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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Tuesday, January 13, 2015

Holly Berry Cookies

I enjoy making these delectable treats for Christmas, along with the help of my husband. After I prepare the cookies and place them on a baking sheet, my husband then tops each with the Red Hots Cinnamon Candies. We love these no-bake cookie treats, they are colorful, festive, and delicious!


Holly Berry Cookies

1/2 cup butter

30 large marshmallows
1-1/2 teaspoons vanilla extract
1 teaspoon green food coloring
4 cups corn flakes cereal
Red Hots Cinnamon Candies, to garnish cookies

Line 2 large baking sheets with wax paper; then set baking sheets aside.

In a large kettle or Dutch oven, add the butter. (I used a 5-quart Teflon coated Dutch oven.)

Melt the butter over low heat, then add the marshmallows; stirring constantly until the marshmallows have melted completely.

Remove kettle from heat, and add the vanilla extract and food coloring; stirring until the food coloring has blended well into the melted marshmallow mixture.

Remove kettle from heat, and add the vanilla extract and food coloring; stirring until the food coloring has blended well into the melted marshmallow mixture.

Drop mixture, one heaping tablespoon at a time onto the wax paper; spacing them at least 1-inch apart, then decorate each with 2-3 red hots cinnamon candies (quickly before they set).

Allow cookies to set on the wax paper for a few hours, so they will harden.


To store cookies, place them in an air tight container with a lid.

Yields: About 2 dozen

Note: When I display the cookies on a platter, I keep them intact on the wax paper. If giving cookies to others, I cut closely around the wax paper and cookies with a scissors. And when ready to eat the cookies, just peel off the wax paper.


In this photo, I displayed the Holly Berry Cookies

and the Snickerdoodle Blossoms on a cookie platter.

Friday, January 2, 2015

Pink Peppermint Meltaways

I love these cookies! They are a pretty pink cookie; especially on the inside, and since they are peppermint-y, they remind me of Christmas. I like how they look displayed in the center of the cookie platter.


Pink Peppermint Meltaways

1-1/4 cups all-purpose flour
1/2 cup cornstarch
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon peppermint extract

15 drops red food coloring
1-1/2 cups powdered sugar, for coating the cookies

In a medium size bowl, combine the flour and cornstarch,
then set the bowl aside.

In a large bowl cream together until light and fluffy, the butter and the 1/2 cup of powdered sugar.


Mix in the peppermint extract.

Gradually add the dry ingredients into the creamed mixture, and mix well.

Thoroughly mix the food coloring into the cookie dough.


At this point, I refrigerate the cookie dough (in a bowl covered with aluminum foil), so the dough firms up enough to shape into dough balls. This may take anywhere from 1-2 hours. (I let mine set overnight in the refrigerator, and bake mine the next day when I have the time.) I then let the dough sit on the counter (in the bowl covered with foil) for about an hour, before making the cookies.

When ready to bake the cookies, heat your oven to 350º F. And in a shallow bowl, add the 1-1/2 cups powdered sugar. Set the bowl aside. (Use more powdered sugar if need be.)

Line baking sheets with parchment paper.


Shape the cookie dough into 1-inch balls. (
I used a small cookie scoop which is equivalent to 1 tablespoon to make each cookie, then shape the cookie dough into 1" balls.)

Place the dough balls 2-inches apart on the parchment lined baking sheets.

Place baking sheets in the oven, and bake for about 13 minutes (until the bottoms of cookies are lightly brown) then remove from oven, and let cookies set 2 minutes on baking sheet before removing them to a wire rack.

Gently roll the warm cookies in the powdered sugar, then place the powdered coated cookies back on the wire racks.

Once the cookies have cooled slightly, gently roll them again in the powdered sugar, and place them back on the wire racks to finish cooling.

Makes approximately: 3 dozen cookies.

Note: I had noticed after baking 2 sheets of cookies, the cookie dough was becoming soft, so I place the remaining cookie dough back in the refrigerator, so it could firm up a bit, then finished baking the cookies. Also, once these cookies had cooled, I then place them in a container (such as Tupperware or Rubbermaid) and in the freezer, as t
hese cookies do keep well if stored in the freezer. I then only take out a few cookies at a time when I want to serve them.  


I added another photo of the Pink Peppermint Meltaways,
which are surrounded by Snickerdoodle Blossoms,
plus (Red & Green Sugar Coated ) Gingersnap Cookies.

Friday, December 19, 2014

Snickerdoodle Blossoms

I "love" chocolate and Snickerdoodle Cookies! I get to combine the cookie with a bit of chocolate. Both cookie and chocolate make for one scrumptious tasting cookie!



