Amazon pilot season is cranking out some great kid friendly content. The Skyward premise is three friends hosting a secret underground podcast exploring paranormal sightings in their tiny town of Wildwood, Oregon. Together, Piper, Curtis and Ira try to prove the existence of aliens and can’t help but become personally involved with the cases of people who call into their show. Skyward is just the right amount of spooky and mysterious. Check it out! Click here to watch episode 1!
Check out Sweetlings and Frost Your World with Fun! After you check them out connect on Facebook for a chance to win fun prizes from Alex Brands every Friday. Just click the Fun Friday tab on the left. There are new prizes and winners every week. Sweetlings, Frost Your World. Meet the Characters, Watch the Videos and Shop Sweetlings. Unique craft and collectable toy all in one. Sweetlings is a fun, creative DIY activity that captures the current decorating food trends into fun and addicting craft.
Here is a sweet Slow Cooker Apple Butter BBQ Chicken recipe I stumbled across today on threebeansonastring.com. I can’t wait to try this!
Prep time: 5 mins
Cook time: 9 hours 10 mins
Total time: 9 hours 15 mins
Serves: 10
Ingredients
* 3.5 lbs bone-in chicken thighs (about 10)
* .25 teaspoon salt
* .25 teaspoon pepper
* 2 cups homemade or prepared apple butter*
* 2 Tablespoon mustard
* 1 Tablespoon Worcestershire sauce
* 1 teaspoon sriracha
* 1 teaspoon smoked paprika
Instructions
1: Preheat the broiler in the oven and place the top rack 4-5 inches from the heat. Place the chicken on an aluminum-foil lined baking sheet. Sprinkle both sides of chicken with salt and pepper. Broil the chicken for 4 minutes until top is lightly browned. Transfer the chicken to a large slow cooker.
2: In a small bowl, combine the apple butter, mustard, Worcestershire sauce, Sriracha sauce and smoked paprika. Pour over chicken; stir to coat.
3: Cover the crockpot and cook on low for 8-9 hours, until chicken is fork tender.
For more great recipes from threebeansonastring.com click here
Yum! This delicious Caramelized Onion Cheese Steak Sandwich Recipe came from Trader Joe’s. I loved this take on one of my favorite sandwiches. It’s not only easy but also quick to prepare. Perfect for a quick lunch or dinner!
Serves: 4 | Prep Time: 5 Minutes | Cooking Time: 10 Minutes
Ingredients:
* 1 pkg (1 to 1.5 lbs) TJ’s Flat Iron Beef Chuck Steak, cut into bite-sized pieces
* 1/2 pkg (about 8 oz) TJ’s Cheddar Cheese with Caramelized Onion, shredded
* 4 TJ’s Par Baked Ciabatta Rolls, baked
Directions: In a medium pan over medium heat, cook the meat for about 5-8 minutes until browned on all sides. Once meat is cooked to medium well, add cheddar cheese. Do not drain the juices. Keep stirring until the cheese is completely melted, about 2 minutes, creating a thick cheese sauce.
Divide the meat and cheese sauce among four ciabatta rolls and serve.
Everyone loves a grilled cheese right? I can almost taste one now. This love of the grilled cheese sandwich inspired me to search for gourmet takes on the classic Grilled Cheese Recipe. Here is one of my favorites so far. It’s the marriage of grilled cheese sandwiches and Caprese salad, best made in summer, when tomatoes and basil are at their peak. Thanks My Recipes for this delicious sandwich. All I can say is Yum!
8 slices (about 11 oz.) rustic sourdough or Italian country bread
2 large garlic cloves, halved
1 tablespoon olive oil
8 slices (6 oz.) mozzarella cheese
2 ripe heirloom tomatoes, thinly sliced
1/2 cup thinly sliced roasted red peppers
16 large basil leaves
About 1/2 tsp. kosher salt
About 1/2 tsp. pepper
1. Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.
2. Cook 2 sandwiches at a time in a large frying pan over medium-low heat, covered, turning sandwiches once, until golden brown and cheese is melted, 6 minutes.
3. Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper.
Marvel released the new official trailer for Captain America: Civil War. And the rumors are true. Spider-Man is in it! Only briefly but it seems Spider-Man seems to have picked Tony Stark’s side instead of Captain America’s. It’s not clear if that is actually what happens but it’s interesting. We have known for a while that Tony Stark (a.k.a. Iron Man) and Steve Rogers (a.k.a. Captain America) will be at odds in Civil War. Captain America: Civil War hits theaters on May 6, 2016.
I stumbled across this and just loved it. I can’t wait to try this one! Just follow the tutorial below to get started making your own Mason Jar Fresh Herb Garden!
Materials
* old wooden board (I used a piece of painted wood I found by a torn down home)
*mason jars
*pipe clamps
*triangle ring hangers
*stainless hanging wire
*picture hanger
*chalkboard paint & chalk
*brush
*hammer, nails and screwdriver
*herbs
1. Space mason jars evenly on wooden board, and mark placement with a pencil in order to design and measure around.
2. Tape off rectangles on board, and paint with chalkboard paint as pictured above. This way, you can switch out herbs and change their labels accordingly.
