One-Stroke Ornaments

One of my Passions is One-Stroke Painting..

These are Hand-painted One-Stroke

Ornaments....that will be @ my Home

Boutique (Santa's Gift Shoppe

Boutique)

If you are going to be in the Fresno/Clovis

area of California (Dec. 3rd & 4th, 2010)

come join the fun/Prize Giveaways too!

*** IF INTERESTED IN COMING TO

THE BOUTIQUE email me @

santasgiftshoppe1@hotmail.com

& I'll email you directions & include

you on our GUEST LIST.

Keep them as a keepsake for yourself or

give them as a gift to someone else..

They make a lovely gift.

****WANT TO LEARN HOW TO

PAINT ONE-STROKE???? Donna

Dewberry shows you how....

HERE IS A LINK TO PAINTING

ONE-STROKE****CLICK HERE

Chocolate Mint Walnut Brownies

I have had such a Great response........to the

Chocolate /Mint Brownies I posted in July

I thought I'd post another one ..........but this

recipe is a lot Faster...& Easier......

These are one of the food items that will

be at my house at the Santas Gift Shoppe

Boutique coming up..(Dec. 3rd & 4th 2010)

These taste incredible........Mint & Chocolate

just are the BEST combination together....

I found this recipe on the back of a Brownie

Mix a very long time ago..and every time I make

them for an event or party....they always are a

hit......So, now you can get all the compliments

by making these little gems.....

Recipe

1 box "Duncan Hines" 21oz. Brownie Mix

(Chewy Fudge) Follow instructions

on the back of the box

1 16 oz. can vanilla frosting

a few drops Green food coloring (to your preference)

or ("icing colors" Kelly Green) a toothpick dab

a few drops of Peppermint extract flavoring

1 c. walnuts chopped in lg chunks (optional)

1 c. chocolate sprinkles (optional)

Follow directions on brownie mix for "fudgy"

brownies (be careful to read about metal/glass

pans vs. dark & non-stick pans...timing is a

little different)......

While brownies are cooling in the pan.....take

the can of frosting and put it in the microwave

(about 10 sec or so) to make it more spreadable...

***You do not want it liquidity....

****You can do the next step right in the can if

you want to......

Add a few drops of peppermint extract and

a few drops of green food coloring/or toothpick

dab of kelly green "Icing Colors" to the can of

frosting & stir until you get the green you like...

After brownies have completely cooled....spread

frosting with a "beveled spatula" (this is the

Best kitchen tool to spread frostings I have

found......It looks like a bent long knife without

the sharp edges..)

Add chocolate sprinkles on top (if desired)

Look at both photos (above) to see which you like

better...Enjoy......

Chocolate Caramel Thumbprint Cookies

Don't these look good??? When I saw them

I knew I had to give the recipe a try...It's adapted

from Cook's Country but the recipe has gone

through a few changes....I increased a few of the

ingredients so the recipe would turn out better...

The recipe makes approx. 20-24 cookies.....

(granted....not too many but well worth it)

Recipe

1 c. flour
1/3 c. cocoa powder
1/4 tsp. salt
8 Tbsp. butter, softened
2/3 c. sugar
1 lg egg, separated, plus one more egg white
2 Tbsp. milk
1 tsp. vanilla
1 1/2 c. pecans.....chopped fine
(you could also use walnuts)
20 caramels, approx. (I used Kraft)
4 Tbsp. heavy cream (I used reg. cream & it
was fine)

Pre-heat oven to 350F. Line 2 baking sheets
with parchment paper or Silpat liners. (These

liners are 1 of the "Best Kitchen Items" I have

found...they are from France & make clean-up

a breeze)....Combine flour, cocoa powder, & salt

in bowl...set aside.

With a mixer on medium high speed, beat butter
& sugar until fluffy....(abt. 2 minutes)
Add egg yolk, milk, & vanilla and mix until blended.
Reduce speed to low & add flour mixture until
combined... Refrigerate dough until firm, (at
least 1 hr.)

Whisk egg whites in another bowl until frothy. Place
Pecans in another bowl.......

