Melted Crayon Art

Somebody who I know did an awesome canvas with melted crayons so I thought, "Hey, why not, I can do this!".

I was hoping a for a little more splatter but it till came out pretty good.

For the melting part, make sure you take this project outside.  If not, you really want to cover your area with newspaper.  This (can) will get messy.

Hot glue green (various shades of green) crayons onto any canvas of your size.

With your crayons on top, use your hairdryer (or heat gun) on it's highest setting. Hold your hairdryer close to your crayons until they start to melt and run down your canvas.

Turn your canvas over (crayons are now on the bottom), hot glue some flowers and gems to it.

Voila!  Melted Crayon Flower Art.

This one was done the same way but with various blues.  The little kid and duck were cut out on my Cricut Machine.

 

"Finger Food"

Another (gross) Halloween Food idea (from superhealthykids.com)

Big fat Pretzel rod
Wrapped a piece of lean ham around it.
For the fingernails, stick a sliced almond in the end of it.






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Hot Dog Mummies

Ingredients:

• Pillsbury or store-brand dough or crescent rolls
• hot dogs
• mustard or ketchup for eyes

1. Pre-heat oven to 400° 

2.Cut the dough into strips and wrap the hot dogs into mummies. 

3. Bake for 15 minutes at 400° 

4. Add mustard or ketchup dots for eyes. 

Tip: You could cut the hot dogs in half for mini

mummies.

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 Cheese Broom Sticks:

What do you need?
- 12 Slices of Cheese
- 12 Snacks sticks
- 12 Fresh Chive

How do you do it?
1.- Fold each cheese slice and cut the fringes of the broom using a pair of scissors.
2.- Roll the slice of cheese around a snack stick having the fringes looking down.
3.- Finally to keep the cheese around the stick, use some chive and knot it around.

Just around the corner

We went out to eat at a new Cracker Barrel location today and I noticed that not only the Halloween decorations are out but also Christmas decorations. 

With Halloween being just around the corner, I thought I may share some gross (but cute) Halloween food/snack ideas.  They are very simple to make.

I made some of these for my 2nd oldest son's school Halloween party last year.  The kids loved them!

What you will need:

* lollipop sticks

* butterscotch chips, melted

* mini marshmallows

 

 If you buy the long lollipop sticks, cut them into 3 equal parts (the approx. size of a real q-tip).

Stick a mini marshmallow on each side of the stick.

Melt some butterscotch chips in the microwave (be careful not to overheat them - they will burn and not only smell gross but will be totally unusable) and dip each mini marshmallow into the melted chips.

You can use pretzel sticks instead of lollipop sticks.

Southern-Fried Chicken Salad

This is one of the many wonderful recipes Pampered Chef has.  I have made this before and OMG, YUMMY! 

* I did substitute one of the ingredients because I didn't have it at home and wasn't going to buy it since nobody else would eat it.

Ingredients:
4   boneless, skinless chicken breasts (4 oz/125 g each, see Cook’s Tip) 1/2   tsp (2 mL) each salt and coarsely ground black pepper, divided 4   cups (1 L) corn flake cereal * I used sun chips for this 1/2   cup (125 mL) plain Greek yogurt 1/4   cup (50 mL) honey 1/4   cup (50 mL) Dijon mustard 1   tbsp (15 mL) cider vinegar * I used regular vinegar		2 1/2   tbsp (37 mL) canola oil 4   medium stalks celery 2   medium carrots, peeled 2   medium red apples such as Fuji 3   green onions with tops 6   cups (1.5 L) chopped romaine lettuce 1/4   cup (50 mL) toasted pecan halves, coarsely chopped (optional)

Directions:

