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Doxey Caramel Popcorn - Specialty Treats - Desserts - Recipe Index

Doxey Caramel Popcorn - Specialty Treats - Desserts - Recipe Index:

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Doxey Caramel Popcorn

Ingredients

1 cup brown sugar

1 cup karo syrup

1 cube butter

1 can sweetened condensed milk

Instructions

cook brown sugar, karo syrup and butter to soft ball stage

add sweetened condensed milk

U.S. Ancestry Census Map

A truly captivating map that shows the ancestry of everyone of the 317 million people who call the melting pot of America home can now be seen on a U.S. Census Bureau map. For decades, the United States opened its doors and welcomed with open arms millions of immigrants who all arrived through New York’s Ellis Island in the hope of a better life in America. Indeed, the inscription on the Statue of Liberty in New York’s harbor reads ‘Give me your tired, your poor, your huddled masses yearning to be free’ and the fascinating map identifies the truly diverse nature of the United States in the 21st century.

http://midwesternpixie.wordpress.com/2013/09/28/ethnic-heritage-of-america-by-county-u-s-census-map/

Red Lobster's Cheese Biscuit Bread!

 

Red Lobster's Cheese Biscuit Bread!

3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten




Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

5 DIY Baking Soda Solutions to Keep Your House Clean | Yummly

5 DIY Baking Soda Solutions to Keep Your House Clean | Yummly:

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Doterra Lemon Cream Cheese Cookies - Oh Sweet Basil

Doterra Lemon Cream Cheese Cookies - Oh Sweet Basil: 'via Blog this'

KEEP CALM AND Relax It's Sunday - KEEP CALM AND CARRY ON Image Generator - brought to you by the Ministry of Information

KEEP CALM AND Relax It's Sunday - KEEP CALM AND CARRY ON Image Generator - brought to you by the Ministry of Information:

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Blueberry Chipotle Fish Tacos

I love Blueberries and Chipotle ..Fish Taco's are always a winner. Sounds like an interesting combo that I plan on making soon.

Thanks +Christie Daruwalla @ Food Done Light

Blueberry Chipotle Fish Tacos

Total Time:

3 hr 15 min

Prep:

45 min

|

Inactive Prep:

2 hr 15 min

|

Cook:

15 min

Level:

None

Yield:

About 36 pieces

Triple-Decker Peanut Butter and Pretzel Fudge

INGREDIENTS

• CRUST:
• 25 thick-cut pretzels, sourdough-style (each about 3 inches by 2 1/2 inches)
• 3 ounces bittersweet or semisweet chocolate, finely chopped
• 1/2 (4 tablespoons) stick unsalted butter

• 2 tablespoons sugar
• 1 large egg, beate

• FUDGE:
• Two 14-ounce cans sweetened condensed milk
• 4 cups peanut butter chips

• Pinch fine salt

• GANACHE:
• 6 ounces bittersweet or semisweet chocolate, finely chopped

• 3 tablespoons heavy cream

• DIRECTIONS

  1. For the crust: Line a 9-by-9-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge. 
  
  2. Pulse 15 of the pretzels in a food processor until you have fine crumbs. (You should have 1 cup.) Crush the remaining 10 pretzels into large chunks by hand and set aside for topping the fudge. 
  
  3. Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium to medium-low heat. Set the bowl over the saucepan but not touching the water. Stir occasionally until the chocolate and butter melt, about 3 minutes. Add the sugar and egg and cook, stirring constantly with a wooden spoon until warm to the touch and slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the pretzel crumbs. Press firmly into the prepared pan. (Save the pan of water for melting the chocolate ganache.) 
  
  4. For the fudge: Combine the condensed milk with the peanut butter chips and a pinch of salt in a large microwave-safe bowl. Cook until melted and smooth, stirring only occasionally, 3 to 5 minutes. Spoon the peanut butter fudge on top of the crust and spread into an even layer. Refrigerate for 15 minutes. 
  
  5. For the ganache: While the fudge is chilling, combine the chocolate and cream in a heatproof bowl and set over the simmering water. Stir until melted, smooth, and shiny, about 3 minutes. Using an offset spatula, spread the glaze over the fudge and sprinkle with the large chunks of pretzel pieces. Refrigerate until firm, about 2 hours or up to overnight. Cut into 1 1/2-inch squares or into 1 1/2-by-3-inch candy bars. 
  
