So I have seen this on pinterest and have thought about trying this out for a year now and today I am going to! I found the recipe on Lauren Conrads Blog and it looks good so here it is!
Ingredients
2/3 cup almond milk (or milk of your choice)
1/2 cup organic rolled oats
1/2 cup vanilla (or plain) Greek yogurt (I used non-fat)
1 pinch of cinnamon
Instructions
The night before you plan to eat your oats, mix together all of the ingredients listed above and seal in an airtight container.
Refrigerate the mixture overnight (they will be ready in about 3 hours, but overnight is best).
Wake up and enjoy the next day!
Sounds pretty easy and you can always add fruit or some sugar in it in the morning! But there are tons and tons of recipes for this out there so google it some time if you want to get a little daring! So I’m excited I’m off to the store in a little bit to get my ingredients! Wish me luck! I’ll post some pictures later!
This is the view at the end of a 1.3 mile hike I went on last Sunday when our weather was actually being nice and warm! Pretty right? Well if you are ever in Eastern Kentucky or in Virginia near Kentucky take a moment and check it out! This is a state park that is half in KY and half in VA wild right? In summer and fall this place is rocking!
180 million years ago, in an area now lying across Kentucky and Virginia, a vast inland sea receded, leaving in its wake a veritable cradle of botany. Meanwhile the river that is now Russell Fork got about the work of carving out an immense, spectacular gorge, renowned as the largest east of the Mississippi. Here fractal ferns, galax, colts foot, tea berries and a profusion of fungi and moss species dot an undergrowth of rich greens with their bright yellows, oranges and pinks.
Hikers, be prepared for the catch of breath as you lift your eyes from the delicate landscape underfoot to the wonder of a raptor soaring overhead. Boaters, rafters, horseback riders, take a moment to rest in awe of these timeless mountains, as their undulating profiles resolve into the distance in ever-paler shades of blue.
Biking, hiking, riding, rafting…no matter how you choose to move through The Breaks Interstate Park, you will find yourself exploring, just like those who came here first. Passing through the ancient hunting grounds of the Shawnee and Cherokee, one might just as easily be tracking the 18th century legend of the lost silver mines of John Swift. Or following in the footsteps of Daniel Boone as he searched for a new way into Kentucky and the Ohio River Valley. In 1767 Boone finally discovered the single passage through the 125-mile stretch of Pine Mountain, and thus gave the area its name: The Breaks. Like these early wanderers, today’s visitors are greeted by hidden ponds and craggy rock faces, by awesome critters, and starry nights scented by bloom…in short, by wonders at every turn. But, as exciting as their early explorations surely were, Mr. Swift and Mr. Boone may have wished for the cozier accommodations to be found here these days—as well as the welcoming smiles of an extraordinary park staff.
Do come visit us. If you have never been here, it’s time to make plans. If you’re returning soon, read through our website to discover new ways to spend your time well. Remember, 4600 acres of pristine beauty are ready to welcome you back.
Frontiersmen used to call a passage through the mountains a “break.” Such breaks were a rare thing indeed, offering the early settlers an opportunity to take their frontier lives to a new level. Layer upon layer of history welcomes today’s visitor, as does the still resplendent beauty of this unique 4600-acre park. Established in 1954 by an act of Congress initiated by the efforts of the two states it crosses, Virginia and Kentucky, it is now one of only two such interstate parks in the USA.
Visitors come to us year-round to enjoy the many recreational delights, whether they are bent on an active, sporting experience, or one more contemplative, such as our seven gorgeous overlooks. Wildlife abounds, as does the warm welcome, in cozy accommodations that feel just right in their setting.
Hours of operation vary depending on the season. Call for specific times.
