tag:blogger.com,1999:blog-55552280969980629282024-02-07T00:59:52.885-07:00From Jack and Jill's KitchenUnknownnoreply@blogger.comBlogger319125tag:blogger.com,1999:blog-5555228096998062928.post-18496561619931358402023-12-21T13:42:00.003-07:002023-12-21T13:45:06.706-07:00The Big Buckeye Cookie<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><b><span style="font-family: georgia;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-kerning: none;"><b><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Dpf0a5AvKXku5ypboTXRjh2PXgd-ReMcDeeJ5OnfCA1dLTlicRhma4qZmtwKHa7GUSPAV5MJgWPts8oRR5ozyBtRI2c1Q2YhO7yatF7e4EvrU1VeMtqYbElWb5TVrNZmDOsBW4I-m_z0tTBsl7hIoDb5Xva34uGvlpWxG-ywLXNGFoKXDOtoxQPyey8z/s1179/IMG_38D4D5167073-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="861" data-original-width="1179" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Dpf0a5AvKXku5ypboTXRjh2PXgd-ReMcDeeJ5OnfCA1dLTlicRhma4qZmtwKHa7GUSPAV5MJgWPts8oRR5ozyBtRI2c1Q2YhO7yatF7e4EvrU1VeMtqYbElWb5TVrNZmDOsBW4I-m_z0tTBsl7hIoDb5Xva34uGvlpWxG-ywLXNGFoKXDOtoxQPyey8z/s320/IMG_38D4D5167073-1.jpeg" width="320" /></a></span></b></span></div><span style="font-kerning: none;"><b><span style="font-family: georgia;"><br />The Big Buckeye (December 2023 BHG, p 159)</span></b></span><p></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">The thin peanut butter layer forms the eye of the buckeye nut this cookie’s named for. Flatten peanut butter balls in your hand first, then gently press them on a cooled cookie before topping with ganache.</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">Hands on 25 minutes</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">Total time 55 minutes</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: georgia;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">3/4 cup plus 2 Tablespoons salted butter, softened</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">3/4 cup granulated sugar</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1/2 cup packed brown sugar</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">2 eggs</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1 egg yolk</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">2 1/4 teaspoon vanilla</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><span style="font-feature-settings: normal; font-kerning: none; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;">1 teaspoon instant espresso coffee powder </span><span style="font-kerning: none;">(I didn’t have any on hand so I left it out)</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">2/3 cup Dutch-process unseated cocoa powder</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1 1/2 teaspoons baking soda</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1/2 teaspoon plus 1 pinch salt (I just did slightly heaping 1/2 teaspoon)</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">2 1/2 cups all-purpose flour</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1/2 cup heavy cream</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><span style="font-kerning: none;">6 oz semisweet or bittersweet chocolate bar, finely chopped (</span><span style="font-feature-settings: normal; font-kerning: none; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;">I just used my semi-sweet chocolate chips)</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">3/4 cup creamy peanut butter </span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1 cup plus 2 Tablespoons powdered sugar</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: georgia;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">Preheat over to 375°F. Line two cookie sheets with parchment paper in a large bowl beat the 3/4 cup butter with a mixer on medium high 30 seconds. Add granulated sugar and brown sugar; beat on medium, scraping bowl as needed, 2 minutes, Beat in eggs, egg yolk, 2 tsp of the vanilla, and the coffee powder until combined. Beat in cocoa powder, baking soda, and the 1/2 tsp. salt until combined. Beat in flour. (I like to put the baking soda and salt in with the flour as dry ingredients to avoid salty clumps in my cookies)</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: georgia;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">Drop dough by 1/3 cup portions (nine total) 3 inches apart onto a prepared cookie sheet. Flatten mounds to 3/4 inch this and 3 inch diameter.</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: georgia;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">Bake until edges are just set and tops appear crackled about 12 minutes. Let cook 2 minutes on cookie sheets. Remove; cool completely on wire racks.</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: georgia;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">For Ganache, in a saucepan, (or class measuring cup in microwave works well too) bring heavy cream just to boiling over medium-high. Remove from heat; add chocolate (do not stir); Let stand for 5 minutes stir until smooth. Cool about 10 minutes. (I just put all cream and chocolate together in microwave save bowl and microwaved it fro 40-60 seconds let sit for a couple minutes then whisked it together until smooth).</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: georgia;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">In a medium bowl stir together the peanut butter, all the powdered sugar and 2 tbsp butter, remaining 1/4 tsp vanilla (I didn’t put the butter, vanilla, or pinch of salt in this step because I accidentally put it all in the cookie dough. It worked out fine for both). Shape peanut butter mixture into tin 1 1/2 inch balls. Gently flatten each peanut butter ball to fit within 1/2-inch of the cookies edge; press gently to adhere to cookie. Spoon ganache over the peanut butter.</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: georgia;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">Makes 9 cookies</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: georgia;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">Store in a airtight container at room temperature up to 2 days or freeze up to 3 months. </span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"><span style="font-family: georgia;"> </span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">Per cookie 764 cal, 42g fat (21g saturated fat) 124mg chol, 612 mg sodium, 90g cars, 5g fiber, 54g sugar, 12g protein</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: georgia;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">SIZE NOTES:</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">I actually used my cookie scoops and made the 9 cookies magically into 2 dozen cookies ;-). They were still plenty big cookies. I used my #30 (2.3 Tablespoon scoop) size cookie scoop for cookies I cooked them for 9 minutes. Then I used my #60 (1 Tablespoon scoop) and it was perfectly portioned. </span></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-61498508468635067852023-10-22T13:37:00.006-06:002023-10-22T13:45:23.800-06:00Pumpkin Haystack Cookies (Lion House Bakery)<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><span style="font-kerning: none;"><b>Pumpkin Haystack Cookies (Lion House Bakery)</b></span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><span style="font-feature-settings: normal; font-kerning: none; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"><br /></span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">4 cups all-purpose flour</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">2 cups old-fashioned rolled oats</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">2 teaspoons baking soda</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">2 teaspoons ground cinnamon</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">Dash nutmeg</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1 teaspoon salt</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1 1/2 cups butter, softened (I used 1 cup butter flavored crisco & 1/2 cup real unsalted butter)</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">2 cups packed brown sugar</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1 cup granulated sugar</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1 egg</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1 teaspoon vanilla</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1 (16 oz) can solid pack pumpkin</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">2 cups semi-sweet chocolate chips</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">1 1/2 cups flaked coconut</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">1 1/2 cups chopped walnuts or pecans (I make these optional)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">Preheat oven to 350 degrees. In a large bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt and set aside. Cream together the butter and sugars until fluffy. Add egg and vanilla and mix well. Add pumpkin, then gradually add the dry ingredients. Fold in chocolate chips, coconut, and nuts. Scoop batter onto lightly greased cookie sheets and bake 15 to 20 minutes, or until cookies are firm and lightly browned. Cool on wire racks. </span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: georgia;">Makes 4 Dozen </span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: 0px; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-46323181854209960182018-03-18T11:26:00.000-06:002018-03-18T11:28:34.535-06:00Baked Oatmeal My sweet Cameron loves oatmeal for breakfast in all forms. This is a recipe I have been making since 2003. My kids love it. I love that it has 7 grams of protein, 48.8g carbohydrates (not a favorite for carb watchers), and has 3.4 g fiber per serving. Serving this to my children makes me feel like I am giving them something that it will stay with them unlike cold cereal when I send them off to school . It is good in the winter as a warm welcome on a cold morning to start of the day. It can be made ahead, covered in the fridge, and simply reheat as needed throughout the week. Mine never last longer than one day; two if I am lucky!<br />
