Ingredients :

1 (3.4 oz) box Vanilla instant pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream

How to make it

Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.
Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. For cupcakes, cut each cupcake in half and add a dollop of filling. 
Put top back on cupcake and frost with ganache. 
I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips
Heat cream in sauce pan until it comes to a boil. 
Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.
Keep in refrigerator until ready to serve.

**NOTE: this pudding mixture tastes like pastry can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.


T-bone steak..
Compliments of George Foreman. 
Loaded baked potato.. 
Compliments of my Kenmore Microwave. 
Buttered roll and Garden salad with Spicy ranch and tortilla strips.

Hope you Enjow :) Yum! ^_^

-spelt shortcrust pastry
200 gr spelt flour
90 gr butter, cold and diced
½ tsp salt
1 tbsp thyme, dried
4 tbsp cold water
For the filling:

1 pear
180 gr gorgonzola cheese
50 gr walnuts, roughly chopped
dried thyme
milk to brush the pastry

How to make it:

In a bowl mix flour with salt, dried thyme and cold butter in pieces. 
Work it with fingertips, till you get a crumbled mixture, add cold water, a spoonful at time and mix till it forms a ball. 
Cover it with film and place it in fridge for at least 30 minutes.
Roll out the pastry on waxed paper and place it on a baking tray. 
Place in the centre sliced pears, walnuts, crumbled gorgonzla cheese and some dried thyme on top. Fold the pastry edges on the filling. 
Brush the pastry with milk. 
Cook the galette in preheated oven at 190ยบ for about 35 minutes.

Hope you Enjoy :)

450 g strong plain flour, sifted (1lb)
1⁄2 teaspoon salt
1 teaspoon sugar
2 teaspoons fast-rising active dry yeast (1x7g sachet)
300 ml warm milk (1/2 pint)
300 ml warm water (1/2 pint)
1⁄2 teaspoon bicarbonate of soda
vegetable oil

How to make it:
We need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased.
Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. 
Pour in the warm milk and water and mix to give quite a thick batter. 

Beat well until completely combined and cover with a tea towel or cling film.
Leave in a warm place to rise for about an hour until it's a light, spongy texture. 

Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug - mix well and allow to stand for a further 30 minutes.

Heat a non-stick frying pan, or a greased griddle, over a very low heat with a drop of oil or butter. 
Wipe the pan with kitchen paper to remove excess oil/butter. 
Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
Pour in enough mixture to fill the rings just over halfway up the sides. 

Leave to cook until lots of small holes appear on the surface and the batter has just dried out. 
This will take about 8-10 minutes.
Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. 
Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.

Serve the crumpets warm, generously buttered. 
If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast dough


2 boxes Rice-a-Roni (fried rice flavor) prepared
6 eggs
1 one-pound bag of frozen, cooked shrimp thawed
1 sweet onion
1 cup frozen peas
Soy sauce to taste
About 3/4 cup Oyster sauce (in Asian food section)

How to make it:

Start by cooking Rice-a-Roni according to package directions.
I love the Fried Rice flavor for this recipe.

I have tried just about every kind of rice including
Minute Rice in this recipe.
They're all good,
but Rice-a-Roni is our favorite and adds the most flavor.

It takes about 20-minutes to cook, so put this on
the stove first.

While the rice is cooking, thaw shrimp under cold water
and remove the tails.

I know there are many ways to add the eggs
to Shrimp Fried Rice,
but I found this method is the easiest.

Heat a large fry pan over med/high heat
and add a bit of butter to melt.

Crack the six eggs into a bowl
and whisk together with salt and pepper to taste.

This part is kind of like making an omelet.
Pour some of the egg mixture into the heated pan.
Should cover the pan in a thin layer.

Cook until firm enough to flip.
This is the messy part for me, but the
eggs are my favorite part of Shrimp Fried Rice.

When egg is cooked on both sides,
remove the big egg thing to a dinner plate
as best you can.

Using your pizza cutter, cut lengthwise,
then crosswise to get these
egg rectangles.

The six eggs usually make three of the egg things.

Set the completed eggs aside to add later.

Chop the onion into chunkier pieces.

In a Dutch oven pan,
heat a bit of canola oil and
saute the onions until almost clear.

Add the shrimp
and cook until heated through,
then drain the onions and shrimp
and return them to the pan.

The rice should be cooked by now.
Add it to the shrimp and onions,
then stir in the egg and frozen peas.

When peas are heated...takes only a few minutes,
add the Soy Sauce
and Oyster Sauce.

This recipe is a bit messy to make...
it creates lots of dishes to wash,
but it's worth it.



2 lbs lean ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can corn, drained
1 (10 3/4 ounce) can Fiesta nacho cheese soup
1 (32 ounce) package tater tots
1 (8 ounce) package cheddar cheese

How to make it:
2 lbs lean ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can corn, drained
1 (10 3/4 ounce) can Fiesta nacho cheese soup
1 (32 ounce) package tater tots
1 (8 ounce) package cheddar cheese

8 slices cheese
8 hot dogs
8 wooden skewers
2 cups flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon baking powder
1 ½ cups milk
2 eggs
Oil, for frying
Ketchup and mustard, to serve

How to Make It:
Place a hot dog in the middle of a cheese slice.
Roll the cheese slice around the hot dog, then push a wooden skewer inside.
Place the cheese-wrapped hot dogs seam side down on a baking sheet. Freeze for 20 minutes.
In a large bowl, combine the flour, salt, pepper, baking powder, milk, and eggs, stirring until the batter is smooth and has no lumps.
Pour the batter into a tall glass cup for easier dipping.
Heat oil in a pot over medium-high heat until 375°F-400°F.
Take a frozen hot dog and dip it fully into the batter, lifting it out then rotating it to let excess batter drip off.
Using tongs, carefully place the battered dog into the hot oil, rotating it so that it fries evenly. Remove when golden brown, then pat with a paper towel to drain.
Serve with ketchup and mustard!
Hope you Enjoy! <3



1 lb beef 
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1⁄2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

How to make it

Cut meat into small, bite-size (1/2") pieces.
In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
Set aside on a plate.
Chop celery, onion, potatoes, and carrots into bite-size pieces.
Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
Bring to a boil.
Reduce heat and simmer uncovered until beef is almost tender, about an hour.
Add peas and hot sauce to soup.
Cover and simmer until beef is tender, about 30 minutes longer.
Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

How to make it :

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

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