1. Unborn babies kick so they build up the strength in their bones
2. Swap skim milk for Full cream milk. Previous studies that have said that skim milk is better for you have proven to be wrong. A Danish study shows that full cream raises you levels of good HDL cholesterol. HDL helps to remove the bad LDL cholesterol.
3.That if you die while working for Google, they give 50% of your pay to your partner for 10 years as well as $1000 a month to your children until they are 19.
4. Reindeer like bananas
5. Switzerland eats the most chocolate equating to 10 kilos per person per year
6. Dogs prefer Kangen water:
Bacon Cheddar Ranch Pinwheels
- 8 oz. cream cheese softened
- ¼ c. ranch dressing
- ½ c. finely shredded cheddar cheese
- 6 pieces bacon cooked and chopped
- 1 Tbsp. minced chives
- flour tortillas 6 small or 3 large
- In a small mixing bowl, combine cream cheese and ranch dressing. Mix until smooth.
- Stir in cheddar cheese, bacon, and chives.
- Spread in a generous layer over tortillas.
- Roll tortillas tightly and slice into 1 inch pieces.
Now I love peas, they are my favorite vege. When I was at Bermagui (Australia) last week we had lunch at a restaurant called “Octopii”. My niece Donna and I had ‘Fish Pot Pie’ and with this pie was mashed potato and this creamy mushy peas. It was delicious and I made it with our shepard’s pie last night. Mine was a little more liquid than theirs but I think I over cooked the peas. You really should make sure you boil the water first then add the peas for only 3 min and no longer. Next time I do it I think I would roll them out on a paper towel to get as much of the water off the peas as I could.
Anyway here is the recipe. Hope you enjoy.
345g frozen peas
4 tablespoons cream
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation:5min › Cook:10min › Ready in:15min
Bring a shallow pot of lightly salted water to the boil over medium high heat. Add peas and cook for 3 minutes or until tender.
Drain peas and transfer to a blender or large food processor. Add cream, butter, salt and pepper and process until blended but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
Very simple and easy.
It would be a good idea to add whipped cream for the beard. You would have to put the cream on just before you serve it.
For 6 People
Preparation time 20 minutes plus 60 minutes oven time.
-4 egg whites
-225gm of fine Crystal sugar ( Sugar Crystalline?)
-6 teaspoons of corn starch
-1 teaspoon of white vinegar
-250g of cream
-100g Blue berries
– Icing sugar.
-1 pre warm oven to 100 Celcius.
Separate 4 eggs till you are left white the egg whites.
-2 Take a grease free bowl and beat the egg whites till you have soft peaks.
Then add, while beating the chrystal sugar till you have shiny firm peaks.
-3 Add cornstarch with a sieve and fold this with a spatula thru the egg white together with the vinegar.
-4 Place baking paper on the the baking tray and spoon the pavlova into a circle making the sides bulge a little. Make a hollow on top and smooth the pavlova. Run the spatula from bottom to top to create lines.
-5 Place pavlova in oven and turn it up immediately to 120 Celcius. Leave in for 60 minutes.
-6 Take half the pomegranate and knock out the seeds.
Beat the cream. ( no need to sweeten cream as pavlova is already sweet)
-7 Take pavlova out of oven and let it cool completely.
Decorate the top of the pavlova by spooning the cream into the hollow and sprinkle pomegranate pips and blue berries on top. To finish, dust with icing sugar.
5-INGREDIENT CHEESY BACON DIP
1 (8 oz.) package cream cheese, room temperature
2 cups sour cream
1 1/2 cups cheddar cheese, grated
1 cup bacon (6-8 slices), crumbled
1/3 cup green onions, chopped
Preheat oven to 375º F.
In a large bowl, combine cream cheese, sour cream, cheddar cheese, bacon and green onions and mix until they’re totally combined.
Transfer mixture to a round baking dish and place in oven.
Bake for 30-35 minutes, or until cheese is totally melted and dip is bubbly.