The 23 Most Destructive Things You’ve Been Led To Believe

After reading this article, I feel validated! I hope you find it enjoyable too 🙂
Audrey~

17 Inspiring Quotes About Cats That Will Make You Lose Faith In Dogs

I just had to re-blog this! For all of my fellow feline freaks!! I honestly love every single cat in the world!
Audrey~

Be Happy

Be Happy by audreyonline featuring pin up dresses

Never Too Late

Never Too Late by audreyonline featuring victorian home decor

You Are Unique

You Are Unique by audreyonline featuring purple shoes

Mashed-Potato Spring Rolls

Not a healthy food! But, hey, I’m American! Hahahaha! Sometimes a fried food really hits the spot! If you don’t like green beans (why wouldn’t you), you can exchange for another veggie.

Provided by: Food&Wine

30 mins total 0 mins prep Full Screen
Servings

David Chang took F&W’s Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, including turning mashed potatoes and green beans into this crispy canapé, a salute to the 1950s.

Ingredients

16 slice(s) of packaged white bread
1 cup(s) mashed potatoes
1/2 cup(s) thinly sliced cooked green beans
1/4 teaspoon(s) togarashi, see Note or cayenne pepper
Kosher salt and freshly ground pepper
1 large egg yolk mixed with 1 tablespoon of water
2 cup(s) vegetable oil, for frying
Warm turkey gravy and Sriracha chile sauce, for serving

Directions

1. Stack the bread in 4 piles and trim the crusts. Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.
2. In a bowl, combine the mashed potatoes, green beans and togarashi ; season with salt and pepper. Brush the edges of 4 bread rectangles with the egg yolk mixture. Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end. Tightly roll up the bread to form a cylinder; press the ends together to seal. Repeat with the remaining bread and potato mixture.
3. In a skillet, heat the oil to 325°. Add half of the rolls and fry, turning occasionally, until well-browned, about 1 1/2 minutes. Transfer to paper towels. Repeat with the remaining rolls. Serve with gravy and Sriracha.

Life is good, try something new
Audrey~

Run, Run, As Fast As You Can!

No Bake Lemon Drop Cookies

Ingredients
2 cups finely crushed shortbread cookies (about 7 ounces)
1 cup powdered sugar
1/2 cup almonds, toasted and finely chopped
1/2 cup finely crushed lemon drop candies*
2 tablespoons light-colored corn syrup
2 tablespoons milk
2 tablespoons butter, melted
1/3 cup powdered sugar
1 tablespoon finely crushed lemon drop candies

Directions
1. In a large bowl, stir together the crushed cookies, the 1 cup powdered sugar, the almonds, and the 1/2 cup crushed candies. In a small bowl, stir together corn syrup, milk, and melted butter. Stir the corn syrup mixture into the cookie mixture until well combined.

2. Shape cookie mixture into 1-inch balls. In a small bowl, combine the 1/3 cup powdered sugar and the 1 tablespoon crushed candies. Roll balls in powdered sugar mixture. Place on a large baking sheet or tray.

3. Cover and chill for at least 2 hours before serving. Roll balls again in powdered sugar mixture just before serving. Makes about 36 cookies.

From the Test Kitchen* •Place lemon drops in a heavy re sealable plastic bag. Use a meat mallet or a rolling pin to coarsely crush the lemon drops. Transfer coarsely crushed lemon drops to a food processor. Cover and process until finely crushed.

•Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 3 months

http://www.bhg.com/recipe/cookies/no-bake-lemon-drops/