  

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Slow-Cooker Honey-Mustard Chicken

Honey-Mustard Chicken Recipe | MyRecipes.com: "Slow-Cooker"

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Coffee Cake Recipe

Ingredients

• 2 cups all-purpose flour
• ¾ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter
• 1 egg
• ¾ cup milk
• 2 teaspoons vanilla extract
• Topping
• ¼ cup all-purpose flour
• ⅔ cup white sugar
• 1 teaspoon ground cinnamon
• ¼ cup butter

Instructions

1. Preheat oven to 350 – grease 9×13 pan.
2. In a medium bowl mix ¼ cup of flour, sugar, cinnamon. Next add in butter –  use clean hands and mix together the mixture till it becomes coarse crumbles – set aside.
3. In a large bowl add – flour, sugar, baking powder and salt. Next add in butter –  use clean hands and mix together the mixture till it becomes coarse crumbles. In small bowl add milk, egg and vanilla together. Then pour the wet mix into the dry. You will have a VERY thick batter.
4. Spread batter into pan (will be VERY thick) top with crumble topping.
5. Cook for 25 – 30 minutes.
6. Enjoy

Deep South Dish: Picnic Oven Fried Chicken

I found this awesome blog the other day while hunting down a Oven Fried Chicken Recipe. Please take time to look around while you're there. Mary @ Deep South Dish has a wonderful blog that has not only great Southern Recipes, Heirloom Recipes,  there's plenty of Helpful Tips and whatnot. Make sure to connect with her through

Prepared this for Dinner last night. It was delish! Added black pepper and a sprinkling of poultry seasoning, turned the chicken every 15 mins, cooking time was 1 hr 15 mins, as the chicken legs were good size.

Deep South Dish: Picnic Oven Fried Chicken: 'via Blog this'

And I Quote...: Ecards

And I Quote...: Ecards: ...

Spice Use Chart

Tips for using herbs and spices: 

• Avoid overwhelming a dish with too many seasonings, and never use two very strong herbs together. Instead, season with one strong flavor, and one milder flavor to complement the food.
• When cooking, add dried herbs early in the process, but use fresh herbs at the end for optimum flavor.
• Add herbs and spices to cold dishes several hours before serving to allow the flavors to blend.
• Fresh leaves should be chopped very finely. Exposing a greater number of surface cuts will allow the food to absorb more of the herb’s flavor.
• When necessary, a mortar and pestle can be kept in the kitchen to powder dry herbs.
• If doubling a recipe, you may not need to double the herbs. Use just 50% more.
• Dry herbs and spices carry more flavor than fresh. Use this guide when following a recipe: ¼ teaspoon powder = ¾ teaspoon dried = 2 teaspoons fresh

How to store herbs and spices: 
Proper storage is essential to retaining the flavor of herbs and spices.

• Dried herbs and spices should be kept in a cool, dry, and dark place. Storing right next to the stove, although convenient for cooking, is not the best location, because heat, air, and bright light destroy flavor.
• Store dry herbs and spices in tightly covered containers.
• Date dry herbs and spices when you buy them. Try to use them within one year.
• If you can’t smell the aroma of an herb when you rub it between your fingers, then it is time for a new supply.
• Treat fresh herbs like a bouquet of flowers: Snip the stems, stand the herbs in a glass of water, and refrigerate.
• To increase shelf life, freeze or dry fresh herbs. To freeze fresh herbs, wash and pat dry. Remove the leaves from the stems and store the leaves in a freezer bag. They can also be chopped and frozen in ice cube trays and then stored in a freezer bag.

Guide to using Herbs and Spices

Herb or Spice	Use to Enhance
Basil	Italian foods (especially tomatoes, pasta, chicken, fish and shellfish)
Bay leaf	Bean or meat stews and soups
Caraway	Cooked vegetables such as beets, cabbage, carrots, potatoes, turnips and winter squash
Chervil	French cuisine, fish, shellfish, chicken, peas, green beans, tomatoes and salad greens
Chili powder	Bean or meat stews and soups
Chives	Sauces, soups, baked potatoes, salads, omelets, pasta, seafood and meat
Cilantro	Mexican, Latin American and Asian cuisine; Rice, beans, fish, shellfish, poultry, vegetables, salsas and salads
Cumin	Curried vegetables, poultry, fish and beans
Curry	Indian or southeast Asian cuisine; Lamb or meat-based dishes and soups
Dill (fresh)	Seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes and beets
Dill (seeds)	Rice and fish dishes
Ginger (dried)	Rick, chicken and marinades
Mace	Baked goods, fruit dishes, carrots, broccoli, brussels sprouts and cauliflower
Marjoram	Tomato-based dishes, fish, meat, poultry, eggs and vegetables
Oregano	Italian and Greek cuisine; Meat and poultry dishes
Paprika	Spanish dishes, potatoes, soups, stews, baked fish and salad dressings
Rosemary	Mushrooms, roasted potatoes, stuffing, ripe melon, poultry and meats (especially grilled)
Sage	Poultry stuffing, chicken, duck, pork, eggplant, and bean stews and soups
Tarragon	Chicken, veal, fish, shellfish, eggs, salad dressings, tomatoes, mushrooms and carrots
Thyme	Fish, shellfish, poultry, tomatoes, beans, eggplant, mushrooms, potatoes, and summer squash
Tumeric	Indian cuisine; Adds color and taste to potatoes and light-colored vegetables

