In a lot of the online websites I have been hearing the term "Cracked Out', "Cracked Up" or even "Really Cracked" I think it's a younger generation that is using it. Does anyone know what it means? I've noticed that it really does not pertain to any one food group......I'm lost.
I have a carrot cake recipe the whole family loves but I would like to try something a little different. I have a charred pineapple bourbon sauce that suggests pouring a 1/2 cup into the mix. I'm thinking if I do add it that I should reduce the oil by a 1/2 cup. Do you agree?
I have hens so eggs are always coming in the back door :-)
I was wondering tho, how long is an egg good ?
When I use them I crack it open, if the yolk runs I toss it.
but if it stays round , I consider it good.
My Mother was a excellent cook, but she refused to teach me. I'd love to learn the basics hands-on if possible. Most cooking schools or classes cook food my husband and I would never eat. I have a few dishes that are my specialities, but I want to do more. Suggestions?
This is my constant state! My question...a neighbor of mine made a cake using Krusteaz canberry orange muffin mix with another cake mix (such as Duncan Hines). She mixed both muffin mix and cake mix together. Said it made a very tasty cake and very large as well. When I asked her what flavor cake she used, she said pick a flavor. It does not matter. I have a yellow cake mix on hand along with a strawberry one. I would like to try the strawberry because of the orange and cranberries. What do you think? And have you ever heard of mixing a cake mix and muffin mix together? If I must, I will run to the store and pick up something else. This time of year is a rat race as you know. If I can get by with what I have, I would be soooo...happy. I am open to suggestions. Please HELP! Thank you ladies ;)