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Desert Dreams Conference 2008

Dani, Tia, Tina Gerow, Carol Webb, & Kayla Janz

Romantic Times Booklovers 2009 Convention

Welcome to the

Seelie & Unseelie Faery Court Ball

2009 Entire Faery Court

Faery Court Seelie Faeries

From left to right

Sahara Kelly, Cheryl Dragon, Cricket Starr, Eden Robins, Amanda McIntyre, Joey Hill,  Dani Petrone, Ann Jacobs, Kris Tia Eaton

 (missing from photo:  Mechele Armstrong and Kathryne Kennedy)

Dani & Tia after the ball

Here we are during the RT 2009 E-booksigning

Sugar Star Cookies
recipes.kaboose.com

Ingredients
    * ½ cup unsalted butter
    * ½ cup sugar
    * 1 egg yolk
    * 1 teaspoon vanilla extract
    * 1½ cups flour
    * 1/8 teaspoon salt

Cooking Instructions
1. Heat oven to 350 degrees F. In large bowl beat butter with an electric mixer on medium until smooth. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined. Add vanilla. Beat until combined.
2. Add flour and salt. Beat until combined, scraping down side of bowl occasionally.
3. Between two sheets of waxed paper or plastic wrap with a rolling pin roll the dough to ¼-inch thickness. Cut out shapes. Reroll and use scraps until all dough is used.
4. Bake 15 to 20 minutes, depending on the size of the cookies, or until lightly browned.
5. Remove from oven and cool on cookie sheet 5 minutes. Remove to cooling rack to cool completely. Decorate as desired.

Make-Ahead
These cookies can be made through step 3, wrapped well, and refrigerated up to 1 week, or frozen up to 6 months.

Tips & Tricks
These cookies are also the perfect consistancy for making spritz cookies.
Preparation Time: 25 minutes, not including decorating time
Servings: About 2 dozen cookies, depending on the size of the cookie cutters
Baking Time: 15-20 minutes, depending on the size of the cookies

Cheesecake Pumpkin Pie

2 PKG (8 OZ. EACH) Philadelphia cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
dash ground nutmeg
1 (6 oz. or 9") prepared graham cracker crust
Cool Whip whipped topping

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended. Remove one cup of batter, stir in pumpkin and spices. Pour remaining plain batter into crust. Top with pumpkin batter.  Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with cool whip.