake 25 to 30 minutes longeruntil pastry is golden brown and filling bubbles. Place on wire rack and cool completely.

Madeline got busy and went to town painting these ugly duckling bookcases white! With the help of her Aunt they whipped them out in no time!

Here they are in the kids newly painted playroom all ready for for playtime! I can't wait to see this room in person!! I love the color of the walls mixed with the white shelves and white trim...it just makes the wall color pop!

I will be updating you on all her before and afters as she continues this process of revamping the entire house top to bottom and inside and out!! It will be so fun to see what she does next!

Karin

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I love the summer time, not just because I celebrate my birthday in July but it is so fun! the 4th of July with all the fun decorations, fireworks, food and family is just the best! I also love the casualness of the days...running around in flipflops, capris, wet swimsuits to keep cool and ice cold Popsicles! I guess I like summer because it makes me feel like a kid!

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To dip the bottoms of them in chocolate I melted Ghirardelli semi sweet chocolate chips in the microwave until the chocolate was all shiny and gorgeous looking ;) then I simply dipped the bottom of each shell until the chocolate reached half way up on the shell.

I placed each shell upside down back onto the container they come in and once they were all dipped, placed them in the fridge to harden. It only took 5 minutes. Then I whipped the cream mixed with 1tsp. vanilla and 1/4 cup of sugar. Filled the tartlets with whipped cream and nice sized berries and a couple of blueberries. Perfect for the 4th!

Asparagus Ribbon Salad with Dried Cherries (inspired by Smitten Kitchen)

serves four as a side

1/3 cup dried cherries (tart Montgomeries are the best)

1 small shallot, minced

3 tablespoons olive oil

2 tablespoons fresh-squeezed lemon juice

1 teaspoon rice wine vinegar

1/2 teaspoon sea salt

1 pound asparagus, washed

In a small bowl, whisk the lemon juice and vinegar into the olive oil. Add the sea salt, shallot, and dried cherries, and set aside. The cherries will plump up while they steep in the vinaigrette.

To shave the asparagus, hold each stalk by the woody stem and use a peeler to shave upwards.

Place shavings in a bowl, drizzle with the vinaigrette, and toss. Check the salt and acid levels and adjust as needed. If you have the time, cover and refrigerate for an hour or so. Serve cold.

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Foodie Friday

Blissful and domestic Sunday Blog Hop

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