tag:blogger.com,1999:blog-86146785029601249882024-03-08T03:32:20.488-08:00FoodgasmsThe best Epicurus delights, recipes and instruction for every day easy to make meals to fine culinary dining and humor. Tailored to families on a budget. Household tips and hints to stretch your budget. Kids corner crafts to help educate and entertain your children.Anonymoushttp://www.blogger.com/profile/01014390066324176199noreply@blogger.comBlogger413125tag:blogger.com,1999:blog-8614678502960124988.post-77676901405947573752014-09-02T17:08:00.000-07:002014-09-02T17:08:34.718-07:00Chocolate Cannoli Filling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtRNDDkygEk2EX-tMYc4S3iSzLyPvWoPeERynA5eGXP7KC_qNXyoHLWgCKjaOJpndWlsRuBuZtQPDISeexUf_DuUT1pkNPjzURNZTJ2Az2AcjgVJM3b751irIUz8ilSVey7GjsYWudMnG/s1600/10556329_10152688652073523_4516821089325037956_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtRNDDkygEk2EX-tMYc4S3iSzLyPvWoPeERynA5eGXP7KC_qNXyoHLWgCKjaOJpndWlsRuBuZtQPDISeexUf_DuUT1pkNPjzURNZTJ2Az2AcjgVJM3b751irIUz8ilSVey7GjsYWudMnG/s1600/10556329_10152688652073523_4516821089325037956_n.jpg" height="240" width="320" /></a></div>
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<span data-reactid=".6f.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$0:0" style="background-color: #edeff4; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px; text-align: left;"><br /></span></div>
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<span data-reactid=".6f.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$2:0" style="background-color: #edeff4; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px; text-align: left;">12 oz whole milk Ricotta cheese, strained</span><br data-reactid=".6f.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$3:0" style="background-color: #edeff4; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px; text-align: left;" /><span data-reactid=".6f.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$4:0" style="background-color: #edeff4; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px; text-align: left;">8 oz Mascarpone cheese</span><br data-reactid=".6f.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$5:0" style="background-color: #edeff4; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px; text-align: left;" /><span data-reactid=".6f.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$6:0" style="background-color: #edeff4; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px; text-align: left;">1/2 cup powdered sugar</span><br data-reactid=".6f.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$7:0" style="background-color: #edeff4; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px; text-align: left;" /><span data-reactid=".6f.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$8:0" style="background-color: #edeff4; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px; text-align: left;">3 tablespoons cocoa</span><br data-reactid=".6f.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$9:0" style="background-color: #edeff4; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px; text-align: left;" /><br data-reactid=".6f.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$11:0" style="background-color: #edeff4; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px; text-align: left;" /><span data-reactid=".6f.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$12:0" style="background-color: #edeff4; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px; text-align: left;">In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar and cocoa. Cover and chill 30 minutes (or until ready to use).</span></div>
Anonymoushttp://www.blogger.com/profile/06643055964304150057noreply@blogger.com5tag:blogger.com,1999:blog-8614678502960124988.post-12422339031984847042014-09-02T17:03:00.000-07:002014-09-02T17:03:59.754-07:00Chocolate Cannoli Filling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YmMA3xIQn8-KoZ50TLWmpUNbyyPb8EgagbUiWr_qiVqkZF-Gd4iHMnygrLasmnHMFvjiWDumowepvVR-YEWWKbpaD09yZmGBigx1qr3baNlMH8p94UEbXzcl0DS9A-RD-hG1_xRzNHX-/s1600/10556329_10152688652073523_4516821089325037956_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YmMA3xIQn8-KoZ50TLWmpUNbyyPb8EgagbUiWr_qiVqkZF-Gd4iHMnygrLasmnHMFvjiWDumowepvVR-YEWWKbpaD09yZmGBigx1qr3baNlMH8p94UEbXzcl0DS9A-RD-hG1_xRzNHX-/s1600/10556329_10152688652073523_4516821089325037956_n.jpg" height="240" width="320" /></a></div>
<span data-reactid=".5u.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$0:0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px;">Chocolate Cannoli Filling*</span><br data-reactid=".5u.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$1:0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px;" /><span data-reactid=".5u.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$2:0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px;">12 oz whole milk Ricotta cheese, strained</span><br data-reactid=".5u.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$3:0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px;" /><span data-reactid=".5u.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$4:0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px;">8 oz Mascarpone cheese</span><br data-reactid=".5u.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$5:0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px;" /><span data-reactid=".5u.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$6:0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px;">1/2 cup powdered sugar</span><br data-reactid=".5u.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$7:0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px;" /><span data-reactid=".5u.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$8:0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px;">3 tablespoons cocoa</span><br data-reactid=".5u.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$9:0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px;" /><br data-reactid=".5u.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$11:0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px;" /><span data-reactid=".5u.1:3:1:$comment558545604273647_559039310890943:0.0.$right.0.$left.0.0.1:$comment-body.0.$end:0:$12:0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 10.239999771118164px;">In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar and cocoa. Cover and chill 30 minutes (or until ready to use).</span>Anonymoushttp://www.blogger.com/profile/06643055964304150057noreply@blogger.com7tag:blogger.com,1999:blog-8614678502960124988.post-62368654376575578972013-06-25T09:44:00.002-07:002013-06-25T09:44:24.441-07:00Classic Crab Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGiGWA6hxwvArTIcDHiKcIV6H1Y_kI9RIeONwysZTn92broJI-ouivHxy33dw3dfhOW4BPQkeDFrz1UKiHK2WKTWkT8-o3bwvkRumVUHaU3uyn5UHolVKg2XClpikCkpzspPGbptXFalA/s1600/Classic+Crab+Cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGiGWA6hxwvArTIcDHiKcIV6H1Y_kI9RIeONwysZTn92broJI-ouivHxy33dw3dfhOW4BPQkeDFrz1UKiHK2WKTWkT8-o3bwvkRumVUHaU3uyn5UHolVKg2XClpikCkpzspPGbptXFalA/s320/Classic+Crab+Cakes.jpg" width="320" /></a></div>
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<span class="userContent"> </span><br /><span class="userContent"></span><span class="userContent"> </span><span class="userContent"> <span style="color: #a64d79;">1 pound fresh lump crabmeat, picked over for cartilage</span></span><span style="color: #a64d79;"><br /><span class="userContent"> 1 egg, whisked</span><br /><span class="userContent"><span class="text_exposed_show"> 1/2 cup chopped scallions (optional)</span></span><br /><span class="userContent"><span class="text_exposed_show"> 2 tablespoons mayonnaise</span></span><br /><span class="userContent"><span class="text_exposed_show"> 1 tablespoon Dijon mustard</span></span><br /><span class="userContent"><span class="text_exposed_show"> 1/4 teaspoon salt</span></span><br /><span class="userContent"><span class="text_exposed_show"> 1/2 teaspoon black pepper</span></span><br /><span class="userContent"><span class="text_exposed_show"> 2 tablespoons breadcrumbs, preferably whole-grain (use more as needed)</span></span><br /><span class="userContent"><span class="text_exposed_show"> 2 tablespoons olive oil</span></span><br /><span class="userContent"><span class="text_exposed_show"> Lemon wedges (optional, for serving)</span></span><br /><span class="userContent"><span class="text_exposed_show"> Cherry Tomato and Corn Salad </span></span></span><br /><span class="userContent"><span class="text_exposed_show"></span></span><span class="userContent"><span class="text_exposed_show"> <br /> <br /> <br />
1. Combine crab meat, egg, scallions (if using), mayonnaise, Dijon
mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to
bind mixture enough to form into cakes. Refrigerate the mixture until
you're ready to cook.<br /> <br /> 2. Heat a large nonstick skillet over
medium-high heat for 2-3 minutes; add oil, and heat until it shimmers.
Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture
for each; cook, adjusting heat as necessary and gently turning once,
until golden brown on both sides (about 5 minutes per side). Serve 2
crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.</span></span><br />
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8614678502960124988.post-75748126235003771502013-06-19T20:40:00.000-07:002013-06-19T20:40:14.743-07:00Slow Cooker Peach Cobbler<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdbfTLU1GyEtJEVUkvdmC5gtnxcsfiAofCkCoTExaATlc4qxhJZcyvKfP7RtpSq4HyFnqR00Sfk36T0XUKjZt8IQRggnEuv4CFLaoi2WKpcvGdOAhXQeERWNDEGLt9wOyk3dL5WPprvU/s1600/Slow+Cooker+Peach+Cobbler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdbfTLU1GyEtJEVUkvdmC5gtnxcsfiAofCkCoTExaATlc4qxhJZcyvKfP7RtpSq4HyFnqR00Sfk36T0XUKjZt8IQRggnEuv4CFLaoi2WKpcvGdOAhXQeERWNDEGLt9wOyk3dL5WPprvU/s320/Slow+Cooker+Peach+Cobbler.jpg" width="320" /></a></div>
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<span style="color: #741b47;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="userContent">~Ingredients</span></span></span></span><br /><span class="userContent"><span class="text_exposed_show"> </span></span><br /><span class="userContent"><span class="text_exposed_show"> 4 cups fresh or frozen sliced peeled peaches </span></span><br /><span class="userContent"><span class="text_exposed_show"> </span></span><br /><span class="userContent"><span class="text_exposed_show"> 1/4 cup sugar </span></span><br /><span class="userContent"><span class="text_exposed_show"> </span></span><br /><span class="userContent"><span class="text_exposed_show"> 1 cup Original Bisquick® mix </span></span><br /><span class="userContent"><span class="text_exposed_show"> </span></span><br /><span class="userContent"><span class="text_exposed_show"> 1/2 cup sugar </span></span><br /><span class="userContent"><span class="text_exposed_show"> </span></span><br /><span class="userContent"><span class="text_exposed_show"> 1 cup milk </span></span><br /><span class="userContent"><span class="text_exposed_show"> </span></span><br /><span class="userContent"><span class="text_exposed_show"> Ice cream or whipped cream </span></span></div>
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<span class="userContent"><span class="text_exposed_show"> </span></span><div style="text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="userContent"><span class="text_exposed_show"> <span style="color: #741b47;">~Directions</span></span></span></span></span></div>
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<span class="userContent"><span class="text_exposed_show"> <br />
1. Spray 6-quart slow cooker with cooking spray. In large bowl,
gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.<br /> 2. In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.<br /> 3. Cover; cook on low heat setting 3 hours or until cobbler is set in center.<br /> 4. Serve cobbler with ice cream.<br /> </span></span><div style="text-align: center;">
<span class="userContent"><span class="text_exposed_show"> <span style="color: #cc0000;">Prep Time 20 min</span></span></span><span style="color: #cc0000;"><br /><span class="userContent"><span class="text_exposed_show"> Total Time 3 hr 20 min</span></span><br /><span class="userContent"><span class="text_exposed_show"> Servings 8</span></span></span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8614678502960124988.post-48470770659210880992013-06-19T08:56:00.004-07:002013-06-19T09:37:05.981-07:00The Most Tender Country Style Honey BBQ Ribs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3eFXgHvFTnHX9x_iYMreiqN14IP6zHamY1p4WnCw2vTIR5l13i5COwXHR7LNKL1aIXEHLJBNW2OGxjcJMsDPprCn37N2pDPoyMc14EnyiWPF12pgxUJsNWnndonZAstp76tJPxaP7Vzo/s1600/The+Most+Tender+Country+Style+Honey+BBQ+Ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3eFXgHvFTnHX9x_iYMreiqN14IP6zHamY1p4WnCw2vTIR5l13i5COwXHR7LNKL1aIXEHLJBNW2OGxjcJMsDPprCn37N2pDPoyMc14EnyiWPF12pgxUJsNWnndonZAstp76tJPxaP7Vzo/s400/The+Most+Tender+Country+Style+Honey+BBQ+Ribs.jpg" width="400" /></a></div>
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<span class="userContent"><span style="color: #e69138;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3 lbs country-style pork ribs, thawed (without the bones)<br /> honey barbecue sauce (your choice of sause)</span></span></span><span class="text_exposed_show"><span style="color: #e69138;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> 2 teaspoons minced onion flakes<br /> 2 -3 tablespoons Lawry's Seasoned Salt<br /> 1 tablespoon garlic salt<br /> salt and pepper</span></span></span><br /> </span></span></div>
<span class="userContent"><span class="text_exposed_show"> <span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> ~Directions:</span></span></span></span><br />
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1. In a dish sprinkle salt, pepper, garlic salt and seasoning salt all
over, then take each slice of rib and rub both sides with the seasoning
mixture. Make sure each rib is well coated.<br /> <br /> 2. Line a baking dish with heavy duty foil and spray with Pam, preheat oven to 350 degrees.<br /> <br />
3. Place ribs inside the baking dish and inside the oven for 20minutes
until meat is browned on both sides. You can flip them over halfway.<br /> <br />
4. Take ribs out and brush on honey BBQ sauce on top of ribs generously
and put back in oven for another 20minutes until sauce is caramelized.
Once sauce is caramelized add more sauce to the top of the ribs.<br /> <br />
5. Cover the baking dish with foil well to make sure no steam can come
out but try not to touch the top of the ribs. Make sure all sides are
well sealed and put back into the oven.<br /> <br /> 6. Turn oven down to
250 degrees so sauce wont burn and let them bake for 2-3 hours. After
two hours have passed, pull back a corner of the foil and poke one of
the ribs with a fork to check tenderness of the meat, if you desire them
to be even more tender put the tinfoil back over tightly and let them
sit for another hour.<br /> <br /> 7. After ribs are done peel back foil
carefully as steam will come out, take out ribs cover with sauce again
and they are ready to be served!</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8614678502960124988.post-33047650166223838832013-06-18T19:30:00.000-07:002013-06-18T19:30:00.408-07:00Brown Rice Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_c6q0Onc4I3PPlpR-7Y25TW3HQPrYD68Iv1UfXidXWm-9jWyB_4Vzf1IURFGzW6b64BkKr78ywtGMvItTKLjZAwVUFcUCQRau-0DbiRZRUaH3MsOdtc2fUUjIPt7TCoYDk77KqaP4Gw/s1600/Brown+Rice+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_c6q0Onc4I3PPlpR-7Y25TW3HQPrYD68Iv1UfXidXWm-9jWyB_4Vzf1IURFGzW6b64BkKr78ywtGMvItTKLjZAwVUFcUCQRau-0DbiRZRUaH3MsOdtc2fUUjIPt7TCoYDk77KqaP4Gw/s320/Brown+Rice+Salad.jpg" width="318" /></a></div>
<br />
<b>~For the salad</b><br />
<ul style="text-align: center;">
<li><span style="color: #6aa84f;">1 1/2 cups brown rice</span></li>
<li><span style="color: #6aa84f;">1 red capsicum, chopped (red bell pepper)</span></li>
<li><span style="color: #6aa84f;">1 green capsicum, chopped</span></li>
<li><span style="color: #6aa84f;">3 spring onions, chopped</span></li>
<li><span style="color: #6aa84f;">1/2 cup raisins or 1/2 cup sultana</span></li>
<li><span style="color: #6aa84f;">1/2 cup cashews or 1/2 cup peanuts </span> </li>
</ul>
<b>~For the dressing</b><br />
<ul style="text-align: center;">
<li><span style="color: #6aa84f;">1/2 cup olive oil</span></li>
<li><span style="color: #6aa84f;">2 tablespoons soya sauce</span></li>
<li><span style="color: #6aa84f;">1 crushed garlic clove</span></li>
<li><span style="color: #6aa84f;">black pepper</span></li>
</ul>
<br />
<b>~Directions:</b><br />
<br />
