PhoTo

INGREDIENTS

1 tablespoon butter or margarine, melted1 tablespoon light corn syrup2 tablespoons light brown sugar2 slices pineapple, well drained (from 8-oz can)2 maraschino cherries, well drained2 Pillsbury™ Grands!™ Frozen Buttermilk Biscuits (from 25-oz bag)Whipped topping, if desired
DIRECTIONS

Heat oven to 375°F. Spray 2 (6-oz) custard cups with cooking spray.
In small bowl, mix butter, corn syrup and brown sugar; divide evenly between custard cups. Place 1 pineapple slice and 1 cherry into each custard cup; top each with 1 biscuit. Place custard cups on cookie sheet.
Bake 25 to 30 minutes or until deep golden brown; cool 1 minute. Turn upside down onto serving plates; remove custard cups. Serve warm, topped with whipped topping.








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This Linguine with Tomato Basil Habanero Sauce and Bacon Wrapped Shrimp for two will really heat up your summer night!

When our tomatoes begin to ripen and our fresh basil takes off, my husband makes this super-spicy pasta dish that we both love. He has made it every summer for about as long as we’ve been married–almost 19 years.

The recipe calls for habanero peppers–some of the hottest peppers grown. They range between 100,000 and 350,000 Scoville heat units (SHU), so one goes a long way. Dried smoked habaneros are available at area grocery stores and Hispanic markets, though we smoke and dry our own homegrown habaneros.

If a habanero is too hot for you, use a smoked and dried jalapeno, otherwise known as a chipotle pepper. Those range in heat from 5,000 to 10,000 SHU. An even milder substitution at 1,000 to 2,000 SHU is an ancho pepper, which is a dried fresh poblano. An ancho pepper can be somewhat leathery, so a 20-minute soak in hot water will make it easier to chop.

When handling hot peppers of any variety, it’s wise to wear disposable gloves, refrain from touching sensitive areas such as your eyes and keep your work area ventilated.

Although all that heat from hot peppers can be hard to handle, they all contain capsaicin, which is purported to have numerous health benefits–from boosting metabolism to pain control in topical creams.

To add protein to the dish, you could add plain cooked shrimp. To ratchet up the smoky flavor, bacon-wrapped shrimp are a very tasty addition. Cooking shrimp wrapped in bacon works well using thin bacon and at least 16-20 count (per pound) shrimp. The sauce is also delicious with chicken.










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The base of these creamy cheesecake bars is my go-to two ingredients graham cracker crust : butter and crackers. If you’re using store-bought graham cracker crumbs just mix with melted butter. If you have graham crackers only, place them in a food processor and pulse until finely ground.

The graham cracker crust topped with a rich, creamy cheesecake. For the cheesecake you’ll need the basic ingredients – cream cheese, sugar, eggs and vanilla extract. Yes, only 4 ingredients!

Before you start, make sure the eggs and cream cheese are at room temperature. Having the ingredients at room temperature ensures a velvety cheesecake filling. If your cream cheese and eggs are cold, you’ll over-beat the filling incorporating too much air into it.

Ingredients1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
4 packages (8 oz. each) cream cheese, room temperature
1 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
1 teaspoon vanilla extract
4 Safest Choice™ Pasteurized Eggs
3/4 cup chocolate chips
1/4 cup heavy cream

Instructions
Heat the oven to 325F. Line a 13X9" baking pan with parchment paper. Set aside.
In a small bowl combine the graham crackers crumbs with the melted butter and press it evenly on the bottom of the prepared baking pan.
Refrigerate for a couple of minutes while making the cheesecake filling.
In a mixing bowl add the cream cheese and sugar. With the paddle attachment on, beat on low speed until blended. Stir in the vanilla extract and the eggs, one at a time, beating well after each addition.
Pour the cheesecake filling over the crust and bake in preheated oven for 45 minutes or until almost set.
Turn off the oven and open the door. Let the cheesecake cool down for about in hour in the warm oven and finish chilling in the refrigerator for a couple of hours.
To make the ganache, place the chocolate chips and the heavy cream in a heatproof bowl. Microwave for 60 to 90 seconds and stir until smooth and combined.
Place the melted chocolate into a zip-lock bag (pay attention, it's hot!) cut a small hole in the corner and drizzle over the chilled cheesecake.
Cut into bars and serve!

















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I look back now and I think “what the hell?” The first time you have homemade New England clam chowder you realize that the homemade stuff is WAY different than the canned stuff. My first time having the good stuff was in San Fransisco. We has spent a very cold morning walking across the Golden Gate Bridge (never again!) and we were looking for something to warm us up.



