Here are some codes that will also work ONCE per debit/credit card:
* DVDATWAG (works at Walgreens Redbox kiosks)
* BREAKROOM
* DVDONME
Thanks
for the hot deal
Saturday, February 13, 2010
FREE Redbox movie rental
Here are some codes that will also work ONCE per debit/credit card:
* DVDATWAG (works at Walgreens Redbox kiosks)
* BREAKROOM
* DVDONME
Thanks
for the hot deal
Coconut pie with Dulce de Leche
Ingredients
For the crust
1 and ½ stick of butter
2 cups of self rising flower
1/2 cup of sugar
1 egg
Filling
2 cans of condensed milk (dulce de leche is condensed milk cooked to creamy point almost caramel)
Topping
3 cups of coconut
3 eggs
1 /2cup of sugar
Preparation
1. Mix all the ingredients together butter (softened) then put on a pie pan and let rest in refrigerator for at least 15 minutes poke holes with fork .Cook in preheated oven 350 ° for 5 to 8 min take out let it set on the side don’t let it fully cook.
2. Take the 2 cans and empty them on a non stick pan cook on moderate fire until it gets a heavy creamy consistency let it set.
3. For the topping mix all the ingredients together with electric mixer until is fluffy looking now for all to come together :P
4. Put the condensed milk on the crust very careful not to break it that is why it has to be creamy not caramel point yet not liquid where it will mix together with topping ; so last topping put the pan back in oven till is all broil the coconut should look yummy brown.
That is it I hope u like it
Friday, February 12, 2010
Thursday, February 11, 2010
Apricot Nectar Cake with my new mold!
Ingredients
For the cake- 1 (18.25 ounce) package moist yellow cake mix
- 4 eggs
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 3/4 cup apricot nectar
- 1/4 cup apricot brandy
For the icing
- 3 tablespoons apricot nectar
- 3 tablespoons white sugar
- 2 tablespoons butter
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
- In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
- Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
- To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.
Wednesday, February 10, 2010
The Parenthood Project
The Parenthood Project 1 tweet for a cause +++you need to start your tweet with #parenthoodis
and write what u want in 140 characters or less Nbc will be donating
20 bucks for each tweet if you want to know more about the cause go here i made a mistake earlier at church when i try to advertise before reading more carefully sorry about that still is a very good cause =====>Boys & Girls Clubs of America
Tuesday, February 9, 2010
Get a free multi - tool
Sign up at Copenhagen.com and you can get a free multi-tool Page thanks to Free sample freak Free Sample Freak
Monday, February 8, 2010
Sunday, February 7, 2010
Recipe for Pasta Frola (quince pie)
Pasta Frola is, like many classic Argentinean recipes, Italian in origin. In Italy, the short-bread like dough (pasta frolla) is used in a variety of cakes and cookies; in Argentina it refers specifically to a cake with this crust, filled with quince jam or quince paste. (It can also be made using sweet-potato jam or your jam of choice.) Pasta Frola can be found in upscale bakeries and in everyone's mother's kitchen. It's universal, and part of it's beauty is its absolute simplicity. It's easy and fast, made with ingredients on hand at any time.
2 cup flour
1 cup sugar
1 teaspoon baking powder
1 stick butter, softened
3 egg yolks
2-3 tablespoons of milk
quince paste or quince jam (or the jam of your choice)
Pre-heat the oven to 350 degrees Fahrenheit. Butter and flour your pan-this recipe makes enough for a small square or rectangular pan, though the photos show small ramekins, which is also fine.
Mix together the flour, sugar and baking powder. Cut the butter in, mixing between your fingers to incorporate the flour mixture and the butter. Keep mixing until it's uniform and resembles coarse sand.
Add the egg and 2 tablespoons of the milk and mix together until you get a ball of dough that is uniform. It should not be too dry (crumbling apart) and should not be sticky.For better results if it is a bit sticky set on refrigerator for 20 minutes.
Roll out the dough onto a floured surface. The dough should be about half an inch think. Cut the dough and put it in to the pan. It should cover the bottom and go up on the sides only a little bit. Pat the dough down around the edges with the back of your fingers.
Take a few spoonfuls of quince jam and spread it over the dough in the pan. I have found that it's easier to mash the jam in a bowl with a fork so that it's easier to spread. Also, if using quince paste, you may need to add some warm water to soften the paste texture.And if you like to cook with red wine use it instead dont worry will evaporate.
Roll out the dough scraps and cut into strips with a pastry cutter or knife. Lay across the top of the jam and dough in a lattice (criss-cross) pattern.
Pop into the oven for a very short time-only about 20 minutes. It should be slightly browned on the top.
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