Apple Crisp Cheesecake

This is super yummy! The creamy cinnamon filling, crisp crumble topping and sweet caramel sauce is the perfect way to do an apple desert! I loved this. The recipe called for homemade crust but I like to save time so I bought a pre-made graham cracker crust.

Apple Crisp Cheesecake

• 1 graham cracker pie crust 

Filling

• cream cheese, softened - 2 - 8oz pkgs
• packed brown sugar - 1/4 cup
• egg - 1, lightly beaten
• sour cream - 3 tbsp
• ground cinnamon - 1/2 tsp
• ground ginger - 1/8 tsp
• apple, sliced & peeled - 2/3 cup

Topping

•  all-purpose flour - 3 tbsp
• quick cooking oats - 3 tbsp
• brown sugar - 3 tbsp
• ground cinnamon - 3 tsp
• cold butter - 2 tbsp
• caramel ice cream topping - personal taste

 For filling, in a small bowl beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger.
Pour over crust. Arrange apple slices over filling.

For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple slices. Bake at 350° for 40-45 minutes or until center is almost set.
 Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Just before serving, remove sides of pan. Caramel topping may be added to taste just prior to serving. Refrigerate leftovers. 

Original recipe here: http://okcbestcheesecakerecipes.com/recipes/cheesecake/apple-crisp-cheesecake/

Sweet Potato Chipotle Soup

If you love flavor and you love soup - then this recipe is for you! Yes, it sounds like a summer soup but because it has sweet potatoes in it, I think it can classify as a Fall soup as well. It's sweet and creamy with a kick. You will love it!  This recipe makes about two servings.

Sweet Potato Chipotle Soup

• 1 cup mashed, baked sweet potato 
• 1/2 cup chicken broth
• 1/2 cup milk (or cream)
• 1 tsp orange zest
• 3 pinches of salt
• 1/2 tsp chipotle powder (Knorr makes chipotle bullion cubes you can find on the soup isle. I used one of those)

Garnish

• Sliced avocado
• Sour cream
• Tortilla chips
• Crumbled bacon

Blend potato, broth, zest, salt and chipotle powder in a blender. Pour into soup pot and heat on medium high. Serve soup warm and top with garnishes. Enjoy!

The Best Crab Soup Ever

Oh my gosh! This is seriously THE BEST soup I have ever had. Don't let the long list of ingredients scare you, it's not that tough to make and trust me - you will be so glad you made it. Sure, fresh crab meat is not cheap (at least here in Utah) but it's worth the cost on this recipe. My kids and husband loved it and we couldn't stop eating it. I wanted to share it with other people, but we just couldn't stop eating it. I crave it all the time now. Don't skip any of the ingredients, each one adds to the unique flavor and the recipe wouldn't be the same without it. Also, imitation crab meat is NOT to be used in this recipe. You will do yourself a huge disservice by using the fake stuff. Get the real stuff, you can find by the canned tuna. Canned is cheaper than fresh.

The Best Crab Soup Ever

• 1/4 cup butter 
• 1/4 cup olive oil 
• 1 yellow onion, chopped 
• 1 fennel bulb, chopped
• 4 celery ribs, chopped
• 2 carrots, chopped 
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour 
• 2 tablespoons tomato paste
• Pinch of curry powder
• Pinch of ground turmeric
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup dry sherry (I used white wine vinegar) 
• 5 cups clam juice
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh tarragon (I used dry) 
• 2 cups heavy cream
• 2 pounds fresh crabmeat, drained and picked (I bought canned) 
• Salt
• Freshly ground black pepper

Melt butter with oil in a Dutch oven over medium heat. Add onion and next 4 ingredients; sauté 8 minutes or until tender.


Stir in flour and next 5 ingredients; cook 1 minute, stirring frequently. Add sherry and clam juice; stir until well blended. Stir in parsley and tarragon. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups.

Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula; discard solids. Return soup to Dutch oven; stir in cream. Cook over medium heat 25 minutes or until soup is thickened. Add crabmeat; cook 3 to 5 minutes or until warmed through. Season to taste with salt and pepper. Enjoy!

You can find this recipe here: http://www.myrecipes.com/recipe/river-house-she-crab-soup-10000001831920/

Cookie Dough Fudge

Okay, I absolutely love this recipe! Who doesn't love cookie dough? Especially cookie dough that doesn't have any egg in it. And who doesn't love fudge? Two amazing American favorites married into one is one of the best creations I have ever seen grace the planet. Seriously, give it a try.

