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.

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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

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

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

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

I wanted to create something extra special as an idea for Mother's Day. Of course if I want one for Mother's Day I'll have to make my own! =) All of the instructions and recipes for these pretty cakes are on my blog, glorioustreats.blogspot.com/2012/05/puple-ombre-mini-cake... *Pinterest users, please pin this image from my blog post (not flickr). https://farm8.staticflickr.com/7120/7004286892_abc9468cab_b.jpg

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

Took this recipe and vegan-ized it. Turned out perfectly, except that I was too impatient to make the top all pretty. My new favorite cake. VEGAN FIG+PLUM CAKE FRUIT: 1/2 lb plums, pitted and quartered 5 small Black Mission figs, quartered CAKE: 1 1/2 cups flour 1 cup sugar 1 tsp baking soda 1/2 tsp salt 1 c. water 1/3 c. oil 1 Tbsp vanilla 2 Tbsp apple cider vinegar TOPPING: 2/3 c. chopped walnuts 1 Tbsp granulated sugar 1/4 tsp ground cinnamon 1/4 tsp ground cloves INSTRUCTIONS: Preheat oven to 350°. Grease a 9-inch spring form pan and insert a round of parchment paper in the bottom; grease the paper lightly. Mix or sift dry ingredients together in a large bowl. Measure in the water, oil and vanilla, and stir with a fork until no lumps remain. Add the vinegar at the last minute, stir to combine, and pour into the prepared pan. Sprinkle walnuts evenly over batter. Starting at the perimeter of the pan, arrange the plum and fig wedges in a pretty pattern, cramming them close together. Combine the sugar and spices in a small bowl and sprinkle it over the fruit. Bake on center rack for 40 minutes, or until the center of the cake is set. Cool for about 1 hour. Release from pan and transfer to platter. Eat. Swoon. https://farm4.staticflickr.com/3091/2628890906_171ce29960_b.jpg

50 g soft unsalted butter, plus more for greasing 350 g (12 oz) best dark chocolate 150 g (1/2 cup) caster sugar 4 large eggs, beaten with a pinch of salt 1 teaspoon vanilla extract 50 g (1/3 cup) plain flour 6 individual pudding moulds, buttered Baking parchment Preheat oven to 200 C/Gas mark 6/400 F; put baking sheet in. Draw around pudding mould on baking parchment and cut out six circles; line bottom of tin with baking parchment. Melt chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour and when all is smoothly combined, scrape in the cooled chocolate, blending it to a smooth batter. Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven. Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start). As soon as you take them out of the oven, tip the babycakes onto a small plate or shallow bowl. Serve with whipped cream, crème friche or ice- cream. https://farm1.staticflickr.com/232/498290641_6d21dc2388.jpg

The cake mixed with cream cheese frosting is super moist inside. https://farm3.staticflickr.com/2191/2234158804_271547cf66.jpg

Find this delicious recipe @ stickygooeycreamychewy.blogspot.com/2009/02/daring-bakers... https://farm4.staticflickr.com/3567/3316806224_4c0c333e99_b.jpg

