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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Baked French Toast

This is a great recipe for any breakfast, but is especially nice for any Holiday morning breakfast.  You can prepare it the night before and pop it in the oven in the morning.  It is a great casserole style breakfast that will feed the family.   The streusel topping gives it a little crunch.  Can be served with syrup or my all time favorite a dollop of whipped cream.   Once your get the basic recipe down you can add handfuls of fresh or dried fruits for added flavors.

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O Balls II!

Peanut butter balls are a favorite of many.  They are simple to make and one recipe yields a large number of peanut butter balls.   Plus they are a great addition to any cookie tray.  You can also add rice crispie cereal to the peanut butter mix if you desire.   

I have also included a bonus recipe using peanut butter balls and pretzels.  You get two treats from one recipe.  

Buckeye Balls

 Get the recipe here.....

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Chubby Hubby Pretzel Bites. 



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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) Nestlé® 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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Oh Balls III

Great no bake recipe for another ball type cookie/candy.   Makes a nice addition to the cookie tray.    


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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Italian Lemon Anginetti Cookies

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

Italian 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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Fudge Tassie

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
1/2 cup nut of your choice (optional) 

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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