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If you like food, if you enjoy fun food, if you like food pictures, or like to cook food, here is a place to find good food reference. Did you notice the operative word was, “Food”? Have fun!post

7 Perfect Foods to Eat as a Midnight Snack

7 Perfect Foods to Eat as a Midnight Snack

Sometimes, despite having eaten a big dinner, you’re still hungry when you’re about to go to bed. Don’t worry, it happens to the best of us.
We bet that you’ve heard the rumor that eating late could cause you to gain weight, but as it turns out, this might not actually be true.
The good news is that it’s usually more about what you are eating and how much, rather than what time you’re eating.
If you’re consuming the right foods and giving yourself a buffer before you hop into bed, eating late at night isn’t going to make a huge difference.
Below you’ll find seven foods that are perfect to eat as a late-night snack.
 1. Whole Grains
The serotonin present in whole grains will help the body to relax, while the fiber will keep you full right up until your next meal.
You should opt for a slice or two of whole-grain bread (with sliced fruit and natural peanut butter), or whole grain cereal with milk.
2. Bananas
On toast with peanut butter (the protein will help keep you full), or on their own, bananas are a fantastic snack if you get hungry at night.
Furthermore, bananas are also a great source of potassium and magnesium, which are muscle relaxants will help you fall asleep.
3. Cottage Cheese
This cheese contains casein, a slow releasing protein that gradually releases Amino acids while you sleep and helps repair muscles.

4. Turkey
Turkey contains tryptophan, an amino acid that makes you tired, which explains why you always want to take a nap straight after a delicious Thanksgiving dinner.
Eat a couple of slices of turkey on some rice crackers for a great way to ease your hunger before bedtime.
5. Cheese
If you prefer a vegetarian option, then cheese also contains tryptophan.
So, if you feel like you need a little help at night to fall asleep, grab yourself a Babybel or a serving of string cheese.
6. An Apple and Peanut Butter

Apart from being extremely delicious, the fiber and protein present in this snack will fill you up without leaving you feeling too full.
7. Cherries
If you have a sweet-tooth, then cherries are the perfect choice for you. 
They contain melatonin, which will help to regulate your sleeping patterns.
Furthermore, they’re also a very good source of antioxidants and can help repair any 
damage to your body that has been caused by free radicals.  

Blackberry Country Cobbler

Blackberry Country Cobbler

Fresh blackberries and a super-easy biscuit mix come together for a classic Blackberry Country Cobbler that just can’t be beat.
What You’ll Need:

  • 3 cups fresh blackberries
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups biscuit baking mix
  • 3/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) butter for dotting

What To Do:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, toss together blackberries, lemon juice, and vanilla. Spoon mixture into a buttered 8-inch square baking pan.
  3. In a medium bowl, combine biscuit baking mix, brown sugar, and cinnamon. Sprinkle over blackberry mixture then dot with butter.
  4. Bake 45 to 55 minutes, or until just crispy.

1 Hr

Best Butterscotch Pudding

Best Butterscotch Pudding
From America’s Test Kitchen Season 14:
Decadent Desserts
Why this recipe works:
For butterscotch pudding with rich, bittersweet flavor, we made butterscotch sauce by cooking butter, brown and white sugar, corn syrup, lemon juice, and salt together into a dark caramel. We made the process more foolproof by first boiling the caramel to jump-start it and then reducing the…
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Serves 8
When taking the temperature of the caramel in step 1, tilt the pan and move the thermometer back and forth to equalize hot and cool spots. Work quickly when pouring the caramel mixture over the egg mixture in step 4 to ensure proper thickening. Serve the pudding with lightly sweetened whipped cream.

  • tablespoons unsalted butter, cut into 1/2-inch pieces
  • cup (3 1/2 ounces) granulated sugar
  • cup packed (3 1/2 ounces) dark brown sugar
  • cup water
  • tablespoons light corn syrup
  • teaspoon lemon juice
  • teaspoon salt
  • cup heavy cream
  • cups whole milk
  • large egg yolks
  • cup cornstarch
  • teaspoons vanilla extract
  • teaspoon dark rum


