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How to Make a Homemade Flaky and Delicious Pie Crust (Recipe)

apple pie crust

First of all everyone always wants a crispy flaking melt in your mouth pie crust. One that is a delicious addition to your pie. Yet light and not overbearing. I have the perfect recipe for you.

But first let me tell you my top secret tip: everything must be COLD!

The key to a flaky light crust is cold ingredients. In order to accomplish this I often times will put my flour in the refrigerator for about 20-30 minutes before I start making my pie crust. I also keep my shortening stored in my refrigerator ALWAYS.

So now for the recipe!!!

Ingredients:

  • 2 cups sifted flour (chilled)
  • 1 teaspoon salt
  • 2/3 cups shortening
  • 5-6 tablespoons cold water
  • 2 tablespoons milk

Directions:

Sift flour and salt together into a large bowl. Very slowing cut in small 1/2 tablespoon size amounts of shortening with a pastry cutter or with a fork. Continue cutting in shortening until all shortening is cut in and flour is now in small pea sized chunks.

Very slowly sprinkle ice cold water one tablespoon at a time onto the dry parts of the mixture and cut in. Continue adding 1 tablespoon at a time to dry parts of the mixture until a soft dough is formed. Your dough is perfect when it can be gathered up into a ball with your hands.

Separate the dough into two separate balls. Cover and place in the refrigerator for at least 15  minutes (or as long as 1 day). Take just one dough ball out of the refrigerator. Roll it around in your hands until it feels tight and smooth. Lightly sprinkle flour on your counter or pastry board. Gently press down on dough and begin rolling out. Make sure to always roll from the middle of the dough to the outward edges. Do not press down to hard on your dough. Be patient and let it work it’s way out until it is the size you desire for your pie plate.

Transfer your flattened dough to your pie plate. Either by rolling flattened dough onto your rolling pen or by folding the dough in fourths.

Bake the bottom crust in the oven on 450 degrees for 12 minutes or until lightly browned.

Take your second dough ball out of the refrigerator and repeat the steps above for rolling out your top pie crust.

Add apple mixture (HERE) to your bottom lightly browned pie crust. Lay your top pie crust on filled pie. Pinch the edges of your crust to the pie plate (and bottom pie crust) to seal in your apple pie.

To create a gorgeous lightly browned pie crust, lightly brush a milk wash atop your pie. Optional, sometimes I lightly sprinkle a little cinnamon and sugar atop the milk for just an extra touch of fun!

 

Homemade Apple Pie Recipe (Grandma’s Copycat Recipe)

apple pie 2

Ingredients

  • 2 pre-made pie crusts bought or homemade
    (Go HERE for my well known Pie Crust Recipe…I have been told many times it is the best crust in the world!)
  • 4-5 medium Granny Smith green apples
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 5 tablespoon butter (cut into slivers)

Directions: 

Peel, core and thinly slice apples. Make sure that your apples slices are as even as possible. So that they can cook evenly.

Place bottom crust in pie plate and bake in the oven for about 10 minutes. Keep an eye on it as you are only allowing it to lightly brown so that it does not get soggy once you add the apples.

In a separate bowl add apples, sugar, flour cinnamon, salt and lemon juice. Mix ingredients well, making sure that every apple slice is evenly coated. Pour coated apples into the bottom crust in the pie pan.

Place butter slivers over top of the apples, trying to space them out as evenly as possible.

Finally, place top crust over apple mound. Vent with a few holes poked on top. Bake 350 degrees for 45 minutes.

apple pie recipe

***If you would like a more even browning to your pie crust you can lightly brush the top of your pie crust with a milk wash. Make sure to do so lightly as you don’t want to make your crust soggy. However I will tell you that buy brushing your crust with a light coating of milk your pie crust will look absolutely fantastic and will have the perfect crisp texture.

PS. The apple pie pictured is my recipe, however it was made by my 10 year old daughter! It was her first time learning how to bake mama’s famous apple pie, with the homemade pie crust and all!

 

Peach Mango Pico de Gallo Salsa Recipe

peach mango salsa

 

Peach Mango Pico de Gallo Salsa Recipe

Ingredients

  • 1 Peach
  • 1 Mango
  • 3-4 Roma Tomatoes
  • 3-4 Tomatillos
  • 2 cloves Garlic
  • 1/2 Red Onion (or sweet while onion)
  • 1/2 bunch cilantro (about 1/2 cup chopped)
  • 1 lime
  • Salt and Pepper

Directions

  1. Finely chop tomatoes (remove seeds and juice from the tomatoes), tomatillos, peach (make sure to peel first), mango, onions and garlic. Make sure you chop all pieces nice and small and the same size.
  2. Roll up your cilantro in the tightest ball possible and chop.
  3. Mix all ingredients in a bowl and mix well. Add the juice of 1 lime, salt and pepper. Let sit for minimum of 30-60 minutes. The longer it sits the better the flavors will marry.
  4. Enjoy…mmm mmm good!

