Interior Design Ideas for Your Modern Home: Fall Recipies

Showing posts with label Fall Recipies. Show all posts

PUFF PASTRY LEAVES

<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZ6SQP5Ke79IZ8bY6djEx8mLwS9gVOrLQkVL0bm189LdLmgumArtqJu0EYlfH5ozfoUkIHHxqU3ma-tE7FqyrZMhzMN0B1xemV7Af2DC2Oz9z3YkgJ-gDEXHt4Yi1bYRB5XECnMegNU8/s1600/Puff+Pastry+Leaves+Title+Page+-+BLOG.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZ6SQP5Ke79IZ8bY6djEx8mLwS9gVOrLQkVL0bm189LdLmgumArtqJu0EYlfH5ozfoUkIHHxqU3ma-tE7FqyrZMhzMN0B1xemV7Af2DC2Oz9z3YkgJ-gDEXHt4Yi1bYRB5XECnMegNU8/s640/Puff+Pastry+Leaves+Title+Page+-+BLOG.png" width="426" /></a></div><br /><br />The trees here at StoneGable are almost bare... and leaves are swirling all around! I love fallen leaves. Their vibrant colors... the way they rustle and crunch... the distinct aroma of burning leaves... the way they fly in the wind... and their buttery yummy taste!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Wait.... what?  </div><div style="text-align: center;"><br /></div><div style="text-align: center;">I love eating leaves... puff pastry leaves...<br /><br /><a name="more"></a><br /></div><div style="text-align: center;"><br /><br /></div><div style="text-align: center;">They are wonderful little bites of delicious buttery flavor and crunch that add so much sass to soups, stews, pies and desserts this time of the year!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">And they are sooooooo easy to make...</div><div style="text-align: center;"></div><a href="" name="more"></a><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGYcZ7BcarcDkG3E6ouwNre3BNxuCNlWVsoueE9zySpmoWHFeMwxorvcU4VP6mTg4wVOsEEmIAG-DC04glKeCRa1joT3M1Ox-JZJ7tm1YXkcmV3sZ1DMLRWFBqcnp1YUf0vbFZQUKMxQ/s1600/Copy+of+Copy+of+IMG_1228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGYcZ7BcarcDkG3E6ouwNre3BNxuCNlWVsoueE9zySpmoWHFeMwxorvcU4VP6mTg4wVOsEEmIAG-DC04glKeCRa1joT3M1Ox-JZJ7tm1YXkcmV3sZ1DMLRWFBqcnp1YUf0vbFZQUKMxQ/s640/Copy+of+Copy+of+IMG_1228.JPG" width="640" /></a></div><div style="text-align: center;"><br /><a href="https://sites.google.com/site/stonegableprintablerecipes/beef-and-more-beef-barley-slow-cooker-soup-from-stonegable-s-kitchen">SLOW COOKER BEEF AND MORE BEEF BARLEY SOUP RECIPE</a> </div><div style="text-align: center;"><br /><br /><br /><br /></div><div style="text-align: center;">All you need is a sheet of puff pastry, an egg, some flour, a little salt or sugar, and these darling little leaf piecrust cutters.  I got mine at Williams-Sonoma a couple years back.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">For the link, click<span style="font-size: large;"> <a href="http://www.williams-sonoma.com/search/results.html?activeTab=products&words=leaf+piecrust+cutters&cm_sp=OnsiteSearch-_-GlobalNav-_-Button&type-ahead-viewset=ecom">HERE</a></span>.</div><div style="text-align: center;"><br /><span style="color: #783f04; font-size: large;">STONEGABLE PUFF PASTRY LEAVES</span></div><div style="text-align: center;">Preheat oven to 400 degrees.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Thaw puff pastry and unfold one sheet on a floured surface or parchment.</div><div style="text-align: center;"> I don't even bother to roll it out.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Dip the leaf cutters into a little flour and then cut out a puff pastry leaves. Brush off excess flour.</div><div style="text-align: center;"><br /><br /><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOeCyyZH43aA1wCEq5_ZwVEg6WHNeDw-CIMSaij_gbcnOiyhTqLF3VzQg4as7zeXgiaOBcKd7zZS-nxPAA30vcwNIgBu9ZHi9dFw4a4CNa2QiEfIPV6gHQPfBaW4dJVWM5FSpfmnAZsI/s1600/Copy+of+IMG_1060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOeCyyZH43aA1wCEq5_ZwVEg6WHNeDw-CIMSaij_gbcnOiyhTqLF3VzQg4as7zeXgiaOBcKd7zZS-nxPAA30vcwNIgBu9ZHi9dFw4a4CNa2QiEfIPV6gHQPfBaW4dJVWM5FSpfmnAZsI/s640/Copy+of+IMG_1060.JPG" width="426" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /><br /><br /><br /></div><div style="text-align: center;">Place the leaves on a rimmed baking sheet and pop them into the freezer for 10 minutes to rechill.</div><div style="text-align: center;"><br /><br /><br /><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKVTx7X6gzshXxn6jGfiXMTSx1Sy0AFMoCLykSi1kKPyevbUhARn6WFRu5ZOTIkXAyMY3eBBz0aekTM7J0gKdbbpqQ_4JviM9cl_teFRdu4m0Iz1bdiqsde1yVwPJAcNcgaEHiQ25GMg/s1600/Copy+of+IMG_1538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKVTx7X6gzshXxn6jGfiXMTSx1Sy0AFMoCLykSi1kKPyevbUhARn6WFRu5ZOTIkXAyMY3eBBz0aekTM7J0gKdbbpqQ_4JviM9cl_teFRdu4m0Iz1bdiqsde1yVwPJAcNcgaEHiQ25GMg/s640/Copy+of+IMG_1538.JPG" width="426" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /><br /></div><div style="text-align: center;">Meanwhile make an egg wash by scrambling an egg and a little water in a small bowl. When the leaves come out of the freezer, brush them with the egg wash. You can also sprinkle them with salt or cinnamon sugar.</div><div style="text-align: center;"><br /><br /><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBPdNcJB9NMHJs-YTE1iCLkzEuKb0tF8_s9BfLwjS5XrW1KB0u9KWEhcBXComuDpeX3-5oFN8fIk74NMSEhdVOVXaGO9O-vnEqW_yGw9lzwj-b1uQOoagANlQCh6Jfsak7yxtEtpT458/s1600/Copy+of+IMG_1063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBPdNcJB9NMHJs-YTE1iCLkzEuKb0tF8_s9BfLwjS5XrW1KB0u9KWEhcBXComuDpeX3-5oFN8fIk74NMSEhdVOVXaGO9O-vnEqW_yGw9lzwj-b1uQOoagANlQCh6Jfsak7yxtEtpT458/s640/Copy+of+IMG_1063.JPG" width="426" /></a></div><div style="text-align: center;"><br /><br /></div><div style="text-align: center;"><br /><br /></div><div style="text-align: center;">Bake them for until they are puffed and slightly golden, about 18-20 minutes.<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxElCjwVLYK8BPEQQJzWs-nBrNu80GuPgqzO8QVNQyEHMobFJNVSx36koJZEsOSEcqSTy-Q8XRvlCsTG2v0aJ1bf4JtLHAZiOKMrTiTuExoEfYzVqxe1sRCddubsjTEbOKUdM1VVMAWg/s1600/Copy+of+IMG_1545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxElCjwVLYK8BPEQQJzWs-nBrNu80GuPgqzO8QVNQyEHMobFJNVSx36koJZEsOSEcqSTy-Q8XRvlCsTG2v0aJ1bf4JtLHAZiOKMrTiTuExoEfYzVqxe1sRCddubsjTEbOKUdM1VVMAWg/s640/Copy+of+IMG_1545.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZAfdt7ngRy1sfDV5cpYXJtRSCNctqENQtHlnjDjA2vBB9mplh4mVzO_C4uELyhE1nbYGiqCHbbCj-tbnUaKMO0BrwVCIk9BoMAqH0PlmQOE0mx7Jx3aWrnz54WKkphYfUV2kK4da-nc/s1600/Copy+of+IMG_1546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZAfdt7ngRy1sfDV5cpYXJtRSCNctqENQtHlnjDjA2vBB9mplh4mVzO_C4uELyhE1nbYGiqCHbbCj-tbnUaKMO0BrwVCIk9BoMAqH0PlmQOE0mx7Jx3aWrnz54WKkphYfUV2kK4da-nc/s640/Copy+of+IMG_1546.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Sprinkle a little sugar (or cinnamon sugar) on leaves for a little bite of sweet crunchiness!<br /><br /></div><div style="text-align: center;"><br /><br /><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5GhPZC55BwjuIvEsUMIN3Svk3nPdGoEkZfb3gcLbJfY6zBL3KkKZuyR6X_6rey5rYvXHlsielukUp8Mphc7AGJIJQbGfOKKgom1DTCocNeCrknXqD1PFvhSZPULxPAaOJIPnqoYLtwY/s1600/Copy+of+IMG_1640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5GhPZC55BwjuIvEsUMIN3Svk3nPdGoEkZfb3gcLbJfY6zBL3KkKZuyR6X_6rey5rYvXHlsielukUp8Mphc7AGJIJQbGfOKKgom1DTCocNeCrknXqD1PFvhSZPULxPAaOJIPnqoYLtwY/s640/Copy+of+IMG_1640.JPG" width="640" /></a></div><div style="text-align: center;"><a href="http://www.stonegableblog.com/2010/10/pumpkin-bread-pudding.html" target="_blank">PUMPKIN BREAD PUDDING RECIPE</a><br /><br /><br />Remember to<br /><br /></div></div><div><div style="text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a><br /><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><br /></a><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><br /></a><div class="separator" style="clear: both; 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PUFF PASTRY LEAVES

