CANDY CANE COOKIES RECIPE

Candy Cane Cookies Recipe - Image Of Cookie Monster

ERIN BAKER COOKIES. BAKER COOKIES


ERIN BAKER COOKIES. HOW LONG TO COOK PORK ROAST.



Erin Baker Cookies





erin baker cookies














151 October 29th




151 October 29th





Walmart, you're welcome. Good school day. I mean, it take would A LOT to ruin PJ day. Got my hair cut.
My night...
Rap songs my brother would be okay if he knew I listened all the way to blue baker.
American Boy & Irreplaceable dance-a-thon when the seat belt broke.
Kesha your love is my drug & Flashing Lights to Walmart.
Fancy Feast theme to (The) Good Will, but it was closed.
Fancy by Drake back to Walmart. Farthest spot away.308 soda containers make one pumpkin. If you were to mix two people to find what section they would be in it would probably be Wireless electronics. Ben Gorman is looking to buy overalls.
Alicia Keys to HEB. Nice dance to Empire State of Mind. Ran up a hill, watched the stars. That is one of those moments I think will always make me happy. Celina is such an old lady. Parked far away again. Cookies then...
High School Musical songs and Justin Beiber to McDonalds. Fries payed for in change. Did you know if you pay in change it is cheaper? Ran into Erin Large...CRAAAZY.
104.7 home. 3 minutes to spare. Boom. Really, just a fantastic night. So fun.

Listening to: 9 Crimes by Damien Rice













5-Second Rule




5-Second Rule





The 5-Second Rule does not apply at our training studio. This chunk of Erin Baker Breakfast Cookie was covered in cat hair in less than .0005 seconds.









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  1. (月) 18:34:20|
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GREAT AMERICAN COOKIE ICING RECIPE : COOKIE ICING RECIPE


GREAT AMERICAN COOKIE ICING RECIPE : DAVID COOK BILLIE JEAN LYRICS : COOKHAM DENE



Great American Cookie Icing Recipe





great american cookie icing recipe

















Ice Ridge on the "Big Lake"




Ice Ridge on the "Big Lake"





This is a pressure ridge in the ice on Lake Superior. These upheavals of ice are created when a crack forms in the ice and the sheets are forced together by the pressure of the water beneath.

The ice sheet last week when the photo was taken was 18" (46cm) thick, so you can imagine the amount of pressure needed to force them together.

To give the image scale, look on the horizon in the middle of the image and you will see three small black spots. These are two ice fishermen and their dog.











ice-kaleidoscope




ice-kaleidoscope





I took a few dozen shots of this chunk, trying to capture the amazing prism effect of the ice with sunshine pouring through it. Most failed, and for this one I bumped up the saturation a fair bit to try to duplicate what I was seeing.









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  1. (月) 18:33:44|
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HOW TO COOK CHICKEN FOR BABIES - HOW TO COOK


HOW TO COOK CHICKEN FOR BABIES - OUTDOOR COOKERS



How To Cook Chicken For Babies





how to cook chicken for babies
















365.330 (what I'm cooking)




365.330 (what I'm cooking)





The summer heat has come to Albuquerque, and the food that we're craving has definitely changed. No pastas, no casseroles. Our new favorite meals are sort of assemble-them-yourself type deals, mostly cool, either Mexican or Middle Eastern.

Mexican = fajitas! Chicken or pork simmered in red chile sauce and shredded, served with raw baby spinach, cheddar cheese, red pepper that I usually roast on the gas stove, onions, sour cream, avocado (or fresh guacamole if I get the notion) and whole wheat tortillas.

Middle Eastern = shredded lemon/garlic chicken, feta cheese, hummus, baba ganoush (both homemade - once I found out how easy it is to make them, there was no going back), raw baby spinach, grapes, and homemade whole wheat pita bread... well I haven't perfected the pita puff yet but I can now officially say that I make a delicious flatbread!

Tonight I made the flatbread extra long and made tzatziki, then rolled up all the ingredients in the Middle Eastern menu above into gyros. OMG... I don't mean this in a braggy way, but they were freaking perfect. And, since I made the baba ganoush and hummus yesterday (I froze the baba ganoush overnight so it didn't have that weird second-day taste), the meal was pretty simple (I mean, hummus is like a 5-minute operation when making from scratch, but the baba ganoush does require eggplant roasting, so that can take a while). This process just worked out so well: get the flatbread dough rising before walking Charlie, head out for a nice long walkies, come back, run to grocery store for emergency cucumber and parsley (how I was planning on making tzatziki without cucumber, I dunno), come back, make tzatziki and chicken while the flatbread is going in the oven (my pan was only big enough for two pieces at a time)... et viola: delicious dinner.

