Christmas jokes

How come you never hear anything about the 10th reindeer "Olive" ? Olive ? Yeah, you know, "Olive the other reindeer, used to laugh and call him names" Why are women's breasts like a train set a kid gets at Christmas time ? Because they were originally made for children but the father wants to play with them. Why doesn't Santa have any children ? Because he only comes once a year, and when he does, it's down the chimney. Why is Christmas just like a day at the office ? You do all the work and the fat guy with the suit gets all the credit. How are a Christmas tree and a priest alike ? They both have ornamental balls. What do the female reindeer do when Santa takes the male reindeer out on Christmas Eve ? They go into town, and blow a few bucks. What's the difference between snowmen and snowladies ? Snowballs. Why did the snowman have a smile on his face ? Because the snowblower was coming down the block. The three wise men arrived to visit the child lying in the manger. One of the wise men was exceptionally tall, and bumped his head on the low doorway as he entered the stable. "Jesus Christ!" he shouted. Joseph said, "Write that down, Mary; it's better than Clyde!" ~*~Kaleb's GranMimi~*~

Chocolate Sugar Cookies

Chocolate Sugar Cookies Yield: About 2 dozen cookies 2 egg whites, slightly beaten 1/4 cup butter or margarine, melted 1 tablespoon water 1 teaspoon vanilla extract 1 1/3 cups all-purpose flour 3/4 cup plus 1/4 cup sugar, divided 1/3 cup cocoa 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Peanut butter glaze (see note) 1. Heat oven to 350F. Lightly coat cookie sheet with vegetable cooking spray. 2. Lightly beat egg whites; stir in butter, water and vanilla. Stir together flour, 3/4 cup sugar, cocoa, baking powder, baking soda and salt; stir into egg white mixture. Shape into 1-inch balls. Roll in remaining 1/4 cup sugar.    Place 2 inches apart on cookie sheet; press balls flat. Bake 6-8 minutes. Cool 5 minutes.    Remove from cookie sheet to wire rack. Cool completely. Drizzle with peanut butter glaze.    Peanut butter glaze: In a microwave-safe bowl, put 1/2 cup peanut butter chips and 1 teaspoon shortening (do not use butter, margarine or oil). Cook in a microwave oven on high (100 percent power) for 30-45 seconds or until chips are melted and mixture is smooth when stirred. ~*~Kaleb's GramMimi~*~

Elfs

Santa and Elf craft ideas _Click here: Santa and Elf craft ideas - Christmas Decoration Crafts_ (http://christmasdec orationcrafts. com/Santa% 20&%20Elf% 20crafts. html) _http://christmasdec orationcrafts. com/Santa% 20&%20Elf% 20crafts. html_ (http://christmasdec orationcrafts. com/Santa% 20&%20Elf% 20crafts. html) ~*~Kaleb's GranMimi~*~

Stuffed Peppers

#100 "Grandma's Wartime Kitchen: World War II and the Way We Cooked" by Joanne Lamb Hayes 5: Meat And Morality VINTAGE RECIPE: "Stuffed Peppers" "This recipe can be adapted to meet the needs of any time period. Here, a very little bit of ground beef flavors a savory rice and vegetable filling." 4 medium bell peppers, either red or green 1 tablespoon vegetable shortening OR butter (OR a mixture) 1/4 pound ground beef 1/2 cup chopped onion 1/2 cup long-grain white rice 1 cup water 1/2 cup fresh or frozen green peas 1/4 cup grated carrot 1/2 teaspoon dried basil leaves 1/4 to 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons grated Cheddar cheese 1. Bring 4" water to a boil in a large saucepan. Trim a 1" slice from the top of each pepper. Discard stems; finely chop tops and set aside. Discard ribs and seeds from bottoms of pepper. Place peppers into boiling water; cook 5 minutes. Remove peppers to colander and drain upside down until filling is prepared. 2. Preheat oven to 375 degrees F. Melt shortening in a large skillet over medium heat. Add ground beef, onion, and chopped pepper tops; saute, stirring until beef has browned. Add rice, 1 cup water, fresh peas (if using frozen peas add them after rice is cooked), carrot, basil, 1/4 teaspoon salt and black pepper. Bring mixture to a boil, reduce heat to low, and cook, covered, 15 to 18 minutes or until rice is tender and all liquid has been absorbed. Taste and add additional salt, if necessary. 3. Set peppers uprigh in a souffle dish or deep baking pan. Divide filling amond peppers; sprinkle with cheese. Bake 15 to 20 minutes or until cheese has melted. 4 Servings. ~*~Kaleb's GranMimi~*~

CHRISTMAS COCONUT CAKE

CHRISTMAS COCONUT CAKE 1 package butter cake mix with pudding -- (18 oz.) 1 can sweetened condensed milk -- (14 oz.) 1 can cream of coconut -- (8 1/2 oz.) 1 can crushed pineapple -- (15 1/4 oz.) 1 carton whipped topping -- (12 oz.) thawed 1 package coconut -- (12 oz.) 1 jar maraschino cherries -- (10 oz.) 1 package crushed pecans Grease and flour bottom only of 13 x 9-inch pan. Set aside. Prepare and bake cake mix according to package directions. Punch holes in top of warm cake with small knife. Combine condensed milk and cream of coconut, pour over warm cake; let cool. Spread pineapple over cake. Top with whipped topping. Sprinkle coconut on cake. Decorate with cherries and pecans. Cover and chill at least 8 hours. Cut into squares and serve. Keep in refrigerator. Yields 15 to 18 servings. - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 12g Fat (50.0% calories from fat); 3g Protein; 25g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates. ~*~Kaleb's GranMimi~*~

Snack : CHRISTMAS SNOW TRASH

CHRISTMAS SNOW TRASH 14 oz. Honey Comb cereal 10 oz. salty stick pretzels 12 oz. mixed nuts 24 oz. vanilla (white) almond bark Mix all dry ingredients together. Melt almond bark in microwave and pour over dry ingredients. Mix well. Pour out on wax paper and let dry.  Enjoy. ~*~Kaleb's GranMimi~*~

Louisiana Cream Fudge Candy

Louisiana Cream Fudge Candy 3 c. sugar 1 c. light corn syrup 2 c. cream 1/4 c. butter or margarine 1/2 c. flour 2 c. nuts Blend first 3 ingredients. Boil over medium heat and cook to soft ball stage. Remove from heat; cook 5 minutes. Blend in margarine and beat until thick. Blend in flour and beat until creamy. Add nuts; pour in 9 x 13 inch pan. ~*~Kaleb's GramMimi~*~