A family birthday tradition from my Dad's mother. Grandma’s Red Velvet Cake ½ cup butter or margarine 1 ½ cup sugar 2 eggs 2 T. cocoa ¼ cup red food colouring 2 ½ cup flour 1 tsp. baking powder 1 tsp. salt 1 tsp. baking soda 1 T. white vinegar 1 cup buttermilk ·Prepare (grease and flour) two 9”, three 8” or one 9x13” cake pan. Preheat the oven to 350F. ·Cream butter with sugar. Add 2 eggs and blend. ·Make a paste of the cocoa and food colouring. Add to the creamed mixture. Blend well. ·Sift flour, baking powder and salt together in a bowl. ·To prepare liquid ingredients: Add vanilla to buttermilk*. Dissolve baking soda in vinegar. Add vinegar mixture to buttermilk. ·Alternately add the dry and liquid ingredients to the creamed butter mixture in thirds. Beat until smooth. ·Pour into prepared cake pans. Bake at 350F for 30-35 minutes. *If buttermilk is not available, add 1 T lemon juice to a 1 cup measure. Fill with milk. Buttercream Frosting A delicious icing – not too sweet. 5 T instant blending flour 1 cup milk 1 cup butter 1 cup icing sugar 1 tsp. vanilla ·Heat milk in a double boiler. Slowly add flour stirring constantly to make a smooth paste. Cook, stirring, until thick. ·Remove from heat and cover with plastic wrap. Cool to room temperature. ·Cream butter, sugar and vanilla. ·Add flour mixture 1 tsp. at a time and continue to beat until very fluffy. ·Frost cake. https://farm4.staticflickr.com/3267/3245079958_8f81cd177a_b.jpg

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275 - 276 Come avrete capito, questo è un periodo che potrei definire solo come CRAZY, è l'unica parola che secondo me rende l'idea... impegnato, incasinato e.... pieno di compleanni! Motivo in più per sfornare dolci... :-) e per dedicarvi anche questa, tanto per continuare nelle scuse per la mia prolungata semi-assenza! Queste sono semplici tortine al cioccolato (ricetta classica dei vasetti allo yogurt che io uso un pò per tutto), piccolo strato di marmellata di limoni e copertura con panna e fragole. Deliziose e semplicissime! Buon avanzo di domenica a tutti e a stasera per i commenti!!!!! Però la canzoncina di Buon Compleanno ce la ascoltiamo metal!!!! HAPPY BIRTHDAY SONG _ GUNS N' ROSES As you understand, this is a period that could be defined only as CRAZY, is the only word that I think makes the idea ... committed, messed up .... and full of birthdays! Another reason to bake desserts ... :-) And also to give you this, just to apology for my semi-long absence! These are simple chocolate cupcakes, thin layer of lemon jam and covered with whipped cream and strawberries. Delicious and simple! Enjoy the rest of Sunday, catch you up in the night for the comments!! https://farm9.staticflickr.com/8004/7432231032_888aba21c7_b.jpg

Last night I had the great pleasure of attending Adele's birthday party and how lovely it all was. At the river, watching the sun go down, all ages, children rushing back and forth with sparklers, yummy spicy food, mohitos, warm friendly people and a birthday cake to end all birthday cakes. Can you belive it is made with mayonnaise? I don't have the recipe yet but hope it is coming. Yes those are truffles on the top of the cake. It tasted as good as it looks. In the background brownies and berries. https://farm8.staticflickr.com/7012/6823976209_f434d69e05_b.jpg

INGREDIENTS: 1 box Betty Crocker® SuperMoist® yellow cake mix 1 cup water 1/3 cup vegetable oil 3 eggs 2 rolls Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snacks (from 5-oz box) Sugar 8 toothpicks 8 teaspoons seedless raspberry jam 1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container) DIRECTIONS: 1. Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray with cooking spray. 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 30 minutes. Place cake in freezer. Freeze until firm, about 1 hour. 4. Meanwhile, to make roses, unwrap fruit snacks. Brush one side of each fruit snack lightly with water. Sprinkle with sugar to coat. Repeat on other side. Cut each snack into 1/2-inch strips. Starting at one short end, roll strips around one end of toothpick, gathering it together to form a rose. Add on an additional strip, pressing to hold it together. Repeat to make 8 roses. 5. To assemble jam stacks, remove cake from freezer. Using foil, lift cake from pan. Using 2 3/4-inch round biscuit cutter, cut 16 rounds from the cake. On cooling rack, place 8 rounds top side down. Spread each with 1 teaspoon raspberry jam. Top with remaining cake rounds top side up. 6. Place frosting in small microwavable bowl. Microwave uncovered on High about 30 seconds or just until melted; stir to blend. Let cool slightly. Spoon 2 tablespoons frosting over each cake, allowing frosting to run down sides of cake. Insert rose-topped toothpick through top of each cake to secure layer and for rose to provide decoration. https://farm6.staticflickr.com/5054/5514820403_91aa320058_b.jpg

