COOKIE SURPRISE

2 sticks butter, softened
1 cup creamy peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
3 - 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag Snickers Brand Miniatures

Beat together butter, peanut butter and sugars with an electric mixer on medium to low speed until light and fluffy.

Slowly add one egg at a time and vanilla until thoroughly combined. Then mix in flour, baking soda and salt.

Cover and chill dough for 2 to 3 hours.

Preheat oven to 325 F.

Divide dough into 1 tablespoon piece and flatten. place a Snicker Miniature in the center of each piece of dough. form dough into a ball around the candy.

Place on a greased cookie sheet and bake for 10 - 12 minutes. Let cookie cool on a baking rack or on waxed paper.

Makes 24 cookies

BAKED APPLES with GRANOLA

1-1/2 cups low-fat granola
1 teaspoon ground cinnamon
1/2 cup pure maple syrup
6 medium to large Granny Smith apples
3 tablespoons butter
1 cup apple cider
8 ounces vanilla yogurt
1 tablespoon honey

Preheat oven to 350 F.

Place granola, cinnamon and maple syrup in a small bowl and combine well.

Scoop out the core from the top of each apple. Cut a small slice off the bottom so that it sit flat, but do not cut into the core opening.

Stuff each apple with 1/4 cup of the granola mixture and dot with 1/2 tablespoon butter. Place in a shallow baking dish and pour apple cider around apples. Bake the apples, basting occasionally, about 1 hour, or until fork-tender and caramelized.

Mix together yogurt and honey, drizzle over apples.


Makes: 6 servings

Notes: Apple juice can be substituted for apple cider.
1/3 cup of rasins can be added to granola mixture.
Serve with vanilla ice cream.

BLACKBERRY HONEY CRISP

36 ounces fresh or frozen blackberries (8 cups)

3 tablespoons quick-cooking tapioca

1/4 cup honey

1/4 cup fresh lemon juice

1 tablespoon boiling water

3/4 cup shelled hazelnuts

1/4 cup flour

1/4 cup sugar

1/2 teaspoon salt

1/2 cup butter

1/2 cup quick-cooking rolled oats

Preheat oven to 350. In a large bowl, toss berries with tapioca. In a small bowl, combine honey, lemon juice and 1 tbsp. boiling water. Stir to dissolve honey. Add to berries and toss to combine. Put in a 8-by 8-inch baking pan and set aside.

Spread hazelnuts on a baking sheet and toast in oven until medium golden brown, 10 to 15 minutes. Rub nuts in a kitchen towel to remove skins; let nuts cool. In a food processor, pulse nuts until finely ground. Add flour, sugar and salt and pulse to combine. Add butter and pulse until mixture forms a thick dough. Stir in oats. Drop in flattened 1 tsp. chunks over berries. Bake until topping is brown and berries are bubbling, about 1 hour. Let cool to set, 30 minutes.

YIELD: makes 8 servings

BBQ CHICKEN SUB

This is a QUICK!!! and DELICIOUS!!! sandwiches to make with leftovers or pre-prepared ingredients from the grocery store.

3 cups shredded rotisserie chicken

3/4 cup barbecue sauce

4 sub rolls

2 cups fresh spinach leaves

1 cup shredded cheddar cheese

1/4 cup sliced onion

1/4 cup store bought or homemade vinaigrette

Preheat oven to 350. combine chicken and barbecue sauce and wrap in foil, making a pouch. Heat chicken in oven for 15 minutes. Set rolls on rack in oven with chicken until both are hot, 5 minutes.

Meanwhile, in a medium bowl, combine spinach, corn, cheddar cheese, onion and vinaigrette. Split rolls keeping 1 side attached. Fill with chicken mixture, then spinach salad.

YIELD: Serves 4

GRILLED PINEAPPLE with COCONUT CARAMEL

1 ripe pineapple

1 cup sugar

3/4 cup coconut milk

1/4 cup unsweetened shredded coconut, toasted

16 wooden skewers

Trim ends from pineapple, then stand it on end and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half to make 16 thin wedges. Skewer each lengthwise.

In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar, boil, swirling occasionally ( do not stir), until just golden and honeylike. Remove from heat and slowly whisk in coconut milk ( mixture will bubble furiously).