1. Bring butter, granulated sugar, brown sugar, water, corn syrup, lemon juice, and salt to boil in large saucepan over medium heat, stirring occasionally to dissolve sugar and melt butter. Once mixture is at full rolling boil, cook, stirring occasionally, for 5 minutes (caramel will register about 240 degrees). Immediately reduce heat to medium-low and gently simmer (caramel should maintain steady stream of lazy bubbles—if not, adjust heat accordingly), stirring frequently, until mixture is color of dark peanut butter, 12 to 16 minutes longer (caramel will register about 300 degrees and should have slight burnt smell).
2. Remove pan from heat; carefully pour 1/4 cup cream into caramel mixture and swirl to incorporate (mixture will bubble and steam); let bubbling subside. Whisk vigorously and scrape corners of pan until mixture is completely smooth, at least 30 seconds. Return pan to medium heat and gradually whisk in remaining 3/4 cup cream until smooth. Whisk in 2 cups milk until mixture is smooth, making sure to scrape corners and edges of pan to remove any remaining bits of caramel.
3. Meanwhile, microwave remaining ¼ cup milk until simmering, 30 to 45 seconds. Whisk egg yolks and cornstarch together in large bowl until smooth. Gradually whisk in hot milk until smooth; set aside (do not refrigerate).
4. Return saucepan to medium-high heat and bring mixture to full rolling boil, whisking frequently. Once mixture is boiling rapidly and beginning to climb toward top of pan, immediately pour into bowl with yolk mixture in 1 motion (do not add gradually). Whisk thoroughly for 10 to 15 seconds (mixture will thicken after a few seconds). Whisk in vanilla and rum. Spray piece of parchment paper with vegetable oil spray and press on surface of pudding. Refrigerate until cold and set, at least 3 hours. Whisk pudding until smooth before serving.
Smoother Route to Pudding?
Pudding recipes almost always have you temper the yolks and cornstarch (i.e., add some hot dairy to the mixture to gradually raise its temperature), add everything to the remaining dairy in the pot, and stir constantly as the mixture slowly comes to a boil and thickens. Inevitably, bits of egg still overcook and need to be strained. We wondered if there was a better way.
We made one batch of pudding the conventional way and a second batch in which the yolks never saw the heat of the stove: We added a little warm milk to the yolks and cornstarch, brought the remaining “dairy” (in our recipe, the butterscotch mixture) to a boil, and then dumped this hot liquid over the egg mixture and whisked briefly as the pudding thickened almost instantly.
The conventional pudding needed straining, while the “no-cook” custard was utterly smooth and perfectly thickened.
Boiling pudding is overkill. When cornstarch is combined with liquid, it thickens between 144 and 180 degrees, while yolks diluted by liquid coagulate between 180 and 185 degrees—significantly lower temperatures than the boiling point of 212 degrees. Whisking the hot butterscotch mixture into the yolk mixture heated the pudding to about 185 degrees—plenty hot to properly thicken it but not so hot that the yolks overcooked.alt
A New Way to Consistently Perfect Caramel
The rich flavor of our butterscotch pudding depends on cooking the caramel mixture to 300 degrees before adding the cream, but it’s easy to over- or undercook that mixture when it’s boiled from start to finish (the usual approach). Our more forgiving method: Boil the caramel over medium heat until it reaches 240 degrees, then reduce the heat to medium-low, and gently simmer it until it reaches 300 degrees. The simmer phase takes about 12 to 16 minutes—plenty of time in which to grab a thermometer and the cream.

Pink Lemonade Pie

Pink Lemonade Pie
  • 1 (8-ounce) package cream cheese, softened
  • 1 (6-ounce) container frozen pink lemonade concentrate, thawed
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 4 drops red food color (optional)
  • 1 (9-inch) prepared shortbread pie crust (I have used a graham cracker crust too)
What To Do:
  1. In a medium bowl, beat cream cheese until smooth. Add lemonade concentrate and beat until well combined. Stir in whipped topping and food color, if desired.
  • Spoon into pie crust and freeze 20 minutes (see Note). Serve, or cover and chill until ready to serve

What happens if you leave the pie in the freezer for longer than 20 minutes? It’s okay, Pink Lemonade Pie tastes great frozen, too. Just before serving, garnish with dollops of whipped cream and lemon slices.

Did You Know This About Food? (12 Pics)

Did You Know This About Food?

Cashews grow on trees like this:

Brussels sprouts grow in long stalks like this:

Did you know that in the 1830’s, ketchup was sold as a medicine? That’s right …the delicious condiment that we all know and love was once believed to cure a variety of ailments! But why don’t we use ketchup for its medicinal uses today?? …because it was a scam. In an effort to boost sales, one enterprising manufacturer bottled ketchup as “Dr. Miles’ Compound Extract of Tomato”, claiming that it had the capability to cure anything from baldness to athlete’s foot, and all points in between. In a counter-attack, the H.J. Heinz Company rooted out scientific studies which claimed that tomatoes had antioxidants which were beneficial in preventing cancers. While this is true, the carotenoid known as lycopene, which actually is present in ketchup, occurs in such small quantities that it does not provide any significant medical benefits to the consumer.

