All That Spam: June 2013

Thursday, June 27, 2013

You better pack a lunch

If you're waiting for me to care, you better pack a lunch. It's gonna be a while.

Prison Orange Is Not Your Color

Every time I get mad I just have to remind myself, "Prison orange is not your color, Prison orange is not your color, PRISON ORANGE IS NOT YOUR COLOR!"

Colored Sugar Cookie Flowers

EASTER: Roll a ball of sugar cookie dough in colored sugar. Snip it in half with scissors and then snip each half into three petals. Gently spread the petals apart and lay flat. When you take them out stick an M & M in the center.

Easter Hand Dipped Strawberries

Easter Hand Dipped Strawberries

Dipped in white chocolate made orange with food coloring turns them into Easter Carrots.

HUGE rice crispy treat kisses

HUGE rice crispy treat kisses

High Heel Cupcakes

High Heel Cupcakes

Ingredients:
12 graham crackers
12 vanilla or chocolate cookie sticks (Pirouettes, Oreo Fun Stix)
1 and one-half cups white or cocoa candy melting wafers (Wilton)
1 cup decorating sugar, color coordinated to match shoe style (see Sources)
2 cans (16 oz each) vanilla frosting, color-coordinated to match shoe style
Food coloring, color-coordinated to match shoe style
24 cupcakes baked in liner style of your choice, 2 cupcakes per style

Directions: For the soles, place a graham cracker on a work surface. Using a small serrated knife, cut the graham cracker in half crosswise. Remove a corner, angled to 3/4 inch, on both sides of each cracker half to make the tapered sole . Repeat with the remaining graham crackers. Cut the cookie sticks in half crosswise into two 2 three-quarters-inch lengths. Cut one end at an angle.

Line a cookie sheet with waxed paper. Place the candy melting wafers in a glass bowl. Microwave for 10 seconds, stir, and repeat until the candies are melted and smooth, about 1 minute. Dip one side of the cut crackers into the melted candy, one at a time, to cover, allowing the excess candy to drip back into the bowl and smooth with an offset spatula. Transfer the coated cracker, candy side up, to the cookie sheet. Repeat with the remaining crackers and candy. Refrigerate until set, about 5 minutes. Save the excess candy melts to attach the heels.

Place the decorating sugar (use the color to match the shoe style) in a shallow bowl. Spoon 1/2 cup of the vanilla frosting into a ziplock bag. Tint the remaining vanilla frosting with the food coloring (use the color to match the shoe style). Spoon 1/2 cup of the tinted frosting into a ziplock bag. Press out the excess air and seal the bags. Spread the tinted frosting on top of the cupcakes, mounding it slightly. Roll the tops of the cupcakes in the decorating sugar to cover completely. Using a 2-inch round cookie cutter or the rim of a glass, mark a 1-inch-deep semicircle from the edge of a sugared cupcake (see photo). Remove the semicircle of cake and frosting with a small knife. For open-toed shoes, make a 1/2-inch semicircle cut on the opposite side of the cupcake from the first cut. Repeat with the remaining cupcakes. Snip a small (1 /8-inch) corner from the bags with the vanilla and tinted frostings. Pipe vanilla frosting over the exposed cake in the cut areas.

Carefully peel the candy-coated crackers from the waxed paper. Trim any uneven edges with a small knife. Pipe a line of tinted frosting around the 2 long and 1 short sides of cookie. Dip the frosted edges into the decorating sugar to coat.

Line two cookie sheets with waxed paper. Reheat the reserved candy melts in the microwave for 5 to 10 seconds to soften. Stir the candy, return to the microwave, and repeat the process until the candy is smooth, about 30 seconds. Dip one angled end of a cookie stick into the melted candy. Working on one shoe at a time, press the large end of the cracker sole into the cut area of the cupcake. For the heel, place the cookie stick, dipped end up to secure, under the small end of the sole. Repeat with the remaining cupcakes, crackers, and cookies. Allow the candy to set for at least 20 minutes before moving the cupcakes.

To accessorize the shoes: To make the shoes even more fashionable, you will need frosting and a selection of candies and gums of your choice. Candy decors (Cake Mate, Wilton, Red Hots), candy-coated chocolates (M&M’s Minis, Sixlets), gum balls, small hard candies, and pearlized candies (SweetWorks), and gum for bows can all be used for shoe accents. Use frosting to attach decorations and pipe outlines along the cut edges.

To make bows Cut 1 three-quarter-inch length from a stick of gum. Cut the smaller piece in half lengthwise. Pinch the center of the longer piece of gum. Wrap one of the smaller pieces around the pinched area to finish the bow.

