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Saturday, December 8

Free Breakfast Recipes

Always start your day right as they say. Except for putting a smile on your face, its a good idea to take a breakfast that will energize you for the day. Breakfast is the most important meal of the day so it recommended that you always take it. Studies show that eating just the right breakfast can also help in weight loss. If you take your breakfast, you would never be tempted to eat something every hour.

So here are some breakfast recipes that were sent to us via email by our families and friends. We compiled them into one document as well as pdf file. What's good about these recipes is that they even provide nutritional facts so you'll know that you are serving a healthy food for your family!

You will find the following recipes about:

  • Baked eggs with Garden vegetable hash
  • Plain MLYNTSI (Griddle Cakes)
  • Miraval Omelet
  • Nut-Crusted French Toast with Vanilla Maple Syrup
  • Peach Pancakes with Ginger Syrup
  • Primavera Fritata
  • Scrambled eggs with Fresh Salsa
  • Spinach and Feta Cheese Omelet
  • Zucchini-Tomato Fritata
  • Blueberry Pancakes
  • Breakfast Burrito
  • Chocolate Glazed Dougnuts
  • Beignets
  • Chocolate Doughnuts
  • Sour Cream Cake Doughnuts
  • Apple or Cherry Doughnuts
  • Baked Yeast Doughnuts
  • Doughnuts
  • Mango-Strawberry Griddle Cakes
  • Rambled Tofu
  • Orange Maple Pancakes


BAKED EGGS WITH GARDEN VEGETABLE HASH
RECIPE CREATED BY ART SMITH
From the show Labor Day Cooking with Art Smith
Serves 6

Bursting with the fresh taste of garden vegetables and the hearty comfort of baked eggs, this is one of my favorite breakfast recipes.

INGREDIENTS
1½ pounds Yukon Gold potatoes (about 4
medium), peeled and cut
into 1/2-inch cubes
1 small red bell pepper, cut into 1/2-inch dice 2 medium zucchini, cut into 1/4-inch thick
half-moons
1 medium yellow onion, cut into 1/2-inch
dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound Roma or plum tomatoes, seeded and
chopped
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
6 large eggs
1/4 cup grated Parmesan cheese

Position a rack in the center of the oven and preheat to 450°F. Lightly oil a large baking sheet or roasting pan.

Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper. Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes. Stir in the tomatoes, garlic and thyme. Bake until the vegetables are browned, about 20 minutes more. Transfer the vegetables to a 2-quart ovenproof serving dish.

Spacing them evenly apart, break the eggs over the vegetables. Bake until the eggs are set, about 10 minutes. Sprinkle with the cheese and serve
immediately.


PLAIN MLYNTSI (GRIDDLE CAKES)

Ingredients:
• 1 cup flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon sugar
• 1 tablespoon melted butter
• 1 egg
• 3/4 cup milk
Directions:
Place the dry ingredients in a bowl, stir them together well with a fork.
Add the remaining ingredients and beat well with a manual or electirc beater until thoroughly blended. Heat a heavy griddle or frying pan, cast iron is best. Grease the pan lightly with a few drops of oil. Test the griddle with a few drops of cold water. The griddle is hot enough when the drops keep a globular shape and skitter across the pan. If the water spreads out, the pan is too cool. If they evaporate immediately, the pan is too hot, and the cakes will burn. Pour the batter into the pan with a small scoop or measuring cup to form cakes about 3 inches in diameter. Cook the cakes until bubbles break on the surface, flip them quickly and cook the other side. Do not turn more than once. Serve very hot with syrup, honey, or thick sour cream.


MIRAVAL OMELET
Created by Cary Neff, Miraval Spa
From the show Balance Your Energy, Balance Your Life
Makes 1 omelet

This omelet demonstrates how versatile and flavorful egg whites are—the possibilities for seasoning and filling combinations are endless. And by eliminating the egg yolks, we decrease the fat and cholesterol by half.

INGREDIENTS
¼ teaspoon extra-virgin olive oil
¼ cup diced fresh shiitake mushrooms
1 tablespoon finely chopped green onion
¼ cup diced fresh tomato
¼ cup packed fresh spinach
1 tablespoon low-fat cream cheese
3 large egg whites, lightly whipped
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper

Preheat the broiler. Heat a sauté pan with a flameproof handle over medium heat and add the olive oil. Add the vegetables and sauté them until they begin to soften, about 5 minutes. Pour the egg whites over the vegetables and season with salt and pepper. Cook until the bottom is done and the sides are firm, about 4 minutes. Spread the cream cheese on top of the omelet.
Place the pan under the broiler for about 2 minutes to finish cooking the top of the omelet. Remove from heat. Fold over half the omelet and serve.

Nutritional information (per 1/4 cup): 110 calories, 2.5 grams fat, 1 gram saturated fat, 5 mg of cholesterol, 520 mg sodium, 10 grams carbohydrate, 2 grams fiber, 13 grams protein


NUT-CRUSTED FRENCH TOAST WITH VANILLA MAPLE SYRUP
Recipe created by Rori Trovato
From the March, 2003 issue of O, The Oprah Magazine
Serves 9

Oy. It's almost not fair. Just surrender to this decadent dish!

INGREDIENTS:
6 eggs
¾ 3/4 cup whole milk
¼ cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
¾ cup brown sugar
1 ¾ cups coarsely ground whole almonds
¾ cup plain bread crumbs
1 (16-ounce) loaf white bread (1 to 2 days old),
cut into about nine
1-inch-thick slices
8 tablespoons (1 stick) butter, plus additional
for topping
1 cup maple syrup
1 ½ teaspoons vanilla

Preheat oven to 200°. Place a baking sheet in oven to warm. In a large bowl, combine eggs, milk, sugar, vanilla, and cinnamon. Whisk until blended; set aside. Combine brown sugar, nuts, and bread crumbs.

Combine maple syrup and vanilla; set aside in a pitcher. Dip a slice of bread in egg mixture and allow excess egg to drip off. Lay bread on nut mixture, then flip to coat both sides. In a large skillet over medium heat, melt about 1 tablespoon butter without allowing it to brown. Cook French toast until golden on both sides, about 2 to 3 minutes, being careful not to let nuts burn. Place on baking sheet in oven and continue with remaining slices. Dip and coat each slice just before cooking, adding more butter as needed. Serve with syrup and butter, if desired.


PEACH PANCAKES WITH GINGER SYRUP
Recipe created by Rori Trovato
From the July 2002 issue of O, The Oprah Magazine
Makes about 18-20 pancakes

What really makes these pancakes cook? Ginger—in the batter and syrup.

INGREDIENTS:
2-inch piece fresh ginger, peeled and cut into
small chunks
2 cups pure maple syrup
2 cup all-purpose flour
⅓ tablespoon sugar
2 tablespoons baking powder
⅓ teaspoon ground ginger
1 teaspoon salt
2½ cups milk
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
Vegetable oil (for griddle)
3 large peaches, peeled and thinly sliced

Combine ginger and maple syrup in a saucepan. Bring to a boil and remove from heat. Let steep 30 minutes to 1 hour. Strain, discard ginger chunks, and set aside. Combine flour, sugar, baking powder, ground ginger and salt. Add milk, butter and eggs; whisk until most lumps have dissolved. Heat a griddle over medium-high heat and brush with vegetable oil. Using a measuring cup, pour 1/4 cup of pancake batter onto griddle. When large bubbles form, top with 3 to 5 peach slices, then flip pancakes. Cook another 30 seconds to 1 minute. Remove and keep warm. Serve with additional butter and ginger syrup.


PRIMAVERA FRITTATA
Created by Art Smith
Makes 2 servings

INGREDIENTS:
3 large eggs
2 teaspoons skim milk
¼ cup grated cheddar cheese
Pinch of sea salt
Freshly ground pepper, to taste
1 teaspoon chopped fresh herbs: tarragon,
chives, Italian parsley or basil
1 tablespoon extra virgin olive oil
1/4 cup red onion, finely chopped
4 broccoli florettes, coarsely chopped
10 fresh or frozen asparagus spears, peeled
and cut into pieces
1 cup of fresh spinach, washed and cleaned
1 small zucchini, sliced thin
4 small red potatoes, cooked and sliced thin

Preheat the oven to 350°. In a bowl, beat the eggs with the milk, then season with salt and pepper, and add the chopped herbs. Set aside. In a six-inch, non-stick omelet pan, heat the olive oil over medium heat. When hot, add the chopped onion and sauté until translucent, about 5 minutes. Add the rest of the vegetables to the pan, and sauté for another 5 minutes. Add the egg mixture to the pan and stir well. Sprinkle the grated cheese over the mixture. As the mixture begins to set, place the pan in the oven and bake for 4–5 minutes, until firm. Allow the frittata to cool slightly, and then cut into wedges.

Recommended alternatives: To make a lower-fat frittata, substitute one whole egg and two egg whites, or three Egg Beaters for the eggs. Substitute soy milk for the skim milk, and tofu cheddar cheese for regular cheddar.


SCRAMBLED EGGS WITH FRESH SALSA
Recipe created by Rosie Daley
From the show Recipes for Your Heart
Makes 6 servings

There are two words for this dish: easy and nourishing. If you want to forego the toast, wrap the scrambled eggs inside of a warm whole-wheat tortilla to make an egg burrito. No matter how you serve the scrambled eggs, the fresh salsa is what really makes this traditional breakfast food better than usual. Keep in mind that if you are concerned about cholesterol, you can make this dish using only egg whites and get just as much nutritional value from it.

INGREDIENTS:
Scrambled Eggs 1 tablespoon olive oil
½ cup sliced mushrooms
½ cup sliced green onions or scallions
½ cup chopped red bell pepper
½ cup chopped yellow or green bell pepper
6 whole eggs or 6 egg whites
1 teaspoon salt
¼ cup skim milk
Salsa 1 bunch cilantro (1/2 cup cilantro
leaves)
1 cup chopped tomatoes
¼ cup diced red bell pepper
¼ cup diced red onion
1 small jalapeño pepper, seeded and minced
2 tablespoons freshly squeezed lime juice

Garnish 6 slices whole grain bread 6 slices honeydew melon

Make the salsa: Hold the cilantro under running water to wash off the dirt. Pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients. Toss thoroughly until everything is blended together. Cover and refrigerate until ready to use.

