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Messages - cadence4u

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271
Off-Topic / Re: YouGov
« on: March 03, 2019, 11:31:00 am »Message ID: 1264468
I get 250 - 2,000 points each time!


272
Off-Topic / Re: cable or not
« on: March 03, 2019, 11:28:48 am »Message ID: 1264467
Yes, I have fios!


273
Off-Topic / Re: My new tv
« on: March 03, 2019, 11:28:06 am »Message ID: 1264466
Awesome. got new TV Samsung 32 in & Loving. I used the money from the money I inherited.


274
Off-Topic / Infamous 'Burger Mobile' from the 90s Nickelodeon comedy Good Burger...
« on: March 02, 2019, 12:38:04 pm »Message ID: 1264327
Infamous 'Burger Mobile' from the 90s Nickelodeon comedy Good Burger goes on sale for $10,000 sporting a lot of rust and having clocked up 999,999 miles:

* The 'Burger Mobile' from the 1997 Nickelodean film Good Burger is on sale
* Karl Sperl of Daytona Beach, Florida put it on sale on Facebook for $10,000
* The blue 1975 AMC Pacer still has a metal hamburger attacked to its hood
* The once-iconic car is in poor condition and covered in rust
* Sperl says his father bought the car off someone who won it in a raffle 12 years ago

The bizarre 'Burger Mobile' car from the 1990s flick Good Burger is on sale.

The 1975 AMC Pacer with a hamburger on its hood debuted in the comedy film Good Burger featuring Keenan Thompson and Kel Mitchell in 1997.

The car, now rusted and old, still has the hamburger in tact from its Nickelodeon glory days, has been put up for sale for $10,000.

An ad for the car was put on Facebook Marketplace with the owner based in Daytona Beach, Florida.

The seller named Karl Sperl said his father 'bought it off someone who I think won it in a contest after the movie release' 12 years ago, according to Jalopnik.

Photos of the car reveal the once glorious blue pacer is now covered with rust and appears to have not run in years. 

According to Sperl's ad the car has been driven 999,999 miles and is in 'poor condition'.

However, the car might be a good buy for die-hard Good Burger fans as there are talks for a sequel to the 90s movie.

Keenan Thompson announced in December that he and Mitchell could reunite for a follow up to the movie about two young men running a struggling burger joint.

'We've been talking about it for a long time. We've had meetings about it, so it's in the higher powers' hands cause we've both said that we're down to do it,' Thompson said on Watch What Happens Live with Andy Cohen in December. 

https://www.dailymail.co.uk/news/article-6763831/The-infamous-Burger-Mobile-90s-Nickelodeon-comedy-Good-Burger-sale-10-000.html

275
Off-Topic / YouGov
« on: March 02, 2019, 12:24:22 pm »Message ID: 1264323
I love this site. :heart:  You get 2,000 Points after you complete 4 surveys. Also your upline will get 2,000 Points!

You can contact me facebook.com/toavon4u

276
Off-Topic / Re: My Points
« on: March 02, 2019, 12:05:32 pm »Message ID: 1264321
I have belong to MYPOINTS for more than 10 years! Love getting gift cards, but lately I get Paypal cash!

 :heart: :heart: :heart: :heart: :heart: :heart: :heart: :heart: :heart: :heart: :heart: :heart: :heart:


277
Off-Topic / Re: Starting a new job
« on: March 02, 2019, 11:59:37 am »Message ID: 1264320
Congrats to your new job. Work hard to get promotion down the line.  :highfive: Also, be happy about your new position! At least you have a job.

What type of job you are doing?




279
Off-Topic / Re: Do you care what color your phone is?
« on: March 02, 2019, 11:41:26 am »Message ID: 1264317
Go into the store the might have the phone your looking for!  :in-love: The store actually need your business = sales to keep the stores in business!

280
Off-Topic / Re: Do you own a scale?
« on: March 01, 2019, 09:05:30 am »Message ID: 1264116
Older doctors scale still works!

