I'm all moved!! :) There will not be any new posts here. You'll still be able to look up the recipes I've posted here but if you want new recipes you'll have to come over to the new place. (By the way, all of these recipes are already on the new site...)

If you got here through a search engine or another site and are interested in new stuff (or if you're a follower of mine already....don't forget to change my URL in your blogroll!!) either click on Winnie the Pooh at the top or....

Click here

Happy Cooking everyone! Hope to see you soon!

Please follow me to my new home...

Wednesday, December 23, 2009

I've been searching for some time for a blog layout that allows me to do what I want with this cookbook. Unfortunately I haven't been able to find one here on Blogger. I have found one on Wordpress however and over the next several weeks I'll be setting this cookbook up there. Click here to see what I've done so far...

I hope you all will follow me over there! I sure would miss you if you didn't! I'll be leaving this cookbook as it is with the exception of one more post to tell you when my move is complete. I hope you all have a very merry Christmas and eat lots of good food! See you soon!

The reason I'm not here.....

Monday, December 21, 2009

Click here to find out :)
Merry Christmas everyone ♥

Oatmeal scotchies

Friday, December 18, 2009

I have been baking cookies for Christmas all week and these, according to everyone that's tasted them so far, are the top favorite!

What you'll need:

1 1/4 c flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 c butter, softened
3/4 c sugar
3/4 c brown sugar
2 large eggs
1 tsp vanilla
3 c old fashioned oats
1 pkg butterscotch chips

Preheat oven to 375 degrees. Combine flour, baking soda, cinnamon and salt, mixing well. Set aside. Beat together butter, sugar, brown sugar, eggs and vanilla until creamy. Gradually mix flour mixture into butter mixture until well combined. Stir in oats and chips. Drop by teaspoonful onto ungreased cookie sheet. Bake 7-8 minutes for chewy cookies, 9-10 minutes for crisp cookies. Makes about 4 dozen.

all purpose flour - $1.25
baking soda - $0.50
cinnamon - $1.85
salt (large) - $0.38
tub butter - $2.38
sugar - $2.42
brown sugar - $1.44
eggs (18 count) -$1.47
vanilla (2 oz) - $1.96
oatmeal - $1.24
butterscotch morsels - $1.97
Total - $4.19


Sunday, December 13, 2009

Hey guys! I'm baking cookies again this year as our Christmas gifts to family members and it got me to thinking about the holidays and all the great food that we eat during this time. I love it all! I decided to ask y'all what your favorites are too. I'm sure you see the poll at the top of this page... Please take a second to fill it out and then leave me a comment here if you want to tell me anything about it, ok? Thanks y'all!! Merry Christmas! ♥

Just a tip

Saturday, December 12, 2009

Dark pans absorb more heat and cause your food to cook quicker. When baking cookies you should not use a dark colored pan because it will make the bottoms too brown.

Easy hush puppies

Thursday, December 10, 2009

What you'll need:

1 c cornmeal
1/2 c flour
1 1/2 tsp baking powder
1 tsp salt
1/2 c onion, finely chopped
1 egg, beaten
2/3 c milk

Mix together egg and milk. Set aside. Mix together remaining ingredients. Mix milk mixture and cornmeal/onion mixture together well. Let stand 5 minutes. Heat oil to 375 degrees. Drop hush puppies mixture by teaspoonful into hot oil and fry 3 to 5 minutes until browned. Do not overcrowd your pan. Drain on a paper towel lined plate. Makes 18 hush puppies.

cornmeal - $3.12/5 pound bag
all purpose flour - $1.25
baking powder - $2.38
yellow onions (3 lbs) - $0.99
eggs (18 count) -$1.47
milk - $1.78/gallon
Total - $1.65

Favorite hot cocoa

Wednesday, December 9, 2009


I got this recipe off the back of a can of cocoa and I have to tell you it really is my favorite hot cocoa!

What you'll need:

1/2 c sugar
1/4 c cocoa
dash of salt
1/3 c hot water
4 c milk
3/4 tsp vanilla
marshmallows or whipped topping, if desired

Mix together sugar, cocoa and salt in a medium sized saucepan. Stir in water. Cook and stir over medium heat until it boils. Boil and stir for 2 minutes. Stir in milk. Cook and stir until heated through but don't let it boil. Remove from heat and stir in vanilla. Pour into cups and top with marshmallows or whipped topping if desired. Makes 6 cups.

sugar - $2.42
cocoa - $2.84
milk - $1.78/gallon
vanilla (2 oz) - $1.96
Total - $2.79/$0.47 per serving

Just a tip

Tuesday, December 8, 2009

Add 1/2 tsp season salt to 1 c sour cream. Stir in 1/2 tsp parsley flakes. Mix well. Use as a dip or to top baked potatoes.

Cooking Light - December 2009

Sunday, December 6, 2009

Hey guys! It's time again for my Cooking Light magazine review. December's issue is packed full of great holiday tips and ideas. Be sure to pick up your copy today!

Here are the highlights:

Tips for a Stress-Free Holiday (p. 72) – Cooking Light shares a few ideas to help super-hostesses do less, enjoy more and keep the eye on the holiday prize: the pleasure and company of friends and family.

Tips include:

· Heed the Ghost of Holidays Past: Review the most stressful details from last year and plan ahead to avoid a repeat.