Prepare a gas or charcoal grill for high ( 450 to 550; you can hold your hand 5 inch above cooking grates only 2 to 4 seconds). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce.

YIELD: Makes 4 servings.

Notes; You can prepare the whole pineapple, but double the ingredients for caramel sauce.

Presoak your wooden skewers in water for 30 minutes to prevent burning on grill.

You can also grill peaches and nectarines.

HALIBUT KEBABS with GRILLED BREAD and PANCETTA

I couldn't believe how outrageously YUMMY!!! these halibut skewers were. Crusty Italian bread and halibut are seasoned with fresh rosemary, the woven with pancetta and grilled until golden.

1/4 cup olive oil

1 tablespoon coarsely chopped fresh rosemary

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 - 1/2 pounds boned and skinned halibut, cut into 2-inch chunks

4 cups 1-1/2-inch cubes crusty bread, such as ciabatta

3 ounces pancetta, sliced paper thin

Prepare a charcoal or gas grill for medium heat (350 to 450 ; you can hold your hand 5-inch above grate only 5 to 7 minutes)

Meanwhile, in a large bowl, combine olive oil, rosemary, salt and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes.

Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on the skewer, weaving pancetta between them. Repeat 3 times.

Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes.

You will need 4 metal skewers, each 10 inch long, for the kebabs.

YIELD: Serves 4

SESAME-HONEY GRILLED CHICKEN WINGS

1/2 cup soy sauce

1 tablespoon minced ginger

1 tablespoon minced garlic

1 tablespoon Asian chili paste

1 pounds chicken wings, tips removed, cut apart at joint

1/2 cup honey

1 -1/2 teaspoons hoisin sauce

2 tablespoon toasted sesame seeds

1 green onion, trimmed and chopped

In a medium bowl, combine soy sauce, ginger, garlic and chili paste. Add chicken and let marinate for 15 minutes stirring often.

Set up a gas or charcoal grill for medium heat (350 to 400; you can hold your hand 5 inch above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

YIELD: makes 6 to 8 appetizer servings or 2 main course servings

MOJITO SHRIMP

1 to 1-1/2 pounds peeled, deveined shrimp (21 to 30 per lb, tails on)

2 tablespoons fresh lime

Mint sprigs for garnish

Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 inch above grate only 1 to 2 seconds). Meanwhile, put shrimp in a 11-gal, resealable plastic bag and pour in marinade (recipe below). Seal and marinate at room temperature 15 to 20 minutes.

Remove shrimp, reserving marinade. Thread shrimp onto 6 to 7 (10 to 14 inch) metal or bamboo skewers.

Arrange shrimp on grill and baste with marinade (dab some mint and shallots onto shrimp); close lid. Cook until shrimp are just beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again and close lid. Cook 1 to 2 minutes until browned but still moist in center ( cut to check). Transfer shrimp to a patter, drizzle with lime juice and garnish with mint sprigs.

MOJITO MARINADE

20 chopped fresh mint leaves

1/3 cup sugar

1 thinly sliced shallot

1/3 cup light rum

3 tablespoons fresh lime juice

1 tablespoon oil

1 teaspoon freshly grated lime zest

1 teaspoon coarse kosher salt

In a medium bowl, combine mint leaves, sugar and shallot. Pound with a wooden spoon to crush coarsely.

Whisk in rum, lime juice, oil lime zest and salt. Whisk until salt dissolves.

YIELD: makes 4 to 6 servings

Notes: These sweet, juicy shrimp taste of fragrant mint and lime. Don't marinate for more than the recommended time or the rum and lime juice will "cook" the shrimp and ruin their texture.

A GREAT!!! way to use all those RIPE STRAWBERRIES

CREAM CAKE with FRESH STRAWBERRIES

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 - 1/2 cups sugar, plus an additional to taste for strawberries

2 - 1/2 cups whipping cream

2 eggs

1 quart strawberries, sliced

Preheat oven to 325. Grease a 9 - by 13 - inch pan. In a large bowl, mix flour, salt, baking powder, sugar, 1 - 1'/2 cups cream and eggs until smooth, creamy and quite thick.

Pour batter into pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool at least 30 minutes before serving.

