FRESH MINT LIQUEUR

1 1/4 cups fresh mint leaves
3 cups vodka
2 cups granulated sugar
1 cup water
1 tsp glycerin
8 drops green food coloring
2 drops blue food coloring
Wash leaves in cold water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. Measure cut mint leaves, packing lightly. Combine mint leaves and vodka in aging container. Cap and let stand in a cool place for 2 weeks, shaking occasionally.
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After initial aging, strain leaves from liqueur, discard leaves. In a saucepan, combine sugar and water. Bring to a boil, stirring constantly. Let cool. Add cooled syrup to liqueur base, stirring to combine. Add glycerin and food color, pour into aging container for secondary aging of 1-3 more months.


HEALTHY SNACK
Papaya, Mango, Raisins, Cherries, Pineapple.


Garden Creature...


Lovely flower...


Palm trees...


Palm trees...


Flower pots...

THE CUTEST THINGS....

HELLO "MINIMI" ...4 WEEKS OLD! :)))





HELLO "MINIMI" AND "NR.3"....4 WEEKS OLD! :)))



HELLO "MINIMI", "BROOKLYN JR.", "NR.3" AND "NR.4"...:)))))



HELLO "BROOKLYN JR"!... :)))

BROOKLYN JR. - ALMOST 3 WEEKS OLD!

TUNA SALAD - APPETIZER-

A TRUE LOVE STORY WITH A HAPPY ENDING!

COFFEE CAKE WITH RASPBERRY JAM

INGREDIENTS:
1 pk. 8 oz. cream cheese, softened,
1 cup sugar,
1/2 cup butter,
2 eggs,
1 teaspoon vanilla extract,
1-3/4 cup flour,
1 teaspoon baking powder,
1/2 teaspoon baking soda,
1/4 teaspoon salt,
1/4 cup milk,
1/2 cup raspberry jam;

DIRECTIONS:
Combine cream cheese, sugar and butter, mixing until well blended.Add eggs one at a time, mixing well after each addition. Blend in vanilla extract. Add combined dry ingredients alternately with milk, mixing well after each addition. Pour batter into greased and floured baking pan; dot with jam. Bake at 350 F for 35 minutes or until nice and golden brown.
Allow to cool before removing from pan.