The trees here at StoneGable are almost bare... and leaves are swirling all around! I love fallen leaves. Their vibrant colors... the way th...

5:26 AM

EASY PUMPKIN BISCOTTI

EASY PUMPKIN BISCOTTI

All pumpkin lovers raise your hands! Look at all those hands!!!! I thought so... most people love pumpkin. If fall were a food it would be ...

8:35 AM

ON THE MENU MONDAY # 14~ Week of September 16, 2012

<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rdZ4oRhxJEIbkoE4vgKj9K0srlhSEq89N7OXfEGFOOcY-0j_LjFpp2VfdqVltoR6qKHjG1aSJ2LBhPZ7XdwtxI7kY0acW4Qmc8bkLq5Jy3EmhKIKFriLFsOeKtW-EohJqQuTubgeVeo/s1600/Weekly+Menu+9-17-12+-+BLOG.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rdZ4oRhxJEIbkoE4vgKj9K0srlhSEq89N7OXfEGFOOcY-0j_LjFpp2VfdqVltoR6qKHjG1aSJ2LBhPZ7XdwtxI7kY0acW4Qmc8bkLq5Jy3EmhKIKFriLFsOeKtW-EohJqQuTubgeVeo/s640/Weekly+Menu+9-17-12+-+BLOG.png" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I am a Foodie... I hoard cookbooks ... and read them like romance novels!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I have file upon file of recipes torn out of magazines... and notebooks detailing dinner parties, luncheons and brunches.... menus and recipes cards... </div><div class="separator" style="clear: both; text-align: center;"></div><a name="more"></a><br /><br /><div class="separator" style="clear: both; text-align: center;">And since I have started blogging I have more recipes than I could ever make. There are so many bloggers that are fabulous and creative cooks! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The great thing about making a recipe from a blog is that most of us share the most tasty food in our repertoire! And it is generally some of the best food I have eaten!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">So, keep the recipes and menu plans coming... and contribute to my foodie addiction!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">NOW HERE'S WHAT'S ON THE MEMU...</span></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b><span style="font-size: large;">MONDAY</span></b></div><div style="text-align: center;"><a href="https://sites.google.com/site/stonegableprintablerecipes/slow-cooked-pork-shoulder">SLOW COOKED PORK ROAST</a></div><div style="text-align: center;">Roasted Carrots</div><div style="text-align: center;">Mashed Potatoes ( Double, for Friday)</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><span style="font-size: large;">TUESDAY</span></b></div><div style="text-align: center;"><a href="https://sites.google.com/site/stonegableprintablerecipes/chicken-fricassee">EASY CHICKEN FRICASSEE</a></div><div style="text-align: center;">Basmatti Rice</div><div style="text-align: center;">Sauteed Broccoli In Garlic and Oil<br /><br /><b><span style="font-size: large;">WEDNESDAY</span></b><br /><a href="https://sites.google.com/site/stonegableprintablerecipes/herbed-flounder-en-papillote-parchment">HERBED FLOUNDER EN PAPILLOTE (PARCHMENT)</a><br /><a href="https://sites.google.com/site/stonegableprintablerecipes/halushki-from-stonegable-s-kitchen">HALUSHKI</a><br /><a href="https://sites.google.com/site/stonegableprintablerecipes/sweet-pickled-beet-apple-and-carrot-salad">SWEET PICKLED BEET, APPLE AND CARROT SALAD</a><br /><br /><br /><b><span style="font-size: large;">THURSDAY</span></b><br /><a href="http://www.stonegableblog.com/2010/01/how-to-make-perfect-chicken-noodle-soup.html">NANI'S CHICKEN NOODLE SOUP</a><br />Crusty Bread<br />Assorted Cheeses<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWB4WnbPqToMY90d3GYpZQxuXInA5bVFrFfM71BPm_jlFy4Qu65z7_HsJpnDACSkTEhgJr84nTjZe_HpYSWkZ6-MvBZXW3-hul2CotZmBhi8XJmD_e4kthNC2BgfnHcb7MYE8M13DjlMw/s1600/DSC09012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWB4WnbPqToMY90d3GYpZQxuXInA5bVFrFfM71BPm_jlFy4Qu65z7_HsJpnDACSkTEhgJr84nTjZe_HpYSWkZ6-MvBZXW3-hul2CotZmBhi8XJmD_e4kthNC2BgfnHcb7MYE8M13DjlMw/s640/DSC09012.JPG" width="640" /></a></div><br /><br /><b><span style="font-size: large;">FRIDAY</span></b><br /><a href="https://sites.google.com/site/stonegableprintablerecipes/swiss-steak">SWISS STEAK</a><br />Mashed Potatoes<br /><a href="https://sites.google.com/site/stonegableprintablerecipes/braised-brussels-sprouts-with-bacon-and-shallots-from-stonegable-s-kitchen">BRAISED BRUSSEL SPROUTS WITH BACON AND SHALLOTS</a><br /><br /><br /><b><span style="font-size: large;">SATURDAY</span></b><br />Spaghetti And Meatballs<br /><a href="https://sites.google.com/site/stonegableprintablerecipes/grandma-lobianco-s-italian-no-fail-meatballs-from-stonegable-s-kitchen">GRANDMA LO BIANCO MEAT BALLS</a><br /><a href="http://www.stonegableblog.com/2011/01/stonegable-ceasar-salad.html">CEASAR SALAD</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6u2iptulBUHWz1_Yk8349i6dqtm4mXYNv0Hpqen5CivxQ1WnolrsQnSB-FmcUMfvaZ9oISocUCwK2BXWxuqpDO5lppDo0vYHQuj24iIig2lmdKYXSWNfb3pEDT7xUaZjN_CGYrgeunhc/s1600/Copy+of+IMG_3906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6u2iptulBUHWz1_Yk8349i6dqtm4mXYNv0Hpqen5CivxQ1WnolrsQnSB-FmcUMfvaZ9oISocUCwK2BXWxuqpDO5lppDo0vYHQuj24iIig2lmdKYXSWNfb3pEDT7xUaZjN_CGYrgeunhc/s640/Copy+of+IMG_3906.JPG" width="427" /></a></div><br /><br /><b><span style="font-size: large;">SUNDAY</span></b><br /><a href="http://www.stonegableblog.com/2009/11/slow-cooker-french-onion-soup.html">SLOW COOKER FRENCH ONION SOUP</a><br />Garlic Bread<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYt6jxkRT4bF705T6x0bvhbu613XpCgiSXYlB1EGRIsNyQ1_8R_oMcIGrrjE_Y2v_fhwt99TDb52onQvYxNtd-zQveTiTe33O2Pl4GitwKENS2Mz-_itfEqDk8WKUBrIrN3l729nxO97U/s1600/DSC00062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYt6jxkRT4bF705T6x0bvhbu613XpCgiSXYlB1EGRIsNyQ1_8R_oMcIGrrjE_Y2v_fhwt99TDb52onQvYxNtd-zQveTiTe33O2Pl4GitwKENS2Mz-_itfEqDk8WKUBrIrN3l729nxO97U/s640/DSC00062.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both;">Here are just a few featured dishes from last week's<b><span style="font-size: x-large;"> ON THE MENU MONDAY</span></b>... Of course, I want to try them all..</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Isn't fun when we can start with dessert first...<span style="font-size: large;"> <a href="http://thepearsonfamilee.blogspot.com/2012/09/snickerdoodle-peach-pie.html">SNICKERDOODLE PEACH PIE</a></span> in a jar from Lisa at SIMPLY... THIS, THAT, AND THE OTHER looks and sounds so scrumptious! What a great combination... and it is half pint sized!!!! It was the most viewed OTMM recipe last week!