Smoked Pork Cassoulet Soup

Smoked Pork Cassoulet Soup







4 bacon slices

1 large onion, diced

1 teaspoon dried thyme

2 sprigs of rosemary, chopped

3 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 (14.5-ounce) cans diced tomatoes

2 (15-ounce) cans Great Northern beans, rinsed and drained

1 pound boneless pork chops, cut into 1-inch cube

1/2 pound smoked sausage, cut into slices

Parmesan cheese

Fresh flat-leaf parsley, chopped for garnish





Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes (do not drain tomatoes). Bring to a boil. Remove from heat.

Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a rock pot. Top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.

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Slow Cooker Pumpkin Bread

Slow Cooker Pumpkin Bread







3/4 cup canned Pumpkin



4 ounces Cream cheese, softened



2 Eggs



1 Cup Sugar



1 Teaspoon Baking soda



2 Cups Flour



1 Teaspoon Cinnamon



8 Tablespoons of butter, melted



1 Cup of milk chocolate chips









In a large bowl, mix the pumpkin and cream cheese together. I used my hand mixer and it worked great.



Mix in the eggs, butter, and sugar. Once those are mixed add the flour, baking soda, and cinnamon. Then gently stir in the chocolate chips.



Spray bottom of slow cooker with baking spray and pour batter into it.



Cover and cook on HIGH for 3 hours or until toothpick inserted comes out clean. The outsides might be a little darker brown, just make sure the inside is done so it isn't gooey.



When done, remove slowcooker from heat and let cool for 10-15 minutes. Flip onto a platter and serve at warm



or room temperature. Serve with Honey butter, butter, or even ice cream!

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Honey Orange Sesame Chicken

Honey Orange Sesame Chicken







3-4 chicken breasts

⅔ cup low sodium soy sauce

⅔ cup honey

⅓ cup apple cider vinegar

1 tablespoon ground ginger

juice of two large oranges

¼ cup packed brown sugar

½ teaspoon black pepper

¼ teaspoon chili powder

4 teaspoons minced garlic

4 tablespoons cold water

2½ tablespoons corn starch

4 cups long grain white rice, cooked

2 cups chopped pineapple (fresh or canned)

1 tablespoon sesame seeds







Place chicken in slow cooker. In a bowl combine soy sauce, honey, apple cider vinegar, and next five ingredients. Mix well, then pour over chicken. Cover and cook on low 6-8 hours.

About 30 minutes before serving, drain liquid from slow cooker into a large sauce pan, add minced garlic, and cook over medium high heat about 3-4 minutes. White sauce is simmering, shred chicken in slow cooker with two forks. Whisk together cold water and corn starch until dissolved, then add to sauce pan. Cook, stirring constantly, until sauce thickens. Add sauce back to slow cooker and cover until ready to serve.

Serve chicken over rice and pineapple. Top with sesame seeds.

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Slow Cooker Chicken Stuffing Casserole

Slow Cooker Chicken Stuffing Casserole





2 6 oz Chicken Flavored Stuffing Mix (prepared as directed except with broth instead of water)

2 10 oz Cream of Chicken Soup

1/2 Cup Milk

3 Cups Cooked Chicken- Cubed

Optional: 8 oz Shredded Cheddar Cheese







Prepare stuffing as directed replacing water with broth.

Place in a sprayed 5 QT Slow Cooker

Stir in one can of soup.

In another bowl, mix milk, chicken and other soup.

Pour over stuffing.

Sprinkle cheese on top.

Cook on Low for 4-6 Hours

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Carrabba’s Penne with Fennel Sausage Pomodoro

Carrabba’s Penne with Fennel Sausage Pomodoro







2 tbsp Olive Oil

1 cup onion, chopped

1 cup fennel, chopped

1-1/2lbs Italian Sausage, crumbled

1/2 cup water

6 cups tomato sauce

1lb penne pasta

1/2 cup grated romano cheese

1/4 cup ricotta cheese







1. Heat olive oil over medium heat. Saute onions and fennel for 10-15 minutes or until golden brown. Stir frequently. Add sausage to the pan and brown.

2. Once the sausage has browned add the water and tomato sauce, increase heat and bring sauce to a boil stirring frequently. Reduce heat and let simmer for 5 minutes.

3. Drop penne in boiling salted water and cook until al dente. Drain pasta in colander.

4. Add pasta in with sauce and toss to coat.

5. Add Romano cheese, toss with the pasta until melted.

6. Transfer pasta to serving dish or individually plate and serve with a dollop of ricota on top.

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Pioneer Sheep Wagon Cake

Pioneer Sheep Wagon Cake







1 1/3 cups sugar

1 1/3 cups water

1 1/3 cups finely grated carrots

1 cup raisins

1 tablespoon butter

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground clove

1 cup chopped pecans

2 1/2 cups sifted flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder







Preheat oven to 275 degrees F.



In mid sized sauce pan, put sugar, water, carrots, raisins, butter and spices, bring to boil turn down and simmer five minutes. Set aside. (Some people let mixture sit for 12 hours to produce a better flavor. This is optional, but does produce a better cake.)



Then add the baking soda mixing to dissolve, add the flour, salt and baking powder. Lastly fold in the pecans.



Put the batter into two well greased loaf pans or 1 tube pan. I used a 8 1/2 x 4 x 2 1/2.



Bake 275 for 1 hour and 45 minutes of for 2 hours depending on the oven.

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Pecan Pie Bread Pudding

Pecan Pie Bread Pudding







8 cups bite-sized bread pieces

3 large eggs

1 1/4 cup light corn syrup

1/3 cup packed light-brown sugar

1/4 cup granulated sugar

2 tablespoons unsalted butter, melted

1 teaspoon maple or vanilla extract

1/2 teaspoon salt

1 tsp. cinnamon

1 cup pecans, halved or chopped







Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.

Place all of the bread pieces into the baking dish.

Pour the melted butter over the bread.

In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.

Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture.

Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream!

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In the near future, a hostile alien race (called the Formics) have attacked Earth. If not for the legendary heroics of International Fleet Commander, Mazer Rackham (Ben Kingsley), all would have been lost. In preparation for the next attack, the highly esteemed Colonel Graff (Harrison Ford) and the International Military are training only the best young children to find the future Mazer. Ender Wiggin (Asa Butterfield), a shy, but strategically brilliant boy is pulled out of his school to join the elite.



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Caramel Apple Shot

Caramel Apple Shot







1 tablespoon butterscotch schnapps

1 tablespoon sour apple schnapps









Measure into an ice filled cocktail shaker.



Shake and strain into a shot glass.



Serve.

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Farmhouse Buttermilk Biscuits

Farmhouse Buttermilk Biscuits





3 1/2 cups all-purpose flour

4 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon cream of tartar

3 tablespoons sugar

3/4 cup real butter (margarine will work, too, but the taste and texture will be different)

1 1/4 cups buttermilk









Preheat oven to 450.



In a mixing bowl, combine flour, baking powder, salt, cream of tartar, and sugar.



Cut butter into pieces, then cut into flour mixture. Real butter is very hard, and I found that it was much easier to use my fingers to squeeze the butter into the flour.



When the mixture is well combined and crumbly, make a well in the center and pour in buttermilk.



Using a fork, stir, starting at the outside of the bowl and blending inward.



Turn dough out onto a floured surface and knead a few times, just until the dough is completely combined and holds together well.



With a rolling pin, roll dough out to about 1/2 inch thick. Cut with a biscuit cutter or round cookie cutter.



Grease a cookie sheet with crisco and place the biscuits 1-2 inches apart on the sheet and bake at 450 degrees for 10 - 12 minutes.

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Upside-Down Caramel-Apple Biscuits

Upside-Down Caramel-Apple Biscuits







1/4 cup butter

1/2 cup caramel ice cream topping

1/4 cup packed dark brown sugar

6 cups sliced peeled granny smith apples (about 4 medium)

1/2 cup chopped pecans

1 (16 1/3 ounce) can pillsbury grands flaky layers butter refrigerated biscuits (8 biscuits)









Heat oven to 350°F



In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.



