Combine the first 3 frosting ingredients in a small saucepan over medium heat and whisk until the mixture has melted. Remove by gena
gena
gena Combine the first 3 frosting ingredients in a small saucepan over medium heat and whisk until the mixture has melted. Remove
breakfast
Pumpkin Spice Latte 2 cups milk 2 tablespoons canned pumpkin 2 tablespoons sugar 2 teaspoons vanilla 1/2 teaspoon pumpkin pie spice 1/2 cup strong brewed coffee In a saucepan stir together milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from heat, stir in vanilla and pumpkin pie spice, whip the mixture really well with a wire whisk. by gena
gena
gena Pumpkin Spice Latte 2 cups milk 2 tablespoons canned pumpkin 2 tablespoons sugar 2 teaspoons vanilla 1/2 teaspoon pumpkin pie spice 1/2 cup strong brewed coffee In a saucepan stir together milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from heat, stir in vanilla and pumpkin pie spice, whip the mixture really well with a wire whisk.
breakfast
Nutella Coffee Creamer- 1 14 oz can sweetened condensed milk (fat free optional), 3 1/2 c milk or half-n-half, 3 tbsp Nutella. Combine all ingredients in a small saucepan.  Heat over medium-low heat, stirring constantly, until the chocolate has become fully incorporated with the milks.  Store in an airtight container & refrigerate. Enjoy your coffee!!! by Nightfuries
Nightfuries
Nightfuries Nutella Coffee Creamer- 1 14 oz can sweetened condensed milk (fat free optional), 3 1/2 c milk or half-n-half, 3 tbsp Nutella. Combine all ingredients in a small saucepan.  Heat over medium-low heat, stirring constantly, until the chocolate has become fully incorporated with the milks.  Store in an airtight container & refrigerate. Enjoy your coffee!!!
Coffee!
In a saucepan over medium heat, melt the butter then stir in brown sugar and marshmallows. Continue stirring until marshmallows have melted and the ingredients are well combined.    Pour the caramel mixture over the popcorn and mix well. Let cool and gobble up.    For full instructions on how to package this yummy popcorn into the adorable corncobs visit RaisingArizonaKids.com. by jean
jean
jean In a saucepan over medium heat, melt the butter then stir in brown sugar and marshmallows. Continue stirring until marshmallows have melted and the ingredients are well combined. Pour the caramel mixture over the popcorn and mix well. Let cool and gobble up. For full instructions on how to package this yummy popcorn into the adorable corncobs visit RaisingArizonaKids.com.
FoodDrink
White Christmas Punch - 2 cups sugar * 1 cup water * 12 ounces canned evaporated milk * 1 teaspoon almond extract * 6 (2-liter) bottles lemon-lime soda * 3 (1/2 gallon) cartons vanilla ice cream ** Instructions: In a saucepan, combine sugar and water. Stir constantly over medium heat until sugar dissolves.  Remove from heat. Add evaporated milk and almond extract; let cool. Chill until ready to serve. Just before serving, combine milk mixture by gena
gena
gena White Christmas Punch - 2 cups sugar * 1 cup water * 12 ounces canned evaporated milk * 1 teaspoon almond extract * 6 (2-liter) bottles lemon-lime soda * 3 (1/2 gallon) cartons vanilla ice cream ** Instructions: In a saucepan, combine sugar and water. Stir constantly over medium heat until sugar dissolves. Remove from heat. Add evaporated milk and almond extract; let cool. Chill until ready to serve. Just before serving, combine milk mixture
breakfast
THICK WHITE CHOCOLATE GANACHE  1/2 cup cream 1 cup white chocolate chips  Place the cream in a small saucepan. Place over a medium-low heat, stirring occasionally, until bubbles begin to form around the edges. Remove from heat. Add the chocolate chips,  Sit on the benchtop until cool enough to refrigerate. Refrigerate for an hour. Beat the ganache mixture with electric beaters, for 1-2 minutes, until thick and creamy. Pipe onto your cake or by bernadette
bernadette
bernadette THICK WHITE CHOCOLATE GANACHE 1/2 cup cream 1 cup white chocolate chips Place the cream in a small saucepan. Place over a medium-low heat, stirring occasionally, until bubbles begin to form around the edges. Remove from heat. Add the chocolate chips, Sit on the benchtop until cool enough to refrigerate. Refrigerate for an hour. Beat the ganache mixture with electric beaters, for 1-2 minutes, until thick and creamy. Pipe onto your cake or
Outdoor Rugs
Sweet and Sour Sauce 1/2 cup sugar 1/2 cup ketchup 1/2 cup white vinegar 1/2 cup water (you can substitute pineapple juice for the water, if desired) Whisk all ingredients together in a small saucepan and simmer over medium heat until thickened, stirring occasionally, about 30 minutes. by janis
janis
janis Sweet and Sour Sauce 1/2 cup sugar 1/2 cup ketchup 1/2 cup white vinegar 1/2 cup water (you can substitute pineapple juice for the water, if desired) Whisk all ingredients together in a small saucepan and simmer over medium heat until thickened, stirring occasionally, about 30 minutes.