281
Off-Topic / Re: Payless ShoeSource to shutter all of its remaining 2,100 US stores
« on: February 28, 2019, 08:55:14 pm »Message ID: 1263922
Yes, Amazon is killing online & many other business!

But, Sales for in the stores are killing business - like Toy R US, Linen N Things, Mervyn's, Kmart, Sears & etc.

I like to shop in the stores than shop online! In stores get revenue of sales & the city!

282
Off-Topic / Giant, Chewy, Brown Butter Toffee Chocolate Chip Cookies
« on: February 28, 2019, 06:54:39 pm »Message ID: 1263884
A couple of nights ago I had the strongest craving for chocolate chip cookies.  But not just ANY chocolate chip cookie.  What I wanted was a Giant, Chewy Chocolate Chip Cookie because, well, they are the bestest!  There is something about chocolate chip cookies that is just so comforting and amazing and makes me oh-so happy.  Had a bad day?  Eat a cookie.  Celebrating something?  Time to eat a cookie.  The boys went to bed on time?  Bake some cookies.  And then eat one. 

As I was pulling out the ingredients it occurred to me that I should try my recipe with brown butter.  I’ve long been a HUGE fan of brown butter cookies and for some reason, had yet to try it with my very favorite cookie recipe.  I got the butter browning and pulled out my tub of “baking stuff” where I happened across about 3,067 half-used bags of chocolate chips, toffee bits, caramel bits, etc.

I called over to Chris who was sitting on the couch to find out what sounded good for the cookies.  Now Chris is ALWAYS up for cookies and he is usually a strict “only chocolate chips” guy but we compromised and went with Heath toffee bits and a combination of milk chocolate and semi-sweet chips.

Now this particular recipe requires an hour of chilling (pure torture!) so we sat down to watch Under the Dome.  The house was already smelling amazing from the brown butter and after about 45 minutes I decided it was close enough and pulled the dough out a few minutes early because I. Just. Could. Not. Wait. Another. Second. Fifteen minutes later I was pouring myself a glass of milk and enjoying perhaps the greatest cookie I have ever had in my life.  Ever.

Soft and chewy and incredibly tender on the inside.  Slightly crunchy on the outside and did I mention giant??  Yes.  Like big enough that you really only want to eat one and then you feel so good about yourself because you only ate one that it’s pretty easy to convince yourself that you need to make these more often because you have developed amazing self control and will only eat one cookie.

Or is that just me??

Anyways. you want these.  Trust me.  Reece and Bryce assured me that these were AMAZING.  I asked Reece “Are they good?”  His response? “Mommy.  These are not good…they’re amazing!”  Love that little guy!

Makes 1 dozen.
Ingredients
2 c flour
½ tsp baking soda
½ tsp salt
½ tsp corn starch
1 Tbls vanilla
¾ c unsalted butter
1 c brown sugar
½ c white sugar
1 egg, plus 1 egg yolk, room temperature
1 c semi-sweet chocolate chips or milk chocolate chips or a combination of chips
1 cup Heath toffee bits

Instructions
1. Combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.
2. Melt the butter in a small skillet over medium heat. The butter will start to foam and then start browning. You will be
    able to smell a nutty aroma when it's ready. Remove from heat and allow to cool slightly. Do not burn!
3. Cream butter with sugars together in a large mixing bowl.
4. Beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.
5. Add in the dry ingredients and mix just until combined.
6. Stir in the chocolate chips and toffee bits.
7.  Put the dough in the refrigerator for an hour to chill.
8. Preheat oven to 325 degrees.
9. Drop cookie dough ¼ cup at a time onto a parchment lined baking sheet.
10. Space cookies about 3 inches apart and bake for 15 to 17 minutes.
11. The cookies are done when the edges are golden. Let the cookies cool on the baking sheet for a few minutes and
      then transfer to a wire racks to finish cooling.
12. Enjoy!

https://www.momontimeout.com/giant-chewy-brown-butter-toffee-chocolate-chip-cookies/?utm_source=browser&utm_medium=push_notification&utm_campaign=PushCrew_notification_1540361147&pushcrew_powered=1




283
Off-Topic / Re: Is it still flu season?
« on: February 28, 2019, 06:46:49 pm »Message ID: 1263882
Yes, I was @ the ER - not for me, but fr a family member. My dad had only something was in his eye! He was weed whacking & did not have googles to protect him!

