about parks and bandshells

Posted by Dorian Compton

Centennial Park is in Nashville, Tennessee. It has a replica of the Parthenon, a small island upon which sits a military plane visitors can walk into, acres of gorgeous green scenery and a bandshell. I had never paid much attention to the bandshell, never having been to a concert before, until one Sunday when a local band was playing. I had heard them in venues around the city but not in the park so I set the home security alarm (Securitychoice.com) and took off for the park.
It was a mild Sunday in May when Heat appeared in the bandshell. We sat on blankets, my boyfriend and I, to listen. Crowds of tourists were enjoying the park and the Parthenon, exclaiming over the pretty island and wondering if an airplane was an awful thing to see inside. Some wandered over to the bandshell when they heard music and soon the crowd was awesome. We were rocking to the most popular songs of 1980, when the Cars and My Sharona were big. The crowd was dancing on a beautiful day to good music.
Heat was a great band at that time, although I'm sure they're not together anymore. They didn't go professional like another local band did, called The Fabulous Thunderbirds. Heat's music was more personality than covering the popular songs because they were funny and joking.

spicy crock pot cheese dip

• 2 pounds velveeta cheese, cut up
• 8 ounces cream cheese, cut up
• 1 can (4 ounces) chopped mild green chile peppers
• 1 envelope taco seasoning mix (regular or any of your choice)
• 16 ounces chunky salsa

Combine all ingredients in your crock pot (slow cooker). Cover and cook on low, stirring occasionally, until cheese is melted and mixture is hot. Keep warm in your crock pot and stir the dip occasionally to keep it blended. Serve with tortilla chips, bread or corn chips.

◆ An easy and flavorful cheese dip recipe for a crowd.

tequila melon

2 limes, juiced
2 shots tequila (more or less to preference)
2 T orange liqueur
3 tsp. sugar
1/2 cantaloupe, seeded and cubed
1/4 honey dew melon, seeded and cubed
1/4 small watermelon, cubed

Combine lime juice, tequila, liqueur and sugar in a bowl. Add melons and toss to coat with tequila and lime.

❖ Adults only.

parsley dill dip

2 - shallots, chopped

2 - cups sour cream

1/2 - teaspoon salt

1 - teaspoon parsley

1 - teaspoon dill

• Into a blender, add the shallots, cover and chop for 3 seconds.  Remove from blender. 
• Add the sour cream, salt, dill (chopped) and parsley (chopped). Mix all ingredients together.
• Pour into a bowl, cover and place in refrigerator.  
• Chill for 30 minutes before serving. 
• Great on bread, chips, crackers or pita chips.

▲Quick, easy and delicious.

peanut butter rice krispie bars

• 3 tablespoons   butter or margarine 
•  4 cups  miniature marshmallows or 1 package   (10 oz., about 40) regular marshmallows
• 1/2 cup  peanut butter
• 6 cups   Rice Krispies

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted. 2. Add  rice krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. 




❖These are great for anytime the kids have friends over.  They are fast to make and i usually have the ingredients on hand.

pineapple blueberry drink

• 1/4 cup soy milk
• 1/2 cup pineapple juice
• 1/4 cup of blueberries
• 1 cup pineapple chunks, fresh or frozen
• 1 banana, peeled
• 2 teaspoons flaxseed oil
• 1 tablespoon wheat germ

1. Place the soy milk, pineapple juice, pineapple chunks, blueberries, banana, wheat germ and flaxseed oil in a blender, and blend until smooth and creamy.
2. Pour into a glass and serve at once.

mini caprese sandwiches

• 4 Middle Eastern flatbread (pita bread rounds without pockets)
• 1 tablespoon olive oil
• 1/4 cup coarsely grated fresh Parmesan cheese
• 1/4 teaspoon mixed dried Italian seasoning herbs (basil, oregano, marjoram)
• 1/2 cup lightly packed fresh basil leaves, finely chopped
• 1/4 cup toasted walnuts, finely chopped
• 1 garlic clove, pressed or finely minced
• 1/4 teaspoon salt
• 2 tablespoons vinaigrette or light balsamic salad dressing
• 2 cups mixed baby salad greens or spinach leaves
• 2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
• 2 large plum tomatoes, sliced

1 Preheat oven to 425ºF. Place flatbread rounds on a pizza stone or baking pan; drizzle with oil, spreading evenly. Sprinkle evenly with Parmesan cheese and seasoning mix. Bake 8-10 minutes or until edges are light golden brown and cheese is melted.
2 While the flatbread is toasting, create a light pesto by mixing together in a small bowl the walnuts, fresh basil, garlic and salt.
3 Remove flatbread from the oven to a cutting board. Turn the pieces over. Drizzle with dressing, spreading evenly to the edges. Using a sharp chef's knife, cut each round into six wedges. Top each wedge with a small amount of the greens. Place one slice of mozzarella cheese over greens; top with pesto and one slice of tomato. Top with remaining pita wedges, cheese side up forming 12 mini sandwiches. Serve immediately.

✬These are great for any kind of party, indoor or out.  Adults and kids both love them!  They are easy to make and taste great!

dr. pepper cocktail

1/2 oz. Amaretto
1/2 oz. Coconut Rum
Beer


Mix Amaretto and coconut rum in a shot glass, and drop in a glass of beer.

peanut butter chocolate pudding layers

1 cup all-purpose flour
1/2 cup cold butter, cubed
1-1/4 cups chopped cashews, divided
1 package (8 ounces) cream cheese, softened
1/3 cup creamy peanut butter
1 cup confectioners sugar 
1 carton (12 ounces) frozen whipped topping, thawed, divided
2-2/3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
1 milk chocolate candy bar (1.55 ounces), coarsely chopped (optional)

Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined.
Press into a greased 13 x 9 x 2 inch baking dish.

Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.

In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. 

optional: Sprinkle with chopped candy bar and remaining cashews.

Cover and refrigerate for at least 1 hour before serving.

✯This is an easy, fast dessert that is great after any meal or by itself.