Recipe: creampuffsinvenice.ca/2007/06/17/the-real-crepe-cake/ https://farm2.staticflickr.com/1317/560544505_cdaafe979b_b.jpg

Ingredients: 1/2 cup butter or margarine 1/4 cup whipping cream 1 cup packed brown sugar 3/4 cup coarsely chopped pecans 1 box Betty Crocker® SuperMoist® yellow cake mix 1 cup (from 15-oz can) pumpkin (not pumpkin pie mix) 1/2 cup water 1/3 cup vegetable oil 4 eggs 1 1/2 teaspoons pumpkin pie spice 1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting Caramel topping, if desired Additional coarsely chopped pecans, if desired Directions: 1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans. 2. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan. 3. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 4. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator. https://farm4.staticflickr.com/3531/3948056321_b1de608d4b.jpg

This is my entire family's favorite salad. It's so tasty that Adam throws bits of his meat and potatoes to the pugs to save room for salad! (my husband is not a vegetable man at all) The salad is a mix of baby spinach, sugared pecans, strawberries and goat cheese. I dress it with poppyseed dressing - sometimes homemade, sometimes Marzetti's. It has everything a good salad should have: crunchiness, a blend of savory and sweet flavors, and beautiful colors. Everything in the salad is pretty self explanatory. For the pecans, I coat a couple cups of pecan halves in a mix of egg white, water and vanilla. After the nuts are coated with the egg wash, I toss them in a mix of 1/2 c. sugar, 1/2 t. salt and 1/2 t. cinnamon. Then bake them at 300 degrees for half an hour. Make sure you scoot the nuts around a few times while they're baking so that the sugar caramelizes evenly. https://farm4.staticflickr.com/3068/2576657210_4826138537_b.jpg

チーズケーキ Recipe here https://farm4.staticflickr.com/3051/2345138993_2e39a13df1_b.jpg

All our fall foliage is gone, so I decided to have a lazy weekend at home. My camera only came out of its bag to take photos of food. (and I cooked a lot this weekend!) On Sunday morning, I made a big pot of lentil and sausage soup and a pan of sweet cornbread. It will be my lunch for most of the week. I've heard it said that no self-respecting Southerner puts sugar in their cornbread. There must be some truth to that, because I actually grew up hating cornbread because I thought it always tasted gritty, dry, bland and crumbly. Then, about ten years ago I had cornbread at a restaurant in Maine. It totally changed my mind about cornbread. Now, I love it... but it has to be sweet, moist and almost cake-like. Both of these dishes followed new recipes, and both were excellent! Recipes Sausage and Lentil Soup: allrecipes.com/Recipe/Lentil-and-Sausage-Soup/Detail.aspx Golden Sweet Cornbread: allrecipes.com/Recipe/Golden-Sweet-Cornbread/Detail.aspx https://farm4.staticflickr.com/3155/3015725825_9ffd0c8018_b.jpg

something for santa! mini pecan tarts (adapted from a paula deen recipe) crust: 1/2 cup butter, softened 1/2 cup sugar 1 egg 2 cups all purpose flour cream the butter and sugar together until light and fluffy. incorporate egg, then flour. pinch off a ball of dough and place into each mini-tart pan. form crust around sides with your fingers, the thinner the better, but be careful not to have any holes or tears. set aside. filling: 2 tbsps butter, softened 1 1/2 c brown sugar 2 eggs 2 tsp vanilla extract 1/4 tsp salt a LOT of chopped nuts (about 2-2 1/2 cups) cream butter and sugar together, until light and fluffy. incorporate eggs, and vanilla and salt. fill uncooked crusts halfway with chopped nuts. using a squeezy bottle, fill to top with the butter/sugar mix. sprinkle more nuts on top. bake in 325˚F preheated oven for 20 minutes until lightly golden. makes 48 mini tarts. https://farm1.staticflickr.com/40/75542810_e98c77b42b.jpg

