tag:blogger.com,1999:blog-36282933635173266472024-03-05T14:22:47.516-08:00Recipe collectionShare tasty and delicious recipesAnonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.comBlogger221125tag:blogger.com,1999:blog-3628293363517326647.post-49363793021955002592014-11-16T17:55:00.000-08:002015-02-05T06:36:20.030-08:00Chicken Tortellini Soup<div style="margin-bottom: 1em; margin-top: 1em;"><div class="separator" style="background-color: white; clear: both; line-height: 15.3599996566772px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUZT9j63kKDxhFeL1-fMJ6tD6_5468birgtZa1gwl5dys_tqAmjdI3A-q9gfzTVa7d47JtXqGXGEzrauFBosHiVx6fpwftnAnW_yd_TZLi7H_YUxa3jTL6QRneAeD5Y1G0hdL6Zw4JLo/s1600/tortellini+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUZT9j63kKDxhFeL1-fMJ6tD6_5468birgtZa1gwl5dys_tqAmjdI3A-q9gfzTVa7d47JtXqGXGEzrauFBosHiVx6fpwftnAnW_yd_TZLi7H_YUxa3jTL6QRneAeD5Y1G0hdL6Zw4JLo/s1600/tortellini+soup.jpg" height="400" width="300" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span style="font-family: Times, Times New Roman, serif;"><i><br /></i></span><span style="font-family: Times, Times New Roman, serif;"><i><br /></i></span><span style="font-family: Times, Times New Roman, serif;"><i>Adapted from Point of Grace</i></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">3T olive oil</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">2 good sized garlic cloves, finely minced (I use a garlic press)<br />3 stalks celery, finely chopped<br />3 carrots, peeled and chopped<br />1 small onion, finely diced<br />5 oz pkg frozen spinach (I used pict sweet)<br />2 cans cream of chicken soup<br />Just under 2 cans water<br />32 oz chicken broth<br />1 to 3 tsp chicken bouillon (add to taste)<br />Salt and Pepper to taste<br />Family size package (3lbs) of cheese or chicken tortellini, half cooked (we used the four cheese tortellini from Costco)<br />2 lbs chicken, cooked and diced (I cook mine in the oven or crockpot with some chicken broth and pepper)<br /><br />Put olive oil in the bottom of a large soup/stock pan. Over medium heat, saute garlic, celery, carrots and onions until tender. (I used freezer carrots from the garden. They were perfect and so good!)<br /><br /> Add the half package of frozen spinach. Break up blocks of spinach as you cook. Continue to saute until spinach thaws, then heats up. Add cream of chicken soup and water (I use the leftover chicken juices from cooking and one tsp of chicken bouillon). Add chicken broth and bring to a low broil. Add chicken bouillon, salt, and pepper to taste. Don't over do it because all the flavors will merry nicely when the noodles and chicken are added, but you don't want it too bland either.<br /><br />In separate pot, bring 6 quarts of water and some salt to a low boil. Throw in noodles for about 1 minute. Using slotted spoon, remove noodles and put into soup mixture. Add chicken and stir. Remove from stove and allow to sit and warm up for a few minutes. It will warm up on its own if you had it at a nice low boil before you added the noodles. Don't leave it on the unit or you'll overcook the noodles. Serve and enjoy!</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Note: I was actually surprised this recipe had cream of chicken soup as an ingredient. It is not an overriding flavor in the soup as it has plenty of liquids to dilute it. If you like gnocchi, this would be a fun soup to try with it instead of the tortellini.