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BAKED OATMEAL<br />
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Preheat oven to 375.<br />
Spray your 9 x 13 baking dish with cooking spray and set aside.<br />
<br />
Combine in a medium bowl.<br />
4 cups uncooked quick-cooking oats<br />
3/4 -1 cup packed brown sugar<br />
1/3 cup raisins (optional)<br />
2 Tablespoon pecans<br />
3 cups milk<br />
<br />
Combine in a separate bowl<br />
1/2 cup applesauce<br />
2 Tablespoons butter, melted<br />
1 large egg, beaten<br />
cooking spray<br />
<br />
<br />
Add the milk mixture to the oat mixture; stir well. Pour oat mixture into prepared baking dish. Bake at 375 for 30 minutes or until the edges are slightly brown and the center of the oatmeal looks set. <br />
Yields 10 servings (serving size 2/3 cups)<br />
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*If you half the recipe use a 8 x 8 pan.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-88820892499550180472015-10-12T13:08:00.004-06:002015-10-12T13:09:28.924-06:00Balsamic and Brown Sugar Glazed Pork Roast<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
I served this at the hospital party last Christmas and it got the same rave reviews from that crowd as it did my family. I love Jamie Cook’s It Up blog I get many keeps from her kitchen.</div>
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<span style="text-decoration: underline;"><a href="http://www.jamiecooksitup.blogspot.com/">www.jamiecooksitup.blogspot.com </a></span></div>
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<b>Balsamic and Brown Sugar Glazed Pork Roast</b></div>
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Time: 10 minutes prep + 4-6 hours cooking</div>
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Yield: 6 servings</div>
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<i>Recipe from </i><a href="http://letsdishrecipes.blogspot.com/2010/02/brown-sugar-and-balsamic-glazed-pork.html"><span style="-webkit-text-stroke-color: rgb(1, 51, 204); color: #0133cc;"><i>Let's Dish</i></span></a><i> via Pinterest</i></div>
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<i></i><br /></div>
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1 2 pound pork loin</div>
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1 t sage</div>
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1/2 t salt</div>
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1/4/ t pepper</div>
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1 t garlic</div>
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1/2 C water</div>
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<b>Glaze:</b></div>
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1/2 C brown sugar</div>
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1 T cornstarch</div>
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1/4 C balsamic vinegar</div>
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1/2 C water</div>
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2 T soy sauce</div>
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1. Place your pork roast on a pan, or plate. </div>
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2. In a small bowl combine the salt, pepper, rubbed sage, and garlic. Press the seasonings into the pork roast. Spray the inside of your crock pot with cooking spray. Place the seasoned pork roast inside and pour the water along the edges of the roast. </div>
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3. Cover and cook on low for 4-6, depending on how hot your crock pot cooks things. You are looking for an internal temperature of 180 degrees. </div>
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4. In a small sauce pan, combine the glaze ingredients. Bring it to a boil while stirring and let the sauce thicken. (Should only take a couple of minutes.)</div>
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5. Drizzle some of the glaze over the top of the roast and let it cook for another 30 minutes. </div>
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6. Remove the roast from the crock pot and let it sit for about 5 minutes. Slice it thinly, drizzle the remaining sauce over the top and your are ready to eat. It's fabulous served with rice and a green veggie...or with roasted vegetables</div>
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I (Jill) serve this with the glaze on the side. </div>
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SIDE: Seasonal Steamed Veggies or Roasted Carrots (2 Tablespoons melted butter. Salt and Pepper to taste) Quick steam them in the microwave then roast them in the oven at 400 degrees until tender.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-89432793664599965592015-10-12T11:54:00.000-06:002015-10-12T12:02:35.878-06:00Slow Cooker Upside-Down Chicken Pot PieThis a favorite at our house, but how can you go wrong with a classic like Chicken Pot Pie?<br />
My kids give this recipe a 5 Star rating; I have been making it for a couple of years now and can't believe I couldn't find it when I came searching on my blog for it. I love this classic comfort food and that I can throw my chicken thighs in frozen and still have it done in 6-7 hours on low.<br />
Make your favorite biscuit. I usually use Bisquik because it keeps things simple, but any favorite biscuit will act like the crust if you will. Split the biscuit and place in bowl and spoon some of the hearty stew over the top. Or if you are filling extra motivated you could bake pasty puff shells in place of the biscuits. It's even good without biscuits if you don't have time to get to them.<br />
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<br />
Slow Cooker Upside-Down Chicken Pot Pie<br />
<br />
1 1/4 pound of boneless chicken thighs (3 Costco size thighs)<br />
1/2 cup chopped onions (Instant onions could be used here 1 Tablespoon. I prefer fresh always)<br />
1 dried bay leaf<br />
1/4 teaspoon pepper<br />
1 jar (18 oz) chicken or Turkey gravy or 2 envelope pouches made as instructed on package<br />
2 medium celery stalks, diced<br />
Add the last 15 minutes of cooking:<br />
1 (12 oz) bag of your favorite frozen mixed vegetables<br />
<br />
Place the chicken in a 3 1/2 to 4 quart slow cooker. Top with onions, bay leaf, pepper and gravy. Place celery on gravy. Cover and cook on LOW for 6-8 hours. (If you have an older crock pot it may take 8-10 hours just check your chicken to make sure it is cooked through). <br />
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About 30 minutes before serving, make and bake your biscuits. Meanwhile, gently stir in frozen vegetables into the chicken mixture. Increase heat to high setting, cover and cook for 15 minutes. Remove bay leaf. <br />
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Serve with your favorite biscuits as preferred- over the top or on the side whatever makes the crowd happy. My in-laws like this served over mash potatoes. Its versatile. <br />
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MAKES 8 (3/4 cup each) SERVINGS<br />
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This recipe is adapted from a recipe I got from Betty Crocker Kitchens<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-53599459048873363372015-09-29T09:17:00.001-06:002015-09-29T09:17:51.397-06:00Homemade Granola Bars<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">This recipe was recently shared at a recipe/menu exchange group I created a year ago called My Girlfriends Kitchen. It is a group that shares our tried and true favorite recipes based around a chosen theme for the month. The month of September I thought I need new ideas for home lunches for school and after school snacks. Many great ideas were shared, but this one was my favorite! Annette is a fabulous cook and baker and cake decorator extraordinaire. Check out her blog to see for yourself. <a href="http://www.violetscustomcakes.blogspot.com/">http://www.violetscustomcakes.blogspot.com/</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Homemade Granola Bars—Annette Moss</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup sugar (granulated or brown)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup corn syrup or honey</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup peanut butter (or almond butter)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Stir until combine</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2-3 cups old fashioned oats</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2-3 cups rice krispy cereal</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Combine and add more oats if needed. (More oats make it drier/crunchier, less oats makes it chewier).