CHRISTMAS COOKIES ~ Chocolate

CHRISTMAS COOKIES 1/2 c. butter 2 sqs. unsweetened baking chocolate 3/4 c. flour 1 c. sugar 2 eggs 1 tsp. vanilla Melt chocolate and butter, cool slightly. Mix sugar and flour, stir in chocolate mixture. Beat in eggs and vanilla until well combined. Pour into greased 8 x 8 x 2 inch pan. Bake at 350 degrees for 20 minutes. Cool for 15 minutes. MINT CREAM LAYER: 1 1/2 c. powdered sugar 3 tbsp. butter 2 tbsp. evaporated milk 3/4 tsp. peppermint flavoring 2 to 3 drops green food coloring Beat all ingredients together and spread over cooled bottom layer. Chill until firm, about 1 hour. CHOCOLATE GLAZE: 2 tbsp. butter 3 oz. sweetened chocolate 1 tsp. vanilla Melt chocolate and butter together. Remove from heat and vanilla. When cooled, but still liquid, spread over second layer. Chill 3 hours, then cut into bars. Billie C. ~*~Kaleb's GranMimi~*~

"Land of Christmas Dreams"

VINTAGE VERSE: "Land of Christmas Dreams" by Garnett Ann Schultz VINTAGE VERSE: "Land of Christmas Dreams" by Garnett Ann Schultz from the IDEALS Christmas Magazine 1968 Take me back to the land of Christmas dreams, To the land of peppermint canes, To gingerbread houses and wee dancing elves And pixie and fairy lanes. Take me back to that wonderful lollipop land, Miss Muffet and Little Boy Blue, To Jack and Jill and that most famous hill, The lady that lived in the shoe. Take me back to childhood, precious and dear, To that wonderful Santa Claus night, To await the reindeer and Christmas bells That filled me with delight. Oh yes, take me back to yesterday, All smiling and glowing supreme, One small hand in mine, will lead me through time To the land of sweet Christmas dreams. ~*~Kaleb's GranMimi~*~

Girlfriends, lets meet at the Ocean View Restaurant

Girlfriends, lets meet at the Ocean View Restaurant A group of 15 year-old girlfriends discussed where they should meet for dinner. Finally, it was agreed upon that they should meet at the Dairy Queen next to the Ocean View  restaurant because they only had $6.00 between them and Jimmy Johnson, that cute boy in Social Studies, lives on that street and they might see him, and they can ride their bikes there.   10 years later, the group of 25 year-old girlfriends discussed where they should meet for dinner. Finally, it was agreed upon that they should meet at the Ocean View restaurant because the beer was cheap, they had free snacks, the band was good, there was no cover, and there were lots of cute guys. 10 years later, at 35 years of age, the group once again discussed where they should meet for dinner. Finally, it was agreed upon that they should meet at the Ocean View restaurant because the cosmos were good, it was right near the gym, and if they go late enough, there wouldn't be too many whiny little kids. 10 years later, at 45 years of age, the group once again discussed where they should meet for dinner. Finally, it was agreed upon that they should meet at the Ocean View restaurant because the martinis were big, and the waiters there had tight pants and nice buns. 10 years later, at 55 years of age, the group once again discussed where they should meet for dinner. Finally it was agreed they should meet at the Ocean View restaurant because the food there was reasonable, the wine list was good, they had windows that open in case of a hot flash, and fish is good for your cholesterol. 10 years later, at 65 years of age, the group once again discussed where they should meet for dinner. Finally it was agreed that they should meet at the Ocean View restaurant because lighting was good and they have an early bird special. 10 years later, at 75 years of age, the group once again discussed where they should meet for dinner. Finally it was agreed that they should meet at the Ocean View restaurant because food was not too spicy, the restaurant was handicapped accessible, and they even had an elevator! 10 years later, at 85 years of age, the group once again discussed where they should meet for dinner. Finally it was agreed that they should meet at the Ocean View restaurant because they had never been there before.     ~*~Kaleb's GranMimi~*~