</span></div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com11tag:blogger.com,1999:blog-3628293363517326647.post-5278119344312600542014-11-06T11:16:00.000-08:002015-02-05T06:36:20.042-08:00Candy Bar Madness Chocolate Chip Cookies<span style="font-size: large;">AKA:</span><b><span style="font-size: large;"> Halloween Leftover Cookies</span></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_L8wOw91HZJeGJuut9m6NemVmeh4pSpqtVzsvT1keyCFi4U1FXffzCO_LK5dxhQEsu8S7RgnTK5_6c533bvoAtajrMILgTFflULg8PrXuBXoelYq3fP72xYV_LkTw56XBnqvWa7GCX4h/s1600/IMG_3795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_L8wOw91HZJeGJuut9m6NemVmeh4pSpqtVzsvT1keyCFi4U1FXffzCO_LK5dxhQEsu8S7RgnTK5_6c533bvoAtajrMILgTFflULg8PrXuBXoelYq3fP72xYV_LkTw56XBnqvWa7GCX4h/s1600/IMG_3795.JPG" height="240" style="cursor: move;" width="320" /></a></div><br />Every Halloween we have LOTS of candy that I prefer my kids not eat and rather not drag it out for a long time either... So one year I decided to sneak into their stash and get all the candy bars that I could find and create some cookies to use them up. :) They weren't too happy with me for stealing their candy without asking, but when they tried the cookies all was soon FORGIVEN! ;)<br />Now they go through and give me as much as they can part with to repeat the cookies every year.<br /><br />Here is the basic recipe that I follow<br />3/4 cup granulated sugar<br />1 cup brown sugar<br />1 cup butter (no margarine)<br />1 Tbsp. vanilla<br />2 eggs, slightly beaten<br />3 cups flour<br />3/4 tsp. baking soda<br />3/4 tsp. salt<br />3-4 cups of cut up candy bar mixture and some chocolate chips too :)<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxsM9x-ESPxJKlUnNBkArrKXyCtl4z45Ah5FRwH_O3F8jzxjEps2DfcIVquisCecC0g8gdcd10KYLbzUEA3ZRNWaSi8dNA4Wk78zrT9qqKsnQC_vK-x5lfFcG_hgguhWmls0UYq-P_sN_/s1600/IMG_3782.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxsM9x-ESPxJKlUnNBkArrKXyCtl4z45Ah5FRwH_O3F8jzxjEps2DfcIVquisCecC0g8gdcd10KYLbzUEA3ZRNWaSi8dNA4Wk78zrT9qqKsnQC_vK-x5lfFcG_hgguhWmls0UYq-P_sN_/s1600/IMG_3782.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxsM9x-ESPxJKlUnNBkArrKXyCtl4z45Ah5FRwH_O3F8jzxjEps2DfcIVquisCecC0g8gdcd10KYLbzUEA3ZRNWaSi8dNA4Wk78zrT9qqKsnQC_vK-x5lfFcG_hgguhWmls0UYq-P_sN_/s1600/IMG_3782.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmoJ1g1iqg8NOUHqrx6ZOrWSIbK8VQRRLcO77vZqTHbRhwffcjX01BN0YsqxHGAvLVnhqegilQ2yRWur3S2r6hCzZelcJyARycLMQGdpuM0KPrgyT6drkchINJ5C0R7B_KZkkaBl2tybT/s1600/IMG_3780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmoJ1g1iqg8NOUHqrx6ZOrWSIbK8VQRRLcO77vZqTHbRhwffcjX01BN0YsqxHGAvLVnhqegilQ2yRWur3S2r6hCzZelcJyARycLMQGdpuM0KPrgyT6drkchINJ5C0R7B_KZkkaBl2tybT/s1600/IMG_3780.JPG" height="240" width="320" /></a></div> **I put in m&ms, snickers, crunch bars, Hershey's chocolate bars, almond joy (all bars are cut up into small chunks).... the choice of what candy is yours :) <br /><br />Preheat oven to 350 degrees.<br />In a large bowl, combine sugars. Add in butter and cream together with the sugar. Add vanilla and eggs. Mix together.<br />In a separate bowl, combine the flour, baking soda, and salt (I combine all of this in the sifter and then sift them). Add to the creamed mixture.<br />Mix well (the dough will be stiff). Add the chocolate chip, candy bar mixture. Mix well to make sure enough dough surrounds the added goodness!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_SVVPUS2t2chgCtys_BirpKekKydViuRueMuKltZCbZKiJTNHDHPBaeuVRbvCJmSWnISJqk30fqQHHdyz_64_FHNUgthGqdj1yw-45RApRuDTDE2PsS6di7raMgZnUFlu2r8Bybs6I2jS/s1600/IMG_3784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_SVVPUS2t2chgCtys_BirpKekKydViuRueMuKltZCbZKiJTNHDHPBaeuVRbvCJmSWnISJqk30fqQHHdyz_64_FHNUgthGqdj1yw-45RApRuDTDE2PsS6di7raMgZnUFlu2r8Bybs6I2jS/s1600/IMG_3784.JPG" height="240" width="320" /></a></div>Line the cookie sheets with parchment paper. Take a spoon full of dough and put it on the cookie sheet.<br />You should fit about 12 per sheet. (I roll mine into a ball then sort of squish it down a little but you could probably just put the spoon full directly on parchment)<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLKgdmFt0FGQfuttaexd1H_9cxJfl9rvYuGtqdGd9P5m9s9qhOtHmg0QzyK2I4ObWx0mLDHEi0xBx576djDC1rOsBans1CarI9eLT1BCcv7vilgglskdL2Yqis0XXQzwisy0BYw15y2-C/s1600/IMG_3785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLKgdmFt0FGQfuttaexd1H_9cxJfl9rvYuGtqdGd9P5m9s9qhOtHmg0QzyK2I4ObWx0mLDHEi0xBx576djDC1rOsBans1CarI9eLT1BCcv7vilgglskdL2Yqis0XXQzwisy0BYw15y2-C/s1600/IMG_3785.JPG" height="240" width="320" /></a></div><br />Bake 10-12 minutes. Be sure not to over cook them or they will end up being hard discs LOL... they should look a little under done and almost getting golden on top (but they will be golden on the bottoms)<br />Remove from oven and let set for a minute or two then remove the cookies and place on wire racks to cool . Enjoy!Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com1tag:blogger.com,1999:blog-3628293363517326647.post-36311358474167646472013-12-18T12:47:00.000-08:002015-02-05T06:36:20.052-08:00Chicken Noodle Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8Q2rigFzC0jTkTYzTpLdx3M2_eK1F_u-elUZdoFX-PchqmXLeQ713OcEJ4cHP_3UHQ9gaMYX3TwqiVoAEm4ODe5m27BXBjxgx4_L9iiRjfF6zgTpNcsHq4OLuiih6uUr8jk9iVyNcfA/s1600-h/IMG_2745.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5356307415722943602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8Q2rigFzC0jTkTYzTpLdx3M2_eK1F_u-elUZdoFX-PchqmXLeQ713OcEJ4cHP_3UHQ9gaMYX3TwqiVoAEm4ODe5m27BXBjxgx4_L9iiRjfF6zgTpNcsHq4OLuiih6uUr8jk9iVyNcfA/s400/IMG_2745.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br /><div><div>This is an update from an older post. Each time I made this, I found I was making the same adjustments. It was time to update the blog to reflect that. I love this recipe and always have lots of compliments when I've taken it to people.<br /><br />2 lbs chicken, cooked & cut up<br />I prefer to cook my chicken in the crockpot with 1 cup water & 2 tsp chicken bouillon & sprinkle with pepper.<br /><br />Once chicken is cooked, in a large pot combine:<br />2 quarts chicken broth, I use Pacific organic chicken broth<br />1 quart water</div><div>1+ cup chicken juices leftover from crockpot (I usually use all that is leftover)<br />1/4 cup chicken soup base</div><div>1 large family size cream of chicken soup (26oz)<br />1 regular can cream of chicken soup (10 3/4 oz)</div><div>2 tsp dried minced onion<br />3+ carrots, grated</div><div>pinch of dried minced garlic</div><div>Dash of pepper<br />Very small dash of celery salt (my kids won't eat celery!)</div><div><br />1 24oz bag Reames frozen noodles (or use your own homemade noodles)<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5356307393532898850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOBdtSksIz4nr2NEWklPEQFxwnLxy3PpdwvxhIX3m93Q47QbmTC1Ijfzyxbbh1vtHe3R7cNNYeij773eL3LPmYwnmTZsSBMvW4ExzS7yHkSw-oVyGv0qDMS9kymbADEAKMGf2r8NkANU/s400/IMG_2730.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></div><div></div><div>Start cooking the noodles in their own pot of water.<b><u>Important:</u></b> I usually sprinkle just a little bit of chicken bouillon in it to give them some flavor. Cook noodles until half done. These noodles take a bit to cook but I've fooled many people into thinking they're homemade... so it's worth the time to let them cook. (I've never mastered the whole homemade noodle thing, so I leave the work to Reames. However, my sister makes my <a href="http://jbeanrecipes.blogspot.com/2009/09/homemade-noodles.html">mom's homemade noodle recipe </a>all the time. Click <strong><a href="http://jbeanrecipes.blogspot.com/2009/09/homemade-noodles.html">here</a></strong> if you want authentic homemade noodles.) </div><div></div><br /><div>Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.<img alt="" border="0" id="BLOGGER_PHOTO_ID_5356307404809468034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74k0mlDoezPdGuXEAU9tN17kEf9Pl1sY_n57W7UDhCV8lnEJ4UfyTyTLMx3rojzZ9njGDi_zxkTNxVDbhx9XzgRfhYzyglcV_UQXC-6NvM1U2KtNxZBuO5hHi7GxQpPQN6Ti52BDWi-w/s400/IMG_2736.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" />I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.</div><br /><div></div><div>Once the noodles are almost done, throw them in the broth and let them finish cooking and absorb the flavor. The broth will also thicken from the starch of the noodles. Keep the soup at a rolling boil, being sure to stir often so the noodles aren't sticking to the bottom.