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Name the dog

I chose Cole, spelled Coal.
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Ideally there'd be some rosemary bushes around it and when it rained the smell would be lovely.Thyme and Basil would be good too.
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parcial eclipse

The sun through the leaves is casting crescent shaped shadows. We've got only a partial eclipse here.
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Why the Eclipse travels from West to East

Why the Eclipse travels from West to East
The moon's shadow, projected on Earth during a total solar eclipse, as seen from space. While the moon normally rises in the east and sets in the west, a total solar eclipse moves from west to east.

There are a couple videos clips on the original link

Paul Sutter is an astrophysicist at The Ohio State University and the chief scientist at COSI Science Center. Sutter leads science-themed tours around the world at

Every day, the same routine. The sun rises in the east. Breakfast. Off to work. Work. Home from work. Dinner. The sun sets in the west. Repeat. It's a pattern familiar to everyone on Earth. For countless generations, we've relied on the regular cycles of the heavens to help demarcate our days.

But a total solar eclipse, like the big one coming to the continental United States on Aug. 21, will break the routine. In addition to the moon completely covering the face of the sun — which, let's admit, is already pretty spectacular — the event will move in an unfamiliar and possibly disquieting direction: from west to east. [Total Solar Eclipse 2017: When, Where and How to See It (Safely)]

The normal, daily rising and setting of celestial objects isn't due to their own movement, but rather the rotation of Earth. As our planet spins on its axis, the heavens appear to rise up from the east, arch their way across the sky, and settle into the west.

It's hard to blame our ancestors for assuming that Earth — which seemed very large and strong — was incapable of movement, with the ethereal denizens of the heavens gliding along their nested crystal spheres, giving humans our familiar, clockwork celestial movements.

After centuries of serious work, people realized that Earth does indeed spin, and the motion of the sun, moon and stars is only apparent. But when it comes to solar eclipses we're faced with a new incongruity: why does the path of a solar eclipse start in the west and end in the east?

The answer is simple, but it's not something we're accustomed to thinking about: the moon itself orbits Earth from west to east. In other words, if you could rocket up high above the North Pole, the moon would trace out a counterclockwise circle. But Earth rotates about 30 times for a single lunar orbit, so it's not something we normally notice. During a solar eclipse, the path of the moon's shadow must follow the motion of the moon itself — to the east.

The solar eclipse is a wonderful opportunity to experience astronomy at its most basic: understanding the intricate dance of heavenly objects.

Follow us @Spacedotcom, Facebook and Google+. Original article on
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Coffee Doughnuts with Coffee Glaze

coffee donuts

Cold brew concentrate lends robust coffee flavor to these crispy cake doughnuts. In the Epi test kitchen, we're partial to New Orleans-style brews, such as Grady's, which—blended with chicory—are super smooth and lightly sweet.

YIELD Makes 12 doughnuts ACTIVE TIME 45 minutes TOTAL TIME 1 hour, 10 minutes


2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 large egg, room temperature
1/3 cup buttermilk
2 tablespoons High Brew cold brew coffee concentrate
2 quarts canola oil (for frying)

For the Coffee Glaze:
1 cup powdered sugar
2 tablespoons High Brew cold brew coffee concentrate

Special equipment:
3" round cutter, 1" round cutter, deep-fry thermometer


Make the doughnuts:
Combine flour, baking powder, baking soda, and salt in a large bowl.

Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.

Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.

Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.

Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.

Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2–3 minutes.

Make the Coffee Glaze:
1. Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.

Quick Tip – If you don’t drink coffee, you can use a chocolate substitute, like Choffy.
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All I had to do was attend a Beginning of the Year Meeting. Easy 8 hours or should have been.

What was hard and sapped me of pretty much all my energy to the point of feeling nausea was the being lost and late. Took me an hour to find the building where the meeting was being held. Luckily I left 30 minutes early for a 15 min trip. Thank goodness for cell phones so I could call my boss and have her guide me in... well except it's illegal to drive and talk on the phone; which I did not do. Non-Absorbtion of information while in a panic is a failing of mine.

