Saturday, October 31, 2009
Tuesday, October 27, 2009
Lemon Shortbread Bars
3 cups all-purpose flour
1 cup plus 1 tablespoon sugar, divided
2 tablespoons grated lemon peel
1 teaspoon salt
1 1/2 cups unsalted butter, softened, cut up
1 tablespoon lemon juice
2 teaspoons vanilla extract
1. Heat oven to 350°F. Line 13x9-inch baking pan with foil; spray foil with cooking spray. Whisk flour, 1 cup of the sugar, lemon peel and salt in large bowl.
2. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in lemon juice and vanilla. Press dough into pan; sprinkle with remaining 1 tablespoon sugar.
3. Bake 30 to 35 minutes or until edges begin to pull away from sides of pan and top is golden brown. Cool on wire rack.
Friday, October 23, 2009
- Whipped or regular Cream Cheese
- Pitted Black Olives, cut in half
Simply slice the carrots into 1-inch thick chunks. Top each with a blob of cream cheese and one half of a black olive. Serve.
Thursday, October 22, 2009
Second....pop on over to Quincy Cottage for the cutest apron giveaway! It would be a perfect touch for cooking your Thanksgiving dinner!!
Wednesday, October 21, 2009
Monday, October 19, 2009
On PinkTogether.com everyone can share hope by posting and reading inspiring stories of breast cancer survivors and supporters within the community. The site is part of Pink Together®, a national campaign to support those impacted by breast cancer and to help raise awareness of the disease. To support Pink Together, General Mills is donating $2 million to Susan G. Komen for the Cure® and is turning the packaging pink in October, on an assortment of its most beloved brands. General Mills will also donate $1, up to $20,000, each time you post a comment of encouragement, send a virtual flower bouquet or share a story on PinkTogether.com in October.
Please visit PinkTogether.com and read some of the inspiring stories. You can also watch these short videos from the 2009 Pink Together Survivor Ambassadors talking about their journeys with breast cancer.
Blogspark has provided me with an Inspiring Hope gift basket that includes a sleeved travel mug, a running ribbon charm bracelet, a pink leather strap keychain, a pink cinch bag, and a set of inspirational note cards. All of the gift basket items are from ShopKomen.com, where 25 percent of the merchandise purchase price benefits Susan G. Komen for the Cure® in the fight against breast cancer.
I also have one additional to give away to a lucky reader.
To qualify, all you have to do is:
- Tell me which woman inspires you the most and why.
- What did you find most interesting on the PinkTogether.com website?
Answering both questions will give you 2 chances to win and if you mention it on your blog, and tell me about it, you will get an extra chance.
Contest ends Monday at midnight, May 26th! Good luck!
Friday, October 16, 2009
Wednesday, October 14, 2009
Tuesday, October 13, 2009
Monday, October 12, 2009
Saturday, October 10, 2009
She is offering a chance to win a beautiful pendant from Madison Reece Designs ~ Review and Giveaway and you can read all about it if you just click on the link!
Thursday, October 8, 2009
8 tablespoons smoked Cheddar firm cold pack cheese food (from 8-oz container), well chilled
2 teaspoons finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves
This will make 8 pumpkins so you need to double or triple the ingredients for more.Directions
Line small serving plate with waxed paper.
Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate.
Refrigerate 10 to 15 minutes for easier handling.
With end of toothpick, draw ridges around balls to resemble pumpkins.
Dip bottoms of cheese balls in chopped peanuts.
Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves.
Store in refrigerator.
Wednesday, October 7, 2009
can't believe the number! But, I certainly don't feel the number...OK, well maybe sometimes!
And I would like to forget the number....
where is the senior moment when I really need it?
And another thing....walking around with a cast on my leg is making me look pretty lame...definitely not pretty! What do I have to be grateful for on my 58th? My husband and 3 wonderful stepchildren, their spouses and our grandkids, my parents and my mother-in-law are still with us and doing quite well. My brother and SIL, my in-laws, our relatively good health and the fact that we can still exercise and feel good about it! Our warm, comfy home and our cute kitty who makes us laugh every day. These are the true riches in my life and what makes this birthday a good one. So what did I do for my birthday? I BAKED! No not my own cake!! I had volunteered to participate in a bake sale at work which will benefit our Breast Cancer Awareness Week and the Susan B. Komen Foundation. The fact that it was the day after my birthday was going to make it dice-y. So I took a half day of vacation and spent it doing something I like to do and knowing it was for a good cause. I baked the SUNDAY BAKER 's Chocolate Chunk Malt Cookies which have become my husband's favorite cookie, COLEEN's RECIPES Best Butterscotch Bake Sale Cookies, Dozen Flours Pumpkin Snickerdoodle Bars and made some Pumpkin Gingerbread Truffles. I packaged 3 to a Trick or Treat Zip Lock bag and piled them all in baskets. Oh gosh they looked so festive if I say so myself. It was a fun day for me instead of sitting behind my desk all day. And it was my contribution to a worthwhile cause. I don't need anything so giving back is more meaningful at this stage of my life. My husband took me for Greek food for dinner at one of our favorite restaurants, which was the little break I took. Then it was back home to finish up the baking and clean up the kitchen. Whew....I finally finished at 9:45 PM. Recipe for today? Those truffles....OMG.
PUMPKIN SPICED GINGERSNAP TRUFFLES
1-1/4 cups semisweet chocolate pieces
1/4 tsp. pumpkin pie spice
1/4 tsp. vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder
1. In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
2. In medium microwave-safe bowl place whipping cream. Microwave on 100 percent power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling. ) Pour cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.
3. Place crushed gingersnaps and/or cocoa powder in small bowl(s). Using a small spoon, scoop 1-tablespoon portions of truffle mixture and shape into balls. Roll in crushed gingersnaps or cocoa powder to coat. Refrigerate 1 hour or until firm. Store, covered, in refrigerator, up to 3 days. Makes 20 to 25 truffles.
Checkout this blog for the cutest cupcake holders for Halloween.
Monday, October 5, 2009
One 14-ounce package gingerbread mix
One 5.1-ounce package cook-and-serve vanilla pudding mix
One 30-ounce can pumpkin pie filling
½ cup packed brown sugar
1/3 teaspoon ground cardamom
One 12-ounce carton Cool Whip
½ cup gingersnaps (optional)
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble half batch of gingerbread into the bottom of a large, clear bowl.
Pour ½ of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat with the remaining gingerbread, pudding, and whipped cream.
Sprinkle of the top with crushed gingersnaps if desired. Refrigerate overnight.
Can be layered in a punch bowl.
Yield: 20 servings
Preparation time: 10 minutes
Cooking time: 30 minutes
Ease of preparation: Easy