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">At this point stir in whatever you want like:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Chocolate chips</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">PB chips</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Coconut</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Raisins</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Craisins</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pretzel pieces</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Graham crackers/ Marshmallows/ and chocolate chips s’mores flavor</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-stroke-width: initial;">Line 9 x 13 pan with parchment paper so it comes up to the sides. Dump granola bar mix into the pan. Press flat and cut into bars. Wrap </span>individual bars in plastic wrap<span style="-webkit-text-stroke-width: initial;"> and store in an airtight container. (If they last that long!)</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-85493573298554700812015-09-19T06:15:00.000-06:002015-09-22T09:35:29.919-06:00Jell-O Marshmallow Fondant<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZP_gWUwYJFAv9v_9efNqJVtzzs-eIRe_3eb8ZiVDKlO5nAda4GQqPiQzeeC3SJvlVN4rScP4KDdypZUgTkensWC-Nyj5589JXmT23RcJ97tHml2v0LbA2_V01NQ-B-Mycmv5SjzK7FnSN/s1600/IMG_7609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZP_gWUwYJFAv9v_9efNqJVtzzs-eIRe_3eb8ZiVDKlO5nAda4GQqPiQzeeC3SJvlVN4rScP4KDdypZUgTkensWC-Nyj5589JXmT23RcJ97tHml2v0LbA2_V01NQ-B-Mycmv5SjzK7FnSN/s320/IMG_7609.JPG" width="320" /></a></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Jell-0 Marshmallow Fondant adapted from a recipe I found</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">last year for regular fondant (<u>see post about Elsa cake</u>) and </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">one off of pintrest this year for Jell-O fondant. I am not one to </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">eat much of the fondant on any cake, but this jello version is </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">probably my favorite. I love the different flavors it had; so</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">did the kids and guest. Very little fondant on the <span style="-webkit-text-stroke-width: initial;">cake made it to the trash. </span><span style="-webkit-text-stroke-width: initial;"> </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">I am a frosted cake kind of girl, but I sure love the way a</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">fondant cake looks. I have to say if you ever bawk at what a </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">cake decorator charges, don’t this little cake took me at least</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">$20 in supplies, baking and building time, time to freeze it</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">before crumb layer of frosting, then 8 hours to roll, just, and </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">place the fondant. You do the math! I think that their prices </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">are probably not as bad as you think! Why do I make my own </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">then you ask? I was asking the same question as I was </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">putting this together. I do it because I love seeing the reaction </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">on my kids face when they see the final product or the time it </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">gives us to work on something together making a memory.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Jill's version of Jell-O Marshmallow Fondant</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3 oz Marshmallows Microwave about 30-35 seconds</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 lb Powdered Sugar (4-4 1/2 oz)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">4 tsp. Jello Mix</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 tsp. water </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">After water and marshmallow have been heated together Add </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 teaspoon Extract flavor of choice. (Vanilla or Coconut is what I use.) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 tsp corn syrup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<span style="font-size: x-small;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
</span><br />
<div style="-webkit-text-stroke-color: rgb(85, 85, 85); -webkit-text-stroke-width: initial; color: #555555; font-family: Helvetica; font-size: 17px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">*I actually measure powdered sugar and Marshmallows on my kitchen scale so that each batch turns out exactly the same. If your fondant seems too wet no big deal just need in more powdered sugar. It is always going to take what it takes.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-27259806746645690732015-09-08T09:34:00.000-06:002015-09-08T09:34:46.977-06:00Salted Caramel Granola<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px;">
I love granola! I love making it for my family and friends. I came upon this recipe when I was searching for some recipes for a special shower I was hosting at my house for a friend of mine who was a surrogate mother for her dear cousin. One special gal! So I wanted this shower to be simple yet have a variety. I made several homemade granolas and this one took the prize. It is more like a treat than it is a tree hugging "granola" snack. Probably why everyone devoured it. Its a keeper for sure!</div>
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SALTED CARAMEL GRANOLA</div>
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Author: KELLEY GRANT </div>
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<span style="font-kerning: none; text-decoration: underline;"><a href="http://thegrantlife.com/salted-caramel-granola/">http://thegrantlife.com/salted-caramel-granola/</a></span></div>
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INGREDIENTS</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>4 cups oats</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>½ cup flax seeds (optional)</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>⅛ cup chia seeds (optional)</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup pecans</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup of pretzels</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>½ cup honey</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>½ cup of coconut oil</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>½ cup brown sugar</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon vanilla</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>½ stick of butter</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>½ cup of brown sugar, packed</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons milk or heavy cream</div>
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INSTRUCTIONS</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1<span class="Apple-tab-span" style="white-space: pre;"> </span>Preheat oven to 350. Spray a cookie sheet or use a silicone baking sheet.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>2<span class="Apple-tab-span" style="white-space: pre;"> </span>Mix together the oats, flax seeds, chia seeds, pecans, and pretzels.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>3<span class="Apple-tab-span" style="white-space: pre;"> </span>In a saucepan, bring the honey, coconut oil, brown sugar and vanilla to a boil.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>4<span class="Apple-tab-span" style="white-space: pre;"> </span>Allow to cool then mix together with the dry ingredients.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>5<span class="Apple-tab-span" style="white-space: pre;"> </span>Press the mixture onto your cookie sheet and bake for about 20 minutes,or until it starts to turn golden brown.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>6<span class="Apple-tab-span" style="white-space: pre;"> </span>Remove and allow to cool for a few minutes.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>7<span class="Apple-tab-span" style="white-space: pre;"> </span>While its cooling, bring the brown sugar, butter and milk or cream to a boil on the stove stop. Whisk constantly.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>8<span class="Apple-tab-span" style="white-space: pre;"> </span>Allow to boil for 3 minutes then remove from heat.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>9<span class="Apple-tab-span" style="white-space: pre;"> </span>Pour over the granola and place it back in the oven for another 10 minutes.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>10<span class="Apple-tab-span" style="white-space: pre;"> </span>Remove, let cool and break into pieces!</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>11<span class="Apple-tab-span" style="white-space: pre;"> </span>Enjoy!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-89252093096826839712015-09-07T11:02:00.000-06:002015-09-08T08:58:09.687-06:00Apples with Toffee Dip<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
I was introduced to this yummy fall treat years ago when we were grad students in Connecticut. Our dear friend Lynnette was such a gourmet cook that it was always great when she shared something so simple like this that I could put together. She has inspired me to learn more about cooking and enjoying it over the years of our friendship. Here is her recipe word for word:</div>