1. Flatten chicken to 1/2-in. (1-cm) thickness using flat side of Meat Tenderizer. Season chicken with 1/4 tsp (1 mL) each of the salt and black pepper. Place half of the cereal into Manual Food Processor; cover and pump handle until finely chopped. Place cereal crumbs into first Coating Tray. Repeat with remaining cereal.
2. For dressing, combine yogurt, honey, mustard, vinegar and remaining 1/4 tsp (1 mL) each salt and black pepper in Small Batter Bowl; whisk well. Pour 1/4 cup (50 mL) of the dressing into second Coating Tray; set aside remaining dressing. Dip chicken into dressing in Coating Tray; dredge in crumbs, pressing firmly to coat. (Discard any remaining dressing in Coating Tray.)
3. Heat oil in (12-in./30-cm) Skillet over medium heat 1–3 minutes or until shimmering. Cook chicken 4–6 minutes per side or until centers are no longer pink. Cut chicken into strips on clean Cutting Board.
4. Meanwhile, slice celery using Chef's Knife. Cut carrots into julienne strips using Julienne Peeler. Cut strips into 1-in. (2.5-cm) pieces. Dice apples into 1/2-in. (1-cm) pieces. Thinly slice green onions. Combine celery, carrots, apples, green onions, lettuce and 2/3 cup (150 mL) of the remaining dressing in large Bamboo Fiber Bowl; toss gently. Transfer salad to serving platter; top with chicken, remaining dressing and pecans, if desired.

Yield: 8 servings

Nutrients per serving: Calories 240, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 35 mg, Sodium 470 mg, Carbohydrate 31 g, Fiber 3 g, Protein 14 g

Cook’s Tips: Two 8-oz (250-g) boneless, skinless chicken breasts can be substituted for the four chicken breasts. Split each breast in half horizontally and then cut in half lengthwise and then again crosswise for a total of eight pieces. Proceed as recipe directs.

PF Chang’s Chicken In Soothing Lettuce Wraps

MARINADE INGREDIENTS

1 teaspoon cornstarch 

2 teaspoons Sherry wine or red wine

2 teaspoons water 

2 teaspoons soy sauce

FILLING INGREDIENTS 

1 1/2 pounds boneless skinless chicken breasts, diced small

5 tablespoons vegetable oil or peanut oil 

1 teaspoon minced fresh ginger or grated ginger

2 teaspoons garlic, minced 

1/2 cup green onions, minced

1 cup shiitake mushrooms, minced

1 (8 ounce) can bamboo shoots, minced 

1 (8 ounce) can water chestnuts, minced

1 (6 ounce) package chinese cellophane noodles, cooked to package directions

COOKING SAUCE 

1 tablespoon Hoisin sauce

1 tablespoon Soy sauce 

1 tablespoon Sherry wine or red wine 

2 tablespoons oyster sauce 

2 tablespoons water
1 teaspoon sesame oil 

1 teaspoon sugar

2 teaspoons cornstarch 
Lettuce leaves, washed and taken off the head but left whole

Directions
Mix all ingredients for “cooking sauce” and set aside. In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 teaspoon oil and let sit for 15 minutes. Heat wok or large skillet over medium-high heat. Add 3 tablespoons oil, then add chicken and stir-fry for about 3-4 minutes. Set aside. Add 2 tablespoons oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and water chestnuts stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Serve alongside lettuce leaves, allowing everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually.

Olive Garden Pumpkin Cheesecake

Ingredients

• Crust

• Use an 8-inch spring-form pan
• 1 and 1/2 cups graham cracker crumbs
• 1 cup ginger snap cookies
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 8 tablespoons melted butter

• Cheesecake Filling

• 3 8-ounce packages cream cheese
• 1 15-ounce can pure pumpkin
• 2/3 cups light brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

• Sour Cream Layer

• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg **freshly ground if available

• Whipped Cream

• 2 pints heavy cream
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• Additional toppings:
• Caramel sauce
• gingersnap crumbs

Instructions

Crust preparation

In a medium sized bowl, combine graham cracker crumbs, ginger snap crumbs, sugar, and butter; mix well. Press crust into a spring form pan. Press the crust about halfway up the side of the spring form pan. Refrigerate crust while you continue to prepare the cheesecake.

