Beautiful living rooms

Beautiful living rooms

How To Make A Bubble Quilt | Home Design, Garden & Architecture Blog Magazine

How To Make A Bubble Quilt | Home Design, Garden & Architecture Blog Magazine

How To Make A Bubble Quilt | Home Design, Garden & Architecture Blog Magazine

How To Make A Bubble Quilt | Home Design, Garden & Architecture Blog Magazine

phoenix treasures - How to Make Marshmallow Fondant

phoenix treasures - How to Make Marshmallow Fondant

DIY Natural Room Scents

DIY Natural Room Scents

DIY Natural Room Scents

DIY Natural Room Scents

DIY Flagstone Path Tutorial | Home Design, Garden & Architecture Blog Magazine

DIY Flagstone Path Tutorial | Home Design, Garden & Architecture Blog Magazine

DIY Flagstone Path Tutorial

Having a nice path in your garden can make a big difference. It is the first thing you see before entering a garden and can raise big expectations. That’s why a nice and clean pathway is really important, it reflects the outlook of the whole garden. You can make this pathway curvy or straight and add different kinds of decorations to it. To make a really nice flagstone pathway, follow the instructions below.

First of all it is very important to clean the area where you will be making the path. Clean the surface, remove all weeds and make it a smooth area. Then choose the materials you will be working with, such as concrete, stones and gravel. You can also use sand, but is not as resistant as the other materials used for construction. You will need to install a bender board edging and lay down landscape fabric. This will prevent the weeds growing and will keep your path clean. Lay down sand on the fabric and arrange it smoothly. Use water to moisten the sand while working with it. Use a drum roller and press it on the sand to make it firm. Now start adding the stepping stones and apply pressure with your hands in order to secure them. Use gravel to fill the cracks between the stones. There you have it, an easy way to create a beautiful and welcoming path.

Yes I copy and paste over and over  But I try to always add the link to the orginal post .

DIY Flagstone Path Tutorial | Home Design, Garden & Architecture Blog Magazine

DIY Flagstone Path Tutorial | Home Design, Garden & Architecture Blog Magazine

DIY Flagstone Path Tutorial

Having a nice path in your garden can make a big difference. It is the first thing you see before entering a garden and can raise big expectations. That’s why a nice and clean pathway is really important, it reflects the outlook of the whole garden. You can make this pathway curvy or straight and add different kinds of decorations to it. To make a really nice flagstone pathway, follow the instructions below.

First of all it is very important to clean the area where you will be making the path. Clean the surface, remove all weeds and make it a smooth area. Then choose the materials you will be working with, such as concrete, stones and gravel. You can also use sand, but is not as resistant as the other materials used for construction. You will need to install a bender board edging and lay down landscape fabric. This will prevent the weeds growing and will keep your path clean. Lay down sand on the fabric and arrange it smoothly. Use water to moisten the sand while working with it. Use a drum roller and press it on the sand to make it firm. Now start adding the stepping stones and apply pressure with your hands in order to secure them. Use gravel to fill the cracks between the stones. There you have it, an easy way to create a beautiful and welcoming path.

Yes I copy and paste over and over  But I try to always add the link to the orginal post .

How to Make Mini Pies in a Cupcake Tin – All food Recipes

How to Make Mini Pies in a Cupcake Tin – All food Recipes

Mini Pies in a Cupcake Tin

Ingredients

2 (2-count) packages Pillsbury refrigerated pie crusts

4 cups (or 2 21-ounce cans) pie filling (cherry, blueberry, apple, peach, etc.)

