Pasta e Fagioli

I don't know about you but our weather here in Cascade has been more than a little on the chilly side lately and when that happens, there is nothing better than a hot cuppa soup, one of which is Olive Garden's Pasta e Fagioli Soup.  I didn't feel like driving 24 miles to Hagerstown to Olive Garden so I came up with this version of my own.  

I really hope you enjoy it as much as I do!

Pasta e Fagioli

Ingredients

1 cup ditalini pasta, uncooked

2 tbs olive oil

½  lb spicy Italian sausage, casing removed

½ lb hamburger meat

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and grated

2 stalks celery, diced

3 cups beef broth

2 cups water

1 qt whole tomatoes or 15 oz tomato sauce + 15 oz diced tomatoes

1 tsp dried basil

1 tsp dried oregano

1 tsp thyme

Salt and pepper, to taste

2 cups dried navy beans

Boil beans until nearly done and set aside.  Cook hamburger meat and Italian sausage until done, drain and set aside.  Sauté the onion and celery in oil until tender but not done.   In a large stock pot, add the beef broth, water, tomatoes, vegetables, beans, meat and spices.  Simmer for at least an hour.  Add the pasta and cook until done then serve.  

Serve with grated parmesan, a warm bread and a salad.  

~hugz n blessingz~

Elizabeth

Watermelon Lemon Shine

Every now and then you find a recipe and you want to make it your own and that's what I did with this recipe.  I had picked up a jar of moonshine at the store and went to town recreating this drink.  It is a little sturdy so make sure you are at the end of your day when you make it!

*Hugz n Blessingz*~Elizabeth

Gluten Free/Vegan Tiramisu Pancakes

Oh my gosh, I can't believe that these taste as good as they did.  This was the first time that I made them and I was happily surprised at the outcome.  I found the original pancake recipe on the PETA website http://www.peta.org/living/food/chef-chloe-tiramisu-pancakes/ and I tweaked it a bit because they were not originally gluten free, just vegan.  I hope you enjoy them as much as I did!

Gluten Free/Vegan Tiramisu Pancakes

The original is From Chloe’s Vegan Desserts titled : Tiramisù Pancakes

1 cup Betty Crocker Gluten Free Rice Flour Blend
1 Tbsp. baking powder
½ tsp. salt
¾ cold coffee
¼ cup maple syrup
1 Tbsp. McCormick's Imitation Rum Extract
1 cup nondairy semisweet chocolate chips
Canola oil
Powdered sugar
Vegan whipped cream, optional

• In a large bowl, whisk together the flour, baking powder, espresso powder, and salt.
• In a separate small bowl, whisk together the water, maple syrup, and rum.
• Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps in it.
• Gently fold in the chocolate chips.
• Lightly oil a large nonstick skillet or griddle and heat over medium-high heat.
• Pour ¼ cup batter onto the skillet. When bubbles appear in the center of the pancake, flip it.
• Let cook on the other side until lightly browned and cooked through, about 1 minute more.
• Remove from the skillet and keep warm in the oven.
• Repeat with the remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick (which it did frequently), add a little more water, 1 tablespoonful at a time.
• To serve, dust the pancakes with powdered sugar and top with a dollop of vegan whipped cream if desired.

Makes 2-3 servings of 2 pancakes each

*hugz n blessingz*

~Elizabeth

Lemon Sunshine Muffins

Ingredients for the Muffins:

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream or plain Greek yogurt
2 large eggs
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled
2 tablespoons poppy seeds

Ingredients for the Icing:
1 cup confectioners’ sugar
2-3 tablespoons fresh lemon juice

1. Preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or line the molds with paper muffin cups.

2. In a large bowl whisk in the flour, baking powder, baking soda and salt. In a small bowl, whisk the sour cream or Greek yogurt (I used Oikos greek yogurt), eggs, vanilla, lemon juice and melted butter together until well blended.

3. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Don't overmix. Divide the batter evenly among the muffin cups.

4. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

5. For the Icing: Measure the confectioners’ sugar into a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Drizzle glaze over the muffins. 

