tag:blogger.com,1999:blog-33792898189375910982024-03-12T20:06:17.439-07:00Mississippi Songbird's Cooking BlogMississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-3379289818937591098.post-77079653507878118332014-10-02T17:21:00.000-07:002014-10-02T17:21:16.545-07:00Chicken Curry<div>
<a href="http://bp2.blogger.com/_bDUPT4PWTb4/SGjdaoFWBjI/AAAAAAAAB60/t0LYhSEVZ6o/s1600-h/2A372B75D570F3396C9892BAA4D277.jpg"><img alt="" border="0" src="http://bp2.blogger.com/_bDUPT4PWTb4/SGjdaoFWBjI/AAAAAAAAB60/t0LYhSEVZ6o/s400/2A372B75D570F3396C9892BAA4D277.jpg" id="BLOGGER_PHOTO_ID_5217663617814890034" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
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<b>Chicken Curry</b><br />
Makes 8 servings</div>
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Prep: 30 minutes</div>
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Cook: 6 to 8 hours (low), 3 to 4 hours (high); plus 30 minutes (high)</div>
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Ingredients</div>
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3 tablespoons all-purpose flour </div>
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3 tablespoons curry powder </div>
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1-1/2 teaspoons ground cumin </div>
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1 teaspoon salt </div>
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1-1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces</div>
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2 cups peeled and chopped potatoes </div>
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1-1/2 cups bias-sliced carrots</div>
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1 cup coarsely chopped cooking apple </div>
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3/4 cup chopped onion </div>
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2 cloves garlic, minced</div>
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1 jalapeno pepper, seeded and finely chopped </div>
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1 teaspoon instant chicken bouillon granules </div>
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1/2 cup water</div>
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1 13-1/2-ounce can unsweetened coconut milk </div>
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Hot cooked rice </div>
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Raisins </div>
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Chopped peanuts </div>
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Directions</div>
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1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat. 2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture. 3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.</div>
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Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-3379289818937591098.post-12969371091453856442014-10-02T17:16:00.002-07:002014-10-02T17:16:42.768-07:00McClintock Cleaning Service I have been looking for a job and so in the meantime, I will be housekeeping. I may just do housekeeping, if I can get enough houses or offices to clean during the week. I hope to be really busy soon. People like to have clean houses for the holidays too..lol<br />
Have a great weekend!<br />
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Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-3379289818937591098.post-33046122087159585672010-02-19T09:44:00.000-08:002010-02-19T10:10:52.724-08:00Pimento Cheese Recipe<div><a href="http://1.bp.blogspot.com/_bDUPT4PWTb4/S37Ooxvd5PI/AAAAAAAADXs/4sfWAZYTTfc/s1600-h/pimento-cheese-2.jpg"><img id="BLOGGER_PHOTO_ID_5440012599852655858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_bDUPT4PWTb4/S37Ooxvd5PI/AAAAAAAADXs/4sfWAZYTTfc/s400/pimento-cheese-2.jpg" border="0" /></a><br /><br /><div>4 cups of colby-jack cheese, finely shredded </div><br /><br /><div>6 ounces of pimento, finely chopped </div><br /><br /><div>1/2 cup of mayonnaise (or salad dressing) </div><br /><br /><div>2 teaspoons of <a href="http://www.watkinsonline.com/productdetail.cfm?Product=01056&gcatalogLocale=USA">Watkins Inferno Hot Pepper Sauce </a></div><br /><br /><div>1 teaspoon of <a href="http://www.watkinsonline.com/productdetail.cfm?Product=01912&gcatalogLocale=USA">Watkins Garlic Powder</a><br /><br /></div><div>Salt to taste</div><br /><br /><div></div><br /><img id="BLOGGER_PHOTO_ID_5440012878257671746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 399px; CURSOR: hand; HEIGHT: 270px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_bDUPT4PWTb4/S37O4-4ZTkI/AAAAAAAADX0/TwzaRjyh2v0/s400/pimento-cheese-sandwiches-from-fresh-market-deli.jpg" border="0" /><br /><div></div><br /><br /><div>In a large bowl, combine the cheese, pimento, mayonnaise, hot sauce and garlic powder.<br />Mix up with a fork or spatula until well mixed. Refrigerate at least an hour before serving to give the flavors a chance to blend together. Serve on your favorite bread or crackers.</div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com2tag:blogger.com,1999:blog-3379289818937591098.post-61340494311896126012009-10-19T13:07:00.000-07:002009-10-19T13:25:34.214-07:00Mississippi Mud Cookies<a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/StzKxjMKjGI/AAAAAAAADU0/S9UWv4Dxotc/s1600-h/mud-cookies-sl-1646471-l.jpg"><img id="BLOGGER_PHOTO_ID_5394409406291676258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/StzKxjMKjGI/AAAAAAAADU0/S9UWv4Dxotc/s400/mud-cookies-sl-1646471-l.jpg" border="0" /></a><br /><div><br /><strong><em><span style="font-size:130%;">Mississippi Mud Cookies</span></em></strong></div><div><strong> <span style="color:#cc0000;">Make them for the holidays! </span></strong></div><div> </div><div><br /><strong>Ingredients </strong></div><strong><div><br /></strong></div>1 cup Nestle or Hershey semisweet chocolate morsels<br />1/2 cup margerine , softened<br />1 1/2 cups sugar<br />2 large eggs<br />1 teaspoon Watkins vanilla<br />1 1/2 cups all-purpose flour<br />1 teaspoon baking powder<br />1/2 teaspoon salt<br />1 cup chopped pecans & walnuts<br />1/2 cup Nestle or hershey milk chocolate morsels<br />1 cup plus 2 Tbsp. miniature marshmallows <div> </div><div><br /><strong>Directions :</strong></div><div> </div><div>1. Melt semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.<br />2. Beat margerine and sugar on medium speed until creamy; add eggs, 1 at a time. Add Watkins vanilla and the melted chocolate.<br />3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.<br />4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.