Let’s be real, the 70’s and 80’s produced some of the greatest songs ever. Songs that are nearly 40 years old are still sung by people of all ages. It doesn’t matter if you were around during the 70’s or the 80’s, there’s still a high chance that you know (almost) every word to many songs. Whether you’re with a group of people at a party, in the car with friends or by yourself in the car and a hit from those decades comes on, it’s kind of hard not to start jammin’ your heart out. Although I can list hundreds of amazing songs, I listed my top 25 choices that instantly makes me want to scream the words to whether alone or at a party.
The only bad taco is a taco you don’t eat! Spice up taco night with these this scrumptious recipe.
INGREDIENTS
INSTRUCTIONS
1.Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned, and moisture has evaporated.
2. Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.
BOSTON - SEPTEMBER 9: Lighthouse keeper Sally Snowman, employed by the USCG, traditionally waves to tourists as they arrive on Little Brewster Island for a tour, Sept. 9, 2016. The island's lighthouse, Boston Light, turns 300 years old next week and is ready for its celebration. (Photo by David L. Ryan/The Boston Globe via Getty Images)
Views: 45
‘We’ll leave the light on for you’: America’s last lighthouse keeper is leaving her post.
Sally Snowman, 72, became guardian of the historic lighthouse constructed in 1716, in 2002. She is its 70th keeper. “The first 69 were all men,” she proudly told CBS News
“It’s called a stewardship transfer,” she said. There will be a transfer of ownership through the National Historic Lighthouse Preservation Act of 2000.
Such a sad day. this ended a tradition that started when the lighthouse was built in 1716.
Her hope is that she can keep working at Boston Light as a volunteer tour guide, Snowman shared with NPR.
Peanut butter lovers, you won’t be able to resist a slice of this decadent pie. It’s shockingly easy to make and the result is a creamy, dreamy dessert you’ll crave constantly.
Ingredients
FOR THE CRUST:
25chocolate sandwich cookies, such as Oreos
5tbsp.salted butter, melted
FOR THE FILLING:
1c.creamy peanut butter
1(8 oz.) package cream cheese, softened
11/4c.powdered sugar
8oz.whipped topping, such as Cool Whip, thawed
Directions
For the crust: Preheat the oven to 350°F.
Place the cookies in the bowl of a large food processor. Process until finely crushed, about 1 minute. Transfer to a bowl and pour the melted butter over top. Stir with a fork to combine. Press the Oreo mixture firmly into the bottom and up the sides of a pie plate. Bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: In the bowl of a stand mixer fitted with a whisk attachment, beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least 4 hours before serving.
Tip: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!
Songs to kick in The New Year Join in with songs that you think are great for ringing in the New Year. Anytype of songs will do. Have a great New Year.
Hopefully you had a safe and enjoyable New Year’s Eve if you went out.
Led Zeppelin guitarist Jimmy Page's legendary dragon axe revived by Fender
Views: 94
December 30, 1968, Led Zeppelin is recorded live for first time at Gonzaga University. My all-time favorite. So, play the songs of your favorite group.
Led Zeppelin, one of the most celebrated and influential bands in rock ‘n’ roll history, was recorded live before a dazed and confused audience for the first time on this day in history, Dec. 30, 1968.
“The show took place at Gonzaga University in Spokane, Washington, and saw them opening for Vanilla Fudge,” writes Canadian entertainment site Exclaim!
All of my love was a tribute to Robert Plants son who was five when he died.
Hits of the 40’s. I’m going back in time. Music was king. Before my time and I’m sure the same is true for most of us here. But I’m sure you can find songs from that era.
The 1940s was a decade marked by significant global events, including World War II and the post-war period of recovery and reconstruction. Throughout this time, music played an important role in boosting morale, providing comfort and entertainment, and reflecting the social and cultural changes of the era. The 1940s saw the rise of popular music genres such as swing, jazz, and big band, as well as the emergence of iconic performers such as Bing Crosby, Frank Sinatra, and Billie Holiday.
Homemade Sweet Potato Soup Recipe | A Different Type of Potato Soup! Fall is here, and there’s no better way to usher in the change of the season than a bowl of this delicious Sweet Potato Soup! Featuring sweet and rich flavors, this dish will warm you up on a chilly day. Make a big pot for your friends and family!
Ingredients
1tablespoonflour
1tablespoonunsalted butter
1 1/2cupchicken broth
1tablespoonlight brown sugar
1 1/2cupsweet potatoes
1/4teaspoonground ginger
1/8teaspooncinnamon
1/8teaspoonnutmeg
1cupmilk
Salt to taste
Pepper to taste
Instructions
Peel 2 medium sweet potatoes.
