Amy's view on Big Cat Act

 

I, Amy Whitney am a cat lover big cats and small cats; I don't agree with keeping big cats and other animals in the circus. It’s not right to force them to perform in environment that isn’t meant for these types of animals or to justify for someone else happiness isn’t always bests for these animals. Today's world we hear of Abuse it's a strong word is a real one and really happens, Even to Big Cats, once you are done with whipping them, beating them. You leave them to not able to live on their own in the wild or take care of their self or seeking out what to do with circus cats once they are old or unable to perform in the way you like, it's like tossing away a piece of trash with animals on the side of the road. These cats have feeling too. They cry like we do in their own way. They bleed like we do, they morn like we do, they feel love when their life isn’t on a threatened, they have their own personalities. So many cats are getting abused and it's in the news daily if you could show that Not using Big Cats in your acts will be one step in Stopping the abuse.  Please Make the call of the wild today to stop the abuse. 

Please make the call of the wild today!!Click the link below to stop the Abuse... 

https://p2a.co/7dPHsL6

For more Information, please check out the link below 

https://bigcatrescue.org/big-cat-act/

Happy National Pancake Day 2022

Breakfast for dinner anybody

Homemade Pancake Recipe 

3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!

The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!!

After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.

GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

*Note Add your favorite Fruit ie: Blueberries 

Air Fryer & Blueberry Muffins

My Farberware Air Fryer 

 

Air Fryer Blueberry Muffins out of the recipe book it came with

Apple Brownies

Apple Brownies 

a world of hearts

#aworldofhearts

Strawberry Rhubarb Jam Bars

I used homemade Strawberry Rhubarb Jam I made  last year 2020

That was my filling cut a corner. 

CRUST

1 1/2 cups all-purpose flour

1 1/2 cups uncooked quick-cooking oats

1 cup firmly packed brown sugar

3/4 cup butter  softened

1/2 teaspoon baking soda

1/4 teaspoon salt

FILLING

1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1/2-inch pieces

1 1/2 cups sliced fresh strawberries

1 tablespoon lemon juice

1/2 cup sugar

2 tablespoons cornstarch

DRIZZLE

3/4 cup powdered sugar

1 to 2 tablespoons milk

1. STEP 1

   Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.

1. STEP 2

   Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.

2. STEP 3

   Heat oven to 350°F.

3. STEP 4

   Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.

4. STEP 5

   Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until golden brown. Cool completely.

5. STEP 6

   Combine all drizzle ingredients in bowl. Drizzle over cooled bars. Cut into bars.

** USED my homemade jam dump and pour for your filling this recipe will be good with other fillings also..

Chocolate Peanut Butter Monkey Bread

I decided to make a peanut butter ,chocolate chip monkey bread,, yum so good..

Chocolate-Peanut Butter Monkey Bread

Ingredients

1/2       cup granulated sugar

1          teaspoon ground cinnamon

2 (16.3 oz) cans Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits                                                                                                                                             

2/3    cup creamy peanut butter (divided into 32 teaspoons)

8       ounces semi sweet chocolate chips

1        cup brown sugar

3/4     cup butter, melted

1.Heat oven to 350°F. Lightly grease 12-cup fluted tube or Bundt pan with butter or cooking spray. In large gallon-size storage food bag, mix granulated sugar and cinnamon.

2.Separate the biscuit dough into 16 biscuits (8 biscuits per can); cut each biscuit into quarters, making 64 pieces.

3.Working with one biscuit quarter at a time, flatten the quarter into a circle shape. Place one teaspoon of the peanut and a few chocolate chips in the center of the dough. Bring edges of the dough up and over the filling, stretching the dough as necessary to encase the fillings in the middle of the dough ball. Repeat with remaining dough circles.

4.Add filled dough balls a few at a time to the bag of cinnamon sugar. Shake in bag to coat dough. Arrange coated dough balls in the prepared pan.

5.In small bowl, mix brown sugar and melted butter; pour mixture over biscuit pieces.

6.Place the pan on a baking sheet. Bake 30 to 35 minutes or until golden brown and no longer doughy in center.

