I'm sorry Jan!! LOl...ya'll have to forgive me, I've been spacey and drugged up for months, I lose track right in the middle of typing. I've woken to find open windows on my computer with notes I've been typing, and don't even remember talking to them *sigh* But......I'm going to put the recipe for Poinsettia Cookies here again....these are just delicious, everyone loves these, and they smell great. Oh, Jan....I use the cherries in the jar, too! They taste much better :D I just lay them on paper towels to drain, and I cut them with scissors, really easier that way. They look very elegant, and make great gifts. Poinsettia Cookies Ingredients 2 c Butter or margarine; 1 c Shredded coconut 2 Eggs 1 c Butterscotch chips 1 ts Vanilla extract Granulated sugar 3 c Flour 1/2 c Candied red cherries; cut in 1 ts Salt Cream confectioners sugar and butter; add eggs and extracts. Sift together flour and salt; stir into butter mixture. Stir in coconut and 3/4 C of the butterscotch chips. Chill dough until firm. Roll into 1" balls. Place on ungreased baking sheets. Flatten cookie with the bottom of glass dipped in granulated sugar. Place butterscotch chip in the center of cookie. Place cherry wedges in a circle to resemble a poinsettia. Bake at 375F for about 12 minutes. Makes about 5 dozen cookies. ************************************************ I also see I forgot to add the Divinity recipe! Here is the site I got the best recipe from. http://www.angelabetts.com/blog/2007/05/22/divinity-candy-recipe/ DIVINITY CANDY 3 cups sugar cup light corn syrup ½ cup water 2 egg whites 1 teaspoon almond extract (or vanilla, whichever you prefer) 1 cup chopped walnuts or pecans Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248° to 250°F). Remove from heat and let stand until temperature drops to 220°F, without stirring. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 minute, or until soft peaks form. Gradually add syrup in a fine stream and whip about 2 ½ minutes longer. Turn to Speed 4. Add almond extract and whip 20 to 25 minutes, or until mixture starts to become dry. Turn to Stir Speed and add walnuts, mixing just until blended. Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties. Yield: 20 servings (2 pieces per serving) Per serving: About 192 cal, 2 g pro, 40 g carb, 4 g fat, 0 mg chol, 15 mg sod. ******************* The punch recipe sounds great, and I need a recipe! So funny because I just found another punch bowl! Not one for a birdbath either!

Here's another vote for yeast raised waffles - my recipe is a little different. * Exported from MasterCook * Raised Waffles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water (105 to 110 degrees) 1 package dry yeast 1 teaspoon sugar 2 cups all-purpose flour 2 cups milk -- warmed (105 to 110 degrees) 1/2 cup unsalted butter -- (1 stick) melted 1 teaspoon salt 1/4 teaspoon baking soda 2 eggs Use a large mixing bowl.Batter will rise to double its original volume.Put water in mixing bowl & sprinkle in the yeast.Let stand to dissolve for 5 mins. Add the milk, butter,salt,sugar & flour to the yeast mixture & beat beat until smooth. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda and stir until well mixed. The batter should be very thin. Pour about 1/2 c. to 3/4 c batter into a very hot, oiled waffle iron. Bake until they are golden and crisp. Source: ""The Breakfast Book" Marion Cunningham" Yield: "10 waffles" - - - - - - - - - - - - - - - - - - -

Yesterday I made a somewhat Japanese style cole slaw, just using my imagination, and then today I wrote the recipe down. Then I just found this thread which contains recipes that are extremely similar to what I made, especially Becky's. Here's my recipe: Vegetables: 1/2 Head red or purple cabbage (can substitute Napa cabbage); 2 cups when sliced 1/2 carrot, grated 1/2 red (or white) onion 1/2 bell pepper (red, green, or yellow) Dressing: 1 Tbsp grated fresh ginger 2 Tbsp Ponzu sauce* (or soy sauce or seasoned soy sauce) 1-1/2 Tbsp Black rice vinegar (or white vinegar, preferably rice) 3 Tbsp toasted sesame oil 1/4 tsp Sriracha sauce ( or other hot sauce), to taste 3 Tbsp mayonnaise Slice the cabbage into julienne strips, about 1/16”-1/8” thick Thinly slice the onion from root to top in 1/8” strips Cut the bell pepper into julienne strips, no more than 3/4” long x 1/8” thick All of this can be done on a mandolin or in a food processor with the slicer attachment, especially if making a larger batch. Toss all of the vegetables together and place in a bowl with tight fitting lid. Whisk together all of the ingredients for the dressing (except mayonnaise) in a small bowl and then whisk in mayonnaise. Use a stick blender for larger batches. Pour dressing over vegetables and toss until combined. Cover with lid and refrigerate for at least an hour (or overnight) before serving. Can serve sprinkled with toasted sesame seeds or Furikake. *Note: If not using Ponzu sauce, you can add Yuzu or lime juice for the citrus flavor. If you do not have sesame oil, you can use 1 tablespoon tahini plus 2 tablespoons salad oil. ------------------------------------- I think next time I might use miso in place of Ponzu sauce, but then I would have to add Yuzu or lime juice. I have lots of Yuzu fruit in my freezer that I have not gotten around to using. I used Napa cabbage because that's what I had on hand, but I prefer to make it with purple cabbage, mainly for looks.

I've tried a lot of them over the years. I like Life but it gets so soggy so quickly. I love Smart Start or the new Curves cereal. Mini shredded wheats are good, too, with Sweet 'n Low & 1% milk. Good old corn flakes are a nice break once in a while but I like something mixed in with the flakes for variety. I eat Cream of Wheat and/or oatmeal on the colder mornings. Before surgery yrs. ago, my dr. recommended I have Cream of Wheat for a week before to help the iron in my blood. Turned out they never had to used the blood I donated for myself, which was a good thing.