NOTE: Don't be like me. One gyro is most definitely plenty. Two will take you to the land of uncomfortably-full-but-you-almost-can't-feel-bad-because-damn-it-was-good.

Also: for some reason, lately my day is not complete without a mid-afternoon snack of a Fuji apple, some peanut butter, and cheese (sharp cheddar or Camembert). NOM.











Taiwanese Street Style Grilled Chicken Heart




Taiwanese Street Style Grilled Chicken Heart





The chicken hearts were purchased from Mekong Market.

Cleaned thoroughly with sea salt and water, then butterflied (make a score up and down the heart to open up the inside).

Marinate:
2 tablespoon of honey
2 tablespoon of olive oil
1 tablespoon of soy sauce
1 tablespoon of Chinese rice wine
2 large garlic cloves, minced

Mix all the ingredient for the marinate together in a large glass bowl, add the butterflied chicken heart, cover and leave in the fridge for at least two hours. I marinated mine for 3 days in the fridge.

You can grill this in an oven or on a grill. Should be done by cooking each side for 10-15 minutes depending on how hot your setting is on the heating source.

After they were done grilling, I pulled them off the skewer and served over a bowl of fresh baby greens salad with Queen Creek Meyer Lemon Olive Oil and Queen Creek Strawberry Balsamic Vinegar with salt and pepper. It was YUMMY!









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  1. (月) 18:33:19|
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HOW TO SLOW COOK RIBS : SLOW COOK RIBS


How to slow cook ribs : Pressure cooker replacement parts : Hard cooking



How To Slow Cook Ribs





how to slow cook ribs















2340




2340





On the ganga in Gangotri



My Char Dham Yatra (Pilgrimage)

A short spiritual journey by one who does not believe.

It started quite by chance. I wanted to escape into the mountains, away from the heat of the plains. After a short look at the map, I thought Rishikesh might be a promising place. Because the train stops at Hariduar I decided that I too would stop there. In Ariduar I saw Mother Ganga for the first time and for the first time I saw thousands of believers gathering at the river's bank and sending their prayers and hopes on the water. From there I continued upstream and came to Lakshman Jula. There, for the first time, I saw a natural green river, clean and mighty, flowing between green clear mountains. There I sat down and thought about myself, who am I and what am I and what do I want of myself. Answers, of course, I did not really find. Some loose hints, here and there.
I underwent a very short experience in the way of the yogi's' , a slow and powerful way, demanding strong self-discipline. Its aim is to reach inner balance and a more correct understanding of the reality around us and, of course, to be one with God. I didn't feel that this is my way.
At night, the mountains called my name.
I went in the direction of Gangotry, the source of the Ganga.
A few days later I found myself in Tapoban a large meadow, looking out on the glacier from which the
river bursts forth, or one of his streams , as I understood later.
There I sat in front of high summits and my breath got taken away. There I felt very very small in front of the frightening power of the mountains. There I met a sadhu for the first time.
I descended from the meadow together with Tigris Babba. He told me about char dham yatra, the pilgrimage, and showed me on the map the path which the Sadhu's walk on foot from Gangotry to Kedarnath. It was then that the idea to go on this journey came into my head, but I was not sure.
In Gangotry I met many new friends and we had many experiences together. In the hot springs of Gangnany we had many talks on God, mysticism and also on art.
I set out on my way to Yamunotry, the secod dham of my journey. Togther with friends I reached Dudi Tal, the lake of Ganesh, and from there after two days which were not easy, together with a strong couple, we reached Hanuman chatti, a small khan, the base of our pilgrimage to Yamunoty. During the ascent to the temple, on a built path of 7 km zigzagging along the rocky rib of the river, I saw for the first time crowds of pilgrims, thousands of believers, climbing or being carried by porters and all of this so as to offer a present to God and to touch and bathe in the source of the holy river. I found the holiness of the place 50 m from the temple at the river bank in a man sitting calmly with his feet touching the cold water.
From there I went back to Uttarkashi and decided to complete the journey.
I left the town by bus and got out near a suspended bridge crossing the Ganga. I started walking alone, but after a few hours I found myself joining five sadhus on their journey, sleeping with them, eating with them, walking with them, hardly speaking at all, because we didn't have many words in common , but we found a common language in walking, in cooking and in daily life. I saw how the simple people accept them, half with respect and half with awe, part of them helping , the others retreating. I learned that it is possible to be satisfied with very little, especially with very little money. I walked together with them during three days. Then our ways parted, they decided to take the easier longer path and I the steep and shorter one. I reached Guttu and there I met a Babba who told me about an Italian holy man living in the village of Gangi, at a distance of approximately 25 km from Guttu. From there it is also possible to go on and reach the Katling glacier. It is not on my way, but as is well known, ways are tortuous and not always clear. In Gangi I met a man of 60 who, as I myself, came from the West. He has chosen the way of the Sahu. I found a relaxed and clear thinking person, who has found his place. Is this holiness? There is something to it; a man who has found his place reaches a certain holiness.
From there I went on a short trek to the glacier. The going was not easy. The mountains showed me their might. Although I did not make it to the glacier and did not touch the river and see it at the moment of its creation, I felt that someone is guarding me. Although rain poured down every day in the afternoon and although the path got lost under my feet many times, I didn't get wet, I didn't fall from a rock and nature was revealed to me in all its might. Two bears appeared in one of the folds of the ground, roared at me and fled. When I arrived at a few kilometers distance from the glacier, my path was lost and snow began to fall. Lost. Until all of a sudden I found a hiding place in a large cave and there I sat for hou