Make the eggs: Smear a nonstick medium sauté pan with 1/4 teaspoon of the oil and set it over medium heat. Sauté the mushrooms, onions and peppers
in the pan, tossing them occasionally, until limp, about 2 minutes. Remove from the heat.

Whisk the eggs, salt and milk together in a small bowl. Coat the bottom of a separate pan with the remaining olive oil, set it over low heat, pour in
the eggs, and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny. Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula. Remove from the heat and cover to keep warm.

Cut each bread slice diagonally, put them on a cookie sheet, and toast them under the broiler on the lower rack for less than 30 seconds on each side. Serve the eggs with toast, a slice of honeydew melon, and a small ramekin of salsa.

Nutritional information 204.9 calories, 8.2 grams fat, 2g saturated fat, 216mg of cholesterol, 26.5g grams carbohydrate, 10.2g protein, 4.6g dietary fiber


SPINACH AND FETA CHEESE OMELET
Adapted from The Good Egg by Marie Simmons
From the June 2002 issue of O, The Oprah Magazine
Makes 1 serving

Make breakfast a special occasion when you serve these perfect omelets, given a Greek touch with the flavors of spinach and feta cheese.

INGREDIENTS:
1 tablespoon extra-virgin olive oil
½ garlic clove, minced
¾ cup fresh spinach, washed, stems removed
⅓ cup diced tomato
Salt and freshly ground pepper
2 or 3 eggs
2 tablespoons cold water
1 tablespoon butter
2 tablespoons crumbled feta
1 tablespoon minced fresh dill

In a medium nonstick skillet with low, sloping sides, combine the olive oil and the garlic. Cook over low heat until the garlic begins to sizzle, about 1 minute. Add the spinach; cook 1 minute. Add the tomato and a pinch of salt and cook an additional 30 seconds. Transfer the mixture to a small bowl; set aside.

In a medium bowl, whisk the eggs and water, just until blended. Add salt and pepper to taste.
Place the skillet, wiped clean, over medium heat 2 minutes. Add the butter, swirling it to coat the pan. When the butter stops sizzling, pour the egg mixture into the pan. Reduce the heat to low and cook until the bottom is set, about 10 seconds. Using a rubber spatula or a wooden spoon, pull the set eggs at the edges of the pan toward the center, allowing the
unset eggs to run from the center to the sides. (Adjust the heat if necessary to prevent browning.) Continue to cook until a thin layer of unset egg is visible on top. The total cooking time should be less than 2 minutes. Remove the pan from the heat; spoon the spinach mixture across the middle third of the omelet; sprinkle with the feta and dill. Using a spatula, fold the third of the omelet nearest the handle over the center third with the filling. Holding the handle, tilt the pan so that the omelet rolls out of it and onto a plate, seam side down.


ZUCCHINI-TOMATO FRITTATA
Recipe created by Art Smith
From Back to the Table by Art Smith
Serves 8

Serve a breakfast treat straight from the garden! This Italian take on the omelet features fresh vegetables that you've probably got growing right now. So raid the backyard and cook up something special this
morning!


INGREDIENTS:
8 eggs, beaten
¼ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons minced chives or green onion
2 tablespoons extra-virgin olive oil
2 zucchini, thinly sliced
½ cup thinly sliced Vidalia onion
1 medium tomato, peeled and chopped
1 garlic clove, minced

Preheat the oven to 350°F. In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives. Set aside.

In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat. Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl. Repeat with the rest of the zucchini and reserve. Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.

Return the zucchini to the skillet, evenly distributing it. Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.

Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate, cut into
slices and serve.

Nutritional information: 127 calories, 9.2 grams fat, 2.5 grams saturated fat, 217 mg of cholesterol, 246 mg sodium, 3.1 grams carbohydrate

Blueberry Pancakes
Serves 4
Instead of serving this with maple syrup, try topping it with some unsweetened applesauce. Garnish with more blueberries.

INGREDIENTS:
• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup old-fashioned rolled oats
• 2 TB sugar
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 11/2 cups low-fat (1%) milk
• 2 TB plus 1 tsp extra-light olive oil
• 1 whole egg
• 1 egg white
• 11/4 cups blueberries

Prep Time: 20 minutes

1. In a large bowl, combine whole wheat flour, all-purpose flour, oats, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together milk, 2 TB of the oil, the whole egg and egg white. Make a well in dry ingredients. Add liquid ingredients and stir until just combined.
2. In a large nonstick skillet, heat remaining 1 tsp oil over medium heat. For each pancake, pour about 1/4 cup of batter. Top each with a spoonful of blueberries. Cook over medium heat until bubbles disappear, 11/2 to 2 minutes. Turn over and cook until golden, about 1 minute. Repeat to make a total of about 12 pancakes.

Nutrition Facts
Per serving: 242 calories, 7.5g total fat, 1.5g saturated fat, 4.5g monounsaturated fat, 0.9g polyunsaturated fat, 3.4g dietary fiber, 8g protein, 37g carbohydrate, 38mg cholesterol, 612mg sodium

Good source of: selenium


BREAKFAST BURRITO
Recipe created by Harpo chefs Seth Roth and Bryan Devlin
Serves 4

Breakfast becomes a spicy affair with this tasty south-of-the-border treat. Plus, using tofu instead of scrambled eggs cuts down on calories and cholesterol!

INGREDIENTS
4 tablespoons red onion, chopped
4 tablespoons red pepper, chopped
2 16-ounce blocks of soft tofu, drained and
cubed
½ teaspoon turmeric (a pungent, yellow-orange
spice)
1 15-ounce can cooked black beans
4 8-inch flour tortillas
½ cup fat-free cheddar cheese, grated
1 tomato, diced
4 tablespoons salsa
4 tablespoons fat-free sour cream
Salt and pepper, to taste

In a non-stick pan, sauté the red pepper and onion until they turn light brown. Add the tofu and turmeric (the spice will give the tofu a yellow color). Break up the tofu cubes by crushing with a fork, and cook for about 40 seconds, or until there is no moisture remaining. Add salt and pepper, to taste. Cook the black beans according to the directions, and spoon a portion onto each plate. Arrange the tortillas on your work surface. Into each, spoon 1/4 of the onion, red pepper and tofu mixture. Fold the tortilla sides over the filling, and roll them up. Cut each burrito in half, and place two halves on each plate. Spoon 1/4 of the diced tomato, salsa and grated cheddar cheese over each burrito, and top with 1 tablespoon of fat-free sour cream. If desired, serve with one link of turkey sausage per burrito.

Nutritional information: 473 calories, 14.1 grams fat, 2.1 grams saturated fat, 4 mg of cholesterol, 341 grams sodium, 54.7 grams carbohydrate, 9.3
grams fiber, 37.0 grams protein


CHOCOLATE GLAZED DOUGHNUTS


INGREDIENTS:
4 Ounces unsweetened chocolate
¼ cup butter
2 eggs
1 ½ Cups sugar
½ Teaspoon salt
4 Teaspoons baking powder
4 Cups flour
1 Cup milk
Cooking oil for frying doughnuts
2 Cups powdered sugar -- sifted
5 Tablespoons boiling water
¼ Cup flaked coconut
¼ Cup finely chopped toasted pecans
-- or your favorite nut
4 Ounces white chocolate -- melted
-- for drizzle (optional)

Melt 1 ounce chocolate with 1 tablespoon butter in top of double boiler over simmering water. Let cool. Beat eggs and sugar until well blended. Add cooled chocolate mixture to egg mixture. Sift together salt, baking powder and flour. Alternately add flour mixture and milk to egg mixture to form a dough. (You may not need to add all of the Milk. Just add enough to form a dough ball). Gather dough into a ball on a floured board. Roll out to 1/3 inch thick. Cut with a floured doughnut cutter. Fry 3-4 minutes in oil heated to 375 degrees. Drain on paper towels.
Glaze: melt remaining 3 ounces chocolate with remaining 3 tablespoons butter in top of double boiler over simmering water. Stir in powdered sugar and enough boiling water to make a thin glaze. Dip cooked doughnuts into glaze. Place on wire rack. Sprinkle with coconut and/or chopped nuts if desired. Drizzle white chocolate glaze over some for an elegant doughnut!

BEIGNETS
Beignets are a specialty of New Orleans, where they are traditionally served, sans hole, with chicory-flavored coffee. From "Joy of Cooking" (Scribner, $30).

INGREDIENTS:
½ cup water
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon sugar
½ teaspoon salt
½ cup all-purpose flour
4 large eggs
2 teaspoons vanilla

Combine first four ingredients in a medium saucepan and bring to a steady boil. Add flour all at once and stir vigorously, without stopping, over medium heat until the mixture comes together and takes on a shine. Continue to cook, stirring constantly, for 2 minutes. When you remove the pan from the heat, you will notice that the flour has formed a light crust on the bottom of the pan. Transfer the mixture to a bowl. Add, eggs, one at a time, beating on medium speed for 2 to 3 minutes after each addition and scraping down the sides of the bowl. The mixture should be smooth, shiny, and fold over on itself in a ribbon when the beater is lifted. Beat in vanilla.
Immediately drop the dough, a scant tablespoon at a time, into deep fat heated to 365 degrees. Fry 4 or 5 beignets at a time until puffed and golden on both sides. Drain well on paper towels and dust with powdered sugar. Makes about 15 beignets.

Per serving: 120 calories; 10 g fat (3 g saturated fat; 75 percent calories from fat); 5 g carbohydrates; 65 mg cholesterol; 95 mg sodium; 2 g protein; 0.1 g fiber.

Chocolate Doughnuts
For the chocolate lover in your family. From "The Good Enough To Eat Breakfast Cookbook" (Warner, $25.95).