1 egg, whisked

Directions

1. Preheat oven to 350 degrees F. Grease 12 muffin cups with cooking spray.
2. Roll out a single pie crust on a flat surface. Use a large cookie
   cutter or any sort of circular lid to cut out a 4-inch circle of dough.
   Press each dough circle into the bottom of a muffin tin so that a tiny
   rim of dough remains sticking out the top. Repeat with remaining dough
   to fill all 12 muffin cups.
3. Fill each cup with about 1/4 cup pie filling, or until the filling nearly fills the cups.
4. Use the remaining dough to cover the tops of each pie. To make a
   lattice crust, use a knife or pizza cutter to cut out thin strips of
   dough, then lace together to form a lattice. To make a standard crust,
   cut out a circle of dough just large enough to cover the top of the
   crust. Use your fingers to gently press the top crust to the bottom
   crust until they stick together and no gaps remain.
5. Use a pastry brush to brush the tops of each pie with the whisked
   egg. Then bake for 25-30 minutes, or until the crust is lightly golden
   and the filling begins to bubble.
6. Remove and let cool for at least 15 minutes. Then very carefully use
   a knife to loosen the edges of each pie and gently lift each pie out.
   Serve immediately or cover and refrigerate.

How to Make Mini Pies in a Cupcake Tin – All food Recipes

How to Make Mini Pies in a Cupcake Tin – All food Recipes

Mini Pies in a Cupcake Tin

Ingredients

2 (2-count) packages Pillsbury refrigerated pie crusts

4 cups (or 2 21-ounce cans) pie filling (cherry, blueberry, apple, peach, etc.)

1 egg, whisked

Directions

1. Preheat oven to 350 degrees F. Grease 12 muffin cups with cooking spray.
2. Roll out a single pie crust on a flat surface. Use a large cookie
   cutter or any sort of circular lid to cut out a 4-inch circle of dough.
   Press each dough circle into the bottom of a muffin tin so that a tiny
   rim of dough remains sticking out the top. Repeat with remaining dough
   to fill all 12 muffin cups.
3. Fill each cup with about 1/4 cup pie filling, or until the filling nearly fills the cups.
4. Use the remaining dough to cover the tops of each pie. To make a
   lattice crust, use a knife or pizza cutter to cut out thin strips of
   dough, then lace together to form a lattice. To make a standard crust,
   cut out a circle of dough just large enough to cover the top of the
   crust. Use your fingers to gently press the top crust to the bottom
   crust until they stick together and no gaps remain.
5. Use a pastry brush to brush the tops of each pie with the whisked
   egg. Then bake for 25-30 minutes, or until the crust is lightly golden
   and the filling begins to bubble.
6. Remove and let cool for at least 15 minutes. Then very carefully use
   a knife to loosen the edges of each pie and gently lift each pie out.
   Serve immediately or cover and refrigerate.

phoenix treasures - Get rid of moles with one simple ingredient

phoenix treasures - Get rid of moles with one simple ingredient

Herbal Teas for Children

Image via Wikipedia
I found this at...
http://thesupermom.com/are-herbal-teas-ok-for-kids

This is a no brainer. Make sure they are caffeine free. I mean, honestly, if you want to punish yourself, can’t you think of another way?

I would avoid teas that are used medicinally, such as St John’s Wort, or Comfrey. It is sometimes forgotten or overlooked that herbal remedies can still do damage to ones body depending on the doses given, and with children you never can be sure how their bodies process it.

The following teas seem to be safe for children to drink; red teas with rosehips and hibiscus, lemon balm, ginger, lemongrass, chamomile, mint, honeybush, rooibos and tulsi.

The general consensus regarding children and herbal teas is that they are completely safe and a much better alternative to giving them fruit juice, which I agree with. A herbal tea with a smidgen of honey is far better than sugar laden (natural or not) fruit juice for hydrating your child. I also think that its a great idea to introduce their palettes to the taste of teas early on in life as well.

Herbal Teas for Children

Image via Wikipedia
I found this at...
http://thesupermom.com/are-herbal-teas-ok-for-kids

This is a no brainer. Make sure they are caffeine free. I mean, honestly, if you want to punish yourself, can’t you think of another way?

I would avoid teas that are used medicinally, such as St John’s Wort, or Comfrey. It is sometimes forgotten or overlooked that herbal remedies can still do damage to ones body depending on the doses given, and with children you never can be sure how their bodies process it.

The following teas seem to be safe for children to drink; red teas with rosehips and hibiscus, lemon balm, ginger, lemongrass, chamomile, mint, honeybush, rooibos and tulsi.