<br />5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks.<br /></div><br /><div></div><br /><div>Makes about 3 dozen cookies.</div><br /><div><span style="font-size:78%;">This is a version of the one from Southern Living...</span></div><div><span style="font-size:78%;">Mary Ruth Mason, Pearsall, Texas, Southern Living, AUGUST 2007 </span></div><br /><div></div><br /><div></div><br /><div>And remember, if you are going to buy <a href="http://www.watkinsonline.com/default.cfm?gCatalogLocale=USA"><strong>Watkins products</strong></a>, Please order from me.</div><div> I am Stephanie Jackson, Associate #367131.</div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com5tag:blogger.com,1999:blog-3379289818937591098.post-88326130851323607032009-10-14T13:54:00.000-07:002009-10-14T14:08:28.256-07:00Blue Ribbon Chili # 2 from Watkins<a href="http://4.bp.blogspot.com/_bDUPT4PWTb4/StY9xhgxeII/AAAAAAAADUs/UKQlxbMDzQY/s1600-h/th_chili.jpg"><img id="BLOGGER_PHOTO_ID_5392565524841461890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 95px; CURSOR: hand; HEIGHT: 96px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_bDUPT4PWTb4/StY9xhgxeII/AAAAAAAADUs/UKQlxbMDzQY/s400/th_chili.jpg" border="0" /></a><br /><div><br /><strong><span style="font-size:180%;">Blue Ribbon Chili #2<br /></span></strong><br /><br /><strong><em>Ingredients<br /></em></strong>2 lbs lean or extra lean ground beef</div><br /><div>6 oz (half bottle) Tropical SalsaWatkins </div><br /><div>1 cup ketchup</div><br /><div>1 tsp Watkins Calypso Hot Pepper Sauce (for more heat, increase to taste)</div><br /><div>2 cans (15 oz each) tomato sauce with chunky vegetables (or substitute one can w/green peppers and onions for one of the chunky vegetables)</div><br /><div>1 can (15 oz) hot chili beans</div><br /><div>1 can (15 oz) light red kidney beans</div><br /><div>5 tbsp Watkins Chili Seasoning (more or less to taste)</div><br /><div>1/2 tsp Watkins Rosemary</div><br /><div>1 can (15 oz) mushrooms</div><br /><div>1/2 tsp Watkins Red Pepper Flakes</div><br /><div></div><br /><div>Toppings for garnish<br /><br /><strong>Cooking Directions</strong><br />Brown ground beef and drain well. </div><br /><div>In a medium pot on medium heat, combine browned meat, Tropical Salsa, ketchup, Calypso Sauce, tomato sauce, beans, Chili Seasoning, Rosemary and mushrooms. </div><br /><div>Cook for two hours (stovetop: bring to boil and simmer for 1 hour). </div><br /><div>Add Red Pepper Flakes (if desired) and simmer for at least 1 more hour. </div><br /><div>Cool and refrigerate overnight. Reheat and serve. </div><br /><div>Garnish with: shredded cheddar cheese, diced onions, diced green peppers, sour cream, red pepper flakes and saltine crackers.<br /></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-3379289818937591098.post-30734067877972504682009-10-14T13:35:00.000-07:002009-10-14T13:51:23.467-07:00Cinnamon Cookies<a href="http://4.bp.blogspot.com/_bDUPT4PWTb4/StY4m6YEX3I/AAAAAAAADUk/Ui3lTQ0G_tM/s1600-h/spice.bmp"><img id="BLOGGER_PHOTO_ID_5392559844979138418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 175px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_bDUPT4PWTb4/StY4m6YEX3I/AAAAAAAADUk/Ui3lTQ0G_tM/s400/spice.bmp" border="0" /></a> I'm still selling Watkins , so if anybody is interested in Watkins products, See the on-lineline catalog at www.<a href="http://www.watkinsonline.com/default.cfm?gCatalogLocale=USA">watkinsonline.com</a><br /><div></div><br /><div>My associate number is #367131 is you would like to purchase under me.</div><br /><div></div><strong>Cinnamon & Spice Cookies<br /></strong><div></div><br /><div><br /><strong>Ingredients<br /></strong>2 cups all-purpose flour</div><div>1 1/2 tsp baking soda</div><div>1 tsp Purest Ground Cinnamon</div><div>6 oz. Organic Nutmeg</div><div>1/2 tsp salt</div><div>1 1/2 cups sugar</div><div>12 tbsp butter (1 ½ sticks), softened</div><div>1 egg</div><div>1/2 tsp Original Double-Strength Vanilla</div><div>1/4 cup molasses<br /><br /><strong>Cooking Directions</strong><br />Preheat oven to 350F. In a medium bowl whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl set aside 1/2 cup sugar.With an electric mixer beat butter, remaining sugar, egg, vanilla, and molasses until well blended. Combine with dry ingredients until dough forms. Roll dough into 1 inch balls and dip in 1/2 cup reserved sugar. Arrange on a baking sheet, about 3-inches apart. Bake for 10 to 15 minutes. Makes 3 dozen.</div><div>Enjoy</div><div></div><div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-3379289818937591098.post-14681180732966944192009-04-17T19:06:00.000-07:002009-04-17T19:26:46.837-07:00Earth Week 2009<a href="http://1.bp.blogspot.com/_bDUPT4PWTb4/Sek5LenA5EI/AAAAAAAADRU/UOUD5Nyfh3Q/s1600-h/EarthWeek2009.jpg"><img id="BLOGGER_PHOTO_ID_5325850903700366402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 224px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_bDUPT4PWTb4/Sek5LenA5EI/AAAAAAAADRU/UOUD5Nyfh3Q/s400/EarthWeek2009.jpg" border="0" /></a> Earth Week 2009 — Save Green on Green!<br />In honor of Earth Week 2009, Watkins is offering a special on products of the highest natural standard! These products are specially priced so you can honor this event by living Greener!<br /><br />Did You Know? Recycling one aluminum can can save enough energy to run a TV for three hours — or the equivalent of a half a gallon of gasoline.<br /><div> </div><div>Check out our <a href="http://www.watkinsonline.com/"><strong><em><span style="color:#330000;">On-Line Catalog Today</span></em></strong></a>, f0r all the wonderful products there.. </div><div> </div><div> </div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-3379289818937591098.post-720760993853891062009-03-20T00:05:00.000-07:002009-03-20T00:05:00.638-07:00Chicken Fajita Casserole by Old El Paso / Favorite Ingredients Friday<a href="http://4.bp.blogspot.com/_bDUPT4PWTb4/Sb7D91sUnLI/AAAAAAAADQE/CVsKalJoFHo/s1600-h/fif.bmp"><img id="BLOGGER_PHOTO_ID_5313900077496179890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 284px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_bDUPT4PWTb4/Sb7D91sUnLI/AAAAAAAADQE/CVsKalJoFHo/s400/fif.bmp" border="0" /></a><br /><div><a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/Sb7DiqhYxeI/AAAAAAAADP8/ZUvQ2r2Gvpo/s1600-h/r33297fp.jpg"><img id="BLOGGER_PHOTO_ID_5313899610641057250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/Sb7DiqhYxeI/AAAAAAAADP8/ZUvQ2r2Gvpo/s400/r33297fp.jpg" border="0" /></a><br /><br /><div><br />1 can (16 oz) Old El Paso® refried beans<br />1 can (15 oz) tomato sauce<br />1 package (1 oz) Old El Paso® fajita seasoning mix<br />1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed<br />8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)<br />1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained<br />2 cups shredded Colby-Monterey Jack cheese blend (8 oz)<br /><a id="ctl00_InternalSiteContentPlaceHolder_ucCompleteRecipe1_ucServeWithRecipes1_hlServeWithRecipeImage" title="Fresh Tomato Salsa" href="http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=34425"></a><br /><a id="ctl00_InternalSiteContentPlaceHolder_ucCompleteRecipe1_ucServeWithRecipes1_hlServeWithRecipe" title="Fresh Tomato Salsa" href="http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=34425">Fresh Tomato Salsa</a><br />Total Time: 20 min<br />1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.