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<br />
Every time I make this I get requests for the recipe, so here it is. I know it seems a little pampered chef-like, but I promise it's really good. Don't use fat free cream cheese because it turns into a watery mess. Also, the toffee bits will eventually dissolve, so you might want to wait to stir them in at the last minute. </div>
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<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
¾ cup packed brown sugar</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
½ cup powdered sugar</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
1 teaspoon vanilla extract</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
1 (8-ounce block) 1/3-less fat cream cheese, softened</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
¾ cup toffee bits</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
apples for dipping</div>
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Combine first 4 ingredients in a bowl, beat with a mixer at medium speed until smooth. Add toffee bits, mix well. Cover and chill.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-70120457822790882792015-03-25T14:15:00.000-06:002019-02-04T09:53:55.494-07:00Fried Ice Cream<div class="separator" style="clear: both; text-align: center;">
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Boy oh boy! This was a dangerous recipe for me to discover I could do! I loved it, as did my family. Got 5 stars all around! Now I can make it from the comforts of my own home; everyone can have their own serving at a fraction of the price of our favorite Mexican restaurants. If you love fried ice cream you will thoroughly enjoy this sweet find. There are several fried ice cream recipes I have pin from pintrest, I started with this one from Life in The Loft House blog and modified it to our liking. I may not be trying an others because this is so simple and so delicious! And it doesn't require I get my big fryer out!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hUop5fLBesf1PMgYGAi0I6hNxk8M4orxqqWHGeCR7-iXZvYeMdL9fjP-lb7QmokvBkl_1dCrvSmg3W3HMN4Jc1_RbCRXCiwKlU44NIiVD2yVJqdIE8mEI6NsYnqzVa0Jrd0NtUjWtu0y/s1600/IMG_4812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hUop5fLBesf1PMgYGAi0I6hNxk8M4orxqqWHGeCR7-iXZvYeMdL9fjP-lb7QmokvBkl_1dCrvSmg3W3HMN4Jc1_RbCRXCiwKlU44NIiVD2yVJqdIE8mEI6NsYnqzVa0Jrd0NtUjWtu0y/s1600/IMG_4812.jpg" width="240" /></a></div>
<b>Fried Ice Cream</b><br />
<br />
6-8 cups of Corn Flakes crushed (you need 3-4 cups total after it is crushed.)<br />
3/4-1 cup sugar<br />
3/4-1 teaspoon ground cinnamon<br />
1/2 cup butter or margarine<br />
1 cup toasted sweetened coconut flakes (I do this separately in a fry pan until its golden brown)<br />
<br />
Combine corn flakes, sugar, and cinnamon. Melt the butter in a large fry pan then add the cornflake sugar mixture. Pan fry for 5 minutes on medium high heat, until the cereal starts to toast. Watch it carefully, stirring frequently, you do not want to let it burn which it can do quickly. When cereal is done frying toss in the toasted coconut and stir until mixed in.<br />
<br />
Press half the cornflake mixture into a 9 x 13. Top with a quart of your favorite vanilla ice cream, then top with the second half of the fried cornflakes. Transfer to the freezer until it hardens. Top with drizzle of chocolate sauce, a dollop of whipping cream (I like to use the spray can kind on desserts like this.) and top with a Maraschino Cherry.<br />
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Note:<br />
If you really love the cinnamon flavor you can soften your ice cream and stir in another 1/2 teaspoon cinnamon and a tub of cool whip if desired. (I have tried it both ways. I don't think that the cool whip really adds that much to the dish other than more expense and calories.) If you choose to soften the ice cream to spread it into the pan than plan for 5 hours to set back up.<br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5555228096998062928%23editor%2Ftarget%3Dpost%3BpostID%3D7012045782279088279&media=https%3A%2F%2F1.bp.blogspot.com%2F-bkHBGihU1kA%2FVRMShdF4E8I%2FAAAAAAAAEzc%2F63jimLJzIAE%2Fs1600%2FIMG_4812.jpg&xm=h&xv=sa1.37.01&xuid=s86LaFg8bu9r&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 233px; opacity: 0.85; position: absolute; top: 180px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5555228096998062928%23editor%2Ftarget%3Dpost%3BpostID%3D7012045782279088279&media=https%3A%2F%2F1.bp.blogspot.com%2F-bkHBGihU1kA%2FVRMShdF4E8I%2FAAAAAAAAEzc%2F63jimLJzIAE%2Fs1600%2FIMG_4812.jpg&xm=h&xv=sa1.37.01&xuid=s86LaFg8bu9r&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 233px; opacity: 0.85; position: absolute; top: 180px; width: 40px; z-index: 8675309;"></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-59180189155632181402015-03-18T10:50:00.003-06:002015-03-18T10:53:49.751-06:00Garlic Oven Roasted Cabbage<div style="-webkit-text-stroke-color: rgb(102, 102, 102); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 17px;">
<span style="font-family: Georgia, Times New Roman, serif;">My sister-in-law EC asked me if I had ever tried or seen the roasted cabbage idea on Pintrest. I hadn't so I went looking. We enjoy cabbage one of my 10-year old sons loves it! It just wants to crunch and munch on it plain. When I am shredding it up for a salad or a stir-fry he has a hard time keeping his little paws out of the pile. Makes me happy that he enjoys a few healthy things in his diet to balance out our sweet tooth we all have.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This recipe was great. I made one modification to it. I minced my garlic and put it in a small bowl with olive oil then brushed it on both sides of my cabbage before roasting. I did note that if it isn't slices thick enough it tends to roast a little to quickly and dries out, turning brown and tasting a little burnt. So learn from me don't throw those loose ends on the pan with it, toss them in your salad bowl instead. This got rave reviews from my family. Thank you Everyday Maven for a great recipe to add to our favorites.</span></div>
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<span style="-webkit-text-stroke-width: initial; font-family: Georgia, Times New Roman, serif; font-size: xx-small;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(102, 102, 102); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 17px;">
<span style="-webkit-text-stroke-width: initial; font-family: Georgia, Times New Roman, serif; font-size: xx-small;">Garlic Rubbed Roasted Cabbage Steaks</span></div>
<div style="-webkit-text-stroke-color: rgb(209, 29, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 11px;">
<span style="-webkit-text-stroke-color: rgb(102, 102, 102); font-family: Georgia, Times New Roman, serif; font-size: xx-small;">By: <span style="-webkit-text-stroke-color: rgb(209, 29, 0);"><a href="http://www.everydaymaven.com/">Everyday Maven</a> via Pintrest</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serves: 4</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1.5 tablespoons olive oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 to 3 large garlic cloves, smashed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>kosher salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>freshly ground black pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>spray olive oil OR non-stick cooking spray</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Instructions</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Rub both sides of cabbage with smashed garlic.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Use a <a href="http://www.amazon.com/OXO-Grips-Silicone-Pastry-Brush/dp/B000JPSI8C/ref=sr_1_1?ie=UTF8&qid=1354224046&sr=8-1&keywords=pastry+brush"><span style="-webkit-text-stroke-color: rgb(209, 29, 0);">pastry brush</span></a> to evenly spread the olive oil over both sides of the cabbage slices.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.</span></div>
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<span class="Apple-tab-span" style="font-family: Georgia, Times New Roman, serif; white-space: pre;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-kerning: none; font-size: xx-small; text-decoration: underline;"><a href="http://www.everydaymaven.com/2012/garlic-rubbed-roasted-cabbage-steaks/">http://www.everydaymaven.com/2012/garlic-rubbed-roasted-cabbage-steaks/</a></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-28706793149505825242015-03-18T10:36:00.001-06:002015-03-18T10:36:21.027-06:00Rueben Deli Sandwiches<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica;">
I got inspired by the Taste of Home website when I was looking for a easy main dishes to feed my family for St. Patricks day. It was a toss up between a Reuben Soup or a Reuben Sandwich. With March madness of all sorts whirling around on our calendar I opted for the quickest and easiest meal plan. We served it with oven roasted garlic rubbed cabbage and a lime/pear green jell-o. It really hit the spot.</div>
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Knowing that my children love a good Rueben like their daddy I may just have to try the original recipe that has more of a kick to it and is made more like a chicken salad but with corn beef. </div>
