Living Laughing Loving

05/31/2022

https://www.facebook.com/AngelaCastilloAngelaHeavenlySent/videos/807691690194055/

12/31/2021

12/31/2021

Living Laughing Loving updated their info in the about section.

Living Laughing Loving updated their info in the about section.

11/18/2019

Vegetable soup : I didn’t use any spices because I can’t tolerate any yet.. I just used green beans, carrots, veg all, 85 %lean ground beef, one can tomato sauce, 3 cans diced tomatoes and one can whole tomatoes, one bottle of water, 1 tbsp dried onion, dash of sea salt, and black pepper.. you can cook on the stove .. but I put it in my crock pot and cooked it on high for 4 hours then turned it on low for 2 hours .. I didn’t precook the ground beef I added it raw.. the hot liquid cooks it.. just combine and cook.. easy peasy !!! Hope you all like it !!

07/20/2019

Bright Side

Bright Side

Handy hacks to cut and peel like a pro. 😉 bit.ly/2xutCg3

07/17/2019

Cooking With Aisha

Cooking With Aisha

I made my own Waffle House for breakfast - Cowboy Ribeye Steak, Hashbrowns, Butter Grits, Scrambled Eggs & Texas Toast

07/17/2019

Cooking With Aisha

Cooking With Aisha

My Steak Sandwiches!

Cooking on a budget never tasted SO GOOD! Give it a try!

07/17/2019

Cooking With Aisha

Cooking With Aisha

My Bang Bang Crab Legs!!

If you tried my Bang Bang Chicken then this is a must try!

07/17/2019

Cooking With Aisha

Cooking With Aisha

Crab Meat Stuffed Shells!

The kids want chicken tonight so we had our shells for lunch! They were tasty! Give them a try 😊

07/17/2019

Cooking With Aisha

Cooking With Aisha

Simple & Easy mini Meatball Subs was the kids lunch today. Give them a try!

04/07/2017

Timeline Photos

03/08/2017

Trent Shelton

Trent Shelton

Your life isn't over

01/23/2017

HelloGiggles

HelloGiggles

Bathe in a rainbow that looks delicious and feels oh so relaxing!

10/23/2016

Here y'all go. Patti Heglers Apple & Cream Cheese Bundt Cake with Caramel Pecan Topping

Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Apple Cake Batter:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 1/2 lb.)

Caramel Pecan Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecan halves (garnish)

Directions

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.

09/04/2016

The Country Cook

this is so yummy... my friend made it for me and brought it to me.. i couldnt get enough..

Who is ready for fall flavors? (and maybe fall temps. - ha! Pumpkin Pie Dump Cake is here! Not a pretty name but sure is a pretty taste!
RECIPE HERE: http://www.thecountrycook.net/2012/10/pumpkin-pie-dump-cake.html

03/25/2014

This is a great tip

This one might be a good one to pass around to your family and friends. Apparently it works! - Marls

01/11/2014

Dilled Seafood Salad

1 (8-ounce) package Salad shrimp, frozen cooked
1/4 cup Celery
2 tsp Dill, dried
2 tbsp Green onion
1 Egg, large hard cooked
4 tbsp Mayonnaise
1/4 tsp Salt
3 tbsp Sour cream
1 (6-ounce) can Lump crabmeat, drained and picked

1. In a large bowl, combine shrimp and next 6 ingredients; set aside.
2. In a small bowl, combine mayonnaise and sour cream. Spoon mixture over shrimp mixture; toss gently to coat. Cover and Refrigerate.

05/12/2013

Visit Johnston County, NC

Strawberry Pie
3 Tablespoons cornstarch
1 cup sugar
1 1/2 cups water
3 oz box strawberry Jell-O
2 cups sliced strawberries
Pre-bake a 10" pie shell

Line bottom of pie shell with the sliced strawberries. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries and refrigerate until set. Serve with whipped cream.

05/11/2013

Here is what you will need to make homemade ice cream in a baggie:

2 Tablespoon sugar
1 cup half & half (or light cream)
1/2 tsp vanilla extract
1/2 cup coarse salt or table salt(I used canning salt)
ice
gallon-sized Ziploc bag
pint-sized Ziploc bag



Mix the sugar, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.



Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.



Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)



Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.



Open the baggie and pop in a spoon.


Hope you enjoy your homemade ice cream in a baggie as much as we do!

05/06/2013

Through A Country Momma's Eyes

STUFFED ITALIAN BREAD

1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F.

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.

Cut the bread into cubes with X slices without cutting all the way through the bottom crust.