We all love Chocolate Chip cookies and I have several different recipes for them each one as delicious as the next! So when Jacque Benson posted her yummy looking version I had to give them a try! I was happy I did! Here is where I found the full recipe and tutorial.....Thanks Jacque! Scroll down the page for the recipe... If you have not been to this blog before,it is full of wonderful Information! sugarteachers.blogspot.com/2010/05/mames-chocolate-chip-c... Mame's Chocolate Chip Pudding Cookies Mame Recckio Wolfe This recipe was the first one I ever received or made. It dates back to 1965. I'm not sure who the originator is, but these are still the best. Ingredients: 2-1/4 cups unsifted all-purpose flour 1 tsp. baking soda 1 cup butter, softened 1/4 cup granulated sugar 3/4 cup firmly packed brown sugar 1 pkg. [3.4 oz.] vanilla or chocolate instant pudding 1 tsp. vanilla 2 eggs 1 pkg. [12 oz.] Nestle Semi- Sweet chocolate chips 1 cup chopped nuts [walnuts] Make sure that all ingredients are at room temperature Mix flour with baking soda. Combine butter, the sugars, pudding and vanilla in a large mixing bowl; beat until smooth and creamy Beat in eggs. Gradually add flour mixture; then stir in chips and nuts Batter will be stiff Drop by rounded teaspoonful onto ungreased baking sheets, about 2” apart…I only put 12 cookies per cookie sheet Place cookie sheet in middle of oven Bake one cookie sheet at a time Bake at 375°F for 8 – 10 minutes…9 minutes works best for my oven. Makes about 7-dozen cookies Recipe Shared by Mame Recckio Wolfe https://farm2.staticflickr.com/1423/4725992076_9bd969eff7_b.jpg

Absolutely Delicious !!! GOOEY CHOCOLATE FILLING: 2 cups semi-sweet chocolate chips One 14-ounce can sweetened condensed milk 2 teaspoons vanilla extract COOKIES: 1 cup (2 sticks) unsalted butter, at room temperature 1 cup light brown sugar 1/2 cup granulated white sugar 1 large egg 1 large egg yolk 1 tablespoon vanilla extract 2 cups all-purpose flour 1 cup quick-cooking or old-fashioned rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 3 cups semi-sweet chocolate chips Directions: 1. Preheat oven to 350 degrees . Place foil in a 9x13 pan ( grease well) allowing enough overhang on the long side to lift the bars from the pan. 2. Prepare the gooey chocolate filling: Place the chocolate chips and condensed milk in a small saucepan over low heat and cook, stirring constantly, until the chocolate has melted and the mixture has thickened, 3 to 5 minutes. Turn off the heat, add vanilla, and stir until smooth. Set aside to cool to room temperature. 3. Prepare the cookie dough: Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in the chocolate chips. 4. Prepare the bars: Using half of the batch of cookie dough, place dollops into the prepared pan and press down lightly to even it out. Pour the cooled chocolate mixture over the dough and then add small dollops of the remaining dough on top. Don't worry if the dollops don't completely cover the chocolate mixture. Just spread it together as much as you can, and let some chocolate peek through. 5. Bake until lightly browned, 20 to 25 minutes. Set aside to cool completely. lift foil from pan and cut into 32 bars. Tips: *These are easiest to cut when they have completely cooled. Recipe girl Adapted..... https://farm7.staticflickr.com/6073/6211063538_a067f33ff9_b.jpg

