2 cups all-purpose flour
1 cup pecans, finely chopped
1/4 tsp ground cinnamon
1/4 tsp salt
1 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup powdered sugar
2 tsp vanilla
Additional powdered sugar (about 3/4 cup)

1. Preheat the oven to 350°F/180°C. In a Small Batter Bowl, combine the flour, pecans, cinnamon, and salt; mix well and set aside.
2. In a Classic Batter Bowl, beat the butter and sugars on medium speed of an electric mixer until creamy. Add the vanilla; beat well. Gradually add the pecan/flour mixture to the butter mixture; beat on low speed just until dry ingredients are incorporated.
3. Using a Small Scoop, drop level scoops of dough, 1" apart, onto a Rectangle Stone. Bake for 12-14 minutes or until the cookies are set, but not brown. Remove the cookies to a Stackable Cooling Rack; cool 5 minutes. While the cookies are still warm, roll them in additional powdered sugar to coat. Cool completely. Repeat with the remaining dough.

4 dozen


Pampered Chef


Servings of 2 cookies. Calories 160, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 2 g, Sodium 100 mg, Fiber less than 1 g

16 oz can refried beans
1 cup picante sauce
1 cup (4 oz) shredded Monterey Jack cheese
1 cup (4 oz) shredded cheddar cheese
3/4 cup sour cream
3 oz cream cheese, softened
1 Tbsp chili powder
1/4 tsp ground cumin (or more to taste)
Tortilla chips


In a large bowl, combine the first eight ingredients; transfer to a small (1-1/2-qt) slow cooker. Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips and salsa.

Optional ways of preparing: The slow cooker is ideal because it keeps the dip warm but you can also prepare this in the oven or even microwave. For the oven, bake dip at 350˚ for 20-30 minutes or until hot and bubbly. In the microwave, heat in a microwave safe bowl for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes.


36 servings (about 4-1/2 cups)


The Girl Who Ate Everything (sourced from Taste of Home)


2 Tbsp: 57 calories, 4g fat (2g saturated fat), 12mg cholesterol, 151mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein

1 large container of quick oats (2 lbs, 10 oz)
1 cup grape seed oil
1 cup honey
2 cups shredded coconut (sweetened or unsweetened)
2 cups sliced almonds (unsalted)
1 cup each dried blueberries, cherries and cranberries


Add grade seed oil and honey in large measuring cup and be sure to mix well as possible. Place dry oatmeal in a very large bowl and pour the oil and honey mixture into the oat as they are mixed thoroughly by hand. You would like to have the mixture as even as possible. Allow the oats to soak for approximately 2 hours. The idea is that the more the honey and oil penetrate the oats, the more moist the finished granola will be.

Preheat the oven to 350˚F. Spread oats on a tray and bake for 30 minutes turning once after 15 minutes. Set aside to cool. Note: You may need to do across two trays or in batches.

On another tray, spread the shredded coconut and the almonds and bake for 10 minutes also turning once after 5 minutes. Set aside to cool.

Once everything has cooled, mix both trays together. Add the dried fruit of your choice and mix one final time. Store in sealed container. Enjoy on top of yogurt, with milk or just as a tasty treat. Makes a great snack on the go!


A lot of servings :-)


The Inn of The Five Graces

20 oz can crushed pineapple in juice, undrained
1 pkg (3.4 oz) JELL-O Pistachio Flavor Instant Pudding
1 cup mini marshmallows
1/2 cup chopped pecans
1-1/2 cups thawed Cool Whip


Combine first 4 ingredients in large bowl.
Stir in COOL WHIP.
Refrigerate 1 hour.


8 servings


Kraft

Enjoyed a wonderful dinner at I.d. with two other couples. Had some wonderful small plates, but with the portions, we didn't do a good job order two so we could more easily share. We tried a wide variety of plates, but I did not do a good job of keeping up on taking pictures or labeling the pictures of those I did take.  Oops!

Overall we liked the unique selections, but think we've had dinner at other similar small plates restaurants that were more affordable.

Two noteworthy drinks:

• Truth Serum: Rehorst vodka, Bitter Truth allspice liqueur, apple cider reduction, lime juice & ginger beer
• Meet Me in the Garden: St. George citrus vodka, lime juice, cucumber & basil

Truth Serum	Meet Me in the Garden
Wood Grilled Octopus	Ancho Grilled Swordfish & Shrimp