This is so COOL!
Found this today and I just had to post it...
Hubby got me a Kitchenaid for a Westpac Survival Gift when he came home a few years back and I l-o-v-e, love it! It sits a top my fridge under its tan cover with brown trim. The cover alone is worth it being hidden away. Can you imagine if this bad boy was sitting out? My Kitchenaid IS this gun metal grey (like I said, it was a gift from a MAN), but the description says it would look great on any of their colors. I am SOOO getting this :)
With this SHARK PLANE on your mixer, it gets tons of attention like your mixer should! Notice the nice color bleed, the pin stripping, and smell of envy it creates!
Features
~Inspired by the Flying Tigers, this is a Navy Shark plane from 1942 with exhaust, bullet holes, squadron stripes, pilot ID 154, and 3 Zero planes downed.
~The kit is a total of 30 different decal pieces (15 pieces mirrored left and right). Overall length on the sheet is 9 x 8.25 inches
~Custom painting at a shop costs around $150, save money and time with this high quality kit.
~Five year outdoor color durability ink process on 5 mil thick (0.005") high quality vinyl.
~Custom designed for quick and easy application on all sizes of KitchenAid stand mixers.
Flying Tiger Shark Plane Decal Sticker Mixer cover Kit red, white, navy blue, and black, designed to fit all KitchenAid stand mixers, including Pro 600, Artisan, Ultra Power, 4, 5, 6 qt quart mixers, without accessory interference.From FlameKA.com
Oh yeah I almost forgot its $19.95. Find it here.
This one has
1/4-1/3 cup crumbled Feta Cheese
1/2 pound ground beef/ Italian sausage (browned)
1/2 onion, 1 clove garlic, 1 tablespoon olive oil (cooked until translucent)
1/2 package frozen spinach thrown in onion, garlic, olive oil mixture after it was translucent and cooked until thoroughly thawed.
Topped with a thinly sliced Roma tomato
Poured egg mixture (5 eggs, 3/4 cup half&half, salt, & pepper) over it all.
Baked for an hour in a 350 oven.
Sprinkled feta on top directly out of the oven.
Cooled for about 10 min.
Yummers!
I had been taking bananas that were too ripe to eat in the freezer (peeled) until I had the time & enough bananas to make some banana bread.
Made this last night! -->
http://www.recipezaar.com/17083<-- Check out the ingredients... there is a half cup of
sour cream! I think it
MAKES the bread better than others I've tried.
OMG it is so good! I had a bite last night when it was warm from the oven, but I have to say it was better this morn with a cup of coffee after it sat on the counter wraped in foil over night.
If you make it know that it WILL get very dark, almost burnt, on the outside before the toothpick test comes clean. But dont worry because the next day after it sits wraped up in its tinfoil hug over night, you wont even be able to tell.
So I felt like eggs. Not really eggs, eggs. Not scrambled, or sunny side down, or "breakfast-ey" eggs. But I did want some eggs. So I thought "A Quiche!" Here's how I made it...
1 Marie Calendars Deep Dish Pie Crust from the freezer.
1 Hamburger from the other night, chopped
1 Bag of Birdseye Steam Fresh Broccoli (cooked according to directions)
1 half white onion, chopped
2 cheese sticks, (mozzarella), shredded
Handful of Mexican style shredded cheese
6 eggs
3/4 cup milk
Preheat oven to 350
In pie crust I added the chopped onion, hamburger, the chopped off florets from the broccoli, & the cheeses. Then wisked up the eggs, milk & some black pepper and cosher salt. Slowly poured the egg/milk over the stuff in the pie crust. Then baked for about an hour.
Mmmm.
Made this the other day for a house full of in-laws :) Nothing but Rave reviews all the way around. Of course David & Frankie loved it, Dwight J. our ever so finicky eater passed.
Served it with my
Baking Powder Biscuits, Low Acid OJ, and srambled eggs that I would prefer not to discuss {those that were there will agree}.
Only change I made was to omit the chopped onion.
Fantastic!
Sausage Gravy on
Recipezaar
Super Yummy & Good For You Bread!