Wonderful Words
No-Bake Almond-Butter Granola Balls.  How to make them: Cook one-third cup honey and one-third cup almond butter in a small saucepan over low heat until it becomes smooth. In a large bowl, combine one cup rolled oats, one cup rice cereal, and a half raisins or chocolate chips. Pour the warm almond-butter mixture over the dry ingredients and stir it up. Let cool for five minutes and then roll into one-inch balls for bite-size snacking. by geneva
geneva
geneva No-Bake Almond-Butter Granola Balls. How to make them: Cook one-third cup honey and one-third cup almond butter in a small saucepan over low heat until it becomes smooth. In a large bowl, combine one cup rolled oats, one cup rice cereal, and a half raisins or chocolate chips. Pour the warm almond-butter mixture over the dry ingredients and stir it up. Let cool for five minutes and then roll into one-inch balls for bite-size snacking.
Looks Yummy...
INSTRUCTIONS For the Blackberry Syrup: 1.Put the blackberries and sugar in a small saucepan over medium heat. 2.Cook for 20-30 minutes, stirring occasionally, until blackberries have softened and you have a thick syrup. 3.Strain syrup through a mesh sieve to separate any seeds or lumps from the syrup. 4.Let syrup cool for 20 minutes. For the Blackberry Whiskey Lemonade 1.Combine all ingredients in a large shaker with ice. by Makia55
Makia55
Makia55 INSTRUCTIONS For the Blackberry Syrup: 1.Put the blackberries and sugar in a small saucepan over medium heat. 2.Cook for 20-30 minutes, stirring occasionally, until blackberries have softened and you have a thick syrup. 3.Strain syrup through a mesh sieve to separate any seeds or lumps from the syrup. 4.Let syrup cool for 20 minutes. For the Blackberry Whiskey Lemonade 1.Combine all ingredients in a large shaker with ice.
Let's eat!
Vanilla Buttermilk Tarts: 2/3 c. sugar  1/4 c. flour  1 1/2 c. buttermilk  3 lrg eggs   2 tea. vanilla bean paste  1 (8-or10-oz.) pkg frozen tart shells.   Toppings: fresh fruit, fresh basil sprigs. *1. Whisk together sugar & flour in a 3-qt. heavy saucepan; add buttermilk  & eggs, and whisk until blended. Cook over medium heat, whisking constantly, 7 to 8 minutes or until a pudding-like thickness. Remove from heat, & stir in vanilla bean paste. by simone
simone
simone Vanilla Buttermilk Tarts: 2/3 c. sugar 1/4 c. flour 1 1/2 c. buttermilk 3 lrg eggs 2 tea. vanilla bean paste 1 (8-or10-oz.) pkg frozen tart shells. Toppings: fresh fruit, fresh basil sprigs. *1. Whisk together sugar & flour in a 3-qt. heavy saucepan; add buttermilk & eggs, and whisk until blended. Cook over medium heat, whisking constantly, 7 to 8 minutes or until a pudding-like thickness. Remove from heat, & stir in vanilla bean paste.
