••••HAPPY NEW YEAR!!!••••

(photos-Google+ & kappboom wallpaper)

••••HAPPY NEW YEAR!!!

••••30,000 VIEWS TODAY-THANK YOU!!••••

(photos-YouTube.com & kappboom wallpaper & dream grow.com)

••••THANKS FOR VIEWING!!!

••••SLOW COOKER HOT CHOCOLATE••••

(Source: butterwithasideofbread.com & photos also)

  ••••SLOW COOKER HOT CHOCOLATE••••

• 1 cup cream (can use heavy or just regular whipping cream)
• 1 can (14 oz) sweetened condensed milk
• 7 cups milk
• 1 tsp vanilla
• 2 cups semi-sweet chocolate chips

Mix all of the ingredients together in a slow cooker. Cover and cook on low for 2 hours, stirring occasionally until mixture is hot and the chocolate chips are melted. Stir again right before serving.  Top with marshmallows, whipped cream, peppermints, or any of your other favorite toppings and enjoy!  Refrigerate any leftovers.

Read more at http://www.butterwithasideofbread.com/2015/12/slow-cooker-hot-chocolate.html#WHLE0pevEfoaRyTt.99

••••HAPPY BACON DAY••••

(Source: instructables.com & nationaldaycalenderday.com. & mikeyslife.com & bacon today.com & stuffgoneviral.com)

••••SO GOOD!!

••••MACARONI MOZZARELLA BECHAMEL SAUCE••••

(Source: mutantcooking.com & photos also)

••••THIS LOOKS SO GOOD!!!

Macaroni Mozzarella Béchamel Sauce

 

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Creamy and rich white sauce covering macaroni and beef sauce.

Recipe type: Main Meal

Ingredients

• Beef Sauce:
• 1lb ground beef
• 1 tablespoon olive oil
• 1 onion chopped
• 1 cube chicken bouillon (you can use ½ cup chicken stock and omit the ½ cup water.)
• 1½ tablespoon tomato paste
• ½ teaspoon all spice
• ¼ teaspoon cinnamon powder
• ¼ teaspoon ginger powder
• Salt to taste
• ½ cup water
• Béchamel:
• 4 cups cold milk
• 4 tablespoon all purpose flour
• Salt to taste
• 3 tablespoon butter
• 1 tablespoon olive oil
• 1 cup mozzarella cheese
• Macaroni:
• 1 ½ cup uncooked elbow macaroni

Instructions

1. Cook elbow macaroni as directed on the box, or boil the elbow macaroni in water, season with salt, and boil for 10 -12 minutes. Drain from water.
2. Beef sauce:
3. In a pan add the beef first and stir on medium heat for 3 minutes.
4. Add onion and stir until water from beef evaporates
5. Add oil, spices, salt, chicken bouillon, and tomato paste, stir for 3 minutes. Add the water and cook until the beef is cooked and the sauce is not watery anymore.
6. Béchamel sauce
7. In a pan add butter and oil, when the butter melts add the flour and stir.
8. When flour starts to bubble, add 1 cup of milk and stir, then add the rest of milk and keep stirring until the sauce becomes thicker (it won’t be too thick for now so don’t worry.)
9. When the sauce reaches a creamy slightly thick texture, add the cheese and keep stirring. The sauce will now get thicker. Season with salt.
10. To assemble the dish:
11. In 10” wide pan and 2 ½” – 3” deep, add just enough macaroni to cover the bottom (you should still see a little from the pan’s bottom).
12. Add around one cup from the béchamel sauce and mix, distribute evenly.
13. Add all the beef sauce and distribute evenly.
14. Add the rest of macaroni and distribute evenly.
15. Add the rest of béchamel sauce and distribute evenly.
16. Insert a spoon in different areas of the dish, this will allow the béchamel (do not stir, it’s like a stabbing motion).
17. Bake in a preheated oven 180C/350F for 20 minutes. (if you don’t have a fan in your oven, then use the broiler after the 20 minutes baking to get light brown patches).
18. Serve hot.
    

••••WINE AND CHEESE TIP••••

(Source: Google+ & Huffingtonpost photo & kappboom wallpaper)

••••WINE AND CHEESE TIP••••

••••CHILLED BACON AVOCADO PEA MINT SOUP••••

(Source: Junedarville.com & photos also)

••••LOOKS INCREDIBLY DELICIOUS!!

Chilled Pea Soup with Avocado, Mint & Bacon

 

 

Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Sweet peas, avocado, mint and crumbled crispy bacon... this creamy chilled pea soup just rocks!

Serves: 2

Ingredients

• 3,5 oz (100 g) frozen peas
• 1 cup (240 ml) chicken or vegetable stock
• 2 slices crispy grilled bacon, crumbled
• 1 ripe avocado
• ½ small yellow onion
• 1 large garlic clove
• a handful fresh mint, chopped
• 2 tbsp olive oil
• pepper
• salt

Instructions

1. Peel and chop up the yellow onion and garlic clove. Pour the olive oil in a medium saucepan and add them both.
2. 
3. Place the pan over medium heat and stir well. Gently fry the garlic and onion for 4 to 5 minutes. Make sure the garlic doesn’t burn. Then add the frozen peas to the pan.
4. 
5. Stir and fry the peas for 3 minutes. Then pour in the chicken or vegetable stock. Season with a pinch of pepper.
6. 
7. Stir well again and bring the peas to a boil. Then immediately take the pan off the heat. Let the peas cool down for 10 minutes. In the meantime slice the avocado in half, peel it, remove the seed and chop the soft green avocado meat up. Then stir in the freshly chopped mint.
8. 
9. Check the seasoning of the soup and add extra pepper or salt to taste if necessary. Then pour the cooled soup in a clean blender and add the chopped avocado.
10. 
11. Blend well for 2 minutes until you get a very smooth puree.
12. 
13. Check the seasoning once more and add extra pepper or salt to taste if necessary. Place the soup in the fridge to chill. Then pour it into bowls, top with the crumbled crispy bacon, extra fresh mint and a drop of olive oil. Serve cold.
14.