This issue "F" 

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  


1. Fairmont Spinach Salad For Two
2. Fiber One® Strawberry Smoothies  
3. Frozen Almond Butterscotch Balls
4. Fudge Crackles
5. Fusilli with Tomato Mozzarella Sauce
1. Fairmont Spinach Salad For Two

1 Fresh spinach
5 Strips bacon
2 Tablespoon(s) Olive oil
3 Tablespoon(s) Red wine vinegar
1 Teaspoon(s) Worcestershire sauce
1 Teaspoon(s) Dijon mustard
2 Teaspoon(s) Sugar
1 Teaspoon(s) Herb mixture, rosemary, tarragon, and oregano
Black pepper to taste

Wash and dry spinach. Remove stems; place in bowl. Cut bacon into 1 inch pieces. Crisp in saucepan. Drain grease. Add herb mixture to bacon; mix well. Add oil, vinegar, Worcestershire sauce, mustard and sugar; mix well. Allow to heat up. Add pepper to taste from pepper mill. Pour hot dressing over salad; cover with pan and let steam for approximately 15 seconds. Toss salad; dish out and pour remaining dressing with bacon over salad.

From <A Taste of Louisiana>.

Nutrition (calculated from recipe ingredients) 
Calories: 620 
Calories From Fat: 529 
Total Fat: 58.9g 
Cholesterol: 75.2mg 
Sodium: 812.7mg 
Potassium: 263.2mg 
Carbohydrates: 6.6g 
Fiber: <1g 
Sugar: 4.4g 
Protein: 14.6g 

2. Fiber One® Strawberry Smoothies

Looking for a delicious fiber boost? Try a five-minute-prep berry and yogurt smoothie.

Prep Time: 5 min
Total Time: 5 min
Makes: 2 servings (1 cup each)

1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt
1 cup fresh strawberry halves or frozen unsweetened whole strawberries
3/4 cup fat-free (skim) milk
2 tablespoons Fiber One® original bran cereal

1. In blender, place all ingredients. Cover; blend on high speed 10 seconds.
2. Scrape down sides of blender. Cover; blend about 20 seconds longer or until smooth.
3. Pour into 2 glasses. Serve immediately.

For a smoother consistency, crush the Fiber One® cereal before adding it to the ingredients in the blender.

Nutrition Information:

1 Serving: Calories 160 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 90mg; Total Carbohydrate 30g (Dietary Fiber 3g, Sugars 22g); Protein 6g Percent Daily Value*: Vitamin A 15%; Vitamin C 80%; Calcium 25%; Iron 6% Exchanges: 1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.
© 2010 ®/TM General Mills All Rights Reserved  
3. Frozen Almond Butterscotch Balls

Plan for this delicious almond butterscotch recipe this week!

From, "California Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS for Ice Cream Balls :
1 quart vanilla ice cream
1 cup almonds, toasted and chopped 

INGREDIENTS for Butterscotch Sauce:
1 pound light brown sugar
2 cups white corn syrup
1 cup butter
1 cup whipping cream

Make balls of ice cream with a scoop.  Quickly roll them in almonds. Place them in muffin tins or pie plate and freeze.

Prepare Butterscotch Sauce: Mix brown sugar and corn syrup in a large saucepan. Over medium heat, bring to a boil and boil 5 minutes. Remove from heat. Add butter. Stir occasionally while cooling to keep crust from forming. When cool, add whipping cream.

To serve, place 2 or 3 ice cream rounds in each individual dessert dish and top with Butterscotch Sauce.
NOTE: This is a delicious "make ahead" dessert. The butterscotch sauce is wonderful with other ice cream desserts as well.
4. Fudge Crackles

Plan for this delicious fudge dessert this week!

From, "California Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.


7 ounces semi-sweet chocolate, chopped
2 ounces, unsweetened chocolate, chopped
3 Tablespoons unsalted butter
1 cup sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
  Powdered sugar 

Preheat oven to 350 degrees. Line baking sheet with foil. Set aside. In a double boiler or in microwave, melt chopped semi-sweet and unsweetened chocolate with the butter. Remove from heat and stir until smooth.

Beat sugar and eggs to ribbon stage, 3 – 5 minutes. Add vanilla and chocolate mixture. Sift dry ingredients together and stir in. Stir in chocolate chips and nuts. Drop by rounded spoonfuls onto prepared cookie sheet. Bake for 8 minutes. Remove immediately to racks. Cool completely and sift powdered sugar over tops.
5. Fusilli with Tomato Mozzarella Sauce

Have fun in the kitchen with this Italian dish!

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

1 pound ripe plum tomatoes, halved
8 ounces Mozzarella cheese
1/2 cup fresh sliced basil
6 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 large garlic cloves, minced
1/4 teaspoon dried red pepper flakes
  Pepper to taste
12 ounces fusilli pasta, cooked to package directions
1/4 cup pine nuts, toasted
  Fresh basil leaves for garnish

Cut tomatoes and cheese into 1/2-inch pieces and place in bowl.  Mix in basil, olive oil, vinegar, garlic and red pepper flakes.  Season with pepper.  Let stand at room temperature 30 minutes.

Place drained pasta in a pot and add tomato mixture.  Toss over low heat until cheese begins to melt.

Transfer pasta to platter or plates; sprinkle with pine nuts and garnish with basil leaves.
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A CraftELady Mailing
Julia G
Tulare CA


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