Snickerdoodle Blossoms

1 cup butter, softened

1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar
1 tablespoon ground cinnamon
52 chocolate stars

In a large mixing bowl, combine the butter, brown sugar, and the 1/2 cup of granulated sugar. Beat at medium speed until mixture is light and creamy.

Add the egg, vanilla extract and salt; continue beating until well mixed.

Add 1 cup of flour and the baking soda to the bowl, and beat on low speed until ingredients have been mixed together well.

Add the remaining cup of flour; beat on low speed until it has been thoroughly mixed together.

At this point you will need to refrigerate the dough (in a bowl covered with aluminum foil), so the dough firms up enough to shape into dough balls. This may take anywhere from 1-2 hours. (I let mine set overnight in the refrigerator, so I can bake mine the next day, and when I have the time.) I then let the dough sit on the counter (in the bowl covered with foil) for an hour or two before making it into cookies.

When ready to bake the cookies, heat your oven to 350º F. And in a shallow bowl, combine the 1/4 cup of granulated sugar, and the tablespoon of ground cinnamon.

Shape the cookie dough into 1-inch balls. (I used a small cookie scoop which is equivalent to 1 tablespoon, to make each cookie, then shape the cookie dough into 1" balls.)

Roll the dough balls in the cinnamon sugar mixture, then place them 2-inches apart onto either ungreased baking sheets, or baking sheets lined with parchment paper. (I prefer to line my baking sheets with the parchment paper.)

Bake the dough balls for 10 minutes, and after removing baking sheet from the oven, immediately press 1 chocolate star in the center of each cookie.

Let the cookies sit for 1-minute on the baking sheet, then remove the cookies and place them on a wire rack to cool completely.

Makes: 52 cookies

To store the cookies: I place the cooled cookies onto clean baking sheets in a single layer, then place the baking sheets in the freezer, until the chocolate star is firm. I then place the cookies in a cookie tin or in a Tupperware container, and store the cookies in the freezer. These cookies do keep well for quite sometime in the freezer. When ready to serve, just take out as many cookies as needed, and let them sit for a bit before serving. (About 5 minutes. Providing you can wait that long!)

Wednesday, November 19, 2014

Ziploc Bag Omelet

I use to prepare omelets in one of those omelet pans, but not anymore! Preparing them in those quart-size Ziploc freezer bags, is so much easier, a lot quicker, and hearty enough for 1-serving.



Ziploc Bag Omelet

1 quart size Ziploc Freezer Bag
2 large eggs
several dashes of black pepper (*See note)
1-1/2 to 2 slices of bacon, cooked and crumbled
1 tablespoon diced onion
1 tablespoon diced green bell peppers
2-3 tablespoons shredded sharp cheddar cheese
several dashes of salt

Fill a large saucepan (half-way) with water, then bring water to a rolling boil. (I used a 3-quart saucepan.)

While waiting for the water to come to a boil, crack the 2 eggs into the quart size Ziploc Freezer Bag.

Seal the bag, and mush the eggs by squeezing the bag.

Open the bag, add the black pepper, then add the bacon, onion, green peppers, and the cheese. Mush the ingredients together.

Squeeze out as much of the air as you can, then seal the bag.

Place the bag into the pan of boiling water, and boil exactly for 14 minutes. (After 7 minutes of cooking, I turn the baggie over.
I do this using a pair of tongs.)

Use tongs to remove the Ziploc bag from the boiling water, and place the bag onto a plate.

Unzip the bag, or use a pair of scissors, and carefully cut off the top of the bag.

Hold the two bottom corners of the baggie up over the plate, and let the omelet slide out onto the plate. Season the omelet with a bit of the salt, if desired.

Yields: 1 serving (But if making 2 omelets, read the *note following the recipe.)

*You can substitute McCormick's Hot Shots! Black & Red Pepper Blend, or Lawry's Seasoned Pepper, for the black pepper.

*Note: You can use a variety of ingredients to make the omelets, such as: chopped ham or chopped pepperoni, other cheeses, also diced red, yellow, or orange bell peppers. Also, you can prepare 2 Ziploc Bag Omelets at the same time, but... by boiling them in a larger pot. (I used a 5-quart Dutch Oven.) Just be sure the pot is able to cook the baggies side-by-side in the pot.


........ A close-up picture of the omelet ........

Monday, October 6, 2014

My Daughter and Granddaughter

I couldn't pass up posting this picture of my
daughter Heidi, and her daughter Jaycee. 
Mother and daughter look so much a like,
and Jaycee is the same height as her mother.
My granddaughter sure is growing up fast!
This picture was taken a few hours before
Jaycee attended her homecoming dance. 
I love this picture of the two of them!