Meanwhile, in a large bowl, toss strawberries with sugar to taste and let stand for at least 20 minutes. Whip remaining cup cream to soft pecks. Serve cake topped with strawberries and their juice and whipped topping

YIELD: Makes 12 serving

STRAWBERRY PANCAKE ROLL-UPS

1 - 1/2 quarts fresh strawberries, rinsed and hulled

6 tablespoons sugar

2 tablespoons lemon juice

8 ounces cream cheese, at room temperature

1 - 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 - 1/2 cups buttermilk

1 cup milk

oil

Thinly slice 2 cups strawberries. In a blender or food processor, whirl remaining strawberries until smooth. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard residue. Whisk 1/4 cup sugar and the lemon juice into a strawberry puree.

In the blender or food process (no need to rinse), whirl cream cheese and 1/2 cup of the of the strawberry puree until blended and smooth.

In a bowl, mix flour, baking soda, salt and remaining 2 tablespoons sugar. In another bowl, whisk eggs, buttermilk and milk just to blend. Whisk milk mixture into flour mixture just until evenly moistened

Place a nonstick griddle or a 12 - inch nonstick frying pan over medium heat (350); when hot, coat lightly with oil and adjust heat to maintain temperate. Spoon batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other side, 1 - 1/2 to 2 minutes longer. As pancakes are cooked, transfer to baking sheet and keep warm in a 200 oven. Coat pan with more oil as necessary to cook remaining pancakes.

Spread each pancake with about 2 tablespoons cream cheese mixture and roll up. Set two roll-ups on each plate, top evenly with sliced strawberries and drizzle with a little strawberry puree; serve with remaining puree to taste.

YIELDS: Makes about 8 roll-ups; 4 servings

Notes: Thin and tender, the pancakes are rolled around a strawberry pink filling. You can make the strawberry sauce and cream cheese mixture (steps 1 and 2) up to 2 days ahead; cover separately and chill

Tuesday Tastes at Crazy Daisy visit and vote for my recipe!!!

CHINESE CHICKEN SALAD

1/2 pound asparagus, trimmed and cut diagonally into 1 - inch pieces
2 navel oranges
about 1 - 1/2 cups vegetable oil
4 fresh wonton wrappers, cut into 1/4 - inch wide strips
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds

In a 2 to 3 quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

Cut off and discard ends from oranges. Following the curves of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4 - inch thick rounds, then cut these rounds into quarters. Set aside.

Pour the vegetable oil into a 3 to 4 quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.

In a large bowl, toss the cabbage, chicken and asparagus with the dressing. Top with avocado, orange slices and wonton strips, then garnish with green onions and sesame seeds.

Spicy Soy-Ginger Dressing

2 tablespoon rice wine vinegar

2 tablespoon brown sugar

1 - 1/2 tablespoons soy sauce

1 tablespoon Asian red chile sauce (such as Sriracha)

1 - 1/2 teaspoons grated fresh ginger

1/4 cup oil

salt to taste

In a medium bowl, whisk together rice wine vinegar, brown sugar, soy sauce, red chile sauce and grated ginger. Slowly drizzle in the oil, whisking constantly. Season with salt to taste.

COLORFUL BLACK BEANS and RICE SALAD

1/4 cup extra-virgin olive oil
1/4 cup lime juice
1 teaspoon cumin
1 - 1/2 cups cooked basmati rice, cooled
1 can (15 oz.) black beans, rinsed and drained
1 cup finely diced carrots
3/4 cup corn kernels
3/4 cup finely chopped tomato
1/4 cup minced italian parsley
1/4 cup minced cilantro
2 tablespoons finely chopped red onion
salt and pepper

In a serving bowl, stir olive oil, lime juice and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro and onion. Stir gently to coat. Season with salt and pepper.

YIELDS: makes 5 cups; 4 to 5 servings

Notes: You can use canned corn, I use frozen corn, thawed. This colorful salad can be made ahead of time, up to 1 day, chill in an airtight container

NEWEST AWARDS

My sweetheart of a friend Sugar over at Bright Morning Star just gave me these AWARDS in February THANKS SUGAR!!! She celebrates the gift of life with laughter, dance and song today and ever after!!! She LOVES!!! good food that is DELICIOUS!!! and RICH!!! Visit Sugar @BrightMorningStar! You'll LOVE!!! her NEW!!! blog.

