What a beautiful song.
Monday, December 28, 2009
Tuesday, December 22, 2009
Waiting for Santa
Get One At - Friendster Comments
I love this! What a smart dog. As with all of these music e-cards and videos, you will have to pause my music player so you won't hear two different songs playing at the same time.
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My Christmas Wish For You
I was reminded today that Christmas time is not a happy time for all. There could be many reasons, loss of a loved one, loss of a pet, divorce, family problems, money issues, health issues, soldiers who are keeping freedom for us, who are away and won't be able to spend Christmas with their loved ones, homeless families, and for whatever your reason is, my heart goes out to you and I hope you will be able to find some peace in your life at this special time of year. God Bless.
Monday, December 21, 2009
Pudding Cookies
1 cup (2 sticks) butter or margarine, softened 1 cup packed brown sugar 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding 2 eggs 1 tsp. baking soda 2 cups flour 1 pkg. (6 squares) BAKER'S White Chocolate, chopped HEAT oven to 350°F.
BEAT butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually add flour, beating after each addition until well blended. Stir in chocolate.
DROP tablespoons of dough, 2 inches apart, onto baking sheets.
BAKE 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.
BEAT butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually add flour, beating after each addition until well blended. Stir in chocolate.
DROP tablespoons of dough, 2 inches apart, onto baking sheets.
BAKE 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.
Pecan Snickerdoodles
2-1/2 cups flour 1 cup finely chopped Pecans 2 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp. salt 1 cup (2 sticks) butter or margarine, slightly softened 1-3/4 cups sugar, divided 2 eggs 1 tsp. ground cinnamon
PREHEAT oven to 375°F. Mix flour, pecans, cream of tartar, baking soda and salt in large bowl; set aside.
BEAT butter and 1-1/2 cups of the sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; beat until well blended. Add dry ingredients; beat on low speed until well mixed. Form dough into 1-inch balls. Mix remaining 1/4 cup sugar and cinnamon. Roll balls in cinnamon sugar. Place 2 inches apart on baking sheets.
BAKE 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Another favorite.
PREHEAT oven to 375°F. Mix flour, pecans, cream of tartar, baking soda and salt in large bowl; set aside.
BEAT butter and 1-1/2 cups of the sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; beat until well blended. Add dry ingredients; beat on low speed until well mixed. Form dough into 1-inch balls. Mix remaining 1/4 cup sugar and cinnamon. Roll balls in cinnamon sugar. Place 2 inches apart on baking sheets.
BAKE 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Another favorite.
Mexican Wedding Cookies
1 cup (2 sticks) butter, softened 1 cup powdered sugar, divided 1 tsp. vanilla 2 cups flour 1 cup finely chopped Pecans
PREHEAT oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.
SHAPE dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.
BAKE 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.
These are my favorite cookies at Christmas time.
PREHEAT oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.
SHAPE dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.
BAKE 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.
These are my favorite cookies at Christmas time.
Peanut Blossoms
1/2 cup (1 stick) butter, softened 2/3 cup peanut butter 2/3 cup granulated sugar, divided 1/3 cup firmly packed light brown sugar 1 egg 2 Tbsp. milk 1 tsp. vanilla 1-1/2 cups flour 1/3 cup PLANTERS COCKTAIL Peanuts, finely chopped 1 tsp. baking soda 1/2 tsp. salt 48 foil-wrapped chocolate kisses, unwrapped
PREHEAT oven to 375°F. Beat butter, peanut butter, 1/3 cup of the granulated sugar and the brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk and vanilla; beat until well blended. Combine flour, peanuts, baking soda and salt. Gradually add to butter mixture, beating until well blended after each addition.
SHAPE dough into 48 balls, each about 1 inch in diameter; roll in remaining 1/3 cup granulated sugar. Place, 2 inches apart, on ungreased baking sheets.
BAKE 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.
PREHEAT oven to 375°F. Beat butter, peanut butter, 1/3 cup of the granulated sugar and the brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk and vanilla; beat until well blended. Combine flour, peanuts, baking soda and salt. Gradually add to butter mixture, beating until well blended after each addition.
SHAPE dough into 48 balls, each about 1 inch in diameter; roll in remaining 1/3 cup granulated sugar. Place, 2 inches apart, on ungreased baking sheets.
BAKE 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.
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