1 cup granulated sugar
2 tbs. cornstarch
3/4 cup light corn syrup
1/2 cup water
1/2 tsp. salt
3 tbs. unsalted butter
2 tsp. vanilla extract
Grease a 9″ square pan with 1 tablespoon butter. In a sauce pan over medium heat, add the granulated sugar, cornstarch, corn syrup, water and salt. Stir until well combined. Add 2 tablespoons butter and stir constantly until the sugar is completely melted. Do not stir after the sugar melts. Cook until the candy reaches 260° on a candy thermometer. Remove the pan from the heat and stir in the flavoring extract and food coloring. Pour the candy into the prepared pan and allow to cool enough to handle. Remove the candy from the pan and pull until the candy is opaque and satiny. Pull the candy in 1/2″ strips. Cut into 1″ pieces and wrap in waxed paper.
1lb boneless, pork chops
1 fresh pineapple, bite sized pieces
2 tablespoons light brown sugar
2 tablespoons Braggs Amino Acids
1 gallon-sized plastic freezer bag
Combine all ingredients and place in a labeled freezer bag. Remove as much air as possible and freeze. Add the thawed contents to a slow cooker and cook on low for 6 hours. Serve over brown rice.
1 cup unsalted butter, softened
1 cup granulated sugar
3 cups all purpose flour
1 tsp. baking soda
6 oz. can frozen lemonade concentrate, thawed
1/4 cup granulated sugar
Preheat the oven to 400°. Spray your cookie sheets with non stick cooking spray or use a silicone baking mat. Cream together the butter and granulated sugar. Add the eggs and beat for 3 minutes. Reduce the mixer speed to low. Add the baking soda, all purpose flour and 1/2 cup lemonade. Mix only until combined. Place 1 inch balls on prepared cookie sheet and bake for 8-10 minutes.
English toffee is one of those Christmas time treats that I cannot get enough of. Good toffee is crisp, yet it almost melts in your mouth. 849 more words
via Tips for Perfect Homemade English Toffee – plus Recipe — Adventures of a DIY Mom
2 cups red potatoes, diced
6 tbsp olive oil
3 tbsp minced garlic
2 tbsp grated lemon zest
3 tbsp lemon juice
3 tbsp finely chopped coriander
½ tsp salt
1 tsp pepper
Boil the potatoes until soft.
In a bowl, mix the olive oil, garlic, zest, lemon juice, salt and pepper.
Add the potatoes and mix well.
Transfer to a baking dish and roast for 10 minutes.
This is just as good as the original, but vegan and healthy. Serve with buns or over brown rice.
1 1/2 cups lentils
2 cups brown rice
8-10 cups water
1 red onion, diced
2 packets dry sloppy joe seasoning mix
2 tsp garlic powder
1 can tomato paste
1/2 cup ketchup
2 tbsp mustard
Salt and pepper, to taste
Add the water, lentils, brown rice, onion, and seasoning mix to the slow cooker. Cook on high for 4 hours or until the lentils and rice are cooked and the sauce has thickened. Then add the garlic powder, tomato paste, ketchup, mustard, salt and pepper. Mix thoroughly and cook for another hour.
Some days I will do this thing where I spend all this time looking at other peoples’ amazing work and saving this and that for hours before I actually get to crocheting. I swear it’s a whole separate addiction. As I was perusing the many Facebook crochet groups I belong to I came across someone making […]
via Rainbow Crystal Waves — Vibrant Yarn