Filling preparation

Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place in a couple of large paper towels. Wrap the pumpkin puree with the paper towels; this will soak up the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is being drained. With a mixer, beat cream cheese until smooth; add eggs one at a time and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results, allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake, it should be slightly jiggly in the center.The cheesecake will set up nicely as it cools.

Sour Cream Layer

When you remove the cheesecake from the oven, set aside and prepare the seasoned cream cheese layer. In a small bowl, combine sour cream, sugar, and spices. Blend well. Spread seasoned sour cream mixture over the baked cheesecake evenly. Place the cheesecake back into the 325 degree oven for about 8 minutes, until the sour cream layer is set.

Whipped Cream

Allow the cheesecake to cool. When the cheesecake is completely cool, you can add the whipped cream. In a medium sized bowl, combine heavy whipping cream, vanilla, and sugar; mix well with a blender or a stand mixer. Whip the cream until it forms stiff peaks. Remove ring from the spring-form pan and either pipe the whipped cream over the pumpkin cheesecake or spread with a knife.
When you are ready to serve the Olive Garden Pumpkin Cheesecake, cut each slice, drizzle the top of the cheesecake with caramel sauce, and then sprinkle over ginger snap crumbs before serving.

Olive Garden Chicken Gnocchi Soup

Another yummy soup served at Olive Garden is the Chicken Gnocchi.  This soup is always being compared to chicken and dumplings.  I don't know about that but it's close.

Ingredients

• 1 tablespoons extra virgin oil
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half and half
• 1/2 cup celery, finely diced
• 1 cup onion, finely diced
• 2 minced garlic cloves
• 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can
• 1 cup carrots, finely shredded
• 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
• 1 package gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)
• 1 cup of fresh spinach coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/4 teaspoon nutmeg (optional)

Instructions

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.

Olive Garden Zuppa Toscana

One of my favorite soups at Olive Garden is the Zuppa Toscana.

Usually I'm not big on having kale in my soup but I can make an exception for this one.

Here's the Recipe. Enjoy!

Ingredients

• 1 pound bulk Italian sausage
• 1/4 to 1/2  teaspoon red chili flakes
• 1 cup onion, chopped (about 1 onion)
• 2 large russet potatoes sliced in half, then cut into 1/4 inch slices
• 2 (14 ounce) cans chicken broth - low sodium is best
• 1 quart (4 cups) of water
• 2 cloves garlic, minced
• 1/3 cup cooked bacon, or canned real bacon bits
• salt and pepper to taste
• 2 cups kale or Swiss chard
• 1 cup heavy cream

Instructions

In a medium sized skillet brown bulk Italian sausage over medium heat and add in red chili flakes and cook until browned, and completely cooked.  Place onions, potatoes, chicken broth and garlic in a large pot, and cook on medium heat until the potatoes are cooked through.  Add the cooked sausage, bacon, salt and pepper, and simmer for another 10 minutes.  urn the heat to low and add the chopped kale and whipped cream.  Heat through and serve.

Stranger Danger

It’s nearly unthinkable, but every year thousands of children become victims of crime—whether it’s through kidnappings, violent attacks, or sexual abuse.

Our kids learn from an early age about stranger-danger in school but do they really listen and would they really apply the rules/ideas they have learned?

Yes, I am paranoid but I'm also worried about my children in now-days society.  I don't think I am alone here!

Here is my question though....Does 'Stranger-Danger' warnings really help your child?

The National Center for Missing & Exploited Children doesn't think so.  Why not, you ask?  Well, read this article and you'll find out:  Child Safety is More than a Slogan

Do you know what to do if your child is missing?  PANIC, right?  Nope, stay calm and follow some of these great tips: Your Child Is Missing

What Parents/Guardians Should Know:

One of the most important tools for law-enforcement to use in the recovery of a missing child is an up-to-date, good-quality photograph along with descriptive information.