Warm and gooey right out of the oven !!! Your whole house will smell Amazing.... I don't think you can ever go wrong with a delicious Chocolate Chip Cookie. I love cookies that have that slight crunch to the bite then have that soft gooey middle and with the addition of 1 Tbsp of cinnamon you get a slight cinnamon taste per bite but it also really enhances the chocolate flavor as soon as I saw this recipe I knew I had to make them like Now :)) So glad I did ! Preheat oven to 375. 3-1/4 Cups Flour 1 Tbsp Ground Cinnamon( I used Vietnamese Cinnamon) yes 1 tablespoon is right! 1 tsp baking soda 3/4 tsp salt 1-1/3 Cups Butter Softened( not margarine) 1-1/4 Cups Granulated Sugar 1 Cup packed light brown sugar 2 Eggs 2 tsp Vanilla 2 -1/4 Cups Semi Sweet Chocolate Chips Mix Flour,Cinnamon, Soda and Salt in medium bowl set aside. Beat butter and sugars with mixer till light and fluffy add eggs and vanilla and mix well. Slowly beat in flour mixture till well blended. Stir in Chocolate chips. Drop by rounded tablespoons 2 inches apart onto parchment lined baking sheet. Bake 8-10 minutes till just starting to brown. Notes.... I baked mine for 9 minutes. Cool on baking sheets for 1 minute removing to wire racks to cool completely. Adapted from a McCormick recipe. Full Cookie..... www.flickr.com/photos/steamboatwillie33/8405213383/in/pho... Explore !!!! https://farm9.staticflickr.com/8372/8407195638_31946de2cc_b.jpg

Come sempre la ricetta la puoi trovare a questo link sul mio food blog lapiccolacasa.blogspot.com/2008/10/la-ricetta-della-pasta... You can find the recipe on my food blog at this link: lapiccolacasa.blogspot.com/2008/10/la-ricetta-della-pasta... https://farm4.staticflickr.com/3044/2904535787_a95b7d13a3.jpg

Ingredients: 1 cup graham cracker crumbs 1/4 cup sugar 2 tablespoons butter or margarine, melted 3 packages (8 oz each) cream cheese, softened 1 cup sugar 1 teaspoon vanilla 4 eggs 1 container (8 oz) sour cream 1 can (21 oz) strawberry pie filling Directions: 1. Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set. 2. Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream. 3. Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.) 4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours. 5. To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake. https://farm3.staticflickr.com/2521/4228842545_dfceb1ed93_b.jpg

Trying to dust off my food faux-tography skiillz. It's been awhile. And I actually set up my off camera flash for this too (Joseph on the reflector xo). Whaaat. This is a seared pork chop with roasted grapes... (I just realized, we've done a lot of grape things haa) Turned out deliciously! recipe here. youtu.be/UlHzdXFCJ-c • Rawbie • 500px • Flickr • Twitter • Google+ https://farm6.staticflickr.com/5324/8928847146_6db8697f11_b.jpg

Trovate la ricetta qui! blog.giallozafferano.it/digiunarelontanodaipasti/ Nikon D90 - Nikon 50mm f/1.4 Me on: | Facebook | Blogspot | Getty Images | Website Vi chiedo cortesemente di non postare immagini di qualcunque tipo. Saranno rimosse. Please don't post pictures of any kind. Will be removed. https://farm9.staticflickr.com/8531/8599651703_b852f35caf_b.jpg

