Saturday, March 21, 2015
Friday, March 6, 2015
Monday, March 17, 2014
2 cups all-purpose flour
2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
PREHEAT oven to 325° F.
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.
BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
FOR MINI MINT CHOCOLATE DELIGHT COOKIES: Prepare dough as above. Drop by well-rounded measuring teaspoon onto ungreased baking sheets. Bake for 9 to 10 minutes or until cookies are puffed and centers are set. Makes about 7 dozen mini cookies.
yields 48 cookies @Calories 110 each
Sunday, February 23, 2014
Saturday, February 15, 2014
Wednesday, January 22, 2014
|click photo for how-to tutorial|
Sunday, October 30, 2011
Monday, December 27, 2010
Samuel Taylor Coleridge
Friday, February 26, 2010
I like to believe Abbey was mainly doing this for Ella's enjoyment...
but I'm not sure who had more fun.
Thursday, February 11, 2010
Sunday, February 7, 2010
1/2 lb crab meat..I use imitation crab, it is a milder taste..
1/2 lb cream cheese, don't use the less fat, it separates when baked..
1 small onion, minced
1 T horseradish
3 T milk or cream
Juice of one lemon
Mix all together, and spread in a baking dish sprayed with Pam.
Top with crumbled bacon, or almond slivers, or go wild and do half and half..:)
Bake at 350 15 min or till it bubbles and is lightly browned..
Let sit a few minutes, serve with crackers for spreading.
3 Cups Shredded Cabbage
1/2 Cup Shredded Carrots
3/4 cup Drained Crushed Pineapple (1 8oz Can)
2 Tbsp. Vinegar
2 tsp Sugar
2/3 Cup Mayonnaise
Black or White Pepper to taste
Combine all ingredients. Taste and adjust the seasonings as desired. Cover and chill through.
Joining Mary at Little Red House for Mosaic Monday!