Greetings...

Greetings...
Welcome to my little space in the world-wide web. Grab a cup of your favorite beverage, sit down and enjoy your trek. I am not sure what brought you here, but I am glad you came. I hope you find something you like and come back often to visit. Be sure to sign up on the right to recieve all updates via your email.

Thursday, December 30, 2010

Happy New Year


May you always make the right moves.
May your cup runneth over with love.
May you always find shelter from any storm.
May you remain good looking and looking good.
May you find the perfect diet for your body and your soul.
May you find perfect balance in the company you keep.
May you have as much fun as you can before someone makes you stop.
May the worst thing that happens to you come from a slobbering pink tongue with furry body attached.
May you manage to make time for siestas.
May all the new folks you meet be interesting and kind.
May your accessories always harmonize with your natural beauty.
Should your mouth ever be bigger than your stomach, may you have a chewing good time.
May you always know when to walk away and when to run.
May your friends and family always bring you joy.
Remember that living well is the best revenge against mortality.
May 2011 be your BEST year EVER!!!








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Friday, December 24, 2010

Baked French Toast

Baked French Toast


Ingredients:
1 loaf French bread (13 to 16 ounces)
8 large Eggs
2 cups Half-and-Half
1 cup Milk
2 tablespoons granulated Sugar
1 teaspoon Vanilla extract
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
Dash salt


Streusel Topping:
1/2 pound (2 sticks) Butter
1 cup packed light Brown Sugar
1 cup Bisquick
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg

Mix ingredients for French toast in order given. Place in buttered oven proof dish cover and let soak in the frig overnight. In the morning top with streusel topping and then bake in 350 degree oven for 40-45 minutes.  Serve with syrup, powdered sugar, or whip cream.



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Saturday, December 11, 2010

O Balls II!

Buckeye Balls


2 lbs. peanut butter
1 lb. butter
3 lb. confectioners sugar
Chocolate wafers, melted for dipping

Beat peanut butter, butter and confectioners sugar. Place in frig. Roll Balls. Place balls onto wax paper lined baking sheet place in fridge. Melt chocolate wafers until shiny.  Dip each ball into the chocolate and place back onto wax lined baking sheet.  Set in frig to harden.





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Friday, December 10, 2010

Red Velvet

Red Velvet Cookies
Ingredients
  • 1 cup shortening
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 3 eggs, separated
  • 2 teaspoons red food coloring
  • 4 cups all-purpose flour
  • 3 tablespoons baking cocoa
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 cups (12 ounces) NestlĂ©® Tollhouse® Semi-Sweet Morsels
FROSTING:
  • 1-1/2 cups butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1/8 teaspoon salt
  • 3 to 4 tablespoons 2% milk
Directions
  • In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg yolks and food coloring. Combine the flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.
  • In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips. Drop by tablespoonful's 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until set. Remove to wire racks to cool completely.
  • In a large bowl, beat the butter, confectioners' sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble eight cookies and set aside. Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container or freeze for up to 1 month. Makes 7-1/2 dozen.


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Thursday, December 9, 2010

Oh Balls III

Rum Balls


Ingredients:
2 c. ground vanilla wafers
1 c. nuts
1 c. powdered sugar
2 tbsp. cocoa
2 tbsp. white corn syrup
1/3 c. rum or brandy

Mix and shape into 1 inch balls. Roll in powdered sugar. Store in covered tin.




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Wednesday, December 8, 2010

Lemon Anginetti Cookies

I am always keeping an eye out for cookie recipes that would be a nice addition the Cookie Tray.  
 

Lemon Anginetti Cookies


1/2 cup sugar
1/4 cup Crisco
3 eggs
1 1/2 tsp. lemon extract
2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Mix ingredients in order given. Drop by spoonful's onto parchment lined cookie sheet. Bake 8-10 minutes on 350.

Frosting:
1 1/2 cups confectioner's sugar
1/8 cup water
1 tsp. vanilla

Sprinkles of your choice.

I double this recipe.   You can also freeze cookies without frosting. Frost them when  you have taken them out of the freezer and let them come to room temperature.








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Tuesday, December 7, 2010

Fudge Tassies


Fudge Tassies

Dough: Mix the following ingredients till combined. Place dough in fridge for an hour.
1/2 lb. butter
1 8 oz. cream cheese
2 cups flour
dash salt

Filling: Cook following ingredients in saucepan on stove until smooth
1 can condensed milk
1 pkg. semi sweet chocolate chips
1 tsp. vanilla

Take dough out of fridge, place small ball in mini muffin pan. Use wooden tool to form dough. Fill with chocolate mixture. Bake for 15-18 minutes on 350.





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Monday, December 6, 2010

Easy Peanut Butter Cookies

Easy Peanut Butter Cookies (makes about 5 dozen cookies)


1 (14 ounce) sweetened condensed milk
3/4 cup peanut butter
2 cups Bisquick baking mix
1 teaspoon vanilla extract
4 tablespoons granulated sugar

Preheat oven to 375 degrees.

In a large mixing bowl, beat sweetened condensed milk and peanut butter until smooth.
Add Bisquick baking mix and vanilla; mix well. Shape into 1-inch balls. Roll balls in sugar.
Place sugar coated balls 2 inches apart on ungreased baking sheet. Flatten with a fork.

Bake 6 to 8 minutes or until lightly browned (do not over bake). Cool. Enjoy or store tightly covered at room temperature.

Peanut Butter Blossoms


Make a batch of your favorite peanut butter cookie dough. Shape peanut butter cookie dough into one inch balls. Roll balls in sugar. Place sugar coated balls 2 inches apart on an ungreased baking sheet. Do not flatten! Bake at 375 degrees for 6-8 minutes. Remove paper wrappers from about 5 dozen chocolate candy kisses. Press one chocolate candy kiss into the center of each peanut butter cookie ball immediately after baking. Cool slightly and enjoy or cool completely and store tightly covered at room temperature.





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