One at a time, roll dough into 1" balls, dip in egg
whites, then roll in pecans.......(This is a bit messy
but it's worth it)..........Place balls 2" apart on
cookie sheets. Using a teaspoon measure, make an
indentation in the center of each ball (like a thumb-
print)

Bake until set.....about 10-12 min. (mine took 12)

Meanwhile, microwave the caramels & cream in a
bowl, stirring occasionally, until smooth....(abt.1-2 Min)

Once cookies are removed from the oven, gently
press existing indentations with teaspoon measure
once again. Fill each with 1/2 to 1 teaspoon caramel
mixture..... Cool 5 min. then transfer to wire rack &
cool completely........Enjoy these.... they are delectable.....

Monte Cristo Sandwiches

I was thinking about what to have for dinner
tonite....I wanted to make something light....but filling..

Monte Cristo Sandwiches came to mind...........
These are sooo good.......I was first introduced
to these little babies years ago in a Make-a-Mix
Cookbook.......I then found them again at Disney-
Land (in the Blue Bayou Restaurant) at the
Pirates of the Caribbean Ride.

They're the best....especially with the homemade
Boysenberry/Strawberry Jam (one of the
jams that will be at Santa's Gift Shoppe Boutique
Dec. 4th & 5th this year)....You've got to try them..
This is my own take off of them......The flavors of the
luncheon meats, cheese, confectioners' sugar, & jam
blends together and melts in your mouth.....Yumm!!!!

RECIPE
12 slices white bread
6 slices ham
6 slices turkey
6 slices Swiss cheese (original recipe says 12 but 6
tastes great)
Mayonnaise to cover 12 slices of bread
1 c. Complete Pancake Mix (original recipe uses
Make-a-Mix batter...but this is easier I think)
1 c. milk
2 eggs

Take 2 eggs, milk, & pancake mix and beat until
smooth.... Set aside....

Take 12 slices of bread and spread mayo on each.
Place a slice of Swiss cheese, ham & turkey on each.

Cut off crust (save for birds, or freeze for stuffing)
on all sides....and cut into 2 diagonal pieces for
each sandwich.....

***You can use a skillet @ 350 degrees or a
frying pan & put it medium to hot (just keep
an eye on it) Put some butter in a warm frying
pan so sandwiches will not stick.

Dip each triangle sandwich into egg mixture.
Place in frying pan or skillet. Watch carefully
until done (a minute or two) on each side or
until swiss cheese is melted.

To Finish: Garnish with confectioners' sugar
& jam on top of each sandwich.....

Tip: To make confectioners' sugar look like
a dusting....use a shaker or very small strainer
& tap sides as sugar is placed over sandwiches.

They are great for brunch, lunch or dinner.....

Fast/Easy Salmon Fillets

This is a Fast/Easy Dinner....I buy A Wild

Salmon Fillet Slab (usually at Winco or Food

Maxx for about $6.00) It feeds about 3-4 persons

(depending on the size you want)

I start with a frying pan warmed up (so that you

will not have to use very much canola oil) I use

the oil decanter (in the above photo) I love it.......

It's one of my favorite kitchen items.....I got

it at Linen 'n Things but I'm sure they sell them

(for about $4-$5 at any Kitchen store)

Recipe

1 large salmon fillet (salted/peppered)

1/4 c. Parsley (fresh or I used dried parsley flakes)

1/4 c. lemon juice (I used lemon juice in a bottle)

1 lemon (sliced for garnish)

1 sprig dill (for garnish) optional

I sprinkle a few slots of canola oil over the frying
pan and because it's hot just swing the oil around
in the pan to cover the bottom of it....

TIP: (A large salmon fillet will cut into

smaller pieces easier after the fish is cooked)

Salt & Pepper the fillet...Sprinkle some parsley

flakes in the pan and place the salmon fillet on top

(Fleshy side down) for a few minutes to seer juices

in....flip over (I use a pancake turner) on the skin

side & fry a few minutes more....

At this point I add some lemon juice &

continue to finish the fillet until done....Flipping a

couple more times (Not very much longer)

until done......

TIP: Roll the lemon on the counter a few times

back & forth before cutting & it will produce

more juice.

***The salmon is done when it FLAKES

when a fork is put to it....Enjoy!!!! It's

delicious.......

My Craft Room (organized for a change!)

Sorry the pictures aren't the best!!

I thought I'd give you a look at a seldom seen
sight....One of my craftrooms/workrooms...organized &

clean..before the Christmas production moves in...

and the elves get going in full production mode..

THIS IS THE BEFORE PICTURE..
and soon there won't be anywhere to walk or see any
workspace on the tabletops.