The general consensus regarding children and herbal teas is that they are completely safe and a much better alternative to giving them fruit juice, which I agree with. A herbal tea with a smidgen of honey is far better than sugar laden (natural or not) fruit juice for hydrating your child. I also think that its a great idea to introduce their palettes to the taste of teas early on in life as well.

Oil of Oregano Health Benefits

Oil of Oregano Health Benefits

What is Oil of Oregano?

Numerous university studies have shown that Oil of Oregano is a highly potent purifier that provides many benefits for human health. It is a natural substance that is extracted from wild oregano plants, and two key compounds found in it are carvacrol and thymol. Studies have shown that both of these compounds have significant effects on harmful micro-organisms that cause many illnesses in humans.

It is important not to confuse Oil of Oregano with common oregano that is used as a spice for cooking. Common oregano is typically Origanum Marjoram, while Oil of Oregano is derived from Origanum Vulgare.

Oil of Oregano can be purchased as either a liquid or as capsules/tablets. In both forms, it is important to verify that the oil is derived from the proper potent oregano plant, and that the carvacrol concentration is at least 70%.

What are the Health Benefits?

The ancient Greeks were one of the first people to recognize this oil for its health benefits and medicinal qualities. It is known to be a potent antiviral, antibacterial, antifungal, and antiparasitic oil that can reduce pain and inflammation and effectively fight off infections.

Some of the specific benefits of this amazing oil are:

• Destroying organisms that contribute to skin infections and digestive problems.
• Strengthening the immune system.
• Increasing joint and muscle flexibility.
• Improving respiratory health.

Natural Remedies Using Oil of Oregano

SKIN INFECTIONS

Oil of Oregano can be applied directly onto the skin to treat itches, skin infections, and irritated gums, but only if it has been diluted. Always follow the instructions on your particular bottle before applying topically onto the skin, since highly concentrated oils may first need to be mixed with Olive Oil or Coconut Oil before application (usually one teaspoon of Olive Oil or Coconut Oil per one drop of Oregano Oil).

DIGESTIVE PROBLEMS

The high concentrations of thymol and carvacrol in Oil of Oregano have been shown to calm upset stomachs and aid digestion. Therefore, a quick home remedy for mild indigestion is to drink a glass of milk or juice that is mixed with 2 or 3 drops of the oil.

SINUS CONGESTION

Oil of Oregano is a wonderful natural remedy for sinus congestion. A common solution is to add 3 drops of the oil into a glass of juice and drink this mixture daily for 3 to 5 days.

COLDS AND SORE THROATS

Oil of Oregano is an excellent early defense mechanism when you feel a cold or sore throat coming on. Simply take 3 drops of the oil once per day (you can mix it into a glass of orange juice) and you should notice results within a few hours. Repeat this once per day for up to 5 days until the symptoms are gone.

What are the Side Effects?

While Oil of Oregano has many benefits, there are a few possible side effects:

• It may reduce the body's ability to absorb iron. Therefore, it is recommended that any regular use be combined with regular consumption of iron supplements. For this reason, women are advised not to take this oil during their pregnancy.
• Pregnant women should also avoid this oil since it can stimulate blood flow in the uterus, which can weaken the lining that surrounds the fetus in the womb.
• People that have allergies to thyme, basil, mint, or sage may be sensitive to Oregano Oil as well, since they are in the same family of plants. If any skin irritation, rashes, or vomiting occurs when using it, it is recommended that you discontinue use and consult your doctor.

Where and How to Buy Oil of Oregano

Oil of Oregano can be found in almost any natural health or nutrition store, or from online retailers such as Amazon.com (see below). It is important to make sure that it is derived from Origanum Vulgare, and that the carvacrol concentration is at least 70%.

Oil of Oregano Health Benefits

Oil of Oregano Health Benefits

What is Oil of Oregano?

Numerous university studies have shown that Oil of Oregano is a highly potent purifier that provides many benefits for human health. It is a natural substance that is extracted from wild oregano plants, and two key compounds found in it are carvacrol and thymol. Studies have shown that both of these compounds have significant effects on harmful micro-organisms that cause many illnesses in humans.

It is important not to confuse Oil of Oregano with common oregano that is used as a spice for cooking. Common oregano is typically Origanum Marjoram, while Oil of Oregano is derived from Origanum Vulgare.

