Linen World Sale & Introduction

REAL WARM Throw Blanket Deal

Receive  one of each of our Warm &  Cozy Throw Blankets (value $59.97) for just $26.99!  (that’s less than $9 a blanket!!)

SAVE $32.98
Valid at www.mylinenworld.com/reneestuck
NO COUPON CODE REQUIRED

GIVE THEM A GIFT THEY WILL REMEMBER
Teachers, Co-Workers, Day Care Providers, News Carrier,
Babysitter, Gift Exchanges & More

EXTRA BONUS:
Our Anniversary Throw CAN BE added for just $1.97 with any $30+ purchase.
http://www.linenorders.com/linen-world-anniversary-bonus-buy.html
USE CODE:   WORLD for Anniversary Blanket Savings.

With winter coming let me introduce you to a company that will keep you warm all winter long.

Linen World is a 38 year old family owned company that specializes in home textiles and decor.

Linen World sells quality products in a wide variety of areas. Some of those are:

Blankets & Throws: Sherpa throws & blankets, luxury blankets, military blankets, sports blankets and oversized blankets.

Bedding: Quilt ensembles, bed in a bag, comforters, pillows and sheets.

Kitchen: Cookware, kitchen storage, bakeware, pro chef essentials and cutlery.

Bath & Beauty: Shower curtains, bath rugs and more

Home & More: Fragrance warmers, home accents, handbags, baby & kids, pets and beach, pool & bbq.

 

 

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CookingEbook – Sweets, Holidays and Family Recipes

Anyone interested in Kosher that is inspired by Mediterranean-Israeli cooking will love this book, as will vegetarians because most of the recipes are vegetarian. This cookbook is full of great things that any cook is sure to love.

cookbook

In this book:

Easy to follow, user-friendly recipes
New cooking tips and techniques
Photo of every recipe, including many step-by-step photos
A treasure trove of 100% kosher recipes

This book has 34 original recipes that focuses on fresh flavors and simple techniques. These recipes are suitable for weeknight meals or special ocassions.

You will find recipes with unique Mediterranean flavors such as tahini and almond cookies and malabi, as well as sweet and savory dishes that are suitable for Jewish holidays (or any time of year!) like potato pancakes (levivot), leek patties and zucchini pancakes.

Orly has also included a selection of family recipes that have been passed down by her mother, or are favorites of her children. These no-fail dishes include Greek Eggplant pie, meatballs in tomato sauce (with a Sephardic twist), and the perfect classic chocolate cake.

I would recommend this book to anyone that is interested in in Kosher, Mediterranean, or Isreali cooking. I enjoyed doing this #Promotion for this book.

I received this book free in exchange for my honest and unbiased opinion

Cool Whip & Cake Mix Cookies

Cool whip strawberry

This recipe is one of my favorite cookie recipes from when I was a kid and it is also one of the easiest ones as well.  I like this recipe because you can use any cake mix to match the decor of the theme of your party if you want to go that far into you party planning and have everything match!   The 2 best flavors I have found are Lemon & Strawberry.

cool whip chocolate - Copy

To make these yummy cookies you will need:

  •  cake mix
  • 1 8-oz cool whip, thawed
  • 1 egg
  • powdered sugar

 

  • Mix together all ingredients
  • Drop by spoonful into powdered sugar to coat well
  • Place on cookie sheet
  • Bake @350 for 11-13 minutes
  • Cool before removing from pan
  • Enjoy

 

cool whip lemon - Copy

 

Awesome Thermometer!!


I absolutely LOVE this #MeatThermometer!! The fact that you can use it in meat, candy and other foods makes this instant read digital meat and kitchen thermometer a home run in our household. I have been wanting a candy thermometer for years and the fact that I can use this for meat is an added bonus. I love the fact that this has an off/on switch since many digital items don’t have this function. This goes up to 575 degrees so I would say that it can handle just about everything you cook. I would recommend this thermometer to anyone that is wanting one to register the temperature of their meat and candy. If you would like to purchase your own awesome thermometer to get your meat to the perfect temperature click Here

** *I received this product free or at a reduced price in exchange for my honest and unbiased opinion of the product.

Fried Mac – n – Cheese Balls

Want a new way to serve and old classic?  Try this great way to serve up mac-n-cheese.  They are gooey on the inside and crunchy on the outside.  These can be used as a side dish, a snack for the kids, or something to serve at your next party.  They are great when served with your favorite pizza sauce or spaghetti sauce.
INGREDIENTS
  • 1 package mac & cheese plus ingredients needed for on the package
  • 2 TBS vegetable oil, divided
  • 1 cup bread crumbs
  • 2 TBS grated Parmesan Cheese
  • 2 TBS dry parsley flakes
  • 1/2 tsp cayenne pepper or pepper flakes
  • 1/2 cup flour
  • 2 Eggs, beaten
INSTRUCTIONS:
  • Make the mac & cheese according to the  directions on the box, adding a teaspoon of cayenne pepper to the mix if desired.
  • Remove from the pan & store in a 1 quart storage container in the refrigerator for a minimum of at least 8 hours to become very firm as it must be very well chilled before continuing.
  • When ready to bake, reheat oven to 425 degrees.
  • Line a baking sheet with foil & rub with at least 1 TBSP of the vegetable oil – reserve the rest of the oil.
  • Place bread crumbs, Parmesan cheese & any dry herbs into a shallow bowl and the  flour into another bowl then the eggs into a third bowl.
  • Use a small ice cream scoop or a TBSP measure to scoop balls of the mac & cheese forming them in your hands one by one  which have been rubbed with the remaining oil. Drop each ball into the flour, then the egg & then into the bread crumbs.
  • Place them an inch apart on a prepared bake pan. Continue until all the mac & cheese is used.
  • You should have around 20 small balls.
  • Bake for 10 minutes. Check them & continue 7-10 minutes until the balls are lightly browned.  Make sure they aren’t burn’t on the bottom.
  • Serve immediately with pizza or spaghetti sauce.
** You can also change this by using different cheeses in it. I’ve had it with the Mexican blend, the Colby Jack/Cheddar blend, and some of the other flavors as well.

 mac n cheesefried mac n cheese

GRRR…sorry for the difference in size…I couldn’t get my photo editor to work properly and no matter what I did it kept reverting back to these two sizes.

