I love watching the Monarch Butterflies in my garden during late summer, so I always plant a few plants just for them, and any other butterflies I can attract to my backyard garden. Since I’ve been fairly successful at attracting them, I thought I’d share a few plants you might want to add to your garden this summer to attract a few butterflies of your own.

Plants to create a butterfly habitat in your backyard:

• Milkweed is the most important plant for the Monarch Butterfly, they lay their eggs on the milkweed plant, and it’s the only plant their larvae will eat. Pesticides, and ditch mowing have cut back the supply of mikweed considerably. If you have a place to let it grow in your backyard plant a few seeds, and watch the butterflies come.
• Thistle is another butterfly favorite.
• Butterfly bush
• Bee balm
• Russian sage
• Butterfly weed
• Yarrow
• Shasta daisies

Most of these are easy to grow perennials, once you plant them they’ll keep coming back year after year to feed your butterfly population. Just make sure you don’t use any chemical pesticides that might harm your butterfly friends.

This sandwich spread would make a wonderful appetizer for a shower or party. I got the recipe from a friend that brought it to a birthday party a couple months ago. It’s one of those recipes I’m holding on to for entertaining, since it’s definitely a hit.

Reuben Sandwich Spread Recipe

Ingredients:

3 packages of coned beef (chopped)

16 ounces of saurkraut (drained)

8 ounces shredded sharp cheddar

8 ounces shredded Swiss

1 cup of thousand island dressing

Mix all the ingredients together in a casserole dish, then bake at 350` for about 25 minutes. Serve warm on a piece of mini rye bread, or mini pumpernickel.

Collections Etc has 3 of the topsy turvy planters check them out:

On all these planters you add your own favorite plants, and soil. Which is cool, since I have my own favorites.

The Topsy Turvy Strawberry Planter

Topsy Turvy Tomato Planter

Topsy Turvy Hot Pepper Planter

I think I might try one of each, and see how it goes this summer.

Here’s my recipe for chicken taco lasagna:

• 3 boneless skinless chicken breasts~ diced
• 2 Tablespoons of canola oil
• 1/2 medium onion
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 Tablespoons fresh cilantro
• 1 jar picante sauce
• 1 can or 2 cups re-fried beans
• 8 to 10 corn tortillas (soft)
• 1 cup cheddar cheese
• 1 cup Monterrey jack cheese
• sour cream, salsa, or guacamole for topping

Saute the diced chicken breasts in canola oil with the onion until cooked through. Add the picante sauce, cumin, and chili powder and simmer on low for 5 to 10 minutes.

Preheat the oven to 350`F. Spray a 9×13 baking dish with no-stick spray.

Put a layer of corn tortillas into the baking dish, lay in 2-3 whole tortillas, and tear a couple apart to cover the bottom of the baking dish.

Spread one cup of the re-fried beans over the top of the tortillas. Then add a layer of 1/2 of the picante chicken mixture and one tablespoon of cilantro.

Mix the two cheeses together, then sprinkle one cup of the cheese.

Repeat the layers, starting with another layer of corn tortillas, and topping with the rest of the cheese.

Bake for 25-30 minutes, just watch your cheese doesn’t get too brown.

You can top this with fresh salsa, and sour cream or guacamole. Garnish with a little fresh cilantro.

Enjoy!

Images (c) L Gerlach

You can cool off the spices in this dish with a little sour cream or guacamole. Yum!

Beef and Bean Enchiladas

• 1 lb of ground beef
• 1 can refried beans
• 1 small onion chopped
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• flour tortillas
• 28 oz can enchilada sauce
• 2 cups cheddar cheese

1. Preheat the oven to 350`F
2. Brown your ground beef in a skillet, and add the chopped onion. Drain the ground beef, then add the cumin, chili powder, refried beans, about 1/4 of the enchilada sauce, and garlic powder. Mix all the ingredients together on low heat.
3. Roll two heaping tablespoons of the meat and bean mixture into each flour tortilla.
4. Place the rolled tortillas into a lightly sprayed 9×13 casserole dish. You should be able to make about 12 enchiladas.
5. Pour the rest of the enchilada sauce over the top of the rolled up enchiladas and top with two cups of cheddar cheese.
6. Bake at 350` for 30 to 40 minutes.

Garnish ideas: Sour cream, guacamole, cilantro, or fresh avocado

Enjoy!

The leftovers are even delicious!

White Chocolate Chip Cranberry Cookies

• 1/3 cup butter, softened
• 1/2 cup packed brown sugar
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup dried cranberries
• 1/2 cup vanilla or white chips

Cream the butter and sugar together in a large bowl, then beat in the egg and vanilla and set aside. In another bowl combine the flour baking soda and salt.

Gradually add the flour mixture to the butter mixture, stirring everything together as you go. When the flour and butter mixture are well mixed together fold in the white chocolate chips and the cranberries.

Drop the cookies by heaping tablespoonfuls onto a greased baking sheet and bake at 375`F for about 8 to 10 minutes, or until the cookies are just starting to turn a golden brown.

Let the cookies cool for a few minutes on a wire rack, then enjoy!

