Sugar Cookies

 (easy no-roll) Makes 4 dozen.

Ingredients:

2 cups flour ½ tsp. baking soda

1 cup butter (2 sticks) softened ½ tsp. salt

1 cup granulated sugar 1 large egg

1 tsp. vanilla extract ½ tsp. cream of tartar

*Assorted color sugars.

Directions: (1) Pre-heat oven to 400F. (2) In a large bowl of electric mixer, at medium speed, cream butter with sugar and egg until very light and fluffy. (3) Sift flour with salt, baking soda and cream of tartar right into the bowl. Beat at low speed until well combined: beat in vanilla. (4) Drop by rounded teaspoon onto un-greased cookie sheet. Dip bottom of glass in sugar and press cookies to flatten slightly. (5) Bake 8 to 10 minutes, until golden. Cool on wire rack.

happiness always

for you happy b-day

White Butterflies -- happy birthday

Surfs Up -- it's your day... Enjoy!

Best Wishes - Hope your birthday is as happy as it gets!

A fall card - birthday wishes

Circles

My Thoughts are happiest when you're in them.

So glad you are one of my dearest friends

Fabulous friend

Bright and cheery -- happy Birthday

Tools -- wish BIG

Love the fall colors ~ Leaves

Happy Birthday -- you take the cake

Happy Birthday -- wish big

Happy bearthday!

Here is an old stamp set. Super cute for a kid card. 

Happy B-day

Let's Celebrate! It's Friday!!!

happy Birthday wishes

Happy Thursday!!!

Happy Birthday!

Chocolate Lasagna dessert



This recipe is so yummy!!!! Click here to try it ♥ Tina

{friend to friend} flower bunches

On your birthday...

Happy Birthday!!!

Wild about you Wild about you

creamy Italian Pasta Salad:

Here is the recipe for the creamy Italian Pasta Salad:


1 LB Penne Pasta- cooked and drained

3 large chicken breasts shredded (I like to use a rotisserie chicken)

1/2 Cup Italian dressing

2 1/2 Cups of mayonnaise (I use Helmans)

1/2 Cup of sour cream

1/2 Cup finely diced onions

1 Cup diced tomatoes or cherry tomatoes cut in half

1 1/2 Cups of shredded Parmesan or Romano cheese

1 Tablespoon dill weed

1 teaspoon salt

1 teaspoon pepper

2 Tablespoons fresh or dried parsley

After draining the cooked pasta, rinse with cold water until the pasta is cooled. Pat the water off of the pasta with paper towels and toss the Italian dressing with the pasta in a large mixing bowl.



Next, add the mayonnaise and the sour cream to the pasta and toss well. Next, add the dill, salt, pepper and parsley and mix well. After adding the seasonings, add the chicken, onions and cheese (save some cheese to sprinkle on the top) and mix thoroughly. Lastly, add the tomatoes and gently fold them into the salad until they are lightly coated with the creamy mix.



Chill for at least 2 hours before serving.

Happy Birthday to you!!

You Rock!!!

Happy Birthday -- butterflies

Red Velvet Brownie with White chocolate icing

Red Velvet Brownie with White chocolate icing

1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs

2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate
1 -2 tablespoon milk
Directions:

1. Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
2. In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.

Got any leftover pumpkins?

 
The Halloween rush is over... Got any leftover pumpkins? How about some ideas for what to do with them instead of throwing them away? Let's start with the seeds...
Microwave Pumpkin Seeds
When short on time, microwave pumpkin seeds. In a microwave safe ceramic/glass dish, mix 1 cup of pumpkin seeds and up to 1 Tbsp. of vegetable oil. Toast in microwave for 2 minutes. Remove from microwave and stir. Continue to toast in increments of 1 minute, stirring in between, until desired crispness. Add salt to taste.

Storing Pumpkin Seeds ~ If pumpkin seeds are not consumed within 1-2 days, refrigerate in an air tight container. When refrigerated, expect the seeds to last for one to two months at peak freshness.


