Sauerkraut Balls 8 slices bacon ý cup finely chopped onion 1 clove garlic, minces -----we leave this out 1 can (16 oz.) sauerkraut drained ý cup mashed potatoes 1 Tablespoon parsley 1 ý cup finely crushed corn flakes 2 eggs beaten Oil Fry bacon in large skillet crisp, drain &n crumble. Pour off all but 2 T. fat. Add onions & garlic to fat in skillet. Cook & stir until onion is tender. Remove from heat, stir in bacon, sauerkraut, mashed potatoes & parsley. Drop by rounded teaspoonful onto waxed paper lined baking sheet. Gently form ball shapes. Cover with waxed paper or plastic wrap, refrigerate until firm or overnight. Dip sauerkraut balls in eggs. Roll in crushed corn flakes. Heat oil to 375ð, fry until golden brown about ý minute. Drain on paper towels. Serve hot. Can be fried 24 hours in advance & reheat in 400ð oven about 10 minutes. We fry, cool, and freeze. This is my MIL's recipe for Sauerkraut Balls. We don't put the garlic in them. The Cheesy Bacon Chicken Tater Tot Bake is in the crockpot, smaller version, and with frozen hash browns instead of tater tots. The convenience store was out of tater tots. Note: My 3 quart crock pot is full to the top with only 2 chicken breasts, and not all of the cheese. We will be eating at 8:00! Oh well, I will be snacking in the mean time! Tami

Here are my nine grandkids taken a couple of weeks ago - the little guy in the front with the red shirt is the one I am raising - he just finished swimming lessons and couldn't even put his face in the water five weeks ago - now he swims and he is so proud of himself! - so is grandma!

Note: I haven't tried these. They were featured on the show yesterday, "The Dr's" Pumped-Up Pumpkin Pie Bites From Devin Alexander, author of The Biggest Loser Cookbook: More Than 80 Healthy Treats That Satisfy Your Sweet Tooth Without Breaking Your Calorie Budget. These are like mini-pumpkin pies, but they have no artificial ingredients, and they're sweetened with agave nectar and maple syrup. Two bites have 94 calories and a trace amount of fat, compared to a slice of traditional pumpkin pie which has 450 calories. Devin's Note: When making the crust for this recipe, it might, at first, look like the crumbs won't cover the bottom of the pan, but trust me, they will! The easiest way to distribute them evenly is to use a small piece of parchment paper, and gently press the cereal mixture until you get a nice even layer. Ingredients Butter-flavored cooking spray 3/4 cup all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (Devin uses Kashi 7 Whole Grain Nuggets) 2 tablespoons 100% pure maple syrup 1/4 teaspoon ground cinnamon 8 large egg whites 15 ounce can (1 3/4 cups) solid pumpkin puree 3/4 cup agave nectar 2 tablespoons whole-wheat pastry flour 2 1/2 teaspoons vanilla extract 1 1/4 teaspoons pumpkin pie spice 1/2 teaspoon baking powder 1/4 teaspoon salt 32 teaspoons "'Cut the Crap' Whipped Topping" (optional; see below) Instructions Preheat the oven to 350 degrees. Spray an 11" x 7" glass or ceramic baking dish with spray. Add the cereal to the bowl of a food processor fitted with a chopping blade. Process for 15 to 20 seconds, or until the cereal is crushed. Transfer crumbs to a small mixing bowl and add the maple syrup and cinnamon. Mix until well combined. (The mixture should be slightly sticky.) Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish. Bake the crust for 7 to 9 minutes, or until it is slightly browned. Set aside. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave and flour until well combined. Stir in the vanilla, pumpkin pie spice, baking powder and salt and continue mixing until well combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are OK). Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin "bites" (three cuts along the width of the pan, seven cuts along the length, creating 4"x8" bites). Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to five days. Makes 32 bites. Each two-bite serving has: 94 calories, 3 g protein, 21 g carbohydrates (15 g sugar),

.My mother was born in Bavaria, wow absolutely beautiful Sheryl! It's just like the paintings we have! First blooms are beautiful Kristine, thanks for sharing! The photos brighten my day! I'm a bit disappointed in Veteran's Honor, while it's in it's second year it hasn't had the vigor I thought it would and only 1 bloom so far. I know it'll get much better but I'm impatient sometimes :) I guess because I recall years back when I planted VH and within it's first year it shot up and presented quite a few blooms. The second year wow and so on. But as they say good things come to those who wait. The discouraging thing is it's susceptible to BS so I have to keep an eye on that. Otherwise it's one of my favorites, a standout out. The roses stay on the bush for more than 2 weeks and keeps it's color. The blooms nod a bit but I can live with that and it has a nice raspberry fragrance.