Galapagos Islands-716




Galapagos Islands-716





A giant tortoise at the Charles Darwin Research Station on Santa Cruz

Galapagos Giant Tortoise
The Galapagos tortoise or Galapagos giant tortoise (Geochelone nigra) is the largest living tortoise, native to seven islands of the Galapagos archipelago. The Galapagos tortoise is unique to the Galapagos Islands. Fully grown adults can weigh over 300 kilograms (661 lb) and measure 1.2 meters (4 ft) long. They are long-lived with a life expectancy in the wild estimated to be 100-150 years. Populations fell dramatically because of hunting and the introduction of predators and grazers by humans since the seventeenth century. Now only ten subspecies of the original twelve exist in the wild. However, conservation efforts since the establishment of the Galapagos National Park and the Charles Darwin Foundation have met with success, and hundreds of captive-bred juveniles have been released back onto their home islands. They have become one of the most symbolic animals of the fauna of the Galapagos Islands. The tortoises have very large shells (carapace) made of bone. The bony plates of the shell are integral to the skeleton, fused with the ribs in a rigid protective structure. Naturalist Charles Darwin remarked "These animals grow to an immense size ... several so large that it required six or eight men to lift them from the ground.". This is due to the phenomenon of island gigantism whereby in the absence of natural predation, the largest tortoises had a survival advantage and no disadvantage in fleeing or fending off predators. When threatened, it can withdraw its head, neck and all forelimbs into its shell for protection, presenting a protected shield to a would-be predator. The legs have hard scales that also provide armour when withdrawn. Tortoises keep a characteristic scute pattern on their shell throughout life. These have annual growth bands but are not useful for aging as the outer layers are worn off. There is little variation in the dull-brown colour of the shell or scales. Physical features (including shape of the shell) relate to the habitat of each of the subspecies. These differences were noted by Captain Porter even before Charles Darwin. Larger islands with more wet highlands such as Santa Cruz and the Alcedo Volcano on Isabela have lush vegetation near the ground. Tortoises here tend to have 'dome-back' shells. These animals have restricted upward head movement due to shorter necks, and also have shorter limbs. These are the heaviest and largest of the subspecies.Smaller, drier islands such as Espanola and Pinta are inhabited by tortoises with 'saddleback' shells comprising a flatter carapace which is elevated above the neck and flared above the hind feet. Along with longer neck and limbs, this allows them to browse taller vegetation. On these drier islands the Galapagos Opuntia cactus (a major source of their fluids) has evolved a taller, tree-like form. This is evidence of an evolutionary arms race between progressively taller tortoises and correspondingly taller cacti. Saddlebacks are smaller in size than domebacks. They tend to have a yellowish color on lower mandible and throat. At one extreme, the Sierra Negra volcano population that inhabits southern Isabela Island has a very flattened "tabletop" shell. However, there is no saddleback/domeback dualism; tortoises can also be of 'intermediate' type with characteristics of both. The tortoises are slow-moving reptiles with an average long-distance walking speed of 0.3 km/h (0.18 mph). Although feeding giant tortoises browse with no apparent direction, when moving to water-holes or nesting grounds, they can move at surprising speeds for their size. Marked individuals have been reported to have traveled 13 km in two days. Being cold-blooded, the tortoises bask for two hours after dawn, absorbing the energy through their shells, then becoming active for 8–9 hours a day. They may sleep for about sixteen hours in a mud wallow partially or submerged in rain-formed pools (sometimes dew ponds formed by garua-moisture dripping off trees). This may be both a thermoregulatory response and a protection from parasites such as mosquitoes and ticks. Some rest in a 'pallet'- a snug depression in soft ground or dense brush- which probably helps to conserve heat and may aid digestion. On the Alcedo Volcano, repeated use of the same sites by the large resident population has resulted in the formation of small sandy pits. Darwin observed that: "The inhabitants believe that these animals are absolutely deaf; certainly they do not overhear a person walking near behind them. I was always amused, when overtaking one of these great monsters as it was quietly pacing along, to see how suddenly, the instant I passed, it would draw in its head and legs, and uttering a deep hiss fall to the ground with a heavy sound, as if struck dead." The tortoises can vocalise in aggressive encounters, whilst righting themselves if turned upside down and, in









