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Friday, December 25, 2009

Happy Christmas to all, and to all a good-night!


I hope everyone had a blessed and happy christmas

From: Mommy's Blog


HO HO HO Merry Christmas


Monday, December 21, 2009

Friday, December 18, 2009

Santa letter



          
Dear Kids

Thank you for writing such a wonderful letter! We have had a great year at the North Pole. The reindeer have been playing reindeer games to get in shape for the long trip Christmas Eve, and the elves have been busy getting my sleigh packed with lots and lots of toys.

Once my sleigh is packed and ready to go, I'll be off on my journey around the world. I'm reading your letter right now, and it looks like you've been a very nice boy this year. That makes me so happy. Keep up the good work!

While you are asleep on Christmas Eve, the reindeer will quietly land my sleigh so I can tiptoe into your home.

I see that you like trains. Trains are one of my favorite toys. I just love to watch the steam engine and caboose go around and around the train track. Someday I'm going to take the reindeer for a train ride. The reindeer could ride in the passenger cars! The elves have been very busy this year making many new and different trains for Christmas!

Oh, the elves are calling me so I must go now. They probably need me to check my toy list to make sure we have all the toys packed. Don't worry, we'll be ready for the big trip!

Ho! Ho! Ho! Have a Merry Christmas!

Your Special Friend,












                



                         

santa

santa's snowboarding jump challenge

Posted using ShareThis

Thursday, December 17, 2009

Crackers Christmas Decorations


Ingredients:
1 envelope (1 lb or 1.5 oz or 490 g) Betty Crocker sugar cookie mix
1 / 3 cup butter, melted
2 tablespoons flour Multi Gold Medal
1 egg
36 candy canes
2 packages (1 lb) of frosting Betty Crocker Rich & Creamy white or vanilla
How to prepare:
Preheat oven to 375 degrees F or 180 ° C. Place wax paper on top of the cookie trays. In a medium bowl, whisk the biscuit mix, butter, flour and eggs, to form a thick dough.
On a floured surface, spread the dough with a rolling pin until it is 1 / 8 inch thick. Cut with cookie cutters with Christmas themes 3 to 3 and 1 / 2 inches in diameter. Put them in a ungreased pan with an inch apart.
Bake for 5 minutes. Meanwhile, break the top of the cane to create the handle of the decorations, press it on top of cookies.
Bake until lightly browned at edges. Let cool two minutes and transfer them to a wire rack until completely cool.
Place wax paper on the grill and serve the contents of packages, one at time in a glass measuring cup for 2 cups. P Asala heated in the microwave and high power of 45 to 60 seconds, mixing the frosting (icing) every 15 seconds, until melted. Dip cookies in frosting, allowing excess to drain. Place on waxed paper. Let them dry at least an hour and decorate to your liking
.

Snowman Cake



Ingredients:
1 box of Betty Crocker SuperMoist  white cake mix. View basic ingredients and preparation on the back of the package.

2 candy canes.
2 cones of ice cream, with a flat tip.
1 box vanilla sweet almond (almond bark) or white chocolate, melted.
1 package Betty Crocker  Rich and Creamy Vanilla Frosting.
2 and 2 / 3 cups shredded coconut.
5 black and orange jelly beans, large, black jelly beans and 7 girls.
1 roll of sweet Betty Crocker
Fruit by the Foot  chewy fruit snack (red).
2 cookies filled chocolate.
1 candy black liquor (Licorice).
2 strips pretzel.


How to prepare:
Preheat oven to 350 ° F and follow the instructions on the back of the package for mixing and baking.
Cover with foil a tray of 18 x 10 inches. Glue the sticks to the cones, with sweet almond or melted chocolate to simulate the feet and skis. Leave to cool the chocolate. Arrange the cakes in the pan, facing each other. Cover with frosting and sprinkle with coconut, pressing on the sides, being careful sticking.
Use black gumdrops for eyes and buttons, orange for the nose, the girls in the mouth and roll to the scarf. Use as earmuffs cookies, the "licorice" like lace like arms and pretzels.

