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!

During our kitchen remodel I craved pasta, but with only a microwave and toaster oven it wasn't happening. So spaghetti squash became the great pretender. This was my favorite dish ... fresh uncooked tomato sauce ... diced tomatoes, minced garlic, lemon zest, olive oil, fresh basil. Let that sit at room temp for a couple hours then toss with the spaghetti squash.

I have tried a number of recipes and this is the absolute best. I make it at least once a week, sometimes more often. The best thing about it is, you can adjust it anyway you like, add more or subtract and substitute. From the "Feed Me! I'm Yours" cookbook that is no longer in print: 4 cups uncooked old-fashioned oatmeal 1 1/2 cups wheat germ (I sub 1/2 cup for wheat bran) 1 cup grated coconut 1/4 c powdered milk 1 1/2 - 2 tablespoons of cinnamon(depending on your taste, I have also added nutmeg and it's just as good) 1/3 cup oil (I use olive oil, it doesn't alter the flavor) 1/2 cup honey 1 tablespoon vanilla Options: (and here is where you can have fun!!) 1/2 cup sesame seeds (a must for me) 1/2 cup nuts, seeds or raisins (I add 1 cup chopped pecans, because I love them, and 1/2 cup sunflower seeds, but no dried fruit, I hate raisins) In a large bowl, mix dry ingredients. In a microwave safe measuring cup, combine oil and honey and vanilla. Heat just until the honey is warm. Stir vigorously and add to dry ingredients and mix well. Spread this out onto a 9x13 rimmed baking dish and bake (depending on your time): 250* for 1 hour or 300* for 1/2 hour, stirring about half way through. When finished toasting and cool, you can add dried fruit, then store in an airtight container. I don't add the dried fruit, I prefer to add my fruit when I put it in the bowl with my yogurt. This is one granola my grandson absolutely loves! He says I make the best in the world! Don't know about that, but it is good, especially sprinkled on ice cream!

I use matzah meal, I've never made them with flour. I use the food processor these days. I seem to lose too much of my knuckle when I grate them by hand. I make a ton and then freeze them and bake them, but their the best right from the frying pan! Potato Latkes 6 medium Idaho potatoes 2 medium yellow onions 2 large eggs 1/4 cup matzoh meal, or 3 tablespoons all-purpose, unbleached flour 1 teaspoon salt 1/4 teaspoon pepper Chicken fat, or vegetable oil, for frying Applesauce Sour cream Peel potatoes and place in cold water. Using a box grater, grate potatoes and onions into large bowl. Transfer potato-and-onion mixture to a colander set over a bowl, and squeeze out excess moisture. Return mixture to bowl. In separate bowl, combine eggs, matzo meal or flour, and salt and pepper, to taste. Combine all ingredients, adding more matzo meal if mixture is too wet. In large skillet, heat 1/2-inch oil (or chicken fat) over medium-high heat. Drop tablespoon or serving spoon-size portions of mixture into hot oil, and press down with spoon to flatten. Fry until brown and crispy on edges; turn until golden brown on each side, cooking 3 minutes per side. Remove to paper towels to drain. Serve with applesauce or sour cream.