Tie yarn to the top of pine cone.
Cover pine cone with peanut butter, then roll in bird seed.
Hang feeder in tree and watch the birds enjoy.
Stir together peanut butter and room temperature margarine. Cover pine cones with this mixture.
Next, roll pine cones in bird seed.
Tie string around pine cone and hang outside.
A discarded Christmas tree makes a great feeder.
ax or paraffin so that pine cones may be dipped.
Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed.
Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone.
Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles.
Soften cream cheese at room temperature.
Add remaining ingredients except almonds.
Place mixture on pretty dish and shape like a pine cone in center of dish.
Begin at large end with the almonds, placing side by side and sticking up, looking like \"pine burrs.\"
Garnish with twig of pine needles from a real pine tree. If made the night before, do not place almonds until ready to serve.
Place crackers around cone.
In large bowl with mixer at medium speed, beat cream cheese, cheese spread and Blue cheese until smooth.
Stir in green onion and Worcestershire sauce.
Cover and refrigerate about one hour. Shape cheese mixture to resemble a pine cone.
Beginning at narrow end of cone, press almonds about 1/4-inch deep into mixture in rows, extending each almond at a slight angle.
Overlap almonds until pine cone is covered.
Soften cheese in an aluminum bowl over boiling water until easy to mix.
Mix in the other ingredients (except almonds).
Add salt to taste.
Form mixture into the shape of a pine cone.
Layer surface with almonds to resemble a pine cone.
Serve with crackers.
Serves 4 to 6.
br>Optional Decorations:
Pine-cone - Shape into a pine cone and layer almonds
Spread almonds in single layer on cookie sheet.
Bake at 300\u00b0 for 15 minutes, stirring often.
Let cool.
Combine ingredients except almonds.
Cover and chill overnight.
Form into 2 pine cone shapes.
Beginning at narrow end, press almonds into mixture at a slight angle in rows, overlapping until covered.
Garnish with a sprig of pine.
Serve with crackers.
Spread peanut butter on pine cones and roll in bird seed. Attach a ribbon to the pine cone and hang from a tree.
Add peanut butter, bird seed and cornmeal to melted beef suet. Mix well. Roll pine cones with the mixture. Attach florist wire to the tops of the pine cones, about 1/2-inch down, for hanging outdoors.
Wire may be covered with yarn or ribbon.
Beat cheese until softened and add remaining ingredients. Chill.
Mold into pear shape and start at the bottom placing almonds in rows.
Garnish with pine or parsley sprigs.
Preheat the oven to 200\u00b0C.
Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine.
Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked.
Arrange the pumpkin on a serving platter and drizzle with the yoghurt.
Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top.
Suggested, best served at room temperature when all the flavours have melded together.
eanwhile combine light brown sugar, cinnamon and corn starch in a
Add flour, oats, walnuts and cinnamon; mix well. Press firmly on
utter.
Mix sugar and cinnamon; sprinkle over dough.
Roll
utter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll
Cream margarine; blend in flour, baking powder, cinnamon and salt.
Mix artificial sweetener with vanilla and milk.
Stir into flour mixture and mix thoroughly.
Shape dough into 30 balls and place on cookie sheet.
Flatten balls with fork dipped in cold water.
Bake at 375\u00b0 for 15 minutes.
Yield:
30 cookies. Calories:
4 cookies = 150.
Exchange per serving:
4 cookies = 1 bread, 2 fat.
Place bread into a toaster.
When brown, spread butter on bread.
Sprinkle with cinnamon and sugar.
ough.
Sprinkle evenly with cinnamon and sugar.
Beginning with