Oil of Oregano can be purchased as either a liquid or as capsules/tablets. In both forms, it is important to verify that the oil is derived from the proper potent oregano plant, and that the carvacrol concentration is at least 70%.

What are the Health Benefits?

How to Grow A Potato Vine Plant | Home Design, Garden & Architecture Blog Magazine

How to Grow A Potato Vine Plant | Home Design, Garden & Architecture Blog Magazine

How to Grow A Potato Vine Plant | Home Design, Garden & Architecture Blog Magazine

How to Grow A Potato Vine Plant | Home Design, Garden & Architecture Blog Magazine

Orange Chicken

By Allfoodrecipes on September 15, 2014

Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It’s terrific served with rice.
Prep Time: 40 Minutes
Cook Time: 40 Minutes
Ready In: 3 Hours 20 Minutes
Servings: 4
Ingredients:
Sauce:

• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

Chicken:

• 2 boneless, skinless chicken breasts, cut
• into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Directions:

1.     Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2.     Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3.     In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4.     Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5.     Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Orange Chicken

By Allfoodrecipes on September 15, 2014

Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It’s terrific served with rice.
Prep Time: 40 Minutes
Cook Time: 40 Minutes
Ready In: 3 Hours 20 Minutes
Servings: 4
Ingredients:
Sauce:

• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

Chicken:

• 2 boneless, skinless chicken breasts, cut
• into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Directions:

Take care of our WildLife PLEASE!!!

Take care of our WildLife PLEASE!!!

Vinegars (Herbal)

Author: Karyn Siegel-Maier
Published on: September 1, 1998
This Post I found at herbalmusings 
Last week we looked at the various methods of collecting and drying herbs to be used during the winter months. This week, I'd like to share with you some excellent recipes for preserving fresh herbs (and vegetables for that matter) in the form of canning. People preserve goods in sealed jars in a variety of ways, but there are basically 3 key things to remember for success: 1) Always sterilize jars and rings in boiling water and use tongs after doing so when handling them; 2) Never boil the lids - pour boiling water over them instead; and 3) Always make sure the lids seal properly. If the lids don't seal within 12-24 hours, you'll have to reprocess that batch. Also, don't screw the rings down over the lids for 8-12 hours after filling.

Vinegars
Vinegars have many uses, from the culinary to the cosmetic. Wine bottles (with new corks) are perfect for making herbal vinegars, but almost any clean jar will do. Whole herb stems are placed in the jar and then the jar is filled with vinegar. Whenever possible, include the herbal flowers as well. Also, whenever garlic is called for, use whole cloves. With onions, slice into quarters, or smaller, to fit through the mouth of the jar. Vinegars take from 2-3 weeks, preferably on a sunny shelf, to "infuse" the flavors. Feel free to experiment with different combinations of herbs!
Italian Vinegar: Oregano, Red Wine Vinegar, Garlic cloves, chives, basil, red pepper strips, marjoram. This combination is great for salads, soups, bean dishes and marinating vegetables.
Meat Tenderizer: Sage, bay, whole black
peppercorns, garlic, rosemary, tarragon, white vinegar. This recipe is also good when combined with vegetable broth and cooked with rice as a substitution for water.
Chicken Marinade: Mashed fresh fruit (such as apricot, apple, blueberries, raspberries), 2-3 sage leaves, cider vinegar. Never heard of fruit vinegars? Try 'em, they're different! And if you use berry-based vinegar for your marinade, your friends will wonder how you ever made "pink" grilled chicken.
Got Veggies to Spare?
After the great salsa-making celebration is over at our house, we always preserve the last of our tomatoes with eggplant and zucchini (or other squash). This mixture can be a great sauce starter, or an excellent addition to soups and casseroles. You might have to make this in batches, depending on how many vegetables you have.
Sauté the zucchini in garlic and olive oil until just tender. Add eggplant and cook 3-4 minutes more while stirring. Add tomatoes and simmer 1 minute. Sprinkle with fresh (or dried) oregano and basil. Seal in sterilized canning jars.
Jams & Jellies
Jalapeno Jelly ~ This jelly is wonderful with cream cheese and crackers! Only the flavor is hot. The more mellow-flavored peppers and sugar help to balance the overall affect. You might be asking where the herbs are. Well…there aren't any. But this recipe is too good to leave out! (As a matter of fact, I make it for so many other people, I rarely get more than a jar for myself!)
5 cups mashed peppers (use at least 4 jalapenos and the remaining a combination of green, yellow, orange and red peppers)
½ cup cider vinegar
4 ½ cups sugar
1 package powdered Sure-Jell
Mash the peppers in a food processor or blender just until you have a firm pulp. Place pepper mixture, vinegar and Sure-Jell in a large Dutch oven or saucepan. Heat on high, stirring constantly, until mixture reaches a boil. Add sugar, stir and boil another 2-3 minutes. Pour jelly immediately into clean jars and seal.
Red Onion-Rosemary Jam ~ Spread this on your next bagel or biscuit. This also makes a good marinade for chicken or beef.
7 cups red onions, sliced thin
¾ cup red wine vinegar
1 tbls. olive oil
3 ½ cups sugar
1 package Sure-Jell Light
¼ tsp. dried thyme
¼ tsp. ground white pepper
½ tsp. dried rosemary, crumbled
Sauté onions in olive oil and vinegar for 10-15 minutes, or until tender. Place onions in food processor or blender. Add rosemary, thyme and white pepper. Blend 1 minute.
Place onion mixture in saucepan or Dutch oven. Add Sure-Jell and bring to a boil, stirring constantly. Add sugar and boil 1 minute more. Remove from heat, stir well and pour into sterile jars (about 6 pints) and seal.

