My Texas Kitchen

These are the first words I have ever written on a blog of my own.

I am hoping in the future that the recipes and kitchen tips will be of help to all who see it. I also would like to just share and learn from others.

My name is SandyH and I am lifelong resident of the great state of Texas. I am a mom, a caterer and a professional dog groomer with my own business. I would love to share with anyone who has these same, or very different interests.

My kids are all grown up now, ages 28, 26, 22 and 18. To say that I have struggled with that fact would be an understatement! I was a stay at home mom for many years before learning to be a dog groomer, (I am a dog LOVER),and they were truly my whole identity- now of course, I am a wife also, my husband Gary is a salesman. But for all those years that the kids were home, I volunteered constantly at their schools, as homeroom mom, PTO board member, athletic booster club board member, sports team mom ,etc. and that was just the best time of our lives.

Now that the youngest has graduated from high school, things aren't quite as hectic as they used to be; she will be attending a nearby community college in the fall. The other kids live, work and go to school nearby too. The oldest is married and I am deep into planning wedding #2, for our middle daughter Lindsey who just turned 22.

So to start off I will just say hello to everyone, welcome to my blog; I hope it will grow and change and become a place for us to exchange ideas and recipes!!

Here's one to start:

Frosty Banana Punch
perfect for any gathering, any time of year!

6 cups water
4 cups sugar

Place in large pan and heat until sugar dissolves- don't boil.

Add:

1 large, tall can pineapple juice (46 oz)
1 12-ounce can orange juice concentrate, diluted as label directs (3 cans water)
5 well-mashed ripe bananas
juice of two lemons

2- 2 liter bottles cold gingerale (don't add to mixture- it's for pouring over later)

Mix all ingredients except the gingerale and pour into two large plastic containers. Freeze solidly. On day of party, remove from freezer about 3 hours before serving. Allow to stand and become "mushy", but still partly frozen. At serving time. scoop about half of a container into the punchbowl. Over this, pour a 2-liter bottle of COLD gingerale. Stir and serve. Replenish punch bowl with more of the mixture and gingerale as needed.

Makes 50, 1/2 cup servings.

You will get so many compliments on this punch! Be prepared to write out the recipe for your guests!