Kid Parties
Bang-Bang Shrimp Ingredients 1 lb. medium shrimp, peeled and deveined For the sauce: 1/2 cup mayonnaise 4-5 teaspoons chili garlic sauce, such as Sriracha sauce 1 teaspoon granulated sugar 1 teaspoon rice vinegar For the egg mixture: 1 egg, beaten 1 cup milk For the breading mixture: 1/2 cup all-purpose flour 1/2 cup panko breadcrumbs 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon dried basil For frying: 8 to 12 cups vegetable oil Instructions 1.	Combine all ingredients for the sauce in a small bowl; cover and set aside. 2.	Combine beaten egg with milk in shallow bowl; set aside. 3.	Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside. 4.	Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying. 5.	Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer. 6.	When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels. 7.	When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat. by simone
simone
simone Bang-Bang Shrimp Ingredients 1 lb. medium shrimp, peeled and deveined For the sauce: 1/2 cup mayonnaise 4-5 teaspoons chili garlic sauce, such as Sriracha sauce 1 teaspoon granulated sugar 1 teaspoon rice vinegar For the egg mixture: 1 egg, beaten 1 cup milk For the breading mixture: 1/2 cup all-purpose flour 1/2 cup panko breadcrumbs 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon dried basil For frying: 8 to 12 cups vegetable oil Instructions 1. Combine all ingredients for the sauce in a small bowl; cover and set aside. 2. Combine beaten egg with milk in shallow bowl; set aside. 3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside. 4. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying. 5. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer. 6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels. 7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.
Kid Parties
Macaroni Grill's Lemon Butter Sauce: 4 oz lemon juice,2 oz white wine 4 oz heavy cream 4 sticks butter.  Heat the lemon juice and wine in a saucepan over med heat. Bring to a boil and reduce by 1/3. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. by shirley.worden.56
shirley.worden.56
shirley.worden.56 Macaroni Grill's Lemon Butter Sauce: 4 oz lemon juice,2 oz white wine 4 oz heavy cream 4 sticks butter. Heat the lemon juice and wine in a saucepan over med heat. Bring to a boil and reduce by 1/3. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
Favorites
Peanut Butter Rice Krispies balls: 4 tablespoons margarine or butter  4 1/2 cups miniature marshmallows  1/2 cup + 2 tablespoons peanut butter  6 cups Rice Krispies cereal  Melting chocolate {optional but highly encouraged}  1. Melt butter in a large saucepan over medium heat 2. Add marshmallows and stir until melted 3. Remove from heat and add peanut butter, stirring until well mixed 4. Add Rice Krispies 5. Let cool for 10 minutes and form into by Helen Mata
Helen Mata
Helen Mata Peanut Butter Rice Krispies balls: 4 tablespoons margarine or butter 4 1/2 cups miniature marshmallows 1/2 cup + 2 tablespoons peanut butter 6 cups Rice Krispies cereal Melting chocolate {optional but highly encouraged} 1. Melt butter in a large saucepan over medium heat 2. Add marshmallows and stir until melted 3. Remove from heat and add peanut butter, stirring until well mixed 4. Add Rice Krispies 5. Let cool for 10 minutes and form into
Favorites
