tag:blogger.com,1999:blog-35278479887147033162024-03-13T09:44:22.549-07:00A Taste of the BestA place to find recipes and reviews from all my favorite food encounters!Unknownnoreply@blogger.comBlogger99125tag:blogger.com,1999:blog-3527847988714703316.post-59145270645148059792012-12-31T06:32:00.001-08:002012-12-31T06:32:16.728-08:00Calico Beans<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Q_1U64pMmIY/UOGevCpH-AI/AAAAAAAAAdo/klKxA3fV3do/s1600/calico+bean+bake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://3.bp.blogspot.com/-Q_1U64pMmIY/UOGevCpH-AI/AAAAAAAAAdo/klKxA3fV3do/s320/calico+bean+bake2.jpg" width="320" /></a></div>
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I have been making these beans for years. The recipe originally came from my sister. It is a very easy recipe to alter to suit your taste. My sister makes these with ground beef, which would make them a nice main dish. I usually leave the ground beef out and make these beans as a side dish. You can also vary the type of beans you use. I usually make these beans in the crock pot, but you can also put it all into a 13" x 9" in. pan and bake at 350 for 45-60 minutes. Enjoy!<br />
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<u><b>Calico Beans</b></u><br />
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<b>Ingredients:</b><br />
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1/2 cup bacon, cooked and chopped<b> </b><br />
1 (15 oz) can pork & beans<br />
1 (15 oz) can kidney beans, drained<br />
1 (15 oz) Great Northern beans, drained<br />
1/2 cup ketchup<br />
1 cup brown sugar<br />
1 tsp dry mustard<br />
1 cup chopped onion<br />
3 tbs cider vinegar<br />
1 lb ground beef, if desired<br />
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Pour all ingredients into a slow cooker. Cook on low four hours or on high for two hours. Alternatively, put all ingredients in a 13x9 in. pan and bake at 350 for 45-60 min.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-77674288606084064432012-11-18T11:06:00.004-08:002012-11-18T11:06:44.983-08:00Cornstarch Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0cl1IZTFbmw/UKks0ank0BI/AAAAAAAAAdQ/2EDxWo1diag/s1600/cornstarch-chocolate-chip-cookies1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-0cl1IZTFbmw/UKks0ank0BI/AAAAAAAAAdQ/2EDxWo1diag/s320/cornstarch-chocolate-chip-cookies1.jpeg" width="320" /></a></div>
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<span style="font-size: xx-small;">Photo source: <a href="http://sweetpeaskitchen.com/2012/06/cornstarch-chocolate-chip-cookies/">http://sweetpeaskitchen.com/2012/06/cornstarch-chocolate-chip-cookies/</a></span></div>
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It's no surprise that like most things, chocolate chip cookies are just so much better made from scratch. Just when you think you have the perfect recipe for the classic chocolate chip cookies, a new recipe shows up. </div>
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Lately, I have seen various recipes on Pinterest for chocolate chip cookies made with cornstarch that are supposed to be amazing! Today I decided to give them a try. I am a soft cookie person as opposed to a crunchy cookie person and these cookies promised to be soft and fluffy. </div>
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These cookies were very easy to make and as promised, they turned out soft. They are more of a cakey type cookie, which I love but if you prefer thin and crispy cookies then you may not care for these.</div>
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<u>Cornstarch Chocolate Chip Cookies</u></div>
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<span style="font-size: x-small;">Source: <a href="http://sweetpeaskitchen.com/2012/06/cornstarch-chocolate-chip-cookies/">Sweet Pea's Kitchen</a> via Pinterest</span></div>
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Ingredients:<br />2 teaspoons cornstarch<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />3/4 cup unsalted butter, softened<br />3/4 cup brown sugar<br />1/4 cup granulated sugar<br />1 egg<br />2 teaspoons vanilla extract<br />1 cup bittersweet chocolate chips<br />
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2 cups all purpose flour</div>
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Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.<br />In a medium bowl, flour, cornstarch, baking soda, and salt; set aside.<br />In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.<br />Drop by rounded tablespoons onto prepared baking sheet, leaving about 2 inches between them. Bake for 8-10 minutes or until barely golden brown around the edges. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-26152624025781565032012-10-13T08:12:00.000-07:002012-10-13T08:12:24.902-07:00Pumpkin Cupcakes with Maple Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LMo_8bKDmOw/UHmCYmOXaiI/AAAAAAAAAc8/Ssp8LMM3i4E/s1600/pumpkin+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LMo_8bKDmOw/UHmCYmOXaiI/AAAAAAAAAc8/Ssp8LMM3i4E/s1600/pumpkin+cupcake.jpg" /></a></div>
<span style="font-size: xx-small;">Picture source: 100 Best Cupcake Recipes</span><br />
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These cupcakes were fantastic! For the cake part, I just used my favorite recipe for pumpkin bars and added a maple frosting from the book, <u>100 Best Cupcake Recipes</u>.<br />
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For the cupcakes:<br />
<span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;"> 1/2 cups all purpose flour</span><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;">1 1/2 tsp baking powder</span><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;">1 1/2 tsp cinnamon</span><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;">1 tsp baking soda</span><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;">1/4 tsp salt</span><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;">1 1/4 cups canned pumpkin puree</span><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;">1 1/4 cups sugar</span><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;">3/4 cup vegetable oil</span><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;">3 large eggs at room temperature</span><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;">Preheat oven to 350 degrees. Fill 24 muffin cups with cupcake liners. In a small bowl, sift together the flour, baking powder, cinnamon, baking soda and salt. Set aside.</span><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;">In a large bowl, beat together the pumpkin, sugar, oil, and eggs on medium speed until smooth, about 3 minutes. Add the dry ingredients and mix thoroughly. Scoop the batter into the muffin cups, filling about 3/4 full. Bake for 18 minutes, or until cake tester inserted in the center of a cupcake comes out clean.</span><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><br style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;" /><span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;">Remove from oven and allow to cool completely before frosting.</span><br />
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<span style="color: #323232; font-family: Coming Soon;"><span style="font-size: 14px; line-height: 21px;"><u>Maple Frosting</u></span></span><br />
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<span style="color: #323232; font-family: Coming Soon;"><span style="font-size: 14px; line-height: 21px;">3/4 cup (1-1/2 sticks) softened butter</span></span><br />
<span style="color: #323232; font-family: Coming Soon;"><span style="font-size: 14px; line-height: 21px;">3 tbs. maple syrup</span></span><br />
<span style="color: #323232; font-family: Coming Soon;"><span style="font-size: 14px; line-height: 21px;">1/2 tsp. vanilla</span></span><br />
<span style="color: #323232; font-family: Coming Soon;"><span style="font-size: 14px; line-height: 21px;">3 1/2 cups powdered sugar</span></span><br />
<span style="color: #323232; font-family: Coming Soon;"><span style="font-size: 14px; line-height: 21px;">1-2 tbs milk (if necessary)</span></span><br />
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<span style="color: #323232; font-family: Coming Soon;"><span style="font-size: 14px; line-height: 21px;">Beat butter in a large bowl with electric mixer until light and fluffy. Add maple syrup and vanilla. Beat until well blended. Gradually add powdered sugar, beating until light and fluffy. Add 1 to 2 tbs milk, if necessary, to reach desired spreading consistency (I did not add any milk). Garnish the top with a candy pumpkin or candy corn.</span></span><br />
<span style="color: #323232; font-family: Coming Soon;"><span style="font-size: 14px; line-height: 21px;">Yield: about 2 1/2 cups. </span></span><br />
<span style="background-color: #fff1e4; color: #323232; font-family: 'Coming Soon'; font-size: 14px; line-height: 21px;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-75486378687678263782012-07-13T09:31:00.001-07:002012-07-18T07:21:49.341-07:00Roasted Broccoli<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FwqrNZVvgdU/UABLlwF0FGI/AAAAAAAAAcg/Mt42F1qv5O8/s1600/broccoli.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-FwqrNZVvgdU/UABLlwF0FGI/AAAAAAAAAcg/Mt42F1qv5O8/s320/broccoli.jpeg" width="320" /></a></div>
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Roasted veggies are so delicious! I discovered this dish many years ago and it is definitely my favorite way to eat broccoli. This is a very simple side dish that can be served alongside beef, chicken, pork or fish. Feel free to add other veggies to the broccoli. Cauliflower, carrots and peppers would all be wonderful.</div>