Stir in brown sugar and apples.



Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.



Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.



Sprinkle 1 tablespoon pecans in each cup.



Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.



Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture.



Place biscuits on top of caramel-apple mixture in each cup.



Place cups on large cookie sheet with sides.



Bake 18 to 23 minutes or until golden brown.



Place cups on cooling rack; cool 5 minutes.



Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes.



Serve warm.

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Tears on your pillow pie

TEARS ON YOUR PILLOW PIE

This Amish recipe makes a very good pie - the name? Well it just may "fall" or collapse in the oven - it's a thin pie - but still very good!



1 /3 cup butter, melted



1 1 /2 cup brown sugar



2 eggs



1 tablespoon all-purpose flour



1 /2 cup evaporated milk



1-9 inch unbaked pie shell



Preheat oven to 350. In a large bowl, beat together the butter, brown sugar, eggs, flour, and milk until well-blended. Pour the filling into the pie shell. Bake at 350 for 15 minutes or until crust is golden brown. Turn off oven and leave the pie for 1 hour.

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Peanut Butter Bars

Peanut Butter Bars



1 cup sugar

1 cup brown sugar, firmly packed

1 cup butter

1 tsp vanilla

2 eggs

1 cup peanut butter

2 cups oats

2 cups flour

1 tsp baking soda

1 tsp salt

additional 1 1/2 cups peanut butter







Cream first 3 ingredients together. Add the vanilla, eggs, and peanut butter and combine. Add the remaining ingredients and mix together. Spread dough on a greased jelly roll pan (18x13x1"). Make at 350 degrees for 15 minutes (until golden brown). While hot spread 1 1/2 cups peanut butter on top. Cool so that the peanut butter has become solid again. You canI put them in the fridge so they set up faster. Spread your favorite chocolate frosting on top and cut into bars.



Chocolate Frosting



1 stick (1/2 cup) butter, softened

1/4 cup milk

1-2 tsp vanilla (depending on your taste)

4 Tablespoons cocoa

2-3 cups of powdered sugar



Mix all ingredients with a hand mixer until smooth and spread on top of bars.

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Fig and Almond Cake

Fig and Almond Cake





1 cup almond meal (approx 1 1/2 c. whole almonds, finely ground)

1 cup all purpose flour

5 eggs, lightly beaten

2 Tablespoons plain Greek yogurt

8 Tablespoons (1 stick) unsalted butter, melted and cooled

1 teaspoon almond extract

1/2 cup brown sugar, packed

2 Tablespoons cinnamon

1/2 teaspoon cardamom

1/4 teaspoon salt

10-12 ripe figs, cut lengthwise into thirds



(Optional, but recommended:) In a small bowl, combine the almond meal and flour and briefly whisk or mix with a fork to incorporate them together.



Preheat the oven to 375. Thoroughly coat the base and sides of a 9" springform pan with cooking spray, followed by a thin layer of flour (turn pan upside down over a sink and firmly tap out the excess) and set aside.



In a large mixing bowl, combine eggs (beat gently first, if you haven't already, just enough to break up the yolks and integrate it with the whites) and greek yogurt with a whisk or sturdy fork. Slowly add in butter, then almond extract. Finally, mix in sugar. Mix well until completely combined. No clumps should be left.



Drizzle cinnamon, cardamom, and salt evenly over the top of the batter, and then mix until combined. When you aren't using a mixer, sprinkling evenly over the batter rather than dumping a clump of something in a small area ultimately helps the ingredient mix into the batter more evenly. Finally, add the almond meal and flour mixture (or if you skipped the first step, just add the almond meal and flour at the same time, using the same sprinkle-over-the-top method). Mix until it looks combined, and then about 30 seconds more, being sure to scrape down the sides and along the bottom as you go, so that there are no rogue unmixed ingredients lurking in the batter.



Pour the batter into the prepared springform pan and use a spatula to smooth to cover the entire pan in an even layer. Give the pan 2-3 gently but firm taps on the counter to coax any air bubbles to the surface. Arrange the figs on the top of the batter. Gently lay them on top, rather than pressing down, because the batter will rise and you don't want the figs to end up too sunken into the cake.



Bake for 25-30 minutes or until a cake tester comes out clean. Allow to cool completely at room temperature before running a knife around the perimeter of the cake to loosen from the pan and releasing the sides.



You can serve the cake topped with honey or powdered sugar if you want, but it tastes wonderful on its own.



Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

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Homemade Drake's Coffee Cakes

Homemade Drake's Coffee Cakes





For the crumb topping:

8 Tablespoons (1 stick) unsalted butter

1/3 cup granulated sugar

1/3 cup dark brown sugar

3/4 teaspoon ground cinnamon

Pinch table salt, or 1/4 teaspoon kosher salt

1 3/4 cups cake flour*



For the cake:

1 1/4 cups cake flour*

1/2 cup granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon table salt (or 1/2 teaspoon kosher salt)

6 Tablespoons unsalted butter (3/4 stick)

1 large egg at room temperature**

2 Tablespoons plain Greek yogurt

1 teaspoon vanilla extract

1/3 cup buttermilk***



Nonstick Spray

Confectioner's sugar for dusting (optional)



*Note #1: Yes, you really do need cake flour for these to turn out properly. Using all-purpose will produce dry and brittle cakes.



**Note #2: If you forget to set the egg out in advance to warm up to room temperature, try submerging it in very warm water before you begin making the crumb. That way, by the time you need it for the cake, it will be ready.



***Note #3: If you don't have buttermilk on hand, add a generous splash of lemon juice to the bottom of a 1/3 cup measuring cup and fill the rest with milk. Stir gently and set aside to curdle slightly.



Make the crumb:

Cut the stick of butter into 8 pieces and, in a microwave-safe bowl, heat on high for 1 minute. Stir briefly to finish melting any small chunk that remain, and set aside to cool slightly while you mix the dry ingredients.



In a large mixing bowl, combine sugars, cinnamon, salt and and flour and make sure the brown sugar is broken up and no large clumps remain. Slowly drizzle in the slightly-cooled butter while mixing with a fork. The batter will form many large clumps, some small clumps, and some dry mixture will remain at the bottom of the bowl (that's ok). Don't overmix; you want to retail those large clumps.



Set aside the crumb for now.



Make the cake:

Preheat the oven to 325 degrees. Thoroughly coat a 12-muffin tin with nonstick spray and set aside.



In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda and salt on low speed to combine. If the butter is straight out of the fridge, cut it into 6 pieces, lay them out on a plate, and microwave on high for 15 seconds. If the butter is at room temperature, just cut it into pieces (do not microwave). Leaving the mixer running, add butter one piece at a time and beat for a minute or so until the butter is incorporated and no chunks remain.



Combine egg, yogurt, vanilla extract and buttermilk in a tupperware container and shake vigorously for a few seconds until completely smooth. Add to the mixer bowl and mix on medium high speed for about a minute just until it becomes light and fluffy. A few very small chunks of butter may remain, which is fine. Be careful not to overmix.



Fill each cupcake cup about halfway with cake batter (I used a heaping 2-inch cookie scoop-ful for each, but you can also just eyeball it). Tap slightly to even out the batter. Spoon the topping over the batter to fill the fill the remaining half of the cups.



Bake for 10 minutes, turn the pan around on the rack, and back for another 11 minutes. Remove from the oven and allow to cool for about 10 minutes in the pan before eating.



Makes 12 cakes. Keeps for up to 5 days in an airtight container.

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Panera Bread Pumpkin Bread Bowls Super Easy! Crusty! No Knead!

Panera Bread Pumpkin Bread Bowls

Super Easy! Crusty! No Knead!



