October 2007


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I bought some of these awhile back while they were on sale because just to be honest I was absolutely sick of every other thing for lunch.  It all gets old quick.  These are sooo good!  I thought they would be nasty since they were “good for you” but they are so delicious!  They really fill you up too!  But to be honest…the sugar free Jello with them is N A S T Y!  Tastes like the medicine I had to take as a kid.  Let me know if you’ve tried them!

Here’s a site on those items: http://www.kraftfoods.com/South_Beach_Diet/

You should be happy I had a birthday because I got a HUGE cookie recipe book for my birthday and the recipes are amazing!  I already tried one, snickerdoodle cookies, and they were so yummy!  My uncle’s wife is really sick and is at UVA so my uncle is back and forth so I sent some with him.  It’s the simple things that mean the most. 🙂  My mom made my birthday cake which was very sweet.  She didn’t think it was “fancy enough” but I loved it and I loved that she made it for me!  I had a wonderful birthday!  I’ll be posting recipes soon!  ~bakerista~

♥TODAY IS MY BIRTHDAY!!!!!!!!!!!!!!!!!♥

 

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I haven’t tried this yet but it sure sounds VERY good and easy!  I will let you know when I try them, I’m out of pumpkin at home right now!  BUT if you make them first, let us know:) 

For the cookies:
1 cup sugar
2 sticks unsalted butter, softened
2 tablespoons Maple syrup
2 eggs
1 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground all spice
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
2 1/2 cups flour
2 teaspoons baking powder
Pinch of salt
For the frosting:
2 (8-ounce) packages cream cheese
1 cup confectioners sugar
1/4 cup milk
1 tablespoon vanilla extract
Zest of one lemon

For Garnish:
Whole pecans

Preheat the oven to 350 degrees F.In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.

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Very easy and VERY good!  Can’t go wrong with these! 

1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water

 Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush. From Paula Deen (Food Network)

A great fall favorite!  I made this last year for Thanksgiving and everyone loved it so much, I made it for Christmas too!  ENJOY!

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Cake:

1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter, melted

 Filling:

 1 (8-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

 3 eggs

 1 teaspoon vanilla

 8 tablespoons butter, melted

 1 (16-ounce) box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

From Paula Deen (Food Network)

My Home Economics class made these biscuits and they were so yummy!  They are from the Betty Crocker Cookbook!  ENJOY!

2 cups all-purpose flour

1 tablespoon sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening

3/4 cup milk

HOW TO:  Heat oven to 450degrees.

Mix flour, sugar, baking powder and salt in medium bowl.  Cut in shortening using pastry blender or criss-crossing 2 knives, until mixture looks like fine crumbs.  Stir in milk until dough leaves sides of bowl (dough will be soft & sticky). Place dough on lightly floured surface.  Knead lightly 10 times. Roll or pat 1/2 in thick.  Cut w/ floured 2 to 2-1/4 round cutter.  Place on ungreased cookie sheet about 1 in apart for crusty sides, touching for soft sides.

Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet. SERVE WARM!

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