Don't have an account? To participate in discussions consider signing up or signing in
facebook connect
Sign-up, its free! Close [x]


  • okay Create lasting relationships with other like minded women.
  • okay Blogging, let your voice be heard!
  • okay Interact with other women through blogs,questions and groups.
  • okay Photo Album, upload your most recent vacation pictures.
  • okay Contests, Free weekly prize drawing.
  • okay Weekly Newsletter.

Love it

I promised to share a couple of the recipes that were in the cookbook I mentioned on Monday.  I've decided on Gingerbread Muffins (I love muffins and ginger) and Spicy Peanuts.

Gingerbread Muffins


¾ C butter or margarine
½ C sugar
2 eggs
½ C buttermilk AND molasses
2 C flour
1 tsp salt AND ground ginger
¾ tsp soda AND ground nutmeg
1/8 tsp ground allspice
¾ C chopped dates
½ C chopped black walnuts (or nuts of your choice)

Pre-heat oven to 350 and prepare 1 12 cup muffin tin.
Cream butter and sugar until fluffy. Add eggs 1 at a time.  Stir in milk/molasses.  Combine the dry ingredients and add to creamed mixture just until moistened.  Fold in dates/nuts.  Distribute evenly and bake 20-25 minutes.  Cool 5 minutes before removing from pan.  Makes 1 dozen



3 tbsps olive oil
1 tbsp dried/crushed red pepper flakes
1 12-1/2 oz can Spanish peanuts
1 12 oz can salted peanuts
4 garlic cloves, minced
1 tsp chili powder
¼ tsp salt.

In heavy skillet, heat oil and pepper flakes over medium heat for 1 min.. Add nuts and garlic.  Cook and stir for 3-5 minutes or until lightly browned.  Drain on paper towels.  Transfer to a large bowl, sprinkle with chili and salt.  Toss to coat.  Cool completely and store in airtight container.  Makes 4-1/2 Cups.

Love it


Member Comments

About this author View Blog »