Vinegars (Herbal)

Author: Karyn Siegel-Maier
Published on: September 1, 1998
This Post I found at herbalmusings 
Last week we looked at the various methods of collecting and drying herbs to be used during the winter months. This week, I'd like to share with you some excellent recipes for preserving fresh herbs (and vegetables for that matter) in the form of canning. People preserve goods in sealed jars in a variety of ways, but there are basically 3 key things to remember for success: 1) Always sterilize jars and rings in boiling water and use tongs after doing so when handling them; 2) Never boil the lids - pour boiling water over them instead; and 3) Always make sure the lids seal properly. If the lids don't seal within 12-24 hours, you'll have to reprocess that batch. Also, don't screw the rings down over the lids for 8-12 hours after filling.

Vinegars
Vinegars have many uses, from the culinary to the cosmetic. Wine bottles (with new corks) are perfect for making herbal vinegars, but almost any clean jar will do. Whole herb stems are placed in the jar and then the jar is filled with vinegar. Whenever possible, include the herbal flowers as well. Also, whenever garlic is called for, use whole cloves. With onions, slice into quarters, or smaller, to fit through the mouth of the jar. Vinegars take from 2-3 weeks, preferably on a sunny shelf, to "infuse" the flavors. Feel free to experiment with different combinations of herbs!
Italian Vinegar: Oregano, Red Wine Vinegar, Garlic cloves, chives, basil, red pepper strips, marjoram. This combination is great for salads, soups, bean dishes and marinating vegetables.
Meat Tenderizer: Sage, bay, whole black

Broccoli and Cheese Stuffed Chicken Breasts

http://www.allfood.recipes/

Prep Time 15 Minutes
Cook Time 45 Minutes
Difficulty Intermediate
Servings 4
Ingredients

•     4 slices Low-sodium Or Low-fat American Cheese
  
•     4 slices Low-sodium Or Low-fat Swiss Cheese
•     ¾ cups Chopped Broccoli, Fresh Or Frozen
•     4 pieces Boneless, Skinless Chicken Breasts
•     ½ cups All-purpose Flour
•     1 whole Egg
•     1 Tablespoon Water
•     ½ cups Breadcrumbs Or Panko

