This is me and my sister,isnt she beautiful.We were at the mall eating cinnabons and I was totally being silly,she was too.I hope she is reading this because I want us to be closer and do more stuff.I wanna be included in what she does and I wanna include her in what I do.I love my sister sooo much,from the second I saw her in the hospital after being born,I loved her.When I carried her by her ankles down the stairs outside only a few days old ,I loved her.when I was away from her,I loved her.When she was hurt and in trouble I loved her.When I was at her hospital bedside when she almost died,I loved her.When she cries a tear I cry a thousand..why,because I love her.when were together or apart , I love her.She knows all my secrets,my fears,my silly ways,and she tries to accept them,why...I hope because she loves me to.I am here sister of mine all you gotta do is reach out ,my arms are open wide.
This is my sister in law but I consider her to be my other sister.She is the most beautiful gal in the world(along with my sister) and my brother lucked out and won the lottery with her.She has given me two nephews and a special niece.I love her and hope we can spend more time together to.She moved really far from me and I know she is happy there,but I still miss her.Its her birthday really soon and I hope its a good one.We gotta figure out a way to be close and try hard at it,I always fall short in that area.
These girls are my best friends,I also consider them to be my sisters.we fight,we love,we play,we cry,were there for eachother.I have known them for many years and each of them bring something special to my life and I am thankful God has given me these sisters ,I need them!!
My sisters mean a lot to me,they really do.I hope when were all 85 ..we are sitting on the porch in our rockin chairs still friends but most of all SISTERS!!! watching our grandchildren run around and hopefully they will all be Sisters!
It’s no secret that I LOVE pie! So naturally when I think picnic, I think
of pie! I thought single serve, pie in a jar would be even more
I’ve been drooling about Pie in a Jar since I first saw it on , Our Best Bites. Can you believe I
went to three local stores and could not find the exact same jars they used. So I picked up
the 1/2 pint Ball jars that I used when I
made cinnamon honey butter, they were a bit shorter and more
squatty, but oh so cute, and they worked just as well.
Find the right jars:
Just be sure to get an 8 ounce wide mouth jar. If at all possible, get these jars. It will be
easier when you line them with the pie crust, and if you want to remove them
from the jar to serve (I think they’re cute served in the jar).
Using your favorite pie crust, fill the bottom
of each jar with pie crust by pressing the crust on the bottom and then up the
sides (this is the part that would be much easier with the correct jars – the jars I used were
cute and curvy = harder to press into all the little ). Be sure to leave
about 1/2 inch of pie crust past the edge of the jar if you plan to put a top
crust on your pie.
If making pie crust if not your forté, you can use refrigerated pie crust like I did. I
only got 2 pies out of one crust. So plan according to how many pies you
are making. 2 crusts come in a box, if you roll it out a bit you could
probably get 5-6 jars lined with one box of pie crust.
From the recipe archive, just in time for Mother's Day! First posted
June, 2006. ~Elise
Several weeks ago, strawberries and rhubarb both began to show up in quantity
at the store. Strawberry
rhubarb pie is one of my favorite desserts on the planet. But it's a pie.
And being a pie, it takes some work (if you use a homemade crust).
So I set my sights on a cobbler, which is much easier to make than a pie. My
father and I have now gone through three iterations of versions of strawberry
rhubarb cobbler in as many weeks. The first one was too sweet and mushy (the
crust based on this
approach), though mom loved it. The second one's crust was dry and
tasteless. This version, however, was just perfect. It's pretty tart; if you
prefer a sweeter cobbler you may want to take up the sugar a notch, perhaps
another 1/4 to 1/2 cup.
Cinnamon rolls are absolutely delicious. OK, so there's a
lot of fat and calories. But let's look at the bigger picture: Making these
beauties in your own home means amazing smells for days. This particular recipe
replicates the buttery, cinnamon-sugary goodness of the famous Cinnabon
cinnamon rolls -- just thinking about them makes my mouth water.
Start with the frosting by mixing all ingredients together. When thoroughly
blended, set aside.
Preheat your oven to 350°F. In a bowl, combine the water, sugar, and yeast.
Stir until dissolved. In another bowl prepare pudding mix according to
directions on package. Then add salt, eggs, and margarine. Mix well. Add in your
yeast mixture, and blend all together. Gradually add the flour, and slowly knead
all items until smooth.
Place the dough in a greased bowl, cover, and let rise for 30 minutes. Then
knead the dough some more, and let rise again, covered, for another 20
Roll out the dough on a large, floured surface. Should be roughly 34 x 21
inches. Spread 1 cup of melted butter over surface. Then, mix together your
brown sugar and cinnamon, and spread over the top as well.
Carefully roll your cinnamon dough, tightly. Once dough is in one long log,
slice the log every 2 to 3 inches. Place individual cinnamon buns on a lightly
greased cookie sheet about 2 inches apart. Press down on each roll, cover your
tray, and allow them time to rise one last time. Then bake your rolls until
golden, about 15 to 20 minutes.
Once rolls are done, top with cream cheese frosting and enjoy!
These shortbread cookies were just what I was looking for. They are simple yet delightful. The spices in my teabag added a complexity of flavor that most shortbread cookies lack. Many variations of this recipe call for Earl Grey Tea, but I found that my favorite Mandarin Spice worked just as well.
These cookies must be rolled into a log and refrigerated for an hour before slicing and baking, so remember to plan accordingly.
I hope you can carve out an afternoon to bake some shortbread, pour yourself a big glass of tea (cold or hot), and read a favorite book. I know that this is the kind of self-love I've been needing.
Mandarin Spice Shortbread 2 cups all-purpose flour 2 TBSP loose leaf tea (Earl Gray or Mandarin Spice) 1/2 tsp sea salt 3/4 cup powdered sugar 1 tsp vanilla extract 1 cup (2 sticks) butter, room temperature
1. In a medium bowl, whisk together your flour, tea, and salt. In either a food processor or your stand mixer, combine the dry ingredients with the butter and vanilla. Mix together just until a dough has formed.
2. Place dough on a piece of plastic wrap and shape into a log with a 2 inch diameter. Tightly twist each end of wrap and refrigerate for 1 hour.
3. Preheat your oven to 375 degrees. Using a sharp knife, cut your shortbread log into cookies, about 1/2 inch thick. Bake until the edges are just golden brown, about 12-15 minutes. Allow to cool on wire rack before consuming.