I hope to have a BIG Christmas in July
GIVEAWAY...& maybe give you some
ideas for Christmas/or show some projects
I'm working on.

Anyway MAKE IT A GREAT DAY TODAY!!!!

Fast & Easy Homemade Salsa #2 (Medium)

Sorry it's been more than a couple of days

since I last did a post.....To catch you up.....our

freezer bit the dust......Filled to the brim with food

& fruit pulp for my jams, I was forced to do

another 60 more jams so that the pulp would not

be wasted.....So now we are at 206 jars and counting!

Now for today's blog....I have had so many people

log on to the blogspot for the recipe of the Homemade

Salsa #1....that I thought I would give Homemade

Salsa Recipe #2... to everybody as well....

As I told you before.........I wasn't much in the way of

Peppers or otherwise.....but after a Home Canning

Seminar....I decided to try Home Canning.....& now

I want to can everything....(I'll be letting you know

how that turns out in the future)

As my mother taught me about cooking & baking..

mainly from scratch....(because that was her

generation.)..I admire & appreciate all she taught

me......however, I have so many things I love to do, I

try & balance, Family, Family History, (Crafts

for the Christmas Boutique in Dec) Canning,

Scrapbooking, etc.. so when I can find a Recipe that

gets the job done faster & easier.... I do it that way.

Which leads us into today's FAST & EASY

HOMEMADE SALSA #2 (Medium Hot)The

photos above show you the end result with corn

chips, and how it looks in jars (Home-Canned)

After doing the 1st Homemade Salsa (which you have

to boil, peel, & cut the tomatoes into pieces.....) I decided

to try & find an easier way...which I did.....

This particular Salsa #2 is a little hotter than #1 &

my friends have told me (that are Salsa connoisseurs

in my opinion) that it isn't that hot...So let's just

call it MEDIUM HOT......but Faster & Easier

than Salsa #1...

RECIPE (SALSA #2...MEDIUM HOT)

6 cans (14.5 oz. each) petite diced tomatoes or

6 lbs. fresh tomatoes (about 18 medium)

(but the easier way are the cans)

1/2 c. white or cider vinegar

1 pouch Mrs. Wages Salsa Tomato Mix (from Walmart)

it has a mixture of onion, green bell pepper,

Jalapeno, Chili Peppers, Garlic, Salt, & other

Spices

1 c. chopped cilantro

Using the canned tomatoes, open

& pour all 6 cans of tomatoes into a pot....

*(all the liquid in the can as well)

Combine tomatoes, vinegar, salsa mix,

& cilantro & bring to a boil.

Stir occasionally...Reduce heat &

simmer 10 minutes...

TO CAN: Pour hot salsa into clean,

sterilized pint canning jars, leaving 1/2"

head space. Cap each jar when filled.

PROCESS 40 MINUTES in boiling

water bath...

Test Jars for airtight seals according to

manufacturer's directions. (Can be stored

up to a year) If jars do not completely

seal, refridgerate & consume within 1

week....ENJOY & SHARE THE RECIPE..

Delectable Peanut Butter Cup Cookies

This is a LOADED CHOCOLATE /PEANUT
BUTTER CUP COOKIE....Loaded with Reese's
Pieces, Mini Reese's Peanut Butter Cups,
Chocolate Chips, Peanut Butter & a Chocolate
dough...Wow that's chocolaty.......

These would be great for a special occasion.
I found these on a number of blogs, pretty much
the same recipe, This one was adapted from
Kitchen Cafe ....(I didn't put the 1 cup of peanut
butter chips that was in the original recipe & you
may want to do that)....

Ingredients:

1 Cup Butter, (softened)
3/4 C. Peanut Butter (creamy or crunchy)
(I used crunchy)
3/4 C. Sugar
3/4 C. packed Brown Sugar
2 Eggs
1 tsp. Vanilla
2 1/3 C. Flour
1/3 C. Cocoa Powder (I think I would use not
as much..... maybe 1/4 -1/2 Cup)..you decide
1 tsp. Baking Soda
1 Cup Semisweet Chocolate Chips
1 Bag Reese's Pieces

~Note: Cut the Peanut Butter Cups in half
(gently) and put in refrigerator or freezer
til ready to use. Original Recipe said to
freeze first.......(but 1 blogger stated she had
problems cutting them after they were
frozen)....we don't want problems like that...

