••••HAPPY CANDY DAY🍭🍫🍬🍡🍥!!••••

(Source: Pinterest &  Google+ photos & kappboom wallpaper photo & LinkedIn & foodblogbykathyrn.com & heavy.com)

••••HAPPY CANDY DAY!!

••••ENJOY YOUR SWEETS TODAY!!

••••CHERRY HAND PIES🍒🍫🧀!!•••

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

••••CHERRY HAND PIES!!

Ingredients
For the dough
100 grams butter, softened
100 grams Ricotta cheese
200 grams plain flour
50 grams icing sugar, sifted
¼ teaspoon baking powder
½ teaspoon powdered vanilla
For the filling
100 grams sour cherries
100 grams sugar
1 ½ tablespoon cornflour (corn starch)
3 tablespoons cold water
1 teaspoon kirsch
1 teaspoon unsweetened cocoa powder

Preparation

First make the filling, because it will have to cool down before being put in the dough. Take the cherries and put them in a heavy-based saucepan, add the sugar and leave them for about 15 minutes, so they release the juice. You can also use frozen cherries, just leave them in the saucepan to thaw, then add the sugar and continue with the recipe as directed. Bring the cherries to a boil over medium high heat and cook for 5 minutes. Mix the cornflour (corn starch) and cold water in a small bowl, and add it to the cherries. Mix really well and cook for 5 more minutes, stirring constantly, until thickened. Remove the cooked filling from the heat and add the cocoa powder and kirsch. Mix well and leave it to cool down.

For the dough, sift together the flour with the icing sugar and the vanilla, and leave it to one side. Cream together the softened butter with the Ricotta cheese, with an electric mixer on high, until well blended (it will take about 2 minutes, or so). Add half of the dry ingredients and blend it well with your mixer on the lowest setting. Add the second half of the dry ingredients and blend in the same fashion. Turn the dough out on a lightly floured surface and use your hands to bring it together. It will be very soft, but not sticky at all. Place it in the fridge for 10 minutes, to firm up slightly.

Lightly flour your work surface and place the dough in the centre. Roll it out to about 3-4 millimetres (⅛-inch) thickness and cut out 8 rectangles. If you need to, first cut out the first four, then re-roll the scraps and cut out the other four rectangles. Place a portion of the filling in the centre of the rectangle, then fold it over and press the edges firmly with a fork, to seal them. Arrange the pies on a large baking sheet lined with baking paper, cut them once diagonally with a very sharp knife and bake them immediately in a preheated oven, at 200˚C (400˚F), for about 12-15 minutes. Yields 8 small hand pies.

••••EGG SUBSTITUTES🍳🍌🍎🍶!!••••

(Source: Google+ photos)

••••EGG SUBSTITUTES!!

••••BELL PEPPER TIP🍴🌶🐄🍅!!••••

(Source: Pinterest.com &  AWM & courtesy of Peggy S & Allrecipes.com & Pondervessel.com)

••••BELL PEPPER TIP!!

••••COLORFUL FOODS FOR YOUR HEALTH🍓🍇🍊🍅🍑🍌🌶🍋🍐🍎💼!!••••

(Source: Google+ photo & David Avocado Wolfe)

••••COLORFUL FOODS FOR YOUR

••••HEALTH!!

••••EYEBALL COBB SALAD🍅🍶🧀🐔🍳🍋!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

••••EYEBALL COBB SALAD!!

• Prep Time
  20 MIN
• Total Time
  20 MIN
• Servings
  4

Ingredients

Salad

6

cups chopped romaine lettuce

1

cup shredded deli rotisserie chicken (from 2-lb chicken)

1

cup halved grape tomatoes

2

oz blue cheese, crumbled (1/2 cup)

6

slices bacon, crisply cooked, crumbled

4

pimiento-stuffed green olives, halved

4

hard-cooked eggs, halved lengthwise

Dressing

1

avocado half, peeled and mashed

1/4

cup ranch dressing 

3

tablespoons buttermilk 

1

teaspoon fresh lemon juice

Directions 

• 1 In large bowl, gently toss lettuce, chicken, tomatoes, cheese and bacon. Divide among 4 salad plates.
• 2 Gently press 1 olive slice in middle of each egg half to look like an eyeball. Place 2 egg halves on each salad.
• 3 In small bowl, place all dressing ingredients. Stir with wire whisk until smooth. Drizzle evenly over salad.
  

••••HEAVEN IN A BOWL🍫🍚🍶😇••••

(Source: Google+, chocolate lovers ALSHA photos)

••••HEAVEN IN A BOWL!!

HEAVEN IN A BOWL

Ingredients

Fudge Brownie Mix (a 9x13 pan size)

2 pkgs. (13oz)each minature peanut butter cups

4 Cups Cold Milk

2 pkgs. (5.1 size) Instant Vanilla Pudding

1 Cup Creamy Peanut Butter

4 tsp. Vanilla

2 (8oz)each Cool Whip

Directions

Brownies:
Prepare brownie batter according to the package directions.

Bake in a 9×13 baking pan @ 350* for 20-25 minutes.

Cool on a wire rack; cut into 3/4” pieces.

Cut peanut butter cups in half; set aside 1/3 Cup for garnish.

Pudding Mixture:
In a large bowl, whisk milk and pudding mixes for 2 minutes, mixture will be thick.

Add the peanut butter and vanilla, mix well.

Fold in 1 1/2 of the tubs of Cool Whip.

Place 1/3 of the brownies in a 5 qt. Triffle Bowl; top with 1/3 of the remaining peanut butter cups, spoon 1/3 of the pudding mixture over the top. Repeat layers twice.

Cover with remaining whipped topping and garnish with peanut butter cups.

Refrigerate until chilled well