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Hotel Agustos Urubamba - Urubamba
Calle Pacaycalle s/n 3 Blocks from Nogalpampa Stadium - Urubamba1-877-662-6988
Welcome to Hotel Agustos Urubamba!
Enjoy breakfast, lunch and dinner as this 3-star hotel in Urubamba has its own restaurant. Guests wishing to relax with a drink will surely want to visit the bar/lounge. Multilingual staff can provide tour/ticket assistance.
Free Wi-Fi is provided. This hotel has a 24-hour business center. The front desk is open during limited hours and you will also find coffee in the lobby area. Other amenities include gift shops/newsstands, a garden, concierge services and laundry facilities.
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Check Availability at Hotel Agustos Urubamba
Breakfast at Hotel Agustos Urubamba
A free buffet breakfast is available between 6:00 AM and 9:00 AM.
Facilities at Hotel Agusto's Urubamba
- Bar
- Restaurant/Dining
- Luggage room
- Multilingual staff
- City tour
- Concierge
- Free parking
- Shuttle service from and/or to the airport
- Internet/Email services
- Laundry room
- Gift shop
- Garden
- Business Center
Know before you go
- This property offers transfers from the airport (surcharges may apply). Guests must contact the property with arrival details 48 hours prior to arrival, using the contact information on the booking confirmation.
- No pets and no service animals are allowed at this property.
Check-in: between 10:00 AM and 11:30 PM.
Check-out: before 10:00 AM.
PolicyExtra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
City tax and/or any other fees charged by the hotel
Unless otherwise indicated, the charges below are not included in the overall room price. If not included in the overall room price, they will be charged by the property at check-in or check-out. Charges can vary, for example, based on length of stay or the room you book. This property told us they will charge you for the following:
- The national sales tax (18%) is charged upon check-out to citizens of Peru regardless of length of stay and to foreigners staying in the country for 60 consecutive days or more. Foreigners who present a valid passport and Andean Migration Card (Tarjeta Andina de Migración) at check-in are exempt from this tax. Furthermore, the tax may apply per room when the room is shared by a taxable and a nontaxable guest.
We have included all charges provided to us by the property. However, charges can vary, for example, based on length of stay or the room you book.
Room Details
Hotel Agustos Urubamba has 53 guest rooms. Rooms open onto balconies. Guests can unwind at the end of a long day and enjoy 21-inch TVs with cable channels. Business travelers will have access to desks, safes and phones during their Urubamba visit.
Designed to promote relaxation and well-being, all private bathrooms offer luxury deep soaking bathtubs and complimentary toiletries. Minibars and hair dryers are supplied in each room to facilitate basic travel needs.
Accommodation Services
- Telephone
- Mini bar
- Hairdryer in each room
- Cable TV
- Safe
- Desk
- Terrace/Balcony
Distances from Hotel Agusto's UrubambaEstadio de Urubamba - 0.4 km / 0.2 mi
Plaza de Armas - 0.5 km / 0.3 mi
Iglesia de Urubamba - 0.5 km / 0.3 mi
Santuario del Senor de Torrechayoc - 0.9 km / 0.6 mi
Salt Mines Of Maras - 4.7 km / 2.9 mi
Moray Terraces - 9.4 km / 5.9 mi
Plaza de Armas - 17.4 km / 10.8 mi
Ollantaytambo Terraces - 17.7 km / 11 mi
Tambomachay - 25.1 km / 15.6 mi
Pukapukara - 25.4 km / 15.8 mi
Qenqo - 25.9 km / 16.1 mi
Planetarium Cusco - 26.1 km / 16.2 mi
Sacsayhuaman - 26.4 km / 16.4 mi
Qenko - 27.1 km / 16.9 mi
Museo de Plantas Sagradas Magicas y Medicinales - 27.3 km / 16.9 mi
The preferred airport for Hotel Agustos Urubamba is Cusco (CUZ-Alejandro Velasco Astete Intl.) - 31.6 km / 19.6 mi.
Distances are calculated in a straight line from the property's location to the point of interest or airport and may not reflect actual travel distance.
Distances are displayed to the nearest 0.1 mile and kilometer.
Transportation services Hotel Agustos Urubamba
- Free parking
- Shuttle service from and/or to the airport
We have the accommodation you need, all over the world
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why was the X-E1 picture taken with a 35mm lens while MFT had the 50mm mounted and FF like A99 or 6D had 85mm???
Fujifilm X-E1 Samples Galleries
There are 63 images in the Fujifilm X-E1 review samples gallery. Please do not reproduce any of these images on a website or any newsletter / magazine without prior permission (see our copyright page). We make the originals available for private users to download to their own machines for personal examination or printing (in conjunction with this review), we do so in good faith, please don't abuse it.
Unless otherwise noted images taken with no particular settings at full resolution. Because our review images are now hosted on the 'galleries' section of dpreview.com, you can enjoy all of the new galleries functionality when browsing these samples.
Fujifilm X-E1 review samples gallery
Fujifilm X-E1 Review Samples
61 images • Posted 28th February 2013 • View album
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Fruits of Labor Posters
Fruits of Labor Posters is quite exquisite and makes a right wall decoration, this produce dimension is 53 x 42 inch and the price is $209.99. If you're trying to chase top recommended Fruits of Labor Posters with reasonable price, this item is the attractive deals for you.
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Random + Spring Flowers
Walkabout, etc.This photo was shot on film. Taken by herbert-4 with a Zorki 4 loaded with CVS 800 iso 35mm film in Los Angeles, United States. These tags describe this photo: salad, zorki 4, pork chops, diet lemonade, onion, hamburger patties, flowers, and family photo. This photo can also be found in the album Zorki4_Mostly_Blooming.
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Here On Earth: An Argument for Hope
Text Publishing Company, 27. sep. 2010 - 352 sider
Tim Flannery's first major book since The Weather Makers charts the history of life on our planet. Here on Earth, which draws its points of departure from Darwin and Wallace, Lovelock and Dawkins, is an extraordinary exploration of evolution and sustainability.
Our success as a species has had disastrous effects on many of the Earth's ecosystems and could lead to our downfall. But equally, Flannery argues, we are now equipped as never before to explore our true relationship with the planet on which our biological, economic and cultural futures depend. Here on Earth is not just a dazzling account of life on our planet. It will change the way you live.
'A letter from perhaps the world's most thoughtful, and certainly most eloquent, environmental scientist on how we as a species might survive as chief stewards of planet Earth...a must for optimists and pessimists alike.' New Scientist
Hva folk mener - Skriv en omtale
|5 stjerner
|4 stjerner
|3 stjerner
|2 stjerner
|Én stjerne
Review: Here On Earth:A Twin Biography of the Planet and the Human RaceBrukerevaluering - Kadri - Goodreads
Very informative and interesting, Flannery touches such topics as climate change and toxic waste from nuclear tests, but also pesticides and evolution etc.It all ties up to show a rather grim reality of the planet Earth. Les hele vurderingen
Review: Here On Earth:A Twin Biography of the Planet and the Human RaceBrukerevaluering - Chuck - Goodreads
Very informative and interesting take on the evolution and natural history of our planet. For those of you who really believe and want to understand more how and why humans are affecting our environment, this is a most read. Les hele vurderingen


