Friday, August 14, 2009


with Real Mayonnaise

Serves: 8
Prep Time: 10 Minute(s)
Cook Time: 15 Minute(s)

2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. vinegar
1-1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
Also terrific with Hellmann's ® or Best Foods ® Light or Canola Cholesterol Free Mayonnaise.




1 1/2 pounds hamburger
1/4 cup finely diced onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1/2 pound sliced mushrooms
6 slices cheddar cheese

Combine the hamburger, onion, salt and pepper. Mix well.
Saute mushrooms in butter until slightly browned and
softened. Form meat mixture into 12 patties, about a
quarter inch thick. Spoon about 1/6 of the mushrooms on
to half the patties. Top with cheese and second patty.
Seal around the edges, making sure that the patties are
good and solid. Place on preheated grill and cook for a
couple minutes per side will done. Serve immediately.

Yield: 6 burgers

The Daily Recipe Marzee



Prep Time: 10 min
Total Time: 1 hour 10 min
Makes: 6 servings

1 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
1 cup sugar
1 can (29 ounces) sliced peach, drained

1. Heat oven to 375ºF.
2. Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
3. Bake 50 to 60 minutes or until golden.

High Altitude (3500-6500 ft) Heat oven to 400ºF. Use 1/3 cup butter and 1/2 cup sugar (2/3 cup butter and 1 cup sugar for double recipe). Bake 45 to 50 minutes.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Serve warm with ice cream, a drizzle with caramel topping and a sprinkling of toasted pecans--a delicious way to dazzle your family!

Special Touch
Sprinkle coarse decorating sugar over the dough before baking.

Double the recipe! Make as directed, except double all the ingredients and use a rectangular baking dish, 13x9x2 inches.



Made with Real Mayonnaise

Serves: 4
Prep Time: 10 Minute(s)
Cook Time: 15 Minute(s)

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. Hellmann's® Deli Mustard
2 green onions, chopped
1 Tbsp. honey
1 tsp. apple cider vinegar
1/8 tsp. ground black pepper
Pinch salt
4 salmon fillets or steaks (about 1 lb.)

Combine all ingredients except salmon in medium bowl. Reserve 1/3 of mayonnaise mixture.
Grill or broil salmon, brushing with remaining mayonnaise mixture, turning once, until salmon flakes easily with a fork. Serve salmon with reserved mayonnaise mixture and garnish, if desired, with additional chopped green onions.
This recipe is "Best Life" approved. Best Life is a trademark owned by Best Life Corp. Learn more about the Best Life program at

Also terrific with Hellmann's® or Best Foods® Light Mayonnaise or Low Fat Mayonnaise Dressing.



Serves: 4
Prep Time: 10 Minute(s)
Cook Time: 20 Minute(s)

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs

Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.

Also terrific with Hellmann's® or Best Foods® Light Mayonnaise or Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise.


Saturday, August 01, 2009

Book of Shadows Blessing/Simple Blessing

book of shadows Pictures, Images and Photos

Book of Shadows Blessing

When you start a new Book of Shadows, it is a good idea to bless it so that the book is protected and empowered. You'll need the book you'd like to bless, a sage bundle or frankincense incense sticks, and a lighter or matches. First, de-clutter your altar so you can lay the book in front of you. Light the sage bundle or incense and let the smoke hover across the book. With your free hand, slowly weave it in the smoke. Visualize every page in the book being filled with this smoke, cleansing it of any negativity. Then, speak this incantation:

By smoke and with light,
I work this spell by cloak of night,
So forth, from this time,
This book is now protected,
Blessed by faith and rhyme.

When you are done, write your first entry and keep it on your altar for the night.

Source: ADailyTarot-YahooGroup


Scott Cunningham suggests a great, but simple, blessing:

Put some clean, fresh water (preferably from spring, river, rain or ocean water) out in a glass or silver bowl, on the next Esbat (night of the Full Moon) --

You might say some sort of Blessing over it, such as:

"By East and WEst,
By North and South,
By the Goddess Isis
(or some other Full Moon Goddess, or your Patron Goddess)
May this water be blest!"

Position it where it will soak up the most (Full Moon) energies all night, bringing it in before sunrise. Pour into light-proof container, and use for any ritual purpose --

You can also add herbs or place stones for any magickal purpose, in the water, if desired.

Meatballs/Peach Crisp



12-ounces tomato sauce
1 1/2 cups dry bread crumbs
4 eggs, lightly beaten
1/2 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1 teaspoons salt, optional
1/8 teaspoon dried thyme, crushed
1/8 teaspoon dried marjoram, crushed
4 pounds ground beef

In a large mixing bowl, combine first eight ingredients.
Add ground beef and mix well. Shape into meatballs (use
a small cookie scoop if available) and place on broiler
pan so grease can drain while cooking. Bake uncovered in
350 degree oven for 30 minutes. Divide into meal-sized
portions. To prevent from freezing into a solid meatball-
mass, freeze individually on cookie sheets and then place
in freezer bags. Label and freeze. To serve meatballs,
thaw completely, and reheat with your choice of sauces.

Yield: 4 dozen


Peach Crisp

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup cold butter
5 cups frozen sliced peaches, thawed and drained, or 1 can (29 oz) sliced peaches, drained

1. Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
2. In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches. Sprinkle cookie mixture over peaches.
3. Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why just use peaches? Experiment with other fruits or fruit combos.

Black Cat Cookies/Witch's Brew

Black Cat Cookies

1 cup crunchy peanut butter
1/3 cup water
2 large eggs
1 (18.25-ounce) package chocolate cake mix
M&M's plain candies
Red hot candies

Preheat oven to 375*F (190*C).

In a large bowl, beat together peanut butter, eggs, and water.
Gradually add cake mix. Mix well. Form dough into 1 1/2-inch balls.
Place on ungreased baking sheet. Flatten balls with bottom of glass dipped
in sugar.
Pinch out 2 ears at top of cookie.
Add M&M's for the eyes and red hots for the nose.
Press fork into dough to form the whiskers.
Bake for 8 to 10 minutes. Cool on wire racks.



3 pints purple grape juice
1 1/2 pints club soda

Mix the grape juice and soda in a pitcher. Halve the grapes
And take out the seeds if there are any.
Cut the apple into small chunks.
Float the fruit in the brew just before serving; by magic,
The grapes and apples will look just like eyes and teeth.