How-To Make Almond Milk

Sensual Secrets of A Leo Woman

Sensual Secrets of A Leo Woman | Losing My Mind, One Child At A Time....:

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Diet Plans with Workout Routines

The Biggest Loser 7-Day Diet Plan

Just because you're not a contestant on the show doesn't mean you can't win your own weight-loss battle at home. To help you get started, we asked The Biggest Loser nutritionist Cheryl Forberg, RD, to design this seven-day meal plan, which is just like the one that helps the competitors slim down. With delicious recipes and easy tips, you're sure to lose weight in no time.

Monday

 

This is no deprivation diet: You'll eat three meals and two snacks daily, plus each dish packs a filling balance of 45 percent carbohydrates, 30 percent protein, and 25 percent healthy fats. When it comes to drinks, Forberg recommends sticking to no- and low-cal picks like coffee, tea, and water. And to accelerate weight loss, The Biggest Loser trainer Bob Harper suggests doing 60 to 90 minutes of moderate exercise four times a week. So get motivated, get started, and get ready to watch your weight drop!

Breakfast
1/2 cup egg whites scrambled with 1 teaspoon olive oil, 1 teaspoon chopped basil, 1 teaspoon grated Parmesan, and 1/2 cup cherry tomatoes
1 slice whole-grain toast
1/2 cup blueberries
1 cup skim milk

Snack
1/2 cup fat-free Greek yogurt topped with 1/4 cup sliced strawberries

Lunch
Salad made with 3/4 cup cooked bulgur, 4 ounces chopped grilled chicken breast, 1 tablespoon shredded low-fat cheddar, diced grilled veggies (2 tablespoons onion, 1/4 cup diced zucchini, 1/2 cup bell pepper), 1 teaspoon chopped cilantro, and 1 tablespoon low-fat vinaigrette

Snack
2 tablespoons hummus and 6 baby carrots

Dinner
4 ounces grilled salmon
1 cup wild rice with 1 tablespoon slivered toasted almonds
1 cup wilted baby spinach with 1 teaspoon each olive oil, balsamic vinegar, and grated Parmesan
1/2 cup diced cantaloupe topped with
1/2 cup all-fruit raspberry sorbet and 1 teaspoon chopped walnuts

Tuesday

 

Breakfast
3/4 cup steel-cut or old-fashioned oatmeal prepared with water; stir in 1/2 cup skim milk
2 links country-style turkey sausage
1 cup blueberries

Snack
1/2 cup fat-free ricotta cheese with 1/2 cup raspberries and 1 tablespoon chopped pecans

Lunch
Salad made with 4 ounces water-packed tuna, 1 cup chopped Romaine lettuce, 1/2 cup sliced bell pepper, and 1/4 cup chopped green onions topped with 2 tablespoons low-fat Italian dressing

Snack
1/2 cup fat-free cottage cheese with 1/2 cup salsa

Dinner
1 turkey burger
3/4 cup roasted cauliflower and broccoli florets
3/4 cup brown rice
1 cup spinach salad with 1 tablespoon light balsamic vinaigrette

Wednesday

 

Breakfast
Omelet made with 4 egg whites and 1 whole egg, 1/4 cup chopped broccoli, 2 tablespoons each fat-free refried beans, diced onion, diced mushrooms, and salsa
Quesadilla made with 1/2 of one small corn tortilla and 1 tablespoon low-fat jack cheese
1/2 cup diced watermelon

Snack
1/2 cup fat-free vanilla yogurt with 1 sliced apple and 1 tablespoon chopped walnuts

