Month: July 2017

Snickerdoodles

Snickerdoodles are an easy cookie to put together. Super yummy and fun to share. 

I made these without pecans, your welcome to if you prefer.


Supplies:

  • 2 large cookie sheets
  • 2 large bowls for mixing
  • Spoon
  • Measuring cup
  • Measuring spoons
  • Small mixing bowl
  • Spatula
  • Oven mits

Do not use an electric mixer. Cookies will not be correct.

Ingredients:

  • 2 sticks of real butter softened (set out do not use the microwave)
  • 2 Large eggs
  • 1 table spoon of pure vanilla
  • 1 table spoon of water
  • 3/4 cups of sugar
  • 3 cups of flour
  • 1/2 teaspoon of salt
  • 1 table spoon of nutmeg
  • 1 teaspoon of baking soda

Dusting mixture:

  • 1/4 cup of sugar
  • 2 table spoons of cinnamon

Pre heat oven to 350°

In 1 mixing bowl combine all your wet ingredients excluding the water. Stir till thoroughly combined. Slowly add your sugar, stir till combined well.

In the other mixing bowl combine the rest of your dry ingredients, stir very well. 

Now slowly add your dry ingredients to the wet, stir very well. If mixture seems dry, add the water.

In your small mixing bowl combine the sugar and cinnamon. Set aside.

Form your dough into 1 inch balls and roll into your dusting mixture. Set each on your ungreased cookie sheets leaving around 2 inches between each cookie. 

Bake at 350° till the bottom of the cookie is a light brown in color. About 10 minutes depending on the temperature of your oven. Allow cookies to cool before you remove them from the baking sheet.

Makes about 40 cookies.

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Understanding

Most people go to the beach to lay in the sun till they are crispy like bacon, put their toes in the sand or jump into the ocean waves. 

I go to try to understand myself and to try to make peace with in me.

I go to think about my purpose and why I am here. I go to think about my kids, I hope that each decsion I make for them, the guidance I try to provide is right. My family and their future. I think about my love life and if there is a man out there for me. 

Then I wonder as I have sat there now for over an hour, I’ve cried, smiled and with hopes that no one that passes by sees me, I think about why the waves are so much bigger today, what causes this to happen. How beautiful the clouds are, how peaceful it is. The breeze, the smell of the ocean and the sand between my toes. 

I then think how I am so very lucky to be so close to the water, I can sit and just think, understand my purpose, my life, no I never get answers, I probably never will. I just hope that one day I will have someone to sit with me in this very spot so we can think together and not worry about getting answers, just to think. 

I drive home knowing that tomorrow when I wake up, I’m still going to have the same questions.

It is never ending.

Mother Natures Tiny Works of Art

There is a tiny little church that’s visit from time to time. It holds so much history. One day I’ll post about it. Around the church are beautiful flower gardens with various flowers. 


These tiny beauties are by the side of the church. They have such incredible detail. So simple and sweet in such a tiny flower.

Gnocchi and Italian Sausage

Oh my goodness this dinner was amazing. Italian sausage and gnocchi smothered in mozzarella cheese sauce. Oh my goodness.. I really have nothing more to say.

Supplies:

  • 2 large pots 
  • 1 large fry pan
  • Cutting board and knife
  • Spoon
  • Serving dishes

Ingredients:

  • 1/4 red onion peeled and diced
  • 1 red tomato diced
  • 3 large garlic cloves peeled and diced
  • Olive oil
  • 5 Sweet Italian sausage links (using one of your large pots, boil till fully cooked, then slice and cut into quarters. Set aside)
  • 1 package of gnocchi (using your large pot cook to manufactures instructions, drain and set aside)
  • 8 ounces of heavy cream
  • 1/2 cup of milk
  • 1/2 stick of butter
  • 2 cups of shredded mozzarella cheese then 1 cup to sprinkle after your dish is platted.
  • Salt and pepper
  • 5 stems of fresh oregano, leaves removed
  • 5 fresh basil leaves diced



    In your fry pan drizzle just enough olive oil to cover the bottom of the pan, add your onions, tomato and garlic. Saute on medium till onions are tender do not over cook.


    Add your sausage, basil, oregeno, salt and pepper, cook on medium low for about 15 minutes. Set aside.

    In one of your pots add butter, 2 cups of mozzerella, cream and milk. Cook on low stirring constantly till cheese is melted. Set aside.


    Now on a serving plate first layer your sausage mixture, then gnocchi and cheese sauce. Sprinkle mozzarella on top, serve warm. 

    Feeds about 4

    The Beautiful Magnolia

    I am extremely lucky to have these beautiful flowers where I live. Every year I take plenty of photos, I’m sure my neighbors think I’m crazy. I don’t mind. 😊 This year I may have taken about 22 pictures. These are just a few of my favorites.

    Not only do they hold such beauty but their fragrance is heavenly.

    Next time you see one, stop and admire. They don’t last long, but their time with us is truley worth it.

    Cream of Mushroom Pork Casserole

    Probably one of the easiest dishes you can make for dinner. You can put it together the night before and pop it in the oven when you get home. Full of flavor and quick to make.

    Supplies:

    • Large casserole dish with lid (large enough to hold 4 boneless pork chops and vegetables)
    • Cutting board and knife
    • Small spoon
    • Oven mitts

    Ingredients:

    • 4 boneless pork chops
    • About 10 to 15 small red potatoes cut in half
    • 1/2 sweet Vidalia onion peeled and sliced thin
    • 1- 1/2 cups of sliced mushrooms
    • 1 stick of butter sliced thin
    • 1 can of cream of mushroom soup
    • Salt and pepper

    Preheat oven to 350°

    Using your casserole dish lay your pork chops on the bottom.

    Next layer your potatoes, onions and mushrooms.

    Now add your salt, pepper to taste and wedges of butter. Next spoon in your cream of soup over your vegetables.

    Place the lid on top and bake at 350° for about an hour or till potatoes are soft.

    Serve warm, feeds 4.