<span style="color: #6aa84f;">1. Cook brown rice until tender, allow to cool.<br />2. To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.<br />3. In a large bowl add the rice and all other salad ingredients.<br />4. Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!</span><br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8614678502960124988.post-49968626475060062872013-06-18T19:24:00.000-07:002013-06-18T19:27:35.319-07:00Even Sluttier Slutty Brownies<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMwcrQghSAhwJbWmhz-8a2GKuEso82cEcZtW8775bjsKKr6_ghI_9VQlexzHPkbcVI-Sd3Dbp9KHwFE3l6091rS9RhuONDmk2f0vvNvbxTtvji7_tEV805uRI-qUFqLPS4QmhEdlV-5A/s1600/Even+Sluttier+Slutty+Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMwcrQghSAhwJbWmhz-8a2GKuEso82cEcZtW8775bjsKKr6_ghI_9VQlexzHPkbcVI-Sd3Dbp9KHwFE3l6091rS9RhuONDmk2f0vvNvbxTtvji7_tEV805uRI-qUFqLPS4QmhEdlV-5A/s320/Even+Sluttier+Slutty+Brownies.jpg" width="320" /></a></div>
<br />
<br />
I was at my son's school today and this is what the lady in the office told me that someone made her for her birthday today. So Happy Birthday to Mrs. Jett (lol)<br />
<br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> Even Sluttier Slutty Brownies</span></span></span><br />
<br />
<span style="font-size: large;">~For the brownie layer</span><br />
<br />
1 (18 ounce) box brownie mix, prepared and unbaked OR<br />
10 tablespoons unsalted butter<br />
1 1/4 cups white sugar<br />
3/4 cup cocoa powder<br />
1/2 teaspoon salt<br />
2 teaspoons vanilla extract<br />
2 large eggs<br />
1/2 cup all-purpose flour<br />
<br />
<span style="font-size: large;">~For the Oreo layer</span><br />
<br />
1 (15 1/2 ounce) package Oreo cookies (my pan fit 16)<br />
<br />
<span style="font-size: large;">~For the caramel layer</span><br />
<br />
1 (6 ounce) jar dulce de leche<br />
1 teaspoon fleur de sel<br />
<br />
<span style="font-size: large;">~For the chocolate chip cookie layer</span><br />
<br />
1 (18 ounce) roll ready-made refrigerated chocolate chip cookie dough, OR<br />
1/2 cup unsalted butter (at room temp)<br />
1/4 cup brown sugar<br />
3/4 cup white sugar<br />
1 egg<br />
1 1/4 teaspoons vanilla extract<br />
1 1/4 cups all-purpose flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1 cup semi-sweet chocolate chips<br />
<br />
<span style="font-size: large;">~Directions:</span><br />
<br />
1. Pre-heat your oven to 350 degrees.<br />
2. Line the bottom of an 8x8 baking pan (I used a Pyrex pan) with tin foil and then spray the foil liberally with baking spray.<br />
3. Make the brownie layer per box instructions (without baking) OR: In a medium sauce pan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder. Stir to combine and remove from the heat. Add the salt, vanilla and eggs to the batter and then whisk until combined. In a separate bowl, sift the flour and then slowly incorporate the flour into the batter until it's all mixed. Set the batter aside.<br />
4. If making your own cookie dough: In a large bowl, cream together the butter and sugars with a hand mixer. Add the eggs one at a time and then the vanilla, scraping down the sides of the mixing bowl as you go. Add the flour, salt, baking soda and baking powder and mix on low until incorporated. Fold in the chocolate chips and then set aside.<br />
5. Assemble!<br />
6. Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer. (I found it helpful to use the back of a 1-cup measure cup.).<br />
7. Then add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping.<br />
8. Get ready for the gluttony: Remove the lid on the caramel sauce/dulce de leche and microwave for 35 seconds (until it becomes slightly warm and spreadable). Use a spoon to drizzle the caramel over the Oreos.<br />
9. Lastly: Pour the brownie batter on top of the caramel-Oreo layer. Use a spatula to make sure it's even.<br />
10. Bake for 30-35 minutes. Test with a knife to see if the center is done. It's OK if the knife has some brownie on it. It's easy to over-bake the cookie layer if left in the oven too long.<br />
11. Once out of the oven, heat up the caramel again as in step 5. With a spoon, lightly drizzle the caramel over the brownies. Sprinkle with the salt.<br />
12. *Note: Although you can scarf these right away (they'll be crumbly but delicious and gooey!), they actually get better with age. Let them rest for several hours for easier handling and serving.<br />
13. *Note: Prep time is reduced if using boxed/ready-made mixes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8614678502960124988.post-82554025403485782622013-06-18T19:12:00.003-07:002013-06-18T19:12:52.299-07:00Skillet Sugar Cookie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPetZCRTRexvnvMFVOq6KwNLRY-Y1krwKGtkdnALUAIzAYMR8ypxe4sb_EWxhBsjIU8HlmRXgJ3rPf8ymLsZ2tAnO8A3JDQTu0HX7Rlb89wJZ6yvlT9eSkhltXl9-FiRzeIVV98OQEPZs/s1600/Skillet+Sugar+Cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPetZCRTRexvnvMFVOq6KwNLRY-Y1krwKGtkdnALUAIzAYMR8ypxe4sb_EWxhBsjIU8HlmRXgJ3rPf8ymLsZ2tAnO8A3JDQTu0HX7Rlb89wJZ6yvlT9eSkhltXl9-FiRzeIVV98OQEPZs/s320/Skillet+Sugar+Cookie.jpg" width="320" /></a></div>
<ul style="text-align: center;">
<li><span style="font-size: small;"><span style="color: #134f5c;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">A batch of sugar cookie dough (a mix or homemade)</span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="color: #134f5c;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"> 1 cup of m&m chocolate candies</span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="color: #134f5c;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> A smattering of sprinkles</span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="color: #134f5c;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> A 10-inch cast iron skillet, prepared with oil (I used a paper towel and spread a thin layer of oil)</span></span></span></span></span></span></li>
</ul>
<div style="text-align: center;">
<span style="font-size: small;"><span style="color: #134f5c;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"></span></span></span><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> <br />
Mix up cookie dough according to directions (or recipe). </span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><span style="color: #134f5c;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show">Add candies
and blend into dough. </span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><span style="color: #134f5c;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show">Spread evenly into skillet. Scatter sprinkles over
dough. </span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><span style="color: #134f5c;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show">Bake according to directions. That's it!</span></span></span></span></span></span></div>
<div style="text-align: center;">
<span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"></span></span></span></span></span></div>
<div class="text_exposed_root text_exposed" id="id_51c112cd6585a2b54269491">
<span style="font-size: small;"><span style="color: #134f5c;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="text_exposed_show">Eat warm, or let cool. </span></span></span></span></div>
<div class="text_exposed_root text_exposed" id="id_51c112cd6585a2b54269491">
<span style="color: #134f5c;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="text_exposed_show">Cut into wedges</span></span></span></span></div>
<span style="color: #134f5c;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg"> </span></span> </span></span></span></span></span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8614678502960124988.post-48847254599768922282013-06-18T19:05:00.001-07:002013-06-18T19:05:15.731-07:00MEXICAN SKILLET DINNER<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}">
<span class="messageBody" data-ft="{"type":3}"><span class="userContent"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: large;"> ~Ingredients</span></span></span></span></span></h5>