<br />2. Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.<br />3. Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting..</div><br /><br /><div></div><br /><br /><div>Join in and see the other great recipes at <a href="http://overwhelmedwithjoy.blogspot.com/"><strong>Overwhelmed With Joy! </strong></a></div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-3379289818937591098.post-91935978186901148022009-03-14T07:01:00.000-07:002009-03-14T07:17:48.109-07:00Easter Cookies<a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/Sbu8fcjMYqI/AAAAAAAADPE/uKi0GK9H3DE/s1600-h/Spring%2520Cookies%25202AA.jpg"><img id="BLOGGER_PHOTO_ID_5313047433839403682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/Sbu8fcjMYqI/AAAAAAAADPE/uKi0GK9H3DE/s400/Spring%2520Cookies%25202AA.jpg" border="0" /></a><br /><div><br />Servings: Makes 24-30 cookies<br /><br />It's fun to decorate these delicious sugar cookies for Easter and spring . </div><br /><div>Use oval or egg shaped cookie cutters for making Easter Egg shaped cookies, and decorate with pastel colored sugars. Using decorating pens, make soft spring-colored designs. Also, royal icing may be used for decorating cookies (See Royal Icing Recipe Below). </div><br /><div><br /><strong>Ingredients: </strong></div><br /><div><a class="screenonly" href="http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/277/index.cfm/fuseaction/tools.measures/Measures.cfm"></a>1 cup (2 sticks) butter, softened, at room temperature </div><br /><div>3/4 cup granulated sugar</div><br /><div>3 egg yolks </div><br /><div>2 1/2 cups all-purpose flour </div><br /><div>1 tsp. baking powder </div><br /><div>1/2 tsp. salt </div><br /><div>1 tsp vanilla</div><br /><div></div><br /><div><strong>For Decoration and Icing:</strong> Pastel colored sugars and decorating pens Royal Icing: (optional) See Tips and Recipe Below<br />Instructions:</div><br /><div>In a bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, about 4 minutes. Beat in the egg yolks one at a time, beating well after each addition. add vanilla. Mix well. In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed. Divide the dough into four equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight (the dough can be prepared up to 3 days ahead). Let it soften slightly at room temperature before continuing. Position a rack in the upper third of an oven and preheat to 350°F. Butter two large baking sheets.</div><br /><div></div><br /><div>On a lightly floured work surface, roll out a dough disk 1/4 inch thick. Using cookie cutters, cut out desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and re-roll the scraps and cut out more cookies. Repeat with the remaining dough disks. Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. </div><br /><div></div><br /><div>Decorate the cookies as desired with colored sugars and decorating pens or royal icing. Store in an airtight container at room temperature for up to one week. Makes 24 to 30 cookies, depending on cookie cutter size. </div><br /><div></div><br /><div><strong>ROYAL ICING</strong> </div><br /><div>Makes 5-6 cups</div><br /><div></div><br /><div>Ingredients: </div><br /><div>3 egg whites, at room temperature </div><br /><div>4 1/2 cups confectioners' sugar </div><br /><div>1/2 tsp. cream of tartar </div><br /><div>Pinch of salt </div><br /><div>A few drops of vanilla extract or fresh lemon juice (optional) </div><br /><div></div><br /><div><em><strong>For tinting royal icing, use paste food coloring* (see note below) </strong></em></div><br /><div>Instructions: Using an electric mixer fitted with the whisk attachment, beat the egg whites, sugar, cream of tartar and salt on medium-low speed until blended. If adding vanilla or lemon juice, add it now. Increase the speed to medium-high and continue beating until stiff peaks form and the mixture is nearly triple in volume, 7 to 8 minutes. Remove the bowl from the mixer, cover tightly with plastic wrap and store at room temperature until ready to use. Icing will stay fresh for 4 to 6 hours. Use a pastry bag with tip for piping royal icing decoration. Makes 5 to 6 cups. Note: Paste food colors will tint Royal Icing the richest, deepest hues. Use a clean wooden pick to dip into color, then into icing. Stir to mix. If the colors start to separate, gently massage the pastry bag to remix the icing. </div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-3379289818937591098.post-33903175587305507212008-11-21T13:09:00.000-08:002008-11-21T13:24:17.859-08:00Potato Cheese Soup / Favorite Ingredients Friday..Soup Edition II<a href="http://1.bp.blogspot.com/_bDUPT4PWTb4/SScmrrnhQNI/AAAAAAAADIw/3RguMTw6SQ8/s1600-h/FIF+soup+edition.jpg"><img id="BLOGGER_PHOTO_ID_5271224420745167058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 262px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_bDUPT4PWTb4/SScmrrnhQNI/AAAAAAAADIw/3RguMTw6SQ8/s400/FIF+soup+edition.jpg" border="0" /></a><br /><div><a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/SScmrQ3cP7I/AAAAAAAADIo/zlZzwbQMzMc/s1600-h/2975197542_bddb562da0.jpg"><img id="BLOGGER_PHOTO_ID_5271224413564190642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/SScmrQ3cP7I/AAAAAAAADIo/zlZzwbQMzMc/s400/2975197542_bddb562da0.jpg" border="0" /></a><br /><div><div><div>Hosted by <a href="http://overwhelmedwithjoy.blogspot.com/"><strong><em><span style="color:#990000;">Overwhelmed With Joy . </span></em></strong></a></div><div>Go check out her site and the other great recipes and Join in, If you like...</div><br /><div><strong><em>Creamy Potato Cheese Soup</em></strong></div><br /><div>1 medium onion, chopped</div><div>2 medium carrots, coarsely grated</div><div>3/4 tsp table salt</div><div>1/2 tsp black pepper</div><div>1/2 tsp paprika</div><div>1/2 tsp dry mustard</div><div>1 pound potatoes, cut into 1/2-inch cubes</div><div>29 oz vegetable broth</div><div>1/2 cup fat-free half and half</div><div>8 oz cheddar or colby cheese</div><br /><div>Coat a nonstick medium pot with cooking spray and set over medium heat. Cook onions until they just begin to color. Add carrots, salt, pepper, paprika and mustard. Mix well and continue to cook until carrots begin to soften.