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Fanboy poll: Tell us what you're waiting for!
We've been officially christened for all you gamers out there and now we want to know what you think! Check out the poll below and tell us what turns you on for the PlayStation 3. Maybe you're holding out for something a little more than just the badass games coming our way (or maybe not). So let us know! Feel free to leave a comment or fill us in if we left something out.
[Thanks to all you fans who joined in on this]
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12/4/2008 (5 years ago)
Catholic Online (www.catholic.org)
"Many, many people hereabouts are not becoming Christians for one reason only: there is nobody to make them Christians."
CHESAPEAKE, Va. (Catholic Online) - On December 3 the Western Church remembers the great disciple of Jesus Christ and follower of St. Ignatius of Loyola, St. Francis Xavier. His missionary voyages to Japan and to India continue to bear extraordinary fruit centuries later as we witness the courageous witness of the Christians of our day in both lands.
St. Francis Xavier arrived in the Land of the Rising Sun, Japan in 1549. It was sixty years after he began his missionary work that the Shogun began their violent persecutuin against the Christians. The evil inflicted did not stop those who had heard the Gospel from the mouth of this Saint. In fact, as has been the case throughout the ages, their blood became the "seed of the Church".
On his Feast, Catholic Online presents this excerpt from one of St. Francis Xavier's Letters to Ignatius Loyola.
Woe to me if I do not preach the Gospel
We have visited the villages of the new converts who accepted the Christian religion a few years ago. No Portuguese live here the country is so utterly barren and poor. The native Christians have no priests. They know only that they are Christians. There is nobody to say Mass for them; nobody to teach them the Creed, the Our Father, the Hail Mary and the Commandments of God�s Law.
I have not stopped since the day I arrived. I conscientiously made the rounds of the villages. I bathed in the sacred waters all the children who had not yet been baptized. This means that I have purified a very large number of children so young that, as the saying goes, they could not tell their right hand from their left. The older children would not let me say my Office or eat or sleep until I taught them one prayer or another. Then I began to understand: �The kingdom of heaven belongs to such as these.�
I could not refuse so devout a request without failing in devotion myself. I taught them, first the confession of faith in the Father, the Son and the Holy Spirit, then the Apostles� Creed, the Our Father and Hail Mary. I noticed among them persons of great intelligence. If only someone could educate them in the Christian way of life, I have no doubt that they would make excellent Christians.
Many, many people hereabouts are not becoming Christians for one reason only: there is nobody to make them Christians. Again and again I have thought of going round the universities of Europe, especially Paris, and everywhere crying out like a madman, riveting the attention of those with more learning than charity: �What a tragedy: how many souls are being shut out of heaven and falling into hell, thanks to you!�
I wish they would work as hard at this as they do at their books, and so settle their account with God for their learning and the talents entrusted to them.
This thought would certainly stir most of them to meditate on spiritual realities, to listen actively to what God is saying to them. They would forget their own desires, their human affairs, and give themselves over entirely to God�s will and his choice. They would cry out with all their heart: Lord, I am here! What do you want me to do? Send me anywhere you like � even to India.
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The Dui Hua Foundation, a San Francisco-based human rights group, said that China executed 2,400 prisoners last year. LOS ANGELES, CA (Catholic Online) - The Chinese government is sensitive about their executions, though the number of executed prisoners has decreased ... continue reading
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The Evangelical Christian Church in Bekasi, Indonesia is held in a most unusual place. Driven from traditional houses of worship on account of hardline Islamists, many Christians here have taken to worshiping in out-of-the-way places, such as this strip mall. LOS ... continue reading
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The head of the Armed Forces of the Philippines, General Gregorio Catapang Jr. asked in a statement that all Catholic service members to also pray a rosary daily for the Pope's safety when he visits the Philippines from January 15 to 19. Military and government ... continue reading
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Abba Shrine Temple, MobileThe Port City Craftsmen 2014 Show is set for Fri Nov. 21 Sat 22 and Sun 23. The perfect event to get your Holiday shopping started. 100 Booths of Local and regional artist and craftsmen...
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Friday, Oct 31 10:00a
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25th Annual Arts and Crafts Festival
Saturday, Nov 8 9:00a
Pine Forest United Methodist Church, PensacolaPine Forest United Methodist Church will be hosting their 25th Annual Arts and Crafts Festival and Car Show on Saturday, November 8, 2014, from 9 a.m. - 3 p.m...
April 2015 Pensacola Wedding Boot Camp Vendor Registration Form
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Mahabhuta Yoga Festival
Monday, Nov 24 11:00a
Sanders Beach Corrine Jones Community Center, PensacolaWe have entered the Year of the Wood Horse and it is time to plan for our third annual Mahabhuta Yoga Festival! The Wood Horse year is a time of fast victories, unexpected adventure, and surprising...
Seville Quarter Gallery Night Artists Row
Friday, Nov 21 5:00p
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New World Landing, PensacolaLoving From The Inside Out ™ "a women's empowerment symposium" Saturday, March 28, 2015 Florida pan handle and surrounding areas (Georgia, Alabama, Lousiana, Mississippi and beyond) ......
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Thursday, Nov 6 3:00p
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Standing in Lakers' way? The Spurs
The Lakers' ultimate test -- again -- will be their ability to beat the Spurs
Updated: March 6, 2011, 1:13 AM ETBy Dave McMenamin | ESPNLosAngeles.com
When the Lakers go to San Antonio to play the Spurs in their Sunday matinee, it figures to be a dress rehearsal for a marquee playoff matchup.
Because if the Lakers are going to make it to the Finals for the fourth straight year, you have to figure that the Spurs will be there standing in their way.
For all of the attention paid to the Lakers' three-peat bid, the Heat's budding Big Three, the Celtics' last hurrah, the Magic's search to surround Superman with help, the Knicks ...
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search for a card
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- Written by Ron Eland
- August 7th, 2014
What started out as a possible signature holiday event quickly received backlash from some in the community as well as concerns regarding a recent city designation.
On July 23, those in Uptown saw something new as members of several organizations, the Sedona Chamber of Commerce and officials from the city of Sedona witnessed a brief holiday-themed laser show demonstration on Camel Head Rock. The purpose was to see if the laser show could become a viable centerpiece for this December's Holiday Central Sedona.
Sedona Night Lights was to begin with animated snowflakes falling from the sky in front of Sedona's red rock vistas accompanied by a choreographed laser light show with music piped through the streets and shops. From 6 to 8 p.m., a 10-minute laser light show would entertain the crowd every 30 minutes — similar to the lights at Niagara Falls.
To read the full story, see the Friday, Aug. 8, edition of the Sedona Red Rock News.
People in this conversation
Comments (1)
Mike Schroeder
The Dark Sky designation is a joke. We are pumping more light from the new street lights and grandfathered business lighting than ever before into the sky. If the city doesn't want more tourists for the holiday season they should just say so.0 Like


text:
- 2014/10/15
- Hamamatsu's 20-inch PMT receives IEEE Milestone recognition for technical achievement [NEW]
- 2014/05/13
- Hamamatsu announces the completion of a new facility for the development and mass production of MOEMS-based products
- 2014/05/12
- Financial Results for the Second Quarter of Fiscal Year ended September 30, 2014 [135 KB/PDF]
- 2014/05/12
- Notice on Revision of Projected Year-End Dividend for the Fiscal Year ending September 30, 2014 [19 KB/PDF]
Corporate Information
Here, you'll find basic corporate information about Hamamatsu Photonics.
Event Information
Here you can find information on the schedule and exhibit products for industrial exhibitions and academic conference exhibitions we plan to participate in.
This page gives a brief introduction to Hamamatsu Photonics basic policy on CSR, societal contributions, and measures taken to improve the environment, etc.
Employment Opportunities
Recent job postings at our company are listed in this section.


text:
Hottest GIFS of Fit Babes Working Out
Whether it's Michelle Jenneke's starting line warm-ups or the geek goddess, April O'Neil, doing push-ups, these babes working out in GIF form are just too hot.
Whether it's Michelle Jenneke's starting line warm-ups or the geek goddess, April O'Neil, doing push-ups, these babes working out in GIF form are just too hot.
Welcome to the Graffiti Edition of our happy little feature, starring some of the best street art inspired by gaming.
Grab a mat and get ready to enjoy the view. Here are girl wearing the Hottest Yoga Pants Ever (This Week).
That 2014 FIFA World Cup on ESPN commercial, in which Ian Clarke calls a date, is hilarious. But who's the girl?
It's time once more for some midweek booties. Here are the Best Hump Day Pictures Ever (This Week).
These are the 10 things that should be abolished at the gym. We can almost guarantee you'll agree with some of these things.
Here are the Best Lingerie Pictures Ever (This Week). Keep your eyes firmly in their sockets.
Things are warming up outside, so get ready to see less clothing on the gals in the Sexiest Selfies Ever (This Week).
It's just so hard to keep your eyes above the horizon line when two perfect globes are staring you in the face. Here's the Best Cleavage Ever (This Week).
Keep your jaws off the floor as we watch the likes of Beyonce, Kate Upton, Shakira and Rosario Dawson shake their booties off.
These pictures of the Hottest Yoga Pants Ever (This Week), are getting us to sign up at our local gyms to... observe.
With 'Joe' about to hit theaters, audiences will soon get a reminder of just how good Cage can be. But let's celebrate his long-awaited return to excellence by combing through his filmography and picking the moments that best define his special brand of craziness. Anyone can be good, but only Nicolas Cage can be Nicolas Cage.