Cookie Dough Fudge

For the cookie dough:

• 1/2 cup butter, room temperature
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp vanilla
• 1/8 tsp salt
• 2 Tbsp half and half

For the fudge:

• 1/3 cup brown sugar
• 1/3 cup butter
• pinch of salt
• 1/3 cup half and half
• 4-5 cups powdered sugar
• 1 tsp vanilla
• 1/2 cup chocolate chips

Line and 8x8 baking dish with tin foil. Allow tin foil to overlap the sides by an inch. Spray with cooking oil.

For the cookie dough, beat the butter and sugar together until light and fluffy. Beat in the vanilla, salt and half & half. Stir in the flour until well blended. Set aside.

For the fudge, combine the brown sugar, salt, butter and half & half in a saucepan. Stir over medium heat until butter is melted and sugar is dissolved. Remove from heat and slowly stir in the powdered sugar, one cup at a time. When mixture is smooth add the vanilla.

Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips. Spread the mixture into the prepared baking dish. Chill until set (about 3 hours). Enjoy!

You can find this recipe here: http://www.bunsinmyoven.com/2013/02/12/chocolate-chip-cookie-dough-fudge/

Jell-O Popcorn

This popcorn is so easy to make and super yummy! You can change up the flavors to match any holiday or occasion. I used it for my Halloween visiting teaching treat. 

Jell-O Popcorn

• 12 cups popped popcorn
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (3 oz.) package cherry or other flavored gelatin

Heat oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil. Place popped popcorn onto foil. Make sure kernels have been removed.

 Combine sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes. (for easy clean up soak in hot water immediately)

Pour mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

Recipe from http://amomnotapro.blogspot.com/2011/09/easy-and-yummy-candied-popcorn.html

Vanilla Lime Cupcakes

 

I created this recipe for my daughter's third birthday party. The theme was princess and the frog and these were very fitting! 

I love adding jell-o to cake mix not only because you can create so many fun flavors and colors of cake by doing so  but also because of the chemical reaction that takes place. The batter foams and bubbles and becomes a little heavier. It ends up making the cake much more moist and fluffy. The lime tastes so delicious in these cupcakes and the cool, creamy and light vanilla topping just adds the perfect touch. I prefer my pudding topping to normal frosting any day.

Because these were frog themed, I used the gummy frogs and they were heavenly! If you wanted to stick with a lime or green theme then you could put those sugared gummy limes on top or even try the apple flavored gummy rings. You can't go wrong either way!

Vanilla Lime Cupcakes

• 1 box white cake mix
• (enough eggs, water and oil per requirement on cake mix directions)
• 1 pkg lime gelatin

Vanilla Topping

• 1 large tub of cool whip
• 1 pkg vanilla pudding (dry)

Make cake mix according to directions on box. Add box of gelatin and stir in. Pour into greased cupcake tin. Bake according to directions on cake mix box.

In a medium bowl mix cool whip and dry vanilla pudding mix together until well blended. Set aside.

When cupcakes have cooled spread vanilla topping on top and decorate. Enjoy!

These cupcakes can be set out for hours and topping will not melt. As soon as topping is refrigerated, the cold temperature makes it difficult to spread so you want to make sure you don't refrigerate until after you have spread the topping onto the cupcakes. Store in an air tight container.

La Victoria Green Taco Sauce

Ever wonder what to do with all those green tomatoes at the end of the season? I used to always wonder until I came up with this idea. This is my own recipe and I apologize because I didn't record measurements I just threw ingredients in until it tasted just like the real deal even though it has less ingredients. I would recommend adding small amounts of the salt and vinegar until it reaches your liking - so you don't accidentally overdo it. It's so simple to make. No peeling skins, slicing or any tiring steps - just boiling, blending, some flavoring and you are good to fill your jars. I love it!

I have an awesome recipe I created years ago using green taco sauce - it's a family favorite - Green Enchiladas. My husband prefers La Victoria green taco sauce to any salsa. We use it on nachos, as a dip, on tacos and burritos and of course enchiladas! Mix it it with sour cream, mayo, jalapenos, cilantro and ranch seasoning for an amazing dip!

La Victoria Green Taco Sauce

• Large pot of green tomatoes
• white distilled vinegar
• salt 
• onion powder
• garlic powder

Bring large pot of water to a boil. Wash green tomatoes and place in boiling water. Be sure to pull off stems. Boil for about 10-15 minutes until tomatoes are very soft. Dump out hot water and rinse tomatoes in cold water until they are cooled. Place batches at a time in the blender and then pour puree back into pot. Do this until all tomatoes have been pureed. Add vinegar (1/4 cup at a time until it reaches your liking), salt, onion powder and garlic powder. The vinegar helps preserve the sauce but also creates the popular tangy flavor of the taco sauce. Add salt 1 tsp at a time until it reaches your liking.