The Honest Scrap Award rules are simple.

1. Post the AWARD.

2. Thank and mention the person who gave you the award.

3. Pass the award on to ten bloggers who you feel embody the spirit of the Honest Scrap Award and whose blog you find brilliant in design and/or content.

4. Write 10 honest things about yourself and make them interesting, even if you have to dig deep.

5. Don't forget to notify the ten bloggers about their AWARD and post a link to their blog.

I'm sharing this AWARD with the following go visit:

Miranda @ For Food And Life Encounters!

Jerri @ Simple Sweet Home!

Tiffanee @ One Crazy Cookie!

Charlene @ Secrets of A Southern Kitchen!

Pam @ A Love for New Recipes!

Coleen @ Coleen's Recipes!

Mama Bird @ Mama Bird's Nest!

The Kreativ Blogger Award Rules:

1. Post the AWARD.

2. Thank and mention the person who gave you the award.

3. Pass the AWARD on to seven blogs who you think embody the spirit of the Kreativ Blogger Award.

4. Name seven things about yourself that others don't know.

5. Don't forget to notify your seven Bloggers about their AWARD and post a link to their blog.

I'm sharing this AWARD with the following go visit:

Pam @ A Love For New Recipes!

Christina @ Dinner at Christina's!

Wendy @ Relatively Unique!

Kim @ Stirring The Pot!

Chelsey @ Scrap Happy Chelsey!

Ashley @ The Happy Little Home!

Patti @ Patti's Pantry!

Kary @ My Farmhouse Kitchen!

Marsha @ Taste and See God's Goodness!

Michelle @ This Blessed Life!

I'm giving this AWARD to everyone, because each of you have added color to my world.

Instructions for the Beautiful Blogger Award:

1. Thank the person who gave you the AWARD.

2. Paste the AWARD on your blog.

3. Link the person who nominated you for the AWARD.

4. Tell 7 interesting things about yourself.

5. Nominate 7 blogs or less for the AWARD.

6. Post a link to the 7 bloggers you nominated.

I'm sharing this award with the following go visit:

Tiffanee @ One Crazy Cookie!

Annalisa @ Cooking Easy!

Sugar @ BrightMorningStar!

Mandy @ Mandy's Recipe Box!

Patti @ PATTI'S PANTRY!

Mandy @ Home is My Paradise!

Michelle @ My Italian Grandmother!

Well, here I go I need to tell you some things about myself.

1. I love chocolate, but my favorite cookie is a peanut butter cookie.

2. I have been married for 32 years and my husband is a wonderful man that I fell in love with on our first date.

3. My favorite time of the year is spring, I love everything about it.

4. Purple is my favorite color and if you look in my closet I have different shades of purple.

5. I'm a housewife and love taking care of my family.

6. My family is very important to me and I THANK!!! God for them each day.

7. I would rather cook than clean, but I hate a dirty house.

8. My kitchen is the most important room in my house and I spend most of my day in my kitchen.

9. I love to collect recipes and ideas for creating new recipes. My husband tells me I never make the same recipe twice, because I'm always changing things in a recipe.

10. I give everything to God, because without Him I am nothing and with Him I have everything I need.

I want to THANK!!! each of you who visit and leave comments. I love sharing my recipes and remember what you do with All your Heart n' Soul this always done with Lots of Love and should be shared with others.

Geri

BAKED HAM with LEMON - SPICE GLAZE

1 cooked, bone-in-half-ham the shank or butt (6 to 7 lbs)

3/4 cup packed light brown sugar

Finely shredded zest and juice of 5 medium lemons

1 - 1/4 teaspoons ground ginger

Preheat oven to 350. Cut off tough, leatherlike skin from ham (if it has it) and score fat and meat in a crosshatch pattern. Put ham, fat side up, in a large roasting pan and tent loosely with foil. Bake until a thermometer in thickest part of meat reaches 120, about 1 - 1/2 hours.

Meanwhile, make glaze: In a bowl, whisk sugar, zest, juice and ginger until smooth.