<img alt="" border="0" id="BLOGGER_PHOTO_ID_5356307414150883618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaqcgMiGhk1pL09S_95vA7ERajSxgRR1G-DtXhDMQMfYm3tlTNvAOjbNayEURxkTvcAZtC3u9-IZKH1EKN2gcA4o0DQsQOAU_Wz6WZwvERljyFeZH2Cf_OmTF06adeVUK-HuTivVqjMQ/s400/IMG_2743.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" />Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.</div><div></div><div>After the noodles are done and it has passed a couple of taste tests, serve up with your favorite roll, breadsticks, or just a simple side salad! I promise you won't be disappointed. It's hard to mess this soup up.<br />It makes a big batch. Perfect for making some for your family & taking some to the neighbors or someone who just needs homemade chicken noodle soup in their life! :) This soup is also amazing served over homemade mashed potatoes! Oh heaven!!!</div></div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com2tag:blogger.com,1999:blog-3628293363517326647.post-37865529210490262582013-11-26T12:38:00.000-08:002015-02-05T06:36:20.106-08:00EASY & FLAKY Pie Crust<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghXxbjI48vrLgJdczhBpUW2aoIYjHTOaWlANZkcf2HEqALBi4UkhcVTryoQqHCiDs1f1XPaCITpVewWMudesGeYsBQYbnig5az9WX7dj3hZ8uVgcsryvToDJw2g000p_qrIxy4ayp-Io/s1600/IMG_8755.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghXxbjI48vrLgJdczhBpUW2aoIYjHTOaWlANZkcf2HEqALBi4UkhcVTryoQqHCiDs1f1XPaCITpVewWMudesGeYsBQYbnig5az9WX7dj3hZ8uVgcsryvToDJw2g000p_qrIxy4ayp-Io/s320/IMG_8755.JPG" width="320" /></a><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><strong></strong></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Tips:</span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;">A friend told me she used her Bosch instead of a pastry cutter for the flour/shortening/butter mixture. OH MY GOSH! LOVE THIS! Used it today and made 6 crusts in less than 15 minutes. I love my pastry cutter. I'll save it for other recipes, but when I make pie crust, I make a ton so that I have them in the freezer for recipes to come. So, here's what you do: Simply put your shortening and/or butter in your mixer. Add your sifted (important) dry ingredients into the mixer. Using your whisk attachment, pulse the mixture briefly until you get the pea size chunks desired. Boom, you're done. Pour it into a bowl and add your wet ingredients, stir just until they're wet and you're all done. SUPER easy! You can get a lot of pie crust made doing it this way. I did a triple recipe and probably could have done a 4x recipe. It was so fast and easy!! Making my holiday pie making faster and easier. And into the freezer they go. Did you know cold pie crust is the best way to make pie? Your crust will be flakier & it's easier to work with and roll out. Good luck with all your pie making this Thanksgiving week!</span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><div itemprop="ingredients"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">3 cups all-purpose flour, plus more for dusting </span></div><div itemprop="ingredients"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt </span></div><div itemprop="ingredients"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 1/2 sticks cold butter </span></div><div itemprop="ingredients"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">3/4 cup </span><span style="color: black; font-family: Arial, Helvetica, sans-serif;">vegetable shortening</span><span style="color: black; font-family: Arial, Helvetica, sans-serif;"> </span></div><div itemprop="ingredients"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 </span><span style="color: black; font-family: Arial, Helvetica, sans-serif;">egg</span><span style="color: black; font-family: Arial, Helvetica, sans-serif;"> </span></div><div itemprop="ingredients"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">5 tablespoons cold water </span></div><div itemprop="ingredients"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 tablespoon distilled </span><span style="color: black; font-family: Arial, Helvetica, sans-serif;">white vinegar</span></div><div itemprop="ingredients"><span style="font-family: Arial, Helvetica, sans-serif;"></span> </div><div itemprop="ingredients"><span style="font-family: Arial, Helvetica, sans-serif;">Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a </span><span style="font-family: Arial, Helvetica, sans-serif;">pastry</span><span style="font-family: Arial, Helvetica, sans-serif;"> cutter, gradually work the </span><span style="font-family: Arial, Helvetica, sans-serif;">butter</span><span style="font-family: Arial, Helvetica, sans-serif;"> and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes. </span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's <u>just combined</u>, and then remove half the dough from the bowl. Yield: dough for 2 crusts. I usually make 3x or 4x batches at a time!</span><br /><span style="font-family: Arial;"></span><br /><span style="font-family: Arial;">If making a regular recipe, divide the dough into 2 parts. Put each ball into a freezer bag and seal tightly. Press down on the dough, keeping it about 1 1/2 inches thick. Place in freezer. If using soon, keep the pie crust in the freezer for at least 30 min before using. Remove and roll out quickly and get it into the oven with your pie!</span><br /><span style="font-family: Arial;"></span><br /><span style="font-family: Arial;">If you are making a large batch, divide the dough into equal parts. A quadruple batch would make 8 crusts, a triple would make 6. Follow the same instructions as above. When ready to use, remove the crusts and place them on the counter for 20-30 min before you need them. DO NOT thaw in the microwave! Roll out as usual for any crust needs!</span><br /><span style="font-family: Arial;"></span><br /><span style="font-family: Arial;">For rolling out, use a small amount of flour for dusting on each side. Roll out to desired thick/thin-ness. Tip, roll your dough up around your pin and then unroll onto your pie dish to avoid cracking or tearing when transferring!</span><br /><br /><span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;">Bake according to the instructions for your specific recipe: pot pie, pumpkin pie, apple pie... etc. If baking shell first for a chocolate or cream pie, bake at 375* for 15-20 min until golden brown. For any recipe, you may need to put foil around the edges to avoid over browning.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-tAqM_VfE3BuKcHvtWLBGJy-uFLD4ZYck7bu3tRP9wzJnSsXWtiH5v2k2pZENvvw3Jw2Qxbo39NERg7g1prPzTQvEQnB_zmW_uh1ctlDl6HaOB8QS3eS3QAJA7Zdph5qDTDKexgi43Q/s1600/IMG_8754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-tAqM_VfE3BuKcHvtWLBGJy-uFLD4ZYck7bu3tRP9wzJnSsXWtiH5v2k2pZENvvw3Jw2Qxbo39NERg7g1prPzTQvEQnB_zmW_uh1ctlDl6HaOB8QS3eS3QAJA7Zdph5qDTDKexgi43Q/s320/IMG_8754.JPG" width="320" /></a></span></span></div><span style="font-family: Arial;"> </span>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com2tag:blogger.com,1999:blog-3628293363517326647.post-90092770066273917242013-07-01T18:02:00.000-07:002015-02-05T06:36:20.118-08:00Baked Ziti<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwNgRZuGfU3aebGqvkpeb0WCp1sAkmat_u9zV2BLFkKQpA_rZyiY_odgSAh-PorrFgk4XywOEayKwIG48F-c2wFysketh9rr8v3NBmg90UMFW2eLJGC4Doi8RSGhs8sF7ETwABzIG7Sc/s959/Baked+Ziti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwNgRZuGfU3aebGqvkpeb0WCp1sAkmat_u9zV2BLFkKQpA_rZyiY_odgSAh-PorrFgk4XywOEayKwIG48F-c2wFysketh9rr8v3NBmg90UMFW2eLJGC4Doi8RSGhs8sF7ETwABzIG7Sc/s400/Baked+Ziti.jpg" width="400" /></a>From Becki</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">I received this recipe from a friend and neighbor in my community. It looked different and delicious!