Dip

1 package of cream cheese, room temperature

1 1/4 cup sour cream

1 1/3 cup mayo

2 to 3 garlic cloves

green onions, (add as much as you like)

Mix all ingredients together, use blender or food processor. what ever you like

great the next day, flavors blended together.  Enjoy 

Tea Biscuits

4 cups flour

2 tsp. salt

8 tsp. baking powder

1 cup vegetable shortening

2 cups of milk

Mix all ingredients, until blended, mix on counter, about 2 inch thick, 

use biscuit cutter. Bake at 425 for 15 to 20 minutes. You can add raisin,

sugar and cinnamon.  Anything you like.   Enjoy 

Face Scrub

1 cup of almonds

1 cup of oatmeal

1/2 cup honey

Add all of them to your blender, mix well. 

Scrub face, wash off, then add face moisturizer.

Some of my Favorite Pictures

Looking back on some of my earlier post's, I thought I would add some of my pictures here. 

These were taken August/08, at cottage resort. 

Warm Chocolate Puddings

4 ounces semisweet or bittersweet chocolate, chopped

4 tbsps (1/2) stick unsalted butter

4 tbsps sugar

2 large eggs, yolks and whites seperated

1/2 tsp. pure vanilla extract

1/4 tsp. salt

ice cream (any flavor)

for serving (optional)

1. Preheat oven to 375. Place four 6 to 8-ounce ovenproof bowls on a baking sheet,

set aside.

2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of

gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from

heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.

3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form.

Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and

glossy.

4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently

fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings

can be prepared in advance up to this point; cover with plastic qrap, and refrigerate up to

1 day.)

5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in

center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were

previously refrigerated. Serve, warm or at room temperature (puddings may sink as

they cool), topped with ice cream, if desired.

Dark Chocolate Pound Cake

1 cup milk 

1 cup unsweetened cocoa powder

1/2 cup plain yogurt (not fat-free)

3 cups all purpose flour

1/2 tsp. each baking powder, baking soda

1/2 tsp. salt

3/4 cup butter, softened

2 cups granulated sugar

4 eggs, at room temperature

1 tbsp. vanilla

1 cup semisweet chocolate chips

Icing sugar

1. Preheat oven to 350 , Butter a 10-inch bundt pan or two 9 x 5 loaf pans. In a bowl, 

gradually whisk milk into cocoa powder to make a smooth paste. Whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. 

2. In a larger bowl using an electric mixer, beat butter with sugar until light and fluffy.  Beat in eggs and vanilla.  Using a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk. Fold in chocolate chips. 

3. Spread into prepared pan, smoothing top. Bake for 60 to 70 min. or until a tester inserted in

centre comes out with a few moist crumbs clinging to it.  Let cool in pan on a rack for 15 min. 

Invert onto rack, remove pan and let cool completely.  Serve dusted with icing. 

Prep: 15 to 20 min. Bake 60 to 70 min. 12 to 16 servings.