</div><br /><div>Add potatoes, broth and half-and-half. Increase heat and bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 20 minutes. Add cheese and stir to melt; puree in batches in a blender. </div><div>Serve with toasted bread, croutons or crackers..</div><br /><br /><br /><br /><br /><br /><div></div></div></div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com4tag:blogger.com,1999:blog-3379289818937591098.post-27279254764785469852008-11-20T09:48:00.000-08:002008-11-20T09:59:22.310-08:00Crock Pot Green Bean Casserole / Slow Cooker Thursday<a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/SSWk8qrlXzI/AAAAAAAADIQ/dZabYKnozR8/s1600-h/sctbutton.jpg"><img id="BLOGGER_PHOTO_ID_5270800301063233330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/SSWk8qrlXzI/AAAAAAAADIQ/dZabYKnozR8/s400/sctbutton.jpg" border="0" /></a> <strong><em><span style="color:#990000;">Slow-Cooker Thursday is hosted by <a href="http://familycorner.blogspot.com/">Sandra at Family Corners</a>. Stop by her blog to see more delicious recipes, and JOIN in , if you like. </span></em></strong><br /><br /><div><a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/SSWk8q7hr9I/AAAAAAAADII/1pO26qBhcaw/s1600-h/IMG_1658.jpg"><img id="BLOGGER_PHOTO_ID_5270800301130100690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 229px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/SSWk8q7hr9I/AAAAAAAADII/1pO26qBhcaw/s400/IMG_1658.jpg" border="0" /></a> <strong>Ingredients:<br /></strong>28 oz. pkg. frozen cut green beans<br />1 onion, chopped<br />1 cup roasted red bell pepper strips, chopped<br />1/4 tsp. salt<br />1/8 tsp. pepper<br />10 oz. container Alfredo cheese sauce<br />2.5 oz. can french fried onions<br /><br /><div><div><div><strong>Directions:</strong></div><br /><div>Combine all ingredients except half of the french fried onions in a 4-6 quart slow cooker. Cover crockpot and cook on high for 3-4 hours, stirring after 1 hour. Just before serving, heat remaining french fried onions in a small skillet over medium heat for 2-3 minutes, stirring constantly. Stir casserole and sprinkle with heated onions. 10 1/2 cup servings </div></div></div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com6tag:blogger.com,1999:blog-3379289818937591098.post-52572880815434781352008-11-14T09:13:00.000-08:002008-11-14T09:18:34.082-08:00Paula Deen's Corn Casserole / Favorite Ingredients Friday<a href="http://2.bp.blogspot.com/_bDUPT4PWTb4/SR2yvtJUm4I/AAAAAAAADHY/UrovG08Ye6Q/s1600-h/Favorite%20Ingredients%20Friday.5"><img id="BLOGGER_PHOTO_ID_5268563671735638914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 284px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_bDUPT4PWTb4/SR2yvtJUm4I/AAAAAAAADHY/UrovG08Ye6Q/s400/Favorite%2520Ingredients%2520Friday.5" border="0" /></a><br /><div><a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/SR2yI6O8RLI/AAAAAAAADHQ/cbHBs4jTPes/s1600-h/corncasserole2.jpg"><img id="BLOGGER_PHOTO_ID_5268563005233972402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 290px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/SR2yI6O8RLI/AAAAAAAADHQ/cbHBs4jTPes/s400/corncasserole2.jpg" border="0" /></a> This is for Favorite Ingredients Friday, graciously hosted by <a href="http://overwhelmedwithjoy.blogspot.com/"><strong><em><span style="color:#990000;">Overwhelmed With Joy!</span></em></strong></a><strong><em><span style="color:#990000;"> </span></em></strong></div><br /><div>Go check out the other recipes too and join in ,if you like. See her blog for details..<br /><br /><div><br /><strong><span style="font-size:180%;">Corn Casserole</span></strong></div><br /><div>From Paula Deen, “Paula’s Home Cooking,” Food Network</div><br /><div>1 (15 1/4-ounce) can whole kernel corn, drained<br />1 (14 3/4-ounce) can cream-style corn<br />1 (8-ounce) package corn muffin mix (recommended: Jiffy)<br />1 cup sour cream<br />1/2 cup (1 stick) butter, melted<br />1 to 1 1/2 cups shredded cheese </div><br /><div>Preheat oven to 350 degrees F.<br />In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9-by-13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve </div><br /><div><strong>I will be making this for Thanksgiving! YUMMY! </strong></div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com2tag:blogger.com,1999:blog-3379289818937591098.post-23573495350064387672008-11-13T08:06:00.001-08:002008-11-13T08:08:35.162-08:00Chicken 'n Dumplings/ Slow-Cooker Thursday<a href="http://4.bp.blogspot.com/_bDUPT4PWTb4/SRxQrgp7vuI/AAAAAAAADHI/41XJHyFdVJk/s1600-h/sctbutton.jpg"><img id="BLOGGER_PHOTO_ID_5268174372547051234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_bDUPT4PWTb4/SRxQrgp7vuI/AAAAAAAADHI/41XJHyFdVJk/s400/sctbutton.jpg" border="0" /></a><br /><div><a href="http://4.bp.blogspot.com/_bDUPT4PWTb4/SRxQrfx4UNI/AAAAAAAADHA/EKT4cQWBVOM/s1600-h/23895.jpg"><img id="BLOGGER_PHOTO_ID_5268174372311945426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 140px; CURSOR: hand; HEIGHT: 140px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_bDUPT4PWTb4/SRxQrfx4UNI/AAAAAAAADHA/EKT4cQWBVOM/s400/23895.jpg" border="0" /></a>4 boneless skinless chicken breasts, cut in small chunks</div><div>2 cans condensed cream of chicken soup</div><div>1/4 cup onion, finely diced</div><div>2 cups water</div><div>2 10 oz packages refrigerated biscuits</div><div>1 chicken bouillon cube<br />salt and pepper</div><div> </div><div> </div><div>Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.Join in Slow-Cooker Thursday ,hosted by <a href="http://familycorner.blogspot.com/">Sandra at Family Corner</a>. Be sure to check out all the good recipes..</div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-3379289818937591098.post-13285576932150901202008-10-24T09:03:00.000-07:002008-11-07T12:54:13.836-08:00Pinecone Cheese Ball<a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/SRSqid83qdI/AAAAAAAADGQ/Xt-1VJgf33o/s1600-h/holidaycooking.jpg"><img id="BLOGGER_PHOTO_ID_5266021373435161042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 197px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/SRSqid83qdI/AAAAAAAADGQ/Xt-1VJgf33o/s400/holidaycooking.jpg" border="0" /></a> Join in the Holiday cooking , Blogger Style Recipe exchange.. see <a href="http://overwhelmedwithjoy.blogspot.com/"><strong><em><span style="color:#660000;">Overwhelmed With Joy</span></em></strong> </a>for details and join in. There are a bunch of wonderful recipes...