Homemade Country Style BBQ Pork Shoulder #Recipe

bbq pork lable

Homemade Country Style BBQ Pork Shoulder Recipe

(Perfect for the Ninja 3-in-1 Cooking System)

Ingredients:

  • 3-5 pounds Pork Shoulder (Country Style Pork)
  • 3 cups Sweet Baby Rays (or 1 bottle)
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 4 cloves garlic, whole
  • Salt and pepper and garlic powder (optional)

Directions:

ninja pork boil

  1. Turn your Ninja 3-in-1 Cooking System to Stovetop on high. First put all your pork shoulder in pot and then fill with water until pork is submerged.
  2. Add 4 whole cloves of garlic. Boil for 45 minutes. (If you don’t have a Ninja Cooking system do this in a large pot on your stovetop).pork pour outpork season
  3. Drain water and place pork and return to the Ninja Cooking System. Turn Ninja to “slow cook” on high (Or place pork in a baking dish) and season with salt, pepper and garlic powder.
  4. pork bbq sauceIn a separate bowl make up your BBQ sauce with 3 cups of Sweet Baby Rays (or another BBQ sauce of choice), apple cider vinegar and brown sugar. Mix well. pork bbq yum
  5. Slather with BBQ sauce and cover. Let cook for 1.5 hours in the Ninja. (Or 45 minutes in the oven at 350 degrees and covered with foil).
    pork finished
  6. Enjoy :)

Don’t have a Ninja Cooking System…well you should! It’s truly awesome! Go HERE and purchase yours on Amazon…you won’t regret it!

4th of July Flag Fruit Platter (Quick, Easy and Delicious!)

fruit flag platter 2

Here is a super easy 4th of July platter to make in less than 10 minutes! Seriously it’s so cheap, easy and super fun!

  1. Cut stems off strawberries
  2. Slice and peel apples (I use Granny Smith because they are the “whitest”)
  3. Use a rectangular baking sheet
  4. Start creating your flag. First create three or more lines of strawberries. Fill in those lines with apples. Lastly in the corner add your blueberries. Seriously it’s that easy…it took me about 5 minutes to make mine and my kids were super impressed!

fruit flag 3

Melt in your Mouth Rack of Ribs Recipe

ninja rack of ribs

I recently got a new Ninja 3-in-1 Cooking System and have had so much fun playing around with new recipes and dishes! I have always loved making ribs…and I have always been known for having absolutely amazing melt in your mouth baby back ribs. So when I tried them out in my Ninja I was a little nervous. Let me tell you…this is the easiest most delicious recipe for ribs you will ever find! Don’t mistake the simplicity of this recipe for the amazing flavor you are going to get! These ribs are sure to simply melt in your mouth…taste absolutely amazing and impress your family and friends!

Melt In Your Mouth Ribs

Ingredients

  • Rack of Ribs
  • 3 cups (about 1 bottle) Sweet Baby Rays BBQ Sauce
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Brown Sugar
  • 5-6 cloves garlic
  • Salt and Pepper

ninja ribs

Directions

  1. Cut your rack of ribs into 3 equal parts. Fill a large pot with water and place ribs and garlic in to boil. Boil for 45 minutes. (You can do this part in your Ninja 3-in-1 Cooking System …simply turn Ninja to Stovetop on high, fill with water 3/4 full and let simmer for 60 minutes.)
  2. In a separate bowl mix BBQ sauce, apple cider vinegar and brown sugar. Stir well.
  3. Strain water and place ribs in your Ninja (crockpot or oven) on high.  Salt and pepper ribs generously. Cover ribs with 2 cups of BBQ sauce mixture and let cook in Ninja for 2.5 hours. 
  4. After slow cooking for 2.5 hours add the remaining 1 cup of BBQ sauce mixture (I actually like my ribs REALLY sauced so I add another 2 cups here) and carefully cover ribs, by spreading with the back of a spoon or sauce brush. Cook for another 30 minutes to get a final carmelization of the sauce on your ribs.
  5. They are done when you poke a fork into them and they fall apart…at that point taste the amazing goodness as they simply melt in your mouth!