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and also I just like his name a lot.
And how he touches me.
(Source: freyjageist, via llleighsmith)
(via teachingliteracy)
(via llleighsmith)
(Source: sniffing, via fuckyeahsexanddrugs)
(via teachingliteracy)
my life is so much different now
sometimes i miss jared parties
the first day i got my iphone liz organized my folders for me and i've left them the same way ever since
sometimes i wish i wasn't a cunt to liz because i think we would have been great friends now
jim. *eye roll*
one time carmen and al picked me up in the middle of the night after i climbed out of my window to smoke and watch star wars. i just fell asleep after we smoked
i'm so happy i never dated kevin stewart
hoolie's pool. summers with hoolie. lil a
the first time i ripped a bong was in carmen's car by the lake; pachuca
new year's eve at hoolie's
i can't believe none of us are "us" anymore. (we all know the goods and bads about this one)
the chef
remember when we all tripped balls, guys?
the gazebo
i miss college, too
i miss danbury, but southington is so pretty, and has everything
i love my job now
i miss make-up
orgasms are rare and sex isn't just mindless fucking like i thought it was back then
ugh i'm growing up why
i just want to travel now
why am i thinking any of these things


text:
PARIS (AP) -- Rain or shine, clay or mud, Sunday or Monday, Rafael Nadal rules Roland Garros....
Wopular is an
online newspaper rack,
giving you a summary view of the top headlines from the top news sites.
Senh Duong (Founder)Wopular,
James Anderson has rejected Kevin Pietersen's allegations that England fielders were yelled at and forced to apologise to bowlers if they dropped catches.
England women are set to play in front of as many as 50,000 spectators in their upcoming friendly against Germany at Wembley – considerably more than the 40,000 who watched Roy Hodgson's men tackle Norway in September.
USA TODAYJames rebounds, leads Cavaliers past BullsWashington PostCHICAGO — Never mind that sluggish opener. LeBron James scored 36 points and the Cleveland Cavaliers rebounded from a home loss to New York to beat Derrick Rose and the Chicago Bulls 114-108 in overtime Friday night. "It was an opportunity to go
Graeme McDowell is the latest high-profile European golfer to add his support to Darren Clarke's bid to become Ryder Cup captain.
On the afternoon of June 7, Ben Olsen filled out D. C. United's lineup sheet with a new pairing in central defense. Bobby Boswell would make his 271st MLS regular season appearance. Steve Birnbaum would make his first. Read full article >>
MINNEAPOLIS — Confession: When a certain "Joe Horse Capture" first started showing up in my social media timelines, the ethnocentric cynic in me half-thought it was a made-up Native American name to give the guy more Rez cred. Read full article >>


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tag:blogger.com,1999:blog-72287029165296644692014-10-22T14:49:43.391-05:00Little Bit of EverythingJuliehttp://firstname.lastname@example.com:blogger.com,1999:blog-7228702916529664469.post-56669772032356074362014-10-19T18:56:00.001-05:002014-10-19T18:56:41.733-05:00Red Cabbage SlawDo you have a go to cole slaw recipe? I do, this one! I think I made it at least 5 times this summer. When my CSA basket contained a beautiful head of red cabbage, I decided to branch out and find a new recipe. This recipe was so easy using my newest kitchen "toy", a Vitamix. I've been eying them for a couple of years and finally took the plunge. For those of you who are QVC shoppers, you'll know what I mean when I say it was on easy pay. Those purchases never seem to sting quite as bad or at least so I tell myself.

What beautiful colors and great flavors! The cranberries and nuts make a delicious addition to this tangy cole slaw.

Red Cabbage Slaw

 1 small head red cabbage, thinly sliced and chopped
 1/2 cup grated carrot
 1/2 cup mayonnaise (I used greek yogurt)
 1/4 cup dried cranberries
 1/4 cup chopped walnuts
 1 tablespoon milk, or more as needed
 1 tablespoon apple cider vinegar
 1 teaspoon white sugar, or more to taste

Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-63325559763435306452014-10-12T23:00:00.000-05:002014-10-12T23:00:04.724-05:00Pumpkin Cupcakes with Maple Cream Cheese FrostingOctober? Is it really October already? I love all things October except for what comes after October in the midwest, winter! One of my favorite things about October is pumpkin!!

For October's Secret Recipe Club (SRC), I was assigned The Hobo Kitchen. If you're not familiar with what SRC is all about, you can read more about it here. The blogger behind The Hobo Kitchen is Ellie. Ellie was born and raised in Nassau, Bahamas and lived there until she was 16. She moved to the US back in the late 90's resides in Hoboken, NJ. She's been a blogger since 2008! There's so many great recipes on her blog, check it out!!!

Not sure what it says about me but when browsing Ellie's recipes, I was immediately drawn to her Boozy Cupcakes section. I guess it's because booze and cupcakes happen to be two of my favorite things, don't think bad of me Ok?!!. Since it was October, her Pumpkin Beer Cupcakes with Maple Cream Cheese Frosting, seemed like the perfect recipe.

Ellie said the recipe wasn't quite as sweet as she would have liked, so I added 1/2 cup more white sugar. I found the sweetness just right, not too sweet and the spices were perfect. I was really excited about the Maple Cream Cheese Frosting. Like Ellie, I wish the frosting had a bit more maple flavor but it was still delicious.

Pumpkin Beer Cupcakes with Maple Cream Cheese Frosting

1 teaspoon cinnamon
1 teaspoon all-spice
3/4 teaspoon freshly ground nutmeg
1/2 teaspoon ground cloves
3 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup sugar
3/4 cup light brown sugar
4 large eggs
1 cup pumpkin puree
12 ounces (1 1/2 cups) Sam Adams Octoberfest beer (or a similar seasonal beer)
1) Preheat oven to 350 degrees F.
2) Combine the cinnamon, all-spice, nutmeg and cloves in a small bowl or contain

3) In a medium bowl, whisk together the flour, baking soda, baking powder and salt together, then set aside.

4) Use an electric mixer to cream the butter for several minutes, until white and fluffy.

5) Beat in sugars and spices and mix for about 3 minutes. It will look grainy at first, but just keep beating.

6) Add the eggs one at a time, beating for ~1 minute after each addition.

7) Beat in the pumpkin puree.

8) Add the flour mixture in three additions and the beer in two additions. Alternate between adding the flour mixture and the beer. Beat after each addition.

9) Beat the batter on high speed for 30 seconds. The batter will be loose and smooth.

 10) Pour the batter into cupcake liners and fill about 2/3 of the way.

11) Bake 18-20 minutes.

Maple Cream Cheese Frosting

1/4 cup maple butter (I used regular butter)

1/4 - 1/2 cup pure maple syrup

2 1/2 cups confectioners' sugar

1) Using a mixer, beat the butter for several minutes until white and fluffy.
2) Add cream cheese and beat until incorporated with the butter.
3) Add the maple butter and maple syrup and beat until incorporated.
4) Slowly add the confectioner's sugar. You can add more or less sugar depending on how sweet you like your frosting. Beat until fluffy.

An InLinkz Link-up

Juliehttp://firstname.lastname@example.com:blogger.com,1999:blog-7228702916529664469.post-47247040332646412212014-10-05T19:32:00.001-05:002014-10-05T19:32:23.312-05:00Individual Salted Caramel Chocolate Chip CheesecakesWhoever is responsible for starting this salted caramel trend, thank you! I love all things salted caramel, it's that perfect combination of sweet and salty. Caramel can be very sweet and the addition of salt makes it just about perfect.

I was looking for a dessert for my monthly BUNCO group. Individual Salted Caramel Chocolate Chip Cheesecakes? Perfect!

The original recipe called for an oreo cookie crust. When I did my grocery shopping, I spaced off getting the oreo's. I used a chocolate graham cracker crust instead.