Uncover ham and pour glaze over it into pan. Bake ham, uncovered, basting ham and stirring glaze every 10 minutes, until glaze is a thickened, shiny syrup and thermometer in meat reaches 135 to 140, 15 to 30 minutes.

Let ham rest 5 minutes, then brush with glaze and transfer to a cutting board. Scrape remaining glaze into a small bowl. Carve ham and spoon more glaze on top.

YIELD: Serves 8, with ample leftovers

Notes: Be sure to buy a ham without added glaze; it would mute the flavor of the extra-citrusy one.

SPICY PORK SKEWERS

1 - 1/4 pounds ground pork

1 - 1/2 tablespoons minced garlic

2 teaspoons ground cumin

2 teaspoons ground paprika

1/3 cup finely chopped onion

1 - 1/2 teaspoons salt

1 teaspoon ground black pepper

Soak 8 bamboo skewers in water for at least 30 minutes (if using metal skewers, proceed to step 2). drain and set aside.

Meanwhile, in a medium bowl, stir together the pork, garlic, cumin, paprika, onion, salt and pepper. Form into small meatballs, each about the size of a golf ball, then thread the meat onto the skewers.

Lay skewers over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning once, until browned on both sides and no longer pink in the center, about 8 minutes. Serve warm.

BRAISED CHILE CHICKEN

1/4 cup olive oil

1/2 cup yellow cornmeal

1 teaspoon ancho chile powder

1/2 teaspoon chipotle chile powder

2 teaspoons salt, plus more to taste

1 chicken (4 to 5 lbs), cut into pieces

1 can (14 - 1/2 oz) diced peeled tomatoes

1/2 cup chicken stock

1 can (4 oz) whole green chiles, cut into strips

1 fresh jalapeno chile, minced

1 can chipotle chile in adobo sauce, minced

black pepper

1/2 cup chopped cilantro

Heat olive oil over medium-high heat in a pot just large enough to accommodate chicken in a single layer. Meanwhile, in a shallow bowl, whisk together cornmeal, chile powders and salt. Dredge chicken in cornmeal mixture, turning to coat.

Add half the chicken pieces to pot and cook, turning once, until well browned on all sides and skin is very crisp, about 8 minutes; remove and set aside. Brown remaining chicken the same way.

Add tomatoes, chicken stock, canned chiles, half the jalapeno and the chipotle chile in pot. Reduce heat to a gentle simmer and arrange chicken pieces, side side up, on top of sauce. being careful not to let sauce completely cover crisp skin. Simmer, uncovered, until chicken is cooked through, about 40 minutes. Remove chicken from sauce and transfer to a platter. Season with salt and pepper and add remaining jalapeno to taste. Spoon sauce around chicken and garnish with cilantro.

Yield: Makes 6 servings

Notes: Serve with rice and beans, cornbread or flour tortillas. The leftovers make GREAT!!! tacos.

WE HAVE A WINNER!!! for the Make-Ahead Meals for Busy Moms Cookbook

Well, we have a winner for the Make-Ahead Meal for Busy Moms Cookbook. I carefully assigned each entry a number and the winner is Wendy @ Relatively Unique. She has been notified and has 48 hours to respond.

THANKS!!! to all who stopped by, entered and followed my blog.

If you want order is GREAT!!! cookbook visit Amazon.com or Barnesandnoble.com and purchase a copy for yourself or as a GREAT!!! gift.

JICAMA SLAW and GIVEAWAY

2 carrots, peeled and julienned
1 small jicama (about 1 - 1/4 lbs.) peeled and julienned
1 large red bell pepper, cored and very thinly sliced
1/4 head red cabbage, cored and very thinly sliced
1/2 red onion, halved lengthwise and very thinly sliced lengthwise
6 tablespoons olive oil
6 tablespoons unseasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoons minced cilantro leaves, plus more for garnish
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoons red chile flakes

In a medium bowl toss all vegetables.

Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder and chile flakes in a small bowl; whisk until blended.

Add dressing to vegetables and toss everything together, let sit 15 minutes,stirring 2 to 3 times. Serve garnished with cilantro, if you like.

Yield: Makes 6 to 8 servings

Notes: Use a handheld slicer (like a mandoline or a Benriner) to make cutting the vegetables easier.
Vegetables can be put in a large resealable plastic bag, chilled and kept up to 2 days.
Dressing can be made ahead, chilled and kept up to 2 days.