A fun recipe for Christmas




 "Snowman" Cookies



Prep Time: 20 Minutes
Time from start to finish: 1 Hour 30 Minutes
Ingredients:
1 On (1 lb 1.5 oz) Betty Crocker  sugar cookie mix (sugar cookie mix)
1 / 2 cup butter or margarine, melted
2 tablespoons Gold Medal  all-purpose flour
1 egg
1 package (1 lb) of frosting (coverage) Betty Crocker  Whipped Fluffy white frosting
Gomita shaped red string (licorice)
Assorted Color Candy
How to prepare:
1. Preheat oven to 375 degrees F. In a medium bowl, add the biscuit mix, butter, flour, flour and egg. Whisk with a spatula until it forms a soft dough. Put them in a tablespoon size in a tray or baking sheet (if you want a ball and press them with the bottom of a glass after this sugar). They must be separated from each other by 1 inch in diameter.
2. Bake 7 to 9 minutes or until lightly browned at edges. Let them cool a minute in the pan and then transfer them to a cookie rack.
3. Spread the frosting on the cookies. Place the rubber band on a string like the earmuffs headband for cold, pour two cookies to cover the ears. And decorating the rest of the face of the snowman with various sweets.
Serve 2 dozen cookies





New Latino Book Tours website



New Latino Book Tours website


Latino/a authors now have a dedicated website for all their promotional needs. Latino Book Tours, (http://www.latinobooktours.com/) a service of BronzeWord Latino Authors has been launched.
Read testimonials from authors who have participated in Latino Book Tours.
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Subscribe to the bi-monthly Latino Book Newsletter and receive alerts to the latest Latino/a authors, Latino/a books, and Latino Book Tour events.

                 “Championing the Diversity and Excellence of Latino Literature”

Special Promotional Offer from your friends at Latino Book Tours!!!


Save 25% on your Book Tours when you purchase a book tour for 2010 in December of 2009. Hurry! Offer expires December 31st.
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JoAnn@LatinoBookTours.com
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Marketing@LatinoBookTours.com
Lilibeth Ramos, Assistant
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AssistantMel@LatinoBookTours.com
Latino Book Tours by BronzeWord
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Imagine yourself and your book being featured on ten different blogs over two weeks (or fifteen blogs in three weeks.) You’ll have the opportunity to share your writing with a wide group of readers, reviewers, agents and publishers—and have fun doing it.
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Prices going up in January. Latino Virtual Book Tour


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Book now for 2010 to lock in these prices!!!
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$25 Extra editing (polishing interview, taking out “um”s and “ah”s and stutters)
*Authors are not always natural public speakers. We understand this and if you are completely dissatisfied with your performance in the interview, you can request a new interview for $50 only if requested at the time of initial recording before any editing has been done.
Transcription of Interview: $50 for 15 min. interview/ $5 each additional minute



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The author decides to initiate a book tour and decides what dates are convenient for them. The book tour spans over two or three weeks of weekdays. The author is expected to visit each blog each day to leave comments and engage in dialogue with the commenters and to answer questions.


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On "Happens" the entire tour and what is expected of the author is listed. Read the whole explanation here.

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Basically this means once a month a Latino/a author will visit your site. You can ask them questions or have them write an article or do a book review and even giveaway a free book. Promote the visit and pass on the link afterwards. If the author or book isn’t in a genre of your choice, you don’t have to participate. There is no charge to be a Latino Virtual Book Tour host.
Learn more about Being a Blog Host at Latino Book Tours http://www.LatinoBookTours.comon the "Be a Blog Host" page.


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For ten weekdays BronzeWord Latino Authors will highlight interviews, book reviews, excerpts from your books, articles written by you and about you, or anything else that will be of interest to readers. The cost for Top Ten Days is $50.
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Contact
BronzeWord Latino Authors Blog BronzeWord Latino Book Tours

http://www.authorslatino.com/blog/ http://www.LatinoBookTours.com
Teens YA Book Tours Jo Ann Hernández, Author
http://teenbooktours.weebly.com/ http://JoAnnHernandez.weebly.com
Email: BronzeWord1@yahoo.com
Twitter: @LatinoBookNews








Sunday, December 13, 2009

Check out http://www.ricekrispies.com for great recipes

Ingredients
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies
- OR -
6 cups Ready-To-Eat Cereal Cocoa Krispies™
Red string licorice
Canned frosting (optional)


Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Divide warm mixture in half. Using buttered hands shape each portion into 12-inch candy cane. Wrap licorice around canes for stripes. Secure licorice with frosting, if desired. Best if served the same day.MICROWAVE DIRECTIONS:In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Deck the halls biscotti







1 3/4 cups DOVE Brand Milk or Dark Chocolate
16 of your favorite biscotti
¾ cup M&M’S Brand Chocolate Candies
2 baking sheets Reynolds Parchment Paper

1. Melt the chocolate in a bowl set over a saucepan of simmering water. Stir until chocolate is 3/4 melted. Remove from water and continue stirring until all the chocolate has melted.
2. Using a table knife, spread half the biscotti with the DOVE Brand Milk or Dark Chocolate and set it on the baking sheet lined with Reynolds® Parchment Paper. Sprinkle with M&M’SBrand Chocolate Candies and set aside until the chocolate hardens.

cafe milano



5 pieces DOVE Milk Chocolate; reserve one for shavings
1 cup espresso
2 tablespoons whipped cream
2 ounces Cognac, optional
Melt 4 DOVE Milk Chocolates with coffee and pour into small cups. Add Cognac, if desired. Top with whipped cream and chocolate shavings.

Easy & Fun Christmas Cookies




Indredients
2/3 cup flour
1 roll (18 oz.) store-bought refrigerated cookie dough
1 ½ cups prepared vanilla frosting Red, green and blue food coloring

1 tube brown decorating frosting
1 cup M&M’S Brand Chocolate Candies for the Holidays Cookie sheet pan
24 6-inch lollipop sticks Reynolds Parchment Paper
4 resealable plastic bags

2 ½-inch star-shaped and snowman cookie cutters
1. Preheat oven to 350°F. Line the cookie sheet pan with Reynolds Parchment Paper.
2. Knead the flour into the cookie dough until smooth. Roll out the dough to a scant 1/4-inch thickness. Cut out 12 stars and 12 snowmen, re-rolling the scraps if necessary. Transfer the star
cookies to the prepared cookie sheet pan, pressing a lollipop stick halfway into each one.
3. Bake for 12-17 minutes, or until golden brown. Remove from the oven, transfer to a wire rack, and let cool completely.
4. Divide the frosting between four small bowls. Tint frosting; red, bright green and blue, leaving
one white. Spoon the frostings into the resealable plastic bags; snip the corners and pipe outlines on the cookies, filling in the centers with frosting and spreading to make smooth.
5. Attach M&M’S Brand Milk Chocolate Candies for the Holidays on the cookies’ tops. Pipe on dots, scarves and faces, and then add more candies
.

Tuesday, December 8, 2009

My little one picking out the christmas tree & My christmas decorations

Happy Holidays From Mommy's Blog











































Raspberry Sticks




Ingredients

1 cup butter, softened
1/2 cup shortening
1 cup granulated sugar
1 tsp. vanilla
3-1/2 cups all-purpose flour
2/3 cup seedless raspberry preserves
1/4 cup snipped dried apricots
1 tsp. finely shredded orange peel
1 12-oz. pkg. white baking pieces
2 Tbsp. shortening
2 Tbsp. red and green coarse sugar

Directions

1. Preheat oven to 375 degrees F. In large mixing bowl beat butter and 1/2 cup shortening 30 seconds. Add sugar, vanilla, and 1/2 teaspoon salt; beat until combined. Beat in as much flour as you can; stir in any remaining flour. Knead dough together; shape into ball.
2. For filling, combine preserves, apricots, and peel; set aside. Divide dough in half. Roll each half between waxed paper to 6��12 inches; remove top paper. Spread filling lengthwise on half of each rectangle to within 1/2 inch of edges. Fold dough over filling; seal edges. Use paper to invert onto greased cookie sheet. Reseal edges with fork tines. Bake 20 to 25 minutes or until browned. Cool on cookie sheet on rack. Transfer to board; cut in 3/4-inch-wide sticks. Return to cookie sheet. Bake 8 to 10 minutes more or until crisp. Cool on rack.
3. In microwave melt baking pieces and 2 tablespoons shortening 1-1/2 to 2 minutes; stir twice. Dip cookies in mixture then sugar. Cool on waxed paper. Makes 30 cookies.
4. Store: in airtight container in layers separated by waxed paper at room temperature 3 days. Freeze 3 months.

