Tag Archives: recipe

Thankful by Valerie J. Patterson

It’s that time of year when people everywhere seem to take more than a glance at their lives and count their blessings.  While I think that is important every day of our lives, I, too, find that I reflect more at this time of year.

Of course, I am thankful for the big things: my husband, my family, my job, a roof over my head, food on the table, and money in the bank.  But I am also thankful for the trees in our backyard and the beauty they add to my day.  I’m thankful that I have a garage to park my car in, and that it is always either warm or cool depending on the season.  I’m thankful for lunches with friends, warm hugs on Sundays after services, kind words from strangers, and the cool gel pillow top of our bed–I love a cold bed as opposed to a warm one!

I give thanks for slippers, robes, cold glasses of milk and homemade cookies.  Brilliant sunshine streaming into the living room, full moons in the evening sky, and salty, buttered popcorn.

I am incredibly thankful for each and every morning my feet hit the floor!

I’m sure my list could go on…and I hope while you read you are compiling a list of your own list.  It’s important that we give thanks for large and small blessings, not just now, but always.  We have so many good things in our lives, don’t we?


The following is my very favorite fruit dip.  I promised to share it this summer, but only just remembered I had not done that.  It is very simple and so very good!  Enjoy!

8 ounces of Cool Whip

one 7 ounce jar of Marshmallow Creme

one 3 ounce package of Philadelphia Cream Cheese

Blend all ingredients in a bowl until smooth and silky.  Chill an hour and serve with fresh fruit of your choice.

This dip is incredibly easy, and so very delicious!  The perfect light appetizer, evening snack, or treat for work.


I have been absent from Over the Backyard Fence for a little while, and I apologize for not being here to read and comment the past month.  I hope to return in a more regular way very soon.

Until next time, may your turkey be moist, your pies spicy, and your family gathered around you!  Happy Thanksgiving to you and yours!

Happy St. Patrick’s Day- Easy Party Recipe

Jillian here: I have a dear friend, Martha, who lives in Syracuse, NY who makes this recipe for her parties. She has dual American and Irish citizenship and when I visited her a number of years ago for St. Patrick’s Day, she made this baked dip and I totally stole the recipe. It’s a Reuben dip and everyone thinks it’s super-duper awesome. I get requests for it every time I host a party.


2 (6 oz) pkgs. of corned beef (from the packaged deli-meat section)

1 can of Sauerkraut

8 ozs Swiss Cheese

2-4 tablespoons of mayonnaise


Dice the meat and cheese into small squares and mix together in a 8-9 inch round baking pan

Drain the sauerkraut and add it to the cheese and meat mixture. Mix well.

Add the mayonnaise until the mixture is damp (for lack of a better word- LOL)

Bake at 350 degrees for thirty minutes.  Serve with rye crackers.

Have a wonderful St. Patrick’s Day! Sláinte! 


Summer Recipe

It’s close on to summer now and we’re already having those super hot days here. Afternoon thunderstorms are almost a daily occurrence here too. A lot of sun, a little rain, lightning and thunder make up the days of summer here in Florida. We also have entered, as of June 1, hurricane season.

For those hot days, here’s a summer cooler:


6 lemons
2 quarts of water
sugar to taste- I start with 1/2 cup and test it for tartness- (or you can use Splenda or other substitute)
1 pint of strawberries (de-headed and cut into chunks)


Squeeze the juice from the lemons and add to the 2 quarts of water. Add the sugar and after cutting up the strawberries, add the chunks to the mix. You’ll have a lovely strawberry lemonade and the flavors will mix nicely and when you finish your drink, you’ll have some sweet strawberries to munch on. images


Add the juice of 4 limes for a twist
OR add your favorite liquor for a bit of a kick.

Enjoy your June!

A Non-recipe Recipe

Yesterday, the representative for my software I use for some of my legal work was in town and she took us to lunch at the Rodizio Grill. This is a Brazilian place here in Pensacola. They have the coolest concept. They have a bar of foods that you pick from for side dishes and it’s all you can eat. They have choices like marinated mozzarella, fruit, chicken salad, mashed potatoes, stroganoff, quail eggs, nuts, salad, rice, and on and on. It’s a three sided bar with so much goodness I can’t remember all that was on there.

So, after you grab the sides, you head back to your table and this guy comes by with different meats and serves it to you. Man, oh, man, there are some yummy choices. I passed on the marinated chicken hearts but loved, loved, the pot roast and the chicken marinated in beer. There was also sirloin steak, some prime rib, and sausage. I can’t recall the Brazilian names but they were interesting. My paralegal is a carnivore for sure and even when the rest of us ordered dessert, she kept asking for meat.

We teased her about the “meat man” and she said she’d date him if he’d bring home meat. We giggled as the conversation deteriorated from there. Lol. We named him Mike “the meat” Spinoza, the mafia man. Yes. All that food went to our heads

So, I promised you a non recipe and here it is. Take a rack of baby back ribs or regular ribs and pour a can of beer over it and bake in a medium temperature oven for 1.5-2 hours. The meat will fall off the bone and be super tender. This recipe is courtesy of my legal assistant.

I had Brazilian cream for dessert which is a smooth ice cream infused with flavor. I picked raspberry and it was divine.