Random Thread & the *insert topic here*

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There's a true meaning to it apparently.

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I went outisde in shorts earlier. I felt really cool.

There was a snow pile at burger king twice my height xD
 
My cousin's a big Giants fan and flew from Pennsylvania to SF to see the parade and he said it was such a dissapointment because hardly anybody was there. And he felt bad.

In the streets of San Francisco, over a million people is not a small number ;) and I've heard from multiple people that it was so crowded they couldn't see. I'm just saying.

I went outisde in shorts earlier. I felt really cool.

There was a snow pile at burger king twice my height xD

We never get snow. Ship some here!
 

I WANT SNOW!
I at least want snow for Christmas.
I'm just glad it's going to be cold for Thanksgiving.
 
Directions
Cook 1/2 pound chopped bacon until crisp. Make Classic Mash; replace half of the butter with 2 to 4 tablespoons bacon drippings. Fold in some bacon; sprinkle the rest on top.
Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions.

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In the streets of San Francisco, over a million people is not a small number ;) and I've heard from multiple people that it was so crowded they couldn't see. I'm just saying.



We never get snow. Ship some here!

Well I dunno, my cousin showed me the pictures he took from the parade and there were blocks and blocks of empty sidewalks behind the parade route.

Maybe he was just in an empty spot?
I'll ask my friend's mom if there were a lot of people, she went to the parade too.
 
Ingredients
  • 2 pounds red new potatoes, quartered
  • 2 cloves garlic, smashed
  • 5 to 6 strips bacon
  • 1/4 pound Gorgonzola cheese, room temperature
  • 1/4 cup heavy cream, room temperature
  • 1 tablespoon butter, room temperature
  • Salt and freshly ground black pepper

Directions
Add potatoes and garlic to a medium pot and fill with enough cold water to cover the potatoes by an inch. Season with salt and bring water to a boil. Reduce to a simmer and cook until potatoes are soft, about 15 minutes.

Meanwhile, fry bacon in a skillet until crisp. Set aside on a paper towel to drain. Roughly chop and reserve.

Drain potatoes and garlic and place them back in the pot with the cheese, heavy cream, butter and chopped bacon. Roughly mash, adding more cream if needed. Season with salt and pepper, to taste.

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Ingredients
  • 12 (1/3-inch-thick) baguette slices
  • 3 ounces Gorgonzola crumbles, at room temperature
  • 1/2 cup chopped walnuts or pecans
  • Honey

Directions
Preheat oven to 325 degrees F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 10 minutes.

Sprinkle Gorgonzola on baguette slices. Sprinkle nuts over each. Drizzle each slice lightly with honey.

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Ingredients
  • 1/2 pound goat cheese
  • 1/4 cup chopped mixed herbs such as parsley, thyme, and chives
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 12 baby pears
  • 12 slices bacon, about 1/2 pound cut in 1/2
  • 2 tablespoons honey
  • Arugula for garnish

Directions
Heat the oven to 375 degrees F.
In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula

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You; Hey mrs. ------- was the SF Giant's parade crowded when you went?
Amy -------; hello dear! i wouldn't say crowded, there was enough room for everybody! I do think most people pilled towards the beginning of the parade route. But i wouldn't say it was crowded, why?
You; Oh I was just wondering, thank you
Amy -------; you are welcome dear!!
 
INGREDIENTS:
8
oz. (2 cups) finely shredded Swiss cheese
1 1/2
cups (about 8 oz.) chopped cooked ham
1/4
cup sliced green onions
2
tablespoons honey mustard
2
(12-oz.) cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
1
egg, beaten
1
tablespoon sesame seed or poppy seed
2
tablespoons diced red and green bell pepper, if desired
1
green onion fan, if desired

DIRECTIONS:

* Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In large bowl, combine cheese, ham, onions and mustard; mix well.
* Separate 1 can of dough into 10 biscuits; leave second can in refrigerator. Separate each biscuit into 2 layers. Press each biscuit layer to form 3 1/2-inch round.
* Place 1 rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture.
* Arrange 8 balls, seam side down and sides almost touching, to form ring on sprayed cookie sheet, leaving 3-inch hole in center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush wreath with beaten egg. Sprinkle with sesame seed.
* Bake at 375°F. for 18 to 25 minutes or until golden brown. Carefully slide wreath from cookie sheet onto 14-inch serving platter. Sprinkle with bell pepper. Place onion fan in center of wreath. Serve warm.

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Ingredients

* 1 cup crumbled blue cheese
* 1/4 cup chopped pecans
* 1 ounce cream cheese, softened
* 1/2 teaspoon dried rosemary leaves, crushed
* 2 medium apples, peeled
* 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls

Directions

1. Mix blue cheese, pecans, cream cheese and rosemary. Cut each apple into 16 wedges; set aside.
2. Separate dough into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1 tablespoon cheese mixture over each triangle; place 2 apple wedges along wide end of each triangle. Roll up each triangle from wide end and place point side down 1 inch apart on ungreased cookie sheet.
3. Bake at 375 degrees F 18 to 22 minutes or until golden brown. Serve warm.

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Cass ahhhhh i dont wanna go alone!.
You olivia will be there!and james max eww.
Cass parrtayy right there..
You doesn't that sound fun? maybe macey will go. Or you could come to the Bible play dress rehersal and come see me and rachel (:
Cass i'll probably do that!
 
INGREDIENTS
2
cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
1
cup finely shredded pepper Jack cheese (4 oz)
1/4
cup SMUCKER'S® Apricot Preserves
1/4
cup Fisher® Chef's Naturals® Chopped Pecans

DIRECTIONS

* Heat oven to 375°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray.
* Unroll each can of dough into a large rectangle; press perforations to seal. Cut each rectangle crosswise into 12 strips, about 1 inch wide. Place each strip in muffin cup, pressing dough to cover bottom and side, making sure all seams are sealed and forming 1/4-inch rim above cup.
* Spoon 2 teaspoons cheese into each cup. Top each with 1/2 teaspoon preserves and 1/2 teaspoon pecans.
* Bake 14 to 20 minutes or until crust is deep golden brown. Cool 5 minutes; remove from pan. Serve warm.

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Allie is excited for Thanksgiving!
 
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