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Game Day Sangria Recipe. Pineapple Bundt Cake Recipe. The Whole Wheat Tollhouse Cookie Recipe. Buttermilk Pound Cake. April 28, 2010 at 5:56 pm Last week, I spent more time in the airport than in school. I was visiting colleges I’d been accepted to, hoping to find the one that spoke to me. I only applied to schools in the east coast, so there was a lot of flying in store. My dad went with me. We took eight flights in total, and unfortunately, we weren’t lucky when it came to the Russian roulette of flight-booking.

Nearly all of our flights were red-eye. I was in the middle seat almost every time, and not always next to my dad. But for me, the worst part about it was the boredom. I remember my impatience on our last flight home. E- wasn’t texting back quickly enough, so I impatiently slapped the cell phone screen a few times. His expression told me that he was seeing something completely foreign, and I felt embarrassed. I think it’s safe to say that people my age truly compose the generation of instant gratification.

I’m guilty of it. I shouldn’t have been fooled by its humble appearances. Like this: For the Love of Chocolate-Dipped, Almond-Orange Biscotti. April 11, 2010 at 1:23 pm My friend A- once said to me, “You know you’re in love when you know all the little quirks about someone, and you wouldn’t change a thing.” Somewhere between whipping my first egg whites and preheating my new oven, I realized that phrase rang truest for my kitchen. I know exactly where to set chilled sticks of butter, since I’ve discovered my kitchen’s one warm spot (between the KitchenAid and the sink.) I could organize the knife drawer in the dark.

I love this room, even though the shelves are all breaking and the paint is peeling and half of the lights have burned out. It’s the little things. Only the kitchen has this magic. As an only child, I spend a great deal of time home alone. It could be lonely, but it isn’t. In the past, I might have been scared. I’m getting better. I don’t know what I was thinking one afternoon earlier this week, when I sat on the bed home alone and decided to watch a horror movie. It was free on our cable. The things you do for love. Cinnamon Sugar Biscotti Recipe. Biscotti Recipe. Quinoa. Francisco Pizarro might have known a thing or two about New World conquest, but he would have made a lousy nutritionist. After toppling the Incan empire in 1532, the Spanish conquistador filled his ships with potatoes and corn--destining them to become major players in the European diet--while leaving a third crop to wither.

Turns out, the fields Pizarro neglected to harvest were filled with the world's most nutritious grain: quinoa [pronounced KEEN-wah]. "Quinoa is a true wonder food," says Daniel Fairbanks, Ph.D., a professor of plant and animal science at Brigham Young University. "It has about twice the protein of regular cereal grains, fewer carbohydrates, and even a dose of healthy fats.

" Unfortunately, not much has changed in the almost 500 years since Pizarro pillaged the Incas. The User's Guide to Quinoa Quinoa has an addictive nutty flavor, cooks up quicker than rice, and can be used to make pilafs, risottos, salads, soups, and even desserts. Transform Your Body! Southern Sweet Tea Recipe. Frugal Recipes Michelle's Meals on a Budget(featured column) Southern Sweet TeaCopyright © 2004 by Michelle Jones, editor of BetterBudgeting.com Having lived throughout the south for my entire life, there's one thing I can tell you for sure.

Life is just a whole lot sweeter with a cold glass of SWEET TEA! (And if you're following a low-carb or sugar-free diet, Splenda can be a lifesaver!) Now it depends on how sweet you like it, but this is the way many southerners make their tea (and the way my grandmother used to make it--although she used a metal tea ball to hold the tea leaves, and we use regular tea bags that are thankfully more common now.) Ingredients: Small to medium size pot of water, with a lid that fits well 1 cup of sugar (Use 3/4 c. 1 gallon-sized pitcher (or a big pickle jar will do) Directions: To make the tea syrup, add sugar and water to pot and bring to a boil over medium-high heat. Cover the pot and let the tea steep for a good bit. Recipe Index - Frugal Dinner Blog. The Incredible Noodle Weenie. Spinach-Artichoke Hummus and Cheesy Toast. Serves 4-6 servings Originally aired November 7, 2007 1 15-ounce can chickpeas 2 tablespoons tahini 1 garlic clove Juice of 1 lemon Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil (EVOO) 1 10-ounce box chopped frozen spinach, defrosted and drained well 1 15-ounce can artichokes, drained and coarsely chopped 1/2 to 3/4 cup grated Parmigiano-Reggiano or Asiago cheese 1 baguette, cut into slices 1/4-inch thick Preheat broiler to high.

In the food processor, combine chickpeas, tahini, garlic, lemon juice, salt, freshly ground black pepper and EVOO, and puree until smooth. Transfer the hummus to a bowl, add the spinach, artichokes, 1/4 cup of the grated cheese and mix to combine. Sprinkle the remaining grated Parmigiano-Reggiano or Asiago cheese on the baguette slices and toast them under the broiler until the cheese is golden and melted.

Guacamummus or Hummamole (Avocado Hummus) Recipe. So…what’s a girl to do when gorgeous, big, ripe avocados are on sale during “Hip Hip for Hummus Week”? Make guacamumus! Or hummamole! (Or if you really want to be boring – avocado hummus.) :) Whatever you want to call it, this fantastic marriage of my two favorite dips — hummus and guacamole — is definitely a winner. I went for a good blend of my two favorite recipes, but depending on what ingredients you have around, feel free to play around with the recipe.

Hooray for dips that are fun to say, and to eat! You’ll love this Guacamummus or Hummamole (Avocado Hummus) Recipe! Ingredients: 1 avocado, peeled and pitted1 (15 oz.) can of chickpeas, drained1/2 cup fresh cilantro, chopped1/4 cup chopped red onion3 cloves garlic, peeled and smashed2 Tbsp. tahini (optional)1 Tbsp. olive oil1 lime, juiced1 tsp. cumin1/4 tsp. salt (more or less to taste) Directions: Combine all ingredients in a food processor and blend until smooth. All images and text ©Gimme Some Oven Ali’s Tip: Homemade energy bar recipe: a delicious addition to healthy breakfast menus.: Shape Magazine.

Quinoa Recipe | Quinoa Recipes. Mrs. Sigg's Snickerdoodles Recipe. Ham Spread Recipe. Gimme some oven. How to make butter in a canning jar. Broccoli Cheese Balls.