INGREDIENTS:
1 quart vegetable oil (or enough to fill frying pot
at least 3 inches deep)
½ cup packed dark brown sugar
2 tablespoons butter
2 cups all-purpose flour plus 3 tablespoons for
board and 3-inch doughnut cutter
½ teaspoon salt
2 ½ teaspoons baking powder
½ teaspoon baking soda
2 tablespoons Callebaut unsweetened cocoa (if
other cocoa, double amount)
1 egg
1 teaspoon pure vanilla extract
½ cup sour cream

For chocolate icing:
¾ cup confectioners' sugar
2 tablespoons Callebaut cocoa
½ teaspoon lemon juice
1 egg white
2 teaspoons water

Preheat the 3 inches of oil in your heavy pot to around 320 degrees. Use the thermometer.
Beat the brown sugar and butter together, using the standing mixer and paddle attachment, until creamed. In a large bowl, sift together 2 cups flour, salt, baking powder, baking soda and cocoa. Set aside. Beat the egg and vanilla together, then add to the mixer, beating to combine.
In the adding, beating, stopping, scraping-down sequence, add one-third of the flour mixture to the mixer, then one-half sour cream, then one-third flour, one-half sour cream, one-third flour. Don't overbeat!
Bring the dough together onto your board -- flour if the dough is sticky -- and roll out to 1/2 inch thickness. Using the doughnut cutter, cut out the doughnuts from the edge. Flour the cutter if the dough sticks to it. Save the holes for cooking, too. If the area of your kitchen is warm, place the doughnuts on a lightly floured baking sheet, and put them in the refrigerator for 15 to 20 minutes. Cooler dough is easier to handle.
Check the temperature of the oil. Bring it up to 375 degrees. Try to ease it up there -- if the oil gets too hot it will start to smoke, and that's not good. You can
also check to see if the oil's hot enough by dropping in a chunk of bread -- it should immediately bob to the surface, lightly browned.
Put the doughnuts in the hot oil 2 or 3 at a time, depending on the size of your pot. They should be able to move around in the oil. Cook 3 to 4 minutes on the first side, turn and cook another 2 to 3 minutes on the second. Make sure your wire spoon is dry -- no water should ever come in contact with the hot oil; severe burns from spattering could result. As the doughnuts are finished, transfer them to a paper towel.
Turning to the ingredients for the icing, sift the confectioners' sugar and cocoa together into a bowl. Add the remaining ingredients and whisk together until smooth. You can spread the icing on the doughnuts after they have cooled for about 10 minutes.
Makes 8.
Per serving: 366 calories; 15 g fat (5 g saturated fat; 37 percent calories from fat); 51 g carbohydrates; 40 mg cholesterol; 407 mg sodium; 6 g protein; 2 g fiber.


Sour Cream Cake Doughnuts
These doughnuts have an inviting tang and a firm crumb that will put you in mind of your favorite sour cream coffeecake. From "Joy of Cooking" (Scribner, $30).

Whisk together in a medium bowl:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
In a large bowl, beat until foamy:
2 large eggs
Gradually add and beat until thoroughly blended:
½ cup sugar
Stir in until blended:
½ cup sour cream
1 teaspoon vanilla

Add the dry ingredients and stir just until incorporated. The dough will be very soft. Pat the dough into a disk, wrap it in plastic, and refrigerate for at least 2 hours or up to 2 days. The dough will never become firm but it will be workable when cold.
Working on a lightly floured surface, pat or roll the dough out 1/2 inch thick. Cut with a well-floured doughnut cutter, keeping the doughnut holes too. Drop the doughnuts and holes, 2 or 3 at a time, into deep fat heated to 365 degrees. Fry until golden on both sides. Drain well on paper towels and either dust with powdered sugar or shake in a bag with sugar or cinnamon and sugar.

Serve while still warm or within a few hours of frying. Makes about 12 2 3/4-inch doughnuts.

Per serving: 224 calories; 12 g fat (2 g saturated fat; 48 percent calories from fat); 26 g carbohydrates; 39 mg cholesterol; 247 mg sodium; 3 g protein; 0.6 g fiber.


Apple or Cherry Doughnuts

Ingredients:
3 ounces Butter
2 ounces Sugar
1 teaspoon Vanilla
½ tablespoon Cinnamon
2 Eggyolks
9 ounces Flour
1/2 cup Milk
2 teaspoons Baking Powder
2 tablespoons Cherry Brandy
2 Egg Whites
9 ounces Sour Cherries or
9 ounces Apple Slices

Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy. Mix baking powder under flour and mix and the brandy under the butter mix. Beat the egg whites until stiff and fold into dough mix. Add the drained cherries or apple slices to all. Heat oil in deep fryer and put tablespoons full of the dough into the very hot oil and bake until they are golden brown. Drain on papertowel and sprinkle with sugar.


Baked Yeast Doughnuts


Ingredients:
2 cakes compressed yeast
or 2 pkg active dry yeast
¼ Cup lukewarm water
1 ½ Cups milk -- scalded
⅓ Cup butter or margarine
2 eggs
½ Cup sugar
2 Tsp salt
1 Tsp nutmeg -- (1 to 2)
4 ¾ Cups flour -- (4 3/4 to 5)
Melted butter or margarine
frosting: *

Soak yeast in lukewarm water.
Add butter to scalded milk and cool to lukewarm.
Add yeast.
Beat eggs; add sugar and beat again; add to milk.
Add salt, nutmeg and beat flour in thoroughly,
adding only enough to make a very soft dough.
Cover and let stand in warm place until double in bulk.
Or let rise in refrigerator until double in bulk, about 3 1/2 hours.
Roll out onto lightly floured board, about 1/3 of the dough at a time.
Roll to 1/2 inch thickness.
Cut with well-floured doughnut cutter or cut into rectangles
about 1 1/2 inches wide and 4 inches long.
Place about 2 inches apart on well greased baking sheets.
Brush well with melted butter or margarine.
Let rise in warm place until double in bulk.
Bake 425-degree oven about 12 minutes or until lightly browned.
Roll in sugar or ice with powdered sugar frosting. (recipe follows)

You may wish to use use canned frosting.
The frosted top may be dipped in coconut or finely chopped nuts.


* BUTTER CREAM FROSTING:

1 lb. sifted powdered sugar.
⅓ cup butter (softened).
3 to 4 tb cream (can use can milk).

Beat thoroughly and then spread on the doughnuts.
For chocolate frosting add 3 tablespoons cocoa.
For Halloween, color the frosting orange. For valentines day color it pink.
For St. Patty day use green food coloring.

Doughnuts

Ingredients:
4 egg yolks, or 2 whole eggs
1 c. sugar
2 tbsp. soft shortening
¾ c. sour milk
3 ½ c. flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Turn onto floured board. Roll dough to about 1/3 inch thick. Let rise 20 minutes. Cut with doughnut cutter. Heat deep fryer to 380 degrees. Oil will cool as foods are dropped in. Keep oil at 370 degrees at all times. If grease is too hot or too cold, food will not turn out. Drop doughnuts in oil (asmany as can easily be turned). Turn as they rise to surface and show color. Fry about 2 or 3 minutes completely brown on both sides. Lift with fork and place on absorbent paper. Cool and sprinkle with sugar.


Mango-Strawberry Griddle Cakes
created by Cary Neff, Miraval Spa
From the January, 2003 issue of O, The Oprah Magazine
Makes 6 servings (18 small pancakes)

Low-fat buttermilk, fat-free ricotta, egg whites only—so why do these taste so amazing? Do we really need to know why?

INGREDIENTS
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/2 cup fat-free ricotta cheese
3/4 teaspoon honey
3/4 teaspoon canola oil
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon vanilla
1 egg white
1/3 cup diced mango
1/3 cup sliced strawberries

In a medium bowl, combine flour, baking powder, baking soda and salt. In another bowl, whisk buttermilk, ricotta, honey, oil, lemon zest and
vanilla.

Whisk wet ingredients into flour mixture until just blended. In a small bowl, with mixer at high speed, beat egg white until it stands in stiff peaks when beaters are lifted. With a rubber spatula, gently fold white into batter until just blended. Fold in mango and strawberries until just combined. Heat a griddle or a 12-inch nonstick skillet over medium flame until a drop of water sizzles; spray lightly with nonstick cooking spray. Pour batter by scant 1/4 cups onto hot griddle, making a few cakes at a time. Cook until tops are bubbly, some bubbles burst, and edges look dry. Turn with a wide spatula, and cook until undersides are golden. Transfer to a
platter; keep warm. Repeat with remaining batter, spraying griddle with cooking spray when necessary.

Nutritional information: 145 calories, 2 grams fat, 1 grams saturated fat, 7 mg of cholesterol, 488 mg sodium, 23 grams carbohydrate, 8 grams protein

Rambled Tofu
Recipe created by Rosie Daley
From the show Recipes for Your Heart
Serves 6

Don't worry, egg eaters, you aren't deprived of any flavor here! Have some variety in your breakfasts, alternating between eggs and tofu. This dish is light, well seasoned, and, like eggs, full of protein for get-up-and-go energy. Turmeric is what lends the color and mild flavor to this dish.

INGREDIENTS
1 16-ounce block firm tofu
3 cloves garlic, peeled and sliced thin (about 1 ½ tablespoons)
3 tablespoons diced red bell pepper
2 tablespoons olive oil
½ teaspoon turmeric
½ teaspoon salt
¾ cup sliced green onions, scallions, chives or ½ cup minced onion
2 teaspoons soy sauce
Fresh salsa
Corn tortillas

Drain the tofu and crumble it, using clean hands. Sauté the garlic and diced pepper with the olive oil in a medium sauté pan on medium heat, for about 2 minutes. Stir in the crumbled tofu first, then add turmeric, salt, pepper, green onions (scallions, chives or onions) and soy sauce. Cook the tofu for 3 more minutes, stirring occasionally. Serve with salsa and warm corn tortillas.

Nutritional information 98.3 calories, 7.5 grams fat, 1 gram saturated fat, 0 mg of cholesterol, 3.5 grams carbohydrate, 1.3 grams fiber


Orange Maple Pancakes

Created by Rori Trovato
From the February, 2004 issue of O, The Oprah Magazine
Makes 4–6 servings

These zesty pancakes are the perfect wake-up call—exuberant, but not cloyingly cheery.