The recipe is based on the America's Test Kitchen Oatmeal-Raisin cookie, but I sub cinnamon for nutmeg and chocolate chunks for raisins. I also use salted butter because I like them a little less sweet. I double the amount of chocolate chips, because why wouldn't you? And I don't flatten them, 'cause otherwise they get too brittle. I usually make a half batch which churns out around a dozen cookies. The half batch recipe is this: 0.75 cups AP flour 0.25 tsp baking powder 0.25 tsp salt light shake of cinammon 1 stick of butter (softened to room temp) 0.5 cup brown sugar 0.5 cup granulated sugar 1 brown egg ('cause "brown eggs are local eggs and local eggs are fresh") 1.5 cups old-fashioned oats 1.5 cups chocolate chunks (or chips) Oven at 325 1. Whisk the flour, baking powder, salt and cinnamon together and set aside. 2. On medium. beat the sugars and the butter until fluffy. 3-6 minutes. Beat in the egg, and mix for 30 seconds or so. 3. On low, mix in the flour until combined. 30 seconds or so. Slowly add in the chocolate chips and the oatmeal until it's just incorporated together. 4. I like to set the dough in the fridge for 5 or 10 minutes to let the butter stiffen up a touch. This also gives me time to remember to turn on the oven (I usually forget) and to put parchment paper on the cookie sheet. 5. Using an ice cream scoop, spoon out bigger than golf ball sized hunks and roll them into a ball. Place them on the cookie sheet 2 inches apart. Don't squish them down. 6. Bake for 20 minutes, rotating the sheet halfway. Let them cool on the baking sheet for 10 minutes, then move them to a wire rack. EAT! https://farm4.staticflickr.com/3138/2996251559_ea168946b9_b.jpg

My new preferred way of eating a brownie. I used my favorite recipe and simply added smashed blackberries to the top and when I was eating them I thought how much they tasted like a truffle. It's a great (and versatile) recipe and sometimes I add walnuts, etc. Here's a link to the Food.com recipe (Scout's Brownies) www.food.com/recipe/goldy-bears-scouts-brownies-114628 https://farm8.staticflickr.com/7443/12603939304_43ff173a94_b.jpg

One of the reasons I love Flickr so much: my Flickr friend, Robert Barone shared a story how they made Zeppole at home to recall his memories of childhood flavours. I loved his story very much! But I was really surprised when realized that his recipe describes a traditional and very popular Hungarian pastry, moreover I used to make it rather frequently for my family, especially in February (during Carnival time) and around Easter. We call it "fánk", and this version with potatoes is called "krumplis fánk" (I could translate it something like that: fried potatoe douhgballs). Actually recipe and ingredients are just the same, and mine looks very much like Robert's Zeppole! In Hungary we used to make several versions of it: without potatoes, simply with flour, milk, eggs and yeast, or with "túró"( quark), or with ricotta, instead of potatoes. I serve it usually with cinnamon powdered sugar, or hot rum apricot jam. So my friend, Robert Barone inspired me to make "fánk" again - and my family was very grateful! (Thank you, Robert!) Luckily I took photos before I got ready with frying, because in ten minutes great great grandma's porcelain plate got empty. Potato Zeppole Ingredients: 3/4 kg flour (I used to buy it from market, from a miller) 1 kg of boiled and smashed potatoes (organic) 5 eggs (from the market, from a farm) 50 gr sugar 50 gr yeast (organic) a pinch of salt 3 cups oil (or as much as dough needs) Knead the potatoes with the flour slowly adding the eggs first and then the remaining ingredients. Once you get a solid dough, make many “zeppole” out of it and let it stand and grow for a while. Then fry them with plenty of hot olive oil. My favourite, the Ricotta Zeppole (Túrófánk) Recipe: 250 g ricotta 250 g flour 3 eggs, beaten 175 gr sour cream 1 tsp baking soda 4 tbs sugar 10 gr vanilla sugar, or vanilla extract 1 pinch of salt oil for frying Serve it with confectioner's sugar (and optionally some of cinnamon powder). Other options: serve it with hot home made apricot jam with 1 tbs rum. In a medium pot, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta and vanilla. Mix gently over until combined. Batter will be sticky. Heat the oil in a deep pan. Dip the tablespoon into the hot oil every time you form a ball. Drop by tablespoons into the hot oil only a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain on a paper. Serve it with confectioner's sugar (and optionally some of cinnamon powder). Other options: serve it with hot home made apricot jam with 1 tbs rum. ___________ This is the original Italian recipe from my Flickr friend Robert Barone (I've just learnt from Robert, this is the recipe of our mutual Flickr friend dark siobh@n's aunt's recipe...): Zeppole Ingredienti 3/4 di farina tipo 00 1 Kg di patate 5 uova 50 di zucchero 3 pezzi di lievito di birra da sciogliere in un po' di latte tiepido 3 tazzine d'olio d'oliva un pizzico di sale. Procedimento Si dispone la farina a fontana (tipo forma di un vulcano), aggiungervi le uova. Sbatterle aggiungendo lo zucchero, le patate ben setacciate, l'olio. Si lavora l'impasto. Si aggiunge il lievito sciolto e il pizzico di sale. Si lavora ancora la pasta e la si lascia riposare finché non cresce il volume. Dopo di che si lavora l'impasto, formando delle ciambelline e si lasciano riposare al caldo (in ambiente comunque caldo, altrimenti non la pasta non cresce) sotto un canovaccio. Una volta cresciute, si friggono in olio abbondante. Poi le si passano nello zucchero normale. Krumplis fánk: 1 kg héjában főtt krumpli 3/4 kg liszt 5 tojás 5 dkg élesztő 5 dkg cukor 3 csésze napraforgó olaj (amennyit felvesz) + a sütéshez csipet só Az élesztőt kevés tejben felfuttatjuk, a krumplit meghámozzuk, megfőzzük, még melegen áttörjük. A langyos krumplit a liszttel, a tojással, az élesztővel és a sóval bedagasztjuk, ha túl kemény, kevés langyos tejet adunk hozzá. Kis ideig kelni hagyjuk. A tésztából gömböket formálunk és bő, forró olajban kisütjük, papírtörlőre helyezve lecsöpögtetjük. Porcukorral, fahéjas cukorral,vagy pl.rumos forró baracklekvárral tálaljuk. Ez is egy változata a sokféle fánknak, én szívesen csinálom a túrófánk változatot is. www.nosalty.hu/recept/turofank-2 www.nosalty.hu/recept/turofank www.nosalty.hu/recept/ricottafank https://farm8.staticflickr.com/7143/6760763367_e419771207_b.jpg

