Pinterest Tested-Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

Yummy & Healthy! A perfect refreshing salad for summer
Original recipe here.

The Salad:

1 pint grape tomatoes

1 ripe avocado

2 ears of fresh sweet corn ( I used canned and just fried it in the skillet)

2 tbsp fresh cilantro, chopped

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

The Dressing

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

Sea salt and fresh cracked pepper, to taste

1 clove garlic, minced

Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

Scenic Sunday-Bayard Kansas

 

 

Again another town not in my book, but shown to me by my good friend as we did our ghost town traveling. Bayard is unincorporated

 

I was kinda sad to see how this church or school has just been ignored and run down. What a sight with the door open and still able to see a podium inside.

 

History Lesson: In 1910, Bayard was a station on the Missouri, Kansas & Texas Railroad with a money order post office with one rural route, an express office, and some mercantile interests. It was a shipping point for the surrounding agricultural district. The population that year was reported as 50.
A post office was opened in Front (an extinct town) in June 1886, but it was moved to Bayard in August 1887 and remained in operation until it was discontinued in April 1943

County: Allen

Population: No census since it is unincorporated. There were 1 or 2 houses in the area that people were living in.

Words of Wisdom

Hippy-Not Hippie

One of my good friends raises goats. I went down to visit for a weekend to help dehorn the herd, which I will talk about in a later post but for now I want to just share some pictures of Hippy (my favorite) who because I didn't take the bottle baby home she went to the auction (still bitter about that!) and a few others. 
Hippy got her name because of her right hip's markings.

Hippy, is quite a nibbler and thought my blonde hair was straw....some days working with it, I think that myself.

Pinterest Tested-Cinnamon French Toast Bake

OH MY GOODNESS.....this is amazing AND super easy. The original recipe is from What's Cooking, Love? 

1/4 cup melted butter
2 cans refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup

1. Preheat the oven to 375 degrees.

2. Pour the melted butter into an ungreased 13x9 glass baking dish. Separate both cans of refrigerated cinnamon buns into 16 cinnamon buns, setting the icing aside. Then cut each cinnamon bun into 8 pieces and place the pieces on top of the butter in the baking dish.

3. In a medium bowl beat the eggs. Then beat in the heavy whipping cream, cinnamon, and vanilla until they are well blended. Then gently pour over the cinnamon bun pieces. Sprinkle the top with the pecans and then drizzle with the maple syrup.

4. Bake for 20 to 28 minutes or until golden brown. Cool for 15 minutes.

5. Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle. Drizzle the icing over the top of the French Toast Bake. Serve with additional syrup if desired.

I made this before I started by "eat healthy, get into shape diet" Even then I reduced the amount of butter and cream, (substituted half of the cream with 2% milk.) In the future I would buy reduced fat cinnamon rolls and make a healthier version.

Words of Wisdom-Age

Pinterest Tested-Layered Dessert Bars

I'm not sure what name you have heard these go by, "Chocolate Chip Cookie Oreo Brownie Bars", "Chocolate Chip Cookie n’ Oreo Knock your socks off Brownie Bars", or maybe, "Slutty Brownies"

Whatever you choose to call them, I made 'em.
I used the recipe found at Betcha Can’t Eat Just One.

Conclusion: Me: Ok, but I'd rather have each of those desserts by themselves than stacked.
                     Others: Ok, "They got better as I ate them"

1 cup granulated sugar

1 cup unsalted butter, room temp

3/4 cup brown sugar

2 eggs

1 tbsp vanilla extract

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

2 cups chocolate chips

1 package of oreo cookies

1 package of brownie mix (to be prepared as directed on the box)

Preheat the oven to 350 and line a 9X13″ pan with parchment paper

Cream the butter and sugar until light and fluffy. Add eggs followed by vanilla and mix well.
Add the flour, baking soda and salt and continue to beat until well combined. Fold in the chocolate chips.

Press the cookie dough evenly into the pan.

Now place the oreos on top of the cookie dough. Surprisingly enough, there are just enough oreos to top the whole thing!

Prepare brownie batter as directed (I didn’t even wash out my mixer bowl…just scrape the cookie dough clean and move on!)

Pour brownie batter on top and smooth it around with a spatula.

Bake for 40-50 minutes. They should look slightly under baked.