Monday, 08 September 2008

Thursday, 21 August 2008

Wednesday, 14 May 2008

Tuesday, 18 December 2007

  • Peter Jackson Returns for Two "Hobbit" Films

    Director Peter Jackson, MGM CEO Harry Sloan and New Line Cinema Co-CEOs Bob Shaye and Michael Lynne have jointly announced today that they have entered into a series of agreements regarding "The Lord of the Rings" franchise.

    Now that Jackson and New Line have settled all litigation relating to the "LOTR" trilogy, MGM and New Line will co-finance and co-distribute "The Hobbit" and its sequel. New Line plans to distribute in North American, while MGM will handle international rights.

    "I'm very pleased that we've been able to put our differences behind us, so that we may begin a new chapter with our old friends at New Line," said Jackson. "'The Lord of the Rings' is a legacy we proudly share with Bob and Michael, and together, we share that legacy with millions of loyal fans all over the world. We are delighted to continue our journey through Middle Earth. I also want to thank Harry Sloan and our new friends at MGM for helping us find the common ground necessary to continue that journey."

    At this point, Jackson has not been named as the director, but simply as an executive producer on the two films, which will be shot simultaneously. Pre-production is scheduled to begin as soon as possible, with principal photography tentatively set for a 2009 start. The goal is to have "The Hobbit" in theaters by 2010 and its sequel the following year.

    Source: http://www.worstpreviews.com/headline.php?id=6974&count=0

    For more information please check out The Hobbit: The Official Movie Blog

Saturday, 01 December 2007

  • Hidden Mint Cookies
    Recipe courtesy Paula Deen
    See this recipe on air Monday Dec. 03 at 5:30 PM ET/PT.
    18-ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin
    14-ounce package chocolate mint wafers
    1 egg, beaten
    1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies

    Preheat oven to 375 degrees F.

    Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2 to 3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes.

    Pecan Clusters
    Recipe courtesy Paula Deen
    7-ounce jar marshmallow cream
    3/4 pound chocolate kisses (recommended: Hershey's)
    2 1/2 cups sugar
    6-ounce can evaporated milk
    1/2 stick butter
    2 cups pecan halves

    Place marshmallow cream and kisses into a large bowl. Set aside. Combine sugar, milk, and butter in a saucepan. Bring to a boil and cook for 8 minutes. Pour over marshmallow and chocolate, stirring until well blended. Stir in pecans. Drop by teaspoonfuls onto waxed paper.

    Food Network Recipies

  • Paula's Loaded Oatmeal Cookies

    1/2 cup (1 stick) butter, softened Paula's Loaded Oatmeal Cookies
    1/2 cup vegetable shortening
    1 1/2 cups packed light brown sugar
    2 eggs
    1/2 cup buttermilk
    1 3/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon ground ginger
    1 teaspoon freshly ground nutmeg
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/2 teaspoon ground allspice
    2 1/2 cups quick-cooking oatmeal
    1 cup raisins
    1 1/2 cups chopped walnuts
    1 teaspoon pure vanilla extract
    Brown Butter Icing, recipe follows    Preheat oven to 350 degrees F.

    Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

    Brown Butter Icing:
    1/2 cup butter
    3 cups sifted powdered sugar
    1 teaspoon vanilla extract
    3 to 4 tablespoons water

    In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

    Yield: enough to ice 5 dozen cookies
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Ease of preparation: Easy