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><img height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Lc6vXajiZMukHZyRrBRlR8aDe2IJH6pZ8bYwCjh7IUlqP4nH9-PQhzhKtb3zr0vB6t9aPOKMyhTTv41jjfa6RL1pYBRNksnqzCAeT3flcElCHKQaKAeI3iAUJmDpBJA-A0xFvjwB7IUN/s640/IMG_3092.JPG" width="640" /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Shannon from COZY HOME SCENES has cooked up a real crowd pleaser... everyone loves cheesy potatoes. But when they're<span style="font-size: large;"> <a href="http://www.cozyhomescenes.com/2012/09/easy-cheesy-potatoes.html">EASY CHEESY POTATOES</a> </span>and only take 15-20 minutes to bake... the cook likes them the best!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><img height="423" src="http://4.bp.blogspot.com/-NItm45lmJls/UEQFq0wBaUI/AAAAAAAAG04/rP2wsiqxETc/s640/Easy+Cheesy+Potatoes-+Plate+4.jpg" width="640" /></div><br class="Apple-interchange-newline" /><span style="font-size: large;"><a href="http://lisatakesix.blogspot.ca/2012/09/take-six-pumpkin-waffles.html">PUMPKIN WAFFLES</a> </span>sound like fall! Tanya from TAKE SIX  fills breakfast with flavors of the season!!! YUMMY!<br /><br /></div><div style="text-align: center;"><img src="http://2.bp.blogspot.com/-eSrHsKrv4co/UEjL7ZeUIhI/AAAAAAAACPc/532e6D10mUE/s640/motivator6df405c5876150954f862a189f3bb060df589e8b.jpg" /></div><div style="text-align: center;"><br /><br />Okay, now that we have had lots of sweets, let's get healthy with<span style="font-size: large;"> <a href="http://www.momessentials.net/easy-dried-kale-chips-recipe/">EASY DRIED KALE CHIPS</a></span>. These sound so delicious! Jenni from MOM ESSENTIAL has a very informational blog about healthy and natural living!<br /><br /><br /><img height="473" src="http://www.momessentials.net/wp-content/uploads/2012/08/Dried-Kale-at-violetsandcardamom-300x222.jpg" width="640" /><br /><br /><br />Mrs. Big Flavors from<span style="font-size: large;"> </span>LITTLE KITCHEN BIG FLAVORS brought  buffalo wings in dip form with <a href="http://www.littlekitchenbigflavors.com/super-snackin-saturday-chicken-wing-dip"><span style="font-size: large;">CHICKEN WING DIP</span></a>. Just in time for football season! My boys will love this!<br /><br /><br /><img alt="Let's go Buffalo" src="http://www.littlekitchenbigflavors.com/wp-content/uploads/2012/09/Lets-go-Buffalo.jpg" /><br /><br /><br />I love reading about great cooking techniques and what I call "chef secrets"! Tamatha at<span style="font-size: large;"> </span>A FLOCK IN THE CITY is a fabulous cook... and great teacher! Her informative tutorial on<span style="font-size: large;"> <a href="http://www.aflockinthecity.com/2012/09/06/homemade-strengthened-chicken-stock-for-making-flavorful-sauces/">MAKING STRENGTHENED STOCK</a></span> is a must read! I love that she calls this stock... flavor bombs!<br /><br /><br /><img height="480" src="http://www.aflockinthecity.com/wp-content/uploads/2012/09/strong-10-1024x768.jpg" width="640" /><br /><br /><br /><br /><a href="http://www.stonegableblog.com/2012/09/lace-cookies.html"><span style="font-size: large;">LACE COOKIES</span></a> are one of my favorites. So, so, easy... you don't even use mix it with a spoon!<br /><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBnN80pjiXXd5WxdQiTFBFtEecutfuSm-SKsO1CDerR8IHaJKGrvHlHkW4bAQ5iQwWHJFITXbHpfPbkoIbfwvOA0rRGot6fwVSGftDWNskRd7z5-UMic1dHwMOx92Hvr0_qZQzAJ95hyphenhypheno/s640/Lace+Cookies+title+Page+-+BLOG.png" /></div><div style="text-align: center;"><br /><br />This weeks featured Menu plan is from <a href="http://omega57.wordpress.com/2012/09/10/menu-plan/">BUSHEL AND A PICKLE</a>. Linda is a gifted Bible teacher and has been a missionary with her husband to the people of China! I am blessed to call her my friend!  She has a simple recipe for trail mix.<br /><br /><img src="http://omega57.files.wordpress.com/2012/09/img_1887.jpg?w=500&h=634" /><br /><br /><br /><br /><div dir="ltr" style="background-color: white; color: #666666; line-height: 19.200000762939453px; margin: 0px; padding: 0px; text-align: left;" trbidi="on"><div style="font-family: Verdana, Geneva, sans-serif; font-size: 12px; margin: 0px; padding: 0px; text-align: center;"><b style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium; margin: 0px; padding: 0px;">NOW WHAT'S ON YOUR MENU...</span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: medium;"><b><br style="margin: 0px; padding: 0px;" /></b></span><b style="font-family: Verdana, Geneva, sans-serif; font-size: 12px; margin: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium; margin: 0px; padding: 0px;"><br style="margin: 0px; padding: 0px;" /></span></b><span style="font-family: Verdana, Geneva, sans-serif;"><span style="font-size: 12px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKjWNGirP4rsCdWqWkQEQ6ONoJH5cZy_s_J1SwpO0SX4NlUHqQu6hJwCjHrk2kc_-cW4fp79iwH8CtWEmyDP_W0w9T5yMLXW8oeLRgI_17o4n2b1uzCJj-5E-iK_ybUvZzNG6aXM0qSg/s1600/On+The+Menu+Regular+Size.png" style="border: 1px dotted rgb(144, 150, 116); margin: 0px; padding: 5px;" /> </span></span><br /><br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><div style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 19px; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px; text-align: center;"><span style="margin: 0px; padding: 0px;"><span style="margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; padding: 0px;">Thanks, for joining us and sharing!</span></b></span></span></div></div><div style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 19px; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px; text-align: center;"><span style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; padding: 0px;"><br style="margin: 0px; padding: 0px;" /></span></span></div></div><div style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 19px; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px; text-align: center;"><span style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; padding: 0px;">* Please link your post using your <b style="margin: 0px; padding: 0px;">permalink</b></span></span></div></div><div style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 19px; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px; text-align: center;"><span style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; padding: 0px;">* Please<b style="margin: 0px; padding: 0px;"> link back</b> to ON THE MENU MONDAY in the body of your post</span></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; padding: 0px;">* It would be so nice if you followed me!</span></span></div></div><div style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 19px; margin: 0px; padding: 0px; text-align: left;"><div style="line-height: 18.399999618530273px; margin: 0px; padding: 0px; text-align: center;"><span style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; 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ON THE MENU MONDAY # 14~ Week of September 16, 2012

