He will surely be missed!!!
(photos-creditunioningo.com & google+)
Friday, February 27, 2015
••••BROTHERS OFFICE PIZZAERIA••••
••••AN AMAZING PIZZERIA!!!
*BROTHERS •OFFICE• PIZZA offers a HOT & FRESH pizza with amazing fresh ingredients!!!
*All of the dough and meat and vegetables are prepared fresh daily!!
*A fresh zesty tomato sauce!!!
*A pop of flavor in every bite, with gooey cheese throughout!!
*An explosion of taste for all of your senses to experience!!!
*Owners: Jimmie & Tim Lo & their families**family owned and operated*
(Source: Brothers Office Pizzeria & Spokesman Review photos)
Thursday, February 26, 2015
••••QUICK SLOPPY JOES :)••••
***This tastes just like sloppy joes-Amazing!!!
*3 INGREDIENT QUICK MEAL*
•1 pound hamburger, ground chicken or turkey-cooked or less
•1 jar pasta sauce or less•1-2 cans any kind of chili, beans or no beans (depending on how much sauce you use)
•Hamburger buns or biscuits
1. Combine pasta sauce and pound of hamburger, chicken or turkey. Add canned chili and heat well. Place sauce on biscuit or hamburger bun for a quick meal!!
*Can add vegetables or ingredients to cater to the way you like sloppy joes.
(Source: Google+ blogger and photo)
Wednesday, February 25, 2015
Sunday, February 22, 2015
Tuesday, February 17, 2015
Monday, February 16, 2015
Friday, February 13, 2015
••••RED VELVET HEART TORTE••••
*Valentine Collection*
Prep: 25 min. Bake: 30 min + cooling
•1 package (18-1/4 ounces) red velvet cake mix
•1 carton (6 ounces) raspberry yogurt
•1/3 cup confectioners' sugar
•1 carton (12 ounces) frozen whipped topping, thawed
•1 cup raspberry pie filling
1. Prepare cake batter according to package directions. Pour into two greased and floured 9-inch heart-shaped baking pans. Bake at 350 degrees for 30-33 minutes or until a toothpick inserted near the centers comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a large bowl, combine yogurt and confectioners' sugar; fold in whipped topping. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times.
3. Spread the raspberry pie filling over the top of the cake to within 1-in of the edges. Cover and refrigerate until serving.
YIELD: 14 servings
NOTE: This recipe was tested with Duncan Hines red velvet cake mix.
(Source: Taste of Home Annual Recipes-Amy Freitag, Stanford, Illinois & photo also)
Thursday, February 12, 2015
••••FOOD TIP••••
*For a juicer hamburger, add a little cold water to the beef before grilling.
(Source: America's Most Wanted Recipes & google+ photo)
••••FOOD TIP••••
*A roast with a bone in will cook faster than a boneless roast. The bone carries the heat to the inside more quickly.
(Source: America's Most Wanted Recipes & google+ photo)
••••FOOD TIPS••••
*When cooking vegetables that grow above above ground, the rule of thumb is to boil them without a cover.
*Never soak vegetables after slicing them; they will lose much of their nutritional value.
(Source: America's Most Wanted Recipes & google+ photo)
••••LINCOLN LOG••••
•1 package (8 ounces) cream cheese, softened
•1 cup (4 ounces) shredded cheddar cheese
•1/2 cup diced red onion
•1 TB Worcestershire sauce
•1 tsp celery seed
•1/2 cup chopped walnuts
•+2-3 fresh rosemary or parsley sprigs
•+Assorted crackers
1. In a mixing bowl, combine the cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7-in by 1-1/2-in log; roll in walnuts. Insert Rosemary or parsley sprigs for branches. Serve with crackers. Yield: 2 cups.
(Source: Taste of Home Annual recipes & photo also. Lincoln Statue photo-etc.usf.edu)
Wednesday, February 11, 2015
••••CHERRY CREAM CHEESE DESSERT••••
•3/4 cup graham cracker crumbs (about 12 squares)
•2 TB sugar
•2 TB butter or margarine, melted
FILLING:
•1 package (8 ounces) cream cheese, softened
•1 can (14 ounces) sweetened condensed milk
•1/3 cup lemon juice
•1 tsp vanilla extract
•1 can (21 ounces) cherry pie filling
1. In a bowl, combine cracker crumbs, sugar and butter. Divide among eight dessert dishes, about 4 rounded teaspoonfuls in each. In a small mixing bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1/4 cup into each dish. Top with pie filling, about 1/4 cup in each.
YIELD: 8 servings
(Source: Taste of Home Annual Recipes & auntiemyrtels.com photo)
••••VALENTINE TIP••••
*Cheery Cherries*
Canned pie cherries are usually not as red as nature intended due to their processing. Add a drop or two of red food coloring to a cherry pie or cobbler mixture to help bring back nature's blush.
There are two main groups of cherries--sweet and tart. The larger of the two are the firm, heart shaped sweet cherries.
(Source: Taste of Home Annual Recipes & Tom's Food Market.com)
Tuesday, February 10, 2015
••••CHERRY CRUNCH ICE CREAM••••
*VALENTINE COLLECTION*
•6 eggs
•2 cups sugar
•2 cups milk
•1 package (3.4 ounces) instant vanilla pudding mix
•4 cups heavy whipping cream
•1 tsp vanilla extract
•+Dash salt
•1 cup old-fashioned oats
•1/2 cup all-purpose flour
•1/2 cup packed brown sugar
•1/2 tsp ground cinnamon
•1/3 cup cold butter or margarine
•1 can (21 ounces) cherry pie filling
1. In a large saucepan, whisk eggs, sugar, and milk until combined. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat; cool. Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or overnight.
2. In a bowl, combine the oats, flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15-in by 10-in by 1-in baking pan. Bake at 350 degrees for 10-15 minutes or until golden brown. Cool on a wire rack.
3. Stir pie filling into cream mixture. Fill cylinder of ice cream mixture two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
4. After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.
Yield: 2-1/2 quarts.
(Source: Taste of Home Annual Recipes-Dorothy Koshinski, Decatur Illinois & Yummly photo also)
Monday, February 9, 2015
Friday, February 6, 2015
••••JIM'S OYSTER CASSEROLE :)••••
*VALENTINES DAY COLLECTION*
My dear friend Jim LOVES this recipe!!! I hope that you will too :)
•1 Quart-HILTON'S OYSTERS from COSTCO or 4 each 8 oz cans of whole oysters
•10 oz-soup & oyster crackers-USE ALL
•2 cups plus Progresso Italian style bread crumbs-24 oz can
•4 each-eggs
•1-1/2 sticks butter
•1/2 tsp pepper
•1 can cream of mushroom soup
•2 cups milk
•Drain oysters
•Layer oyster crackers in 12" casserole bowl (2.5 litre mixing bowl)
•Start with crackers and end with oysters-3 times (Crackers-Oysters, Crackers-Oysters, Crackers-Oysters)
•Separately mix milk, eggs, pepper & soup
•Pour over oysters and crackers and let soak 15 minutes.
•Melt butter and stir in bread crumbs until consistency of cake frosting
•Spread on top of oysters 1/2" thick
•Bake at 360 degrees for 45 minutes uncovered or until golden & crisp on top
•Eat right out of the oven-ENJOY!!!
•Let Rest-Cool
(Source: JIM & Yummily & Allrecipes.com photo)
