The Ultimate Vampire Resource and Directory

01:09 Mar 22 2013
Times Read: 375

Cut open glow sticks & pour them into bubble solution. Glow in the dark bubbles. Summer nights here we come! SHARE THIS if you have kids

22:53 Mar 20 2013
Times Read: 376










Heaven In A Bowl (Peanut Butter Brownie Trifle)



1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups

4 cups cold 2% milk

2 packages (5.1 ounces each) instant vanilla pudding mix

1 cup creamy peanut butter

4 teaspoons vanilla extract

2 cartons (8 ounces each) frozen whipped topping, thawed



Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

22:41 Mar 20 2013
Times Read: 377




~ Gypsy Tea ~



2 Oranges

3 Lemons

13 Cloves

1 Tbs. Ground Allspice

1/2 Cinnamon Stick

3 Tbs. Black Tea

2 Quarts Boiling Water

1 & 1/4 Cups Sugar



Squeeze juice from the oranges & lemons; set aside. Remove rinds & put in large

container. Add cloves, allspice, cinnamon sticks & tea. Pour boiling water over

the tea mixture & let stand for about 10 minutes. Strain & then return liquid

container. Stir in the juices & sugar. This tea may be served hot or over

crushed ice.

—

beer batter onion rings
21:21 Mar 10 2013
Times Read: 386




Beer-Battered Onion Rings



Yield: 6-8 servings



Prep Time: 20 min



Cook Time: 5 min



Ingredients:





2 cups all-purpose flour, divided

2 teaspoons paprika

1 teaspoon garlic powder

2 teaspoons salt

1/2 teaspoon pepper

1 1/2 cups (12 ounces) pale ale beer

2 large yellow or Vidalia onions

Vegetable oil, for frying

Spicy ketchup, for dipping (optional)



Directions:





In a large bowl, whisk together 1 1/2 cups of flour with the paprika, garlic powder, salt and pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.



While the batter rests, cut the tip off of the stem side of the onions then remove the peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup of flour.



Add the vegetable oil to a large, heavy-bottomed pot (Dutch oven) to a depth of 2 inches and heat it over medium-high heat until a deep-fry thermometer reaches 375°F.



Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate. Immediately season them with salt. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.



Kelly's Notes:



When measuring beer, don't include the foamy head in your measurement. Pour it down the side of the liquid measuring cup (to minimize the head), and then measure the liquid part only.



Shake off as much of the excess batter as possible when coating the onion rings in order to get the best ratio of onion to batter.





Recipe by Kelly Senyei of JustaTaste.com.

21:20 Mar 10 2013
Times Read: 387






Ginger Sugar Scrub for Face and Body



Print me!





1/4 cup coconut oil

1 tablespoon ginger, coarsely chopped

1/4 cup cold-pressed oil (tea seed, jojoba, sunflower, or almond oil)

3/4 cup granulated or turbinado sugar

1/4 cup kosher salt

1-4 drops essential oil (I used lemongrass)



In a small saucepan over low heat heat the coconut oil and ginger pieces. Continue heating for 5-10 minutes until ginger scent and juice has transferred into the oil. Remove from heat and press through a fine mesh sieve or through a coffee filter.



While the oil is still warm, mix together with cold-pressed oil. Stir to combine and allow to come to room temperature. Stir in sugar and salt. Scent with essential oils as desired. Pack into a container.



To Use: Massage into damp skin and allow to sit 2-4 minutes. Using a washcloth covered in warm water, steam over face or stand in a steamy shower for a minute. Using the wet washcloth, wipe excess from skin. Rinse and repeat until oil is washed away.





Makes approximately 8 ounces sugar body scrub.