INGREDIENTS:

• 2 dozen cherrystone clams, rinsed and cleaned
• 8 slices thick sliced bacon, diced
• 2 celery stalks, small dice
• 1 large yellow onion, small dice
• 1 clove garlic, minced
• 6 cups clam juice
• 2 pounds baby yellow potatoes, cut into 1/2 inch chunks
• 1 tablespoon chopped fresh thyme leaves
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 cups heavy cream
• Kosher salt and pepper, to taste

DIRECTIONS:

• In a large pot set over high heat add 8 cups water to a boil.
• Add in cleaned clams and cover the pot with a lid. Boil for about 10 minutes until all the clams have opened their shells. Discard any clams that have not opened their shell. (If the there is a not enough water to cover the clams add more until the clams are covered.)
• Once clams are cooked remove from the pot and let cool while you prepare the soup.
• In a large soup pot set over medium heat add bacon. Once the bacon starts to render it's fat add in diced celery and onion. Cook over medium heat until the vegetables are soft and translucent. Add in garlic and saute until fragrant, about 30 seconds. (If your bacon does not give off a lot of fat drizzle in a little olive oil or a tablespoon of unsalted butter.)
• Add in clam juice, diced potatoes, fresh thyme leaves and bay leaf. Bring to a slight simmer and cook for about 25 minutes or until the potatoes are fork tender but not falling apart.
• While the soup simmers remove the clams from their shells and chop into bite size pieces, set aside.
• When the clam juice mixture is ready in a small bowl whisk together cornstarch and cold water until smooth. Pour into the soup and boil lightly until the soup starts to thicken, about 5 minutes.
• Take the soup off the heat, remove the bay leaf, stir in chopped clams and heavy cream.
• Taste the soup and add in kosher salt and pepper to taste.
• Serve hot with a giant slice of crusty bread.

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This dessert was pretty much made by him. I did the microwaving and spreading of the chocolate but he took the reigns on the rest. He broke the pretzel pieces. He crushed the candy canes (his favorite part by far). And he sprinkled the pretzels and candies all over the chocolate.


Ingredients:
10 ounces dark chocolate chips
1 cup crushed pretzel sticks
1/3 cup crushed peppermint candy pieces

Instructions:
Melt chocolate in microwave in 30 second intervals stirring after each interval until melted.
Line baking sheet with parchment paper.
Spread melted chocolate in a thin layer over the parchment paper. Sprinkle pretzels and crushed peppermint candies over the top. Gently press so they stick to the chocolate. Allow to harden, about 20 minutes. You can also refrigerate it until hardened.

Once the bark has hardened, break into pieces.



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CHICKEN
1/4 cup Dijon mustard
1/2 tablespoon water
1/2 tablespoon ancho chile powder
5 garlic cloves, minced
3 tablespoons finely chopped sage
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
One 4-pound pastured chicken
2 tablespoons pickled jalapeño peppers, sliced, plus 1/4 cup of the brine strained into a spray bottle
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
TOPPING
2 garlic cloves, smashed
2 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs
Finely grated zest of 1 lemon
1 tablespoon chopped parsley
1/4 teaspoon cayenne
Salt
Preheat the oven to 350°. In a blender, puree the Dijon mustard, water, chile powder, half of the gar­lic, 1 tablespoon of the sage, 1/2 teaspoon of the oil and 1/2 teaspoon each of salt and pepper. Place the chicken breast side up in an ovenproof skillet; coat with the mixture.
Bake the chicken for 1 hour and 20 minutes, or until cooked through. Spray the chicken with the jalapeño brine; bake for 5 more minutes. Let rest for 10 minutes.
In a skillet, cook the jalapeños, parsley, lemon juice, the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.
In a skillet, brown the garlic in the oil over moderate heat; discard the garlic. Add the bread crumbs, zest, parsley and cayenne and stir until the crumbs are crisp. Season with salt.
Top the chicken with the jalapeño butter, sprinkle with the crumbs and serve.









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These Cinnamon and Brown Sugar Glazed Carrots are a family favorite!

We don’t eat a lot of casseroles. I’m more of a “meat and two sides” kinda cook. You know, a meat, a starch and a green veggie, but sometimes I like to add carrots as an extra side dish.

Cinnamon and Brown Sugar Glazed Carrots can be made with fresh or frozen baby carrots, large carrots or if you’re in a hurry canned are fine. It’s a great recipe for kids, even if they don’t think they like cooked carrots. They are usually enticed by the sweetness…don’t tell them carrots are nutritious too.



Here’s the Recipe:

1 16 oz bag of baby carrots

1/2 cup brown sugar

3/4 tsp cinnamon

3 Tbsp butter

Place carrots in pot and cover with water

Bring to a boil, reduce slightly and continue to boil about 20 minutes or until carrots are tender

Drain well and return to pot

Add sugar, cinnamon and butter, tossing to coat

*This recipe is subject to personal taste. Add more sugar, cinnamon or butter depending on your preference.