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<span style="color: #323333;">Read more: <span style="color: black;"><a href="http://www.tasteofhome.com/recipes/reuben-deli-sandwiches/print#ixzz3UksJfB7q">http://www.tasteofhome.com/recipes/reuben-deli-sandwiches/print#ixzz3UksJfB7q</a></span></span></div>
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<span style="font-size: large;">Reuben Deli Sandwiches Recipe</span></div>
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The classic Reuben sandwich. The filling is easy to prepare and keeps well in the fridge. Add a salad and dessert, and you have a delicious meal</div>
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<b>TOTAL TIME: </b>Prep/Total Time: 30 min.</div>
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Ingredients</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>Wishbone Thousand Island Dressing</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1 can (14 ounces) sauerkraut, rinsed and well drained</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>3/4-1 pound sliced deli corned beef</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span> Swiss cheese Deli Slices</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>Slices rye bread</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>Butter, softened</div>
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Directions</div>
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Spread Thousand Island dressing on bread like you would a mayo. Top one slice with cheese, sauerkraut, corn beef another small piece of cheese (I like to put a small slice of cheese on both sides of meet when I made grilled sandwiches to make them hold the bread and toppings together.) top with remaining bread. Lightly butter the outsides of bread. Toast sandwiches on a hot griddle for 4-5 minutes on each side or until golden brown. </div>
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<b>Yield: 6-8 servings </b>(depending on how much meat you use per sandwich)</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-30173997828521488352015-02-06T09:38:00.001-07:002015-02-06T09:38:28.230-07:00Chicken Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
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<b style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;"><span style="font-family: Georgia, Times New Roman, serif;">Chicken Tortilla Soup (Nicole Hendershot via Girlfriends Kitchen Group)<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-stroke-width: initial;">I got this recipe from a good friend Nicole in our month </span>Girlfriends<span style="-webkit-text-stroke-width: initial;"> Kitchen group I recently started up. I started this group for many reasons 1- to get out of the house and have lunch with friends and 2- to exchange menu ideas to help me get out of a funk I was in. It has proven to be meeting both of those needs. This recipe got 5 stars from all but one of my kids whom gave it a 4.5 so you know it is now one of our favorites! I love that there is no pre-cooking, just open the cans and pour everything in. The *'s are what I did for our adaptations.</span><br /><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-stroke-width: initial;">4 boneless skinless chicken breast halves (I usually put in about 8 tenders) </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-stroke-width: initial;"> *I used a 1 lb. breast meat that I diced into small pieces while frozen</span><br /><span style="-webkit-text-stroke-width: initial;">
1 (15oz) can crushed tomatoes *I used a can of </span>petite<span style="-webkit-text-stroke-width: initial;"> diced tomatoes with chiles</span><br /><span style="-webkit-text-stroke-width: initial;">
1 (10oz) can enchilada sauce</span><br /><span style="-webkit-text-stroke-width: initial;">
1 (4oz) can diced green chiles *I </span>eliminated<span style="-webkit-text-stroke-width: initial;"> this because I used the tomatoes w/chiles</span><br /><span style="-webkit-text-stroke-width: initial;">
2 cloves of garlic, minced</span><br /><span style="-webkit-text-stroke-width: initial;">
2 (14.5 oz) cans chicken broth</span><br /><span style="-webkit-text-stroke-width: initial;">
1 tsp. cumin</span><br /><span style="-webkit-text-stroke-width: initial;">
1 tsp. chili powder</span><br /><span style="-webkit-text-stroke-width: initial;">
2 tsp. onion powder (or you can put in real onions) *I used 1 cup sweet onions, diced</span><br /><span style="-webkit-text-stroke-width: initial;">
1 tsp. salt</span><br /><span style="-webkit-text-stroke-width: initial;">
1/4 tsp. pepper</span><br /><span style="-webkit-text-stroke-width: initial;">
1 bay leaf</span><br /><span style="-webkit-text-stroke-width: initial;">
1 can black beans </span><br /><span style="-webkit-text-stroke-width: initial;">
1 package frozen corn (Nicole usually just put in one can of corn) </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-stroke-width: initial;"> *I used half a bag of </span>frozen corn so roughly 8 oz.<br /><span style="-webkit-text-stroke-width: initial;">
1 TBSP. chopped cilantro (I don't add this).</span><br /><b style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;"><br /></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">Directions:</b><span style="-webkit-text-stroke-width: initial;"> Pour all ingredients in slow cooker and cover and cook on high 2-3 hours until chicken is cooked through. Remove chicken and shred then place back into cooker. Continue cooking on high 1-2 hours. Remove bay leaf before eating. (Nicole usually just cooks it until everything is done and shred the chicken and put it back in and eat it right away) Top with crushed tortilla chips, cheese and sour cream. She also suggest trying it with fresh diced onions and avocado on top! </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-stroke-width: initial;">Love a</span>vocados in any Mexican flavored soups! Thanks for sharing this amazing soup recipe with us Nicole!</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-27440999189481726532015-01-28T20:11:00.000-07:002015-01-28T20:14:18.986-07:00Carmelitas <div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Georgia; font-size: 13px;">
Photo to be added soon :-)</div>
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Carmelitas</div>
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Found this recipe on pintrest. My family is in love with it! These remind me of a caramel version of our much beloved "Fudge Nut Bars". I have waited a long time to try this and it was well worth the wait. You can see the original recipe on <a href="http://www.averiecooks.com/2013/12/carmelitas.html"><span style="-webkit-text-stroke-color: rgb(4, 46, 238); color: #551a8b; font-size: 16px;">Averie Cooks</span></a><span style="font-size: 16px;"> </span>below I listed the way I adapted it for a larger pan- we always need larger than an 8x8 for family dinners! This Quick and simple layered bar cookie. The crust and topping are an sweet brown sugar, vanilla (heavy on the vanilla), oatmeal and flour mixture. The middle there's layers of rich chocolate and caramel sauce. This cookie is chewy and just oozing with caramel. We served it up with a scoop of vanilla ice cream and they are a match made in heaven. Averie suggested that "You can add salt, to taste, to the caramel sauce for salted carmelitas" I chose to add a little kosher salt and loved it. You must let these bars set up for at least 4 hours before slicing or even overnight. I put mine in the fridge to help with the set up time too. These got rave reviews and 5 stars from all.</div>
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<b>Carmelitas </b></div>
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1 cup margarine, softened at room temperature</div>
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1/2 cup butter, softened at room temperature<span style="font-size: 16px;"><br />
</span>1 1/2 cup light brown sugar, packed<span style="font-size: 16px;"><br />
</span>2 tablespoon vanilla extract<span style="font-size: 16px;"><br />
</span>2 cup all-purpose flour<span style="font-size: 16px;"><br />
</span>2 cup whole-rolled old fashioned oats (not instant or quick cook)<span style="font-size: 16px;"><br />
</span>2 teaspoon baking soda<span style="font-size: 16px;"><br />
</span>1/2 teaspoon Kosher salt, optional and to taste<span style="font-size: 16px;"><br />
</span>58 caramel squares, unwrapped (I used one bag Kraft caramels) <span style="font-size: 16px;"><br />
</span>1 cup heavy cream<span style="font-size: 16px;"><br />
</span>1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce<span style="font-size: 16px;"><br />
</span>1 cup (6 ounces) semi-sweet chocolate chips</div>
