This issue "F"   08-13-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Fettuccine with Spinach Ricotta Sauce
2. Fibber McGee Cookies
3. Flying Grasshopper
4. Frosted Banana Bars
5. Frozen Lemonade Squares
1. Fettuccine with Spinach Ricotta Sauce

10 minutes to make
Serves 4

3 Tbsp olive oil
1 onion, chopped
3 large garlic cloves, minced 
1 Tbsp flour
2 cups whole milk
1 (10 oz) pkg frozen chopped spinach, thawed and drained 
1 cup ricotta cheese
1/3 cup freshly grated Parmesan
10 oil-packed sun-dried tomatoes, drained and cut into thin strips 
3 Tbsp chopped fresh basil
1/4 tsp ground nutmeg
1 lb. fettuccine, freshly cooked
1/3 cup minced green onions
1/3 cup toasted pine nuts

How to make it
Heat oil in a saucepan over medium heat. Add onion and cook until translucent, stirring occasionally, about 4 minutes.
Add garlic and cook 1 minute.
Gradually whisk in whole milk and cook until sauce is smooth and bubbling, stirring, about 4 minutes.
Mix in spinach, ricotta, 1/3 cup Parmesan, tomatoes, basil and nutmeg. Season with salt and pepper. Simmer over medium-low heat until heated through, about 5 minutes.
Transfer cooked pasta to platter. Spoon sauce over the pasta and garnish with onions and toasted pine nuts. Sprinkle with freshly ground pepper and Parmesan.

2. Fibber McGee Cookies

Recipe At A Glance

Ready in: 30-60 minutes
Difficulty:   3/5
Serves/Makes:   60


1 cup butter, softened
1 1/3 cup sugar
1 1/3 cup brown sugar
2  eggs
1 teaspoon vanilla extract
1 3/4 cup flour
1 teaspoon baking soda
3 1/2 cups quick-cooking oats
1 1/2 cup chopped pecans
6 ounces chocolate chips


Cream together butter and sugars. Beat in eggs. Stir in vanilla.  Add flour and soda. Stir in oats, nuts and chocolate chips. Drop  onto ungreased cookie sheet by teaspoonfuls. Bake at 350 for 12  minutes.


Nutritional data has not been calculated yet.

This recipe from

Recipe ID: 38721
3. Flying Grasshopper

1 oz. green crème de menthe
1 oz. white crème de cocoa
1 oz. vodka

Pour all ingredients into a shaker almost filled with ice.  Shake hard and
strain into a cocktail glass.
4. Frosted Banana Bars

Source: Reiman Publications, LLC. © 2002

Yield:  3-4 Dozen                                                           
RECIPE INGREDIENTS                                                                                                                                                                                                                       

For the Banana Bars:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)

For the Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla extract
3 3/4 to 4 cups confectioners' sugar                                                                                                                                                                           
                                                                                                                                                                                                                                                FOR THE BANANA BARS:
In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.

Spread into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.                                      
In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
5. Frozen Lemonade Squares

Prep: 20 minutes plus freezing

18 squares Honey Maid Low Fat honey Grahams, finely crushed (about 1-
    1/4 cup crumbs)
1/3 cup margarine or butter
1 quart frozen vanilla yougurt, softened
1 can (6oz) lemonade concentrate, thawed

Mix graham crumbs and margarine; press on bottome of 9 inch square pan.
Blend frozen yougurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. spread on crust.
Freeze 4 hours or until firm. Cut into squares. Garnish with CoolWhip Whipped Topping, if desired. Makes 9 servings.

Source: Honey Maid


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A CraftELady Mailing
Julia G
Tulare CA


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