7/29/2008
7/22/2008
Prayers for Katie Burkett's family
Please join the scrapbooking community in lifting up the family of Katie Burkett in your prayers this week. Katie's stepmom , Shelley, is a fellow scrapbooker from the Gardendale, Alabama area. As many of you already know Katie was killed in a car accident on the way to the beach this past Sunday. Please also remember the other girls (& guy) and their families during this difficult time. Especially pray for the other Katie who was driving.
7/14/2008
Famous Retreat Cookies!!!!
At last, Teri has decided to reveal her secret Oatmeal Pecan cookie recipe made famous by our Retreats! (ti's really not secret, but that sounds good, LOL!!!)
Oatmeal Pecan Cookies
1 cup butter Crisco
1 cup granulated sugar
1 cup light brown sugar
1 tbsp. vanilla
2 eggs, unbeaten
1 2/3 cup flour
1 tsp soda
1/2 tsp salt 2 cups quick oatmeal
1 1/2-2 cups chopped pecans
Mix together the shortening, sugars vanilla and eggs. Sift together the flour, soda and salt, then add to first mixture. Fold in oats and nuts. All nuts and oats should be thoroughly moistened. Mixture will be stiff. Place balls made with tablespoon on cookie sheet. Bake 10-15 minutes at 350.
I double this for retreats and we STILL run out!!
Oatmeal Pecan Cookies
1 cup butter Crisco
1 cup granulated sugar
1 cup light brown sugar
1 tbsp. vanilla
2 eggs, unbeaten
1 2/3 cup flour
1 tsp soda
1/2 tsp salt 2 cups quick oatmeal
1 1/2-2 cups chopped pecans
Mix together the shortening, sugars vanilla and eggs. Sift together the flour, soda and salt, then add to first mixture. Fold in oats and nuts. All nuts and oats should be thoroughly moistened. Mixture will be stiff. Place balls made with tablespoon on cookie sheet. Bake 10-15 minutes at 350.
I double this for retreats and we STILL run out!!
7/12/2008
More Retreat Recipes
Several of you asked for our pasta salad, oatmeal pecan cookies and cobbler recipes at the last two retreats. As soon as Teri tells me what ingredients she changes for the cookies, I'll post that. In the meantime here are the other two:
Pasta Salad
1 box of garden rotini pasta, cooked & drained
1 cucumber, peeled & diced
1/2 small container of cherry tomatoes, cut each tomato in half
1/2 purple onion, diced
1 bottle of Zesty italian dressing (must be Zesty to get good flavor, but you can use Zesty Light)
Toss all of this together and add 1 - 2 Tablespoons of McCormicks Salad Supreme and toss again.
You can easily double the recipe like we do for the retreat.
Mam's Easy Cobbler
1/2 cup sugar 1 tsp baking soda
2/3 c self rising flour butter the size of an egg (yes that what my Grandmother said!)
1/2 cup milk
You will need approximately 30 ounces of sweetened hot fruit. For peach, use a 29 oz can of peaches & for the strawberry we used frozen strawberries and just measure it out. Add sugar to fruit (to taste) & heat over medium heat until good & hot.
In a medium size casserole dish, combine all the dry ingredients. Melt butter & let cool and then mix milk & melted butter into the dry ingredients. Pour hot fruit over this mixture (DO NOT STIR) Bake @ 350 for about 30 minutes or until top is good & brown.
We just double the recipe for the retreat.
Pasta Salad
1 box of garden rotini pasta, cooked & drained
1 cucumber, peeled & diced
1/2 small container of cherry tomatoes, cut each tomato in half
1/2 purple onion, diced
1 bottle of Zesty italian dressing (must be Zesty to get good flavor, but you can use Zesty Light)
Toss all of this together and add 1 - 2 Tablespoons of McCormicks Salad Supreme and toss again.
You can easily double the recipe like we do for the retreat.
Mam's Easy Cobbler
1/2 cup sugar 1 tsp baking soda
2/3 c self rising flour butter the size of an egg (yes that what my Grandmother said!)
1/2 cup milk
You will need approximately 30 ounces of sweetened hot fruit. For peach, use a 29 oz can of peaches & for the strawberry we used frozen strawberries and just measure it out. Add sugar to fruit (to taste) & heat over medium heat until good & hot.
In a medium size casserole dish, combine all the dry ingredients. Melt butter & let cool and then mix milk & melted butter into the dry ingredients. Pour hot fruit over this mixture (DO NOT STIR) Bake @ 350 for about 30 minutes or until top is good & brown.
We just double the recipe for the retreat.
Subscribe to:
Posts (Atom)
