I know!

You really should try the recipe out...it is pretty easy.

Oh, I found this on The Clayboard and I think it sounds great!! But then I love tea and I love anything cranberry!

Today is new Years Day in the south we eat Peas and Collards.

Here is a great recipe from my friend Alyx;

Curried Collards
2 Onions chopped
6 cloves garlic
3 tbs olive oil
2 bunches collards
2/3 cup vegetable stock
3 tbs curry powder
1 tsp cumin
3 tbs sugar
1/2 bunch cilantro
3 tbs red wine vineagar

Warm oil in frying pan . saute onions until soft. add garlic. Add collards.Stir until greens are lightly sauteed. Add broth, sugar and vinegar, cilantro. Mix together and simmer 45 mins. Serve after sitting at least 4 hours or even better over night.

I have never had collards. I wonder if they even sell them at our grocery stores? I will have to remember to look and see if we have them at the Jewel.

Colin made these last night . They are delicious:

Crispy Parmesan Potato Wedges


Serves a full gaming group, including GM (6 servings)

• 6 large potatoes, scrubbed and cut into wedges
  
• 60 mL (1/4 cup) vegetable oil, preferably olive
  
• 10 mL (2 teaspoons) Italian seasoning
  
• 100 g (1 cup) Parmesan cheese, grated
  

Pre-heat your oven to 200°C (400°F.)

1. Line a baking sheet with parchment paper.
   
2. Toss potatoes together with oil in a large bowl.
   
3. Sprinkle Italian seasoning and parmesan over top of the potatoes and gently mix to coat the potatoes evenly.
   
4. Place potatoes onto the baking sheet with the skin side down, ensure that the potatoes are not touching each other.
   
5. Bake for 30 to 40 minutes, or until the potato is soft in the center.
   
6. Serve with ranch dip, if you like.
   

;

Sounds great!

Eric is now putting Ranch dressing/dip on everything! Including pizza!! He says everything is better with a little Ranch! Good thing I only buy fat free dressing

For all of us Pumpkin lovers!!

Fast Pumpkin Butter

2 TB light brown sugar, packed
1 TB granulated sugar
1/4 tsp allspice
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp fresh ground nutmeg
1/8 tsp ginger
2 TB water

3/4 cup, packed/180g pumpkin puree (slightly less than half of a 15-ounce can)

In a microwave-safe bowl, combine all ingredients except the pumpkin and mix well. Cover loosely with plastic wrap and microwave on high for 2 minutes or until the sugars are melted. Stir, add pumpkin, beat lightly and microwave, loosely covered, for another 3 minutes. It will be very hot!

Serve warm or at room temperature. Store tightly covered in the refrigerator for up to a week or freeze for up to two months.

Yield: about 3/4 of a cup

How easy is that? I made some in the crockpot that was super easy too but it did take a while.

I made this today for early dinner (since Eric leaves for work at 4:00 PM) and it was so easy and so yummy!!

http://www.kraftfoods.com/kf/recipes/orange-chicken-rice-bowl-111153.aspx

I got this recipe sent to me in an email today!

Sounds great and looks easy to make!

Be sure to watch the little video as she has some tips too!

http://www.kraftfoods.com/kf/recipes/striped-delight-57649.aspx

That looks delicious! Are you going to make it?

Yes I am! Not sure when - but pretty soon! I'll let you know how it goes!

I get the Kraft recipes to my email whenever they are sent, and I did see that one but I haven't looked at it yet.

I'm thinking about making these for Justin's graduation party. They sound yummy and seem pretty easy. They will be a nice side dish or appetizer with all the other items we will be having.

http://www.recipezaar.com/Fresh-Caprese-Vegetable-Kabobs-259427

Those do sound yummy! And easy! I'm not thrilled with yellow squash, but you could use anything as a replacement!