Serve.

Hugz n Blessingz

*Elizabeth*

Virginia's White Russian Cake

Every week I try to fix one goody to set on the sideboard for folks to munch on while waiting for dinner and this week it was my mom's White Russian Cake.  This has a smooth, creamy light flavor and does taste quite similar to a White Russian drink!

1 yellow cake mix
1- 4oz package instant chocolate pudding
1 cup vegetable oil
4-eggs
3/4 cup water
1/4 cup kahlua
1/4 vodka
1/2 cup sugar

Beat all ingredients together at high speed for 4 minutes then pour into a greased and floured (I use a combo spray with both in it) bundt pan.

Bake 50-60 minutes until done, test with a toothpick.

When done, turn onto cooling rack then glaze while warm.

Glaze:
9 tsp powdered sugar
1 1/2 tsp cocoa
2 tsp Kahlua
Hot water, enough to make a thin glaze.

*hugz n blessingz*

Elizabeth<3

Owner: Nostalgic Dreams Bed and Breakfast

http://www.nostalgicdreams.com

Love is:

Since, like Paris is the city of LOVE, I believe that February is considered the month of love and to this end, I would like to share with you what I believe is the truest form of love that can be known.  I hope that your life is filled with love and happiness, if not, search above for what you long.  

*hugz n blessingz*

~Elizabeth

Cinnamon Chip Cinnamon Oatmeal Cookies

Hardly anything says Christmas like cookies, so today I decided to get into the Christmas spirit a bit more and bake a batch of Cinnamon Chip Cinnamon Oatmeal Cookies.  I have loved cinnamon chips for years and sometimes it is a little difficult to find them but if you tell your grocer that you would like some I guarantee they will order some for you.  I get a case at a time and toss them in the freezer for a year and I am good to go!  They can be added to scones, cookies and all sorts of other yummy goodies so head out and find you some.  If you can't find some, here's where you can order them so don't fret! 

http://www.hersheysstore.com/product/7688  

Here's my favorite recipe to use them in so grab the kids, grand kids or your best friend and get going!

Cinnamon Chip Cinnamon Oatmeal Cookies

1/2 cup butter flavored shortening (I use Crisco sticks)
1/2 cup margarine or butter (I use Blue Bonnet Light)
1 cup packed brown sugar
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups quick oats, uncooked
1 package (10 oz) Hershey Cinnamon Chips
1 cup chopped pecans (optional)
1 cup coconut (optional)

Preheat oven to 350 degrees F.  Cream together the shortening and margarine, then add the sugars, eggs and vanilla at medium speed until mixture is light and fluffy.  Sift together the dry ingredients and add slowly to mixture on low speed (Trust me, you DON'T want to wear this mixture!). When all are mixed together add the cinnamon chips, pecans and coconut.

Drop by rounded tablespoon 2 inches apart onto a prepared baking sheet (I use Pam when making cookies).  

Bake at 350 for about 12 minutes or until lightly browned. Remove the cookies with a sharp spatula and let them cool on a rack.

Store in a loosely covered container or you can freeze them for up to a month!  

Makes approximately 5 dozen cookies.

No, I Didn't Fall Off Of The Planet...

Hi y'all,

First of all, I should apologize, I usually don't fall so far behind that I can't keep up, but I did this year.  I have been away in Oklahoma, Tennessee, North Carolina, Virginia and Florida most of the year and just returned a couple of weeks ago.  I have not had time to catch up on things but I wanted to at least check in with you and let you know that I am still on the planet.  The good news is that things are going well for us here at our household and things are moving quickly.  I hope to get my "brains" together soon so that I am able to become focused in my endeavors.  I have a bazaar at Fort Ritchie Community Center on December 7, from 9-3 and I will be sharing my booth with my new booth partner, Joyce, from Echinacea Farms so please drop by to see us, we would love to be able to visit with you and I would love to catch up!  

Well, I hope that I am able to connect with everyone in the coming months as I press forward.  Here are a few places that you can find Nostalgic Dreams on the web, drop by sometime! 