</div><div class="separator" style="clear: both; text-align: left;"> </div>1 lb Italian sausage, browned and drained<br /><span id="yui_3_7_2_1_1372726627588_5792"> 1 jar pasta sauce</span><br /><span id="yui_3_7_2_1_1372726627588_5793">3/4 cup water</span><br /><span id="yui_3_7_2_1_1372726627588_5794">1 box penne pasta, cooked and drained</span><br /><span id="yui_3_7_2_1_1372726627588_5795">1 tbs garlic powder</span><br /><span>1 tbs basil </span><br /><span>1/2 tsp pepper</span><br /><span id="yui_3_7_2_1_1372726627588_5796">1/2 cup shredded parmesan cheese</span><br />2 roma tomatoes, sliced<br /><span>8 slices frozen garlic bread</span><br />2 cups shredded mozzarella cheese<br /><span> </span><br /><span id="yui_3_7_2_1_1372726627588_5797">Mix cooked sausage, cooked pasta, pasta sauce, water, garlic powder, pepper, basil and parmesan cheese in a large bowl. Toss lightly. Pour into greased 9 x 13 pan. Place garlic bread slices on top of mixture. Cover with shredded mozzarella. Dip 8 slices of Roma tomatoes in olive oil, and place one slice on each bread slice. Bake uncovered in 400 degree oven for 15 - 20 minutes. Let set for 10 mins before serving. </span>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-59831006596491932942013-06-17T16:04:00.000-07:002015-02-05T06:36:20.172-08:00Mialisia: A Recipe for fun AND success!<div class="separator" style="clear: both; text-align: left;">I realize this is a recipe blog. And it still is. And it always will be. There's another kind of "recipe" I just HAVE TO SHARE with you. Hear me out. Watch the videos. Read what I have to share. Listen to one phone call. You won't regret it. I promise.</div><br />I recently joined <a href="http://jadams.mialisia.com/"><strong>MIALISIA</strong></a> as an <a href="http://facebook.com/mialisiabyjilladams"><strong>INDEPENDENT FOUNDING DESIGNER</strong></a>. It is an amazing <a href="http://jadams.mialisia.com/">company</a>!!! It is a patented jewelry concept that is a <strong>RECIPE</strong> for fun, success, and YOU get to be the designer! Watch the <a href="http://www.youtube.com/watch?v=kb7SPsx58B8">Concept video</a>, the <a href="http://www.youtube.com/watch?v=zGN5Z5_MAac">Story</a> behind the jewelry. Since we launched in July, I am just loving getting to show <strong><u>everyone</u></strong> our <a href="http://facebook.com/mialisiabyjilladams"><strong>MIALISIA</strong></a> jewelry! The jewelry is versatile, interchageable, fashionable, and quality!!!<br /><br />See for yourself!:<br /><iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/kb7SPsx58B8" width="560"></iframe><br />The founders and CEOs, Sean and Annelise Brown, are exceptional people. <u>NEAT PEOPLE</u>!!! I met Sean at a prelaunch event. Talk about grounded, kind, and not at all pretentious. Just a normal, funny, educated, and genuine guy. I was very impressed. I am very happy to be part of a company with people like him running it.<br /><br />From the Mialisia website:<br />"At Mialisia we believe the jewelry you wear is an extension of you. It expresses your mood, your attitude and especially your personality. That’s why Mialisia’s interchangeable jewelry converts into dozens of different looks and styles. This Versastyle™ jewelry provides today’s busy woman with both convenient options and incredible value."<br /><br />The concept is going to change the way people look, feel, and think about jewelry. This IS NOT just "another jewelry company." It isn't "just another startup" or "another MLM." If you watch the <a href="http://www.youtube.com/watch?v=zGN5Z5_MAac">video</a> about what they have been doing the past few years, you will come to realize how special this jewelry really is. Our company is in the very beginning stages. What does that mean? It means <strong>HUGE OPPORTUNITIES</strong>!!!! Be part of this company<strong> at the beginning</strong>! Haven't you ever wondered what it would have been like to be part of Pampered Chef or Scentsy or any other big company in the beginning stages? I have. <a href="https://mymialisia.com/jadams/EnrollmentPacks.aspx?SessionID=74f901cd-0364-4fff-a13c-393b6de112ed"><strong>THIS</strong></a> is <strong>THAT</strong> opportunity!