Dee

I think some beef would be fine even though it costs more than a dime sauteed in mushrooms and wine on this feast we will surely dine A tator baked then splashed with sour cream will make this dinner meal more than a dream string beans steaming will make faces beaming with a dash of butter Cappy will mutter To complete this dream We'll top it off with ice cream a bit of hot fudge with a cherry will make our palates merry. Per plate the cost be One dollar eighty three Now I need a dinner post from my friend Dee and everyone else who can rhyme just like thee!

I Can't Believe Its Not Butter Spray- THUMBS UP This spray is great tasting and the best part is it has no calories.

Spiders and predacious beetles are beneficial to the garden. They prey on other insects, including those that feed on garden plants.

To tell if your garden needs watering, stick your finger in the soil a few cm (a couple of inches) deep. If the soil feels dry your garden needs watering

When pruning roses, cut back to an outward facing bud. This encourages an open bush through which air will circulate freely and sun will filter.

Bring some spring to your winter table! A variety of coloured glass and plastic beads (6-8 inches in length when lying in a line). Thin wire (available at most bead stores) that matches the colour of your beads. Small pliers or tweezers Scissors 1. Lay beads out in the order that you want them to appear on your ring. 2. Cut a piece of wire that is two inches longer then the length of your beads (when lying next to one another in a straight line). Using the small pliers, make a "knot" shape at one end of the wire, to prevent beads from falling off. 3. String beads onto the wire. Once finished, "knot" off the remaining end of the wire. 4. Lay the string of beads horizontally on a table, making sure they are centered on the wire. There should be about an inch of blank wire on each end. 5. Holding the wire where the beads end, pick up the wire with both hands (each hand on a side). Now bring the ends together forming an "O" shape. 6. Extend the beaded wire so that it overlaps and creates two rows of beads. Take one end of the wire and wrap it around the opposing piece of wire until there is no more wire to wrap. Do the same on the other side. 7. You should now have a beautiful ring with two lines of beads at the top. You can keep them together, or pull to make a bit of an oval shape.

Get with spring and fancy up that old winter table by making these attactive napkin rings for your spring table A variety of coloured glass and plastic beads (6-8 inches in length when lying in a line). Thin wire (available at most bead stores) that matches the colour of your beads. Small pliers or tweezers Scissors 1. Lay beads out in the order that you want them to appear on your ring. 2. Cut a piece of wire that is two inches longer then the length of your beads (when lying next to one another in a straight line). Using the small pliers, make a "knot" shape at one end of the wire, to prevent beads from falling off. 3. String beads onto the wire. Once finished, "knot" off the remaining end of the wire. 4. Lay the string of beads horizontally on a table, making sure they are centered on the wire. There should be about an inch of blank wire on each end. 5. Holding the wire where the beads end, pick up the wire with both hands (each hand on a side). Now bring the ends together forming an "O" shape. 6. Extend the beaded wire so that it overlaps and creates two rows of beads. Take one end of the wire and wrap it around the opposing piece of wire until there is no more wire to wrap. Do the same on the other side. 7. You should now have a beautiful ring with two lines of beads at the top. You can keep them together, or pull to make a bit of an oval shape.

Love Your Lawn… Now's the time to give your grass some tender loving care. Reseed spots that are thinning, give it a boost with fertilizer and remember, the work you put in now will fortify your turf for the summer to come.

We have fieldstone fences on our property that are falling down so what we have decided to do is recycle the fieldstone and make a new patio area out back by using the fieldstone. We have enough to do a walkway to the front porch too so we are spared the expense of buying new fieldstone and spending a ton of money to cover the areas we want to cover.

I have noticed several of the Dollar Stores in my area are carrying wedding supplies, From wrapping paper to headpieces and cake tops the bride can make her own veil, top her own cake for less and use little bubble bottles as wedding favors for kids at her wedding. I have gotten about 200 bottles of wedding bubbles at the dollar store and I will put a ribbon around the top of the bottle with the name of my niece and her soon to be hubby caligraphied on the ribbon for the kids to use at the church and also for adults I am putting bird seed in netting with ribbon for the adults to throw at the bride and future groom as they come out of the church. I bought 2 teddy bears at AC Moore and I am decking them out in wedding garb that I am making and will be one of the centerpieces at the wedding table. I am also making candle and flower centerpieces for the tables at the reception and for the head table. I will post pictures of these after the wedding or before after I make them, now that we have a scanner.

I made silk pillow sachet pillows for everyone that attended a shower I went to. I made small square silk pillow cases then filled them with rose petals, sewed them closed and then tied a bow of the brides colors of her wedding around the pillow and stitched it on the backside. I also did a caligraphy thankyou mini card from the bride and attached it to the pillows. They were a hit and the guest came away with a small pretty gift for themselves.