Yield: 6 bread bowls or 1 large loaf







5 1/2 cups bread flour

1 tablespoon salt

1 teaspoon active dry yeast

2 cup lukewarm water,divided

2/3 cup pumpkin puree (preferably homemade, but canned works too)







Add the flour, salt and yeast to a large mixing bowl. Combine the pumpkin puree with 1/2 cup of the lukewarm water. Whisk until completely combined and smooth. Add the pumpkin mixture and remaining 1 1/2 cups water to the bowl with the flour. Using a wooden spoon mix until you have a wet and sticky dough. If you have a stand mixer you may also do this with your dough hook. Mix until the flour is completely incorporated. Cover the bowl with a wet towel or plastic wrap. Let sit at room temperature out of direct sunlight for 12-18 hours or overnight and up to two days. The dough should bubble up and rise to double its original size.

Generously dust a work surface with flour. Scrape the dough out of the bowl and into one mound on top of the floured surface. It should be loose and sticky. Using floured hands, lift the outside edges toward the center, working around the entire piece to make a smooth round ball.

You can leave the dough as one large bread loaf, placing it on a floured baking sheet and covering it with a tea towel. Allow to rise 1-2 hours. Or make individual bread bowls.

To make bread bowls divide the dough into 6 equal dough balls. Smooth out into smooth balls and place a few inches apart on a floured baking sheet, covering them with a tea towel. Allow to rise 1-2 hours.

Half an hour before the dough is done rising place a rack in the lower third of the oven and preheat to 475 degrees F. Place a 5-quart, or larger, cast iron dutch oven with a tight fitting lid in the center of the rack. You may also use a baking stone, but I have found the the dutch oven with a lid works the best.

When the dough is ready to bake, carefully remove the hot dutch oven from the oven using oven mitts and remove the lid. To bake the big loaf: Gently slide your hands under the dough and quickly, but gently and carefully place the dough into the hot pot. Using oven mitts, place the hot lid back on the pot and return to the oven. Bake for 20-25 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 15-30 minutes more. Remove from the oven. Using a thin handle of a spatula, carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. Don't slice into the bread right out of the oven, the bread continues to cook as it cools.

To make the bread bowls: Gently slide your hands under the dough and quickly, but gently and carefully place the dough into the hot pot. Repeat with 2 more bread bowls, fitting three (or less if your dutch oven is small) inside the dutch oven. Using oven mitts, place the hot lid back on the pot and return to the oven. Bake for 15-20 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 10-20 minutes more. Remove from the oven. Using a thin handle of a spatula, carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. Repeat the cooking process with the remain 3 bread bowls

Eat for dinner, breakfast or as a soup bowl!

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2 Ingredient Pumpkin Cookies

2 Ingredient Pumpkin Cookies

Couldn't be easier! Couldn't be tastier!



1 (15 oz) can of pumpkin

1 box spice cake mix







Preheat oven to 350°

Line baking sheet with parchment paper

Mix your pumpkin and cake mix together in a medium bowl until there are no more lumps.

Drop by rounded tablespoon onto prepared baking sheets, about 2 inches apart.

Bake for 13-15 minutes, until edges start to golden.

Remove from oven and allow to cool 5 minutes on your baking sheet. Transfer to wire rack to finish cooling.

Frost if desired.







Store in an airtight container for up to 3 days

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Cornbread Salad

Cornbread Salad







2 packages corn bread mix, baked and crumbled

1 cup celery,chopped

1 cup bell pepper, chopped

3 tomatoes, chopped

3 green onions, chopped

1 can whole kernel corn, drained

10 slices bacon, cooked crisp and broken in pieces

1 1/2 cups mayonnaise







Mix all ingredients together and chill before serving.

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Chocolate Toffee Crunch Cupcakes

Chocolate Toffee Crunch Cupcakes





1 (18-1/4-ounce) package devil's food cake mix, prepared according to package directions but not baked

1 cup English toffee bar bits

1 (13.5-ounce) aerosol can prepared frosting (your favorite flavor)





Preheat oven to 350 degrees F. Line muffin tins with paper baking cups.



Stir toffee bits into prepared batter. Spoon batter equally into muffin tins, filling each cup about 3/4 full.



Bake 15 to 20 minutes, or until a toothpick inserted in cupcakes comes out clean. Allow to cool completely, then decorate with frosting (see Note). Serve, or cover loosely until ready to serve.

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Pumpkin Sundae Pie

Pumpkin Sundae Pie

A really good treat!





1 1/4 cups granulated sugar

1 cup canned pumpkin

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup whipping cream, whipped

3 cups vanilla ice cream, softened

1 baked 9-inch deep dish pie crust

1 cup packed light brown sugar

1/2 cup light corn syrup

1/2 cup water

1 teaspoon vanilla extract







Stir together first 4 ingredients in a large bowl; fold in whipped cream.



Spoon ice cream into pie crust, and spread evenly. Spoon pumpkin mixture over ice cream. Cover and freeze at least 3 hours.



Meanwhile, in a saucepan, stir together the light brown sugar, corn syrup, and water; bring to a boil. Cook, uncovered, 5 minutes. Remove from heat; stir in vanilla.



Serve pie with warm butterscotch sauce.

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Watch Don Jon Online Ashtree Works released a new debut trailer for their sci-fi stealth game Paradise Lost: First Contact. The trailer arrives alongside a concept page on Steam Greenlight that gauges user interest in the upcoming side-scroller that combines a lot of interesting concepts into an intriguing premise. The first thing a lot of gamers thought about when they first heard the name was that it had something to do with the famed poem by John Milton about Adam and Eve, but there's nothing really in the video or the description of the game that appears to suggest that this side-scrolling escape-or-be-captured game has any relationship to that old poetic text.



Watch Kill Your Darlings Online The video does roll out some familiar themes until it takes a dramatic twist. Unlike other games where you're playing as the fearless alien-killing bounty hunter or the fearful scientist trapped in the horizon of an event involving cross-dimensional invaders, the player in this instance will fulfill the role of the captive. Funnily enough, the alien is the one being poked and prodded and gamers have to find a way to escape.



Watch 12 Years a Slave Online New rumors have taken the internet by storm regarding the resolution for DICE's highly anticipated Battlefield 4 for the home consoles. There have been some conflicting reports about final resolutions for some games, but it appears that Battlefield 4 for the PS4 could be getting an upgrade if some of the rumors turn out to be true. Many journalists and tech enthusiasts have been making the rounds to media events leading up to the launch of the next generation consoles next month in November. After getting hands-on and eyes-on time with the next-gen machines some journalists and enthusiasts decided to break embargo and talk a little bit about what they witnessed.



Watch Cloudy 2 Online According to Worldsfactory, a NeoGaf member under the handle of thuway had some enticing information to share about the resolution of Battlefield 4 – one of the most graphically intensive games due out this fall – on the PlayStation 4, writing... Battlefield 4 on PS4 is 900p on PS4. So speculation could be rampant, but this is where they are at now.



Watch Insidious 2 Online Also COD Ghosts has framerate issues to be ironed out by launch. Both machines. One more bit of information, but working on getting another source for that will be nigh impossible, I have informed Kagari about it.A bit of context for the dribble: NeoGaf prefers that rumors have multiple sources before spouting off rumors, so as to prevent the widespread shutdown of the internet with frothy-mouthed fanboys hanging on to every single word that comes from every single “insider” with a single anonymous source.



Watch The Conjuring Online Previously, this NeoGaf rule is what had Peter Dodd, known as FamousMortimer, come forward to clarify news about Titanfall being downgraded to 720p – which was regurgitated throughout the internet gaming community – given that he only had a single source for the claim. Now, what thuway purports seems to fly in the face of previous reports by sites like WCCF Tech, Dualshockers and Furious Fanboy editor Jeremy Conrad (who used to be an editor for IGN). Gamepur had reported that Conrad stated that Battlefield 4 was 720p, though he did distinctly note that the resolution was for the Xbox One. Conrad didn't clarify if the 720p from the media event held consistent with claims that it was also 720p on the PS4.



