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Michael Kors Accessories 2018

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Michael Kors Accessories 2018

Hot Dog Nuggets

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Hot Dog Nuggets

It’s the family’s new favorite recipe! It’s simple, delicious and is perfect for lunch, dinner or even a party!

  • 5 hot dogs
  • 1 can crescent rolls
  • ketchup and mustard for dipping

  1. 1-Begin by preheating you oven to 400 degrees.

    2-Slice your hot dogs into thin pieces (ours were about half inch each). Set aside.

    3-Roll out your crescent dough and press the seams together.

    4-Cut into 8 strips. Then cut lengthwise into 8 more strips. You should end up with 64 1.5 inch x .5 inch pieces.

    5-Wrap the hot dogs in the crescent pieces and place on a parchment paper lined baking sheet.

    6-Bake for 8 to 9 minutes. Serve warm. ENJOY!

Super Bowl 2018 – Minneapolis – Minnesota USA

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Super Bowl 2018 – Minneapolis – Minnesota USA

The Super Bowl is the annual championship game of the National Football League (NFL). The game is the culmination of a regular season that begins in the late summer of the previous calendar year. Normally, Roman numerals are used to identify each game, rather than the year in which it is held. For example, Super Bowl I was played on January 15, 1967, following the 1966 regular season. The sole exception to this naming convention tradition occurred with Super Bowl 50, which was played on February 7, 2016, following the 2015 regular season, and the following year, the nomenclature returned to Roman numerals for Super Bowl LI, following the 2016 regular season. The most recent Super Bowl was Super Bowl LII, on February 4, 2018, following the 2017 regular season.

Slow Cooker Beefy BBQ Spuds

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Slow Cooker Beefy BBQ Spuds

Beefy BBQ Spuds are hearty, delicious, and best of all, no-fuss! Prepared completely in your slow cooker, in my opinion this is a great Super Bowl party recipe. Life Love and Good Food

  • 1/2 cup dark brown sugar
  • 6 tbsp unsalted tomato paste
  • 5 tbsp reduced-sodium Worcestershire sauce
  • 2 tbsp chili powder
  • 1 1/2 teaspoons kosher salt, divided
  • 1 1/4 teaspoons black pepper, divided
  • 2.5 – 3 pounds boneless chuck roast, trimmed
  • 6-8 medium size russet potatoes
  • 1 vertically sliced red onion
  • Cooking spray
  • 2 teaspoons olive oil
  • 1/2 sharp cheddar cheese, shredded
  • 1 cup light sour cream
  • 3 sliced green onions

  1. 1-Wash and scrub potatoes and dry thoroughly with a paper towel. Rub each potato with olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap each potato in a piece of parchment paper and set aside.

    2-Place the sliced red onions in a 5-6 quart slow cooker that has been coated lightly with cooking spray.

    3-Prepare the barbecue rub by combining the brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread half the rub on top of the roast.

    4-Place the roast on top of the onions in the slow cooker with the coated side down. Pour the rest of the barbecue rub on top of the roast and spread until covered completely.

    5-Place the wrapped potatoes on top of roast. Cover and cook on HIGH 5 hours or until tender. (Or may cook on LOW for 8 hours.)

    6-Unwrap potatoes; cut a slit in each potato and fluff with a fork.

    7-Shred the roast with 2 forks, and stir to combine with onion mixture.

    8-Top each potato with the BBQ beef mixture, cheese, sour cream, and green onions.

Main Course Recipes | Beef

Main Course
American
BBQ, beef, Super Bowl

Meatball Parmigiana Sliders

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Meatball Parmigiana Sliders

Meatballs coated in marinara sauce, smothered with cheese, and sandwiched in brioche rolls are a party-perfect nibble. For tender meatballs, combine the ingredients gently and don’t pack the meat too tightly.

For the Meatballs

  • 2 slices white or sandwich bread, torn into 1-inch pieces
  • 8 oz ground beef (85 percent lean)
  • 4 oz ground veal
  • 8 oz ground pork
  • 1/2 whole milk
  • 3 tbsp coarsely chopped fresh flat-leaf parsley
  • 1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
  • 1 large egg
  • 1 garlic clove, minced
  • garlic clove, minced
  • Homemade Marinara Sauce

For the Sandwiches

  • 2 dozen brioche rolls, split
  • 1 1/2 cup coarsely grated mozzarella cheese (5 ounces)
  • 1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
  • Small basil leaves

  1. 1.Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.

    2. Roll mixture into twenty-four 1-ounce balls (each about the size of a golf ball).

    3. Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.

    4. Make the sandwiches: Preheat oven to 400 degrees. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon Pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Sandwich with basil.

Simmered meatballs can be refrigerated in sauce for up to 3 days. Reheat meatballs in sauce, and assemble sandwiches just before serving.

Netherlands Travel

Netherlands

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Netherlands Travel Photography: Portraits, landscapes, monuments, highlights, places. people, culture, costumes and highlights.

