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Happy Turkey Day
Happy turkey Day
Hey Matty Happy Turkey Day to you!!!!!
2pm yesterday!!!!!
Rick is driving me crazy with the packing! We can't move till the 17th of December. arggggggggggggggggggggggggg!
That's good enough !!!! you can do the shaving on clients hahahahaahaha careful with the razor!!!
Morning!!!!
yupper gonna do datt!!!!!!! need a real job come cut hair with me!!!!!!!!LOL
Thanks
Hey Marie, what are you up to this morning? Need some coffee just got up about 6:30 LOL, Today is the day we move all things out of the salon, Time to make a new start some where Else!!!
Little Pies
(Ready in 1 hr )
Tasty fruit filling gets a tender streusel topping in these individual pies.
3/4 cup All Purpose or Unbleached Flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup butter or margarine
1/2 cup chopped nuts, if desired
1 (17.3-oz.) can Refrigerated Flaky Biscuits
1 (21-oz.) can apple, blueberry or cherry pie filling
1 to 1 1/2 cups whipping cream
Cinnamon-sugar
1. Heat oven to 350°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in nuts.
2. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)
3. Bake at 350°F. for 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on wire rack. Cool 10 minutes.
4. In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.
OOOOOOOOOOOOOOOOOOOOO Gary Thank You!!!!!!
Try it !!!!!!MMMMMMMMMMMMMMMMMMMMM eveyone like that combo!
Yeah!!!!! Mornin Big Guy
Brownbutter Creamy Apple Pie
Makes: 8 servings
A crumbly brown sugar streusel tops a classic apple pie made easy in a frozen pie crust.
Filling
1/4 cup butter or margarine
1/2 cup granulated sugar
1 egg
2 tablespoons all-purpose flour
1 teaspoon vanilla
5 cups sliced peeled Granny Smith apples (5 medium)
Crust
1 frozen deep dish pie crust
Streusel
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 cup firm butter
Topping
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1. Heat oven to 400°F. Place cookie sheet in oven to heat. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.
2. In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy. Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into crust-lined pan.
3. In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.
4. Bake 20 minutes. Reduce oven temperature to 350°F and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours.
5. In small bowl, beat whipping cream until soft peaks form. Add remaining topping ingredients; beat until stiff peaks form. Pipe or spoon onto pie.
mornin to you too!!! Larry
Havin some fun, Thanks
Chocolate & Peanut Butter Cheesecake Bars
A tasty combination of chocolate and peanut butter complemented in cheesecake bars.
Estimated Times:
Preparation - 15 min | Cooking - 25 min | Cooling Time - 1 hrs cooling | Yields - 24 bars
Ingredients:
2 1/2 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup granulated sugar, divided
1 2/3 cups (10-oz. pkg.) NESTLÉ TOLL HOUSE SWIRLED Milk Chocolate & Peanut Butter Morsels, divided
2 pkgs. (8 oz. each) cream cheese, softened
1/4 cup all-purpose flour
1 tablespoon vanilla extract
4 large eggs
Directions:
PREHEAT oven to 325° F.
COMBINE crumbs, butter and 1/4 cup sugar in medium bowl. Remove 1 cup mixture and reserve for topping. Press remaining mixture onto bottom of ungreased 13 x 9-inch baking pan. Sprinkle 3/4 cup morsels over crust.
BEAT cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth. Add eggs, one at a time, beating until smooth. Pour over crust and morsels in pan. Sprinkle with reserved crumb topping and remaining morsels.
BAKE for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Refrigerate until firm. Cut into bars.
Hey cat save me some turkey leg !!!!!!!!!!!!!!!! How long do we have to keep this pose dog, it's time to eat.. hahahaahahahhah!!!!!!!!
Time for Turkey!!!!!!
Hoppppy morning!!!!!!
hahahahahahahahhaha!!!!!!!!!
Hey Jim dont forget to put some padding up front for Shelly,so she can nap!!!!!