Watch The Fifth Estate Online Author Note:: If you have a question you would like answered, whether it involves a simple yes or no like "Should I see Gravity in 3D?" (Yes!), or is a whole lot more complicated like, "If Mr. Boddy was really just a butler working for Wadsworth the whole time, how come he’s able to come off like such a rich {omitted}{omitted}{omitted}{omitted}?" (He is a rich {omitted}{omitted}{omitted}{omitted}. The Miss Scarlett ending is correct), then feel free to send them along to Mack@CinemaBlend.com. If your question is creative enough and interesting enough for me to write at least four paragraphs on it, I just may tackle it at some point in the future. Sony released public photos of PlayStation 4 units at a recent public event and they opened up their cabinets to let the public get a good glimpse inside. Do you know what real people found? Actual PlayStation 4s running the game, not high-powered Windows 7 PCs powered by Nvidia's latest GTX cards.



As we all know, the real winner of E3 2013 was Nvidia, showcasing many of our favorite games with the top of the line graphics at resolutions exceeding 1080p at 60 frames per second. I'm not just talking about PC games, either. Microsoft was caught red-handed using many PCs to power their games and opted to call these high-end PCs “dev kits” for the Xbox One. These so-called “dev kits” using GTX 780s allowed Microsoft to show off games running at resolutions and framerates that were not confirmed or final for Xbox One hardware. In result, recent reports are indicating that many games on the Xbox One will be half of the quality of what they were showcased at E3...half the quality.

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Film alongside Liz Hurley

Film alongside Liz Hurley



Watch Captain Phillips Online Conrad mentions that Activision's review embargo on Call of Duty: Ghosts lifts on November 5th, but according to several journalists, Microsoft has mandated a separate embargo that is in place until November 12th, in an attempt to quell negative chatter over the fact that multiple sources and journalists have claimed that the Xbox One rendition of Call of Duty: Ghosts cannot run at native 1080p like the PS4 version and is instead native 720p at 60 frames per second.



Watch The Counselor Online DuMont has been extremely busy lately. In addition to his regular TV work – in addition to Treme, he has guest spots and recurring appearances on ABC’s Nashville and FX’s American Horror Story: Coven -- the character actor logged roles in both Lee Daniels’ The Butler and Dallas Buyers Club this year. In the former, DuMont appears as Sherman Adams, who was the White House Chief of Staff for President Dwight D. Eisenhower, and in the latter he had a brief but memorably devastating scene as Jared Leto’s disappointed father.



Watch Carrie Online The Help director Tate Taylor will helm Get On Up, with 42 star Chadwick Boseman in the lead role as James Brown. As was previously rumored, Taylor will also be bringing along two of his Help stars for the picture, as both Viola Davis and Octavia Spencer are signed on for roles. Truthfully, I would have asked Eddie Murphy to star, but I’m old school.



Watch Escape Plan Online Musician biopics are a dangerous game. When handled properly, you can ride the coattails of a Ray or Walk the Line. But for every success story, there’s the example of Dennis Quaid as Jerry Lee Lewis in Great Balls of Fire just waiting around the corner. Taylor seems like an unexpected choice to helm a Brown biopic, but he’s assembling a choice cast to help him tell the singer’s story. Universal will release the film next year on October 17th, and in the meantime, you can enjoy more clips of Brown in action below… and puzzle over whom Corporal Dooley will be in the finished story.



Watch Bad Grandpa Online What you're about to read is the first entry into Cinema Blend's new weekly series in which we answer the random movie-related grey area questions you've always wondered about. This week, we're tackling how not to be a complete {omitted}{omitted}{omitted}{omitted} when you go to the cinema. How Many Seats Is It Okay To Save At The Movies? At some point or another, we’ve all made our way into a crowded movie theater, spotted a handful of empty beauties about halfway up the back portion and excitedly rushed toward them, only to hear, "These are taken." It’s a frustrating cockblock on the same level as stubbing your toe or overhearing something mildly offensive when walking into a room. Depending on the situation, it could also be a serious faux pas on the seat saver because while there aren’t firm rules on the subject, there are common sense ones the best among us follow.



Watch The Counselor Online The number of seats one can properly save at the movie theater is entirely related to the number of people in your party who are already present at the time you wish to do the saving. So, let’s do a little math. If you’re at the theater with your brother Darryl and your other brother Darryl, you can collectively save four seats. If you’re at the theater with your crazy cousin Shoshanna, the two of you can save three seats. Just count the number of people you’re with and add one to that number. Why? Because you cannot save any seat your ass does not butt up next to.



Watch Gravity Online It was Matthew Perry. So, the next time you’re at the movie theater and you see some girl with her purse on one seat, her wallet on another seat and her coat on a third seat, feel free to mean mug the {omitted}{omitted}{omitted}{omitted} out of her. Work that evil eye really hard in her direction or better yet, just flat out tell her she’s violating the +1 rule. Or God forbid, if you saunter into a theater and see one of your friends zealously guarding a pack of premium ass spaces without any help, be sure to tell him to tone down the {omitted}{omitted}{omitted}{omitted}-ness moving forward. You don't want to be associated with that.



Watch One Direction This is Us Online James DuMont, one of the players on HBO’s hit New Orleans-based drama Treme, has joined the cast of the developing James Brown biopic Get On Up. The Wrap reports that the actor will play "a U.S. envoy named Corporal Dooley." At this time we have no idea what the size of the role will be, but he must consider it a demotion considering that he plays a captain on the HBO series.



Watch Cloudy with a Chance of Meatballs 2 Online McAdams remains constantly busy, with Brian De Palma’s thriller Passion also expected to hit theaters this year. She’s currently filming the untitled Cameron Crowe magical rom-com, as well as Wim Winders troubling drama Every Thing Will Be Fine. She’s also voicing a role in Mark Osborne’s upcoming adaptation of the classic children’s novel The Little Prince, and stars opposite Philip Seymour Hoffman in Anton Corbijn’s thriller A Most Wanted Man, which is expected to come out next year.



Let me hit you with this handy graphic I just made with my sweet Photoshop skills… I know you’d like to save more seats than that. I know you’d like to play dead alongside two of your buddies in plank position across a cushy row about three quarters of the way up so nine of your friends can stroll in one minute before the film’s runtime to mooch off the hard work you did by showing up way the {omitted}{omitted}{omitted}{omitted} early, but if half of your party can’t bother to stroll in early enough to camp out in a proper location, you guys needs to be a) split up, b) forced to sit in the front row or c) required to give a lengthy speech to everyone in the audience about why leaving twenty minutes later than you did was a necessity because of the crazy important {omitted}{omitted}{omitted}{omitted} you were all doing. After all, I think I speak for every last human being on Earth when I say all of us who aren’t weirdos would rather spend an extra fifteen minutes in the comfort of our own homes when the other option is staring at advertisements for local dentists and answering bad trivia questions about which one of our favorite Friends starred in a 2002 film alongside Liz Hurley.

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Who will simultaneously host?

Who will simultaneously host?



Watch Bad Grandpa Online But while those four locations will be the ones hosting talent from the movie, they won't be the only ones able to participate in the event. Audiences in Brussels, Belgium; Hamburg, Germany; Madrid, Spain; Mexico City, Mexico; Miami, Florida, USA; Paris, France; Rome, Italy; Sydney, Australia; and Toronto, Canada will be able to go to their local cinema and not only watch the nearly 15 minutes of footage from The Hobbit but also participate in the Q&A with the stars and filmmakers. The conversation with the talent will also be broadcast online, but rather than having the full 15 minutes they will only be able to see an edited version of the scenes shown.