Chop peeled sweet potatoes until you have 1 1/2 cup’s worth
Boil the sweet potatoes until soft.
In a heavy saucepan over medium-low heat, cook 1 tablespoon flour and 1 tablespoon unsalted butter, stirring constantly until it achieves a light caramel color.
Add 1 1/2 cup chicken broth and 1 tablespoon light brown sugar. Bring to a boil and then lower to a simmer.
Stir in sweet potatoes, 1/4 teaspoon ground ginger, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Bring to a simmer and cook 5 minutes more.
You can’t beat shopping in Amish Country. Last week we celebrated with another couple (my birthday). Before we met them, we stopped at three of our favorite stores. A Swiss cheese factory and two Amish grocery stores.
You need to look closely at the best buy dates. Everything we bought was best by in 2024 and 2025. Sometimes the boxes have dents as do the cans.
The featured picture is one of my favorite desserts.
The 24 oz. size. The small individual boxes are $.10 ea. This was best by 062024.
Best by. 01-05-2024.$.49 ea.
How can you beat $1.99. Best buy 02-2025.
Saw this at my local grocery store on sale. $4.99.
I’ll post more in the comments section. If you live near Amish country stop in. The stores go by bent and dent plus Salvage.
The Christmas Cookie Club is made up of, from left, Ruth Ann Barker, Robin Gallagher, Karen Grubbs and Beabea Horoszko.
Views: 49
Christmas Cookie Club delivers memories annually. These women have been friends since they were 7 years old. What’s remarkable is the fact that the women are developmentally disabled.
Since 1992 they got together and baked their Christmas cookies. 31 years.
They enjoy a special connection which has become a testimony to the joy of the season, and an act which offers a deeper meaning — that the most important part of the Christmas holiday is being together.
The four starts at 10:30 am and bake till 4:30 pm. After baking, the group will go Christmas caroling at the homes of family members and then have dinner together. “They love that, they love going out to eat,” Bobbie said.
Merry Christmas weekend filled with Music. In case you haven’t noticed Christmas music has been playing on many of the radio stations and internet websites.
Let us join in and continue that tradition of Christmas songs. Now if anyone feels the urge to play another Holiday type song, feel free. Here’s a little tidbit I saw the other day.
There’re are over 500 different versions of White Christmas. I’m sure Bing Crosby’s is the most known. Merry Christmas and Happy New Year.
So, let’s take this throughout this long weekend. Play the songs that are old and new.
Mary Yoders is the place to be. Part 2. Back in July I did an article on one of my favorite Restaurants. Mary Yoder’s. Since we’re going there tomorrow to meet some friends, I thought I would post a link and an Amish recipe.
We’ve had their bread, pies, pastry, plus jelly and jams. For those who don’t live nearby, they have online ordering.
Wilt cabbage leaves by placing them in boiling water for 3 minutes and then drain. Mix all other ingredients together except soup. Shape meat mixture into oblong rolls and wrap in cabbage leaves. Fasten with toothpicks. Put tomato soup in a skillet and add rolls. Bring to a boil, then reduce heat and simmer for 45-60 minutes or until meat mixture is well done. You may need to add a little water during cooking period. Serve immediately.
MC’S Family Christmas Decorations 2023. Part 2. Living Room. It took a few days but here’s our Living Room. Our Living room does feature the fine furniture we have bought over the years.
But the way my wife did the decorating is something else. The first picture you see is what she did with our bookcase.
Next three is the start to finish of decorating our tree
Of course the fireplace.
The entrance way below contains a reproduction piece that was made by a famous maker of reproduction furniture. It took a years wait before he was finished.
MC’S Family Christmas decorations 2023. Part one Kitchen. I’ve decided to do this in two parts. The first one being the Kitchen. My wife and I put a lot of time and preparation into this.
Actually she does the majority of the work. I carry the decorations up from the lower level of our house up to the main floor.
Hopefully you enjoy the decorations. show us yours if you don’t mind.
Kitchen at a distance.
I’ll post the rest of the pictures in the comments. Feel free to post any Christmas decorations that you may have.
Rosemary sprigs and pomegranate seeds, for garnish
Directions:
To make the cake: Preheat the oven to 350°F. Butter a 12-by-17-inch rimmed baking sheet. Line with parchment paper, leaving an overhang on all sides. Butter the parchment.
In a large bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium-high speed until frothy. Add 1/4 cup of the granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes.