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.
Through A Country Momma's Eyes

05/05/2013

check out our group if you get time.. you never know you might like it .. come set a spell .. and if you dont like it you can always check out.. lol https://www.facebook.com/groups/living.laughing.loving/

05/05/2013

Welcome Home

Want the kids to eat their meatloaf? Make meatloaf cupcakes! Works every time!

Meat Loaf Cupcakes with Mashed Potatoes

1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-ounce) slices Land O Lakes® Deli 4 Cheese Italian Blend cheese
Potato Topping
1 1/4 cups water
6 (3/4-ounce) slices Land O Lakes 4 Cheese Italian Blend, cut into quarters
2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste

Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.

Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.

Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.

Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired. Serve immediately.

http://www.landolakes.com/recipe/3646/italian-meatloaf-cupcakes

05/05/2013

Army Wives' Kitchen

No Bake Chocolate Covered Peanut Butter Balls
~Tammy
1-18 oz. jar of smooth or chunky peanut buter - I prefer smooth
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark
or
chocolate candy melts
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.

Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.

While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.

Store the candies in a sealed container in the refrigerator.

**Warning** These little candies are very addictive!!

05/05/2013

In the Kitchen with Friends: Love to Share Recipes

Friendship Casserole

2 - lbs ground beef
1 - 48 oz jar spaghetti sauce
2 – tablespoons sugar
1 (16 oz) - pkg medium egg noodles
1/2 - cup margarine or butter
½ - teaspoon onion salt (or onion powder)
½ - teaspoon garlic salt (or garlic powder)
½ - cup grated Parmesan cheese
1 - 12 oz pkg shredded mozzarella cheese


Preheat oven to 350º Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.

*Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend.

05/05/2013

el Jimador Tequila

THURSDAY THIRST FOR KNOWLEDGE!
Despite it’s name, this Sunrise is most ideal at sunset.

XO Sunrise
1 oz. el Jimador Blanco
2 oz. X-***ED Fusion Liqueur®
2 oz. orange juice
Mix and serve in a tall glass with ice. Garnish with an orange twist.

05/05/2013

el Jimador Tequila

DUBLIN’ UP! Here’s a cocktail that puts the “rock” in “shamrock.”

1 part el Jimador Blanco
1 part DeKuyper® Melon Liqueur
1/2 part triple sec
Splash of orange juice

Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass. Garnish with an orange slice.

05/05/2013

Real Housemoms

Real Housemoms also have these amazing EASY Ranch Chicken Tacos! Enjoy! http://www.realhousemoms.com/easy-ranch-chicken-tacos/

05/03/2013

Hot Apple Dumplings

2 Granny Smith apples
1 cup water
1 cup sugar divided
1 stick butter
1/4 tsp. vanilla extract
8 canned biscuits (I use Pillsbury buttermilk)
4 teaspoons ground cinnamon

Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe.

In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil.

Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.
Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices.

Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream! YUM!

05/02/2013

Kim's Krazyness

Oh this is something I will be adding to my * must take * to BBQs

Grape Salad ( YUM )

Original recipe makes 8 servings Change Servings

4 pounds seedless green grapes

1 (8 ounce) package cream cheese

1 (8 ounce) container sour cream

1/2 cup white sugar

1 teaspoon vanilla extract

4 ounces chopped pecans

2 tablespoons brown sugar

Check All Add to Shopping List
Directions

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving

04/27/2013

My Foodies

Banana Pudding Cheesecake from The Country Cook

www.FoodiesNetwork.TV

http://www.thecountrycook.net/2012/06/banana-pudding-cheesecake.html

04/26/2013

Don't Poke The Bear Productions

Jalapeño Popper Dip ~ everyone will ask for your recipe!

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted


Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.



Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.
Gabby's Goodies Via .dotcomsformoms.

04/26/2013

Well Done Stuff

Mini Tortilla-Crust Pizza | Awesome

04/25/2013

Holiday Spirit

The Strawberry Blessing,,,,http://creampuffsinvenice.ca/2006/07/05/the-strawberry-blessing/

04/25/2013

Mom's Pantry Blog

Grandma Simm's Yeast Rolls

http://www.twirlandtaste.com

5 cups all-purpose flour
1/2 cup sugar
2 packages yeast
1 cup milk
1/2 cup Crisco shortening
1 cup warm water

Scald milk; add half of the water and sugar. Let cool. Dissolve yeast in a half-cup of warm water until the yeast comes to the top. Mix all together. Knead. Let stand until it is double in size. Knead. Melt the butter in a pan. Roll, cut out and place in pans, dipping both sides of the rolls in butter. Let rise. Bake at 450 degrees for 12 to 15 minutes.

Source: Twirl and Taste