••••HAPPY MEMORIAL DAY🇺🇸!!!••••

(Source: dealnews,com & aberdeenmall.md.com)

••••HAPPY MEMORIAL DAY!!

••••HAPPY BURGER DAY🍔!!!••••

(Source: smashburger.com & thepowerof8.blogspot.com & photos also  & memecenter.com)

••••HAPPY BURGER DAY!! HAVE

••••ONE TODAY!!

••••QUICK BUTTER TIP🍜!!!!••••

(Source: Delish.com & photos also & Google+ photo)

••••HOW TO SOFTEN BUTTER 

••••QUICKLY!!!

••••NEED SOFT BUTTER IN A 

••••HURRY!!

••••USE A CHEESE GRATER!!

••••BREAKS BUTTER INTO SMALL

••••PIECES!!  GREAT FOR PIE 

••••CRUSTS•• BECAUSE OF COLD

••••BUTTER!!

••••LIEGE WAFFLES🍭!!!••••

(Source; tastesandtellblog.com & photos also)

••••LIEGE WAFFLES!!! SO YUMMY!

Liege Waffles

 

Prep time

30 mins

Cook time

28 mins

Total time

58 mins

 

Bring a taste of Belgium into your kitchen with these Liege Waffles! A wonderful special breakfast or afternoon treat, these yeasted sugar waffles are irresistible.

Author: Deborah

Serves: 12

Ingredients

• 1 package active dry yeast (2¼ teaspoons)
• 1 tablespoon sugar
• ¾ cup lukewarm milk
• 3 eggs
• 1 cup melted butter, slightly cooled
• 3 tablespoons brown sugar
• 1 tablespoon vanilla extract
• ½ teaspoon salt
• 3 to 3½ cups bread flour
• 8 oz Belgian pearl sugar (about 1½ cups)
• toppings of your choice (chocolate hazelnut spread, cookie butter, fresh fruit, etc)
• Reddi-wip
  

Instructions

1. In the bowl of a stand mixer, combine the yeast, sugar and milk. Allow to stand for 5-10 minutes, until the yeast has bloomed.
2. Whisk the eggs and butter into the yeast mixture. Add in the brown sugar, vanilla and salt and mix until smooth and combined. Start adding in the flour, ½ cup at a time, until you have added 3 cups of the flour. Continue to mix until the dough is smooth. The dough will still be sticky, but should be pulling away from the sides of the bowl. If the dough is still not pulling away from the sides after mixing for 2-3 minutes, add up to an additional ½ cup of flour.
3. Transfer the dough to a large, greased bowl. Cover with a towel or a piece of plastic wrap that has been sprayed with nonstick baking spray. Let it rise until it has doubled in size, 30 minutes to an hour. Punch down the dough, recover, and refrigerate overnight.
   
4. Remove the dough from the refrigerator and pour out onto a very lightly floured work surface. With your hands, knead the pearl sugar into the dough. (Be careful, as the sugar is a bit sharp and it may hurt your hands if you are too rough.) Divide the dough into 12 equal portions and roll into a ball.
5. Preheat a waffle maker. (You’ll want a Belgian waffle maker, or a waffle maker that makes deeper waffles. They won’t be the same in a traditional waffle maker.) Slightly flatten a ball of dough and place it in the center of the waffle maker. Close and cook according to the waffle maker instructions*.
6. Carefully remove from the waffle maker (the sugar is HOT!) and let rest for a minute or two before topping and serving.
7. Waffles are best served and eaten warm.
   

Notes

TOTAL TIME DOES NOT INCLUDE RISING TIME OR TIME REFRIGERATED.

*Most home waffle makers cook way too hot and the outsides of the dough will be cooked before the sugar has a chance to melt in the waffle. If you have a waffle maker that allows you to control the temperature, turn it down to around 360º and cook until they are golden brown. If your waffle maker is like mine, and only has one heat setting (HOT!), I found that the only way I could get them to cook a little longer without overcooking or drying out was to turn the waffle maker off after I had added the dough. It was a bit of a pain, but totally worth it in the end! With the waffle maker on the whole time, I was only cooking them about 2 minutes, but with turning it off, I could stretch that to 4½ minutes, and the sugar was able to melt nicely. My waffle maker does have 2 sides, so I could bake 2 at a time, so that helped as well. You’ll have to experiment with your waffle maker to see what works best.