Tex-Mex Cowboy Pie 1 pound already-cooked (Frozen) extra-lean ground beef 1 cup bottled mild salsa 1 can (11 oz) Mexicorn,drained ½ 2 cup fat-free sour cream 1 package (20-oz) refrigerated mashed potatoes ¼ teaspoon salt 1 Tablespoon margarine or butter ½ cup already-shredded colby-jack or taco blend cheese Preheat the broiler to high, about 500 degrees. If the cooked beef is frozen, microwave it on high for 3 minutes and 30 seconds in a 10 inch by 10 inch square casserole dish to bring it to room temperature. Add the salsa, drained corn and sour cream. Stir until well mixed. Cover the dish and microwave on high for 4 minutes, stirring once halfway through cooking. Microwave the potatoes according to the package directions, Adding the salt when you add the margarine. Spoon the potatoes over the beef mixture, spreading them within 1 inch of the sides of the dish. Sprinkle the cheese over the potatoes, Broil for 2 minutes, until the cheese is melted and bubbly, Serve at once, Makes 4 servings

1. Coconut Sour Cream Cake: l package butter-flavored cake mix 2 cups sugar 1 1/2 c. Cool Whip 16 oz. carton sour cream 12 oz. pkg. frozen coconut, thawed (don't substitute, this is important!) Prepare cake mix according to directions, making two 8"layers; when cool, split both layers. Combine sugar, sour cream, and coconut, blending well. Chill. Reserve l cup of sour cream mixture for frosting; spread remainder between layers of cake. Combine reserved sour cream mixture with Cool Whip. Spread on cake. Seal in an air-tight container and refrigerate for 3 days before serving. This cake will make you FAMOUS! 2. Amalgamation Cake: Ingredients 1 (18.25 ounce) package white cake mix 8 egg yolks 2 tablespoons all-purpose flour 2 cups white sugar 1 cup butter 2 cups chopped walnuts 2 cups chopped pecans 2 1/2 cups raisins 1 (14 ounce) package flaked coconut 1 cup white sugar 1/2 cup hot water 2 egg whites Directions 1 Bake white cake mix, following package directions, in two layers (either 8 or 9 inch). 2 Filling: In a double boiler, combine egg yolks, flour, 2 cups sugar and butter. Cook, stirring, until thick. 3 Add walnuts, pecans, raisins and coconut. Mix well. Spread filling between layers, on sides and top of cooled cake. 4 Icing: Combine sugar and water in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C). 5 In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Spread over cake. 3. White German Chocolate Cake: Ingredients 4 (1 ounce) squares white chocolate, chopped 2 1/2 cups sifted cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup butter 2 cups white sugar 4 egg yolks 1 teaspoon vanilla extract 1 cup buttermilk 1 cup chopped pecans 1 cup flaked coconut 4 egg whites Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans. 4 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. 4. Old Fashioned Kentucky Nut Cake: Ingredients 2/3 cup shortening 2/3 cup white sugar 3 eggs 2 2/3 cups all-purpose flour 1 teaspoon salt 2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla extract 1 1/3 cups chopped walnuts Directions 1 Sift together flour, salt, and baking powder. 2 In a large bowl, cream shortening and sugar until fluffy. Beat in eggs one at a time. Combine milk and vanilla, and add alternately with flour mixture to egg mixture. Fold in nuts. Pour into a greased and floured 9 x 13 inch cake pan. 3 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool on a wire rack. Frost with a buttercream frosting 5. Pineapple Crumbcake: 2 sticks (8 ounces) butter, softened to room temperature 1 1/4 cups sugar 1 egg 3 egg yolks 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 medium pineapple (2 to 2 1/2 pounds) 1/4 teaspoon cinnamon Preheat the oven to 350F. butter a 10 by 2 inch round cake pan and line the bottom with waxed paper. In a large mixer bowl, beat 1 stick of the butter and 3/4 cup of the sugar until light and fluffy. Add the whole egg and continue beating until well blended. Gradually add the egg yolks, 1 at a time, beating well after each addition. Beat in the vanilla. Sift together 1 1/4 cups of the flour and the baking powder. Stir into the butter mixture. Turn the batter into the prepared pan and spread evenly. Cut the skin and eyes from the pineapple. Quarter and core the pineapple. Cut the quarters crosswise into 1/2 inch thick slices. Arrange the slices in concentric circles, overlapping slightly and leaving a margin of about 1 inch around the edge. In a small saucepan over low heat, melt the remaining 1 stick butter. Let cool slightly. In a medium bowl, combine the remaining 1/2 cup sugar, 1 1/4 cups flour and the cinnamon. Pour the melted butter over the flour mixture and rub together with your fingertips to form coarse, pea-size crumbs. Scatter the crumbs evenly over the pineapple and better. Bake the cake for 55 to 60 minutes, until a knife inserted in the center comes out clean. Let cool in the pan for 15 minutes. Unmold onto a plate and remove the paper. Invert back onto a rack to cool. Serve warm or at room temperature. 