Find Nostalgic Dreams at these locations on the web:

http://www.facebook.com/nostalgicdreams

http://www.nostalgicdreams.com/

http://www.zibbet.com/NostalgicDreamsBNB

https://twitter.com/NostalgicDream1

http://www.pinterest.com/nostalgicdream1

*hugz n blessingz*

~Elizabeth

LACY'S MOIST PINEAPPLE UPSIDE-DOWN CAKE

As most of you know, I have a wonderful business partner who lives in Tennessee and he is my best friend as well.  Well, I told him a couple of weeks ago that I would like for him to start inputting some of his oh so wise and valuable information to our wonderful friends and followers and he gladly accepted the challenge.  He is a WONDERFUL cook and said this is where he would like to begin.  So, without further adieu, here is Lacy's Moist and WONDERFUL Pineapple Upside Down Cake recipe.  Thanks partner!

MOIST PINEAPPLE UPSIDE-DOWN CAKE

      ¼ Cup Butter

1  Cup Packed Brown Sugar     

1  Can ( 20 oz.) sliced pineapple in juice, drain and reserve the juice

1  Small jar maraschino cherries without the stems

1 Package Betty Crocker Super Moist  yellow cake mix

Oil and eggs as called for on the cake mix package directions

 Preheat oven to 350 degrees. I like to use a 10 inch black iron skillet.  Melt the butter in the skillet or 13 x 9 inch pan in the oven. Sprinkle the brown sugar evenly over the butter, stir until the butter and sugar are mixed together. Arrange pineapple slices over the brown sugar (you’ll have a few slices left over) and place a cherry in the center of each pineapple slice. Take the reserve pineapple juice and add enough water to make the amount that the cake mix package calls for.

Make the cake batter as directed on the package but use the pineapple juice instead of water.  Pour the mixture over the pineapple and cherries. Bake 40 – 45 minutes or until toothpick inserted comes out clean. Turn pan upside down on a serving plate leaving pan over cake 1 minute. Serve warm or cool. Store loosely covered.

*Hugz n Blessingz*

~Elizabeth

Blue Ridge Summit Library

If you remember, last month I promised you at least one item per month for surrounding area events and places and this month I am proud to introduce you to:

The Blue Ridge Summit, PA Free Library.

Blue Ridge Summit PA Free Library

According to http://brsfl.org/index.htm, "The Blue Ridge Summit Free Library was organized and opened in September 1922 by the late Miss Mary Norwood.  For twenty-six years it was housed in a room on the second floor of the Parish House of the Church of the Transfiguration on Summit Avenue, Blue Ridge Summit and is now housed in a historic train station along active railroad tracks near the Mason Dixon Line

The station was built in 1911.  From 1872 to 1957, the station provided passenger service to Blue Ridge Summit.  In 1958, the railroad presented the deed to the station and 1 1/2 acres of land to Mrs. Robert Hearne, President of the Board of Directors of the library, with the following statement:  "In the tradition of the good neighbor, the Western Maryland family deeds to all the families of Blue Ridge Summit this familiar community meeting place...to be used as a free public library, thus continuing in a cultural sense the close relationship between the railroad and the people."  

The library serves communities in both Maryland and Pennsylvania.  The history of the Blue Ridge Summit Free Library is a history of community cooperation and good will that has prevailed since its founding.

Each year in July, the library holds a book sale and ice cream fund raiser in order to keep the library going along with several community events.   I am so proud to be able to call this area home now and hope that you will share in our growing heritage.

*Hugz and Blessingz*

Elizabeth

Clay Pot Chicken For Dinner, Why Not?!

Clay pot cooking has been around for centuries and I only caught onto it when we lived in Belgium a few years ago and my friend, Cecile bought me this Romertopf clay chicken casserole dish.  I had seen it at a restaurant where my interest was piqued and I wanted to try it as well.  It was on a much smaller scale but Cecile hooked me up when she bought me the pot.  Here’s the instructions for the most mouth watering, juicy, flavorful chicken you can cook in an oven.

