1 Sheet Paper = 1 Gift Bag

Brilliant. How did I not know about this?! Sorry to the Korean chick I stole this from, I couldn't Pin your page for some reason.  http://blog.naver.com/lovesilvey/40165720502

Salty Sweet Clusters

Makes two batches so you can package and give as gifts, but this is so flexible you can go smaller for a quick movie night treat. Experiment with flavors and add-ins, I'd love to hear of your concoctions!! 

INGREDIENTS

• 1 - 16oz bag mini twist pretzels, divided, slightly crushed
• 1 - 16oz jar honey roasted peanuts, divided, slightly crushed
• 1 - 10oz bag mini marshmallows, divided
• 2 - 11oz bags milk chocolate chips, 3 bags for chocoholics
• 2 - 1/3 cup unpopped popcorn, or 2 microwave popcorn bags
• Salt, good corse salt or kosher salt
• pumpkin pie spice, or other aromatic spice like cinnamon 

TOOLS

• large ziplock bags
• scraper spatula
• 6 quart metal mixing bowl
• oven (or stove)
• freezer
• cute containers if giving as gifts; use empty peanut jars, pringles cans, condiment jars or other containers that seem a shame to throw away. Craft stores have cute little bags and boxes. Get creative!

PREP the GOODIES

1. Get the popcorn popping, salt and sprinkle with pumpkin pie spice once finished, divide into two batches.
2. Dump half the bag of pretzels into a large ziplock bag and crush slightly with a mallet, rolling pin, or can. Keep some bigger pieces for texture. 
3. Dump pretzels into big mixing bowl and repeat with 1/2 the jar of peanuts. Again don't crush them all, leave some whole peanuts.
4. Add half the bag of marshmallows to the large mixing bowl and combine all the ingredients. Stir gently using spatula or your hand, try not to crush the popcorn up too much.
5. Sprinkle pumpkin pie spice and add 1 bag of chocolate chips (chocoholics add another 1/2 bag), stir gently using spatula or your hand.

MELT the CHOCOLATE

1.  Place entire mixing bowl into an oven at 350, but don't go far this won't take long to bake!  -- or use double boiler on stovetop to melt the chocolate and stir--
2. Wait 7 minutes, remove the bowl from the oven and stir gently with the oven mit and spatula, scraping down the sides and up through middle to get chocolate on bottom of bowl to the top. You will see some chocolate melting and making everything brown. Repeat at least once more.
3. Depending on how much chocolate you use, it may seem like you don't have enough to cover everything at first. Just keep stirring and repeat the process until the you feel all the chocolate has melted and evenly distributed. Some white popcorn and marshmallow will still be peaking through the chocolate.
4. Add final salt and pumpkin pie spice (to taste) to evenly incorporate sprinkle sparingly and mix gently, again scraping down side and up through middle to toss. I seem to do this three times for my taste, but I could go saltier :)

FREEZE into CLUSTERS

1. Divide mixture into two large ziplock bags, flattening out the mixture and pressing gently to stick it together in a thick sheet. Place in the freezer.
2. Freeze for at least 20 or 30 minutes, longer if you want but don't recommend too long. You don't want it to actually freeze. Just harden the chocolate and marshmallowy goodness.
3. Remove from freezer and open bags slightly so moisture is not trapped. Break up the chunks of mix into small-ish clusters. Place into whatever container you desire to give as gifts or serve at a party... or just devour yourself. 

Light & Simple Crab Cakes

Ingredients:

1 pound fresh lump crabmeat, (2 cups), picked over and patted dry
1 cup panko breadcrumbs
1/4 cup low-fat mayonnaise
1 large egg white, lightly beaten
2 tablespoons lemon juice
1 scallion, trimmed and finely chopped
1/3 cup finely diced red or green bell pepper
1 teaspoon Old Bay or Cajun seasoning
1/4 teaspoon freshly ground pepper
1/4-1/2 teaspoon hot sauce
1/2 cup fine dry breadcrumbs
1 teaspoon canola oil
Lemon wedges, for garnish

Quick Sauce:
2 tablespoons low-fat mayonnaise
2 tablespoons reduced-fat sour cream
2 teaspoons Cajun or other seasoning
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar (optional)
1/8 teaspoon ground red pepper

PREPARATION

1. Stir crabmeat, fresh breadcrumbs, mayonnaise, egg white, lemon juice, scallion, bell pepper, parsley, Old Bay seasoning, pepper and hot sauce to taste in a large bowl.
2. Place dry breadcrumbs in a shallow dish. Form the crab mixture into six 1/2-inch-thick patties. (The mixture will be very soft.) Dredge the patties in the dry breadcrumbs, reshaping as necessary.
3. Brush oil evenly over the bottom of a non-stick skillet. Heat the pan over medium-high heat. Add the crab cakes and cook until the undersides are golden, about 4 minutes on each side.
4. Stir the sauce ingredients together, adjusting to taste, and serve with green salad. 

Healthy-ish Chicken Potpie 

Cook the chicken head of time in the crockpot for an easy, fresh and low guilt comfort food.

INGREDIENTS

• extra-virgin olive oil
• 1 whole chicken cooked in crockpot, shredded (approx 2 cups)
• 1 clove garlic
• 1 cup carrots, chopped
• 1 cup pearl onions, chopped
• 1 cup mushrooms, chopped
• 1 cup peas
• 1/4 teaspoon dried herbs (optional)
• 2 cups reduced-sodium chicken broth, divided
• 1/4 cup cornstarch
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1-2 reduced fat crescent (pillsbury)
• 4 personal size baking dishes

DIRECTIONS

1. Heat oven to 375° or whatever temp the crescent rolls suggests.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add carrots, onions and garlic, reduce heat to medium and cook, stirring, until slightly softened, 7 minutes. Transfer to a bowl.
3. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and optional herbs, cook stirring often until browned and liquid has evaporated, 5 to 7 minutes.
4. Return the onions and carrots to the pan. Add 2 cups broth and and bring to a boil; reduce heat to a simmer.
5. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens.
6. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Divide the mixture among four 12-ounce ovenproof baking dishes.
7. cover each dish with the crescent roll dough, one tube is enough but use two for extra crust, tuck or remove any dough hanging over the edge of the dish.
8. Bake for 20 minutes or until crust is golden brown and filling is bubbly.
9. Allow to cool and enjoy!

Hund Katz Maus | Zurich, Switzerland | 2011

$10 water to wash down a $30 plate of noodles - priceless.

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I'm surprised this wordpress theme does not automatically open links in a new window... I'll be using this code snippit a lot it sounds like!

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Interesting navigation + free wordpress themes

www.wpbeginner.com

Just got started and this theme is good enough (for now) but also thought the two levels of navigation on this site were notable.

Lorem ipsum is nice but Lebowskiipsum is better.

http://lebowskiipsum.com/

I have no choice but to tell these bums that they should do whatever is necessary to recover their money from you, Jeffrey Lebowski. I like your style, Dude. Hardly Dude, a new 'vette? The kid's still got, oh, 96 to 97 thousand, depending on the options.

Other fun greek generators @WebResourcesDepot

Like I said, I'm a nerd.

Source: sherlockings.tumblr.com via April on Pinterest

You know, little of this, little of that.

Ahh, you know. Strikes and gutters, ups and downs. Look at my LP's under 'Autobahn.' Yeah man, it really tied the room together.