It Inspired Me

Made these to take in the morning to our scrapbook day. I had to try them to be sure they are okay to share! They are delicious! And very easy to make. 1 cup sour cream 1 teaspoon baking soda 4 cups all-purpose flour 1 cup white sugar 2 teaspoons baking powder 1/4 teaspoon cream of tartar 1 teaspoon salt 1 cup butter 1 egg 1 cup raisins (optional) In a small bowl, blend the sour cream and baking soda, and set aside.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Made these tonight to bring to our scrapbook day tomorrow. I brushed my teeth before trying them. But, the hubby gives them a large thumbs up! 1 egg white 1 teaspoon cold water 4 cups whole almonds 1/2 c sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.  Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

This is a recipe from Pampered Chef. It is very easy and tasty. It is one of those recipes that is okay, but nothing overly exciting. If you are looking for a good and easy meal, this would be fine. If you are looking for something really good, choose something else. I would personally choose to cook this on the stove, cooking the noodles separately to avoid the starchy-ness of the noodles. 4 garlic cloves, peeled 2 c. grape or cherry tomatoes 3 c. uncooked mezze penne pasta 3 c. chicken or vegetable broth 3/4 c. dry white wine (ie Chardonnay) 1/2 t salt 1/2 t. ground black pepper 1 1/4 c. lightly packed fresh basil leaves, divided 1 oz. Parmesan cheese, grated (about 1/4 c. packed) 2 c. diced chicken breasts Additional grated fresh Parmesan cheese and ground pepper (optional) Combine garlic and tomatoes into microwavable dish and cook on high for 4-5 minutes or until tomatoes begin to burst, stirring after two minutes. Crush tomatoes. Add pasta, broth, wine, salt and pepper.

Let me start by saying I have found no way to make a latte at home that even compares to the coffee shops.  That said, this was a pretty tasty drink.  I think it's worth a try. 2 cups half and half, whole milk reduced fat or skim milk 2 tablespoons canned pumpkin puree 1 – 2 tablespoons sugar 2 tablespoons vanilla extract 1/2 teaspoon pumpkin pie spice 1-4 shots espresso or very strong coffee (Double the amount of grounds per cup to get strong coffee) Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of grounds you would in your regular coffee. Combine half and half or milk, pumpkin, sugar, and pumpkin pie spices in a small saucepan. Heat until very hot, but do not boil. Remove from heat and add vanilla. Transfer to a blender or a milk frother and blend until frothy.  Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots. Dust with more pumpkin pie spice if desired.   Makes about 1 – 2 servings.

I LOVE white russians so this recipe was calling my name.  It is very easy and delicious.  Just be sure you have time to make it.  I read that you can change the vodka to rum and it makes a tia maria.  That is next for me to try.  I made a double batch of this over the holidays and gave it as gifts;  it was very well received by its recipients.   1 quart water  2-1/2 c sugar 3 T instant coffee 1 T vanilla 2-1/2 c vodka  Boil water, coffee and sugar.  Simmer for three hours, stirring frequently.  Let cool and add vanilla and vodka.  If you add these while it is still hot, much of it will evaporate.  Store in a tightly sealed bottle. 

This is a Fix Freeze and Feast recipe that is divided for one serving. I put it in a glass dish covered with aluminum foil. I put it in the over before the girls' gymnastics and enjoyed when we got home 1-1/2 hours later. It was delicious! This is a keeper! 1/2 c Honey 1/4 c butter Generous 3 T Mustard 1 t curry powder 1 t Kosher Salt Mix all ingredients into a sauce pan until well blended. Pour on top of chicken. (I used chicken legs but chicken breast would be just as good) Bake at 350 until cooked through, about 60 minutes.  I served it with cooked broccoli with browned butter. Would be very good over cous cous or rice.