tag:blogger.com,1999:blog-2025922045449095002024-02-07T05:05:18.382-08:00The Olive TreeUnknownnoreply@blogger.comBlogger137125tag:blogger.com,1999:blog-202592204544909500.post-18675331666406943522013-04-08T08:50:00.001-07:002013-04-08T08:50:41.304-07:00No-Cook Overnight Raspberry OatmealSoon the temperature will be warming up and it is always nice to have some recipes that don't require any cooking. (Although I've made this a few times this winter too). This is an easy and super healthy (low in fat and sugar and tons of health benefits) recipe that requires very little effort and only one dirty dish! I found this on Pinterest and it links back to The Yummy Life, where there are tons of other combinations. If you are not already familiar with the benefits of chia seeds, they are rich in omega 3's, fiber, protien and antioxidants. What's not to like about this?<br />
<br />
Okay so here is what you need:<br />
1/2 pint (1 cup) jar<br />
1/4 cup old fashioned rolled oats<br />
1/3 cup skim milk (or I have used almond milk)<br />
1/4 cup low fat greek yogurt<br />
1.5 teaspoons chia seeds (found at my regular grocery store)<br />
1/4 teaspoon vanilla extract<br />
1 tablespoon sugar free raspberry preserves<br />
fresh raspberries or other fruit (I like peaches in this)<br />
<br />
Throw all of this in the jar and put the lid on. Shake it up until mixed and put in the refrigerator overnight. Enjoy the next day for breakfast or anytime!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gW1k7GKwFkEOnddJceszAS__SaBjfM-loAWf3dX9sBhsMiVwBT8bKRXWVZmZdfKeAYuFzAHKAB4iAplauZbgifo-vufMFYTQqxNHQPBwta0KX9KdwNErAfYRVaC4kWo1ZDjAsDWNiPnr/s1600/oatmeal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gW1k7GKwFkEOnddJceszAS__SaBjfM-loAWf3dX9sBhsMiVwBT8bKRXWVZmZdfKeAYuFzAHKAB4iAplauZbgifo-vufMFYTQqxNHQPBwta0KX9KdwNErAfYRVaC4kWo1ZDjAsDWNiPnr/s320/oatmeal.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo used from The Yummy Life<br /><br /><br /><br /><br /><br /><br /><br /></td></tr>
</tbody></table>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-202592204544909500.post-44856601489113832782013-03-06T13:28:00.001-08:002013-03-06T13:28:47.054-08:00Triple Chocolate Chunk Muffins {Low Fat, Low Calorie!}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtqu0RSF2jJ_BkqGVoQeH2iWViAEcqkz0NkZCGbBiSS6MbObs-JkivFnhkM0GeqB78_ZSQgTE0HJ9ugtpnNuUM5xuv7UMse5JLoMELPaEd4e29SRy_6u1-MFDd86l7qDAX5eBXrdC_u-y/s1600/chocolate-muffin-500x250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtqu0RSF2jJ_BkqGVoQeH2iWViAEcqkz0NkZCGbBiSS6MbObs-JkivFnhkM0GeqB78_ZSQgTE0HJ9ugtpnNuUM5xuv7UMse5JLoMELPaEd4e29SRy_6u1-MFDd86l7qDAX5eBXrdC_u-y/s320/chocolate-muffin-500x250.jpg" width="320" /></a></div>
<br />
We've been behaving ourselves when it comes to food at our house, which means finding creative ways to skinny down the foods we love and beat cravings without demolishing our good efforts. I can promise you that you will never, ever miss the high fat and calories in these muffins. The breakdown per muffin is only 95 calories and 3 grams of fat. {3 weight watchers points} They turn out super moist, gooey chocolatey, plus 4 grams fiber and 5 grams of protein. And the best part: THEY TASTE GOOD! So I don't see a single reason NOT to try them!<br />
<br />
What You Need:<br />
1 3/4 cup oats<br />
3 egg whites<br />
3/4 cup unsweetened cocoa<br />
1/2 cup unsweetened applesauce<br />
1 teaspoon vanilla<br />
1/2 cup plain greek nonfat yogurt<br />
1/2 teaspoon cream of tartar (or 2 teaspoons vinegar)<br />
1 1/2 teaspoons baking powder<br />
1 1/2 teaspoons baking soda<br />
1/4 teaspoon salt<br />
1 cup hot water<br />
1/2 cup sugar substitute OR 1 cup sweetener that measures like sugar*<br />
{I used Splenda for baking so it is 1/2 the amount you would use for regular sugar}<br />
1/2 cup chocolate chips<br />
<br />
Directions:<br />
Here is where they get really easy. I was skeptical about not mixing dry/wet ingredients separately and all that, but it worked out fine. Preheat oven to 350 degrees. Line a 12 cup muffin pan with liners. In a blender or food processor mix all of the ingredients together except the chocolate chips. Pour mixture into the prepared muffin pan filling each cup 2/3 full.<br />
<br />
Take half the chocolate chips and sprinkle a few in each cup. Bake for 10 minutes, then take out of the oven and sprinkle the other half of the chocolate chips on top. Place the muffins back into the oven for another 5 minutes or until they are done. {The best way is to lightly touch the tops and see if they spring back}.<br />
<br />
Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-76207891936987321562012-05-04T12:15:00.000-07:002012-05-04T12:16:59.514-07:007-Up BiscuitsI'm sure almost everyone has seen this recipe floating around because it is very popular, but have you tried them? If you make these, I can pretty much guarantee you will never use another biscuit recipe ever again. Unless of course you don't like easy and delicious. These are unbelievable. First of all, they take maybe five minutes to put together because there is no rolling and cutting. Yay! Second of all, I've never tasted better. They are super moist, probably more dense than a truly from-scratch variety but really, for an at home quick version you can not go wrong. Trust me, I am terrible at bread so if I can do these, so can you. No need to use 7-UP. Sprite or a generic will work just fine. I have also turned these into cheddar garlic biscuits (like Red Lobster) by just throwing shredded sharp cheddar and garlic powder into the mix. Yum! The only downside is that they are so addicting!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSahf8idF_TlCswyyuQsP-29TTgAG-_qirvsiUpHVpjFfQX7ihTBhTffZwztvdXXQI5OAE4nwa6OFHCPS33VJtSXwjpTn2Id7oFrJo0f8uN3WruW5WQjUXJKct9A6sJrzpubEkWJc9Otcb/s1600/biscuits.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSahf8idF_TlCswyyuQsP-29TTgAG-_qirvsiUpHVpjFfQX7ihTBhTffZwztvdXXQI5OAE4nwa6OFHCPS33VJtSXwjpTn2Id7oFrJo0f8uN3WruW5WQjUXJKct9A6sJrzpubEkWJc9Otcb/s320/biscuits.JPG" width="320" /></a></div>
<br />
<br />
What You Need:<br />
2 cups Bisquick<br />
1/2 cup 7-Up {or other}<br />
1/2 cup sour cream<br />
1/4 cup melted butter<br />
<br />
Directions:<br />
Preheat oven to 450 degrees. Mix together sour cream and Bisquick. Add 7-Up and mix. Makes a very soft dough. Put the melted butter in the bottom of a square 9x9 baking pan. Sprinkle some Bisquick onto your counter surface and shape your dough into a rough square, then place on top of the butter in the baking pan. Bake 13-15 minutes. Enjoy!<br />
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<br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-45533887757242217342012-03-05T09:02:00.001-08:002012-03-05T09:03:49.483-08:00Oatmeal CarmelitasThis is a recipe I found on Pinterest, the most addicting yet useful place in the world. Maybe this is a common recipe that many are familiar with, as I found many results on a Google search. However I had never heard of them or tried them. I was surprised how quickly and easily these come together. In the end you will have a rich, gooey bar full of caramel, chocolate and crunchy oat crust. The best part are all of the edges, where the caramel is hardened. Yum! These would be perfect to take to get-togethers, new moms, etc, as they are perfect at room temperature. Delicious and come together in about 10 minutes! Can't ask for more than that!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCzZ5Qr5KSZlwDGgrhXStJ-Ie61M7Mbz-p_gZY8tv0WJL48Pq8VCW8vT3ughRS7ECKFTC2KtVJjUV9MdVVwrW_ck9YD-gMCJ0KGB49Jt9Dq5ZvlP9tPLKRH0B1xl22RQ0UhJnk8Ldxzjp/s1600/carmelitas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCzZ5Qr5KSZlwDGgrhXStJ-Ie61M7Mbz-p_gZY8tv0WJL48Pq8VCW8vT3ughRS7ECKFTC2KtVJjUV9MdVVwrW_ck9YD-gMCJ0KGB49Jt9Dq5ZvlP9tPLKRH0B1xl22RQ0UhJnk8Ldxzjp/s320/carmelitas.jpg" width="240" /></a></div>What You Need:<br />
32 caramels, unwrapped<br />
1/2 cup heavy cream<br />
3/4 cup butter, melted<br />
3/4 cup brown sugar<br />
1 cup flour<br />
1 cup rolled oats<br />
1 teaspoon baking soda<br />
6 ounces chocolate chips (around 3/4 cup)<br />
<br />
Directions:<br />
Preheat oven to 350 degrees and prepare an 8x8 baking pan. In a large bowl, combine melted butter, sugar, flour, oats and baking soda. Press one half of the oat mixture into the bottom of your baking pan. Bake for 10 minutes. While this is baking, melt the caramels and heavy cream together. In an oven safe bowl, microwave in one minute increments and stir until caramels are melted and mixture is smooth. Or, use a double boiler and stir continuously. Once your oat mixture has baked 10 minutes, remove from the oven. Sprinkle the chocolate chips over the crust. Pour the caramel mixture over the chocolate. Sprinkle the second half of the oat mixture over the top of the caramel. Return to the oven and bake another 15 minutes. Let cool completely and serve at room temperature. Enjoy!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-202592204544909500.post-82436359620120111332012-01-24T10:27:00.000-08:002012-01-24T14:55:37.685-08:00French Onion SoupNOTE: Do NOT click on the words that show up as links. I did not link them and do not know if they are safe or how to prevent this from happening. Sorry!<br />
<br />
<br />
Its taken me awhile to find a from-scratch recipe for this that I thought was really worth it. You can always find good versions of it in restaurants, but I really prefer to make soup at home. I finally combined enough recipes and tweaked enough to find a version I wanted to share! So simple and such a great cold weather meal!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ORwCLzQDQNoGL7mXx1WoYM60qCXkXIWALuWOp9oHWD6olT1XTx3d6rgoiKTtsEw1l9mx3mIrp1vbS7pqJQqAAnTP6VFV2XtD8zFd-bUpF-ELPtfyEV8UAHzpoXzy9Fg99PI_YW4M4v2Z/s1600/frenchonion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ORwCLzQDQNoGL7mXx1WoYM60qCXkXIWALuWOp9oHWD6olT1XTx3d6rgoiKTtsEw1l9mx3mIrp1vbS7pqJQqAAnTP6VFV2XtD8zFd-bUpF-ELPtfyEV8UAHzpoXzy9Fg99PI_YW4M4v2Z/s320/frenchonion.jpg" width="320" /></a></div><br />
What You Need:<br />
<br />
<ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup unsalted butter</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 onions, sliced</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 garlic cloves, chopped</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 bay leaves</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 fresh thyme sprigs</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">salt & pepper</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup red wine or cooking sherry</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 tablespoons flour</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 quarts beef stock</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 baguette, sliced</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 pound grated Gruyere {swiss would also work}</li>
</ul><div><span style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 23px;">Directions:</span></span></div><div><div class="instruction" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized. Use a good amount of salt to season and sweat the onions. I let mine cook very low and slow, probably for a good hour. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef stock and bring the soup back to a simmer. Season to taste with salt and pepper.</div><div style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Or, ladle soup into oven safe bowls or ramekins and float the baguette slices right in the soup, top with cheese, and place under the broiler.</div><div style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Enjoy!</div><div style="background-color: white; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 23px;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a></span></span></div><div style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-26597476653718294962012-01-13T09:35:00.000-08:002012-01-13T09:35:24.767-08:00Rolo Stuffed Chocolate Chip CookiesToday I am sharing my declared favorite cookie recipe <i>ever. </i>Even without the Rolo, this chocolate chip cookie recipe is the best on its own. The recipe comes from one of my favorite websites, <a href="http://www.mybakingaddiction.com/">My Baking Addiction</a>. Keep in mind you will have to plan ahead as the Rolos need to be frozen at least 2 hours ahead. This recipe has a couple of fun jobs for kids. My little boy likes to do all the unwrapping and steal a few Rolos. He also likes to "stuff" the cookies.<br />
<br />
This dough also freezes really well. I keep a batch in my freezer (because this recipe makes a ton of dough) and you can pull out as many as you need at a time. I know everyone has made resolutions to eat healthier and lose weight but we all need a treat once in awhile and this will make every calorie worth it, I promise!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiex_cJJyNzvK9iZ1t4flq6wlLk3Da6gGVh724xJLuvfYzrVN0hTg8mR9QH-xZREEd-w40BGtYOwof8vgUfoNdI75yp8X8ugnk9KbKruS6vRrkSZTNgGBaImXaEZOqFk-uEpWhcSpzmgQ2y/s1600/Rolo-Cookies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiex_cJJyNzvK9iZ1t4flq6wlLk3Da6gGVh724xJLuvfYzrVN0hTg8mR9QH-xZREEd-w40BGtYOwof8vgUfoNdI75yp8X8ugnk9KbKruS6vRrkSZTNgGBaImXaEZOqFk-uEpWhcSpzmgQ2y/s320/Rolo-Cookies.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Used from MBA<br />
<br />
</td></tr>
</tbody></table>What You Need:<br />
1.5 cups butter, softened<br />
1 cup sugar<br />
1 cup brown sugar<br />
1 tablespoon vanilla<br />
2 eggs<br />
3 3/4 cups flour<br />
2 teaspoons baking soda<br />
1 teaspoon salt<br />
2 cups semisweet chocolate chips<br />
3/4 cup chopped pecans {Optional}<br />
30 Rolos, frozen at least 2 hours<br />
<br />
Directions:<br />
Heat oven to 350. Beat butter and sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans, if using.<br />
<br />
Measure dough using a medium cookie scoop. {About 1.5 tablespoons}. Roll into a ball and flatten with the palm of your hand. Place a frozen Rolo in the center of the flattened dough balls and wrap the dough back around the Rolo, re-rolling into a ball.<br />
<br />
Place dough balls back into the freezer for 15-20 minutes before baking or to store until ready. Bake 11-13 minutes or until light brown. Centers will be soft. Cool and remove from cookie sheet to a cooling rack.<br />
<br />
Note: I bake these straight from the freezer and they take an exact 13 minutes in my oven. NO need to thaw.<br />
<br />
Enjoy!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a><br />
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-202592204544909500.post-89093230061872588122011-12-06T07:56:00.000-08:002011-12-06T07:56:58.221-08:0010 Minute Breakfast CasseroleThere are so many versions of breakfast casseroles out there and I've tried quite a few. We love the overnight sweet versions like <a href="http://theolive-tree.blogspot.com/2010/04/overnight-berry-cream-cheese-french.html">this</a>, but sometimes want a savory one. The problem I've found up until now is they always turn out greasy or soggy and require too many steps. I was really surprised with this recipe because it was so quick and easy, but turned out as the best I have tried. Now for mine, I used all pre-made ingredients for a quick weeknight meal, but you can certainly use fresh ingredients if you want. Sometimes though we all just need something fast that can be thrown together! I loved this and have to say, it is still great as leftovers the next day!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdsrlnedgRyg4sof8ZVHNXOHE6tAvdrSBVosdKBluyYFh8BUvQQyXQorc5ssU0Dk0gWhQirPKD1AXfneAqiQSG-CgT-8I00KYRuVVN_k1O4ECOumXMBPJmXuhiF7JbrR84ySN1HGj-rnC/s1600/brekfstcass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdsrlnedgRyg4sof8ZVHNXOHE6tAvdrSBVosdKBluyYFh8BUvQQyXQorc5ssU0Dk0gWhQirPKD1AXfneAqiQSG-CgT-8I00KYRuVVN_k1O4ECOumXMBPJmXuhiF7JbrR84ySN1HGj-rnC/s320/brekfstcass.jpg" width="320" /></a></div><br />
What You Need:<br />
4 cups shredded hashbrown potatoes {I used 1 bag Simply Potatoes}<br />
8 ounces bacon or turkey bacon, cooked and crumbled {I used one package pre-cooked bacon, microwaved 1 minute and chopped up}. You could also use cubed ham!<br />
1-2 cups shredded cheddar cheese<br />
1 {12 oz} can evaporated milk<br />
1 large egg<br />
1.5 teaspoons seasoned salt<br />
onion powder<br />
garlic powder<br />
salt and pepper<br />
<br />
Directions:<br />
Preheat oven to 350 degrees. Grease an 8 inch square baking dish. Season the potatoes to taste with the onion powder, garlic powder and salt and pepper. Begin by layering 1/4 of the potatoes in the bottom of the baking dish. Layer cooked crumbled bacon, cheese, and potato again until complete. In a separate bowl, combine the evaporated milk, egg and seasoned salt. Pour the milk and egg mixture over the layered ingredients in the baking dish. Bake 50-55 minutes covered with foil. Remove foil, and bake uncovered five additional minutes. {I put under the broiler to get a browned and crispy top}.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-202592204544909500.post-90367774369953697152011-10-19T20:50:00.000-07:002011-10-19T20:50:26.455-07:00Scalloped Hasselback PotatoesI'm sharing this recipe starting with a disclaimer. These are <i>sooo</i> not good for you. In fact, they are just about everything you are not supposed to have...potatoes, cheese, butter, cream....but if you want something comforting, delicious, and SO perfect for upcoming holiday meals, these are for you. I may have eaten more than my share...just sayin'.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkfBtu3uoPnBxqYZrY8VTgIazX3l9wDsbhu2M5wQSdmfhudyNcnKApCj2BhPwQX3P5KlMXIJERBiBv1YAzbG3pS811bF4xcPnsEUJhMe7bAeyE1g4YUl8d4Tms1QRdwmV0WfgIhnGJ6VQ/s1600/scallopedhasselbacks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkfBtu3uoPnBxqYZrY8VTgIazX3l9wDsbhu2M5wQSdmfhudyNcnKApCj2BhPwQX3P5KlMXIJERBiBv1YAzbG3pS811bF4xcPnsEUJhMe7bAeyE1g4YUl8d4Tms1QRdwmV0WfgIhnGJ6VQ/s320/scallopedhasselbacks.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from Tasty Kitchen</td></tr>
</tbody></table><br />
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</div><div class="separator" style="clear: both; text-align: left;">What You Need:</div><div class="separator" style="clear: both; text-align: left;">2 russet potatoes</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons butter</div><div class="separator" style="clear: both; text-align: left;">Block parmesan cheese</div><div class="separator" style="clear: both; text-align: left;">garlic powder</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons olive oil</div><div class="separator" style="clear: both; text-align: left;">salt</div><div class="separator" style="clear: both; text-align: left;">1/4 cup heavy cream</div><div class="separator" style="clear: both; text-align: left;">1/4 cup shredded cheese {blend or your choice}</div><span class="Apple-style-span" style="background-color: white; font-family: Arial; font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="background-color: white; font-family: Arial; font-size: 12px; line-height: 18px;"><br />
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Directions:</span><span class="Apple-style-span" style="background-color: white; font-family: Arial; font-size: 12px;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 18px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;">Preheat oven to 400ºF. Scrub potatoes.</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 18px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;">You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 18px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;">Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and salt. Drizzle the potato with olive oil.</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 18px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;">Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 18px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;">Place back in the oven for 10-12 more minutes. Remove and serve!</div></span><span class="Apple-style-span" style="background-color: white; font-family: Molengo; font-size: 15px; line-height: 21px;"><div class="separator" style="clear: both; color: #bb9832; text-align: center;"><br />
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</div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-62473138741650236052011-10-05T14:19:00.000-07:002011-10-05T14:19:57.879-07:00Sweet Balsamic Glazed Pork Loin<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"></span><br />