Individual Salted Caramel Chocolate Chip Cheesecakes
Recipe adapted from Sally's Baking Addiction

Chocolate Graham Cracker Crust
1/3 cup butter, melted
1/4 cup brown sugar
1/4 cup unsweetened cocoa powder
1 1/4 cup graham cracker crumbs

Cheesecake Filling

16 oz (448g) full-fat cream cheese, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (60g) yogurt*
2 large eggs
1 teaspoon vanilla extract
1 cup (180g) mini semi-sweet chocolate chips (or regular size)
Salted caramel sauce (I used a jarred sauce or you can make your own)

Directions:

Preheat oven to 350F degrees. Line two 12-count cupcake pans with 18 liners.

For the crust: In a food processor or blender, pulse the whole graham crackers into a fine crumb. Stir the cookie crumbs and melted butter, sugar and cocoa powder together in a medium sized bowl. Press 1 heaping Tablespoon of mixture into the bottom of each liner. (I used a juice glass to firm up the crust in the liner) You should have enough for 16-18 cups. Bake for 5 minutes and allow to slightly cool as you prepare the filling.

For the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed. Add the sugar and yogurt and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and mini chocolate chips.

Spoon batter into the crusts until nearly full. Bake for 20-23 minutes. The centers will still be slightly jiggly, that's OK. The centers may also have risen up quite a bit, but they will deflate as the cheesecakes cool. Remove from the oven and allow to cool completely at room temperature, at least 1 hour. Transfer to the refrigerator and allow to chill for at least two hours.

Right before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired. Cover cheesecakes tightly and store in the refrigerator for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight.

*Sour cream OR nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK.

Juliehttp://firstname.lastname@example.com:blogger.com,1999:blog-7228702916529664469.post-29589010695755733942014-09-14T16:27:00.001-05:002014-09-14T16:27:44.944-05:00Layered Greek DipIf you live in the Midwest, chances are you are familiar with the Hy-Vee grocery store chain. They're slogan is "a helpful smile in every aisle" and it's so true. They're associates are so helpful and often I find great ideas for a meal or side when I am in the store. Today's post is a recipe they were sampling one Saturday while I was doing my weekly shopping. This is a take on everyone's favorite layered dip. The difference with this one is it's healthier. It's fresh, delicious and did I mention healthier? I tried this a few weeks ago when we had friends over for dinner and it was a hit!

Layered Greek Dip
Recipe Courtesy of Hy-Vee

2 (8 oz) each containers flavored hummus
3/4 cup chopped cucumbers
1 plum tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup sliced black olives
3 T green onions

Organic Blue Corn Chips

Spread hummus on platter. Top with cucumber, tomato, feta cheese, olives and onions. Cover and refrigerate at least one hour. Serve with chips.Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-3926856172812626082014-09-07T23:00:00.000-05:002014-09-07T23:00:01.524-05:00Eggplant Bake It's Secret Recipe Club (SRC) time again and closing in on Fall. Where has this year gone? If you're not familiar with SRC, you can find the details here. I look forward to receiving my assigned blogger each month. Big kudos to our leader, , for getting us our assignments so quickly. After I receive my SRC assignment, I spend an evening browsing my assigned bloggers website. This month, I was assigned Sid's Sea Palm Cooking. She likes to cook, entertain and have fun in the kitchen. She hosts a monthly Tapas Night in her home and shares the dishes and recipes on her blog! How fun is that? I narrowed it down to three recipes, Eggplant Bake, Hot Dog Corn Muffins and Elberskivers.

Having an eggplant in the fridge that needed to be used, helped make the decision. Tim doesn't like eggplant, perfect for me because that will leave leftovers for my lunch! I love Eggplant Parm. This recipe reminds me of eggplant parm but the addition of tomatoes and mushrooms add another depth of flavor. I decided to use portabella mushrooms, they're so rich and "meaty". If you're an eggplant lover and are looking for a delicious side or even a meatless main, give this Eggplant Bake a try, you won't be sorry!!!

An InLinkz Link-up

Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-33207038052980121202014-08-24T14:52:00.002-05:002014-08-24T14:52:29.278-05:00Watermelon, Basil & Feta SaladAs a kid, I always put salt on my watermelon. Not sure who I learned it from but I love the combination of sweet and salty. This feta cheese creates the same sweet and salty flavor in this delicious summer salad. I added a drizzle of balsamic vinegar glaze. Yum!

Watermelon, Basil & Feta Salad

1 small seedless watermelon (or 1/4 of a large one)
1/2 of a red onion (I omitted this)
16 leaves fresh basil
1/4 cup (2 ounces crumbled Feta
2 tablespoons e.v. olive oil
1 tablespoon fresh lime juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
 Balsamic Vinegar Glaze

Cut the watermelon in half. Using a large spoon, scoop out bite-size pieces of the watermelon and add to a large bowl or platter (you should get about 8 cups).
 Slice the onion into thin half moons and scatter over the watermelon. Then scatter the basil leaves over the top.
 Crumble the Feta over the salad. Drizzle with the oil, lime juice, balsamic vinegar and sprinkle with the salt and pepper (about 6 turns on pepper mill).

Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-50207604452051109912014-08-20T20:38:00.000-05:002014-08-20T20:39:29.708-05:00The ALS Ice Bucket ChallengeSay what you will about social media. You either love or hate it. Either way, it's amazing what it's done to promote the ALS Ice Bucket Challenge.

ALS hits close to home at our house, my husband lost his Father to ALS. I'd given little thought to whether or not I would take the challenge .... until Monday morning. I received an email with an urgent subject line from the administrative assistant for the COO where I work. Those are the ones you open quickly. Turns out our COO had been challenged by a couple of companies to take the challenge and he was looking for some associates to join him. Luckily for us, it was a hot August day in Nebraska and we were taking the challenge at 3:00 in the afternoon. Unluckily for us, the ice water was being dispensed by a firetruck. As it turns out the water wasn't that cold but it went on for what seemed like FOREVER!! Despite being soaked, it was fun and I'm glad I did it.

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I challenged my husband and three good friends. It's been a fun week watching everyone pass it on.
In addition to the challenge and the fun, it's important to not to forget to donate. Juliehttp://firstname.lastname@example.com:blogger.com,1999:blog-7228702916529664469.post-14060198420521097432014-08-17T14:19:00.003-05:002014-08-17T14:19:22.113-05:00Pasta with Brown Butter and KaleI wish we lived somewhere where fresh local veggies were available year round. Unfortunately Omaha, Nebraska is not that place. We've been members of a CSA for the past four years. As the time nears, I look so forward to our first basket and the season draws to a close, I am sad.

For the past two years our CSA basket has come from Camp Creek Acres. Matt and Matt are the farmer's behind this great farm. They practice chemical free farming. Each year their operation grows. This year they paired up with a local dairy farm, Chisholm Family Farm and offered a cheese share to go along with our produce.

I like to cook from the fridge this time of year. What to do I have and what can I make? Kale, feta cheese and always pasta. Whenever I can make a pasta dish without using a heavy sauce, I do so. How about nutty brown butter, a little pasta water and the feta cheese? The end result, a delicious summery pasta!

 Pasta with Brown Butter and Kale

8 ounces uncooked pasta (I used penne)

1 cup boiling water

3 cup packed kale, stems and ribs removed

4 tablespoons butter

1/4 cup crumbled feta cheese

1/4 cup pasta water

salt and pepper

Directions

Bring a large pot of salted water to the boil, add pasta then cook according to package directions. Once there is 3 minutes left until the pasta is done, add the kale. Drain, reserving 1/4 cup for the sauce.

Add butter to a heavy-bottomed frying pan and melt, while occasionally swirling the pan, over medium-low heat. Continue to swirl the pan until the butter starts to darken in color. You are looking for a light brown, the butter will smell nutty. Watch the butter closely, the butter can burn quite easily.

Once the butter has browned, add pasta and kale, toss with the crumbled feta cheese. Serve warm.

Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-60018055611778681812014-08-10T23:00:00.000-05:002014-08-10T23:00:02.660-05:00Spicy Zucchini StixCan you believe it's August? Where did summer go? And how about the year? Don't you wish we had a way to slow down time? One event that I'm glad comes around each month is Secret Recipe Club. Not familiar with SRC? You can find the details here!

This month I am honored to be assigned Miz Helen of Miz Helen's Country Blogspot. Miz Helen has 7 children, 12 grandchildren and 4 great grandchildren. She is a cookbook author, former business owner, art and Bible teacher. Check out her blog and her Full Plate Tuesday party!!!