Download the Best Practices Guide for Child ID Kits (PDF Format)

Understand the importance of having a good quality photo of your child.

Learn which identification tools you should have for your child.  You may think some of these are pretty extreme but guess what....it will help!

The FBI even offers a Child ID App - Putting Safety in Your Hands

You can download a FREE child-id kit from this web-site: http://www.registeredoffenderslist.org/child-id-kit.pdf  

Do you still worry about your child's safety?  Do you think your child would never do this?  REALLY?  Think again.

Dateline had a special show about this.  You may find this interesting to watch by clicking HERE!

Fingerprints & Other Biometrics

This info has been copied directly from the FBY web-site.  Better think twice before yo commit a crime next time!

Biometrics are the measurable biological (anatomical and physiological) or behavioral characteristics used for identification of an individual. Fingerprints are a common biometric modality, but others include things like DNA, irises, voice patterns, palmprints, and facial patterns.
Over the years, biometrics has been incredibly useful to the FBI and its partners in the law enforcement and intelligence communities—not only to authenticate an individual’s identity (you are who are say you are), but more importantly, to figure out who someone is (by a fingerprint left on a murder weapon or a bomb, for example), typically by scanning a database of records for a match.

All About Fingerprints
Fingerprints vary from person to person (even identical twins have different prints) and don’t change over time. As a result, they are an effective way of identifying fugitives and helping to prove both guilt and innocence.

Check out the Fingerprint Identification Overview (http://www.fbi.gov/about-us/cjis/fingerprints_biometrics/fingerprint-overview)

Biometric Initiatives
The FBI continues to look to new scientific advances to increase the range and quality of our biometric identification capabilities.

You’re seen it before in spy movies—someone gains access to a secret room through a thumbprint or eye scan.  It’s not just fiction anymore.  Check out this great story (http://www.fbi.gov/news/stories/2010/march/biometrics_031110)

Through the Global Collections Program, the FBI fosters national and international relationships related to biometrics in support of counterterrorism and other law enforcement efforts.

The Foreign Fingerprint Exchange facilitates the acquisition, review, analysis, and comparison of biometric samples and related information from foreign governments against comparable information within the IAFIS. In addition to receiving and processing ad-hoc biometric inquiries from international sources, CJIS also makes similar requests of agencies in foreign countries, channeling them through the FBI Office of International Operations, Legal Attachés, or the INTERPOL.

The Quick Capture Platform allows front-line investigators to acquire tactical intelligence on-site through biometric collection. Able to simultaneously query the FBI’s IAFIS and the Department of Defense Biometric Fusion Center’s Automated Biometric Identification System, the QCP provides real-time, direct access to over 81 million records. Amazingly, the entire platform weighs approximately 22 pounds and can be loaded into a backpack. Initially developed for combat theatre operations, the QCP has proven to be invaluable in the operational investigations of known or suspected terrorists, transnational criminals, and illegal aliens. In addition to the combat theatre, the QCP is deployed to hostile environments and other remote access areas.

The Flyaway Program assists domestic and international law enforcement with critical on-site fingerprint identification. At any given moment, a team of seven members from a pool of 46 CJIS employees can be notified of a mission with a 4-hour recall to deploy. The intelligence gained from o

No-Bake Snickers Pie

OMG, I can now use one of my favorite candy bars and incorporate it into something else that is yummy!

No-Bake Snickers Pie
1 chocolate cookie pie crust or graham cracker pie crust (9-inch)
2 cups fresh whipped cream
1 can sweetened condensed milk
8 ounces cream cheese
1/4 cup dulce de leche, plus 1 tablespoon for drizzling
3 Snickers Bars, roughly chopped.

Beat together the condensed milk, cream cheese and dulce de leche until completely smooth. Fold in the whipped cream until just incorporated.

Scatter 1/3 of the Snickers Bars on the bottom of the pie crust.

Fold 1/3 of the Snickers pies into the no-bake filling.