Lunch
Salad made with 2 cups chopped Romaine, 4 ounces grilled chicken, 1/2 cup chopped celery, 1/2 cup diced mushrooms, 2 tablespoons shredded low-fat cheddar, and 1 tablespoon low-fat Caesar dressing
1 medium nectarine
1 cup skim milk

Snack
1 fat-free mozzarella string cheese stick
1 medium orange

Dinner
4 ounces shrimp, grilled or sauteed with 1 teaspoon olive oil and 1 teaspoon chopped garlic
1 medium artichoke, steamed
1/2 cup whole wheat couscous with 2 tablespoons diced bell pepper, 1/4 cup garbanzo beans, 1 teaspoon chopped fresh cilantro, and 1 tablespoon fat-free honey mustard dressing

Thursday

 

Breakfast
1 light whole-grain English muffin with 1 tablespoon peanut or almond butter and 1 tablespoon sugar-free fruit spread
1 wedge honeydew
1 cup skim milk
2 slices Canadian bacon

Snack
Yogurt parfait made with 1 cup low-fat vanilla yogurt, 2 tablespoons sliced strawberries or raspberries, and 2 tablespoons low-fat granola

Lunch
Wrap made with 4 ounces thinly sliced lean roast beef, 1 6-inch whole wheat tortilla, 1/4 cup shredded lettuce, 3 medium tomato slices, 1 teaspoon horseradish, and 1 teaspoon Dijon mustard
1/2 cup pinto beans or lentils with 1 teaspoon chopped basil and 1 tablespoon light Caesar dressing

Snack
8 baked corn chips with 2 tablespoons guacamole

Dinner
4 ounces grilled halibut
1/2 cup sliced mushrooms sauteed with 1 teaspoon olive oil, 1/4 cup chopped yellow onion, and 1 cup green beans
Salad made with 1 cup arugula, 1/2 cup halved cherry tomatoes, and 1 teaspoon balsamic vinaigrette
1/2 cup warm unsweetened applesauce with 1/4 cup fat-free vanilla yogurt, 
1 tablespoon chopped pecans and dash cinnamon

Friday

Breakfast
Burrito made with 1 medium whole wheat tortilla, 4 scrambled egg whites, 1 teaspoon olive oil, 1/4 cup fat-free refried black beans, 2 tablespoons salsa, 2 tablespoons grated low-fat cheddar, and 1 teaspoon fresh cilantro
1 cup mixed melon

Snack
3 ounces sliced lean ham
1 medium apple

Lunch
Turkey burger
Salad made with 1 cup baby spinach, 1/4 cup halved cherry tomatoes, 1/2 cup cooked lentils, 2 teaspoons grated Parmesan, and 1 tablespoon light Russian dressing
1 cup skim milk

Snack
1 fat-free mozzarella string cheese stick
1 cup red grapes

Dinner 
5 ounces grilled wild salmon 
1/2 cup brown or wild rice
2 cups mixed baby greens with 1 tablespoon low-fat Caesar dressing
1/2 cup all-fruit strawberry sorbet with 1 sliced pear

Saturday

 

Breakfast
Frittata made with 3 large egg whites, 2 tablespoons diced bell peppers, 2 teaspoons chopped spinach, 2 tablespoons part-skim shredded mozzarella, and 2 teaspoons pesto 1/2 cup fresh raspberries
1 small bran muffin
1 cup skim milk

Snack
1/2 cup low-fat vanilla yogurt with 1 tablespoon ground flaxseed and 1/2 cup diced pear

Lunch
4 ounces sliced turkey breast
Tomato-cucumber salad made with 5 slices tomato, 1/4 cup sliced cucumber, 1 teaspoon fresh chopped thyme, and 1 tablespoon fat-free Italian dressing
1 medium orange

Snack
Smoothie made with 3/4 cup skim milk, 1/2 banana, 1/2 cup low-fat yogurt, and 1/4 cup sliced strawberries

Dinner
4 ounces red snapper baked with 1 teaspoon olive oil, 1 teaspoon lemon juice, and 1/2 teaspoon no-sodium seasoning
1 cup spaghetti squash with 1 teaspoon olive oil and 2 teaspoon grated Parmesan cheese
1 cup steamed green beans with 1 tablespoon slivered almonds

Sunday

Breakfast
2 slices Canadian bacon
1 whole-grain toaster waffle with sugar-free fruit spread
3/4 cup berries
1 cup skim milk

Snack
1/4 cup fat-free cottage cheese with 1/4 cup cherries and 1 tablespoon slivered almonds