In a medium bowl, sift together the flour, cocoa powder, and baking powder. In a separate large bowl, combine the egg yolks, the remaining 1/2 cup sugar, and the vanilla. Beat on high speed until thick and creamy, 3 to 4 minutes. Beat in the melted butter and coffee until combined.
Add the flour mixture to the yolk mixture and beat on low speed until well combined. Fold a spoonful of the beaten egg whites into the batter until no streaks remain. Gently fold in the remaining egg whites until combined.
Transfer the batter to the prepared pan, gently nudging the batter so it fills the corners. Give the pan a little shimmy to even it out. Bake until the top just starts to spring back when gently pressed, 10 to 12 minutes (the top might still feel a little tacky). Do not over-bake or the cake will crack.
Place a clean dish towel on a large wire rack. Dust the cake with 2 tablespoons of the powdered sugar. While the cake is still hot, loosen the edges from the pan, then turn out the cake onto the towel; carefully remove the parchment. Dust the top with the remaining 2 tablespoons powdered sugar.
Starting at one of the long sides, use the towel to tightly roll up the cake with the towel inside. Position the cake seam-side down and let cool about 1 hour.
To make the filling: In a large bowl, beat the cream cheese with an electric mixer on low speed until just smooth. Add the powdered sugar and beat until smooth, about 1 minute. Gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding more cream. Increase the speed to medium high and beat until stiff peaks form, 2 to 4 minutes. Add the vanilla and beat for a few more seconds, just to combine.
Carefully unroll the cooled cake and spread evenly with the filling, leaving a 1/4- to 1/2-inch border on all sides. Re-roll the cake, using the towel to help you. Cover the cake roll with parchment paper and then tightly wrap in plastic wrap. Chill for at least 2 hours.
Meanwhile, for the frosting: To a medium bowl, add the chocolate. In a saucepan, bring the heavy cream and corn syrup to a simmer, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours.
Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture. Garnish with rosemary sprigs and pomegranate seeds.
Is there a holiday cookie, bar, or baked good in your life that makes you misty-eyed? If so, you’re not alone. There’s something about the aroma and the simple act of baking and sharing that bring up nostalgic memories for people.
This year, we’d like to share with you a handful of RADA employees’ favorite recipes for holiday sweet treats. Maybe one of these will become your new favorite too. From the employees of Rada Cutlery, have a wonderful start to your holiday season!
From Sandra’s office comes this recipe from the 1959 Better Homes & Gardens Holiday Cookbook. She says it’s an old but reliable recipe she has used for many years and creates perfect dough for using cookie cutters.
Sugar Cookies
Ingredients
1 C. butter or margarine
1½ C. sugar
3 eggs
1 tsp. vanilla
3½ C. sifted enriched flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
Directions
Cream the butter. Add sugar gradually, creaming until light and fluffy. Add eggs one at a time, beating after each addition. Stir in the vanilla. Sift together the dry ingredients; add gradually to creamed mixture. Chill thoroughly (3 to 4 hours).
On a well-floured surface, roll dough ⅛” to ¼” thick. Cut into shapes. Bake on ungreased cookie sheets at 375˚ for 6 to 8 minutes. Cool slightly on the cookie sheets before removing to a rack to cool.
Frost and decorate as you wish.
Kristi shared this recipe for Toffee that her grandma always made for Christmas. Kristi and her sister still make it as a tradition every year, but she says it never turns out as good as Grandma’s (but it’s still delicious).
Toffee
Ingredients
About ½ C. chopped pecans
1 C. butter
1 C. brown sugar
1 tsp. vanilla
About ⅔ C. semisweet chocolate chips
Directions
Line an 8″ or 9″ square pan with foil, allowing the edges of the foil to hang over the pan. Grease the foil lightly with cooking spray. Spread chopped nuts over the bottom of the pan; set aside.
In a large saucepan, bring the butter and brown sugar together over medium heat, stirring to help melt the butter. Bring the mixture to a boil and, stirring constantly, boil the mixture for exactly 7 minutes. Mixture will be thicker and caramel colored. Stir in the vanilla and pour the mixture over the chopped nuts.
Immediately sprinkle with the semisweet chocolate chips in an even layer; let sit for a few minutes until the chips are melty then spread out over toffee. Break into pieces when cool.
This recipe from Andrea is easy to make—no scooping into individual cookies—and you can make them festive for any holiday by using holiday M&Ms!