Deborah's 2010 Thanksgiving Menu with Recipes

13. Deborah's 2010 Thanksgiving Menu with Recipes Posted by: "Deborah" avalon_twilight@yahoo.com   avalon_twilight Tue Aug 24, 2010 10:06 pm (PDT) MENU -   RELISH TRAY (CELERY, CARROT STICKS, OLIVES, RADISHES) MAX'S FAVORITE TURKEY MASH POTATOES WITH BAREFOOT CONTESSA GRAVY NEELY'S CORNBREAD STUFFING GOURMET SWEET POTATOES BIG DADDY SWEET N SPICY COLLARD GREENS BAKED MACARONI AND CHEESE DINNER ROLLS CRANBERRY FLUFF STREUSEL TOPPED PUMPKIN PIE ZOE'S APPLE CRISP   RECIPES -   MAX'S FAVORITE TURKEY 2 Tbs Sylvia’s brand Secret Seasoning 2 Tbs Old Bay Seasoning 1/2 tsp Pepper 1/2 tspGarlic Powder 1 tsp Poultry Seasoning 1/2 tsp Thyme 1/4 cup butter 1 can turkey broth 1. Blend all spices and rub into turkey â€" you may need to double this formulation depending on the size of your turkey.  Place butter into turkey roasting pan and place turkey upside smashing it into the butter.  Bake at 350 in this position uncovered for one hour.  After one hour turn over turkey add a sprinkling of more spices to the top of the turkey.  Add a can of turkey broth and continue to baste while cooking   BAREFOOT CONTESSA GRAVY   1/4 lb (1 stick) unsalted butter 1 1/2 cups chopped yellow onion (2 onions) 1/4 cup flour 1 tsp kosher salt 1/2 tsp freshly ground black pepper Defatted turkey drippings plus chicken stock to make 2 cups, heated 1 Tbs Cognac or brandy 1 Tbs white wine, optional 1 Tbs heavy cream, optional 1. In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked. 2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.   NEELY'S CORNBREAD STUFFING 1 Tbs olive oil * 1 pound Italian sausage, casing removed * 1 medium onions, chopped * 2 stalks celery, chopped * Salt and freshly ground black pepper * 1 Granny Smith apple, peeled and chopped coarsely * 1 teaspoon freshly minced thyme leaves * 1 teaspoon freshly chopped sage leaves * 1/2 cup bourbon * 1 1/4 pounds cubed and dried cornbread stuffing, store-bought * 1/4 cup chopped fresh parsley leaves * 2 cups turkey or low-sodium chicken stock * 2 eggs, beaten * 1/2 cup chopped pecans 1. Preheat oven to 350 degrees F. 2. Heat olive oil over medium-high heat in 12-inch skillet. 3. Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. *Cook's Note: When adding alcohol take pan off flame. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes. 4. In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.   GOURMET SWEET POTATOES 5 sweet potatoes 1/4 tsp salt 1/4 cup butter 2 eggs 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/2 cup white sugar 2 Tbs heavy cream 1/4 cup butter, softened 3 Tbs all-purpose flour 3/4 cup packed light brown sugar 1/2 cup chopped pecans mini marshmallows 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. 3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. 4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. 5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.  Top with mini marshmallows and place under broiler until toasted.   BIG DADDY SWEET N SPICY COLLARD GREENS   3 Tbs olive oil 1 cup diced onions 1 Tbs minced garlic 1 Tbs crushed red pepper flakes 1 large bunch collard greens, stemmed and sliced very thin 1 Tbs sugar 1/2 cup chicken broth 1 Tbs kosher salt 1 Tbs cracked black pepper 1. Add the oil to a large saute pan over medium-high heat. Add onions, garlic and the red pepper flakes. Cook until slightly caramelized for about 2 to 3 minutes. Stir in the greens and toss well to wilt. Add the sugar and broth and toss together. Turn the heat down and cover. Cook until liquid is evaporated and greens become glazed, tossing occasionally, about 6 to 8 minutes. Season with salt and pepper and transfer to a serving bowl. Serve.     DEBORAH'S FAMOUS BAKED MAC N CHEESE 1/4 cup milk 1 box shell macaroni 1 bag shredded cheddar 1/2 bag shredded pepper jack 2 cans Campbells cheese soup 1/4 stick butter -diced   Boil macaroni until al dente.  Drain and mix with remaining ingrediants.  Bake at 350 until golden and bubbling.     CRANBERRY FLUFF 2 cups raw cranberries, crushed or finely chopped 2 cups mini marshmallows 3/4 cup sugar 2 cups diced, unpeeled apples 1/2 tsp salt 1/2 cup coarsely chopped walnuts 1 cup heavy cream 1. In a large bowl, mix together the cranberries, marshmallows, and 2. sugar. Refrigerate overnight. In the morning, add the apples, 3. salt, and walnuts. In a separate bowl, whip the cream until it forms 4. stiff peaks but is not dry. Gently fold the whipped cream into the 5. fruit and nut mixture. Place the fluff into a glass bowl and 6. refrigerate until ready to serveâ€"no more than a few hours. Makes Yield: Makes about 10 servings.     STREUSEL TOPPED PUMPKIN PIE 1 (15 ounce) can pumpkin 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 1 large egg 1 1/4 tsp ground cinnamon, divided 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp salt 1 (6 ounce) graham cracker pie crust 1/4 cup firmly packed brown sugar 2 Tbs Pillsbury BEST® All Purpose Flour 2 Tbs cold butter or margarine 3/4 cup chopped walnuts 1. Preheat oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour into crust. 2. Bake 15 minutes. 3. In small bowl combine brown sugar, flour and remaining 1/2 teaspoon cinnamon; cut in butter until crumbly. Stir in nuts. Remove crust from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie. 4. Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Store leftovers covered in refrigerator   ZOE'S APPLE CRISP 2 large cans apple pie filling 3/4 cup butter no substitutions 1 cup  sugar 1 cup flour 1/4 cup oatmeal (regular cooking - not instant) 1/2 tsp cinnamon 1. Preheat oven to 375.  Butter 8 in square baking dish.  Arrange apple slices on the bottom.  Combine butter, sugar, flour until mixture resembles coarse crumbs.  Add oatmeal and cinnamon and mix again.  Spread evenly over apples and bake until lightly browned, 35-45 min.  Allow to cool and serve warm.     Deborah http://avalontwilig ht.blogspot. com http://avalontwilig ht.deviantart. com     [Non-text portions of this message have been removed] Back to top Reply to sender | Reply to group | Reply via web post Messages in this topic (1) 14. DEBORAH'S 2010 CHRISTMAS EVE MENU WITH RECIPES Posted by: "Deborah" avalon_twilight@yahoo.com   avalon_twilight Tue Aug 24, 2010 10:24 pm (PDT) CHRISTMAS EVE 2010 MENU   POINSETTIA COCKTAILS BACON WRAPPED CHESTNUTS CHRISTMAS CHEESE BALL WITH CRACKERS SHRIMP COCKTAIL BIG DADDY SPIRAL HAM DEBORAH'S MACARONI AND CHEESE MANDARIN ORANGE GREEN SALAD LIQUEUR CHOCOLATE COVERED CHERRIES FRUIT CAKE COOKIES GINGERBREAD MEN     RECIPES:   POINSETTIA COCKTAIL 1/4 cup vodka • 1/4 cup Champagne • 1/2 cup cranberry juice • Crushed ice • 2 strips orange zest, each about 1/4-inch wide and 2 inches long 1. Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.   BACON WRAPPED CHESTNUTS 1 lb sliced bacon • 2 (8 ounce) cans whole water chestnuts, drained • 1/2 cup packed brown sugar • 1/2 cup mayonnaise • 1/4 cup chili sauce 1. Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. 2. Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly.     CHRISTMAS CHEESE BALL 1 (4 ounce) jar diced pimientos, drained, divided • 1 small onion, grated • 8 oz cream cheese • 1 tablespoon prepared mustard • 1 tablespoon Worcestershire sauce • 1 teaspoon celery seed • 1/2 teaspoon paprika • 1/4 teaspoon garlic salt • 3 cups finely shredded sharp Cheddar cheese • 2 tablespoons finely chopped pecans • 1/3 cup minced fresh parsley 1. Set aside 2 tablespoons pimientos for topping. In a bowl, combine remaining pimientos and the next seven ingredients. Stir in cheese. Roll into ball and cover with parsley and nuts.       CHRISTMAS SHRIMP COCKTAIL SAUCE   3/4 cup and 3 tablespoons and 1 teaspoon ketchup 3/4 cup and 3 tablespoons and 1 teaspoon chili sauce 1/4 cup and 1 tablespoon prepared horseradish 2 Tbs and 1-3/4 teaspoons Worcestershire sauce 1 Tbs and 2-3/4 teaspoons lemon juice 2 tsp hot pepper sauce 1/4 cup and 1 tablespoon tequila salt and pepper to taste 1. In a large bowl, blend ketchup, chili sauce, horseradish, Worcestershire sauce, lemon juice, hot pepper sauce, tequila, salt and pepper. Chill until ready to serve.   BIG DADDY SPIRAL HAM 1/2 cup dark brown sugar 1/2 cup honey 1/2 cup fresh orange juice 1/2 cup peach nectar 4 to 5 chipotles, minced 5 lb spiral cut smoked ham 1. Preheat the oven to 375 degrees F. 2. In a small bowl, mix together the brown sugar and honey. Set aside. 