Love Potion #9
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Pumpkin carving

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have a HAPPY HALLOWEEN...Party Hearty...




From one pumpkin to another!!!!!!!

A woman was asked by a coworker, 'What is it like to be a Christian?'

The coworker replied, 'It is like being a pumpkin.'  God picks you from the patch, brings you in, and washes all the dirt off of you.  Then He cuts off the top and scoops out all the yucky stuff.

He removes the seeds of doubt, hate, and greed.  Then He carves you a new smiling face and puts His light inside of you to shine for all the world to see.'

This was passed on to me by another pumpkin.  Now it's your turn to pass it to other pumpkins.

I liked this enough to send it to all the pumpkins in my patch.











Ghostly Bat and Cat Cookies

35 minutes
2 hours

Start a new Halloween tradition this year: Bake chocolate cookies cut into the shapes of ghostly bats and cats.


Makes 40 to 50

  • 1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • Small candies or sprinkles, for decorating (optional)


  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
  2. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
  3. On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
  4. Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
  5. Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely. Serve, or store in an airtight container up to 3 days.

Ladies Fingers'


If Halloween night were to find you in a misty graveyard, suddenly feeling the touch of ghoulish fingers on the back of your neck, those fingers would probably bear a strong resemblance to our Cookie of the Week. And with red-stained blanched almonds standing in for fingernails, these creepy confections will beckon to you from beyond the grave, summoning you right over to their serving plate.


Makes 30

  • 2 tablespoons red food coloring
  • 30 blanched almonds
  • 2 large eggs
  • 1/4 teaspoon pure vanilla extract
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • 1/2 cup confectioners' sugar
  • 5 tablespoons granulated sugar
  • Pinch of salt
  • 1 2/3 cups all-purpose flour


  1. Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
  2. Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
  3. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
  5. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
  6. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
  7. Bake until lightly browned, about 12 minutes. Cool completely


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Love Potion Number 9

Written by: Jerry Leiber and Mike Stoller

I took my troubles down to Madame Rue.
You know that gypsy with the gold capped tooth
She?s got a pad down on 34th and Vine,
Selling little bottles of Love Potion #9.

I told her that I was a flop with chicks.
I?ve been disgraced since 1956.
She looked at my palm and she made a magic sign.
She said what you need is Love Potion number 9.

She bent down and turned around and gave me a wink.
She said I?m gonna make it up right here in the sink.
It smelled like turpentine, and looked like Indian ink.
I held my nose, I closed my eyes, I took a drink!

I didn?t know if it was day or night.
I started kissing everything in sight.
But when I kissed a cop down on 34th and Vine.
He broke my little bottle of Love Potion number 9.


I held my nose, I closed my eyes, I took a drink!

I didn?t know if it was day or night.
I started kissing everything in sight.
But when I kissed a cop down on 34th and Vine.
He broke my little bottle of Love Potion number 9.

Love Potion #9...
Love Potion #9...
Love Potion #9...


YouTube -  Love Potion # 9

Love Potion Number 9. ... Love Potion Number 9. Love Potion ...
 - 2 min 3 sec - Rated
                                             4.8 out of 5.0http://www.youtube.com/watch?v=YiScTovt8ys





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Pumpkin Whoopie Pies

  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1 1/2 cups canned pumpkin
  • 2 eggs
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 1/2 Tbsp cinnamon
  • 1/2 Tbsp ginger
  • 1/2 Tbsp ground cloves
  1. Preheat oven to 350F.
  2. Beat sugar and oil until well blended. Add pumpkin and eggs
  3. In a separate bowl, combine remaining ingredients then add to wet mixture. Mix well.
  4. Drop by heaping teaspoons onto a greased cookie sheet.
  5. Bake 10 - 12 mintues.
  6. Cool, then make sandwich from 2 cookies filled with the following filling:
    • 1 egg white, beaten
    • 2 Tbsp milk
    • 1 tsp vanilla
    • 2 cups confectioners' sugar
    • 3/4 cup vegetable shortening
    Combine egg, milk, vanilla, and confectioners' sugar. Beat well. Add one more cup of confectioners' sugar and shortening. Beat until smooth and spreadable.

Makes 36 pies

Roasted Pumpkin Seeds

  • 1 quart water
  • 2 Tablespoons salt
  • 2 cups pumpkin seeds
  • 1 Tablespoon vegetable oil or melted, unsalted butter
  1. Preheat oven to 250F.
  2. Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.
  3. Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.
  4. Place the seeds in a bowl and toss with oil or melted butter.
  5. Spread evenly on a large cookie sheet or roasting pan.
  6. Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.
  7. Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.

Yields 2 cups

Pumpkin Casserole

  • 2 cups pumpkin puree
  • 1 cup evaporated milk
  • 1 cup white sugar
  • 1/2 cup self-rising flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 2 pinches ground cinnamon
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour.


Pumpkin Ice Cream Pie

  • Two 6-oz ready-to-fill graham cracker crusts
  • 4 pt rum raisin ice cream
  • 1 can (30 oz) pumpkin pie mix
  1. Freeze pie crusts and a large metal bowl 10 minutes.
  2. Meanwhile, soften 2 pints ice cream at room temperature. Scrape ice cream and pie mix into chilled bowl; mix until blended (a potato masher works well). Divide between pie crusts. Freeze 2 hours, or until hard.
  3. Slightly soften remaining ice cream. Using an ice cream spade or scoop, top pies with ice cream. Freeze 30 minutes, or wrap airtight and freeze up to 1 month. Decorate with small candy pumpkins, if desired.

Makes 2 pies, 12 servings each

Old Fashioned Pumpkin Pie

This is a classic stewed pumpkin pie, with a lovely spiciness from the cloves, and aromatic with brandy. There were, in early America, versions of pumpkin pie made with sliced raw pumpkin, just as we make apple pies today.

Pumpkins, as prolific as their cousin zucchini, proved to be very useful to the English and other settlers in America. They can be dried or stored whole in cool, dry places in the house until they were wanted. They were used as a side dish for meat, and by the nineteenth century, pumpkin was one of the most common pie fillings.

The secret to making a good pumpkin pie from fresh pumpkin is to drain the pulp well after cooking. Mash it, then let it sit in a sieve for 10 minutes to allow most of the water to drip away before mixing it with the rest of the ingredients.

Preheat the oven to 350F.

  • 2 cups homemade stewed pumpkin (or 1 15-ounce can plain pumpkin puree)
  • 1 cup milk or half-and-half
  • 1 tablespoon butter
  • cup light brown sugar
  • 2 eggs, beaten
  • cup brandy
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground or freshly grated nutmeg
  • - teaspoon ground cloves (clove lovers will want to use the larger amount)
  • teaspoon salt
  • 1 unbaked 9-inch pie crust
  1. Put the milk or half-and-half in a saucepan with the butter and the sugar, and warm them together until the butter melts. Add the warmed milk to the pumpkin in a large bowl. Add the beaten eggs, brandy, spices, and salt and mix until it becomes a smooth batter.
  2. Line a 9-inch pie plate with your crust, crimping the edges, then pour in the pumpkin mixture. Bake for 1 hour or until a knife inserted in the center comes out clean.

Serves 8

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