yellowrosetx | Let's Start With a ... (Reply)

meme!

I was tagged by ehzoterik and rachaelwynter

A. List seven habits/quirks/facts about yourself.
B. Tag seven people to do the same.
C. Do not tag the person who tagged you or say that you tag "whoever wants to do it".

1. I abhor chain letter e-mails, especially those that are religious in nature, that drop guilt trips for not forwarding them.
2. I like organized clutter.
3. I'm addicted to Sims 2.
4. I have complete sets of both the Limited and Unlimited Edition (Wizards) of the Middle Earth CCG (Collectible Card Game) and well as the Dragons expansion.
5. I have a scar on the right side of my neck from a PIC Line.
6. I have eclectic taste in books and music.
7. I believe that spirits/ghosts exist.

I'm tagging thatwouldbe_me, ldygwynedd, ladybast , leesalogic, divinemissb, dbvixxen, and mistralwind.

Note:
I tried to not pick more than one person in a group of friends. By that I mean that they have the same LJ friends in common with me.

Am I the only one annoyed that AIM and AOL profiles have gone stupid yet again? When will they learn to apply what Dear Abby and Ann Landers told us all for years ... if it ain't broke, don't fix it! They need to stop trying to reinvent the wheel. It's getting frustrating to not be able to add pictures to the picture section of the profiles. I thwarted their efforts to keep me from uploading picture to the profile by adding it in the code snippets. HA! Take that! Foiled by basic HTML!

One of the multimedia things is put together. The other needs to be returned. One of the sides is broken so I need to exchange it. I'm going to get at least one of the six drawer carts that I saw over there. Might do a fast Hobby Lobby run since the picture frames are on sale and two of the ones in the game room were broken. I hope to have all the minis out of the garage by Sunday night.

Ok, who sent this?
Your Horoscope for JANUARY 12, 2008

Some vivid and beautiful dreams or visions could wake you up and make you aware of new opportunities. They might be creative in nature and you should consider taking advantage of, CATHY. This revelation may have been staring you in the face for a long time, but you never noticed it. Don't write it off because of the unorthodox way it came. Look into it and see where it leads you. Your destiny might just be around the corner!

Wasn't I saying something yesterday about a dream sequence story? I think I'll get cracking on that.

To clear out my e-mail box, here are some recipes. You can sign up for the Pillsbury newsletters here.

Poppin' Fresh® Barbecups
Refrigerated biscuits become the edible bowls in this zesty, cheese-topped winner.

Prep Time: 20 Min Total Time: 35 Min Makes: 10 servings

INGREDIENTS
1 lb. lean ground beef
1/2 cup barbecue sauce
1/4 cup chopped onion
1 to 2 tablespoons brown sugar
1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
2 oz. (1/2 cup) shredded Cheddar or American cheese

DIRECTIONS
1. Heat oven to 400°F. Grease 10 medium muffin cups. In large skillet, brown ground beef over medium heat until thoroughly cooked, stirring frequently. Drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
2. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.
3. Bake at 400°F. for 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.

High Altitude (3500-6500 ft) Bake at 400°F. for 12 to 15 minutes.

French Silk Chocolate Pie

Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.

Prep Time: 50 Min Total Time:2 Hr 50 Min Makes:10 servings

INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
3 oz unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup fat-free cholesterol-free egg product
Topping
1/2 cup sweetened whipped cream
Chocolate curls, if desired

DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
3. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

High Altitude (3500-6500 ft): No change.

Slow-Cooked Garlic Smashed Potatoes (Crowd Size)

No peeling, no boiling! Just add potatoes to the slow cooker with the other ingredients, and mash them a few hours later!

INGREDIENTS
3 lb small red potatoes (2 to 3 inches)
4 cloves garlic, finely chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 cup water
1/2 cup chives-and-onion cream cheese (from 8 oz container)
1/4 to 1/2 cup milk

DIRECTIONS
1. Halve or quarter potatoes as necessary to make similar-sized pieces. Place in 4- to 6-quart slow cooker. Add garlic, oil, salt and water; mix well to coat all potato pieces.
2. Cover; cook on High setting 3 1/2 to 4 1/2 hours or until potatoes are tender.
3. With fork or potato masher, mash potatoes and garlic. Stir in cream cheese until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on Low setting up to 2 hours.

Stuffed Roasted Herb Turkey and Gravy
Celebrate the holidays with a turkey recipe that's foolproof, moist and simply delicious!

Prep Time: 30 Min Total Time: 4 Hr 20 Min Makes: 8 to 12 servings turkey; 3 1/2 cups gravy

INGREDIENTS
Turkey
1 (8 to 12-lb.) whole turkey, thawed if frozen
1/2 teaspoon salt
Stuffing of choice
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh sage or 1 teaspoon dried sage leaves
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
Gravy
Turkey pan drippings
1 (14 1/2-oz.) can ready-to-serve chicken broth
1/3 cup all-purpose flour
Water

DIRECTIONS
1. Turkey Directions: Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.
2. Spoon stuffing loosely into neck and body cavities of turkey. Place any remaining stuffing in lightly buttered casserole; cover and refrigerate to bake as side dish. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.
3. Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Do not add water or cover.
4. In small bowl, combine butter, sage and thyme; mix well. Brush half of mixture over turkey. Cover turkey loosely with tent of foil.
5. Bake at 325°F. until internal temperature reaches 180 to 185°F. and leg joint moves easily, using "Timetable for Roasting Turkey" below. To brown turkey, remove foil for last hour of baking; brush turkey with remaining butter mixture.
6. Remove turkey from roasting pan. Let stand 15 to 20 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl.
7. Gravy Directions: Pour drippings from roasting pan into strainer over bowl. Spoon off fat that rises to top, reserving 1/4 cup. Pour drippings into measuring cup. Add broth and enough water to make 3 1/2 cups liquid.
8. In large saucepan, combine reserved 1/4 cup fat and flour. Cook over medium heat, stirring constantly with wire whisk until mixture turns golden brown, about 2 minutes.
9. Gradually stir drippings mixture into flour mixture. Cook over low heat until mixture boils and thickens, stirring constantly.

