Perfect Popcorn

 

For the popcorn lovers!!!

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Microwave popcorn, no bags, no butter, no oil!!!!

It’s genius really. Simple, simple genius.

Glass bowl + ceramic plate + popcorn kernels = perfectly popped popcorn in the microwave.

No bag. No butter or oil. Nothing to throw away afterward. And even no un-popped kernels.

This is life-changing.

Stay with me now.

Take 1/4 cup of dry popcorn kernels and place in the bottom of a microwave-safe glass bowl (pyrex is a great choice). Place a microwave-safe plate on top of the bowl. Plate should be wide enough to go beyond the rim of the bowl.

Microwave for 2 minutes 45 seconds. Watch in glory as your popcorn pops perfectly into little puffs of heaven.

Feel free to SHARE this on your Timeline so you have it saved for the future! For more healthy recipes, tips, motivation, and fun, join us at Slimmer You

For the popcorn lovers!!!

Make sure to SHARE this so you can have the Recipe SAVED to your timeline!
Microwave popcorn, no bags, no butter, no oil!!!!

It’s genius really. Simple, simple genius.

Glass bowl + ceramic plate + popcorn kernels = perfectly popped popcorn in the microwave.

No bag. No butter or oil. Nothing to throw away afterward. And even no un-popped kernels.

This is life-changing.

Stay with me now.

Take 1/4 cup of dry popcorn kernels and place in the bottom of a microwave-safe glass bowl (pyrex is a great choice). Place a microwave-safe plate on top of the bowl. Plate should be wide enough to go beyond the rim of the bowl.

Microwave for 2 minutes 45 seconds. Watch in glory as your popcorn pops perfectly into little puffs of heaven.

Feel free to SHARE this on your Timeline so you have it saved for the future! For more healthy recipes, tips, motivation, and fun, join us at @[518380958223285:69:Slimmer You]

Unlike · · · June 3 at 12:08pm ·

CRUMBY BANANA PUDDING CUPS

 

 

CRUMBY BANANA PUDDING CUPS
Sweet, silky banana pudding layered with slices of fresh banana and homemade peanut butter cookie crumbs. <Not Diet>

(recipe from CinnamonSpice&EverythingNice)

Ingredients

pudding:
7 large very ripe (lightly speckled) bananas, divided
3 cups whole milk
1 cup heavy cream
3/4 cup sugar
1/2 cup corn starch
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons unsalted butter
6 large egg yolks
cookies:
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
Instructions

Peel 4 of the bananas and purée using an immersion, stand blender or food processor.
In a large, heavy-duty saucepan over set medium heat whisk together the milk, cream, sugar,cornstarch and salt. Continue whisking until it comes to a simmer and begins to thicken.
Remove the pan from the heat and whisk in banana purée then the butter and lastly the egg yolks. Return to the heat, continue whisking and bring back up to a simmer. Cook 3 to 5 minutes longer.
Optional but recommended step for super creamy pudding: Strain the pudding in batches through a wire strainer into a bowl set inside a larger bowl filled with ice.
Once all the pudding is strained add vanilla and whisk 2 minutes. Place a piece of plastic wrap or parchment on top of the pudding (touching) and refrigerate 3 hours or until well chilled.
Meanwhile make the cookies:
Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment or silpats.
In a medium bowl beat the peanut butter and sugar together on medium speed (the mixture will be thick) 2 – 3 minutes until well combined.
Beat in egg and vanilla until well combined.
Scoop tablespoonfuls of dough up and roll into a ball. Place on baking sheets about 1-inch apart and press down with a fork twice to make a criss cross pattern.
Bake 10 – 11 minutes. Cool on pan 5 minutes then transfer to wire racks to cool completely.
Assemble the pudding:
Crush 3/4 of the cookies up with your hands into big crumbs or pulse in batches in the food processor.
Slice the remaining 3 bananas.
You can use a large trifle bowl or a bunch of smaller, individual dessert cups or ramekins.
Sprinkle a layer of crumbs on the bottom followed by pudding, then banana slices then repeat again ending with cookie crumbs and whole cookies on the top to decorate. To make it look pretty you can stand banana slices or cookies up against the sides of the glass.
You can also add freshly whipped cream to the layers or for garnishing the top but it’s not necessary.

_________________________________________

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Unlike · · Share · 2 hours ago

Comparison Table

 

_________________________________________Feel free to send me a FRIEND REQUEST, I am always posting awesome stuff on my timeline too! www.facebook.com/kelly.bagnasco

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Unlike · · · about an hour ago ·

Know Your Steaks

 

*** KNOW YOUR STEAK ***
BBQ Season is here… Be prepared!

1) TOP ROUND
(AKA London broil)
Very lean with mild flavor; dense and slightly chewy.
Inexpensive with no fat to trim off, so more meat for your money; even shape makes it easy to slice thin.
Marinating will tenderize the meat.
Best served rare to medium (overcooking will turn this cut into leather).
Must be carved very thin, against the grain.
Great cold for sandwiches.
“Best Buy”

2) RIB EYE
(AKA Delmonico steak)
Naturally tender cut cooks up juicy, with a rich flavor of caramelized meat.
Can be sold bone-in for rib lovers and for a more dramatic presentation.
Lots of marbling makes it self-basting.
These steaks are pricey, so look for ones with a large “eye” and less surrounding fat.