I am a Foodie... I hoard cookbooks ... and read them like romance novels! I have file upon file of recipes torn out of magazines... and note...

5:00 PM

Make Ahead Mashed Potatoes

<span style="color: #783f04; font-size: x-large;">Thanksgiving Mashed Potatoes that Freeze Well and A Thanksgiving Lesson:</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDrebuw7SSYHT3v2SOQU2Go-p-bE6eyXXhoex-1UT0fIZYa2bQroUqitG7_bD04KFH9vU8mjSVwiQ9uJNmhqd8BAq_xYq9DLXIbln8LI8wYw0IoroKr_hs7Mj_t2O-Ki4GEh_y2hyih0/s1600/DSC00085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDrebuw7SSYHT3v2SOQU2Go-p-bE6eyXXhoex-1UT0fIZYa2bQroUqitG7_bD04KFH9vU8mjSVwiQ9uJNmhqd8BAq_xYq9DLXIbln8LI8wYw0IoroKr_hs7Mj_t2O-Ki4GEh_y2hyih0/s640/DSC00085.JPG" yr="true" /></a><br /></div><br /><span style="color: #783f04; font-size: x-large;">I</span> am doing this recipe as a <span style="color: #990000; font-size: large;">PUBLIC SERVICE ANNOUNCEMENT</span>! I know most people who cook know this<span style="color: #783f04; font-size: x-large;"> life-saver</span> of a recipe. So this is for all the first time Thanksgiving hosts and hostesses and those of you who don't cook often or those who have missed the mashed potato <span style="color: #783f04; font-size: large;">memo</span>. There is nothing better than a wonderfully whipped light and perfectly seasoned serving of mashed potatoes!<br /><br /><span style="color: #b45f06; font-size: x-large;">The Lesson:</span><br /><span style="color: #783f04;"><em>I have hosted Thanksgiving at my home for years.  All of my side of the family gathers at our house for a long weekend of being  loved on, being thankfull...a time of fun, shopping, food comas, church, laughter, storytelling, naps, and over eating...aka, Thanksgiving weekend! That is until last year.</em></span><br /><br /><span style="color: #783f04;"><em>Last year my sister agreed to host Thanksgiving.  </em></span><br /><span style="color: #783f04;"><em>Lisa is a gourmet cook, owned her own catering business, worked professionally in an upscale restaurant in Washington, DC., and worked for Wegman's in their gourmet food section.  She is a whiz at whipping up just about anything.. and making seem so effortless!</em></span><br /><br /><span style="color: #783f04;"><em>Last year Lisa thought it would be FUN to not only to host Thanksgiving, but have a cocktail party for 50 people the night before! All this while having a housefull of guests. Typical overachiever!!!!!  I tried to wave her off that decision, but she kept saying things like,"it's no big deal", "how hard is it to cook a 25 lb turkey for 15?" and " we arn't eating until 4:00- we have all day to cook".  She just could not understand my objections- she cooked everyday. So... who was I to contradict a bonafied gourmet?</em></span><br /><br /><span style="color: #783f04;"><em>The cocktail party was full of wonderful tidbits of fabulous food, great libations and very fun and interesting people. A perfectly marvelous evening. We finally finished cleaning up at 2:30 AM. I am not a spring chicken, so I was exhaused!!!!! I was good for nothing the next day! </em></span><br /><br /><span style="color: #783f04;"><em>Lisa, however was up before the crack of dawn.., again... overachiever! Rearranging the furniture, putting away the cocktail party "stuff", setting the Thanksgiving table, stuffing and roasting that big Turkey and peeling 15 lbs of potatoes to cook. Thanksgiving dinner was beautiful, but all Lisa wanted to do was take a nap! She couldn't even eat!  She is the very essence of hospitality... she lights up a room! So she put on her best face and soldiered through.  She slept and lazied around for the next 3 days! There is a lesson in this!</em></span><br /><br /><span style="color: #783f04;"><em>There have been times that I fussed and did  so much that when my company came I want to tell to have a great time and to lock up after themselves, and just go upstairs to bed after taking 2 advil on the way! Doing too much too close to a dinner party puts a horrific strain on us. I don't do that anymore!</em></span><br /><br /><span style="color: #783f04;"><em>I am the queen of preperation!  If it can be done ahead, I do it.  I write every tiny detail down and follow a timeline.I make all kinds of lists.  I have a list that when people say, " what can I do"- I give them a task.  I love the people I invite over to my home too much to miss their company because I am too tired or too busy with the meal. It is not that I am overly organized, not even a little bit, but I don't want to be exhaused and grumpy and rude! I want to be gracious, and warm and friendly.  