Recent content by AnneHelm

Oh a really cool one was puff pastry lined in a large muffin tin with a scoop of cream spinach in the center. You can crinkle the dough first in the bottom of the tin (to make it look like a brain) then add the spinach and seal up the out side and bake. It looks yuko when you cut into it and...

My son's birthday is Halloween so we have done some cool stuff. If you quarter hot dogs long ways then fry them up they look like worms. You can bake some hot dogs with thin strips of prepackaged croissant rolls wrapped around them they look like a mummy. Use mustard to draw on the eyes and...

That is too bad about the b/p

What a trip, all you need now is for them to text you with the exact time it is placed on the shelf.

I am amazed that you don't have that seasoning in your local grocery store. Have you thought of ordering it online? I don't know what I would do without it.

Alrighty here we go Tony Chachere's Ingredients: Salt, Red pepper, Black Pepper, Chili Powder (Chili Pepper, Spices - not helpful -, Salt, Garlic Powder), Garlic, Silicon Dioxide (to prevent caking).

Please do, it was so good!

Tilapia With Tarragon Cream Sauce This dish is light, creamy, fast, inexpensive and absolutely delicious. Ingredients Tilapia Heavy Whipping Cream Tony Chachere's Tarragon White Pepper Olive Oil 1. On medium high heat add oil, tilapia, tony chachere's and white...

I have used this peanut butter fudge recipe in many different fashions and the reason I like it so much is that it holds together under many different circumstances. I don't use marshmallow cream or condensed milk because I don't know what it would do to the consistency of the fudge, all I know...

Yes I have. It is a softer texture (being closer to the chocolate fudge cousin) but still holds together. Texture is personal and will differ with each persons preference.

I really like the idea of using the apricot jelly on the brisket.

Oooo sounds good!

Beef and Barley You will no doubt notice a trend in my cooking, I love red meat. Also I have been cooking with a lot of beef brisket, I had never even cooked one until recently and am exploring all the ways I might use this versatile cut of meat. Since cooler weather is finally...

This fudge takes no time at all to make and tastes amazing. Ingredients 3 cups of Sugar (if you don't want it to be too sweet reduce up to 1 1/2 cups, fiddle with it) 1/2 cup Milk 3/4 to 1 cup Peanut Butter (I like to use crunchy peanut butter) 1 teaspoon Vanilla Extract...

Thank you everyone! The picture was an afterthought with my cell phone :(