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DIRECTIONS:</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1<span class="Apple-tab-span" style="white-space: pre;"> </span>Preheat oven to 350F. Line an 11.5 x 13.5-inch pan with aluminum foil or parchment paper and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside..</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>2<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the brown sugar, vanilla, and whisk until smooth.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>3<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>4<span class="Apple-tab-span" style="white-space: pre;"> </span>Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>5<span class="Apple-tab-span" style="white-space: pre;"> </span>Bake for 10 minutes. While it bakes, make the caramel sauce.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>6<span class="Apple-tab-span" style="white-space: pre;"> </span>In a large microwave-safe mixing bowl or in a sauce pan. For the microwave: combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>7<span class="Apple-tab-span" style="white-space: pre;"> </span>Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>8<span class="Apple-tab-span" style="white-space: pre;"> </span>After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>9<span class="Apple-tab-span" style="white-space: pre;"> </span>Slowly and evenly pour caramel sauce over the chocolate.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>10<span class="Apple-tab-span" style="white-space: pre;"> </span>Evenly crumble reserved oatmeal-brown sugar mixture over the top.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>11<span class="Apple-tab-span" style="white-space: pre;"> </span>Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>12<span class="Apple-tab-span" style="white-space: pre;"> </span>Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don't wait for bars to cool completely, they'll be a literal hot mess. They'll taste fine (don't burn yourself), but they won't slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.</div>
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THANK YOU AVERIE FOR A NEW FAMILY FAVORITE!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-83596775463793821122014-12-24T11:59:00.001-07:002014-12-24T12:00:12.136-07:00Salted Caramel Pecan BarsSomething fun, quick, easy, and tasty for a quick dessert.<br />
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<b><span style="font-size: large;">Salted Caramel Pecan Bars</span></b><br />
Makes 4 dozen. From Southern Living<br />
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1 cup chopped pecans<br />
12 Whole graham crackers<br />
1 cup firmly packed brown sugar<br />
3/4 cup butter<br />
2 Tablespoons Whipping cream<br />
1 teaspoon vanilla extract<br />
1/4 teaspoon kosher salt<br />
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Preheat oven to 350 degrees. Bake pecans in a single later in a shallow pan 10 minutes or until toasted and fragrant. Stirring halfway through.<br />
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Line a 15 x 10-inch jellyroll pan with aluminum foil or parchment paper; lightly grease. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.<br />
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Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat. and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.<br />
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Bake at 350 degrees for 10 to 11 minutes or until lightly brown and bubbly.<br />
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Immediately sprinkle with salt, and slide foil/paper from pan onto a wire rack. Cool completely (about 30 minutes). With a knife, cut bars.<br />
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**Chocolate-Peacan-Carmamel variation: Prepare recipe as directed until removal from oven. Once removed from oven, top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, spread chocolate over bars, then sprinkle with salt and proceed with recipe as directed. Chill 20 minutes before serving.<br />
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** Our favorite (Tried this recipe out during Christmas 2014 season.)<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-49166613365748281682014-12-23T10:57:00.000-07:002014-12-23T10:57:33.690-07:00Cinnamon Churro Chex Mix Treat<div style="-webkit-text-stroke-color: rgb(102, 102, 102); -webkit-text-stroke-width: initial; color: #666666; font-family: Georgia; font-size: 13px;">
I saw these on pintrest and they sparked my interest as a fun treat. At my house Muddy Buddies or AKA Puppy Chow or many other names are beloved and evil all at the same time. My favorite is still the original Muddy Buddy flavors, but it didn't take long for these little munchies to disappear either. </div>
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<b>Cinnamon Churro Chex Mix </b></div>
<div style="-webkit-text-stroke-color: rgb(102, 102, 102); -webkit-text-stroke-width: initial; color: #666666; font-family: Georgia; font-size: 13px;">
<span style="font-kerning: none; text-decoration: underline;"><a href="http://zitzmanfam.blogspot.com/2012/03/cinnamon-churro-chex-mix.html"><i>http://zitzmanfam.blogspot.com/2012/03/cinnamon-churro-chex-mix.html</i></a></span><i> adapted from this </i><a href="http://pinterest.com/pin/51791464434598514/"><span style="-webkit-text-stroke-color: rgb(120, 184, 193); color: #999999;"><i>pin</i></span></a></div>
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9 cups rice Chex cereal</div>
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3 cups cinnamon chips</div>
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1/2 cup powdered sugar</div>
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1/4 cup granulated sugar</div>
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1 1/2 tsp ground cinnamon</div>
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Pour Chex cereal into a bowl. Set aside. Combine sugars and cinnamon in another small bowl. Set aside.</div>
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In a microwavable bowl, melt the cinnamon chips. Heat for 1 minute then stir. Heat for an additional 30 seconds. Stir. Continue with additional 30 seconds until completely melted. Pour melted cinnamon chips over the cereal. Stir until cereal is well coated.</div>
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Sprinkle with half of the cinnamon sugar mixture. Toss to coat. Pour out the cereal onto a cookie sheet. Continue to sprinkle and toss the cereal with the rest of the cinnamon sugar mixture.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-91926394437922902552014-12-19T20:14:00.000-07:002016-01-18T12:11:54.831-07:00Pan-Seared Five-Spice Tilapia with Hot Orange-Ginger SauceRecently I snatched a few free Cuisine at Home magazines from the Library. I found a Tilapia recipe I wanted to try, weeks went by and I kept looking at it thinking I am going to make a menu this week, then the week would pass. Finally, I did it. It was scrumptious! A new 5 Star recipe at my home to add to the "fish" file. Jack gave it 5 stars the kids agreed with lots of "yummy" and "MMMmmm's".<br />
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Mom! I think you are going to love this!<br />
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<b>Pan-Seared Five-Spice Tilapia with Hot Orange-Ginger Sauce</b><br />
Source: Cuisine at Home Issue no. 73 February 2009, p 35<br />
Yields 4 servings Total time 15 minutes<br />
<br />
<u>Five-Spice Tilapia</u><br />
<br />
1/2 tsp. Chinese Five-Spice Powder<br />
1/4 tsp. Salt<br />
1/4 tsp. Cayenne Pepper<br />
3 Tbsp. Vegetable Oil, divided<br />
1 lb. Tilapia Fillets (4-6)<br />
2 Tbsp. minced Scallions (I had to omit because I didn't have them on hand)<br />
<br />
Mix five-spice powder, salt, cayenne pepper with 2 Tbsp. oil in a small bowl.<br />
Pat fillets dry, brush both sides with spice mixture. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high hear until skillet is lightly smoking. Add fillets; sauce 3 minutes on each side. Sprinkle with scallions. Serve with Hot Orange-Ginger Sauce.<br />
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Per serving 201 cal; 13g total fat (2g sat) 57 mg chol; 1 g carb; 205 mg sodium; 0g fiber, 23 g protien<br />
<br />
<b>Hot Orange-Ginger Sauce</b><br />
-Vary the amount of red pepper flakes to adjust the heat of the sauce to your liking.<br />
Makes 1/3 cup ; Total time 10 minutes<br />
<br />
1/4 cup orange marmalade<br />
1/4 cup fresh orange juice (I used mixed from concentrate)<br />
2 Tbsp. rice vinegar<br />
1 Tbsp. minced fresh ginger root<br />
1/2 tsp. red pepper flakes<br />
1 tsp. minced garlic<br />
1 Tbsp. vegetable oil<br />
Salt to taste<br />
<br />
Whisk marmalade, orange juice, vinegar, ginger root, and pepper flakes together in a small bowl.<br />
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Saute garlic in sauce pan with oil over medium-high heat for 30 seconds. Add marmalade mixture and simmer, stirring continuously, until sauce thickens, about 5 minutes. Season with salt<br />
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<br />
<b>Mandarin Spinach Salad</b><br />
This colorful Asian salad can be garnished with store-bought chow mien noodles or homemade fried wonton strips. (This salad dressing is light and fresh! A good Spring/Summer dressing to mix things up.)<br />
<br />
Makes 8 cups (4 servings) Total time 25 minutes<br />
<br />
For the Vinaigrette<br />
3 Tbsp. vegetable oil<br />
3 Tbsp. rive vinegar<br />
2 tsp. honey<br />
2 tsp. minded fresh ginger root<br />
1 tsp. Dijon mustard<br />
1/4 tsp. sesame oil<br />
Pinch of salt<br />
<br />
Whisk together oil, vinegar, honey, ginger root, dijon, sesame oil, and salt for the vinaigrette in a small bowl.<br />
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<br />
For the Salad<br />
8 cups baby spinach<br />
1 can mandarin orange segments drained (11 oz.)<br />
1/4 cucumber, seeded, sliced thinly into half moons<br />
1/2 cup thinly sliced button mushrooms<br />
1/2 cup sliced almonds toasted<br />
1/4 cup thinly sliced scallions<br />
1/2 cup chow mein noodles or Fried wonton strips (optional)<br />
<br />