<div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">This is one of the best dinners we have had in a very long time and while I couldn't wait to share it, I can't seem to find the time to post anymore so it took awhile. Let me start by saying I had given up on pork tenderloin. I never liked the way it turned out so I stopped trying, but this. was. awesome. I can't say enough about how you have to try this. For one, it is incredibly fast and easy to put together. Two, it goes in the slow cooker (always a bonus for me) and three, it is so delicious, even without the glaze. I found this at Mel's Kitchen Cafe and adapted very slightly. You will love this!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3SO6Gj0OQlv2126rFDbTBLcdRvgIBh_IxAlofQMrdQobYcg0NPt3mRlRRscSwtNSox8jw8Tt_19sH9zrdAXdULytJcAeFDHREHTsAUw0okEZWMiy0fBcvqCFgb9oBGwwNhCX4ijoriVq/s1600/Balsamic-Pork2-BLOG-450x287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3SO6Gj0OQlv2126rFDbTBLcdRvgIBh_IxAlofQMrdQobYcg0NPt3mRlRRscSwtNSox8jw8Tt_19sH9zrdAXdULytJcAeFDHREHTsAUw0okEZWMiy0fBcvqCFgb9oBGwwNhCX4ijoriVq/s320/Balsamic-Pork2-BLOG-450x287.jpg" width="320" /></a></div><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><a href="https://sites.google.com/site/homecooked5/sweet-balsamic-glazed-pork-loin">*Printable Version*</a></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br />
</span></span><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">What You Need:</span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">2 pound boneless pork loin roast</span><span class="Apple-style-span" style="background-color: white;"></span><br />
<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon ground sage<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 teaspoon salt<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 teaspoon pepper<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 teaspoon garlic <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 cup water</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Glaze: </em><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 cup brown sugar, light or dark<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tablespoon cornstarch<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 cup balsamic vinegar<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 cup water<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tablespoons soy sauce</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve. Enjoy!</div><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 22px;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-60610857086413589452011-09-12T17:44:00.000-07:002011-09-12T17:44:55.895-07:00Pumpkin Cream Cheese Muffins with Streusel ToppingThese might be up there with my favorite muffin ever. Think of a pumpkin cream cheese roll but much easier. I had this recipe bookmarked off of <a href="http://www.browneyedbaker.com/">Brown Eyed Baker</a> for quite awhile and decided to make them on Sunday afternoon so my son would have them before school on Monday morning. Everyone loved them so much I am making a second batch this week for my husband to take camping. These are so perfect for chilly mornings or a snack anytime!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITjljfDmf5wLlh20WVdJF0zfqMyFz6bTikHBFi074dHd8uE6l7jBAndXNJtdepkcGq6RMfOJcl4BKTLAGy03JER0BRjx2EY1W4ag5skUsVAVBH31Au6bxHqd36QQ6dudO7sVBAKQCM1gJ/s1600/pumpkin-muffins-4-525.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITjljfDmf5wLlh20WVdJF0zfqMyFz6bTikHBFi074dHd8uE6l7jBAndXNJtdepkcGq6RMfOJcl4BKTLAGy03JER0BRjx2EY1W4ag5skUsVAVBH31Au6bxHqd36QQ6dudO7sVBAKQCM1gJ/s400/pumpkin-muffins-4-525.jpg" width="277" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from Brown Eyed Baker</td></tr>
</tbody></table><br />
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<span class="Apple-style-span" style="background-color: #f8f8f8;"></span><br />
<div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">For the Cream Cheese Filling</span>:<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />4 ounces cream cheese, softened to room temperature<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />½ cup powdered sugar<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1½ teaspoons vanilla extract</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">For the Streusel</span>:<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />½ cup all-purpose flour<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/3 cup granulated sugar<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />¼ cup pecans, roughly chopped (My son doesn't like nuts so I used old fashioned oats instead)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />½ teaspoon ground cinnamon<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3 tablespoons unsalted butter, melted</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">For the Muffins</span>:<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1½ cups all-purpose flour<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 teaspoons pumpkin pie spice<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />½ teaspoon ground cinnamon<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />½ teaspoon ground nutmeg<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />½ teaspoon ground cloves<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />½ teaspoon baking soda<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />½ teaspoon salt<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 eggs<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cup granulated sugar<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cup canned pumpkin<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />5 ounces (½ cup + 2 tablespoons) vegetable oil<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />½ teaspoon vanilla extract</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1. Make the cream cheese filling: For the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it, and freeze it for at least two hours.</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2. Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners; set aside.</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3. Make the Pecan Streusel: In a medium bowl, use a fork to combine the flour, sugar, pecans (or oats), butter, and cinnamon. Set aside.</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4. Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla.</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">6. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">7. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8. Scoop a small amount of batter into the muffin cups. Place 1 slice of the cream cheese log right in the center of each cup, then fill with the remaining batter.</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">9. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">10. Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before serving, or warm briefly in the microwave to take the chill off.</div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Enjoy!</div><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 22px;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a></span></span></div><div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-202592204544909500.post-87406895557132684772011-08-30T14:57:00.000-07:002011-08-30T14:57:26.970-07:00Baked Brown RiceDid you know you could bake brown rice in the oven? I didn't! Since I discovered this method of making brown rice, I have been making it every week. At this stage of my life I love dinners that I can prepare earlier in the day and not have to think about too much. Also, this method makes fluffy and flavorful rice every time. I like using brown rice for the health benefits, but always disliked how long it takes to make on the stovetop (I don't like tending it) and really disliked the way it turns out in the microwave. I bought the large, inexpensive bagged long grain rice, a nice container with wide mouth to store it in and just scoop out the amount I need. I also add lemon juice to mine but that is optional. This is one of my new favorite things thanks to <a href="http://www.melskitchencafe.com/">Mels Kitchen Cafe</a>!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGSlbjl0OSW-01gUGKdcx3PqIgU5Ordd_h_cBD_1h_6J9P6ANkQ0KXktx9quyc7DTa6SGsyGmRqG5uuMoIuifzTucsvpE_v69xeV4sZglTjYDaBl1CTJCDX9wYJBvf1nko6SrWvimSJx9/s1600/baked-brown-rice1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGSlbjl0OSW-01gUGKdcx3PqIgU5Ordd_h_cBD_1h_6J9P6ANkQ0KXktx9quyc7DTa6SGsyGmRqG5uuMoIuifzTucsvpE_v69xeV4sZglTjYDaBl1CTJCDX9wYJBvf1nko6SrWvimSJx9/s320/baked-brown-rice1.jpg" width="320" /></a></div><br />
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<div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">{Makes about 3 1/2 cups cooked rice}</div><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/2 cups brown rice<br />
2 1/2 cups low-sodium chicken broth or water </div><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">juice of one large lemon, optional</div><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. Enjoy!</div><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-87598108649696757792011-06-25T19:45:00.000-07:002011-06-25T19:45:35.804-07:00Spicy Pasta Salad with Smoked Gouda, Tomato and BasilI am not a fan of pasta salads with a mayonnaise dressing, so the fact that I'm sharing this one means it is REALLY good. When I saw this recipe at <a href="http://www.tastykitchen.com/">Tasty Kitchen</a>, I had a few doubts about the combination of ingredients but decided not to change anything major and I am so glad I didn't because it is so delicious! This is a refreshing twist on the regular summer bbq salads. The colors make it really pretty and I love that you could use fresh basil and tomatoes from a home garden. This comes just in time for the 4th of July holiday or other summer events for you to bring along. Just be sure to keep it cold since it does have mayonnaise. Trust me, you will love this! I cut the following recipe in half since I would be the only one eating it at my house. I am very glad to have this in my fridge for lunch all week! YUM!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9IqEY_fjfYt8BqiGYR6020G2abJadrZOTUp5guLEp3nKbS8Z3MDrtdozaP5IqkemgbBgkNM2ktCylaqptnDN7Tt43fuSIjyaGH9zHPtZcUANyOp0lgAo0GPPVEwJbEYf0HQU8uqbCw4h/s1600/pastasalad-410x272.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9IqEY_fjfYt8BqiGYR6020G2abJadrZOTUp5guLEp3nKbS8Z3MDrtdozaP5IqkemgbBgkNM2ktCylaqptnDN7Tt43fuSIjyaGH9zHPtZcUANyOp0lgAo0GPPVEwJbEYf0HQU8uqbCw4h/s320/pastasalad-410x272.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Used from Tasty Kitchen</td></tr>