Fees: A $2 day-use fee per car for admittance; $10 per bus (15-passenger or more)
How to get here
From Lexington, KY:
Approximately 3 hours, 15 minutes
Take I-64 E / I-75 S via left ramp toward Knoxville/Ashland – 16.4 miles
Merge onto Bert T. Combs Mountain Pkwy East via Exit 98 toward Campton/Prestonsburg – 75.3 miles
Bert T. Combs Mountain Pkwy East becomes East Mountain Pkwy – 1.2 miles
East Mountain Parkway becomes KY-114 – 17.3 miles
Merge onto US-23 S / US-460 E toward Pikevelle – 29.5 miles
Merge onto US-460 E / KY-80 E – 14.4 miles
Turn slight right onto KY-80 / KY-80 E – 3 miles
Turn left onto Patty Loveless Dr. / KY-80 continue on KY 80, crossing into Virginia to park entrance on right – about 8 miles
From Cincinnati, OH
Approximately 4 hours, 35 minutes
Take I-75 S crossing into Kentucky – 25.7 miles
Take I-75 S toward Lexington – 62 miles
Keep left to take I-64 E via Exit 111 toward Winchester/Ashland – 16.4 miles
Merge onto Bert T. Combs Mountain Pkwy East via Exit 98 toward Campton/Prestonsburg – 75.3 miles
Bert T. Combs Mountain Pkwy East becomes East Mountain Pkwy – 1.2 miles
East Mountain Parkway becomes KY-114 – 17.3 miles
Merge onto US-23 S / US-460 E toward Pikevelle – 29.5 miles
Merge onto US-460 E / KY-80 E – 14.4 miles
Turn slight right onto KY-80 / KY-80 E – 3 miles
Turn left onto Patty Loveless Dr. / KY-80 continue on KY 80, crossing into Virginia to park entrance on right – about 8 miles
From Charlotte, NC
Approximately 4 hours, 45 minutes
Take I-77 N toward Statesville, crossing into Virginia – 137.4 miles
Merge onto I-77 N via Exit 72 toward Bluefield/Charleston WVA, crossing into West Virginia (portions toll) – 27.2 miles
Take the US-52 N exit, Exit 1, toward Bluefield – 0.3 miles
Turn Right onto US-52 N / John F. Nash Blvd – 2 miles
Merge onto US-460 W toward Bluefield, crossing into Virginia – 38 miles
US-460 W becomes US-19 S – 13.4 miles
Turn right onto Redbud Hwy / VA-80 – 5.7 miles
Turn right onto Redbud Hwy/VA-80. Continue to follow VA-80 approximately 35 miles to park entrance
So I got this yesterday at K-Mart and saw this stand for Strawberry Lemonade and other fun lemonade’s and I was excited! So I figure hey its cheap 3 for $2.00 lets try it! Okay so it seemed like a good idea it looked good and 33.8 FL OZ and it said calorie free. I should have known better calorie free? Taste free but in all fairness I had just eaten chinese so not a good flavor combo. I wait an hour and go about going stuff then come back nope still taste bad…
Your reading that and thinking what? I did to I don’t know it is for real but heck it sounds tasty! It is today according to this website (Nutella Day ) so heck I’ll go with it lol. Now it really isn’t the healthiest for you but I mean it is a chocolate hazelnut spread of course its not! But its delicious so yeah who cares?
What is it?
Nutella® hazelnut spread was first imported from Italy to the U.S. over 25 years ago by Ferrero U.S.A., Inc. The popularity of Nutella® has grown steadily over the years and it is the number one selling branded hazelnut spread in America.
The unique taste of Nutella® hazelnut spread continues to come from the combination of roasted hazelnuts, skim milk and a hint of cocoa. In addition, Nutella® has no artificial colors or preservatives.
Nutella is more than just a “chocolaty hazelnut spread,” it is a way of life.
From childhood memories to oozing hot crepes, from breakfasts on vacation to free-spooning sessions on the couch, Nutella is prominent in the memories of many children and grown-up children in the world.
In 2007 we gave Nutella its own holiday, and this year we’re continuing the tradition.
Sara from Ms. Adventures in Italy and Michelle from Bleeding Espressosolemnly declare February 5th “World Nutella Day 2013″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.
So what I can assume is Tropicana’s answer to V8 juice and its pretty good if I say so myself well I think the strawberry banana is at least. I saw it today for the first time and decided to grab a bottle and try it out for myself. It is in the same market as juices like Naked but it is a cheaper (or it was at the store I got it) than Naked (a plus!) and does have a thicker feel–orange juice consistency. I like the taste and its very smooth so all in all if its kinda good for me and I like it…its all good in my book!