Preparation Instructions

1. Preheat oven to 350F.
2. If your chicken is on the thick side, you’ll first want to butterfly it to give yourself more surface area to work with as you wrap it around the filling. Spray a cookie sheet with non-stick cooking spray for easy chicken removal. A pizza stone will also work for baking the stuffed chicken.
3. Layer all 4 slices of American cheese on top of each other, and slice vertically into four even rectangle cheese stacks. Take one of the rectangle cheese stacks and place it in the center of a whole slice of Swiss. Place some of the chopped broccoli on and around the American cheese stack, and wrap the Swiss around both, creating a small packet. Place the cheese and broccoli ‘packet’ in the center of a flattened chicken breast, then wrap the chicken around it, securing the edges of the chicken together with toothpicks. Repeat for the remaining chicken breasts.
4. Prepare 3 bowls for the breading process. Place the flour in one, egg wash in the second (the egg and water, beaten), and the breadcrumbs in the third. Dredge the chicken in flour, egg wash, and then breadcrumbs before placing seam-side up on a pizza stone or cookie sheet.
5. Bake in the oven for about 25-30 minutes, or until chicken reaches a temperature of 165F. Don’t forget to remove the toothpicks before serving!
6. Note: You may not need to use the entire 3/4 cup of chopped broccoli. It will depend on how large your chicken breasts are. Don’t worry about trying to stuff in more that can fit into your chicken.

Broccoli and Cheese Stuffed Chicken Breasts

http://www.allfood.recipes/

Prep Time 15 Minutes
Cook Time 45 Minutes
Difficulty Intermediate
Servings 4
Ingredients

•     4 slices Low-sodium Or Low-fat American Cheese
  
•     4 slices Low-sodium Or Low-fat Swiss Cheese
•     ¾ cups Chopped Broccoli, Fresh Or Frozen
•     4 pieces Boneless, Skinless Chicken Breasts
•     ½ cups All-purpose Flour
•     1 whole Egg
•     1 Tablespoon Water
•     ½ cups Breadcrumbs Or Panko

Preparation Instructions

1. Preheat oven to 350F.
2. If your chicken is on the thick side, you’ll first want to butterfly it to give yourself more surface area to work with as you wrap

Egg Nog Bread Pudding with Rum Sauce

http://www.allfood.recipes/

Prep Time: 30 Bake Time: 45 Servings: 16

• 2 cups eggnog
• 1 teaspoon vanilla
• 2 eggs
• 1 cup sugar
• 1 teaspoon nutmeg
• 10 cups french bread cubes
  
• Raisins optional

SAUCE

• 1 cup firmly packed brown sugar
• 1/2 cup light corn syrup
• 2 Tablespoons rum
• 2 tablespoons butter
• 1/2 teaspoon vanilla

1. Heat oven to 350 degrees F. Spray 13 by 9 inch baking dish with
2. nonstick cooking spray. In large bowl combine all bread pudding
3. ingredients except bread and raisins., blend until smooth with
4. wire whisk, fold in bread cubes and raisins. Pour into the
5. prepared dish. Bake 350 for 40 to 45 minutes or until set.

RUM SAUCE:

1. in a small saucepan, combine all rum sauce ingredients.
2. Cook over medium heat until mixture comes to a boil, stirring
3. constantly. Boil 1 minute. Remove

Beef meatballs, peach sauce

• Beef Meatballs


• 1 1 / 2 lb (750 g) lean ground beef


• 1 / 2 cup (125 mL) fresh bread, crumbled


• 1 egg, beaten


• 1 small onion, chopped


• salt and freshly ground black pepper

• Peach Sauce


• 1 cup (250 mL) chili sauce


• 1 / 2 cup (125 ml) brown sugar


• 2 c. tea (10 ml) soy sauce


• 4 c. tea (20 ml) dry mustard


• 1 cup (250 mL) peach nectar


• peach slices (optional)

Preparation

Preparation of pellets
1. In a bowl, combine all ingredients. Salt and pepper. Using about 1 tablespoon to tab (15 ml) at a time, shape mixture into 12 to 15 meatballs. Place meatballs in a baking dish.
Preparing the sauce
2. In a bowl, combine chili sauce, brown sugar, soy sauce, mustard and peach nectar. Pour the sauce over the meatballs. Bake in preheated 350 ° F (180 C) for 30 to 35 minutes or until the meatballs have longer pink inside.
3. Just before serving, garnish with peach slices, if desired.