3. In another small bowl, mix together the orange juice, peach nectar and chipotles. 4. Arrange the ham, cut end down, in a large baking dish. Pour a few tablespoons of the juice mixture over the ham and in between the layers. Bake for 30 minutes, basting every 10 minutes with the remaining juice mixture. 5. Remove the ham from the oven. Reserve about 1 1/2 cups of cooked juice from baking dish. Brush the honey mixture on the ham and return to the oven to bake for an additional hour until a crust forms and the ham begins to caramelize. Remove from the oven to a serving platter and serve with the reserved baking juice.     DEBORAH'S BAKED MAC N CHEESE 1/4 cup milk 1 box shell macaroni 1 bag shredded cheddar 1/2 bag shredded pepper jack 2 cans Campbells cheese soup 1/4 stick butter -diced   Boil macaroni until al dente.  Drain and mix with remaining ingrediants.  Bake at 350 until golden and bubbling.   MANDARIN GREEN SALAD 1/2 cup vegetable oil 1/4 cup cider vinegar 1/4 cup white sugar 2 tsp dried parsley 1 tsp salt 1 pinch ground black pepper 1/2 cup sliced almonds 1/4 cup white sugar 1 head red leaf lettuce - rinsed, dried and torn 1 red onion, chopped 1 cup chopped celery 2 (11 ounce) cans mandarin orange segments, drained 1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use. 2. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad. 3. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.     LIQUEUR CHOCOLATE COVERED CHERRIES    You drain a 2. jar of maraschino cherries ( the biggest you can find are nice!) after 3. draining them, fill the jar full of cherries with Frangelico or any 4. favorite almond liquor. Let them sit in the stuff for at least a week. 5. Then, drain the jar again ( save the wonderful liquid for labors just 6. rewards!) set the cherries on a cooling rack over waxed paper overnight 7. to dry. When dry dip them in lovely semi sweet dipping chocolate. I 8. love it when they still have stems.     FRUITCAKE COOKIES 1 cup butter (no substitutes) , softened 1 1/2 cups sugar 2 eggs 2 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 2 cups chopped pecans 1 (8 ounce) package chopped dates 6 oz dried cherries, halved 6 oz dried pineapple, diced 3 oz white raisins 1. In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to creamed mixture and mix well. Fold in pecans, dates and fruit. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees F for 13-15 minutes or until lightly browned. Cool on wire racks.   GINGERBREAD MEN 3 cups flour 2 tsp McCormick® Ginger, Ground 1 tsp McCormick® Cinnamon, Ground 1 tsp baking soda 1/4 tsp McCormick® Nutmeg, Ground 1/4 tsp salt 3/4 cup butter, softened 3/4 cup firmly packed brown sugar 1/2 cup molasses 1 egg 1 tsp McCormick® Pure Vanilla Extract 1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. 2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. 3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.   15. DEBORAH'S CHRISTMAS DINNER 2010 MENU 2010 CHRISTMAS DINNER MENU DEVILED EGG RELISH TRAY (DEVILED EGGS, OLIVES, CELERY, RADISHES) POINSETTIA COCKTAILS & SOFT DRINKS MAX'S FAVORITE HERBED TURKEY MASH POTATOES WITH BAREFOOT CONTESSA GRAVY CLASSIC SAGE DRESSING GOURMET SWEET POTATOES TART GREEN BEANS ORANGE APPLE WALDORF SALAD DINNER ROLLS CHOCOLATE TORTE COFFEE     RECIPES -   DEVILED EGGS 12 eggs • 1 1/2 tablespoons Dijon mustard • 1 1/2 tablespoons mayonnaise • 1/2 teaspoon Worcestershire sauce • 1/2 teaspoon hot pepper sauce, or to taste • 1 pinch salt and black pepper • 1/4 teaspoon ground paprika, for dusting (divided) • 1 green olives, drained and sliced horizontally 1. Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs. 2. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined. 3. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut then top with olive slice.     POINSETTIA COCKTAIL 1/4 cup vodka • 1/4 cup Champagne • 1/2 cup cranberry juice • Crushed ice • 2 strips orange zest, each about 1/4-inch wide and 2 inches long 1. Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.     MAX'S FAVORITE HERBED TURKEY   2 Tbs Sylvia’s brand Secret Seasoning 2 Tbs Old Bay Seasoning 1/2 tsp Pepper 1/2 tspGarlic Powder 1 tsp Poultry Seasoning 1/2 tsp Thyme 1/4 cup butter 1 can turkey broth 1. Blend all spices and rub into turkey â€" you may need to double this formulation depending on the size of your turkey.  Place butter into turkey roasting pan and place turkey upside smashing it into the butter.  Bake at 350 in this position uncovered for one hour.  After one hour turn over turkey add a sprinkling of more spices to the top of the turkey.  Add a can of turkey broth and continue to baste while cooking BAREFOOT CONTESSA GRAVY 1/4 lb (1 stick) unsalted butter 1 1/2 cups chopped yellow onion (2 onions) 1/4 cup flour 1 tsp kosher salt 1/2 tsp freshly ground black pepper Defatted turkey drippings plus chicken stock to make 2 cups, heated 1 Tbs Cognac or brandy 1 Tbs white wine, optional 1 Tbs heavy cream, optional 1. In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked. 2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve. CLASSIC SAGE DRESSING1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes 4 Tbs butter 2 onions, diced 2 celery stalks, diced 1/4 cup minced fresh parsley leaves 1 tsp dried sage, rubbed between fingers 1 tsp dried thyme leaves 3/4 tsp salt 1/2 tsp ground black pepper 2 cups low-sodium chicken broth 2 large eggs 1. Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees. 2. Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.   GOURMET SWEET POTATOES 5 sweet potatoes 1/4 tsp salt 1/4 cup butter 2 eggs 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/2 cup white sugar 2 Tbs heavy cream 1/4 cup butter, softened 3 Tbs all-purpose flour 3/4 cup packed light brown sugar 1/2 cup chopped pecans mini marshmallows 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. 3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. 4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. 5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.  Top with mini marshmallows and place under broiler until toasted. TART GREEN BEANS 6 or 8 slices farm-style [thick-cut] bacon, cut crosswise in 1/2" pieces 2/3 cup finely chopped onion 1/4 cup sugar 1/4 cup vinegar 1/4 cup water 1/2 tsp salt 1/8 tsp black pepper 1 quart home-canned yellow and green string beans (or use about 1-1/2 pounds of fresh cooked string beans OR 1 can of yellow string beans and 1 can of green string beans) 1. Place the bacon in a large cold skillet. Cook slowly until pieces are browned and crispy, stirring frequently; once all pieces are done, pour off any remaining fat from skillet. (Note: The fat may be reserved for making cornbread or bisquits, or for frying or seasoning.) Remove pieces from skillet as done and drain on paper towels. 2. Return all bacon to the skillet; add the onions, sugar, vinegar, water, salt and pepper, stirring well. Drain the beans and add to the skillet; toss to mix. Heat to serving temperature     ORANGE WALDORF SALAD 1 20 oz can crushed pineapple 2 Tbs sugar 1 (3 oz) pkg orange jello 1 (8oz) pkg cream cheese, softened 1 apple, peeled, cored, diced 1/2 carton Cool Whip 1. Combine pineapple & sugar in pan.  Heat to boiling, add jello til dissolved, stir in cream cheese til combined.  Remove from heat.  Place in bowl & chill til slightly set.  Stir in apple & cool whip.  Transfer to mold & chill til set.   CHOCOLATE TORTE 1 cup butter, softened 2 1/2 cups sugar 4 eggs 1 1/2 tsp vanilla extract 1 cup baking cocoa 2 cups boiling water 2 3/4 cups all-purpose flour 2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt FILLING: 1 cup heavy whipping cream 1/4 cup confectioners' sugar 1 tsp vanilla extract FROSTING: 1 cup semisweet chocolate chips 1 cup butter, cubed 1/2 cup heavy whipping cream 2 1/2 cups confectioners' sugar 1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. 2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. 3. In a mixing bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm. 4. In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. 5. Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting. Deborah http://avalontwilig ht.blogspot. com http://avalontwilig ht.deviantart. com ~*~Kaleb's GranMimi~*~

