Watermelon Lemonade

I hope you enjoyed a fun-filled Father's Day with your families yesterday!

We spent our Father's Day on a road trip, making the long trek from Utah to Colorado.  Mr. Oopsey Daisy  has 2 brothers getting married this summer, so this weekend we attended wedding #1.  We have lots of stories and pictures to share later on.

I finally feel like summer is here.  Bring on the season of barbecues!!
Any good summer barbecue includes a yummy punch! 
One of the things I love most about summer is watermelon!  The only problem is that in our house, our small family simply can't eat an entire watermelon before its delicious fruit become damp and slimy.
I do try to avoid wasting even a morsel of watermelon.  So last summer, I started experimenting with recipes for watermelon drinks.
This recipe is fresh and tasty--plus it helps solve the problem of what to do with excessive amounts of watermelon!  After our family has munched on watermelon all week long, we finish off our leftovers by making this watermelon lemonade.
Come along and see how to make this yummy punch... It's simple!

Strawberry Poppy Seed Salad

There is just something about being in my swimsuit that motivated me to start eating light and healthy!  When we returned from Maui, I honestly craved something light and simple.  (And that is NOT always the case for me!)  This strawberry poppy seed salad was the first meal on my menu!
It's not only a simple meal, but tasty too!  I'm not really a salad girl.  But this is the only salad I will eat as an entire course. I love the sweet strawberries paired with the salty bacon.  The best part of the salad, though, is the yummy poppyseed salad dressing.  YUMMM!
This is also a special meal for our family.  I always make it for our Valentine's Day dinner!  Something about strawberries just seems so romantic, so this salad always makes the V-Day menu.
Want to make your own??
Strawberry Poppyseed Salad

Toss together:
Romaine lettuce (or your choice of greens)
Strawberries, quartered
Bacon, cooked and sliced
Toasted slivered almonds
Green onions, chopped (optional)
Mushrooms, sliced (optional)
Drizzle with poppyseed dressing:
Using mixer, mix together:
1 1/2 c. sugar
2 tsp. dry mustard
2 tsp. salt
2/3 c. white vinegar
Beat on high speed while slowly adding:
3 T. onion juice
2 c. light olive oil
Beat until thick and creamy, and then add:
3 T. poppy seeds
Don't worry about writing down the recipe...
Now hurry up and go make your own! Yummy!

Eggs in a Basket

I ADORE breakfast!
Today I want to share our Easter breakfast with you...

Eggs in a Basket was a family favorite for my siblings and me growing up!  And really, nothing says Easter like fresh eggs although this is a tasty breakfast we enjoy all year long!  I do not always enjoy eating eggs for breakfast, but this meal is yummy!
It may look complicated, but it's actually one of the easiest breakfast meals you can make.  But go ahead and pat yourself on the back and tell yourself you've created a feast!  (That's what I do!)
To begin, you are going to make a simple crouton crust.  Mix one 6-oz box of seasoned croutons with 1 c. of warm water.  Mix until nicely moistened.

 

After greasing a 12-inch pizza pan, press the crouton crust evenly in the pan.  It won't quite fill the pan, but that's okay.

Chocolate Mint Brownies

I realize that the season for green might just be over, but
I can't get enough of these chocolate mint brownies!

I actually made these for our family's St. Patrick's Day dinner, and I am still enjoying each and every sweet morsel! Have I mentioned that my husband doesn't eat sweets?  But I love baking and have one mean sweet tooth, which means I end up eating way more than my fair share of the yummy things I bake!
I have actually been on the hunt for the perfect mint brownie recipe for quite some time now.  My friend recommended this recipe, and I must say I have finally found a winner!!

CHOCOLATE MINT BROWNIES

Brownie layer
1 c. butter
5 T. cocoa
4 eggs
2 c. sugar
1 1/2 c. flour
1/2 tsp. salt
1 T. peppermint flavoring

Melt the butter and cocoa together. Stir in eggs and sugar. Add flour, salt, and peppermint. Bake in a greased 9x13" pan at 350 degrees for 25-30 minutes. Cool completely.

Mint Frosting
2 c. powdered sugar
2 T. evaporated milk
6 T. butter
1/2 tsp. peppermint
4 drops green food coloring

Mix all frosting ingredients until creamy and spread onto brownies. Refrigerate for one hour.

Glaze topping
6 T. butter
1 c. chocolate chips

Melt together and then pour gently over green frosting. Refrigerate again.


If you try out this recipe, I promise you:  You'll be licking your fingers!
Enjoy each and every tasty chocolatey-minty bite!
By the way, thanks for being here and reading along!  You rock!!

Leprechaun Pie

Tis the season for green, right?

Well, this leprechaun pie is as green as it gets!  You can whip this up in no time and call yourself festive!  And the best part is that kids love it!  This delicious treat has a purpose: To find the leprechaun's gold. There is a fun printable poem that goes along with this treat, too.
With just a few simple supplies, I whipped up this cup that easily won over my own lil' leprechaun!