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PEANUT BUTTER PIE & COOL WHIP COOKIES

I am a big fan of peanut butter and can eat it on so many things and in so many ways.  I can eat it in a pie, as a dip, on crackers, in a sandwich, on my pancakes and french toast, in a milk shake and just straight out of the jar.  When I came across this recipe I knew it was going to be a winner and it is.

PEANUT BUTTER PIE
Ingredients
  • 1 8 ounce package cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 cup peanut butter
  • 1 cup milk
  • 2 8 ounce container cool whip, thawed
  • 2 9 inch graham cracker crusts – we use the prepared ones
Instructions
  • Cream together cream cheese, powdered sugar, peanut butter & milk
  • Fold in 1 container of cool whip
  • Distribute into the two crusts, cover & freeze.
  • Before serving put a dollop of cool whip on each piece of pie
  • Serve frozen

peanutbutter_pie

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These cookies are one of my all time favorite cookies.  They are super easy to make and there’s only 4 ingredients in them.  They are airy and light and are sorta kinda low fat, especially if you use light whipped topping.

COOL WHIP COOKIES

INGREDIENTS:

  • 1  box cake mix
  •  1(8-ounce container whipped topping (I use Lite)
  •  2 eggs
  •  powdered sugar, for rolling

DIRECTIONS

  •  Preheat  oven according to the cake mix* directions.
  • Spray a cookie sheet with cooking spray or use parchment paper.
  • Beat together whipped topping & eggs in a medium sized bowl.
  • Add in  the cake mix & stir together. The dough will be sticky and thick
  • Chill the dough in the refrigerator for 30 minutes.
  • Pour about 1/3 cup of powdered sugar in a small bowl
  • Drop chilled dough by TBS into powdered sugar & roll dough around until covered & place on cookie sheet.
  • Bake for about 9-12 minutes.
  • Cool on baking rack

*Due to my extreme love for strawberries we usually buy strawberry cake mix.  Lemon works really good as well

cake mix cookies

MONKEY BREAD & NO KNEAD CRUSTY BREAD

Welcome to Friday – it’s Bread/Fish/Seafood Recipe Day here at The Central Illinoisan.  I wasn’t feeling any love for Fish or Seafood this week so I went with 2 bread recipes.  One is sweet and one that everyone will love and the other one is a no knead one. Both of them are made with very few ingredients and are very quick to throw together.

Monkey Bread

Ingredients:

  • 2 cans refrigerated biscuits
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  •  1 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, melted

Directions:

  • Heat oven to 350°F.
  • Grease or spray tube pan
  • Mix granulated sugar & cinnamon in bowl
  • Separate biscuits and cut into quarters 
  • Shake quarters in bag to cover in sugar mix & place in pan. If have any extra sugar mixture sprinkle over biscuits.
  • In saucepan, melt butter & brown sugar to boiling over medium heat and boil 1 minute, stirring constantly.
  • Pour over biscuits.
  • Bake 30 – 45 minutes or until golden brown.
  • Cool 5 minutes.
  • Turn upside down & put on plate,  pull apart to serve.

monkey bread

This is a family favorite on Christmas morning!  Usually while someone is passing out the presents one of us is in the kitchen throwing this together real quick and getting it in the oven and by the time we are done opening presents, this is done baking and ready for us to dig into it.  The caramelized brown sugar & cinnamon is nice and sweet and pairs nicely with a hot cup of coffee or hot chocolate on a cold morning or a glass of ice cold milk in the summer.

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NO KNEAD CRUSTY BREAD

INGREDIENTS:

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

DIRECTIONS:

  • In a large mixing bowl, whisk together flour, yeast & salt
  • Add water & mix until it’s a shaggy and sticky mixture
  • Cover with plastic wrap & set aside for 12 – 18 hours (Overnight is good)
  • Heat oven to 450 degrees
  • When the oven has reached 450 degrees place a cast iron pot or other heat resistant pot with a lid in the oven & heat the pot for 30 minutes
  •  Place dough on a heavily floured surface & shape into a ball
  • Cover with plastic wrap & let set while the pot is heating
  • Remove hot pot from the oven & drop in the dough
  • Cover & return to oven for 30 minutes
  • After 30 minutes remove the lid & bake for an additional 15 minutes
  • Remove bread from oven & place on a cooling rack to cool
  • **Can also put use parchment paper in the pot to make sure the bread doesn’t stick to the pot**

No Knead Crusty Bread

This no knead crusty bread is nice and crunchy on the inside and soft,chewy, and airy on the inside.  Any bread lover is going to love this bread because tastes just like bread baked in an Artisan bakery.

*If you like my blog please follow it so you can get recipes delivered right to your email.  Thank you have a blessed day*