Welcome

May you be happy, comfortable, and safe,
May your door be always open to friends,
May your kettle always be singing its welcome to you,
And to all whom you so dearly love.

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Because I always misplace my recipe cards, I started this blog so I will have an extra copy of the things my family and I enjoy fixing. The pictures are all "in my head", so I don't use the camera to make the posts look fancy. Besides, it is just faster to write the recipes because I tend to be rather impatient while photos slowly load!

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Haiku

Warm from the oven
So great tasting and yummy
Delicious then gone

by Jake Hefty, 9 years old, The Denver Post contest winner

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Saturday, November 7, 2009

EASY POTATO SALAD

1 bag frozen hash brown potatoes, I like Ore-Ida the best

Boil in water with 1 teas. salt until soft. Be careful not to boil too long or the potatoes get mushy.

Drain and cool with cold water. And drain again. Put in a large mixing bowl.

Add 1 dozen chopped, hard boiled eggs. I used my sharp pastry blender this time and it was SO EASY to do! Saw that on someone's blog!

Chop several stalks of celery into small pieces and add them to the potatoes and eggs.

Then I add Miracle Whip or a similar salad dressing, squeeze in some yellow mustard, a spoonful or two of sweet pickle relish, sprinkle onion powder over the top, and a little paprika and pepper. I don't measure, I just 'dump' in in. Mix with a large spoon.

If you need to transport the salad in large quantities, put it in gallon zip lock baggies and be sure to keep the salad cold. When you arrive at your destination, snip the bag corners and squeeze the salad into the serving bowl.

Sunday, November 1, 2009

SUGAR COOKIES

1 c. butter
1 1/2 cups sugar
2 eggs
1 t. vanilla
3 cups flour, sifted
1/2 t. soda

Cream butter and sugar. Add eggs and mix. Stir in vanilla. Add flour and soda. Stir to mix. Chill dough 3 to 4 hours. Roll on a floured surface and cut out cookies. Bake 6 to 8 minutes or until lightly browned at 350 degrees.

Frost with simple frosting. Melt 4 T. butter. Add powdered sugar (? I just dump it in the small mixing bowl), 1 teas. almond extract, and 1 T. karo syrup. Add enough cream or canned milk to make the frosting spreadable. My mom says the karo syrup keeps the frosting from sticking to everything when you stack the cookies. It works, so I try to remember to add it to the frosting.

These make the BEST sugar cookies ever!! Great for Christmas cookies.

PEPPERMINT TRUFFLES

1 8 oz. package cream cheese, softened
1/2 c. butter, softened
2 packages peppermint crunch baking chips (10 oz.) Andes Peppermint Crunch Baking Chips
1 c. powdered sugar
Wilton sugar cake sparkles

In a medium bowl, beat cream cheese and butter until creamy.

Chop peppermint chips until fine. (Food processor). Add to cream cheese mixture and combine until mixed very well. Add sugar. Mix again. Cover and chill. Roll into 1-inch balls and sprinkles.

Recipe from SOUTHERN LADY, HOLIDAYS 2009 magazine