</tbody></table><a href="https://sites.google.com/site/homecooked5/spicy-pasta-salad-with-smoked-gouda-tomato-and-basil">*Printable Version*</a><br />
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<u>What You Need:</u>12 ounces mastaccioli pasta {I used whole wheat penne}<br />
1/2 cup mayonnaise<br />
1/4 cup milk {or enough to make the dressing the consistency you want}<br />
4 tablespoons white vinegar<br />
1 1/2 teaspoons adobo sauce from chipotle peppers {found canned in any grocery}<br />
10 oz grape tomatoes, halved<br />
1/2 pound smoked gouda cheese cut into cubes<br />
24 basil leaves cut chiffonade {my leaves were huge so I didn't use anywhere near 24- do it to taste}<br />
salt and pepper to taste<br />
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Directions:<br />
Cook pasta according to package directions until al dente. Drain and rinse with cold water and set aside.<br />
To make the dressing, combine mayonnaise, vinegar, adobo sauce, and enough milk to thin to the consistency you like. In a large bowl, stir together all ingredients and taste to determine if you need to add more salt and pepper. Next time, I would increase the adobo sauce for a little more spice. Let chill for a couple of hours before serving. Enjoy!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-85588535022471602552011-05-09T10:38:00.000-07:002011-05-09T10:39:47.849-07:00Citrus Poppyseed Scones with GlazeSo it is safe to say with a brand new baby at our house, posting here probably won't be happening too often but I did want to quickly share this recipe because its great for spring. I have about two seconds to tell you that these are delicious & pretty simple. Give them a try!<br />
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The citrus flavor is up to you. You can make these with orange, lemon or grapefruit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8e4g4EjN96pe5E_yKG_1oV1zNmVnpMAWvXdq-I4h10XYraBECdVGyoIpyaGRKzA7st2y2W0c5v_Cd8B1ZsyKsewZE4jPE2c2Un8unEjf0Fif5WKN5vh8JwaGq8aRyB0JshGOyGktCMD5a/s1600/DSC00332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8e4g4EjN96pe5E_yKG_1oV1zNmVnpMAWvXdq-I4h10XYraBECdVGyoIpyaGRKzA7st2y2W0c5v_Cd8B1ZsyKsewZE4jPE2c2Un8unEjf0Fif5WKN5vh8JwaGq8aRyB0JshGOyGktCMD5a/s320/DSC00332.JPG" width="320" /></a></div><br />
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Recipe source: Slighly adapted from Good Life Eats<br />
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What You Need: {Scones}<br />
<span class="Apple-style-span" style="font-family: Arial, sans-serif, Helvetica; font-size: 13px; line-height: 19px;">2 tablespoons zest {grapefruit, lemon, or orange}</span><br />
<div style="font-family: Arial, sans-serif, Helvetica; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, sans-serif, Helvetica; font-size: 13px; line-height: 19px;">2/3 cup sugar</span></div><div style="font-family: Arial, sans-serif, Helvetica; font-size: 13px; line-height: 19px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 cups flour<br />
4 teaspoons baking powder<br />
1 teaspoon salt<br />
1 1/2 tablespoons poppy seeds<br />
1 cup cold butter<br />
2 large eggs, plus an extra for the egg wash<br />
1/2 cup buttermilk<br />
1/4 cup citrus juice (grapefruit, lemon, or orange)<br />
1/2 teaspoon vanilla extract<br />
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{Glaze}:<br />
1/2 cup powdered sugar<br />
1-2 tablespoons citrus juice</div><h3 style="border-bottom-color: rgb(205, 221, 230); border-bottom-style: dotted; border-bottom-width: 1px; font-family: 'Century Gothic', Arial, sans-serif, Helvetica; font-size: 15px; font-weight: normal; line-height: 15px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Directions:</h3><div style="font-family: Arial, sans-serif, Helvetica; font-size: 13px; line-height: 19px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a small bowl, combine the sugar and zest. Rub the zest and sugar together with your fingers to release the oils.</div><div style="font-family: Arial, sans-serif, Helvetica; font-size: 13px; line-height: 19px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a large bowl, combine the flour, baking powder, sugar, salt, zest, and poppy seeds. Cut the butter into the flour mixture. Set aside.</div><div style="font-family: Arial, sans-serif, Helvetica; font-size: 13px; line-height: 19px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a smaller bowl, combine the 2 eggs, buttermilk, citrus juice, and vanilla. Whisk until well combined. Make a well in the center of the flour mixture, pour in the egg mixture and stir until it comes together. Whisk the additional egg in a small bowl combined with 1 tablespoon water. Set aside.</div><div style="font-family: Arial, sans-serif, Helvetica; font-size: 13px; line-height: 19px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Turn out on a lightly floured counter and knead a few times until it holds it's shape. Divide into two equal portions (a kitchen scale helps with this) and roll into an 8 or 9 inch circle. Dust the bottom of the circles with flour.</div><div style="font-family: Arial, sans-serif, Helvetica; font-size: 13px; line-height: 19px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cut each circle into 6 or 8 triangles. Place the triangles on a parchment lined baking sheet. Lightly brush with the egg wash, then bake for 15-25 minutes at 350 degrees F, or until golden and cooked through.</div><div style="font-family: Arial, sans-serif, Helvetica; font-size: 13px; line-height: 19px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cool on a wire rack.<br />
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Make glaze by whisking together the powdered sugar and 1 tablespoon of citrus juice at a time until you reach the desired consistency. Drizzle over the scones & serve. Enjoy!</div><div style="margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
<span class="Apple-style-span" style="font-family: Arial, sans-serif, Helvetica; font-size: x-small;"><span class="Apple-style-span" style="line-height: 19px;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-31775901010147944422011-04-16T12:23:00.000-07:002011-04-16T12:23:08.511-07:00Pretzel Bites<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">If you have been to purchase a big pretzel lately, you might have seen they are making little pretzel bites now that come in a cup. My son loves these little bite size snacks when we go to the mall. I made these for Superbowl Sunday after coming across the recipe at <a href="http://www.melskitchencafe.com/">My Kitchen Cafe</a>. Yeast breads are my weakness in cooking, but these are really easy. We had them with an incredible hot chorizo dip that I will share the recipe for later. These turn out chewy on the outside, soft on the inside, warm and buttery. Very good and a fun and different snack, especially for kids!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVo_SL-S_fhi_JsmDvjemFz4NhDdXeh1SNd6vZYhoiLK1n7ImhidaeQJWTEYwUAa2IZbuoJCn5FPnsakdWso1Lknbdx5gqdOw3lh15Au4VzmEMDBskZdsrGY_ZUZ-NYo6xRZPsQFqhdn-/s1600/pretzel3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVo_SL-S_fhi_JsmDvjemFz4NhDdXeh1SNd6vZYhoiLK1n7ImhidaeQJWTEYwUAa2IZbuoJCn5FPnsakdWso1Lknbdx5gqdOw3lh15Au4VzmEMDBskZdsrGY_ZUZ-NYo6xRZPsQFqhdn-/s320/pretzel3.jpg" width="320" /></a></div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</em></div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">*Note: if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam about 5 minutes) before adding it to the flour and salt.</em></div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">*Makes about 2 dozen pretzel bites</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="https://sites.google.com/site/homecooked5/pretzel-bites">*Printable Version*</a></div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Dough:<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 1/2 cups all-purpose flour<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 teaspoon salt<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 teaspoon sugar<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 1/4 teaspoons instant yeast<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cup (8 ounces) very warm water</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Topping:<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 cup (4 ounces) warm water<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tablespoons baking soda<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Coarse salt (optional)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3 tablespoons butter, melted</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preheat your oven to 500°F. The high heat is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. You may not get the baking soda to dissolve. Just lightly stir up the mixture right before adding each pretzel.</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9j-LuigYBpF7dDUhWFtBZPdnQp4T6Z0B8sqxl6jHIvLQCv1zcarCB4nF25EpdjID3PwI9JtbKXhcvdF_pVauwNU4dGEC8B0NjOnnSUYxf_KMOAiD6S6desY25CxANmv416vdbVhdb7SV4/s1600/pretzel1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9j-LuigYBpF7dDUhWFtBZPdnQp4T6Z0B8sqxl6jHIvLQCv1zcarCB4nF25EpdjID3PwI9JtbKXhcvdF_pVauwNU4dGEC8B0NjOnnSUYxf_KMOAiD6S6desY25CxANmv416vdbVhdb7SV4/s320/pretzel1.jpg" width="320" /></a></div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsg04aRbVfphW2QYEjPwCgk0lSCpSUy_mRsg0DgG7xpvXckIvZlfoEAy_dl6P6Kp_n-RAEXl01DSorGuKxBB_caj7j5XrlbtbVQrVGk1JfspOulm0F8emILg0fDqcJ2XZhd7WbmxEcffx/s1600/pretzel2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsg04aRbVfphW2QYEjPwCgk0lSCpSUy_mRsg0DgG7xpvXckIvZlfoEAy_dl6P6Kp_n-RAEXl01DSorGuKxBB_caj7j5XrlbtbVQrVGk1JfspOulm0F8emILg0fDqcJ2XZhd7WbmxEcffx/s320/pretzel2.jpg" width="320" /></a></div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all. Eat the pretzels warm, or reheat them in an oven or microwave on low heat. Enjoy!</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 22px;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-56834344108683371942011-04-10T12:52:00.000-07:002011-04-10T18:21:00.647-07:00Lemon Chicken & Orzo Soup with KaleSo far our spring has consisted of snow, almost every day, with maybe a sunny day here and there. So for me, soup days are not over. This recipe I adapted slightly from <a href="http://www.goodlifeeats.com/">Good Life Eats</a> would still be great in warmer weather. It ends up being just slightly thickened, not too heavy, and has a nice light lemon flavor. If you've never tried it, orzo is my absolute favorite in soup, too. I thought this was an ultimate comfort food with the pasta, yummy vegetables and smooth broth.<br />
