Saturday, August 31, 2013


This delicious recipe is great for any covered dish meal and no one will ever know how easy it was to make!

1 (18 ounce) package Oreo cookies, divided, crushed (save 3/4 cup)
1/2-1 cup butter or 1/2-1 cup margarine, melted (unsalted butter is better)
16 ounces Cool Whip, divided
8 ounces cream cheese
1/4 cup powdered sugar
1 (3 1/2 ounce) box instant vanilla pudding mix
2 cups milk (3.4 ounce)
1 (14 ounce) can eagle brand sweetened condensed milk


Pour crushed cookies in 9x13 glass dish or small punch bowl.
Melt butter, pour over cookies. 
Mix 1/2 of the cool whip, cream cheese and powdered sugar, spread on top. 
Mix pudding with milk and sweetened condensed milk; beat until thick, spread on top.
Spread on other 8 oz Cool Whip. 
Sprinkle with leftover cookies. Refrigerate over night.

Thursday, August 29, 2013

Recipe photo
Best known as a companion to peanut butter in sandwiches, marshmallow spread is also excellent atop ice cream, floating in hot cocoa, or as a dip for fruits and crackers. Creating this fluffy whip at home is easy, and you'll be amazed at the fresh vanilla taste.

Homemade Marshmallow Spread

1/3 cup water
1/4 cup corn syrup or honey
 3 egg whites at room temperature
1/2 teaspoon cream or tartar
1 teaspoon vanilla extract


1) In a medium-sized saucepan combine the water, sugar and corn syrup (or honey). Stir gently to combine. Insert a candy thermometer set for 240°F and heat over medium-high flame. Do not stir the sugar water as it cooks or it will form crystals.
2) When the sugar syrup begins to form large bubbles, and the thermometer reads about 225°F to 230°F, place the egg whites and cream of tartar in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3 to 4 minutes.
3) By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer running, carefully pour the syrup in a thin, steady stream into the whites.
4) The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.
5) Continue to whip the fluffy spread for 7 to 8 minutes, or until very thick and glossy. Add in the vanilla and whip for another minute.
6) Pour the spread into an airtight container. Store for up to 2 weeks at room temperature. The spread can be rewhipped by hand if it becomes "flat". 

yield: about 3 cups

This recipe is courtesy of King Arthur Flour.

Monday, August 26, 2013



-Put a tiny bit of toothpaste into a
small cup,
mix in one teaspoon baking soda
plus one
teaspoon of hydrogen peroxide, and
half a
teaspoon water.
Thoroughly mix then brush your
teeth for two minutes. Remember to
do it once a week until you have
reached the results you want. Once
your teeth are good and white, limit
yourself to using the
whitening treatment once every
month or two.

Friday, August 23, 2013


4 cups apple cider
4 cups cranberry juice
1 orange, thinly sliced
1 teaspoon allspice berries
1 teaspoon whole cloves
1 whole nutmeg
2 cinnamon sticks
1 cup Calvados

Bring all ingredients, except Calvados, to a boil over medium-low heat.  Cook for 15 minutes.  Strain juice into a crockpot.  Add Calvados.  Serve in cups with extra orange slices and cinnamon sticks.