6. Lady Baltimore Cake and frosting Recipe: From a box of Swans Down cake flour 3 cups sifted cake flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1 1/2 cups sugar 1 1/4 cups milk 1 teaspoon vanilla 4 egg whites Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Beat egg whites until they hold up in soft peaks. Stir quickly but thoroughly into batter. Bake in two greased 9 inch layer pans at 375F for 25 to 30 minutes. Spread Lady Baltimore Filling between layers and Lady Baltimore Frosting over tops and sides. Lady Baltimore Frosting and Filling 2 egg whites, unbeaten 1 1/2 cups sugar 5 tablespoons water 1 1/2 teaspoons light corn syrup 1/2 teaspoon vanilla 6 figs 1/2 cup raisins 1/2 cup nuts, chopped Candied cherries Combine egg whites, sugar, water and corn syrup in top of double boiler, beating with a whisk until thoroughly mixed. Place over rapidly boiling water, beat constantly with whisk and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water, add flavoring and beat until thick enough to spread. For filling, scald figs and raisins and chop. Add enough frosting to chopped fruit and nuts to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake. While frosting is soft, sprinkle top of cake with chopped cherries and additional chopped figs, raisins and nuts. 7. CHOCOLATE TORTE WITH WALNUTS (or hazel nuts) ============================ Ingredients: ------------ 1/3 cup butter 2/3 cup fine granulated sugar 5 medium eggs, separated 1 whole egg 3 oz. semi-sweet chocolate 1 cup (or more) of grated walnuts or hazel nuts Instructions: ------------- Cream butter with sugar. Add egg yolks and whole egg mixing well. Melt chocolate, cool slightly and add to the above mixture. Add the grated nuts. Mix. Beat whites and fold them into the mixture. Butter well a 10" Springform pan, and sprinkle with dry breadcrumbs. Put batter into pan and bake in preheated 350 F. oven for app. 50 minutes. Use the kniting needle test for donness. Cool and glaze. Glaze: ------ 3/4 cup apricot jam 4 oz sweet dark chocolate 1/2 cup sugar 4 Tblsp water 1 tsp vanilla Instructions: ------------- Cover top and sides of Torte with apricot jam. Melt the rest of the ingra- dients over a low flame mixing constanly. Remove from heat and poor over Torte. 8. MAYONNAISE CAKE =============== Ingredients: ------------ 1 C sugar 3 T cocoa 1 1/2 tsp soda 2 C flour 1 C mayo 3/4 C hot water 1 1/2 tsp vanilla Instructions: ------------- Mix sugar, cocoa, soda, flour. Add mayo, hot water, vanilla. Bake in moderate oven. at 350 for 25 min. 9. MOIST CHOCOLATE CAKE ==================== (Serves 8) Ingredients: ------------ 1 1/2 cup flour 1/2 tsp. salt 1 cup white sugar 3 Tbs. cocoa powder 1 tsp. baking soda 1 tsp. vanilla extract 1 Tbs. vinegar 5 Tbs. soy margerine (I use vegetable oil) melted 1 cup cold water 1/2 cup semi-sweet chocolate bits (optional) Instructions: ------------- Using a fork, combine all ingredients except vanilla, oil and vinegar in an 8" square pan. Stir in vanilla, vinegar, oil. Pour water over all. Stir well. 350F oven for 30-35 minutes 10. SUGAR-FREE CHEESECAKE ===================== Ingredients: ------------ 1 pkg (8 oz.) Cream cheese, softened 1 1/3 cups milk 1 pkg (4 serving size) vanilla sugarfree pudding Fresh fruit (I like to use either strawberries or blueberries) 1 prepared graham cracker pie shell Beat cream cheese until smooth. Slowly add milk, beating until creamy. Add pudding mix; beat until smooth and thickened. Pour half of this mixture into the prepared pie shell. Spread a layer of fresh fruit on top of this (if you use strawberries, chop them into small pieces). Then spread remaining mixture on top of fruit. Top with whole fresh fruit. Refrigerate. Enjoy! 11. STRAWBERRY CREAM CAKE Ingredients: Cake: 3 cups All Purpose Flour (750ml) 1 tbsp baking powder (15ml) 1 tsp baking soda (5ml) 1/2 tsp salt (2ml) 1/2 cup each butter and (125ml) shortening, softened 1 1/2 cups granulated sugar (375ml) 3 eggs 3 1 tbsp grated orange rind (15ml) 2 cups pureed unsweetened (500ml) strawberries, (fresh or thawed) 1/2 cup plain yogurt (125ml) Whipped Cream Topping: 2 cups whipping cream(35%) (500ml) 1/4 cup icing sugar (50ml) 1 tsp vanilla (5ml) Fresh strawberries for garnish Procedure: Cake: -In bowl, combine flour, baking powder, baking soda, salt. -In separate bowl, using electric mixer, beat butter, shortening and sugar until fluffy. -Beat in eggs 1 at a time. Add orange rind. Fold in strawberries and yogurt. -Gradually pour flour mixture into creamed mixture until well combined. -Spoon butter into greased 9-in (3L) tube pan. Bake in 350F (180C) oven 60-70 minutes or until toothpick inserted comes out clean. -Let stand in pan on wire rack until completely cool. Topping: -whip cream, gradually beating in icing sugar and vanilla. -Cover cake with frosting. -Spread over top of cake or individual servings. -If desired, garnish with strawberries. Cake Decorators Icing 1 cup of flour 1cup of shortening 1/2 tsp of salt 1/2 cup of water - icing sugar mix flour and shortening till fluffy and add salt. Add water a little at a time mixing after each addition. Add icing sugar a little at a time until desired consistency is achieved. 