Archive for the ‘Recipe’ Category

h1

Where Are The Nuts?

February 11, 2008

p1030179.jpg    

We had an enjoyable weekend.  Did loads of clearing out on Saturday and then Sunday went to dinner and saw the movie “Fools Gold”.  Really cute.  Pay the afternoon price, though.  There are way better movies to spend the big dough on.   Made me wanna go to the beach really badly, though.  All that tan skin and sunny skies.  Man.

I have a finished scarf that needs blocking but unfortunately I do not have access to my dining table.  My son has taken it over for his art table. So I have to get him to clear half of it off so I can, hopefully, get the scarf blocked tomorrow.  I would like to start wearing the scarf while I can. It is really soft and pretty. 

Massage Oil for Tired Sore Muscles:

  • 1 ounce carrier oil (sweet almond or grape seed are my favorites)
  • 15 drops Lavender oil
  • 10 drops Rosemary oil
  • 5 drops Lemon oil

(please use only essential oils and NOT fragrance oils, blah!)  keep in a dark bottle, amber or blue.  Will keep for up to 3 months.

Peace and a happy week to you all~ Dawn

h1

I Like A Cookie

October 18, 2007

p1020326.jpg

These are Autumn Oatmeal cookiesl. I made them on Tuesday and they are already gone. GONE!! I don’t like raisins so this is my solution (feel free to add some if they are your thing).

2 sticks of Butter!
1 1/2 c. sugar
1T Vanilla
2 eggs
1 1/2 c. flour
1 t. cinnimon
1 t. baking soda
1 t. pumpkin pie spice
2 c. oatmeal
1 bag of white chocolate chips
(you can also add 1/2 c. walnuts and 1/4 c. ground flaxseed–which I did to mine, hehe)

Heat oven to 375 degrees. Combine flour, soda and spices; set aside. Cream butter and sugar until creamy. Add vanilla and eggs, beat until blended. Add flour mixture; beat until smooth.

Stir in oats, chips, nuts, flaxseed and what ever else screams Autumn to you.

Drop by big ‘ol spoonfuls onto a grease cookie sheet. Bake for 10 minutes or till slightly browned on top.

Makes about 4 dozen.

I hope you and your family enjoy them as much as we do.
p1020324.jpg
I usually let the spooks make my cookies around Halloween. They enjoy the warmth from the oven.

h1

Mounds Latte

September 17, 2007

p1020156.jpg

Chilly mornings scream for tasty coffee. Cup of strong black coffee, 3 large spoonfuls of chocolate syrup, coffee creamer in Toasted Coconut and top with whipped cream. It tastes like a Mounds candy bar! mmmmmmm Drink up and have a great start to a fantastic week!!

h1

Overwhelmed

June 19, 2007

Wow, people! I’m overwhelmed by the frog love! that is terriffic. I hope you all get a chance to make one or a dozen cause they are too damn cute.

Also, I got my invitation to join the folks at Ravelry! Yay! for me. I had to what about 6 weeks, I think from the time I registered. It is quite fun and has taken up most of my morning. I am still figuring out my way. I can do some things on the PC with it and some things on the Mac. Some of the links won’t come up on the Apple but I’m sure once all the bugs are worked out, it will be all good. In the meantime, I post part of something on the Mac and the other part on the PC. Whew! by the by, if you knit or crochet and haven’t registered yet, do it. Once you get the invite I swear you will love it. Organization without the fuss. Everyone keeps saying it and it is true.

We leave Saturday night for our 2 week VACATION to Florida! I can’t wait. That means this week is full of preperation. Cleaning, packing, washing, paying bills, getting lists together for my dad (cause he is watching the dogs).

Here is a treat for the hot summer days. When you don’t wanna have a steaming hot meal, why not have a salad:
p1010738-rs.jpg

This is the Greek Zucchini Salad with Crumbled Feta from the May/June issue of Vegetarian Times:
3 Tbs. lemon juice
2 tsp. grated lemon zest
1 clove garlic
1/3 cup olive oil
2 medium zucchini, peeled into thin ribbons (about 4 cups)
*you can also use yellow squash for added color
1 medium sweet onion, thinly sliced
1/2 cup fetta cheese
2 green onions, chopped
1 Tbs. fresh mint
1 Tbs. fresh parsley

Whisk together lemon juice, lemon zest and garlic in a large serving bowl. Gradually whisk in oil. Season with salt and pepper. Add zucchini and onion and toss to coat. Cover and marinate overnight or up to 2 days. Sprinkle with feta, green onions, mint and parsely just before serving.
**I served mine over lettuce with balsamic vinegar and grilled shrimp. I omited the mint, parsely, onion. You could add black olives and tomatoes.**

Very tasty. Enjoy your week!! (p.s. did you notice the picture is more GREEN-geesh, what’d I tell ya)
~Dawn

h1

Cowboy Cookies

March 16, 2007

cookies-rsrs.jpg

Cowboy Cookies:

2 c. flour
1 t. baking soda
1/2 t. baking powder

Sift these ingredients in a small bowl. Set aside.

1 c. butter/margarine
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanill
a

Blend together butter and sugars till creamy. Add eggs one at a time and blend. Add vanilla and beat until light and fluffy. Add flour mixture and mix well. Add in:

1 1/2 c. rolled oats
2 c. chocolate chips
(or flavor of choice–I like to mix chocolate and butterscotch and sometimes I add in Raspberry chips, too)

After mixing well, drop by spoonfuls on a greased cookie sheet and bake at 350 degrees for 15 minutes.
I like to add a 1/4 c. of flaxseed and or 1/4 c. wheat germ to the flour part. You can’t taste it and it makes for a little health boost in your snack.

I have no idea where the name of these cookies came from. I got the recipe from my aunt when I was in high school. They are great cookies and it makes a nice big batch (which in my house will last for 2 days, trust me). If you choose to make some, I hope you enjoy them. Peace.

h1

Cheers!

February 6, 2007

Toasted Almond

This was the yummy drink I made for the Super Bowl.  It is called a Toasted Almond:

1 oz. Kahlua

1 oz. amaretto

2 oz. cream (or 1% milk in my case)

Fill a mixing glass with ice, add all ingredients; shake and strain into a glass.  Add ice if you like.  Drink up.