INGREDIENTS
1½ cups maple syrup
1 teaspoon vanilla
¼ cup orange juice
1 teaspoon orange zest
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon plus
2 teaspoons baking powder
1 teaspoon salt
2¼ cups milk
¼ cup orange juice
2 tablespoons maple syrup
1 teaspoon orange zest
6 tablespoons butter, melted
2 eggs, lightly beaten
Vegetable oil for griddle

To make the syrup, combine maple syrup, vanilla, orange juice, and zest in a small saucepan over low heat. Remove when hot (do not allow to boil). Keep warm.
To make the pancakes, combine flour, sugar, baking powder, and salt in a medium bowl. Add milk, orange juice, maple syrup, zest, butter, and eggs. Stir just until combined (little lumps are okay).

Place an ovenproof platter in oven and preheat to 150°F. Heat a griddle or a 12- to 14-inch skillet over a medium flame. When hot, brush lightly with vegetable oil. Using a 1/4-cup measure, pour batter onto hot griddle, making a few pancakes at a time. Cook until big bubbles form on top and edges are golden. Flip with a spatula and continue cooking until undersides are also golden. Transfer to preheated platter in oven. Repeat with remaining batter, brushing griddle with additional oil if pancakes begin to stick. Serve warm with butter and orange-maple syrup.

These recipes are compiled into one document/pdf.

Click here to download Breakfast Recipes in Word Document
Click here to download Breakfast Recipes in PDF

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Wednesday, December 5

St Aiden's Homeschool Fun Activity Books

Im so thankful everytime I receive an email from other webmasters or bloggers who are willing to share their freebies. Yesterday, I received one from a very inspiring webmaster/teacher who would want to share her free activity books.


Donnette, a single working mom in South Africa, is the webmaster of http://www.staidenshomeschool.com/ . She originally created these free activity books for homeschooling her children. Later on, she thought that it would be a great idea to share these educational books to others so she created a website. Her website was a big help to people who do homeschooling as well as to parents who personally teach their children with basic writing and reading skills. Thus it was awarded as Editor's Choice Award in Your Student's News which she truly deserves.

What surprised me the most is that during our conversation I found out that she is the author of "Christmas Phonics Activity Book" which I plan to post this december (found in scribd.com). So visit http://www.staidenshomeschool.com/ now so that you can download free educational materials.

About http://www.staidenshomeschool.com/: Homeschooling site, with free teacher/parent/student resources. Curriculum-based activity books and worksheets, free educational games and software, arts, crafts and activities, thematic and seasonal units. Catering for preschoolers upwards and including higher elementary school-age children. Updated daily.

I asked her what are her favorites among her collection and Donette's recommended readings are the following (although she had a hard time creating a list):
www.staidenshomeschool.com/activities/printables/activitybooks/christmas.html
http://www.staidenshomeschool.com/activities/printables/activitybooks/word_families.html
http://www.staidenshomeschool.com/activities/printables/activitybooks/africa.html
http://www.staidenshomeschool.com/activities/printables/activitybooks/african_animals.html
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Tuesday, December 4

Anyfreebies Free Music at Media Master

I have been finding ways on how to easily upload the songs that my husband and I downloaded from the internet. I have a few selection on my list but my best pick is Media Master. Media Master is a beta online tool that allows you to upload your media files and be able to access them anywhere. The site also guarantees that your music will be safe and secure. Moreover, the site allows you to put your collection in one place and easily share them with others. Amazing, isnt?



So I started uploading music of one of my favorite artists, Tracy Chapman. So what are you waiting for? Listen now to my first ever Media Master Music Collection.

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Monday, December 3

Free eBook: 22 Fun Activities for Kids


22 Fun Activities for Kids or How to Get your Kids out of Your Hair for Day is a compilation of interesting activities that your children will love. The 22 activities listed on this ebook will help children improve their following skills : Communication, Reading, Writing, Interaction. They will also learn how to discipline themselves, be confident and show patience. Moreover, your children will have a sense of pride and know how to appreciate hardwork.



This great ebook is provided by papertoys.com, thus you can view it at :

http://papertoys.com/22FunActivities.pdf

Just in case there is a problem with the site, I have also uploaded the 22 Fun Activities for Kids book at : http://filespoint.com/download.php?id=31BC418D1

Read More !

Sunday, December 2

Math Challenge: Free Activity Books and Worksheets for Kids

This is actually a continuation of my previous post. So now here are some great websites where you can get math activity worksheets that includes addition, subtraction, division, multiplication, decimals, fraction, roman numerals, algebra, percentage and a lot more!

http://themathworksheetsite.com
Allows you to customize worksheets before printing them. You can print worksheets about addition, subtraction, division, multiplication, fraction, mixed problems, graphing, measurements, telling time and One Hundred Chart.

http://www.classbrain.com/artteach/publish/article_51.shtml
Printable worksheets that will develop a child's skill in numbers, algebra, fractions, geometry, graphs, measurements and percentages.


http://www.kidzone.ws/math/index.htm
Kidzone has a more organized collection of worksheets because they can be viewed by Grade Level (Kindergarten-Grade 5) , Activity Type ( Addition,Subtraction, Multiplication, Division, Geometry, Basic Facts, Dynamic Math Pages and Word Problems) or Theme (Christmas, Olympics, Farm, etc).

http://www.bbc.co.uk/schools/numbertime/print/index.shtml
Nice printable worksheets that includes Add and take away, Writing Numbers, Number ladders, Number sequences, Making numbers and Number stories.

http://www.tlsbooks.com/mathworksheets.htm
This site does not only provide free worksheets about Math but also about Geography, History, Science and a lot more. The worksheets are in pdf format so you can easily save or print them.

I have also downloaded several math activity worksheets from scribd.com which I find very useful.

Math Challenge Activity Book about ROMAN NUMERALS (50 pages) - http://filespoint.com/download.php?id=137DAFF11

Math Challenge Activity Book about ADDITION (20 pages)

Math Challenge Activity Book about SUBTRACTION
(18 pages)

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Thursday, November 29

Free Ebook: Helping Your Child Learn Mathematics


Math can be a challenging subject for kids. It's very rare that you would hear a kiddo saying that his favorite subject is Math. Why? In reality, it really takes time and enough logic to grasp the idea about subtraction, multiplication and even determining roman numerals. One way to help our children learn mathematics the fun way is through activity books or flashcards. Let me share to you a great ebook that can guide you in properly educating your kids about math.

HELPING YOUR CHILD LEARN MATHEMATICS is a booklet that provides several activities that you can do with your preschool to grade 5 kids. Activities have list of materials that are always available at home. They can also be done while doing certain household chores or family routines (such as shopping and laundry), making it more beneficial.



Visit this great ebook that talks about "HELPING YOUR CHILD LEARN MATHEMATICS"

If in case you may have problems viewing the link, click here HELPING YOUR CHILD LEARN MATHEMATICS to download the ebook
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Wednesday, November 28

Yiotas X-Stitch : Free Cross Stitch Patterns

Today, I got an email from a person named Yiota and she was so kind enough to let me post her Website here. The website contains free Cross Stitch patterns which you would surely love.





The website provides free patterns of Santa Claus (just in time for the Holiday!), Animals, Flowers, Birds, Famous Paintings and more. If you're interested in downloading any of Yiota's Free Cross Stitch Patterns, kindly visit this page : http://yiotas-xstitch.com/osCommerce/freebies.php

Yiota also offers premium cross stitch patterns at a very reasonable price. Please check out Yiotas X-Stitch to view her collection of beautifully crafted cross stitch patterns



If you will be downloading the free cross stitch patters, "Please note that you may not redistribute in any way or sell any patterns provided by Yiotas XStitch without prior permission. The cross stitch patterns are for your personal use only."

Happy stitching!

Read More !

Tuesday, November 20

Moms Best Recipes Volume 3

More collection of mouth-watering sweets and delicious foods from Moms Best Recipes Volume III.

Cakes:
#514 - Sponge Cake (page 7)
#529 - Pumpkin Cake Roll (page 14)
#533 - Fresh Strawberry Cake (page 16)
#534 - Fresh Berry Cake (page 17)
#535 - Vanilla Pudding Cake (page 17)
#542 - Radio Chocolate Cake (page 20)
#543 - Peach Poundcake (page 21)
#544 - Fresh Coconut Cake (page 22)
#560 - Dream Whip Pudding Cake (page 29)
#570 - Wintergreen Cake/Pink Lozenge Cake (page 33)
#572 - White Tube Pan Cake (page 34)
#573 - Philly Marble Cake (page 35)
#584 - Pineapple Cake (page 41)
#587 - Easy Applesauce Cake (page 42)
#596 - Easy Banana Nut Cake (page 46)
#599 - Easy Coconut Cream Cake (page 47)
#601 - Gingerbread Cake (page 48)
#606 - White Cake 3 (page 53)
#608 - Black Cake (page 54)
#609 - Easy Sponge Cake (page 54)
#624 - Cheap Cake (page 61)
#625 - Hoover Cake (page 62)
#627 - Spice Cake (page 62)
#629 - Raspberry Lemonade Cake (page 64)
#636 - Vanilla Cream Cake (page 68)
#638 - Banana Split Cake (page 69)
#641 - Buttermilk Banana Cake (page 71)
#650 - Blackberry Upside-down Cake (page 75)
#651 - Blueberry Coffee Cake (page 76)
#657 - Chocolate Miracle Whip Cake (page 79)
#659 - Vanilla Chocolate Chip Cake (page 80)
#661 - Orange Cream Cake (page 81)
#669 - Carolina Peach Cake (page 84)
#674 - Blueberry Pound Cake (page 86)
#675 - Pecan Bundt Cake (page 87)
#690 - Queen's Cake (page 96)
#693 - Apple Crumb Cake (page 97)
#700 - Butterscotch Cake (page 101)
#725 - Scratch Lemon Cake (page 113)



