Creamy Mini Tarts

Who Got drunk last night? I found some pics of ppl who were trashed!












Now for some other pics





















Creamy Mini Tarts!!


Yield: 60 mini tarts
Prep Time: 60 Minutes
Cook Time: 0 Minutes

Ingredients
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
4 (1.9 oz.) boxes mini fillo shells
2/3 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves

Instructions
BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready to serve.

VARIATIONS
FRESH FRUIT: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pineapple. Garnish with mint leaves.
HOT FUDGE: Place 2 tablespoons Smucker's® Hot Fudge Topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.
PRESERVES: Use different flavors of Smucker's® preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.
SPECIAL OCCASIONS: Top with various decorator sprinkles or chocolate curls.
CHOCOLATE: Melt 1 cup semi-sweet chocolate chips. Stir into filling until blended. Fill mini shells. Sprinkle with mini chocolate chips.
PEANUT BUTTER: Stir 1 cup Jif® Creamy Peanut Butter into filling until smooth and blended. Fill mini shells. Top with foil-wrapped milk chocolate pieces, unwrapped.
MOCHA: Dissolve completely 2 tablespoons Folger's Instant Coffee Crystals® in lemon juice before adding to cream cheese mixture. Fill mini shells. Top with chocolate curls.

Good news and Tilapia with Green Beans

Hey!!!! So first some good news. (We all need some good things happen to us every once in awhile). So I've been looking for a job for a long time now. I've been really needing one because of bills and other things. So weeks ago I applied at buffao wild wings. I never heard anything from them, so yesterday I went to talk to the manager, and I ended up having to apply again because they didnt have my application on file. So I just got a call from them to come in for an interview!! yay!!!! :) :)

No I still havent found a home for Buddy. I could even use a temp home. I did find someone who will take him in three weeks but he cant take him till then and the person who is watching him now can only watch him till tomorrow. SO IF ANYONE OUT THERE CAN HELP, PLEASE HELP ME!!!!!!!!!

And now for some fun pics!!! Enjoy!!




























Tilapia with Green Beans


Ingredients
2 tablespoons all-purpose flour
2 teaspoons chopped fresh oregano, plus more for garnish
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
4 6-ounce tilapia fillets
4 tablespoons unsalted butter
1/2 pound thin green beans or haricots verts
1 clove garlic, chopped
1 cup grape or cherry tomatoes, halved
Juice of 1 lemon
Directions
Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper.

Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.

Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted.

Divide the fish and vegetables among plates. Garnish with oregano.