Make-Ahead Meals for Busy Moms has a combination of GREAT!!! ideas for family meals. Make-ahead recipes that can be entirely made or partially made ahead of time and frozen to be reheated are serve later. I love this idea for busy mom, like all of us.

What I like about this cookbook is that the recipes are EASY!!! to make and includes items that I have in the pantry. This is a must for any busy mom. The font is big and the directions are simply and clear to read. There are instructions for freezing to keep the flavor and the taste fresh. Since this AWESOME!!! cookbook will give you a lot more recipes for meals to prepare ahead of time you will enjoy the stress free dinner time. But, best of all and the most important the recipes are delicious, your family will enjoy the variety.

Now, here what you need to do to enter a chance to win this GREAT!!! cookbook:

Jane Doiron @

Make-Ahead Meals for Busy Moms

asked me if I would be interest in a giving away her cookbook @ Heart N' Soul Cooking. I am a follower of her blog and think she has GREAT!!! recipe, so I knew I would be interested in doing a giveaway for my blog friends.

GOOD LUCK!!!

• 1st and mandatory - Visit Jane Doiron @ Make-Ahead Meals for Busy Moms! and tell me one recipe that you would love to cook at home found on the Table Of Contents (click on cookbook on sidebar)
  

For Extra Entries:

• Follow Heart N' Soul Cooking (with Google Friend Connect)
• Blog about this giveaway, with a link back to me.
• Follow the Make Ahead Meals for Busy Moms blog
• Sign up for the Make Ahead Meals for Busy Moms newsletter.
• Grab the Make Ahead meals for Busy Moms button, found on her blogs sidebar.

For 3 Extra Entries:

• Visit Amazon.com or Barnesandnoble.com and purchase a copy for yourself or as a GREAT!!! gift.

Please leave a separate comment for each item that you have completed stating that you have done so. That will give you 9 AWESOME!!! chances.

Winners will be chosen via Random Drawing. Winners who I am unable to contact and who don't claim their prize within 48 hours of being sent their winning email notifications and me posting the winner of the prize will forfeit their prize. Please follow directions. This is open to all bloggers and nonbloggers alike. You have from now until March 7th, 2010 at 11:59 PM (Alaska time) to comment and be entered for a chance to win. I will randomly pick one winner and announce it here on my blog shortly after March 8th! Open to USA only!

GREAT!!! COOKBOOK GIVEAWAY

Make-Ahead Meals for Busy Moms has a combination of GREAT!!! ideas for family meals. Make-ahead recipes that can be entirely made or partially made ahead of time and frozen to be reheated are serve later. I love this idea for busy mom, like all of us.

What I like about this cookbook is that the recipes are EASY!!! to make and includes items that I have in the pantry. This is a must for any busy mom. The font is big and the directions are simply and clear to read. There are instructions for freezing to keep the flavor and the taste fresh. Since this AWESOME!!! cookbook will give you a lot more recipes for meals to prepare ahead of time you will enjoy the stress free dinner time. But, best of all and the most important the recipes are delicious, your family will enjoy the variety.

Now, here what you need to do to enter a chance to win this GREAT!!! cookbook:

Jane Doiron @

Make-Ahead Meals for Busy Moms

asked me if I would be interest in a giving away her cookbook @ Heart N' Soul Cooking. I am a follower of her blog and think she has GREAT!!! recipe, so I knew I would be interested in doing a giveaway for my blog friends.

GOOD LUCK!!!

• 1st and mandatory - Visit Jane Doiron @ Make-Ahead Meals for Busy Moms! and tell me one recipe that you would love to cook at home found on the Table Of Contents (click on cookbook on sidebar)
  

For Extra Entries:

• Follow Heart N' Soul Cooking (with Google Friend Connect)
• Blog about this giveaway, with a link back to me.
• Follow the Make Ahead Meals for Busy Moms blog
• Sign up for the Make Ahead Meals for Busy Moms newsletter.
• Grab the Make Ahead meals for Busy Moms button, found on her blogs sidebar.

For 3 Extra Entries:

• Visit Amazon.com or Barnesandnoble.com and purchase a copy for yourself or as a GREAT!!! gift.