12. CRAZY CAKE Yield: 9 Servings 1 1/2 c Flour 1 c Sugar 3 tb Cocoa 1/2 ts Salt 1 ts Baking soda 1 tb Vinegar 6 tb Oil 1 ts Vanilla 1 c Cold water Mix flour, sugar, cocoa, salt and baking soda in an 8-inch square pan. Make three holes in the mixture. Put the vinegar in one, the oil in another and the vanilla in the third. pour cold water over all and stir to mix well. Bake at 350 deg f. for 25 minutes. Dust top with confectioners sugar. 13. Sour Milk Devil's Food Cake 2 c brown sugar 1 tsp baking powder 1/2 c shortening 1/3 c cocoa 2 well beaten eggs 1/4 tsp salt 1 c sour milk 1 tsp vanilla 1 tsp baking soda 2 1/2 c flour Cream sugar and shortening. Add eggs and beat thoroughly. Add flavoring. Sift flour, measure and sift with baking powder, baking soda, cocoa, and salt. Add dry ingredients gradually with milk. Beat thoroughly, but lightly. Allow to stand a few minutes. Pour into well greased layer cake pan. Bake in moderate oven (375) for about 20 minutes. Royal Icing w Eggs 3 egg whites (room temperature) 1 lb. powdered sugar 1/2 tsp. cream of tartar Sift powdered sugar and cream of tartar. Combine all ingredients and whip 8 minutes at high speed. Keep bowl covered with damp cloth while you work as it gets hard when dry. Good for Birthday cake decorations. Royal Icing w Egg Replacer 7 Tbsp. water 4 Tbsp. meringue powder 1 lb. powdered sugar 1/2 tsp. cream of tartar dash of salt Beat together water and meringue powder. Sift powdered sugar, cream of tartar and dash of salt. Place all ingredients into large mixer bowl at once and whip 8 minutes or until icing holds strong peak. Decorate Cake. Store in a tightly covered container. 14. French Banana Cake Categories: Fruits, Nuts/grains, Cakes Yield: 10 servings 2/3 c Water 1 tb Vinegar 1 ts Baking soda 1 pk White cake mix 2 Eggs 1 1/4 c Very ripe bananas; mashed 2/3 c Walnuts; chopped Don't be afraid to use almost black bananas (ripeness improves the flavor) and refrigerate cake for 24 hours before serving for peak taste experience. Mix water, vinegar and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed (300 strokes by hand). Blend in nuts. Pour into greased and floured 9x13" pan. Bake at 350~ for 35 minutes (until toothpick comes out clean). VARIATION: Two 9" layers - baking time 25 minutes Three 8" layers - baking time 30 minutes. 15. Title: CHERRY NUT CAKE Categories: Cakes Yield: 12 Servings 1 c MARGARINE 2 c SUGAR 4 EGGS 2 c FLOUR 1 JAR MARASCHINO CHERRIES, DRAINED, 8 TO 10 OUNCE 1 c CHOPPED NUTS (WALNUTS OR PECANS) 1 t VANILLA EXTRACT 1 t ALMOND EXTRACT Cream margarine & sugar well. Add eggs one at a time, beating after each one. Fold in flour. Add nuts and cherries (cut in half). Add flavorings. Bake at 325 degrees for 1 hour in greased and floured tube pan. For a crustier cake on top, leave in oven 15 minutes after oven is shut off. 16. Pumpkin Cake Recipe By : Frances Suther-The Grange Range 4 eggs 2 c pumpkin -- cooked 2 c flour 2 c sugar 1 c vegetable oil 2 tsp cinnamon 2 tsp baking soda 1/2 tsp salt Combine eggs, sugar, vegetable oil. Then add flour, cinnamon, baking soda, salt and pumpkin. Bake in tube pan at 350* for 1 hour 30 minutes. 17. Queen Elizabeth Cake Yield: 10 Servings CAKE 1 1/2 c Water 1 c Chopped pitted dates 1 c Sugar 1/4 c Butter, softened 1 Egg 1 t Vanilla 1 1/2 c Flour 1 t Baking powder 1 t Baking soda 1/2 c Finely chopped pecans ICING 1/3 c Butter 3/4 c Desiccated coconut 2/3 c Brown sugar, well packed 1/4 c Whipping cream For the Cake: Mix water and dates in a small pot and bring to the boil. Lower the heat to low and simmer for about 7 minutes. Stir this mixture occasionally, while cooking, until it it smooth and quite thick. Allow to cool. Next, preheat the oven to 350F. Grease an 8" square cake pan. Cream sugar and butter well, and then add the vanilla and the egg. In another bowl, mix the flour, baking powder and soda together and then add this to the butter mixture, as well as the nuts and dates. Put mixture into the greased cake pan. Bake for about 45 min. until done. Allow to cool thoroughly. For the Icing: In a small pan, melt the butter, then add cream, coconut and sugar. Boil this mixture, then turn down to a simmer. Allow to simmer for about 6 minutes, or until a candy thermometer reaches about 235F. Allow it to cool slightly, then pour this icing over the cake. 18. Angel Food Ice Cream Cake Yield: 15 1 Angel food cake (8 inches) 1/2 Gal Vanilla ice cream, slightly softened 2 qt Fresh strawberries Sugar or Sugar substitute to taste Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries. Serves 15. 