<br /><div><a href="http://2.bp.blogspot.com/_bDUPT4PWTb4/SQH9BlNowbI/AAAAAAAACOo/rR68j0aLODU/s1600-h/cheese-ball-sl-1133866-x.jpg"><img id="BLOGGER_PHOTO_ID_5260764043356455346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_bDUPT4PWTb4/SQH9BlNowbI/AAAAAAAACOo/rR68j0aLODU/s400/cheese-ball-sl-1133866-x.jpg" border="0" /></a><br /><br /><div>With the parties coming up, This is a good thing to have around, and it's so festive too..</div><br /><div>Why don't you throw a party this weekend?</div><br /><div><strong><span style="font-size:180%;">Pine Cone Cheese ball</span></strong></div><br /><div><strong>Ingredients:<br /></strong>8 oz Cream Cheese; Room Temp.<br />4 oz Blue Cheese, Crumbled<br />4 oz Cheddar Cheese; Shredded<br />2 tsp Mustard; Dijon-style<br />1 tsp <a href="http://www.watkinsonline.com/productdetail.cfm?Product=01169&gcatalogLocale=USA&ECredit=367131"><strong>Watkins Steak sauce </strong></a><br />1/8 tsp <a href="http://www.watkinsonline.com/productdetail.cfm?Product=00500&gCatalogLocale=USA&ECredit=367131"><strong>Watkins Garlic Powder</strong></a><br />1/4 tsp Salt</div><br /><div>1/4 cup <a href="http://www.watkinsonline.com/productdetail.cfm?Product=00508&gCatalogLocale=USA&ECredit=367131"><strong>Watkins parsley<br /></strong></a>1 (6-ounce) can whole smoked or unsalted almonds<br />assorted crackers<br />assorted dipping vegetables</div><br /><div></div><br /><div><strong>Instructions:</strong></div><br /><div>Place the cream cheese, blue cheese, cheddar cheese, mustard, steak sauce , garlic powder, parsley and salt in a mixer bowl and beat at low speed just until well mixed.Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.Starting at the bottom, press almonds into cheese mixture at slight angles, forming overlapping rows to resemble a pine cone. </div><br /><div>Cover loosely, and chill 1 hour. Serve with crackers and vegetables. </div><br /><br /><div></div><br /><br /><div></div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-3379289818937591098.post-58957315619763841322008-10-21T09:34:00.000-07:002008-10-21T10:20:25.913-07:00Turkey Potpie<a href="http://2.bp.blogspot.com/_bDUPT4PWTb4/SP4PUWm8gaI/AAAAAAAACNw/Cl68KitWE_M/s1600-h/turkey-potpie-240.jpg"><img id="BLOGGER_PHOTO_ID_5259658257156047266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_bDUPT4PWTb4/SP4PUWm8gaI/AAAAAAAACNw/Cl68KitWE_M/s400/turkey-potpie-240.jpg" border="0" /></a><br /><div></div><br /><div>This is fun to make and you will be rewarded with the delicious results! </div><br /><div>and you can use your left-over turkey for it too...</div><br /><div><br />Crust Ingredients:<br />2 cups all-purpose flour<br />1/4 teaspoon salt<br />2/3 cup cold butter<br />4 to 6 tablespoons cold water</div><br /><div><br /><strong>Filling Ingredients:</strong></div><br /><div><br />1/4 cup milk<br />1 (10 3/4-ounce) can condensed cream of chicken soup<br />3 cups cubed 1-inch cooked turkey or chicken<br />4 ounces (1 cup) cheddar cheese , shredded<br />1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)<br />1 (16-ounce) can whole potatoes, drained, quartered<br />1/2 teaspoon <a href="http://www.watkinsonline.com/productdetail.cfm?Product=01948&gCatalogLocale=USA&ECredit=367131"><strong><em>Watkins thyme</em></strong></a></div><br /><div>1 egg, slightly beaten<br />1 tablespoon water</div><br /><div><a href="http://www.watkinsonline.com/productdetail.cfm?Product=00590&gCatalogLocale=USA&ECredit=367131"><strong><em>Watkins Pepper ( to taste) </em></strong></a></div><br /><div></div><br /><div>Heat oven to 375°F. Stir together 2 cups flour and 1/4 teaspoon salt in large bowl; cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is just moistened. Divide dough into thirds. Wrap one-third dough in plastic food wrap; set aside. Roll out remaining two-thirds dough on lightly floured surface into 14-inch circle. Gently fit into 2-quart deep-dish casserole. Trim pastry to 1-inch from edge of casserole; set aside. Combine milk and soup in large bowl; mix well. Add all remaining filling ingredients except egg and 1 tablespoon water. Spoon into prepared pie crust. Roll reserved dough on lightly floured surface into 10-inch circle. Cut into 8 (1-inch) strips with sharp knife or pastry wheel. Place 4 strips, 1 inch apart, across filling in casserole. Place remaining 4 strips, 1 inch apart, at right angles to strips already in place; trim strips. Fold trimmed edge of bottom pastry over strips; build up an edge. Crimp or flute edges to seal. Combine egg and 1 tablespoon water in small bowl; lightly brush crust with egg mixture. Bake for 60 to 70 minutes or until golden brown. Let stand 10 minutes before serving. </div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com2tag:blogger.com,1999:blog-3379289818937591098.post-32260569663870949172008-10-16T05:00:00.000-07:002008-10-16T05:00:01.952-07:00Autumn Harvest Stew / Slow Cooker Thursday<a href="http://4.bp.blogspot.com/_bDUPT4PWTb4/SPPkxKgOkOI/AAAAAAAACMY/_PdCF1xCi2A/s1600-h/slowcooking.jpg"><img id="BLOGGER_PHOTO_ID_5256796723355750626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_bDUPT4PWTb4/SPPkxKgOkOI/AAAAAAAACMY/_PdCF1xCi2A/s400/slowcooking.jpg" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/SPPkxI2tC0I/AAAAAAAACMg/B9ypgbue2Gg/s1600-h/ss_R015502.jpg"><img id="BLOGGER_PHOTO_ID_5256796722913151810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/SPPkxI2tC0I/AAAAAAAACMg/B9ypgbue2Gg/s400/ss_R015502.jpg" border="0" /></a> This is for Slow-Cooker Thrsday, Hosted By <a href="http://familycorner.blogspot.com/"><strong><em>Sandra at FamilyCorner</em></strong></a>. Go check out her blog for some other recipes and join in ,if you like.<br /><br /><br /><strong>Ingredients<br /></strong>1 pound boneless pork shoulder<br />2 cups cubed, peeled sweet potatoes<br />2 medium parsnips , peeled and cut into 1/2-inch pieces (1 3/4 cups)<br />2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)<br />1 medium onion, chopped<br />3/4 teaspoon dried <a href="http://www.watkinsonline.com/productdetail.cfm?Product=00502&gCatalogLocale=USA&ECredit=367131"><strong><em>Watkins thyme</em></strong> </a>, crushed<br />1/2 teaspoon dried <a href="http://www.watkinsonline.com/productdetail.cfm?Product=00504&gCatalogLocale=USA&ECredit=367131"><em><strong>Watkins rosemary</strong></em></a>, crushed<br />1/2 teaspoon salt<br />1/4 teaspoon<a href="http://www.watkinsonline.com/productdetail.cfm?Product=00590&gCatalogLocale=USA&ECredit=367131"><strong><em> Watkins pepper</em></strong> </a><br />2 cups apple cider or apple juice<br /><br /><div><div><strong>Directions<br /></strong>Trim fat from meat. Cut pork into 1-inch cubes. </div><div>In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all. </div><br /><div>Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender.</div><div>Ladle into bowls. Makes 4 servings. </div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-3379289818937591098.post-11423928480607691992008-10-13T19:09:00.000-07:002008-10-13T19:16:01.176-07:00Sweet Potato Pie<a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/SPQAtyUB0zI/AAAAAAAACNI/fv-8X8FVN94/s1600-h/exps29674_TH10527D33B.jpg"><img id="BLOGGER_PHOTO_ID_5256827451648103218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/SPQAtyUB0zI/AAAAAAAACNI/fv-8X8FVN94/s400/exps29674_TH10527D33B.jpg" border="0" /></a><br /><div>This is my Mom's recipe that I posted on My Mommas Cookbook blog last October...</div><br /><div>We always had it for the holidays. This year will be no different.Thanks, Mopmma for your wonderful recipe.<br /><a name="2527171314133999972"></a><br /><a href="http://mommascookbook.blogspot.com/2007/10/sweet-potato-pie.html">Sweet Potato Pie</a><br /><a href="http://bp3.blogger.com/_bDUPT4PWTb4/RyIb96DgIRI/AAAAAAAAAvc/_cAINdZVWVc/s1600-h/1433717365_bourbon-laced-sweet-potato-pie-recipe.jpg"></a><br /><a name="spp"></a>4 eggs, separated<br />2 cups sugar<br />3 cups cooked, mashed sweet potatoes<br />1/2 cup softened margarine or butter<br />2 cups milk<br />2 teaspoons Watkins vanilla extract<br />1 teaspoon Watkins ground nutmeg<br />1 1/2 teaspoons Watkins ground cinnamon<br />2 (9 inch) unbaked pie shells<br />Beat egg yolks until thick. Gradually add sugar; mix well. Add next 6 ingredients and mix well. Beat room temperature egg whites until stiff peaks form; fold into sweet potato mixture. Pour into pie shells and bake at 350° for 45 minutes or until set.</div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-3379289818937591098.post-28719251201132491722008-10-11T13:33:00.000-07:002008-10-13T08:24:58.931-07:00Honey Almond Biscotti<a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/SPES5QZGIpI/AAAAAAAACLo/9Q4Rv-uE3oI/s1600-h/biscotti200.jpg"><img id="BLOGGER_PHOTO_ID_5256003014980149906" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/SPES5QZGIpI/AAAAAAAACLo/9Q4Rv-uE3oI/s400/biscotti200.jpg" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_bDUPT4PWTb4/SPESn0xvEBI/AAAAAAAACLg/zFlul7nFpes/s1600-h/Cinnamon_01115.jpg"><strong><img id="BLOGGER_PHOTO_ID_5256002715509526546" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_bDUPT4PWTb4/SPESn0xvEBI/AAAAAAAACLg/zFlul7nFpes/s200/Cinnamon_01115.jpg" border="0" /></strong></a><strong>Ingredients<br /></strong>2 1/2 cups flour<br />1 cup sugar<br />1/2 teaspoon <a href="http://www.watkinsonline.com/productdetail.cfm?Product=01039&gCatalogLocale=USA&ECredit=367131">Watkins baking powder<br /></a>1/2 teaspoon baking soda<br />1/4 teaspoon <a href="http://www.watkinsonline.com/productdetail.cfm?Product=01115&gCatalogLocale=USA&ECredit=367131">Watkins ground cinnamon<br /></a>1 pinch salt<br />3 large eggs<br />1 tablespoon finely grated lemon zest<br />2 tablespoons honey<br />1 cup crushed almonds<br />powdered sugar, for rolling<br /><br /><strong>Cooking Instructions</strong><br />1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.<br />2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.<br />3. In a separate bowl, whisk the eggs, lemon zest and honey together. Add this to the flour mixture along with the almonds and stir until a stiff dough forms.<br />4. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.<br />5. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.<br />6. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.<br />7. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.<br />8. Store in an airtight tin or plastic container at room temperature for up to 2 weeks. </div><div></div><div>Visit the on-line catalog at <a href="http://www.watkinsonline.com/sjackson"><strong><span style="font-size:180%;">www.watkinsonline.com/sjackson</span></strong></a></div><div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-3379289818937591098.post-91240437302281819562008-10-10T07:23:00.000-07:002008-10-10T07:46:38.891-07:00Pumpkin Butter Cupcakes<a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/SO9qS7OaLHI/AAAAAAAACLI/k7QZF1ATp3o/s1600-h/PumpkinButter_05624.jpg"><img id="BLOGGER_PHOTO_ID_5255536163532975218" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/SO9qS7OaLHI/AAAAAAAACLI/k7QZF1ATp3o/s200/PumpkinButter_05624.jpg" border="0" /></a><br /><div><a href="http://4.bp.blogspot.com/_bDUPT4PWTb4/SO9qMGu21nI/AAAAAAAACLA/sg1lbfGFTro/s1600-h/PumpkinButter_05624.jpg"></a><br /><br /><div><a href="http://1.bp.blogspot.com/_bDUPT4PWTb4/SO9qHSqy98I/AAAAAAAACK4/OpsutzRhfhE/s1600-h/263.JPG"><img id="BLOGGER_PHOTO_ID_5255535963667625922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_bDUPT4PWTb4/SO9qHSqy98I/AAAAAAAACK4/OpsutzRhfhE/s400/263.JPG" border="0" /></a><br /><br /><br /><div><a href="http://2.bp.blogspot.com/_bDUPT4PWTb4/SO9o92GZfjI/AAAAAAAACKg/1FQXxS90UOM/s1600-h/00019_PumpkinButterCupcakes.jpg"></a><br /><strong>Ingredients</strong><br /><br /><div>2 1/4 cup all-purpose flour</div><div>1 tbsp <a href="http://www.watkinsonline.com/productdetail.cfm?Product=01039&gCatalogLocale=USA&ECredit=367131"><strong>Watkins Baking Powder</strong></a></div><div>1/2 tsp baking soda </div><div>1/2 tsp salt</div><div>1/2 tsp<a href="http://www.watkinsonline.com/productdetail.cfm?Product=00598&gCatalogLocale=USA&ECredit=367131"><strong> Watkins Organic Cinnamon</strong></a></div><div>1/2 tsp <strong><a href="http://www.watkinsonline.com/productdetail.cfm?Product=00595&gCatalogLocale=USA&ECredit=367131">Watkins Organic Ginger</a></strong></div><div>1/2 tsp <a href="http://www.watkinsonline.com/productdetail.cfm?Product=00589&gCatalogLocale=USA&ECredit=367131"><strong>Watkins Organic Nutmeg</strong></a></div><div>1/2 cupbutter, softened</div><div>1 1/3 cups sugar</div><div>2 eggs</div><div>1 cup <strong><a href="http://www.watkinsonline.com/productdetail.cfm?Product=05624&gCatalogLocale=USA&ECredit=367131">Watkins Pumpkin Butter</a></strong></div><div>3/4 cup milk</div><div>3/4 cup chopped walnuts</div><br /><div><strong><em>Brown Sugar Frosting</em></strong></div><br /><div>1/4 cup butter</div><div>6 tbsp brown sugar</div><div>6 tbsp half-and-half</div><div>2 cups powdered sugar</div><div>1 tsp <strong><a href="http://www.watkinsonline.com/productdetail.cfm?Product=01008&gCatalogLocale=USA&ECredit=367131">Watkins Original Double-Strength Vanilla<br /></a></strong><br /><strong>Cooking Directions<br /></strong>In medium bowl stir together flour,<a href="http://www.watkinsonline.com/productdetail.cfm?Product=01039&gCatalogLocale=USA&ECredit=367131"> baking powder,</a> baking soda, salt, cinnamon, ginger and nutmeg.</div><div> In large bowl cream together butter and sugar until light and fluffy; beat in eggs. </div><div>Blend in pumpkin butter. Stir in dry ingredients and milk, blending until batter is smooth.