Zucchini season is here and who doesn't love Zucchini Stix? I was tempted by Miz Helen's addition of cumin and chipotle powder to the crumbs in these Spicy Zucchini Stix! Instead of traditional marinara sauce for dipping, you use salsa! I used some of my salsa for dipping but you can the link to Miz Helen's recipe below!

Spicy Zucchini Stix

Miz Helen's Kitchen

Ingredients

2 to 3 medium Zucchini cut into strips

2 egg whites

1 whole egg

1/2 cup all purpose flour

1 cup Panko Crumbs

1/2 teaspoon cumin

1/2 teaspoon Chipotle chili powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon salt

Olive Oil

Directions

Preheat oven to 400 degrees

Wash the Zucchini and cut into 1/2 inch X 3 inch strips

Place the strips onto a layer of paper towels and generously sprinkle with salt, set aside

This process will allow the extra moisture to be pulled out of the Zucchini

Next, in a medium bowl mix the flour, Panko crumbs, cumin, Chipotle chili powder, garlic powder, salt and pepper together

In a medium bowl whip the egg whites and the whole egg with 1/4 cup water until mixed well

With a paper towel pat the tops of the Zucchini strips until the moisture has been removed

For the breading process, take just a few at a time so you get really good coverage on all sides

Drop several strips into the egg mixture and then into the flour and panko mixture

Generously oil a baking sheet with olive oil

Place the breaded strip onto a well oiled baking sheet making sure that each strip has room and is not touching the other strip

Bake uncovered for 20 minutes then turn the squash strips and continue to cook another 15 to 20 minutes until lightly browned

Remove from the oven and let cool for 30 minutes before serving

Serve with Salsa

 An InLinkz Link-up

Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-47741541887646403052014-08-03T14:01:00.002-05:002014-08-03T14:01:44.657-05:00Outrageously Easy Corn on the CobNothing says summer like an ear of corn on the cob. Here in the Midwest we are lucky enough to enjoy the bi color variety of this summer treat. The traditional way to prepare corn on the cob, boiling on the stove, is the best but creates a lot of heat and humidity into the kitchen. Sometimes we leave the corn in the husk, soak it in water and put it on the grill. To me this way is never as juicy as the traditional method. When I saw this method of cooking it in the crock pot, I was skeptical but decided to give it a try.

The end result? A delicious, sweet and juicy ear of corn. Perfect for a hot summer night or a summer BBQ.

Slow Cooker Corn on the Cob

8-10 Cobs of Sweet Corn, Husked

1/3 Cup Water

Butter to taste

Pour water in bottom of large slow cooker. Butter cobs thoroughly, place in slow cooker. Cover and cook on low for approx. 3 hours.

Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-64001817194482750662014-07-27T17:32:00.000-05:002014-07-27T17:32:11.286-05:00Lemon Blueberry Trifle

Weren't lemon and blueberries just meant for each other? I think so! In search of a light dessert for a summer evening, I chose this Lemon Blueberry Trifle. My favorite part of this dessert is the addition of the grated white chocolate chips. Oh and in case you're wondering, how to grate chocolate chips? Use a hand crank grater that is often used for cheese, it works perfectly!

The original recipe was designed for a trifle dish, I used individual glasses instead. This is a light yet, delicious summer dessert recipe!!

 Lemon Blueberry Trifle

1 loaf (16 Oz. Size) Frozen Prepared Pound Cake (I used angel food)

1 whole Lemon, Zested And Juiced

8 ounces, weight Sour Cream (I used greek yogurt)

1-½ cup Milk

8 ounces, weight Cool Whip, Thawed And Divided

2 packages (3.4 Oz. Size) Lemon Instant Pudding

2 pints Fresh Blueberries

½ cups White Chocolate Chips, Divided

Preparation
Cut pound cake into 1-inch cubes. Place in a large bowl. Zest lemon and set aside zest. Juice lemon over the pound cake, stirring and watching for seeds.
 In a medium bowl, combine sour cream, milk, half of the whipped topping and reserved lemon zest. Whisk until smooth, then add pudding mixes. Blend until mixture begins to thicken.
 Wash and dry blueberries, setting aside 20 or so for garnish.
 To assemble, in your trifle bowl layer 1/3 of the cake, 1/3 of the blueberries. Grate white chocolate chips generously over the blueberry layer. Top with 1/3 of the pudding mixture. Spread evenly and repeat layers 2 more times. Reserve 1/4 cup white chocolate chips for garnish.
 Pipe remaining Cool Whip onto the top of the trifle and decorate with reserved blueberries. Grate a bit more white chocolate on top, then sprinkle with remaining white chocolate chips, left whole.
Refrigerate 30 minutes or more before serving. This trifle can be made the day before. Juliehttp://firstname.lastname@example.com:blogger.com,1999:blog-7228702916529664469.post-26217982905916487682014-07-20T11:00:00.000-05:002014-07-21T18:41:27.566-05:00Spent Grain Dog BiscuitsWe've started brewing beer here at our house. Along with our neighbors, we attended a beer brewing class and decided to take the plunge. Our first brew, a Summer Ale .

One of our favorite breweries here in town serves pizza and the dough is made with the spent grain. Spent grain is the leftover grains used in brewing their beer. We had four cups from our first batch. Curious if I could freeze the grains? A google search showed, yes freezing is an option. That's a good thing, because after brewing, trust me, you're too tired to bake. I divided it into four one cup packages and put it in the freezer.

There's lots of recipes out there to use the spent grain. I do want to make a loaf of bread but on this particular day, I was making a loaf of bread already. (Which by the way, was somewhat of a fail, so no post about the bread). I decided to give Spent Grain Dog Biscuits a try.

These were quick and easy to make. Baking them takes the longest. If you don't mind a softer dog biscuit, you don't have to bake them quite as long. The original poster said, she wasn't responsible for the dogs who go crazy about the biscuits!! I did a half recipe and it still made a lot of biscuits. We shared them with some friends and Tim shared them with his coworkers. Our dog Copper loves them and is thrilled about the new hobby of his owners.

 Spent Grain Dog Biscuits

Recipe courtesy of 17 Apart

Ingredients:

4 cups spent grain

2 cups whole wheat flour ( I used white flour)

1 cup natural peanut butter

2 eggs

Preheat oven to 350 degrees. Meanwhile, combine and mix each of the ingredients thoroughly until a thick dough forms:

The mixture is very sticky at this stage, but added flour as needed to help roll into a ball. It will stick to your fingers but will harden up and become easier to work with the more you work with it

 Roll out the dough on a generously floured surface and cut out shapes with cookie cutters, lining them up on baking sheets. No greasing was necessary for the baking sheets.

If you don't have cookie cutters or want a more natural shape you can cut the dough with a knife, or use spoons to create drop cookies.

Bake at 350 degrees for 30 minutes, then reduce temperature to 225 degrees and continue baking for 2 hours. Cooking them the additional time at the lower temperature will help ensure they dry completely, extending their shelf life. The treats will keep about two weeks at room temperature, longer if frozen. Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-13786086322497490202014-07-13T23:00:00.000-05:002014-07-13T23:00:07.934-05:00Blueberry Thumbprint Cookies - SRCWhy is it summer always seems to fly by? I always have a list of things I want to do during the beautiful summer time and seems I never have enough time to do them!! Hard to believe it's mid July already and Secret Recipe Club time again!! This month, I was assigned Suzanne of Thru the Bugs on My Windshield. Don't you just love her blog title? Suzanne posts a lot of recipes she makes while traveling with their 5th wheel, through the bugs on her windshield! :)

Thumprint Cookies are a favorite at our house but normally the peanut butter and Hershey's kiss variety. The idea of a jam print thumbprint cookie just seems healthier than Hershey's kisses, doesn't it? The addition of coconut to these cookies caught my eye and sealed the deal that this recipe was my choice for this month. These are a delicious thumbprint cookie, perfect with a cup of afternoon tea. As with most sweets I make, I sent all but a couple to work with Tim.