Preheat Oven to 350F.

In a large bowl or stand mixer, cream together
softened butter, peanut butter, white sugar, &
brown sugar until smooth. Beat in eggs one at a
time, then stir in vanilla. Combine flour, cocoa,
& baking soda; stir into the creamed mixture.
Mix in chocolate chips, & Reese's Pieces (hand
stir them in so the shells of the Reese's Pieces don't
get broken).

I used a Cookie Scoop to have each cookie round &
look more uniformed. I also used a Slipat Cookie
sheet liner...(they are the BEST non-stick liners!!!)
These are 2 of my Favorite Kitchen Items......

Push one Peanut Butter Cup half into the center of
each ball of dough. Bake for 8 to 10 min. (My oven
they were done at 9 min. (You don't want them to
fall apart so make sure you let them cool completely
before lifting them off the cookie sheet).....

156 jams & counting

Sorry I haven't been putting up recipes or
something lately, but this is what I've been busy
doing.....Making jam, jam, & more jam for about
the last 3 days.....Plus in between trying to save
a "2 yr. old" freezer from quitting on me. The
saying "They sure don't make things the way they
used to" comes to mind....So does a saying my
daughter uses (which I like a lot)......"Life's tough...
get a helmet".....I think I'll make that the "Quote
of the day"............At least it's not the air
conditioner in this 106 degree heat!!!!!

Anyway......besides my feet hurting and a little tired
1/2 of my jam for the year is done....Yeah...
it's only 1/2 (of what I make) for Santa's Gift Shoppe
Christmas Boutique...(coming in only...133 days)
but..it's better than not having started yet.....

These are the kinds I have right now: Strawberry,
Strawberry-Plum, Plum, Straw/Blueberry/Plum,
Straw/Blueberry, Apricot, Straw/Boysenberry, &
Straw/Rasp./Blueberry......Wow..That's a lot even
for me to say...

I love experimenting with different mixtures
or blends of jam to come up with unique flavors...
(& I have come up with quite a few).....Some friends like
to try these new blends & end up getting 10 or more
jars at a time....("It's a good thing"......they make great
gifts anytime).......

I've probably made thousands of jars of jams in
32 yrs. & hope to be doing it for another 32...

I am having the price remain at $3.95 (for an 8oz. jar)
because I like giving my customers a good deal.....
Other boutiques have charged $5 (but I haven't
increased the price in 6 yrs. or so) I have customers
who love it so much they've gotten 10-15 jars at a
time. Some have even hidden it from their kids...

I'm always humbled by what my customers
say concerning their finds at the Boutique...
I appreciate them soooo much....Well on to the next
project!!!!

REMEMBER: "QUOTE OF THE DAY"
"LIFE'S TOUGH......GET A HELMET...."

Chocolate Mint Brownies

Oh my gosh...These are simply THE BEST
BROWNIES I've ever tasted and the family
agrees! Believe it or not these little babies
came from Cooking Light!!!You might think by
looking at them that they might be heavy, but
they are light tasting...I have made a lot of different
kinds of mint brownies....but these are #1.....
You be the judge and let me know what your
family thinks........I LOVE COMMENTS!!!

My husband went to have one and said, "These
are REALLY GOOD." Then while savoring the
delicious taste....he must have said "No, I mean
these are REALLY REALLY GOOOOOOOOD,
12 times.... The rest of us agree and they were gone
REALLLLLY FAST!!!

NOTE: THESE WILL DEFINITELY BE AT
THE SANTA'S GIFT SHOPPE CHRISTMAS
BOUTIQUE (in my home)
Dec. 4th & 5th 2009
~~IF INTERESTED IN COMING & WOULD
LIKE an INVITATION.....email me @
santasgiftshoppe1@hotmail.com


RECIPE
Bottom Layer:
1 c. flour
1/2 tsp. salt
1 c. sugar
4 lg. eggs, beaten (FYI: the original recipe in
Cooking Light replaces 2 of these 4 eggs with
1/2 c. egg substitute)
1/4 c. butter, melted
2 Tbsp. water
1 tsp. vanilla extract
1 (16 oz.) can chocolate syrup (if you can only
find this in a bottle you have to weigh it on a
kitchen scale = 16oz.)