Please come back and let share your experience with this recipe.

Ninja 3-in-1 Cooking System #Review and Pot Roast #Recipe!!!

ninja

I recently received a Ninja 3-in-1 Cooking System to review. I will admit at first glance I thought…what’s the big deal it’s another crockpot (and I have a great crockpot). So I took my sweet time opening it up and trying it out. I mean do I really need more appliances on my kitchen counter? The answer Y-E-S!!!

There is no way to explain to you my complete excitement! I started out with one my typical crockpot recipes I have used for years, Pot Roast. It’s easy and delicious. Normally when I make Pot Roast I brown (or sear) all sides of the roast in a separate saute pan and then place the roast in the crockpot and cook for about 8 hours. But with the Ninja 3-in-1 Cooking System I was able to brown my Pot Roast and then let it slowly cook all in one unit! YAY less dishes to clean.

Next I have to tell you that I have never been able to get my Pot Roast to cook in less than 6 hours and still be tender, fall apart and melt in your mouth amazingness. Well with the Ninja I was able to dirty only one pan, and cook my Pot Roast in just 4 hours. I was shocked! Plus not only did it cook faster…it was the BEST Pot Roast I have ever made (and I have made a LOT)! So tender, juicy and melt in your mouth. It was hard to even get a decent picture because I wanted to do was EAT IT!

With the Ninja 3-in-1 Cooking System your food will cook faster, healthier and easier. It’s the revolutionary way to cook!

What’s Included:

  • Main cooking system
  • Removable cooking pot
  • Removable lid with handle
  • Roasting rack
  • Multipurpose pan
  • Cookbook

Features and Settings:

  • Stovetop Settings: low (simmer), medium (sauté) and high (sear)
  • Slow Cooker Setting High and Low
  • Oven Settings 250° to 425°
  • Steam Infused Cooking
  • Buffet (to keep food warm after its cooked)

pot roast

Pot Roast Recipe

Ingredients

  • 4-6 lb Beef Chuck Roast
  • 1 small sweet onion (or half of a large onion)
  • Salt and Pepper
  • 1/2 cup flour
  • 1 TBSP garlic powder
  • 4-6 cloves garlic
  • 1 tsp Worcestershire Sauce
  • 1 can Cream of Mushroom (or Cream of Chicken)
  • 1 TBSP Olive Oil (or coconut oil
  • Optional: 2 cups carrots, 2 cups potatoes

ninja pot roast

Directions:

  1. Place flour, garlic powder and salt and pepper in a bowl. Mix. Coat the meat on all sides with flour mixture.
  2. Turn on your Ninja 3-in-1 Cooking System to stove top on high. Heat olive oil (or coconut oil) and place meat in pan to brown. Sear on all sides for about 3-5 minutes each (until there is a brown crust on the meat).
  3. Now turn the Ninja to Slow Cook on high for 4 hours (or on low for 8 hours).
  4. Roughly chop the onion and garlic and place on top and beside roast. Pour the can of Cream of Mushroom over the top of the roast. This will allow the roast to both absorb more flavor as well as create a gravy all at the same time. Add Worcestershire and season with salt and pepper once more.
  5. about 1 hour before the roast is scheduled to be done cooking add carrots and potatoes. Season with salt and pepper.
  6. Serve and enjoy :)

Here is a little secret you don’t have to buy an expensive cut to get the most amazing flavor in the world. With a little TLC you can make any cut of beef roast into an amazing meal!

I absolutely LOVE my Ninja 3-in-1 Cooking System and HIGHLY recommend it! It’s amazing, fabulous and life changing! Once you use it you will want to toss out your crock pot, roasting pans and all…because with this revolutionary system cooking will be forever easier and more enjoyable.

Buy HERE on Amazon for just $124.95 shipped! Please come back and share your favorite Ninja cooking system recipes…I can’t wait to share more of mine as well! Stay tuned I have a few more recipes prepared to share with you as well :)

disclosure

 

Caprese Italian Skewers #Recipe

caprese italian skewers

I recently through my son a HUGE 2nd birthday party. The theme was Jungle Safari, so I was desperately trying to find foods that kind of went along with the theme. I loved the idea of “food on a stick” to go along with my theme, so naturally I made these delicious Caprese Italian Skewers. Not only did they go along with my theme, but they were a fabulous finger food perfect for both the kids and adults at the party!

