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This month was hosted with pleasure by the Tapella’s. Jacqueline absolutely loves the month of October- and who’s to blame her when this month symbolizes the start of the holiday season, cooler weather, and color changes of the leaves (well..sometimes.. Texans like the idea of changing leaves, but never usually see it. It goes from green to dead here. Winter OR Summer.) The girl has good great reason to love it. I do, too!
Her most amazing tablescape. I LOVE all the pumpkins!
So.. what’s on the menu this month?
12 slices center cut bacon
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Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Top with other half of the jalapeño. Wrap whole jalapeño with one bacon slice. If needed, secure by sticking toothpick through the middle.
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. If after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. Serve immediately, or they’re also great at room temperature
Probably one of the cutest ideas, yet! Travis played his part in helping Super Wifey and carved faces on hollowed out grapefruits. Our salad was extra special with this touch. Love it!
6 cups mixed baby greens
1 cup sliced canned mandarin oranges
6 tablespoons Feta cheese
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/8 teaspoons cracker black pepper
In a large bowl, combine greens, mandarin oranges, and Feta. Drizzle with Orange Vinaigrette.
In a small jar with a tight fitting lid, combine all ingredients, cover and shake very well. Refrigerate for up to one week, shake well before serving over salad greens.
And now for the main course! This was hearty and belly-pleasing.
Ashley dishing up her plate!
4 pound chuck roast
1/4 teaspoon salt
1/4 teaspoon pepper
1 packet dry onion soup mix
1 cup water
3 whole carrots, peeled and chopped
1 white onion, chopped
3 large butter potatoes, peeled and cubed
1 stalk celery, chopped
1 tablespoon bottled garlic
Evenly season the roast with salt and pepper. Heat a large non-stick skillet coated with cooking spray. Brown roast on all sides. Transfer to the slow cooker.
Combine soup mix and water. Pour over roast. Add in remaining ingredients. Cover and set to LOW for 8 to 10 hours.
Nutrition Information; Serves about 12 (5 ounces roast and veggies each)
Landon was into it
Time for dessert!! This recipe came out of a cookbook that was made for Jacqueline when she got married. I’m not sure who Rosemary is, but she sure knows how to make a Pumpkin Roll… Very delicious!
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon (If it were up to me, I would add WAY more than this!)
3/4 cup flour
2/3 cup canned pumpkin
1/4 cup powdered sugar
Cream Cheese Filling
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees. Combine ingredients with electric mixer in a large mixing bowl. Pour onto waxed paper lined jelly roll pan. Bake for 15 minutes. Remove from over and turn over onto wet linen-type towel while hot. Immediately remove wax paper and roll cake up tightly. Cool slightly. Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Refrigerate until ready to serve.
Nutrition Information; Serves 10
If desired, sprinkle with powdered sugar before serving.
Wait.. no way- the sugar is required. Period.