There was a university campus cop in his golf cart. I stopped in time at a stop sign and so didn't hit him. Don't know if he had right of way of not but I was panicking. Last time I got lost in that general area of the city, took me hours of wandering. No my cell phone doesn't have GPS. Yes I did write down the directions but that area, the street goes along then it changes its name and you have to turn sharply left onto another street before the T-intersection you reach becomes the original street's name if you turn to the right. Streets mysteriously disappear and reappear one block over after splitting in two into 2 separate streets and then the one you want goes around a curve.

Think I'll go to bed now. I'm going in early to make up the 30 min I was late. I can set up things and find the coffee maker and microwave from wherever I put it before summer break. Too they've been having meetings in the room this week and will tomorrow too. If I'm going to be crawling around on the floor, it would be nice not to do it while there are people in the room.
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building ornamentation - tsuki_no_bara. in NYC
Thank You tsuki_no_bara

711 Brightwater Court
In Brighton Beach, the apartment building at 711 Brightwater Court, just a block from the beach, is an Art Deco delight created by architect Martyn N. Weinstein in 1934. Glazed terracotta, zig-zagging brick patterns, and colorful tile work make up the facade, and the front door is surrounded by luxurious black and gold ornamentation. The Art Deco Society says "it is unbelievable that this building is not a designated landmark in New York City."

building ornamentation -  NYC
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Today at a Beginning of the School Year Meeting

I learned:
With plastic screw cap type bottles, when you take a drink from the bottle you replace the cap and then with your hand squeeze the bottle. The person, who was demonstrating this, did this. The bottle became rigid and hissed when he reopened the bottle. He said that it forced the carbonation back into the fluid so that it retained its bubbles longer.
My mind says that all it's doing is forcing some of the bubbles out of the fluid that would have come out anyway. Perhaps this pressure prevents move of the bubbles from coming out of the fluid or he just thinks the drink stays carbonated longer.

I have to ration my carbonated drink drinking. My tummy doesn't like it, my belly becomes painful with cramping. So this is one for the Science Fair topics.
science of fizz
science of fizz 2
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Spring Roll Wrappers

Making Your Own Rice Paper Wrappers

Organic rice paper wrappers are for more than just spring rolls. Because they contain rice rather than wheat or other flours, the wrappers are gluten-free and can be used to wrap all sorts of organic foods.

Unfortunately, finding commercially prepared varieties of organic rice paper wrappers is extremely difficult. However, making your own wrappers is a fairly simple process that doesn't require any special equipment. As long as you use organic ingredients, you'll have organic rice paper wrappers.

This recipe yields 18 wrappers.


1 cup of organic rice flour
1/4 teaspoon of salt
3/4 cup of water
Organic non-stick cooking spray, such as Spectrum spray


Sift together the flour and the salt into a medium-sized bowl.

Very slowly, add the water to the flour and salt mixture, stirring constantly as the water is added. Stir until the batter is extremely smooth.

Over medium heat, preheat a 5" non-stick sauté pan that has been coated with a thin layer of the cooking spray. Preheat for five minutes.

Pour one tablespoon of the batter into the middle of the pan and quickly tilt and swirl the pan in order to spread the batter quickly and evenly.

Cook the batter until it appears dry - about two minutes. There is no need to flip the batter over - the layer will be so thin that it will cook through quickly.

Gently remove the rice paper from the pan and set aside on paper towels to cool.

When you are ready to use the wrappers, remoisten them with a few sprinkles of water.

Cooking With the Wrappers

Lay the wrappers on a flat surface.

Fill the wrappers with a few tablespoons of your favorite organic ingredients.

Fold the two ends of the wrapper over the filling and then roll.

Wet your finger in water and rub the edges of the wrapper to seal.

Foods rolled in rice paper wrappers can be eaten as is (if the ingredients are already cooked), or deep fried until golden and crispy.

Serving Suggestions

A few ways to use your wrappers include:

Sweet apple dessert - Fill wrappers with organic apples that have been sautéed in organic butter or coconut oil and a dash of cinnamon. Fry rolls in coconut oil and drizzle with organic honey.

Asian Vegan Rolls - Sautee diced organic tofu with organic aromatic vegetables such as onion, celery and carrots. Add a dash of soy sauce and some organic cilantro. Fill the wrappers with the tofu and vegetables and roll.

Pear-ginger rolls - Sautee organic pear slices with organic crystallized ginger in some organic butter or oil. Add grating of fresh organic nutmeg. Roll in rice paper and fry. Sprinkle with a mixture of cinnamon and sugar.