No Flour Christmas Monster Cookie Bars
Ingredients
½ C. butter, softened
1 C. brown sugar
1 C. white sugar
1½ C. peanut butter
3 large eggs
1 tsp. vanilla
2 tsp. baking soda
4½ C. quick oats
1 C. M&Ms
1 C. chocolate chips
Directions
Cream butter and sugars. Mix in peanut butter, eggs, and vanilla then add the baking soda and oatmeal. Stir in the M&Ms and chocolate chips. Press into a 12×17″ jelly roll pan (dough is sticky so I use a greased sandwich bag over my hand). Bake at 350˚ for 15 minutes. Super easy and yummy!
Mel shares this recipe from her neighbor who made these when Mel’s daughters were little. The cookies found their way over to their house many times along with stories of early morning fishing trips and camping adventures. They’ve always been a family favorite.
Peanut Butter Toffee Chocolate Chip Cookies (a.k.a. “Fishing Cookies”)
Ingredients
¾ C. Parkay or butter
1 C. sugar
1 C. brown sugar, packed
½ C. peanut butter
2 eggs
2 tsp. vanilla
2½ C. unsifted flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ pkg. Heath toffee chips
1 (11.5 oz.) pkg. milk chocolate chips
Directions
Mix butter, sugars, and peanut butter until fluffy. Add eggs and vanilla and mix. Mix in flour, baking soda, baking powder, and salt. Stir in toffee and chocolate chips.
Bake at 350˚ for 10 to 12 minutes on ungreased cookie sheets.
This recipe from Sue has been on friends’ and relatives’ Christmas cookie trays for as long as she can remember. They’re delicious—just don’t eat them above your pretty velvet party dress.
Pecan Snowballs
Ingredients
2 C. flour
¾ tsp. salt
2 C. chopped pecans, divided
1 C. unsalted butter, softened
⅓ C. sugar
1½ tsp. vanilla
Powdered sugar
Directions
Preheat the oven to 325˚ and line cookie sheets with parchment paper.
Mix the flour, salt, and 1 cup of the pecans. Finely grind the remaining pecans in a food processor, then stir them into the flour mixture.
In a separate bowl, cream together the butter and sugar. Beat in the vanilla and the flour mixture until mixed. Roll into scant tablespoon-sized balls and bake for 18 minutes or until the bottoms are golden. Cool on the pans for 2 minutes, then move to a rack to finish cooling.
Roll cooled cookies in powdered sugar. Let stand about an hour, then roll again in powdered sugar.
What’s your favorite Christmas/holiday sweet treat?
Looking for folks to write some good articles on Food, Music, and Feel Good stories. We here at Koda invite folks to add articles to our website. These are non political articles.
We feature Music, Food, and feel good articles. If you would like to try, contact me at
ledbed12345@gmail.com
We use wordpress here, if not familiar we will teach you.
The more flavor you can cram into a wrap, the better. Loaded with chicken, dried cranberries, and all the flavorful, crispy, chewy, tangy ingredients imaginable, these rollup pinwheels are the best! Let’s dig in!
What Makes the Best Wrap?
FLAVOR! Check out the ingredients in our recipe:
chicken
dried cranberries
celery
red onion
lemon zest
dried tarragon
water chestnuts
walnuts
alfalfa sprouts
Rounding out the list of flavor-bomb ingredients is a combination of Greek yogurt, mayo, and Dijon mustard.
Cranberry Chicken Wraps
INGREDIENTS (Makes 4)
1 T. vegetable oil
¾ lb. boneless chicken breast, cut into small pieces
1 (5.3 oz.) container plain Greek yogurt
¼ C. plus 1 T. mayo
1½ tsp. Dijon mustard
⅓ C. dried cranberries
2 celery ribs, diced
1 red onion, finely chopped
Zest from 2 lemons
1½ tsp. dried tarragon
1 (6 oz.) can water chestnuts, drained & chopped
½ C. chopped walnuts, toasted if desired*
Salt and black pepper to taste
4 (10ʺ) flour tortillas
Alfalfa sprouts
DIRECTIONS
Heat the oil in a skillet and add the chicken, cooking until no longer pink; set aside.
In a medium bowl, combine the yogurt, mayo, mustard, dried cranberries, celery, onion, lemon zest, tarragon, water chestnuts, and walnuts; stir in the set-aside chicken and season with salt and pepper.
Heat the tortillas according to package directions. Divide the chicken mixture among the tortillas and add some sprouts.
*To toast, place walnuts in a single layer in a dry skillet over medium heat, stirring occasionally, for about 10 minutes or until golden brown.