To make swirl patterns Spoon vanilla frosting into a ziplock bag. Press out the excess air and seal the bag. Cut a small (1 /8-inch) corner from the bag and pipe swirled lines of vanilla frosting on top of the sugared cupcakes.

To make zebra print Spoon dark chocolate frosting into a ziplock bag. Press out the excess air and seal the bag. Snip a small (1 /8-inch) corner from the bag. Following the basic method above, pipe wavy lines of dark chocolate frosting on top of the vanilla-frosted cupcake before rolling it in white sugar.

Jello 'Deviled' Easter Eggs with Vanilla Filling

Jello 'Deviled' Easter Eggs with Vanilla Filling

Jello Eggs
(makes 3 whole jello eggs, or 6 halves)
3 ounce package of jello, any flavor
1 1/4 cups boiling water

Lightly spray egg mold with non-stick cooking spray. Snap mold together and set it on a small tray to catch any spills. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled. Chill for at least 4 hours.

When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.

Vanilla Filling
(makes enough to fill about 24 egg halves)
8 ounces cream cheese, room temperature
1/2 cup sugar

1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup heavy cream

Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until service.

Note: To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.

Easy Peeps S'mores

Easy Peeps S'mores

INGREDIENTS:
Colorful Peeps
Hershey's chocolate squares
graham crackers

DIRECTIONS:
1. Place graham crackers, chocolate and a peep as shown in picture. Zap in the microwave until soft. (Or place under broiler.)

2. Top with another graham cracker square.

Rainbow Cake in a Jar

Rainbow Cake in a Jar

1 box white cake mix mixed according to package instructions
Neon food coloring in pink, yellow, green, turquoise, and purple
3 one-pint canning jars
1 can vanilla frosting
Rainbow sprinkles

Preheat oven to 350 degrees.
Thoroughly wash and dry the inside of each canning jar.

Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.Scoop about 1/2 cups of cake batter into five small bowls.
It doesn't have to be perfect, don’t panic if you get a little more of less of one color than another.

Tint each bowl of cake batter with the food coloring until very vibrant.
Spoon about 3 tablespoons of the purple batter into the bottom of each jar.
Spoon equal amounts of turquoise batter, then green, yellow, and pink. Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish.
Place the baking dish in the oven and bake for 35-40 minutes.

Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top.
Sprinkle & serve, or cover with a lid and store in the fridge.

Lucky Charms Cupcakes

Lucky Charms Cupcakes

Ingredients
1 box white cake mix
3 eggs
¾ cup sour cream
¾ cup milk
1/3 vegetable oil
½ tsp vanilla extract
½ cup finely crushed Lucky Charms
(cereal pieces only, no marshmallows)
25 drops green food coloring

Marshmallow Buttercream
4 ½ cups powdered sugar
1 tsp vanilla
1 cup room temperature unsalted butter
1 (13 oz) container marshmallow fluff

Optional: Green sprinkles
Preheat oven to 350 degrees and line cupcake pans with liners.
In a large bowl blend cake mix, eggs, sour cream, milk, oil, and vanilla extract.

Mix in drops of green food coloring until desired color is achieved.
Mix in finely crushed Lucky Charms crumbs until combined.
Fill cupcake liners 3/4 full with batter and bake 18-23 minutes, or until a toothpick inserted into a cupcake comes out clean.
Take cupcakes out and let cool completely.

In a medium bowl beat room temperature butter with an electric mixer.

Add two cups of the powdered sugar, the vanilla, and the marshmallow fluff and mix until smooth. Continue to add the powdered sugar, a half cup at a time, mixing between each addition.
Pipe onto each cooled cupcake. Top with green sprinkles and a Lucky Charms marshmallow
(do not top with Lucky Charm marshmallow until ready to eat).

Tip: Marshmallow buttercream may become difficult to mix.
If it becomes too stiff, stop adding powdered sugar and finish mixing by hand.
--The Lucky Charms will get mushy and loose their crispness if they remain on top of the frosting too long before eating.

Edible Polish Bottles

Edible Polish Bottles

GREAT for girls parties. Simple Quick & Easy

Dip marshmallows in colorful frosting or edible glitter then insert a tootsie roll into top.

Honey Cinnamon Bananas

Honey Cinnamon Bananas

Chop up a banana, sprinkle cinnamon on it, and drizzled it with honey.

Make 'Three Leaf Clover' Cupcakes with marbles

Make 'Three Leaf Clover' Cupcakes with marbles.

you could also do a heart shaped cupcake with one marble.