Spread the filling into the pie crust. Finally, drizzle the top with the remaining dulce de leche and scatter the remaining 1/3 of Snickers pieces on top.

Chill the pie for at least 3 hours before slicing and serving.

"MY" Holiday - October 3, 1990

I betcha not many, if any, can say that they have a Holiday made just for them on their Birthday.  OK, I really didn't have one made just for me but it just happens to fall on my birthday.  Happy Birthday to me!

East and West Germany reunite after 45 years

Less than one year after the destruction of the Berlin Wall, East and West Germany come together on what is known as "Unity Day." Since 1945, when Soviet forces occupied eastern Germany, and the United States and other Allied forces occupied the western half of the nation at the close of World War II, divided Germany had come to serve as one of the most enduring symbols of the Cold War. Some of the most dramatic episodes of the Cold War took place there. The Berlin Blockade (June 1948--May 1949), during which the Soviet Union blocked all ground travel into West Berlin, and the construction of the Berlin Wall in 1961 were perhaps the most famous. With the gradual waning of Soviet power in the late 1980s, the Communist Party in East Germany began to lose its grip on power. Tens of thousands of East Germans began to flee the nation, and by late 1989 the Berlin Wall started to come down. Shortly thereafter, talks between East and West German officials, joined by officials from the United States, Great Britain, France, and the USSR, began to explore the possibility of reunification. Two months following reunification, all-German elections took place and Helmut Kohl became the first chancellor of the reunified Germany. Although this action came more than a year before the dissolution of the Soviet Union, for many observers the reunification of Germany effectively marked the end of the Cold War.

(Source: History.com - You can check out what happened on your birthday at: http://www.history.com/this-day-in-history)

Yummy Recipe from my Hometown, Berlin - Schmorgurken

3 Medium Size cucumbers (the big fat short ones) - Gurken
2 Medium Size onions
1/2 ounce of Bacon
2 Heaped tablespoons cornstarch
A little vinegar (you can add more if you want it a little more sour)
Salt and Pepper (to add flavor)
2 tablespoons sugar

Peel the cucumbers from top to bottom. Then cut them in half.  With a tablespoon remove the seeds.  Cut the cucumbers in approx. 1 inch thick strips. 

Dice the onions and bacon.

Oil sweat the bacon and onions until the onions until they become glassy looking.

Add the cucumbers, cover and braise stew for 20 - 30 minutes (depending on the size of the cucumbers).

Season to taste with a pinch of salt, sugar and a dash of vinegar.  (You want to go for a sweet & sour flavor.

This tastes really great with some cooked and peeled potatoes.

German Sweet & Sour Eggs Aka Suess-Sauer Eier

One of my favorite foods growing up.  This is a very acquired taste and some of you may not like the Sweet & Sour flavor.  Pour the sauce over some mashed potatoes and serve with boiled eggs. YUMMY!

3 tbsps canola oil 40 grams all-purpose flour hot water (needed) 1 pinch salt (taste) 2 tbsps apple cider vinegar (taste)

2 tbsps granulated sugar (taste) 4-6 eggs (cooked) 2-3 potatoes (peeled sliced cooked)

1	Heat the oil in a skillet and have ready a cup or two of hot water.
2	Whisk in the flour and cook until brown, stirring constantly--be careful not to burn the flour.
3	Add a small amount of hot water to the pan, whisking well, to create a sauce-like consistency, adding and whisking as needed.
4	Whisk together the vinegar and the sugar, then add as much or as little to the sauce as you like (taste and adjust if necessary).
5	Cook eggs however you like them (pan fried, hard boiled, etc) and serve with the sauce and some potatoes, if desired.

Cupcake Wars - Sweet Tea Cupcakes with Lemon Sweet Tea Frosting

I love watching the show and always find it interesting what kind of cupcakes those bakers can make with weird ingredients.

Now this one is a little interesting and really doesn't sound so bad.

