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Have a great weekend:@)

Tomatina, het jaarlijkse festival in het Spaanse Bunol waar deelnemers elkaar bekogelen met tomaten, kent iedereen inmiddels wel. Maar er zijn nog veel meer festivals wereldwijd waarbij het doel lijkt om er een zo groot mogelijk puinhoop van te maken. Een overzicht.

Want a super simple treat that's a big hit for St. Patrick's Day? How about a cream cheese and coconut candy called Irish Potatoes! I've been making these for years and remember buying them as a kid. You can find these little confections everywhere from supermarkets to gas stations around Philadelphia for the holiday. They're called potatoes because they get rolled in cinnamon (traditionally) or cocoa powder and kinda resemble potatoes. Irish Potatoes - half batch in italics 1/4 C butter, softened - 2 Tblsp 4 oz cream cheese, softened - 2 oz 1 tsp vanilla - 1/2 tsp 16 oz powdered sugar - 1 1/2 C + 1/4 C + 1/8 C... um, 1 1/2 C is plenty sweet! *7 oz coconut - 1 1/4 C Cinnamon and/or cocoa powder for rolling (approx 2 Tblsp, start with less, you can always add more) With mixer, cream butter and cream cheese well. Add vanilla and powdered sugar, mix well-start out s-l-o-w:@) *Add coconut, mix well. Chill for an hour, roll into 3/4"-ish balls and roll in cinnamon and/or cocoa. Place on wax paper/parchment/silicone lined cookie sheet and chill one hour. Store in airtight container in fridge. Notes: Recipe easily halved or doubled, one batch as written will make about 60 potatoes. *I do suggest measuring the coconut and then running it through the food processor or chopping it with a knife. This helps break up the long strings. Vary the size of the potatoes a bit. It's visually more appealing and folks that just want a taste, or are on a diet will be able to enjoy them too. I mixed mine at night, covered them and put in fridge, then rolled them in the morning. This is another messy, sticky, great project to do with the kids. If they get too sticky to roll, put mixture back in fridge to firm up. You'll find that these are very rich, a little goes a long way! PS-Just so the pic/size isn't deceiving, this little Fenton dish is actually a saucer for a tea cup. Don't forget to wear your green and have a happy day:@) I'm Joining: Handmade Monday Full Plate Thursday

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These Italian Cornmeal Spritz Cookies were written-up as Christmas Cookies but I thought the cornmeal made them great for Thanksgiving too. Wow, I love these cookies, this is a different recipe! You will notice the cornmeal flavor, and the light almond is nice. It's also a cookie that isn't as sweet as others, which lends itself nicely to some colored sanding sugar if desired. And my favorite part is, the cornmeal makes them a tad crunchy with a little chew. I'll be adding this recipe to my yearly holiday baking. Don't hesitate to try this one folks, it gets my 'darn good' label and, if you like cornmeal, I think you will be pleased. If you've ever cursed your cookie press (and yes, we've all been there), you will find this a sticky wetter dough that sticks to the baking sheets well. I do recommend using a good amount of cherry, we liked a half cherry for each cookie. Italian Cornmeal Spritz Cookies-from Taste of Home 2/3 C butter, softened 1/2 C sugar 2 large eggs 1 tsp vanilla extract 1/2 tsp almond extract 1 C A/P flour 2/3 C yellow cornmeal Red candied cherries, cut to desired size Cream butter and sugar until light and fluffy. Mix in egg and extracts. Add dry, mix well. Let dough sit for a few minutes so it hydrates a bit if you have the time... Load cookie press with dough using desired disc (a flower or star would be traditional). This will be a sticky dough. Press onto ungreased, cool cookie sheets 1" apart. Place a quarter half of a red candied cherry in the center of each cookie. Bake at 325 degrees for 9-11 minutes or until set. Mine took a good 8-10 minutes more, until bottoms began to get golden. Remove to wire rack to cool. ✉Click HERE to sign up for email notifications for new posts! Enjoy a cookie and have a happy day:@) I'm Joining: Full Plate Thursday Creatively Crafty A Morning Cup of Joe Handmade Monday Craftastic Monday Weekend Potluck 4th Annual Holiday Cookie Recipe Exchange