Prawn, pink ginger and avocado rolls - Marinate prawns in a mixture of organic oil, rice vinegar and grated coriander for about 30 minutes. Sautee prawns. Place one prawn on each wrapper, and add slices of avocado, pickled ginger and leaves of cilantro. Roll and serve.

Grated vegetable and rice noodle rolls - Grate carrots. Slice green onions. Finely chop or grate cabbage. Sliver shiitake mushrooms. Soften rice noodles. Mix vegetables with noodles and add a handful of cilantro. Add a few tablespoons of rice vinegar, two cloves of minced garlic and a pinch of salt. When well mixed, roll in rice paper and serve as is, or deep fry the rolls.

Dipping Sauces

One of the joys of rice paper rolls is dipping them in a tasty organic sauce. Here are some suggestions for delicious organic dipping sauces:

Peanut sauce - In a blender, combine ¼ cup organic peanut butter, two cloves of garlic, one tablespoon of sugar, three tablespoons of soy sauce, one tablespoon of sesame oil, ¼ cup of water and two tablespoons of lime juice.

Sweet hot dipping sauce - In a small bowl, combine one clove of garlic, minced; ½ teaspoon of chili oil, three tablespoons of soy sauce, two tablespoons of white vinegar and one tablespoon of sugar.

Chili oil and soy vinegar sauce - In a small bowl, mix together four tablespoons of white vinegar, two tablespoons of soy sauce and four drops of chili oil.

Use Your Wrappers Creatively

With a little creativity and preparation, the uses for rice paper wrappers are endless. Go ahead - find your favorite organic ingredients and wrap them in organic wrappers. You'll be glad you did.

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Pork Tenderloin with Merlot-Shallot Sauce

Pork Tenderloin with Merlot-Shallot Sauce

This recipe was printed in the Houston Chronicle. It's very elegant, but quick and easy enough to prepare for a week night meal.


2 pork tenderloin (about 1 lb each)
1 tablespoon olive oil, divided
1 tablespoon chopped fresh rosemary leaf
1⁄2 teaspoon salt, divided
1⁄2 teaspoon freshly ground pepper, divided
4 shallots, minced
1 clove garlic, minced
1 cup merlot or 1 cup dry red wine
1 tablespoon chicken stock powder or 1 tablespoon chicken soup base (a concentrated reduced chicken broth can be substituted)
2 tablespoons cherry preserves or 2 tablespoons blackberry preserves
2 tablespoons butter (optional)

Preheat oven to 350.
Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper.

Heat a heavy, ovenproof skillet over high heat.

Cook pork, turning often, until lightly browned on all sides, 5 minutes.

Transfer skillet and pork to oven; roast until thermometer reads 150 degrees, about 10- 15 minutes.
Transfer cooked pork to a platter; keep warm.

Add remaining 1 1/2 tsp oil to same skillet.

Heat over medium heat.

Add shallots and garlic; cook, stirring until lightly browned, about 4 minutes.

Add wine; cook over high heat until reduced by half, about 5 minutes.
Reduce heat to medium.

Stir in stock concentrate and preserves.

Add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary.

Whisk in butter.

Pour into a serving bowl.
Slice pork into 1/4" slices and serve with sauce.
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Pork Loin with Wine and Herb Gravy

Pork Loin with Wine and Herb Gravy


Pork loin (or tenderloins) cooked on the stove-top with wine and herbs, then sliced and served with a delicious, lightly creamy gravy. If using a pork loin roast, look for one with a little bit of fat. For pork tenderloins, be sure to trim the silverskin before cooking.


1/4 cup olive or vegetable oil
5 cloves garlic, peeled and sliced in half lengthwise
2 Tbsp fresh rosemary leaves, chopped
1/4 cup fresh sage leaves, roughly chopped

2 lb center cut boneless pork loin (or two 1 lb. pork tenderloins)

1 1/4 cups dry white wine (plus a bit more to deglaze pan)

Kosher salt and freshly ground black pepper
1/2 cup chicken broth or stock
1/2 cup heavy cream (or a lighter cream mixed with 2 tsp. cornstarch)


Heat the oil in a large Dutch oven over medium-high heat. Saute the garlic, rosemary and sage, stirring, for about one minute. Add the pork loin to the pan, carefully placing it on top of the herbs. Saute the pork for about 5 minutes on each side, then remove it to a plate. Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan. Cook until the smell of the alcohol has disappeared, about 1 to 2 minutes.