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<a href="http://ult-tex.net/counts/index.cgi"> <img src="http://ult-tex.net/counts/christmas/bans/36.jpg" width="468" height="60" border="0" alt="Christmas countdown banner"></a> ~*~Kaleb's GranMimi~*~

Tomorrow Brings a Better Day

Tomorrow Brings a Better Day As the sunsets filling the amber sky We look back on today The disappointments that consumed us throughout the day dwell in our minds We reflect on hurt and the pain we feel and the emotional turmoil's of the day All of these now seem immaterial as we realize tomorrow brings a better day One with new challenges, new lessons learned, new goals set, better ambitions and a better you For we must always remember for every today, the is a yesterday and there will always be a tomorrow It is in our hands to mold tomorrow to be better than today and yesterday Make tomorrow a better day ~ Reshika   ~*~Kaleb's GranMimi~*~

Re: Another Va. member in Chesapeake

Just catching up on my emails, I've lived in Chesapeake since the eighties, and it certainly is nothing as described above.  While we certainly have drugs, crime and taxes, it certainly isn't someplace I don't feel safe walking in.  Yes, I have lived in South Norfolk (a "township" in Chesapeake) I never had an issue with coming into my home at two in the moring without a gun and a body guard.  (In this part of Virginia, our "city" has replaced the county with the different towns pulled into one city instead a county. Taxes are high, they are higher in Portsmouth, and you certianly have a much better qualily of life in Chesapeake.  As far as your water bill, you should call the water department and ask them to check for leaks.  I can't imagine having that high a water bill for just two people.  I belive the highest that I have ever had was around $90 while having 6-8 people in the house, getting ready for a wedding and finishing up construction. Dianna in Virginia --- In ChristmasChannel@yahoogroups.com, <fanof48nascar@...> wrote: > > I use to live in a small town called Poquoson which is on the Bay and is Near Nasa and Langley.  The crime rate was almost zero.  It is a fishing town.  I am now in NC. > > susan e > Saving Money In Small Town In North Carolinahttp://savinginasmalltowninnc.blogspot.com

Frugal: $10 Grocery List for when you're Broke

Frugal: $10 Grocery List for when you're Broke   $10 Grocery List for when you're Broke http://www.budget10 1.com/household/ dirt-cheap- groceries- 14.html Surviving on a Budget, $10 Grocery List Has this happened to you? Following several harrowing hours of balancing the checkbook, making payment agreements with various creditors, you sit back and look at the balance in your checkbook and realize you have about $20 left for the entire week. Somehow, with that measly $20, you have to put gas in your car for work... and still buy groceries to feed the family.So how do you do it? You put $10 in your car & spend the other $10 on groceries... and you eat for the entire week. How can someone eat on $10 a week? Here is a list of groceries that can be purchased for approximately $10. 1. Baking Powder (MYO!) 2. Eggs 3. Flour 4. Fruits (on sale) 5. Hamburger 6. Rice or Ramen Noodles 7. Margarine 8. Milk 9. Potatoes 10. Salt 11. Vegetables (on sale) 12. Tuna (1 or 2 cans) What's For Breakfast? * Scrambled eggs in a Biscuit * Fruit Smoothie, Hash Browns * Muffins, many kinds... * Pancakes, Fruit * Potato Pancakes * Tortilla with scrambled or fried eggs inside * Donut Muffins * Rice Pudding What's For Lunch/Dinner? * Tortilla with anything you have on hand in it. * Tomatoes/onions/ hamburg etc. * Shepherds Pie (Hamburger/gravy over mashed potatoes/corn) * Veggies in gravy over rice * Baked Potato and Vegetables * Scalloped Potatoes and Vegetables * Oven Baked French Fries & Salad * Vegetable Soup w/ or w/o Rice * Tuna/ Pea Wiggle (serve over toast or biscuits or saltine crackers) * Scalloped Potato/Tuna Casserole * Popovers fill with: tuna pea wiggle recipe or gravy/veggie mix * Chicken Pot Pie Although the above menu is very limited, but this grocery list is for the tough times! ~

Christmas Eve" by Mina Morris Scott

VINTAGE VERSE: "Christmas Eve" by Mina Morris Scott from the IDEALS Christmas Magazine 1969 Kindle the candles and sing the sweet carols; Hang up the holly and tinsel the tree. Christmas is coming with all of its gladness, With treasures and pleasure for you and for me. Hide the gay gifts and secret surprises; Bake the plum pudding, the cookies and pie. Pin up the stockings along the broad mantel, Santa may come in the wink of an eye. Off now to bed and the deepest of slumbers, Wondering if we have forgotten a thing; So we drift off into blissful oblivion, Dreaming of joys that tomorrow will bring.