Lunch
Salad made with 2 cups baby spinach, 4 ounces grilled chicken, 1 tablespoon chopped dried cranberries, 3 slices avocado, 1 tablespoon slivered walnuts, and 2 tablespoons low-fat vinaigrette
1 apple
1 cup skim milk

Snack
1/4 cup plain fat-free Greek yogurt with 1 tablespoon sugar-free fruit spread and 1 tablespoon ground flaxseed
1/4 cup blueberries

Dinner
4 ounces lean pork tenderloin stir-fried with onions, garlic, broccoli, and bell pepper
1/2 cup brown rice
5 medium tomato slices with 1 teaspoon each chopped ginger, chopped cilantro, light soy sauce, and rice wine vinegar

Originally published in Ladies' Home Journal, February 2010.

The Perfect 15-minute No-gym Workout

http://www.beautyandconfidence.com/fitness/no-gym-workout/index.html#

http://www.health.com/health/yoga-pilates/

7 Detox Smoothies

Don't have a juicer? No problem! You can still make these healthy fruit and vegetable smoothies for the Challenge with these simple blender-friendly recipes.

2 cups mixed frozen berries (9 ounces) 
1 cup unsweetened pomegranate juice 

Combine berries, juice, and 1 cup water in a blender; blend until smooth. 

Serves 2. Per serving: 130 calories; 0 g saturated fat; 1 g unsaturated fat; 0 mg cholesterol; 34 g carbs; 19 mg sodium; 1.5 g protein; 4 g fiber.

Carrot, Mango, and Herb Smoothie

2 cups frozen mango chunks
1 cup fresh carrot juice
1 cup freshly squeezed orange juice
1/4 cup fresh herbs, such as mint, tarragon, or basil

Combine all ingredients in a blender; blend until smooth.

Serves 2. Per serving: 225 calories; 0 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 56 g carbs; 36 mg sodium; 3 g protein; 5 g fiber

Green Smoothie

1 cup kale or collard greens firmly packed, stems removed, coarsely chopped (4 ounces)
1 Granny Smith apple, coarsely chopped
1 ripe banana
1/2 cup loosely packed fresh flat-leaf parsley leaves

Combine kale, apple, banana, parsley, and 2 1/4 cups water in a blender; blend until smooth. If the mixture is too thick, add a little more water.

Serves 2. Per serving: 105 calories; 0 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 26 g carbs; 32 mg sodium; 2 g protein; 4 g fiber.

Mango-Coconut Water Smoothie

2 cups ripe mango chunks (from 1 to 2 mangoes)
2 to 3 tablespoons fresh lime juice
2 cups unsweetened coconut water
Pinch of cayenne powder

Combine all ingredients in a blender; blend until smooth.

Serves 2. Per serving: 159 calories; 1 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 39 g carbs; 256 mg sodium; 3 g protein; 6 g fiber.

Orange-Berry Smoothie

2 navel oranges, peel and pith removed, cut into chunks
1 cup frozen blueberries
1 cup frozen raspberries

Combine all ingredients in a blender; blend until smooth.

Serves 2. Per serving: 132 calories; 0 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 34 g carbs; 2 mg sodium; 2 g protein; 3 g fiber.

Beet and Carrot Smoothie

1 small red beet (equivalent to 1/2 cup), peeled and coarsely chopped
1 medium-size carrot, peeled and coarsely chopped (about 1/2 cup)
1 sweet apple, such as Honeycrisp or Pink Lady, coarsely chopped
1 ripe pear, such as red Bartlett or red D'Anjou, coarsely chopped
2 tablespoons fresh lemon juice
2 teaspoons minced fresh ginger

1. Steam beets and carrots until tender, about 10 minutes. Let cool to room temperature.
2. Combine beets, carrot, apple, pear, juice, ginger, and 2 cups water in a blender; blend until smooth.

Serves 2. Per serving: 134 calories; 0 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 35 g carbs; 62 mg sodium; 2 g protein; 7 g fiber

Cucumber, Honeydew, and Mint Smoothie

1/2 English cucumber, peeled and chopped
1/2 honeydew melon, peeled and chopped (2 cups)
1 cup pear juice
2 tablespoons fresh lime juice
1/4 cup fresh mint leaves

Combine all ingredients in a blender; blend until smooth.

Serves 2. Per serving: 134 calories; 0 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 33 g carbs; 37 mg sodium; 2 g protein; 2 g fiber.