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<b><u>Roasted Broccoli</u></b></div>
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Ingredients:</div>
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2 heads fresh broccoli, separated into florets</div>
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2 tsp extra virgin olive oil</div>
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1 tsp kosher salt</div>
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1/2 tsp pepper</div>
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1-2 cloves garlic, minced</div>
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2 tsp grated parmesan cheese (optional)</div>
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<span style="background-color: white; color: #666666; line-height: 16px;"><span style="font-family: Times, 'Times New Roman', serif;">Preheat the oven to 400 degrees F (200 degrees C).</span></span></div>
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<span style="background-color: white; color: #666666; line-height: 16px;"><span style="font-family: Times, 'Times New Roman', serif;">In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.</span></span></div>
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<span style="background-color: white; color: #666666; line-height: 16px;"><span style="font-family: Times, 'Times New Roman', serif;">Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Sprinkle parmesan cheese (if desired) over broccoli before serving.</span></span></div>
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<b><u><br /></u></b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-64369549815960434642012-07-13T09:18:00.000-07:002012-07-16T09:14:22.386-07:00Baked Oven Fries<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-crNRw5SVUB8/UABJB0Nkn6I/AAAAAAAAAcU/QScJYW0fh-A/s1600/fries.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-crNRw5SVUB8/UABJB0Nkn6I/AAAAAAAAAcU/QScJYW0fh-A/s320/fries.jpeg" width="213" /></a></div>
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These fries were amazing! They were easy to make and so delicious! They will definitely be a regular in our house!</div>
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<b><u>Baked Oven Fries</u></b></div>
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<span style="font-size: x-small;">via: <a href="http://annies-eats.com/">Annie's Eats</a></span></div>
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Ingredients:</div>
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3 russet potatoes, peeled and cut lengthwise into even sized wedges</div>
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5 tbs vegetable oil, divided</div>
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3/4 tsp kosher salt, plus more to taste</div>
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1/4 tsp pepper, plus more to taste</div>
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Directions:</div>
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<span style="font-family: Georgia, Times, serif; line-height: 19px; text-align: -webkit-auto;">Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.</span></div>
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<span style="font-family: Georgia, Times, serif; line-height: 19px; text-align: -webkit-auto;">Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.</span></div>
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<span style="font-family: Georgia, Times, serif; line-height: 19px; text-align: -webkit-auto;">When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-85239102417906930532012-07-13T09:07:00.005-07:002012-07-13T09:11:21.031-07:007-Up Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ObedPgHxRHM/UABGgSINmLI/AAAAAAAAAcM/r2HYjug-VPQ/s1600/biscuit.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://3.bp.blogspot.com/-ObedPgHxRHM/UABGgSINmLI/AAAAAAAAAcM/r2HYjug-VPQ/s320/biscuit.jpeg" width="320" /></a></div>
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<span style="font-size: xx-small;">Image Source: <a href="http://www.plainchicken.com/2010/04/7up-biscuits.html">Plain Chicken</a></span></div>
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This recipe is from Plain Chicken (love her!). They were easy to make and came out so delicious! The biggest challenge was that this recipe makes a very sticky dough. It was not easy to pat them out and get them into the pan without having dough stuck to everything (even with using extra baking mix on the counter and my hands). I think next time I make this, (and there will be a next time) instead of patting and cutting the dough I might just be a little more rustic and grab globs of dough and put it in the pan :-). </div>
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<b><u>7-Up Biscuits</u></b></div>
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<span style="font-size: x-small;">via: <a href="http://www.plainchicken.com/">Plain Chicken</a></span></div>
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2 cups Bisquick</div>
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1/2 cup sour cream</div>
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1/2 cup 7-up</div>
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1/4 cup melted butter</div>
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Preheat oven to 450.</div>
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Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.</div>
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Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-26101693961184987442012-06-28T14:46:00.002-07:002012-06-28T14:46:40.422-07:00Chicken ParmesanI have to let you in on a little secret. Well, I guess it may not be a secret to some, but I have recently made the decision to join Weight Watchers. Over the years I have seen the weight on the scale slowly creeping up, however the number I see now I have not seen since I was NINE months pregnant with my little ones. While I do hope to shed some of these extra pounds, I really just want to be healthier. I love junk food and sweets and I hate to exercise. This lifestyle may have been ok 10 years ago but the older I get the more I notice this is not ok. I want to feel better and I want to have more energy. I have learned a great deal about healthier food choices, especially appropriate portion sizes, through the Weight Watchers website. What I love about their program is that you can still eat whatever you want...you just can't have as much as you want. I have been experimenting with some of the Weight Watchers recipes and have not found one yet that wasn't a hit with my whole family! That is a huge plus!<br />
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I debated about whether or not to post these recipes on my blog because I don't want to turn it into a "Healthy Food Blog". And I have no intentions of doing that. But when I thought about why I started this blog in the first place, I realized that yes, I want to share the recipes that I love with others, but first and foremost I started this blog as a way to keep track of all the recipes I love and want to use again. I refer to my blog all the time when I meal plan and cook so in order for this blog to continue to serve me I decided to post the recipes I love because even if they are lower in calories and fat they are still delicious!<br />
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<a href="http://2.bp.blogspot.com/-KR4Bn0H4NSE/T-zO8OWtNYI/AAAAAAAAAcA/iZaDiwlR_KM/s1600/cp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-KR4Bn0H4NSE/T-zO8OWtNYI/AAAAAAAAAcA/iZaDiwlR_KM/s320/cp.jpg" width="320" /></a></div>
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<span style="font-size: x-small;">Picture Source: Weight Watchers</span></div>
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This recipe comes from www.weightwatchers.com. It is the best chicken parmesan I have ever had. I've never been a huge fan of chicken parm as I've always found it to be too rich. This was so fresh tasting and so delicious. I served mine with long grain and wild rice and mixed vegetables. So yummy!<br />
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<b><u>Chicken Parmesan</u></b><br />
<span style="font-size: x-small;">via: Weight Watchers</span><br />
<span style="font-size: x-small;"><br /></span><br />
Prep: 10 min Ready in: 75 min. PointsPlus Value: 8<br />
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<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">29 oz canned diced tomatoes, with Italian herbs (2 cans) </span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">1 tsp Italian seasoning </span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">1/2 tsp dried basil </span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">1/2 tsp dried oregano</span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">1/2 tsp black pepper </span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">1 Tbsp sugar </span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">1 Tbsp balsamic vinegar (I omitted this)</span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces </span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">1/2 cup(s) seasoned bread crumbs, Italian </span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">4 tsp olive oil, divided </span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">1 spray(s) cooking spray</span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">3/4 oz shredded part-skim mozzarella cheese </span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px;">1/4 cup(s) grated Parmesan cheese, fresh </span><br />