Several people in the ER had flu - coughing. I just hope I did not catch it!

284
Off-Topic / Best Ever Texas Sheet Cake!
« on: February 25, 2019, 05:38:11 pm »Message ID: 1263374
Texas Sheet Cake
Dilemma. You have a crowd coming over and you want to make a cake. Chocolate cake. But you don’t want to have to break out your cake pans, make layers, smooth on frosting, etc. You want something quick. But from scratch. What do you do?

Make a Texas Sheet Cake. Duh. This cake is the reason jelly roll pans exist. Honest. I can’t think of a single better way to use mine. When I make a cake it’s usually a big ordeal. Trying to pour the same amount of batter into each cake pan is a struggle. Then you have to get them out of the pan in one piece, then you have to frost and decorate and then cross your fingers that when you go to slice it, the slices come out pretty.

What a headache! (I’m lazy if you can’t tell…)

If all of that made you cringe, this is the cake for you. Maybe you need to serve more than a dozen people and you don’t want to have to sit there and cut slices of cake, this is the cake for you. Furthermore, if you like chocolate, chocolate, and a little more chocolate, this is the cake for you.

Do Texas Sheet Cakes Have Nuts?
First of all, for those of who us who grew up on sheet cakes like this, there comes a time when the “great nut debate” takes place. Some like it with, some like it without. Often times, the nuts are stirred into the frosting and so the entire cake is coated with nutty frosting. A good thing if you like nuts. Something terrible if you don’t.

Because there is always some debate, after frosting the cake, I sprinkle nuts on half (quickly because this frosting sets up FAST) and leave the other half plain. That way, people can serve themselves from one side or the other and peace has been restored once again.

Speaking of serving, let the people do it themselves! Who are we to say how big a piece of cake each person gets? No! Not good, not good at all. I say let your guests serve themselves…it’s for their own good and your sanity. Trust me.

Buttermilk vs. Sour Cream

I make my Texas Sheet Cake with sour cream. Always have. I see a lot of recipes that call for buttermilk and to be honest, this is because they are serving the same purpose in this recipe. They both add a lot of moisture and a bit of tanginess that compliments the chocolate overload that is taking place. I think the sour cream provides an even better texture so that’s why I include it in my recipe here.

What’s In A Texas Sheet Cake
This cake recipe is so awesome because it calls for pantry staples meaning you can whip up one of these babies any.time.you.want.

butter
cocoa powder
all-purpose flour
granulated sugar
salt
baking soda
sour cream
eggs
whole milk
powdered sugar
vanilla extract
pecans – optional

Texas Sheet Cake Frosting: A Chocolate Love Affair
Can we take a moment of silence to admire that frosting? I just want to lick it. Don’t judge. It’s crazy good and my most favorite chocolate frosting on the planet.

The chocolate frosting is actually more of a glaze and it gets poured – yes, I said poured – over the cake while still warm. This means it kind of soaks into the top layer of the cake creating irresisitble layers of chocolate goodness.

If you haven’t tried a Texas Sheet Cake before, let this be your first. Used to enjoy them on the regular but seem to have forgotten all about them? Hopefully this was a reminder to quickly put this cake back into your repertoire because trust me, once you have it again, you’ll be hooked

If you’re like me and enjoy a good Texas Sheet Cake now and again, welcome home.

