Update...

Hi everyone!
I will be out of town for a few days, but should return back to my blog by next Tuesday.

Hope everyone has a great weekend!

Southern Macaroni Salad

16 oz. Elbow macaroni, cooked & drained
1 small Bell pepper, diced
1/2 small Onion, diced
1 pint Grape or Cherry tomatoes, quartered
2 large Cucumbers, peeled & diced
2 Boiled eggs, diced                                                   

Macaroni Salad

2 T. yellow mustard
1 cup mayonnaise ( I prefer Duke's)
Salt, pepper & garlic powder to taste

Prepare macaroni noodles according to package directions.
Drain, cool and transfer to a large serving bowl.
Add all vegetables and diced eggs.
Add mustard, mayo and the seasoning to taste.
Mix well.

You may have to add just a little more mayo; depends on your preference.

Chill at least one hour and serve.

Cleaning Your Blender

We all know it's a little difficult to clean your blender with those sharp blades in the way, right?   Well, here's an easy tip!
 
Fill the blender half full of hot water and add a drop of detergent. I also add the juice of half a lemon.
Cover and turn the blender on high for a few seconds. Rinse thoroughly with warm water and drain dry.
 
Also, most blenders have the bottom portion that screws off. If so, simply remove and separate parts and toss in the dish washer.

Tropical Sangria

We made this for my daughter's 23rd birthday party last night.
Good thing we made a double batch, because it was delicious!!



30 oz.   White Zinfandel
10 oz.    Pineapple Rum
  6 oz.   Banana Rum          

  6 oz.   Pineapple juice
  6 oz.   Peach puree
  6 oz.   Strawberry puree

Garnish with fruit such as lemon wedges, strawberries, apple chunks.

We used lime wedges, apple & pineapple chunks, and Maraschino cherries.

Mix in a container or punch bowl. Add ice to individual cups so that it doesn't water down the entire batch of the Sangria.

Enjoy!!!