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<ul style="color: #333333; font-family: arial, helvetica, sans-serif; line-height: 18px; list-style-type: none; margin: 0px 0px 0px 10px; padding: 7px 0px;">
<li>Combine first 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 35 minutes. Stir in sugar and vinegar; simmer 5 minutes.<br /></li>
<li>Preheat oven to 350°.<br /></li>
<li>Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1⁄2-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.<br /></li>
<li>Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves to pan; cook 3 to 4 minutes on each side or until browned. Repeat procedure with remaining oil and chicken breast halves.<br /></li>
<li>Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Pour tomato mixture evenly over chicken, and sprinkle with cheeses. Cover and bake at 350° for 35 minutes. Let stand 5 minutes. Yield: 4 servings (serving size: 1 chicken breast half, 3⁄4 cup tomato mixture, and 1 ounce cheese mixture).</li>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-35236219292064520792012-06-11T16:28:00.000-07:002012-06-12T07:28:59.530-07:00Basil Chicken Over Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YYJNckMzcE0/T9ItF8HYiWI/AAAAAAAAAbk/XFQNsjpXWHc/s1600/pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://4.bp.blogspot.com/-YYJNckMzcE0/T9ItF8HYiWI/AAAAAAAAAbk/XFQNsjpXWHc/s320/pasta.jpg" width="320" /></a></div>
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This recipe comes from my recipe binder, which means I'm not really sure where it originally came from. It is a very simple and delicious dish. It's also great with Italian sausage instead of chicken. <br />
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<b><u>Basil Chicken Over Pasta</u></b><br />
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2 tsp. olive oil<br />
1 clove garlic, chopped (1/2 tsp jarred)<br />
2 C. chicken, cooked and chopped<br />
1 28 oz. can diced tomatoes<br />
1/2 finely diced onion<br />
1/4 cup chopped fresh basil or 3 tbs. dried basil<br />
1/2 tsp salt<br />
1/3-1/2 box spaghetti<br />
Parmesan cheese<br />
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Boil pasta and drain. Sautee onion in hot oil until tender but not brown (1-2 min). Stir in tomatoes, chicken, basil and salt. Reduce heat to medium, cover skillet and simmer 5 minutes. Add pasta to skillet and stir to combine. Sprinkle with parmesan cheese.<br />
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<span style="font-size: xx-small;">Recipe linked up to Mandy's Recipe Box <a href="http://mandysrecipebox.blogspot.com/2012/06/totally-tasty-tuesdays_12.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FqSFGy+%28Mandy%27s+Recipe+Box%29">Linky Party</a>.</span><br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3527847988714703316.post-72963134957725641482012-06-07T17:42:00.000-07:002012-06-07T17:42:01.012-07:00Fudge Brownie Cupcakes with Cookie Dough Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xfCbciGJygo/T9FIY_BExEI/AAAAAAAAAbY/tzm1wo8AmQo/s1600/brownie-cookie-dough-cupcakes-2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-xfCbciGJygo/T9FIY_BExEI/AAAAAAAAAbY/tzm1wo8AmQo/s320/brownie-cookie-dough-cupcakes-2-2.jpg" width="320" /></a></div>
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<span style="font-size: xx-small;">Picture Source: <a href="http://sallysbakingaddiction.com/2012/05/29/fudge-brownie-cupcakes-with-cookie-dough-frosting/">Sally's Baking Addiction</a></span></div>
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<span style="font-family: Verdana, sans-serif;">I found these cupcakes this morning and new I had to make them right away. I am so glad I did because I honestly think they are one of them best things I have ever made. Not only were they really quick and easy but they are so so so amazingly delicious! I followed the recipe exactly and although it says you can substitute your favorite brownie mix for the brownies, I honestly don't see why you would want to. The brownies are pretty quick to put together and they really are so tasty. The cookie dough frosting was really easy too and it tastes just like cookie dough! I will definitely be making this again. Next time though I think I will make these in mini muffin tins because they are so rich. Even I couldn't eat more than a few bites at a time. The recipe says it makes 10-12 cupcakes, I only got 8 cupcakes out of this recipe. </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Fudge Brownie Cupcakes with Cookie Dough Frosting</u></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Source: <a href="http://sallysbakingaddiction.com/2012/05/29/fudge-brownie-cupcakes-with-cookie-dough-frosting/">Sally's Baking Addiction</a></span></div>
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Ingredients</div>
<ul class="ingredients" style="background-color: #f7f7f7; color: #464646; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; list-style: circle outside; margin: 10px 0px 10px 22px; padding: 0px;">
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;">1/2 cup (1 stick) butter</li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;">3/4 cup packed brown sugar</li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;">1/2 cup cocoa powder</li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;">1/2 Tbsp vanilla extract</li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;">2 eggs</li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;">1/4 tsp salt</li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;">1/2 tsp baking powder</li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;">3/4 cup all-purpose flour</li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;">cookie dough frosting (recipe below)</li>
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Instructions</div>
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<ol style="list-style-position: outside; margin: 10px 0px 10px 30px; padding: 0px;">
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 2px 0px;">Preheat oven to 375 degrees. Line muffin tin with paper cups.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 2px 0px;">Melt butter in the microwave in a large microwave safe bowl. Mix in the sugar until smooth and microwave for about 1 minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 2px 0px;">In a seperate bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add to the wet ingredients and stir until completely combined.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 2px 0px;">Fill the muffin tins about 2/3 full. Bake in the prepared muffin tin for about 8-10 minutes (mine took a little under 9 minutes). Allow to cool completely before frosting.</li>
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Notes</div>
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*You could easily use boxed brownie mix as a shortcut, but you would need to adjust the frosting accordingly since the cookie dough frosting recipe below only makes enough for 10-12 cupcakes.<br style="margin: 0px; padding: 0px;" />*Depending on how full you fill the muffin tins, you could get anywhere from 8-12 cupcakes. I filled mine about 2/3 full.</div>
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<h4 style="color: #111111; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 1em; margin: 0px; padding: 0px;">
<span style="margin: 0px; padding: 0px; text-decoration: underline;">Cookie Dough Frosting</span></h4>
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makes enough to frost 10-12 cupcakes</div>
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<ul style="background-color: white; list-style: square; margin: 0px 0px 1.571em 1.571em; padding: 0px; text-align: -webkit-auto;">
<li style="margin: 0px; padding: 0px;">1/2 cup (1 stick) butter, softened to room temp</li>
<li style="margin: 0px; padding: 0px;">3/4 cup brown sugar</li>
<li style="margin: 0px; padding: 0px;">1 tsp vanilla extract</li>
<li style="margin: 0px; padding: 0px;">1 1/4 cup flour</li>
<li style="margin: 0px; padding: 0px;">1/2 tsp salt</li>
<li style="margin: 0px; padding: 0px;">4 Tbsp milk (I used vanilla almond milk, but soy or regular would be fine)</li>
<li style="margin: 0px; padding: 0px;">1 cup mini chocolate chips</li>
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<ol style="background-color: white; margin: 0px 0px 1.571em 1.571em; padding: 0px; text-align: -webkit-auto;">
<li style="margin: 0px; padding: 0px;">In the bowl of a stand alone mixer with paddle attachment OR using an electric mixer, beat the butter and sugar until creamy.</li>
<li style="margin: 0px; padding: 0px;">Add the vanilla and beat well. Stir in the flour and salt until doughy.</li>
<li style="margin: 0px; padding: 0px;">Stir in the milk and beat until fluffy. Gently fold in chocolate chips + frost brownie cupcakes.</li>
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*I find these cupcakes are best served cold. I kept mine in the fridge. It also helped to avoid the cookie dough frosting from melting.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-59642676319699447752012-06-06T15:38:00.000-07:002012-06-06T15:38:53.205-07:00Flat Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nexwTppc8L4/T86C4e2no2I/AAAAAAAAAbM/lh5KnbILuxg/s1600/flat+apple+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-nexwTppc8L4/T86C4e2no2I/AAAAAAAAAbM/lh5KnbILuxg/s400/flat+apple+pie.jpg" width="400" /></a></div>