But most of all I want to give anyone who come into my home my attention and love. I want them to leave with a full stomach and full heart!!!!!</em></span><br /><br /><span style="color: #783f04;"><em>Lisa is the one who actually gave this recipe to me years ago.  I have my 15lbs of mashed potatoes in the freezer already.  They thaw great and taste incredible!  Take a lesson from Lisa and me... Have a blessed and not stressed Thanksgiving!</em></span><br /><br /><span style="color: #b45f06; font-size: x-large;">Recipe:</span> ( I make 1 and a half recipes to feed @ 15-20  with leftovers)<br />10 lbs yukon gold potatoes (they hold up best when frozen)<br />1 - 16 oz. container sour cream (not lite, or no fat- use the real stuff)<br />1- 8 oz. container whipped cream cheese with chives ( I use an extra 4oz.)<br />1 stick butter, cut in chunks<br />1/2-1 cup half and half<br />salt and pepper <br /><br /><span style="color: #783f04; font-size: x-large;">P</span>eel potatoes. Cut into small cubes.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzaSokk36tKUbHIsrc6HCWTCGcuH54GoADx-f17XrbDCmxjq2DQZCR2nPrz_sQNSfTwUbuMJegtUvDyxV-FI0li0pl5iewMFSOrY8tQkg0PlFEzCyvZIpcoMA2NwvDwrUmIOaH4ptHyI/s1600/DSC00090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzaSokk36tKUbHIsrc6HCWTCGcuH54GoADx-f17XrbDCmxjq2DQZCR2nPrz_sQNSfTwUbuMJegtUvDyxV-FI0li0pl5iewMFSOrY8tQkg0PlFEzCyvZIpcoMA2NwvDwrUmIOaH4ptHyI/s640/DSC00090.JPG" yr="true" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8cedOFGBcBqW8b5gFveYndAV9y_OSi3_qELAcvIzpZpWz5nHBA6yb5_L-bMldSkY0Ac0RiwItJAPS411qW-FImR90uNFlzKuqTK_f1A9BK1z49pt4bRycwF3v5MuDKrTe7tOt_9IWAo/s1600/DSC00093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8cedOFGBcBqW8b5gFveYndAV9y_OSi3_qELAcvIzpZpWz5nHBA6yb5_L-bMldSkY0Ac0RiwItJAPS411qW-FImR90uNFlzKuqTK_f1A9BK1z49pt4bRycwF3v5MuDKrTe7tOt_9IWAo/s640/DSC00093.JPG" yr="true" /></a><br /></div><br /><span style="color: #783f04; font-size: x-large;">C</span>over with cold water. Bring to boil. Slowly boil until fork tender.<br /><span style="color: #783f04; font-size: x-large;">D</span>rain and put in large bowl.<br /><br /><span style="color: #783f04; font-size: x-large;">A</span>dd sour cream, whipped cream cheese, butter and 1/2 cup half and half.  Using a hand mixer, whip until lumps are gone and potatoes are a lovely thick whipped consistancy.  Add more milk if needed.  Salt and pepper to taste and whip to incorporate.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeJ_F8N6LymbYI_DRmuxi4w39e088MO9B8m1i8awxgIEwzgsAnl-3TcNnpdERXcBp0MSHuKJ0c2dWX7RX5WaNDg2aalqpzY9UgEkfbUdDl_KBUFya9Tchf3Cb7DSoJHDLFb7jCtXjI-0/s1600/DSC00094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeJ_F8N6LymbYI_DRmuxi4w39e088MO9B8m1i8awxgIEwzgsAnl-3TcNnpdERXcBp0MSHuKJ0c2dWX7RX5WaNDg2aalqpzY9UgEkfbUdDl_KBUFya9Tchf3Cb7DSoJHDLFb7jCtXjI-0/s640/DSC00094.JPG" yr="true" /></a><br /></div><br /><span style="color: #783f04; font-size: x-large;">T</span>his is not rocket science so if you have more of one ingredient than another, just use it.  Our family likes the cream cheese and chives, but you can use plain.  We even add a little more than the recipe calls for.<br />Just stay away from no fat or low fat.  It doesn't freeze and reheat as well.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSieDrr2KIPeuDySvku6v0bcExjRwfV432yDRqvMuWsSw8lUgukaismCn8nSb1EMs7Fqe1j-cXITrdEFPQjRg6IUEsCFIGa0jwmLtPoaVc3Efc2VnSmVTjIBG4ODCFrQ4dAeoll451jxE/s1600/DSC00100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSieDrr2KIPeuDySvku6v0bcExjRwfV432yDRqvMuWsSw8lUgukaismCn8nSb1EMs7Fqe1j-cXITrdEFPQjRg6IUEsCFIGa0jwmLtPoaVc3Efc2VnSmVTjIBG4ODCFrQ4dAeoll451jxE/s640/DSC00100.JPG" yr="true" /></a><br /></div><br /><span style="color: #783f04; font-size: x-large;">C</span>ool potatoes, and spoon into a slow cooker liner.  Seal with a twist tie.  Wrap in foil and put on baking sheet.  Freeze.<br /><br /><span style="color: #783f04; font-size: x-large;">To Reheat:</span><br />A day before serving, thaw mashed potatoes in the refrigerator.  3-4 hours before using, place bag in the slow cooker and remove twist tie.  Cook on low with lid on, stirring occasionally.<br /><br /><span style="color: #783f04; font-size: x-large;">Happy, Happy Thanksgiving!!!!</span><br /><br /><span style="color: black;">I am joining Michael at Designs By Gollum for Foodie Friday! I love this blog  cookbook of great recipes!</span>

Make Ahead Mashed Potatoes

Thanksgiving Mashed Potatoes that Freeze Well and A Thanksgiving Lesson: I am doing this recipe as a PUBLIC SERVICE ANNOUNCEMENT ! I know m...