Pour puree into sterile jars and screw on lids. Boil in hot water bath for 45 minutes. Remove and check the following morning of all jars have been sealed. If not you can boil again or place in the fridge. Enjoy!

Lemon Meringue Cheesecake

I thought this up one day while daydreaming about deserts. It was so simple to make. It just bought some graham cracker pie crusts and make a thin cheesecake and baked it, then poured the lemon filling and meringue topping over it and baked it again. It was delicious!

Lemon Meringue Cheesecake

Cheesecake

• 2 graham cracker pie crusts 
• (8 ounce) packages cream cheese
• 1 1/2 cups white sugar 
• 3/4 cup milk 
• 4 eggs 
• 1 tablespoon vanilla extract  
• 1 cup sour cream
• 1/4 cup all-purpose flour

Lemon Mirengue

• 1 cup white sugar
• 2 tablespoons all-purpose flour 
• 3 tablespoons cornstarch 
• 1/4 teaspoon salt 
• 1 1/2 cups water 
• 2 lemons, juiced and zested  
• 2 tablespoons butter 
• 4 egg yolks, beaten 
• 4 egg whites 
• 6 tablespoons white sugar 

Cheesecake: Preheat oven to 350 degree. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Then cool.

Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell over cheesecake. Set aside.

Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.Bake at 350 degrees for 10 minutes, or until meringue is golden brown. Cool before serving.  

Sweet Apple Bacon Meatball Skewers

Mmmm! I saw a picture of something similar in a German cookbook. Here's my version! I love the sweet crispy coating on the bacon and the way those baked apples taste - they create a nice aroma in your oven. The meatballs soak in the sweet flavors and it's delicious!

I served mine with mini yellow potatoes and salad.

Sweet Apple Bacon Meatball Skewers

• 1 bag frozen meatballs (not Italian kind)
• 1 pkg of bacon
• 2 Tbsp brown sugar
• 4 crisp gala apples, cut into wedges

Heat oven to 375 degrees. Arrange bacon, apples and meatballs on skewers in a pattern. Place on a cookie sheet. Sprinkle brown sugar over skewers. Bake for twenty minutes or until bacon is crisp. Enjoy!.

Schnitzel Sandwich (Midwestern Fried Pork Sandwich)

I first saw one of these at the Maid Rite in Layton. I guess they are a popular sandwich in the Midwest. When I learned what it was I realized it was pretty much a schnitzel sandwich. It's much funner to say so that's what I call it.

Here is my version. Load this baby up with white cheddar cheese sauce and you have a little piece of heaven in your hands!

Schnitzel Sandwich

• 4-6 pork chops, thawed
• 2 cups seasoned bread crumbs
• 4 large eggs, beaten
• 2 cups flour
• 1-2 cups oil
• sandwich bread

Cheese sauce

• 1 stick butter
• 4 Tbsp flour
• 1 cup whipping cream (or milk)
• 2 cups shredded WHITE CHEDDAR cheese (Walmart has it)

Toppings 

• lettuce
• pickles
• onions
• tomatoes
• kethup 
• mustard
• mayo

Place eggs, flour and bread crumbs each in separate dishes. Pour one cup of oil into a frying pan and heat on medium high. Dip pork chops in flour and coat on each side. Then dip them in the eggs and coat evenly, then dip them in bread crumbs and coat both sides. Place in the frying pan and cook until entire pork chop is golden brown and crispy.

In a small sauce pan melt half of the butter on medium high. Stir in 2 Tbsp of flour. Add cream. Continue stirring. Melt in the rest of thr butter. Sprinkle remaining flower over the top and keep stirring. Add both cups of cheese and stir until mixture is thick and bubbly. Remove from heat or keep warm on low while stirring. You can always add more flour to thicken it. Sprinkle the flour over it rather than dump it in or you will have big clumps of doughy flour. You want it smooth and silky.

Get sandwiches ready and pour cheese sauce over the pork chops (schnitzel). Top with toppings and condiments. Serve with chips, fries or a salad!

Bacon Crepe Rolls

These are so easy to make and so yummy! Really you can take any topping combination and make these fabulous. I created this recipe with bacon and it was amazing!