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<span style="font-size: xx-small;">Photo Source: <a href="http://www.foodnetwork.com/recipes/ree-drummond/flat-apple-pie-with-perfect-pie-crust-recipe/index.html">Food Network Website</a></span></div>
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<span style="font-family: Verdana, sans-serif;">It's no secret that I love Pioneer Woman's recipes and now I also really love her new show on Food Network. I've had my eye on her recipe for flat apple pies for a while and finally had the chance to make it. I love apple pie and usually use my mom's recipe, which is amazing but I was intrigued by this recipe. It was very easy to make (especially since I used refrigerated pie crust). One of my pies leaked all the liquid out which was pretty disappointing but tasted great nonetheless. Luckily I put the pies on rimmed baking sheets lined with non-stick foil. I highly recommend you do this or you could end up with a huge mess in your oven.</span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe posted below is the original recipe by Pioneer Woman, however I did make a few adjustments which are written in red.</span></div>
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<b><u>Flat Apple Pie</u></b></div>
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<h2 class="kv-ingred" style="background-color: white; color: #3d3d3d; margin: 0px 0px 7px; outline: none; padding: 0px; text-align: -webkit-auto;">
<span style="font-family: Verdana, sans-serif; font-size: small;">Ingredients</span></h2>
<ul class="kv-ingred-list1" style="line-height: 15px; margin: 0px 0px 14px; outline: none; padding: 0px; text-align: -webkit-auto;">
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #3d3d3d;">5 Granny Smith apples, peeled and sliced </span><span style="color: red; font-size: x-small;">I used a combination of gala and fuji apples because I prefer them sweet to sour. I also cut my apples into small chunks because I prefer that to slices in pie.</span></span></span></li>
<li class="ingredient" style="background-color: white; color: #3d3d3d; line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1/2 cup firmly packed brown sugar</span></li>
<li class="ingredient" style="background-color: white; color: #3d3d3d; line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1/2 cup granulated sugar</span></li>
<li class="ingredient" style="background-color: white; color: #3d3d3d; line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;">2 tablespoons all-purpose flour</span></li>
<li class="ingredient" style="background-color: white; color: #3d3d3d; line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span></li>
<li class="ingredient" style="background-color: white; line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;"><span style="color: #3d3d3d;">Juice of 1/2 lemon </span><span style="color: red; font-size: x-small;">I left this out because I forgot to buy a lemon ;-).</span></span></li>
<li class="ingredient" style="background-color: white; line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;"><span style="color: #3d3d3d;">1 recipe Perfect Pie Crust, recipe follows </span><span style="color: red; font-size: x-small;">I used Pillsbury refrigerated pie dough</span></span></li>
<li class="ingredient" style="background-color: white; color: #3d3d3d; line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;">6 tablespoons butter</span></li>
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<span style="font-family: Verdana, sans-serif; font-size: small;">Directions</span></h2>
<div class="instructions" style="background-color: white; line-height: 15px; margin: 0px; outline: none; padding: 0px; text-align: -webkit-auto;">
<div class="instruction" style="color: #3d3d3d; line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 375 degrees F.</span></div>
<div style="color: #3d3d3d; line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.</span></div>
<div style="color: #3d3d3d; line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.</span></div>
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<span style="font-family: Verdana, sans-serif;">If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.</span></div>
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<span style="font-family: Verdana, sans-serif;">Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="font-family: Verdana, sans-serif;"><span style="color: #3d3d3d;">Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter. </span><span style="color: red; font-size: x-small;">I sprinkled the crust with cinnamon and sugar.</span></span></div>
<div style="color: #3d3d3d; line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.</span></div>
<div style="color: #3d3d3d; line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!</span></div>
</div>
<h2 style="background-color: white; color: #3d3d3d; margin: 0px 0px 7px; outline: none; padding: 0px; text-align: -webkit-auto;">
<span style="font-family: Verdana, sans-serif; font-size: small;">Perfect Pie Crust:</span></h2>
<ul class="kv-ingred-list3" style="background-color: white; color: #3d3d3d; line-height: 15px; margin: 0px 0px 14px; outline: none; padding: 0px; text-align: -webkit-auto;">
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;">3 cups all-purpose flour, plus more for dusting</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 teaspoon salt</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 1/2 sticks cold butter</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;">3/4 cup vegetable shortening</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 egg</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;">5 tablespoons cold water</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 tablespoon distilled white vinegar</span></li>
</ul>
<div class="instructions" style="background-color: white; color: #3d3d3d; line-height: 15px; margin: 0px; outline: none; padding: 0px; text-align: -webkit-auto;">
<div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts.</span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-81533896746237405062012-05-29T09:00:00.000-07:002012-05-29T20:36:45.168-07:00Chicken Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Xtk2cXqvM0Q/T8QPREAALRI/AAAAAAAAAbA/YLwrcJ_ZdCM/s1600/tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-Xtk2cXqvM0Q/T8QPREAALRI/AAAAAAAAAbA/YLwrcJ_ZdCM/s320/tacos.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">This is not the first recipe I have tried for chicken, made in the slow cooker for tacos. The first recipe I tried I was not overly impressed with. This one however, exceeded my expectations. It was incredibly moist and so very flavorful. I will definitely be making this again and again.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="background-color: white; color: #888888; font-size: medium;"><b><span style="font-family: Verdana, sans-serif;"><u>Shredded Chicken for Tacos</u></span></b></span><br />
<span style="background-color: white; color: #888888; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 17px;">Source: <a href="http://cookingclassy.blogspot.com/">Cooking Classy</a></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">Ingredients:</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">2.5 lbs boneless skinless chicken breast halves</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">3/4 cup chicken broth</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">1/2 cup Zesty Italian Salad dressing</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">1 Tbsp fresh lime juice</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">1 Tbsp chili powder</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">2 tsp onion powder</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">1 tsp garlic powder</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">1 tsp paprika</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">1 tsp cumin</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">1 tsp salt</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">1/2 tsp freshly ground black pepper</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;"><br /></span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">Directions:</span><br style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;" /><span style="background-color: white; color: #888888; font-size: 14px; line-height: 17px;">Place chicken breast halves in the slow cooker. In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc</span></span><br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3527847988714703316.post-47087978527541850002012-05-27T14:20:00.000-07:002012-05-27T14:20:17.377-07:00Texas Sheet Cake Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8YRVQF721nc/T8KaECAYdFI/AAAAAAAAAas/JkYH5FsbA3E/s1600/tsc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8YRVQF721nc/T8KaECAYdFI/AAAAAAAAAas/JkYH5FsbA3E/s1600/tsc1.jpg" /></a></div>
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I love Texas Sheet Cake so when I saw this recipe on <a href="http://www.sixsistersstuff.com/2011/04/texas-sheet-cake-brownies.html">Six Sister's Stuff</a> I was eager to try it. I have to say that it was more cake-like than brownie-like, but either way it is scrumptious! It is really moist and not too sweet.<br />
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<a href="http://4.bp.blogspot.com/-c8CgY0B1NAc/T8Kaa8jhBXI/AAAAAAAAAa0/Umja5w1aUN4/s1600/TSC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-c8CgY0B1NAc/T8Kaa8jhBXI/AAAAAAAAAa0/Umja5w1aUN4/s1600/TSC.jpg" /></a></div>
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<b><u>Texas Sheet Cake Brownies</u></b><br />