Watch Carrie Online On the flip side, Sony has been rolling in positive public opinion, and they have a diverse line-up of games that console gamers will be able to enjoy, from kids all the way up to adults. That's not to mention that Sony has more than a hundred games in store for PS4 owners throughout its first year on the market. With the official release of the consoles drawing near, we'll soon be able to tell how well each console will do when they launch and analysts will be able to track the sales leading up to the end of 2013. Well folks, this is it. The numbers are in and the resolution and frame rates are finalized for Crytek's Ryse: Son of Rome. The game is legitimately capped at 30 frames per second and a resolution of 1600x900. This is how Microsoft will start the next generation of console gaming for the Xbox One.



Watch The Conjuring Online In a few weeks, audiences can watch Rachel McAdams on the stationary end of a relationship steeped in time travel in Richard Curtis’ About Time. And now there’s a good chance we’ll get to see the actress take on another love story with a sci-fi twist, as she is currently in talks to join a space bound Keanu Reeves in The Weinstein Company’s Passengers.



Watch Gravity Online Should she join the film, McAdams will be taking the place of Reese Witherspoon, who was an integral part of getting the film sold to begin with during this year’s Cannes Film Festival. Unfortunately, the upcoming production will take place in Germany, and Witherspoon had to drop out due to scheduling conflicts, according to Deadline. While Witherspoon is the more accomplished actress in this situation, I actually enjoy McAdams’ performances more on the whole. Plus, anyone starring in a film opposite Reeves is going to be carrying a good chunk of the film’s emotional weight, which I’m sure she’s capable of doing in spades.



Watch Insidious Chapter 2 Online Set to be directed by Brian Kirk (Game of Thrones) from a script written by Jon Spaihts (Prometheus), Passengers will take place aboard a huge spacecraft transporting thousands of citizens to a distant planet in the early stages of colonization. Due to a malfunction in one of the ship’s sleep chambers, one lone passenger (Reeves) wakes up 90 years before he is supposed to. With nothing else on his hands but time and the potential to die alone, he decides to wake up another passenger (McAdams, presumably) and embarks upon an otherworldly love story.



Watch Prisoners Online Two actors virtually alone in the vastness of space? It’s obvious this movie isn’t going to be anything like Alfonso Cuaron’s CGI-heavy epic Gravity, but it’s got enough of the base elements to almost guarantee a modest box office showing... assuming Spaihts’ script concerns itself with characters smarter than those in his Prometheus script that was ultimately rewritten by Damon Lindelof.



Watch Insidious 2 Online The Hobbit: The Desolation of Smaug has unveiled two trailers so far on its way to its December release date, but the good news for fans won't have to wait that long for a nice long extended look at the film. Warner Bros., New Line Cinema and Metro-Goldwyn-Mayer Pictures announced today that on Monday, November 4, at 5:00 pm EST a special global fan celebration will be held and simulcast around the world.



Watch Blue Is The Warmest Color Online So how do you find out about how to attend one of these fan events? Details will be centrally located on the film's official website, TheHobbit.com, but you will also be able to find out more on the movie's Facebook and Twitter pages. Until more information becomes available about the fan celebration enjoy the two previously released trailers below - and stay tuned!



Cinemas in Los Angeles, New York, London and Wellington will simultaneously host the event, with special guests from the film present at all four locations. Richard Armitage, who plays Thorin Oakenshield in the film, and Orlando Bloom, who returns as Legolas from The Lord of the Rings trilogy, will take part from New York; Evangeline Lilly, who plays the new Elf character Tauriel, will be in Los Angeles; Lee Pace, who portrays Elf King Thranduil, will be broadcasting from London; and Luke Evans, who plays Bard The Bowman, Andy Serkis and Peter Jackson will be in Wellington. The entire event will be hosted by CNN Anchor Anderson Cooper.

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For desserts, go with a lighter wine

When pairing desserts and dessert wines, it's easy to overwhelm the taste buds with sweetness. Instead, choose a wine that's a touch lighter and less sweet than the dessert—for instance, an effervescent Moscato d'Asti with roasted pears.









You can find more dessert recipes in this page

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saute razor clam with knorr dry stir-fry sauce

Ingredients (4 batches)



25.00 g Red Chilli

15.00 g Garlic

20.00 g Diced Onion

180.00 g Knorr Dry Stir Fry Sauce

500.00 g clam

8.00 g KNORR Chicken Powder



You can find more Chinese food and Chinese recipes in this page

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Truffle And Wild Mushroom Cappuccino Soup

Ingredients (4 person)



85.00 g Knorr Forest Mushroom & Porcini Sauce

1,000.00 ml Hot water

20.00 g foam



Preparation



1.Dissolve 85 grams of Knorr Forest Mushroom & Porcini Sauce in 1 liter of hot water, stir well and bring to boil;

2.Pour the soup into the soup cup;

3.Put foam on the soup.



You can find more western food and western recipes in this page

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Knorr Authentic Superior Stock (modulated)

240.00 g Knorr Authentic Superior Stock

6,000.00 ml Hot water



Preparation



1. 240.00 g Knorr Authentic Superior Stock + 6,000.00 ml Hot water = Knorr Authentic Superior Stock (modulated)



This is a traditional recipe which is recommended by chef in China.

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Crème Brulee Mix

270.00 g Carte D'Or Cream Brulee Mix

1,000.00 ml Milk

1,000.00 ml Cream

80.00 g Brown Sugar



Preparation



1.Mix the milk and cream together. Combine 10% of the liquid with Carte D’Or Crème Brulee Mix to form slurry. Mix until dissolved.

2. Bring the remaining 90% of the liquid to boil. Mix in the slurry mixture to the hot liquid and bring to boil. Remove from heat, cool and pour in to moulds. Chill for 1 hour

3. Remove from fridge and sprinkle with brown sugar. Caramelized with gas torch.



You can find more dessert recipes in this page

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Panna Cotta with Jelly

This recipe is recommended by chef.







400.00 g Carte D'Or Pannacotta Mix

115.00 g CARTE D’OR Jelly-Blackcurrant

1,000.00 ml Milk

1,000.00 ml Cream

500.00 ml Hot water



Preparation



1. Place 1 liter milk in a saucepan and bring to boil. Remove from heat.

2. Add 400g Carte D’Or Panna Cotta Mix and 1 liter cream, stir well until combined.

3. Portion and refrigerate for at least 2 hours, or until set.

4. Add Carte D’Or Jelly Powder (Black Currant) with 500ml water and refrigerate.

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Holiday Baking Caution - Raisins Poison To Dogs

With Holiday baking season starting, I just wanted to remind dog owners...



RAISINS POISON TO DOGS. Caution to anyone with dogs. Raisins, currants and grapes are poison to dogs and can cause kidney failure. For small dogs, only a few can do damage. It seems like a few raisins or grapes always seem to fall on the floor. I have switched to using dried cranberries in baking, which are okay for dogs. I have 2 Chihuahuas.

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.

Snopes - Raisins and grapes can be harmful to dogs.

snopes.com: Raisins and Grapes Harmful to Dogs

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Pet MD - Grape and Raisin Toxicity in Dogs

Grape and Raisin Poisoning in Dogs | petMD

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Pet Poison Helpline Grapes, raisins, and even currants Poisonous to: Dogs

http://www.petpoisonhelpline.com/poison/raisins/

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Amish Bakery Custard Pie

Amish Bakery Custard Pie

Use your flakiest pie crust recipe to enjoy this family favorite!





1 (9-inch) baked pie crust

3/4 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 1/2 cups half-and-half

1/2 cup (1 stick) butter

1/4 cup packed light brown sugar

1 teaspoon vanilla extract

Ground cinnamon for sprinkling







Preheat oven to 325 degrees F.



In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in the half-and-half and cook over medium heat until mixture is thickened and bubbly, stirring occasionally.



Remove from heat, add butter, brown sugar, and vanilla and stir until butter is melted. Pour into baked pie shell and sprinkle lightly with cinnamon.



Bake 35 minutes; center of pie will not be set. Cool pie 1 hour, then refrigerate 6 to 8 hours, or until ready to serve. Pie will set upon chilling. Cover for longer storage.