Pepitas
Ingredients:
- Pumpkin or squash seeds
- Olive or canola oil
- Salt
- Chili powder, garlic powder or other seasoning (optional)

Scoop the seeds and pulp from the seed cavity and rinse off the pulp. Drain.
For each cup of seeds, add 1 tablespoon of olive or canola oil and 1/2 teaspoon salt. Mix until seed are all coated. Add, if you wish, chili powder, garlic powder or other seasoning. Spread on a baking sheet and bake 30 - 40 minutes at 350, stirring occasionally. If you have only a small amount to roast or want to avoid using oil, sprinkle seeds with salt and toast in a large heavy-bottomed skillet over medium heat, stirring frequently, until lightly browned. Be watchful to prevent burning.
Serve as a snack or add to salad or soup for added crunch.
enjoy!!

Happy Birthday!!! Hearts and Bricks!!

This is a set of cards from a card swap that I was in.  Aren't they cute. 
We are talking about starting a new group up in November.  Let me know if you want more information or want to be one of the lucky ones in the group!!

I Heart you Beary much!

Wahoo! You did it!

Choo-Choo

Happy Birthday! Left-Overs

This card was made using left-overs from a scrapbook kit.

wish BIG ~ cute fox punch art.

hip-hip-hooray! Its your special day!

Happy Birthday! Cupcake gift card holder.

Wolves

Wolves are not man killers and would be more inclined to run away from a human rather than blindly attack one, get your information correct and stop putting more false crap on wolves. Its people like you that are the reason wolves often have such a nasty reputation. (I don't know who I'm speaking to).

You're a blast!

Love

thank you so much

wish BIG --

This one is for the boys.  I love cards that are emossed. 

You make me happy...

Love the fall colors.

this is what I am talking about!!!!!

recipe for the creamy Italian Pasta Salad

Here is the recipe for the creamy Italian Pasta Salad:


1 LB Penne Pasta- cooked and drained

3 large chicken breasts shredded (I like to use a rotisserie chicken)

1/2 Cup Italian dressing

2 1/2 Cups of mayonnaise (I use Helmans)

1/2 Cup of sour cream

1/2 Cup finely diced onions

1 Cup diced tomatoes or cherry tomatoes cut in half

1 1/2 Cups of shredded Parmesan or Romano cheese

1 Tablespoon dill weed

1 teaspoon salt

1 teaspoon pepper

2 Tablespoons fresh or dried parsley

After draining the cooked pasta, rinse with cold water until the pasta is cooled. Pat the water off of the pasta with paper towels and toss the Italian dressing with the pasta in a large mixing bowl.



Next, add the mayonnaise and the sour cream to the pasta and toss well. Next, add the dill, salt, pepper and parsley and mix well. After adding the seasonings, add the chicken, onions and cheese (save some cheese to sprinkle on the top) and mix thoroughly. Lastly, add the tomatoes and gently fold them into the salad until they are lightly coated with the creamy mix.



Chill for at least 2 hours before serving.

Dare To Dream...

"Celebrate the 25th anniversary"

For two weeks only Join Stampin' UP for $25, you get over $26 in product.

Who wouldn't want to earn some extra cash or save on your own supplies, email for details ... Join in on the Fun Here!

happy birthday!!! Robots and stars.

This is a set of cards from a card swap that I was in. Aren't they cute.
We are talking about starting a new group up in November. Let me know if you want more information or want to be one of the lucky ones in the group!!

thank you so much <> paper pumpkin

Name Your car day...

Today is name your car day!!  Does your car already have a name?? If not today is the day for you to get that name picked out.  We have names for ours. Hubby's is the snack shack because he always has snacks in there. Mine changes all the time. 

Fresh Pumpkin Pie Recipe

1 unbaked 9-inch deep dish pie shell

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 3/4 cups cooked pumpkin

1 1/2 cups (12 ounces) evaporated milk


Combine the sugar, salt, spices in a small bowl. Beat the eggs lightly in a larger bowl and stir in the cooked pumpkin and sugar/spice mixture. Gradually stir in the evaporated milk. Pour into the pie shell.


Bake in a preheated 425 degree oven for 15 minutes. Reduce the temperature to 350 degrees and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for about 3 hours. Chill, but do not freeze.

Birthday Wishes -- wild wild horses