ADVERTISEMENT
- Real Recipes from Real People -

Pictures of Holiday Cookie Bag Production 2005!

Misc.
Hey Y'All!

I bet you are all so busy making and eating cookies and candies! But that's the fun of the holiday season, isn't it?

As promised, I here are the pictures...

The baking center is stocked with butter, margerine, vanilla, chocolate, nuts, sugar and Splenda, baking cups, flour, etc. You know the mixer is gonna get a work-out today!



The platters are all lined up with the assorted cookies and bars we made. Now we can begin filling the bags....



More platters with assorted cookies....we cut up wax paper to fit the bag and put the paper in between the layers of cookies.



The cookies are all bagged and are ready to be boxed...we had punched two holes at the top of the folded bag and tied it up with winter-green ribbon.



All the bagged cookies are in the box and ready to take to DH's office! It was quite a job! We were in the kitchen from 11:30 am til 10:15 pm Thursday evening.



Happy Holidays to all the bakers and tasters out there!

MsgID: 215756
Shared by: Gina, Fla
In reply to: Wow!
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (18)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Classic S'mores with Variations
  • CLASSIC S'MORES WITH VARIATIONS FOR ONE SERVING: 1/2 of a 1.55-ounce milk chocolate bar, broken if necessary 2 graham cracker squares 1 marshmallow Place chocolate bar on 1 graham cracker...
  • Minute Steaks Parmesan
  • MINUTE STEAKS PARMESAN 1 egg white, slightly beaten 2 teaspoon water 1 dash pepper 1/2 cup finely crushed crackers 1/2 cup grated parmesan cheese 4 cube (minute) steaks (about 4 oz. each) 2 tablespoons margarine 1 cup...
  • Apple Rum Topping
  • APPLE RUM TOPPING 1 can (21 oz.) Comstock® or Wilderness® More Fruit Apple Fruit Filling or Topping 1/4 cup lite rum 1/2 tsp. cinnamon Mix well and put into microwave to warm. Put on top of Beligian waffle and top ...
  • Bowl of Berries Muffins
  • BOWL OF BERRIES MUFFINS 1 1/2 cups hot milk 1 cup oats 2 cups flour 4 tsp baking powder 1/2 cup brown sugar 1 tsp salt 1 egg, beaten 1/4 cup butter, melted 1 cup blueberries or raspberries or sliced strawberries (or...
  • Molasses Butter (Brer Rabbit Molasses, 1956)
  • MOLASSES BUTTER 1/2 cup butter, softened 1 teaspoon sugar 1 tablespoon Brer Rabbit Molasses Cream together butter, sugar, and molasses. Chill. Serve on waffles, griddle cakes, or French toast. Makes 1/2 cup From:...
  • Oven Baked Fish with Roasted Tomato Sauce
  • OVEN BAKED FISH WITH ROASTED TOMATO SAUCE 3 cups tomatoes cut into thin wedges 1 cup onion, cut into thin wedges 1 strip (1/2-inch wide) orange zest, cut into thin slivers 1 1/2 tablespoons Bertoilli Extra Virgin or C...
ADVERTISEMENT
  • Greek Biscotti (Paximadia)
  • GREEK BISCOTTI (PAXIMADIA) "The Italians have biscotti; the Greeks have paximadia. These twice-baked cookies are typically dunked in coffee or wine. Paximadia made with whole wheat flour are harder than these which ar...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Pictures of Holiday Cookie Bag Production 2005!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!