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Pasta Stuffing

Pasta Stuffing

I haven't tried this one yet - but it sounds good served along side of my dad's favorite meat -stuffed bracciole!





8 ounces small pasta shape, like acine di pepe

1/4 cup butter

1/2 cup finely chopped onion

1/4 cup finely chopped celery

1 1/2 cups hot chicken broth or hot water

1 (7-ounce) package herb-seasoned stuffing mix or cornbread stuffing mix (4 cups) (homemade here)







Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.



In a large pot of boiling salted water, cook pasta until just underdone (al dente); drain and place in a large bowl.



Meanwhile, in a large skillet, heat butter over medium heat; saute onion and celery until translucent then mix with pasta.



Add remaining ingredients to pasta and mix together until well blended.



Place mixture in prepared baking dish and bake 15 to 20 minutes, or until light golden.









To make Italian pasta stuffing, prepare the Pasta Stuffing, then add to it the following: 1/2 pound sauteed hot Italian sausage that has been broken into small pieces and cooked through,1 minced garlic clove, 1 jar or 4-ounce can sliced mushrooms, drained, and 1/4 cup chopped parsley.

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Portobello Stuffing

Portobello Stuffing

never wait till Thanksgiving to enjoy stuffing - this goes very well with just about anything - especially beef!





2 tablespoons olive oil

1 medium-sized red bell pepper, finely chopped

1 small onion, finely chopped

6 ounces portobello mushrooms, chopped

2 teaspoons rubbed sage

1/4 teaspoon black pepper

1 corn muffin, crumbled







In a large skillet, heat oil over medium-high heat. Add bell pepper and onion, and saute for 2 to 3 minutes, or until tender.



Stir in mushrooms, sage, and black pepper, and saute for 3 to 5 minutes, or until mushrooms are tender.



Stir in the crumbled muffin and cook 2 to 3 more minutes, or until heated through.

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German Potato Pancakes

German Potato Pancakes







4 baking potatoes (about 1-1/2 pounds)

3/4 cup finely chopped onion

1 egg, beaten

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup vegetable oil





Coarsely grate the potatoes and put them and the onion in a strainer. Press down with the back of a large spoon to extract excess moisture. (If they're still watery, wrap them in a clean dish towel and squeeze to extract moisture.)



In a large bowl, combine potatoes, onion, and egg; mix well. Gradually add flour, baking powder, salt, and pepper; mix well.



In a large skillet over medium heat, heat 1/4 inch oil. Using about 1/3 cup of batter per pancake, add batter to the hot oil, being careful not to crowd the pan.



Fry 3 to 4 minutes or until golden; turn and fry an additional 3 to 4 minutes, or until cooked through. Add more oil as needed until all batter is used. Drain on paper towels and serve hot.

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Loaded Layered Hash Browns

Loaded Layered Hash Browns





1 (32-ounce) bag frozen shredded hash brown potatoes, thawed

3 scallions, thinly sliced (with 1 tablespoon reserved for garnish)

3/4 teaspoon salt

1/4 teaspoon pepper

4 tablespoons vegetable oil, divided

2 cups shredded Cheddar cheese, divided

1/4 cup bacon bits, divided









In a large bowl, combine potatoes, scallions, salt, and pepper.

In a 10-inch skillet over medium-high heat, heat 2 tablespoons oil. Spread 3 cups of potato mixture evenly over bottom of skillet; press down with a spatula. Top with 1-1/2 cups cheese and 2 tablespoons bacon bits. Spread remaining potatoes on top; press down with spatula.

Cook over medium-high heat 12 to 15 minutes, or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place a large plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.

In same skillet, heat remaining oil. Slide potatoes from plate into skillet so uncooked side is down. Cook 10 to 15 minutes, or until potatoes are well browned and tender.

Slide onto serving plate. Sprinkle with remaining cheese, scallions, and bacon bits. Cut into wedges and serve.







Serve with a side of sour cream

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Chinese Lemon Chicken with Jeweled Rice

Chinese Lemon Chicken with Jeweled Rice







2 Tbsp low-sodium soy sauce



12 2 oz chicken tenders



3 eggs



1/4 cup cornstarch



1/2 tsp baking soda



1/4 tsp black pepper



1/4 tsp salt



1/3 cup sugar



1 cup chicken broth



2 Tbsp cornstarch



1 lemon



1 cup white or brown rice



1 Tbsp chicken base



1 tsp garlic powder



1/4 tsp minced ginger



1/3 cup diced carrot



1/3 cup peas



1/4 cup diced green onion



CHICKEN



Toss the chicken tenders with the soy sauce.



In a medium bowl, whisk together the eggs, 1/4 cup cornstarch, baking soda, black pepper and salt.



Preheat 1/4 cup of oil in an extra-large skillet over medium-high heat. Dip the chicken into the egg mixture and add to the hot pan. Cook 6-8 minutes per side or until chicken reaches an internal temperature of 165°F.



RICE



In a medium sauce pan, bring 2 cups of water to a boil. Stir in the rice, garlic powder, ginger, carrot peas and green onion. Return to a boil, cover, reduce heat and simmer 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork.



SAUCE



In a small sauce pan add the sugar, chicken broth, 2 Tbsp cornstarch, the zest from the lemon and the juice from the lemon. Bring to a boil, whisking constantly for 1-2 minutes or until sauce is thickened.



TO SERVE: Drizzle the lemon sauce over the chicken and serve alongside the rice.

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Denny's Bacon Maple Sundae

Denny's Bacon Maple Sundae



2 scoops of vanilla ice cream

1/4 cup maple flavored syrup

2 pieces of bacon cooked crisp,







Cook the bacon very crisp. Some prefer to bake bacon. Baking bacon means you have no grease splatter in your kitchen, and all pieces cook uniformly. If you have an ice cream sundae glass, place one scoop of ice cream in the bottom, add 1 tablespoon of maple syrup in the glass. Then top with an additional scoop of ice cream, pour over remaining syrup, and top with crispy chopped bacon.

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Roasted Beets with Sour Cream

Roasted Beets with Sour Cream





2 pounds fresh beets

1 cup sour cream

1 tablespoon sugar

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/2 - 1 teaspoon dill







Preheat your oven to 350 degrees. Wrap beat in foil, and place on a baking sheet. Bake the beets for 35-45 minutes or until fork tender. If your beets are on the larger side they may take longer to bake. When beets have cooled enough to handle unwrap from foil packets and gently push off the skin of the beet. Slide beets into 1/4 inch slices.



Prepare sour cream sauce by combining 1 tablespoon sugar and 1 cup of sour cream together in a bowl, mix well. Add in beets and fold into the sour cream sauce. Season with black pepper, salt, and dill. You may want to garnish with dill before serving.

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Boston Market Sweet Potato Casserole

Boston Market Sweet Potato Casserole







Casserole

4 1/2 to 5 pounds fresh sweet potatoes (yams) or 2 (40-ounce) cans sweet potatoes (yams)

4 tablespoons (1/2 stick) butter

2 large eggs, lightly beaten

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/2 cup dark brown sugar

1/4 cup heavy cream

Nonstick cooking spray

Oatmeal Cookie Crust

1/2 cup all-purpose flour

1 cup dark brown sugar

1/4 teaspoon salt

1 cup quick-cooking oats

1/2 teaspoon ground cinnamon

1/4 pound (1 stick) butter, at room temperature

2 cups miniature marshmallows









Preheat the oven to 350 degrees F. Wrap sweet potatoes in foil, place them on a baking sheet, and bake for about 1 hour. After 1 hour, test by piercing with a fork; if you can pierce them easily, they are done baking. If not, bake them a little longer and test again. Allow the sweet potatoes to cool until you can handle them, remove foil, and remove skins by simply pushing off the skins from the flesh of the potato. Place the cooked potatoes into a large bowl. If using canned sweet potatoes, skip the baking. Just open the cans and drain off the syrup.