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Happy St. Patty’s Day everyone! I am pretty sure there is not an ounce of Irish blood in me however, it’s still fun to celebrate no? This year I’m going to celebrate with some Guinness of course and since eating is important when consuming Guinness, I am also celebrating by enjoying this traditional Irish dish. And as with any traditional dish, there are many variations of colcannon out there but there are a couple of things that will definitely be in each recipe: potatoes and cabbage. Oh and butter, lots of butter.



For those of you that have had colcannon before, you may notice that I took a little liberty with my version. First of all I decided to add bacon, because well I like bacon. Next, if the scrumptious crispy bacon wasn’t enough, I decided to sautee the onions, garlic and cabbage in the left over pan drippings before stirring them into the creamy mashed potatoes. Drool.

If you’d like to make this vegetarian, and perhaps a little more traditional, don’t use the bacon and instead use a tablespoon of olive oil.




Ingredients:
6 slices bacon, diced into 1 inch pieces
5 medium russet potatoes, peeled and diced
1/4 cup butter, plus 1 tablespoon for serving
1/2 cup milk
1/2 medium onion, diced
1 clove garlic
1 small head cabbage, cored and chopped small
3 green onions, chopped




Instructions:
Brown bacon in a large skillet. Transfer to a paper towel lined plate and set aside. Remove pan from heat and reserve 1 tablespoon of pan drippings.

Meanwhile, place potatoes in a pot with the water just barely covering the top. Bring to a boil and cook until fork tender. Drain. Return to pan and add 1/4 cup butter and milk. Mash with a potato masher. Turn burner to low and cover to keep warm while you prepare the cabbage.

Return bacon pan to stove and heat over medium heat. Add onions, garlic and cabbage to reserved bacon drippings. Stir to combine. Cover and cook for 15 - 20 minutes or until cabbage is soft.

Stir cabbage mixture into warmed potatoes. Stir in reserved bacon pieces and green onion. Season to taste with salt and pepper. Transfer to a serving bowl, top with remaining tablespoon of butter. Serve.



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Who’s ready for all things summer? The grill. The beach. The sun. The BBQs. The s’mores. The pasta salads. I sure am. I am also ready for all things fresh summer veggies. I can’t wait for all the summer squash and sun ripened tomatoes so that I can make this Zucchini Noodle, Tomato and Avocado salad over and over again. With fresh zucchini noodles, tomatoes and avocado all tossed in a lemon basil vinaigrette it is like summer in a bowl and will be your new go to salad this summer too. I just know it.



A lot of the recipes that I see for zucchini noodles involve cooking them for a short amount of time. But I wanted to try a recipe using raw zucchini noodles. After all, summer is coming and you’ve got to have some no cook recipes in your repertoire and this Zucchini Noodle, Tomato & Avocado Salad is perfect.




Ingredients:

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 - 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• salt and pepper
• 2 medium zucchini, cut in half, stems removed
• 1 cup halved cherry tomatoes
• 1 medium avocado, diced

Instructions:
Combine olive oil, lemon juice, garlic and basil together in a food processor and process just until emulsified. Season to taste with salt and pepper. Set aside.
Using the 1/8 inch spacing blade, cut the zucchini into noodles.
Place zucchini, tomatoes and avocado together in a bowl. Drizzle dressing over the top. Cover and refrigerate for 20 minutes. Serve.



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Only a few hours before the start of the highly anticipated match FC Barcelona - Raja Casablanca. Contrary to what had been announced by several media, Lionel Messi is part of the journey. Argentine striker, who had contracted an injury earlier this week, landed on Saturday morning at 11am at Tangier airport, said the Catalan club on its website. He and his teammates were greeted by about 300 fans, told El Mundo Deportivo. For this friendly meeting, scheduled tonight at 22 pm (local time) at the Grand Tangier stadium, the Barca coach Tito Vilanova has used eight other players of team A, the Dutch of Moroccan origin offensive environment Ibrahim Afellay. Thirteen players playing with the Barça B team were also summoned. "The group is accompanied in this trip by the vice presidents Josep Maria Bartomeu and Jordi Cardoner and by leaders Susana Monje and Jordi Moix" said FC Barcelona.



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Techniquement, la Ninja H2R s'appuie un cadre en tubes d'acier inédit et suprenant. Kawa est plus familier, comme tous les japonais, d'un double longeron périmétrique en alu. Rares exceptions : les ZX-12R, ZZR 1400 et 1400 GTR doté d'une structure monocoque. Un super monobras vient tenir une très belle jante en shuriken. Son carénage en carbone a été développé dans une pure recherche d'efficacité aérodynamique. Pour cela, Kawa a fait appel à sa division aérospatiale.


