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Soooo many with an opinion. Soooo many with zero debating skills.

Anyhow, masturbation is murder.

We need to discuss 😉

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Resurrection Cookies

Pre-heat oven to 350 degrees

Empty tomb ingredients

1 cup of whole pecans (or 1/2 cup nuts 1/2 cup chocolate chips

1 teaspoon of vinegar

3 egg whites

a pinch of salt

1 cup of sugar

a zipper baggie

Place pecans in plastic bag and crush with the back of a wooden spoon

Add vinegar, egg whites, salt and sugar into mixer.

Beat until egg whites are stiff, about 5-10 minutes.

Fold in nuts and or chocolate chips

Cover cookie sheet with parchment paper or a brown grocery bag

Place meringue by spoonful onto baking sheet

Place into hot oven and turn oven OFF. Keep the door shut and allow to sit overnight

Open the oven the next morning and your cookies are ready to serve

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Cheese & Cherry Blitz Soufflé ....Mmmm

This is an easy semi-homemade dish that's perfect for Spring,

Passover (dairy)

Easter Brunch

or anytime you just want something yummy and sweet.

Its good recipe for the Jr. chef's too.

2 13oz boxes of frozen blitzes (one cherry, one cheese)

3 Tbsp butter

4 eggs, beaten

11/2 cups sour cream

1 cup sugar

1 tsp vanilla

1 Tbsp cherry jam (optional)

cinnamon sugar

Melt butter in a 2 quart casserole dish. Place frozen blitzes over melted butter, lining the bottom of dish. alternate cheese and cherry blitzes.

Mix together eggs, sour cream, sugar, vanilla and jam. Whisk well.

pour over blitzes. Sprinkle top with cinnamon sugar.

Bake in a preheated 375 oven for 45 minutes. Soufflé with rise and become fluffy and slightly browned on top.

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Create easy and inexpensive Spring table settings using cut flowers, potted plants, old bottles, mason jars, vintage vase, pretty ribbons and bows.

Dollar store or thrift store baskets, containers, and candles

Placing flowers or candles into empty fishbowl, or filling the bowl with colorful candy

Bring nature to the table by using rustic wood cutting boards as a centerpiece

Possibilities are endless

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Bubbeh's Matzo Balls

4 large eggs

¼ cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)

¼ cup chicken stock or vegetable stock

1 cup matzo meal

¼ teaspoon ground nutmeg

1 to 2 tablespoons freshly grated ginger

2 tablespoons finely chopped parsley, dill or cilantro

1 teaspoon salt, more for cooking

Black pepper

In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley.

Season with 1 teaspoon salt and a few grinds of pepper.

Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.

To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.

Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light.

If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately.

Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

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