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  1. (月) 18:32:49|
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LASAGNA RECIPE NO COOK NOODLES - LASAGNA RECIPE NO


Lasagna Recipe No Cook Noodles - Electric Radiant Cooktop - Mount Cook Cafe.



Lasagna Recipe No Cook Noodles





lasagna recipe no cook noodles
















Vegetarian Lasagna (w/recipe)




Vegetarian Lasagna (w/recipe)





I made this last night for a potluck at work today. It turned out great and got rave reviews from my coworkers. =) I don't think the recipe makes quite enough sauce so I would increase the sauce ingredients by about 1/2. I made two pans to have some to freeze for heating up later and I had to add a can of premade sauce to have enough for the 2nd pan. There was plenty of cheese filling for both though. I added carrots and mushrooms to my sauce for some added flavor and texture, but you can add whatever veggies you like. =) Oh, and I also added a 3rd layer of noodles topped by sauce and mozarella so I used 9 lasagna noodles per pan - 1 box of noodles was enough for 2 pans.

VEGETARIAN LASAGNA
Source: Better Homes and Gardens

Prep: 45 minutes Bake: 30 minutes

Ingredients
•8 dried lasagna noodles
•1 10-ounce package frozen chopped broccoli
•1 14-1/2-ounce can diced tomatoes
•1 15-ounce can no salt added tomato sauce
•1 cup chopped celery
•1 cup chopped onion
•1 cup chopped green or red sweet pepper
•1-1/2 teaspoons dried basil or oregano, crushed
•2 bay leaves
•1 clove garlic, minced
•1 beaten egg
•2 cups fat-free ricotta cheese
•1/4 cup grated Parmesan cheese
•1 cup shredded part-skim mozzarella cheese (4 ounces)
•1/8 teaspoon salt
•1/4 teaspoon black pepper

Directions
1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
3. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.
4. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
5. Bake, uncovered, in a 350 degree F oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.











chicken alfredo lasagna




chicken alfredo lasagna





I promised Brandi I would post photos and the recipe. :) Adapted from a Cooking Light recipe.

EASY CHICKEN ALFREDO LASAGNA.

1 box whole wheat lasagna (I used Gia Russa Egg Lasagna... really good-tasting whole wheat lasagna with NO BOILING necessary)
3 cups chopped cooked chicken breast
10 oz box of chopped spinach, defrosted and drained well
1 cup jarred roasted red sweet peppers, drained and chopped
1 cup fresh mushrooms, chopped
3 Tbsp lemon juice
1/2 tsp cracked black pepper
20 oz reduced-fat Alfredo sauce (they recommend refrigerated but my store didn't have it, so I ended up with some "light" Ragu alfredo... not toooo bad)
3/4 cup italian cheese blend (I used Kraft 2% variety)

Preheat oven to 325 degrees F.

1. If you're using regular lasagna noodles, you will want to cook them as the package directs. Set aside.

2. Saute about 2 lbs of chicken breasts in a tablespoon of olive oil, seasoning with some salt and pepper and whatever other herbs inspire you. Let cool and then chop into chunks.

2. (optional) Saute mushrooms and spinach and red peppers on medium high until mushrooms look less raw. You can even brown them a little if you want. (I just don't like the raw mushroom texture, but you can omit this step or leave out mushrooms entirely.)

3. In a large bowl mix spinach, red peppers, mushrooms, chicken, alfredo sauce, black pepper and lemon juice.

4. In a 13" X 9" glass or ceramic baking dish lay out the lasagna noodles 3 or 4 at a time to form the bottom layer. Spread a third of the chicken mixture on top of these noodles. Layer 3-4 more noodles, then more chicken mixture, repeating until your noodles and filling are gone. My top layer was noodle, so I took some of the leftover Alfredo sauce and spread on top before baking.

5. Cover the dish tightly with foil and bake for 45-55 minutes. Remove foil and cover with cheese, spray with cooking spray (preferably the olive oil kind), and bake 5 more minutes, or until cheese is melted, browned and pretty like the picture. Remove from oven and let sit for 15 minutes, or it'll be impossible to cut.

Makes about 9 servings.









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  1. (月) 18:32:23|
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