I apologize! I said I would post a recipe yesterday BUT I had no power  starting Friday night through Saturday night so that made things kind of  difficult... Hopefully these granola bars can make up for my tardiness!  When I was a kid, I used to inhale those Quaker Chewy Granola Bars. My mom  would always have to stop me before I ate the whole box… I mean, they are  pretty much like “healthy” candy bars or at least they used to be. So once  I got started eating them, it was game over for those babies. I was an  all-or-nothing type of kid when it came to eating. I’d either eat  everything in the pantry (i.e., every piece of chocolate I could find) or  refuse to eat for days, especially when they tried to feed me squash (which  I surprisingly now LOVE). Unfortunately, this trait has kind of stayed with  me into my adult life, which is why I’m glad these granola bars are not  like candy bars! I can eat as many as I want! Though, I’m not going to lie…  The second bar I ate after making these may or may not have been smothered  in peanut butter with a few dark chocolate chips sprinkled on top (...  hello candy granola bar). I highly recommend trying that if you make these…  Normally, one would use all oats for the base ingredient when making  granola bars. However, I found that substituting some crushed rice chex  cereal for oats was fantastic, not only for texture but calories too! These  bars are low calorie and dairy free. I love swapping out butter for  unsweetened applesauce when baking! Applesauce is a great substitute for  butter and/or oils. Same goes for bananas (I have a recipe for you next  week demonstrating this). Yay for healthy snacks!  Rice Chex Granola Bars printable recipe  Yield: 16 granola bars  Calories: 95 calories per bar  Total Time: about 5 hours (prep time only 15 minutes)    Ingredients:  - 4 cups rice chex cereal, crushed (this should be about 2 cups crushed)  - 2 cups quick oats  - 1 1/2 cups unsweetened applesauce  - 1 tsp vanilla extract  - 3 tbsp raw honey  - 2 tbsp PB2 + 1 tbsp water (or 2 tbsp normal creamy peanut butter - this  will add extra calories)  - optional: brown sugar (for sprinkling - I used about one tbsp)    Directions:  1. Crush rice chex cereal in a large bowl using your hands until only small  pieces remain. It’s okay if a few larger pieces remain but you want the  bulk of it to be small pieces.  2. Add oats to the bowl with crushed rice chex and stir to combine.  3. Prepare peanut butter by mixing PB2 with water in a small bowl until  creamy (skip this step if using normal peanut butter).  4. Combine applesauce, vanilla, honey and peanut butter in a medium  saucepan. Cook over low heat until ingredients are melted together and  creamy/gooey, about 5-10 minutes.  5. Pour warm gooey applesauce mixture from step 4 over the chex oat mixture  and stir until dry ingredients are completely intertwined with wet  ingredients (well combined).  6. Line a 9x9 baking dish with parchment paper. Pour mixture from step 5  into the dish and smooth out using a spatula until mixture completely fills  the dish. Sprinkle brown sugar over the top then push it into the bars  using your fingertips. Refrigerate for about 5 hours to allow granola bars  to harden.  7. Once hardened, remove from fridge, slice into 16 bars and enjoy!  Note: I stored my granola bars in the fridge. I recommend doing the same!  Mine stayed fresh for about one week.  The recipe is very simple and you can definitely add your own flare to it  like dried fruit, nuts, chocolate chips, etc... The possibilities are  endless! I wanted to start with a bare minimum granola bar so I can always  add whatever I’m craving that day to it. What you would add to make these  granola bars better?! Tell me your thoughts! Happy Sunday!  - A by Happy_chibi_dragon
Happy_chibi_dragon