3) FILET MIGNON
(AKA tenderloin steak)
Its mild flavor and tenderness make it the perfect canvas for a starring sauce.
Expensive, but unlike other cuts, it doesn?t need to be trimmed and doesn?t shrink much during cooking.
Avoid acidic marinades — they’ll deteriorate the fine grain and make the meat mealy.
Best eaten rare to medium.
Lean and tender enough to be eaten cold.
Skip the steak knife — it cuts like butter!

4) T-BONE
Nothing says “steakhouse” like a T-bone. Great for steak lovers who eat with their eyes first.
Combines two contrasting cuts in one sitting — part of the delicate tenderloin and robust, juicy strip.
The bone adds flavor and seals in juices.
Perfect for carnivores who feel the meat’s just a vehicle for getting to gnaw on the bone.

5) SKIRT STEAK
(AKA fajita steak)
Good bang for your buck — juicy and flavorful; quick-cooking and versatile.
Firm, accordion-like grain soaks up dry rubs and marinades.
Best served rare to medium-rare. Anything more toughens the meat.
“Best Buy”

6) STRIP LOIN
(AKA strip steak; New York strip steak; shell steak)
A beef-lover’s steak — you can really taste the steer.
A trophy cut — tenderness, succulence and a satisfying chew.
Low maintenance: cooks evenly, ideal for a variety of cooking methods (grilling, broiling and pan-roasting).
Serve rare or medium-rare: This cut turns mealy when overcooked.
“Best Buy”

(from Rachel Ray)

_________________________________________

Feel free to send me a FRIEND REQUEST, I am always posting awesome stuff on my timeline too! www.facebook.com/kelly.bagnasco

Don’t just LIKE it, SHARE it so your friends see it! It also saves it in your Timeline Photo Album so it’s stored for later! Just click on the picture and click SHARE at the bottom.

For more healthy recipes, tips, motivation, and fun, join us at Slimmer You

*** KNOW YOUR STEAK ***
BBQ Season is here... Be prepared!

1) TOP ROUND
(AKA London broil)
Very lean with mild flavor; dense and slightly chewy.
Inexpensive with no fat to trim off, so more meat for your money; even shape makes it easy to slice thin.
Marinating will tenderize the meat.
Best served rare to medium (overcooking will turn this cut into leather).
Must be carved very thin, against the grain.
Great cold for sandwiches.
"Best Buy"

2) RIB EYE
(AKA Delmonico steak)
Naturally tender cut cooks up juicy, with a rich flavor of caramelized meat.
Can be sold bone-in for rib lovers and for a more dramatic presentation.
Lots of marbling makes it self-basting.
These steaks are pricey, so look for ones with a large "eye" and less surrounding fat.

3) FILET MIGNON
(AKA tenderloin steak)
Its mild flavor and tenderness make it the perfect canvas for a starring sauce.
Expensive, but unlike other cuts, it doesn?t need to be trimmed and doesn?t shrink much during cooking.
Avoid acidic marinades -- they'll deteriorate the fine grain and make the meat mealy.
Best eaten rare to medium.
Lean and tender enough to be eaten cold.
Skip the steak knife -- it cuts like butter!

4) T-BONE
Nothing says "steakhouse" like a T-bone. Great for steak lovers who eat with their eyes first.
Combines two contrasting cuts in one sitting -- part of the delicate tenderloin and robust, juicy strip.
The bone adds flavor and seals in juices.
Perfect for carnivores who feel the meat's just a vehicle for getting to gnaw on the bone.

5) SKIRT STEAK
(AKA fajita steak)
Good bang for your buck -- juicy and flavorful; quick-cooking and versatile.
Firm, accordion-like grain soaks up dry rubs and marinades.
Best served rare to medium-rare. Anything more toughens the meat.
"Best Buy"

6) STRIP LOIN
(AKA strip steak; New York strip steak; shell steak)
A beef-lover's steak -- you can really taste the steer.
A trophy cut -- tenderness, succulence and a satisfying chew.
Low maintenance: cooks evenly, ideal for a variety of cooking methods (grilling, broiling and pan-roasting).
Serve rare or medium-rare: This cut turns mealy when overcooked.
"Best Buy"

(from Rachel Ray)

_________________________________________

Feel free to send me a FRIEND REQUEST, I am always posting awesome stuff on my timeline too!  www.facebook.com/kelly.bagnasco 

Don't just LIKE it, SHARE it so your friends see it! It also saves it in your Timeline Photo Album so it's stored for later! Just click on the picture and click SHARE at the bottom.

For more healthy recipes, tips, motivation, and fun, join us at @[518380958223285:69:Slimmer You]

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