Cherry-Walnut Balls



Ingredients

1/4 cup coarsely chopped maraschino cherries
1 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 cups all-purpose flour
3/4 cup chopped walnuts, toasted*
Powdered sugar

Directions

1. Preheat oven to 325F. Drain maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.
2. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour, nuts, and cherries with a wooden spoon.
3. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown. Cool 5 minutes on cookie sheets on wire racks. Roll warm cookies in powdered sugar to coat. Transfer cookies to wire racks and cool completely.
4. If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.
5. *Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
6. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

White-Chocolate Cherry Shortbread





Ingredients

1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

 Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Christmas Cookies Yummmy Red Velvet Whoopie Pies


Ingredients

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below
Directions

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Sunday, November 29, 2009

Christmas decorations

Red Snowflake Candle
Add a wintry glow with this festive pillar candle nestled in greenery and peppermints. Here's how to embellish the candle: Using embossing ink, trace the pattern onto white tissue paper, then sprinkle the ink with red embossing powder. Hold the paper design against the candle and use a heat gun to embed the pattern into the wax.






Candle Cakewalk
Use a cake plate as the base for a winter vignette of candles, trees, ornaments, and nonflammable faux snow. Place in front of a mirror for glittering reflections.

Sugar Cookies

Sugar Cookies
Ingredients
1/2 cup unsalted butter
1/2 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups flour
1/8 teaspoon salt

Cooking Instructions
Heat oven to 350 degrees F. In large bowl beat butter with an electric mixer on medium until smooth. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined. Add vanilla. Beat until combined.
Add flour and salt. Beat until combined, scraping down side of bowl occasionally.

Between two sheets of waxed paper or plastic wrap with a rolling pin roll the dough to ¼-inch thickness. Cut out shapes. Reroll and use scraps until all dough is used.
Bake 15 to 20 minutes,depending on the size of the cookies, or until lightly browned.
Remove from oven and cool on cookie sheet 5 minutes. Remove to cooling rack to cool completely. Decorate as desired.
Make-Ahead
These cookies can be made through step 3, wrapped well, and refrigerated up to 1 week, or frozen up to 6 months.

Toffee Candy Cookies




Ingredients
1 cup pecans, coarsely chopped
Cookie Layer:
½ cup unsalted butter
½ cup sugar
1 egg yolk
1 teaspoon vanilla extract
1½ cups all-purpose flour
⅛ teaspoon salt

Toffee:
½ cup unsalted butter
½ cup brown sugar

Chocolate:
½ cup chocolate chips

Cooking Instructions
Heat oven to 350 degrees F. Toast pecan pieces on jelly roll pan 12 minutes or until lightly toasted and fragrant.
In large bowl beat butter with an electric mixer on medium until smooth. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined.
Add flour and salt. Beat until combined, scraping down side of bowl occasionally.
Between two sheets of waxed paper or plastic wrap with a rolling pin roll the dough to a 12-inch-by-9-inch rectangle. Transfer dough to a cookie sheet
Bake 20 minutes, or until lightly browned. Remove cookie sheet to cooling rack and let cool completely.
In a medium pot bring brown sugar and butter to a boil. Boil, stirring occasionally 5 minutes. Immediately spread over cooled cookie.
Sprinkle chocolate chips over toffee. Put back in oven 5 minutes or until chocolate is melted. Spread melted chocolate chips over the toffee and immediately sprinkle nuts.
Put in freezer for at least 30 minutes. Break candy into desired size pieces.

Substitution(s)
Any toasted nut can be sprinkled on top of the chocolate layer.
Storage Tips
It can be stored, well wrapped, in the freezer for 6 months.

Preparation Time:
20 minutes
Cooking Time:
5 mintues

Christmas decorations





Styrofoam Snowman
What you'll need:
Two inch Styrofoam ball (Note: or use three balls in incremental sizes)
Two and a half inch Styrofoam ball
Three inch Styrofoam ball
Four toothpicks
Mini black pom poms
Orange chenille stem (regular or bumpy)
Wire cutters
Tacky glue
Piece of ribbon or felt
Butter knife