1:55 PM

Pumpkin Pecan Biscotti

<div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #ff6600; font-size: 180%;">Pumpkin Pecan Biscotti:</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpPhOjS8cjaFIjaWCa9f04iMphiO3arU7FaCSTcldYfRTnHWcjpHxH2-zZr1oxunzTuGqOjghi7NpS7pQ-PtUaCQws7pPGIDgCLJUc4SFnDo9ZuGZ7qvLbWhhu-_QSi0w1MUqG3oWuw0/s1600-h/DSC08805.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395173727051901202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpPhOjS8cjaFIjaWCa9f04iMphiO3arU7FaCSTcldYfRTnHWcjpHxH2-zZr1oxunzTuGqOjghi7NpS7pQ-PtUaCQws7pPGIDgCLJUc4SFnDo9ZuGZ7qvLbWhhu-_QSi0w1MUqG3oWuw0/s640/DSC08805.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a> <span style="color: #ff6600; font-size: 180%;">B</span>iscotti is a great treat for all of us who are a little intimidated by baking. Easy and <span style="color: #ff6600; font-size: 180%;">tasty</span> and kinda fun to make! Very versatile. Its flavor can be changed by incorporating add-ins, coating it with something sinfully delicious, and then rolling it in a crunchy topping .Biscotti is <span style="color: #993300; font-size: 180%;">impressive </span>and very grown up in flavor. Not too sweet and ready for a good dunk in some coffee, tea or even wine. <span style="font-size: 180%;">YUM</span>!<br /><br /><div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395173521368125058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3kRu8CxEW2pI4hvky2f7rTp1KD7VlXjn4OVbW2zI5ygjPlXWLlS4-fqIIYAcsDd25_TwOyN7H8a4ZnEsi2uZmyq78GanYKtT5RU1bMtDO5oxAif9ZY3MO08vLvFwjMmB2Hq1U3PUN-o/s640/DSC08810.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /><br /><div><span style="color: #ff6600; font-size: 180%;">Recipe:<br /></span>3 ½ cups flour<br />1 ½ cups brown sugar<br />2 tsp baking powder<br />½ tsp salt<br />2 tsp pumpkin pie spice<br />½ tsp cinnamon<br />½ cup solid-packed canned pumpkin ( not pumpkin pie mix)<br />2 eggs<br />1Tbs vanilla<br />1 ½ cups toasted, coarsely chopped pecans<br />1 bag chocolate chips<br />Toasted and chopped pecans<br /><br /><span style="color: #ff6600; font-size: 180%;">P</span>reheat oven to 350 degrees F. </div><div><span style="color: #ff6600; font-size: 180%;">I</span>n a large bowl combine flour, brown sugar, baking powder, salt,<span style="color: #ff6600; font-size: 180%;"> pumpkin pie</span> spice and <span style="color: #993300;">cinnamon</span>. </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UmelTV0gazqMwg0OO-dQo6ALBE_dJ-FMjSL2kTYH9lu_wbeLxwhTA1PI3pgmddyjKyGtB-7Xe_cBGLljLfzroFU3E7veMGcaUYpb9Ez9wtNBSWCPClBUmzJ6kRYKkE6QSukTmZWcCBE/s1600-h/DSC08767.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395173177174945298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UmelTV0gazqMwg0OO-dQo6ALBE_dJ-FMjSL2kTYH9lu_wbeLxwhTA1PI3pgmddyjKyGtB-7Xe_cBGLljLfzroFU3E7veMGcaUYpb9Ez9wtNBSWCPClBUmzJ6kRYKkE6QSukTmZWcCBE/s640/DSC08767.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrFTaWEyUec28SeRhubXMbflXPQSD5Ep9v5N_mafuhAo3im2gmbs8mycVYlhifX6CdQg7O7JJxvKKZgJ3JS7oKIxwFuCKo4CS0tL84GWZUlYcQSd7Zv8YWDtDv6IL3qx26EwyIDL-IFs/s1600-h/DSC08778.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395173032010893938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrFTaWEyUec28SeRhubXMbflXPQSD5Ep9v5N_mafuhAo3im2gmbs8mycVYlhifX6CdQg7O7JJxvKKZgJ3JS7oKIxwFuCKo4CS0tL84GWZUlYcQSd7Zv8YWDtDv6IL3qx26EwyIDL-IFs/s640/DSC08778.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="color: #ff6600; font-size: 180%;">I</span>n a small bowl combine pumpkin, eggs and <span style="color: #993300; font-size: 130%;">vanilla</span>.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5avJiWMpJ95GkUeqvpkIwROiGqr1urbXeiBkn_4jeAdPr78K178dk2L_gUjVisExYObEFa2AYZHEMF8SX1C4MnEN92uBsjJZTfiluTazZ6nBJzrUkm_zM2MwFmZeKMVQmFSgtp8omvaE/s1600-h/DSC08773.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395172773508456898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5avJiWMpJ95GkUeqvpkIwROiGqr1urbXeiBkn_4jeAdPr78K178dk2L_gUjVisExYObEFa2AYZHEMF8SX1C4MnEN92uBsjJZTfiluTazZ6nBJzrUkm_zM2MwFmZeKMVQmFSgtp8omvaE/s640/DSC08773.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="color: #ff6600; font-size: 180%;">A</span>dd the pumpkin mixture to the flour mixture, stirring well to combine. Do not use mixer, stir by hand. Will have <span style="color: #993300; font-size: 180%;">cookie </span>dough consistency.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeIS7Md3ko19xQOne1ca8C0qfnUQUrO_go9_v9zumXbwCM_lizBHUEWwaW6WWnAH5gfBJRG-kXuInx0svL4_d73TTw9ya1Guk285dsOvbzZslyuCoRUv3LLgDUsMl_We0nupGd2bMZBI/s1600-h/DSC08778.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395172564418468194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeIS7Md3ko19xQOne1ca8C0qfnUQUrO_go9_v9zumXbwCM_lizBHUEWwaW6WWnAH5gfBJRG-kXuInx0svL4_d73TTw9ya1Guk285dsOvbzZslyuCoRUv3LLgDUsMl_We0nupGd2bMZBI/s640/DSC08778.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="color: #ff6600; font-size: 180%;">K</span>nead or stir in <span style="color: #993300; font-size: 180%;">pecans</span> ( I used half walnut and half pecans)<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNpXc6mnFOFanZ0l35XarcRj0GllYA1UL0borS5KES10C2tFzlKsJN2ZjUiYYPf1CwIwruFkxvO5vzqYoetfqqKUFJ7YdknRsdUTWG94WhQ-1C9AafjgmFFsnt-v4brE-uCH29_GlQH8/s1600-h/DSC08770.