RECIPE OF THE WEEK:

Hello Monday! Hope you all had a great weekend. I spent my weekend with my mom at Scotts on Friday and then at Lake Lanier with friends Saturday and Sunday.

It was a great weekend with some yummy food. This is what I made for the lake.

Strawberry Crisp

I saw this on Jennifer's Blog and knew I had to try this one out. It was a hit and I will be making it again for sure! Here is the recipe.

Ingredients:

FOR THE BERRIES 3 cups strawberries, hulled and sliced 1/3 cup granulated sugar 1 tablespoon lemon juice 1 1/2 tablespoons cornstarch

FOR THE TOPPING 1 cup oats 3/4 cup all purpose flour 1 stick butter, chilled and cut into small pieces 1 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup pecans, chopped

Directions:

Butter an 8 x 8 baking dish or small oval baker. Preheat oven to 325 degrees.

Mix together strawberries, sugar, lemon juice and cornstarch. Set aside.

Whisk together flour, brown sugar, cinnamon and salt in medium bowl. Add butter and mix in with your fingertips until mixture sticks together in clumps. Stir in oats and nuts.

Place strawberry mixture in prepared baking dish and crumble topping over. Bake for 40-50 minutes or until topping is browned and strawberries are bubbly.

I also made Mrs. Mannings Cole Slaw

Ingredients:

3 pounds shredded cabbage

2 green bell peppers

2 med. onions

1.5 cups sugar

1 cup vinegar

1 Tablespoon salt

2 Tablespoons sugar

1 cup wesson oil

1 teaspoon celery seed

1 teaspoon dried mustard

Course grind vegetables and cover with 1.5 cups of sugar. Place in container with tight cover.

Bring vinegar, salt, sugar, wesson oil, celery seed and mustard to a boil. Pour over vegetables and mix well.

Best if refrigerated overnight.

And this is what Wesley was doing all weekend

He was fishing in Apalachicola, FL