Ingredients for Cream of Brie soup:
◦1/4 cup butter
◦1 small onion, diced finely
◦2-3 stalks celery, diced finely
◦1/4 cup all-purpose flour
◦4 cups chicken stock
◦12 oz. (3/4 lb.) of brie cheese with the rind, cubed.
◦1/2 cup whole milk or half-and-half
◦salt and pepper
Directions:
Step 1: Melt the butter over medium heat in a large sauce pot.
Step 2: Add the onions and celery and sweat the onions (onions become translucent).
Step 3: Whisk in flour while continuously stirring, cook for 3 minutes.
Step 4: Whisk in chicken stock gradually.
Step 5: Let soup simmer for 10-15 minutes until celery is tender.
Step 6: Gently stir in brie cheese and allow it to melt for around 5 minutes.
Step 7: Poor soup into a blender (fill only to half full at a time). Hold top down with pot holder as soup is hot. Puree until smooth and pour into a clean pot.
Step 5: Heat the soup to almost simmering on medium-low heat.
Step 6: Stir in the milk or half-and-half.
Step 7: Season with salt and pepper to taste.
Ingredients for French Baguette:
◦1 cup of water
◦2 1/2 cups bread flour
◦1 Tablespoon white sugar
◦1 teaspoon salt
◦1 1/2 teaspoons bread machine yeast
◦1 egg yolk
◦1 Tablespoon water
Directions:
Step 1: Place flour, sugar, salt and yeast into a bowl (if using electric mixer use a dough hook or if by hand, use a wooden spoon).
Step 2: Add 1 cup water slowly and stir.
Step 3: When dough forms a ball, take it out of bowl and knead it for 5 minutes.
Step 4: Lightly oil a bowl, put dough back in and toss to coat (this keeps crust from forming on bread when it rises).
Step 5: Let it rise in a warm place for 45 minutes or doubled in size.
Step 6: Divide dough in half and on a lightly floured surface, roll dough into an 8 X 12 inch rectangle.
Step 7: Roll up the dough and place it on a cookie sheet.
Step 5: Cut deep slashes every 3 inches in the bread (or use Sectumempra spell). Make sure you do not cut all the way through the dough.
Step 6: Cover with a clean dish towel and let rise in a warm place for about 45 minutes or until doubled in size.
Step 7: Beat together egg yolk and 1 Tablespoon water. Brush over the bread. Bake at 375 F for 20-25 minutes until golden brown.
Serve bread with hot soup and ENJOY!!!
◦1/4 cup butter
◦1 small onion, diced finely
◦2-3 stalks celery, diced finely
◦1/4 cup all-purpose flour
◦4 cups chicken stock
◦12 oz. (3/4 lb.) of brie cheese with the rind, cubed.
◦1/2 cup whole milk or half-and-half
◦salt and pepper
Directions:
Step 1: Melt the butter over medium heat in a large sauce pot.
Step 2: Add the onions and celery and sweat the onions (onions become translucent).
Step 3: Whisk in flour while continuously stirring, cook for 3 minutes.
Step 4: Whisk in chicken stock gradually.
Step 5: Let soup simmer for 10-15 minutes until celery is tender.
Step 6: Gently stir in brie cheese and allow it to melt for around 5 minutes.
Step 7: Poor soup into a blender (fill only to half full at a time). Hold top down with pot holder as soup is hot. Puree until smooth and pour into a clean pot.
Step 5: Heat the soup to almost simmering on medium-low heat.
Step 6: Stir in the milk or half-and-half.
Step 7: Season with salt and pepper to taste.
Ingredients for French Baguette:
◦1 cup of water
◦2 1/2 cups bread flour
◦1 Tablespoon white sugar
◦1 teaspoon salt
◦1 1/2 teaspoons bread machine yeast
◦1 egg yolk
◦1 Tablespoon water
Directions:
Step 1: Place flour, sugar, salt and yeast into a bowl (if using electric mixer use a dough hook or if by hand, use a wooden spoon).
Step 2: Add 1 cup water slowly and stir.
Step 3: When dough forms a ball, take it out of bowl and knead it for 5 minutes.
Step 4: Lightly oil a bowl, put dough back in and toss to coat (this keeps crust from forming on bread when it rises).
Step 5: Let it rise in a warm place for 45 minutes or doubled in size.
Step 6: Divide dough in half and on a lightly floured surface, roll dough into an 8 X 12 inch rectangle.
Step 7: Roll up the dough and place it on a cookie sheet.
Step 5: Cut deep slashes every 3 inches in the bread (or use Sectumempra spell). Make sure you do not cut all the way through the dough.
Step 6: Cover with a clean dish towel and let rise in a warm place for about 45 minutes or until doubled in size.
Step 7: Beat together egg yolk and 1 Tablespoon water. Brush over the bread. Bake at 375 F for 20-25 minutes until golden brown.
Serve bread with hot soup and ENJOY!!!
What you will need:
marshmellows
chocolate syrup
strawberry syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour strawberry syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in strawberry sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight or however long you think is appropriate
Step 6-take marshmellow off stick and put one peice of popcorn on, put marshmellow back on
Step 7- put chocolate sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness you want them
I hope you enjoy! I should have a pic posted soon!
marshmellows
chocolate syrup
strawberry syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour strawberry syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in strawberry sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight or however long you think is appropriate
Step 6-take marshmellow off stick and put one peice of popcorn on, put marshmellow back on
Step 7- put chocolate sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness you want them
I hope you enjoy! I should have a pic posted soon!
Ingredients
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons Butterscotch Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons Butterscotch Topping Syrup into each of the glasses or mugs (Chilled mugs works great).
Step 2: Add a 1/4 cup of cream soda into each glass and stir with a spoon until butterscotch topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam - Combine the Reddi WHip, the remaining 1 1/2 teaspoons of Butterscotch Syrup, and 1/2 tablespoon of cream soda in a small bowl. Stir until well combined.
Step 4: To Finish - Pour the remaining Cream Soda into the Glass or mug. Spoon the foam mixture slowly into the center of the glass until it reaches the sides of the glass.
You can enjoy this right away or let stand for 1-2 minutes to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons Butterscotch Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons Butterscotch Topping Syrup into each of the glasses or mugs (Chilled mugs works great).
Step 2: Add a 1/4 cup of cream soda into each glass and stir with a spoon until butterscotch topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam - Combine the Reddi WHip, the remaining 1 1/2 teaspoons of Butterscotch Syrup, and 1/2 tablespoon of cream soda in a small bowl. Stir until well combined.
Step 4: To Finish - Pour the remaining Cream Soda into the Glass or mug. Spoon the foam mixture slowly into the center of the glass until it reaches the sides of the glass.
You can enjoy this right away or let stand for 1-2 minutes to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
Way-Sour Charms Blow Pop lollipops
Pop Rocks (whatever flavor you choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Pop Rocks (whatever flavor you choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Ingredients:Servings:
12 12 12Servings Size
Update
1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can pumpkin pie filling
3 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 30 mins
1 Preheat oven to 350 degrees.
2 cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.
3 Fill with pumpkin pie filling-most likely you will have extra should you wish to make more.
4 Bake for 20-25 minutes.
5 Remove and let cool.
Read more: link
12 12 12Servings Size
Update
1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can pumpkin pie filling
3 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 30 mins
1 Preheat oven to 350 degrees.
2 cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.
3 Fill with pumpkin pie filling-most likely you will have extra should you wish to make more.
4 Bake for 20-25 minutes.
5 Remove and let cool.
Read more: link
