16
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17
Health and Healing / Home made Mosquito Repellent
« on: April 11, 2013, 06:26:10 AM »
Combine in a 16 oz bottle:
15 drops lavender oil
3-4 Tbsp of vanilla extract
1/4 Cup lemon juice.
Fill bottle with water.
Shake.
15 drops lavender oil
3-4 Tbsp of vanilla extract
1/4 Cup lemon juice.
Fill bottle with water.
Shake.
18
Cooking, Recipes and Diet / Pecan Cream Cheese Pie
« on: April 09, 2013, 08:13:05 PM »
Pecan Cream Cheese Pie Recipe
•1 cup chopped pecans
•1/2 cup flaked coconut
•1/4 cup butter, melted
•4 ounces Philadelphia® Cream Cheese, softened
•1/4 cup confectioners' sugar
•1-3/4 cups whipped topping
•1 pastry shell (9 inches), baked and cooled
•1/2 cup caramel ice cream topping
Directions
•In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool.
• In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours. Yield: 6-8 servings.
•1 cup chopped pecans
•1/2 cup flaked coconut
•1/4 cup butter, melted
•4 ounces Philadelphia® Cream Cheese, softened
•1/4 cup confectioners' sugar
•1-3/4 cups whipped topping
•1 pastry shell (9 inches), baked and cooled
•1/2 cup caramel ice cream topping
Directions
•In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool.
• In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours. Yield: 6-8 servings.
19
Cooking, Recipes and Diet / Low Fat Lemon Crinkle Cookies
« on: April 09, 2013, 06:47:50 PM »
Low Fat Lemon Crinkle Cookies
Ingredients
1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar
Instructions
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.
Ingredients
1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar
Instructions
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.
20
Cooking, Recipes and Diet / Cornbread Salad
« on: April 09, 2013, 06:43:01 PM »
This is absolutely FANTASTIC!
Cornbread salads are a true favorite here in the South. This variation has sort of evolved through the years in my kitchen because of our love of spicy foods, Southwestern and Tex-Mex flavors. The fresh pico de gallo, is a must and takes my salad over the top. It also stays true to the type of food that inspired my take on this classic. This salad needs to be made ahead to allow the flavors to fully develop. If you plan on serving this salad for dinner, it can be made during early morning for the best same day results. Otherwise, overnight is ideal for the full impact and flavor combination to shine.
For the salad you'll need:
1 7.5 oz. box of cornbread mix plus ingredients to prepare
2 12 oz. packages frozen Southwestern Corn [like Steamfresh] OR 2 11 oz. cans of Mexi-Corn
1 15 oz. can of black beans drained and rinsed
2 cups of shredded Mexican cheese blend
8 oz. shredded iceberg lettuce
12 oz. bacon cooked, crumbled and cooled
1/2 cup sour cream [for the top]
For the spicy ranch dressing:
1 1.0 oz package of Spicy Ranch dressing mix
1 1/3 cups milk/buttermilk
1 cup mayonnaise
For the pico de gallo you'll need:
6 medium Roma tomatoes
1 medium purple onion
1 medium jalapeno pepper
1/3 cup chopped fresh cilantro
2 Tbs. lime juice
garlic salt and black pepper to taste
Prepare the cornbread per the instructions on the package and cool. Divide into thirds. Prepare the dressing using 1 1/3 cup of milk/buttermilk and 1 cup of mayo, then chill until assembling the salad. This is slightly more milk than called for on the package, but, I prefer the dressing a little thinner for this salad.
Mix the beans and mexicorn together-
Layer starting with 1/3 layer of lettuce.. Beans and corn- Bacon- Pico de gallo- cornbread- dsg.- Cheese. It doesn't really matter how you layer it- That's how I layered it.
Top with a bit of Pico de gallo on top of the sour cream because it's pretty- Best if you make it in the morning and let it set and flavors meld all day. And even better the next day.