Even my picky boy eats this. The spelt flour not only adds a unique nutty flavor but becuase of its high water solubility, its vital nutrients are quickly absorbed into the body. The Vital Wheat Gluten adds an extra punch of Vitamin C and protien {not to mention a prettier loaf}. As a reminder-- Wheat breads need extra rising time, so make sure your bread doubles in size before punching it down and before sticking it in the oven. Prep time includes rise time.
24 servings ~2 loaves
3 hours 2½ hours prep
4 cups unbleached bread flour
1 cup spelt flour
1 cup whole wheat flour
8 teaspoons vital wheat gluten
1 (1/4 ounce) package active dry yeast
1 1/2 teaspoons salt
2 1/2 cups milk
1/3 cup raw sugar
2 tablespoons raw sugar
2 1/2 tablespoons butter flavor shortening
- In a large bowl mix all the flours.
- Add all the flour EXCEPT 2 cups to your kitchenaid mixer.
- Add Salt, Yeast & Vital Wheat Gluten to mixer.
- Turn to speed 2 and mix for 30 seconds.
- In a saucepan or microwave safe bowl add Milk, Shortening, & Sugar. Heat to 120 F to 130°F.
- On Speed 2, slowly add warm liquid to flour mixture, mixing for about 1 minute.
- Still on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes.
- Knead on Speed 2 for 10-15 minutes or until dough is smooth and elastic.
- Place in greased bowl, turning to grease top.
Cover; let rise in warm place, until doubled.
- Punch dough down. Divide dough in half. Shape each half into a loaf.
- Place each loaf into a greased 8 1/2x 4 1/2 x 2 1/2-inch bread pan.
Cover; let rise in warm place till doubled, about an hour.
- Brush tops with milk right before you stick them in the oven to.
- Bake at 350 F for about 30 minutes.
- Remove from pans and cool on wire racks.
I am posting this recipe for my sister Cole. Every 5-6 months I get a call from her while she's in the grocery store, wanting to know how to make this. LOL. Usually, I make this without any instructions so it was a challenge to sort out all the directions without actually making it, but now that I've posted it here it'll make those grocery store calls from Cole a little simpler :-)
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True comfort food with a little spinach for good measure. Sometimes, when I'm feeling extra ambitious, I prepare 2 at once and freeze one for another time.
1 9oz package Lasagna noodles ( I use Barilla)
2 24oz Jars Marinara
1 10oz package Frozen Chopped Spinach, drained well.
1/2 lbs LEAN Ground Beef
1/2 lbs Italian Sausage
2 Eggs
4 Cups Mozzarella Cheese
1 15oz container Ricotta Cheese
1/2 cup Parmesan Cheese
Preheat Oven to 375
1. Cook, crumble & drain Ground Beef & Italian Sausage.
2. In a medium bowl beat eggs, mix in Ricotta Cheese, Parmesan Cheese, & half the Mozzarella Cheese.
3. Spray 13x9x3 Lasagna Pan with non-stick spray.
4. Spread 1 Cup Marinara in bottom of pan.
5. 1st Layer
- 4 uncooked sheets of Pasta,
- 1/3 the Ricotta mixture,
- 1/2 the Spinach,
- 1/2 the Ground Beef/Italian Sausage Mixture,
- 1 Cup Mozzarella,
- 1 Cup Sauce.
6. 2nd Layer
- 4 uncooked sheets of Pasta,
- 1/3 Ricotta mixture,
- 1 1/2 cups Sauce.
7. 3rd Layer
- 4 uncooked sheets of Pasta,
- Remaining Ricotta mixture,
- Remaining Ground Beef/Italian Sausage Mixture,
- Remaining Spinach,
- 1 cup of Sauce.
8.Final Layer
- 4 uncooked sheets of Pasta,
- Remaining Sauce.
- Remaining Mozzarella
9. Place Pan on Foil Lined Cookie Sheet.
10. Bake covered with foil until bubbly, about 50-60 min.
11. Uncover, cook about 5 min under broiler JUST until Cheese starts to turn brown.
12. Let stand 15-20 min before serving.
