Vitamins and Glucosamine

Began Vitamins and Glucosamine supplements. Hip and thigh muscles hurt pretty bad.

Zucchini Crab Cakes

Zucchini Crab Cakes

• 2 ½ cups grated zucchini.
• 1 egg, beaten.
• 2 tablespoons butter, melted.
• 1 cup bread crumbs. ¼ cup minced onion.
• 1 teaspoon Old Bay Seasoning TM.
• ¼ cup all-purpose flour.
• ½ cup vegetable oil for frying

STEP 1: In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

STEP 2: Shape mixture into patties. Dredge in flour.

STEP 3: In a medium skillet, heat oil over medium-high heat until hot. Fry patties in oil until golden brown on both sides.

Beer Bread

INGREDIENTS

Nutrition

• 3

  cups flour (***sifted***)
• 3

  teaspoons baking powder (omit if using Self-Rising Flour)
• 1

  teaspoon salt (omit if using Self-Rising Flour)
• 1⁄4

  cup sugar
• 1

  (12 ounce) can beer
• 1⁄2

  cup melted butter (1/4 cup will do just fine)

DIRECTIONS

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.

No Salt Pickled Jalapeños

LOW SODIUM PICKLED JALAPEÑOS

 

SAVE PRINT

Author: Christy from Insanity Is Not An Option

Recipe type: Condiment

INGREDIENTS

• 1½ cups fresh, sliced jalapeños
• ¼ cup red onion, diced
• 1 tbsp garlic, finely chopped
• 1 cup balsamic vinegar
• 1 cup filtered water
• 1 tsp sugar
• 1 tbsp No Salt
• 1 mason jar

INSTRUCTIONS

1. Set aside the mason jar for later.
2. In a medium saucepan, combine all of ingredients except for the jalapeños and onion, and bring to a boil, stirring to dissolve the No Salt and sugar.
3. Add the jalapeño slices and onion to the brine, stirring frequently, and boil for about 8 to 10 minutes until they turn that pea soup color you're accustomed to seeing in store-bought canned jalapeños.
4. Once they are the right color/consistency, remove from heat, cover, and allow to soak in the brine for about 10 minutes.
5. Carefully transfer jalapeños into mason jar and funnel brine into the jar. Leave uncovered and let it cool to room temperature before covering.
6. Once jar is room temperature, cover, and place in the refrigerator.
7. Best if refrigerated for about 8 hours before eating.

Face Mask

Cut two squares 8.5" x 10"
Cut two elastic straps 6" long

Fold each square in half on the long edge and press that middle fold; then fold the two half sides inward up to the first fold and press. There will be three pressed folds in the direction of the longest edge sectioning the piece into quarters.

Lay out flat and bring the two outer folds up to meet each other on the center fold.

Attach the elastic to the top and bottom of the short edge about 1/2" from the corner and sew/tack in place with the strap looped inward on the face of the mask.

Place the two pieces together with right sides facing....sew a 3/8" seam leaving 3" open for turning...trim the corners for turning then turn the mask right side out.

Push out and press the seams then sew a 3/16" top stitch around to finish.

Stove Top Popcorn

INGREDIENTS

• 2 tablespoons extra-virgin olive oil or coconut oil
• ½ cup popcorn kernels, divided
• Salt, to taste

INSTRUCTIONS

1. In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it.
2. Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.
3. Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).
4. Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)
5. Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.

star wars timeline

• Star Wars: Episode I — The Phantom Menace (1999)
• Star Wars: Episode II — Attack of the Clones (2002)
• Star Wars: Episode III — Revenge of the Sith (2005)
• Solo: A Star Wars Story (2018)
• Rogue One: A Star Wars Story (2016)
• Star Wars: Episode IV — A New Hope (1977)
• Star Wars: Episode V — The Empire Strikes Back (1980)
• Star Wars: Episode VI — Return of the Jedi (1983)
• Star Wars: Episode VII — The Force Awakens (2015)
• Star Wars: Episode VIII —The Last Jedi (2017)
• Star Wars: Episode IX — The Rise of Skywalker (2019)

Easy-Peeled Boiled Eggs

Steam rather boil eggs.

Bring water in steamer to boil. lower eggs in steamer basket into the pot. Cover on med-low heat and cook for 13 minutes.

Remove eggs from steamer and place in ice bath for 15 minutes. Crush the shells and eggs should peel easily.

Pistachio Ambrosia

Ingredients

35 m6 servings444 cals

• 1 (20 ounce) can crushed pineapple with juice
• 1 (3 ounce) package instant pistachio pudding mix
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 large bananas, sliced

• 2 cups miniature marshmallows
• 1 (15.25 ounce) can fruit cocktail, drained
• 1 (11 ounce) can mandarin oranges,

Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.

Pistachio Cake

Ingredients

For the cake:

• 1 box vanilla cake mix, (or white/yellow cake mix)
• 1 (3.4 oz) box instant pistachio pudding
• 3 eggs
• 1 cup oil
• 1 cup milk
• green food coloring optional

For the frosting:

• 1 (3.4 oz) box instant pistachio pudding
• 1/2 cup milk
• 1 (8 oz) tub frozen whipped topping (COOL WHIP), thawed

Instructions

To make the cake:

• Preheat oven to 350F degrees.
• Spray a 9 x 13 baking dish with nonstick spray.
• In a medium bowl, combine dry cake mix with dry instant pistachio pudding.
• Mix those together until combined.
• Then add in eggs, oil and milk.
• Stir just until combined.
• Stir in about 6 to 8 drops of green food coloring until fully incorporated.
• Pour into prepared baking dish.
• Bake for about 25-30 minutes. If you insert a toothpick into it, it should come out clean when done.
• Allow cake to cool completely before making frosting.

To make frosting:

• Pour instant pistachio pudding mix into a mixing bowl.
• Add in 1/2 cup cold milk.
• Stir until combined.
• Now stir in the thawed whipped topping.
• Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
• Spread frosting onto cooled cake.
• Slice and serve. If you like, sprinkle with some crushed pistachios.