Pepperoni Football

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Pepperoni Football

This Pepperoni Cheese Ball is the Game Day Snack! – Delish –

  • 2 blocks 8 oz each – cream cheese, at room temperature
  • 2 cups shredded mozzarella
  • 1 cup finely grated Parmesan
  • 1 tbsp Freshly Chopped Parsley
  • 2 cloves garlic, minced
  • 1 tsp crushed red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 2 cups mini pepperoni
  • 1 slice mozzarella, cut into thin strips
  • Crackers, for serving

  1. 1-In a large bowl, combine cream cheese, mozzarella, Parmesan, parsley, garlic, and crushed red pepper flakes and season with salt and pepper. Stir together until completely combined.

    2-Transfer cream cheese mixture onto your serving platter and form into a football shape. Smooth top and top all over with a layer of mini pepperoni. Top with mozzarella “laces” and serve with crackers.

Jennifer Lopez at the World Dance TV show Premiere – L.A Jan 2018

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Jennifer Lopez at the World Dance TV show Premiere – L.A Jan 2018

Red Velvet Trifle

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Red Velvet Trifle

Smooth Mascarpone cream mingles with red velvet cake and berries for the ultimate Christmas dessert. Taste

  • 100 grams (1/2 cup) caster sugar
  • 4 eggs, separated
  • 500 grams mascarpone
  • 125 ml (1/2 cup) thickened cream
  • 1 teaspoon vanilla extract
  • 500 grams strawberries, washed
  • 250 grams raspberries
  • 165 grams pkt Arnott's Tim Tam White, thinly sliced

Red Velvet Cake

  • 185 grams butter, at room temperature
  • 155 grams (3/4 cup) caster sugar
  • 2 eggs
  • 115 grams (3/4 cup) self-raising flour
  • 40 grams (1/4 cup) plain flour
  • 2 tbsp cocoa powder
  • 1/4 teaspoon bicarbonate of soda
  • 125 ml (1/2 cup) buttermilk
  • 1 1/2 – 2 tbsp red food coloring

  1. Step 1

    For the red velvet cake, preheat the oven to 180C/160C fan forced. Grease a 20 x 30 cm (base measurement) slice pan with melted butter. Line the base and sides with baking paper.

    Step 2

    Use electric beaters to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the flours, cocoa, bicarb and buttermilk until well combined. Stir in the food coloring. Spoon the mixture into the prepared pan. Smooth the surface. Bake for 20 minutes or until a skewer inserted into the center comes out clean. Set aside to cool completely.

    Step 3

    Use clean electric beaters to whisk the sugar and egg yolks in a large bowl until pale and thick. Add the mascarpone, cream and vanilla, and whisk until soft peaks form.

    Step 4

    Use clean electric beaters to whisk the egg whites in a bowl until soft peaks form. Use a large metal spoon to gently fold the egg white into the mascarpone mixture.

    Step 5

    Cut the cake into 3-4 cm pieces. Hull and thinly slice half of the strawberries.

    Step 6

    Place one-third of the cake pieces in the base of a 3 L (12 cup) glass serving bowl. Top with half the sliced strawberry, half the raspberries and one-third of the biscuit. Spoon over one-third of the mascarpone mixture. Repeat the layers with half the remaining cake, the remaining sliced strawberry and raspberries and half the remaining biscuit. Top with half the remaining mascarpone mixture. Top with a final layer of the remaining cake and mascarpone mixture. Place in the fridge for 6 hours to set.

    Step 7

    Top the trifle with the whole strawberries and sprinkle with the remaining biscuit.

Cocktail Meatballs

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Cocktail Meatballs

You’ll love that the meatballs are baked, not fried, and the sweet and tangy sauce is ready in under 15 minutes.  Once Upon a Chef

For the Meatballs

  • 1 large egg
  • 1/4 cup heavy cream or milk
  • 3/4 cup cubed white sandwich bread, crusts removed
  • 1/2 pound ground pork
  • 1 garlic clove, minced
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 pound ground beef (85% lean)

For the Sauce

  • 1/2 cup ketchup
  • 1/2 cup packed dark brown sugar
  • 2 tbsp water
  • 1 1/2 tbsp cider vinegar
  • 2 tsp Worcestershire sauce
  • 1 tbsp finely grated shallot, from one shallot
  • 1 clove garlic, minced
  • 1/8 tsp ground black pepper
  • 1/2 tsp salt

  1. Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.

    Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.

    In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.

    Using moistened hands (it’s sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.

    Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.

    Add the baked meatballs to the sauce and stir to coat evenly. Transfer the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm with finely chopped parsley, if desired

Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stove-top over medium heat until hot in the center.

| Grammy 60th Annual Awards 2018 |

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Grammy 60th Annual Awards 2018

Grassland Habitat

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Grassland Habitats are located near the equator, between the Tropic of Cancer and the Tropic of Capricorn. They cover much of Africa as well as large areas of Australia, South America, and India.  Tropical grassland animals (which do not all occur in the same area) include giraffes, zebras, buffaloes, kangaroos, mice, moles, gophers, ground squirrels, snakes, worms, termites, beetles, lions, leopards, hyenas, and elephants.