Happy_chibi_dragon I apologize! I said I would post a recipe yesterday BUT I had no power starting Friday night through Saturday night so that made things kind of difficult... Hopefully these granola bars can make up for my tardiness! When I was a kid, I used to inhale those Quaker Chewy Granola Bars. My mom would always have to stop me before I ate the whole box… I mean, they are pretty much like “healthy” candy bars or at least they used to be. So once I got started eating them, it was game over for those babies. I was an all-or-nothing type of kid when it came to eating. I’d either eat everything in the pantry (i.e., every piece of chocolate I could find) or refuse to eat for days, especially when they tried to feed me squash (which I surprisingly now LOVE). Unfortunately, this trait has kind of stayed with me into my adult life, which is why I’m glad these granola bars are not like candy bars! I can eat as many as I want! Though, I’m not going to lie… The second bar I ate after making these may or may not have been smothered in peanut butter with a few dark chocolate chips sprinkled on top (... hello candy granola bar). I highly recommend trying that if you make these… Normally, one would use all oats for the base ingredient when making granola bars. However, I found that substituting some crushed rice chex cereal for oats was fantastic, not only for texture but calories too! These bars are low calorie and dairy free. I love swapping out butter for unsweetened applesauce when baking! Applesauce is a great substitute for butter and/or oils. Same goes for bananas (I have a recipe for you next week demonstrating this). Yay for healthy snacks! Rice Chex Granola Bars printable recipe Yield: 16 granola bars Calories: 95 calories per bar Total Time: about 5 hours (prep time only 15 minutes) Ingredients: - 4 cups rice chex cereal, crushed (this should be about 2 cups crushed) - 2 cups quick oats - 1 1/2 cups unsweetened applesauce - 1 tsp vanilla extract - 3 tbsp raw honey - 2 tbsp PB2 + 1 tbsp water (or 2 tbsp normal creamy peanut butter - this will add extra calories) - optional: brown sugar (for sprinkling - I used about one tbsp) Directions: 1. Crush rice chex cereal in a large bowl using your hands until only small pieces remain. It’s okay if a few larger pieces remain but you want the bulk of it to be small pieces. 2. Add oats to the bowl with crushed rice chex and stir to combine. 3. Prepare peanut butter by mixing PB2 with water in a small bowl until creamy (skip this step if using normal peanut butter). 4. Combine applesauce, vanilla, honey and peanut butter in a medium saucepan. Cook over low heat until ingredients are melted together and creamy/gooey, about 5-10 minutes. 5. Pour warm gooey applesauce mixture from step 4 over the chex oat mixture and stir until dry ingredients are completely intertwined with wet ingredients (well combined). 6. Line a 9x9 baking dish with parchment paper. Pour mixture from step 5 into the dish and smooth out using a spatula until mixture completely fills the dish. Sprinkle brown sugar over the top then push it into the bars using your fingertips. Refrigerate for about 5 hours to allow granola bars to harden. 7. Once hardened, remove from fridge, slice into 16 bars and enjoy! Note: I stored my granola bars in the fridge. I recommend doing the same! Mine stayed fresh for about one week. The recipe is very simple and you can definitely add your own flare to it like dried fruit, nuts, chocolate chips, etc... The possibilities are endless! I wanted to start with a bare minimum granola bar so I can always add whatever I’m craving that day to it. What you would add to make these granola bars better?! Tell me your thoughts! Happy Sunday! - A
Favorites
Kneaders Cinnamon Syrup:    1 cup sugar  1/2 cup light corn syrup  1/4 cup water  3/4 teaspoon ground cinnamon  1 (5 ounce) can evaporated milk    In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk. by gena
gena
gena Kneaders Cinnamon Syrup: 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 3/4 teaspoon ground cinnamon 1 (5 ounce) can evaporated milk In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.