Mash the sweet potatoes with the butter using a pastry blender or a potato masher until mostly smooth. Add the eggs, salt, cinnamon, vanilla, and nutmeg and beat until you have a uniform mixture. Add the brown sugar and cream and mix well.



Oatmeal Cookie Crust



Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well. Stir in the butter with a fork until you have a crumbly mixture.



If you had turned off the oven, heat it again to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray. Spreading the sweet potatoes in the pan. Top with the marshmallows, then crumble the oatmeal crust on top of the marshmallows. Bake 30 to 45 minute

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Snickers Fudge

Snickers Fudge





FIRST LAYER

1 cup milk chocolate chips

¼ cup creamy peanut butter



SECOND LAYER

4 tablespoons butter

1 cup sugar

¼ cup evaporated milk

1 ½ cups marshmallow crème

¼ cup creamy peanut butter

1 teaspoon vanilla extract

1 cup salted peanuts, chopped



THIRD LAYER

14-oz. bag caramels, unwrapped

¼ cup evaporated milk



FOURTH LAYER

1 cup milk chocolate chips

¼ cup creamy peanut butter





Spray a 9x13" glass pan with cooking spray and set aside.

FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the

microwave in 30 seconds and stir. Microwave again for 30 seconds and stir until creamy (you may need to repeat microwaving one more time). Pour in an even layer into the bottom of the prepared pan. Place pan in freezer.

SECOND LAYER: In a medium saucepan, melt the butter over medium heat. Stir in the

sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes.

Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla.

Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the

freezer and spread evenly. Place back in freezer.

THIRD LAYER: Add the caramels and evaporated milk to a small saucepan. Cook over

medium-low heat, stirring constantly, until caramel is melted and smooth (I have heard that you can also do this in the microwave, but I have never tried it). Remove pan from freezer and pour caramel over the second layer. Place back in freezer.

FOURTH LAYER: In a small bowl, combine chocolate chips and peanut butter. Repeat microwaving intervals used for the first layer. Stir until creamy and pour in an even layer onto the top.

Refrigerate for at least 1 hour and cut into squares when ready to serve (they are super rich, so cut them small!

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Two Bear's Buffaloe Stew

1-lb Fresh Buffaloe Steak Diced 1/2 inch

3- med Carrots quartered lenghtwise then sliced

1- med Onion Diced med

1- 15oz can WHole Kernal Corn

1-15oz can Green Beans

1-Large White Potatoe Diced Med

1- med Garlic Clove, Minced fine

Salt and Pepper to taste

3-Tbls Oil



Heat oil in large kettle. Add Buffaloe and brown. Add Onion, Carrot and Garlic and allow to sweat until beging to tenderize. Transferre to Crock Pot and Add Corn, Green Beans and their juice. Add one Corn Can of water. Set Crock Pot on high and cook for two hours. Turn to low setting and cook overnight until seving time. Thicken with corn startch or flour/butter Roux if desired.

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Make your own vanilla paste

Make your own vanilla paste



Line a baking sheet with parchment.

Preheat oven to 200* F.

Split your vanilla beans in two.

Place on baking sheet – do not let them touch each other.

Bake until completely dried and brittle – roughly 30 minutes or so. (Check every 10 minutes)

Remove from oven and allow to cool completely.

Pulverize in spice/coffee grinder into a powder.

Add corn syrup – one tablespoon at a time to the right consistency. You want it easy to scoop.

Use in sauces and batters to flavor, giving them a rich, true vanilla flavor and visual texture. Mixture will keep for a week in the refrigerator.



I made this using 4 vanilla beans and 4 tablespoons of light corn syrup.

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Old-Fashioned Cut out Frosted Butter Cookies

Old-Fashioned Cut out Frosted Butter Cookies







1 cup butter, softened

3/4 cup sugar

1 egg

2 tablespoons cream or 2 tablespoons milk

1/2 tsp.vanilla extract

3 cups flour, sifted

1 teaspoon baking powder

1/2 teaspoon salt









Preheat oven to 400 degrees.



In a large bowl cream together the butter and sugar. Mix in the egg, milk and vanilla.



Now blend in the dry ingredients flour, baking powder and salt until dough is formed. If desired you can chill for an hour for easier handling. I've never done this and the dough always rolled out fine for me.



Divide the dough in thirds. On a lightly floured board roll out the dough to about 1/8th inch thickness. Using cookie cutters cut into shapes and place on a cookie sheet.



Bake in oven for about 5 to 8 minutes until lightly golden brown. Cool on a rack.



SPECIAL NOTE: You can use vanilla extract but I think vanilla paste makes these cookies taste even more special using vanilla paste.







Make your own vanilla paste



Line a baking sheet with parchment.

Preheat oven to 200* F.

Split your vanilla beans in two.

Place on baking sheet – do not let them touch each other.

Bake until completely dried and brittle – roughly 30 minutes or so. (Check every 10 minutes)

Remove from oven and allow to cool completely.

Pulverize in spice/coffee grinder into a powder.

Add corn syrup – one tablespoon at a time to the right consistency. You want it easy to scoop.

Use in sauces and batters to flavor, giving them a rich, true vanilla flavor and visual texture. Mixture will keep for a week in the refrigerator.



I made this using 4 vanilla beans and 4 tablespoons of light corn syrup.

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Peanut Butter S'mores Cookies

Peanut Butter S'mores Cookies







125 g butter - roughly 1/2 c.

1/2 cup brown sugar

1/2 cup white sugar

3/4 cup peanut butter

1 lge egg

2 tablespoons milk

1 teaspoon vanilla

1 3/4 cups plain flour

1 teaspoon baking soda

1/2 teaspoon salt

24 chocolate squares

24 marshmallows













Cream butter, brown sugar and white sugar, add peanut butter and stir till combined.



Add egg, milk & vanilla, mix till smooth.



Combine flour, baking soda and salt in bowl. Add peanut mixture mixing well. Roll tablespoon sized amounts into round balls.



Arrange on cookie sheets.



Bake at 180 degrees celsius for around 6 minutes, take out of oven and flatten with a spatula and return to oven for further 6 minutes.



Remove from oven and turn over half the cookies and place a piece of chocolate on the overturned cookies, let sit for a minute till choc melts then place the marshmallow on top, press down with the other half of the cookies.

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Old Fashioned Peanut Butter Cookies

Old Fashioned Peanut Butter Cookies







1/2 cup butter

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

1/2 teaspoon vanilla

1 1/2 cups all-purpose flour

granulated sugar









In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.



Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally.



Beat in the egg and vanilla.



Beat in as much as the flour as you can with the mixer. Stir in remaining flour.



Shape dough into 2 inch balls. Roll in additional sugar to coat.



Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork.



Bake cookies in a 375 degree oven for 7-9 minutes or until bottoms of cookies are lightly browned.



Transfer cookies to a wire rack to cool.

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Peanut Butter Cookies (Johnny Cash's Mother's Recipe)

Peanut Butter Cookies (Johnny Cash's Mother's Recipe)





1/2 cup shortening

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup peanut butter

1 egg, well beaten

1/2 teaspoon salt

1 teaspoon baking soda

1 1/4 cups sifted flour









Cream shortening and both sugars.



Add peanut butter and well beaten egg.



Add salt, soda and sifted flour.



Makes a rather stiff dough.



Form into balls on cookie sheet and press both ways with fork.



Bake in 350 degree oven until done.

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Peanut Butter Bites

Peanut Butter Bites







3/4 cup brown sugar

3 3/4 cups confectioners' sugar

13 tablespoons unsalted butter

2 cups chunky peanut butter

1 1/2 cups good quality chocolate chips









In double boiler, melt chocolate chips.



Mix thoroughly first 4 ingredients. Use dough attachment on mixer or by hand.



Spread mixture into 9x12 pan. Place wax paper over top and roll flat with glass or rolling pin.



Spread melted chocolate over top. Cool and cut into approximately 2" or smaller pieces.

