“Loved the card as did the recipients, thank you.”
Louise - Sep 21st, 2026
“I ordered a 101st birthday card and it was shipped very quickly and was of excellent quality. It arrived within a few days and was well packaged; so it was in perfect condition when it arrived.”
The Perfect Lemon Drop Martini Recipe: Mix 3 oz. of vodka , with 1 oz triple sec, 2 tsp. of sugar and 1.5 oz. lemon juice in a martini shaker with ice, then pour into your favorite sugar-rimmed Hot Mama martini glass. Cheers!
Artist:
Jeannette Goff
Product Id:
944461
The Perfect Lemon Drop Martini Recipe: Mix 3 oz. of vodka , with 1 oz triple sec, 2 tsp. of sugar and 1.5 oz. lemon juice in a martini shaker with ice, then pour into your favorite sugar-rimmed Hot Mama martini glass. Cheers!
Quick Lemon Cheesecake Recipe: 1 (8 oz) pkg softened cream cheese 1 1/2 cup milk 1 (3 3/4 oz) pkg lemon instant pudding grated peel of one lemon 8 inch graham cracker crust sweetened strawberries Mix cheese until fluffy. Beat in 1/2 cup milk. Add remaining milk and pudding. Beat on low speed until smooth. Fold in lemon peel, pour into pie crust and chill. Top with strawberries and enjoy with a cup of coffee in your favorite Hot Mama Mug!
Artist:
Jeannette Goff
Product Id:
951415
Quick Lemon Cheesecake Recipe: 1 (8 oz) pkg softened cream cheese 1 1/2 cup milk 1 (3 3/4 oz) pkg lemon instant pudding grated peel of one lemon 8 inch graham cracker crust sweetened strawberries Mix cheese until fluffy. Beat in 1/2 cup milk. Add remaining milk and pudding. Beat on low speed until smooth. Fold in lemon peel, pour into pie crust and chill. Top with strawberries and enjoy with a cup of coffee in your favorite Hot Mama Mug!
Red Peppers receipt: Use 6 sweet peppers (long or regular) Put in the oven on 200C until it's a bit burnt(about 20 min),than shut down the oven and wait half an hour. Peel the burnt skin off, cut into slices. Add sea salt, black pepper, fresh rosemary, a touch of olive oil and balsamic... And you have a real Israeli-summer taste!
Artist:
Hila Weiss
Product Id:
323294
Red Peppers receipt: Use 6 sweet peppers (long or regular) Put in the oven on 200C until it's a bit burnt(about 20 min),than shut down the oven and wait half an hour. Peel the burnt skin off, cut into slices. Add sea salt, black pepper, fresh rosemary, a touch of olive oil and balsamic... And you have a real Israeli-summer taste!
Red Peppers receipt: Use 6 sweet peppers (long or regular) Put in the oven on 200C until it's a bit burnt (about 20 min),than shut down the oven and wait half an hour. Peel the burnt skin off, cut into slices. Add sea salt, black pepper, fresh rosemary, a touch of olive oil and balsamic... And you have a real Israeli-summer taste!
Artist:
Hila Weiss
Product Id:
323342
Red Peppers receipt: Use 6 sweet peppers (long or regular) Put in the oven on 200C until it's a bit burnt (about 20 min),than shut down the oven and wait half an hour. Peel the burnt skin off, cut into slices. Add sea salt, black pepper, fresh rosemary, a touch of olive oil and balsamic... And you have a real Israeli-summer taste!
HAPPY DAY RECIPE Begin with a smile Mix in some laughter Add a dash of wisdom Stir in plenty of hugs Blend with inspiration Combine with joy and Top off the day with A generous sprinkling Of love!
Artist:
Cheryl Killian Designs
Product Id:
564227
HAPPY DAY RECIPE Begin with a smile Mix in some laughter Add a dash of wisdom Stir in plenty of hugs Blend with inspiration Combine with joy and Top off the day with A generous sprinkling Of love!
Basic Apple Pie Recipe 2 cups flour, 1 cup packed brown sugar, 3/4 cup butter/margarine, melted, 1/2 cup quick-cooking oats FILLING 2/3 cup sugar, 3 tbsp. cornstarch, 1 1/4 cups water, 3 cups diced peeled tart apples, 1 teaspoon vanilla extract Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside. For filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 min, serve with some fresh whipped cream.