Yeah!!! Thats me Boney butt, doin the sitting. And catching the fish?????LOL
MMMMMMMMMMMMMM! good
Wild Rice Soup with Corn and Sausage
3/4 cup uncooked wild rice
2 -1/2 cups water
1/2 teaspoon salt
1/3 cup Corn Oil *
3 cups frozen corn kernels
1 red bell pepper, finely chopped
2 ribs celery, finely chopped
2 medium carrots, peeled and finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups chicken broth
1 teaspoon thyme
1 bay leaf
1 -1/2 cups fully cooked smoked sausage, diced
2 tablespoons fresh parsley, minced
1 cup milk
1 cup half-and-half
Salt and pepper to taste
In 2-quart saucepan combine wild rice, water and salt; heat to boiling. Reduce heat; cover and simmer for 40 minutes, or until tender. Drain in colander. Set aside.
In 2-quart saucepan heat Oil over medium heat. Add corn, red bell pepper, celery, carrots, onion and garlic. Cook and stir over medium heat for about 7 minutes, or until tender. Stir in flour; cook and stir for 1 minute. Stir in chicken broth, thyme and bay leaf. Add cooked rice, sausage, parsley, milk and half-and-half. Cook over medium heat for 15 to 20 minutes, or until very hot, stirring occasionally. Season with salt and pepper; serve
Chicken Tortilla Soup
No-Stick Cooking Spray
8 6-inch corn tortillas
salt
2 tablespoons Canola Oil
1 medium onion, chopped
2 cups cooked chicken, diced
1 can (15-1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, drained
1 can (15 oz) diced tomatoes, with juice
1 can (4 oz) chopped green chilies, drained
1 package (1-1/4 ounces) taco seasoning mix
2 cans (14-1/2 oz) chicken broth
1 tablespoon lime juice
Shredded cheddar cheese
Chopped cilantro
Sour Cream
Lime slices, optional
Preheat oven to 350 degrees.
Spray a baking sheet and both sides of the corn tortillas with No Stick Cooking Spray. Slice the tortillas into strips; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned. Set aside.
Meanwhile, in a Dutch oven or soup pot, heat Canola Oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilis and taco seasoning; stir to combine. Add chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15 minutes. Stir in lime juice.
To serve, place a few tortilla strips into soup bowl; ladle soup over. Sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a lime slice.
Black Eyed Pea Soup with Ham and Greens
Serves 6
Ingredients
4 tablespoons Vegetable Oil *
2 medium onions, chopped
2 cloves garlic, minced
1 carrot, peeled and finely chopped
1/2 pound cooked ham, diced
1 pound collard greens, stems and ribs removed, finely chopped
1 14-ounce can chicken broth
5 cups water
1 bay leaf
1/2 teaspoon crushed red pepper flakes
2 16-ounce black-eyed peas (about 1-1/2 cups)
2 teaspoons cider vinegar
Preparation
In a large saucepan heat oil over medium heat. Add onion, garlic, carrot and ham. Cook, stirring occasionally, until onion is soft. Add collards, broth, water, bay leaf and crushed red pepper flakes to the pan and simmer until greens are tender, about 25 minutes.
Rinse and drain black-eyed peas. In a medium mixing bowl mash one can of peas. Stir mashed and remaining whole peas into soup and simmer 5 minutes. Season with salt and pepper; stir in vinegar.
fresh goat cheese...terrific, yes this is great on alot of stuff??????? You can come over and cook for me sometime ahahahahahahahahLOL!!!!!!
Oyster Burgers Please!!!!LOL
I'll be a pumper too!!!! only two cheese a week!!!! LOL
Where's the Jack'O Lantern for Halloween!!!!!LOL
Hey, Who are you sharing info with ????? Your the only one on the board? Where's Billy!