Source: Six Sister's Stuff<br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">For one 17 1/2 x 11" baking pan (48 brownies), you well need:</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">2 cups all-purpose flour</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">2 cups granulated sugar</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">1/2 cup (1 stick) butter or margarine</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">1/2 cup shortening</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">1 cup water</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">1/4 cup dark, unsweetened cocoa</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">1/2 cup buttermilk*</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">2 eggs</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">1 tsp baking soda</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">1 tsp vanilla</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">Frosting:</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">1/2 cup (1 stick) butter or margarine</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">2 Tbsp dark cocoa</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">1/4 cup milk</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">3 1/2 cups powdered sugar</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">1 tsp vanilla</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">*If you don't have buttermilk, no worries! Mix 1/2 cup milk with 2 tsp vinegar or lemon juice. Let sit for a minute before adding to other ingredients.</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">Preparation:</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">1. In a large mixing bowl, combine the flour and the sugar.</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">2. In heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">3. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda, and vanilla.</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">4. Mix well using a wooden spoon or high speed on an electric mixer.</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">5. Pour into a well greased 17 1/2x11" pan (like a cookie sheet).</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">6. Bake at 400 degrees for 15-18 minutes or until brownies test done in center.</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">7. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring.</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">8. Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">9. Pour warm frosting over brownies as soon as you take them out of the oven. Let cool. Cut into 48 bars.</span><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><br style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;" /><span style="background-color: #f6efd7; color: #666666; font-size: 13px; line-height: 18px;">Optional: Sprinkle chopped pecans or peanuts on top of the frosting.</span></span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-83190887630228338232012-05-26T12:41:00.000-07:002012-05-26T12:41:40.961-07:00S'mores Mini Pies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WBInauWlFl4/T8EtkJ2SCKI/AAAAAAAAAaE/mkA3H47f3lE/s1600/smores+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WBInauWlFl4/T8EtkJ2SCKI/AAAAAAAAAaE/mkA3H47f3lE/s1600/smores+pie.jpg" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">One thing I really love about the seasons is the foods that go with them. Just as pumpkin makes you think of fall, s'mores scream summer! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Eating s'mores makes me so happy. I love the combination of chocolate, marshmallow and graham crackers. While a s'more in it's pure form is truly amazing, I really love to experiment with all of the different s'more recipes I see all over the web.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">These little pies are amazing! They are crispy on the outside and chocolatey and gooey on the inside. Exactly how a s'more should be. They are best warm from the oven but they are also yummy at room temperature.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">While these are definitely easy to make, they are a bit time consuming since you have to fill and fold one pie at a time. You may be tempted to add extra filling but don't! If you put in too much filling it will burst out of the pie as it bakes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">This is a recipe from </span><a href="http://monstermama-monstermama.blogspot.com/" style="font-family: Verdana, sans-serif;">Monster Mama</a><span style="font-family: Verdana, sans-serif;">, however the recipe below is my slightly adapted version. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">I also want to add that I used this fun little gadget to cut my dough circles and fold over my little pies. But you can use anything with a circle shape to cut your dough. A glass works well. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<a href="http://3.bp.blogspot.com/-2EIPaLJGM80/T8ErffBfbiI/AAAAAAAAAZ8/P3WiWPUaS_4/s1600/mister+dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-2EIPaLJGM80/T8ErffBfbiI/AAAAAAAAAZ8/P3WiWPUaS_4/s320/mister+dough.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">S'mores Mini Pies</span></u></b><br />
<b><u><span style="font-family: Verdana, sans-serif;"><br /></span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1 box Pillsbury refrigerated pie dough</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Filling:</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 30px;">1/2 c marshmallow creme</span><br style="background-color: white; line-height: 30px;" /><span style="background-color: white; line-height: 30px;">2 tbsp cream cheese, soft</span><br style="background-color: white; line-height: 30px;" /><span style="background-color: white; line-height: 30px;">2 tbsp sugar</span><br style="background-color: white; line-height: 30px;" /><span style="background-color: white; line-height: 30px;">1/2 c choc chips</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 30px;"><br /></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 30px;">Crumb mix:</span><br style="background-color: white; line-height: 30px;" /><span style="background-color: white; line-height: 30px;">1/2 c graham crackers (about 8 cracker squares, finely crushed)</span><br style="background-color: white; line-height: 30px;" /><span style="background-color: white; line-height: 30px;">1/4 c sugar</span><br style="background-color: white; line-height: 30px;" /><span style="background-color: white; line-height: 30px;">3 tbsp butter, melted</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 400 degrees.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Mix together ingredients for crumb mix and set aside. Mix filling ingredients in a bowl. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Cut dough into circles using a round cookie cutter or glass. Brush both sides of dough circles with melted butter and dip in crumb mixture. Place a scant tablespoon of filling in center of each round. Fold dough in half and press with a fork to seal. Place on a cookie sheet and bake for 10-12 minutes until brown.</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-84571234923922182392012-04-29T19:21:00.001-07:002012-04-29T19:21:51.710-07:00Ice Cream Sandwich Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-G4iWyFCUh4o/T53u5fm78_I/AAAAAAAAAZs/DP4-lf1C7lg/s1600/sandwich-cakebig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://4.bp.blogspot.com/-G4iWyFCUh4o/T53u5fm78_I/AAAAAAAAAZs/DP4-lf1C7lg/s320/sandwich-cakebig.jpg" width="320" /></a></div>
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Yesterday I went to a friend's house for our monthly crochet club get together. My friend that hosted is an amazing cook and she made this for dessert. Everyone was in heaven! It was so delicious and so easy! She found the recipe on Pinterest but it reminded me that I had actually made a cake like this a few years ago but I made it in a loaf pan. I believe the recipe for the one I made came from a Kraft magazine.<br />
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I think the flavor combinations with this are endless. You could vary the flavor of ice cream sandwiches, the sauce and/or syrup you layer it with and the topping. My friend made it with regular ice cream sandwiches, caramel and toffee bits and it was fabulous. I made it with regular ice cream sandwiches and Smucker's Milk Chocolate Sauce. I think it would also be good with mint ice cream sandwiches and hot fudge or neapolitan sandwiches. <br />
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My friend made this with 24 sandwiches in a 9" x 13" pan. I used 12 sandwiches and made it in an 8" x 8" pan. Either works.<br />
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<b><u>Ice Cream Sandwich Cake</u></b><br />
<b><u><br /></u></b><br />
24 ice cream sandwiches<br />
1 jar hot fudge sauce (or any other ice cream topping)<br />
8 oz. Cool Whip<br />
Candy of your choice, chopped fine (toffee bits, snickers, butterfinger, chocolate chips, etc)<br />
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Place 12 ice cream sandwiches in the bottom of a 9 x 13 pan, cutting as necessary to fit. Top with half to Cool Whip and half the ice cream topping. Place the remaining 12 ice cream sandwiches on top of the cool whip mixture. Top with the rest of the cool whip and ice cream topping. Sprinkle chopped candy over top. Cover and freeze until ready to serve.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-73666211465469639582012-04-23T15:58:00.000-07:002012-04-23T15:58:05.563-07:00Just An Apology<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-iIH20xBGq-A/T5Xc680FMxI/AAAAAAAAAZk/UfMInCbMkGQ/s1600/oops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="http://3.bp.blogspot.com/-iIH20xBGq-A/T5Xc680FMxI/AAAAAAAAAZk/UfMInCbMkGQ/s320/oops.jpg" width="320" /></a></div>