Recipe courtesy Heather McDonnell, Cupcake Wars, 2011

Ingredients

Sweet Tea Cupcakes:

• 3/4 cup whole milk
• 10 black tea bags
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 eggs

Lemon Sweet Tea Frosting:

• 2 sticks unsalted butter, softened
• Zest of 1 lemon
• 2 cups confectioners' sugar

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.

Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds. Place the tea bags in the milk and allow steeping for 5 minutes.
Sift together the flour, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time. Alternate adding the flour and only 1/2 cup of the tea until incorporated. Reserve 1/2 cup of the tea for the frosting.
Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting.
For the frosting: Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment. Add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency.
Frost the cooled cupcakes and serve.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Cheesecake Factory Cheesecake Recipe

Ingredients:
**if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe**
Crust:

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Directions:
Crust Directions:
1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake Directions:
1. All the filling ingredients should be at room temperature.
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. Add flour, vanilla and lemon juice, mix well.
6. Add the sour cream and beat well.
7. Pour cream cheese mixture into the springform pan.
8. Place on the top rack in the middle of a 325 degree F preheated oven for one hour and 15 minutes.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool then refrigerate for 24 hours.
11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

 **The crust recipe below is for those who prefer a crust without nuts**
Ingredients:

1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine

Directions:
1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.
2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.
4. Put the crust in your freezer until the filling is done.

JFK: 'I Am a Jelly Donut' ('Ich bin ein Berliner')

Born and raised in Berlin, Germany, I just couldn't resist this post.

You probably have heard and read from several different sources the story that John F. Kennedy made a major German language blunder in his famous "Ich bin ein Berliner" speech in Berlin, Germany.  

The story goes that he should have said "Ich bin Berliner" ("I am a citizen of Berlin"), and that "Ich bin ein Berliner" really means "I am a jelly doughnut."  (A "Berliner" is in fact a type of jelly doughnut made in Berlin.)  

Is it true?  President Kennedy said the phrase absolutely correctly, although possibly with a thick American accent.  The German language is simply not that trivial — it has subtleties that very few non-native speakers grasp.  

If President Kennedy had said "Ich bin Berliner," he would have sounded silly because with his heavy accent he couldn't possibly have come from Berlin.  But by saying "Ich bin ein Berliner," he actually said "I am one with the people of Berlin." 

Although someone would have to verify it, that President Kennedy actually didn't know German very well, if at all.  He had a German journalist translate the phrase for him, and that journalist coached him at length on exactly how to say the phrase.

You should have seen this coming....How about the recipe on how to make a "Berliner"!

Ingredients

• 1 cup whole milk
• 3/4 ounce (4 1/2 teaspoons) instant yeast
• 1/4 cup sugar, plus more for coating
• 3 tablespoons unsalted butter, room temperature
• 1 1/2 teaspoons salt
• 1/4 teaspoon mace
• 2 tablespoons nonfat powdered milk
• 1 large egg
• 2 cups all-purpose flour
• 1 cup bread flour
• Oil, for coating bowl
• Vegetable shortening, for frying
• 1 1/2 cups raspberry, strawberry, blueberry or your favorite jelly for filling doughnut

Directions

Set a small saucepan over low heat and add 1/4 cup of the milk. Heat the milk long enough to remove the chill and raise the temperature just slightly so that it is just warm. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.

Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.
Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the doughnuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
When cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam. Serve.

Frosted Banana Bars

• Prep: 15 min. Bake: 20 min. + cooling
• Yield: 36-48 Servings

35

Ingredients

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 medium ripe bananas, mashed (about 1 cup)
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 3-3/4 to 4 cups confectioners' sugar

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
• Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool.
• For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Yield: 3-4 dozen.

Nutritional Facts 1 serving (1 each) equals 148 calories, 7 g fat (4 g saturated fat), 28 mg cholesterol, 96 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.

Banana Foster Cupcake

BEWARE:  You don't want to give any of these to your children since the recipe contains (lots of) rum.