Cheesecakes:
#530 - Pumpkin Swirl Cheesecake (page 15)
#628 - No Bake Cheesecake (page 63)
#686 - No Bake Mini Cheesecakes (page 93)
#706 - Easy Cherry Cheesecake (page 104)
#707 - Easy Pumpkin Cheesecake Pie (page 104)
#743 - Turtle Cheesecake (page 122)
Brownies, Cupcakes and Muffins:
#516 - Peach Muffins (page 8)
#522 - Peanut Butter Brownies (page 11)
#531 - Shoo Fly Cupcakes (page 15)
#540 - Cream Cheese Brownies (page 19)
#541 - Lemon Meringue Cupcakes (page 20)
#550 - Raspberry Muffins (page 24)
#568 - Cream Cheese Cupcakes (page 32)
#633 - Banana Nut Muffins (page 67)
#654 - Fruit Filled Muffins (page 77)
#663 - Apple Cinnamon Muffins (page 82)
#676 - Orange Brownies (page 87)
#687 - Cranberry Swirl Muffins (page 94)
#711 - Vanilla Brownies (page 106)
#750 - White Chocolate Chocolate Muffins (page 126)
128

Pies:
#505 - Deluxe Shoe Fly Pie (page 2)
#509 - Raisin Pie (page 4)
#512 - Glazed Strawberry Pie (page 6)
#520 - Cherry Pie (page 10)
#521 - Blueberry Pie (page 10)
#525 - Strawberry Jell-O Pie (page 13)
#528 - Ice Cream Pie (page 14)
#538 - Ice Cream Pumpkin Pie (page 18)
#546 - Cheese Pie (page 23)
#571 - Strawberry Chiffon Pie (page 34)
#575 - Fresh Blueberry Pie (page 36)
#576 - Fresh Cherry Pie (page 36)
#577 - Easy Snickers Pie (page 37)
#578 - Fresh Peach Pie (page 37)
#626 - Pineapple Cloud Pie (page 62)
#649 - Blackberry Cream Pie (page 75)
#660 - Chocolate Mousse Pie (page 80)
#666 - Milk Pie (page 83)
#680 - Pumpkin Sponge Pies (page 90)
#681 - Rhubarb Custard Pie (page 91)
#685 - Oatmeal Pie (page 93)
#689 - Sour Cream Apple Pie (page 95)
#708 - Ambrosia Pie (page 105)
#721 - Peanut Butter Pudding Pie (page 111)
#745 - No Bake Pumpkin Pie (page 123)
Icings/Frostings:
#515 - Peanut Butter Frosting (page 7)
#562 - Pineapple Frosting (page 30)
#563 - Cool Whip Frosting (page 30)
#564 - Butterscotch Frosting (page 31)
#565 - Coconut Frosting (page 31)
129

#598 - Fudge Frosting (page 47)
#610 - Vanilla Glaze (page 55)
#637 - Coconut Cream Cheese Frosting (page 69)
#658 - Seven Minute Frosting (page 79)
Fudge and Candies:
#569 - Walnut Taffy (page 33)
#647 - Apple Candy (page 74)
#648 - Chocolate Covered Bananas (page 74)
#671 - Chocolate Peanut Butter Truffles (page 85)
#709 - Popcorn Balls (page 105)
#710 - Caramel Popcorn Crunch (page 106)
#715 - White Chocolate Peanut Butter Fudge (page 108)
#718 - Frosted Flake Squares (page 110)
#719 - Caramel Turtles (page 110)
#734 - Quick Peanut Brittle (page 118)
#740 - Homemade Pralines (page 121)
#744 - Peppermint Patties (page 123)
#747 - Butter Mints (page 124)
Breads:
#508 - Homemade Raisin Bread (page 3)
#567 - Raspberry Banana Bread (page 32)
#607 - Pineapple Zucchini Bread (page 53)
#677 - Apple Bread 2 (page 88)
#697 - Applesauce Nut Bread (page 99)
#701 - Chocolate Nut Bread (page 101)
#724 - Nut Bread (page 113)
#726 - Cherry Pecan Bread (page 114)
#739 - Strawberry Bread (page 121)
Entrees:
#501 - Puffed Broccoli (page 1)
#507 - Italian Fried Chicken (page 3)
130

#511 - BBQ Chicken and Rice (page 5)
#517 - Zucchini Casserole (page 8)
#523 - Italian Sausage Entree (page 12)
#539 - Baked Macaroni and Beef (page 19)
#547 - Pizza Chicken (page 23)
#559 - Poor Man's Lobster (page 29)
#574 - Tuna a la King (page 35)
#579 - Quick Taco Bake (page 38)
#582 - Grilled Chicken Rub Fajitas (page 40)
#585 - Sliced Baked Ham (page 41)
#593 - Chicken Cordon Bleu (page 45)
#595 - Roasted Chicken Dinner (page 46)
#600 - Chop Suey (page 48)
#622 - Quick Quiche (page 60)
#634 - Noodle Casserole (page 67)
#635 - Skillet Chicken Divan (page 68)
#643 - Sunday Chicken (page 72)
#655 - Three Cheese Potato Bake (page 78)
#662 - Sausage Casserole (page 81)
#667 - Pierogie Casserole (page 83)
#678 - Deep Dish Pizza (page 88)
#679 - Creamy Chicken Casserole (page 89)
#683 - Spaghetti and Meatballs (page 92)
#684 - Chicken Wrap Casserole (page 92)
#692 - Rice and Broccoli Casserole (page 97)
#696 - Pierogie Pie (page 99)
#699 - Chicken Marengo (page 100)
#702 - Farmer's Quiche (page 102)
#705 - Alfredo Pasta (page 103)
#717 - Boiled and Grilled BBQ Chicken (page 109)
#723 - Pizza Quiche (page 112)
#727 - Chicken and Broccoli Alfredo (page 115)
#728 - Skillet Beef and Macaroni (page 115)
#729 - Burger Casserole (page 116)
131

#730 - Potato and Cheese Casserole (page 116)
#735 - Hot Dog Chili Sauce (page 119)
#737 - Skillet Lasagna (page 120)
Side Dishes:
#503 - Pizza Potatoes (page 1)
#536 - Grilled Corn on the Cob (page 18)
#537 - Cooked Corn on the Cob (page 18)
#545 - Baked Corn (page 22)
#551 - Spanish Rice (page 25)
#557 - Seashell Tuna Salad (page 28)
#561 - Tuna Salad (page 30)
#590 - Potato Appetizers (page 43)
#603 - Turkey Salad (page 50)
#620 - Western Skillet Rice (page 59)
#644 - Microwave Onion Rings (page 72)
#645 - Microwave Cornbread (page 73)
#653 - Cheese Dip (page 77)
#665 - Italian Broccoli Salad (page 83)
#668 - Ranch Pasta Salad (page 84)
#691 - Pepperoni Pizza Dip (page 96)
#695 - Ham and Pea Salad (page 98)
#698 - Baked Taco Potatoes (page 100)
#712 - String Bean Salad (page 107)
#716 - Coca Cola Baked Beans (page 109)
#732 - Baked French Fries (page 117)
#736 - Burger Dip (page 119)
#742 - Ritz Bacon Dip (page 122)
Misc.:
#552 - Sugared Donuts (page 25)
#554 - Apple Butter (page 27)
#558 - Perfect Hard Boiled Eggs (page 29)
#580 - Red Beets (page 38)
132

#581 - Barbeque Sauce (page 39)
#586 - Peach Jelly (page 42)
#588 - Strawberry Jam (page 42)
#605 - 14 Day Pickles (page 51)
#612 - Easy Bisquick Pizza (page 55)
#617 - 24 Hour Bread and Butter Pickles (page 57)
#618 - Chili Sauce (page 58)
#619 - Sweet and Sour Pickles (page 59)
#632 - Chow Chow (page 65)
#639 - Homemade Sauerkraut (page 70)
#646 - Caramel Popcorn (page 73)
#664 - Microwave Caramel Apples (page 82)
#704 - Schnitz and Knepp (page 103)
#741 - Cheese Straws (page 121)
Cookies and Cookie Bars:
#510 - Chocolate Peanut Butter Drop Cookies (page 5)
#513 - Crispy Chocolate Cookies (page 6)
#524 - Vanilla Pudding Cookies (page 12)
#553 - Butter Cookies (page 26)
#555 - Butterscotch Sandwiches (page 27)
#556 - Chocolate Streussel Bars (page 27)
#583 - Brown Sugar Cookies (page 40)
#602 - Cherrywink Cookies (page 49)
#615 - Lemon Snowflake Cookies (page 56)
#616 - Peanut Butter Sandwich Cookies (page 57)
#621 - Glazed Apple Nut Bars (page 60)
#623 - Chocolate Dream Cookies (page 61)
#630 - Drop Sand Tart Cookies (page 64)
#631 - Oreo Cookie Balls (page 65)
#642 - Keithan's Sugar Cookies (page 71)
#670 - Peanut Butter and Jelly Cookies (page 85)
#673 - Butterscotch Drop Cookies (page 86)
#682 - Glazed Apple Cookies (page 91)
133

#714 - White Chocolate Chip Cookies (page 108)
#746 - Angelfood Cookies (page 124)
#748 - White Chocolate Butterscotch Cookies (page 125)
Beverages:
#502 - Citrus Punch (page 1)
#532 - Lemon Cooler Punch (page 16)
#592 - Watermelon Smoothie (page 44)
#613 - Pina Colada (page 56)
#733 - Pineapple Citrus Punch (page 118)
#738 - Cranberry Citrus Punch (page 120)
Desserts:
#504 - Cranberry Pineapple Jell-O (page 2)
#506 - Pineapple Delight (page 3)
#518 - Lemon Delight (page 9)
#519 - Pumpkin Crunch (page 9)
#526 - Cream Cheese Whip (page 13)
#527 - Fruity Jell-O (page 14)
#548 - Blackberry Dessert (page 24)
#566 - Blueberry Crunch (page 31)
#589 - Cherry Orange Delight (page 43)
#594 - Blueberry Jell-O Salad (page 45)
#597 - Holiday Salad (page 47)
#604 - Cherry Pudding (page 50)
#611 - Five Cup Dessert (page 55)
#640 - Cherry Pretzel Squares (page 70)
#720 - Layered Fruit Squares (page 111)
#722 - Dutch Apple Dessert (page 112)
#749 - Sour Cream Strawberry Whip (page 125)
Breakfast:
#591 - Scrapple/Ponhaus (page 44)
#614 - Cream Cheese Danish (page 56)
134

#656 - Blueberry Pancakes (page 78)
#688 - Breakfast Sandwiches (page 94)
#694 - Breakfast Pizza (page 98)
#703 - Egg Impossible Pie (page 102)
#713 - Homemade Bagels (page 107)
#731 - Breakfast Potatoes (page 117)
Soups and Salads:
#549 - Oriental Noodle Soup (page 24)
#652 - Potato Corn Soup (page 76)
#672 - Easy Chicken Noodle Soup (page 85)




Click here to download Moms Best Recipes Volume III (DOC) and use the Password: recipe

Click here to download Moms Best Recipes Volume III (PDF) and use the Password: recipe

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Sunday, November 18

Moms Best Recipes Volume 2

Another great Recipe eBook, Moms Best Recipes Volume II, that you'll surely love.