About it: Tropicana Farmstand provides one serving of fruit plus one serving of vegetables in each eight-ounce glass. It is also an excellent source of Vitamins A and C and a good source of potassium. With flavors including Peach Mango, Strawberry Banana and Pomegranate Blueberry, Tropicana Farmstand provides convenient options that help busy moms with the daily battle of getting enough vegetable servings for their kids.
Ingredients (for Peach Mango):
Reconstituted Clarified Sweet Potato Juice, Grape Juice, Apple Juice, Carrot Juice, Peach Puree, Carrot Juice, And Mango Puree, (Filtered Water, Clarified Sweet Potato Juice, Grape Juice, Peach Puree, Apple Juice, Mango Puree And Carrot Juice Concentrates) Natural Flavors, Citric Acid, Ascorbic Acid (Vitamin C), And Beta-Carotene.
What the bottle says: (this is the smaller 12fl oz version)
1.5 Serving of fruits and veggies per bottle
190 calories per bottle
each 12oz bottle of Tropicana Farmstand juice provides 1.5 serving of fruit and 1.5 serving of vegetables. Under USDA’s Dietary Guidelines 4oz of 100% fruit juice=1 serving of fruit. 40z of 100% vegetable juice= 1 serving of vegetables. The guidelines recommend that you get a majority of your daily fruit and vegetables servings from whole fruit and vegetables.
Still not sure? Here is what the Huffington Post said:
Tropicana ‘Farmstand’ To Contain Carrots, Beets, Sweet Potatoes
By CANDICE CHOI 12/17/12 02:05 PM ET EST
NEW YORK — Tropicana wants more people to drink its juice, so it’s extending a carrot – and a bushel of other vegetables.
As sugar-conscious Americans continue to shy away from fruit juices, Tropicana is using vegetables for the first time in recent history with a new drink called “Farmstand” set to hit shelves next month. By marketing the juice as a way for moms to sneak some veggies into their kids’ diets, the division of PepsiCo Inc. is betting that carrots and beets can give it a new avenue for growth.
The foray into the fruit-and-vegetable category comes after Tropicana executives watched Campbell Soup find success with V-8 V-Fusion drinks, which uncovered a sweet spot by making vegetables more palatable by mixing them with fruit. Since its rollout in 2006, Campbell has grown V-Fusion sales with multiple new flavors and varieties.
But Tropicana executives say Farmstand’s potential is far greater because it will be sold in the refrigerated sections of supermarkets. Shelf-stable juices such as V-Fusion, by contrast, are exposed to higher temperatures in the pasteurization process so they don’t have to be kept chilled.
Although the nutritional benefits don’t differ, Tropicana’s chief marketing officer Memo Maquivar said the refrigerated aspect of Farmstand will be a critical differentiator.
“Chilled is very important – it signals high quality, it signals premium, it signals freshness,” he said.
The rollout of Tropicana Farmstand comes as consumption of pure fruit juice has declined 6 percent over the past five years, according to the market research firm Euromonitor International. And Tropicana’s share of the category is down to 16 percent from 21 percent five years ago.
Now Tropicana is betting on Farmstand, its biggest product launch since the rollout of Trop50 in 2009. That drink has about half the calories of regular orange juice and is targeted toward people who are watching their weight.
By contrast, Farmstand’s calories are roughly the same as that of regular orange juice; an 8-ounce glass has about 120 calories and 28 grams of sugar. Since Farmstand is primarily targeting moms who want to get their kids to eat some vegetables, Maquivar says those stats shouldn’t be a concern.
The juice will be available at Wal-Mart Stores Inc. later this month before expanding to supermarkets and other retailers early next year. In the first half of 2013, Tropicana plans to spend between $20 million and $30 million on advertising for Farmstand, with tag lines such as “Turn Your Kids Into Veggie Lovers.”
As integral as the promise of vegetables may be to its success, however, Tropicana is being careful not to play up the beets and carrots too much. Jeff Miller, a senior marketing manager for Tropicana, said consumer surveys showed moms didn’t want to be caught by their kids serving hidden vegetables.
So the first three Farmstand flavors emphasize the fruit content – strawberry banana, peach mango and pomegranate blueberry. The bottles prominently feature images of fruit, while the vegetables are tucked behind the logo.