19. Title: Lazy Daisy Cake Categories: Cake Yield: 1 Servings 2 1/2 c Cake Flour; sifted 2 1/2 ts Baking Powder 1 ts Salt 1 c Milk 4 tb Butter; or shortening 1/4 ts Lemon rind; grated 2 ts Lemon juice 4 ea Egg 1 1/2 c Sugar 3/4 c Light brown sugar; firmly p 4 tb Cream 4 tb Butter; melted 8 oz Coconut; shredded Sift flour once, measure, add baking powder and salt, and sift together three times. Heat milk , butter, and lemon rind over low flame until butter is melted (do not scald). Remove from fire and cool slightly. Add lemon juice to eggs and beat until thick and lemon-colored; add sugar gradually, and beat until light and fluffy. Add flour, alternately with warm milk mixture, mixing quickly but thoroughly. Bake in greased pan, 10x10x2 inches, in moderate oven (350degrees F.) 35 minutes, or until done. Combine brown sugar, cream, melted butter, and cocoonut and mix lightly until thoroughly blended. Spread this mixture evenly over top of cake. Return cake to oven and bake 11 to 15 minutes longer, or until brown sugar mixture carmelizes. Cut in squares. This cake is delicious warm but it also be served cold. 20. White Chocolate Fantasy Cake with Raspberry Filling from Better Homes & Gardens 4 egg whites 1 3/4 cups all-purpose flour 1 Tbsp. finely shredded lemon peel 2 tsp. baking powder 1/4 tsp. salt 3 oz. white baking bar, chopped 3/4 cup half-and-half, light cream, or milk 1/3 cup margarine or butter 1 cup sugar 1 tsp. vanilla 4 egg yolks 1 cup fresh raspberries or sliced strawberries 3 Tbsp. raspberry liqueur (optional) 1 recipe White Chocolate Frosting 1/3 cup seedless raspberry jam 1 recipe White Chocolate Curls (optional) 1/2 cup fresh raspberries or sliced strawberries (optional) Powdered sugar (optional) In a medium mixing bowl let egg whites stand at room temperature for 30 minutes. In a small mixing bowl stir together flour, lemon peel, baking powder, and salt. Set flour mixture aside. Melt the 3 ounces white baking bar with 1/4 cup of the half-and-half, light cream, or milk in a small heavy saucepan over very low heat, stirring constantly till baking bar starts to melt. Immediately remove from heat and stir till baking bar is completely melted and smooth. Stir in remaining half-and-half, light cream or milk; cool. In a large mixing bowl beat the margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar and vanilla; beat till combined. Add the egg yolks, one at a time, beating till combined. Alternately add the flour mixture and the white baking bar mixture, beating on low to medium speed after each addition just till combined. Wash beaters. In a medium miffing bowl beat the egg whites with an electric mixer on high speed till stiff peaks form. Gently fold the egg whites into the batter. Spread batter into 2 greased and lightly floured 8 x 1 1/2 inch round baking pans. Bake in a 350'F oven for 25 to 30 minutes or till a wooden toothpick inserted near the center of cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans. Cool cakes completely on racks. In a small bowl combine the 1 cup berries and raspberry liqueur, if using. Set aside till needed. Prepare the White Chocolate Frosting. To assemble cake, place one cake layer on a cake plate. Drain liqueur from berries, if using, and drizzle liqueur over cake layer on plate. Stir jam to soften. Spread jam, over cake layer. Top with one-third of the White Chocolate Frosting. Spoon the 1 cup berries atop. Top the berries with remaining cake layer. Frost top and sides with the remaining frosting. Gently place the White Chocolate Curls on the frosting on top of cake or all over top and sides of the cake. At this point, you can carefully cover the cake loosely with, plastic wrap and chill, for up to 24 hours. Just before serving, sprinkle cake with the 1/2 cup berries and sift powdered sugar lightly over cake, if desired. Makes 10 servings. White Chocolate Curls: Carefully draw a vegetable peeler across the broad surface of two or three 2-ounce white baking bars (or a 4- to 6-ounce chunk of white baking bar). This works best if baking bar is at warm room temperature. Use immediately or carefully place on paper towels in a covered storage container in a single layer. Store at room temperature or chill. White Chocolate Frosting used for White Chocolate Fantasy Cake with Raspberry Filling (Fix it just before frosting the cake.) 4 oz. white baking bar, chopped 1 1/2 cups whipping cream 1 Tbsp. cold water 1/2 tsp. unflavored gelatin 3 Tbsp. sugar Chill a medium mixing bowl and the beaters of an electric mixer. Place the white baking bar and 1/2 cup of the whipping cream in a small heavy saucepan over very low heat, stirring constantly till baking baking bar starts to melt. Immediately remove from heat and stir till smooth. Cool completely. In a 1-cup glass measure combine the cold water and unflavored gelatin. Let stand for 2 minutes. Place cup in saucepan of boiling water. Heat and stir till gelatin is completely dissolved. In the chilled mixing bowl beat the remaining 1 cup whipping cream and sugar with the chilled beaters on medium speed while gradually drizzling gelatin over the whipping cream mixture. Beat till soft peaks form. Continue beating, gradually adding cooled baking bar mixture till stiff peaks form. Do not overbeat! Use immediately to frost cake. Makes about 2 1/2 cups frosting.

