My brain is too mushy for thought. Have some recipes instead.
SKINNY PANTS CUPCAKES (Created by Tink's Mom) Mix: French vanilla cake mix 2 whole eggs 1 egg white 1/4 cup vegetable oil Add water as directed on box 3/4 can pure pumpkin (NOT pumpkin pie filling) Then: Bake as directed on box Top with vanilla frosting
Not only are these cupcakes lower in calories and fat, they're also a good source of beta-carotene. Neither my brothers nor I like pumpkin, but we LOVE these.
RUMTINKI 1 part Parrot Bay Coconut Rum 1 part Peach Vodka 2 parts Pineapple Juice Splash of Sprite Splash of Grenadine
OVEN-FRIED HONEY PORKCHOPS Ingredients: 1/4 cup honey 2 tablespoons balsamic or red wine vinegar 1 1/2 cups dried bread crumbs (Italian) 1 tablespoon extra virgin olive oil 6-8 butterfly or thin-sliced porkchops
Preheat oven to 375°F. In shallow bowl, whisk together honey and vinegar; set aside. Pour bread crumbs into separated bowl; set aside. Spread oil over foil-lined baking pan. Roll porkchop pieces in honey mixture, then in bread crumbs; place onto pan. Bake for 30 minutes, or until cooked thoroughly.
You guys can thank TB and Nancy for requesting this. I would have posted it on Soul Gardening, but I didn't want to blow up TB's comment box. ;) Filling: 3 Cups: Full fat Ricotta Cheese 1 ¼ Cups: Confectionary powdered sugar ½ Cup: Finely chopped Pistachios (Optional) Citron to taste ¼ Cup: Semi-sweet chocolate chip pieces Mix together and chill overnight
Pastry: 3 Cups: Flour ¼ Cup: White Sugar 1 Teaspoon: Ground Cinnamon ¼ Teaspoon: Salt Sift together
3 Tablespoons: Shortening Fold in
2: Eggs (well beaten) 2 Tablespoons: White vinegar 2 Tablespoons: Cold water 2 Ounces: Finely chopped Pistachios 1: Egg white (slightly beaten) Mix with other Pastry ingredients and chill for 30 minutes
The dough should have hardened slightly. Roll out on slightly floured surface. Using an oval cookie cutter, cut the pastry into circles about the size of a softball. Wrap pastry circles around Cannoli tubes. Seal edges with egg white. Fry in pan with ½ Cup Olive Oil and ½ Cup vegetable oil until pastry skin begins to bubble and brown. Remove from pan once desired crispiness is achieved.
Remove shells from Cannoli tubes and sift with powdered sugar. Fill shells with Cannoli filling 5 minutes before eating. Shells can be filled using a standard Pastry Bag. Do not let sit for too long or they will go soggy. ENJOY! ((I like to add different flavors besides Citron to the mix. I've used Strawberry and Lemon. I'm thinking Vanilla might be good too))