Carrots were originally purple.

McDonalds sells 75 hamburgers every second of every day.

Yams and sweet potatoes are not the same thing.

Ripe cranberries will bounce like rubber balls.

An average ear of corn has an even number of rows, usually 16.

Humans share 50% of their DNA with bananas.

Honey never spoils. You can eat 32,000-year-old honey.

Peanuts are not nuts. They grow in the ground like this, so they are legumes.

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

The probability of you drinking a glass of water that contains a molecule of water that also passed through a dinosaur is almost 100%.

Honey is made from nectar and bee vomit.

Pineapples grow like this:

Quinoa is the seeds of this plant:

Kiwis grow on vines:

Ginger is the root of a plant:

 Cinnamon is just the inner part of this tree:

Artichokes are flowers that are eaten as buds. This is what they look like when flowered:

Spam is short for spiced ham.

The ever-popular hot weather treat known as the Popsicle™ was invented by Frank Epperson when he was just eleven years old. Born in 1894, Epperson was raised in San Francisco. One winter night in 1905, he mixed a soft drink made with soda water powder and water – a popular concoction at the time. He left a stirring stick in it and mistakenly left it on the porch overnight.

Epperson found the fruit-flavored substance frozen to the stick when he awoke the next morning, as temperatures had dropped to record lows during the night. Though he is said to have tasted it and shown it to his friends, he did little else with his accidental “invention” for a number of years.

More than 18 years later, in 1923, Epperson decided to apply for a patent on his “frozen ice on a stick.” He decided to call the novelty the “Eppsicle” ice pop. He also began producing the treat in several different flavors. By then, he was a father, and his children had begun referring to the Eppsicle as the Popsicle. Later he officially changed the name. That name has stuck for nearly a century.

In 1925, Epperson sold his rights to the Popsicle to the Joe Lowe Company in New York. The Popsicle gained popularity very quickly – first made with birch wood sticks and selling for just a nickel. Later, the twin Popsicle became available. This model had two sticks so that children could share the treat.

Peas are one of the most popular pizza topping in Brazil:

There are over 7,500 varieties of apples throughout the world, and it would take you 20 years to try them all if you had one each day.

How To Make Jam in the Microwave

How To Make Jam in the Microwave

You can also cook this small batch of jam on the stove-top. Simmer gently over medium heat, stirring occasionally, for about 15 minutes or until it reaches a loose jam consistency.

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: 1 to 1 1/2 cups of jam


  • 2 to 3 cups berries or diced fruit
  • 1/4 to 1/2 cup sugar, honey, or other sweetener
  • 1 to 2 tablespoons lemon juice, to taste



1 Prepare the fruit: Remove all seeds, cores, pits, or other non-edible parts. Peels can be left or removed. Cut larger fruits like peaches and strawberries into small pieces. Berries can be left whole.

2 Macerate the fruit and sugar: Toss the prepared fruit with 1/4 to 1/2 cup of sugar or other sweetener and 1 to 2 tablespoons of lemon juice (to taste) in an 8-cup glass measuring cup or microwave-safe mixing bowl. If you’re using berries, lightly mash them to release their juices. Let the fruit macerate for at least a half an hour, until the sugar is dissolved and the fruit looks syrupy.

3 Microwave for 10 minutes, stirring halfway: Microwave the fruit, uncovered, at full power for 5 minutes. The fruit juices will bubble up as the fruit cooks, quadrupling in volume. Carefully remove the bowl using oven mitts (the glass will be hot), and stir the fruit. It will look quite loose and liquidy at this point. Return to the microwave and cook another 5 minutes.

4 Stir the fruit again: Remove the fruit from the microwave with oven mitts and stir it again.The jam will probably still look fairly syrupy at this point. Mash the fruit against the sides of the bowl if you’d like a smoother texture, or leave it as is for a chunkier texture.

5 Continue to microwave in 2 to 3 minute intervals. Stir the jam between each interval and continue cooking until the liquid concentrates to a sticky syrup that coats the back of the spatula and falls in heavy drips back into the bowl. Don’t worry if the jam still seems a little loose at this point; it will set more firmly as it cools. Total cooking time is usually around 15 minutes for most fruits.

If you’re unsure whether the jam ready, it’s best to err on the side of caution. Over-cooking can cause the jam to crystallize and harden. If the jam still seems loose after it cools, return it to the measuring cup and cook it a few more minutes.

6 Cool and store the jam: Transfer the jam to a canning jar or other storage container. Let it cool, uncovered, on the counter. Once cool, cover and store in the refrigerator for several weeks or freeze for up to 3 months.