Mint Layer:
2 c. powered sugar
1/4 c. butter, melted
2 Tbsp. milk (I used non-fat,but you can
probably use whatever you have)
1/2 tsp. peppermint extract (you may want
to up this to 1tsp.)
2 drops green food coloring

Glaze:
3/4 c. semisweet chocolate chips
3 Tbsp. butter

1) Preheat oven to 350F.

2) TO PREPARE BOTTOM LAYER: Combine
flour & salt.... whisk set aside. Combine sugar, 1/4 c.
melted butter, 2 Tbsp. water, vanilla, eggs, & chocolate
syrup in a medium bowl; beat with mixer til smooth.
Slowly add flour mixture to chocolate stirring until blended.

BATTER WILL BE VERY THIN! Pour batter into
13 x 9 inch baking pan coated with cooking spray.
Bake at 350F. for 23 min. or until a wooden toothpick
inserted in center comes out almost clean. Cool
completely in pan on wire rack.

3) TO PREPARE MINT LAYER: Combine
powered sugar, 1/4 c. melted butter, & the rest
of the mint layer ingredients. MAKE SURE BOTTOM
LAYER IS COMPLETELY COOLED BEFORE
FROSTING....Frost bottom layer (I then put
it in the refrigerator to set)

4) TO PREPARE GLAZE: Combine the chocolate
chips & 3 Tbsp. butter in a medium microwave-
safe bowl. Microwave on HIGH for 1 minute or
until melted, (stirring every 30 sec.) Let stand
2 minutes. Spread chocolate mixture evenly
over the top. Cover and refrigerate until ready
to serve. Cut into 20 pieces or cut the 20 in half
and make 40 smaller ones.

HALLOWEEN GIVEAWAY (Celebration of 1000+ Followers)

Hi Everybody...Here is the GIVEAWAY to celebrate reaching 1000+ Followers on the blog!! What a milestone! Thanks to All of YOU!! My Sincere Thanks & appreciation for your Support of Santa's Gift Shoppe Year~Round. Let's Get Started!!! PLEASE READ THE "RULES TO ENTER" FIRST!! **********VERY IMPORTANT RULE*************** Because a Random Generator is used to pick the WINNER YOU HAVE TO LEAVE A SEPARATE COMMENT FOR EACH ENTRY..If you Don't it will count as 1 Entry instead of separate ones (& decrease your odds of winning) ************************************************ #1) Halloween Gift Package

OR

#2) Monogrammed Gift Package

How to Enter:

1) Leave a comment (with your email address)

telling me which Gift Pkg. above (#1 or #2)

you would like (if you won the Giveaway) = 1 Entry

2) Become a Follower of this Blog = 1 Entry

3) Go to "My ETSY Shoppe" & "Heart" it

as a "Favorite" (To do this go to the left hand sidebar

& Click on "Add to Favorites") = 1 Entry

4) Grab my Button/Code (from my sidebar) &

put it on your sidebar on your Blog/Facebook

1 Entry

5) Become a Facebook "Fan" & "Like"

Santa's Gift Shoppe (Link is on the sidebar)

1 Entry

6) Post about this Giveaway on your Blog

& link it back to this post = 1 Entry

7) Post about this Giveaway on your Facebook

& link it back to this post = 1 Entry

8) Post about this Giveaway on your Twitter

& link it back to this post = 1 Entry

9) Purchase anything from "MY ETSY Shoppe"

& tell me what it was = 5 Entries..

Make each separate (you can say ditto in each

comment after the first comment)

Any Questions??? Email me @

santasgiftshoppe1@hotmail.com

This Giveaway is open to the 48 Contiguous

United States..and will close Fri. Oct.15th @ 6pm.

So Check Back Later that night to see if

YOU ARE THE LUCKY WINNER OF THE

GIVEAWAY. ***If YOU WIN***you have 48 hrs.

to email me your address or another winner

will be chosen.

Have Fun & Good Luck to everyone!!!

Sweet and Sour Chicken

This is absolutely the best Sweet & Sour
Chicken I've had in a long time..... My family
was raving about it as well when we had it for dinner
last night. This is on my Top 15 of All Time -
Favorites...I hope you'll give it a try and see if
it'll be one of yours....

This recipe is from The Kitchen Cafe.....The only
thing is that I had a little trouble when I dipped
the chicken pieces into the cornstarch, then into
the egg mixture, then into the frying pan.....I
managed to make somewhat of a mess.....especially
with the cornstarch/egg mixture.