Thanksgiving Turkey Cookies

Keep little fingers busy decorating holiday refrigerated sugar cookies!

Prep Time: 20 Min Total Time: 1 Hr Makes: 16 cookies

INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create ' n Bake™ refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits

DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

High Altitude (3500-6500 ft): No change.

Reindeer Cookies
Simply shape the Create 'n Bake™ cookie dough into a triangle log, and slice for the cutest reindeer this side of the North Pole.

Prep Time: 40 Min Total Time: 55 Min Makes: 32 cookies

INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated holiday gingerbread or peanut butter cookies
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 candied cherries, cut in half

DIRECTIONS
1. Heat oven to 350°F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
2. With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; place 2 inches apart on ungreased cookie sheets. Place 2 pretzel twists on each triangle near corners for antlers.
3. Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 halved cherry for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.

High Altitude (3500-6500 ft): No change.

Russian Tea Cakes

Bake up a batch of holiday classics with an easy recipe that starts with Pillsbury® Create 'n Bake® sugar cookies.

Prep Time: 35 Min Total Time: 55 Min Makes: 4 1/2 dozen cookies

INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1/2 cup all-purpose flour
3/4 cup finely chopped pecans
1/2 teaspoon vanilla
1/2 cup plus 1 tablespoon powdered sugar

DIRECTIONS
1. Heat oven to 350ºF. In large bowl, break up cookie dough. Stir or knead in flour, pecans and vanilla until well blended.
2. Shape dough into 54 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.
3. Bake 10 to 14 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.
4. Roll warm cookies in powdered sugar; cool on cooling rack. Roll in powdered sugar again.

High Altitude (3500-6500 ft): No change.

Fun with Santa Cookies
You don't need fancy holiday cookie cutters for these cuties. Just cut refrigerated cookie dough into simple shapes and decorate for a w(ho-ho-ho)le lot of fun.

Prep Time: 45 Min Total Time: 1 Hr Makes: About 2 dozen cookies

INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1/2 cup vanilla creamy ready-to-spread frosting (from 1-lb container)
Red food color (liquid or paste)
Miniature candy-coated chocolate baking bits and/or chocolate chips

DIRECTIONS
1. Heat oven to 350ºF. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. On lightly floured surface with rolling pin, roll out dough to 1/4-inch thickness.
2. With cookie cutters, cut dough into 2 1/2-inch rounds, ovals, stars and half moon shapes (see shapes in photo). On ungreased cookie sheets, place shapes 2 inches apart. Repeat with remaining half of dough.
3. Bake 6 to 8 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In small bowl, mix frosting and food color until well blended and desired red color. Decorate each cookie to resemble Santa with red frosting and baking bits.

High Altitude (3500-6500 ft): No change.

Snow Globe Cookie

Refrigerated sugar cookie dough does it again when it showers you with tasty fun!

Prep Time: 55 Min Total Time: 1 Hr 25 Min Makes: 16 servings
INGREDIENTS
1/4 cup all-purpose flour
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1 container vanilla creamy ready-to-spread frosting
5 drops green food color
10 drops blue food color
1/3 cup coconut
Assorted small candies

DIRECTIONS
1. Heat oven to 350°F. Line large cookie sheet with foil. Sprinkle flour over work surface. Remove half of dough from wrapper; refrigerate remaining dough until needed. To form top of globe, shape dough into ball; roll in flour to coat. On cookie sheet, place ball on one end. Press or roll into 10-inch round.
2. Remove remaining half of dough from refrigerator. Cut dough in half. To form base of globe, shape one half into ball; roll in flour to coat. Press or roll into 8-inch round. Cut round in half; place half round next to 10-inch round on cookie sheet, rounded edges touching.
3. Bake 7 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. Carefully peel foil from back of cookie; place cookie on tray or foil-covered cardboard.
4. Grease cookie sheet. Coat remaining dough with flour; roll to 1/8-inch thickness. With floured cookie cutters, cut two 3 1/2- to 4-inch trees, one 3 1/2- to 4-inch snowman and three 1 1/4-inch stars. Bake stars 2 to 3 minutes; bake trees and snowman 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5. Use 1/3 cup vanilla frosting to frost base of globe. Frost stars and snowman with vanilla frosting. In small bowl, mix 2 tablespoons frosting and green food color until blended. Frost trees. Mix remaining frosting and blue food color until blended. Frost globe.
6. Arrange trees, snowman and stars on blue-frosted globe. Sprinkle coconut to resemble snow-covered ground; sprinkle some in "sky" for falling snow. Decorate snowman and trees as desired with candy.

High Altitude (3500-6500 ft): Bake 9 to 11 minutes.