Artist:
Studio Porto Sabbia
Product Id:
565219
Basic Apple Pie Recipe 2 cups flour, 1 cup packed brown sugar, 3/4 cup butter/margarine, melted, 1/2 cup quick-cooking oats FILLING 2/3 cup sugar, 3 tbsp. cornstarch, 1 1/4 cups water, 3 cups diced peeled tart apples, 1 teaspoon vanilla extract Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside. For filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 min, serve with some fresh whipped cream.
Basic Apple Pie Recipe 2 cups flour, 1 cup packed brown sugar, 3/4 cup butter/margarine, melted, 1/2 cup quick-cooking oats FILLING 2/3 cup sugar, 3 tbsp. cornstarch, 1 1/4 cups water, 3 cups diced peeled tart apples, 1 teaspoon vanilla extract Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside. For filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 min, serve with some fresh whipped cream.
Artist:
Studio Porto Sabbia
Product Id:
565439
Basic Apple Pie Recipe 2 cups flour, 1 cup packed brown sugar, 3/4 cup butter/margarine, melted, 1/2 cup quick-cooking oats FILLING 2/3 cup sugar, 3 tbsp. cornstarch, 1 1/4 cups water, 3 cups diced peeled tart apples, 1 teaspoon vanilla extract Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside. For filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 min, serve with some fresh whipped cream.
Basic Apple Pie Recipe 2 cups flour, 1 cup packed brown sugar, 3/4 cup butter/margarine, melted, 1/2 cup quick-cooking oats FILLING 2/3 cup sugar, 3 tbsp. cornstarch, 1 1/4 cups water, 3 cups diced peeled tart apples, 1 teaspoon vanilla extract Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside. For filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 min, serve with some fresh whipped cream.
Artist:
Studio Porto Sabbia
Product Id:
565452
Basic Apple Pie Recipe 2 cups flour, 1 cup packed brown sugar, 3/4 cup butter/margarine, melted, 1/2 cup quick-cooking oats FILLING 2/3 cup sugar, 3 tbsp. cornstarch, 1 1/4 cups water, 3 cups diced peeled tart apples, 1 teaspoon vanilla extract Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside. For filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 min, serve with some fresh whipped cream.
Ingredients: 2 pounds (1 k) ripe tomatoes, sliced, seeded, and drained. A fresh mozzarella (buffalo milk if possible) weighing about a pound, diced. Fresh basil leaves, hand-shredded (8-10 or to taste) 1/4 cup olive oil, or to taste. Pepper and salt (if necessary). A pinch of oregano. 1 tablespoon salted capers, or to taste (optional). 1/4 pound pitted black olives (the sweet variety that's cured in brine) or to taste, chopped (optional) Preparation: Slice the tomatoes into rounds and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Season with the olive oil, basil, oregano, and a little salt and pepper. Serves 6-8.
Artist:
Studio Porto Sabbia
Product Id:
565513
Ingredients: 2 pounds (1 k) ripe tomatoes, sliced, seeded, and drained. A fresh mozzarella (buffalo milk if possible) weighing about a pound, diced. Fresh basil leaves, hand-shredded (8-10 or to taste) 1/4 cup olive oil, or to taste. Pepper and salt (if necessary). A pinch of oregano. 1 tablespoon salted capers, or to taste (optional). 1/4 pound pitted black olives (the sweet variety that's cured in brine) or to taste, chopped (optional) Preparation: Slice the tomatoes into rounds and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Season with the olive oil, basil, oregano, and a little salt and pepper. Serves 6-8.
Ingredients: 2 T extra virgin olive oil, 1 medium onion, diced, 3-5 cloves garlic, crushed with flat of knife and sliced thinly 1/2 to 1 cup diced, fresh basil. 1/2 cup red wine, Salt and freshly ground black pepper 1 28 oz. can crushed or diced tomatoes, 1 t lemon juice (optional) 3 T brandy (optional) If you have good fresh tomatoes, blanch them in boiling water,until the skins are loose and wrinkled. Cool in cold water and remove skins before dicing. If you squeeze through strainer with mesh small enough to catch the seeds, the removal of the seeds will make the sauce a little less bitter.
