Beautifully Poor

I'm always looking for something new and tasty to add to my favorite Christmas cookies and this is definitely a favorite. The first time I had them was when I was a kid, my mom and I had found the recipe and decided to try them. Here I am revisiting an old favorite. So simple and easy with very few ingredients; they are light and buttery with the crunch from the pecans. SO GOOD! Here's the recipe for you to try: Ingredients 1 (18 1/4 oz) package Butter Recipe Cake Mix 1 (3.4 oz) package instant butterscotch pudding mix 1/4 cup flour 3/4 cup vegetable oil 1 egg 1 cup chopped pecans Combine first 5 ingredients in a mixing bowl well. Stir in the pecans; the dough will be crumbly. Roll Tablespoonfulls into balls and place 2 inches apart on a greased baking sheet. Bake at 350 degrees for about 10-12 minutes or until golden brown. Cool for 2 minutes then remove from pans onto wire racks. Makes almost 3 dozen.

This pie is one of my mom's recipes and one of my FAVORITE! I just have to share it with you all so here it is. Strawberry Rhubarb Pie Pie Crust: 2 cups flour 1 teaspoon salt 3/4 cups shortening 6 to 9 Tablespoons cold water Filling: 4 cups fresh or frozen rhubarb, cut into 1/2 inch pieces 1 cup sugar, divided 1 cup water (or juice from off of thawed rhubarb) 1 (3 oz) package strawberry flavor Jell-O mix 1/4 cup cornstarch 1/2 teaspoon cinnamon For the crust: Combine flour and salt in a bowl; cut in shortening with a pastry cutter or two bread knives (that's what I use) until all flour is blended into pea size chunks. Add cold water until it is soft and will form a ball. I usually use all 9 Tablespoons for a softer dough. Divide the dough in half. Roll out first crust and place in pie plate. Fill with pie filling and roll out second half of the dough. Cover the pie and cut excess dough off and crimp the edges. Add some decorative h...

I love a good chicken dinner. I wanted something different though. Different flavors to eat together. So I created this! Ingredients: Whole Chicken, rinsed and giblets taken out or off (mine was a little over 4 lbs) 1 medium sized onion, peeled and cut in half 3 stalks of celery, washed 1 small lemon 3 carrots, peeled and cut into big chunks 7 cloves of peeled garlic 3 bay leaves Spice Rub Blend (1 tsp each of garlic powder, onion powder, oregano and thyme. 1/2 teaspoon of sage, rosemary and basil.) 1/4 Cup Brown Sugar Sunflower Oil Take the spice rub blend and rub it under the skin and the remainder on top of the skin. Do the same with the brown sugar; first under the skin then on top, making sure the spice rub and brown sugar are rubbed in well for better flavor. Take the lemon and zest it over the whole chicken as evenly as you can. Then slice the lemon in half and juice in a container to remove and seeds the carefully pour the lemon juice over the ...

This zester/grater really is fantastic! I was absolutely impressed with how well this worked. It looks like it would be a typical grater, but after using a standard one then trying this one out, I won't go back. I actually threw my other one in the garbage!  This zester is very sharp, so when zesting fruits I would suggest applying light pressure. When using as a grater, it grates very fast. The other day was my husband's birthday and I wanted to make carrot cake cupcakes for him. Well, shredding carrots is annoying and I was using my normal grater, when I remembered I had this! I whipped it out and was glad I did! It shredded the carrots much faster with me doing less work. And the carrots were perfect for a carrot cake!  I actually made a video because I thought it would work best to show how well it works! This also shreds cheese very well! It lightly grates it so it will melt easily. Obviously, cheese and carrots are not the only th...