How to make it:
Take a butter knife and even off the bottom of the largest Styrofoam ball. This will allow the snowman to stand up.
Push a toothpick halfway into the top of the largest Styrofoam ball (make sure the flat bottom is on the table).
Push the medium-sized Styrofoam ball onto the toothpick.
Push a toothpick a little more than halfway into the top of the medium-sized Styrofoam ball. (Note: You don't want the toothpick sticking out the top of the head!)
Push the smallest Styrofoam ball on top of the toothpick. This is the head.
Cut a short piece of orange chenille stem off for the nose. (Parents please do this step)
Push the nose into the middle of the (front) of the smallest Styrofoam ball.
Glue on pom pom eyes, mouth, and buttons.
Cut a strip of felt or ribbon for the scarf. Glue where the scarf crosses both to the Styrofoam ball and to the other piece of scarf.
Stick two toothpicks in the middle-sized Styrofoam ball for the arms. (see photo)
How fun! Your own non-melting snowman!

Christmas Decorations




Chenille Candy Cane
What you'll need:
White and red chenille stems
Ribbon (optional)
Scissors

How to make it:
Hold one white and one red chenille stem side by side (they should be of equal length). Twist one end together and then twist together working your way down to the bottom.
Twist the bottom end together to secure. One chenille stem makes two nice sized candy canes.
You can buy chenille stems in large packages of multiple colors

Thursday, November 26, 2009

Happy Thanksgiving

Happy Thanksgiving, everyone! If there is anything that I am thankful for is my family.




Monday, November 23, 2009

Breakfast Idea on Thanksgiving Pumpkin Oat Muffins Recipe


Ingredients
1 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
3/4 cup canned pumpkin
1/4 cup milk
1/4 cup vegetable oil
1 cup old-fashioned oats
1/2 cup raisins


TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon pumpkin pie spice
1 tablespoon cold butter


Directions
In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins.
Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm

Extra Cranberries? Cranberry-Nut Fruit Cups Recipe



Ingredients
1 cup fresh cranberries
1/4 cup sugar
1/2 cup halved green grapes
1 snack-size cup (4 ounces) pineapple tidbits, drained
1/4 cup chopped walnuts
1 cup whipped topping



Directions
In a food processor, chop the cranberries. Transfer to a small bowl; stir in sugar. Cover and refrigerate for 6 hours or overnight; drain. Stir in the grapes, pineapple and walnuts. Fold in whipped topping: 2 servings.

Strawberries al Moscato with Vanilla Cream Recipe



I just love Moscato wine! Try out this recipe

Ingredients
1 quart fresh strawberries, quartered
1/4 cup Gallo Family Vineyards Moscato
4 teaspoons honey
2 teaspoons lemon juice
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/4 cup sugar
Fresh mint leaves, optional


Directions
In a bowl, toss strawberries with the Moscato, honey and lemon juice. Let stand 10 minutes before serving. In a separate mixing bowl, combine the cream, vanilla and sugar until soft peaks form. Spoon berry mixture into chilled serving dishes. Garnish berry mixture with vanilla cream and mint leaves : 8 servings.

Cinnamon Apple Cranberry Sauce

Cinnamon Apple Cranberry Sauce

Ingredients


2 cups cranberry juice
1 (6-ounce) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
2 Gala apples, peeled, cored and diced
2 teaspoons corn starch

Directions

In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

Friday, November 20, 2009

Monday, November 9, 2009

Do you love to cook ! Signed up for a Recipe Contest @ http://www.quericavida.com


Recipe contest !!! "La Receta de mi Cocina," http://www.quericavida.com/
Recipes can range from main courses and side dishes to desserts,with each entry using at least one of Que Rica Vida's 14 priority brands, plus additional ingredients and serving ideas. The grand prize winner will receive a trip to General Mills headquarters in Minneapolis, where they will receive a personal tour of the famous Betty Crocker Kitchens, and its Cocina Hispana, in the company of Executive Chef Adriana Amione. The second and third finalists will each be awarded checks for $500. There's also monthly "People's Choice Awards" where visitors to the website will be invited to vote for the recipe they feel best meets contest judging criteria for taste, creativity and ease of preparation. The winner of the "People's Choice Awards" are going to be awarded a $100 gift bag. The recipe contest runs from October 1 to December 31.
Easy & simple brands
Cheerios
Bisquick
Yoplait
Hambuger Helper
Progressor
Toaster studel
Cinnamon toast chruch
Yoolait GoGurt
Green Giant
Honey Nuts Cheerios
Nature Valley
Totinos
Fiber one

Goldy Granola and Fruit.


