Welcome! Here are yummy recipes & useful hints, tips & tricks from contributors around the world. To contribute send your "screen" name, a blog or website addy (so we can drive traffic to you), your recipe or tip, JPEG pics, desired tag words, any amusing stories, to: pjsgifts@msn.com. Use Search to organize results by tags (eg, searching "Jin" produces all contributions by "Jintrinsique"). Y'all come visit us often now, ya hear?!

December 18, 2006

Mi's Mashed Potatoes With Flav-A

This recipe comes to us from Mi over at Thoughts' Meeting Place - stop on over and say "Howdy"!

I call this recipe my "mashed potatoes with flav-A"! It all starts with just plain old mashed potatoes with milk and butter, or cream and butter. To add some distinct and good flavor to it, just add a whole bunch of minced cilantro (raw) in it and mix well.... it'll make your guests go "these are the best mashed potatoes ever!"

Love...Mi, from the thinkingcorner :)

December 14, 2006

Magic Maries

This is a cookie recipe donated to us from Angel and her son Damien. Angel is a single mom, and she and Damien live in South Africa. After drooling over these cookies (and how easy they are to make!), go and visit Angel at her blog "Angel's Mind": http://www.angelathome.blogspot.com



Here's a contribution from li'l ol' mois, they're cookies, and Damien and I call them "magic maries" (pronounced "mahrees") and its lovely for anytime but specially for Christmas 'coz they're very colourful.

We used to be able to buy them and we loved them- and then when Bakers (I think) stopped selling them, we started making our own. It's very simple and its messy and its fun for the kids too!
You'll need:
--> white cooking chocolate
--> sprinkles called "hundreds-and-thousands"... dunno what they're called overseas (see photo)
--> flat biscuits- I usually use marie biscuits

What you do is melt a slab of white chocolate, I usually use a 200g slab. Dip or spread the top of the cookies with the chocolate and lay them flat on a baking sheet covered with wax paper (for the mess of course). Sprinkle the spread cookies liberally with the hundreds-and-thousands! Leave them out so the chocolate can set again (don't refrigerate them). I usually get about 30 cookies-depending on how much chocolate you use on each biscuit. I sometimes even wrap them up as gifts for Easter and Mothers Day! Eat and enjoy!

December 5, 2006

EC's Special Peppermint Hot Cocoa Mix



Watch Out!...This recipe makes about 15 (8 oz) cups of mix! Mix can keep up to 3 months if stored properly (sealed and kept dry) - but it's doubtful you'll be able to keep it around that long!

1 26.5 oz pkg. dry (powdered) milk
2-3 cups cocoa powder, sifted
4-5 cups sifted powdered sugar (can also use regular sugar, if preferred; powdered sugar just makes it creamier)
8 oz French Vanilla coffee creamer (or any flavor you like that will go well with peppermint; double this amount if you really want this flavor to come to the forefront, otherwise let the peppermint shine!).
Enough finely crushed peppermint candies to make 2-3 cups when crushed.
2 cups mini chocolate chips (optional)
2 cups mini marshmallows (optional)

Mix in a very large mixing bowl. Add one ingredient at a time, and then mix very thoroughly before adding the next ingrediant. I've found that using a large whisk works best. Store in a large airtight container.

For each serving: Place 2-3 heaping tablespoons mix in a cup or mug, then fill with hot water. Stir, stir and stir some more, especially if you included the chocolate chips: they take awhile to melt down!

Best to keep this out on the kitchen counter top - always within easy reach! Enjoy!