Cakes:
#258 - Cheesecake Coffee Cake (page 5)
#268 - Lemon Chiffon Cake (page 10)
#269 - Buttermilk Cake (page 10)
#287 - Jell-O Cake (page 20)
#290 - Reese's Peanut Butter Cup Cake (page 22)
#300 - Easy Upside-down Cake (page 27)
#304 - Moist Chocolate Cake (page 30)
#332 - Butterscotch Coffee Cake (page 45)
#347 - Sour Cream Coffee Cake (page 52)
#359 - Easy Carrot Cake (page 60)
#360 - Cranberry Sauce Cake (page 61)
#387 - Peanut Butter Pudding Cake (page 75)
#395 - Sour Cream Pound Cake (page 79)
#407 - Velvet Crumb Cake (page 85)
#416 - White Cake (page 90)
#430 - Orange Creamsicle Cake (page 97)
#448 - Butterscotch Krimpets (page 107)
#459 - Coconut Cake (Coco Lopez Cake) (page 114)
#464 - Moist Chocolate Cake (2) with Peanut Butter Frosting (page 117)
#468 - Mayonnaise Banana Cake (page 119)
#471 - Coca Cola Cake (page 121)
#473 - White Coconut Cake (page 122)
#476 - German Chocolate Cake (page 124)
#477 - Marble Cake (page 125)
#479 - Chocolate Pound Cake (page 126)
#483 - Mocha Cake (page 128)
#484 - Upside Down Apple Cake (page 129)
#487 - Dream Cake (page 131)
#488 - Peach Cake (page 131)
#495 - Rainbow Cake (page 135)



Cheesecakes:
#267 - Oreo Cookie Cheesecake (page 9)
#376 - Easy Cheesecake (page 69)
#378 - Raspberry Cheesecake (page 71)

Brownies, Cupcakes and Muffins:
#311 - Coconut Banana Muffins (page 34)
#355 - White Chocolate Carrot Cake Muffins (page 57)
#356 - White Chocolate Pumpkin Cupcakes (page 58)
#365 - Butterscotch Brownies (page 63)
#450 - Turtle Brownies (page 108)
#452 - Peanut Butter Muffins (page 110)
#465 - Chocolate Chip Muffins (page 118)
#469 - Caramel Brownies (page 120)

Pies:
#255 - Double Chocolate Peanut Butter Pie (page 3)
#270 - Blueberry Cheese Pie (page 11)
#289 - Impossible Cheesecake Pie (page 21)
#305 - Almond Pie Crust (page 30)
#377 - Caramel Apple Pie (page 70)
#379 - Oreo Cookie Pie (page 71)
#424 - Creamy Coconut Pie (page 94)
#441 - Shoe Fly Pie (page 104)
#456 - Coconut Cream Pie OR Banana Cream Pie (page 112)
#457 - Lemon Meringue Pie (page 113)
#485 - Boston Cream Pie (page 129)
#490 - Black Forest Pie (page 132)

Icings/Frostings:
#308 - Cream Cheese Frosting (page 32)
#475 - Coconut Pecan Frosting/Icing (page 123)

Fudge and Candies:
#266 - Chocolate Covered Strawberries (page 9)
#306 - Chocolate Butterscotch Fudge (page 31)
#326 - Cream Cheese Fudge (page 42)
#399 - Homemade Peanut Butter Cups (page 81)

Breads:
#261 - Pumpkin Bread (page 6)
#339 - Bruschetta Appetizers (page 48)
#358 - Sweet Corn Bread (page 59)
#381 - Dumplings (page 72)
#413 - Shoo Fly Bread (page 88)
#431 - Baking Powder Biscuits (page 98)
#444 - Irish Soda Bread (page 105)
#446 - Potato Bread (page 106)
#455 - Pepperoni Breadsticks (page 111)
#481 - Apple Bread (page 127)
#493 - Monkey Bread (page 134)
#496 - Sesame Cheese Bread (page 135)

Entrees:
#253 - Baked Ham (page 2)
#260 - Homemade Stromboli (page 6)
#262 - Tuna Ranch Casserole (page 7)
#263 - Potato and Egg Casserole (page 8)
#272 - Easy Chicken Pot Pie (page 12)
#273 - BBQ Ham (page 12)
#293 - Manicotti (page 23)
#294 - Stuffed Shells (page 24)
#295 - Chicken Parmesan (page 25)
#303 - Maryland Crab Cakes (page 29)
#312 - Impossible Lasagna Pie (page 34)
#313 - Country Herb Roasted Chicken (page 35)
#318 - Easy Lasagna (page 37)
#321 - Southwestern Chicken (page 39)
#323 - Stuffed Chicken Breasts (page 40)
#325 - Macaroni and Cheese Lasagna (page 41)
#354 - Chicken and Stuffing Bake (page 57)
#357 - Crispy Crumb Fried Chicken (page 59)
#366 - Chicken Mozzarella (page 64)
#368 - Chicken a la Kluski (page 65)
#369 - Beef and Pasta Casserole (page 66)
#370 - Mexican Casserole (page 66)
#371 - Broccoli Casserole (page 67)
#373 - Cheesy Chicken (page 68)
#374 - Steak Stroganoff (page 68)
#380 - Baked Sweet Potato Casserole (page 72)
#382 - Broccoli and Chicken Casserole (page 72)
#383 - Beef Roast (page 73)
#385 - Italian Chicken (page 74)
#386 - Skillet Shepherd's Pie (page 74)
#402 - Old Fashioned Pot Roast (page 83)
#409 - Garlic Chicken Breast (page 86)
#411 - Veal Parmigian (page 87)
#426 - Ham & Potato Pie (page 95)
#435 - Deluxe Cheeseburger Melt (page 100)
#447 - Stuffed Pork Chops (page 107)
#451 - Stuffed Peppers (page 109)
#453 - Bisquick Burrito Bake (page 110)
#458 - Cabbage Casserole (page 113)
#460 - Sweet Noodle Casserole (page 114)
#461 - Ham, Broccoli and Potato Casserole (page 115)
#462 - Cheesy Potato Casserole (page 116)
#466 - Pierogie Potato Pie (page 118)
#467 - Stuffed Minute Steaks (page 119)
#482 - Crescent Roll Quiche (page 127)
#492 - Baked Beef Goulash (page 133)
#497 - Taco Squares (page 136)
#498 - Italian Casserole (page 137)

Side Dishes:
#254 - Meatballs in Tomato Sauce (page 3)
#256 - Cranberry Relish (page 4)
#259 - Hoagie Salad (page 5)
#274 - Sweet Potato Crunch (page 13)
#322 - Teriyaki Chicken Wings (page 40)
#324 - Homemade Macaroni and Cheese (page 41)
#328 - Homemade Chicken Fingers (page 43)
#335 - Shrimp Pasta Salad (page 46)
#341 - Chicken Skewers (page 49)
#342 - Appetizer Meatballs (page 50)
#343 - Deviled Eggs Plus (page 50)
#348 - Homemade Onion Rings (page 53)
#349 - Cauliflower Au Gratin (page 53)
#352 - Glazed Carrots (page 56)
#353 - Pepperoni Appetizers (page 56)
#362 - Green Bean Casserole (page 62)
#372 - Velveeta Macaroni and Cheese (page 67)
#401 - Onion Roasted Potatoes (page 82)
#404 - Spaghetti Salad (page 83)
#405 - Tasty Pasta Salad (page 84)
#406 - Sweet and Sour Pasta Salad (page 84)
#410 - Mashed Potatoes (page 86)
#421 - Fried Rice (page 93)
#423 - Hush Puppies (page 94)
#425 - Chicken Nuggets (page 95)
#440 - Twice Baked Potatoes (page 103)
#442 - Creamed Cabbage (page 105)
#443 - Pickled Cabbage (page 105)
#449 - Fried Mozzarella (page 108)
#463 - Hot Lettuce (page 116)
#470 - Pickled Eggs (page 120)
#474 - Copper Pennies (page 123)
#480 - Gravy (page 126)
#486 - Parsley Potatoes (page 130)
#494 - Baked Custard (page 134)

Misc.:
#264 - Onion Dip (page 8)
#292 - Nut Cheese Ball (page 23)
#336 - Cinnamon Almonds (page 47)
#337 - Nacho Dip (page 47)
#338 - Spinach Dip (page 48)
#340 - Cold Crab Dip (page 49)
#344 - Game Day Pretzel Snacks (page 51)
#345 - BBQ Chex Mix (page 51)
#429 - Ranch Mix (page 97)
#432 - Creamy Italian Vegetable Dip (page 98)

