The Web

I joined Mrs. Fox's Treats and It's A keeper Thursday . I found some great recipes.

Time to start baking Spooky Cupcakes

http://www.creative-cupcake-recipes.net/Halloween-Cupcakes.html

Pineapple Cupcakes

I just got a souvenier from my friend Johnny 's Hawaiian vacation. 

I knew exactly whatt to do with it. 

http://www.creative-cupcake-recipes.net/pineapple-cupcakes.html

70th Birthday Party

I made cupcakes for Fran's Birthday Party. She turned 70 this year.    

Raspberry Lemon Cupcakes

I discovered a raspberry tree this weekend, so decided to make these delicious cupcakes. They were so good. The lemon is a bit tangy, and is the perfect cupcake for a hot summer day. It has a light consistency, and the raspberry flavor is prevalent as a tasty pick me up. I
 get the full recipe, visit my website,
http://www.creative-cupcake-recipes.net/lemon-raspberry-cupcakes.html

Fun with Fondant

My daughter had lots of fun making these birthday cupcakes for her friend Priscilla's birthday.  The girls had lots of fun decorating them with fondant.  Each cupcake was decorated with special memories thruout their friendship. My favorite was Michael Jackson's glove.   

Making Thanksgivng Stuffing 2010

The Thanksgiving Stuffing came out perfect this morning.  This was the only thing I had to make for Thanksgivng this year. This stuffing recipe  has been passed down from my Great Grandmother.
 I have been making this stuffing so long, I don't use a recipe. 
My family and friends always love it.

Ingredients:
2 loaves of Martino's potatoe bread
2 onions
1 stick of celery
1 sausage roll
1 large can of Chicken Stock
1 tablespoon of ground thyme  - if you are using fresh thyme- use your taste discretion
1 teaspoon sage
garlic salt to taste
optional: You can add some diced apples to give it a fruity taste. - A Granny Smith will give
it a nice flavor.

Saute the sausage. Remove from pan and drain and blot well with paper towels.
Saute the onions and celery in one tablespoon of shortening until tender, and set aside.
Coat 1 to 2 tablespoons of butter in the bottom of a large frying pan.
Cube up the bread, or tear into pieces like I usually do, and  add chicken stock until bread is damp,
 add thyme, sage and garlic salt to taste,  stir in onions and celery and sausage.  Saute for approximately
5 minutes or so, until the stuffing forms.  This is usually enough stuffing for a 25+ turkey, and then some.

This will be my daughter Jessica's firs time at hosting a Thanksgiving.
I have tears of joy, along with tears of not wanting to let go.
Life moves forward.