breakfast
Wasabi Salmon Burgers.   Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts. INGREDIENTS 2 tablespoons reduced-sodium soy sauce 1 1/2 teaspoons wasabi powder, (see Note) 1/2 teaspoon honey 1 pound salmon fillet, skinned (see Tip) 2 scallions, finely chopped 1 egg, lightly beaten 2 tablespoons minced peeled fresh ginger 1 teaspoon toasted sesame oil  STEPS 1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.  2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.  3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.  TIPS Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.  Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.  NUTRITION Per serving: 184 calories; 7g fat (1g sat, 2g mono); 117mg cholesterol; 3g carbohydrates; 27g protein; 0g fiber; 369mg sodium; 464mg potassium. Nutrition bonus: Selenium (84% daily value), omega-3s. 0 Carbohydrate Servings Exchanges: 4 lean meat by beulah
beulah
beulah Wasabi Salmon Burgers. Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts. INGREDIENTS 2 tablespoons reduced-sodium soy sauce 1 1/2 teaspoons wasabi powder, (see Note) 1/2 teaspoon honey 1 pound salmon fillet, skinned (see Tip) 2 scallions, finely chopped 1 egg, lightly beaten 2 tablespoons minced peeled fresh ginger 1 teaspoon toasted sesame oil STEPS 1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside. 2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked. 3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately. TIPS Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year. Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you. NUTRITION Per serving: 184 calories; 7g fat (1g sat, 2g mono); 117mg cholesterol; 3g carbohydrates; 27g protein; 0g fiber; 369mg sodium; 464mg potassium. Nutrition bonus: Selenium (84% daily value), omega-3s. 0 Carbohydrate Servings Exchanges: 4 lean meat
Craft Ideas
6 pieces (1/2-ounce) chocolate , a variety of your favorites  2 teaspoons store-bought hot chocolate mix    1 1/2 tablespoons sugar  1 1/2 cups milk  3 cups ice  Whipped cream  Chocolate shavings  Directions  Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.    In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shaving by aida
aida
aida 6 pieces (1/2-ounce) chocolate , a variety of your favorites 2 teaspoons store-bought hot chocolate mix 1 1/2 tablespoons sugar 1 1/2 cups milk 3 cups ice Whipped cream Chocolate shavings Directions Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature. In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shaving
Let Them Eat Cake
Butterbeer
Adapted from Huffington Post

Yields 4 servings

1 cup brown sugar
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon apple cider vinegar
3/4 cup heavy cream, divided
Four 12-ounce bottles cream soda, chilled

In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, stirring occasionally. If you don't have a candy thermometer, bring to a gentle boil and turn off the heat after about a minute of cooking.

Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.

In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup.

In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream.

Serve immediately! by ruthie
ruthie
ruthie Butterbeer Adapted from Huffington Post Yields 4 servings 1 cup brown sugar 4 tablespoons butter 1/2 teaspoon salt 1 teaspoon apple cider vinegar 3/4 cup heavy cream, divided Four 12-ounce bottles cream soda, chilled In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, stirring occasionally. If you don't have a candy thermometer, bring to a gentle boil and turn off the heat after about a minute of cooking. Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using. In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup. In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream. Serve immediately!
garden party
Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. by janis
janis
janis Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves.
Wonderful Words
Christmas Pudding. In large heavy saucepan combine sugar and cornstarch. Stir in milk. Cook over medium heat until thickened and bubbly, by becky.gaona.5
becky.gaona.5
becky.gaona.5 Christmas Pudding. In large heavy saucepan combine sugar and cornstarch. Stir in milk. Cook over medium heat until thickened and bubbly,
Favorites
Instant Latte Bombs (18 servings) In saucepan, combine 3 cups (24 oz) strong espresso and 9 tbsp gelatin. When gelatin has melted, stir/melt in 1 cup + 2 tbsp MCT oil and whisk until it has a silky consistency. Whisk in 2/3 cup protein powder, 1 tsp liquid stevia, 2 tsp salt, and 2 tsp vanilla. Blend for several minutes until emulsified and fluffy like a mousse. Pour into mold of choice and let it set (i used silicon cupcake molds but any pan works as long as you cut into 18 pieces) by elise
elise
elise Instant Latte Bombs (18 servings) In saucepan, combine 3 cups (24 oz) strong espresso and 9 tbsp gelatin. When gelatin has melted, stir/melt in 1 cup + 2 tbsp MCT oil and whisk until it has a silky consistency. Whisk in 2/3 cup protein powder, 1 tsp liquid stevia, 2 tsp salt, and 2 tsp vanilla. Blend for several minutes until emulsified and fluffy like a mousse. Pour into mold of choice and let it set (i used silicon cupcake molds but any pan works as long as you cut into 18 pieces)
Pretty Food
After two applications of the paw balm. 2 T. olive oil, 2 T. coconut oil, 1.5 T shea butter, & 2 T. beeswax (small pellets work best for melting and measuring) In a microwave safe small container, combine the 4 ingredients. Heat in 30 second increments, stirring between until melted. At this point, you can pour the mixture into lip balm tubes if you have them for easy application on the paws, small tins work great as well, or a small Tupperware type container with a lid. Let it/them cool on... by jenna
jenna
jenna After two applications of the paw balm. 2 T. olive oil, 2 T. coconut oil, 1.5 T shea butter, & 2 T. beeswax (small pellets work best for melting and measuring) In a microwave safe small container, combine the 4 ingredients. Heat in 30 second increments, stirring between until melted. At this point, you can pour the mixture into lip balm tubes if you have them for easy application on the paws, small tins work great as well, or a small Tupperware type container with a lid. Let it/them cool on...