INGREDIENTS: Cake 1 box Betty Crocker® SuperMoist® white cake mix 1 1/4 cups buttermilk 1/3 cup vegetable oil 3 eggs 1 tablespoon unsweetened baking cocoa 2 teaspoons royal blue paste food color 1 toothpickful violet paste food color Frosting 1 jar (7 oz) marshmallow creme 1 cup butter or margarine, softened 2 1/2 cups powdered sugar 1/8 teaspoon salt DIRECTIONS: 1. Heat oven to 325°F. Grease bottom and sides of three 8-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour. 2. In large bowl, beat all cake ingredients with electric mixer on low speed about 30 seconds or until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. 3. Divide batter evenly among pans. Bake 23 to 28 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely. 4. In large microwavable bowl, microwave marshmallow creme uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth. 5. If necessary, trim rounded tops of two cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. https://farm6.staticflickr.com/5140/5546699285_d73b2594cd_b.jpg

Buona domenica a tutti!!!! E un grazie grazie grazie a Carlo che mi ha indicato la ricetta di questa buonissima torta con amaretti e ricotta e che potete trovare QUI! Happy Sunday to all!!! And many many thanks to my friend Carlo, who showed me the recipe of this delicious cake with amaretti and ricotta and you can find HERE! (Sorry, only in italian, but luckily there is Google translator... ;)) https://farm9.staticflickr.com/8193/8441207940_72a1782124_b.jpg