Nutritional Value

PER SERVING:
Calories: 610
Protein: 42 g
mg: 27 g (11 g sat.)
cholesterol: 165 mg
Carbohydrates: 49 g
fiber: 5 g
Sodium: 1315 mg

Beef meatballs, peach sauce

• Beef Meatballs


• 1 1 / 2 lb (750 g) lean ground beef


• 1 / 2 cup (125 mL) fresh bread, crumbled


• 1 egg, beaten


• 1 small onion, chopped


• salt and freshly ground black pepper

• Peach Sauce


• 1 cup (250 mL) chili sauce


• 1 / 2 cup (125 ml) brown sugar


• 2 c. tea (10 ml) soy sauce


• 4 c. tea (20 ml) dry mustard


• 1 cup (250 mL) peach nectar


• peach slices (optional)

Preparation

Preparation of pellets
1. In a bowl, combine all ingredients. Salt and pepper. Using about 1 tablespoon to tab (15 ml) at a time, shape mixture into 12 to 15 meatballs. Place meatballs in a baking dish.
Preparing the sauce
2. In a bowl, combine chili sauce, brown sugar, soy sauce, mustard and peach nectar. Pour the sauce over the meatballs. Bake in preheated 350 ° F (180 C) for 30 to 35 minutes or until the meatballs have longer pink inside.
3. Just before serving, garnish with peach slices, if desired.

Nutritional Value

PER SERVING:
Calories: 610
Protein: 42 g
mg: 27 g (11 g sat.)
cholesterol: 165 mg
Carbohydrates: 49 g
fiber: 5 g
Sodium: 1315 mg

Like this idea !

Like this idea !

Twice Baked Potatoes Recipe

http://www.allfood.recipes/twice-baked-potatoes-recipe/

Ingredients:

• 4 large baking potatoes
  
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup shredded cheddar cheese (divided)
• 8 green onions (divided)

Instructions:
Step 1: Pre-heat the oven to 350 degrees. Place potatoes onto a baking sheet. Place into the oven and bake for 1 hour. While potatoes are baking, place bacon slices into a large deep skillet. Cook over medium high heat (turning once) until the bacon is crispy. Drain on paper towels. When the bacon has cooled crumble it into small pieces. Set aside.
Step 2: When potatoes are done remove them from the oven and allow them to cool for 10 minutes. After 10 minutes slice the potatoes in half lengthwise and scoop out the flesh (leaving about ¼” of the flesh still inside) into a large bowl. Save the skins. Add sour cream, milk, butter, salt, pepper, ½ cup of cheese, ½ of the green onions to the scooped out potato. Mix with a hand mixer until well blended and creamy.  Spoon the mixture into the potatoes skins. Top each with remaining cheese, green onions, and bacon.
Step 3: Place back into the oven and bake for 15 minutes at 350 degrees.
(Makes 8 Servings)

Twice Baked Potatoes Recipe

http://www.allfood.recipes/twice-baked-potatoes-recipe/

Ingredients:

• 4 large baking potatoes
  
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup shredded cheddar cheese (divided)
• 8 green onions (divided)

Instructions:
Step 1: Pre-heat the oven to 350 degrees. Place potatoes onto a baking sheet. Place into the oven and bake for 1 hour. While potatoes are baking, place bacon slices into a large deep skillet. Cook over medium high heat (turning once) until the bacon is crispy. Drain on paper towels. When the bacon has cooled crumble it into small pieces. Set aside.
Step 2: When potatoes are done remove them from the oven and allow them to cool for 10 minutes. After 10 minutes slice the potatoes in half lengthwise and scoop out the flesh (leaving about ¼” of the flesh still inside) into a large bowl. Save the skins. Add sour cream, milk, butter, salt, pepper, ½ cup of cheese, ½ of the green onions to the scooped out potato. Mix with a hand mixer until well blended and creamy.  Spoon the mixture into the potatoes skins. Top each with remaining cheese, green onions, and bacon.
Step 3: Place back into the oven and bake for 15 minutes at 350 degrees.
(Makes 8 Servings)