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Ink Garden

How to Hard Boil Eggs Video

I found this video and thought I’d share it. There are so many times I ruin eggs when I hard boil them! lol I thought this would help anyone with questions on how to “Hard Boil Eggs” the right way.

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Red Velvet Cookie Recipe

Don’t these cookies look good!? I LOVE Red Velvet cake, never had cookies, but they are in my favorites to make in the future! lol You can find the Red Velvet Cookie Recipe at Two Peas and Their Pod

 

 

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Black Forest Coffee

4 cups fresh brewed coffee
1/2 cup chocolate syrup
1/4 cup maraschino cherry juice
Sweetened whipped cream
Shaved chocolate
Maraschino cherries
Combine coffee, chocolate syrup, and cherry juice; mix well.
Top individual servings with whipped cream, chocolate shavings and a cherry.

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Gifts in a Jar: Homemade Coffee Recipes

 

Here are a few gift in a jar recipe for coffee mix! Now this would be the perfect gift for someone who has everything and loves coffee! Perfect for teachers, mail person, paper carrier, neighbor, co workers, etc!

Almond Coffee Mix
1 cup non-dairy powdered creamer
1 cup sugar
1/2 cup instant coffee granules
1/2 cup cocoa powder
1 teaspoon almond extract

Process creamer, sugar, coffee granules,  cocoa and almond extract in a food processor until well blended. Store in an airtight container.

To serve, pour 6 ounces hot water over 2 heaping teaspoons coffee mix.
Stir until well blended.
Makes 2 cups mix.
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Bavarian Mint Coffee Mix
1/4 cup powdered non dairy creamer
1/3 cup powdered sugar
1/4 cup good quality instant coffee
2 tablespoons powdered cocoa powder
3 hard peppermint candies

Use a 1 quart, wide-mouth canning jar.  Combine all the ingredients together in a blender/ food processor.

Mix until the candies are completely chopped  up and well blended with the other ingredients.
Pour into the jar and pack firmly.

Seal and  decorate jar- attach the recipe tag:
Bavarian Mint Flavored Coffee:
Place 2 – 3 rounded tbsp. of the mix into a mug.
Add hot water, stir and enjoy!
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Candy Cane Cocoa

YUM! This recipe for Candy Cane Cocoa sounds so good! I wish I could stomach all that mint to enjoy this! I’m dying to try it. lol

 

Ingredients:

4 cups milk
3 (1 ounce) squares semisweet chocolate,
chopped 4 peppermint candy canes,
crushed 1 cup whipped cream
4 small peppermint candy canes

Cooking Instructions:
In a saucepan, heat milk until hot, but not boiling.
Whisk in the chocolate and the crushed peppermint candies until melted and smooth.
Pour hot cocoa into four mugs, and garnish with whipped cream.
Serve each with a candy cane stirring stick

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12 Days of Holiday Baking from Better Homes and Gardens

12 Days of Holiday Baking from Better Homes and Gardens consists of their Best Christmas Cookies for Giving! These irresistible cookies will make a splash at this year’s round of cookie exchange parties. Make extras! These are sure to disappear fast!

Top Picks:

Top 40 Cookie Exchange Favorites

Irresistible Two-Bite Delights

Sensational Sandwich Cookies

Christmas Cookie Gift Ideas

ENJOY!

 

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Recipe D’jour: Cajun Fried Turkey

Recipe D’jour: Cajun Fried Turkey

Ingredients
1 10 to 12 pound fresh or frozen turkey
3 Gallons oil for frying
1 (12-ounce) jar Butterball Buttery Creole Marinade
Butterball Cajun Seasoning to taste

Directions
Completely thaw turkey, if frozen. Preheat oil to 400º F.

Remove giblets and neck; reserve for other uses. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey well with paper towels.

Inject 1/2 cup marinade into each side of breast.

Inject 1/4 cup marinade into each leg and thigh.

Sprinkle turkey generously with Butterball Cajun Seasoning.

Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Maintain oil temperature around 350º F. Fry turkey for 3 1/2 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 180º F. Remove from hot oil and drain on paper towels. Let rest 15 minutes. Carefully carve with sharp knife.

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Recipe: Pumpkin Butter

This recipe is based on 8 cups of pumpkin flesh and water – adjust appropriately based on the amount you get from your pumpkin(s), and your taste for sweetness.

1. Take all of your jack-o-lantern scoopings, and throw all the stringy bits and assorted pumpkin flesh (seeds and all) into a big bowl.
2. Add just enough water to cover.
3. Dip your clean hands into the bowl and separate out the seeds (easier to do in water, the seeds will often float!)
4. Put the remaining pumpkin bits and water into a large pot.
5. Then add:

  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 dash/pinch of ground cloves **
  • 1/4 tsp. ground nutmeg **
  • 1 tsp. each: ground ginger, cinnamon, and orange peel (zest) **
  • 2 Tbsp. apple cider vinegar
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar

** Pumpkin pie spice contains most of your necessary spices, so you can use this instead.

6. Cook on med. heat for about an hour until brown in color and slightly thickened.
7. Then blend it smooth. NOTE: The stringy pumpkin fibers may destroy a handheld immersion blender (guess how I learned that!), so it’s best to use a standard kitchen blender.
8. Continue to cook until the texture becomes not as thick as peanut butter, but not thin enough to run (like apple butter). A crockpot can also be used to slowly reduce the mixture down. You could also thicken with cornstarch (mixed in a little water), if desired.

Will keep refrigerated for 1-2 weeks, or frozen for a few months. Let us know how you like it!

I received this recipe from a yahoogroup I am in.

Enjoy!

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Recipe: Bean and Bacon Soup

I love gumbo, soups, chilli and stews during the cooler months. Now that we got our shot of cooler weather today, I thought I’d post a nice yummy soup recipe.

Bean and Bacon Soup

Ingredients

4 strips bacon
1 large carrot, chopped (about ¾ cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 ½-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preparation

In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot.

Tip: You can substitute lima, cannellini, or borlotti beans for the great Northern beans in this recipe.

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Slow-​Cooker Apple-​Bread Pudding Recipe

Comfort food at its finest! This slow-cooker bread pudding tastes decadent, thanks to its moist texture and a generous sprinkling of chocolate chips. So go ahead and enjoy—it’s actually lower in fat than you’d expect.

 

Ingredients
6 cups crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)
2 medium-size tart apples, peeled, cored and shredded
1/2 cup golden raisins
1/2 cup semisweet chocolate chips
1 cup fat-free egg product
3/4 cup water
1 14-ounce can sweetened condensed milk, preferably low in fat
2 teaspoons pumpkin pie spice, divided
1 cup fat-free plain yogurt
1 Tablespoon sugar
1/2 cup apple juice

Directions
step 1
Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple.

step 2
In a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread.

step 3
Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done.

step 4
While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed.

step 5
To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.

Chef’s notes
Firm, tart apples are best for this recipe because their flavor isn’t overly sweet, and they hold their shape. Look for apple varieties that are good for baking, like Granny Smith, Honeycrisp and Jonathan.

If you prefer to prep the bread pudding in advance, you can assemble the ingredients through Step 2 and refrigerate in the covered slow-cooker insert for up to a day before cooking. Take the pudding out of the refrigerator 30 minutes before cooking to bring it up to room temperature. Then remove the lid and sprinkle the mixture with 1/2 cup of water before replacing the lid on the insert and turning on the slow cooker.

Source: Right@Home

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