Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?

o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sun, Apr 11, 10 at 16:36 I don't know Food, but don't use it if you make this..it doesn't come out nice and creamy... Photobucket Photobucket Crab Spread.. 1/2 lb crab meat 8 oz cream cheese 1 small onion, minced 1 heaping teaspoon horseradish, or to taste 3 TBS cream or 1/2 and 1/2 juice of a half lemon pepper Mix all together. Spread into greased casserole.Sprinkle with crumbled bacon or slivered almonds..Bake till it bubbles and browns lightly..350 deg. Allow to sit a few mins before serving on crackers. Apricot Cheese Coffee Cake Photobucket Photobucket Here is the recipe, from Land O Lakes Country Heritage. Coffee Cake Ingredients: 1 3/4 cups all-purpose flour 3/4 cup LAND O LAKES® Butter, softened 1/2 cup sugar 2 LAND O LAKESâ„¢ All-Natural Farm-Fresh Eggs 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling Ingredients: 1/4 cup sugar 1 (8-ounce) package cream cheese, softened 1 LAND O LAKESâ„¢ All-Natural Farm-Fresh Egg 1 teaspoon freshly grated lemon peel 1 (12-ounce) jar apricot preserves Glaze Ingredients: 1/3 cup powdered sugar 1 to 2 teaspoons lemon juice Heat oven to 350°F. Grease and flour bottom and sides of 10-inch springform pan. Set aside. Combine all coffee cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread batter on bottom and 2 inches up sides of prepared pan. Combine all filling ingredients except apricot preserves in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread evenly over batter in pan. Spoon preserves evenly over filling. Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes. Loosen sides of cake from pan by running knife around inside of pan; remove sides of pan. Meanwhile, stir together powdered sugar and enough lemon juice for desired drizzling consistency in small bowl. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated. I am enjoying reading and seeing the recipes. I make the cheese coffee cake that Annt does, my pic isn't as good! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Apr 11, 10 at 16:58 Here is a link to the previous cookalongs. I'm sure that we would all appreciate additions to any of these old threads if any one has found great uses of these ingredients. Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 17:11 Caramel Apple Cheesecake I made this recipe for Thanksgiving and everyone said it was a KEEPER!! The whole thing disappeared! 1 cup graham cracker crumbs 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 2 tablespoons finely chopped pecans Filling 3 (8 ounce) packages cream cheese, softened 3/4 cup sugar 3 eggs 3/4 teaspoon vanilla extract Topping 2 1/2 cups chopped peeled apples 1 tablespoon lemon juice 1/4 cup sugar 1/2 teaspoon ground cinnamon 6 tablespoons caramel ice cream topping, divided sweetened whipped cream 2 tablespoons chopped pecans Directions: 1. Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch spring form pan. 2. Bake at 350 degrees for 10 minutes; cool. 3. In a mixing bowl, beat cream cheese and sugar until smooth. 4. Add eggs; beat on low just until combined. 5. Stir in vanilla. 6. Pour over crust. 7. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. 8. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set. 9. Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes. 10. Carefully run a knife around edge of pan to loosen. 11. Drizzle with 4 tablespoons caramel topping. 12. Cool for 1 hour. 13. Refrigerate overnight. 14. Remove sides of pan. 15. Just before serving, garnish with whipped cream. 16. Drizzle with remaining caramel; sprinkle with pecans. 17. Store in refrigerator. X-Treme Chocolate Double Nut Caramel Ladyfinger Torte Kathy Specht, Cambria, California Southern Living, OCTOBER 2004 Prep: 30 min., Cool: 5 min., Cook: 5 min., Chill: 1 hr. Ingredients: 1 1/2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 2 (3-ounce) packages ladyfingers 1 (13-ounce) jar hazelnut spread (I use Nutella brand) 20 caramels 2 1/3 cups whipping cream, divided 1 1/2 cups chopped pecans 1/3 cup DOMINO 10-X Confectioners Sugar 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened 2 tablespoons crème de cacao 3 (1-ounce) semisweet chocolate baking squares 2 tablespoons DOMINO 10-X Confectioners Sugar Directions: Microwave chocolate morsels at HIGH 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside. Split ladyfingers, and stand halves around edge of a 9-inch spring form pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for other uses. Spread hazelnut spread evenly over ladyfingers on bottom of pan. Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread. Beat 1/3 cup confectioners sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended. Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan. Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners sugar. Chill 1 hour. Yield: Makes 12 servings o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sun, Apr 11, 10 at 19:21 Neufatchel, which has a little hat on one of the vowels but I don't know how to type that, has 1/3 less the calories than regular cream cheese, so 1/3 less taste. I've read it is not good for cheesecake but I don't make cheesecake anyway. I have seen recipes for cheesecake using it in Cooking Light magazine, but I dunno if the recipes are any good. Probably not good in danish and the like either. I use it mostly to spread on bagels and toast and english muffins, in which case it tastes just fine. I top it with a dab of homeade jam, yum. Great with lox, since that has a strong taste so I don't miss the extra taste for that application. Fine with those dream eggs, because they were flavored with the herbs anyway, and the neufatchel just added a wonderful creamy texture, even with 1/3 less fat. Since cream cheese is almost pure fat, 1/3 less doesn't make it a diet food by any means, but I like it just as well if not better than cream cheese for what I use it for, so that's what I buy for the calorie savings. I don't mind it in party spreads either. If I want them to taste "fatter" I can always add mayo or butter. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Apr 12, 10 at 10:48 Thanks lpink - but is there any taste difference between it and 1/3 less fat cream cheese? It looks like Philly makes both, so there must be some difference, no? The recipe I was looking at was artichoke dip. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Apr 12, 10 at 15:54 This is a great spread. I especially like to put it in a pretty ramekin and bring it, along with a spreader, as a hostess gift Homemade Boursin With Fresh Herbs 1 lb farmers cheese, or 1/2 cottage cheese & 1/2 Ricotta 8 ounces cream cheese 1/2 cup butter, softened 4 large garlic cloves, minced 2 medium shallots, minced 1/2 cup fresh parsley, chopped finely and packed tight 1/2 cup chopped fresh thyme OR 2/3 cups fresh dill chopped finely 1/3 cup chives, chopped finely 1 tsp pepper, freshly ground 1/4 tsp cayenne Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 17:13 The taste difference is that stuff made with neufatchel tastes 1/3 less rich, and with 1/3 less fat carrying the flavor, neufatchel doesn't have the same "creamy" taste of cream cheese. However, I LIKE the taste of neufatchel better than cream cheese, to me it's slightly tangier. NO FAT cream cheese, on the other hand, tastes "gummy" to me and with almost no taste, it's all gummy texture. The best I can describe it is tastes slightly of plastic. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Mon, Apr 12, 10 at 20:16 I agree with Lpink - it's a little tangier and less creamy. IMO, no-fat cream cheese is awful stuff. "Plastic" is a good description for it. I'll do without or make a different recipe before I'd use/eat it. I made this today. Yummy stuff. Miss Verba's Pimento Cheese Ingredients: 1 pound sharp yellow cheddar 1/4 pound cream cheese, softened 1 teaspoon freshly ground white pepper 3 large red bell peppers, roasted, peeled, seeded, and chopped 1/2 cup homemade mayonnaise or best-quality commercial mayonnaise 1 teaspoon sugar Splash of hot sauce, such as Tabasco or Cholulu 1/8 teaspoon cayenne pepper (optional) Method: 1. Grind the cheddar in a food processor fitted with the grating disk, or grate it on the small-holed side of a hand grater. 2. Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly. 3. Refrigerate and serve chilled. (The spread will keep for several days in the refrigerator, but it usually disappears long before than.) Source: Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill My notes: I used Cabot extra sharp cheddar (so mine isn't really the "proper" color). Normally, I'd cut the sugar, but I was using Duke's mayo (which has no sugar), so this amount was about right. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Apr 12, 10 at 21:23 I use Neufchatel almost exclusively these days and have not noticed any real diference in flavor or richness. Funny the difference in what people can taste. I actually prefer "parmesan" over "parmigianno reggiano". To me it tastes better! OMG..I am DEFINITELY going to make that Apricot Cream Cheese Coffeecake! (I feel faint....) Linda o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 22:02 I agree with Doucanoe, I think with spreads and highly seasoned dishes neufatchel is good. Even with blintzes or fillings. Where it wouldn't do too good is where the cream cheese is the major fat in the recipe, like a cookie dough or cake recipe, or frosting. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Apr 13, 10 at 10:44 Alexa, I'll be making the coffee cake recipe you posted when it's my turn to take a treat to our Knitting Circle at the library. Mmmmm. I'm not a big fan of cheesecake but I often make these when bite-sized desserts are needed. I usually mix up the dough and shape the balls (store tightly covered) the night before but bake them the day of the event. TINY CHERRY CHEESECAKES 1 cup flour 1/3 cup sugar 1/4 cup baking cocoa 1/2 cup cold butter 2 Tbsp. cold water Filling: 2 packages (3 oz. each) cream cheese, softened 1/4 cup sugar 2 Tbsp. Milk 1 tsp. vanilla extract 1 egg 1 can (21 oz.) cherry pie filling In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cram cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 10:49 I asked the group last week if I could freeze these and the only problem I've had is that they went too quickly. They are great cold or even frozen! Carrot Cake Sandwich Cookies - Martha Stewart's Cookies Makes about 25 sandwiches Ingredients: 1 cup packed light-brown sugar 1 cup granulated sugar 1/2 pound (2 sticks) unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old-fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots) 1 cup raisins Cream Cheese Frosting: 