Lower the heat under the pan to low-medium heat. Return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1 1/2 hours (probably less if you're using pork tenderloins), flipping the pork and scraping the bottom of the pan every 20 minutes or so. Keep an eye on it, making sure there continues to be some liquid in the pan. Add 1/4 cup of warm water if necessary.

When the pork is cooked through (if you want to test with a thermometer, it should be about 150° internal temperature.) Remove pork to a plate to rest. Meanwhile, increase the heat under the liquid in the pan to medium. If your pan has little liquid, deglaze with a splash of white wine. Stir well to loosen the browned bits on the bottom of the pan. Allow to cook until the alcohol smell disappears (about 1-2 minutes). Add the chicken stock. Remove pot from heat and allow to cool in the pot for 20 minutes.

When the sauce has cooled, add the cream and put the pan back on the stove. Heat gently over medium-low heat, stirring the sauce constantly until it thickens a bit and warms. Avoid boiling. (*If your sauce doesn't thicken up, mix 2 Tbsp. cornstarch with 2 Tbsp. water and add a bit at a time to your sauce until it thickens to your liking.) Taste sauce and add salt and freshly ground pepper, to taste.

Place the resting pork on a cutting board (you can add any accumulated meat juices back to the sauce if you like!). Slice the pork very thinly and place on to a serving plate.

Pour the warm gravy over top.
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Turkey Gravy

Gravy from the Thanksgiving turkey pan drippings.

Total:25 min, Active: 10 min
Yield: 10 to 12 servings


1 Good Eats Roast Turkey, recipe follows
24 ounces reduced sodium chicken broth
8 ounces red wine
1/3 cup all-purpose flour
1 tablespoon fresh herbs such as oregano, thyme or rosemary
Kosher salt
Freshly ground black pepper

Roast Turkey:
One 14- to 16-pound frozen young turkey

For the brine:
1 gallon vegetable stock
1 cup kosher salt
1/2 cup light brown sugar
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:
1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil


Remove the turkey from the roasting pan and set aside to rest.

Leave the drippings from the turkey in the pan and place the roasting pan over medium heat.
Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly.

Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate.

Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine.

Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes.

Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.

~~~~~~~ Brining~~~~~~~
2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F.

Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

~~~~~~ Baking ~~~~~~~~

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.

Recipe courtesy of Alton Brown, 2008
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Making homemade gravy is one of the most daunting challenges that a new cook can face. Getting the thickness right, making sure there are no lumps and not scorching it are all hurdles. Once you’ve leapt those, you still have to figure out how to season your gravy. The best time to do that is while it is beginning to thicken. But there are literally hundreds of spices to choose from and not every spice goes with every kind of gravy. Don’t panic. Choosing gravy spices is a snap once you know the basics.

Season beef gravy with strong-flavored, savory herbs. Dried bay leaf, marjoram, sage and thyme add a rich depth to beef gravy. Grated nutmeg adds an unexpected grace note, and coarse pepper of any kind -- black, green, pink or white -- adds a tangy bite. Onion and garlic powder also work but these can easily overwhelm the other spices.

Spice up chicken and turkey gravy with lighter savory spices. Premixed poultry seasoning is the simplest choice. It usually contains oregano, rosemary, sage, thyme and pepper. Adventurous cooks can also experiment with ginger, marjoram, paprika and tarragon. Lemon pepper adds a fresh bite to poultry gravy.

Sprinkle generous amounts of strong-flavored spices into pork gravy to complement its richer flavor. Garlic and onion are best with pork, though these also complemented by oregano and sage.

Use a light touch when seasoning fish gravies to avoid overwhelming the delicate taste of the main dish. Lemon juice is best unless your gravy is cream-based. To avoid curdling the cream, use lemon zest or dried lemon peel. Curry, dill and mustard go well with fish, as do marjoram and paprika.