Leading Ladies
Blueberry Muffin Rice Krispy Treats - 4 Tbsp butter, 7 cup marshmallows, 1 cup dry blueberry muffin mix, 1 tsp vanilla, 6 cup rice krispies. Melt the butter, turn the heat down & add marshmallows. Stir until melted, then stir in the muffin mix and vanilla. Once fully melted, take them off heat and pour over the rice krispies. Stir lightly to combine. Dump the mixture into a greased 9x9 pan. Let it sit for about 5 minutes, then with greased hands by joseyhappy
joseyhappy
joseyhappy Blueberry Muffin Rice Krispy Treats - 4 Tbsp butter, 7 cup marshmallows, 1 cup dry blueberry muffin mix, 1 tsp vanilla, 6 cup rice krispies. Melt the butter, turn the heat down & add marshmallows. Stir until melted, then stir in the muffin mix and vanilla. Once fully melted, take them off heat and pour over the rice krispies. Stir lightly to combine. Dump the mixture into a greased 9x9 pan. Let it sit for about 5 minutes, then with greased hands
Favorites
GINGER WATER REMEDIES How to make: Combine water and ginger in a medium saucepan over high heat; bring to a boil. Reduce heat to low, and simmer 15 minutes and strain. Benefits: Ginger water has be… by gena
gena
gena GINGER WATER REMEDIES How to make: Combine water and ginger in a medium saucepan over high heat; bring to a boil. Reduce heat to low, and simmer 15 minutes and strain. Benefits: Ginger water has be…
breakfast
Easy dressing for fresh beans: Cook 2 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; 1 garlic clove, pressed; and salt and pepper to taste in a small saucepan over medium-low heat 2 minutes or until bubbly. Toss mixture with 1 lb. haricots verts (tiny green beans), trimmed and blanched. by adrian
adrian
adrian Easy dressing for fresh beans: Cook 2 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; 1 garlic clove, pressed; and salt and pepper to taste in a small saucepan over medium-low heat 2 minutes or until bubbly. Toss mixture with 1 lb. haricots verts (tiny green beans), trimmed and blanched.
Things I want to buy
Homemade Sweetened Condensed Milk
Makes 1/2 litre Ingredients 50 g butter
220 g sugar
1 cup (250 ml) water
200 g milk powder Method 1. Add butter, sugar and water in a saucepan and gently boil under low heat until sugar is dissolved. 2. Turn off the heat and whisk in milk powder, 50g at a time, until it's completely dissolved. 3. Let it cool and use it immediately. It doesn't store well, so makes as you need. by veronicawasp
veronicawasp
veronicawasp Homemade Sweetened Condensed Milk Makes 1/2 litre Ingredients 50 g butter 220 g sugar 1 cup (250 ml) water 200 g milk powder Method 1. Add butter, sugar and water in a saucepan and gently boil under low heat until sugar is dissolved. 2. Turn off the heat and whisk in milk powder, 50g at a time, until it's completely dissolved. 3. Let it cool and use it immediately. It doesn't store well, so makes as you need.