Cookies and Cookie Bars:
#251 - Oat Chocolate Bars (page 1)
#252 - Hermit Cookies (page 1)
#275 - Rocky Road Cookies (page 13)
#276 - White Chocolate Cookies (page 14)
#277 - Cranberry Cookies (page 15)
#278 - Chocolate Chunk Cookies (page 15)
#279 - Coconut Cream Cheese Cookies (page 16)
#280 - Cream Cheese Sprinkle Cookies (page 16)
#281 - Thumb Cookies (page 17)
#282 - Chocolate Dipped Peanut Butter Cookies (page 17)
#283 - Easy Peanut Butter Cookies (page 18)
#284 - Pecan Chewies (page 18)
#285 - Toffee Cookies (page 19)
#286 - Brown Sugar Cookies (page 19)
#288 - Peanut Butter Oatmeal Cookies (page 21)
#297 - Vanilla Shortbread Cookies (page 26)
#298 - Butter Pecan Cookies (page 26)
#299 - Chocolate Cutout Cookies (page 27)
#301 - Banana Drop Cookies (page 28)
#302 - Pinwheel Cookies (page 28)
#307 - Cream Cheese Squares (page 32)
#309 - Toffee Thin Cookies (page 33)
#310 - Potato Chip Cookies (page 33)
#314 - Dateball Cookies (page 35)
#315 - Chocolate Pecan Bars (page 36)
#316 - Caramel Cheesecake Bars (page 36)
#319 - Peanut Butter Cup Cookies (page 38)
#327 - Chocolate Cookies (page 42)
#329 - Oatmeal Pudding Cookies (page 43)
#330 - Maple Cookies (page 44)
#331 - Ranger Cookies (page 44)
#346 - Chewy Chocolate Peanut Butter Bars (page 52)
#361 - Chocolate Chip Marble Squares (page 61)
#363 - Oatmeal Raisin Cookies (page 62)
#375 - Banana Pudding Squares (page 69)
#389 - Fudge Krispy Treats (page 76)
#390 - Cream Cheese Drop Cookies (page 76)
#391 - Pistachio Cookies (page 77)
#394 - Jell-O Cookies (page 79)
#396 - Heath Bar Cookies (page 80)
#398 - Chocolate Drop Cookies (page 81)
#408 - Sugardoodle Cookies (page 85)
#412 - Butterscotch Cookies (page 87)
#414 - Oatmeal Chocolate Chunk Cookies (page 88)
#415 - Pumpkin Spice Cookies (page 89)
#417 - Thin Mint Girl Scout Cookies (page 90)
#418 - Amazing Chocolate Chunk Cookies (page 91)
#419 - Double Chocolate Chip Cookies (page 91)
#420 - Gingerbreadmen Cookies (page 92)
#428 - Lemon Drop Cookies (page 96)
#433 - Chocolate Peanut Squares (page 99)
#434 - Peanut Butter Brownie Cookies (page 99)
#436 - Sand Tart Cookies (page 101)
#478 - Chocolate Walnut Cookies (page 125)

Beverages:
#265 - Strawberry Daiquiri Punch (page 8)
#364 - Eggnog (page 63)
#384 - Sunrise Smoothie (page 74)
#388 - Strawberry Lemon Punch (page 75)
#438 - Brandy Slush (page 102)
#445 - Shamrock Punch (page 106)

Desserts:
#257 - Fruity Cheese Whip (page 4)
#271 - Easy Cobbler (page 11)
#333 - Easy Apple Crisp (page 45)
#350 - Glazed Apple Dumplings (page 54)
#351 - Homemade Applesauce (page 55)
#367 - Strawberry Ambrosia Salad (page 64)
#400 - Apricot Crisp (page 82)
#454 - Strawberry Pizza Dessert (page 111)
#472 - Crusty Peach Pudding (page 122)
#491 - Cool Whip Salad (page 133)
#499 - Cherry Pie Salad (page 137)
#500 - Cherry Coke Salad (page 138)

Breakfast:
#291 - Crispy Potato Pancakes (page 22)
#320 - Breakfast Bake (page 39)
#334 - Canadian Bacon Breakfast Bake (page 46)
#392 - Buttermilk Donuts (page 77)
#393 - Speedy Donuts (page 78)
#427 - Quick Cinnamon Buns (page 96)
#439 - Chocolate Cake Donuts (page 102)

Soups and Salads:
#296 - Caesar Salad (page 25)
#317 - Turkey and Cheese Chili (page 37)
#397 - Taco Salad (page 80)
#403 - Cream Corn Tuna Chowder (page 83)
#422 - Waldorf Salad (page 93)
#437 - Polish Pigeon Soup (page 101)
#489 - Sauerkraut Salad (page 132)

Click here to download Moms Best Recipes Volume II (DOC) and use the Password: recipe

Click here to download Moms Best Recipes Volume II (PDF) and use the Password: recipe
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Friday, November 16

Just for Fun: Check out your Blog Readibility

My blog readibility is.....


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Thanks to MoneyMoose from Blog Catalog f0r sharing this amazing tool




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Wednesday, November 14

Moms Best Recipes Volume 1

Great Collection of Recipes of Cakes, Cheesecakes, Brownies, Cupces, Pies, Icings/Frostings, Fudge, Candies, Breads, Entrees, Side Dishes, Puddings, Soups, Cookies, Desserts, Beverages and many more.

Index of Moms Best Recipes Volume 1

Cakes:
#1 - Chocolate Cake (page 1)
#3 - Shoo Fly Cake (page 2)
#5 - Ugly Duckling Cake (page 3)
#11 - Banana Cake (page 6)
#22 - Watergate Cake (page 13)
#27 - Tandycakes Cake (page 17)
#30 - Milky Way Wonder Cake (page 18)
#55 - Wet Chocolate Cake--no eggs (page 33)
#57 - Oatmeal Cake (page 34)
#60 - Fruit Cocktail Cake (page 36)
#61 - No Name Cake (page 37)
#64 - Raisin Cake (page 38)
#65 - Pineapple Upside-down Cake (page 39)
#66 - Dump Cake (page 39)
#74 - Snowball Cake (page 44)
#80 - Carrot Cake (page 47)
#83 - Éclair Cake (page 48)
#86 - Pumpkin Cake (page 50)
#103 - Pound Cake (page 58)
#110 - Strawberry Shortcake (page 61)
#116 - Lemon Cake (page 64)
#137 - Pound Cake (page 75)
#138 - German Apple Cake (page 75)
#143 - Mandarin Orange Supreme Cake (page 78)
#144 - Rhubarb Cake (page 78)
#146 - Busy Day Cake (page 79)
#154 - Ambrosia Cake (page 82)
#156 - Seven Up Cake (page 83)
#159 - Pineapple Dream Cake (page 85)
#163 - Pumpkin Pie Cake (page 87)
#166 - Pecan Pie Cake (page 88)
#169 - Pineapple Crush Cake (page 90)
#179 - Nightmare Cake (page 94)
#182 - Hummingbird Cake (page 96)
#183 - Italian Love Cake (page 97)
#185 - Turtle Cake (page 98)
#190 - Applesauce Cake (page 100)
#197 - Red Velvet Cake (page 104)
#202 - White Cake (page 107)
#213 - Super Moist Chocolate Cake (page 112)
#214 - Chocolate Sheet Cake (page 113)
#216 - Fresh Apple Cake with Caramel Glaze (page 114)
#221 - Pineapple Angelfood Cake (page 117)
#223 - Cream Puff Cake (page 118)
#225 - Earthquake Cake (page 119)
#232 - Chocolate Covered Cherry Cake (page 122)
#235 - Dirt Cake (page 124)
#237 - Pistachio Bundt Cake (page 125)
#243 - Chocolate Oreo Cookie Cake (page 127)

Cheesecakes:
#16 - Pineapple Cheesecake (page 10)
#54 - New York Style Cheesecake (page 33)
#198 - Jell-O Cheesecake (page 105)
#233 - Lemon Cheesecake (page 122)
#234 - Springform Cheesecake (page 123)

Brownies and Cupcakes:#25 - Chocolate Cream Cheese Cupcakes (page 16)#87 - Mini Cheesecakes (page 50)
#153 - Pineapple Cheesecake Cupcakes (page 82)
#170 - Cocoa Cupcakes (page 90)
#201 - Quick Fudge Brownies (page 106)
#207 - Black Bottom Cupcakes (page 109)
#215 - Chocolate Rocky Road Brownies (page 113)
#217 - Milky Way Fudge Brownies (page 115)
#218 - Midnight Mocha Brownies (page 115)
#228 - Really Easy Brownies (page 120)
#229 - Oreo Cheesecakes (page 120)
#240 - Peanut Butter Brownie Cupcakes (page 126)



Pies:
#33 - Homemade Country Pie Crust (page 21)
#34 - Apple Pie (page 22)
#73 - Strawberry Pie (page 43)
#79 - Peanut Butter Pie (page 46)
#105 - Lemon Sponge Pie (page 59)
#108 - Pumpkin Pie (page 60)
#111 - Amazing Coconut Pie (page 62)
#112 - Impossible Pumpkin Pie (page 62)
#113 - Crumb Pie (page 63)
#114 - Pecan Pie (page 63)
#130 - Mock Graham Cracker Cheese Pie (page 71)
#142 - Sweet Potato Pie (page 77)
#147 - Strawberry Rhubarb Pie (page 79)
#209 - Pumpkin Swirl Pie (page 110)
#222 - Wet Bread Pie (page 117)

Icings/Frostings:
#2 - Icing/Frosting for Cakes and Cookies (page 1)
#115 - Brown Sugar Icing (page 64)
#149 - Pudding Cake Frosting (page 80)
#171 - Whipped Cream Icing (page 91)
#180 - Peanut Butter Icing (page 95)
#187 - Vanilla/Chocolate Frosting (page 98)

Fudge and Candies:
#4 - Peanut Butter Fudge/Chocolate Peanut Butter Fudge (page 2)
#10 - Microwave Fudge (page 6)
#45 - Chocolate Fudge (page 28)
#58 - Cream Cheese Mints (page 35)
#89 - Fantasy Fudge (page 51)
#93 - Homemade Peanut Brittle (page 53)
#106 - Homemade Caramels (page 59)
#128 - Quick Microwave Fudge (page 70)