Whether you are throwing a birthday party, hosting a ladies night out, attending a church potluck or packing up an ice chest for a picnic, these easy and delicious skewers are absolutely fantastic. Simply build them the way you like, season and keep chilled until they are ready to be served.

Ingredients

  • 2 cups grape tomatoes
  • 16 oz mozzarella cheese balls and/or provolone cheese (I used a combination of both)
  • 1/2 lb meat of choice (I used a combination of salami and prosciutto)
  • 1 can small black olives
  • 1 package fresh tortellini of choice
  • 2 TBSP olive oil
  • ½ tsp sea salt
  • fresh ground black pepper, to taste 
  • 2 TBSP cup balsamic vinegar
  • 1 TBSP dried Basil (or you can replace with 1/4 cup freshly chopped basil)
  • toothpicks

caprese salad 3

Directions

  1. Bowl water and cook tortellini for about 3 minutes. Strain water and place tortellini in a cold water bath and in the refrigerator to stop cooking and cool.
  2. Place tomatoes, mozzarella, tortellini and olives each in their own bowls. Place provolone cheese and meat each along side bowls and prepare to build your skewers.
  3. Build your skewers the way you want them. I had fun with this part. Some had salami, others had prosciutto. The same with the provolone and olives. Each line of skewers was a little different. I enjoyed making some skewers completely vegetarian for guests who I knew where attending. Also I found that when you place the tortellini on the top of the skewer it added an extra fun “present” look.
  4. Once skewers are built the way you want them, place them on a plate and drizzle the balsamic vinegar, and olive oil over skewers. Sprinkle basil, salt and pepper onto skewers to taste. 
  5. You can now serve the skewers immediately or up to 1 day later. 
  6. Enjoy :) Your guests are sure to love this delicious appetizer.

 

Angel Food Cake with Berries #Recipe (Healthy and Delicious) My most favorite dessert EVER!

Here is my favorite 4th of July Dessert! It’s Healthy and Delicious!!! Every 4th of July I make my favorite red, white and blue dessert…and the best part my kids just love it and it’s HEALTHY!!! You can make your Angel Food Cake from scratch which is pretty easy or you can purchase a pre-made cake from the store…either way it is bound to taste amazing!!!

Angel Food Cake with Berries

Ingredients

  • 1 cup sifted cake flour
  • 3/4 cup confectioners’ sugar
  • 1 1/2 cups egg whites
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup white sugar
  • 2 cups confectioners’ sugar
  • 1/4 cup butter, softened
  • 3 tablespoons cream
  • 1 teaspoon vanilla extract
  • Mixed berries of your choice (I prefer fresh Strawberries, Raspberries and Blueberries)

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners’ sugar together three times; set aside.
  2. In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.
  3. Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.
  4. Cut strawberries. Mix Strawberries, Raspberries and Blueberries together in a bowl and lightly sugar. 
  5. Pour over the top of each individual piece of Angel Fook Cake and serve :)
PS. There is no shame in cheating and buying a pre-made Angel Food Cake! 

Fresh Squeezed Homemade Lemonade Recipe (delicious and refreshing)

lemonade solo

One of my most favorite things about summer is enjoying fresh squeezed homemade lemonade! For about 10 years I lived in California and had a beautiful lemon tree that produced lemons the size of grapefruit that were absolutely perfect for making fresh lemonade. I must admit I got pretty good at making lemonade and even though we now live in Kansas and lemons are not as easy as picking in our backyard I find myself picking up a bag or two at Costco and making a refreshing treat for my family!

homemade lemonade 2

Fresh Squeezed Lemonade Recipe 

Ingredients:

  • 3-4 medium/large lemons (I like the bigger lemons because they are naturally a little sweeter)
  • 1 cup white sugar
  • 4-6 cups water (depending on how much flavor you like your lemonade to have)

Instructions:

  • Squeeze all of the juice out of your lemons with either your juicing machine or hand lemon juicer.
  • If need strain juice through a fine grid strainer. You can also do this if you would like less pulp in your lemonade. I like pulp so I usually strain the seeds and pour the water through the strainer to help push “some” of the pulp through. Only add 4 cups of water at this point.
  • Add sugar in 1/4 cup increments. Stir well. Taste with a tablespoon or pour a dab into a glass. Continue to add sugar and any additional water needed until you get the desired taste. Remember add in small 1/4 cup (or smaller) amounts at this point so that you don’t over sweeten or water down your lemonade too much.
  • Enjoy :) With this easy to do recipe you will be the talk of the next party!