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SKS, shotgun, Halloween mask = recipe for wrongdoing, authorities ...

Oct 24, 9:02PM

Brian Woody

JEFFERSON COUNTY, Alabama - Authorities believe a Birmingham man was up to no good when they found him in possession of two guns and a Halloween mask.

Jefferson County sheriff's deputies earlier this week were dispatched to the 2300 block of Raintree Court. A caller told lawmen there was a man in a silver Dodge Ram pickup truck parked there and he had a gun.

Numerous deputies went to the scene. The man jumped out of the truck, threw something over his shoulder and ran from deputies, said Chief Deputy Randy Christian.

Deputies ordered him to show them his hands and to get on the ground. He resisted and was brought under control, Christian said.

Deputies looked in the window of the truck and spotted a sawed-off shotgun in the driver's seat. Once they retrieved the keys the man had tossed over his shoulder, an inventory of the truck turned up and SKS rifle, ammunition and the Halloween mask.

Brian Ronnell Woody, 24, has been charged with resisting arrest, disorderly contact, possession of the short-barreled shotgun and certain persons forbidden to possess a pistol. . He is being held without bond in the Jefferson County Jail.

"Since it's not quite Halloween, I'm guessing a planned robbery was avoided by an alert neighbor and a quick law enforcement response,'' Christian said.

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Crumble Top Carrot Raisin Muffins Printable Recipe - My Honeys ...

Oct 24, 8:41PM

Please Share:

Crumble Top Carrot Raisin Muffins

• MUFFIN BATTER:
• 1 box Classic Carrot Decadent Cake Mix
• 2 tbsp. flour
• 1 tsp. baking powder
• 2 eggs
• 1 cup water (add the carrot/raisin pouch and allow to stand for 5 mins)
• ¼ cup vegetable oil
• ½ cup drained crushed pineapple (see below for other options)
• CRUMBLE TOP:
• ½ cup flour
• ¼ cup brown sugar
• 3 tbsp. butter (softened)
• ½ cup chopped pecans (optional)

1. Preheat Oven to 350ºF (180ºc)
2. One 12 cup and one 6 cup muffin tin, greased or paper lined
3. For Muffin:
4. Add carrot/ raisin pouch to the 1 cup of water and allow to stand for minimum of 5 minutes. In a mixing bowl, add the cake mix, flour, baking powder, eggs, oil, drained pineapple and the carrot/raisin/water mixture. Mix by hand until completely blended, approximately 50 strokes. Pour batter into greased or paper lined muffin tins ⅔ full. Make crumble topping following directions below and sprinkle on top of each muffin. Bake muffins for 20-22 minutes or until tops springs back when lightly touched. Cool for 15 minutes in pans on wire rack, then remove from pan and cool completely on rack.
5. For crumble top:
6. In a bowl, combine flour, brown sugar, butter and pecans (if desired) mixing until crumbly. Use as indicated above.
7. Variation:
8. For a different flavor replace pineapple with white chocolate chips or semi-sweet chocolate chips.

3.2.1255

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OFF BEAT: Texas taco fracas heats up over missing recipe 'bible'

Oct 24, 8:34PM

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Recipe: Pesto to Die For - 12 Tomatoes

Oct 24, 8:30PM

It's hard to resist when a craving strikes. Lately I've been feeling like a light topping for my pasta, but didn't want to do a standard red sauce. Fortunately, a find of fresh basil at a local farmer's market gave me the opportunity to satisfy that craving for something Italian: Pesto.

This green sauce originates from Genoa, Italy, and is traditionally ground together with a mortar and pestle. In fact, 'pestle' and 'pesto' share the same Latin root. Of course, we've come a long way since the days of needing a mortar and pestle. They're perfectly acceptable to use, but if you're looking for something faster a blender or a food processor work just fine. Keep reading below for our great pesto recipe...

Pesto Recipe

Ingredients

• 2 cups packed fresh basil leaves
• 3 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Put the pine nuts in a dry frying pan and cook over medium-low heat, stirring frequently for about 3 minutes.
2. Add basil and pine nuts in a food processor. Pulse a few times.
3. Add the garlic and cheese, then pulse a few more times.
4. Slowly add the olive oil while the food processor is on. Occasionally stop to scrape down the sides of the pan with a rubber spatula. Add salt and pepper to taste, then pulse a few more times to combine.
5. Serve with pasta or use as a spread over toasted baguette.
6. Enjoy!