VINTAGE RECIPE: "Peanut Butter Popcorn Balls"

VINTAGE RECIPE: "Peanut Butter Popcorn Balls" "Peanut butter adds flavor as well as protein to these holiday sweets. They can be wrapped in wax paper and then in tissue paper to make a colorful centerpiece or gift." 1 cup light molasses 2/3 cup light corn syrup 1 tablespoon vinegar 1 teaspoon salt 1/2 cup peanut butter 1/2 teaspoon vanilla extract 3 quarts popped corn 1. Combine molasses, corn syrup, vinegar, and salt in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring frequently until mixture reaches 250 degrees F. or until a little syrup dripped into cold water forms a hard ball. Remove from heat and stir in peanut butter and vanilla. 2. While syrup is cooking, spread out popcorn in a deep roasting pan. When peanut butter mixture has been combined, pour immediately over popcorn and stir until popcorn is evenly coated. 3. Lightly oil hands and shape mixture in 12 balls. Set aside to cool completely. 12 servings.

Cinnamon-Honey Butter

Here is a wonderful recipe for Cinnamon-Honey Butter, shared by Ina Garten. One pound of butter will make 4 gifts for Christmas or any other holiday! I would suggest using the 1/2 cup plastic GLAD containers with the screw-on lids, to store the Cinnamon-Honey Butter in. Once you fill the containers with the Cinnamon-Honey Butter, place the container in a cellophane bag and tie with a ribbon threaded with two bells. The butter should be refrigerated until ready to serve, at which time it can be served softened. Serve with toast, pancakes, or biscuits. The Cinnamon-Honey Butter will last in the refrigerator as long as your regular butter. 1/4 Pound (1 stick) Unsalted Butter, Softened at Room Temperature 3 Tablespoons Honey 1/4 Teaspoon Cinnamon 1/8 Teaspoon Kosher Salt Whip all ingredients together with an electric mixer until light and fluffy. Fill containers with Cinnamon-Honey Butter.

Cracker Barrel Old Country Store Coca-Cola Cake

Cracker Barrel Old Country Store Coca-Cola Cake 2 cups all-purpose flour 2 cups granulated sugar 3 tablespoons cocoa 1 cup butter or margarine 1/2 cup buttermilk 1 cup Coca-Cola® 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla extract Pinch of salt 1 1/2 cups miniature marshmallows Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan. Combine dry ingredients in a bowl. Heat butter, cocoa and Coca-Cola® to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes. Frosting 1/2 cup butter or margarine 3 tablespoons cocoa 6 tablespoons Coca-Cola® 1 box confectioners' sugar 1 teaspoon vanilla extract Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.

CHRISTMAS FRIENDSHIP LUNCHEON

Christmas Friendship Luncheon In order to share a little holiday cheer with friends who are so dear, a Christmas luncheon is an ideal way to spend the Christmas in July season. The most important element of the luncheon is a beautifully set table. Start with a lovely embroidered tablecloth and white placemats with silver satin around the edges with matching silver cuttlery, glasswares, Off-white plates, napkins that match the placemats to complete the setting. Include a flower arrangement in a beautiful vase or flower pot made from your favorite flowers. Write each guests name on cardstock, punch a hole in the corner, and tie it around the bottom of the urn with a pretty satin ribbon. On each friend's plate leave pretty poppers filled with tiny gifts. Now that your table is complete, for the rest of the how about the rest of the house? I try to stick with the holiday colors of red, green, yellow, gold and silver. Evergreen garlands are draped over the mantel and doorways. An abundance of candles are lit around the house (and bathroom – it's nice to enter a restroom with the glow of candles.) I add fragrance to the house by simmering cinnamon sticks and cloves in a pot of apple cider on the stove. The entryway, bathroom, coffee table, and select corners are adorned with containers of poinsettias. And I hang silver stars with iridescent marbles in the center from the kitchen fan and on doorknobs. The kitchen is where I set up an appealing buffet. I put another cranberry organza tablecloth on the kitchen table. Here, guests can help themselves to holiday punch, coffee, or champagne (with orange juice if they'd like.) On my kitchen counter I lay a silver linen tablecloth and scrunch it up to add a relaxed but dressed look, on which I put the plates of food. Lunch includes a cranberry and toasted almond green salad, chicken, (I try to change the kind every year) quiche, (again different each year) and homemade bread (it might be corn or banana or garlic or…) After we've eaten at the table and talked for a while, I clear the plates and serve dessert. If it's cool out I'll serve hot chocolate. If not, more juice or champagne is in order. I put a variety of small desserts on a tray and ask each guest to help herself as I go around the table. The tray includes fresh baked cookies, muffins, fruit tarts and brownies. The conversation continues until we are all talked out and caught up with each other's lives. Friendship needs to be nurtured and a holiday luncheon is a great way to thank your girlfriends for their companionship. They've enjoyed the lunch, love their party favors and look forward to getting together again the next year. GAMES Card Game The idea is to have 2 decks of cards, pass out one deck of cards to everyone at the party circling around giving everyone one at a time until all the cards are gone. Hopefully everyone will come out with an even number of cards.. Have a bunch of nice little gifts wrapped 5 or 10 depending on the amount of guests.. Put the gifts in the center of the room.. Then with the second Deck of Cards have someone call out each card, the person that has the card that is called gets up and picks a prize, when all the prizes are taken from the table, everyone can steal the gifts from each other, when the whole deck has been called out the people with the prizes on their laps keep them.. This game is fun because everyone likes to pick a certain prize that looks interesting and they try to steal it back and forth and other people try not to let you remember they have a prize, but of course they have to keep them in the open.... (This game works for birthdays too.)

Junk

If you all won the Lottery and became multi millionaires tomorrow would you be holding on to that junk STILL ??

Tidewater Bichon Frise Rescue

Robin Gray Tidewater Bichon Frise Rescue Suffolk, VA 23438 757-986-BARK http://www.virginiabichonrescue.org

