For Sale   Samsung Galaxy S III SPH-L710 - 16GB 

                        Pebble Blue (Sprint or Boost Mobile) Smartphone

Product Identifiers Brand Samsung MPN SPH-L710MBBSPR Carrier Sprint Family Line Samsung Galaxy S III Model SPH-L710 UPC 635753499919, 8806085283879 Type Smartphone Key Features Storage Capacity 16GB Color Pebble Blue Network Generation 2G, 3G, 4G Network Technology 1xRTT, CDMA, CDMA2000 1X, EVDO Band CDMA 1x/EVDO Rev A 800/850/1900 LTE 1900 Style Bar Camera 8.0MP Memory Supported Flash Memory Cards MicroSD, MicroSDHC Battery Battery Type Lithium Ion Battery Capacity 2100 mAh Battery Talk Time Up to 540 min Display Display Technology HD Super AMOLED Diagonal Screen Size 4.8" Display Resolution 1280 x 720 Other Features Touch Screen Yes Bluetooth Yes Digital Camera Yes GPS Yes QWERTY Physical Keyboard No Email Access Yes Internet Browser Yes Speakerphone Yes Dimensions Height 5.37 in. Depth 0.33 in. Width 2.78 in. Weight 4.69 oz Miscellaneous Release Date 6/2012

This ph is used however is still in good condition. 

         There is a crack on the  screen

 but is not all the way threw. 

        There is another crack by where 

you would charge the phone.

                                 

                 The phone still works with no problems,

                      or you can use it for parts.
                    With this phone you will receive

                                          Phone and 3 batteries
                                Which includes the original battery. 

                                        

                                              No charger 

                               
                                         No memory card 

       We upgraded to a phablet which is why we are selling the phone 

                

                          This Phone can be use with Sprint or boost mobile

                                      Any questions feel free to ask. 

Thank You For Stopping By

 No APO & PO Boxes

ALL SHIPPING ARE DONE  ONLY MON - FRIDAY

 NO LOCAL PICK UP  SMOKE FREE /PET FREE

YOU MUST CONTACT US FIRST FOR ALL RETURNS 

 MUST BE IN THE SAME  SHAPE   WITH ALL PARTS & BATTERIES 

AS RECEIVED TO RECEIVE REFUND

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Butter Pecan Cookies

I love butter pecan cookies; I love the way they melt in your mouth; I love the taste of pecans, and of course the taste of butter. This recipe is adapted from a recipe in Everyday food magazine  Note to self: follow direction.  I forgot to flatten the cookies until they were about half-way done baking, so they didn’t turn out quite as pretty as they could have. Still, they lasted about an hour here.

By the way, here’s a tip I learned . Cream the butter first. Then add sugar and cream them together. This is the way it is supposed to be done

INGREDIENTS

3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Here what you need to do...

 Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

 With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

 Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place,  3 inches apart, on a baking sheet.

 Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

 Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

For more Recipes ===>>>Click Here<<<<====

Polvoron latin Shortbread

What is a polvorón?

Polvorón is a soft, dense and crumbly (shortbread-type) cookie, popular in Latin America, Spain and also Philippines. Polvorón basic ingredients are flour, sugar and lard. It is a type of "mantecado", spanish shortbreads made withmanteca(lard). Every country has its own versions of polvorones. Puerto Rican version is simple and delicious.

 

 

Ingredients

1/2 cup sugar

3/4 cup shortening

1/4 cup butter

2 1/4 cup flour

1/2 tsp salt

1/2 tsp vanilla extract

3/4 tsp almond extract

Instructions

Cream together butter, shortening and sugar until light and fluffy. Add salt and extracts. Mix until combined.

Add the flour slowly and mix until incorporated. The dugh must be thick and manageable.

With a scoop or your hands, form small balls (about 1 tbs each). Place in a cookie sheet about 1 inch apart. Bake in a pre-heated oven at 375 for 15 to 20 minutes or until completely baked (bottom must be golden but top must be pale). Let them cool at least 10 minutes.

