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Here is a list of the TREAT recipes and ideas on my blog.














Shaved Ice (snow cones)



Snickerdoodles (FAVORITE)

Wassail (Christmas time drink)



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  1. Lynda4/02/2011

    Everything looks so scrumptious! Love You!

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Iced Pumpkin Cookies

Gooey goodness. With dark chocolate chips Pumpkin Cookies Preheat OVEN to 350 degrees. Cream together: 1/2 cup margarine, softened 1 1/2 cups white sugar Add and beat together: 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract Combine with: 2 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg (OR replace with pumpkin pie spice) 1/2 teaspoon ground cloves (OR replace with pumpkin pie spice) 1/2 teaspoon salt Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle icing with fork. Icing Combine, add milk as needed to achieve drizzling consistency: 2 cups confectioners' sugar 3 tablespoons soy, rice or almond milk 1 tablespoon melted margarine  1 teaspoon vanilla extract Cooling, before putting on icing
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Layered Enchiladas a Little Different

I made these delicious enchiladas using this  recipe for the sauce. I made a lot of the enchilada sauce mix and it's so easy to throw it together for a meal that way (Scroll down for the sauce mix recipe and instruction).  Enchilada topped with fresh Pico de Gallo. I added an unusual ingredient to these enchiladas, green cabbage, chopped small. It gave them added moisture (since the cheese is lacking and can't accomplish that) and nutrition and honestly, none of us could taste it in there, even though I put like half a head. In the bowl of chopped ingredients: grilled chicken, cut bite-sized Cabbage cut small Black and Pinto Beans Finely chopped red bell pepper. Coarsely chopped cilantro Garlic Salt Boiling Enchilada Sauce Coating tortillas and layering ingredients. You can make the sauce each time you make enchiladas using THIS RECIPE , or you can make some dry sauce mix in advance to help dinner preparation be more speedy. ...
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Mexican Style Rice

I always think it's funny when I discover how easy it is to make some things from scratch. Especially the things that I have depended on Rice A Roni for all these years. One such example, is Mexican or Spanish Rice. I have always used the box rice mixes to make these, until a wise woman taught me otherwise. So, here's how I make it now. In a sauce pan, combine and brown over medium/high heat for about 4-6 minutes: 1 cup white rice 1 Tbsp olive oil 1/4 onion, diced 1-2 stalks celery, cut small Add water and one can of diced tomatoes (with liquid) to equal 2 1/2 cups liquid total. Add any seasonings if desired (garlic, salt, red pepper, chili powder). Bring to a boil, reduce heat and simmer for about 15 minutes or until all moisture is absorbed. Stir and Serve. I'm aware that this photo below is NOT dairy free, but I thought it looked so visually appealing, I couldn't help putting it on here.
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