I hope everyone has a little bit of green picked out to wear on the 17th, and in case you're looking for just a little something extra I've rounded up five last minute St. Patrick's Day ideas. As for me, I'll be planting peas after work and may raise a glass of something green and bubbly:@) Bit O' Blarney Jello Candied Popcorn Irish Potatoes Candy Cream cheese, butter, powdered sugar, vanilla and coconut rolled in cinnamon. Hershey Kiss Shamrocks Easter Kisses are out and have a nice light green color you could use. Simple Beaded Shamrocks Only requires pipe cleaners and beads. And if you don't want to make a big dinner or happen to have some leftover corned beef... Corned Beef and Cabbage Soup and forever the ham... Earl O'Piggly says: Kiss me I'm Irish! Here's wishing everyone a fun and festive St. Patrick's Day-enjoy:@)

Walking down the isle at Walmart my eyes fell upon cans of fruit cocktail in natural juice... I wondered how it would be in a pie and decided to find out:@) After all, peaches, pears, grapes, pineapple and cherries all make good pies! If you raised an eyebrow at grapes check out this post. Do you see all those different colors? Each one has it's own flavor, this was a fun pie! I even used my LeCreuset Paddy O' Pie Bird:@) Two cans at 98¢ each... that's less than $2 for a fruit pie in winter folks. Fruit Cocktail Pie double pie crust 2 (15 oz) cans fruit cocktail, drained-I used 100% natural juice 1/2 C sugar 3 Tblsp A/P flour 1/2 tsp cinnamon-I'd use a little more next time fresh nutmeg, a few hearty grates Add bottom crust to pie plate. Mix fruit, sugar, flour and spices in skillet. Heat on stove until it just begins to thicken. Remove from heat and pour into bottom crust. Add top crust and poke with fork to vent (or use a pie vent). Bake at your normal pie crust temperature for approximately 50-60 minutes, or until golden brown. My homemade shortening crust bakes at 400 degrees, store bought crust is around 375 degrees. Notes: As soon as I added sugar to the drained fruit it began to release a ton of liquid, so I used 3 Tblsp flour and heated the fruit mixture on the stove until it just began to thicken. Is this going to bump apple pie out of first place in my son's eyes? I don't think so, but it's very tasty and it was fun to try something new! Have a sticky sweet happy day:@) I'm Joining: Foodie Friday Strut Your Stuff Seasonal Sunday Sundae Scoop On The Menu Monday Mix It Up Monday

***Wednesday, January 23rd is National Pie Day*** It's not often I'm intimidated by the thought of making a pie, but I have to tell ya, this Yankee was nervous. I've never had Chess Pie before and I know it's a revered southern classic, so I did some research... The most common problem seemed to be whether the pie sets up or not, some folks were left with a wet, gooey middle. My personal issue was with the amount of sugar called for, 2 cups! I just couldn't add that much sugar, nope-just-can't-do-it. So after reading recipes and reviews I chose a recipe that seemed to address these two issues and ended up with a great pie! My top did crack, but I'm ok with that:@) This is the perfect pie for when you want something for dessert but don't have fruit handy. Very sweet and rich but you'll love every bite! Some folks have asked where Earl's been, while he'd like to say he's been vacationing in Cabo... The truth is he's been on a diet since New Years, he's trying to look a little less... succulent:@) So in his best Soup Nazi accent... PS-Have you tried Ribbet.com for photo editing? It's the old Picnik-woo hoo! Chess Pie-from Oldcountrystore 3 eggs 1 1/2 C sugar-I might try 1 1/4 C next time 1 1/2 Tblsp A/P flour 1 1/2 tsp corn meal 1 tsp white vinegar 1/4 C milk 1 tsp vanilla 1 stick butter (8 Tblsp), melted Beat eggs, add sugar, flour and cornmeal, mix well with spoon or spatula. Mix in vinegar, milk and vanilla. Add the butter last, mix well. Pour into unbaked 9" pie crust. Bake at 350 for 50 minutes or until firm in the middle. I baked mine for 60 minutes, turned the oven off, opened the door to look at it, then I left it in the oven with the door closed for another 60 minutes. Tips: Just stir this together with a spoon/spatula, no kitchen electrics. I've read the addition of flour in this recipe helps set the custard. Many folks call for leaving the pie in the oven to cool after the 50 minutes are up, I've read that helps set the custard too. I chose to do that. The corn meal is supposed to rise and get brown, it's makes a great crust. I used 2% milk, I have no doubt you could use anything: buttermilk, evaporated milk, any type of cream or half and half. Eat pie and have a happy day:@) I'm joining: Cowgirl Up! The Creative Spark Full Plate Thursday Foodie Friday Sweets For A Saturday