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This was the first time I have used kale and I have to say, I think I prefer it to spinach in a dish like this one. Have you ever felt like the flavor of spinach can overpower a dish? Kale is much more mild, one reason I think my boys ate it without complaining. It is super high in vitamins A & C and has endless other health benefits.<br />
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<i>Tip: I never, never add my pasta to my soup. I always cook it separately and add it to our individual bowls. I do this because I always have leftovers and the pasta (or rice) soaks up all of the broth. This time I broke my rule and added the uncooked orzo to the cooking soup because I wanted to use the starch as a thickener. In two days when I wanted to use the leftovers, of course, there was no broth. So, all I did was recreate the broth part and it was no big deal. I made 6 more cups of chicken broth, added the 3 egg yolks {tempered}, the lemon juice, and added it back to the pasta and veggie mixture. It honestly tasted better the second time around.</i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWoJnXCtsDJ9y8qy5ww94x01wxGKU9QhhediO-ltUSokqYdEXqvfSbkgBhTSTc8UfupPjEq_2qFWQvaBUCeu-_lAr2C1r_2gnbK_7X6rxIsu5iOYeWZjeY-z38noYMZO_xJRNxdi8S2HU/s1600/lemonorzosoup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWoJnXCtsDJ9y8qy5ww94x01wxGKU9QhhediO-ltUSokqYdEXqvfSbkgBhTSTc8UfupPjEq_2qFWQvaBUCeu-_lAr2C1r_2gnbK_7X6rxIsu5iOYeWZjeY-z38noYMZO_xJRNxdi8S2HU/s320/lemonorzosoup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Used From Good Life Eats</td></tr>
</tbody></table><a href="https://sites.google.com/site/homecooked5/lemon-chicken-and-orzo-soup-with-kale">*Printable Version*</a><br />
<br />
What You Need:<br />
1/2 onion, diced<br />
2 cloves garlic, minced<br />
1/3 cup white wine {I used cooking wine}<br />
3 carrots, sliced<br />
2 stalks celery, diced<br />
6 cups chicken broth<br />
2-3 chicken breasts, cooked and diced or shredded {or I used one whole rotisserie chicken}<br />
3/4 cup orzo<br />
3 egg yolks<br />
zest and juice of 2 large lemons<br />
1.5 teaspoons fresh thyme<br />
2-3 handfuls of kale, ribs removed, chopped or torn into pieces<br />
salt and pepper to taste<br />
<br />
Directions:<br />
Sautee onion in a tablespoon of olive oil for 2-3 minutes and add garlic. Cook garlic one minute and add white wine. Let simmer 2 minutes. Add chicken broth, thyme and carrot and bring to a boil. Reduce heat to medium and allow carrots to cook 10-15 minutes. Add cooked chicken.<br />
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In a separate bowl, combine 3 egg yolks and the juice of 2 large lemons. {I use <a href="http://www.williams-sonoma.com/products/chefn-citrus-juicer-press/?pkey=cfruit-vegetable-tools|ctlfvtfru">this</a> from Williams Sonoma to juice and love it}. Slowly whisk 1 cup of hot chicken broth into the egg and lemon mixture. Then, add this back into the soup mixture. This is how you temper your eggs and is the thickener for your soup.<br />
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Add the kale. It does not wilt as quickly as spinach so you'll need to give it a little extra time to wilt down.<br />
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Let simmer 5-10 more minutes or until your carrots are starting to become tender. Add uncooked orzo to the pot and cook until it is done and carrots and celery are cooked through. Serve immediately and enjoy!<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-47532431504450264922011-04-05T14:29:00.000-07:002011-04-05T14:29:38.517-07:00Homemade Twix Bars<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I have to say, this whole making- your -chocolate -candy- at -home thing is really growing on me. It started with these <a href="http://theolive-tree.blogspot.com/2010/12/homemade-peppermint-patties-last-minute.html">Peppermint Patties</a> and then the <a href="http://theolive-tree.blogspot.com/2011/03/oreo-truffles.html">Oreo Truffles</a>, which turned into Nutter Butter Truffles and now Samoa Truffles are in the works...</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I know. After this baby comes I am in <i>serious</i> trouble with the chocolate addiction. Its a wonder I didn't have insulin issues <i>or</i> gain ridiculous amounts of weight. {Not that I didn't gain plenty!} Too bad it didn't make me sick the entire time, like it did in the beginning.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">And my husband is in crisis over the weight he has gained during this pregnancy-induced treat making spree.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I blame the internet. If I didn't have it, I wouldn't come across all these wonderful recipes and feel the need to try them, because I really do not come up with these ideas on my own. These homemade Twix bars come from <a href="http://www.savorysweetlife.com/">Savory Sweet Life</a> and I pretty much think she might be a food genius for this. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The steps are going to sound like a lot of work, but I promise when you start it goes super quickly and is really easy. Plus, they are sooo good.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xBdS2KRLFlbI90jJtGl0juAn1chntpEmyPH7Ogqf9WvvxbYGc9YXQ0NB07RHcVhTWlR69iP-fJw2oXnyz58hk_V2alhzlrEdAsoVOk68W3tcSM8mDRbqkZnp5AiitFEkXNVMexUPiZ6U/s1600/Twix-Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xBdS2KRLFlbI90jJtGl0juAn1chntpEmyPH7Ogqf9WvvxbYGc9YXQ0NB07RHcVhTWlR69iP-fJw2oXnyz58hk_V2alhzlrEdAsoVOk68W3tcSM8mDRbqkZnp5AiitFEkXNVMexUPiZ6U/s320/Twix-Bars.jpg" width="320" /></a></div><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I have one tip about dipping chocolate. I really do not like the flavor of almond bark, which is what many people use to dip candies, pretzels, berries, etc. I also think its turns a funky color after it sets up. Spend the extra money and use baking chocolate or candy melts. It won't be worth the savings if the candy doesn't taste good!<br />
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I am sorry my pictures are terrible! It is so hard to cook & take pictures at the same time. I have so much respect for those food bloggers that document the entire process so beautifully with photos. If you want to see photos for this recipe done correctly, go visit the original post on Savory Sweet Life!<br />
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<a href="https://sites.google.com/site/homecooked5/homemade-twix-bars">*Printable Version* </a><br />
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Yield: 12 Bars<br />
<u><br />
</u><br />
<u>What You Need:</u><br />
<br />
<div style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">{24} square caramel candies, cut in half</div><div style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">{24} 4 inch honey wheat pretzel sticks</div><div style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/3 cup Nutella {As an alternate idea, try peanut butter!}</div><div style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2/3 cup baking chocolate or candy melts</div><div style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Sea salt {optional}</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Directions:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1. Spoon your Nutella into a plastic storage bag and cut the tip off of one corner.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2. Cut each caramel in half and lay them out in a single layer on a microwave safe dish. Soften them, starting with 8 seconds in the microwave, until they are pliable but do not melt.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3. Starting at one end, mold your caramel onto two pretzel sticks. Use 4 halves {2 full caramels per bar}, gently pressing the caramel inbetween, using it to "glue" the pretzels together. If you are slow like me, you may have to re-warm your caramels during the process.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5bEWJzvsFajiBWqtht6Lo75OTxqjWSmstn40COe3nV74vHgRc5d61GuCs0WDhQVYkvyW1ZY4PQoV9o5Gf5T5yQAPw1e_CwI5EgW4KkfDfohfyAqk-ZwDIAro-a4VIWo7YNSZlqZ0ORrJ/s1600/DSC00306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5bEWJzvsFajiBWqtht6Lo75OTxqjWSmstn40COe3nV74vHgRc5d61GuCs0WDhQVYkvyW1ZY4PQoV9o5Gf5T5yQAPw1e_CwI5EgW4KkfDfohfyAqk-ZwDIAro-a4VIWo7YNSZlqZ0ORrJ/s320/DSC00306.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>4. Now, flip your bars over and pipe the Nutella down the middle of the other side, between the two pretzel sticks. Use a knife or spreader to cover the sticks and push the Nutella down between the two.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagpxWl1_NLN-0w6_X6RnvajFOFYYT4W0aJfYYiXxqawWOu-HeTx_aoXynvWWa88E_w8XBNsb__kXo8yTtFrfHzW13YEhNyNEvoUadOmh8PuPoqrdJobbBFdHXpsdBrHEQlcNnE-ZD7kSH/s1600/DSC00308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagpxWl1_NLN-0w6_X6RnvajFOFYYT4W0aJfYYiXxqawWOu-HeTx_aoXynvWWa88E_w8XBNsb__kXo8yTtFrfHzW13YEhNyNEvoUadOmh8PuPoqrdJobbBFdHXpsdBrHEQlcNnE-ZD7kSH/s320/DSC00308.JPG" width="320" /></a></div><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Now you should have assembled bars.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Melt your baking chocolate or candy melts according to package directions. I start with one minute in the microwave, take them out to stir, and then add 30 second increments until fully melted.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Toss the bars into the melted chocolate, coating them, and lift out on a fork letting the excess chocolate drip off.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSsOSg4hr_WI4IRDRb-bCGAsWOYE5ZpgPxcxBqIBpNjXD0DDSBMi-9_UFurXsxroFc7Bgd_iE3PDofu-_-4TrGnIj92a1y08hd7gZ-Igxljp-k-ocix8OyRt1zxalEfgiXR-pAiWnmIO9/s1600/DSC00309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSsOSg4hr_WI4IRDRb-bCGAsWOYE5ZpgPxcxBqIBpNjXD0DDSBMi-9_UFurXsxroFc7Bgd_iE3PDofu-_-4TrGnIj92a1y08hd7gZ-Igxljp-k-ocix8OyRt1zxalEfgiXR-pAiWnmIO9/s320/DSC00309.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxs3yIVOLmYJm6jEdsXIW_P1Ftt9_4KR8kVl-xw1TOWeFN0dT-eY8DFG-rU6CnPQ2hYglmcE-Y2X_fjRSpqYsUP-wn7Zr4fiYsLbh-t88qkwqK3_tt2jnqOOD4BczxgDgNbgMd5TFZOkig/s1600/DSC00310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxs3yIVOLmYJm6jEdsXIW_P1Ftt9_4KR8kVl-xw1TOWeFN0dT-eY8DFG-rU6CnPQ2hYglmcE-Y2X_fjRSpqYsUP-wn7Zr4fiYsLbh-t88qkwqK3_tt2jnqOOD4BczxgDgNbgMd5TFZOkig/s320/DSC00310.JPG" width="320" /></a></div><br />