Nutella Ice Cream

Nutella Ice Cream

I don't know many people who don't LOVE Nutella
Now It in an icecream form? Well, thats just Heavenly

Ingredients
1 cup of Nutella
6 Bananas

Directions
Throw the two ingredients into a blender or food processor and blend till very smooth.

Pour into Freezer safe container (or popsicle forms,
I recommend small, the ones I used hold a little over 1/3 cup). Impatiently wait for it to freeze then devour.

This is a great substitute for ice cream cravings.

Buttermilk Pie

Buttermilk Pie

Ingredients:
1/2 C. buttermilk
1 3/4 C. sugar
2 large eggs
3 T. flour
pinch of salt
1 stick butter or margarine melted
1 t. vanilla
nutmeg

Directions:
Preheat oven to 400 degrees F.

Mix everything together and pour into an unbaked 9" pie shell. Sprinkle the top lightly with fresh nutmeg. Bake 15 minutes at 400 degrees. Reduce to 350 degrees and bake about 45 minutes longer.
Cool to allow the filling to set.

This pie is rich, you could use a little less sugar and add 1 T. more flour.
NOTE: This is the way the recipe is written. I have sometimes reduced the sugar by 2 T. and increased the flour.

Sparkler Child Protector

Sparkler Child Protector

A kid with a big red plastic cup on his hand with a lit sparkler poked through the cup.

Wednesday, June 26, 2013

...I'd have a sock full of nickles to hit you with.

If I had a nickel for every time you got on my nerves...

...I'd have a sock full of nickles to hit you with.

I pretty much spend all day, every day, just looking forward to going back to sleep.

I pretty much spend all day, every day, just looking forward to going back to sleep.

Dumbledora the Explorer

Dumbledora the Explorer

Dried Candy Strawberries

Dried Candy Strawberries

Strawberries dried in the oven. taste like candy but are healthy & natural.

3 hrs at 210 degrees, cool & Enjoy

When you squeeze an orange you get orange juice because that's what's inside.

When you squeeze an orange you get orange juice because that's what's inside. The very same principle is true about you. When someone squeezes you - puts pressure on you - what comes out is what's inside. And if you don't like what's inside you can change it by changing your thoughts.

Wisdom is not putting it into a fruit salad.

Knowledge is knowing a tomato is a fruit.

Wisdom is not putting it into a fruit salad.

The IQ and the life expectancy of the average American

The IQ and the life expectancy of the average American recently passed each other in opposite directions.

Baked Apple Pie In An Apple

Baked Apple Pie In An Apple

preheat oven to 350

You can use a muffin pan to 'balance' the apples
You will need 6 granny smith apples, 1 pie crust, 1/4 cup sugar and 1 tablespoon brown sugar.

Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon very carefully, as to not puncture the peel. Remove skin from 2 additional apples and slice very thinly.

These apple pieces will give you filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon and sugar, make adjustments as desired.

Scoop sliced apples into hollow apples. Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips. Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Top with a nice scoop of vanilla ice cream.

Pregnancy Cookie Dough

Pregnancy Cookie Dough

Egg-less cookie dough to eat. Not to bake. Just to eat. Every woman should have this recipe on hand... perfect for girls night in! Eggless Cookie Dough 3/4 cup brown sugar 1/4 cup butter, softened 1/4 tsp. vanilla 1/4 cup milk 1 cup flour Pinch salt 1/2 cup chocolate chips

Crockpot Apple Cobbler Cake

Crockpot Apple Cobbler Cake

I just can't get enough of Apple Desserts right now! I found an old family cookbook and saw this recipe in there. It was so easy and so delicious!

Ingredients:

1Yellow Cake Mix- dry
20 oz can of Apple Pie Filling
6 Tablespoons of butter, melted

Directions:
Dump your can of Apple Pie Filling into the bottom of your slow cooker.
Spread your DRY yellow cake mix over the apple pie filling.
Then spoon your butter onto the cake mix - DON'T mix the cake mix and butter around. The moisture will make it cook.
Cook on High for 4 hours in your slow cooker.

Rolo Brownie Bites with Caramel Cream Cheese Frosting

Rolo Brownie Bites with Caramel Cream Cheese Frosting

Ingredients:
1 box fudge brownie mix plus necessary eggs, oil & water per package instructions (or your favorite homemade recipe)
24 Rolo candies plus extras for the cook’s snack
4 TBS. butter, softened at room temperature
4 oz. cream cheese, softened at room temperature
2 TBS. caramel sauce
1 cup confectioners sugar

Directions:
Remove all the wrappers and refrigerate the Rolo candies. Pre-heat oven to 325F. Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with Kitchen Spritzer and fill each cup 3/4 full with batter using small stainless scoop. Bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to stackable cooling rack. Allow to cool completely.