3. Paint pipe clamps gold, and secure to wooden board by hammering a nail through the small holes in the pipe clamp.
4. On back of board, nail in ring hangers and tie on hanging wire.
5.Plant herbs in mason jars.
6.Place mason jars into pipe clamps and tighten with a screwdriver.
7. Nail picture hanger into the wall, and hang your herb display!
Blow your guests away with a flavorful twist on a classic appetizer by adding Pork Sausage to your stuffed mushrooms. These are a game day favorite at my house in the winter and are easy to make. Enjoy!
Prep Time: 45 minutes
Cook Time: 20 minutes
Ingredients
2 pounds large mushrooms, stems removed and reserved
1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage
1 clove garlic, minced
4 ounces cream cheese, cubed, softened
¾ cup dry Italian bread crumbs, divided
½ cup (2 ounces) grated Parmesan cheese, divided
¼ cup chopped fresh parsley
1 tablespoon olive oil
Directions
1- Preheat oven to 350°F. Finely chop enough mushroom stems to measure 1 cup; discard any remaining stems. Place mushroom caps, rounded-sides down, in lightly greased shallow baking pans.
2- Cook sausage, chopped stems and garlic in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add cream cheese, ½ cup breadcrumbs, ¼ cup Parmesan cheese and parsley; mix well. Spoon into mushroom caps.
3- Combine remaining breadcrumbs, remaining Parmesan cheese and oil; sprinkle over mushrooms.
4- Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.
About 50 servings (1 stuffed mushroom each)
I found this clever outdoor DIY idea and just had to share. This sweet DIY project that turns an everyday bottle into a modern backyard tiki torch. I love the way these torches look and am dying to use these. Just follow the tutorial below to get started making your own Recycled Wine Bottle Tiki Torch.
Materials:
1. Empty Wine Bottle (You can use any bottle you like as long as it’s glass and the neck is 1” in diameter. Be clever!)
2. Teflon Tape 1/2”
3. Copper Top Plate Connector (threaded for 3/8”-16 thread rod)
4. 1” Split Ring Hanger (threaded for 3/8”-16 thread rod)
5. 1/2” x 3/8” Copper Coupling
6. 1/2” Copper Cap
7. Two Hex Nuts (threaded for 3/8”-16 thread rod)
8. Two #10 x 1” Zinc Plated Wood Screws (if your mounting it to wood)
9. 3/8”-16 Zinc Plated Threaded Rod (I bought a 3’ rod and cut it down to 8, 4-1/2” rods with a hacksaw.)
10. Tiki Replacement Wick
11. Torch Fuel (For safety reasons, only use fuel made specifically for outdoor torches. i.e. Tiki brand)
Building Instructions:
The Hanger
1. Decide where you want to mount your Recycled Bottle Torch. Position the Top Plate Connector on your mounting surface and mark the holes for where the screws will go. It’s easier to keep it level if you pre-drill your screws first.
2. Once you have your Top Plate Connector mounted you can screw in the 3/8”-16 Rod until it stops. Channellocks are helpful for this part.
3. Thread the two Hex Nuts on to the Rod and tighten one all the way down at the point where the Rod meets the Top Connector Plate. Leave the other Hex Nut at the front end so it can be used to secure the Split Ring Hanger.
4. Thread on the Split Ring Hanger just enough so that the Rod is flush with the inside of the ring. Turn the 2nd Hex Nut counter-clockwise to snug it up against the Split Ring Hanger.
The Bottle
1. Carefully and tightly wrap the 1/2” end of the Coupling with your Teflon Tape. You’ll want to keep each wrap nice and clean so that it creates a smooth, even surface. Continue building up the tape until it fits very snugly into the opening of your bottle. You obviously don’t want it to fall in.
2. Insert the Wick into the Coupling until it sticks out about 1/4”. The Tiki brand replacement wicks are about 3/8” in diameter so they fit really well. Once they absorb the torch oil they’re even tighter.
3. Unscrew the Split Ring Hanger on one side and position the bottle neck into the ring.
4. Flip the front half of the ring back into place and tighten down the Hanger evenly on both sides. You may need to loosen the other side to make sure both sides are an even tightness. (Don’t over tighten the Hanger. You don’t want to break the glass.)
5. Use a funnel to fill the bottle with your favorite torch oil. (I use Tiki’s BiteFighter because it’s clear and seems to do a good job of keeping the mosquitoes away.)
6. Insert the Coupling & Wick into the top of the bottle and twist it snugly into place. Give the Wick a few minutes to absorb the oil before you try to light it.
7. I typically just blow my torches out. Use the Copper Cap to keep the Wick dry when you’re not using your torch.
Egg salad is an all time favorite of mine. These Egg Salad Lettuce Cups are the perfect quick lunch or snack.
Ingredients:
* 3 Hard Boiled Eggs
* 1 Green Onion
* 1 T Greek Yogurt
* 1 TSP Low-Fat Mayonnaise
* 1 TSP Stone-Ground Mustard
* Dash of Salt and Pepper
Directions: First chop your hard boiled eggs and green onions. Add to a bowl. Then add your Greek Yogurt, Mayo, Stone-Ground Mustard, and Salt and Pepper. Mix. Then pack your egg salad into a separate bowl from your lettuce pieces to avoid getting them soggy. Once you are ready to eat spoon out the egg salad onto your lettuce and enjoy!
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