March 6th, 2007 by alice
Tags: Aloha, Fudge
INGREDIENTS
- 4cupsgranulated sugar
- 1 (14 ounce)cancrushed pineapple, well drained
- 1cupheavy cream
- 2tablespoonsbutter
- 1cup choppedmacadamia nuts
DIRECTIONS
- Butter an 8-inch square pan.
- Mix sugar, pineapple and cream.
- Stir over low heat to dissolve sugar.
- Bring to a boil; cook over medium heat, stirring and washing down crystals from pan sides until candy thermometer reaches 238 F or until mixture forms a soft ball in cold water.
- Remove from heat; cool to lukewarm.
- Add butter, then beat until mixture loses its gloss.
- Quickly stir in nuts.
- Spread into prepared pan; cool and cut in 1 1/2-inch squares.
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March 6th, 2007 by alice
Tags: Brown, Facial, Scrub, Sugar
INGREDIENTS
- 1/2cupgranulated sugar
- 1/2cup firmly packeddark brown sugar
- 1/2cup sweetalmond oil
- 2teaspoonspure vanilla extract
- 1tablespoon groundoatmeal
- 1teaspoonnutmeg
- 1pinchcalendula flowers
DIRECTIONS
- Mix all together and put in jar with tight lid.
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March 6th, 2007 by alice
Tags: Baked, Beans, Boston, Jar, Mix
INGREDIENTS
- 2cupssmall white beans
- 1/2teaspoondried thyme
- 1bay leaf
- 1/4teaspoonground ginger
- 1/2teaspoonground black pepper
- 1 1/2teaspoonssalt
DIRECTIONS
- Mix and store in an airtight jar.
- Attach the following instructions to a gift tag: Boston Baked beans: 1 jar Boston Baked beans mix, 2 slices diced bacon, 4 3/4 cups water, 3/4 cup chopped onion, 1 garlic clove, minced, 3 tablespoons dark molasses, 2 tablespoons mustard Combine all ingredients in a crockpot or bean pot.
- Cook on LOW in crockpot for 10 to 12 hours, or at 300 degrees F in oven, stirring occasionally to prevent sticking.
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March 6th, 2007 by alice
Tags: Cranberry, Margaritas
INGREDIENTS
- 3cupsice
- 1 (16 ounce)canwhole berry cranberry sauce
- 6ounces of your favoritetequila
- 6ouncesprepared sweet-and-sour mix
- 3ouncesfresh lime juice
- 3ouncestriple sec
DIRECTIONS
- Put everything into a blender.
- Blend at high speed until smooth and the ice chunks are well blended.
- Serve in ice cold tall glasses, rimmed with salt and garnished with a slice of lime.
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March 6th, 2007 by alice
Tags: Breakfast, Cheese, Cream, Fruit, Pastry
INGREDIENTS
- 1 (20 ounce)canpie filling(I use Blueberry)
- 2 (8 ounce)cansPillsbury Refrigerated Crescent Dinner Rolls
- 2 (8 ounce)packagescream cheese(softened)
- 1cupsugar
- 1tablespoonvanilla
- 2tablespoonsbutter
DIRECTIONS
- Open crescent roll dough and spread 1 can and a 1/2 onto a non stick 9×13 cookie sheet.
- Reserve 1/2 a can for lattice (the topping).
- Mix cream cheese, sugar, and vanilla until smooth.
- Spread cream cheese mixture over the crescent dough.
- Next spread, on top of the cheese, the pie filling.
- Using the 1/2 can of leftover dough, cut it into strips and stretch across the pastry in a lattice design from one corner to the other over lapping like the top of a pie.
- Melt butter and brush over the lattice dough and edges of the pastry.
- Bake in a 350° preheated oven for 20- 25 minutes, or until crescent dough is golden brown.
- Let stand for 5 minutes and slice.
- I tried using peach pie filling once, but I ended up having to use 2 cans to have enough peaches to cover the top.It cost a little more but it was Delicious!
- Great with Coffee or a large glass of Milk!
- Enjoy!
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