Ingredients
10 bar (5 packs of 1.5 oz each) granola Nature Valley Crunchy Oats' N Honey crushed, or 2 cups of granola.
2 apples, unpeeled, chopped.
2 bananas, peeled and sliced.
1 cup pineapple or any fruit of the season, minced.
2 packages (6 oz each) of yogurt Yoplait Original 99% Fat Free French Vanilla or your preference.

How to prepare:
Place the granola and yogurt in a deep dish. Insert a toothpick in each piece of fruit.
Put the pieces of fruit yogurt with granola and then to cover them completely. If you want to serve on a platter
For more great recipes check out

Cream Cheese Stuffed Cuernitos


Breads
1 / 4 cup powdered sugar.
4 oz (half a package of 8 oz) cream cheese, soft at room temperature.
1 1 / 2 tablespoons coffee liqueur or strong liquid coffee (freshly made).
1 / 2 teaspoon vanilla.
1 / 4 cup macadamia nuts, style, finely chopped.
1 can (8 oz) Pillsbury refrigerated crescent croissant dinner rolls.

Glaze
1 / 4 cup chocolate chips semi-sweet.
1 / 2 teaspoon vegetable shortening or vegetable oil.
How to prepare:
Preheat oven to 350 F. Lightly grease a baking dish. In a mixing bowl boy powdered sugar, cream cheese, coffee liqueur and vanilla until fully incorporated. Add the macadamia nuts.
Separate dough into 8 triangles. Place 1 heaping tablespoon of filling on the smaller or narrower part of each triangle. Roll it up loosely, starting at the narrow or girl to the opposite side. Place the tip facing down in the pan to be greased baking, forming a semicircle forming a Cuernito.
Bake 12 to 15 minutes or until browned. Let cool for 5 minutes.
Meanwhile, in pot 1 quart low heat melt the ingredients for the glaze, stir until incorporated and smooth look, no lumps of sparks. With a fork or spoon the glaze decorated with zigzag on the horns. Serve hot or cold. Keep them in the refrigerator.

Parfaits with Yogurt Cheerios!!!! http://www.quericavida.com/receta-de-parfaits-de-cheerios-con-yogurt.html



Ingredients
3 containers (6 oz each) strawberry yogurt Yoplait  Original 99% Fat Free or vanilla flavor (2 cups)

1 cup crushed pineapple or 1 can (8 oz) crushed pineapple in syrup, drained
2 cups Cheerios 
1 medium banana, sliced, or other fruit
1 can (11 oz) mandarin orange segments in syrup, drained, or other fruit (1 1 / 2 cups)
1 / 4 cup toasted shredded coconut
4 fresh strawberries, sliced

How to prepare:
In a medium bowl mix the yogurt and pineapple. Place 1 / 4 cup of Cheerios  cereal at the bottom of 4 glasses or cups long Parfaits or dessert.
Empty at the bottom of each cup 2 tablespoons yogurt mixture above the grain. Above again put yogurt 1 / 4 cup Cheerios  and then the banana or fruit you want.
Place remaining 2 tablespoons of yogurt mixture on top of the fruit and put up tangerine segments above or other fruit. Sprinkle coconut and decorate with strawberries.

Wednesday, November 4, 2009

Turkey Note Holder



What you'll need:

2 jumbo craft sticks
Brown acrylic craft paint
Small wooden clothespin
Paintbrush
Small straw hat, cut in half
Scissors
Small red foam heart
Miniature orange foam triangle
2 yellow foam chick feet
2 small wiggle eyes
White craft glue
Hot glue gun
9 feathers in fall colors


How to make it:
Paint both craft sticks and clothespin with brown paint, set aside to dry. Paint a second coat on the craft sticks, but not the clothespin.
Glue feathers in a fan behind one of the craft sticks. Sandwich the second craft stick behind the feathers.
Glue the straw hat half to the top of the craft stick.
Glue two wiggle eyes under the hat.
Glue red heart upside down for waddle. Glue the orange triangle upside down at the top of the waddle.
Glue the yellow duck feet to the bottom of the craft stick, pointing upward.
Glue the clothespin to the front of the craft stick, pointing downward.