<br /><br />Annelise sold over $1 MILLION from her basement! The ladies at craft and trade shows went crazy over this jewelry! And it is no wonder they did. The price is so reasonable. 90% of the jewelry is between $15-$50. You get more than just a necklace. It does so much! It becomes a bracelet, boot bling, a belt. It can be combined with any of the other pieces to become a completely different look!<br /><div class="separator" style="clear: both; text-align: center;"> </div><iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/zGN5Z5_MAac" width="560"></iframe> <br />The jewelry is lifetime guaranteed. Free shipping to the customer's home with only a $40 purchase! No one in this industry does that. I have had the privilege of seeing and playing with the jewelry. It is high quality. My toddler could pull on it all through church and it would be fine. NOT the case with any of my other jewelry I've ever had. Haha.<br /><br />When I was introduced to this company by a dear friend, I researched the internet about <a href="http://jadams.mialisia.com/">Mialisia</a>. I found <u>a lot</u> of information. Later I discovered some of the information on other websites was not accurate or it was misleading. If you have questions, allow <a href="http://facebook.com/mialisiabyjilladams">ME</a> to answer them! If you're curious, there are several opportunity calls this week. You can just listen in. You just mute yourself and listen. Then when they open it up for questions, unmute to ask your question. If you want to contact me before the opportunity calls or have questions between the opportunity calls, don't hesitate to contact me: <a href="mailto:jillmialisia@live.com">jillmialisia@live.com</a><br /><br /><div class="text_exposed_root text_exposed"><span class="userContent"><span class="userContent">Opportunity Calls:</span></span><br /><div class="text_exposed_root text_exposed" id="id_51e17c116d5370c05689745"><div class="text_exposed_root text_exposed" id="id_51ff1f68720331f43151605"><span class="userContent"><span class="userContent">Conference Call #559-726-1300 access code:699461#</span></span><br /><span class="userContent"><span class="userContent">Monday, August 5th</span></span><br /><span class="userContent"><span class="userContent"> 4:30pmPT/5:30pmMT/6:30pmCT/<wbr></wbr><span class="word_break"></span>7:30pmET</span></span><br /><span class="userContent"><span class="userContent">Tuesday, August 6th</span></span><br /><span class="userContent"><span class="userContent"><span class="text_exposed_hide">...</span><span class="text_exposed_show"> 4:30pmPT/5:30pmMT/6:30pmCT/<wbr></wbr><span class="word_break"></span>7:30pmET<br /> Wednesday, August 7th<br /> 4:30pmPT/5:30pmMT/6:30pmCT/<wbr></wbr><span class="word_break"></span>7:30pmET<br /> Friday, August 9th<br /> 4:30pmPT/5:30pmMT/6:30pmCT/<wbr></wbr><span class="word_break"></span>7:30pmET<br /> These opportunity calls are great to invite people to hear the excitement about Mialisia and to learn about all of the details about joining this NEWLY LAUNCHED company! Invite everyone to listen and to be educated about the facts so they can make an educated decision for themselves!<br /><br /> These are recorded as well so every person who is not able to listen to a live call can listen to the recording at any time!!!