••••HAPPY BIRTHDAY STEVIE NICKS🎸🎤!!!••••

(Source: Pinterest.com & fleetwoodmacnews.com & starriches.com & Google+ photos & Wikipedia.com & blingee.com kappboom wallpaper photo)

••••HAPPY BIRTHDAY STEVIE 

••••NICKS!!  HAPPY 68!!!

••••LEMON PIE ICE CREAM RECIPE🍋!!!••••

(Source: shewearsmanyhats.com & Google+)

••••LEMON PIE ICE CREAM!!

Lemon Pie Ice Cream Recipe

 

A fresh mix of a vanilla graham cracker base with swirls of lemon curd.

Author: Amy Johnson | She Wears Many Hats

Recipe type: Dessert

Serves: Makes about 1½ quart.

Ingredients

• 2 cups heavy cream, divided
• ¾ cup sugar
• ⅛ teaspoon salt
• 1 vanilla bean (optional, but if not using, add 2 more teaspoons of good vanilla extract or vanilla bean paste)
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 3 graham cracker, pulverized (totally. smash 'em up.)
• 10 ounces lemon curd (or lime curd)
  

Instructions

1. In a saucepan, heat 1 cup of heavy cream, sugar, and salt. If using vanilla bean, cut it in half and scrape seeds into mixture along with the vanilla bean pod. Stir until sugar is dissolved. Remove from heat and let it "steep" for about 15 minutes. Remove vanilla bean pod.
2. Add 1 cup heavy cream, 1 cup milk, vanilla extract, and crushed graham cracker.
3. Refrigerate mixture until thoroughly cooled, at least 3 hours, but the longer the better.
4. Add chilled mixture to ice cream maker and churn according to directions.
5. Once churned, layer the lemon curd and ice cream in a freezer-safe container, cover and freeze until firm.
   

   
   

••••BROCCOLI BENEFITS!!!••••

(Source: thedinnerdailey.com & Google+ & healthnewsline.com)

••••BROCCOLI BENEFITS!!

••••BANANA TIPS🍌!!!••••

(Source: grandmausefultips.com & Google+ photo)

••••BANANA TIPS!!!

••••3-INGREDIENT FRESH STRAWBERRY SAUCE🍓!!!••••

(Source: wholeandheavenlyoven.com & photos also)

••••3-INGREDIENT FRESH 

••••STRAWBERRY SAUCE!!!

3-Ingredient Fresh Strawberry Sauce

 

Serves:About 2 cups strawberry sauce

Prep time:10 mins

Total time:10 mins

 

 

Ingredients

• 1 qt (4 cups) fresh strawberries, hulled and sliced
• 1/3 cup xylitol (or sugar)
• 2 tablespoons lemon juice
• 1/4 cup water
  

Instructions

1. Place all ingredients in a medium saucepan over medium-high heat. Bring strawberry sauce to a simmer, stirring constantly until sauce is bubbly and slightly thickened.
2. Remove from heat and cool before using.
   

Notes

Store strawberry sauce in refrigerator up to 5 days.

••••STRAWBERRY-KIWI FROZEN MOJITOS🍓!!!••••

(Source: hosthetoast.com & photos also)

••••STRAWBERRY-KIWI FROZEN 

••••MOJITOS!!!

STRAWBERRY-KIWI FROZEN MOJITOS

 

PREP TIME

15 mins

TOTAL TIME

15 mins

 

Author: Morgan

Serves: 3

INGREDIENTS

• 1 ½ cups chopped strawberries, frozen
• 1 ½ cups chopped kiwi, frozen
• 3 tablespoons simple syrup, divided
• 8 fresh mint leaves, divided
• 3 ounces rum, divided
• 3 ½ cups crushed ice, divided
• Strawberry and kiwi slices, to garnish
• Mint leaves, to garnish
  

DIRECTIONS

1. In a blender, combine the 1½ cups frozen strawberries, 1½ tablespoons simple syrup, 4 mint leaves, one shot of rum, and 1¾ cups of crushed ice (if you have whole cubes, crush them in the blender first). Blend until well combined and slushy-like.
2. Pour the strawberry mojito into 3 (8 oz) glasses, filling half-way.
3. Rinse out the blender jug and combine the remaining 1½ cups chopped kiwi, 1½ tablespoons simple syrup, 4 mint leaves, shot of rum, and 1¾ cups crushed ice. Blend to desired consistency.
4. Pour the kiwi mojito over the strawberry mojito.
5. Garnish with kiwi, strawberry, and mint.
6. Serve immediately.
   

••••FRIED COOKIES🍪!!!••••

(Source: tinascookings.blogspot.com & photos also)

••••FRIED COOKIES!!! YUM😋!!!

••••FRIED COOKIES!!

Ingredients:
150 grams flour
1 teaspoon baking powder
½ teaspoon powdered vanilla
1 tablespoon sugar
100 ml milk
100 grams granulated sugar, for coating
oil, for frying

Preparation:

Sift the flour with the baking powder, add powdered vanilla and sugar, and whisk really well. Pour in the milk and mix vigorously with a wooden spoon, until a soft dough forms. Flour your work surface, and knead the dough very briefly, then roll it out to about 5 mm (¼-inch) thickness and cut out the cookies. You can shallow fry or deep fry the cookies. Heat up the oil on medium to medium-high heat, and fry the cookies on both sides, until they are golden. If you are shallow frying them, turn them often so they brown evenly. Remove them from the oil and place on a paper napkin, to drain a bit, then cover them generously in granulated sugar. Yields 25 cookies 4 cm (1½-inch) in diameter.

••••WHITE CHOCOLATE BLUEBERRY LASAGNA🍇!!!••••

(Source: omgchocolatedesserts.com & photos also & medics daily.com)

••••WHITE CHOCOLATE 

••••BLUEBERRY LASAGNA!!

Ingredients

For the Crust:

36 Golden Oreo cookies ( whole cookies with filling )

6 tablespoon unsalted butter-melted

For Cream Cheese Layer:

8 oz. cream cheese-softened

1/2 cup unsalted butter-softened

1 cup powdered sugar 

1 ¼ cup Cool Whip

1 to 1 ½ cup blueberries fresh or thawed (I used 1 ¼ cup frozen wild blueberries)

For Pudding Layer:

2 – 3.9 ounce packages White Chocolate Instant Pudding

3 cups cold milk

2 oz. freeze dried blueberries- powder (pulse blueberries in a food processor to make the powder)

For Topping:

1 ½ cup Cool Whip

white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)

••••INSTRUCTIONS

1. In a food processor ground whole Oreo cookies with the filling to get fine crumbs.
2. Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened. Press the mixture into the bottom of 9 x 13 inch dish. Set in the fridge to firm while making the filling.
3. In a bowl mix together cream cheese, ½ cup softened butter and powdered sugar and beat well. Mix in 1 ¼ cup Cool Whip. Fold in blueberries. NOTES: If you use frozen blueberries you must thaw them first and rinse with water if you don’t want to get dark purple color for your filling than drained them well at several layer of paper towel!!!
   
4. Spread the mixture over the crust.
5. In a medium bowl combine white chocolate instant pudding with 3 cups cold milk. Whisk for a few minutes until the pudding starts to thicken and mix in pulverized freeze dried blueberries. Spread over cream cheese layer. Set in the fridge to firm.
6. Spread 1 ½ cups Cool Whip on top.
7. Top with white chocolate curls or shavings or sprinkle white chocolate chips.
8. Refrigerate at least 3-4 hours before serving.