1 whole chicken (I use around 5 lbs so I can have leftovers)

Your favorite “chicken” spices (I used rosemary, Lawry’s Season Salt, pepper, poultry seasoning and a smidge of regular salt, all up to you and what you like)

DO NOT PREHEAT OVEN!

The first time you use your clay pot you need to soak the lid and bottom for about 2 hours.  This helps create the moisture that will be transferred to your chicken as it cooks, that way the chicken will be moist from the moisture from the pot. 

After you soak your pot you need to rinse off your chicken and then season it with the herbs and spices you have chosen.  Just an fyi, I did not use more than 1/8 tsp of each seasoning on my chicken, except for the rosemary.  

Place the chicken with the BREAST SIDE DOWN into the pot.  The reason you need to do this is that the breast is the driest meat on the bird and if you place it upside down in the pot, the moisture will naturally gravitate that direction as well.  Add more seasonings if you like, adjust them to where you think that you would like then place the lid on the pot.   

Turn the oven on NOW to 425.  I cook my 5 lbs chicken about 1.5 hours. 

After 1.5 hours, I take the pot out of the oven and sit it on the stove.  It will still continue to cook the chicken because of the heat and steam that are built up inside the pot-so be forewarned, it will be VERY hot when it is opened and also full of steam.  I use oven mitts and a butter knife on the opposite side of the pot, to take the lid off so that the steam does not hit my face. 

Next, grab a couple of tongs or the lifters that you use when you take a turkey out and position them under the bird, lifting gently onto a platter.  Slice or quarter as desired.

I also like to change things up every now and again and instead of seasonings, I open a can of cream of chicken soup and cream of celery soup and spread over the top then cook the same way.  The reason I do this is so that I can use the juices that have dripped off of the meat in a gravy or sauce.  You can siphon out the fat so that it is less caloric if you like.  I do. 

You can find your own here! http://www.romertopfclaybakers.com/category/products/clay-bakers/

Having Fun with New Friends

Is there something that you would absolutely LOVE to do but haven't taken the time nor wanted to put out the funds to make it happen?  I certainly have and what I did on Saturday was one of those very things- I took a painting class!  

It just so happens that a friend that had run a business in Waynesboro, PA a few years back was giving the class and it was on the very thing that I wanted to learn to do which was... learn to paint furniture.  Her name is Melissa and she is a CeCe Caldwell's representative.  She gives the classes in the wintertime at her home but in the other months at a warehouse in Hagerstown, Maryland.  She is a very talented woman and is as sweet as the apple pie that she had served that day.  Wanna see what we did and meet the rest of the class?  Come on and I'll show ya!

First we all met by introducing ourselves, Melissa, then Patti, Ellen and lastly myself.  Melissa was so sweet, she made some apple pastries and had coffee and tea to serve us as we got started.  We painted our base coats on everything and left them to dry while we worked on our next projects.

We worked for a few hours then took a break for lunch.  

Melissa had prepped and had a wonderful lunch made for us.  

Doesn't it look yummy?!

ENJOYING lunch!  lol  Love you Melissa!  *smile*

Our Projects While Drying

We had a guest pop by while we were hard at work, this is Sam and she is a friendly young lady!

Sam

This was our final project that we worked on, it is a chalkboard in a picture frame and we used CeCe Caldwell's paints to create the chalkboard.  I then went to The Graphics Fairy Blogspot and I downloaded, printed and traced this graphic onto my chalkboard with tracing paper then hand painted it.  Now I can tell my bed and breakfast guests what we are serving the next morning for breakfast...in STYLE!  lol  Here is the link for the graphic should you decide to do it.  As always, contact me if you have questions and I will do what I can to help!  https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhWps3Vz2H7RwwIE7Lxmuzyg9xVuguvKyIIPkxeDu2XMHSPbNoaRNsXYfDzpMVKv2oJa7MeDnfurOLAzGv7M6ZQiPUDUOSokhRHjspijTdzLiK7QXzRurVx89FjDNElDfXSFRse2oALwc/s1600/menufont+vintage+images+graphicsfairy3bg.jpg

Finished Chalkboard Menu Project

All in all we had such a good time, learned, laughed, blushed and met new friends. I would do it again in a heartbeat and look forward to my next learning session.  I was truly blessed to meet my new friends and reconnect with Melissa, I had fun!