Ingredients

For the Banana Mixture

• 3/4 cup unsalted butter
• 1/2 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 2 ripe but still firm bananas, quartered ( halved crosswise, then lengthwise)
• 2 tablespoons dark rum
• 1/2 teaspoon vanilla extract

For the Cupcakes

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon dark rum
• 3/4 cup sour cream

For the frosting

• 8 ounces cream cheese, softened
• 1 teaspoon ground cinnamon
• 3 cups powdered sugar, sifted
• 1/2 cup butter, softened
• 3/4 teaspoon vanilla
• 1/2 teaspoon dark rum

Directions For the Bananas:

1. In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon.
2. Cook until butter melts and sugar is dissolved (4 to 5 minutes).
3. Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side.
4. Stir together rum and vanilla.
5. Turn off the burner and add the rum mixture to the pan.
6. Using a long match, light the alcohol by placing the flame just in the outer edge of the pan.
7. Stand as far back as possible. The flame should extingish in a few seconds.
8. Gently shake the pan from side to side to coat the bananas with the sauce.
9. Spoon the bananas into a bowl and set aside.
10. For the Cupcakes:.
11. Preheat oven to 350 degrees.
12. In a large bowl, cream butter and sugar with electric mixer until light and fluffy.
13. In a medium bowl, combine the flour, baking soda, and salt.
14. Add eggs, vanilla, rum and banana mixture. Mix well.
15. Add flour mixture alternately with sour cream; blend thoroughly but do not over mix.
16. Pour into prepared cupcake pans.
17. Bake 20 - 25 minutes or until toothpick inserted comes out clean.
18. Cool for 1- minutes in pan on rack. Remove and cool completely before frosting.
19. For the frosting:.
20. Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
21. Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency 

Amish Friendship Banana Nut Bread

If you already  have the Amish Friendship Bread Starter, lucky you, because that means a friend loved you enough to share some with you.  If you don't have the Amish Friendship Bread Starter, check out the previous post on how to make some.  Be a good friend and pass some on!

Ingredients

• 1/2 cup shortening
• 4 large ripe bananas
• 2 cups Amish Friendship Bread Starter (see footnote for recipe link)
• 3 eggs
• 1/2 cup milk
• 1 cup white sugar
• 1 cup chopped walnuts
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans.
2. In a large bowl, mash together the shortening and bananas, then stir in the starter, eggs, milk, sugar, and walnuts. Sift together the baking powder, baking soda, salt, and flour. Fold into the banana mixture. Divide batter evenly into the prepared pans.
3. Bake in preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf until it loosens evenly from the pan, about 10 minutes, before removing to a wire rack to cool completely.

 

Amish Friendship Bread Starter

Make something special to share with a friend! 

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour, divided
• 3 cups white sugar, divided
• 3 cups milk

Directions

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
   
   
   WARNING: The "dough" can have a pretty strong smell and you may be tempted to toss it out because it smells bad. DON'T!!!  The smell is because of the yeast, which means your "dough" is working right.
   

How to Make Fried Oreos

My son has been drooling over Fried Oreos he had at the last PRP football game so I thought why not try to make some myself.  Found a pretty good recipe with some nice pictures to go along.

Chill Oreo cookies in the refrigerator.(about 4 hours)










Prepare pancake batter according to directions on the package, being careful to make sure it is a fairly thick batter. Using an electric mixer prevents batter from splattering all around the kitchen!





 

Pour about 2 or 3 inches of cooking oil in a heavy cooking pot. Typically, a frying pan is not deep enough to "float" the cookies as they fry.









Heat the cooking oil to about 335 degrees (F).

Dip the Oreos in prepared pancake mix.











Put Oreos in frying pan carefully, leaving room between them for the batter coating to "rise" (expand) without the cookies touching each other.








Cook for about 1 1/2 minutes, until the batter is golden brown, turning if necessary for each side to brown.









Remove the fried cookies, dust with confectioner's sugar if desired, and allow to cool.









 Eat