Flatware Sets


Classy Kitchens 3-Day Oneida Sale - Save 10% at Checkout - Code CK123411, #Oneida #Flatwarehttp://amzn.to/15zb5ys


Pork Chop Skillet Dinner Recipe



INGREDIENTS: 4 pork loin or rib chops, 1 inch thick (1 1/2 lb) 1/4 cup Progresso® beef flavored broth or chicken broth (from 32-oz carton) 4 medium potatoes, cut into fourths 4 small carrots, cut into 1-inch pieces 4 medium onions, cut into fourths 3/4 teaspoon salt 1/4 teaspoon pepper Chopped fresh parsley, if desired DIRECTIONS: 1. Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown. 2. Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley. https://farm5.staticflickr.com/4136/4767833715_e47e6455b6_b.jpg

Slow Cooker Layered Enchilada Dinner Recipe



INGREDIENTS: 1 lb lean (at least 80%) ground beef 1 small onion, chopped (about 1/3 cup) 1 clove garlic, finely chopped 1 can (10 3/4 oz) condensed cream of mushroom soup 1 can (4.5 oz) Old El Paso® chopped green chiles 1 can (10 oz) Old El Paso® enchilada sauce 10 corn tortillas (6 inch) 3 cups shredded Monterey Jack cheese (12 oz) Paprika Chopped fresh cilantro DIRECTIONS: 1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles. 2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese. 3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top. 4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes. 5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro. https://farm5.staticflickr.com/4132/4835029326_76a8af48ca_b.jpg

Kaneyama Yaki Sushi Nori




Kaneyama Yaki Sushi Nori / Dried Seaweed (Vacuum-packed/re-sealable)


  • the best quality brand "Kaneyama (金山) Dried Seaweed" over 20 years history
  • 100% all-natural, low-calorie, fine roasting processed organic roasted seaweed
  • A great source of vitamins/minerals and recipes for sushi/wraps/rice/salads/chips
  • Each sheet size is approximately 7.5"x8.5" and net package weight is 4.4 oz (125g)
  • Vacuum & re-sealable package with a desiccant pack for keeping dry longer at maximum saturation

Tubby Jacks




Ceramic BBQ grill Pizza oven and smoker all in one. Slow cooking and searing are easily achieved with our amazing kamado grills.


Cream-Filled Strawberry-Brownie Cake Recipe



INGREDIENTS: Brownie Layer 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix 1/2 cup Crisco® Pure Vegetable Oil 1/4 cup water 3 LAND O LAKES® Eggs Cake Layer 1 box (18.25 oz) Pillsbury® Strawberry Cake Mix 3/4 cup water 1/3 cup Crisco® Pure Vegetable Oil 3 LAND O LAKES® Eggs 1/2 cup diced fresh strawberries Filling 1 package (8 oz) cream cheese, softened 1/2 cup LAND O LAKES® Butter, softened 3 cups powdered sugar 1 container (8 oz) frozen whipped topping, thawed Frosting and Garnish 1 container (16 oz) frozen whipped topping, thawed 2/3 cup powdered sugar 3 cups sliced fresh strawberries* DIRECTIONS: 1. Heat oven to 350°F. Spray 3 (9-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. Spread about 1 cup batter in each of 3 pans. 2. In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan. 3. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour. 4. Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz whipped topping. 5. To make frosting, in another medium bowl, beat 16 oz whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended. 6. To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost sides and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator. **Tip: Whole strawberries dipped in chocolate can be substituted for the sliced strawberries. https://farm8.staticflickr.com/7030/6771265857_893752b916.jpg

strawberry jellyhearts



My cousin dropped by with a box of Jellyhearts for us! A heart-shaped strawberry encased in strawberry jelly, over a thin cheesecake layer and base. Yummy :)~~ Additional notes: JellyHearts doesn't seem to have an online presence - I tried searching :( The number they list on the box is 9459 7711 (Singapore phone number). https://farm1.staticflickr.com/44/112792615_2e24beafa2_b.jpg

Cake pops for Boots



Cake pops for my SIL's birthday. Two flavours : timtam pops and oreo pops. Both recipes taken from Bubble and Sweet (thanks Sweet for these delicious recipes!!!) bubbleandsweet.blogspot.com https://farm5.staticflickr.com/4126/4977925975_8dcd8ca8d7_b.jpg

Crazy Cake



It was my parents anniversary recently, so I made them a chocolate cake, as well as cooking a fancy dinner. Here you see me about to enjoy a piece of that cake by the light of my laptop screen. ;-) Crazy Cake 3 cups flour 2 cups sugar 6 Tbsp cocoa (I make it heaping, for extra chocolately goodness) 1 tsp salt 2 tsp baking soda 2 tsp vanilla extract 2 Tbsp vinegar 3/4 cup vegetable oil 2 cups cold water Sift together dry ingredients. Make three wells - two small, one large. In a small well put the vanilla, in another the vinegar, and in the third large well put the oil. Start stirring, pouring in your water immediately. Blend thoroughly. Preheat oven to 350º Cupcakes - makes roughly 24 (more or less). Bake 12-15 minutes, test for doneness with toothpick, it can take longer depending on your oven or size of cupcakes. Layer cake - two 9" round pans, greased and floured with wax or parchment paper on the bottom. Bake 25-30 minutes, test for doneness with knife. Remove sides of cake pans and cool before icing. Pan cake - 9"x13" (or similar) pan, grease and flour, bake 50-60 minutes until done. You can ice this style of cake in the pan, while it's still warm, if you like it that way. This is a wartime cake recipe that comes from my British grandmother. Because perishable ingredients were hard to count on, this recipe doesn't use any at all! It is also very forgiving. For example the original recipe uses melted shortening instead of vegetable oil. Oil is my preference and it made no difference in quality. I've also used olive oil when I ran out of something lighter and it still turned out perfect! When I've run short unexpectedly on cocoa I melted chocolate to make up the difference. The only ingredient I would avoid compromise on is the cocoa and the vanilla. Don't go artificial on the vanilla, and buy good cocoa or chocolate. If you've got someone with an egg or dairy allergy it's a great recipe to use without sacrificing quality. I expect its even easy to turn it into a vegan recipe too. It's dense and stable the way a good homemade style cake should be. Great traditionally iced or cubed and layered into custard. Oh, another nice variation I've made is Potato Crazy Cake. Substitute one cup of flour with a cup of cooked potato well mashed or riced. Mix it with the 2 cups water to keep it from hardening up. This variation makes the cake even more moist. I expect if you wanted to try out your own variations, it would prove a very forgiving recipe. https://farm1.staticflickr.com/11/94079440_3b8bd2b024_b.jpg

Rich Chocolate Mocca Brownies



Nothing compares to the taste of chocolate and coffee. An explosive mix for any chocolate addict. Recipe here. https://farm2.staticflickr.com/1071/1126070794_5ef44c403a_b.jpg

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