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Sunday, April 20, 2014

4/20/14 foodforthesoul

today is a day that we think of the goodness of God to let his son come down and be a way for us to have a chance at heaven, we are greatful in the factthat if he did not do it we all would be lost, this day is to remind us of forgiveness on a level that we don't even understand, so enjoy family and friends and enjoy the fact that his death was to give us everlasting life, and please share love and kindness with each other, love your fellow man, treat him or her with love, remember we are saved by grace and mercy, but you have first come to know him and understand his ways so enjoy easter with eggs,food, friendship,love,honor and forgiveness, take care and happy easter day everyone,

4/20/14 Coconut-Blueberry Cheesecake Bars

Coconut-Blueberry Cheesecake Bars


Ingredients

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    1/2  cup 
    butter
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    3/4  cup 
    finely crushed graham crackers
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    1/2  cup 
    all-purpose flour
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    1/2  cup 
    flaked coconut
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    1/2  cup 
    ground pecans
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    1/4  cup 
    sugar
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    1 1/2 8  ounce package 
    cream cheese, softened
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    2/3  cup 
    sugar
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    4   
    eggs
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    1   tablespoon 
    brandy or milk
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    1   teaspoon 
    vanilla
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    2   cups 
    blueberries





1.
Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.
2.
For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.
3.
In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.
4.
Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.
5.
Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes about 32 bars

4/20/14/Pan-Roasted Quail




Pan-Roasted Quail




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by 4  people


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Servings: 2
Prep Time: 15 mins
Ingredients on sale: 3
 
Ingredients
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    4   
    quail (about 1 pound total)
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    1   clove 
    garlic, minced
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    1   tablespoon 
    dried sage, crushed
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    1   tablespoon 
    dried rosemary, crushed
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground pepper
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    2   teaspoons 
    canola or cooking oil
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    1/2  cup 
    dry red or white wine

Directions
1.
Split each quail lengthwise along the backbone using kitchen shears; spread quail open. Rub the outside of each quail with the garlic. Combine the sage, rosemary, salt, and pepper in a pie plate or shallow dish. Roll each quail in the mixture, pressing to make the rub adhere.
2.
Heat oil in a 10-inch nonstick skillet over medium-high heat; tilt the pan to distribute it evenly. Brown the quail about 4 minutes per side; carefully drain and discard any remaining oil.
3.
Reduce heat to low. Pour the wine over the birds, scraping the bottom of the pan to loosen any browned bits. Simmer, covered, about 30 minutes or until quail are tender. Transfer the quail to plates. Boil juices gently, uncovered, for 1 to 2 minutes, if necessary, to thicken just slightly. Pour the pan juices over quail. Makes 2 servings.