Season vegetable gravy according to the natural flavors of the produce in question. Strong, green vegetables like broccoli and kale can stand up to bold flavors like lemon, garlic and onion. More delicate vegetables like leeks and cauliflower do better with lighter curry, dill, cinnamon and parsley. Carrots and most squash are also complemented by cinnamon, allspice and other so-called baking spices.


Never over-salt gravy because it not only overwhelms the other flavors, but too much sodium can contribute to high blood pressure.


Always use a light hand when adding spices to gravy because you can always put more in, but you can’t take any out.
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apple cider gravy

Apple Cider Gravy

Easy make ahead dripless apple cider gravy. A flavorful addition to all of your holiday meals!


1/4C unsalted butter
1/4C all purpose flour

1 1/2C chicken broth*
1/2C apple cider*

1/2 tsp salt
1/4 tsp ground black pepper


In a medium saucepan over medium heat, melt butter. When butter is fully melted, whisk in flour until thickened. Slowly add broth and cider, whisking well to combine. Season with salt and pepper. Bring to a low boil, continuing to whisk until desired thickness is reached.

Serve immediately or chill and reheat as needed.

If making ahead, press plastic wrap to the surface of the gravy to prevent a skin from forming. Reheat in a saucepan or in the microwave, stirring to ensure an even temperature.

*Vegetable broth may be used in place of chicken broth for a vegetarian option.
*If apple cider is not available, apple juice may be used instead.
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mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes with Gingersnap Crust

The perfect two bite Thanksgiving treat. Creamy spiced pumpkin cheesecakes baked on top of a gingersnap crust.


20 gingersnap cookies
2 tbsp unsalted butter, melted
1/2 tbsp granulated sugar

8oz cream cheese, softened
1/2C packed brown sugar

1/2C canned pumpkin
1 tbsp sour cream
1/4 tsp salt
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves

1 egg

Fresh whipped cream


Preheat oven to 350. Lightly grease mini cheesecake pan with baking spray.

In a food processor, process cookies into fine crumbs. Add granulated sugar and melted butter, combining well. Divide equally among cheesecake pan cavities. Use a small flat bottom item such as a shot glass to press down on cookie crumb mixture. Bake for 5 minutes. Remove from oven and set aside.

Reduce oven temperature to 325.

In a medium to large bowl, beat cream cheese and brown sugar until light and fluffy. Add pumpkin, sour cream, salt, vanilla and spices. Mix well. Finally, add egg mixing only until completely combined. Do not over mix. Divide among cheesecake pan cavities.

*Roughly 6 teaspoons or 2 tablespoons of filling per pan cavity. Using a small OXO cookie scoop, add roughly three scoops per cavity. Do not overfill. There should be a 1/4" gap between cheesecake mixture and top of the pan.

Tap pan on counter gently to force any air bubbles to the top.

Bake for 15-18 minutes in a 325 degree oven. Allow to cool completely on a wire rack before transferring to the refrigerator to chill overnight.

Top off with optional fresh sweetened whipped cream prior to serving.
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Apple Crisp Smoothie

Apple Crisp Smoothie

Refreshing and delicious spiced apple and oat smoothie.


2C apples, peeled and cored
2 Tbsp brown sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1/4 tsp vanilla
3/4C milk
1/2C vanilla yogurt
1/4C old fashioned oats


Blend all ingredients until smooth. Divide among glasses. Serve immediately or chill.
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Slow Cooker Black Bean Taco Chili

Slow Cooker Black Bean Taco Chili

Hearty slow cooker back bean chicken taco chili. Perfect cold weather comfort food!


1 1/2lb chicken breast, trimmed of fat*
15oz corn, drained
15oz black beans, drained and rinsed well
15oz petite diced tomatoes, drained
1C yellow onion, chopped
1C green bell pepper
1 jalapeño, diced
3 cloves garlic, minced
2 tsp salt
1 tsp ground black pepper
1/8 - 1/4 tsp red pepper flakes, optional
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
2 1/2 - 3C chicken broth

Monterey Jack cheese, shredded
Tortilla chips
Sour cream


To the bowl of a 5-6 quart slow cooker, add raw chicken breasts, beans, vegetables, spices and chicken broth.

Cook on high for 4 hours or low for 8.

Remove chicken breasts to shred, then return to slow cooker.

Serve with shredded cheese, tortilla chips and optional sour cream.

* substitute - browned ground beef


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