· Streamline Your Supper: Notify guests ahead of time with as much information as possible about the menu, attire and their contributions to the meal.

· Don’t Forget the Downtime: A little quiet time can give the whole family (and yourself) a breather from the social intensity of lengthy gatherings.

The Positive Power of Drinking (p. 104) – Cooking Light uncovers the benefits of alcohol including the ability to lower blood pressure levels and build healthier bones. Plus, the editors offer four tasty holiday cocktail recipes that are good for your heart.

Old-Fashioned – This Cooking Light version shaves off 30 calories per drink.
Rosemary Lemon Drop – One serving provides 20% of your daily vitamin C needs.
Hot Buttered Vanilla Rum – This yummy holiday drink is low in saturated fat.
Sparkling Pomegranate Cocktail – This drink’s antioxidants will help your heart and provide vibrant flavor to the drink.

Easy, Elegant Holiday Desserts (p. 208) – A dazzling dessert doesn’t have to start from scratch. Cooking Light shares how to spend less time in the kitchen and more time relishing the praise. With a few store-bought ingredients, quickly pull together Lemon-Almond Tarts, Pear-Crisp Amaretti Topping, Cherry Tortoni and more.

Wine-Giver’s Matchmaking Guide (p. 35) – Cooking Light matches various wines to particular personalities and elevates the bottle from a nice gesture to a very thoughtful gift. Find the best wines for your boss, a foodie, a wine novice, a wine connoisseur, a host or hostess and more.

Our Favorite Kitchen Things (p. 158) – Whether it’s an inexpensive, truly handy kitchen gadget or a gorgeous heirloom-sturdy Dutch oven, the cook’s tool is a delicious thing. The Cooking Light editors pick a few of their favorite holiday gifts to give and receive.

Piecrust Basics (p. 92) – After years of tinkering to perfect the flavor and texture, Cooking Light presents the best pie pastry ever. Make this light, all-purpose pie crust in just four simple steps and follow one of the featured recipes for a delicious treat (or meal): Spiced Pumpkin Chiffon Pie, Caramelized Onion and Canadian Bacon Tart, Mushroom and Roasted Pepper Tarts and Gingery Cranberry-Pear Pie with Oatmeal Streusel.

Low-Temperature Roasting (p. 186) – Slow roasting completely transforms food and yields tender, intensely flavored, evenly cooked meats, fish and produce. A secret weapon for many experienced chefs, this technique is simple enough for novices. Follow Cooking Light’s slow-roast menu and tips for flavorful plates guaranteed to wow your taste buds.

New Uses for Cream Cheese (p. 71) – The texture and mildly tangy flavor of lower-fat cream cheese add depth and richness to dishes both sweet and savory. Cooking Light recommends enriching baked pasta, perking up potatoes or enlivening a smoothie.

Plus this month there is an Online Exclusive!

Food Court Survival Guide – Now that the holiday shopping season has kicked off, hungry shoppers are forced to fuel up at food courts across the country, where unwanted extra calories are easily – and often blindly – consumed. Cooking Light offers the smartest food court choices that won’t ruin your healthy-eating plan. Our feature includes the best picks by cuisine, the healthiest items at popular food court chains and tips for smart eating during crazed shopping excursions.

Click here to go to Cooking Light's website. Happy cooking y'all!

French Quarter Sauce (for shrimp)

Friday, December 4, 2009

Most of you know that I am a huge fan of seafood. Specifically, I'm a huge fan of shrimp. Especially boiled shrimp! This recipe is made just for boiled shrimp. It makes about 1/4 cup of sauce.

What you'll need:

2 Tbl cider vinegar
6 Tbl olive oil
3 Tbl Dijon mustard
1 clove garlic, minced
6 anchovy fillets, mashed to a pulp
1/2 tsp salt
1 Tbl finely chopped parsley
1 Tbl finely chopped chives
1 hard boiled egg, minced well

Mix all ingredients well and chill thoroughly. Serve over chilled, shelled and deveined boiled shrimp.

vinegar - $0.92
oil - $2.28
mustard - $1.28
garlic cloves - $1.12/lb
anchovy fillets - $1.38/can
eggs (18 count) -$1.47
Total - $2.47

Elegant Holiday Dinnerware Giveaway

Thursday, December 3, 2009

Hey guys! How would you like to win an elegant 12 place table setting just in time for the holidays? The set includes high quality dinnerware, glassware, and flatware that will look great on any holiday table! All you have to do is click here and fill out the entry form. But hurry! The contest ends on December 18th. The prize WILL arrive by Christmas if you are the lucky winner!! Good luck everyone!!

Rice pilaf

Wednesday, December 2, 2009

I'm a sucker for any kind of rice. This is delicious!

What you'll need:

1 Tbl butter
1/4 c chopped onion (1 small onion)
1 c uncooked rice
2 1/2 c chicken stock
1 bay leaf

Melt the butter in a saucepan. Add the onion and cook and stir for 1 minute. Add the rice and cook and stir for an additional 1 minute. Add chicken stock and bay leaf and bring to a boil. Reduce heat, cover and cook 20 - 25 minutes. Remove bay leaf before serving. Feeds 4.

tub butter - $2.38
yellow onions (3 lbs) - $0.99
rice - $0.62
chicken stock - $2.09
Total - $2.05

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