To make the frosting, whip the butter and cream cheese together until smooth. Add the caramel sauce and blend. Add the confectioners sugar and whip until creamy and smooth. Using Easy Accent Decorator, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.

Bowled Over by Chocolate

Bowled Over by Chocolate

Inflate eight 5.-in. (13-cm) balloons to measure 11-in. (28-cm) around widest part. Line Large Sheet Pan with Parchment Paper. Place 8 oz.(250g) chopped bittersweet chocolate into clean, dry Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until mostly melted, stirring every 30 seconds; stir until smooth. Place 4 oz.(125g) chopped white chocolate in (2-cup/500-mL) Prep Bowl. Microwave as directed above. Drizzle some of the white chocolate into bittersweet chocolate. Dip bottom end of one balloon into chocolate and tilt in a north-south-east-west pattern to form four "petals." Place on sheet pan; hold in place until balloon can stand upright. Repeat with remaining balloons, adding white chocolate as necessary. Freeze 15 minutes. Carefully puncture balloons at knotted end using pin. Slowly release air; remove balloons. Fill with ice cream, pudding, or as desired.

Bowling Pin Revenge

Bowling Pin Revenge

A drawing of five bowling pin waiting around a corner with baseball bats, while a bowling ball walks toward them whistling.

Tuesday, June 25, 2013

Easy Lemon Bars

Easy Lemon Bars

Ingredients
1 box angel food cake mix
1 jar lemon curd, jar, heat 45 seconds
1/8 cup water

Instructions
Mix together and spread in a 13x9 greased pan bake at 325 for 25 mins. When cool sprinkle with powdered sugar.

She also gave the hint of heating up the lemon curd for 45seconds and adding 1/8 cup of water when mixing. That really was helpful as the lemon curd is really thick.

Servings: 16; 5 pointsplus+, 3 points

There is No Such Thing As An Ending. Just a New Beginning

Never Give Up

There is No Such Thing As An Ending. Just a New Beginning.

Education is not learning the facts, but training the mind to think.

Education is not learning the facts, but training the mind to think.

Sometimes you just have to pick yourself up and carry on.

Sometimes you just have to pick yourself up and carry on.

An orange peeled in suck a way to make it look like the peel is a person walking and carrying the unpeeled orange.

4 AM. Everyone is Asleep

4 AM. Everyone is Asleep

Perfect time to run from one end of the house to the other at full speed as loudly as possible.

They're not dangerous if you raise them right,

They're not dangerous if you raise them right,

A little girl hugging a big dog while they are lying together in a hammock.

Monday, June 24, 2013

Rich's Seenik River Tours

Rich's Seenik River Tours

I riding lawn mower pulling a couch next to a river.

He who knees before God can stand before anyone.

He who knees before God can stand before anyone.

Mini Lemon Scone Bites with Lemon Glaze

Mini Lemon Scone Bites with Lemon Glaze

For the scones:
2 c. flour
1/4 c. sugar
1 t. baking powder
1 t. baking soda
1/2 c. butter, cut into small pieces
2 t. freshly grated lemon zest
1/4 c. freshly squeezed lemon juice
1/4 c. milk

1. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut the butter pieces into flour until crumbly. (Honestly, I find the quickest and easiest way to do this is with my hands. It takes about a minute!)
2. Stir the lemon zest into the mixing bowl. Combine the lemon juice and milk and immediately pour into the mixing bowl. Stir until combined and work dough into a ball. Knead 8-10 times. Let dough rest in the refrigerator for at least 15 minutes.
3. On a well floured surface, roll out dough until it is about a 1/2″ thick. With a knife, cut the dough into small triangles. Or, using a shot glass or clean medicine cup, cut the dough into small circles. Place on a cookie sheet and bake at 350 degrees for 12-15 minutes, until lightly golden brown on top. Remove to a wire rack and cool completely.
For the Lemon Glaze:
1 c. powdered sugar
2 t. freshly grated lemon zest
1/4 c. freshly squeezed lemon juice (more or less depending on consistency)
1. In a small bowl, combine powdered sugar and lemon zest. Slowly add just enough lemon juice until you reach the desired consistency for a glaze. (I just squeezed my lemon directly into the bowl and added more as needed. I used almost a whole lemon (roughly 1/4 c. lemon juice) to get the right consistency.)
2. Spoon glaze over the cooled mini scones and let dry. Enjoy!
You can make, both triangles and circles.