Place each on wax or parchment paper and sprinkle with sea salt, if desired. Once each bar is dipped, place the sheet into the fridge for 15 minutes to set. Enjoy!<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-75788904354666790382011-03-31T15:11:00.000-07:002011-04-01T06:38:55.375-07:00Cherry-Lemon Buttermilk Cake<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This is a recipe I think would be perfect for a brunch, shower, or Easter get-together. It ends up light, not overly sweet but very fresh and fits the spring weather. The buttermilk and fruit create a super moist cake! The original recipe uses blueberries and I was planning on using only those until I saw whole cherries in the frozen fruit section. I prefer to use frozen berries for just about everything, so I purchase a lot of them. There is no race to finish them before they go bad and have to be wasted. They work beautifully in recipes like this because they "hold up". Anyway, I have been trying to find a way to include cherries in my son's diet. He won't try them, and I've been reading lately on their health benefits. Did you know that they work as an anti-inflammatory, more potent than aspirin? I didn't, but have read it several places lately. In the end, I decided to make two batches- one with cherries and one with blueberries.<br />
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I was skeptical about using tart cherries along with lemon. Usually blueberries go well with lemon because they are so overly sweet but I was pleasantly surprised at how well the cherries worked out. I ended up preferring the cherry one for taste, but not so much for appearance. So, here is the only catch with this recipe. If you use cherries, they are pretty large. I wanted to break mine up and so I threw them into the mixer and let them get completely incorporated. This results in a cake with kind of an odd purple color. If you fold them in whole (and gently) with a spoon, your cake won't discolor but you might have really big pieces of fruit. Finally, if you decide to use berries, it works to toss them with a bit of flour so they won't all sink to the bottom. If anyone has a suggestion about how to improve this piece of the recipe, I'd love to hear from you!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJrI5-YLiwNlWV6Ur5r9pQ1jM8CGCIedgW2uXqBioYN4OzH_swS7qHA5BR_pnvkhgrS5uy2XjC1xEqDMQHEIwfd_lf13GUGlgZMukQcLKXl7UWbymWoQi8zNkdjm9u-z-AhAkZDkiCewY/s1600/cherrycake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJrI5-YLiwNlWV6Ur5r9pQ1jM8CGCIedgW2uXqBioYN4OzH_swS7qHA5BR_pnvkhgrS5uy2XjC1xEqDMQHEIwfd_lf13GUGlgZMukQcLKXl7UWbymWoQi8zNkdjm9u-z-AhAkZDkiCewY/s320/cherrycake.jpg" width="234" /></a></div><br />
</div><div><a href="https://sites.google.com/site/homecooked5/cherry-buttermilk-cake"><span class="Apple-style-span" style="font-size: 12px;">*</span>Printable Version*</a></div><div><br />
</div><div>What You Need:</div><div>1 cup flour</div><div>1/2 teaspoon baking soda</div><div>1/2 teaspoon baking powder</div><div>1/4 teaspoon salt</div><div>1/2 stick butter, softened</div><div>2/3 cups sugar, plus 1 tablespoon</div><div>1/4 teaspoon pure vanilla extract</div><div>Juice of 1 lemon</div><div>Zest of 1 lemon</div><div>1 egg</div><div>1/2 cup buttermilk</div><div>5 oz. pitted cherries {fresh or frozen} OR you can use blueberries, raspberries, your preference!</div><div><br />
</div><div>Directions:</div>Preheat oven to 400 degrees. Grease and flour an 8 or 9 inch round or square cake pan.</div></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Whisk together flour, baking powder, baking soda and salt; set aside. Beat butter and 2/3 cup sugar on medium-high until fluffy, 1-2 minutes. Add vanilla extract, lemon juice and lemon zest. Add egg and beat well.</div></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">At low speed, mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. Add cherries. You can either incorporate cherries with a mixer, which will break them up and make your batter a pink or purple color, OR you can add a bit of flour to your cherries and fold them in gently with a spoon to keep them whole and keep batter a cake color. Pour batter into cake pan, spreading and smoothing the top. Sprinkle with 1 1/2 tablespoons sugar to create a crispy top. </div></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Bake until cake is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate and cut into 8 slices.</div></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serve plain or with whipped cream. Enjoy!<br />
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</div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-47420734400444064062011-03-25T14:42:00.000-07:002011-03-25T14:42:37.994-07:00Kalua PorkI am not sure why I have never tried this, as it seems pretty popular when I started researching recipes. This is NOT your boring, traditional pork roast. What got me started was the show Diners, Drive-Ins & Dives. I watched an episode where they first made the kalua pork, and then used it to make kalua pork egg rolls, which I ended up making with some of the leftovers. I will post that recipe soon!<br />
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Traditionally, kalua pork is made at luaus, using a whole pig, roasted in a ground pit. It is also generally wrapped in banana leaves to prevent it from drying out. I read that you can buy banana leaves at specialty markets but chose not to this time.<br />
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I have to tell you, I guarantee this is the most tender pork you will ever, ever have. I actually gave up doing pork roasts in the crock pot a while ago because they were just never turning out as tender as beef roasts. When I went to shred this pork, I barely had to touch it and it fell right apart. The flavor is great and you can use the leftovers for anything. Mexican dishes, bbq sandwiches, egg rolls, etc. Besides the fact that its delicious, my house smelled amazing while it was cooking and it was very inexpensive. It uses only a couple of ingredients and takes less than five minutes to prepare. It makes a TON if you are feeding a crowd. If not, you will have great freezable leftovers. If all of that isn't enough to convince you, nothing will!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Vwpfy57YKnPAf-cajBVepSgFyOG0bnXFn_oDqTtpWEKjaigUnk4ap9eCsl1h3zyCc8z5lzh9TF8Hhsc2d4E6doGsGQduiDXP5QsJizY0YsIT0eTXU-ZYlut_aUyCdu20w4ts2KDjHn0-/s1600/HwnRecipes-KaluaPork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Vwpfy57YKnPAf-cajBVepSgFyOG0bnXFn_oDqTtpWEKjaigUnk4ap9eCsl1h3zyCc8z5lzh9TF8Hhsc2d4E6doGsGQduiDXP5QsJizY0YsIT0eTXU-ZYlut_aUyCdu20w4ts2KDjHn0-/s320/HwnRecipes-KaluaPork.jpg" width="320" /></a></div><br />
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I found a lot of variations out there and just sort of combined them.<br />
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<a href="https://sites.google.com/site/homecooked5/kalua-pork">*Printable Version*</a><br />
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What You Need:<br />
4-5 pound pork butt roast {don't substitute a leaner cut- you need the fat}<br />
2-3 tablespoons coarse salt {I used sea salt, you can also use Hawaiian salt}<br />
2 tablespoons liquid smoke {Found at any grocery store near the condiments}<br />
Water, Roasting pan with rack, and foil<br />
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Directions:<br />
Preheat oven to 350 degrees. I used a deep roasting pan with a rack and put about 2 inches of water in the bottom. Prepare the roast by cutting slits all over and then rubbing the salt into the meat. Rub the liquid smoke over the roast and place on the rack. Tent the roasting pan with two layers of foil, very tightly. Place into the 350 degree oven for one hour, then reduce the heat to 325 for 4 more hours. I didn't peek at all during that time! Remove from oven about ten minutes before serving and let the roast rest. Shred and serve with rice, potatoes or whatever you like! Enjoy!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-202592204544909500.post-78489019550136084852011-03-18T13:22:00.000-07:002011-03-18T13:22:22.431-07:00Mint Chip Brownies with GanacheHere is a good brownie recipe if you like fudgy, thick brownies. {I know there are those who prefer cake-like and these are not for you}. We made these minty treats for St. Patricks Day. I enjoy a little frosting or thin ganache on top, but my husband does not so I just topped half. You can also choose to make the ganache with mint or without and I chose without wanting just a taste of mint. I have made mint brownies before where the mint can be too overpowering but it is all for your preference. Great brownie recipe!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFnSpt50Al0GMbkBWid16V_Wg5k728J8DkJB__Sx3VUrO1wDFg5Sh41m5D2sjwI3Og8aZNRAKBhIFz41kdjESqmgght2u1HNFoB5EnaFcda4gO5uzN4-aTB4HqAoBv4pKcog4Idw-xshF/s1600/mintbrownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFnSpt50Al0GMbkBWid16V_Wg5k728J8DkJB__Sx3VUrO1wDFg5Sh41m5D2sjwI3Og8aZNRAKBhIFz41kdjESqmgght2u1HNFoB5EnaFcda4gO5uzN4-aTB4HqAoBv4pKcog4Idw-xshF/s320/mintbrownies.jpg" width="320" /></a></div><br />
<a href="https://sites.google.com/site/homecooked5/mint-brownies-with-ganache">*Printable Version*</a><br />
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What You Need: {Brownies}<br />
<br />