<ul style="text-align: center;">
<li><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> 12 ounces chorizo or pork sausage</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 2 cups frozen whole kernel corn</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 1 14 1/2ounce can diced tomatoes, undrained</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 1 cup uncooked instant rice</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 1/2 cup water</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 2 teaspoons chili powder</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 1/2 teaspoon ground cumin</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 1 15 ounce can pinto beans, rinsed and drained</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 3/4 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese (3 ounces)</span></span></span></span></li>
</ul>
<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}">
<span class="messageBody" data-ft="{"type":3}"><span class="userContent"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span></span></span><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> <span style="font-size: large;">~Directions</span></span></span></span></span><br /><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></span><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span></span></span></h5>
<ul style="text-align: center;">
<li><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
Remove casing from sausage. In a large skillet cook sausage over medium
heat for 10 to 15 minutes or until brown. Drain in a colander; set
aside.<b><span style="font-weight: normal;"></span></b></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><b><span style="font-weight: normal;"> Add corn, tomatoes, uncooked rice, the water, chili powder, and cumin to skillet. Bring to boiling; reduce heat. </span></b></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><b><span style="font-weight: normal;"> Cover and simmer about 5 minutes or until liquid is absorbed and rice is tender. </span></b></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><b><span style="font-weight: normal;"> Stir in beans and cooked sausage; heat through. </span></b></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><b><span style="font-weight: normal;"> Sprinkle with cheese; cover and let stand for 2 to 3 minutes until cheese is slightly melted.</span></b></span></span></span></span></li>
</ul>
<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}">
<span class="messageBody" data-ft="{"type":3}"><span class="userContent"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yC0SxaePS_c7CCfGfdrjceEKuY1Begp8d7siy52Z98JD_tDzRGjY0VRZK-Azo4sjPbOWMbU7imZkT1VubkOtQ6kTnT4h1Q28zNasaETc6x0Qhgfddx-0y2RcPCXq3i6fntBZwJ31GDw/s1600/Mexican.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yC0SxaePS_c7CCfGfdrjceEKuY1Begp8d7siy52Z98JD_tDzRGjY0VRZK-Azo4sjPbOWMbU7imZkT1VubkOtQ6kTnT4h1Q28zNasaETc6x0Qhgfddx-0y2RcPCXq3i6fntBZwJ31GDw/s320/Mexican.jpg" width="320" /></a></div>
</span></span></h5>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8614678502960124988.post-28930988125476121482013-06-18T18:30:00.000-07:002013-06-18T18:37:17.074-07:00Antipasto Kabobs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEFKCfywILqCJLUJdLpYwliN_yK85z6ueD1zZ24Sh57NzNDUZ6TOEW5HDALdQhi4YSbiZ_dyGg_C53t_yWC0fKqldt4Zj4S2lcBphA3BcqWOJLw6KkvC278Up93HrKxUELNRxjD_wqzo/s1600/Antipasto+Kabobs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEFKCfywILqCJLUJdLpYwliN_yK85z6ueD1zZ24Sh57NzNDUZ6TOEW5HDALdQhi4YSbiZ_dyGg_C53t_yWC0fKqldt4Zj4S2lcBphA3BcqWOJLw6KkvC278Up93HrKxUELNRxjD_wqzo/s320/Antipasto+Kabobs.jpg" width="320" /></a></div>
<br />
<br />
<div>
<div style="text-align: center;">
<span style="color: #cc0000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 (2 1/4 ounce) package refrigerated cheese tortellini
<br /> 10 pimento stuffed olives
<br /> 10 large pitted black olives
<br /> 1/4 cup Italian salad dressing
<br /> 10 slices hard salami, halved
<br /> 10 short wooden skewers
</span></span></span></div>
<br />
<span style="color: #cc0000;">~Directions:
</span><br />
<br />
<span style="color: #cc0000;">1. Cook tortellini according to package directions. Do not overcook. Drain and rinse in cold water.
<br /> 2. Combine the tortellini, olives, and salad dressing in a bag. Seal and refrigerate overnight.
<br /> 3. Drain and discard dressing.
<br /> 4. On each skewer thread a stuffed olive, folded salami piece, tortellini, another folded salami piece, and a black olive.</span><br />
<span style="color: #cc0000;">~Servings: 10~</span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8614678502960124988.post-27928546089037961942013-06-18T17:45:00.000-07:002013-06-18T18:05:44.521-07:00Raspberry Buttermilk Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7u0dPM2wbJsG7cTpgp2YqJn3EaBqUYbKew9AlRGW4jWYNxMGl4bXav4_QbW-vNX4VYPqzDd3786rozgasf4SilL6p-zd5yelZm5yLQLebxQzXwPlg4WC3rDpvUuTQr5X2pG3gAYtUjPo/s1600/Raspberry+Buttermilk+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7u0dPM2wbJsG7cTpgp2YqJn3EaBqUYbKew9AlRGW4jWYNxMGl4bXav4_QbW-vNX4VYPqzDd3786rozgasf4SilL6p-zd5yelZm5yLQLebxQzXwPlg4WC3rDpvUuTQr5X2pG3gAYtUjPo/s320/Raspberry+Buttermilk+Muffins.jpg" width="320" /></a></div>
<div>
<div style="text-align: center;">
<span style="color: #e06666;"><span style="font-family: Georgia,"Times New Roman",serif;">2 cups all-purpose flour
<br /> 1/2 cup sugar
<br /> 2 teaspoons baking powder
<br /> 1 teaspoon salt
<br /> 6 tablespoons butter
<br /> 1 egg, beaten
<br /> 1 cup buttermilk
<br /> 1 cup fresh raspberry
</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
<br /><span style="color: #e06666;"><b>Directions:
</b><br />
<br /> 1. Combine flour, sugar, baking powder and salt.
<br /> 2. Cut in butter until mixture resembles coarse crumbs.
<br /> 3. Add egg and buttermilk; mix just until dry ingredients are moistened.
<br /> 4. Fold in berries.
<br /> 5. Fill greased or paper-lined muffin cups two-thirds full.
<br /> 6. Bake at 400ºfor 20 minutes or until browned.</span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8614678502960124988.post-72584261664215713042013-06-18T17:33:00.001-07:002013-06-18T18:06:05.277-07:00Warm Crab Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJYqAoC2a6sKNXLZ7MPxnxxHJJwMUfICb526ldLHe2JkbmRWCaR-P0OJWn7Wo4qpN8fM_NoEVOcQ4qLbhPjqDy2jHtxvEpDLm8hr920Oz7xhMPcHTsem5fiuINF8UjlHI-RAz9HCL2Lg/s1600/Warm+Crab+Dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJYqAoC2a6sKNXLZ7MPxnxxHJJwMUfICb526ldLHe2JkbmRWCaR-P0OJWn7Wo4qpN8fM_NoEVOcQ4qLbhPjqDy2jHtxvEpDLm8hr920Oz7xhMPcHTsem5fiuINF8UjlHI-RAz9HCL2Lg/s1600/Warm+Crab+Dip.jpg" /></a></div>
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<span class="userContent"></span><br />
<span class="userContent"><span style="color: #f1c232;"><b>3 (8 ounce) packages cream cheese, softened<br /> </b></span><span class="text_exposed_show"><span style="color: #f1c232;"><b> 3/4 cup mayonnaise<br /> 1/4 cup white wine<br /> 2 (6 ounce) cans crab meat, drained<br /> 1 teaspoon prepared mustard<br /> 1 pinch seasoning salt<br /> 1 dash garlic powder<br /> 1 pinch onion powder<br /> 1 dash Worcestershire sauce</b></span><br /> </span></span><br />
<span class="userContent"><span class="text_exposed_show"></span></span><br />
<span class="userContent"><span class="text_exposed_show"></span></span><br />
<span class="userContent"><span class="text_exposed_show"></span></span><br />
<span class="userContent"><span class="text_exposed_show"><br /> </span></span><br />
<span class="userContent"><span class="text_exposed_show"> In a double boiler, melt cream cheese with mayonnaise. </span></span><br />
<br />
<span class="userContent"><span class="text_exposed_show"> Stir in white
wine. </span></span><br />
<br />