This one is falling ,,,,look out belowwwwwwww...LOL
Gooooooooooo TNOG up,up, it's gonna run to the moon. Buy now LOL
Grits and Sausage Bake
Preparation - 15 min | Cooking - 1 hrs 15 min | Cooling Time - 10 min cooling | Yields - 6
Ingredients:
1 package (16 ounces) breakfast sausage, cooked, drained and crumbled
3 cups water
3/4 cup ALBERS Quick Grits
2 cups (8 ounces) shredded sharp cheddar cheese, divided
2/3 cup (5 fluid-ounce can) CARNATION Evaporated Milk
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce (optional)
2 large eggs, lightly beaten
Directions:
PREHEAT oven to 350º F. Grease 8-inch-square baking dish.
BRING water to a boil in medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. Add 1 1/2 cups cheese, evaporated milk, garlic powder and hot pepper sauce; stir until cheese is melted. Add sausage and eggs; stir well. Pour into prepared baking dish.
BAKE for 1 hour. Top with remaining cheese. Bake for an additional 5 to 10 minutes or until cheese is melted and golden brown. Let cool for 10 minutes before serving. Season with ground black pepper.
NOTE: Batter can be made the day before; cover and refrigerate. Let stand at room temperature for 30 minutes before baking.
I'm alive after the oyster chili eeeeeeeeeeeehhhhhhhhhhaaaaaa!!!!!!! hahahahahahahahahah
Oats 'n Honey Granola Pie
Prep Time: 15 min (Ready in 1 hr 35 min ) Makes: 8 servings Enjoy the old-fashioned flavors of oats, brown sugar and walnuts in a pie filling that goes together in minutes.
Ingredients:
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1/2 cup butter or margarine
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley® Oats 'n Honey crunchy granola bars (2 pouches from 8.9-oz. box), crushed (3/4 cup)*
1/2 cup chopped walnuts
1/4 cup quick-cooking or old-fashioned oats
1/4 cup chocolate chips
Whipped cream or ice cream, if desired
Preparation Directions:
1. Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2. In large microwavable bowl, microwave butter on High 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.
3. Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped cream or ice cream. Store in refrigerator.
Tips
*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
Salsa Couscous Chicken
Prep Time: 30 min Makes: 4 servings
There will be no more complaints about plain old chicken! Fruit, nuts and spice make a honey of a main dish.
Ingredients:
3 cups hot cooked couscous or rice
1 tablespoon oil
1/4 cup coarsely chopped almonds
2 garlic cloves, minced
8 chicken thighs, skin removed
1 cup Old El Paso® Salsa
1/4 cup water
2 tablespoons dried currants or raisins
1 tablespoon honey
3/4 teaspoon cumin
1/2 teaspoon cinnamon
Preparation Directions:
1. Cook couscous as directed on package.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove from skillet; set aside.
3. Add garlic and chicken to skillet; cook 4 to 5 minutes until chicken is browned, turning once.
4. In small bowl, combine salsa and all remaining ingredients; mix well. Add to chicken. Reduce heat to medium; cover and cook 20 minutes or until chicken is no longer pink, stirring occasionally.
5. Stir in almonds. Serve over couscous.
Mandarin Orange Corn Slaw
Prep Time: 10 min
Makes: 8 (1/2cup) servings
How pretty! How tasty! And how easy!
Salad
3 cups purchased three-color coleslaw blend*
3 tablespoons chopped green onions, reserving 1 green top for garnish
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1 (11-oz.) can mandarin orange segments, drained, reserving 6 to 8 segments for garnish
Dressing
1/2 cup light mayonnaise
2 tablespoons sugar
1 tablespoon red wine vinegar
1 tablespoon lime juice
1. In large bowl, combine all salad ingredients except onion top and reserved orange segments; mix well. In small bowl, combine all dressing ingredients; blend well.
2. Add dressing to salad; toss to coat. Serve immediately, or cover and refrigerate until serving time.
3. To make flower garnish, cut lengthwise slits, 2/3 of the way down, in reserved green onion top; curve strips to resemble leaves. Arrange reserved mandarin orange segments on top of leaves to resemble flower petals.