8 ounces cream cheese, room temperature 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract For the cookies: Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator. Cream Cheese Frosting: Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. Photobucket I'm sorry I don't know the rules on cookalongs but could I suggest all types of beans? o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Tue, Apr 13, 10 at 18:38 Hi natesgram, Beans were the subject of the 21st cookalong - see the following link. :) When it's time for the next cookalong, wizardnm will pull a name from those who contributed to the current cookalong, & that person selects the next topic. I hope you're enjoying it. BTW, links to all the cookalongs are in this link: Here is a link that might be useful: Cookalong #21 --- Beans o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 22:51 Thank you Kathleen, so many good recipes and so little time to read them all. I'll check out that link. :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by georgysmom (My Page) on Wed, Apr 14, 10 at 10:15 Jezebel Sauce 1 (18 oz.) jar pineapple preserves 1 (18oz.) jar apple jelly 1 can dry mustard (1.12 oz.) 1 5 oz jar horseradish 1 T. coarsely ground black pepper Mix together in blender and pour back into jars......... Refrigerate. Serve over cream cheese with favorite cracker. I prefer wheat thins with this. . o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by cookebook (My Page) on Wed, Apr 14, 10 at 13:14 My Mom's Cucumber Sandwiches in her words: 1 8 oz. pkg. cream cheeseâ€"I always use the Neufchatel 1 small cucumber, peeled, seeded and chopped fine 2-3 green onions with tops, chopped fine Soften cream cheese, thin with a little milk, yogurt or sour cream and 1 tablespoon real mayonnaise. Add chopped veggiess and season with 1/2 teaspoon each lemon pepper and cayenne pepper, and 1/4 teaspoon red pepper flakes, or to taste. Spread mixture on heavy brown bread and cut each sandwich into 3 or 4 pieces desired shape. Make at least the day before serving. Cover and refrigerate with damp paper towels on top of sandwiches so they will stay moist. Makes 4-5 large sandwichesâ€"maybe 4 because I like lots of filling in mine. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Apr 15, 10 at 11:23 OK, better late than never: JALAPENO CHEESECAKE (MY FAVORITE) 8 ounces cream cheese 5 ounces sharp che4ddar cheese, grated 2 cloves garlic 1 egg 8 ounces jalapeno jelly Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 335 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers. Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because it’s covered with jelly!! I use my own home canned Habanero Gold to make this stuff, and I'll be making 8 or 10 of them for that wedding in May. Somehow I just know I'm going to be eating some of them myself, and I'm going to experiment with making one with a fruit jam instead of the hot pepper jam and see how that works, the bride wanted something "sweet", she says "only the guys will like the hot stuff". HUH? I love it and I'm sure not a guy! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sat, Apr 17, 10 at 22:12 You are not late, still one more day! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 11:11 Nate, I want to make those cookies! I have a lot of carrots, and today just might be a great day to make cookies with my grandson. "• For an extra-fancy presentation, borrow an old trick from French chef Michele Girard. Serve the eggs in their shells by carefully cutting away the top third of each shell, emptying out the egg, then sterilizing the shell in simmering water. Drain completely. Have egg cups handy. Stuff the hot eggs into the shells, mounding them high. Sprinkle with a little fresh herb for color and serve." ...Yeah, right. But the eggs sound very good. I'll have to try those sometime. Lpink, that kugel recipe looks interesting, too. I've never had anything like it. I'm wondering if I could do something along those lines, varying some of the ingredients, and using that chocolate pasta I haven't gotten around to using yet. I'll think about it and come up with something I hope works. Ann, your recipes and photos are always so tempting and beautiful! David, I want to save that onion dip recipe, too. Everyone's recipes look so good. Great choice. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Apr 18, 10 at 19:01 LOL! Sally, I believe my response to that part of the recipe was "Yeah, I'll do that the day after h_ll freezes over. Sure thing." But since it was part of the original recipe in the newsletter, I figured I should include it. :) Nate's killing me with those cookies. I'm going to have to make them now that I know they can be frozen! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Sun, Apr 18, 10 at 19:26 OK, I'm still chuckling about Renee cutting the tops off egg shells, sterilizing them and filling them with cooked egg, or anything else. ROFL. I just finished two of the habanero cheesecakes for the wedding so I even cooked along for a change. Thanks, Kathleen, for letting me know I'm not late. I just figured I was, I always am, somehow... Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 22:41 Well, I had good intentions, and got started, but ran out of time to meet tonight's deadline. DH and I went out today on a chicken coop tour of East Dallas. (which was lots of fun, but a whole nother topic) Then I had to clean the kitchen in order to cook in it. But, my little grandson (a month away from 3 yrs. old) and I did get started on Nate's carrot cake cookies, but since we didn't finish making the dough until an hour before his bed time, and the dough has to chill at least an hour, it'll be tomorrow before we bake them and do the cream cheese part. It doesn't matter. Both DGS and I had a great time mixing up the batter. He got to taste the flour, the sugar, the butter, and all the other ingredients as they went into the mix. No germaphobes need taste these cookies when they're done! Thanks Nate for the recipe, and the fun time with my grandson! Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 8:06 Great response, everyone loves to bake and cook with cream cheese. Thank You to all that contributed!! I just pulled out a name for the next ingredient choice..... >>>>>>>>>> Tracey_Oh <<<<<<<<<<<<<<< Please post your ingredient pick here....... Nancy o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Mon, Apr 19, 10 at 9:25 Whoo hoo! Ok, I think I'm going to go with peanut butter. If I had to pick one food to live on, it would definitely be that. Thanks again Nancy for organizing these cookalongs! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 11:33 Great choice! I love peanut butter too. Thanks Tracey! Nancy Here is a link that might be useful: Cookalong #26 ----- Peanut Butter o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Mon, Apr 19, 10 at 12:08 Gosh, the only recipe I have that uses peanut butter is for Peanut Butter Cookies! I put it under jam and on toast and bananas and apples all the time, but don't use it in "recipes." I can't wait to see what we get here! Sherry o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 14:19 Sally, I'm still chuckling over the "chicken coop tour". Now there's something I'd really like! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Apr 19, 10 at 15:59 Oh, Annie, it was a blast! I can post over on conversations about it, if anyone's interested. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 17:01 I'm interested, I don't know about anyone else. Deanna, maybe? Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Mon, Apr 19, 10 at 17:08 Oh I'm definitely interested in a Chicken Coop Tour! Do tell Sally!

It depends what is offered by your tin supplier. Which also depends if you are doing a pre-constructed brand building (like Morton) or constructing the building then siding it with any brand tin. There are many colors that do date the buildings. If you think about the colors/combos of buildings 20+ years old that you have seen....I think about a light tan with green or burgundy trim. I also feel the roof color on the base like your very first photo dates the building. Regardless, I will probably think your building is dated in 20 years! The hard part about picking the colors is using such small samples when the material looks so different on a 12*60 wall in the sun. Some of the tan colors have too much yellow in them and can be hard to match properly. Ultimately, you won't please everyone with the color you choose. Pick a combination that you and your wife like. Check out the morton buildings website and Astro buildings website for more inspiration. I know Astro has a color visualizer you can mess around with. I don't think I would do stone for a commercial building. You can make it nice, even add a cupola. But keep it simple enough to say that you are there to be serious about the business/service you provide.

My husband (who does most of the dishes) prefers the 60/40 sink over a large single bowl. He says, "no thanks regarding the dish bin - the last thing we need is another item to find a place to store when not in use and one that takes up quite a bit of space on top of that!" However, I agree with Shannon, a 36" sink base is really the minimum I would recommend for a double bowl sink. Our double-bowl cleanup sink (in a 36" sink base) has one bowl 21.5" wide and the other 10.5" wide. The larger bowl is plenty wide enough for all our dishes, pots & pans (including handles), casserole dishes, cookie sheets/baking pans, roasting pan, and all but the 36" wide shelf in the refrigerator -- and that wouldn't fit in a 33" wide sink either. The smaller bowl is perfect for handwashing the few things we hand wash -- primarily knives -- and also a place to soak things if needed. It's also just big enough to hold my 8-quart pot for filling, if needed, and fits my largest colander for draining gluten-containing pasta. (No gluten goes into our prep sink! Yes, you can scrub it to remove gluten, but this way I don't have to worry about it and I don't have to constantly scrub it.) Personally, I don't care one way or the other, as long as I have at least one bowl wide enough for prepping and, if I'm honest, 21.5" is probably wide enough for any prepping task. My prep sink is only 15.5" square (interior) and I often find it a bit too narrow, so my next Kitchen will have a 24" sink base for the prep sink. The cleanup sink will be whatever my husband wants! Larger bowl: Note that it holds two full-size mixing bowls + a medium size mixing bowl + misc other items -- all at one time. It also fits my widest cookie sheet. I can also fit my my 12"/6-qt saute pan, including the handle. (Not shown) Smaller bowl: