Woefully behind (no hope of catching up as the field rounds the far turn and heads down the homestretch). I am mastering the woodstove in the Salon (where I've been puttin' in quality time). It's an interesting exercise in how to maintain the comfortable temperature without having the furnace come on to augment the heat over night. I feed the stove 3 times/day; early morning, upon return from work, and before going to bed. I have a nice bed of coals at the end of every burn and have not had to start a fire "from scratch" in nearly 5 days now. I have asked Santa to bring me a new poker (long handle) and a coal rake. The coal rake will allow me to save the coals and empty accumulated ashes at the same time with minimal inconvenience. Christmas decorations are not yet finished, but could be by the end of this snowy day. :) It's beautiful outdoors today which reminds me to tell Michelle your snowy door shots are terrific. I have not poached the topiary idea, BTW. I love watching the Cardinals here. The colors of both Mr. and Mrs. Cardinal are just beautiful; one so bright and the other a restrained variation on the color scheme. I like to study the detail of the feathers in your shots, Deanne. It reminds me of Larry. Knowing a bird personally over many years (17) gave me a great appreciation of them. OK, I have to go play with the stapler and greenery. :) Waving to all, esp. Woody!

These are a little different....freeze well... Don't remember who gave me the recipe......but I like it! Cappuccino Crinkles Better Homes and Gardens New Cook Book 1/3 cup butter or margarine 1 cup packed brown sugar 2/3 cup unsweetened cocoa powder 1 tablespoon instant coffee granules 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 egg whites 1/3 cup low-fat vanilla yogurt 1 1/2 cups all purpose flour 1/4 cup granulated sugar 1. In large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or till softened. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. (I combined them in a bowl prior) Beat till combined, scraping sides of bowl occasionally. Beat in the egg whites and yogurt till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. 2. Place the granulated sugar in a small bowl. Drop dough by a teaspoon (I used less) into sugar and roll into balls. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 deg. oven for 8 to 10 min. till edges are firm. Transfer cookies to a wire rack and let cool. Makes about 40 cookies. And these are wonderful...but I don't particularly like to freeze frosted cookies....I think the frosting gets messed up packing them. FRESH ORANGE COOKIES .Dixie Zegers 1 1/2 cups sugar 1 cup margarine or butter (softened) 1 cup dairy sour cream 2 eggs 4 cups flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2/3 cup orange juice 3 Tbsp. grated orange peel FROSTING 1/4 cup melted margarine or butter 2 cups powdered sugar 1 Tbsp. grated orange peel 2 to 3 Tbsp. orange juice Heat oven to 375 degrees. In large bowl, cream sugar and margarine until light and fluffy. Add sour cream and eggs; blend well. Lightly spoon flour into measuring cup; level off. Add flour, soda, baking powder, salt, orange juice and orange peel; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 8 to 11 minutes or until edges are light golden brown. Remove from cookie sheets immediately. In small bowl, combine all frosting ingredients; beat until smooth. Frost warm cookies. 6 dozen cookies Linda C

Easy Chicken Cacciatore (Canadian Living) 8 boneless skinless chicken thighs 2 tbsp (25 mL) all-purpose_flour 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 2 tbsp (25 mL) vegetable_oil 1 onion, diced 2 cloves garlic, minced 1 sweet green pepper, chopped 1 tsp (5 mL) dried Italian_herb_seasoning 1 can (28 oz/796 mL) diced tomatoes 1/2 cup (125 mL) sodium-reduced chicken stock 1/3 cup (75 mL) tomato_paste 2 tbsp (25 mL) chopped fresh parsley Toss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan. Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender, 4 minutes. Stir in tomatoes, stock and tomato paste; bring to boil. Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley. Tip: Keep a few extra dollars in your pocket by buying bone-in chicken thighs and removing the skin; cook for 40 minutes.

Almond Tres Leches Muffins 1/2 cup butter (stick not soft tub margarine) or 1/2 cup margarine, softened ( stick not soft tub margarine) 2/3 cup sugar 1/2 teaspoon almond extract 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder 1/3 cup sweetened condensed milk ( from 14oz can) 1/3 cup heavy whipping cream 1/3 cup milk 1/2 cup slivered almonds 1/4 cup sliced almonds 1/4 cup additional sweetened condensed milk Directions Preheat oven to 400F; grease 12 regular-size muffin cups with shortening or line with paper cups. In a large bowl beat together butter and sugar on medium speed until smooth. Beat in almond extract and eggs. With wooden spoon, stir in flour, baking powder, 1/3 cup condensed milk, whipping cream. milk and 1/2 cup of the almonds just until combined. Divide batter evenly among muffin cups (3/4 full) sprinkle 1/4 cup sliced almonds evenly over batter. Bake 15-20 minutes or until light golden brown. Cool 10 minutes and drizzle each with 1 tsp of the additional condensed milk. Serve warm. From The Betty Crocker Booklet Fall Baking Sue