 

First, gather your supplies.  Nothing too fancy.  You will need:
* Instant pistachio pudding mix. (I am not a huge pistachio fan, so I chose to do Cookies N' Cream with a bit of green food coloring!)
* Milk
* Whipped cream
* Oreo and sprinkles (optional)
* Foil-wrapped chocolate coin (I could NOT track these down, so I just used a Dove chocolate.)
* Clear plastic cup
The whole goal of Leprechaun Pie is discovering the leprechaun's gold at the bottom of the cup.  To begin,I dropped this Dove chocolate in the bottom of the cup. Unfortunately, Little Man saw me do this, and he was very frustrated.  He wanted to eat that candy immediately!
Now mix up the pudding.  I did this in my liquid measuring cup.  This is easy:
Combine 2 Tablespoons instant pudding with 3 Tablespoons milk. Stir well.  It will thicken up a bit.
I transferred the pudding to the cup now.  I added some whipped cream, an Oreo, and yes, even some green sprinkles!  (Yes, this is loaded with sugar, but fortunately it is a very small dose!)
Little Man's only motivation was to find that candy.  He was a bit impatient, and didn't want to eat the pudding at first.  He was almost pouting about having to eat dessert!
"No way, Mom."
Finally, he was able to find the candy in the cup.   He literally shouted, "Hooray!" when he saw that elusive candy.  Between the two of us, we cleared the pudding so he could eat his leprechaun's gold!
Happy now.
There is a darling poem that goes along with this treat, too.  Just click the image below to download the poem.
Poem Credits
Clip art designs and/or fonts copyright Dianne J Hook. Used with permission from DJ Inkers. I could not share ANY of these cute fonts and clip art with you except for their support!  Thanks guys!
Every holiday needs some sugar to make it a special occasion!
Enjoy your weekend!

Pesto Pasta Salad

It's probably no secret that I am one festive gal!
And yes, even St. Patrick's Day is a day to remember.

 

Growing up, my Mom always cooked up an all-green meal for dinner on St. Pat's Day.  We even drank milk colored green with food coloring!  In honor of the Irish, I am always on the look-out for tasty, green foods to serve at my St. Patrick's Day meal.  So for the next few weeks, I will be sharing some of my favorite green foods with you!
I have always been a HUGE pasta gal.  Pesto always seemed so complicated to me until I tried this recipe.  It's simple and delicious.  I like it hot or cold.  And doesn't it look just plain cute on bow tie pasta?!
Now that you're craving pesto, I won't make you wait any longer... here is the mouth-watering recipe!
Pesto Pasta Salad
1 package fresh basil (1/2 oz.)
1/3 c. pine nuts
1-2 cloves garlic
1/3 c. olive oil
1/2 c. Parmesan cheese
2 T. hot water

In a food processor, combine basil, nuts, and garlic.  Chop fine.  Slowly pour in the olive oil and add cheese.  Add salt and pepper to taste.  Thin with 2 Tablespoons of hot water.  Fold into hot pasta and serve.
Thanks for reading, and have a happy day!

S’mores Cupcakes

Have you heard of FoodGawker
Well, thanks to my pal Michele, I discovered the most delicious (literally!) site.  
Before FoodGawker, I would dread planning meals.  I felt like I was cooking the same things over and over.  NOW, I just surf FoodGawker!  You can literally eat with your eyes.  So I find delicious-looking pictures of food, linked to the recipes, and find something new to cook!
Mr. Daisy helped me plan meals this week because hallelujah, he is actually home all week!  We each selected a new dish we wanted to try to make.  He, of course, chose an actual "meal" while I selected something to satisfy my sweet tooth! 
I couldn't resist the look of the s'mores cupcakes, so I whipped up a batch yesterday!  They tasted just as scrumptious as they looked!
I say "whipped up", but it was a bit of work.  After baking these yummy, fluffy cupcakes (with fresh graham cracker crumbs mixed in), the recipe called to cut a cavity in each cupcake and fill it with a creme filling.  YUM!
Then a layer of chocolate, plus a layer of marshmallow meringue (broiled so it turns brown, just like a campfire marshmallow!)
I have always been a HUGE fan of s'mores, and these cupcakes did NOT disappoint.
So where can you find this yummy recipe?
Chocolate & Tea shared their yummy recipe here. (Found via FoodGawker, of course!)

Old Fashioned Buttermilk Brownies

Hands down, these are the best brownies ever!

