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| Just wanted to remind my old readers that I've moved to blogger, and that anyone can comment on my blog, whether they belong to blogger or not. Hope to see you there!
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| I'm sure many of you have noticed that I haven't been around very much.
The fact is, I'm extremely busy. As some of you know, I have another
blog on Xanga called Kate's Eye View.
The trouble is, I just no longer have the time to keep two blogs going.
That being said, I've decided to leave Xanga and go to Blogger. My blog
there will have recipes, but not everyday, it will also be a blog for
all kinds of other stuff, too. I hope that many of you will come visit
me over there. I also have a proposal. If anyone out there would like
to take over this site, let me know. I only have one request/condition:
that whoever takes over the site leave the recipes posted here so far
as they are. Of course, the new owner would be welcome to change the
colors, layout, upgrade to premium, whatever. So if anyone is
interested, just e-mail me at katyggls@yahoo.com.
I have really enjoyed being a part of the Xanga community for the past
couple of years. I have "met" a lot of awesome people, and I'll
probably still pop around now and then and comment on people's
blogs(under my other name, kateseyeview). Here, again, is the link to
my new blog.
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| "Christmas is coming, the goose is getting fat, please to put a penny in the old man's hat. If you have no penny a ha' pence will do. If you have no ha' pence, then God Bless You."
The above is a little ditty I learned from my grandfather as a child. It may seem like a silly little ryhme, but what I've come to think it's actually trying to demonstrate in a lighthearted way is that charity and Christmas go hand in hand. May I encourage you all to give of yourselves to someone in need this time of year? If you have money, you can make a donation to your local food bank or soup kitchen, or participate in a toys for needy children program like Toys for Tots. If you're short on cash, but have a little time, I encourage you to volunteer it to one of the causes above. If you have neither, may God Bless You and fill your want this coming year.
That said, here's a quick recipe for cranberry muffins that you can whip up for breakfast or when company comes.
Cranberry Muffins
2 cups sliced cranberries
1 box yellow cake mix
3.4 oz. pkg. instant vanilla pudding
1 tsp. cinnamon
Prepare cake mix according to pkg. directions. Add pudding mix and cranberries. Stir in cinnamon. Fill each muffin tin 3/4 full. Bake
according to cake mix directions. Sprinkle warm muffins with sugar.
Makes 24 muffins. | | |
| Hey Xangans,
Sorry I haven't posted in a while, but I'm having computer problems. Until I get them sorted out, I'll be scarce on here, since I have to post from the library. I hope to get you some recipes by the end of the week.
Sorry,
The Weekend Chef
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| Hey Xangans, I'm back! I'm here in North Carolina. I'm living in Gastonia, which isn't too far from Charlotte. I've been busy unpacking, settling in, and exploring my new city. I'm glad to say that my visions of being lynched by a bunch of civil-war reenactors couldn't be further from the truth. People are very friendly down here. I've met a couple of people who said to me, "You're from New York aren't you?" I didn't realize that my accent was so strong that they'd be able to guess my state.
One of the things I've learned is that southerners love food. One of the first southern dishes I've tried is sausage gravy. I have to say that when I first saw it, I was hesitant. It doesn't really look wonderful. But I tried it and was it ever good. My uncle's wife, a born and raised North Carolinian, wrote the recipe down for me.
Buttermilk Biscuits and Sausage Gravy
biscuits:
2 cups self-rising flour
1/4 cup Crisco shortening
Buttermilk
sausage gravy:
1/4 lb. bulk pork sausage
2 to 3 tbs. all-purpose flour
2 tbs. butter
1/4 tsp. salt
1/8 tsp. pepper
1-1/4 to 1-1/3 cup milk
For Biscuits: Preheat oven to 375 degrees. Blend together flour and shortening until contents look like coarse corn meal. Pour enough buttermilk in to make flour wet and work together; you may need another cup of flour to knead with. Flatten out and using a biscuit cutter or a glass, cut out biscuits. Bake until biscuits rise and have browned a bit.
For Sausage Gravy: Cook sausage until there is no pink in sight; drain if needed. Stir in flour, butter, salt, and pepper, gradually add the milk, stirring constantly. Bring to a boil. After gravy has been at a boil for about two minutes, stir and serve over biscuits.
My Recipes at Recipe Circus | | |
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