<span class="userContent"><span class="text_exposed_show"> Mix in crab meat, mustard, seasoning salt, garlic powder, onion
powder, and Worcestershire sauce. </span></span><br />
<br />
<span class="userContent"><span class="text_exposed_show"> Heat until entire mixture in warm,
stirring occasionally. </span></span><br />
<br />
<span class="userContent"><span class="text_exposed_show"> Thin the mixture with more white wine if you
would like your dip's consistency to be thinner.</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8614678502960124988.post-89884115803958926932013-06-18T16:00:00.000-07:002013-06-18T18:06:24.073-07:00Wine Fondue<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprDMMLRmWcjGgcvVlme-Whd2NT9AOya6oztXWgYw_do1tzWLlnp4AWzGQu5INCEu9uE7KrWBaVLtfz4VNhP-9CI20dV3lZBsNhthqZso7RtkdKkwifctjsT7vVU0BwYvGSCAF8C6RUYg/s1600/Wine+Fondue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprDMMLRmWcjGgcvVlme-Whd2NT9AOya6oztXWgYw_do1tzWLlnp4AWzGQu5INCEu9uE7KrWBaVLtfz4VNhP-9CI20dV3lZBsNhthqZso7RtkdKkwifctjsT7vVU0BwYvGSCAF8C6RUYg/s1600/Wine+Fondue.jpg" /></a></div>
<br />
<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}">
<span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 1 (750 milliliter) bottle white wine</span></span></span></span></span><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"></span></span></span></span></span><br /><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"></span></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 1 (2 inch) piece cinnamon stick</span></span></span></span></span><br /><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"></span></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> </span></span></span></span></span><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent">1/4 teaspoon ground coriander</span></span></span></span></span><br /><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> </span></span></span></span></span><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent">10 black peppercorns, crushed</span></span></span></span></span><br /><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> </span></span></span></span></span><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 4 whole cloves</span></span></span></span></span><br /><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> </span></span></span></span></span><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 1 teaspoon sugar</span></span></span></span></span><br /><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> </span></span></span></span></span><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent">1 teaspoon salt</span></span></span></span></span><br /><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> </span></span></span></span></span><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent">1 teaspoon celery salt</span></span></span></span></span><br /><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> </span></span></span></span></span><span style="color: #6aa84f;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> 1/4 teaspoon garlic salt</span></span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"></span></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> <span style="color: #6aa84f;"> </span></span></span></span></span></h5>
<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><span style="color: #6aa84f;">Pour wine into a saucepan, and season with cinnamon stick, coriander,
pepper, cloves, sugar, salt, celery salt, and garlic salt. </span></span></span></span></span></h5>
<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><span style="color: #6aa84f;">Let sit for 1
hour, then bring to a boil. </span></span></span></span></span></h5>
<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><span style="color: #6aa84f;">Filter through a fine sieve or colander
lined with cheesecloth, and transfer to the fondue pan. </span></span></span></span></span></h5>
<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><span style="color: #6aa84f;">Bring to a boil
before using.</span></span></span></span></span></h5>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8614678502960124988.post-77710830959830580752013-06-18T14:58:00.005-07:002013-06-18T18:06:47.371-07:00Slow Cooker Jambalaya<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9Zy-CaS3uXJZGcNxXpkXbluLKW6OJQy_6H-NNetoXdObD-j1IWDfPprt68GAf_ji9p9K8NJCt_53KnVWSwxTmSyVymq02djMvuu4y3yPDlAqGUa4yztibmc_yxiOIIswJK14bdnHJHs/s1600/Slow+Cooker+Jambalaya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9Zy-CaS3uXJZGcNxXpkXbluLKW6OJQy_6H-NNetoXdObD-j1IWDfPprt68GAf_ji9p9K8NJCt_53KnVWSwxTmSyVymq02djMvuu4y3yPDlAqGUa4yztibmc_yxiOIIswJK14bdnHJHs/s320/Slow+Cooker+Jambalaya.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
<br />
<span class="userContent"><span style="color: #a64d79;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> 1 large onion, chopped (1 cup) </span></span></span><span class="text_exposed_show"><span style="color: #a64d79;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> <br /> 1 medium green bell pepper, chopped (1 cup) <br /> <br /> 2 medium celery stalks, chopped (1 cup) <br /> <br /> 3 garlic cloves, finely chopped <br /> <br /> 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained <br /> <br /> 2 cups chopped fully cooked smoked sausage <br /> <br /> 1 tablespoon parsley flakes <br /> <br /> 1/2 teaspoon dried thyme leaves <br /> <br /> 1/2 teaspoon salt <br /> <br /> 1/4 teaspoon pepper <br /> <br /> 1/4 teaspoon red pepper sauce <br /> <br /> 3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen <br /> <br /> 4 cups hot cooked rice </span></span></span><br /> <br /> <br /> <span style="font-size: small;"><span style="color: #a64d79;"><span style="font-family: Georgia,"Times New Roman",serif;">1. In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.<br /> </span></span></span></span></span><br />
<span class="userContent"><span class="text_exposed_show"><span style="font-size: small;"><span style="color: #a64d79;"><span style="font-family: Georgia,"Times New Roman",serif;"> 2. Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).<br /> </span></span></span></span></span><br />
<span class="userContent"><span class="text_exposed_show"><span style="font-size: small;"><span style="color: #a64d79;"><span style="font-family: Georgia,"Times New Roman",serif;">3. Stir in shrimp. If needed, reduce heat setting to Low; cover and
cook on Low heat setting about 1 hour longer or until shrimp are pink
and firm. Serve jambalaya with rice.</span></span></span></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8614678502960124988.post-66323985548205540572013-05-09T19:57:00.001-07:002013-05-09T19:57:26.708-07:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiavt5c79Jk4ruF1rhl_HWHRvxN_uZPYJ9oTlJD2sJLzJ2Yv8NQqkWjelU436k57X68Aqs3s8BeFxwq0bCyBvvhEY2A9BFOU68F10YJtoG4GeNRfLNyrATOWQR95pWI1KP_4BgNwxHdtM/s1600/935620_334521940006756_836463370_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiavt5c79Jk4ruF1rhl_HWHRvxN_uZPYJ9oTlJD2sJLzJ2Yv8NQqkWjelU436k57X68Aqs3s8BeFxwq0bCyBvvhEY2A9BFOU68F10YJtoG4GeNRfLNyrATOWQR95pWI1KP_4BgNwxHdtM/s400/935620_334521940006756_836463370_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><div class="text_exposed_root text_exposed" id="id_518c61a697fee8e37931430">
<br /> <a href="http://foodgasms1.blogspot.com/" target="_blank">Rice Krispies Rollups</a><br /> <br /> ¼ cup butter, melted<br /><span class="text_exposed_show"> 10½ ounces mini marshmallows<br /> 5½ cups Rice Krispies<br /> 1½ cups milk chocolate chips<br /> ½ cup peanut butter<br /> <br /> Melt butter in a 6 quart kettle,add marshmallows. Melt completely over low heat. Add the Rice Krispies.<br />
Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a
microwave safe bowl combine chocolate chips and peanut butter. Melt at 1
minute intervals until completely melted, stirring after each minute.