Please leave a separate comment for each item that you have completed stating that you have done so. That will give you 9 AWESOME!!! chances.

Winners will be chosen via Random Drawing. Winners who I am unable to contact and who don't claim their prize within 48 hours of being sent their winning email notifications and me posting the winner of the prize will forfeit their prize. Please follow directions. This is open to all bloggers and nonbloggers alike. You have from now until March 7th, 2010 at 11:59 PM (Alaska time) to comment and be entered for a chance to win. I will randomly pick one winner and announce it here on my blog shortly after March 8th! Open to USA only!

APPLE GALETTE

1 - 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoons salt
1/2 cup plus 2 tablespoons cold butter
1 large egg yolk, lightly beaten
1/2 cup walnuts
2 pounds tart apples (3 to 5) such as Pink Lady or Granny Smith
1/2 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
1 large egg, beaten to blend with 1 tablespoon water

In a food processor or large bowl, combine flour, granulated sugar and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour.

Meanwhile, spread walnuts in a baking pan and bake in a 375 F oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts.

Peel and core apples, cut each into eight wedges. In a 10 to 12 inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it's foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat.

Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12-by-15 inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet).

Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg mixture.

Bake in a 375 F oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes. Transfer galette (with parchment, is using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges.

Yield: Makes 6 to 8 servings

Notes: serve this tart with vanilla ice cream.

TWO I LOVE YOU AWARDS

Here are the rules for the award:

My sweetheart of a friend Sugar over at Vanillastrawberryspringfields just gave me these to awards, THANKS SUGAR!!! She has an AWESOME!!! blog filled with Lots of Love!!! Her recipes and photos of her food are DELICIOUS!!! and RICH!!! Visit Sugar @ Vanillastrawberryspringfields!

1. Post the award on your blog.

2. Don't forget to mention the person who gave you the award and link back to their blog.

3. Share the LOVE!!! with as many bloggers as you wish.

4. Let them know about this award by commenting on their post.

5. Now share the LOVE!!!

I am sharing this award with the following Bloggers.

Go visit:

Tiffanee @ One Crazy Cookie!

David @ My Year on the Grill!

Sugar @ VanillaStrawberrySpringFields!

Wendy @ Relatively Unique!

Alea @ Premeditated Leftovers!

Annalisa @ Cooking Easy!

Mandy @ Home Is My Paradise!

Sue @ I Need Mom!

Arleen @ The Food Of Love!

Jeanette @ Starting Over!

Mama Bird @ Mama Bird's Nest!

Cynthia @ Cookin' With Cynthia!

Wishing each of my blogger friends LOVE!!! because each of you spread LOVE!!! with each of your posts. THANKS!!! for sharing. Remember what you do with all your Heart N' Soul is done with Lots of Love and should be shared with those you LOVE!!!

Geri

SUNSHINE BLOG AWARD

My sweetheart of a friend Sugar over at Vanillastrawberryspringfields just gave me this SUNSHINE BLOG AWARD THANKS SUGAR!!! She celebrates the gift of life with joy and laughter today and ever after!!! Loves good food that is DELICIOUS!!! and RICH!!! Visit Sugar @ Vanillastrawberryspringfields!

Here are the rules for the award:

1. Post the award on your blog.

2. Don't forget to mention the person who gave you the AWARD.

3. Pass the award to 12 bloggers.

4. Link the nominees and let them know about this award by commenting on their post.

I am sharing this award with the following Bloggers who spread SUNSHINE!!! with they blogs:

Go visit:

Ashley @ The Happy Little Home!

Miranda @ For Food And Life Encounters!

Liz @ The Flowering Dogwood!

Jerri @ Simple Sweet Home!

Tiffanee @ One Crazy Cookie!

Sarah @ The Budgeted Life!

Charlene @ Secrets of A Southern Kitchen!

Pam @ A Love for New Recipes!

Katie @ The Cutting Back Kitchen!

Coleen @ Coleen's Recipes!

Mama Bird @ Mama Bird's Nest!

Cynthia @ Cookin' With Cynthia!

Wishing each of my blogger friends SUNSHINE!!! because each of you spread SUNSHINE!!! with each of your posts. THANKS!!! for sharing.

Geri