Lost In Translation

Classic Chicken Pot Pie by Betty Crocker Recipes on...

Mon, 03 Dec 2012 16:57:34 -0600

Classic Chicken Pot Pie by Betty Crocker Recipes on Flickr.

Ingredients:

Crust
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

Directions:

1. Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
2. Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
3. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
4. Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
5. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

fuckyeahnebulas: Carina Nebula

Mon, 03 Dec 2012 16:57:22 -0600

fuckyeahnebulas:

Carina Nebula

fuckyeahnebulas: Cygnus X

Mon, 03 Dec 2012 16:57:03 -0600

fuckyeahnebulas:

Cygnus X

fuckyeahnebulas: IC 1318

Mon, 03 Dec 2012 16:56:20 -0600

fuckyeahnebulas:

IC 1318

Coconut-Filled Chocolate Delights by Pillsbury.com on...

Mon, 03 Dec 2012 16:54:02 -0600

Coconut-Filled Chocolate Delights by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS
3/4 cup Fisher® Roasted and Salted Almonds
1 1/2 cups coconut
1/2 cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
1/3 cup Hershey’s® baking cocoa
1/3 cup Hershey’s® milk chocolate baking chips

DIRECTIONS
1. Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften.
2. Meanwhile, heat oven to 350°F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.
3. For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into a ball. Place balls 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2-inch round. Press 1 whole almond on each cookie.
4. Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5. In small microwavable bowl, microwave chocolate chips uncovered on High 10 to 20 second, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.

showslow: Painted Photography by Josh Adamski Josh Adamski is...

Mon, 03 Dec 2012 16:52:00 -0600

showslow:

Painted Photography by Josh Adamski

Josh Adamski is a photographer based in Tel Aviv, Israel. He digitally manipulates his photographs to look like wonderfully abstract paintings.

Simply beautiful.

Dutch Apple Breakfast Bake by Pillsbury.com on Flickr. Via...

Sun, 25 Nov 2012 20:07:35 -0600

Dutch Apple Breakfast Bake by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS
1/2 cup LAND O LAKES® Unsalted or Salted Butter, melted
2 cans (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (8 rolls each)
1 can (21 oz) apple pie filling with more fruit
1 package (8 oz) cream cheese, softened
3/4 cup sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
1 EGGLAND’S BEST egg
2/3 cup sour cream
1/2 cup shredded sharp Cheddar cheese (2 oz)
1/2 cup Pillsbury BEST® All Purpose Flour
1/2 cup Fisher® Chef’s Naturals® Natural Sliced Almonds
1/2 cup Smucker’s® Sweet Orange Marmalade
1 1/2 cups frozen (thawed) whipped topping, if desired

DIRECTIONS
1. Heat oven to 375°F. Pour 1/4 cup of the melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate dough into 16 rolls; set icing aside. Cut each roll into 6 pieces; arrange pieces on butter in baking dish.
2. Pour pie filling into medium bowl. Cut apples into small pieces with clean kitchen scissors or knife; spoon filling over roll pieces.
3. In large bowl, beat cream cheese, 1/2 cup of the sugar, 1 teaspoon of the orange peel and vanilla with electric mixer on medium speed until well blended. Beat in egg and sour cream until well blended. Spoon over apple layer; spread to cover.
4. In small bowl, mix remaining 1/4 cup butter, 1/4 cup sugar, cheese and flour until mixture looks like coarse crumbs. Stir in almonds. Sprinkle mixture over cream cheese layer.
5. Bake 30 to 40 minutes or until set and topping is golden brown. Cool on cooling rack 20 minutes.
6. In small microwavable bowl, mix contents of 2 icing containers, remaining 1 teaspoon orange peel and marmalade. Microwave uncovered on High 40 seconds; stir.
7. For 12 servings, cut apple bake into 4 rows by 3 rows. Serve with sauce on the side. Garnish each serving with 2 tablespoons whipped topping.

Photo

Sun, 25 Nov 2012 19:58:34 -0600

Too powerful not to reblog… For all those people who have...