7.Remove from the oven and carefully invert the pan onto a serving plate. Allow the bread to cool inverted in the pan for 10 minutes, then remove the pan and pull apart to serve. Serve warm.

Shower Bombs

I decided to go back when things are handmade, And mean a lot because, Its that thought that counts. These items I made was all homemade.

First I made some Shower Bombs you may ask what are they ,well they are little disks that are made with Eucalyptus Essential Oil and the scent helps you breath like Vicks Vapor Rub but its a shower bomb style.

Shower Bombs

1 c. Baking Soda
1/2 c. Cornstarch
1/3-1/2 c. Water +add more or less
15 drops of Eucalyptus Essential Oil 
2 Ice cube trays

Mix using enough water to make a thick paste. You can pour into muffin tins lined with papers, make small balls and set on a plate or put into a silicone ice cube tray or muffin tray. Let them set for at least 12 hours or overnight to dry. You can bake them in the oven at 350 degrees for 20 minutes to dry them more quickly. Remove from papers or silicone trays and store in an airtight container.
I didn't put them into the oven, I left them out for 2-3days till they where non wet, and they was dry.
I made 2 batches to fit in 2 ice cube trays.
*When ready to use, place a disc on the floor of your shower and let the water run on it while showering

Chicken Parmesan or Italian Style Meatball Casserole

This is a recipe from a cold day in Maine one year 
For dinner tonight since Its freezing here in Maine 17 degrees, I decided to make a casserole. I cut a corner because of costs of the ingredients. I used Rotini pasta and a package of frozen Italian style mini meatballs. It’s full of melty cheese, and the tomato sauce totally counts as a veggie.

Ingredients:

For the meatballs:


1 pound lean ground chicken
1 cup panko bread crumbs
1 egg
1/2 cup grated Parmesan cheese
1/4 cup milk


For the casserole:


1 pound campanelle pasta (any small shape is fine, such as ziti)
1 jar (24 ounces) marinara sauce (Barilla)
2 cups grated mozzarella cheese
1 teaspoon Italian seasoning

Directions:

Bring a large pot of water to a boil and add the pasta. Cook for 1 minute less than package directions state.
Preheat oven to 450 degrees.
While the pasta is cooking, prepare the meatballs. Add all of the ingredients to a large bowl and use your hands to mix them together well. Form into small balls, about 1 inch in diameter and place on a parchment lined baking sheet. Bake for 10 minutes or until cooked through and no longer pink. Remove from the oven and reduce the oven temperature to 350 degrees.
Add the pasta sauce to a large bowl and stir in the cooked pasta and meatballs. Stir gently to coat everything in sauce.
Spread half of the pasta and meatballs into a 9x13 baking dish. Top with half of the mozzarella cheese. Repeat layers. Sprinkle with Italian seasoning.
Bake for 20 minutes or until the cheese is melted.
Serve immediately.
*To freeze this dish, stop just short of baking the casserole, cover tightly with foil, and freeze until ready to bake. Bake at 350 degrees for 45 minutes or until hot and bubbly.*

Iced Tea

  Refrigerator iced tea is smooth without bitterness, and it's easy to make. It's safer to drink than sun tea and you get all of the cancer fighting health benefits found in tea.                                                                                           

4 Tea bags or 4 teaspoons loose leaf tea                                                    

   Liquids                            

4 cups Tap or room temperature water

Use a 1-quart Mason jar or pitcher.

--If using tea bags: hang tea bags inside pitcher or jar with strings hanging over the rim (for easy removal later). Add water making sure that tea is immersed, cover, and put in fridge for 6-12 hours. Remove tea bags and serve.

--If using loose leaf tea: add 4 teaspoons tea leaves to a tea basket, tea ball or tea filter bag. Rest over top of jar or pitcher so the tea will be exposed to the water, but it can easily be removed after the tea has steeped. Place in the refrigerator for 6-12 hours. Remove tea leaves, and it's ready to serve.

ADJUST RECIPE FOR ANY QUANTITY.  Use 1 teabag or 1 teaspoon of loose leaf tea per cup of water. 

Serves 4