Darlene Michaud

On eBay – 4 Fat Quarters Batiks Blacks & Browns – Free Shipping

Posted by Darlene on July 3, 2019 at 9:27 pm

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4 Fat Quarters Batiks Blacks & Browns

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*Free shipping for USA only. Other countries must be part of eBay’s Global Shipping Program. I still cover the shipping charges to get the package to ebay, but then you must pay eBay the remainder of the shipping charges.

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Easy Strawberry-Banana Smoothies Recipe – Just 4 Ingredients

Posted by Darlene on July 3, 2019 at 9:00 am

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Easy Strawberry-Banana Smoothies Recipe

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INGREDIENTS:
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1 container (6 oz) strawberry yogurt
1 1/2 cups milk
1 cup strawberries, fresh or frozen
1 medium banana, sliced

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DIRECTIONS:

1: Place ingredients in blender.

2: Cover and blend on high speed about 30 seconds or until smooth.

3: Pour into 2 glasses and serve immediately.

Darlene’s Tips: If you don’t have the yogurt, you can still make this using just the berries and banana. Just increase the milk if necessary. For a more icy smoothie, drop a few ice cubes in the blender too.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Upside Down Pecan Pie Cake Recipe Using Bisquick

Posted by Darlene on July 2, 2019 at 9:45 am

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Upside Down Pecan Pie Cake Recipe

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INGREDIENTS:
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Topping
1/3 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon water
1 cup pecan halves
Cake
1 1/2 cups Original Bisquick mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 egg
Glaze (optional)
1/2 cup powdered sugar
2 to 3 teaspoons milk or water

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DIRECTIONS:

1: Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray and line with cooking parchment paper.

2: In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer and set aside.

3: In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.

4: Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place serving plate upside down over pan and turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.

5: Optional Glaze: In small bowl, mix powdered sugar and 2 teaspoons of the milk or water until well blended. If too thick to drizzle, add additional milk or water, 1/4 teaspoon at a time. Drizzle with fork over top.

6: Store leftovers loosely covered in refrigerator.

Darlene’s Tips: You could probable use any cake mix of your choice and prepare batter as directed on the box. I have a feeling this bisquick recipe might have more of a coffee cake texture which is awesome if that’s what you are aiming for. You could also add some spices like cinnamon or nutmeg even apple pie spice. You can top each serving with whipped topping or serve with ice cream… butter pecan ice cream would be perfect!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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I Play Perfection with Memere

Posted by Darlene on July 1, 2019 at 8:44 pm

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I Play Perfection with Memere

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6 New Penny Auctions with Free Shipping – eBay

Posted by Darlene on July 1, 2019 at 7:41 am

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Exhausted and Crying – Exclusive Video

Posted by Darlene on June 30, 2019 at 11:23 pm

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Exhausted and Crying – Exclusive Video

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Fabric Unboxing – 108 Yards of Batiks

Posted by Darlene on June 28, 2019 at 9:28 pm

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Fabric Unboxing – 108 Yards of Batiks

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3 Ingredient Chocolate Custard Cake Recipe

Posted by Darlene on June 28, 2019 at 9:03 am

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

3 Ingredient Chocolate Custard Cake Recipe

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INGREDIENTS:
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1 (13 oz) package dark chocolate chips
3/4 cup Betty Crocker Rich & Creamy chocolate frosting
8 eggs, room temperature
optional: 1 cup fresh berries and powdered sugar for garnish

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DIRECTIONS:

1: Preheat oven to 325°F.

2: In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined. (totally use a hand mixer if you don’t have a stand mixer)

3: Spoon into a 7″ cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1″ of water. Be careful to not get any water inside your cake pan.

4: Bake for 50-60 minutes, or just until the center of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. If desired, sprinkle with powdered sugar and top with fresh berries just before serving.

Darlene’s Tips: You can try this with other flavor morsels and frosting. Add some chopped nuts if desired. You could top with whipped cream then drizzle with chocolate syrup. Have fun with it!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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