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Archive for the ‘Recipe’ Category

2012 in review and A Recipe for a Wonderful New Year

I am taking a bit of a break from posting my own original work today as I came across this wonderful piece I felt I needed to share: A RECIPE FOR A WONDERFUL YEAR. I have also decided that in 2013 I wish to focus on quality writing; therefore, I will be posting less frequently. I will be writing and sharing more insightful, detailed pieces that will express my creative heart and soul.

I also included in today’s post My Year in Review as prepared by the wonderful staff of WordPress. Thank you all for following my blog in 2012. You can expect to see greater things in 2013!

Recipe For A Wonderful New Year
Author Unknown
Take twelve whole months.
Clean them thoroughly of all bitterness, hate, and jealousy.
Make them just as fresh and clean as possible.
Now cut each month into 28, 30 or 31 parts,
but don’t make up the whole batch at once.
Prepare it one day at a time out of these ingredients:
Mix well into each day one part of faith,
one part of patience, one part of courage,
and one part of work.
Add to each day one part of hope,
faithfulness, generosity, and kindness.
Blend with one part prayer, one part meditation,
and one good deed.
Season the whole with a dash of good spirits,
a sprinkle of fun, a pinch of play,
and a cupful of good humor.
Pour all of this into a vessel of love.
Cook thoroughly over radiant joy,
garnish with a smile,
and serve with quietness, unselfishness,
and cheerfulness.

The  2012 annual report for A Kiss Of Bliss: 

Here’s an excerpt:
4,329 films were submitted to the 2012 Cannes Film Festival. This blog had 14,000 views in 2012. If each view were a film, this blog would power 3 Film Festivals
Click here to see the complete report.

My Favorite Holiday Cookie


Magi’s Turbans (I like to call them Gift of the Magi Cookies because they are a gift of yummy.) These are molasses cookies with Hershey’s Hugs seated in middle of them. It is a delicious combination and a favorite among my family and friends. They look forward to these cookies every Christmas.

Makes 56 cookies.
Prep and chill: About 90 minutes
Bake: 10 to 12 min per batch

1 1/2 sticks (3/4 cup) butter, softened
1 cup packed brown sugar
2 tsp baking soda
1 tsp each ground cinnamon and ginger
1/2 tsp ground cloves
1/4 cup light molasses
1 large egg
2 3/4 cups all-purpose flour
3/4 cup granulated sugar
56 Hershey’s Hugs (from a 13 oz. bag), unwrapped

1. Beat butter, brown sugar, baking soda, cinnamon, ginger and cloves in a large bowl with mixer on medium speed until well blended and paler in color. Beat in molasses and egg (the mixture will look curdled like cottage cheese).

2. Reduce speed to low and gradually add in flour just until blended. Cover and refrigerate 1 hour or until firm enough to handle.

3. Heat oven to 350. Have baking sheets ready.

4. Put granulated sugar in a small bowl. Roll tablespoons of dough into 1-1/4 inch balls; roll in sugar to coat. Place 1 1/2 inches apart on ungreased baking sheets. (Doc Angi tip: Gently press your thumb into each cookie to create a seat for the Hershey’s Hug later.)

5. Bake 10 to 12 minutes until tops crack but cookies are still soft to touch.

6. Place baking sheet on wire rack. After a moment or two, press a Hugs in center of each cookie. Transfer cookies from baking sheet to rack to cool completely.  (Note: The heat from the cookie will melt the Hershey’s hug; but, it will keep its shape if you do not touch it until the cookies completely cool.)

Storage Tip: Store in airtight container at cool room temperature up to 2 weeks or freeze up to 3 months.

The original recipe is from a Woman’s Day Holiday Cookies insert (at least 6 years ago). Magi’s Turbans are fairly easy cookies to make, they store well, and they are certain to become a family favorite.

Comfort Food…


As the temperatures drop we start thinking about staying warm, cozy and comfortable. Some foods lend themselves to warming and nourishing our bodies. Some are better than others. Soups are great comfort food and below I have included our family’s recipe for a healthy version of Butternut Squash Soup that can be easily made in a slow-cooker.

Comfort food for the heart and soul come from the warmth we give to each other through love and kindness. Next Monday, Thanksgiving is celebrated in Canada. This is a great time to really contemplate everything for which we are grateful. Between now and the New Year there are many religious and secular holidays that have us give pause and reflect upon love, gratitude, charity and other positive attitudes.

As we start filling our bodies with warm foods and beverages, let us take time to reflect and send for positive thoughts to those who are without. My family delights in saying blessings before every meal, a prayer of thanksgiving and compassion for those who need comfort and love. Let the warmth of the foods and drinks that nourish our bodies remind us how blessed we are, filling our hearts and spirits.


This the perfect comfort food to nourish your body. No unhealthy calories in this recipe. You will need a crock pot/slow cooker.


One medium to large butter nut squash.

3 to 4 Chicken/Vegetable Bouillon Cubes

4 to 6 cups of Water

Salt and Pepper to taste


The prep work is what takes the most energy in this…you need to peel the butternut squash; a good, sharp potato peeler works well; and chunk up the butternut squash. Do not use the seeds.

Place the chunks of butternut squash and water in the crock pot. Cook on HIGH for 3 to 4 hours; OR on LOW for 6 hours. Add bouillon cubes, salt and pepper anytime after the water heats up to a boil. As you get near to the end of the cooking time (after 3 hours or so), mash the squash or use a hand-held mixer. If you like thick soup, use less water; if you like soups thinner add more water. You can add a sweetener of your choice if you like things on the sweet side.

Variation: add carrots, sweet Vidalia onions, or any of your favorite vegetables.

For any of you who are following Weight Watchers…this has 0 plus points per 1 cup serving.

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