Spread on top of Rice Krispies mixture. Let set in a cool place till
chocolate mixture sets up. Be careful not to let the chocolate get too
hard, it will not make a neat roll if you do.<br /> <br /> Loosen all around
with a metal spatula. Roll, starting on the long side. Sprinkle the
roll with seasonal sprinkles if desired. Slice and enjoy! Can be wrapped
in Saran Wrap for storage if needed.</span></div>
</span></span></b></span></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/16006186748217896315noreply@blogger.com34tag:blogger.com,1999:blog-8614678502960124988.post-55295509464097561462013-05-09T19:55:00.000-07:002013-05-09T19:55:04.141-07:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQxw47bLSEduudOLTba_HtOz-XF1-1Vhc2UNPgVtJvCrRFv2SNIWCap3SxL-ePl4kEfgJ8e9bGK4IHLtjZRhBiXPlFaPay5KWHmnHfQWLKOqEeS8si8zBAubYK7Vgr5uDNVneTYCL15A/s1600/923273_334522830006667_2045674781_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQxw47bLSEduudOLTba_HtOz-XF1-1Vhc2UNPgVtJvCrRFv2SNIWCap3SxL-ePl4kEfgJ8e9bGK4IHLtjZRhBiXPlFaPay5KWHmnHfQWLKOqEeS8si8zBAubYK7Vgr5uDNVneTYCL15A/s400/923273_334522830006667_2045674781_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><br /> <a href="http://foodgasms1.blogspot.com/" target="_blank">Raspberry Mint Marshmallow Creme Dip</a><br /> <br /><span class="text_exposed_show"> 4 oz cream cheese (from 8-oz package), softened<br /> 1 cup marshmallow creme<br /> 1 container (6 oz) 99% Fat Free lemon yogurt<br /> ½ cup fresh raspberries<br /> 2 teaspoons chopped fresh mint leaves<br /> 15 fresh strawberries, stems removed, cut lengthwise in half<br /> 3 kiwifruit, each cut into 10 wedges<br /> 30 pieces (2-inch) fresh pineapple<br /> <br />
In medium bowl, beat cream cheese, marshmallow creme, yogurt and
raspberries with electric mixer on high speed until smooth. Stir in
mint. Cover; refrigerate at least 2 hours but no longer than 12 hours.<br /> <br /> Serve dip with strawberries, kiwifruit and pineapple.</span></span></span></b></span></td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/16006186748217896315noreply@blogger.com16tag:blogger.com,1999:blog-8614678502960124988.post-43124267319394228682013-05-09T19:52:00.002-07:002013-05-09T19:52:54.531-07:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhri-bbVvdscDs2_iGgVSOFMLhBqRdH9NzAR3DeRM8t3_IiP7idovFF7pPS9_ONtyUWPFtdtu0fX28ZgxpuuRA0OZBXtOShF-WLYNvbhldp6O_VUi7wJAdA0Xp8lTaMkV5MatpEs9oI_Jo/s1600/931409_334523903339893_843073741_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhri-bbVvdscDs2_iGgVSOFMLhBqRdH9NzAR3DeRM8t3_IiP7idovFF7pPS9_ONtyUWPFtdtu0fX28ZgxpuuRA0OZBXtOShF-WLYNvbhldp6O_VUi7wJAdA0Xp8lTaMkV5MatpEs9oI_Jo/s400/931409_334523903339893_843073741_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><br /><div class="text_exposed_root text_exposed" id="id_518c609ad26d95012680870">
<a href="http://foodgasms1.blogspot.com/" target="_blank">Baby Back Ribs</a><br /> <br /> <a href="http://foodgasms1.blogspot.com/" rel="nofollow nofollow" target="_blank"><span>http://</span><wbr></wbr><span class="word_break"></span>foodgasms1.blogspot.com/</a><br /> 4 racks of baby-back pork ribs<br /> <br /><span class="text_exposed_show"> SAUCE<br /> <br /> 1 1/2 cups water<br /> 1 cup white vinegar<br /> 1/2 cup tomato paste<br /> 1 tablespoon yellow mustard<br /> 2/3 cup dark brown sugar, packed<br /> 1 teaspoon hickory flavoring liquid smoke<br /> 1 1/2 teaspoons salt<br /> 1/2 teaspoon onion powder<br /> 1/4 teaspoon garlic powder<br /> 1/4 teaspoon paprika<br /> <br /> Directions:<br /> <br /> <br /> Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.<br /> When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.<br /> When you're ready to make the ribs, preheat the oven to 300 degrees.<br /> Brush sauce over the entire surface of each rack of ribs.<br /> Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.<br /> Bake for 2 to 2� hours or until the meat on the ribs has pulled back from the cut ends of the bones by about � inch.<br /> When the ribs are just about done, preheat your barbecue grill to medium heat.<br />
Remove the ribs from the foil (careful not to burn yourself- the liquid
inside will be hot!) and grill them on the barbecue for 4 to 8 minutes
per side or until the surface of the ribs is beginning to char.<br /> Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.<br /> Just be sure not to brush on the sauce too soon or it could burn.<br /> <br /> Serve the ribs with extra sauce on the side and lots of napkins.</span></div>
</span></span></b></span></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/16006186748217896315noreply@blogger.com22tag:blogger.com,1999:blog-8614678502960124988.post-40801047065094821492013-05-09T19:50:00.000-07:002013-05-09T19:50:06.186-07:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcETk6NxYinV3gFBzifCTT7GSKHAaS_YW4ExANvQdxsKW4M64qMfVP1UZ8aF5E5M-Q4AM_UvT-YDxmTVpilUF6L3gzAIFKD1YiLhdY_zdGMo6YqBruUdgHoKnB8slwuU1Oziy1MrZahGs/s1600/942555_334526576672959_1185226211_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcETk6NxYinV3gFBzifCTT7GSKHAaS_YW4ExANvQdxsKW4M64qMfVP1UZ8aF5E5M-Q4AM_UvT-YDxmTVpilUF6L3gzAIFKD1YiLhdY_zdGMo6YqBruUdgHoKnB8slwuU1Oziy1MrZahGs/s400/942555_334526576672959_1185226211_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><div class="text_exposed_root text_exposed" id="id_518c5ffc5bc334414496105">
<br /> <a href="http://foodgasms1.blogspot.com/" target="_blank">Egg in a basket </a><br /> Ingredients<br /> 2 slices bread<br /><span class="text_exposed_show"> butter<br /> 2 slices cheese - American, cheddar, mozzerella, Gouda, go nuts<br /> 1 egg<br /> salt and pepper<br /> Directions<br />
Butter one side of each slice of bread. Heat up a small grilled cheese
making pan, and put one slice of bread, butter side down, in the pan.