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395172349094911314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNpXc6mnFOFanZ0l35XarcRj0GllYA1UL0borS5KES10C2tFzlKsJN2ZjUiYYPf1CwIwruFkxvO5vzqYoetfqqKUFJ7YdknRsdUTWG94WhQ-1C9AafjgmFFsnt-v4brE-uCH29_GlQH8/s640/DSC08770.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="color: #ff6600; font-size: 180%;">P</span>lace dough on a lightly floured surface and divide into 3 equal parts.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtPp5i72-tIQ0Xtu84TNDPXLM_nXlWy9rgHsOexwyJ1CGJyqjZh58ucmmMzCzCNyOkFgbgbyKh2fYTbpKUjVQ82TWbeuvvCyusDMhX0TFiX4_4zSWx_n5TY6OtYtocEeuLnQv8evwfDA/s1600-h/DSC08779.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395172141137901202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtPp5i72-tIQ0Xtu84TNDPXLM_nXlWy9rgHsOexwyJ1CGJyqjZh58ucmmMzCzCNyOkFgbgbyKh2fYTbpKUjVQ82TWbeuvvCyusDMhX0TFiX4_4zSWx_n5TY6OtYtocEeuLnQv8evwfDA/s640/DSC08779.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="color: #ff6600; font-size: 180%;">L</span>ightly flour hands and shape each portion into a slightly flattened <span style="color: #993300; font-size: 180%;">log</span>- about 3x12x 1/2<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaE3F7cQUFYCY2wb6ECzaUDBwtgoLh27cxW1-TeMBcS19rG0uH-M1M_QHMT0Pg1ae7KYqEjI3PLX4rdIalEts5eRqDOB7A-t8ieyb9GAH1liruCx4D6cPwR5CrBjpQOkHjHt5nODNB_EQ/s1600-h/DSC08781.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395171880077825938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaE3F7cQUFYCY2wb6ECzaUDBwtgoLh27cxW1-TeMBcS19rG0uH-M1M_QHMT0Pg1ae7KYqEjI3PLX4rdIalEts5eRqDOB7A-t8ieyb9GAH1liruCx4D6cPwR5CrBjpQOkHjHt5nODNB_EQ/s640/DSC08781.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hYOzqy4kmafZbgI-Vy3a0WuBRaLHmrAl5cCmMXnatwVtZsy9lvRTj7InZtrBUyVlSlch-PDj64zrd5CHe32hNYvq06s5K1PGd0myENTsKKeOS2zPVgvBNpc066F9K4hS7OCzNYj0oFs/s1600-h/DSC08782.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395171785172803666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hYOzqy4kmafZbgI-Vy3a0WuBRaLHmrAl5cCmMXnatwVtZsy9lvRTj7InZtrBUyVlSlch-PDj64zrd5CHe32hNYvq06s5K1PGd0myENTsKKeOS2zPVgvBNpc066F9K4hS7OCzNYj0oFs/s640/DSC08782.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="color: #ff6600; font-size: 180%;">P</span>lace logs about 2-3 inches apart on baking sheet lined with parchement.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2GZJ8D_OpOlKunnSNwXAp9yc6KoKdzlRjY5xk85ygxb6ktWjXC_DSkMYZrNuQyotz5QasXNG78WWP79R7Qd3jlbuEs_zyLt1hIV0E6cgfLb44wKNyOhu3-2JKm-to7W9Kl_SCCv6Npw/s1600-h/DSC08785.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395171537635117906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2GZJ8D_OpOlKunnSNwXAp9yc6KoKdzlRjY5xk85ygxb6ktWjXC_DSkMYZrNuQyotz5QasXNG78WWP79R7Qd3jlbuEs_zyLt1hIV0E6cgfLb44wKNyOhu3-2JKm-to7W9Kl_SCCv6Npw/s640/DSC08785.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="color: #ff6600; font-size: 180%;">B</span>ake for 25-30 min. <span style="color: #ff6600;">DO NOT SHUT OFF OVEN- BUT REDUCE OVEN TO 300 DEGREES</span><br />Remove from oven and place baking sheet on a wire rack to cool 15 minutes.</div><br /><div><span style="color: #ff6600; font-size: 180%;">T</span>ransfer each log to a cutting board. Using a serrated knife, cut <span style="color: #993300; font-size: 180%;">diagonally</span> into ½ inch slices.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1f0YoWn5Ex_f05sCy7Vt3xZ_sRDCBo-ShcmpLUYsKV2k8ZZ637ssNWMXX6pz7TxDnznyr9b_F7dvO721Fo27sOWTjOOhIsTZWrSKOxu5sJg9_5vKMDlpwnxZY98tPWNQY6_uePPByCs/s1600-h/DSC08789.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395170890041819794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1f0YoWn5Ex_f05sCy7Vt3xZ_sRDCBo-ShcmpLUYsKV2k8ZZ637ssNWMXX6pz7TxDnznyr9b_F7dvO721Fo27sOWTjOOhIsTZWrSKOxu5sJg9_5vKMDlpwnxZY98tPWNQY6_uePPByCs/s640/DSC08789.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcF3xDXEFA9TEssB6OjIi0EXKmztB54jpeFWJySjWxlvSu4-P-s9sipMMfpRAOkJd4jHChyphenhyphenXtsMZJiL1qfsi047aGJfnJjXHnDer7dZu0-99pWuLF6vNDLudkeQxoAGZWRadySeNNJ_I/s1600-h/DSC08791.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395170742925704930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcF3xDXEFA9TEssB6OjIi0EXKmztB54jpeFWJySjWxlvSu4-P-s9sipMMfpRAOkJd4jHChyphenhyphenXtsMZJiL1qfsi047aGJfnJjXHnDer7dZu0-99pWuLF6vNDLudkeQxoAGZWRadySeNNJ_I/s640/DSC08791.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="color: #ff6600; font-size: 180%;">P</span>lace the slices cut side down on the baking sheet and bake for 15 minutes, until dry.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8Gj2k8PB3yai_Drql7KgPl15fRdJyIUZZub-nUgUNmAPdFJvPGLf9G0DPzF339YfvNXMO1c4LzxmHAgPM7Xau4_MKYUTos89ELR8LlXCElh3bk-VNxxKV0lH6ITIgv53IW0fPGVFOgk/s1600-h/DSC08792.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395170531790168850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8Gj2k8PB3yai_Drql7KgPl15fRdJyIUZZub-nUgUNmAPdFJvPGLf9G0DPzF339YfvNXMO1c4LzxmHAgPM7Xau4_MKYUTos89ELR8LlXCElh3bk-VNxxKV0lH6ITIgv53IW0fPGVFOgk/s640/DSC08792.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhufQrI9QwYf92_VASzzWqiciCNF_dKqC4dDb3JaQw9kcyqRbLfI9epXNQuGVEnmJEYgyTHSiyqHp22ouvroYAFIJc7LclT5MS2msjbVkNPF_ZfW4ygale0NvTroHDGKhANy8C2kimcEWE/s1600-h/DSC08793.