That being said.......it was worth it....The smell
coming from the oven reminded me of Panda
Express... It was heavenly......I know Rachel Ray
is always saying she wishes her TV audience
watching could have smellavision....I wish
you could have that too.

Note:(I think the best tasting chicken is @ Vons...
when I try others I'm disappointed with the flavor.
It's a 4 lb. bag in the Meat section of the market and
it's called "Young Boneless/Skinless ice glazed
chicken" (and it's frozen) I was able to make this meal,
as well as dinner for another night (Malibu Chicken
w/mustard sauce.....It's my take of Sizzler's Malibu
Chicken which I will post another day in the near
future) The chicken breasts were huge and there
were a lot of them. I think it was a good value....

RECIPE
For the chicken:
3-4 boneless, skinless, chicken breasts
Salt & Pepper
1 c. cornstarch
2 eggs, beaten
1/4 c. canola oil (I didn't use that much I used a few
shakes from my oil decanter......I cannot
think of what its called..Does anyone
know the name of this kind of oil bottle???

Cut boneless chicken breasts into chunks. Season
with salt and pepper. Dip chicken in cornstarch and
then in egg. Fry in a little oil until brown but not
cooked through. Place in a single layer in a baking
dish. Mix sauce ingredients (below) together and
pour over chicken.

Sauce:
3/4 c. sugar
4 Tbsp. ketchup
1/2 c. vinegar
1 Tbsp. soy sauce
1 tsp. garlic salt

Bake for 1 hour at 325F. Turn chicken every
15 min. If you like extra sauce, make another batch
of sauce and bring to boil on stove top. Stir constantly
and let cook over medium heat until thickened
and reduced...(about 6-8 min)

(The sauce is so great you probably will want
that extra batch)

Strawberry Parfait Dessert

This is the Perfect Dessert for Summer.....
especially if you want something refreshing.....
and lite. It tastes so gooooood when it's hot outside.
You just have to give it try and let me know what you think.

I found this in Food & Family from
Kraft Foods a number of years back.....They have
the best articles....recipes and ideas on how to save
money on food.

The Top photo shows the layers better (I only
blended the mixture for about 15 sec. in that one,
but it wasn't as easy to pour as when I blended for
30 sec., but it didn'tshow the layers as well.

We made this 2 ways (the way the recipe calls for
and the way my husband wanted it)
I like his way better...with the Reddi Whip (in a
can) and a cherry on top.

We wanted you to see the difference and be able
to pick the way you like it better. It makes its own
layers of light & fluffy gelatin while cooling in the
refrigerator. I forgot to mention that it is the fastest
dessert to make as well. It only took about 5 min.

RECIPE
1 Pkg. Strawberry flavor Gelatin (0.3oz.)
3/4 c. boiling water
Ice cubes
1/2 c. cold water
1/2 c. thawed Cool Whip

Dissolve dry gelatin mix in boiling water in bowl or
saucepan...(I did it in a saucepan)

With a Lg. (2cup) Measuring Glass put cold water to
the 1/2 c. line and add ice cubes to make it 1 1/4c.
Add to gelatin mixture, and then pour mixture into
blender; cover and blend 30 sec.

Add whipped topping to blender and blend until
smooth.

Pour evenly into 4 dessert dishes.....or Parfait
glasses (we used goblets and I think it looks more
elegant and beautiful that way but you choose for
yourself...

Refrigerate 20 min. or until set. Store leftovers in
refrigerator. Makes four servings but I would pour
less in each glass (than is shown here) because this just
made 3 servings and it should have made 4.

For reduced calories...Use Sugar Free Jello

Caramel Delites Bars (Samoa taste-alikes)

Don't you just LOVE Girl Scout Cookies?????? We
do & so when I found this recipe on a number of blogs,
(I found this on lovetoeat weblog) I knew I had to try it
out....It does taste just like them, so if you like
shortbread, coconut & caramel, drizzled
with chocolate...your going to love these...

***Note...These taste alot like the Samoa cookies
but much easier (with less steps) to do.

They are a GREAT DESSERT!!!They do take a bit of
time though because you need to let them cool in between
each step, but everybody says it's worth it.