Blueberry Thumbprint Cookies
Makes 6-7 dozen cookies
Ingredients:
2 sticks softened unsalted Butter
1 1/4 cups Sugar
1 large Egg Yolk
1 tsp Vanilla
2 1/2 cups all purpose Flour
3/4 cup shredded Coconut
1/2 tsp Baking Soda
1/2 tsp Himalayan or Sea Salt

Your favorite Jam (I used a good blueberry)

Directions:
Cream butter and sugar together until light and fluffy – about 3-4 minutes. Add egg yolk and vanilla and beat until incorporated.

Mix flour, coconut, soda and salt together in a medium bowl then, with mixer on, add slowly to the creamed butter mixture until well incorporated. Removed the dough from the mixer and shape into a ball. Wrap in plastic wrap and place in the refrigerator for about 15 minutes. This dough can be refrigerated longer, but you'll need to let it sit out for a while to soften just enough to form into balls.
Form dough into about 1″ balls. Optionally, you may roll in chopped nuts, additional coconut or lime zest at this point.

Place dough balls on an ungreased baking sheet and put into a 350 degree oven for 13-14 minutes. Remove from oven and press your "thumbprint" into the middle of each ball. Spoon jam into the thumbprint. Place back into the oven and bake for another 10 minutes. Transfer cookies to a cooling rack to cool completely.

An InLinkz Link-up

Juliehttp://firstname.lastname@example.com:blogger.com,1999:blog-7228702916529664469.post-74757373977690911272014-07-05T16:11:00.001-05:002014-07-05T16:11:54.757-05:00Antipasto PlatterLast Fall we began a neighborhood dinner group. We gather every 6 weeks or so and enjoy an evening of wonderful food and friendship at one of the members home. The hostess is responsible for the theme and choosing the menu.

For our most recent dinner, one of our members who is full blooded Italian chose what else but Italian for the theme. I was assigned an Antipasto Platter.

A smaller antipasto platter with only 4–8 ingredients is a great starting point to a full meal. It's also the perfect size for a nice relaxing lunch on the patio or to take along to your next picnic. Include some of these tasty foods:

Meats. Mortadella, prosciutto, capicollo, Genoa salami and sopressata are all perfect choices.

Cheeses. Always include chunks of Parmigiano Reggiano, but others to try are aged provolone, smoked Gouda, ripe brie, bocconcini, spiced havarti, marinated mozzarella, Asiago and fontina.

Jarred or marinated veggies, such as sun-dried tomatoes, roasted red peppers, pepperoncini, mushrooms, artichoke hearts and eggplant.

Assorted olives. Kalamata, garlic-stuffed green olives or a marinated mix are all a nice addition to your plate. Consider adding capers as well.

Fresh whole basil.

Breads. Sliced baguettes, crusty Italian bread or rosemary crackers are favourite breads to include.

A larger platter will include not only more of every ingredient, but also more ingredients altogether. Plan on at least 8–12 different foods. This will make a wonderful platter to serve at a large party or as a relaxing summer meal to enjoy on the patio.

Include a wide assortment from the simple plate section, but consider adding some of these extras to pump it up a bit:

Grilled vegetables, such as asparagus, zucchini, peppers, tomatoes or spring onions.

Seafood, including sardines, anchovies or grilled shrimp.

Fruits, like fresh melon pieces, figs, grapes and raspberries, or dried fruits such as apricots, dates or cranberries.

Plating your platter

Assemble your ingredients. With any antipasto platter, the quantity of each food to be added is a personal choice and is dependent on the number of people that are to be served. Use your best judgment to create a balanced and interesting platter.

One large tray makes a nice visual impact, but one or more smaller plates will also work.

Consider using small bowls placed on the tray for marinated condiments or vegetables.

Roll or fold sliced meats for a nice presentation.

Cut, shave or chunk pieces of cheese.

Place bread away from moist veggies and pickles.

Refrigerate your platter, but then bring it back to room temperature for serving.

Keep sea salt and a pepper grinder handy for seasoning.

Have extra-virgin olive oil and aged balsamic vinegar ready for drizzling.

Antipasto Platters make a beautiful appetizer and there's so many choices for the ingredients. I served mine with olives and hard breadsticks. Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-85899012513916249262014-06-29T16:28:00.001-05:002014-06-29T16:28:19.269-05:00DIY Wedding OrnamentAre you attending a wedding this summer and looking for a unique and fun gift? When I pinned this idea last year, it was one I wish I'd thought of!! There's lots of ideas out there, where I say Why didn't I think of that??!!!

I wish I had taken better pictures while assembling this but I didn't. Here's my finished ornament and a link to the original post.

Such a unique idea, you could also do this with graduation announcements, baby shower invitations or announcements!! Cute and it's easy to do!!

Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-48937513304418923152014-06-22T15:20:00.003-05:002014-06-22T15:20:33.401-05:00Brown Butter Salted Caramel Rice Krispie BarsI am not a fan of Rice Krispie Bars, at least not the original, they're just too sweet for my taste. There's no shortage of Rice Krispie bar recipes that are variation of the original. I've tried several, these using everyone's favorite biscoff, these using red hots or these from cake batter.

When I'm in the mood to bake, I check the pantry for that ingredient I bought and didn't use. This time, it was a bag of caramels. Not sure why I bought them but unwrapping each one sure is a pain! How about Salted Caramel Rice Krispie Bars? Just so happens there was a partial box of rice krispies in the pantry. I found a recipe I liked and decided to step it up a notch and brown the butter. Caramel, brown butter and sea salt make an amazing combination of flavors. The nuttiness of the brown butter, sweetness of the caramel combined with the salt make for an oh so good treat! Fortunately, I was taking these to a party or I could have eaten the whole pan.

 Brown Butter Salted Caramel Rice Krispie Bars

Recipe Adapted from Redbook

Caramel:

  1   bag(s)  (14-ounce) caramels (about 50), unwrapped

  1   can(s)  (14-ounce) sweetened condensed milk

  1/4   cup(s)  unsalted butter

Squares:

  1/4   cup(s)  unsalted butter, browned

  1   bag(s)  (10 1/2-ounce) miniature marshmallows

  1 1/2  teaspoon(s)  vanilla extract

  3   teaspoon(s)  sea salt flakes (such as Maldon)

  8   cup(s)  toasted rice cereal (like Rice Krispies)

Directions

Prepare caramel: Stir ingredients in a medium saucepan over medium-low heat until melted and smooth. Remove from heat.

Line a 13x9-inch baking pan with nonstick foil, extending foil 2 inches beyond the edges.

In a 6-quart pot, brown the butter. (You could easily skip this and just melt the butter.)

 Add marshmallows and stir with a rubber spatula until almost melted.

Stir in vanilla, 1 tsp of the sea salt, and 1 cup of the caramel mixture. Continue to stir until mixture is blended and smooth.

Remove from heat. Stir in cereal until it's evenly coated with the marshmallow mixture.

Press mixture into pan in an even layer and cool completely.

Spread the remaining 1 cup of the caramel mixture over cooled cereal. Sprinkle with the remaining 2 tsp of the sea salt.

Remove from pan and peel off foil. Cut into 24 squares. Store in an airtight container.

Juliehttp://firstname.lastname@example.com:blogger.com,1999:blog-7228702916529664469.post-81733906188114966192014-06-15T20:11:00.002-05:002014-06-15T20:11:50.069-05:00Roasted Onions and RadishesHave you ever roasted radishes? As with most vegetables, roasting brings out their sweetness. It's CSA time and we had radishes from our own garden. I wanted to do something else besides just serve them on salads. These were sweet with just a little bit of crunch and a nice tang from the balsamic.

 Roasted Radishes and Onions

3-4 bunches of radishes- trimmed, topped and tailed (about 20 radishes depending on the size, allow 2-3 per person)

4-6 onions (I used large green onions) peeled, cut onion into 4 or 6 wedges (like a wedge of lemon)

1/4 cup olive oil (approx.) to sprinkle over

salt to sprinkle (Kosher, Madon)

Drizzle of balsamic vinegar glaze

Method
Toss the radishes and onion wedges in olive oil and sprinkle with salt. Roast in a hot oven (400) for approximately 35-40 minutes, stirring a couple of times until the onions are crispy and the radishes fairly tender when tested with a sharp knife tip.
Sprinkle over the balsamic vinegar. Serve as a side dish or as a vegetable dish along side roast meat. Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-85732308160236866642014-06-08T23:00:00.000-05:002014-06-08T23:00:08.077-05:00Pink Lemonade Cupcakes - SRCIn search of something to make for a co workers birthday, I began browsing, Hun What's for Dinner, my assigned SRC blog for the month of June. What's SRC you ask? Secret Recipe Club is a fun monthly cooking group. You can learn more about it here.