PS: Here's Melissa's website and facebook page, pop by and say hi!

http://www.thevintageattic.com/

https://www.facebook.com/shopthevintageattic

*hugz n blessingz*

~Elizabeth

A Date with A Dream

A Date With A Dream

Recently Jeff (aka Mr. Dreams) and I celebrated our 30th wedding anniversary recently and spent the entire day together.  Yes, he actually took off of work for lil ole me and I loved each and every minute of it, here is our day!

First he brought me hot tea in bed and we just talked for awhile on what we were going to do the rest of the day.  He said he wanted to take me to pick out some earrings but I asked him not to since he had taken care of our Liberty Mountain passes for the day and he gave in.  We left out for Liberty after heading down into Waynesboro, PA (ten minutes away from us) to pick up his little present.

I asked a friend by the name of Angie to make him some of her world famous chocolate truffles for him and she did!  She is so very awesome, her goodies are to die for and are definitely one of a kind and he looks forward to them so much. She owns a bakery by the name of Izzy B's Cakes & Sweets (here is her Facebook link:  https://www.facebook.com/IzzyBCakes)  Pop by there and see what other goodies she has to offer!

One of the Snow Guns

Liberty Mountain Resort

Anyway, back to my story...he drove us to Liberty Mountain Resort (http://www.libertymountainresort.com/) where they have skiing, tubing, snow boarding and are all about fun!  I had never been tubing before and really didn't know what to expect.  I am generally afraid of heights and honestly so because it IS on a HUGE hilltop.  We arrived, checked in (everyone was smiling and oh so helpful) and we went to get our tubes.  You grab an inner tube by the tether and head up the lift and do not sit down with the tube, it follows you up the lift like a puppy.  It is more or less an inclined airport walkway and when you arrive at the top there is a wonderful person there that helps you off of the ramp so you don't "bust it".  lol  I did well, you would be proud!  Since it was our first time, we went to the very far end of the tubing lanes because I was afraid and didn't want to be rushed.  I asked the helpful attendant there what I needed to do since it was my first time and he stated that all I needed to do was to choose whether to sit in the tube on my tush or lay on my tummy.  I chose my tush (plenty of cushion there!)  :oD

Tubing Lift

He held the tube while I planted myself in it and got situated then he pulled me to the edge where I proceeded to FLYYYYYYYYYY down the hill at a very fast speed which was exceeded only by my screams of delight.  I DID IT and wanted to go again so I did!  We spent the next hour having fun flying down the hill, going back up and then doing it all again.  It started to sleet and was 1:30 pm so we decided to head out and get some lunch.

I don't know if you have ever been to the Gettysburg/Fairfield PA area but there is a little restaurant there by the name of Ventura's.  I have eaten there for years and am in love with their cowboy burger (has bbq on it) and also their salads-all are yummy, it doesn't matter which one you choose, they are HUGE!  We ordered Linner (word?) since it was after 2 in the afternoon and awaited our meal.  Jeff ordered a steak and fries and I dined on the seafood platter (lots of yummy shrimp in different forms and a crab cake).  Neither one of us could eat all of it so we got go boxes and headed out for the afternoon.  It was a very good linner and one I would encourage you to try some time if you are in the area.

Me- screaming down the mountain!

Jeff- comin down fast!

I have wanted to encourage you to try new things in life, we did that day and definitely hope that you are careful as you enjoy them.  Life only comes around once and I hope you are fortunate enough to spend it with your best friend and sweetheart as I have been able to, for the last 30 years...