Recipe adapted from Simply Recipes

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Scrumptious Microwave Pasta Recipes and a vegetarian salsa ...

Oct 24, 8:22PM

Its been a bit crazy lately, and I apologize for not being as active as I would want to be. It's the festival season for us, and I am in the midst of organizing a community event. So this post is going to short, sweet and tasta…oh, excuse me, pasta

How often have you just wanted something quick, hot, and nutritious but had no time to cook? How many times has that big pot of water for the pasta taken forever and all the space on the hob? So what do you do?

Well, I microwave I know it's not a chef's way, but I love, love, love my microwave.

Take seven minutes to cook up basic pasta or go all the way: a single serving of creamy macaroni and cheese takes ten minutes and you can have lasagna for six in 35 minutes!

I love gadgets, like any one else who loves to cook. Honestly though, today's kitchen is full of unnecessary gadgets, such "microwave pasta cookers" (seriously!!). Along with the refrigerator and the cooker, reliable cooking appliance in the kitchen is the microwave oven and it doesn't need any extra help.

Microwaves are proven safe as long as sensible precautions are taken. Despite some misconceptions  such as "the appliance being radioactive!" (not true!) or "you can't use them to cook pasta" (also not true!), the World Health Organization sets the record straight and provides excellent safety tips (check it out people!).

The pasta two-step:

1. Add 1.5l water and a bit of salt to a 2l glass bowl safe for microwaves. Cook on high until boiling, about 2-1/2 minutes.

2. Add 250gr pasta and cook on high 2 minutes, stir then 2 minutes more. Remove (carefully!) from oven, cover, and let stand 1 – 4min until done. Toss with oil or butter for a side dish or use as needed.

Voila!

Creamy Mac'n'Cheese for One:

Cook 1/2c pasta as above, drain.

Add 1/4c milk and up to 1/2c cheese or cheese blend of your choice. Cook 30sec on high then stir. Repeat until it's blended into a creamy sauce. Add a touch more cheese and milk if needed and experiment with vegetable, meat, and seasonings of your choice.

It's late afternoon and your teen invites his whole gang over and they are hungry…well – no worries! 35 minutes and you have lasagna for everybody:

Cook nine lasagna noodles as above, drain.

Grease an 11×7-inch microwavable dish, then cover the bottom with 1c pasta sauce.

Lay three noodles over the pasta sauce then spread with vegetables and/or meat filling of your choice. Top with ricotta or well-drained cottage cheese. Repeat layers, ending with noodles on top. Top with 1c pasta sauce.

Cover with microwave-safe cling film, fold back one corner, then cook on high for 6min, rotating halfway through. Remove, sprinkle with parmesan, let stand 10min before serving.

For a healthy twist, try it with salsa, like I did below. My kids love this version. It's has all the goodness of ricotta and fresh spring greens. The salsa gives it the punch and Parmesan completes the dish with panache.

Quick Salsa lasagna

Author: Minnie@thelady8home

Cook time:  35 mins

Total time:  35 mins

Serves: 6

• Nine lasagna noodles
• 2 cups good salsa (I used roasted garlic organic salsa)
• 1 cup ricotta cheese
• 1 cup crumbled Parmesan cheese (to sprinkle).
• 2 cups fresh greens

1. Add 1.5l water and a bit of salt to a 2l glass bowl safe for microwaves. Cook on high until boiling, about 2-1/2 minutes.
2. Add 9 lasagna noodles. Cook on high 2 minutes, stir then 2 minutes more. Remove (carefully!) from oven, cover, and let stand 1 – 4min until done.
3. Grease an 11×7-inch microwavable dish, then cover the bottom with ½ c salsa
4. Lay three noodles over the pasta sauce then spread with ricotta cheese, top with spring mix. 1 tbsp salsa.
5. Repeat layers, ending with noodles on top. Top with 1c salsa.
6. Cover with microwave-safe cling film, fold back one corner, then cook on high for 6min, rotating halfway through. Remove, sprinkle with parmesan, let stand 10min before serving.

WordPress Recipe Plugin by EasyRecipe

3.2.1255

Bon appétit!

If you like it, please share

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Cooking with Winners from the California Food Literacy Center's ...

Oct 24, 8:07PM

Paul Robins and the rest of the FOX40 morning crew got a chance to sample some of the award-winning dishes whipped up by winners from the California Food Literacy Cetner's Kids Recipe Contest. The two kid chefs are only 11 and 10 years old.

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