As for the taste, it took about eight months to come up with the right blend of juices that “hide the vegetables as much as possible,” said Kathy Timperman, product development manager at PepsiCo Inc.
Early on, Timperman said Tropicana tested a variety of vegetables, including cucumbers, zucchinis, tomatoes and purple carrots. She noted those could still turn up in future flavors but that the company is sticking with beets, sweet potatoes and yellow and orange carrots for now.
Tropicana Farmstand will also have a thinner consistency more akin to regular orange juice, unlike the thicker, premium fruit-and-vegetable juices such as Naked and Bolthouse Farms, which are marketed to health-conscious adults on the go.
But as hard as Tropicana worked to make Farmstand taste like regular juice, Timperman said most people will still find it to be “a little bit of a different experience.”
So I have can kale chips before and I loved them! Problem? Well I had them because my ex-boyfriend had a friend that came up from Boone, NC all the time and got them from a awesome farmers market-made fresh! Now that place he got them from doesn’t sale online (much to my dismay) and yes I could just buy them offline somewhere but I figured why not try and make some! Simple right? Yeah I am on the search for a recipe that is simple and doesn’t require the dehydr….wait a minute we have a dehydrator! Okay so I am looking for a simple recipe! Someone! Anyone! Help!
Also I’m still not sure what nutritional yeast is for sure and yes I have found an awesome website ( What the Heck is Nutritional Yeast? )
that explains it and frankly can you find this at like Walmart or Foodcity? Because I’m impatient and I really don’t want to order this…so if you know of any recipe without this that would be great! Unless you can in fact find this magical yeast at walmart then sure I’ll try it! Maybe I can get my brothers girlfriend to find me some before she heads this way….
“This was my first taste of yeast flakes and good thing it was or I probably would never have tried it again. Once I ran out I bought some “bulk” flakes at my local natural foods store. ughhh disgusting! It was very cheap, but not worth it if it is not used. Red Star has a nice cheesy flavor, good on eggs, popcorn, rice… Quite addicting. The bulk brand had a strong taste and not in a good way, kind of like cardboard and a prominent bland taste if that makes sense.”
Also is there an actual recipe that involves real cheese? I am seeing “cheesy” in well quotes a lot. As a big, and I mean BIG, cheese fan these quotes don’t really do me any good. I respect all you out there that are vegan and what not but yeah I am not and I really don’t think I am going to find this vegan stuff in Eastern Kentucky so….it’s not that I wouldn’t try it I just don’t want to have to order it. I guess if my search comes up empty (or some lovely soul throws be a recipe bone) this recipe does seem promising.
1 bunch curly kale
1 cup cashews (raw, not roasted or salted)
1 red bell pepper, deseeded and roughly chopped
2 tablespoons fresh lemon juice
1/2 cup nutritional yeast
2 garlic cloves
1 teaspoon sea salt
(again this is hinged on finding that magical yeast)
Directions:
Step One: Place the cashews in a medium sized bowl and cover with water. Let the cashews soak for a minimum of 3 hours. This will soften the cashews and make them easier to blend. You can even do this step the night before, if you’d like, and let the cashews soak while you sleep.
Step Two: Remove the tough, woody stems from the kale leaves and tear them into bite-sized pieces. Thoroughly wash and dry the kale (a salad spinner is great for this) and drop the pieces into the biggest bowl you have. Kale seems to expand.
Step Three: In a food processor, drop the garlic cloves through the shoot while the food processor is running. When the garlic is chopped, stop the food processor, add everything but the kale, and process until everything is smooth. It should look like a really thick salad dressing.
Step Four: In a large bowl, toss the “cheese sauce” and kale until the kale is thoroughly coated. Try not eat it straight from the bowl like I did. Seriously…I could have eaten the whole bowl just like that.
Step Five: Line two large cookie sheets with foil or parchment paper (I only brought one with me to work). Arrange the kale pieces on the cookie sheets so there’s still a little space in between them. At this point, you can either pop these in an oven at 200 degrees for around 45 minutes…or they suggest if its warm enough to just leave them of the dash for two-three hours if it is above 95 degrees outside…but I’m super impatient and that would involve waiting for summer so….