Sun, 25 Nov 2012 19:58:13 -0600

Too powerful not to reblog… For all those people who have faught, or are still fighting. Who got through it, or who didn’t. Reblog it for them.

neonwoman: So cute. Neonwoman

Sun, 25 Nov 2012 19:55:47 -0600

neonwoman:

So cute. Neonwoman

spiritualinspiration: Joyce Meyer - The Shield of Faith

Tue, 30 Oct 2012 20:32:38 -0500

spiritualinspiration:

Joyce Meyer - The Shield of Faith

digital-d3cay: I couldnt agree more. So true….

Tue, 30 Oct 2012 20:30:26 -0500

digital-d3cay:

I couldnt agree more.

So true….

Old-Time Tuna Bake by Pillsbury.com on Flickr.Via...

Wed, 24 Oct 2012 19:26:17 -0500

Old-Time Tuna Bake by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS
4 cups uncooked wide egg noodles (8 oz)
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas
1 can (10 3/4 oz) condensed cream of celery soup
1 can (12 oz) evaporated milk or 1 1/2 cups half-and-half
1 tablespoon dried minced onion
1 teaspoon seasoned salt
2 cans (5 oz each) tuna in water, drained, flaked
1 can (2.8 oz) French-fried onions

DIRECTIONS
1 .Cook noodles as directed on package, adding peas during last minute of cooking time; drain.
2. Meanwhile, heat oven to 350°F. In ungreased 2-quart casserole, mix soup, milk, dried onion and seasoned salt.
3. Stir cooked noodles and tuna into soup mixture. Cover; bake 30 minutes.
4. Uncover; stir mixture well. Sprinkle with French-fried onions. Bake uncovered about 5 minutes longer or until onions are golden brown.

Every Time We Touch ~ Cascada I still hear your voice when you...

Wed, 24 Oct 2012 19:23:49 -0500

Every Time We Touch ~ Cascada

I still hear your voice when you sleep next to me.
I still feel your touch in my dreams.
Forgive me my weakness,
But I don’t know why,
Without you it’s hard to survive.

‘Cause every time we touch,
I get this feeling.
And every time we kiss,
I swear I could fly.
Can’t you feel my heart beat fast?
I want this to last.
Need you by my side.
‘Cause every time we touch,
I feel the static.
And every time we kiss,
I reach for the sky.
Can’t you feel my heart beat so?
I can’t let you go.
Want you in my life.

Your arms are my castle,
Your heart is my sky,
They wipe away tears that I cry.
The good and the bad times,
We’ve been through them all,
You make me rise when I fall.

‘Cause every time we touch,
I get this feeling.
And every time we kiss,
I swear I could fly.
Can’t you feel my heart beat fast?
I want this to last.
Need you by my side.
‘Cause every time we touch,
I feel the static.
And every time we kiss,
I reach for the sky.
Can’t you feel my heart beat so?
I can’t let you go.
Want you in my life.

Every time we touch,
I get this feeling.
Every time we kiss,
I swear I could fly.
Can’t you feel my heart beat fast?
I want this to last.
Need you by my side.

‘Cause every time we touch,
I feel the static.
And every time we kiss,
I reach for the sky.
Can’t you feel my heart beat so?
I can’t let you go.
Want you in my life.

escapekit: The work of Ed Fairburn An illustration graduate, Ed...

Wed, 24 Oct 2012 19:23:35 -0500

escapekit:

The work of Ed Fairburn

An illustration graduate, Ed paints, draws and constructs using a flexible range of tangible media across a wide range of surfaces and contexts, allowing his practice to exist across various disciplines. The work he produces is largely self-directed, allowing him to explore a wealth of ideas and concepts which need to be realized.

Photo

Tue, 23 Oct 2012 18:47:56 -0500

sadanduseless: Meanwhile on the Dark Side… LMAO!

Mon, 22 Oct 2012 23:05:47 -0500

sadanduseless:

Meanwhile on the Dark Side…

LMAO!

Photo

Tue, 16 Oct 2012 17:46:55 -0500

Photo

Wed, 10 Oct 2012 19:28:29 -0500

Photo

Wed, 10 Oct 2012 19:27:18 -0500