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Advance orders for the new HTC One begin Friday, and those customers might receive their phones before April 10. Orders for Samsung’s Galaxy S 6 phones start Friday as well, with delivery expected around April 10




Phone sizes won’t change. HTC is largely keeping the same design, but improving the camera and personalizing the home screen based on your location. It also promises to replace the phone once if you smash or crack it. Samsung is swapping its plastic back cover for more stylish metal and glass to better compete with the iPhone. It also improved the camera and software interface.

Prices will vary by carrier. No-contract versions generally start at about $650, in line with the iPhone and other high-end devices.

At AT&T, prices for the Galaxy S 6 start at $685, paid in installments. A higher-end Edge model, with a display that curves on the both sides, starts at $815. The no-contract price for the HTC One is $709.Update Here

A term often used as a hashtag on social media services like Instagram or Twitter when accompanying an image showing extraordinary picture of the sky. Usually the image will feature unusual or spectacular cloud formations or an impressive sunset.







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System Administrator Appreciation Day is an international celebration of sysadmins across the globe, an official recognition of geekdom and of the time and effort these device-doctors and tech-therapists sacrifice as they work their magic at unsocial hours.

Typical of his trade, Ted Kekatos altruistically claimed the last Friday in July as the day that his global techie team should be recognized for the irreplaceable, printer-proficient, gadget-genius, digital-dexterous, software-savvy, computer crackerjacks and widget whizes that they are.

In appreciation of their workplace contributions, system administrators are to be spoilt rotten on Sysadmin Day, or SAD, as they like to call it. The long-established custom requires that all system administrators be showered with gadgets, that they have first dibs on the office coffee and that their co-workers do their bidding on this most solemn day. No sysadmin should lift a finger on System Administrator Appreciation Day, unless it’s for the purpose of pointing to the co-workers where to stick their cables and which buttons they should press.





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In his first extended interview, Moro gives NationalGeographic.com his take on what happened
Alternative accounts, including those claiming to represent some Sherpas, have been posted on climbing blogs and sites.
Can you tell me what happened on the Lhotse Face on Saturday?
Our aim was to reach Camp 3. We knew there was a team fixing rope on the Lhotse Face. I've climbed Everest four times and done ten expeditions here, and I know that on the day the ropes are fixed, nobody should hang on the fixed ropes. This doesn't mean that nobody is allowed to climb the mountain. Everest isn't just a mountain for clients and guides. Everest is for all who pay the permit.


When we arrived on the Lhotse Face, the Sherpas fixing rope there told us to turn back and go home. But we told them that we weren't going to disturb them or hang on the fixed ropes, as they probably assumed. Then we immediately climbed Alpine style, without a rope, 100 meters to the left of them. They threw a piece of ice at us to scare us. But we didn't react. We continued climbing to the left of them.


The fixing team threw ice at you?
Yes, yes, nobody has told that. But the fixing team, at the beginning, two Sherpas especially, used ice axes to cause pieces of ice to fall on Ueli Steck's head, who was the first of our group. We continued climbing. We were, of course, much, much faster than them. They were carrying rope and fixing.

After one hour, we saw our tent on the right. So we traveled horizontally toward our tent. And during this traverse, 50 meters from our tent, we crossed the line of the rope-fixing team, exactly at the same altitude where the leading Sherpa climber was. And when we arrived close to him, without touching the rope and without sending any piece of ice down onto the heads of the 15 Sherpas who were on the fixed line, the leader of the rope-fixing team started to scream, "What are you doing here? Why are you here? Blah, blah, blah, blah." And he was waving his ice ax. And you know as well as I do that an ice ax can kill a person. One hit on the head and you're done.


Who was he screaming at?


He was screaming at all of us. Because the first of us making the traverse was Jon Griffith. The second was Ueli Steck. And the third was me. He was screaming at all of us. When we got close to him, without saying, "Hello, ciao, how's it going? It's cold and windy," he immediately started to scream. Very nervously. Very angry. And, I repeat, waving an ice ax. So I also screamed myself, after 30 seconds, saying the exact words in Nepalese, "Mother******, what are you doing?" Because he was waving the ice ax close to us and we were not roped. If he touched me, I would fall down the whole face of Lhotse.


This is the only thing that I can say I'm sorry for. I said, "Mother******, what are you doing?" And he said, "We are fixing rope!" And we told him, "Okay, if you want, we can help you. Okay?" Because it was getting cold and windy. "If you want, we'll go and stop at our tent here, come back at 1:00, and if you want [us] to, we can also help you to do your job."


"No, no!" And he came very close to Ueli Steck. There was a physical contact between them because, when he was going toward him, waving the ice ax, at a certain moment, Ueli was retreating but also losing his balance. So Ueli touched, physically, the Sherpa, but just to keep himself from falling. And the Sherpa said, "Why you touch me? Why you touch me?" And Ueli said, "Listen, we are here all together for the same aim. If you want, we can help you to fix rope." And the Sherpa said, "No, I don't want that. Now we stop. We go down."



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