••••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.
   

••••LILAC FESTIVAL TORCHLIGHT PARADE 2016🕯🎉!!!••••

(Source: lilacfestival.org & Google+ photo & flowermeaning.com)

••••LILAC FESTIVAL TORCHLIGHT 

••••PARADE 2016!! AWESOME!!

••••LILACS IN WONDERLAND 

••••THEME!!

••••THE PREAKNESS🏇🐴!!!••••

(Source: almadacountyfair.com & games at.com photos)

••••THE PREAKNESS!!!

••••RED VELVET KISS COOKIES🍪!!!!••••

(Source: centercook.com & photos also)

••••RED VELVET KISS COOKIES!!!

••••RED VELVET KISS COOKIES!!

••••RED VELVET KISS COOKIES!!!

Prep Time: 3mn

Cook Time: 14mn

Total Time: 17mn

INGREDIENTS

• 1 Betty Crocker Red Velvet Cake Mix (15.4oz)
• 1 egg
• 8 ounces cream cheese, room temperature
• 1/4 cup butter, room temperature
• 18 Hershey Kisses – I like Caramel Kisses
  

DIRECTIONS

1. Preheat oven to 350° and line 2 cookie sheets with parchment paper.
2. Combine cake mix, egg, cream cheese, and butter together in a large bowl until smooth. This will take some stirring and it will look dry at first. Keep stirring until it is fully mix and no cream cheese or cake mix spots remain.
   
3. Scoop into 2 tablespoon balls and roll between palms to smooth.
4. Place 9 cookies on each tray and bake, one tray at a time, for 14 minutes.
5. While cookies are baking, unwrap 18 Hershey Kisses.
6. Let cookies cool for about 2-3 minutes and top with Hershey Kiss.
7. Repeat with remaining tray of cookies.

Servings: 18

 

 

••••BANANA TIPS🍌!!!••••

(Source: grandmausefultips.com & Google+ photos)

••••BANANA TIPS!!

••••HOW TO COOK BEETS🍈!!!••••

(Source; joyfulhealthyeats.com & photos also)

••••HOW TO COOK BEETS!!!

How to Cook Beets

 

Prep time

5 mins

Cook

time

30 mins

Total time

35 mins

 

Author: Krista

Recipe type: How to, Vegetable, Gluten Free, Paleo

Serves: 4 cups of diced beets

Ingredients

• 6 beets, skin on (I used 3 red and 3 golden)
  

Instructions

1. Prepare a large bowl with water and ice.
2. Bring a large pot of water to a boil.
3. Add beets to pot. (if using red and golden beets, be sure to put them in separate pots or the red will dye the golden beets)
4. Boil for 20-30 minutes depending on size of beets. (test one of them - you should be able to easily remove the skin if you can't them let it cook longer)
5. Remove beets from boiling water and place in an ice bath.
6. Remove skin from beets using your hands, rinse, and slice/dice beets.
7. Store in an air tight container.