Two Urban Licks' Lemon Crab Fritters With Red Chile Jelly 2005 Golden Whisk Awards (Our top 10 recipes of the year) From the menu of . . . Two Urban Licks 820 Ralph McGill Blvd., Atlanta 404-522-4622 Q: My boyfriend and I recently enjoyed a fabulous meal at Two Urban Licks. We enjoyed everything we tried, but my boyfriend cannot stop talking about the Lemon Crab Fritters. I would love to make these for him. - Devin Clydesdale, Atlanta A: "The combination of the crab and lemon appeals to people; it's very friendly, it's very simple and clean, " said Two Urban Licks executive chef Scott Serpas about the appetizer he created when he wanted something light and refreshing to add to the menu. https://farm4.staticflickr.com/3524/3196417835_d17d137297.jpg

You can find this delicious seafood recipe for Bacon Wrapped Sweet Chili Shrimp with Macadamia on About.Com Fish and Seafood Cooking at: fishcooking.about.com/od/crablobsterrecipes/r/Bacon-Wrapp... https://farm6.staticflickr.com/5008/5345533060_c32ddb17df_b.jpg

Cold beer and Hot wings is a perfect match made in heaven, or hell, whichever you prefer. Commonly seen in frat parties, backyard barbecues, bistros, bars, and sports night, deliciously hot chicken wings is universally enjoyed and easily appreciated by almost any nation, culture, gender, or age. storify.com/catalinkava/appetizer-recipe-hot-wings https://farm6.staticflickr.com/5498/12355387684_8b8b97674f.jpg

www.nibbledish.com/people/ckng4carnivores/recipes/pita-ch... https://farm5.staticflickr.com/4120/4898369855_9887824d66.jpg

www.kraftrecipes.com/recipes/layered-black-bean-dip-11270... What You Need 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 cup canned black beans, rinsed 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained 1 cup KRAFT Mexican Style Finely Shredded Four Cheese Make It SPREAD cream cheese onto bottom of shallow dish. TOP with remaining ingredients. Ro*Tel is a product of ConAgra Foods, Inc. https://farm6.staticflickr.com/5263/5668338568_6d6852cb5a.jpg

Molly Dew Groover's Salamagundi Salad Saving Southern Food "This was pretty and tasty," commented cookbook author Virginia Willis, who tested the recipe. She suggests adding fresh herbs if you have them, and notes that it's important to have all the vegetables cut into small bites for crunch and flavor. "It was all I could do not to add bacon!" -- Jeanne Besser https://farm4.staticflickr.com/3122/3196297735_be2b860468.jpg

Raw chicken satay Full recipe in: mykitchenfromscratch.wordpress.com/2010/07/17/sate-ayam-m... https://farm5.staticflickr.com/4135/4801364442_20a2047926_b.jpg

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www.smorgasbite.com/2008/11/recipe-pecan-crusted-goat-che... https://farm4.staticflickr.com/3205/3072254284_0d69b979dd_b.jpg

recipe: www.oggipanesalamedomani.it/2011/06/involtini-di-pasta-fi... https://farm4.staticflickr.com/3397/5832650187_682bd51e7b_b.jpg

Coca-Cola Glazed Wings 2005 Golden Whisk Awards (Our top 10 recipes of the year) These nouveau Southern wings, created by Atlanta cooking teacher Virginia Willis for a story she wrote on wings for Super Bowl parties, are by no means traditional, but they are lip-smacking good. The sweetness of the Coke combined with the heat of the peppers is incredible. https://farm4.staticflickr.com/3487/3197295328_29ff97df27.jpg

Check out the Recipe here: www.weareneverfull.com/chicharrones-de-pollo-don-nicolas-... https://farm3.staticflickr.com/2630/5751874804_38bd9775dd_b.jpg

An appetizer based on a recipe by La Tartine Gourmande. Grated potatos on the bottom, Rösti style, with a thin slice of salmon, topped with crème fraîche laced with lemon juice, sweet Bavarian mustard and chopped dill. Decorated with a twig of fresh dill. https://farm3.staticflickr.com/2097/2253783720_95696ef3ae.jpg