I really haven’t had much to write. Hubby’s been home for the past two days because we couldn’t get the car out. I suggested he salt last night, and this morning he’ll be able to go to work. Sad that he was home two days and we coudln’t do anything (but eat).
Ray gave us a surprise yesterday. Couldn’t find him anywhere. Finally, Hubby went out to work on the car, and guess who was waiting outside the door. He must have sneaked out when I looked to see how high the snow was. Now I have to be a lot more careful. Apparently he took himself a little walk and came back. There were pawprints that went around the corner. The snow is about 20″, more in drifts. Guess he’s one really lucky kitty to have made it back. He was totally unphased.
Use promo code EXTRA to get 20% off at Sephora until 1/1/11.
I love recipe calendars (as well as puppies, kitties & humerous), and this one is a freebie.
Found this recipe on their site:
Iced Ricotta Cookies
For your Shopping Cart:
Preheat oven to 350˚.
In a large bowl, beat butter for 1-2 minutes. If using a hand-mixer, beat for about 30 seconds on a medium setting. Add sugar, baking soda and salt.
Once combined, beat in eggs, ricotta and vanilla. If well incorporated, mixture will appear lumpy. Using a mixer, slowly add in flour. Once thoroughly combined, stir in 1/2 cup pistachios and currants or raisins.
Drop rounded tablespoons of dough onto an ungreased baking sheet. Bake for 10-12 minutes, or until bottoms are slightly brown. Cool on wire rack.
Icing: Combine powdered sugar with enough milk for a consistency to drizzle. Drizzle icing over cookies.
Makes 48 cookies.
These Italian favorites use creamy ricotta, golden raisins and chopped pistachios. Soft and simply iced, these cookies look just as good as they taste! Add this recipe to your cookie list for holidays or special occasions.
For those who’s arteries squeeled with the last recipe, this one is from Weight Watchers.
Potato-Cheese Dumplings with Sour Cream-Chive Dip
|2 spray(s) cooking spray|
|1 medium uncooked potato(es), baking, peeled and cut into 1-inch pieces|
|2 clove(s) (medium) garlic clove(s)|
|2 oz low-fat cheddar or colby cheese, shredded (about 1/2 cup)|
|2 Tbsp fat-free sour cream|
|24 item(s) wonton wrapper(s), round (about 6 oz total)|
|1/4 cup(s) fat-free sour cream|
|1 Tbsp chives, fresh, minced|
- Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
- Combine potato and garlic in a medium saucepan. Cover with water and set pan over high heat. Bring to a boil and boil until potato is fork-tender, about 8 minutes. Drain and transfer potato and garlic to a large bowl; add cheese and 2 tablespoons of sour cream. Mash mixture together with a fork until lumpy.
- Place wonton wrappers on a flat surface. Drop potato mixture by tablespoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one side to make a half circle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
- Bake until wontons are golden brown, about 15 minutes.
- Meanwhile, combine remaining 1/4 cup of sour cream and chives. Mix well and serve with potato dumplings. Yields 4 wontons and 1 tablespoon of dip per serving.