I received several beautiful birthday cards *This card is from Judy LaValle

Hello Ladies
Thank you to everyone for all of the beautiful b-day cards I received
I want to feature new cards when They are sent to me and display them on my blog
This card is a "pull- up card" made by Judy La Valle . I wanted to share it with everyone
Bright colors & flowers

Pink Lemonade

This is a yummy recipe from Marthat stewart

Pink Lemonade


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This refreshing recipe for pink lemonade is the perfect drink to serve at any summertime celebration.
Yield Makes 3 quarts
Ingredients
1 cup granulated sugar
2 1/2 cups fresh lemon juice, plus 4 lemons, thinly sliced crosswise, for garnish
1 1/2 cups superfine sugar
2 cups cranberry juice
Directions
Bring granulated sugar and 1 cup water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour.

Add lemon juice, superfine sugar, cranberry juice, and 1 1/2 quarts water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.

To serve, add ice cubes to fill and garnish with lemon slices.

chocolate mousse

When I made this chocolate mousse instead of raspberries I melted chocolate in shapes to decorate the dessert cups


Chocolate Mousse
Recipe courtesy Paula Deen, 2008



Chocolate Mousse
Ingredients6 (4-ounce) bars bittersweet chocolate2/3 cup extra-strong black coffee4 large eggs, at room temperature separated1 cup sugar, plus 1/2 cup2 cups heavy creamWhipped cream, for topingShaved chocolate, for garnishBerries, for garnishDirectionsBreak chocolate into smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.
In a separate bowl, beat 3 egg yolks and 1 cup of sugar, mixing well. Add mixture to melted chocolate and cook over heat. Stir well until sugar is dissolved. Remove from heat. Cool.
Using a handheld electric mixer, beat 4 egg whites until they form soft peaks. Fold into chocolate mixture.
Beat heavy cream with the remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.
Serve in a beautiful crystal dish or glass. Garnish with dollops of fresh whipped cream, berries and shaved chocolate.

Ingredients
6 (4-ounce) bars bittersweet chocolate
2/3 cup extra-strong black coffee
4 large eggs, at room temperature separated
1 cup sugar, plus 1/2 cup
2 cups heavy cream
Whipped cream, for toping
Shaved chocolate, for garnish
Berries, for garnish
Directions
Break chocolate into smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.

In a separate bowl, beat 3 egg yolks and 1 cup of sugar, mixing well. Add mixture to melted chocolate and cook over heat. Stir well until sugar is dissolved. Remove from heat. Cool.

Using a handheld electric mixer, beat 4 egg whites until they form soft peaks. Fold into chocolate mixture.

Beat heavy cream with the remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.

Serve in a beautiful crystal dish or glass. Garnish with dollops of fresh whipped cream, berries and shaved chocolate.