rustysmom's Blog

I said, "Somebody should do something about that." Then I realized...I am somebody.-Lily Tomlin

Each Day Is A New Day
================================
It was very early in the day but I was a little miffed.
The feeling was left over from yesterday. You've had those
days where something that happened still left you feeling upset,
angry, hurt or emotionally drained.

Many people take no care of their money until they come nearly to the end of it, and others do just the same with their time.

TOO many people buy thing they don't need, with money they don't have,trying to impress people they don't even like...

Quick Black Forest Torte If you need to make a great dessert in a pinch here is a good one that always ends up all gone before you turn around.. Ingredients: 4 cups mini-marshmallows 1 chocolate cake mix 1 can cherry pie filling 1 large container of Cool Whip (or 2 cups whipping cream) Method: Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan. Prepare chocolate cake mix according to directions on package. Pour over marshmallows. Spoon cherry pie filling evenly over cake. Bake at 350 degrees F for about 50 minutes...or until toothpick inserted comes out clean. Cool. Top with whipped topping.

DREAMSICLE SALAD (SUGAR FREE)
A everyday go to dessert with NO guilt!
Try strawberry jello with strawberries and other favors with seasonal fruit.

Ingredients
1 - .3 ozs pkg. sugar free orange jello
1 - 3 ozs. pkg. sugar free instant vanilla pudding
1 - 10 ozs. can mandarin oranges, drained
1 - 8 ozs. tub fat free frozen whipped topping, thawed

Directions Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let /set in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding mix and beat until smooth. Fold in oranges and whipped topping (by hand). Refrigerate

 Cream 1 C butter and ½ C powdered sugar. Add 2 C flour, ½ t salt, add 1 C chopped Maraschino cherries, ½ C white or choc chips, ½ t vanilla. Form dough in shape you want, wrap in plastic and chill for 1 hour min. slice ¼ inch. Place on parchment paper 1 inch apart. Bake 325 for 10 – 15 min. slightly brown.

Only when the last tree has died and the last river been poisoned
and the last fish been caught will we realize we cannot eat money.
~ Cree Indian Proverb

Don't Dance So Fast
====================

Have you ever watched kids
On a merry-go-round?
Or listened to the rain
Slapping on the ground?

Ever followed a butterfly's erratic flight?
Or gazed at the sun of the fading night?

You'd better slow down.
Don't dance so fast.
Time is short.
The music won't last.

Do you run through each day
On the fly?
When you ask How are you?
Do you hear the reply?

When the day is done
Do you lie in your bed
With the next hundred chores
Running through your head?

You'd better slow down
Don't dance so fast.
Time is short.
The music won't last.

Ever told your child,
We'll do it tomorrow?
And in your haste,
Not see his sorrow?

Ever lost touch,
Let a good friendship die
Cause you never had time
To call and say hi

You'd better slow down.
Don't dance so fast.
Time is short.
The music won't last.

When you run so fast to get somewhere
You miss half the fun of getting there.
When you worry and hurry through your day,
It is like an unopened gift....

Thrown away.

Life is not a race.

Do take it slower

Hear the music

Before the song is over.

~Author Unknown~

Makes:  About 4 dozen cookies

 1 cup butter, softened

1/2 cup powdered sugar

1/2 teaspoon almond extract

 2 cups Gold Medal® all-purpose flour

1/4 teaspoon salt

1 cup (8 oz) candied cherries, finely chopped

1/2 cup powdered sugar

1/2 cup dark chocolate chips

1. Heat oven to 400°F. In large bowl, beat butter with electric mixer on medium speed until fluffy. Gradually beat in 1/2 cup powdered sugar until light and fluffy. Stir in almond extract. In medium bowl, mix flour and salt. On low speed, beat flour mixture into butter mixture until well blended. Stir in cherries.

2. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.

 3. Bake 9 to 11 minutes or until edges just begin to brown. Cool slightly. Measure 1/2 cup powdered sugar into small bowl. Roll each cookie in powdered sugar. Place on cooling rack to cool completely.

4. Place chocolate chips in small resealable freezer plastic bag. Microwave on High 45 to 60 seconds, turning bag over every 20 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled cookies.

 Let stand at room temperature at least 30 minutes until chocolate hardens before storing.

 High Altitude (3500-6500 ft): Heat oven to 375°F.

Decadent Peanut Butter Pie Recipe

2¼ hours | 15 min prep

SERVES 8

• 1 cup creamy peanut butter
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sugar
• 1 (12 ounce) container whipped topping
• 1 prepared chocolate wafer pie crust
• 1 (11 ounce) jar hot fudge topping

1. Beat together peanut butter, cream cheese, and sugar in a large bowl with an electric mixer until well combined.
2. Gently mix in 3 cups whipped topping until combined.
3. Spoon mixture into pie crust and smooth to edges of pie.
4. Microwave the hot fudge sauce on high for 1 minute and stir.
5. Spread topping over pie covering the entire peanut butter layer.
6. Refrigerate until well set.
7. Spread remaining whip topping over fudge layer.
8. Refrigerate until ready to serve.

Meatball Lasagna Bake

1½ hours | 25 min prep

SERVES 8

Cherry Pineapple Fluff Recipe

2¼ hours | 10 min prep

SERVES 16