Its such another beautiful day outside I thought I would fix a picnic for Cappy and Myself before the big ice and snow storm hits later tonight. Tonights menu: Fried Chicken german potato salad salad cold watermelon slices ice cold home made lemonaide

That sounds good Momo! Thanks for posting.

But Cappy was a Sea Faring Fellow and He longed to be back on the ocean

Hot Pepper Repellant Recipe You need: One chopped yellow onion One chopped Jalapeno pepper One tablespoon of Cayenne Pepper Boil ingredients for 20 minutes in two quarts of water. Then let it cool and strain the mixture through cheesecloth. You can apply this with a pesticide sprayer or a spray bottle. This will deter just about any animal from an area where it is applied. The only draw back is that it only lasts for three to five days. Squirrels in Bird Feeders Suspend the feeder from a wire. Buy a squirrel-proof bird feeder. Spread Vaseline® on poles that squirrels may climb on. SKUNK TIPS Skunk Repellants Cayenne pepper Hot Pepper Repellant Recipe You need: One chopped yellow onion One chopped Jalapeno pepper One tablespoon of Cayenne Pepper Boil ingredients for 20 minutes in two quarts of water. Then let it cool and strain the mixture through cheesecloth. You can apply this with a pesticide sprayer or a spray bottle. This will deter just about any animal from an area where it is applied. The only draw back is that it only lasts for three to five days. Remove Skunk odor from a room by spraying: Place Peppermint or Spearmint Oil on cotton balls or mix with water in a water bottle and use as a spray. Skunk Proofing For use around concrete slabs, patios, steps or sun decks. Dig a trench around patio or deck 1' wide x 1' deep. For concrete slabs, purchase 1"x 2" welded wire fencing (available at hardware stores) to go around the concrete slab. Try to get welded wire that is 2 feet wide. Bend the welded wire into an "L" shape and lay it in the trench so that the wire goes 1 foot down and 1 foot away from the patio. Then fill in the trench. For sun decks, purchase 1"x 2" welded wire fencing, get it in a 3-foot or 4-foot width, depending on how high the deck is above the ground. Measure the distance from the bottom of the frame of the deck to the bottom of the trench that you have dug. Measure out that same distance on your welded wire and at that point, bend the welded wire at a right angle ("L" shaped). Be sure that the "L" shaped part is 1 foot wide and trim off the excess if it is wider. Place the welded wire into the trench. Attach the wire to the bottom of the deck and fill the trench in.

Crackle the Table Top For a completely different look to an ordinary table, create your own faux finished crackle effect. It requires the use of two coats of different color paint so the crackling effect is more defined. But don't stop there. If you like to experiment you may find a technique you like better, as often the case with faux finishing. 1. The first step to obtaining a successful crackle finish is to test your crackle glaze. These glazes can be obtained as part of a kit that is available at most True Value hardware stores. The thickness of this glaze coat will determine the final appearance of your finish. The thicker the glaze, the more pronounced the crackling will be. Study steps 2, 3 and 4 and repeat them on a test area. Vary the thickness of your crackle glaze until you obtain the desired appearance. This is also a good time to experiment with the color of your two coats of latex paint. 2. Apply one coat of flat latex paint to the item you have chosen to finish. Use a paintbrush to apply this base coat. Remember that the color you choose for this coat will be the one that shows through the cracks. 3. Allow the base coat to dry completely (usually 4 to 6 hours with a flat latex is plenty of time), then apply one even coat of your crackle glaze with a brush. It is important that you brush in one direction only when applying this coat and the next latex top coat. Apply the crackle glaze at the thickness that worked best for you when you did your test samples. 4. Apply the top coat. You may want to choose a water base acrylic enamel for hardness if this is going on a table that will be exposed to a variety of treatment. Make sure your brush is well loaded with paint and apply the paint with steady strokes. Work in the same direction that you did with the crackle glaze and avoid going over the surface more than once. Cracks will begin to form immediately. Let the top coat dry completely. Any gloss level latex paint is suitable for your top coat, but the higher the gloss level the longer you should wait before moving on to step 5. The longest dry time will be with a semigloss or gloss latex; allow about 24 hours for these to dry. 5. When the piece is dry, sand it lightly and apply one coat of acrylic varnish to protect the finish.

Remove Buildup on Furniture Bringing wood furniture back to their "original glory" does not necessarily mean a huge stripping job. Buildup can be removed by cleaning the surface with a soft clean cloth soaked in paint thinner. This will completely remove dirt, grease, and old wax without harming the surface. When the surface is dry, it is only necessary to "dress" the piece as was done originally. Remember not to pour the paint thinner (mineral spirits) directly on the piece of furniture, but on a rag. "Hotter" solvents, such as xylene, may actually lift the finish, especially if it is a lacquer instead of a varnish. If any question exists, try an inconspicuous spot to try the paint thinner. Also, once you're done using the rags, place them in a can and wet them thoroughly with water. This avoids the possibility of the solvent and any finish in the rags spontaneously combusting. "Dressing" is the final process before a piece is put back into service. For pieces with a hard finish, this is nothing more than the application of two light coats of a paste finishing wax available at your local True Value hardware store. Follow the directions on the can. Dressing adds to the beauty of the finish, increases the apparent depth and richness of the finish & minimizes slight imperfections. On the practical side, dried and hardened wax provides a measure of physical protection to the finish. Although not waterproof, a good dressing may be called water-resistant. To maintain the dressing, run a damp cloth over the surface periodically. This prevents dirt from grinding into the wax or the finish. Buffing with a dry cloth restores the shine. At intervals of 12 months, you should clean and redress the piece. This, of course, would depend on how much use the piece receives. This maintenance program should provide many years of service.

Now you can cut the grass even when it's wet. Just spray the blades with vegetable oil. This way, the wet grass won't stick to the blades.

Edensoy Soy Milk- THUMBS UP! This product is full of protein and made with soy a key ingredient for womens health. It taste good too!

St. Ives Products- THUMBS UP These products from face cleaner to skin exfoliator are not only refreshing on your skin and good for it but they are inexpensive and a quality product. I have used them on and off for years.

CVS Brand Toilet Paper- THUMBS DOWN This product is like wiping your hiney with unprocessed tree bark- Ouch! Stick with Scott TP!

Sun Tan Lotions: 1. Bain De Soleil Tanning Mist Bain de Soleil Tanning Mist is a Breeze to Use I am not burning in the hard to reach places (e.g., my back) anymore since I started using the misting application that is available in the Bain de Soleil Tanning Mist. I can point the bottle at my back and mist onto my entire back without actually being able to reach all parts of my back with my hand. This is great because my companions are not always around to help me out - they are in the water. I wish this product came in more varieties of SPF. SPF 4 and SPF 8 are fine for short stints in the sun, but not for long days or really hot locations. Also, a waterproof model would be great. Bain de Soleil's products have always had a great fragrance to me. I tend to reject about 95% of suntan lotions because I don't want to smell like a pina colada!