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So I logged on to blogger to look up my hamburger recipe and discovered that my main page (don't know what the technical name for it) was completely different. So as I'm trying to navigate my way through it to find out how to get to my blog I see that there are 39 comments waiting for my approval. WHAT??!! How did that happen?? Anyway, I discovered I had it set to always wait for moderation of comments before posting them. <br />
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So I feel <i>horrible!</i> Horrible that people took the time to write a comment that I never even knew existed! Sorry, fairly new blogger here. I had no idea that so many people were even <i>reading</i> my blog, let alone commenting! I am so humbled and appreciative. I have changed my settings so that hopefully the comments will show up immediately (and you won't even have to type in that funny word). I am also going to be working hard to get some new posts up in the next couple weeks. <br />
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Thank you to everyone for taking the time to read my blog, and of course for all of your wonderful comments! I hope you will continue to follow even though I appear to be quite the space cadet! <br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3527847988714703316.post-79733196119272103042012-04-17T15:27:00.000-07:002012-04-17T15:27:41.430-07:005-Minute Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-g4jvNYuzAnI/T43tih7arII/AAAAAAAAAZc/mJn3Egza-PQ/s1600/mac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-g4jvNYuzAnI/T43tih7arII/AAAAAAAAAZc/mJn3Egza-PQ/s320/mac.jpg" width="320" /></a></div><br />
I made this a couple months ago and I loved it. It was really easy and actually really good considering how fast it was to make. The only thing I think I would change is to put less pepper than the recipe says. I thought the pepper was a bit overbearing for my taste. Otherwise this recipe has become a new staple for me!<br />
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<u>5 Minute Homemade Macaroni and Cheese</u><br />
Via: <a href="http://picky-palate.com/">Picky Palate</a><br />
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<div style="background-color: white; font-family: Tahoma, Verdana, Geneva, sans-serif; font-size: small; line-height: 21px; padding-bottom: 21px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">1/2 pound cooked pasta of choice (I used small shells)</div><div style="background-color: white; font-family: Tahoma, Verdana, Geneva, sans-serif; font-size: small; line-height: 21px; padding-bottom: 21px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">2 cups shredded cheddar cheese</div><div style="background-color: white; font-family: Tahoma, Verdana, Geneva, sans-serif; font-size: small; line-height: 21px; padding-bottom: 21px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">1 cup whole milk (I used 2%)</div><div style="background-color: white; font-family: Tahoma, Verdana, Geneva, sans-serif; font-size: small; line-height: 21px; padding-bottom: 21px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">3/4 teaspoon kosher salt</div><div style="background-color: white; font-family: Tahoma, Verdana, Geneva, sans-serif; font-size: small; line-height: 21px; padding-bottom: 21px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">1/2 teaspoon freshly ground black pepper </div><div style="background-color: white; font-family: Tahoma, Verdana, Geneva, sans-serif; font-size: small; line-height: 21px; padding-bottom: 21px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">1. Place pasta, cheese, milk, salt and pepper into a microwave safe bowl. Stir to mix. Cover lightly with plastic wrap and microwave for 3 minutes. Stir and microwave for an additional 2 minutes. Stir until creamy and smooth. Serve immediately.</div><div style="background-color: white; font-family: Tahoma, Verdana, Geneva, sans-serif; font-size: small; line-height: 21px; padding-bottom: 21px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">Makes 4 servings</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-6585299471775984232012-03-18T14:32:00.000-07:002012-03-18T14:32:58.478-07:00Southwest Chicken Chili<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-R9xDL23HN6w/T1QFBj_rFbI/AAAAAAAAAZM/vaL7ddR4QcM/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-R9xDL23HN6w/T1QFBj_rFbI/AAAAAAAAAZM/vaL7ddR4QcM/s1600/soup.jpg" /></a></div><br />
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This was a very easy and very tasty chili. It makes quite a bit so if you don't have a lot of people to feed you could halve the recipe or freeze some of it. It tastes great reheated! I made a few changes to the recipe, which I noted in parenthesis. Enjoy!<br />
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<b><u>Southwest Chicken Chili</u></b><br />
Source: In Katrina's Kitchen<br />
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<div class="MsoNormal" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left;"><b><span style="font-family: Verdana, sans-serif;">Ingredients</span></b><span style="font-family: Verdana, sans-serif;">:</span></div><div class="MsoListParagraphCxSpFirst" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left; text-indent: -0.25in;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif;">1 medium onion, chopped</span></div><div class="MsoListParagraphCxSpMiddle" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left; text-indent: -0.25in;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif;">2 Tablespoons olive oil</span></div><div class="MsoListParagraphCxSpMiddle" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left; text-indent: -0.25in;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif;">3 Tablespoons taco seasoning (1 envelope)</span></div><div class="MsoListParagraphCxSpMiddle" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left; text-indent: -0.25in;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif;">1 envelope Hidden Valley Ranch dry mix</span></div><div class="MsoListParagraphCxSpMiddle" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left; text-indent: -0.25in;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif;">2 Cups water (I used chicken broth)</span></div><div class="MsoListParagraphCxSpMiddle" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left; text-indent: -0.25in;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif;">2 cans pinto beans, drained (I used one can of pinto and one can of black beans)</span></div><div class="MsoListParagraphCxSpMiddle" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left; text-indent: -0.25in;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif;">2 cans diced tomatoes</span></div><div class="MsoListParagraphCxSpMiddle" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left; text-indent: -0.25in;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif;">1 can chilies</span></div><div class="MsoListParagraphCxSpMiddle" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left; text-indent: -0.25in;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif;">2 Cups cubed or shredded chicken, cooked</span></div><div class="MsoListParagraphCxSpLast" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left; text-indent: -0.25in;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif;">Cilantro (to taste)</span></div><div class="MsoListParagraphCxSpLast" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left; text-indent: -0.25in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoListParagraphCxSpLast" style="background-color: white; font-family: 'Century Gothic', Georgia, serif; font-size: 14px; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-align: -webkit-left; text-indent: -0.25in;"><div align="left" style="line-height: 22px; text-indent: 0px;"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><b><span style="font-family: Verdana, sans-serif;">Directions:</span></b><span style="font-family: Verdana, sans-serif;"></span></div><div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span style="font-family: Verdana, sans-serif;">1.<span style="font-family: 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif;">Sauté onions in olive oil in the bottom of a large pot until tender.</span></div><div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0pt; margin-left: 0.5in; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span style="font-family: Verdana, sans-serif;">2.<span style="font-family: 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif;">Add remaining ingredients and heat through. Simmer for at least 30 minutes.</span></div></div><div align="left" style="line-height: 22px; text-indent: 0px;"></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3527847988714703316.post-68386037557353659002012-03-04T08:06:00.000-08:002012-03-04T08:06:02.172-08:00Glazed Carrots with Rosemary<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DvkKTS2M5ig/T1OR-eHumQI/AAAAAAAAAZE/PCVwmX9kBrM/s1600/carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://4.bp.blogspot.com/-DvkKTS2M5ig/T1OR-eHumQI/AAAAAAAAAZE/PCVwmX9kBrM/s320/carrots.jpg" width="320" /></a></div><br />