*hugz n blessingz*

~Elizabeth

Old Fashioned Blueberry Muffins

Old Fashioned Blueberry Muffins

I don't know about youbut what would go better with your favorite cup of hot tea, coffee or hotchocolate during the winter (or any other time) like an old fashioned blueberrymuffin.  Muffins are not only comfort food because each and every one ofus has had them in some sort of flavor, but they are also easy to"transport" for on the go snacking making it a busy family's snack dujour.  They go great in lunch boxes and even fit nicely in a zippee bagthrown into a backpack on your child's way out the front door for school. Muffins are VERY easy to make and you just need to remember one thing,less is more when it comes to stirring and mixing them.  If you over-mixthen you will have the opposite effect that you are going for as far as muffinsare concerned; they will be hard and dense instead of light and airy so afteryou add the dry to the wet ingredients, mix until JUST combined, don't keepwhipping them 'round.  I hope that you enjoy this recipe as much as myfamily does!

Old Fashioned BlueberryMuffins

2 cups flour2/3 cup sugar1 TBS baking powder1/2 tsp salt1/2 tsp nutmeg1 1/2 cups blueberries(at least, I do a whole pint)2 eggs, beaten1/2 cup milk1/2 cup melted butter ormargarine (I use Bluebonnet Light)2 TBS sugar (forsprinkling on tops of muffins before baking-optional)

Heat your oven to 400degrees.  In a large bowl mix flour, sugar, baking powder, salt andnutmeg.  In a small bowl beat your eggs, add milk and room temperaturemelted butter then mix SLOWLY AND CAREFULLY into the dry ingredients. Just before all are mixed together blueberries in gently until all isJUST mixed.  Fill greased muffin cups to 2/3 full (I do more like 3/4 butup to you) and sprinkle your 2 TBS sugar on top if you desire.  To behonest, I always skip this step because these are just sweet enough without theadded sugar/calories.  Bake for 20-25 minutes or until tops are goldenbrown and it springs back to the touch or you can insert a toothpick if youlike.  If the toothpick comes out clean then they are done.  

Makes approximately 1dozen Old Fashioned Blueberry Muffins.

*hugz n blessingz*

~Elizabeth

Walk In The Woods

I wanted to share a bit of what it looks like up here on the mountain in Cascade, Maryland.  I love our home and the surrounding countryside here and when it snows like this it just makes it even MORE magical! 

*hugz n blessingz*

Elizabeth

Nostalgic Dreams Owner

http://www.nostalgicdreams.com

Spaetzle, Tiny Dumplings From Above

Do you know what Spaetzle is, have you ever eaten it before?  Spaetzle is a magical, tiny, mini dumpling or egg noodle that apparently dates back to 1725 and possibly even further back.  It is created using a spaetzle maker and the recipe includes eggs, flour, salt and either water or milk.  I use milk.  Spatzle History Here

Let me give you a little history of how I know about speatzle.  Years ago we were stationed at a NATO base which included 18 different countries and I was a bus monitor working under a German boss (who was awesome, by the way.)  Anyway, my boss asked if I would like to help with the annual Oktoberfest celebration and assist in making the TONS of spaetzle that was to be served that day, so I said yes.  I went, I made, I had oodles of fun and I loved it!  And before you ask, NO...I did NOT partake of the drinking but took home a couple of steins.  lol  Anyway, when my boss went home to Germany later that year to visit family, he brought me back a gift... A SPAETZLE MAKER!! I was so very happy!  I could now make my own to which my family would be subjected to for years to come.  :oD  I also have a good friend that is from Bavaria and she gave me a wonderful recipe for spaetzle, which I will share with you today.  I hope that you will try it sometime, broaden your horizons a bit!

Spatzle

Spaetzle Recipe

6-8 persons

3 eggs

3 cups all purpose flour

1 cup milk

1/2 tsp salt

1/4 tsp nutmeg (optional)

Fill a two quart pot of either water or broth (I usually use water as I am adding a sauce to the spaetzle) and let it begin to boil as you mix the ingredients.  Beat the eggs until foamy and then combine with the milk.  Mix together the flour, salt and nutmeg (if you like it) then add to the eggs and milk a little at a time.  The dough will be very wet, sticky and elastic.  

Sticky Dough

Fill the square basket in the spaetzle maker and place over the pot of boiling water.