Cindy of Hun What's for Dinner says she married a chef dreaming of 5 star dinners. Only to become an accomplish cook and baker herself. She's won several awards and cooking competitions. Her blog had so many great recipes to choose from. I've bookmarked several, including this yummy recipe for Bananas Foster French Toast. I was intrigued by the recipe for Pink Lemonade Cupcakes. Who doesn't love pink lemonade? Seems likely it would help make a delicious, moist cupcake. The frosting was my favorite part of this recipe, it's tart and delicious. These would be fun cupcakes for a little girl's birthday party.

Pink Lemonade Cupcakes

1 box Funfetti Cake mix
3 eggs
1/4 C oil
1 C pink lemonade concentrate
1/3 C butter
5-6 C powdered sugar
3 Tbs pink lemonade concentrate
rainbow sprinkles

Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside. In a bowl mix together the cake mix, eggs, oil, and 1 C of pink lemonade concentrate. Mix until well combined; then beat for 2 minutes. Fill each paper cup 2/3 full and bake for 12-15 minutes; until a toothpick inserted comes out clean. Let cool for 5 minutes, before removing to a wire rack. Cool to room temperature. In your mixers bowl, using the paddle attachment, cream the butter until light and fluffy. On the lowest setting, slowly add the powdered sugar, 1 C at a time, beating well after each addition. Once all powdered sugar has been added, increase to highest speed and slowly add in 3 Tbs of pink lemonade concentrate. Beat until very fluffy; about 5 minutes. Place a pipping bag, or large zip top bag, into a deep glass; folding over the top edge. Fill the bag with the frosting. Snip a fairly large hole in the tip of the bag. Using a circular motion, pipe the frosting on top of each cupcake. Sprinkle with rainbow sprinkles immediately.

An InLinkz Link-up
Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-69425512628410444412014-05-31T09:08:00.001-05:002014-05-31T09:08:52.319-05:00Compost CookiesI am always a little behind when it comes to trying those recipes everyone is talking about. Like these cake pops, I know I was a couple of years late for that bandwagon! The Compost Cookie trend began a few years ago with Momofuku Milk Bar Cookies, from NYC. Having saved the bottom of the bag from pretzels and tortilla strips, I started my search for a recipe.

I love the ingredients in these cookies, including the coffee grounds .... just like compost!!! In addition to the pretzel and tortilla strip crumbs, I used butterscotch, peanut butter and chocolate chips. As with most sweet recipes, I tried one and sent the rest with Tim for his office. These cookies are the ultimate combination of a sweet and salty treat!!!!

Compost Cookies
Adapted from Erica's Sweet Tooth

 1 cup unsalted butter
1 cup granulated sugar
3/4 cup light brown sugar
1 tbsp corn syrup
1 tsp vanilla extract
2 large eggs
1-3/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 cups baking ingredients (chocolate chips, coconut, toffee bits, etc.)
1-1/2 cups snack foods (chips, pretzels, etc.)
1 tbsp coffee grounds
 - In the bowl of an electric mixer, cream together butter, sugars, and corn syrup on medium-high until fluffy and pale yellow in color, about 2-3 minutes.
- On a lower speed, add eggs one at a time and vanilla until well incorporated
- Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size
- In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt
- When 10 minutes are up, add flour mixture slowly until just combined, about 45-60 seconds
- Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated
- Using a medium-sized ice cream scoop, portion cookie dough on parchment paper-lined cookie sheet and wrap the entire thing tightly with plastic wrap
- Refrigerate for a minimum of 1 hour and up to 1 week
- Heat oven to 400F and arrange cookies on cookie sheets at least 4″ apart
- Bake 9-11 minutes, until they are golden in color and slightly brown along the edges
- Cool the cookies completely on the sheet pan (or just eat them immediately…)
 Recipe yields 15 large cookiesJuliehttp://firstname.lastname@example.com:blogger.com,1999:blog-7228702916529664469.post-85291772961454878662014-05-25T07:20:00.001-05:002014-05-25T07:20:32.889-05:00Cinnamon Swirl Banana Chocolate Bread I love banana bread...banana bread with chocolate chips ... even better! The only problem is at my house we rarely have leftover bananas. When we do, I can't wait to try one of the many banana recipes I have pinned on Pinterest.

 The chocolate chips, cinnamon and bananas in this recipe make for a delicious combination of flavors. The next time you have leftover bananas, I encourage you to give this one a try.

 Cinnamon Swirl Banana Chocolate Bread
Recipe courtesy of Wives With Knives

3 very ripe bananas, mashed (about 1-1/2 cups)

1/3 cup melted butter

3/4 cup sugar

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

dash of salt

1-1/2 cups flour

1/2 cup mini chocolate chips, optional

1/3 cup sugar

1 tablespoon cinnamon

Instructions

Preheat oven to 350 degrees. Butter and flour a 9" X 5" loaf pan. I buttered my pan and lined it with parchment paper. The paper sticks to the butter. This is a very tender bread and the paper helps getting it out of the pan.

Mix bananas, butter, sugar, egg and vanilla together. Sprinkle baking soda and salt on top of the banana mixture, then gently stir in the flour. Add chocolate chips and mix until just blended. Be careful not to over mix.

In a small dish mix together the 1/3 cup sugar and 1 tablespoon cinnamon.

Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the sugar-cinnamon mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar mixture over the top. If desired, place banana slices along the edge of the loaf pan.

Bake for 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. If you are using a different loaf pan size be careful to watch it carefully so it isn't over baked.

Juliehttp://firstname.lastname@example.com:blogger.com,1999:blog-7228702916529664469.post-54227245187262898172014-05-16T06:34:00.004-05:002014-05-16T06:34:58.892-05:00Cheesy Chicken Pot Pie CupsIt's been way too long since I cooked for a toddler. I can't remember what I made for dinner when my now almost 35 year old son Justin was small. Tim's grandson, Paxton, stays with us at least one night a week. He loves all things noodles and chicken. Determined to find some new toddler friendly main dishes, I turned to what else? Pinterest and created a board, Foods for Paxton.

Paxon, like all kids, loves cupcakes. These Cheesy Chicken Pot Pie Cups is a fun main dish that looks like a cupcake, yet contains the veggies kids need. Tim and I like them, too and they made great leftovers for our lunches!

Cheesy Chicken Pot Pie Cups
Recipe courtesy of Call Me Mrs. Rapp

Yields 8-16 pot pie cups (depending on if you split the biscuits in half)
<a class="PIN_1399071282601_pin_it_button_20 PIN_1399071282601_pin_it_button_en_20_gray PIN_1399071282601_pin_it_button_inline_20 PIN_1399071282601_pin_it_beside_20" data-pin-config="beside" data-pin-href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Flaurenbrapp.blogspot.com%2F2011%2F11%2Fcheesy-chicken-pot-pie-cups.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-8oJgF4WNXUc%2FTsBiswrwK5I%2FAAAAAAAABt8%2FOd2LhDZ12Sk%2Fs1600%2FIMG_0421.JPG&guid=qz3GkGwffMvm-0&description=Cheesy%20Chicken%20Pot%20Pie%20Cups" data-pin-log="button_pinit" href="https://www.blogger.com/null">

Ingredients:
*8-count biscuits (I used Homestyle)

*1 cup cooked chicken breast, diced

*1 (10 1/2 ounce) can cream of chicken soup

*2/3 cup shredded cheddar cheese

*1 1/2 c. frozen veggies, thawed (I used mixed vegetables)

*1 teaspoon dried parsley flakes
*1 teaspoon of minced onion
*1/4 teaspoon black pepper
*1/2 teaspoon salt

Preparation:
*Preheat oven to 400 degrees.

*Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

*In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.

*Evenly spoon chicken mixture into prepared biscuit cups.

*Bake for 12 to 15 minutes or until golden brown.

*Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.Juliehttp://firstname.lastname@example.com:blogger.com,1999:blog-7228702916529664469.post-52624431271042352022014-05-11T23:00:00.000-05:002014-05-12T08:36:33.771-05:00Gooey Brown Butter Toffee Bars - SRCWhat time is it? It's Secret Recipe time! I love reveal day, it's so fun to see who had my blog and what recipe they chose. Interested in participating, you can find the details here!

This month I was assigned Smells Like Brownies! Melissa is a stay at home mom of a toddler. A self proclaimed picky eater who has a deliciously unique cooking style. Although the title of her blog is Smells Like Brownies, there aren't as many dessert recipes as you might think.

Since her title was all about brownies, who could resist? I certainly could not and chose a brownie recipe. I love all things brown butter and add gooey, now that's an extra love!

If you haven't browned butter before, here's some quick instructions. The key is butter goes from nice nutty brown to burned really quickly, don't walk away. I followed the recipe exactly, with one exception, I used all light brown sugar.

These brownies will be going to work with Tim tomorrow. As the saying goes, you can't eat just one. The combination of the nuttiness of the brown butter and the sweetness of the toffee chips makes a delicious chewy, gooey brownie!

Gooey Brown Butter Toffee Bars
Recipe Courtesy of Smells Like Brownies
makes 24
Ingredients:
1 cup unsalted butter
1 cup dark brown sugar
1 cup light brown sugar
2 eggs
2 tsp. vanilla extract
2 cups flour
½ tsp. salt
¾ tsp. baking powder
8 oz. (about 1⅓ cups) crushed Heath bits
Directions:
In a medium saucepan, brown the butter over medium-low heat. Do not let the butter burn or blacken!
As soon as the butter is dark and fragrant, transfer to a mixer bowl to cool to room temperature.
Preheat oven to 350°. Grease and flour a 13″x9″ baking dish.
When the butter is cool, mix in the sugars. Add in the eggs, one at a time, beating well after each egg. Mix in the vanilla. Scrape the bowl well to make sure all ingredients are evenly mixed.
Stir in the flour, salt, and baking powder. When just barely combined, add in the Heath bits. Stir until the Heath is just distributed throughout the dough.
Spread the dough evenly in the prepared baking dish.
Bake 20–25 minutes, until the top is puffed and golden and the center is just set.
Cool in the pan for 15–20 minutes before slicing into bars.
   Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-90775045788973595862014-04-27T17:29:00.002-05:002014-04-27T17:29:28.210-05:00Banana Zucchini Crumble Cake
 As we approach CSA basket time, I am trying to clean up everything I froze last summer. We had lots of zucchini, which we all know makes great bread. I wanted something just a little different than traditional zucchini bread. With a couple of overripe bananas on the counter, I wondered about zucchini and banana bread. With a search, I found this recipe. Since frozen zucchini is pretty wet, I was concerned about this bread baking evenly. Why not make a cake instead of a bread? I am so glad I did, this was a moist and delicious cake.

 Banana Zucchini Crumble Cake

Adapted from Cheese Curd in Paradise

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 bananas, mashed

1 cup grated zucchini

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Instructions

Pre heat oven to 350 degrees and grease a 9x9 square pan. Set aside.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, zucchini, sugar, egg and melted butter. Stir the banana/zucchini mixture into the flour mixture just until moistened. Spoon batter into prepared loaf pan.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles a coarse crumble. Sprinkle topping over bread.

Bake for 50-60 minutes or until an inserted toothpick come out clean. Allow cake to cool before serving!
Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-13145649342030807052014-04-13T23:00:00.000-05:002014-04-13T23:00:10.015-05:00Strawberry Oatmeal Pancakes - SRC
 What does the second Monday of the month mean in the blogging world? It's the day the members of Secret Recipe Club's group B reveal their assigned blogger. This month, I was introduced to Jen of Jen's Journey. Jen's been blogging since 2007, WOW! She's a mom of two teenagers and is married to her high school sweetheart. Be sure to take a minute and check out the variety of recipes on her blog.

I don't post breakfast recipes very often. Jen's recipe for Strawberry Oatmeal Pancakes caught my eye and made for a delicious Sunday morning breakfast. I decided to use instant banana bread oatmeal. This gave the already yummy pancakes a hint of banana. Who doesn't love strawberries and bananas.

Strawberry Oatmeal Pancakes

 Recipe Courtesy of Jen's Journey

Ingredients

1⅓ cups all-purpose flour

½ cup whole wheat flour

¼ cup old-fashioned oats (I used instant banana bread oatmeal)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 cups nonfat buttermilk

3 tablespoons butter, melted and cooled

¼ cup honey, divided (I used agave)

1 large egg, lightly beaten

1 cup of strawberries sliced in half

Instructions

Whisk together all-purpose flour, whole wheat flour, oats, baking powder, baking soda and salt in a large bowl.

In another bowl, whisk together buttermilk, melted butter, 2 tablespoons honey and egg in a medium bowl.

Add buttermilk mixture to flour mixture, stirring just until moistened.

Heat a nonstick griddle or large nonstick skillet coated with cooking spray over medium heat. Pour about ¼ cup batter for each pancake onto hot skillet; sprinkle with 4 to 6 strawberry halves.

Cook 3 minutes or until tops are covered with bubbles; turn and cook other side. Repeat with remaining batter and berries.

Top with any remaining berries, and drizzle with remaining 2 tablespoons honey.

An InLinkz Link-up
Juliehttp://email@example.com:blogger.com,1999:blog-7228702916529664469.post-47261735485109724132014-04-08T20:15:00.000-05:002014-04-08T20:15:30.761-05:00Robert William Johnson 4/15/19 - 4/8/14

My father, Robert (Bob) William Johnson died Tuesday April 8, 2014 in Gretna, Nebraska, one week shy of his 95th birthday. Born in Kansas City, Kansas on April 15, 1919 to Swedish immigrant parents, Bob was the only one of their four children to be born in the United States. He graduated from Rosedale High School in 1937 before enlisting in the Air Force on December 1, 1939.

On December 7, 1941, Bob survived the Japanese attack on Pearl Harbor. He continued his service in the Pacific theater throughout the duration of the Second World War before being honorably discharged on October 16, 1945.

 Bob worked for various companies around Kansas City including Midwest Research Institute and King Radio, where he retired after 20 years.

 Bob remained active into his nineties and enjoyed birdwatching, crossword puzzles and building vintage model boats. Bob will be remembered for his smiles and his songs.

Dad, you will be missed!!!
Juliehttp://email@example.com


text:
Posted Thu, Oct 27, 2005 by Boomjack
Hellgate: London, and we're not describing the "no walk zone" between opposing soccer factions.
FileShack has posted some fancy new Hellgate: London screenshots showing off the upcoming Flagship Studios game.
"The boys at FileShack didn't put in any descriptions for these shots, so my guess is as good as yours."
You can view the Hellgate: London Screenshots at FileShack.
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Corrosive Sigil
Your sigil imbues a weapon or an implement with arcane acid.
Daily Acid, Arcane Minor Action Melee touch
Target: One weapon
Effect: Until the end of the encounter, any attack that uses the target as a weapon deals ongoing 5 acid damage (save ends). As a free action, the target's wielder can end the effect when he or she hits a creature using the target in order to give that creature a penalty to AC equal to your Constitution modifier (save ends).
First question: The power doesn't state explicitly that the power has to hit to cause a 5 acid ongoing damage. We thought this odd, and normally assumed that it would infact infer this, but other powers state this part more plainly. We ruled that this power does require a hit from the target (that is the weapon must smack a creature to wipe off some acid on it). We do this right?
Second question: The power states that when they hit a creature using the target (weapon) that they can end the effect in order to inflict an AC penalty on the creature (save ends). Question is what effect ends? Does the effect on the target end, meaning that the weapon is no longer embued with acid? Does the effect mean that the creature doesn't take the 5 OG acid damage, and now takes the AC penalty? If this were the case why not just state that the attacker gets a choice of AC penalty or acid damage? Maybe it means that the creature must first be struck and receive the 5 OG acid damage, and then be struck again and then the player can remove the OG damage (if the critter didn't save) and then inflict the AC penalty?
At this point I think we are just over thinking it and need a fresh pair of eyes on a ruling. What do any of you suggest or know? Your comments would be hugely appreciated. Thank you.