<div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">12 tablespoons {1 1/2 sticks} unsalted butter</div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1.5 cups sugar</div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2/3 cup dark cocoa powder </div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 large eggs</div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon pure vanilla extract</div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup all-purpose flour</div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon salt</div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup dark chocolate mint chips; divided use</div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b>{Ganache}: <i>optional</i></b></div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup heavy cream</div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup semi-sweet chocolate OR mint chocolate chips</div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b>Directions:</b>1. Preheat oven to 350 degrees F. Grease an 8×8 baking pan and set aside.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2. Set a medium sized saucepan over medium heat and warm the butter until melted. Add the granulated sugar and stir well. Remove pan from heat and whisk in the cocoa powder.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3. In a separate bowl, lightly beat the eggs and vanilla. Pour the chocolate mixture into the bowl and whisk in with the eggs and vanilla until well combined. Gently stir in the flour and salt; do not beat or over mix. Fold in 3/4 cup of mint chocolate chips.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />4. Pour batter into the prepared baking pan and smooth top with an offset spatula. <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />5. Bake at 350 degrees F for 30-35 minutes. Take care not to over bake. Cool completely.</div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">6. While brownies are cooling, prepare your ganache. Place a heat-proof bowl over a simmering pan of water and add cream and chocolate to the bowl. Continue stirring until combined and chocolate is melted through. Let cool 15 minutes. Once brownies and ganache are cool, spread over brownies. Enjoy!</div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-66149027346087368222011-03-14T07:08:00.000-07:002011-03-14T07:08:30.459-07:00Creamy Herbed Potatoes<div class="shortcode" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 30px; padding-right: 30px; padding-top: 0px; position: relative; vertical-align: baseline;"><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">A couple of weeks ago I posted the recipe for Pioneer Woman's Hot & Sweet Drumsticks. The night I made those, I used another of her recipes for the side dish. While these are far, far from low fat, they are a nice variation on potato sides and go perfectly with a saucy chicken. Yum!</span> </h4><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #9d6034; font-family: Arial; font-size: 14px; font-weight: normal; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><br />
</h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNC_fdWuf-P5NhfcbEsBoTX1TxJObpPvuPfzQBKMJBsmBOQVot3-57QyxqIbTvp3wjSOmiww_wO6lAFxv2BiNLFtxokr_iuTGD_7Oq2qL4AU6RCwEaKTf1z-37_jRYvO0z1tkgP__njgC_/s1600/potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNC_fdWuf-P5NhfcbEsBoTX1TxJObpPvuPfzQBKMJBsmBOQVot3-57QyxqIbTvp3wjSOmiww_wO6lAFxv2BiNLFtxokr_iuTGD_7Oq2qL4AU6RCwEaKTf1z-37_jRYvO0z1tkgP__njgC_/s1600/potatoes.jpg" /></a></div><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: normal; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">What You Need:</span></h4><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-weight: normal;"></span><span class="Apple-style-span" style="font-weight: normal;">4-5 Whole Russet Potatoes</span></span></h4><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-weight: normal;"></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">1 stick Butter</span></h4><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-weight: normal;"></span><span class="Apple-style-span" style="font-weight: normal;">1 whole Medium Onion, Finely Diced</span></span></h4><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-weight: normal;"></span><span class="Apple-style-span" style="font-weight: normal;">8 ounces cream cheese</span></span></h4><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-weight: normal;"></span><span class="Apple-style-span" style="font-weight: normal;">¾ cups heavy cream</span></span></h4><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-weight: normal;"></span><span class="Apple-style-span" style="font-weight: normal;">1 cup milk {whole or half and half}</span></span></h4><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-weight: normal;"></span><span class="Apple-style-span" style="font-weight: normal;">1 teaspoon Finely Chopped Rosemary</span></span></h4><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-weight: normal;"></span><span class="Apple-style-span" style="font-weight: normal;">1 teaspoon Finely Chopped Parsley</span></span></h4><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-weight: normal;"></span><span class="Apple-style-span" style="font-weight: normal;">1 teaspoon Finely Chopped Chives</span></span></h4><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-weight: normal;"></span><span class="Apple-style-span" style="font-weight: normal;">½ teaspoons Finely Chopped Sage</span></span></h4><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;">OR use any combination of fresh or dried herbs you like</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grated parmesan cheese</span></div><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;"><br />
</span></h4><h4 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal bold 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 18px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">Directions:</span></h4><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350 degrees. Slice potatoes very thinly. Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally. Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine. Season with plenty of salt and pepper, then add chopped herbs. Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Enjoy!</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #5f6161; font-family: Arial;"><span class="Apple-style-span" style="font-size: 14px; line-height: 19px;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5f6161; font-family: Arial; font-size: 14px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><br />
</div><div style="color: #5f6161; font-family: Arial; font-size: 12px;"><br />
</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-53149592770769647782011-03-09T13:36:00.000-08:002011-03-09T14:47:51.649-08:00Sweet & Sour ChickenI realize all of my main dish posts lately are chicken. I'm not sure if that is just coincidence or what but I apologize if you are looking for something else! I can tell you though, that this is probably the best sweet and sour chicken I have ever had. Besides the fact that it is delicious, it is much healthier than take-out or the frozen variety since it is baked rather than fried, does not contain MSG and would have significantly less sodium than anything out there. It is high in sugar. You could reduce that by using a low sugar ketchup or using a sugar substitute. Add whatever veggies you like and serve over rice. I like to combine half white and half brown. I also doubled the sauce because I like extra. I poured half over the chicken to bake and put half in a saucepan on the stovetop. I needed to thicken the stovetop half and just added 1/2 teaspoon of cornstarch dissolved in a little cold water. One of my new favorite recipes!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwd5dcA0NF5WgR_62oH3wMjDuu8841b4U4j2mdkwghyTurVTR5uJphO4v6LLLzjlkkaD3atGnQMsIC2_RIizFF_ao8pPeNLEtHW3_O57jQhmL3ZJllQBxDDxaE9BQcLZaCC-dISj-IyR5/s1600/sweetsourchicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwd5dcA0NF5WgR_62oH3wMjDuu8841b4U4j2mdkwghyTurVTR5uJphO4v6LLLzjlkkaD3atGnQMsIC2_RIizFF_ao8pPeNLEtHW3_O57jQhmL3ZJllQBxDDxaE9BQcLZaCC-dISj-IyR5/s320/sweetsourchicken.jpg" width="320" /></a></div><br />
<a href="https://sites.google.com/site/homecooked5/sweet-and-sour-chicken">*Printable Version*</a><br />
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What You Need: {Chicken}<br />
<br />
<div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3-4 boneless, skinless chicken breasts<br />
Salt and pepper<br />
1 cup cornstarch<br />
2 eggs, beaten<br />
1/4 cup oil {I prefer olive or canola}</div><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cut boneless chicken breasts into chunks. {I like to do mine while they are somewhat frozen. Makes them so much easier to cut!} Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. I browned mine in a heavy bottomed, dutch oven style pot that could also be used in the oven, making this a one pan meal. If you do not have that kind of pot, place in a single layer in a baking dish. Mix sauce ingredients {below} together and pour over chicken. You'll need to deglaze your pan a little to get all the good thickening cornstarch into the sauce.</div><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Sauce:</em><br />
¾ cup sugar<br />
4 tablespoons ketchup<br />
½ cup vinegar {I used white wine vinegar}<br />
1 tablespoon soy sauce<br />
1 teaspoon garlic salt</div><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Add veggies, serve over rice or noodles and enjoy!</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', Times, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 22px;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a></span></span></div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 22px;"><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-47105474738979733292011-03-03T07:34:00.000-08:002011-03-03T07:34:51.638-08:00Oreo TrufflesI just counted and I have around 25 posts in draft waiting to be finished and at least 5 recipes that I haven't even started to work on yet. I guess its safe to say I will never catch up on this! So, I guess I'll start with one of our top favorites from the past little while.<br />
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Around Valentines Day I saw maybe 4.000 posts of this recipe on various sites and decided to try them. I knew they wouldn't be <i>bad</i>, but I really had no idea how GOOD they would be. I like Oreos but they are not my favorite so I couldn't believe how addicting these are. Combine that with how easy they are to make and they are dangerous. This is a good recipe for kids to help with also. My plan is to make these with Nutter Butter cookies next. I wanted to wait to do this post until I had tried both but I may never get around to that so here goes! Everyone has been begging for these since we had them. You have to try these!<br />
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Note: I cut this recipe in half for my family size. That is about 20 Oreos, 4 oz cream cheese & a half bag of melts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJxRntiAzBbmtoBb7KiMrszsHj2cl-fNjhxy5myj9yS144uag6SDhxC5hAqBz-Tv1jDsTS5BGEOoxqYl2O4QF9ljpA4BE6ovUUDM1h2elqOyRiLV78Bpm4hTfMP9WBnlJs6KwQVyBTQ_aW/s1600/DSC00178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJxRntiAzBbmtoBb7KiMrszsHj2cl-fNjhxy5myj9yS144uag6SDhxC5hAqBz-Tv1jDsTS5BGEOoxqYl2O4QF9ljpA4BE6ovUUDM1h2elqOyRiLV78Bpm4hTfMP9WBnlJs6KwQVyBTQ_aW/s320/DSC00178.JPG" width="320" /></a></div><br />