Treat your guests to these before dinner goodies. You'll be the hit of the party! 1. TOASTY CHEESE CRACKERS 2 cups shredded cheddar cheese ½ cup grated Parmesan cheese ½ cup butter, softened 3 Tablespoons water 1 cup all-purpose flour 1/4 teaspoon salt (optional) 1 cup uncooked oats 3/4 teaspoon oregano or basil Beat together cheeses, butter and water until well blended. Add flour and salt and mix well. Stir in oats, mixing until well blended. Shape dough to form 12-inch roll. Refrigerate at least 4 hours. Cut into 1/4-inch slices and flatten slightly. Bake at 400° for 8-10 minutes. 2. STUFFED MEATBALLS 2 pounds hamburger 3/4 cup evaporated milk 10-3/4 ounce can cram of mushroom soup 2 tablespoons ketchup 1 tablespoon Worcestershire sauce 6-1/4 ounce box beef-flavored stuffing Mix hamburger and milk. Mix soup, ketchup and Worcestershire sauce. Prepare stuffing according to package directions. Roll hamburger in ball; flatten out. Make 15 patties. Put stuffing in center of each patty. Wrap hamburger around stuffing to make a meatball. Place meatballs in baking dish. Pour soup mixture over top. Bake at 350° for 40 minutes. Don't forget to have toothpicks handy! 3. BUFFALO WINGS 12 – 15 chicken wings Salt and pepper to taste 1 cup ketchup 2 Tablespoons honey or brown sugar ½ teaspoon garlic powder 4 Tablespoons soy sauce Split each chicken wing at joint and discard tip. Place in a shallow baking pan. Salt and pepper to taste. In a saucepan, combine ketchup, honey, garlic powder and soy sauce and bring to a boil. Pour over chicken wings. Bake at 350° for 1 hour or until golden brown, turning halfway through baking time. 4. PARMESAN POTATO STICKS 2 pounds potatoes 1/2 cup butter 1/2 cup bread crumbs 1/2 cup Parmesan cheese 14 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon garlic powder Cut each potato into quarters. Cut the quarter pieces into thirds. Melt butter. Set aside. Combine remaining ingredients. Roll each potato piece in melted butter, then in seasonings. Arrange on a baking sheet. Pour remaining butter and sprinkle remaining seasonings over pieces. Bake at 400° for 30 - 35 minutes. Makes 8 servings. 5. SWEDISH HAM BALLS MEATBALLS: 1 pound ground ham 1-1/2 pounds ground pork 2 cups bread crumbs 2 eggs, well beaten 1/2 to 1 cup milk SAUCE: 1 cup brown sugar 1 teaspoon dry mustard 1/2 cup vinegar 1/2 cup water Mix meats, bread crumbs, eggs and milk. Form into medium-sized balls. Put in baking pan. Combine sauce ingredients and stir until sugar is dissolved. Pour over ham balls. Bake at 325° for about 1-1/2 hours, basting frequently. NOTE: Premixed ham loaf from the butcher is usually about the same ratio of ham and pork and saves some work. 6. SWEET & SPICY SMOKIES 1- 2 lb. package cocktail smokies 1- 18oz. jar of grape jelly or red plum jelly 1- jar of Heinz Chili Sauce Brown smokies, drain any grease, set aside. Take jelly and chili sauce, mix together in a saucepan until well mixed and hot. Pour sauce over sausages and serve. This recipe is also good with ground meat. 7. SAUSAGE STARS 1 pkg. wonton wrappers 1 medium red pepper - chopped 1 small can black olives - sliced 1 large bottle Ranch Dressing 1 lb. sweet sausage - cooked and drained 1-1/2 cups sharp Cheddar cheese - chopped 1-1/2 cups Colby-Jack cheese - chopped Pam Spray mini muffin tins with Pam. Heat oven to 350 degrees. Place 1 wanton wrapper in each section of mini muffin tin. Shape it like a cup. Spray Pam over wantons lightly. Bake for about 7 minutes. Mix all ingredients together. Spoon into crispy wantons. Bake for around 10 minutes, or until cheese is bubbly. Makes 12 servings. Enjoy............... 8. RAW VEGETABLE PIZZA One 8-ounce & one 4-ounce package crescent rolls Two 8-ounce packages cream cheese 3/4 cup salad dressing 1 teaspoon celery salt 1 teaspoon dill weed 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1/4 to 1/2 teaspoon oregano, optional 1 teaspoon parsley flakes Vegetables, chopped finely Shredded sharp cheese Spread crescent rolls flat on jelly roll pan and bake according to package directions. Mix cream cheese, salad dressing and seasonings; beat until smooth. Spread cream cheese over crescent rolls. Finely chop vegetables such as broccoli, green pepper, olives, cauliflower, carrots (shredded), mushrooms and tomatoes. Spread on crescent rolls. Top with shredded sharp cheese. Cover and refrigerate until serving. Keeps for several days. 9. PINEAPPLE CHEESE BALL 2 pkg. cream cheese 1- 8 oz. crushed pineapple, drained well 1 tablespoon finely chopped onion 1 teaspoon seasoned salt 1 cup chopped pecans Mix cream cheese, drained pineapple, onion, and seasoned salt. Roll in pecans the next morning. 10. TORTILLA ROLLS 8 ounce cream cheese 8 ounce sour cream 1 cup grated cheese 1/2 cup chopped onion 1/2 teaspoon seasoned salt 1/2 teaspoon garlic powder 1 package 10" flour tortillas Mix together the filling. Spread on tortillas; roll up and roll each in plastic wrap. Chill for two days at least. Slice to serve. Nice for any holiday. 