Cornbread salads are a true favorite here in the South. This variation has sort of evolved through the years in my kitchen because of our love of spicy foods, Southwestern and Tex-Mex flavors. The fresh pico de gallo, is a must and takes my salad over the top. It also stays true to the type of food that inspired my take on this classic. This salad needs to be made ahead to allow the flavors to fully develop. If you plan on serving this salad for dinner, it can be made during early morning for the best same day results. Otherwise, overnight is ideal for the full impact and flavor combination to shine.
For the salad you'll need:
1 7.5 oz. box of cornbread mix plus ingredients to prepare
2 12 oz. packages frozen Southwestern Corn [like Steamfresh] OR 2 11 oz. cans of Mexi-Corn
1 15 oz. can of black beans drained and rinsed
2 cups of shredded Mexican cheese blend
8 oz. shredded iceberg lettuce
12 oz. bacon cooked, crumbled and cooled
1/2 cup sour cream [for the top]
For the spicy ranch dressing:
1 1.0 oz package of Spicy Ranch dressing mix
1 1/3 cups milk/buttermilk
1 cup mayonnaise
For the pico de gallo you'll need:
6 medium Roma tomatoes
1 medium purple onion
1 medium jalapeno pepper
1/3 cup chopped fresh cilantro
2 Tbs. lime juice
garlic salt and black pepper to taste
Prepare the cornbread per the instructions on the package and cool. Divide into thirds. Prepare the dressing using 1 1/3 cup of milk/buttermilk and 1 cup of mayo, then chill until assembling the salad. This is slightly more milk than called for on the package, but, I prefer the dressing a little thinner for this salad.
Mix the beans and mexicorn together-
Layer starting with 1/3 layer of lettuce.. Beans and corn- Bacon- Pico de gallo- cornbread- dsg.- Cheese. It doesn't really matter how you layer it- That's how I layered it.
Top with a bit of Pico de gallo on top of the sour cream because it's pretty- Best if you make it in the morning and let it set and flavors meld all day. And even better the next day.
21
Cooking, Recipes and Diet / Banana Split Cake
« on: April 09, 2013, 06:35:08 PM »
Banana Split Cake
ingredients
2 cups graham cracker crumbs
3/4 cup white sugar
1/4 pound butter, melted
2 (8 ounce) packages cream cheese
1 1/2 cups confectioners’ sugar
4 bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar maraschino cherries, drained
12 ounces crushed peanuts
directions
1
1. Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
2
2. Beat together the cream cheese and confectioners sugar; spread over graham cracker crust.
3
3. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
4
4. Top with cherries and chopped nuts; refrigerate and serve chilled.
ingredients
2 cups graham cracker crumbs
3/4 cup white sugar
1/4 pound butter, melted
2 (8 ounce) packages cream cheese
1 1/2 cups confectioners’ sugar
4 bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar maraschino cherries, drained
12 ounces crushed peanuts
directions
1
1. Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
2
2. Beat together the cream cheese and confectioners sugar; spread over graham cracker crust.
3
3. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
4
4. Top with cherries and chopped nuts; refrigerate and serve chilled.
22
Cooking, Recipes and Diet / Chocolate Eclair Cake/Pie....
« on: April 09, 2013, 06:32:22 PM »
Chocolate Eclair Cake!!!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
24
General Discussion / Cliques.
« on: February 02, 2013, 11:35:58 AM »
Fascinating.
Sort of miss regular conversations. Give and take. Respect that there is another point of view.
Unfortunate really.
Sort of miss regular conversations. Give and take. Respect that there is another point of view.
Unfortunate really.
25
Women's Issues / Excellent message for Women! and for men too.
« on: February 01, 2013, 02:41:53 PM »
.
26
Cooking, Recipes and Diet / Veggie! This one is for you!!
« on: January 29, 2013, 04:52:46 PM »
http://www.thedailymeal.com/vegetarian-mushroom-shepherds-pie-vegan-version-0
No offense, but I'm not sure what the point of a meatless shepherds pie is... But it sounds good.
No offense, but I'm not sure what the point of a meatless shepherds pie is... But it sounds good.