<a href="https://sites.google.com/site/homecooked5/oreo-truffles">*Printable Version*</a><br />
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What You Need:<br />
1 package (18 oz.) Oreo cookies {or Nutter Butters}, crushed.<br />
1 8-oz. package cream cheese, softened<br />
Candy Melts for dipping {I used Wilton milk chocolate to dip and Wilton white to drizzle}<br />
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To crush the cookies, I didn't even bother with the food processor. I just put them in a storage bag and used a meat mallet. Kids love this part! Mix crushed <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Oreos</span> and cream cheese until well-combined. I used a hand mixer on low and with some patience, they combined well. You could also use a food processor. Use your hands to roll into 1-inch balls and place on a parchment lined baking sheet or tray. Refrigerate until firm, at least one hour.<br />
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Dip Oreo balls into chocolate coating and place onto waxed paper to harden. Drizzle with colored melts, if desired. To share with neighbors, I found these cute candy cups at Orson Gygi's, or mini cupcake papers would work. Chill and serve cold or room temperature. Makes about 30 truffles. Enjoy!<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-17840993917998734602011-02-25T14:08:00.000-08:002011-02-25T14:08:09.239-08:00Baked French Toast SticksWe all know kids like to eat things they can dip, and there are fast food chains out there who serve up french toast sticks, as well as the frozen food section. We had long ago tried the frozen variety and I thought they were just really greasy and soggy and didn't buy them again. Well here is a way to make your own at home, baked, hot from the oven. My little food critic said that these were the "best breakfast ever" and that we should make them all the time! Now that being said, I knew my little boy would not want the crunchy coating so I only coated half of the pieces in cornflakes and gave him the plain. {So picky!} But personally I loved the crunchy coating so decide according to your taste!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtbUWpI0H3v5yCpR3CdVFwVYkiJIWeHwfSNVpdKDvTVOAOQN2OIIl2RRP-IrdXLTV2F8xukZCnnyk4sbSGCfCKpMewMx0c5p5Zr8GOQ_8bAUVJ_cMSzK80SLRe1LBShN2-XkfwqxlP-UrI/s1600/frenchtoaststicks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtbUWpI0H3v5yCpR3CdVFwVYkiJIWeHwfSNVpdKDvTVOAOQN2OIIl2RRP-IrdXLTV2F8xukZCnnyk4sbSGCfCKpMewMx0c5p5Zr8GOQ_8bAUVJ_cMSzK80SLRe1LBShN2-XkfwqxlP-UrI/s320/frenchtoaststicks.jpg" width="320" /></a></div><br />
<a href="https://sites.google.com/site/homecooked5/baked-french-toast-sticks">*Printable Version*</a><br />
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What You Need:<br />
6 slices texas toast {preferably day old}<br />
4 eggs<br />
1 cup milk<br />
2 tablespoons sugar<br />
1 teaspoon vanilla<br />
1/2 teaspoon ground cinnamon<br />
1 cup crushed cornflakes or frosted flakes<br />
powdered sugar, optional<br />
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Directions:<br />
Preheat oven to 425 degrees. Prepare a greased baking sheet.<br />
Cut each piece of bread into thirds and place into a 13x9 baking dish.<br />
Whisk together the eggs, milk, sugar, vanilla and cinnamon and pour over the top of the bread, turning to coat. Place the coated pieces on the greased baking sheet and sprinkle with the crushed cereal, if desired. Turn to do both sides, if desired. Bake for 8-10 minutes on each side or until golden. Remove from oven and let cool slightly. Sprinkle with powdered sugar, if desired. Serve with syrup for dipping. Enjoy!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-202592204544909500.post-20101868552103394292011-02-22T07:18:00.000-08:002011-02-25T14:12:36.708-08:00Hot & Sweet Drumsticks99 percent of the time, I use boneless skinless chicken breasts when cooking at home. However every time I pick up some drumsticks for grilling or when I come across a recipe like this one, I am reminded how much I love them. For one, they always end up tender and flavorful. And two, they are incredibly inexpensive. I tried this recipe from <a href="http://thepioneerwoman.com/cooking/2009/07/hot-sweet-drumsticks/">Pioneer Woman</a> for an easy weeknight meal and we loved them! These don't end up being too spicy, so if you like a little more heat you could increase the hot sauce or add some red pepper flakes. This is an easy, affordable weeknight meal and you may have all the ingredients on hand. Later this week I will be posting the creamy herbed potatoes we had with them!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9xTLJzwwmLT2olF8lmoEUSCSMif2SC56qA_nN-cGKWrGmIpnet6aY6S1EwIcXef4_oRvAd5pmQWAvJyo3f53NymBmvijOH-4wYViBmw7vCs3FE9VLpGQwgckiVIOSWyWV7IUHj4yvGXY/s1600/drumsticks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9xTLJzwwmLT2olF8lmoEUSCSMif2SC56qA_nN-cGKWrGmIpnet6aY6S1EwIcXef4_oRvAd5pmQWAvJyo3f53NymBmvijOH-4wYViBmw7vCs3FE9VLpGQwgckiVIOSWyWV7IUHj4yvGXY/s320/drumsticks.jpg" width="320" /></a></div><div style="text-align: center;"><i>Photo Used from Pioneer Woman</i></div><br />
<a href="https://sites.google.com/site/homecooked5/hot-and-sweet-drumsticks">*Printable Version*</a><br />
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What You Need:<br />
1 cup Apricot Preserves<br />
½ cups Ketchup<br />
¼ cups Soy Sauce<br />
2 teaspoons Minced Garlic<br />
2 teaspoons Hot Pepper Sauce<br />
3 pounds Drumsticks (about 12)<br />
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Directions:<br />
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Preheat oven to 350F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.<br />
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Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6. Enjoy!<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-202592204544909500.post-19687781712394422432011-02-17T14:35:00.000-08:002011-02-25T14:14:22.774-08:00Honey Whole Wheat Bread<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit; line-height: 18px;">Lately I have been into making homemade bread, something I have not ever been great at doing, but am always determined to get better. Recently I saw this incredibly easy recipe posted on <a href="http://www.the-polka-dot-umbrella.blogspot.com/">The Polka Dot Umbrella</a> and it sounded so easy I had to try it. On a side note, this is such a fun blog. Jenni has put together a place you can find ideas for sewing, furniture refinishing, crafts, recipes and all kinds of fun things, so make sure you check it out.</span></span><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit; line-height: 18px;">Anyway, twice last week on two separate sites I found people posting bread recipes that they got from a book called "Artisan Breads in Five Minutes a Day", including this one. I have tried both and we all loved them. I think its a book I need to get. I will be posting some garlic pull-aparts that were awesome.</span></span><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit; line-height: 18px;">The one thing I did do differently for this recipe was to use my stand mixer with the dough hook, but you do not have to. I am just too pregnant and lazy to stir that dough on my own. This bread was really effortless. It makes a nice, hearty wheat bread that has been great for toast and sandwiches.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8uDNpB14nHNJVFkauXBjLqadIIQIavWDawpwh6KCWU8Lgzy9OlfmvnE6hCNEOWNkVqoYqwfZU1fa11vKUlimgeX4YcUB9caLgjzyW0AOpE9VAuXU2rvicPS87G4QXVz_G2If2kOUdIp1M/s1600/honeyWholeWheatBread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8uDNpB14nHNJVFkauXBjLqadIIQIavWDawpwh6KCWU8Lgzy9OlfmvnE6hCNEOWNkVqoYqwfZU1fa11vKUlimgeX4YcUB9caLgjzyW0AOpE9VAuXU2rvicPS87G4QXVz_G2If2kOUdIp1M/s320/honeyWholeWheatBread.jpg" width="320" /></span></a></div><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit; line-height: 18px;"><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit; line-height: 18px;"><a href="https://sites.google.com/site/homecooked5/honey-whole-wheat-bread">*Printable Version*</a></span></span><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit; line-height: 18px;">Makes {2} 9 inch loaves</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;">What You Need:<br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1/4 cup cooking oil </span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1/2 cup honey</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">3 cups lukewarm water</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1.5 tablespoons yeast </span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1 tablespoon plus 1 teaspoon kosher salt OR 1 tablespoon regular salt</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">6 1/2 cups whole wheat flour</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;">Directions:</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;"></span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">Preheat your oven to 350 degrees and prepare your bread pans. Combine the oil, honey, water, yeast and salt in a large mixing bowl or in your stand mixer bowl. Begin adding the flour several cups at a time until you have a very sticky and wet dough. Resist the urge to bring it to a dry dough that pulls away from the sides as you might be used to. Once everything is combined well, cover with a towel and let rise for 2 to 3 hours. </span></span><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit; line-height: 18px;">Divide the dough in half, and shape into two loaves, placing them into your prepared pans. Rub a small amount of oil over the tops of each loaf. Bake 45-55 minutes. {Mine were done at 45 and the original stated 52}. Remove from pans and cool on a wire rack. Enjoy!</span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: x-small; line-height: 18px;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/321/936474BB87E2B5F0BC1212420C61E551.png" style="background: transparent; border: 0 !important;" /></a></span><br />
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</span></span> </span>Unknownnoreply@blogger.com1