*Tip

You can also...

Press your thumb to make an indent in each cookie before baking them, and fill with any fruit jam. Guava paste is the favorite here in the Island.

After you let it cool completely, roll them in powdered sugar

 

For more Recipes ===>>>Click Here<<<<====

No-Bake Cranberry Granola Cookies

Forget preheating the oven!

These easy no-bake cranberry cookies come

together right on your stove top.

Ingredients

1 bag (11 oz)  oats 'n dark chocolate protein granola

1 cup chopped sweetened dried cranberries

1 cup pistachio nuts

3/4 cup packed brown sugar

1/2 cup corn syrup

1/4 cup creamy peanut butter

1 teaspoon vanilla

 

Directions

• Line cookie sheet with waxed paper. In large bowl, mix granola, cranberries and pistachio nuts.
• In 2-quart saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla.
• Pour syrup over granola mixture, stirring until evenly coated. Drop mixture by scant 1/4 cupfuls onto waxed paper. Cool completely, about 30 minutes

*TIPS

Substitute walnuts or cashews for the pistachio nuts, if you like. Bits of any dried fruit can be substituted for the dried cranberries.

Dress up these no-bake treats with a drizzle of melted white baking chips or semisweet chocolate chips.

For more Recipes ===>>>Click Here<<<<====

Banana Cream Pie

A cream pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, flour, and eggs. It can come in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. A constant feature of all cream pie is the whipped cream topping. The custard filling is related to the French crème patissière which is a key component of various French cakes and tarts. It is a one-crust pie.

Before Cool Whip and instant pudding, this was how a cream pie was made.

If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it’s being heated, you have coconut cream pie.

Cream pie are often associated with comedians who use them as a gimmick

in their routines. When used for show business purposes, cream pies are generally mock-up pies made from only canned whipped cream or sometimes the less expensive shaving cream.

Ingredients:

1 (9 inch) pie crusts, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

Have baked 9-inch pie shell ready.
2 In a large saucepan, scald the milk.

3 In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
4 Over medium heat, stirring constantly, cook until thickened.
5 Cover and, stirring occasionally, cook for two minutes longer.
6 In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
7 Cook for one minute longer, stirring constantly.
8 Remove from heat and blend in the butter and vanilla.
9 Let sit until lukewarm.
10 When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
11 If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

Hope you enjoy this Cream Pie

Strawberry Cream Cheese Heart Cookies

Ingredients

1

pouch Betty Crocker® sugar cookie mix

1/4

cup Gold Medal® all-purpose flour

4

oz strawberry cream cheese, softened

2

teaspoons grated lemon peel

1

egg

Neon pink food color, if desired

Assorted candy sprinkles

Directions

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

• In medium bowl, stir cookie mix, flour, softened cream cheese, lemon peel and egg until soft 
• dough forms. Stir in food color to get desired neon pink color.
•  Roll dough 1/4 inch thick on lightly floured surface.
•  Cut with 2 1/2- to 3-inch heart-shaped cookie cutter. 
• Place 1 inch apart on cookie sheet. 
• Decorate cookies as desired by pressing assorted sprinkles into dough.

• Bake 7 to 9 minutes or until light golden brown around edges.
•  Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

Tips

Get creative with use of sprinkles and other decorations; for example, for a stitched heart look, press colored jimmies around outer edge of heart.

Substitute any flavor cream cheese in place of strawberry for a fun twist.

Tint cookie dough with red food color for a different look.

Have fun with an assortment of heart cookie sizes, using different cookie cutters to create large, medium and small hearts. Remember to adjust the bake time for each of the sizes. For example, a 1 inch cookie would bake for approximately 6-8 minutes.

Betty's Recipes & More: Edible Horn For Your New Year's Eve Party

Betty's Recipes & More: Edible Horn For Your New Year's Eve Party: Here is a recipe that I came across I though what a great idea Many (oh, so many) years ago, my siblings and I would sneak out of ...