Spatzle Maker Over Water

Begin to move the square basket back and forth over the top of the boiling water until empty then place temporarily over your dough bowl while you scoop out the cooked noodles.  (They only take a minute or so and will float to the top when cooked.)  I always scoop mine into a two quart covered dish that I can place in the oven to keep it warm while I am working on the next basket full of dough.  

Cooked Spatzle

As you can see, I use a large slotted scoop to dip it out and place it in the dish.  After all the spaetzle is finished cooking, I sometimes add a bit of butter or grate some cheese on top of it if I am not have a sauce with my dinner.  You can also treat treat it as a noodle and add any sauce and bake it if you like.  Be creative!  

I hope that you try this soon, you can find the spaetzle maker at Bed, Bath and Beyond, Amazon and Target.  If you have any questions, please, contact me and I will do my best to assist!

*hugz n blessingz*

~Elizabeth~

The Newsletter's Are Coming, The Newsletters Are Coming!

http://nostalgicdreams.com/Newsletter.html

Okay, I am getting MORE organized every day...I know...it's a miracle but yes, it's true!  I had a problem with Outlook and when I supposedly repaired it, EVERYTHING that I had done was gone-POOF!  I was so bummed.  I had to do some searching on how to retrieve emails that were deleted and thankfully I hadn't deleted them off of the server after uploading them so they were all there.  

You see, when someone clicks on the "Newsletter" area on the NostalgicDreams.com website it takes you to a form, you fill out the form then click submit.  The info then comes to me where I upload the info into my Outlook and place on my distribution list for newsletters.  Well, I had it all done and when I was trying to "get more organized" I tried to update my Outlook thus overwriting EVERYTHING that was there.  :o(  I was NOT the happy camper when it happened.  But!  Dah dah dah dah!  I figured it out and found each and every webhosting email and finally redid EVERYTHING again.  You see how that BIG word keeps popping up there?  Yes, well, when I say EVERYTHING I mean, EVERYTHING!  lol  

Now, I would like to formally invite you to partake of my newsletter which will go out this week for the first quarter of the year.  I will subsequently send one out around the beginning of each quarter so that you will know what is going on thereby keeping you updated on current events here at Nostalgic Dreams.  Please, feel free to follow the link, sign up and I will be more than happy to send one out to you as they are written.  

When you sign up for the newsletter, I also would like to invite you to put your birthdate on there, only the month and day, but I would like to send you at least an ecard for your birthday.  Pretty please?  With sugar on top?  I will be hosting give-aways that will only be through the newsletter as well as recipes that will not be on my blog, there will be craft tips, just whatever I can think of to keep things stirred up a bit.  I want to have fun while building my business and I would love to have you along with your smile!

Well, the link is above so please, feel free to fill it out and let me hear from you.  I can't do my job without you and I would love to hear what you think, it really makes me tick.  

Thank you so very much for being a friend and supporter of Nostalgic Dreams, I appreciate you more than you know.

*hugz n blessingz*

~Elizabeth~

Pumpkin Chocolate Chip Muffins

Okay, I know that some of you will go EYWWWWW! YUK! with this  recipe but I am here to tell you, these are KILLER MUFFINS!  I have made these for years for my friends, family and guests here at Nostalgic Dreams, Inc. and everyone tries them and absolutely loves them.  I hope you will too! 

~Elizabeth<3

Pumpkin Chocolate Chip Muffins

4 eggs
3 cups all purpose flour
2 cups sugar
1 cup of canola oil
½ tsp cinnamon
2 tsp baking soda
½ tsp salt
15 oz. can of pumpkin
12 oz. pkg. mini chocolate chips

Preheat oven to 350 degrees.  Beat eggs, oil and sugar together.  Mix in rest of the ingredients but don't over beat.  Spray muffin pans with non-stick cooking spray.  Fill each section ¾ full, bake in pre-heated oven approximately 20 minutes or until lightly browned.  Makes about 24 medium muffins.

*hugz n blessingz*

~Elizabeth~

http://www.nostalgicdreams.com