</div><div> Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full. </div><div> </div><div>Bake at 375°F for 18 to 22 minutes. Makes 16 cupcakes.</div><div> </div><div><strong>Brown Sugar Frosting</strong></div><div> </div><div>In 2 quart liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes). </div><div>Frost cupcakes.<br /></div><br /><div>Check out the <a href="http://www.watkinsonline.com/sjackson/?gCatalogLocale=USA&ECredit=367131"><span style="font-size:130%;"><strong>Watkins Catalog ON-Line</strong></span> </a>for all your holiday cooking needs..</div><br /><br /><br /><br /><div></div></div></div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-3379289818937591098.post-68972511559212693752008-09-28T13:35:00.000-07:002008-09-28T13:45:36.760-07:00Snickerdoodles<a href="http://3.bp.blogspot.com/_bDUPT4PWTb4/SN_s4vB3c5I/AAAAAAAACIM/qmlVh1neQu0/s1600-h/IMG_9746.JPG"><img id="BLOGGER_PHOTO_ID_5251176149978411922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_bDUPT4PWTb4/SN_s4vB3c5I/AAAAAAAACIM/qmlVh1neQu0/s400/IMG_9746.JPG" border="0" /></a><br /><div><strong>Ingredients :</strong></div><br /><div></div><br /><div>1 1/2 cups white sugar<br />1 cup butter, softened<br />2 eggs<br />1/4 tsp <a href="http://www.watkinsonline.com/productdetail.cfm?Product=01926&gCatalogLocale=USA&ECredit=335001">Watkins vanilla<br /></a>2 3/4 cups flour<br />2 tsp <strong><a href="http://www.watkinsonline.com/productdetail.cfm?Product=05702&gCatalogLocale=USA&ECredit=335001">Watkins cream of tartar<br /></a></strong>1 tsp baking soda<br />1/4 tsp salt </div><br /><div><br />Preheat oven to 375 degrees. In a large mixing bowl, combine sugar, butter, eggs and vanilla with an electric mixer until mixed thoroughly (it should be nice and creamy). Next, add flour, cream of tartar, baking soda and salt - blend well. Shape into 1 1/4 inch balls.<br />1/4 cup of white sugar<br />2 tsp cinnamon<br />Mix sugar and cinnamon together thoroughly. Roll balls in the sugar/cinnamon mixture until covered. Place on an ungreased cookie sheet 2 inches apart and bake 8-10 minutes. Enjoy!</div><br /><div></div><br /><div></div><br /><div>If you want to buy the mix and just stir and bake, we have some on sale now..</div><br /><div><a href="http://www.watkinsonline.com/sjackson">www.watkinsonline.com/sjackson</a></div><br /><div><a href="http://www.watkinsonline.com/promoDetail.cfm?promoId=4236&promoNumber=10&indexPg=5&ECredit=335001">Snickerdoodle Mix.</a></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-3379289818937591098.post-87920626174875958222008-09-28T09:01:00.000-07:002008-09-28T09:08:57.594-07:00Caramel Apple Biscuit Pops<a href="http://2.bp.blogspot.com/_bDUPT4PWTb4/SN-sCBUs9BI/AAAAAAAACIE/H4uAxPNZ_Sw/s1600-h/r15971fp.jpg"><img id="BLOGGER_PHOTO_ID_5251104841252271122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_bDUPT4PWTb4/SN-sCBUs9BI/AAAAAAAACIE/H4uAxPNZ_Sw/s400/r15971fp.jpg" border="0" /></a><br /><div>This is a <a href="http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=15971">Pillsbury recipe</a>, but using <strong>Watkins Spices</strong>.. Wonderful for the fall! </div><br /><div></div><br /><div></div><br /><div><br /><strong>INGREDIENTS<br /></strong>Cupcake liners/ Cups<br />1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits<br />2 tablespoons butter or margarine, melted<br />1 medium apple, peeled, chopped (1 cup)<br />3 tablespoons granulated sugar<br />1 teaspoon <a href="http://www.watkinsonline.com/productdetail.cfm?Product=01926&gCatalogLocale=USA&ECredit=367131">Watkins ground cinnamon</a><br />12 craft sticks (flat wooden sticks with round ends)<br />Icing<br />1/2 cup firmly packed brown sugar<br />1/4 cup whipping cream<br />3/4 cup powdered sugar</div><br /><div><br /><strong>DIRECTIONS<br /></strong>1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, granulated sugar and cinnamon; toss gently to mix. Spoon mixture into muffin cups.<br />2. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.<br />3. Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly. Remove from heat. Beat in powdered sugar until smooth.<br />4. Spoon warm icing over warm biscuit cups. Insert 1 craft stick into center of each biscuit cup.<br /></div><br /><div></div><br /><div>Visit my Watkins On-Line Catalog! </div><br /><div><a href="http://www.watkinsonline.com/sjackson"><strong><span style="font-size:180%;">www.watkinsonline.com/sjackson</span></strong></a><strong><span style="font-size:180%;"> </span></strong></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-3379289818937591098.post-78422273971056534702008-09-25T12:21:00.000-07:002008-09-25T13:47:53.715-07:00Crescent Chicken Rolls<a href="http://1.bp.blogspot.com/_bDUPT4PWTb4/SNv43UYW-pI/AAAAAAAACH0/HFv5FV3aSVw/s1600-h/CrescentRollUPAug2006E.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_bDUPT4PWTb4/SNv43UYW-pI/AAAAAAAACH0/HFv5FV3aSVw/s320/CrescentRollUPAug2006E.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5250063419877816978" /></a>
<br /><strong>Ingredients</strong>
<br /></strong>2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls</a>
<br />1 (10 3/4 ounce) can cream of chicken soup</a>, undiluted
<br />3/4 cup grated cheddar cheese or swiss cheese</a> (or any cheese of choice)
<br />1/2 cup 18% table cream</a> (or use whipping cream) </div>
<br /><div>
<br /><strong>FILLING</strong></div>
<br /><div><strong></strong>
<br />4 ounces cream cheese (very soft)
<br />4 tablespoons butter (very soft but not melted)
<br />1/2-1 teaspoon <a href="http://www.watkinsonline.com/productdetail.cfm?Product=00500&gCatalogLocale=USA&ECredit=367131"><strong>Watkins garlic powder
<br /></strong></a>1/3 cup onion , finely chopped
<br />2 large cooked chicken breasts</a>, finely chopped (or use about 2 cups, can use cooked turkey)
<br />1/2-3/4 cup finely grated cheddar cheese </div>
<br /><div>1/2 teaspoon <a href="http://www.watkinsonline.com/productdetail.cfm?Product=21992&gCatalogLocale=USA&ECredit=367131"><strong><span style="color:#660000;">Watkins seasoning salt
<br /></span></strong></a>1/2 teaspoon <a href="http://www.watkinsonline.com/productdetail.cfm?Product=00590&gCatalogLocale=USA&ECredit=367131"><strong><span style="color:#660000;">Watkins black pepper
<br /></span></strong></a>2-4 tablespoons mayonaise
<br />1-2 cup grated cheddar cheese (for topping) </div>
<br /><div>
<br /><strong>Directions</strong></div>
<br /><div>
<br />Set oven to 350°F. </div>
<br /><div>
<br />Butter a casserole dish .
<br />In a saucepan, mix half and half cream, 3/4 cup grated cheese and undiluted chicken soup (can season with black pepper ).
<br />Heat just until the cheese melts (do not boil).