sweet tooth
Peppermint Hot Chocolate: ¼ cup coconut milk; 1 ½ cups water; ¼ cup chocolate chunks or raw cacao nibs; 1 tablespoon honey; 3 peppermint tea bags | In a saucepan bring coconut milk, water, and peppermint tea to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and remove tea bags. Stir in chocolate chips and honey, mixing until melted. Pour into mugs. by gena
gena
gena Peppermint Hot Chocolate: ¼ cup coconut milk; 1 ½ cups water; ¼ cup chocolate chunks or raw cacao nibs; 1 tablespoon honey; 3 peppermint tea bags | In a saucepan bring coconut milk, water, and peppermint tea to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and remove tea bags. Stir in chocolate chips and honey, mixing until melted. Pour into mugs.
breakfast
Clean Eating Caramel Popcorn  1/4 cup almond butter or peanut butter 1/2 cup honey 8-10 cups popped popcorn In a small pot, warm the honey on high heat. Bring it to a boil. Let it boil up in the pot about 1 inch and then quickly remove from heat. Stir in nut butter with a whisk and whisk until smooth. Should be “pourable”. Pour over the popcorn and mix with a spoon. by Sherri32
Sherri32
Sherri32 Clean Eating Caramel Popcorn 1/4 cup almond butter or peanut butter 1/2 cup honey 8-10 cups popped popcorn In a small pot, warm the honey on high heat. Bring it to a boil. Let it boil up in the pot about 1 inch and then quickly remove from heat. Stir in nut butter with a whisk and whisk until smooth. Should be “pourable”. Pour over the popcorn and mix with a spoon.
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Peppermint Tea Foot Soak -1 cup baking soda, 1/2 cup Epsom salt Contents of 4 peppermint tea bags (can substitute with your favorite tea) Whisk ingredients together in a bowl and store in an airtight container. To use, add 2 tablespoons peppermint tea foot soak mixture to a basin of warm water, soak feet. Scented Foot Scrub - 3 tbls baking soda,1 tbls body wash, 1 tbls water, Combine ingredients in a small bowl. After soaking feet, gently rub the mixture over both feet before rinsing well. by elvira
elvira
elvira Peppermint Tea Foot Soak -1 cup baking soda, 1/2 cup Epsom salt Contents of 4 peppermint tea bags (can substitute with your favorite tea) Whisk ingredients together in a bowl and store in an airtight container. To use, add 2 tablespoons peppermint tea foot soak mixture to a basin of warm water, soak feet. Scented Foot Scrub - 3 tbls baking soda,1 tbls body wash, 1 tbls water, Combine ingredients in a small bowl. After soaking feet, gently rub the mixture over both feet before rinsing well.
colors and patterns
Easy Creamy Caramel Sauce: 3/4 cup butter~1 1/2 cups light brown sugar, firmly packed~2 tablespoons water~1/4 teaspoon salt~3/4 cup evaporated milk~1 tablespoon vanilla extract. Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 3 to 5 minutes (it will bubble a lot!) depending upon thickness desired, stirring occasionally. Remove from heat and stir in evaporated milk and vanilla. by gena
gena
gena Easy Creamy Caramel Sauce: 3/4 cup butter~1 1/2 cups light brown sugar, firmly packed~2 tablespoons water~1/4 teaspoon salt~3/4 cup evaporated milk~1 tablespoon vanilla extract. Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 3 to 5 minutes (it will bubble a lot!) depending upon thickness desired, stirring occasionally. Remove from heat and stir in evaporated milk and vanilla.
breakfast
Snow Cocoa: Ingredients - 2 cups whipping cream 6 cups milk, 1 tsp vanilla extract 12 oz pkg white chocolate chips. Directions - Combine all ingredients in a slow cooker. Heat on low for 2-2 1/2 hours or until chocolate is melted and mixture is hot. Stir well to blend. by Raelynn8
Raelynn8
Raelynn8 Snow Cocoa: Ingredients - 2 cups whipping cream 6 cups milk, 1 tsp vanilla extract 12 oz pkg white chocolate chips. Directions - Combine all ingredients in a slow cooker. Heat on low for 2-2 1/2 hours or until chocolate is melted and mixture is hot. Stir well to blend.
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