Ingredients

Cake
1 cup unsalted butter
1 cup water
1/3 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1/2 tsp salt
1 tsp baking soda
1/2 cup sour cream
2 eggs room temperature

Chocolate Frosting
1/4 cup + 2 tbsp whole milk
1/2 cup unsalted butter
3 3/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla extract
1 cup chopped pecans optional

Instructions

Cake
Preheat oven to 350F.
Grease and flour a 10 x 15 jellyroll pan. (Use cocoa powder to "flour" the pan if you like.)
Bring butter, water, and cocoa powder to a boil in a medium saucepan, stirring frequently. Remove from heat and let cool for 10 minutes.
Whisk together the flour, sugar, salt and baking soda in a large bowl. Set aside.
Whisk together sour cream and eggs.
Combine the sour cream and egg mixture with the flour and sugar mixture.
Gradually stir in the warm cocoa mixture and mix well. (You might need to whisk together.)
Pour the batter into the prepared jellyroll pan.
Bake for 22-25 minutes. The center of the cake should spring back when touched.

Chocolate Frosting
Bring the milk and butter to a boil. Remove from heat.
Whisk in the powdered sugar, cocoa powder, salt and vanilla extract.
Pour the frosting over the cake while the cake is still warm.
Quickly sprinkle on nuts if desired.
Leftovers should be stored in airtight container.

Nutrition
Calories: 329kcal | Carbohydrates: 45g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 138mg | Potassium: 74mg | Fiber: 1g | Sugar: 35g | Vitamin A: 8.2% | Vitamin C: 0.1% | Calcium: 2.1% | Iron: 5.2%

285
Off-Topic / 20 Minute Skillet Chicken & Spinach Parmesan
« on: February 20, 2019, 05:20:05 pm »Message ID: 1262606
Busy nights? No problem! I’ve got you covered with this 20 Minute Skillet Chicken and Spinach Parmesan!. The easiest and most delicious dinner EVER! One that the whole family will enjoy!

It is an absolute delight watching Reece and Bryce swim their little hearts out night after night. And let me tell you, when they get home from those practices – they are hungry!

We have practice every evening from 6 p.m.-7 p.m., but starting tomorrow, practice gets moved to 5 p.m. – 6p.m. As you can imagine, this makes dinner time a tad bit tricky.

While I love using my slow cooker on busy nights like these, I’m not always so prepared 🙂 It’s then that I turn to quick, delicious meals like this 20 Minute Skillet Chicken and Spinach Parmesan.

It’s packed full of protein and I can get it on the table by the time they finish showering and changing. Mission accomplished.

Eating dinner together is super important to our family. No matter how crazy busy our schedules are, we can always count on mealtimes to bring us together to relax and enjoy good food and excellent company.

20 Minute Skillet Chicken and Spinach Parmesan
 
Serves: 4 servings

Ingredients

6-8 small chicken cutlets or breast filets (1.5-2 lbs)
salt and pepper
1 cup panko bread crumbs
¼ cup grated parmesan cheese
4 Tbls extra virgin olive oil
1½ cups Ragú® Old World Style® Traditional Sauce
2 cup chopped baby spinach
1 cup grated mozzarella

Instructions

1. Season chicken with salt and pepper.
2. Combine panko and parmesan cheese in a small bowl.
3. Coat the chicken with the bread crumb mixture pressing gently to adhere.
4. Heat 2-3 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
5. Add the cutlets (do in batches to avoid crowding) and cook 3-4 minutes on each side until golden brown and cooked
    through. (Wipe skillet before repeating with remaining chicken pieces.)
6. Remove chicken from skillet and pour half of the pasta sauce onto the bottom of the skillet.
7. Gently lay the chicken on top.
8. Top each piece of chicken with a couple tablespoons of sauce, ¼ cup chopped spinach, and two tablespoons of
    mozzarella. Just spoon and sprinkle till it looks right 🙂
9. Place in broiler for 2-4 minutes until cheese just begins to turn golden brown.
10. Serve immediately.

https://www.momontimeout.com/20-minute-skillet-chicken-and-spinach-parmesan/?utm_source=browser&utm_medium=push_notification&utm_campaign=PushCrew_notification_1540361147&pushcrew_powered=1


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