Cranberry Punch

Cranberry Punch 2 pints raspberry sherbet 1/2 cup lemon juice 2 cups orange juice 3/4 cup sugar 1 1/2 quarts cranberry juice 2 (28 oz) ginger ale In a large pitcher combine lemon juice, orange juice and sugar. Stir to dissolve the sugar. Add cranberry juice and refrigerate for 5 hours or overnight. Then pour into your punch bowl, add ginger ale and using an ice cream scoop place balls of sherbet to float on top. Delicious. Caramel Cashew Chewies   3/4 cup butter, softened 3/4 cup packed brown sugar 1 egg 1 1/2 cups flour 1 cup old-fashioned oats 1 pkg. (14 oz.) caramels 1/3 cup half-and-half  cream 1 cup semisweet chocolate chunks 1 cup salted cashew halves, chopped   In a large bowl, cream the butter and brown sugar until light and fluffy.  Beat in the egg.  Combine the flour and oats.  Gradually add to the creamed mixture.  Press into a 13 x 9 inch baking pan coated with cooking spray.  Bake at 350 F for 15-18 minutes or until golden brown.  Meanwhile, in a small saucepan, combine the caramels and the cream.  Cook over low heat for 4-5 minutes or until the caramels are melted.  Stir occasionally.  Pour over the crust.  Sprinkle with the chocolate chunks and the cashews.  Bake for 8-10 minutes or until the chocolate is melted.  Cool on a wire rack before cutting.  Makes about 3 dozen LHam Pasties (Iltapalapasteija)   1 cup flour 1/4 tsp salt 1/2 cup butter 4 tbsp cold water   For The Filling: 2 eggs, beaten 1 cup half-and-half 1 cup shredded cheese 1 cup finely diced ham 1 small green bell pepper, seeded and diced 1 small red bell pepper, seeded and diced salt and freshly ground black pepper 1 tablespoon prepared mustard   Combine the flour and salt in a mixing bowl.  Cut in the butter until the butter is the size of peas.  Sprinkle the cold water over to make a dough.  Form into a ball.  Wrap and refrigerate for 1 hour.  To prepare the filling, mix in the eggs and the half-and-half.  Blend in the cheese, ham, green and red peppers, salt, and black pepper to taste.  Preheat the oven to 425 F.  Roll the pastry out to 1/8 inch thickness.  Fit into 3-inch tart pans or into one 11-inch tart pan with a removable bottom.  Brush the bottom of the pastry with mustard.  Pour in the filling.  Bake the small tarts about 12 to 15 minutes or until set.  Bake the large tart for 30 to 35 minutes or until set. Makes twelve 3-inch tarts or one 11-inch tart   * Exported from MasterCook * Yule Log Recipe By : Real Food for Real People Serving Size : 24 Preparation Time :0:00 Categories : Candy Chocolate Christmas Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ --------- --------- -- 4 cups Rice Krispies cereal 1/2 cup Peanut Butter 3/4 cup Light Corn Syrup 1/2 cup Butter or Margarine 1 dash Salt 1 teaspoon Vanilla 12 ounces Chocolate Chips -- melted In a large saucepan, combine butter, corn syrup and peanut butter, and cook over medium heat until butter is melted and ingredients are mixed well. Remove from heat, and add salt and vanilla. Mix well, then add rice krispies cereal to mixture and stir until all cereal is coated with mixture. Pour warm mixture into a wax paper lined 9 x 13 inch pan, and spread, thenlightly pack with buttered hands, to form a flattened crust. Spread melted chocolate chips onto top of crust. You will need to work quickly to roll your yule logs. First, using a sharp knife, cut the crust down the center forming two separate squares of crust. Next, working from the center-out, roll the logs jelly roll style, toward the outer ends of the pan, making two separate yule logs. Tightly wrap logs for slicing later, or slice immediately, and place slices into a sealed container to retain softness.

Water Heater Reset Button

I got up on schedule, just to find that there wasn't any hot water!   Everything check out OK for the water heater..... that we could find!   So, I called Stan's Refer and Repair Service and ask if they could check the elements.... .. they then ask me if I had pressed the reset button on the water heater?! What reset button, I ask??? Well, come to find out that under the upper front cover on my water heater there's a little red reset button...... .. nope, I never saw it, nor pressed it, nor did I know about it...Posted by: "NancyC"

How to plug the oil leak in the Gulf.

-:

timholtz book

http://www.timholtz.com./book.html

Peanut Butter Marshmallow Squares Recipe

Peanut Butter Marshmallow Squares Recipe 1/2 cup butter 1/2 cup peanut butter 12 oz butterscotch chips 3 cups miniature marshmallows Mix butter, peanut butter, and butterscotch chips in a double boiler just till melted, then remove from heat. Place 3 cups miniature marshmallows in a buttered pan and spread on warm mixture. Save a few chips and marshmallows to decorate the top, or be generous and add extra. Cut in squares when cool. It's that easy. Delicious! Note: If you cannot obtain miniature marshmallows, you could try using sliced large Marshmallows instead. Use 10 large marshmallows to replace each cup of the miniature kind. Substitute chocolate chips to make Peanut Butter Chocolate Squares. Yummy!

Messies clear up a guy space

In messiestalk@ yahoogroups. com, Sara Robinson <srobinson@. ..> wrote: > > I'm a certified home redesigner and stager (you should see what I can do to houses that aren't my own!). One of the things we learned in training is that men have what we came to call "the cave gene." They HATE having people mess with their stuff. And this becomes an issue for anybody in a profession that involves coming into a man's home and changing things around. > > It's not hard to see why they'd be this way. Say you're a prehistoric guy living in a cave. Say you go out all day hunting, and come back to find your stuff messed with. Somebody could have taken your property, tampered with your food, messed with your mate -- whatever happened, the odds are overwhelming that it's Not Good. Worst of all: it's a failure on your part to maintain your boundaries, which are even more important to men than they are to women (it's a testosterone thing; that hormone makes all critters territorial) . In short: it's a threat to your sense of control and order. > > The scenario where you do one-day home makeovers (like you'd see on TV), with the people going out for the day and coming home in the late afternoon for the reveal, is fun for women; but men invariably HATE the changes, no matter how much better they make the house look and work. > > Redesigners deal with that by asking them to live with it for two weeks. If they don't like it after that, they're free to move things back -- or, heck, we'll come back and do it for them. 99.9% of the time, the guy is over himself in about three days, usually to the point where he's sending us love notes. Once he's been in the space for a while, and notices how much better it works -- there's a place by his chair to set down a drink and the remote, and good enough light to read by -- he's thrilled. But that initial reaction is always ugly. > > Based on my experiences, a few suggestions for getting guys to accept these changes: > > 1. Ask your guy if you can do a little cleaning and reorganizing in the area around his favorite chair. (His throne, if you will.) Get permission first, then do it while he's out. When he gets back, it should be rearranged so that there's a nice clear table with a cold beer and a remote; a folded blanket arranged on the chair; good light nearby; a clear view of the TV; and his favorite things hung out on the wall nearby. (One client's husband was overjoyed that we'd resurrected an unbelievably tacky elephant-foot side table she'd stashed away in the basement, and put it with pride next to his chair. I noticed that he actually had a lot of safari-themed things -- mounted antlers, a faux-zebra throw -- stashed away. I clustered them around "his" corner, even putting a big potted palm in the corner behind his LazyBoy. He actually cried when he saw the whole effect. It was "his" place in a way it hadn't been before.) The spirit is: this is his cave, and you made it all clean and homey and nice. > > If he likes it, he may be more willing to let you change other things. > > 2. Accept that they're going to bitch when you change things. It's just part of their process, because of the cave gene. Most of them will get over it in a surprisingly short time. Some won't. Take notes, and strategize future changes in ways that work around this. > > 3. Ask them outright how they'd like to proceed when getting rid of things or changing things around. Acknowledge that it may be very uncomfortable; how can we make this easier on you? > > 4. Use the two-week rule when practicable. "I'll set the squirrel cage aside in the trash pile for two weeks. If you still want it then, we'll put it back. If you're ready to let it go, I'll get rid of it then." This gives them time to get through that initial reaction, and get over themselves. > > 5. Get a dumpster. There's something about a dumpster that's like a siren song: it absolutely calls to men to fill it all the way up. Once they start flinging, you need to keep a close eye on them, or the living room couch, the dog, and your youngest kid could end up getting tossed into it, too. The enthusiasm this generates is astonishing. > > Sara