Recipe
Cookie base:
1/2 c. sugar
3/4 c. butter (softened)
1 large egg
1/2 tsp. vanilla
2 c. all purpose flour
1/4 tsp. salt

First, make the crust. Preheat oven to 350F.
Lightly grease a 9 x 13 inch baking pan. In a
large bowl, cream together sugar & butter,
until fluffy. Beat in egg & vanilla extract.

Working at a low speed, gradually beat in the
flour & salt until mixture is crumbly....(Mine
was more like a dough but I don't think it makes
that big a difference....)Pour dough mixture into
prepared pan & press firmly to make a even
layer. Bake for 15-20 min checking to see when
the middle is set & edges are lightly brown. Cool
completely before topping...

TOPPING:
3 C. shredded coconut
1 pkg. 14oz. caramels (I used the Kraft brand)
1/4 salt
3 Tbsp. milk
1c. semisweet choc. chips (to drizzle on top)

Preheat oven to 300F. Spread coconut evenly
on a parchment-lined cookie sheet (I used a
Slipat liner) preferably a cookie sheet with sides.
Toast the coconut 15-20 min. stirring every 5 min,
until coconut is golden brown (mine only took
15 min....I have a hot oven....go by what your
oven does) Cool on cookie sheet. Set aside.

Unwrap the caramels & place in a lg. microwave-
safe bowl with the milk & salt. Cook on high
approx. 3-4 min (it took mine almost 3) stopping
to stir a few times to help caramel melt. When
smooth fold in coconut with spatula. Put dollops
of mixture all over shortbread base. DO THIS
QUICKLY BEFORE CARAMEL STARTS TO
COOL. Using a spatula spread topping to make an
even layer. Let topping set until cooled.

When cooled, cut bars (with sharp large knife) into
30 small bars or 15 larger bars. Once bars are cut,
melt chocolate into Sm. microwave-safe bowl. Heat
on high for about 30sec. intervals, stirring thoroughly
to prevent scorching. (SEE TIP) Drizzle the melted
chocolate on top of bars in diagonal lines.

TIP: Place a baggie in a cup & spoon melted
chocolate into baggie..pick up baggie & snip a tiny
hole in the corner of the baggie. Drizzle a diagonal
design (on the cut bars).....Let chocolate completely
cool (even put them in the fridge if needed for a short
time) before storing in airtight container........Enjoy!!

BBQ Chicken (Fast/Easy)

I love.....this BBQ Chicken....and so does everybody
else who has tried it.....I'm told......it's really juicy &
delicious..... I really like to BBQ (when it's not hard
& it ends up tasting really good!) I tried a few different
ways of BBQ-ing chicken & this (for me) is the fastest
& easiest way to get Great Results.....

1) I get the chicken (a bag about 4lbs.)
@ Vons on sale price for about $8-$9.99 for
10-12 boneless/skinless breast pieces) The
number of the chicken breasts in the bag can
vary, but the taste is the BEST. Sometimes it
will be $5-$6..then I really stock up. The
flavor is the best tasting out of all the different
chicken breasts & tenders that I've tried.

2) TIP....I fry it on the stove first before I BBQ....
I do 1/2 of the bag at a time....Put a little canola
oil in a HOT frying pan...(you'll use less oil that
way) spread it all around, then I sprinkle garlic
powder.....lite salt.... and pepper on both sides
of the chicken pieces.

TIP..(seer on both sides to keep the juices in....)
Let cook on med. heat til 3/4 done..

3) Put on plate and ....TIP....brush each piece
with a brush or two of oil (on each side) so the juices will
stay inside the chicken...(that was a Bobby Flay's TIP....)

4) Pre-Heat BBQ grill to around 350F-375F....(you
may want to do this before you start cooking the chicken
on the stove so it'll be ready to go when you are)

5) When the grill is ready....put chicken on.....
let cook for a minute or two (with cover of grill
down...to get that smokey flavor) and then flip
chicken over and cook on other side......then start
brushing a coat of BBQ sauce (I used Kraft Honey
BBQ sauce) on one side, grill for a few min. (always
shut the lid in between... to keep the smokey
flavor in the chicken) then the other.....

6) Then repeat (I did it 3 or 4 times) just for a min.
or 2 each time...til they have finished cooking.......
and look done......and enjoy!!!

Homemade Mexican Salsa

This is the salsa that I canned a couple weeks ago.
We had it for the 4th with the BBQ chicken (photo
above) If I can do this......anyone can do this.......
It was so good and my first try at canning anything
besides jams........Yeah!!!!!!!!!!!!!! It worked!!!!!!!!

