Outrageous Macaooms

For Outrageous Macaroons:

1 14-ounce can nonfat sweetened condensed milk
1 teaspoon almond extract
2 cups sliced almonds
2 cups coconut flakes, preferably unsweetened
1/2 cup dried cranberries
1/2 cup chopped shelled pistachios
2 large egg whites
1/4 teaspoon salt

For Garnish (optional):

3/4 cup bittersweet or semisweet chocolate chips
1/4 cup dried cranberries
1/4 cup chopped shelled pistachios

RECIPE METHOD

Position racks in upper and lower thirds of oven; preheat to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats.

Whisk condensed milk and almond extract in a large bowl until combined. Pulse almonds in a food processor (about 10 quick pulses) until broken unto small pieces. Stir the almonds, coconut, 1/2 cup cranberries and 1/2 cup pistachios into the condensed milk mixture.

Beat egg whites and salt in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute. Fold 1/2 cup of the egg whites into the coconut mixture. Add the remaining egg whites, gently folding into the mixture until just combined. Drop 1 teaspoon of dough onto a prepared baking sheet and top with another teaspoon of dough, making a double-tall macaroon. Repeat with the remaining batter, spacing the macaroons 1 inch apart.

Bake the macaroons, switching the pans back to front and top to bottom halfway through, until the coconut is lightly golden, 18 to 22 minutes (sweetened coconut will brown faster than unsweetened) . Let cool on the pans on a wire rack until cool to the touch, 30 minutes.

Optional garnish: Place 1/2 cup chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly). Stir the remaining 1/4 cup chips into the melted chocolate until smooth. Drizzle or spoon the melted chocolate over the top of each cooled macaroon; sprinkle with cranberries and pistachios. Let the chocolate dry completely before storing or packing.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.

Yep! That's Me!

I didn't think I looked quite that bad, buy I happened past a mirror this morning - argh!

I've been working deadlines the past 2 weeks. I hate that! I'd rather just put things on my Etsy site - http://www.r2swanger.etsy.com . In these days of unemployment, one must take orders as they come along.

My mind seems to have left me, as well. I have more than $2,000 worth of beads sitting in front of me that I've ordered in the last couple of weeks. Dummy forgot to order needles and toggle clasps.

I'm putting together new kits that will be on my website - as soon as I have enough to make a decent presentation. I have ideas coming like mad, but, because I can't draw, they leave my brain before I can get even a little piece made.

I'm preparing jewelry for a wedding this weekend. The bride's coordinator specifically asked for me!!!!! It's a great honor, but a huge responsibility. I'm also embroidering purses for the wedding party.

I hope you all had a great Memorial Day. I was recovering from the flu and spent the last few days lazing around eating chicken pot pies. They aren't bad when you don't have anything else~

Happy Days!
Ruth Ann
http://www.r2swanger.etsy.com

Swarovski Crystal Jewelry

After three years of wearing my Swarovski crystal jewelry non-stop, I began to notice a slightly milky appearance to the crystals. After much research, I ordered the above kit directly from Swarovski.

All things considered, my Swarovski jewelry has held up very well. I wear it 24 hours a day, 7 days a week. I sleep in it, swim in it, garden in it,etc.

Using PowerCord or FireLine, I have never had a piece to break. I'm finding more and more that people prefer the streatchiness of PowerCord so that bracelets are easy to put on and remove.

Somewhere along the way, I acquired some 3mm cubic zirconia bicones. Much too small for PowerCord. I strung the beads with curly letters and knotted it. The letters hang in everything and the cord stretches to many times its size, but has yet to break. Got to find out what that stuff is!

Ruth Ann
http://www.r2swanger.etsy.com

Happy 4th of July

I pledge allegiance to the flag of the United States of America
And to the republic for which it stands
One nation under God
Indivisible, with liberty and justice for all.

Corn Bread Salad

CORN BREAD SALAD

1 quart baked cornbread
2 stalks celery, chopped
1 large bell pepper, diced
3/4 cup chopped onion
2 cups mayonnaise
2 large tomatoes, diced
8 slices bacon, diced and cooked crisp
¼ teaspoon poultry seasoning
salt and pepper to taste
1 can pinto beans drained and rinsed (optional)

Crumble cornbread and combine with celery, pepper, onion, and
mayonnaise.
Stir in diced tomatoes and poultry seasoning. Just before
serving add bacon
and adjust seasonings to taste w/salt & pepper.

Caramel Fudge Cake Recipe

Caramel Fudge Cake

Serves: 16-20

This is the perfect cake to take to church suppers or family celebrations. Just bake it in a sheet cake pan with a plastic cover and transport it in cooler. Yummy!


1 (18.25-ounce) box German Chocolate Cake Mix (plus additional ingredients listed on package)
1 (12.35-ounce) bottle caramel, butterscotch or butterscotch-fudge sauce
3 cups lightly sweetened whipped cream or Cool Whip
1 cup crushed Heath bars or Heath Bits'O Brickle toffee bits

Prepare cake mix in a 13-by-9-inch pan according to package directions. Remove from oven and while hot, poke holes all over with the handle of a wooden spoon. Pour sauce over surface of cake, making sure sauce gets into the holes. Cool and refrigerate. When cold, spread whipped cream or Cool Whip over the surface and sprinkle with crushed Heath Bars. Keep refrigerated until serving.

Fresh Asparagus with Curry Dip

FRESH ASPARAGUS with CURRY DIP

Asparagus:

Wash and trim asparagus.
Drop into boiling water for 1 minute only.
Immediately plunge asparagus into ice water.
When completely cold, drain well and keep cool.

Curry Dip:

1 cup Miracle Whip salad dressing
1 teaspoon curry powder
1/2 tablespoon fresh lemon juice
1 tablespoon grated onion

1 red bell pepper

Combine Miracle Whip, curry powder, lemon juice and onion
in a small dish.
Cover with plastic wrap and chill well.

Cut the bell pepper in half lengthwise, remove the core and seeds.
Serve the curry dip in "pepper bowls".

Serve with the chilled asparagus.
Also good with other veggies or assorted crackers.