<b>Oh these carrots were yummy! They make a wonderful side dish to chicken or beef. I drizzled mine with some honey when they came out of the oven to add a little extra sweetness. </b><br />
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<b>The original recipe says to use the long carrots, not baby carrots. Honestly, I think these would be just as good with baby carrots.</b><br />
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<b><u>Glazed Carrots with Rosemary</u></b><br />
Source: <a href="http://jamiecooksitup.blogspot.com/">Jamie Cooks it Up</a><br />
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<div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 20px; text-align: left;"><span style="color: #990000; font-size: large;"><b><br />
</b></span></div><div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">Yield: 6 servings</span></div><div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">Prep Time: 10 minutes</span></div><div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">Cooking Time: 45 minutes</span></div><div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><br />
</div><div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">10 long carrots </span></div><div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">2 T salted butter, melted </span></div><div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">4 T brown sugar</span></div><div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">1 sprig fresh rosemary chopped</span></div><div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">4 T fresh orange juice</span></div><div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">1/8 t cracked pepper</span></div><div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">1/4 t cracked sea salt</span></div><br />
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<div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">1. Peel the carrots and chop off the tops and the very tips. Cut each carrot into sticks.</span></div><div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;"></span></div><div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">2. Combine the butter, brown sugar, rosemary and orange juice together in a small bowl.</span></div><div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">3. Place the carrots in a 9x13 baking dish. Pour the butter mixture over the top.</span></div><div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">4. Cover with foil and bake at 400 degrees for 45 minutes. Check them after about 20 minutes and give them a little stir.</span></div><div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: left;"><span style="font-size: medium;">5. After taking them out of the oven crack the pepper and salt over the top. Stir to incorporate, cover and let sit for a few minutes before serving.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-13372776351107907862012-03-04T07:58:00.000-08:002012-03-04T07:58:55.460-08:00Funfetti Pound Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-f9dpW0slMdc/T1OQW9ZlTmI/AAAAAAAAAY8/NOJ7MI-L7GQ/s1600/funfetti4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://1.bp.blogspot.com/-f9dpW0slMdc/T1OQW9ZlTmI/AAAAAAAAAY8/NOJ7MI-L7GQ/s320/funfetti4.jpg" width="320" /></a></div><br />
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This recipe, from Mrs. Happy Homemaker was a big hit. It was super easy to make and was quite delicious. I am not usually a huge fan of boxed cake mix and canned frosting so I was a bit resistant but was pleasantly surprised. This is definitely a great way to doctor up a cake mix! <br />
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<b><u>Funfetti Pound Cake</u></b><br />
Source: <a href="http://www.mrshappyhomemaker.com/">Mrs. Happy Homemaker</a><br />
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<center style="background-color: white; color: #544b3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;"><span style="font-size: medium;"><i><b>Ingredients:</b></i></span></center><center style="background-color: white; color: #544b3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;"><span style="font-size: medium;"><br />
</span></center><center style="background-color: white; color: #544b3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;"><ul><li><span style="font-size: medium;">1 box funfetti or rainbow chip cake mix</span></li>
<li><span style="font-size: medium;">1 tub rainbow chip chip or funfetti icing</span></li>
<li><span style="font-size: medium;">4 eggs</span></li>
<li><span style="font-size: medium;">1/2 cup vegetable oil</span></li>
<li><span style="font-size: medium;">1 1/3 cups water</span></li>
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</span></center><center style="background-color: white; color: #544b3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;"><span style="font-size: medium;"><b><i>Instructions:</i></b></span></center><center style="background-color: white; color: #544b3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;"><span style="font-size: medium;"><br />
</span></center><center style="background-color: white; color: #544b3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;"><span style="font-size: medium;">Preheat your oven to 350 degrees.</span></center><center style="background-color: white; color: #544b3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;"><span style="font-size: medium;"><br />
</span></center><center style="background-color: white; color: #544b3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;"><span style="font-size: medium;">Combine everything minus the tub of icing together using an electric mixer or whisk. Gently stir in the icing. </span></center><center style="background-color: white; color: #544b3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;"><span style="font-size: medium;"><br />
</span></center><center style="background-color: white; color: #544b3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;"><span style="font-size: medium;">Grease & flour a bundt pan - or spray with Bakers Joy. Fill the pan with the batter. Bake for 50-60 minutes.</span></center><center style="background-color: white; color: #544b3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;"><span style="font-size: medium;"><br />
</span></center><center style="background-color: white; color: #544b3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;"><span style="font-size: medium;">Remove to a wire rack & cool for 10 minutes in the pan. Then invert it onto the rack, and cool an additional 10 minutes before slicing.</span></center>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-18058820948097013962012-02-14T14:52:00.000-08:002012-02-14T14:52:38.191-08:00Sesame Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xHDC9cF8tXY/TwkDWCAVTqI/AAAAAAAAAYU/a_XxCezE42o/s1600/sc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xHDC9cF8tXY/TwkDWCAVTqI/AAAAAAAAAYU/a_XxCezE42o/s1600/sc.jpg" /></a></div><br />
I found this recipe on <a href="http://cullyskitchen.com/">Cully's Kitchen</a> and decided to give it a try. I am so glad I did because it was really good. It tasted like it came from a Chinese restaurant, but better because I knew exactly what was in it! I loved it and will definitely be making this again.<br />
<br />
I did make a few minor changes to this which I have noted below in the recipe. I don't love the taste of ginger so I only put in half what the recipe called for and I think next time I will leave it out completely. I also think next time I will use low sodium soy sauce to cut down on some of the saltiness. Other than that this is a great recipe and definitely worth making!<br />
<br />
<u>Sesame Chicken</u><br />
Source: Cully's Kitchen<br />
<br />
Ingredients:<br />
<br />
Sauce:<br />
<br />
1/4 cup honey<br />
1/4 cup soy sauce<br />
1/3 cup chicken broth<br />
1-2 tablespoon sesame oil (to personal taste)<br />
1 teaspoon ground ginger<br />
1/2 tablespoon chopped garlic<br />
1/2 tablespoon brown sugar<br />
1 dash red chili pepper flakes (I omitted this)<br />
2 teaspoons cornstarch (or more is you want a thicker sauce) (I used 2 tsp and thought it was perfect)<br />
<br />
Chicken:<br />
<br />
4 chicken breasts, cut into 1 inch cubes<br />
1/4 cup soy sauce<br />
1 tablespoon brown sugar<br />
1 tablespoon sherry wine (I omitted this because I didn't have any)<br />
1/2 teaspoon Chinese five spice powder (optional) (I omitted this)<br />
2 drops sesame oil<br />
cornstarch, to coat chicken<br />
Vegetable oil or Peanut oil (for frying)<br />
Sesame Seed (to garnish)<br />
Sliced Green Onion (to garnish)<br />
prepared Rice, to serve.<br />
<br />
Directions<br />
<br />
Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.<br />
<br />
Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove or deep fryer until cooked through. Keep warm in pan while making the sauce. <br />
<br />
Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med. heat.<br />
Mix cornstarch with a little water (about 1/4 cup) in a cup until dissolved- then slowly add to the sauce mixture on the stove and heat until thickened to the consistency of gravy.<br />
<br />
Add the sauce to the chicken. Heat thoroughly. Serve over hot rice. Sprinkle with sesame seeds and green onions.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-36741069389131341912012-02-13T15:44:00.000-08:002012-02-13T15:44:19.441-08:00S'mores Bars<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Dy8RGnw16rY/TzmfjVRCkkI/AAAAAAAAAYw/s6MLpITBVmo/s1600/smore" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Dy8RGnw16rY/TzmfjVRCkkI/AAAAAAAAAYw/s6MLpITBVmo/s320/smore" width="211" /></a></div>These are definitely one of my favorite s'more treats. I have made them twice and love them so much. They taste just like a traditional s'more! <br />