Patio Planters

A nice explaintion on how to make (frugal or re-purposed) tiered planters .  http://www.positive lysplendid. com/2010/ 05/tiered- terra-cotta- planter.html

10 May 2010

Cleaning out the closet...back down to just the one closet of hanging clothes. That will still get edited out some more. A lot more! Most of the folded clothes have also been sent to the donation bin. Four bags out on Sunday. Four bags filled today.

Still have the summer clothes to go through. Plus the suits...they are almost ten years old...time for them to go. Amaziing how long I have been wearing the same thing??? Keep wearing the same thing so getting rid of as much as possible.

You can not organize clutter---it must be eliminated! Evict it NOW!

Cuties!

Daddy, how was I born? A little boy goes to his father and asks 'Daddy, how was I born?' The father answers, 'Well, son, I guess one day you will need to find out anyway! Your Mom and I first got together in a chat room on Yahoo. Then I set up a date via e-mail with your Mom and we met at a cyber-cafe. We sneaked into a secluded room, and googled each other. There your mother agreed to adownload from my hard drive. As soon as I was ready to upload, we discovered that neither one of us had used a firewall, and since it was too late to hit thedelete button, nine months later a little Pop-Up appeared that said:  You'll love this ....... 'You got Male! "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, a glass of red wine in the other, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!"

WTF Google...

A different kind of company name 4/01/2010 12:01:00 AM Early last month the mayor of Topeka, Kansas stunned the world by announcing that his city was changing its name to Google. We've been wondering ever since how best to honor that moving gesture. Today we are pleased to announce that as of 1AM (Central Daylight Time) April 1st, Google has officially changed our name to Topeka... http://googleblog.blogspot.com/2010/04/different-kind-of-company-name.html

Slow Cooker Potatoes Boulangerie - French

Slow Cooker Potatoes Boulangerie - French * Exported from MasterCook * Slow Cooker Potatoes Boulangerie Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : LowCal (Less than 300 cals) LowerCarbs Meat Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ --------- --------- -- 6 medium russet potatoes -- peeled, cut into 1/4-inch slices 6 bacon strips -- cut into 1/2-inch pieces 3 Onions -- thinly sliced, using the white and some of the tender green parts 2 teaspoons dried thyme 1 cup double-strength chicken broth 1 1/2 teaspoons salt -- 1-1/2 inch long 1 teaspoon Tabasco hot sauce 1 cup heavy cream Coat the insert of a 5 to 7-quart slow cooker with nonstick cooking spray or line it with a slow cooker liner according to the manufacturer' s directions. Arrange the potatoes in the cooker and set aside. Cook the bacon in a large skillet until crisp, then transfer to paper towels to drain. Cook the leeks and thyme in the bacon drippings until the leeks are soft, 2 to 3 minutes. Add the chicken broth, salt, and Tabasco to the skillet and heat, scraping up any browned bits form the bottom of the pan. Pour the contents of the skillet over the potatoes and pour the heavy cream evenly over the potatoes. Cover and cook on high for 2 1/2 to 3 hours, until the potatoes are tender. Serve from the slow cooker set on warm. Serves 6 to 8. AuthorNote: The story is told that in France, at the end of the day, after the boulangerie had baked its bread, it would make its ovens available to its customers for them to roast their meats. The meat would roast on the top rack, and a gratin of potatoes would bake below, collecting the drippings from the roasts. This dish is similar, with its flavor derived form bacon, leeks and double-strength chicken broth, and finished with a bit of cream. The low and slow heat cooks the potatoes evenly, and this dish is perfect to serve with roasted meats or poultry. A mandoline or food processor makes short work of the potatoes. DOUBLE-STRENGTH BROTH: Also called 'condensed', this broth is usually diluted with an equal amount of water. For stronger flavor, don't dilute it. Source:"Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009." Per Serving (excluding unknown items): 229 Calories; 16g Fat (60.1% calories from fat); 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 680mg Sodium. Exchanges: 1 Grain(Starch) ; 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat. NOTES : Cooker: 5 to 7-quart Time: HIGH for 2 1/2 to 3 hours Nutr. Assoc. : 0 0 0 0 327 0 0 0

Redneck Christmas Santa Float

IS THIS ANYONE "WE" KNOW??????/

ELF Shoe pattern & link

Ears to your elf! These would be cute filled with treats for the kiddies, also would be cute for a advent calendar. _allsorts: Ears to your elf!_ (http://allsorts. typepad.com/ allsorts/ 2007/11/ears- to-your-el. html)

Elf links

Check out Elf on a Shelf   _Elf on a Shelf - LoveToKnow Christmas_ (http://christmas. lovetoknow. com/Elf_on_ a_Shelf) _Free Elf Pattern_ (http://www.make- baby-stuff. com/elf-pattern. html) _A WeeWonderfuls Original Pattern_ (http://weewonderful s.typepad. com/wee_wonderfu ls/store/ stitchette. html) _Santa, Mrs. Claus and Elf Doll Patterns_ (http://www.melodies plus.com/ Christmas/ santahelpers. html) _Christmas Elf Doll_ (http://crochet. about.com/ library/weekly/ aa122097. htm) _Wild Kingdom | Backyard Nature Crafts | Family Fun_ (http://familyfun. go.com/crafts/ wild-kingdom- 674587/) _Woodland Flower Fairies_ (http://www.michaels .com/art/ online/projectsh eet?pid=e07344& categoryid= 64582) _Christmas Elf Free Craft Pattern_ (http://craftycolleg e.com/room/ miniclass/ elf.html) Donna Come along inside... We'll see if tea and buns can make the world a better place. ~The Wind in the Willow~

Next Christmas

--- On __ __,_._,___