Strawberry Shortcake Bites

Strawberry Shortcake Bites... Angle food cake cut into squares, skewered with strawberries and chocolate drizzled over them.

Low Carb Girl Scout Savannah Smiles Cookies

Low Carb Girl Scout Savannah Smiles Cookies

2/3 cup sugar equivalent substitute
1/2 cup butter at room temperature
1 egg
2 tsp lemon extract
3/4 cup almond flour
1/3 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp poppy seeds
Powdered sweetener, optional

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, cream together butter and sweetener until smooth.
3. Add in lemon extract and egg.
4. Add in baking soda and salt.
5. Add in flours and poppy seeds.
6. Roll dough into walnut-sized balls.
7. Place on a parchment paper lined cookie sheet and press gently to flatten the tops slightly.
8. Bake for 9-10 minutes, or just until the bottoms are golden.
9. Allow to cool on the cookie sheet for 5 minutes and then carefully transfer to cooling rack to fully dry/solidify, about 2 hours.
10. Optional: Dust with sweetener to finish.

Makes about 42 cookies.
Nutritional Information per low carb cookie fabulosuness: Calories: 39 Carbohydrates: 1.3 g, Fiber: .7 g, Net Carbohydrates: .6g, Protein: .8g, Fat: 3.5g
Nutritional Information for original Girl Scouts Savannah Smiles Cookie: Calories: 24 Carbohydrates: 4.3 g, Fiber: 0g, Net Carbohydrates: 4.3g, Protein: .2g, Fat: 1g

Brownie In An Orange Cup

Brownie In An Orange Cup

The process:
1.Cut the top off the orange – about 1/3 way down. (adults should to this)

2.Let the kids use sturdy soup spoons to scoop out the inside of the orange – careful not to rip or puncture the orange peel
◦** This will be messy, but it is a fun part of the activity for the kids – so be ready with paper towels and wet wipes.

3.While the kids are scooping out the oranges – mix the brownie mix, per pkg. directions*

4.Let the kids fill their own oranges – approx. 2/3 full

5.Place orange cap back on top and, while keeping orange upright, wrap orange in heavy-duty foil (as shown). *a couple layers works best. And the “curly-cue” top serves as an easy way to pull oranges from hot coals

6.Place finished wraps in a bed of coals, (not on flaming campfire), and cover until it is a mound of hot coals with just the “curly-cue” sticking out.

7.Approx. cooking time is 20 – 25 minutes, but this is variable depending on size of oranges and quality of hot coals – so check after 20 minutes to see if done.

8.Remove from coals and let sit a few minutes for the foil to cool to touch – then let the kids unwrap their own orange-baked brownies – and dig in!

Homemade Samoas Bars

Homemade Samoas Bars

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.

Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

Ingredients
For the Crust
¼ cup sugar
½ cup butter melted**
1¼ cups graham cracker crumbs
(or sweet biscuit/cookie crumbs /vanilla wafers work well)

For the Pie
¼ cup fresh lemon juice
1 can sweetened condensed milk
2 blocks Cream Cheese (250 grams each) –
I used Philly Cream Cheese

For the Meringue
5 egg whites, stiffly beaten but not dry
½ cup caster sugar (super fine sugar – not powdered)

Crust
Combine the crumbs, sugar and butter and press into a 9½ inch pie pan. Bake in a 350F (180C) oven for about 7 minutes, then cool to room temperature and place in the fridge to cool.
Pie
Beat cream cheese until smooth and then add the sweetened condensed milk and lemon juice and beat well.
Pour into prepared, cooled crumb crust and chill until firm. Yes, it does get firm.

Meringue
Beat egg whites til stiff but not dry and gradually add the sugar and continue beating until all the sugar has been dissolved.
Spoon mixture on the pie and swirl to get soft peaks.
Bake in a 400F oven for about 7 minutes or until the peaks are dark brown and the rest of the meringue is a nice tan color.

EASY Delicious Crock-Pot BBQ Ribs

EASY Delicious Crock-Pot BBQ Ribs

The meat falls off the bone as you take them out of the crock pot.

Ingredients:

4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano

Directions:
In a bowl, mix together all the ingredients except for the ribs themselves.

Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Why Women Cry

Why Women Cry

20% - Sadness
20% - Happiness
60% - ???

Fried Green Tomatoes

Fried Green Tomatoes

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Preparation
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side