Bacon Crepe Rolls

• 8 crepes
• 1 pkg cream cheese
• 2 cups crumbled bacon
• 1 cup sliced green onions
• 1/2 tsp garlic powder 

Crepes

• 1 cup all-purpose flour 
• 2 eggs 
• 1/2 cup milk  
• 1/2 cup water 
• 1/4 teaspoon salt 
• 2 tablespoons butter, melted 

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. 

Mix cream cheese and garlic together. Spread 2 Tbsp onto each crepe. Sprinkle bacon and green onions over the top. Roll up into a burrito. Cut into one inch slices. Serve while warm.

Banana Pudding Poke Cake

I love this recipe because it was so easy! Who doesn't love a good poke cake?

Banana Pudding Poke Cake 

• Nilla Wafers
• Yellow Cake Mix
• 2 boxes Banana Pudding Mix
• Cool Whip
• 3 bananas, sliced

Bake cake according to package directions. When it is done, poke several rows of holes. Make pudding according to directions. Pour pudding over cake while the cake is still warm & the pudding hasn’t setup. Add sliced bananas on top of the pudding. Ice with Cool Whip. Place Nilla Wafers in a plastic bag (as many as you like). Break them up with a rolling pin or whatever you have. Sprinkle the top with the crumbs. Refrigerate 2-4 hours. Enjoy!

Recipe from http://www.lovesharecook.com/banana-pudding-poke-cake/

Fruit Pizza

My sister used to always make this for us when we were little. She learned how to make one in 7th grade Home Economics Class  and it became a favorite! Here's my spin on it.

Fruit Pizza

• 1 can of Pilsbury sugar cookie dough

• package (8 oz) cream cheese, softened 

• /2 teaspoon vanilla
• 1/3 cup sugar 
• 1 can of oranges
• 2 cups blueberries
• 1 cup strawberries
• 1 cup raspberries
• 1 cup orange marmalade 

Roll out cookie dough onto pizza pan. Bake according to directions on can. Mix cream cheese, sugar and vanilla and spread over cooled cookie dough crust. Arrange fruit on too. Melt marmalade in microwave and pour over pizza. Refrigerate 2-4 hours.Serve cold.Enjoy!

Soft Tacos with a Crunch

I saw this on a Taco Bell commercial a while ago and thought I'd create my own. So yummy!!

Soft Tacos with a Crunch

• 8-12 mini soft flour tortillas
• 8-12 crunchy taco shells
• 3 cups shredded cheddar cheese
• 1 lb shredded beef
• 1 cup green onions, diced
• green chile sauce 
• sour cream
• salsa

Place tortillas in microwave with 3 Tbsp shredded cheese on each. Cook about 20 seconds or until melted. Quickly wrap tortillas around taco shells and stand up in a casserole dish. Fill with shredded beef, cheese, and onions. Spoon green chile sauce over the top. Bake for about 6-8 minutes until tacos are hot and serve right away with fresh salsa and sour cream!

Feta Watermelon Salad

This salad has been quite the craze lately and I have seen several different variations of it. It's very refreshing and the flavors truly unique. My husband and kids really enjoyed this and gobbled it all up.

Feta Watermelon Salad

• 3 cups watermelon cut into one inch chunks
• 1 cup crumbled feta
• 1/2 cup mint leaves, diced
• 1 head red leaf lettuce 

Dressing

• 1/2 cup lemon juice
• 1 tablespoon honey
• 1/2 cup good olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Blend dressing ingredients together and toss into salad ingredients. Enjoy!

Salmon Braid

1 

 This yummy delight reminds me of a fancy tuna melt! If you like baked pastries, melted cheese and lots of flavor - you'' love this! I've made it for years and also had something similar to it at a local seafood restaurant. Mmm Mmm Mmm!

Salmon Braid

• 4 cooked salmon fillets
• 1 cup chopped dill pickles
• 1 cup fresh spinach leaves
• 1 cup dice tomatoes
• 2 cups shredded sharp cheddar cheese
• 1 cup corn
• 1 cup mayo
• 1 tsp dried dill
• 1 Tbsp lemon juice
• salt & pepper

Roll out crescent roll dough on a flour surface. Roll into one large rectangle and place on a cookie sheet. Take a sharp knife and make diagonal cuts down each side about two inches apart leaving room down the middle to spread the salmon.

 In a large bowl mix remaining ingredients together, reserving one cup of cheese. Spread down the center of dough. Take dough slices and braid, crossing over the salmon spread. Once dough is braided sprinkle remaining cheese over the top and bake at 375 for about 20-25 minutes.  Check the center before taking out of the oven. The center cooks the longest and if the dough is still gooey it will need to bake longer. Enjoy!