Combine spinach, oranges, cucumbers, mushrooms, almonds, and scallions in large bowl. Toss with vinaigrette just before serving. Garnish with noodles<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-46742555294177507922014-10-22T11:43:00.002-06:002014-10-22T11:46:27.701-06:001-Minute Ham and Egg Breakfast BowlsMy kids love breakfast foods and they also love to help in the kitchen from time to time. Breakfast is one of those great learn to cook beginner foods for kids to learn to cook. I clipped this recipe out of a magazine awhile back-it was an advertisement for the www.incredibleEgg.org.<br />
<br />
These were quick simple. I loved the shape of them when made in a ramekin they slip right out and would make the perfect english muffin egg sandwich.<br />
<br />
1 Think slice of deli hame (1 oz)<br />
1 egg, beaten<br />
Shredded Cheese<br />
<br />
Line the bottom of the 8 oz ramekin or custard cup with ham slices, folding ham is necessary. Pour egg over ham.<br />
<br />
Microwave on high for 30 seconds until egg is almost set, cook 15 to 30 seconds longer if needed.<br />
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Top with cheese. Serve immediatelyUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-89055058143192028632014-10-21T13:38:00.001-06:002014-10-21T21:19:12.256-06:00Korean Beef<span style="color: #323333; font-size: x-small;"><span style="letter-spacing: 0px;">I have an inspiring bunch of ladies I run with early in the morning. I am so grateful to have them! We run and visit about many topics of interest. One morning I asked if any of them had cooked anything new that they liked lately. Des said she had tried this Korean Beef recipe from </span>pintrest and even her picky eater liked it! My kids aren't to picky so I thought I would give it a try. I searched pintrest for the said" Korean Beef" and found many to choose from-that's always hard to pick which one to print out. It was good, my family liked it! I find that we are liking the things we can copy cat at home more than eating out and it saves lots of money. :-)</span><br />
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<span style="letter-spacing: 0.0px;">Korean Beef is a very standard dish. Nearly every Chinese restaurant sells it but it's usually made with flank steak and sauteed with broccoli. This recipe I adapted from <a href="http://elizabethbryant.blogspot.com/2010/05/korean-beef"><span style="letter-spacing: 0px;">http://elizabethbryant.blogspot.com/2010/05/korean-beef</span></a> to our liking. Using hamburger as suggested makes this recipe is less expensive and easier than a flank steak. I like to use as lean of beef as I can get for this dish so it will be oily and gross. </span></div>
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<span style="letter-spacing: 0.0px;">KOREAN BEEF</span></h2>
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<span style="letter-spacing: 0.0px;">1 pound lean ground beef</span></div>
<div style="color: #323333; font-size: 13px;">
<span style="letter-spacing: 0.0px;">1/3 cup brown sugar</span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup soy sauce (I use low-sodium or use regular and add 1-2 Tablespoons of water))</span></div>
<div style="color: #323333; font-size: 13px;">
<span style="letter-spacing: 0.0px;">1 1/2 teaspoons sesame oil</span></div>
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<span style="letter-spacing: 0.0px;">3 cloves garlic, minced</span></div>
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<span style="letter-spacing: 0.0px;">1/2 teaspoon fresh ginger, minced (<i>see note</i>)</span></div>
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<span style="letter-spacing: 0.0px;">1/4 teaspoon crushed red peppers (to desired spiciness original said 1/2-1 tsp.)</span></div>
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<span style="letter-spacing: 0.0px;">salt and pepper</span></div>
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<span style="letter-spacing: 0.0px;">1 bunch green onions, diced (don't skip this!)</span></div>
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<span style="letter-spacing: 0.0px;">Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Note</i>: Fresh ginger doesn’t keep forever but it can be frozen. I have found that it zest on my microplane grater really well when its frozen. I almost prefer to use it this way. Or I also love my garlic twist -its not just for garlic it does wonders on ginger too! One of my favorite kitchen gadgets Jack has given me. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-3256741564256441052014-10-20T11:42:00.002-06:002014-10-20T11:42:20.962-06:00Beef and Bean Oven TacosI tried this recipe for a quick Saturday lunch when the kids and hubby were all home and we were working hard preparing our yard for planting grass. I like to prepare large batches of taco meat to keep in the freezer for quick meals. So this recipe was super quick for me. I just took out a bag of my taco meat added the beans and tomatoes cooked until it had a chance to simmer together as suggested. We will keep these in out quick, simple, and easy recipes for future use. I think if you added a can of diced tomatoes with chilies added to it would give it a nice added kick if you like that sort of thing. Plan on trying those the next time around!<br />
<b><br /></b>
<b>Beef and Bean Oven Tacos</b><br />
<br />
1 pound ground beef<br />
1 small onion, finely chopped<br />
2 cups cooked black beans (I used one 15 oz can drained and lightly rinsed)<br />
1 (15 oz) can diced tomatoes, drained<br />
8 taco shells (used 12)<br />
1 cup shredded cheese<br />
Toppings or side suggestions: shredded lettuce, salsa, avocado or guacamole, and corn.<br />
<br />
Pre heat oven to 350 degrees.<br />
<br />
Brown the ground beef with the chopped onion over medium heat. Once browned, drain well. Stir in the black beans, taco seasoning, and diced tomatoes, and let simmer over medium-low heat for 5 minutes.<br />
<br />
Line up taco shells in a baking dish. Spoon meat mixture into the taco shells. Top with a few pinchfuls of cheese. Bake in the oven for 10 minutes.<br />
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Serve with toppings and a side of veggies.<br />
Makes 4 servings-(two tacos each)<br />
Recipe From Costco Connection magazine, Courtesy of Erin Chase at www.5dollardinners.com<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-14057771262715669952014-09-17T12:00:00.000-06:002014-10-20T11:33:12.887-06:00Marshmallow Fondant <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_s_kAjuN4nom-DjmFvAaUKUb1MaVyZ11OsAT0OLbghcV24LTVB6LcVADkNFHT5MkPrnoBcm6tlpxmcIwKJvL5vwfNE9ghIlfeZQMfBHaEYyalwAQTMrQ9C9YM9lZjkUkWPuuq9gh-SO3/s1600/IMG_3660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_s_kAjuN4nom-DjmFvAaUKUb1MaVyZ11OsAT0OLbghcV24LTVB6LcVADkNFHT5MkPrnoBcm6tlpxmcIwKJvL5vwfNE9ghIlfeZQMfBHaEYyalwAQTMrQ9C9YM9lZjkUkWPuuq9gh-SO3/s1600/IMG_3660.JPG" height="320" width="320" /></a></div>
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Can't believe my baby girl turn 4! She is such a joy to our family. She is our sweet and spicy all bundled in one. She wanted and Elsa party and a Hello Kitty party. Seeing that we were having both a family and a friend party she was lucky enough to get both! I tried something new I have never attempted before--homemade fondant. I usually just buy the wilton stuff at the store, but this year I was feeling cheap and said it was to expensive. It provided me with an opportunity to learn something new. the kids and I had fun doing this experiment together. It taste far better than the store bought stuff anyway.<br />
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<br />
Marshmallow Fondant (www.cakeboss.com)<br />
<br />
16 oz mini marshmallows (don't buy cheap marshmallows)<br />
2 lbs powdered sugar<br />
1 Tablespoon water<br />
1 teaspoon corn syrup<br />
1 tsp lemon extract (optional)<br />
<br />
Yields 3 lbs fondant<br />
<br />
Empty bag of marshmallows into a large, microwave safe bowl and add water. Microwave until the marshmallows are puffed up and looking soft. (About 2 minutes)<br />
<br />
This is really important--while your marshmallows are in the microwave, use a paper towel to spread some shortening thoroughly to your wooden spoon. Making marshmallow fondant is a sticky business, and this is one way to make it easier on yourself.<br />
<br />
Stir in optional ingredients. Add your corn syrup and extract if using them. The corn syrup helps the fondant have flexibility after it reaches room temperature. The extract just adds flavor and helps cut the sweetness according to cake boss.com.<br />
<br />
Adding color--if you want to color the entire batch you can add color now, rather than having to knead it in later. Adding powdered sugar gradually begin to stir in the powdered sugar continue stirring and adding powdered sugar until you have used 2/3 of a bag. Stop when it becomes to difficult to continue string with the spoon.<br />
<br />
Turn out onto a greased surface. Keeping in mind that it is still going to be hot. Carefully begin to knead with your hands, gradually adding in the rest of your powdered sugar. You may not need the entire bag. You'll know to stop when it stops absorbing powdered sugar. Keep your shortening near by so you can grease your hands as necessary. Double bag or plastic wrap and then put in an air tight container, to store until needed.<br />
<br />
