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Prompt: The mirror
Dec. 1st, 2016 02:45 pm
Blame this on Saskia who posted the link elsewhere.
https://brightside.me/article/20-awesome-christmas-decorations-that-you-can-make-in-half-an-hour-63005/
Dec. 1st, 2016
Blame this on Saskia who posted the link elsewhere.
https://brightside.me/article/20-awesome-christmas-decorations-that-you-can-make-in-half-an-hour-63005/
Slow cooker biscuits and gravy
Dec. 1st, 2016 11:31 pmSlow cooker biscuits and gravy
http://slowcooker-pasta.cooktopcove.com/2016/09/21/how-to-make-biscuits-and-sausage-gravy-in-a-slow-cooker/?src=fbfan_56215&t=fbad&up=20161117&k=lgptdus017
Ingredients
1lb (450g) pork sausage
1/4 cup (60g) butter
1/3 cup (78g) flour
3 cups (710mL) milk
1 10.5oz (300mL) can cream of chicken soup
1/2 tsp salt
1/2 tsp pepper
1/2 tsp fennel
Homemade Biscuit Dough (see below recipe).
For the Biscuits:
2 cups flour
1 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
8 tablespoons cold butter, cubed
3/4 cup milk
Directions
1. For the biscuits, mix the flour, sugar, baking powder and salt together in a medium-sized bowl. Add the cubes of butter to the mixture and use the pads of your fingers to rub the butter into the flour until crumbly. Slowly pour the milk into the middle of the crumbly mixture and knead until a biscuit dough forms.
2. Cook the sausage in a dry frying pan over medium heat. Once cooked, remove the sausages from the pan but keep the drippings. Add the butter to the drippings and heat until melted. Once melted, slowly add the flour, salt, pepper and fennel seeds, stirring with a whisk until smooth. Slowly add in the milk, stirring constantly until well-blended. Stir in the soup and set to one side.
3. Form the biscuit dough into 2" balls (or if using refrigerated dough, cut into quarters). Grease the bottom of a 4 or 5-quart slow cooker before placing the biscuit dough up the sides of the slow cooker, creating a hollow in the middle.
4. Add sausage into the hollow created by the dough. Pour the sausage gravy into the middle of the biscuits, over the sausage, then cover with three paper towels. Cover and cook on a low setting for 4 hours.
Pro Tip: Although we recommend making your own easy biscuit dough, you can easily use store-bought dough instead. If you prefer this method, we recommend using 2 12oz cans of refrigerated biscuits for this recipe.
http://slowcooker-pasta.cooktopcove.com/2016/09/21/how-to-make-biscuits-and-sausage-gravy-in-a-slow-cooker/?src=fbfan_56215&t=fbad&up=20161117&k=lgptdus017Ingredients
1lb (450g) pork sausage
1/4 cup (60g) butter
1/3 cup (78g) flour
3 cups (710mL) milk
1 10.5oz (300mL) can cream of chicken soup
1/2 tsp salt
1/2 tsp pepper
1/2 tsp fennel
Homemade Biscuit Dough (see below recipe).
For the Biscuits:
2 cups flour
1 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
8 tablespoons cold butter, cubed
3/4 cup milk
Directions
1. For the biscuits, mix the flour, sugar, baking powder and salt together in a medium-sized bowl. Add the cubes of butter to the mixture and use the pads of your fingers to rub the butter into the flour until crumbly. Slowly pour the milk into the middle of the crumbly mixture and knead until a biscuit dough forms.
2. Cook the sausage in a dry frying pan over medium heat. Once cooked, remove the sausages from the pan but keep the drippings. Add the butter to the drippings and heat until melted. Once melted, slowly add the flour, salt, pepper and fennel seeds, stirring with a whisk until smooth. Slowly add in the milk, stirring constantly until well-blended. Stir in the soup and set to one side.
3. Form the biscuit dough into 2" balls (or if using refrigerated dough, cut into quarters). Grease the bottom of a 4 or 5-quart slow cooker before placing the biscuit dough up the sides of the slow cooker, creating a hollow in the middle.
4. Add sausage into the hollow created by the dough. Pour the sausage gravy into the middle of the biscuits, over the sausage, then cover with three paper towels. Cover and cook on a low setting for 4 hours.
Pro Tip: Although we recommend making your own easy biscuit dough, you can easily use store-bought dough instead. If you prefer this method, we recommend using 2 12oz cans of refrigerated biscuits for this recipe.
Snowball Cookies/ Italian Wedding Cookies
Dec. 1st, 2016 11:54 pmSnowball Cookies/ Italian Wedding Cookies
http://cookyourfood1.blogspot.com/2016/11/snowball-cookies.html
Yield:30
Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
powdered sugar
Directions:
Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 20 minutes. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
http://cookyourfood1.blogspot.com/2016/11/snowball-cookies.htmlYield:30
Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
powdered sugar
Directions:
Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 20 minutes. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.