Brownie Refrigerator Cake

BROWNIE REFRIGERATOR CAKE

Ingredients:

1 box brownie mix

1 extra large egg

1 (8 oz.) package cream cheese, softened

1 cup powdered sugar

2 (8 oz.) containers whipped topping

1 (3 oz.) package instant chocolate pudding

1 (3 oz.) package instant vanilla pudding

3 1/2 cups milk

1 Hershey candy bar or chocolate syrup

Directions

Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Recipe Source: Way 2 A Better You

Tomato Basil Pasta! - No Straining, just Stirring

Tomato Basil Pasta!

(Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings - details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta!

Ingredients

12 ounces pasta (I used Linguine)

1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)

1 large sweet onion, cut in julienne strips

4 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes

2 teaspoons dried oregano leaves

2 large sprigs basil, chopped

4 1/2 cups vegetable broth (regular broth and NOT low sodium)

2 tablespoons extra virgin olive oil

Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Note: (This info comes from a follower and I felt it was worthy of taking note and sharing)  If too much liquid remains after the 10 minutes of simmering time, remove the lid and let simmer for a few more minutes uncovered.  This will allow for quicker evaporation of the liquid content.  Also, red and green peppers can be added to the list of ingredients as well.

Recipe Source: Getting Healthy & Staying Healthy

How To Keep Strawberries Fresher Longer

How To Keep Strawberries Fresher Longer

Want to keep your strawberries fresh longer?

To keep the strawberries fresh longer in the refrigerator, use 1 Part White Vinegar to 10 Parts Water. Soak the strawberries, leaves and all in the vinegar/water mixture for a few minutes. Then drain the strawberries in a colander until they are completely dry.

Then place strawberries in an uncovered bowl in the refrigerator. The vinegar/water mixture kills any mold spores on the strawberries and keeps them fresh longer. The vinegar does not affect the taste. This also works for all kinds of berries: blueberries, raspberries, blackberries, etc. It really works!!

Recipe Source: Wendy T C

Peach Sweet Tea

Peach Sweet Tea

Ingredients

2 quarts brewed tea

1 (15 ounce) cans cling peaches in juice

1 (15 ounce) cans water

1/4 cup sugar (optional)

Directions

Make the tea in a 3 or 4 quart pitcher (or iced tea pot). Set aside.

Pour peaches and water into a blender.

Blend on high speed until well blended.

Add sugar and blend for a few more seconds.

Add more water until there is 1 quart.

Blend for a few seconds-- pulse.

Pour this mixture into the pitcher of tea and stir until well mixed.

Chill before serving.

Serve over ice or warm up for a hot drink.

Recipe Source: Though A Country Momma's Eyes

Breakfast Cupcakes

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

Ingredients:

1 20 ounce package pre-shredded hash brown-style potatoes

2 large eggs, lightly beaten

4 tablespoons flour

1 small sweet onion, coarsely grated

2 thick slices deli ham, chopped into small bits (about 1 cup)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

1 dozen eggs, scrambled* 

chives for garnish

Directions:

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Recipe Source:  http://touch.mommynoire.com/all/27619-breakfast-cupcakes#1