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395170439801930962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhufQrI9QwYf92_VASzzWqiciCNF_dKqC4dDb3JaQw9kcyqRbLfI9epXNQuGVEnmJEYgyTHSiyqHp22ouvroYAFIJc7LclT5MS2msjbVkNPF_ZfW4ygale0NvTroHDGKhANy8C2kimcEWE/s640/DSC08793.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="color: #ff6600; font-size: 180%;">R</span>emove from oven and totally cool on wire rack.<br /><div><span style="color: #ff6600; font-size: 180%;">W</span>hen biscotti is completely cooled, melt <span style="color: #993300; font-size: 130%;">chocolate chips</span> in microwave at 30 second intervals until just melted stirring every interval. Do not over heat.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXE8GBwel7jaH1Pi2wjHqbBcmW-ka6-e0mbCsE41dC6dxfxgTOa9NwK0-Vx8fTIggxPtRyepwQo1pMa2moWNAhV0cHPqFCdrMV9wN_Xl9OuX7nT89JVY8sgpVkj5DJHnjVvsxdphk5aU/s1600-h/DSC08796.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395170125538630786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXE8GBwel7jaH1Pi2wjHqbBcmW-ka6-e0mbCsE41dC6dxfxgTOa9NwK0-Vx8fTIggxPtRyepwQo1pMa2moWNAhV0cHPqFCdrMV9wN_Xl9OuX7nT89JVY8sgpVkj5DJHnjVvsxdphk5aU/s640/DSC08796.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="color: #ff6600; font-size: 180%;">C</span>hop toasted nuts and put in small bowl.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaj_aiKWPdu0yqKfem3XKz26lbUCY-qU_gpK36-1XBOPtG4OOOQwCqGi4GdGvz7olgqIFicTwsuoI2S25Ia8awH4Wz1mkqd_lDYduBi_Uvezcedxm4CuArZWzuPZ1ZpRHV4WANFFq7Ou0/s1600-h/DSC08770.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395169906748796882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaj_aiKWPdu0yqKfem3XKz26lbUCY-qU_gpK36-1XBOPtG4OOOQwCqGi4GdGvz7olgqIFicTwsuoI2S25Ia8awH4Wz1mkqd_lDYduBi_Uvezcedxm4CuArZWzuPZ1ZpRHV4WANFFq7Ou0/s640/DSC08770.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="color: #ff6600; font-size: 180%;">D</span>ip biscotti end into chocolate and then in <span style="color: #993300; font-size: 180%;">nuts</span>.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0v1-AUhq7a9pPmX6KL02TnXAJQ6FLbw-RJZ087kEcFDjukaqPti7j1m8tJaWc5K_BDNs6m-CYyLBzMtcLXM13pc0HmM4s4dyn8C1Vdjf85N_bxC3XE4FG0qGGVp1L2KutDbDXBWVK34/s1600-h/DSC08797.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395169712500197474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0v1-AUhq7a9pPmX6KL02TnXAJQ6FLbw-RJZ087kEcFDjukaqPti7j1m8tJaWc5K_BDNs6m-CYyLBzMtcLXM13pc0HmM4s4dyn8C1Vdjf85N_bxC3XE4FG0qGGVp1L2KutDbDXBWVK34/s640/DSC08797.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="color: #ff6600; font-size: 180%;">P</span>lace on parchment paper and let harden.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSqzpsyXhLxsJudoHU5zG65n3BjKsLMimYMtL2KNd-YtKmNs4fHCLVxT28cxq1k32GzvjeqkIdI9mWDKapf65041itIRUudVqBJ8cd1BVHXRlRrV7dMLbfbmdPS_20M3qhbmGXwIK1IE/s1600-h/DSC08799.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395169502496135138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSqzpsyXhLxsJudoHU5zG65n3BjKsLMimYMtL2KNd-YtKmNs4fHCLVxT28cxq1k32GzvjeqkIdI9mWDKapf65041itIRUudVqBJ8cd1BVHXRlRrV7dMLbfbmdPS_20M3qhbmGXwIK1IE/s640/DSC08799.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmhyphenhyphen0geaCjn9u7JqmMy8xfpVjVI8SqjxPsMPy_JskNP7yUYStwBLjPGKkSe6ev2tLiCvOjNUfUePesbEGbDGVxub4utUzDD6eZR1a_JaNjV72UHokytKOYE77lPGa_Gsnjhl4CGOEkkI/s1600-h/DSC08803.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395169402377116322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmhyphenhyphen0geaCjn9u7JqmMy8xfpVjVI8SqjxPsMPy_JskNP7yUYStwBLjPGKkSe6ev2tLiCvOjNUfUePesbEGbDGVxub4utUzDD6eZR1a_JaNjV72UHokytKOYE77lPGa_Gsnjhl4CGOEkkI/s640/DSC08803.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQ-UPtTPnVwLjFPSQoVKCcDRYERE6DJinTKlsf073QOxLJ1vxf1T8na-g63e1CTNVra2hALOErjd2QCwkchXnmJF7odNowUyt_Z8KrQh3Teu7C8uFnX4jDekup0yWwEjyIB4wT1043Go/s1600-h/DSC08806.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395169307023227762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQ-UPtTPnVwLjFPSQoVKCcDRYERE6DJinTKlsf073QOxLJ1vxf1T8na-g63e1CTNVra2hALOErjd2QCwkchXnmJF7odNowUyt_Z8KrQh3Teu7C8uFnX4jDekup0yWwEjyIB4wT1043Go/s640/DSC08806.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br /><br /><div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5395169215720821170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3PSYW1r9YiOfloTdyquM0y0TJrto2DKFZlUXgr-R2bYQ1YRJtGmVY0Ck0fZ9uHxqGbx4MlibvJxxSnYufBw9WRT6FRQEsUdq90urwZ-ohWTC4NMJsCjtSteBycSulZzC6zUa7hWCDng/s640/DSC08809.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /><span style="color: #ff6600; font-size: 180%;">E</span>njoy!</div><div></div><div>I am participating in Foodie Friday at Designs by Gollum. Get lots of great recipes there! </div><div>I am aso participating with Rhoda at Southern Hospitality in a recipe party. Very yummy?</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>

Pumpkin Pecan Biscotti

Pumpkin Pecan Biscotti: B iscotti is a great treat for all of us who are a little intimidated by baking. Easy and tasty and kinda fun to m...

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