Breads:
#6 - Raisin Casserole Bread (page 4)
#12 - Banana Tea Bread (page 7)
#38 - Red Lobster Cheese/Garlic Biscuits (page 24)#56 - French Toast (page 34)
#63 - Blueberry Bread (page 38)
#120 - Pumpkin Bread (page 66)
#122 - Blueberry Muffins (page 67)
#199 - Scratch Blueberry Muffins (page 105)
#200 - Zucchini Bread (page 106)
#231 - Garlic Bread (page 121)
#238 - Hawaiian Bread (page 125)
#245 - Whole Wheat Soda Bread (page 129)
#249 - Quick Ginger Bread (page 130)

Entrees:#23 - Pierogies (page 13)
#24 - Chicken Salad (page 15)
#31 - Homemade Polish Pigeons (page 19)
#39 - Krispy Baked Chicken (page 24)
#50 - Easy BBQ/Sloppy Joes (page 30)
#69 - Ham Loaf (page 41)
#70 - Supreme Beef Lasagna (page 41)
#88 - Salmon Cakes (page 51)
#91 - Creamy Fettuccini Alfredo (page 52)
#94 - Meatloaf (page 53)
#117 - Cantonese Bake (page 64)
#118 - Swiss Steak (page 65)
#119 - Vegetable Pizza (page 65)
#158 - Baked Bean Casserole (page 84)
#167 - Sweet Potato Casserole (page 89)
#175 - Three Corn Casserole (page 93)
#177 - Hamburger Noodle Bake (page 94)
#188 - Leprechaun Casserole (page 99)
#196 - Chicken Divan (page 103)
#208 - Haluskie (page 110)
#239 - Ham and Cheese Casserole (page 126)
#242 - Whipped Sweet Potato Bake (page 127)
#244 - Oven Baked Chicken Parmesan (page 128)
#246 - Tuna Rice Casserole (page 129)
#247 - Tuna Noodle Casserole (page 130)
#248 - Impossible Tuna Pie (page 130)
#250 - Ham and Mushroom Casserole (page 131)

Side Dishes:
#8 - Potato Salad (page 5)
#9 - Macaroni Salad (page 5)
#15 - Layered Salad (page 9)
#28 - Deviled Eggs (page 18)
#29 - Egg Salad (page 18)
#42 - Microwave Baked Corn (page 26)
#49 - Pasta Salad (page 30)
#68 - Corn Fritters (page 40)
#77 - Fried Potatoes (page 45)
#78 - Spring Onion Baked Potatoes (page 46)
#82 - Scalloped Potatoes (page 48)
#96 - Aldine Baked Beans (page 54)
#97 - Baked Lima Beans (page 55)
#98 - Baked Pork and Beans (page 55)
#99 - Three Bean Salad (page 56)
#100 - Broccoli Salad (page 56)
#101 - Creamy Crab Dip (page 57)
#104 - Filling (page 58)
#123 - Broccoli Casserole (page 67)
#124 - Candied Sweet Potatoes (page 68)
#132 - Bacon Wrappers (page 72)
#133 - Bread and Butter Pickles (page 72)

#139 - Freezer Pickles (page 76)
#141 - Broccoli Slaw (page 77)
#145 - Microwave Scalloped Potatoes (page 78)
#148 - Edison Celery Seed Salad Dressing (page 80)
#151 - Cucumber Salad (page 81)
#157 - Frozen Cabbage Slaw (page 84)
#162 - Broccoli Cauliflower Salad (page 86)
#174 - Cranberry Salad (page 92)
#178 - Cranberry Relish (page 94)
#184 - Pineapple Salad (page 97)
#204 - Quick Pigs in a Blanket (page 108)
#205 - Super Scalloped Potatoes (page 108)

Puddings:
#7 - Rice Pudding (page 4)
#17 - Apple Pudding (page 10)
#53 - Raspberry Pudding (page 32)
#176 - Peach Pudding (page 93)
#186 - Pumpkin Pudding (page 98)

Misc.:
#35 - Baked Pretzel Snacks (page 23)
#36 - Snack Crackers (page 23)
#95 - Pimento Cheese Spread (page 54)
#140 - Sweet Ritz Cracker Snack Mix (page 76)
Cookies and Cookie Bars:
#14 - Sugar Cookies--drop or cutouts (page 8)
#40 - Cream Cheese Cookies (page 25)
#41 - Soft Molasses Cookies (page 25)
#44 - Rice Krispie Treats (page 27)
#47 - Snickerdoodles (page 29)
#48 - Easy Sugar Cookies--soft (page 29)
#51 - Drop Cookies (page 31)
#59 - Chocolate Chip Cookies (page 36)
#62 - Pineapple Cookies (page 37)
#67 - Whooppee Pies (page 40)
#71 - Kiddie Cookies (page 42)
#72 - Oatmeal Crisps--Icebox Cookies (page 43)
#76 - Pineapple Coconut Cookies (page 45)
#81 - Peanut Butter Cookies (page 47)
#90 - Chocolately Butterscotch Treats (page 52)
#92 - Magic Cookie Bars (page 52)
#102 - Pumpkin Cookies (page 57)
#121 - Hard Sugar Cookies (page 66)
#125 - Ginger Snaps (page 68)
#126 - Peanut Butter Blossoms (page 69)
#127 - Mrs. Fields Chocolate Chip Cookies (page 69)
#129 - Double Chocolate Cookies (page 70)
#134 - Coconut Washboard Cookies (page 73)
#135 - Pecan Crispies (page 73)
#136 - Butterscotch Bars (page 74)
#164 - White Chocolate Macadamia Nut Cookies (page 87)
#165 - Quick Cookies (page 88)
#172 - Sugar Cookies (page 91)
#181 - Jam Striped Cocoa Bars (page 95)
#189 - Pumpkin Whooppee Pies (page 99)
#191 - Butterscotch Icebox Cookies (page 101)
#193 - Grape Cookies (page 102)
#206 - Russian Tea Cookies (page 109)
#210 - Lemon Rounds (page 111)
#211 - Starlight Mint Surprise (page 111)
#212 - Chocolate Butterscotcheroos (page 112)
#219 - Holiday Chocolate Butter Cookies (page 116)
#226 - Cookie Bars (page 119)
#227 - Sour Cream Cookies (page 120)
#230 - Chewy Brownie Cookies (page 121)
#236 - Orange Drop Cookies (page 124)
#241 - No Bake Peanut Butter Cookies (page 127)

Beverages:
#20 - Party Punch (page 12)
#224 - Hawaiian Slush (page 118)
Desserts:
#13 - Pecan Nut Cups (page 8)
#18 - Strawberry Salad (page 11)
#19 - Heaven (page 11)
#21 - Philly Cheese Balls (page 12)
#26 - Funnel Cakes (page 16)
#37 - Knox Jell-O Blocks (page 24)
#52 - Easy Sticky Buns (page 31)
#75 - Lemon Flip (page 44)
#84 - Cherry Flip (page 49)
#85 - Lemon Squares (page 49)
#107 - Peach Kuchen (page 60)
#131 - Blueberry Lemon Squares (page 71)
#150 - Watergate Salad (page 80)
#152 - Apple Crisp (page 81)
#155 - Cinnamon Flop (page 83)
#160 - Pastry and Cheese (page 85)
#161 - Homemade Vanilla Ice Cream (page 86)
#168 - Cherry Crisp (page 89)
#173 - Easy Drop Danish Pastry (page 92)
#192 - Apple Fritters (page 101)
#194 - Layered Chocolate Dessert (page 102)
#195 - Layered Lemon Dessert (page 103)
#203 - Strawberry Pretzel Salad (page 107)
#220 - Peach Cobbler (page 116)

Soups:
#32 - Chili (page 20)
#43 - Beansoup (page 27)
#46 - Chicken Noodle Soup (page 28)
#109 - Potato Soup (page 61)




Click Moms Best Recipes Volume 1 (DOC) to download the Recipes as Word Document

Click here to download Moms Best Recipes Volume 1 (PDF) and use the Password: recipe

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Tuesday, October 30

Free Header Images For your Blog

Although I like creating images or editing pictures, I just try to make my blog simple. I just want to avoid editing my blog header. So to make my simple creations valuable, I'll just post them here so other bloggers can get them for free and use them on their website.

SEA
SUNFLOWER
ANIMALS


Notice that I used my blog name on these samples. I used Paintshop Pro to create these images. As you can see, Im just a newbie when it comes to graphics designing so what I have are just simple headers. But I know that practice makes perfect so I just continue to learn the craft and hoping that I'll be very good designer one day.

Here are the original templates which you can also use.



SEA

SUNFLOWER

ANIMALS

To use any of the images as your blog header, simply follow these steps:

  1. Log in to your Blogger account
  2. Click on TEMPLATE tab.
  3. Click on PAGE EMELENTS.
  4. At the top part of your Page Elements window, you will have your HEADER information (just below the Navbar). Click on the EDIT link.
  5. Indicate where you would like to get your image from, either "From your computer" or "From the web." If "From your computer" was selected, click BROWSE and locate the image. If "From the web" was selected, just type the URL of the image.
  6. Then click the option that you would like to use between the two: "Behind title and description" or "Instead of title and description"
  7. Click on SAVE CHANGES.

So if you wish to have your blog name written in free headers, like the ones on the samples, or you have your own graphics and would like to have it customized, leave comment on this post so I can grant your request =)

Happy Blogging
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Monday, October 29

Free Website Images or Buttons using Mistral Font


I like using copyright-free images from other websites which inspired me to create this blog. Now, its my turn to share some simple Website images or buttons such as the Welcome, Thank You, Back, Next and Home. I used Mistral Font to do this and painted them in Red/Black, Purple, Pink, Green, Blue and BlueViolet














































There you go!

If you would like to request a specific font or type of images for your website, please feel free to leave a comment here on my post or email me at anyfreebies@gmail.com I'll make sure that Ill attend to your request as soon as possible.

I'll be making some more images using different fonts so keep visiting my blog!
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