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Cream Cheese Walnut Banana Bread

Cream Cheese Walnut Banana Bread





3/4 cup butter, softened

1 (8 ounce) package cream cheese, softened

2 cups sugar

2 eggs

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups mashed bananas (about 4 medium)

1 cup chopped walnuts

1/2 teaspoon vanilla









Preheat oven to 350°F and grease 2 loaf pans (8x4-inch).



Beat butter and cream cheese together until smooth using a stand mixer until creamy.



While the mixer is still on, add the sugar slowly, letting it combine.



Add the eggs one at a time, again letting each egg combine before adding the next.



Combine the flour, baking powder and soda, and salt. At this point make sure everything else is ready to combine, because once the flour hits the batter, you want to mix as little as possible. Add the flour slowly to the mixture as the mixer is going.



Turn off the mixer and add the bananas, nuts, and vanilla. Turn the mixer on briefly to combine.



Spoon the batter into the loaf pans and bake for 50 minutes to one hour, or until a wooden toothpick inserted comes out clean (or slightly damp if you like your banana bread slightly on the undercooked side, with a gummy top *yum*).



Cool in the pan at least 10 minutes, remove and cool on a rack for at least 30 more minutes if you want nice clean slices.



Note, you do not need a stand mixer to make this recipe. You could even do all this mixing by hand, it will just take longer. Simply add everything in little bits (maybe 1/4 cup to 1/2 cup at a time) and stir in between until it is mixed. Do not over beat once you have added the flour though, or the bread will be tough.

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Banana - Applesauce - Blueberry and Walnut Fat-Free Quick Bread

Banana - Applesauce - Blueberry and Walnut Fat-Free Quick Bread





3 over-ripe bananas

2 tablespoons lemon juice

1/2 cup unsweetened applesauce (I've used up to a total of 1 cup of applesauce if the mixture seems too stiff or dry)

1/2 cup packed brown sugar

2 cups flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/8-1/4 teaspoon cardamom

1 cup fresh blueberries

1/2 chopped walnuts







Pre-heat oven to 350.



Spray two 8 x 4 loaf pans with non-stick spray.



In large bowl, blend together bananas, lemon juice, applesauce and brown sugar. I use a hand-held blender, which purees everything quickly and evenly.



In another large bowl, whisk together dry ingredients.



Add to dry mixture blueberries and nuts and toss until flour coated. This helps to prevent the berries and nuts from settling to the bottom during baking.



Add flour-berry/nut mixture to the moist-banana mixture. Mix together by hand folding contents until all is moistened being careful not to overmix.



Divide final mixture into the two loaf pans, spreading contents evenly. Place in oven center for about 35 to 40 minutes, until tooth pick comes out clean and the tops are lightly golden brown. I've found the tooth pick test happens first but wait about 5 or so more minutes for the tops to brown.



Remove from oven and cool. Even better when served the next day. I cut the loaves into 1 inch thick slices, serving 2 per person.



I've also substituted coarsely chopped sweet cherries (1 cup) and cinnamon (1 tsp) for the blueberries and cardamom. Very, Very good too, for all those cherry lovers out there!

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Blueberry Black Walnut Bread (Cake)

Blueberry Black Walnut Bread (Cake)







3/4 cup sugar

1/2 cup milk

3 cups pancake mix (complete)

1/2 cup black walnut (finely chopped)

1 egg

1 cup blueberries









Mix ingredients together.



Recipe makes two 4”x 8” loaves.



Bake in 350° F oven for 45 minutes or until an inserted toothpick comes out clean.

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Taco bean soup

TACO BEAN SOUP



3 FROZEN chicken breasts

1 envelope ranch dressing mix

1 envelope taco seasoning mix

1 medium onion, diced

1 can rotel tomatoes

1 can black beans

1 can cannelli (or any white) beans

1 can kidney beans

1 can vegetarian baked beans

1 can kernel corn



Put everything in crockpot in order listed.

Do NOT rinse or drain beans.

DO NOT STIR.

Cook on low for 6 to 8 hours.

Take chicken out and shred with two forks.

Put chicken back in, stir, and eat

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Spicy Garlic Buttermilk Battered Fried Chicken Strips

Spicy Garlic Buttermilk Battered Fried Chicken Strips







2 lbs boneless skinless chicken breasts

2 cups buttermilk

1 teaspoon red pepper sauce

2 garlic cloves, mashed

2 cups all-purpose flour

1 tablespoon dried oregano

1 tablespoon garlic powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

2 cups vegetable oil









In a deep bowl mix together buttermilk, pepper sauce, and mashed garlic.



Cut chicken breasts in half lengthwise so that they are in strips roughly 1 inch wide and 4-7 inches long.



Add chicken to buttermilk, pepper, garlic mix and stir so that chicken is well coated. Cover the bowl and marinate in the refrigerator several hours or overnight.



Remove chicken from refrigerator about 1/2 hour before cooking.



In a shallow dish mix together the all purpose flour, oregano, garlic powder, paprika, cayenne, salt, and ground pepper. Exact amounts of spices can be adjusted to personal tastes.



Remove chicken from buttermilk mixture one piece at a time shake off excess liquid and then toss into flour mixture to coat. Place each piece on a clean dry baking pan. When all pieces are coated, dip each piece, one at a time again, into buttermilk and toss again in flour mixture, remove and set in back into baking pan.



Pour about 1 1/2 inches of vegetable oil (canola, corn, peanut, etc.) into a heavy skillet or use a deep fryer filled with oil (as per fryer specifications), and heat oil to 360 degrees.



Carefully drop pieces of chicken a few at a time into hot oil and cook about 3-4 minutes until pieces are golden brown. Do not add too many pieces at one time or the oil temperature will drop too low.



Remove chicken from hot oil and place on clean paper towels to drain. These serve immediately or allow to cool to room temperature.



For extra spicy chicken increase amount of cayenne pepper in flour mixture.

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Catalina Cranberry Chicken

Catalina Cranberry Chicken

2 pounds chicken breasts and thighs

1/2 can whole cranberry sauce

Half of 1 (8 ounce) bottle catalina dressing

1 envelope onion soup mix



Place chicken in a 9 x 13-inch casserole dishe. Mix remaining ingredients and pour over chicken.



Bake for 50 minutes or until juices run clear.

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Rosemary-Scented, Extra-Crispy Fried Chicken

Rosemary-Scented, Extra-Crispy Fried Chicken





3 lbs chicken

4 sprigs fresh rosemary

10 leaves fresh sage

2 garlic cloves

fresh ground black pepper (20-30 turns pepper mill)

2 eggs

2 tablespoons extra virgin olive oil

3 teaspoons salt

10 ounces flour

2 quarts peanut oil, for deep-frying

1 -2 lemon









Skin the chicken (optional) and cut it into small serving pieces using a heavy cleaver. Disjoint wings, thighs and drumsticks. Trim wing tips. Halve thighs and drumsticks. Separate breasts from back and split breasts in half. Cut each half into 4-5 pieces (depending on size). Place all chicken pieces in a large bowl.



Prepare the marinade. Mince the rosemary, sage and garlic and add to the chicken pieces. Add the eggs, olive oil, salt and pepper.



Mix well, rubbing the chicken with the marinade. Let stand in the refrigerator for 4-6 hours.



Place flour on a tray. Dredge the chicken pieces in the flour. When the chicken pieces are completely coated with flour, squeeze the chicken pieces so as to press the flour up against them. You will have a lot of flour left over.



Heat the peanut oil in a deep fryer. The oil will have reached the right temperature when you place a small piece of bread in the oil and it sizzles immediately upon contact. Or when a thermometer reads 350°F.



Fry the chicken pieces in two batches. Do not overcrowd the fryer. In about 10 minutes the chicken pieces should be ready. Do not overcook the chicken or it will lose its moistness.



Take the chicken out of the oil with a slotted spoon and drain on paper towels. Sprinkle with salt.



Serve the chicken with lemon wedges.

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