One expense I really try to keep a handle on this time of year is our food budget. It can get out of hand with all those carry ins and family gatherings where you are asked to bring a dish or two. It can get even more out of hand when you’re the hostess.

Here are just a few ways we save money on our grocery bill during the holidays.

• Check your pantry when you’re making out your grocery list. See what items you have in there that you can build on when you’re making your menu.
• Keep leftovers and perishable items in the front of your refrigerator, so you can use them up instead of pushing them to the back and forgetting about them.
• Stock up on all the baking and cooking staples the grocery stores have on special during the holiday season. Many baking and cooking basics, like spices, flour, and baking mixes are on sale during the holiday season. Stock up on these items now if you can.
• Get together with a few friends and have a cookie swap, then you can bake one type of cookie or candy and come away from the swap with a whole assortment for your holiday entertaining and gift giving.
• Make more of your gifts this year. A well made homemade gift will be cherished and remembered.
• You can find great deals on holiday gifts, and items to help you decorate for the holiday season at Staples Holiday Center.

If you’re looking for more holiday savings tips, or if you’d like to share your own check out other Twitter Moms time and money savings ideas. If you’re one of the first 50 to share your ideas you could win a $25 Staples gift card, and 10 winners receive a $100 Staples gift card.

Deals for Busy Moms This Holiday SeasonCheck out This Week’s Deals!

About this TwitterMoms Blogging Program

I decided to give Paula Deen’s pumpkin cheesecake recipe a try, so here is my adapted version of the recipe. I’m never good at following a recipe perfectly, I always have to make a few little changes. Plus after two trips to the grocery store in one day, I didn’t have any sour cream in the fridge (head slap).

Pumpkin Cheesecake

Crust:

• 1 3/4 cups graham cinnamon cracker crumbs
• 2 tablespoons light brown sugar
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1 1/2 cups sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions:

Preheat your oven to 350`F. Mix the crust ingredients together, then pat them in the bottom of a Non Stick 9-Inch Springform Pan.

Beat the cream cheese to soften it up. Combine all the filling ingredients in a large bowl, until they’re all well mixed together. Pour the filling on top of the crust. Put the springform pan into a little larger baking dish, and put an inch of water in the bottom of the baking dish. Slide the whole thing in the oven and bake it for one hour.

Once the cheesecake is finished baking remove it from the oven and let it sit for about 15-20 minutes. Then cover it with plastic wrap and slide it in the refrigerator for at least 4 hours. I put mine in the fridge over night.

We ate some of the cheesecake in slices, but I used some to make these adorable pumpkin cheesecake pops, dipped in white chocolate. One thing led to another, and I ended up dipping the pumpkin cheesecake pops in melted orange chocolate to make little pumpkin cheesecake pumpkins (hop over and check them out I posted them at The Kid’s Birthday Fun Review).

This recipe is from Chef Tina Salter, a cookbook author and creator of exclusive recipes for Diamond Foods. You can find more recipes for easy entertaining at the Feed Your Fingers website.

Spicy Maple Bacon, Pop Secret Homestyle Popcorn with Diamond Almonds
Makes about 7 c.

• 6 c. Pop Secret Homestyle Popcorn, popped
• 12/3 c. (6 oz.) Diamond Sliced Almonds
• 1 t. chipotle chile powder
• 1/4 c. maple syrup
• 3/4 c. bacon bits
• 1/4 c. chopped Italian parsley
• 1/2 t. sea salt crystals

1. Preheat oven to 350 degrees.
2. Spread Diamond Sliced Almonds on a large baking sheet. Toast, stirring occasionally, about 8 mins.
3. In a large bowl, combine the toasted almonds, Pop Secret Homestyle Popcorn and chipotle chile powder; toss well.
4. Add the maple syrup; toss again. Transfer the mixture to baking sheet; bake, stirring occasionally, until dry and toasty, about 20 mins.
5. In a large serving bowl, combine nut and popcorn mixture, bacon bits, parsley and salt; toss well. Serve immediately.

Image and recipe fromDiamond Foods

Roasting pumpkin seeds is really easy.

• Separate most of the pulp from the seeds.
• Then toss them with a little olive or canola oil.
• Spread them in a single layer on a cookie sheet.
• You can flavor your pumpkin seeds by sprinkling them with Parmesan cheese, salt, oregano, chili powder, cinnamon, pumpkin pie spice, or a little sugar.
• Let them slow roast in the oven at about 250`F for about an hour. Keep an eye on the seeds and take them out if they start to get too brown.

You can use your roasted pumpkin seeds to eat as a snack, or add them to some of your favorite dishes. They work well in homemade granola, fall party and snack mixes, to add an extra crunch to your oatmeal or breakfast cereal.

Besides being tasty pumpkin seeds make a healthy snack. Adding pumpkin seeds to your diet can have many health benefits, since they’re packed with nutrition. They’re high in several vitamins and minerals including:

• L-tryptophan which is supposed to help your brain guard against depression.
• They’re high in zinc, and magnesium
• Pumpkin seeds are also loaded with beta carotene, and Omega 3 fatty acids which make them great building blocks for your skin and to keep you healthy.

So don’t throw out those pumpkin seeds, give them a roast and gobble them up for a tasty nutritious snack.

Image sxc.hu