Place the cheese on top, then the second slice of bread on top, butter
side up. Cover the pan (for maximum cheese meltability) and cook for
about 3 minutes over medium heat, until the bread is just starting to be
crispy brown. Flip and cook on the other side for 3 more minutes,
uncovered (for maximum crispiness). Remove your sandwich from the pan
and punch a hole in it with a cookie cutter, or some sort of round thing
like a cup. Remove the circle of sandwich and set aside. Put your
sandwich with the hole back in the pan and turn the heat back on to
medium low. Break your egg into the middle, sprinkle with salt and
pepper, and cover. Cook about 5 minutes, until the white is set. Remove
the egg-hole-sandwich to a plate, and eat, along with the sandwich
circle you removed earlier. If your yolk is runny, like I like, you can
dip your sandwich circle into the runny egg yolk.</span></div>
</span></span></b></span></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/16006186748217896315noreply@blogger.com17tag:blogger.com,1999:blog-8614678502960124988.post-54080553346085642312013-05-09T19:47:00.003-07:002013-05-09T19:47:56.587-07:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2s8ayjNv3tpTyNCjl5Gf89olj1gJEULnI2f0IOv5c4dstuqcxpFb__ka55_ZVDjP8EcqpAAPTnftkDNsofhly8JFdbLfXVzlUbkSVG_SCl7Iq9gcF1dr0ZnhQlx4UgUL-kL5Xu6kpoNk/s1600/944415_334561950002755_825792277_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2s8ayjNv3tpTyNCjl5Gf89olj1gJEULnI2f0IOv5c4dstuqcxpFb__ka55_ZVDjP8EcqpAAPTnftkDNsofhly8JFdbLfXVzlUbkSVG_SCl7Iq9gcF1dr0ZnhQlx4UgUL-kL5Xu6kpoNk/s400/944415_334561950002755_825792277_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><br /> <a href="http://foodgasms1.blogspot.com/" target="_blank">Beer biscuits </a><br /> Ingredients<br /><span class="text_exposed_show"> <br /> 2 cups all-purpose flour<br /> <br /> 3 teaspoons baking powder<br /> <br /> 1 teaspoon salt<br /> <br /> 1/4 cup shortening<br /> <br /> 3/4 cup beer<br /> <br /> Directions<br /> <br /> Preheat oven to 450 degrees F (230 degrees C).<br />
Sift together flour, baking powder, and salt. Cut in shortening until
it has cornmeal consistency. Stir in beer, and knead lightly.<br /> Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.<br /> Bake 10 to 12 minutes, or until golden brown.</span></span></span></b></span></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/16006186748217896315noreply@blogger.com1tag:blogger.com,1999:blog-8614678502960124988.post-11583063066525295912013-05-09T19:45:00.001-07:002013-05-09T19:45:36.358-07:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-r_FjP3FYi0QdpUvXhWuoKvvcBFFUaq_HeXISZaxHjjxk2CjfJmBVezqbuCldecdMQzhE7ouDXZXW0KCk6EfHl30K2m57zZq9inid089knFhDCkFUW6YMYTa7Wlaw139KiGA_mkAtHsQ/s1600/247101_334526610006289_1652536066_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-r_FjP3FYi0QdpUvXhWuoKvvcBFFUaq_HeXISZaxHjjxk2CjfJmBVezqbuCldecdMQzhE7ouDXZXW0KCk6EfHl30K2m57zZq9inid089knFhDCkFUW6YMYTa7Wlaw139KiGA_mkAtHsQ/s400/247101_334526610006289_1652536066_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><div class="text_exposed_root text_exposed" id="id_518c5edf70eb50167847320">
<br /> <a href="http://foodgasms1.blogspot.com/" target="_blank">Deep Dark Mocha Torte</a><br /> <br /><span class="text_exposed_show"> Torte<br /> 1 box chocolate fudge cake mix<br /> Water, vegetable oil and eggs called for on cake mix box<br /> 1⁄3 cup granulated sugar<br /> 1⁄3 cup rum or water<br /> 1¼ teaspoons instant espresso coffee granules<br /> <br /> Filling<br /> 2 packages (8 oz each) cream cheese, softened<br /> 1 cup powdered sugar<br /> 1 teaspoon vanilla<br /> 2 to 3 teaspoons milk<br /> <br /> Ganache<br /> 1½ cups semisweet chocolate chips<br /> 6 tablespoons butter (do not use margarine)<br /> 1⁄3 cup whipping cream<br /> <br />
Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick
pans). Spray bottoms only of 2 (8- or 9-inch) round cake pans with
baking spray with flour. Make cake mix as directed on box, using water,
oil and eggs. Pour batter into pans. Bake as directed on box for 8- or
9-inch round pans. Cool 10 minutes; remove from pans to cooling rack.
Cool completely, about 1 hour.<br /> <br /> Meanwhile, in 1-quart saucepan,
stir granulated sugar, rum and coffee granules until coffee is
dissolved. Heat to boiling, stirring occasionally; remove from heat.
Cool completely.<br /> <br /> In medium bowl, beat filling ingredients with
electric mixer on low speed just until blended, adding enough milk for
spreading consistency; set aside.<br /> <br /> In 1-quart saucepan, heat
ganache ingredients over low heat, stirring frequently, until chips are
melted and mixture is smooth. Refrigerate about 30 minutes, stirring
occasionally, until slightly thickened.<br /> <br /> Cut each cake layer
horizontally to make 2 layers. (To cut, mark side of cake with
toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of
the rum mixture over cut side of each layer; let stand 1 minute to soak
into cake. Fill each layer with about 2⁄3 cup filling. Spread ganache
over side and top of torte. Store loosely covered in refrigerator.</span></div>
</span></span></b></span></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/16006186748217896315noreply@blogger.com20tag:blogger.com,1999:blog-8614678502960124988.post-83574560222875517272013-05-09T19:43:00.001-07:002013-05-09T19:43:13.332-07:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8ZIGc7E9UWTBx35TMoA4_D-4gMNA9fVVrT2sO09wl9MKJpcSeBkb4qO4etfHNpwfD6zQw_6rk-bwAmp18ecUsfVp1k5Wjg-35kMkoZs6BKyqdBsihIzHfmtp01RZsz180aHnTtvtGFM/s1600/933965_334552790003671_88977962_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8ZIGc7E9UWTBx35TMoA4_D-4gMNA9fVVrT2sO09wl9MKJpcSeBkb4qO4etfHNpwfD6zQw_6rk-bwAmp18ecUsfVp1k5Wjg-35kMkoZs6BKyqdBsihIzHfmtp01RZsz180aHnTtvtGFM/s400/933965_334552790003671_88977962_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><div class="text_exposed_root text_exposed" id="id_518c5e5de27a30665391791">
<br /> <a href="http://foodgasms1.blogspot.com/" target="_blank">Margarita Cake</a><br /> <br /><span class="text_exposed_show"> 1½ cups coarsely crushed pretzels<br /> ½ cup sugar<br /> ½ cup butter or margarine, melted<br /> 1 box white cake mix<br /> 1¼ cups bottled nonalcoholic margarita mix<br /> 1⁄3 cup vegetable oil<br /> 1 tablespoon grated lime peel<br /> 3 egg whites<br /> 1 container (8 oz) frozen whipped topping, thawed<br /> Grated lime peel or wedges, if desired<br /> <br />
Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or
nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with
flour. In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly
on bottom of pan; press gently.<br /> <br /> In large bowl, beat cake mix,
margarita mix, oil, lime peel and egg whites with electric mixer on low
speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl
occasionally. Pour batter over pretzel mixture.<br /> <br /> Bake 35 to 40
minutes or until light golden brown and top springs back when touched
lightly in center. Cool completely, about 1 hour. Frost with whipped
topping; sprinkle with lime peel. Store covered in refrigerator.</span></div>
</span></span></b></span><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg"> — with <span class="fbPhotoTagListTag tagItem"><a class="taggee" data-hovercard-instant="1" data-hovercard="/ajax/hovercard/hovercard.php?id=100001465706716&type=mediatag&media_info=6.334552790003671" data-tag="100001465706716" href="https://www.facebook.com/kathy.lylesstewart">Kathy Lyles-Stewart</a></span>, <span class="fbPhotoTagListTag tagItem"><a class="taggee" data-hovercard-instant="1" data-hovercard="/ajax/hovercard/hovercard.php?id=100003545064709&type=mediatag&media_info=6.334552790003671" data-tag="100003545064709" href="https://www.facebook.com/rosemarie.moore.14">Rosemarie Moore</a></span> and <span class="fbPhotoTagListTag tagItem"><a class="taggee" data-hovercard-instant="1" data-hovercard="/ajax/hovercard/hovercard.php?id=1770260327&type=mediatag&media_info=6.334552790003671" data-tag="1770260327" href="https://www.facebook.com/gail.p.pennington">Gail Poppe Pennington</a></span>.</span></span></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/16006186748217896315noreply@blogger.com2tag:blogger.com,1999:blog-8614678502960124988.post-54816820538382495222013-05-09T19:41:00.000-07:002013-05-09T19:41:10.176-07:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFu1FjyNhSZC1GC4P6Rn_RZ_LRfejD6qV2EYi2IXXlXR7dzpM6uUb41v48DtcwZE4C9vWgyPHIwRP9K_MOFpwwAzBrl35nHffvDzzlPVMjUo2Xtcsnga3M7lqznbFFCRmWf2sSqgSk8E/s1600/253376_334227540036196_1504425933_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFu1FjyNhSZC1GC4P6Rn_RZ_LRfejD6qV2EYi2IXXlXR7dzpM6uUb41v48DtcwZE4C9vWgyPHIwRP9K_MOFpwwAzBrl35nHffvDzzlPVMjUo2Xtcsnga3M7lqznbFFCRmWf2sSqgSk8E/s400/253376_334227540036196_1504425933_n.jpg" width="372" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><div class="text_exposed_root text_exposed" id="id_518c5da5a8e096b73465727">