<br />For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder .
<br />Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
<br />Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
<br />Season with seasoned salt or white and black pepper to taste.
<br />Unroll the crescent rolls.
<br />Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
<br />Drizzle a small amount of soup mixture on the bottom of the dish.
<br />Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
<br />Drizzle the remaining sauce on top desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
<br />Bake for about 30 minutes. </div>
<br /><div></div>
<br /><div>Visit My Watkins On-Line Catalog at <a href="http://www.watkinsonline.com/sjackson"><strong><span style="font-size:130%;color:#990000;">www.watkinsonline.com/sjackson</span></strong></a><strong><span style="font-size:130%;color:#990000;"> </span></strong></div>
<br />Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-3379289818937591098.post-17286908601824795682008-09-22T20:25:00.000-07:002008-09-23T05:30:14.693-07:00Autumn Spice Cake<a href="http://1.bp.blogspot.com/_bDUPT4PWTb4/SNhh4YNhMNI/AAAAAAAACG8/rrUUfZPY6ds/s1600-h/5A93BDDD914DDDB9824B9917F7.jpg"><img id="BLOGGER_PHOTO_ID_5249052986900033746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_bDUPT4PWTb4/SNhh4YNhMNI/AAAAAAAACG8/rrUUfZPY6ds/s400/5A93BDDD914DDDB9824B9917F7.jpg" border="0" /></a><br /><div><strong>Ingredients:<br /></strong>1/2 cup butter (1 stick), softened<br />1 cup shortening<br />1 cup dark brown sugar<br />1 cup granulated sugar<br />4 large eggs<br />1 1/2 cups buttermilk<br />1 teaspoon Watkins vanilla<br />2 cups flour<br />1 tablespoon Dutch-processed cocoa<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br />1 1/2 teaspoons Watkins ground cinnamon<br />1/2 teaspoon Watkins ground nutmeg<br />1/4 teaspoon ground cloves<br />1/2 teaspoon Watkins ground allspice</div><div></div><div><strong>Instructions:<br /></strong>1. Heat oven to 350°F. Line two 9-inch cake pans with parchment paper and lightly butter. Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light. Stir the buttermilk and vanilla together.<br />2. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl. Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.<br />3. Pour batter into the pans and bake until center tests clean -- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.</div><div></div><div><a href="http://www.watkinsonline.com/sjackson"><strong><span style="font-size:180%;">www.watkinsonline.com/sjackson</span></strong></a><strong><span style="font-size:180%;"> </span></strong></div><div><strong><span style="font-size:180%;"></span></strong></div><div><strong><span style="font-size:180%;">Visit my online catalog.It's not just spices..It's a bunch of stuff! </span></strong></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-3379289818937591098.post-59809481498664561822008-09-21T10:04:00.000-07:002008-09-21T10:12:34.659-07:00Amish Brown Sugar Pie<a href="http://4.bp.blogspot.com/_bDUPT4PWTb4/SNZ_7r_tiII/AAAAAAAACG0/OGFyI48PHHc/s1600-h/1626986153_131c8a3cc7.jpg"><img id="BLOGGER_PHOTO_ID_5248523079145851010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_bDUPT4PWTb4/SNZ_7r_tiII/AAAAAAAACG0/OGFyI48PHHc/s400/1626986153_131c8a3cc7.jpg" border="0" /></a><br /><div><br />1 unbaked 8-inch pie shell</div><br /><div>1 c. brown sugar</div><br /><div>3 tbsp. all-purpose flour</div><br /><div>Speck of salt</div><br /><div>1 tsp <a href="http://www.watkinsonline.com/productdetail.cfm?Product=21390&gCatalogLocale=USA&ECredit=367131">Watkins Vanilla </a></div><br /><div>1(12 oz.) can evaporated milk</div><br /><div>2 1/2 tbsp. butter</div><br /><div><a href="http://www.watkinsonline.com/productdetail.cfm?Product=01115&gCatalogLocale=USA&ECredit=367131">Watkins Ground cinnamon</a></div><br /><div></div><br /><div></div><br /><div><br /><strong>Instructions<br /></strong>Preheat oven to 350 degrees. In the pie shell, place the brown sugar, flour and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix this in. Dot with butter, and drift cinnamon liberally over all. Bake for 50 minutes, or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be. This pie is better eaten at room temperature. If you refrigerate leftovers, reheat them in the oven before serving. NOTE: Recipe can be doubled and prepared in a 10-inch pie shell. For that size, bake 1 hour and 20 minutes. Yield 12 servings. </div><div> </div><div>See my On-Line Watkins Catalog </div><div><a href="http://www.watkinsonline.com/sjackson"><strong><em><span style="font-size:180%;color:#cc0000;">www.watkinsonline.com/sjackson</span></em></strong></a></div><div><strong><em><span style="font-size:180%;color:#cc0000;"></span></em></strong> </div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-3379289818937591098.post-49800588663934648112008-09-09T12:29:00.000-07:002008-09-09T12:42:46.760-07:00Chocolate Tea Bread<a href="http://2.bp.blogspot.com/_bDUPT4PWTb4/SMbRoC4B2UI/AAAAAAAACF8/35ZRA1a1xi4/s1600-h/teabread.jpg"><img id="BLOGGER_PHOTO_ID_5244109302016366914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_bDUPT4PWTb4/SMbRoC4B2UI/AAAAAAAACF8/35ZRA1a1xi4/s400/teabread.jpg" border="0" /></a><br /><div>1 cup unsweetened applesauce<br />2/3 cup canola oil<br />4 large eggs<br />2/3 cup water<br />2 1/2 cups sugar<br />3 cups all-purpose flour<br />2/3 cup <a href="http://www.watkinsonline.com/productdetail.cfm?Product=01038&gCatalogLocale=USA&ECredit=367131"><strong>Watkins cocoa</strong></a><br />2 tsp. baking soda<br />1 1/2 tsp. salt<br />1/2 tsp. baking powder<br />2 cups semisweet chocolate chips (12 oz. = 1 package)<br />2/3 cup chopped walnuts ( optional)<br /><br /><strong><span style="font-size:130%;">Glaze (optional)<br /></span></strong>1/2 cup confectioner's (powdered) sugar<br />1 - 2 tbsp. milk<br />1/4 tsp.<a href="http://www.watkinsonline.com/productdetail.cfm?Product=01197&gCatalogLocale=USA&ECredit=367131"><strong>Watkins vanilla</strong></a><br />pinch salt<br /><br />Preheat oven 350°. In a large mixing bowl combine applesauce, oil, eggs water, and sugar.<br />Beat well. Combine dry ingredients and add to applesauce mixture.<br />Beat well. Fold in chocolate chips and nuts.<br />Pour into 2 greased 9X5X3" loaf pans.<br />Bake 350° for 60-70 minutes.<br />Cool in pan 10 minutes before removing and then finish cooling on a wire rack.<br /><br />Leave as is or drizzle with glaze or just sprinkle with powdered sugar.<br /><br />Visit my Watkins website at <a href="http://www.watkinsonline.com/sjackson"><strong><span style="font-size:180%;color:#990000;">www.watkinsonline.com/sjackson</span></strong></a></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0