December, 2010

Dec 10

The Recipe Exchange

recipe card

I just received the greatest email from my friend. I remember when I was little, we use to do this with socks, underwear or even cash. This time it was for recipes. I had to post this immediately as it was so perfect for my blog.
Dear Friends,

Happy, happy holiday season to each of you!

You are being invited to be a part of a recipe exchange :) Please send a recipe to the person whose name is in position 1 (even if you don’t know them) and it should be something quick, easy and without rare ingredients. Actually, the best one is the one you know in your head and can type right now. Don’t agonize over it – this is the one you make when you are short on time…one that is quick and delicious! (Or complicated and amazing)
After you’ve sent your recipe to the person in position 1 below and only to that person, copy this e-mail into a new e-mail, move my name to the top and put your name in position 2. Only mine and your name should show when you send your e-mail. Send to 20 friends BCC (blind copy). If you cannot do this within 5 days, let me know so it will be fair to those participating. You should receive 36 recipes. It’s fun to see where they come from! Seldom does anyone drop out because we all need new ideas! The turnaround is fast, as there are only 2 names on the list and you only have to do this once.

1. Email #1 (the person who you will send the recipe to)
2. Email #2 (the person who sent the email to you)

(for privacy reasons I did not list the email addresses above)

I’m excited to see what recipes I receive and will be sure to post them on here

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Dec 10

Reese’s Chewy Chocolate Cookies

About 4 years ago, my sister made these yummy cookies.  I’ve never been a fan of cookies, I’ve always been a cupcake kinda gal.  Once I had her cookie, I was hooked.  Now besides making the ready to bake cookies from Pillsbury or Tollhouse(how embarrassing) … these are my go to cookies that I make from scratch. I get requests to make these cookies for work or parties. They really do melt in your mouth and you can never just have one. You can find the recipe on the back of the Reese’s peanut butter chips, and if you bake a lot you should have most of the ingredients in your pantry already.  I stocked up on the peanut butter chips for a rainy day which has come in handy many times.

The picture I took of the cookies does not do it justice

Reese’s Chewy Chocolate Cookies

chewy chocolate cookies


2 cupes all purpose flour
3/4 Hershey’s Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4cups (2 -1/2 sticks) butter or margarine, softened
2cups of sugar
2 teaspoons vanilla extract

1-2/3 (10-oz pkg.) REESES Peanut Butter Chips


1. Heat oven to 350 F

2. Stir together flour, cocoa, baking soda and salt.  Beat butter and sugar in large bowl with mixer until fluff. Add Eggs and vanilla; beat well. Gradually add flour mixture. beating well.  Stir in peanut butter chips.

3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. ( Do not overbake; cookies will be soft.  They will puff while baking and flatten while cookin.) Cool Slightly; remove from cookie sheet to wire rack. Cool Completely. About 4- 1/2 dozen cookies.

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Dec 10

Lunch to go

Bringing your lunch to work has gotten a lot easier thanks to The Container Store. I love eating salad for lunch but it would get messy when I would bring it in from home.  I never had a small enough container for the dressing or when I did the dressing container managed to burst open in the bag.  If I put Salad Bowl the dressing on beforehand, the salad would just get all soggy.  Now with the salad blaster bowl, you can separate your dressing from your lettuce all in one container.

1. Fill it

2. Press it

3. Shake it


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