Artist:
Studio Porto Sabbia
Product Id:
569455
Ingredients: 2 T extra virgin olive oil, 1 medium onion, diced, 3-5 cloves garlic, crushed with flat of knife and sliced thinly 1/2 to 1 cup diced, fresh basil. 1/2 cup red wine, Salt and freshly ground black pepper 1 28 oz. can crushed or diced tomatoes, 1 t lemon juice (optional) 3 T brandy (optional) If you have good fresh tomatoes, blanch them in boiling water,until the skins are loose and wrinkled. Cool in cold water and remove skins before dicing. If you squeeze through strainer with mesh small enough to catch the seeds, the removal of the seeds will make the sauce a little less bitter.
Monster Munch Ingredients 1 Cup Dry roast nuts -- unsalted 1/3 Cup Butter 1 Pound Marshmallows 1/2 Cup Peanut butter 3 Cups Puffed rice cereal 1 Cup Apricots -- chopped 1 Cup Raisins Directions In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave safe 13x9", melt butter and marshmallows on high for 2 minutes. Stir; add peanut butter cook on high 2 minutes longer. Stir until well blended, add cereal mixture to dish and toss until well coated. Working quickly with greased hand, form into balls, using about 1/2 C mixture, per ball. If mixture begins to harden, cook on high for 30 seconds, or until softened. If desired, mixture may be spread in buttered 13x9" dish and cooled and cut into bars. Makes 1 dozen balls or 2 dozen bars NOTE: Similar to the Rice Krispie treats, but with the apricots and raisins it definitely gives it a fall look. Another idea would be putting the mixture into cookie cutters, and letting it cool. The shapes could be pumpkins, witches, etc. Add a little gel piping.
Artist:
j'peele
Product Id:
699255
Monster Munch Ingredients 1 Cup Dry roast nuts -- unsalted 1/3 Cup Butter 1 Pound Marshmallows 1/2 Cup Peanut butter 3 Cups Puffed rice cereal 1 Cup Apricots -- chopped 1 Cup Raisins Directions In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave safe 13x9", melt butter and marshmallows on high for 2 minutes. Stir; add peanut butter cook on high 2 minutes longer. Stir until well blended, add cereal mixture to dish and toss until well coated. Working quickly with greased hand, form into balls, using about 1/2 C mixture, per ball. If mixture begins to harden, cook on high for 30 seconds, or until softened. If desired, mixture may be spread in buttered 13x9" dish and cooled and cut into bars. Makes 1 dozen balls or 2 dozen bars NOTE: Similar to the Rice Krispie treats, but with the apricots and raisins it definitely gives it a fall look. Another idea would be putting the mixture into cookie cutters, and letting it cool. The shapes could be pumpkins, witches, etc. Add a little gel piping.
DIRECTIONS FOR BAKING: 1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). 2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. 3.Bake 6 to 8 minutes in preheated oven. Cool completely. Enjoy this gift of Holiday Treats! Merry Christmas!
Artist:
Cherie
Product Id:
858738
DIRECTIONS FOR BAKING: 1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). 2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. 3.Bake 6 to 8 minutes in preheated oven. Cool completely. Enjoy this gift of Holiday Treats! Merry Christmas!
Quick Peanut Butter Cookies Ingredients:1 cup peanut butter, 1 cup white sugar, 1 egg, 1 teaspoon baking soda.DIRECTIONS:1. Preheat oven to 325 degrees F. (165 degrees C).2. In a medium bowl, mix together the peanut butter, sugar, egg and baking soda until well-blended. Roll dough into 1 inch balls, place on ungreased cookie sheets.3. Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set before transferring to wire racks to cool completely.
Artist:
Bruce Bolinger
Product Id:
1762424
Quick Peanut Butter Cookies Ingredients:1 cup peanut butter, 1 cup white sugar, 1 egg, 1 teaspoon baking soda.DIRECTIONS:1. Preheat oven to 325 degrees F. (165 degrees C).2. In a medium bowl, mix together the peanut butter, sugar, egg and baking soda until well-blended. Roll dough into 1 inch balls, place on ungreased cookie sheets.3. Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set before transferring to wire racks to cool completely.
