Here's something that I want to share with you...
Ever since my friend, Diana at didoart posted it on Face Book the other day, I just can't get out of my head. It's so refreshing!

Have a Sunny day!


My sweet mother-in-law sent this to me and I had to share.
*It's funny because it's true.*
Tequila Christmas Cake....recipe
Once again this year, I’ve had numerous requests for my Tequila Christmas Cake recipe, so here goes.

Please keep in your files as I am beginning to get tired of typing this up every year!

1 cup sugar
1 tsp. baking powder
1 cup water
1 tsp. salt
1 cup brown sugar
Lemon juice
4 large eggs
1 bottle tequila
2 cups dried fruit

Sample the tequila to check quality
Take a large bowl; check the tequila again to be sure it is of the highest quality..


Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add 1 teaspoon of sugar. Beat again.

At this point, it is best to make sure the tequila is still OK. Try another cup just in case.
Turn off the mixerer thingy.

Break 2 eegs and add to the bowl and chuck iin the cup of dried fruit.
Pick the fruit up off the floor.

Mix on the turner.

If the fried druit getas stuck in the beaterers, just pry it loose

with a drewscriver.

Sample the tequila to test for tonsisticity.

Next, sift 2 cups of salt, or something.

Check the tequila.Now shift the lemon juice and strain your nuts.

Add one table.  Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven.

Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner

Finally, throw the bowl through the window.
Finish the tequila and wipe the counter with the cat.

Cherry Christmas!


Merry Christmas Everyone!
I meant to get a December post up waaay earlier but, you know how life is...and...:)
So, there ya go. LOL.

Here are some new kids on the block for Christmas time cookies, I just discovered them this week and absolutely love them. They are super simple and will be a big hit, I promise.  Found them here at Betty Crocker.
Actually the only complaint I have is that they are a little tooooo sweet for my taste. I may try to come up with a from-scratch recipe for this cookie.

Chewy Pistachio Cranberry Cookie Recipe
Adapted from Betty Crocker recipe
1 bag sugar cookie mix
¼ cup AP flour
1 pkt pistachio pudding powder
1 stick butter, melted
2 eggs, room temp
A little over ½ cup Craisins, chopped
A little over ½ cup pistachios, shelled and chopped (medium-coarse)

Equipment that make this recipe easier
Large mixing bowl, holds ingredients without spilling all over your kitchen counter
Wooden spoon, fun to mix with
Parchment paper, prevents sticking
Cookie sheet, bakes cookies and prevents them from falling on the bottom of your oven.
Small cookie scoop, helps make all cookies the same size.
Kitchen timer, helps your A-D-D brain to remember you have cookies in the oven.

What to do:
-In a large mixing bowl, whisk together cookie mix, pistachio pudding powder, and flour
with a wooden spoon.
-Add in melted butter and eggs, and mix well.
-Mix in Craisins and pistachio nuts.
-Scoop batter onto cookie sheet with parment paper, like a drop cookie, small-medium size ball, with a scoop or a large spoon  about 2 inches apart.
-Bake at 350 degrees for 10 minutes SHARP.
-Take cookies out of the oven, the center may look a little under-cooked, THIS IS OK-TAKE THEM OUT!
-Let them sit 2 minutes on the cookie sheet before you transfer them to a flat cooling rack.
-Store in an airtight container for up to 5 days, although I doubt they will last that long.

These are fun because they make me want to try other variations, like sugar cookie mix with lemon pudding and cranberries or chocolate pudding with chocolate chips etc…

If you try this recipe or any other version, let me know.
Stay tuned for Christmas-y Meringue Cookies