Besides being incredibly delicious, these brownies stay soft for-EVER.  You can thank the buttermilk for that.  You never have to worry (like I do) that because your husband won't eat sweets with you, that you won't be able to eat the whole pan of brownies before they go stale.  This is the kind of dessert that you could pop in the microwave for 8 seconds and it will taste like it's fresh out of the oven!  You can totally fool you friends and family into thinking you bake fresh goodies every day!
I've been staring at this picture so long that I am still debating about getting my third brownie for the day.  But thanks to The Biggest Loser (which I'm watching right now), I'm fighting for the willpower to withstand the brownie temptation at almost midnight.
Want to make your own?  You know you're still in the holiday sweet-eating mode.... On to the recipe!
Old Fashioned Buttermilk Brownies
¾ c. margarine or butter
4 oz. unsweetened chocolate
2 c. granulated sugar
3 eggs
1 T. vanilla
½ c. buttermilk
1 ½ c. flour
1 ½ c. semisweet chocolate chips
2 T. flour
2 T. powdered sugar
1.   Preheat oven to 350 degrees.
2.   Melt butter and chocolate in microwave at 1-minute intervals, stirring in between.  Don’t let mixture sizzle.  When mixture is completely melted and smooth, immediately, stir in sugar; continue stirring until smooth.  Add eggs, one at a time.  Stir in vanilla and buttermilk.  Add the 1 ½ c. flour.
3.   Toss chocolate chips with remaining 2 T. flour in a small bowl; add to batter.
4.   Pour into greased 9 x 13 baking dish and bake for 28-33 minutes or until toothpick inserted into center has just a few fudgy crumbs.  Let cool for 30 minutes.  Dust with powdered sugar.

Make it easy on yourself and just click to print your own copy of this recipe!
Thanks for being here at Oopsey Daisy!

Peanut Blossom Cookies {with a holiday twist!}

Guess what I've been doing lately??? 
Just a little baking...
Peanut blossoms are one of my all-time favorite cookies!  This recipe is a winner with my husband who doesn't even like sweets!  Yesterday I made 4 dozen of these scrumptious cookies.  Instead of using regular old Hershey kisses, we used the mint truffle kisses.  This was a perfect way to add a holiday twist to an old favorite.
And how about those yummy candy cane kisses?!  They are my absolutely favorites!  These are a hit with the kids, too!  This year, I don't have time to fuss over gourmet recipes... so I'm just sprucing up an oldie but a goodie!  They turned out scrumptious!  I don't want to admit how many I ate yesterday afternoon!
Peanut Blossom Cookies
1 c. margarine
1 c. sugar
1 c. brown sugar, firmly packed
2 eggs
1 1/2 c. peanut butter
3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
2 T. milk
1/2 c. sugar, for dipping
14-oz. package chocolate Hershey kisses, unwrapped
Cream margarine and sugars together until light and fluffy.  Beat in eggs and peanut butter.  Combine dry ingredients and add to creamed mixture.  Add milk and mix well.  Shape in 1-inch balls with hands; roll in the 1/2 c. sugar.  Bake at 350 for 10 minutes.  Remove from oven and immediately press a candy kiss in the center of each cookie.
ENJOY!

Gingerbread Houses {Pattern and Recipe}

Are you shocked?!  Here I am--sharing a bonafide tutorial.  Besides my craft room, the garage, and the basement, our house is looking surprisingly "together."  I feel justified in spoiling myself with a little blogging time today.  I have missed it!
One of my favorite holiday traditions is making gingerbread houses.  My Mom and Dad actually started this tradition while they were dating and have carried it on year after year for 32 years!  We save our stale candy all year long so we can bust it out to make gingerbread houses!  We are so anxious to display our houses that we usually make them the day after Thanksgiving so we can show them off as long as possible.
Now I have made gingerbread houses in many, many ways.  But if you want a house that looks better than the $20 gingerbread house kits you can buy, you are going to love this tutorial!  And no, I am not tooting my own horn--this is all my Mom's ingenious idea!  I am going to share her recipe and her pattern today.
Start out by mixing up the gingerbread according to the directions in the recipe.  Cut out according to the pattern, making sure that the edges are straight.  After baking, give these plenty of time to cool off and "glue" the pieces together using burnt sugar.  We hold each piece in place for about 1 minute to secure it and then let the whole house sit for 24 hours.  Trust me when I say--it will be rock solid.  (You can find all of the pattern and recipe downloads at the end of this tutorial.)
Using the frosting recipe provided, we fill up pastry bags and get to work!  We also water down the same frosting and use brushes to glaze our houses for a frosted, snow-covered look.  We lay out bowls of unwrapped candy for easy access.
This year we got together and made four houses.  Yes, that's right--four houses!  Each one of  the kids in my family decorated their own gingerbread house.  We like to joke that we are all perfectionists and we all have minor cases of OCD.  Even though we rushed ourselves to finish in just 1 hour, I think we have lots of beautiful results to show off! Here is some more "eye candy":
I love a good roof!
Yes, we even decorate the back.
This was our family's gingerbread house last year--I think it's my favorite one yet.  We created a chimney (Oreo's), a surrounding fence (stale granola bars), a snowman (marshmallows), and Teddy Gram cars.
The Twix in the back are supposed to be firewood.
We display our houses on a cardboard circle covered in aluminum foil.   You can also put your house on top of a lazy susan so it rotates.
Although every ingredient is edible, we only attempted to eat our gingerbread houses when we were quite young.  They get a bit...tough.  Plus it's too painful to eat such works of art!  Now let me share some more of my Mother's genius with you...
You can download your own gingerbread house pattern here.
You can download the gingerbread, frosting, and burnt sugar recipes and directions here.
Happy gingerbread-house making!
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