To things tine mentioned on sites I read about Marshmallow Fondant is that it doesn't loosen up with kneading like traditional fondant. If it is to hard straight from the bad and can't be rolled out. Microwave for 5 seconds increments until it is kneadable. It's important to not melt it. You just want to soften it enough to be able to roll it out. A liberal coating of shortening on your hands will asset with the kneading process.<br />
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<br />
<br />
Jill's Cake filling--I did an experiment and it turned out pretty good. I used this in the Hello Kitty cake. It was a cherry chip box cake with a raspberry/cherry filling.<br />
<br />
1 1/2 cups strawberry puree<br />
3 Tablespoons corn starch<br />
1/3 cup Jello (choose a flavor that goes with your cake flavor)<br />
1/4 cup sugar.<br />
<br />
Put all ingredients in a medium saucepan and good until the liquid is clear (sugars are dissolved) and it starts to get thick. It will thicken more once it cools. Cool and then spoon onto your cake.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-60015781454374985482014-02-03T16:34:00.002-07:002014-02-03T16:34:36.061-07:00Yaki UdonOur family has really developed a craving for sushi or Japanese cuisine. We give the credit to Jack for that! He has become quite the sushi maker and we the connoisseurs-aren't we lucky! Jack recently made some "organic Udon authentic Japanese wheat noodles" they were great but I think a thin linguine will be a great substitute (One we will probably have to use more often then not. We can't come by Japanese noodles easily in our parts.) When we get around a "World Market" we like to see what fun things we can try. Jack picked noodles up and we tried the recipe on the back of the package. These were a huge hit at our table, so much so, that Jack had to make them again the next day for lunch. The kids loved them and could eat the whole recipe by themselves if we would allow it. Gotta love a recipe like that!<br />
<br />
<b>Yaki Udon</b><br />
(Serves 5 according to package)<br />
<br />
9.5 oz Hakubaku Udon Noodles or Thin linguine<br />
7.5 oz Chicken breast, finely sliced<br />
1/2 Medium onion, finely sliced (we used our favorite sweet onion here)<br />
1 Carrot, finely sliced<br />
3 oz Cabbage, finely sliced<br />
3 Spring onions, cut on angle<br />
3 Tablespoon Olive Oil<br />
3 Tablespoons Soy Sauce<br />
Pinch of salt<br />
Ground black pepper to taste<br />
<br />
Bring a large pot of water to a boil and cook the Udon Noodles for 4 minutes, (for linguine according to package for al dente) drain, then rinse well under cold water. Put olive oil into frying pan and heat up. Cook chicken thoroughly, then cook onion, carrot, cabbage, and noodles lightly. Once everything is warmed up, add spring onion, pinch of salt, pepper, and soy sauce. Toss in pan. ServeUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-28619570341921680142013-10-19T20:35:00.000-06:002015-02-06T09:39:33.985-07:00Chicken Chimi's!<div class="separator" style="clear: both; text-align: left;">
My sister in law loves to cook and I love that she passes on her good finds. This is a recipe she got from her "Food Network Magazine". We loved it! We don't have great Mexican restaurants near us. I had fun preparing this one and Jack even joined me. We felt like want-to-be chefs in a kitchen. We called the kids to dinner and welcomed them to a mexican restaurant. They thought we were so silly, but it was fun to enjoy this delicious dinner together.</div>
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This is supposedly a copy cat of "Chi-Chi's" chimichangas </div>
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* I didn't take a picture of this one until I had started chowing down so you get what you get! At least it has a picture I haven't been that ambitious for a while ;-)</div>
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<b><u>Chi-Chi Copy Cat Chimichangas</u></b><br />
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2 Tablespoons unsalted butter<br />
4 Tablespoons vegetable oil<br />
1 white onion, chopped<br />
3 cloves garlic, chopped<br />
1 jalapeno pepper, diced (remove the seeds for less heat)<br />
1 1/2 teaspoons chili powder<br />
1/2 teaspoon ground cumin<br />
1/4 teaspoon ground cinnamon<br />
Kosher salt<br />
1 small tomato, chopped, plus more for topping<br />
2 Tablespoons chopped fresh cilantro<br />
2 1/2 cups shredded rotisserie chicken<br />
1/4 cup sour cream<br />
1 (15 oz) can refried beans<br />
4 (10-inch) flour tortillas (I used 10 fajita size and we thought they were perfect size! plus 2 10-inch)<br />
1 cup shredded monterey jack cheese, plus more for topping<br />
Mexi-sauce, for topping (see recipe below)<br />
Shredded lettuce, for topping<br />
Mexican rice for a side<br />
<br />
Preheat oven to 450. Melt the butter with 2 Tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 Tablespoons oil in the skillet. Add the onion, garlic, and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon, and 1 teaspoon salt, toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.<br />
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Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 Tablespoons refried beans down the center of each tortilla, leave a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. fold in the ends and roll up.<br />
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Put the chimichangas seam-side down on the baking sheet; brush with the butter-ol mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.<br />
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CHI-CHI Mexi-sauce<br />
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Saute 1/2 cup chopped onion and 2 cloves of in a skillet with vegetable oil. Add a pinch of chili powder, cumin, sugar, and salt. (I really used my "pinch" spoon here); cook for 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-61447117817255410782013-10-19T16:45:00.000-06:002013-10-19T16:45:09.527-06:00Black Beans & Rice with Apple Salsa and ChickenI got this recipe from Our Best Bites who got it from Bon Appetit, January 2012. I modified it to use what I had on hand. My twins loved it. Hugh not so much.<br />
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<b><u>Black Beans & Rice with Apple Salsa and Chicken </u></b>(omit for vegetarian meal)<br />
<br />
1 cup peeled and chopped Granny Smith apple-- I used 1 gala and one macintosh apple<br />
1/4 cup chopped fresh cilantro<br />
1/3 cup finely chopped red onion (I usually use sweet onion for everything!)<br />
2 limes (I used 2 teaspoons bottled)<br />
<br />
1/3 cup finely chopped green bell pepper (I used red)<br />
1-2 Tablespoons olive oil<br />
3 Garlic cloves, finely minced<br />
1 teaspoon chili powder<br />
3/4 teaspoon coriander<br />
1/2 teaspoon cumin<br />
1 (13.5 oz) can chicken broth (use vegetable base/broth for vegetarian)<br />
2 (15 oz ) cans black beans, drained and rinsed<br />
Kosher salt and freshly ground black pepper<br />
1 rotisserie chicken, or 4 grilled chicken breast<br />
4-6 lime wedges (optional)<br />
<br />
Combine apple, cilantro, 2 Tablespoons onion, and the juice of half a lime (i used 2 teaspoons lime juice from bottle). Sprinkle with a little kosher salt and black pepper and set aside.<br />
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Combine remaining onion, bell peppers, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic, and next three ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickening, 8-10 minutes (or longer if needed). Season with salt and pepper to taste and big squeeze of lime juice (I didn't add more). Divide rice and beans among plates. Top with some apple salsa and chicken if desired. Garnish with additional cilantro and lime wedges. Serves 4-6 ( This fed my family of 6 with left overs for the next day. Granted Hugh and Daisy didn't eat an adult size portion.)<br />
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For my chicken because I didn't want to stand out and grill in the cold!<br />
I used thawed chicken tenders sprinkled with coarse kosher salt and a little pepper. Broiled on (third rack down) on a low broil setting for 10-15 minutes until done and juice ran clear.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5555228096998062928.post-91741864187829522442013-10-19T16:29:00.000-06:002015-03-25T14:17:34.644-06:00Asian Noodle SoupWe tried this Asian Noodle soup for a quick lunch this weekend and everyone enjoyed it. Jack loved the base of this soup and had many new variations he wants to try.<br />
<br />
4 oz Shiitake mushrooms, stems removed (I used my dry Shiitakes and rehydrated them prior to adding)<br />
2 cans chicken broth (14.5 oz each)<br />
3 Tablespoons soy sauce<br />
2 teaspoons garlic, finely minced<br />
2 teaspoons finely chopped fresh ginger or 1 teaspoon ground dried ginger<br />
1 cup angel hair pasta, broken into pieces (I measured mine out to 2.5 oz)<br />
3/4 cup skinless boneless chicken breast, shredded or cubed tofu (4 oz) - (3 Costco chicken tenders)<br />
1/2 cup carrots, julienned or thinly sliced<br />
1/2 teaspoon Asian sesame oil<br />
1/4 cup green onions, thinly sliced (optional)<br />
<br />
In a medium saucepan, over medium heat, combine chicken broth with 1 1/2 cups water, the soy sauce, garlic, and ginger; bring to a simmer. Add mushrooms, pasta, chicken or tofu and carrots; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil, and desired green onions.<br />
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Recipe sources--Mushroom Council via Cooking.comUnknownnoreply@blogger.com0