New Hudson video: RAGBRAI riders pushed on to Waterloo stop
HUDSON (6:30 p.m.) – Everything is winding down in Hudson.The music was shut off around 6 p.m. and outside beer gardens like the one brother and sister Luke and Christy Abben were running were being stopped and torn down.
Karen Dalton-Beninato: Tailgate Dat: Historic New Orleans Grocery a Foodie’s Dream
Fifth-generation grocer Hilaire Dubertrand Lanaux III (Trey for short) is walking me through the kitchen of Langensteins grocery store to show where they will be…
Prep Time: 10 min | Total Time: 25 min | Makes: 4 servings, 1-1/2 cups each What You Need! 1/2 lb. fettuccine, uncooked 1 lb. boneless skinless chicken breasts, cut into strips 1-1/4 cups fat-free reduced-sodium chicken broth 4 tsp. flour 4 oz. (1/2 of 8-oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed 3 Tbsp. KRAFT Grated Parmesan Cheese, divided 1/4 tsp. garlic powder 1/4 tsp. pepper Make It! COOK pasta as directed on package. MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken. DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
You can find me on facebook now, but only if you do a search for my email on there: me@seriouscakes.com Link to all my videos: www.youtube.com Questions? Comments? Email me at: me@seriouscakes.com I got this idea from the Hello Cupcake book, lots of cool ideas in there! Pumpkin Cake recipe: 2 1/2 c. sugar 2 1/2 c. all purpose flour 1/4 tsp. salt 1 tsp. baking soda 1 tsp. EACH of cinnamon, cloves, nutmeg, and allspice (I actually use a little less than a tsp) 15 oz. can of pureed pumpkin, NOT pumpkin pie filling 1 c. vegetable oil 3 eggs, lightly beaten 1 tsp. vanilla Preheat oven to 350. Prepare pans by either using baking spray or grease and flour. Mix together dry ingredients in a medium bowl. In large bowl combine wet ingredients until creamy. Slowly add the dry ingredients to the wet, mixing until just combined. Bake 18-25 minutes if making cupcakes, 35-45 minutes if using 2 cake pans. This recipe will make 24 cupcakes or a 2 layer 8″ or 9″ cake. The ice cream scoop only works on thicker batters, for my chocolate cake I use a measuring cup to pour. I’ve noticed that my cream cheese frosting doesn’t taste very good right away, for some reason the flavors take a little longer to meld. Once they have though….YUM. This recipe should NOT be left out at room tempterature for longer than the time it takes to decorate the cake. I only needed to add 1/4 c. of cream but you could add less and have it still turn out well. One warning, if your kitchen is warm, DON’T add any …