Very Moist Coconut Cake

 

This is fantastic! If you are not a cake fan - you will like this. It reminds me of a pudding more than a cake. The center is full of yummy, gooey goodness. You'll be licking your plate!

 Very Moist Coconut Cake

• 1 white cake mix
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 small box vanilla (or almond) pudding (I used vanilla)
• 1 teaspoon vanilla (or almond) extract (I used vanilla)

Mix together all ingredients until smooth and creamy.  Pour into a 9 x 13 pan that has been greased and floured. Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.

• 1 can of cream of coconut
• 1 can of sweetened condensed milk

Mix these two ingredients together.  Poke holes in the hot cake and slowly pour this mixture over the cake.  Let cake cool and then frost with the following:

• 8 oz. container of Cool Whip
• 12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)

 

Refrigerate and serve cold. Enjoy!

This recipe can be found on http://nanasrecipebox.blogspot.com/2012/05/very-moist-coconut-sheet-cake.html

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The Realm:Secrets Unlocked is a Young Adult series based on true events that happened within my family. Combined with the components of romance, paranormal activity and suspense  it's a story that will leave you on the edge of your seat after each chapter.

Here's the summary:

Meet Celeste Day, a beautiful college hopeful who may look like your average girl next door - but in her cozy New England town she’s been harboring a lifelong gift and deep secret that is about to be exposed. Being raised in a family where image is everything, her whole world is about to be turned upside down overnight as Celeste decides to take the summer off to "fix herself". When the good looking and mysterious “Ezra” moves to town things only get more complicated as Celeste is confronted by secrets from her past, unexplained phenomenon and dark paranormal forces beyond her control. Saving her reputation and proving her sanity is the least of her worries when she quickly learns she is a part of something much bigger than she could have ever imagined - something that will forever alter her future and change the world…and there is no turning back!

Written by best selling author Lindsey K. Rietzsch, this story is not your typical young adult paranormal romance. Based on true events, The Realm will take you on an incredible journey to another world that will forever change the way you think about life after death.

Click on the book cover below to get your free download and please leave a review on Amazon. Thanks so much!!

Cherry Chocolate Coconut Mousse

This is super delicious! I actually wanted to use raspberries but didn't have any - so I opened a bottle of cherries instead. The cherries were divine but the raspberries would have been even better!

Cherry Chocolate Coconut Mousse

• 1 large tub of Cool Whip (divided into 2 parts)
• 1 can of coconut cream
• 1/4 cup and extra Tbsp of baking cocoa 
• 1 box of dry vanilla pudding
• 2-3 cups of cherries or raspberries(strawberries would work too)

Empty coconut cream into a large mixing bowl. Stir in cocoa and blend well. Gently fold in half of cool whip. Stir in half of vanilla pudding and blend well.

Layer mousse, berries and cool whip in a parfait dish. Continue layering. Refrigerate one to two hours. Enjoy!

Five Minute Slushy

I could not believe how easy these are! Not only are they easy but the kids had so much fun making them. If your kids are bored this summer this gives them something to do and something to eat. My son has a slushy maker but it's so much work and you have to clean all the parts and it only makes a little bit. You spend about $25 buying one. This my friends, is much better!

I ended up saving the ice salt packs in the freezer and the cleaning out the gallon freezer bags so the kids can reuse them. Now that they know how to do this - they can do it themselves and they have quit asking for money every time the slushy truck comes through the neighborhood! Those slushies are $2-6 and a pitcher of koolaid is only 20 cents! Talk about a genius money saver!

I've been using tropical flavors and wowing our dinner guests with these babies! They are perfect with tacos and taco salads!

Five Minute Slushy

• 1 quart sized freezer bag 
• salt water
• 1 gallon sized freezer bag
• Koolaid

Take 1-2 Tbsp if salt and place in the quart sized bag. Fill with water and freeze. One bag is completely frozen take out of the freezer and place inside the gallon bag. Pour Koolaid into the gallon bag (making sure the frozen salt pack is sealed shut so it doesn't leak into koolaid). The less you pour in, the quicker it turns slushy. Seal the gallon bag and begin shaking! Try to grip the ice pack with the gallon bag as you shake or it could tear a hole in your gallon bag. Once the liquid turns slushy, take out the ice pack and scrape off the slush into a cup. Pour the rest into the cup. Enjoy!



Recipe found on http://charliebrownteacher.blogspot.com/2012/05/science-and-slushies.html