<br /> <a href="http://foodgasms1.blogspot.com/" target="_blank">Chocolate Cherry Cola Cake</a><br /> <br /><span class="text_exposed_show"> 1 jar (10 oz) maraschino cherries, drained, ¼ cup liquid<br /> reserved<br /> 1 box devil’s food cake mix<br /> 1 cup cherry cola carbonated beverage<br /> ½ cup vegetable oil<br /> 3 eggs<br /> 1 container (12 oz) whipped vanilla frosting<br /> 1 cup marshmallow creme<br /> <br /> 24 maraschino cherries with stems, well drained<br /> 1/4 cup semi sweet chocolate chips<br /> 1 tsp shortening<br /> <br /> Heat oven to 350 degrees. Spray bottom only of 13x9-inch pan<br /> with baking spray with flour. Chop cherries; set aside.<br /> <br /> In large bowl, beat cake mix, cola beverage, oil, eggs and<br /> ¼ cup reserved cherry liquid with electric mixer on low speed<br /> 30 seconds. Beat on medium speed beat 2 minutes. Stir in<br /> chopped cherries. Pour batter into pan.<br /> <br /> Bake 35 to 43 minutes or until toothpick inserted in center<br /> comes out clean. Cool completely, about 1 hour.<br /> <br /> In small bowl, mix frosting and marshmallow creme until<br /> smooth. Frost cake. <br /> <br />
For chocolate dipped cherries, melt chocolate chips and shortening in
microwave. Stir. Dip well drained cherries in chocolate and store in
fridge to set. Top each cake piece with 2 cherries.<br /> <br /> Serve and enjoy!</span></div>
</span></span></b></span><span style="font-size: large;"><b><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg"> </span></span></b></span></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/16006186748217896315noreply@blogger.com0tag:blogger.com,1999:blog-8614678502960124988.post-61208025937419179022013-05-08T18:47:00.000-07:002013-05-08T18:47:09.655-07:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjht-SdTSqdHaFHBPLdiWB-M-U24-0Ws-pwBcEdeLU6pM8NIhaoxgY2zU9EsMVzome82YeDHM5bi5YK7x7QVBDRsUysKs2hz-9JQGFCRnQyoSq-gnbdcwZe4nmCxEkBwOjvkhVPDbp_1xI/s1600/321447_333964520062498_1112214384_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjht-SdTSqdHaFHBPLdiWB-M-U24-0Ws-pwBcEdeLU6pM8NIhaoxgY2zU9EsMVzome82YeDHM5bi5YK7x7QVBDRsUysKs2hz-9JQGFCRnQyoSq-gnbdcwZe4nmCxEkBwOjvkhVPDbp_1xI/s400/321447_333964520062498_1112214384_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span style="font-size: large;"><b><br /></b></span><div class="text_exposed_root text_exposed" id="id_518affa236f975555727350">
<span style="font-size: large;"><b><a href="http://foodgasms1.blogspot.com/?m=1" target="_blank">Raspberry Cream Tartlets</a><br /> <br /> YIELD: 8 Servings PREP: 10 mins<br /> <br /> Ingredients</b></span><span class="text_exposed_show"><span style="font-size: large;"><b> 1 8 oz. cream cheese softened<br /> 1/2 cup sugar<br /> 1/2 cup fresh raspberries<br /> 1 pint fresh raspberries for garnish<br /> 1 tsp. vanilla extract<br /> 2 cups oreo cookie crumbs<br /> 1 stick butter melted<br /> Instructions<br /> Preheat oven to 375 degrees. In a small mixing bowl combine the cookie crumbs and butter. Now mix well.<br /> <br /> Now press the cookie mixture in individual tartlet pans to form a cookie crust. <br /> </b></span><br /> In a food processor combine the cream cheese, sugar, vanilla and raspberries.<br /> <br />
Bake the crust for 12 minutes. Makes 8. Cool for 25 minutes. Spoon the
raspberry mixture into each pan and top with fresh raspberries. You can
either serve immediately for a soft serve tart or refrigerate for a more
firm filling.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/16006186748217896315noreply@blogger.com12tag:blogger.com,1999:blog-8614678502960124988.post-43505781074558452472013-05-08T18:43:00.004-07:002013-05-08T18:43:45.947-07:00<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaBblx_HYHd_yZelADHrtpcM353dU5Trp1zOnvOzL9okl8Jvj_u-rSPc67CwfdQ9Grp5VDqjd1AJMmZEN3r-3AJbK_URBU333kDHCZEdhWjhxKyH5g7X8byUq3BO-qx9EqSENSPhb2vs/s1600/247128_334063086719308_964456533_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaBblx_HYHd_yZelADHrtpcM353dU5Trp1zOnvOzL9okl8Jvj_u-rSPc67CwfdQ9Grp5VDqjd1AJMmZEN3r-3AJbK_URBU333kDHCZEdhWjhxKyH5g7X8byUq3BO-qx9EqSENSPhb2vs/s400/247128_334063086719308_964456533_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><br /> <a href="http://foodgasms1.blogspot.com/?m=1" target="_blank">Button Cookies</a><br /> <br /><span class="text_exposed_show"> Cute ides for a baby shower with a theme of "Cute as a button!"<br /> <br /> Use pre-made peanut butter cookie or sugar cookie dough.<br /> <br /> Mix the cookie dough into small balls. (They should fit into the cap of a 2-liter bottle.)<br /> <br /> Bake for 8-10 minutes at 350 degrees.<br /> <br />
As soon as they are done, take them out and use the smooth side of a
2-liter bottle cap to press the dough down in the middle and form a
raised outer edge.<br /> <br /> Then use a straw to make 4 button holes in the middle.<br /> <br /> Take melted chocolate and dip the top of the buttons in the chocolate. Set on cooling rack to set.<br /> <br /> If you have a theme, you can always use white chocolate that is colored in pink, blue, or green!</span></span></span></b></span></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/16006186748217896315noreply@blogger.com0tag:blogger.com,1999:blog-8614678502960124988.post-9644337089832058272013-05-08T18:38:00.001-07:002013-05-08T18:38:29.215-07:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWM7roTmkn7yRNxpu3aJIUtxD6E-Co2OX11z4wpYxFdfhANAcvcrE3QX8DaMkjTEvE_pWc40EijwH1xW_UFbmkmCeilJd_63lX3SUz4r2SQp65lLlBWrOtm4mUDbpzNT7au3vbbDSpJg/s1600/945957_333838746741742_516749793_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWM7roTmkn7yRNxpu3aJIUtxD6E-Co2OX11z4wpYxFdfhANAcvcrE3QX8DaMkjTEvE_pWc40EijwH1xW_UFbmkmCeilJd_63lX3SUz4r2SQp65lLlBWrOtm4mUDbpzNT7au3vbbDSpJg/s400/945957_333838746741742_516749793_n.jpg" width="383" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><br /> <a href="http://foodgasms1.blogspot.com/?m=1" target="_blank">Kool-Aid Pie</a><br /> <br />
This is by far the easiest pie I have ever made. The possibilities are
endless and it's great for the pot luck, picnic or reunion<br /><span class="text_exposed_show"> <br /> Ingredients<br /> <br /> 1 packet unsweetened Kool-aid envelope (I used strawberry this time)<br /> 1 14 oz can sweetened condensed milk (NOT EVAPORATED)<br /> 1 8 oz tub Cool Whip<br /> 1 store bought graham cracker crust (if your talented, make one, I'm not)<br /> <br /> Directions<br /> <br /> In a mixing bowl add Kool-aid, sweetened condensed milk and cool whip together. Blend til creamy smooth and all the same color.<br /> <br />
Pour mixture into pie crust and spread out evenly. Chill in the
refrigerator for 3 hrs or over night is fine too. Top with fresh fruit
and whipped cream if desired.<br /> <br /> I was thinking how easy it would
be to line the bottom of crust with banana slices and use pineapple
rings to top and make it banana split style. You could use Orange
kool-aid and it will taste like a cream-sicle too. Lemon-aid kool-aid
works too. Have fun experimenting ....dreaming now of lime kool-aid</span></span></span></b></span></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/16006186748217896315noreply@blogger.com1