Well I guess you actually would if you lived somewhere warm or it was summer for you (lucky, lucky people)…but yeah I just don’t know about leaving it on your dashboard it seems like the perfect opportunity for coworkers and friends to take pictures and shamelessly mock you. Although if they like kale chips yo would always threaten them and not share…
And God looked upon what he had made and saw that it was good and then he added cheese…
Okay so thats a little extreme but its almost two o’clock in the morning and I’m tired and I finally found a recipe with cheese!
I found this easy peasy recipe on this wonderful lady’s website here is her bio: “Hi, I’m Dana and, here in 90210, I’d rather be cooking than shopping! As a chef, CIA grad and cookbook author, I’ll share my fast n’ fresh, mostly meatless recipes that are hits with family and friends…plus kitchen tips and shortcuts, cooking videos, upcoming events and more. Welcome!”
You can go check her and her site out by clicking on the nice link below!
1 head flat-leaf (Tuscan or Lacinato) kale or collard greens, leaves separated, rinsed and dried well
Olive oil spray
1/3 cup grated Parmesan or Asiago cheese
Steps:
1. Preheat oven to 275 degrees F.
2. Using a knife, remove the thick inner stems from the leaves, leaving long strips; cut the strips in half. Arrange the leaves dark side up in a single layer on two baking sheets.
3. Lightly mist each piece with olive oil spray. Sprinkle generously and evenly with Parmesan cheese.
4. Bake about 12-14 minutes, until the leaves are crisp and the cheese is lightly golden. Sometimes the leaves bake unevenly, so watch them carefully, removing the crisp ones as they are done and returning the others to continue baking until done. Serve warm.
Now I wonder if you could just sup the cheese into the first recipe? Any thoughts?….Please let me know or if you know of any better ones I would love some input before I try this myself!
So my mom is making won ton tacos! I know your thinking what? Won ton wraps are easy ways to take the ordinary and make something extraordinary or at least awesome!
You just have to put them into some cupcake pans and bake for ten minutes or less! It doesn’t take long just eyeball them when they get crispy and stuff you are in good shape!
Just fix everything else like you would an add everything to it. Or you can put then not baked and add the taco meat and top with cheese then bake to make a melt!
So I am composing a list of places I have been and want to go that are awesome, unique and of course have great food! I love all things food related and my goal is to go to as many Triple D (Dinners, Drive -In’s & Dives) as possible so here we go!
Lizzie B’s Cafe & Bakery
2010 KY Route 321
Prestonsburg, Kentucky 41653
Phone: 1-606-886-2844
Email: lizziebcafe@gmail.com
Mon – Thu: 10:30 am – 9:30 pm
Fri – Sat: 10:30 am – 10:30 pm
Lizzie B’s Cafe Bakery
With a super comfy and unique decor of something you would find on the Big Island this place is rocking on the weekend with live music! I love to go when I know they are going to be having one of my favorite soups:loaded baked potato, broccoli and cheese, chicken noodle, and lobster bisque. Their lobster bisque is to die for! Pair it with a hot ham & cheese and you have a fantastic lunch! Oh and if you go and they have the milky way cake…GET IT!
Description: Lizzie B’s is like no other place in the region. We’ve been described as unique, eclectic, and a place you must visit in Eastern Kentucky. Our menu features sandwiches made on fresh homemade bread with all the best ingredients, a variety of pizza’s served on Naan bread or a ten inch whole wheat pita, three to four soups made daily, a full coffee bar, desserts, beer and wine, and much more! Click on the menu tab to the left to see the full menu with descriptions of our food. Along with the great food, we have an unbelievable atmosphere that must be experienced to appreciate. It’s quickly becoming a favorite among locals and we always welcome new faces! If you have any questions please be sure to post on our wall or give us call. We look forward to seeing our friends, as well as making new ones!
I haven’t been but from what I have seen and heard this is one my list of places to go next time I am in Louisville! I am determined to go and maybe check out the State Fair to? Sounds like I plan to me!
Description:
Lynn’s Paradise Cafe has received extensive local and national media attention, including features on television programs such as the Oprah Winfrey Show, The Folod Network’s “Best Of”, the Discovery Channel’s “Christopher Lowell Show”, CBS “Good Morning America”, and Food Network’s “Throwdown with Bobby Flay”.