11. SPICED NUT MIX 3 egg whites 2 teaspoons water 2 cans (12 oz. each) salted peanuts 1 cup whole blanched almonds 1 cup walnut halves 1 -3/4 cups sugar 3 tablespoons pumpkin pie spice 3/4 teaspoon salt 1 cup raisins In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine sugar, pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 300° for 20 to 25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container. Yield: about 10 cups. 12. BEEFY CHEESE BALL 2 (3 ounce) packages dried beef, finely chopped 1 (8 ounce) package cream cheese, softened 1/4 cup sour cream 1/4 cup Parmesan cheese 1 teaspoon horseradish Combine 1/4 cup dried beef, cream cheese, sour cream, Parmesan cheese and horseradish. Blend thoroughly. Refrigerate mixture 15 minutes. Form into a ball and roll in remaining dried beef. Chill thoroughly. Serve with crackers. 13. RADISH-STUFFED EGGS 6 hard-cooked eggs 1/4 cup mayonnaise 1/4 teaspoon salt 1/8 teaspoon pepper 3 tablespoons minced radishes Halve eggs lengthwise. Gently remove yolks to a bowl. Finely crumble yolks with a fork. Stir in mayonnaise, salt, pepper and radishes until smooth. With a spoon, pile mixture into egg centers. Cover and chill. Makes 12. 14. CARAMEL APPLE SNACK MIX 2 1/2 cups broken pretzel pieces 2 1/2 cups bite-size square rice cereal 2 cups apple-flavored round toasted oat cereal 1/2 cup sunflower kernels 1 14-ounce package caramels 1/4 cup water Preheat oven to 250 degrees F. In a large bowl, combine pretzels, cereals and sunflower kernels. Place caramels and water in small saucepan. Stirring frequently, cook over low heat until smooth. Pour caramel mixture over cereal mixture; stir until well coated. Spread mixture evenly in a greased 10-1/2 x 15-1/2-inch jellyroll pan. Bake 1 hour, stirring every 15 minutes. Spread on greased aluminum foil to cool. Break into pieces store in airtight container. Makes about 10 cups snack mix. 15. Party Appetizer Ingredients 12 ounces goat cheese 3 tablespoons olive oil 1 cup diced sun-dried tomatoes 1 cup black olives, chopped 4 tablespoons chopped fresh basil 2 tablespoons chopped fresh rosemary 3 cloves garlic, halved Directions 1 Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese. 2 Using toothpicks, insert the garlic cloves into the cheese throughout the mixture. 3 Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread. 16. Blooming Onion and Dip: Ingredients Dipping Sauce: 1/2 cup mayonnaise 1 tablespoon ketchup 2 tablespoons cream-style horseradish sauce 1/3 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon dried oregano 1 pinch ground black pepper 1/3 teaspoon cayenne pepper Blooming Onion: 1 egg 1 cup milk 1 cup all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons cayenne pepper 1 teaspoon paprika 1/2 teaspoon ground black pepper 1/3 teaspoon dried oregano 1/8 teaspoon dried thyme 1/8 teaspoon ground cumin 1 large sweet onion 3/4 cup vegetable oil for frying Directions 1 To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed. 2 To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix. 3 To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful). 4 Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water. 5 Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion. 6 Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries. 7 Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center. 17. Annie's Fruit Salsa and Cinnamon Chips: Ingredients 2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 cups cinnamon sugar Directions 1 In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 2 Preheat oven to 350 degrees F (175 degrees C). 3 Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. 4 Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture. 18. Bacon and Tomato Cups Ingredients 8 slices bacon 1 tomato, chopped 1/2 onion, chopped 3 ounces shredded Swiss cheese 1/2 cup mayonnaise 1 teaspoon dried basil 1 (16 ounce) can refrigerated buttermilk biscuit dough Directions 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan. 2 In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. 3 Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. 4 Bake for 10 to 12 minutes in the preheated oven , or until golden brown. 19. The Standard and favorite Sweet and Sour Meatballs: Ingredients 1 pound ground beef 1/2 cup dried bread crumbs 1/3 cup chopped onion 1/4 cup milk 1 egg 1 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/8 teaspoon ground black pepper 1/4 cup shortening 12 fluid ounces tomato-based chili sauce 1 1/4 cups grape jelly Directions 1 In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs. 2 In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels. 3 Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes 20. Stuffed Mushrooms- Enjoy Ingredients 20 fresh mushrooms, stems removed 2 (6.5 ounce) cans minced clams, drained 2 cloves garlic, peeled and minced 1/2 cup grated Parmesan cheese 1 small onion, finely chopped 3/4 cup dry bread crumbs 1/2 cup chopped green bell pepper 2 tablespoons dried parsley 2 tablespoons Italian-style seasoning ground black pepper to taste 1 1/2 cups butter, melted 1/2 cup shredded mozzarella cheese Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2 Arrange mushroom caps hollow side up in the baking dish. 3 In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist. 4 Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter. 5 Bake in the preheated oven 30 minutes, or until lightly browned.