<br />
<u><span style="font-weight: bold;">S'more Cookie Bars</span></u><br />
source: <a href="http://www.bakedperfection.com/">Baked to Perfection</a><br />
<strong></strong><br />
1/2 cup butter, room temperature<br />
1/4 cup brown sugar<br />
1/2 cup sugar<br />
1 large egg<br />
1 tsp vanilla extract<br />
1 1/3 cups all purpose flour<br />
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)<br />
1 1/2 cups marshmallow creme/fluff (not melted marshmallows) <br />
<br />
Preheat oven to 350°F. Grease an 8-inch square baking pan.<br />
<br />
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.<br />
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.<br />
<br />
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.<br />
<br />
Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.<br />
<br />
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars<br />
<br />
Makes 16 cookie barsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-5191608535175882952012-02-04T14:14:00.000-08:002012-02-04T14:14:53.041-08:00Homemade Oreos<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-K5OlgeOqVRs/TwixPZwS-2I/AAAAAAAAAYE/_6wLMQSrveA/s1600/homemade+oreos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-K5OlgeOqVRs/TwixPZwS-2I/AAAAAAAAAYE/_6wLMQSrveA/s320/homemade+oreos.jpg" width="320" /></a></div><br />
I've pinned a few recipes for homemade oreos and it's been on my "recipes to try" list for quite some time. I finally got around to trying them!<br />
<br />
I ended up changing a few things to the recipe I chose to use. I did not change the ingredients, just the way I made the dough. The original recipe called for putting the ingredients together using a food processor. Not only did that seem a little strange to me, but I also don't own a food processor. So I made the dough using my Kitchen Aid. <br />
<br />
This recipe was A-MA-ZING! The dough was so easy to make - I had it done before my oven was even finished pre-heating! Start to finish I think these cookies took about an hour, which was really so much faster than I expected! <br />
<br />
These cookies are fantastically delicious! I used my small cookie scoop for these but I think next time I will make them smaller so that they are a little more bite size. I got 14 sandwiches of this size. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HowO0Xyl2Jo/Twi5Qj1zLCI/AAAAAAAAAYM/TydeZFF7tNI/s1600/oreo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HowO0Xyl2Jo/Twi5Qj1zLCI/AAAAAAAAAYM/TydeZFF7tNI/s1600/oreo2.jpg" /></a></div><br />
<u>Homemade Oreos</u><br />
Source: <a href="http://www.handletheheat.com/">Handle the Heat</a><br />
<br />
<span style="font-size: small;"><u>For the cookies:</u></span><span style="font-size: small;"> </span><br />
<br />
<span style="font-size: small;">1 1/4 cups all-purpose flour</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1/2 cup unsweetened Dutch-process cocoa powder</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1 teaspoon baking soda</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1/4 teaspoon baking powder</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1/4 teaspoon salt</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1 cup granulated sugar</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1 large egg</span><br />
<br />
<span style="font-size: small;"><u>For the filling:</u></span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1/2 cup (1 stick) unsalted butter, at room temperature</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">2 cups sifted confectioners' sugar</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">2 teaspoons pure vanilla extract</span><br />
<br />
<u>To make the cookies:</u><br />
<br />
Preheat oven to 375F. Mix flour, cocoa powder, baking soda, baking powder and salt in a bowl and set aside. In the bowl of a mixer cream the butter and sugar. Add egg and beat until combined. Add dry ingredients and beat until well combined.<br />
<br />
Drop teaspoons of batter onto parchment paper lined baking sheet approximately 2 inches apart. Flatten slightly. Bake for 9 minutes. Do not over bake. Cookies should look slightly undercooked in the middle. Let cool on the cookie sheet for about 3 minutes to set up then remove to wire rack to cool completely.<br />
<br />
<u>For the frosting:</u><br />
<br />
Beat butter with electric mixer on low speed. Add vanilla and blend well. Gradually add sugar and beat on high for 3-5 minutes until light and fluffy.<br />
<br />
<u>To assemble:</u><br />
<br />
<span style="font-size: small;">Using a pastry bag or spatula, drop a teaspoon-size blob of filling into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press down to work the filling evenly towards the outside of the cookie. Repeat with remaining cookies and filling. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-76653452780486765432012-01-16T07:00:00.000-08:002012-01-16T07:00:07.612-08:00Meal Plan Monday ~ Week of Jan. 16<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dFyZpwYAKRM/TxNPAJ6sOoI/AAAAAAAAAYk/ZB34MWNwFQE/s1600/menu" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-dFyZpwYAKRM/TxNPAJ6sOoI/AAAAAAAAAYk/ZB34MWNwFQE/s1600/menu" /></a></div><div style="text-align: center;">Since today is MLK day we get an extra day off! I'm in the process of going through my cookbooks and creating a spreadsheet of all the recipes I like so I think I'll be working on that on my extra day off. </div><div style="text-align: center;"><br />
</div>Last week ended up having lots of late days and not as much cooking as I planned. Here is what we are having this week.<br />
<br />
Sunday- Slow Cooker Rotisserie Chicken (new recipe)<br />
<br />
Monday- Hamburgers, <a href="http://atasteofthebest.blogspot.com/2011/07/herbed-steak-fries.html">herbed steak fries</a> (can't seem to get enough of these lately), corn on the cob<br />
<br />
Tuesday- Burritos, rice<br />
<br />
Wednesday- Au Gratin Ham Pot Pie (new recipe)<br />
<br />
Thursday- I have to work late for conferences so Daddy and the kids are on their own.<br />
<br />
Have a great week everyone!<br />
<br />
<span style="font-size: x-small;">Linking up to <a href="http://orgjunkie.com/">Org. Junkie</a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-34597714218335944302012-01-14T08:40:00.000-08:002012-01-14T08:40:20.403-08:00Fantasy Fudge<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--Vj7gIKDKv4/TuvkWyAnL5I/AAAAAAAAAR0/H8xoafie-kg/s1600/Fudge+choc+nut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--Vj7gIKDKv4/TuvkWyAnL5I/AAAAAAAAAR0/H8xoafie-kg/s1600/Fudge+choc+nut.jpg" /></a></div><br />
This is my favorite fudge recipe. It is so smooth and chocolatey and oh so delicious! This is a must have for your holiday cookie tray. Or just anytime you want a delicious chocolate treat. It freezes wonderfully so you can make it ahead and keep it in the freezer. Just be sure to wrap it well. I freeze mine wrapped in plastic wrap and then put those in a ziplock bag.<br />
<br />
<u>Fantasy Fudge</u><br />
<br />
3 cups of sugar<br />
3/4 cups butter<br />
2/3 cup evaporated milk<br />
1 (12 oz.) package semi-sweet chocolate chips<br />
1 (7 oz.) jar marshmallow cream<br />
1 tsp vanilla<br />
1/2 cup chopped walnuts (if desired)<br />
<br />
Combine sugar, butter and milk in a saucepan. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from the heat and add chocolate chips, mixing until melted. Add marshmallow cream and mix until blended. Add vanilla and stir in nuts. Pour into a greased 9 x 13 in. pan. Refrigerate until firm then cut into squares.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3527847988714703316.post-87595968754653083262012-01-09T07:00:00.000-08:002012-01-09T16:00:16.646-08:00Meal Plan Monday ~ Week of Jan. 9, 2012<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-K9LuRWQXrTE/TwoQBfSddsI/AAAAAAAAAYc/lVgY9vY-sI8/s1600/menu" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-K9LuRWQXrTE/TwoQBfSddsI/AAAAAAAAAYc/lVgY9vY-sI8/s1600/menu" /></a></div><br />
I'm actually writing this on Sunday because tomorrow it's back to school for this teacher! As always the time went by way too fast. But I feel like it was a great break full of all the things I love! Plus I do believe I fulfilled everything on my <a href="http://atasteofthebest.blogspot.com/2011/12/winter-break-bucket-list.html">winter break bucket list!</a> So now starts the countdown until Spring break and then SUMMER!<br />
<br />
For some reason I had a hard time meal planning for this week. I just felt so uninspired and nothing sounded good to me. I know, weird right? Well here is what I came up with. Usually I start my week on Sunday but this week I began my meal plan on Saturday.<br />
<br />
Saturday - Sesame Chicken (recipe coming soon)<br />
<br />
Sunday - <a href="http://atasteofthebest.blogspot.com/2011/07/homemade-italian-meatballs.html">Meatball</a> subs and <a href="http://atasteofthebest.blogspot.com/2011/07/herbed-steak-fries.html">herbed steak fries</a><br />
<br />
Monday - Hamburgers, fries, beans and corn on the cob<br />
<br />
Tuesday - Stromoboli (new recipe), potato salad<br />
<br />
Wednesday - Herb and garlic chicken, veggies and rice<br />
<br />
Thursday - Leftovers<br />
<br />
Friday - Mom's night off<br />
<br />
<span style="font-size: x-small;">Shared at <a href="http://www.blogger.com/goog_960568601">Menu Plan Monday</a></span><a href="http://orgjunkie.com/2012/01/menu-plan-monday-jan-912.html"> </a>Unknownnoreply@blogger.com2