In addition to print articles in The New York Times, Wall Street Journal and USA TODAY magazine, articles about Lynn’s Paradise Café have appeared in popular consumer magazines such as American Style, Bon Appetit, Condé Nast Traveler, Cooking Light, Esquire, Gourmet, House Beautiful, Southern Living, Travel & Leisure, Travel Holiday, and the in-flight publications of Comair, Continental, Delta, and Southwest airlines.
Within the hospitality industry, the Paradise has been featured in Midwest Foodservice News, Meetings & Conventions, Nation’s Restaurant News, Restaurant Business, Restaurant Hospitality, Restaurants & Institutions, and Wine & Spirits.
This is my first Triple D stop and it is worth the drive here! I highly recommend giving this Western barbecue a try! Also go for the candy bar cake! Also check out all the sauces I really like the melon sauce!
Description: Locally owned Western Kentucky barbeque restaurant as featured on the Food Network’s hit TV show Diners, Drive-ins, and Dives. We offer a full service restaurant, take out, and catering. We are a Kentucky Proud business, that buys local ingredients and makes every item from scratch.
History of our smoked meats
Smoked fresh everyday for your enjoyment & pleasure!
After our smoking process which at times could be as long as 16 hours with Hickory wood, we put our meats through our secret process for a few more hours and then we work our fingers to the bone to pull the tender meats off the bone before we treat them with our Dip to preserve and seal in the flavors unique to every meat we smoke.
Homemade Sides and Sauces
Just about all we serve at JJ’s is homemade. Our sauces are several generations old and are a tightly kept family secret and are made as needed by the owners themselves.
* Authentic WESTERN KENTUCKY Sauce *
Bold with a peppery finish
best with Pork
* Mahogany MELON Sauce *
Dark rich savory and sweet
compliments all smoked meats
* Mac’s MEAN Sauce *
Hot Sauce
The name says it all
* Daviess County DIP *
Thin, with bold rich flavors
The real Deal from Western Kentucky
* Signature RAZZ B QUE Sauce *
Spicy yet sweet
Served only with Smoked Salmon
All of our side items which include some of the old favorites such as mashed potatoes, Mac & Cheese, Green and Baked Beans are all homemade following our own secret recipes just to name a few and by golly they are to die for.
So I found this on pinterest and thought I would try this and make a jam cake or maybe some jam cupcakes I’m not sure yet but I guess we will all find out later after I talk my boy into going to the store with me =)
Here is the plan:
Step 1: Look at the directions on the cake mix
Step 2: Add one more egg (or add 2 if you want it to be very rich)
Step 3: Use melted butter instead of oil and double the amount
Step 4: Instead of water use milk
Step 5: Mix well and bake for the time recommended on the box.
all the things you will need…in theory!
So for the jam filling:
My plan is to get some jam that I like-strawberry more than likely-and get some gelatin to add to it to thicken it up.
So I picked seedless strawberry jam because I love all things strawberry!
I also picked up a can of “cupcake icing” to make my dam with for the jam. I figured this would be easier than dragging out the pipping bags and dealing with that. I figured I could also maybe decorate the top when I’m done!
What you will need:
1 box of cake mix (your choice) [I’m using classic yellow]
1 jar of seedless jam (you could use one with seeds but I’m afraid it would cause texture issues)
1 box of unflavored gelatine (or if you already have some one of the packets)
2 cans of frosting
1 can of decorating frosting (if like me you are to lazy to pipe it)
4 eggs (fun fact room temp eggs work the best in baking)
2/3 cup of butter (melted)
1 cup milk
two 9-inch round pans (or whatever you want to use)
So I did it! Here is the first layer I did a thin layer of icing on the top and then put the dam of icing then put my strawberry jam mixture in and then iced the other layer then very carefully flipped it over onto the cake. I found that there was a little gap between my layers so I just took the cupcake icing and filled it in completely. After that I finished the icing.
I added some of the sauce on top after I got finished it didn’t go as planned but I figure its okay since its just at my house lol.I also tried to decorate around the top but that didn’t go so well either.
rebeccanicholeratliff 