Mexican Salsa Recipe
5 lbs. of ripe tomatoes, skinned, cored, chopped
3 c. onions, chopped
1 1/4c. chili peppers, seeded, chopped
1 c. fresh cilantro, snipped
1 c. apple cider vinegar
2 Tbsp. garlic, (about 6 cloves) or minced
1 Tbsp salt

In a 6-quart sauce pot, combine all ingredients.
Bring to a boil, stirring occasionally. Simmer 30 min.
or to desired thickness, stirring occasionally.

Immediately fill hot jars, leaving 1/2" head space.
Remove trapped air bubbles. Add hot lids, tighten rings.

Process: boiling water bath for 15 minutes

Garden Veggies..to Salsa..

My great friend Diane gave me some more veggies
from her wonderful garden.....which we made into
Mexican Salsa.....(to see recipe..see Labels) and had
for the 4th of July BBQ. It was so good.............

"Happy 4th of July"

This is a great recipe that I found many years ago in
the Family Circle magazine...Happy celebrating!

This bowl is called a Trifle bowl and you can find it at
Kmart, Walmart, or Target for around $10-12 (when on
sale) It has proven to be one of my favorite display bowls....

4th of July Dessert
4 cups water
1 pkg. (8oz.) Blue Flavor Jello
1 pkg. (8oz.) Red Flavor Jello
2 cups cold water
1/2 loaf pound cake or angel food cake
1 tub (8oz.) Cool Whip - thawed
3 med. bananas

Stir 2 c. boiling water into each flavor of gelatin
in separate bowls for 2 min. until dissolved.
Stir 1 c. cold water into each bowl
Pour into separate 13 x 9" pans. Refrigerate 3 hrs.
or until firm. Cut each pan into 1/2" cubes.

Cut bananas into slices. Place Blue jello cubes into
trifle bowl, layer cake cubes, put 1/2 of the Cool whip
& bananas in bowl. Cover with Red jello cubes. Garnish
with remaining Cool whip & banana slices.
Refrigerate at least 1 hr. or until set (refrigerate
any leftover dessert)

(makes 12-15 servings)

(For low cal. substitute SugarFree jello, Lite cool whip,
Angelfood cake)

"HAPPY BIRTHDAY AMERICA"

We love America..... and all the veterans that have
given their lives and have sacraficed on our behalf
to have the freedoms that we enjoy daily. Thank you
to all of you from all of us at Santa's Gift Shoppe.

At our Gift Shoppe during the summer months we
are constantly trying out new recipes for jams,
cookies, candies & craft ideas which will be available
in December....4th & 5th 2009 at our Christmas Boutique.

Mrs.Claus' kitchen filled with jams in July

This is how Mrs. Claus' kitchen looks in the middle
of the summer.....really busy...... creating at least 20
kinds of blends of unique tasting jams. They have
found their way into the Fresno County Fair's record
books by winning 1st place ribbons.

Canned Plums

These are the plums from our backyard trees.
It has been the best tree producer for so many
years.......Thanks Mr. Plum Tree..... Many
hundreds of jars of jam have also come from it.

Canned Apricots

These are the 17 quarts of apricots that came from our
backyard trees. Another 5 bags have been frozen
for this years jams yet to be made. This next week
is going to be cooler so I'll try to start that project then.

Summer canning in Mrs.Claus' kitchen

This Salsa is Great!!!

My best friend Diane gave me some chili peppers

from her garden, and since I do not do too much

with peppers I decided to try this Mexican Salsa

Recipe I received at a canning seminar. My family

really loves it and I will be making many many more

jars of this stuff forever!

Mexican Salsa Recipe

5 lbs. of ripe tomatoes, skinned, cored, chopped

3 c. onions, chopped

1 1/4c. chili peppers, seeded, chopped

1 c. fresh cilantro, snipped

1 c. apple cider vinegar

2 Tbsp. garlic, (about 6 cloves) or minced

1 Tbsp salt

In a 6-quart saucepot, combine all ingredients.

Bring to a boil, stirring occasionally. Simmer 30 min.

or to desired thickness, stirring occasionally.

Immediately fill hot jars, leaving 1/2" headspace.

Remove trapped air bubbles. Add hot lids, tighten rings.

Process: boiling water bath for 15 minutes