<br /> Recorded Opportunity Call:<br /> 559-726-1399 access code:699461#</span></span></span></div><span class="userContent"><span class="userContent"></span></span></div></div><div class="text_exposed_root text_exposed">As of right now, the team I am part of is NUMBER ONE in the country!!! Be part of that team! There are four teams currently in the country. And teams within those teams. Our team is the fastest growing and has the most members out of ALL the teams in the company! Contact <a href="http://jadams.mialisia.com/">ME</a> to be a part of the excitement. BE part of the company at the beginning stages because I'm telling you.... now that we have launched, the masses will come. Our company is on fire! Take the opportunity now to build your team! The <a href="http://www.mialisia.com/wp-content/uploads/2013/05/mialisia_compplan_share-with-designers.pdf">compensation plan</a> is awesome. We have a great <a href="http://www.miadev.net/wp-content/uploads/2013/05/fasionista-plan3_05-2013.pdf">hostess program</a>. You are not going to be begging people to have a party. THEY WILL WANT TO HAVE ONE! The jewelry is fun! The possibilities are ENDLESS. I know. I played with several pieces myself. Once women start to play with it and see the possibilites, the jewelry sells itself. It truly does.</div><br />Here is just a peek of some of the jewelry. I have a <a href="http://facebook.com/mialisiabyjilladams">Facebook page</a> with many more looks and some of my own from the prelaunch event I attended. Go have a look, and then contact <a href="http://jadams.mialisia.com/">ME</a> to join my team!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3N6H3h8n2tlD_FRpz8Jlj5t4KLAUfbjfzWHcZO1OByTlOEqoQMcqNoc_lVaiZFFq7pNPRAUvvi7HDzP-JGM8ZRY-kbl0dzAfIHm2mK7oKtbGnpOtVdWVYSf8tF3TH8o53lt6lJzwDGpc/s1600/mialisia+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3N6H3h8n2tlD_FRpz8Jlj5t4KLAUfbjfzWHcZO1OByTlOEqoQMcqNoc_lVaiZFFq7pNPRAUvvi7HDzP-JGM8ZRY-kbl0dzAfIHm2mK7oKtbGnpOtVdWVYSf8tF3TH8o53lt6lJzwDGpc/s640/mialisia+5.jpg" width="427" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80XM43kfbpRZgn41_cxOj8lOPbU0my5u5APElPhQJJZnkP-HCj-FWUy6vbmDPD7J_DjZyfUnjb6wzmKt9rsSzAbIx1b_IPo0-G-5LwP1YTsZmmupx5EI_kCGfUuCmP1_LqfZz22bvF18/s1600/mialisia+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80XM43kfbpRZgn41_cxOj8lOPbU0my5u5APElPhQJJZnkP-HCj-FWUy6vbmDPD7J_DjZyfUnjb6wzmKt9rsSzAbIx1b_IPo0-G-5LwP1YTsZmmupx5EI_kCGfUuCmP1_LqfZz22bvF18/s640/mialisia+2.jpg" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-91710408718860076772012-04-25T13:13:00.000-07:002015-02-05T06:36:20.192-08:00Refrigerator Bran Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35UXnHrkKdmY4fD96sTb8COUt29y0puKKr4uic_r2-A4-nLdt-S1QyEUsUThvynhOgwAJl71zZRk2P-JtJjT_CuQ_5hjRab3okOicJhqcv32F03uNdycCQufap3OjWL5kb_ZuXx6btKQl/s1600/DSC06444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35UXnHrkKdmY4fD96sTb8COUt29y0puKKr4uic_r2-A4-nLdt-S1QyEUsUThvynhOgwAJl71zZRk2P-JtJjT_CuQ_5hjRab3okOicJhqcv32F03uNdycCQufap3OjWL5kb_ZuXx6btKQl/s400/DSC06444.JPG" width="400" /></a></div><br /><br /><em>These are some</em> <em>of the most delicious and moist Bran Muffins ever! :) They are a true favorite at our house. It makes A LOT so I half the recipe most of the time even though the batter is good in the fridge for up to 2 weeks. </em><br /><br /><u><strong>Full Recipe:</strong></u><br /><br />2 cups boiling water<br />6 cups Kellogg's All Bran Cereal<br />1 cup Shortening<br />4 eggs<br />1 quart Buttermilk (4 cups)<br />1 1/2 cups Sugar<br />1 tsp salt<br />5 tsp baking soda-- sift this into flour to remove <br /> lumps<br />5 cups Flour<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3S9F03T1vgIKAGZoLLsK9loLfddc5GE4Jak4XfHGsj4epIwqybrjA3cn1QiU0nTmbZB-8KXu0P-ylUbnG5zLrk7b3jBtsueT3mJeAG6PbpHoLvs4ftc5X2onVcj1242-8C0QKdeQkTkW/s1600/DSC04782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3S9F03T1vgIKAGZoLLsK9loLfddc5GE4Jak4XfHGsj4epIwqybrjA3cn1QiU0nTmbZB-8KXu0P-ylUbnG5zLrk7b3jBtsueT3mJeAG6PbpHoLvs4ftc5X2onVcj1242-8C0QKdeQkTkW/s400/DSC04782.JPG" width="400" /></a></div><br />Preheat oven to 400 degrees<br />1- In a large bowl, pour boiling water over Bran<br />2- Add shortening. Stir until shortening melts. Cool. <br />3-Add the other wet ingredients and mix<br />4- Mix dry ingredients then add to wet ingredients. Stir lightly just until mixed.<br />5- Drop by spoon fulls into well greased muffin pans (or muffin liners if you prefer), filling them 2/3 full.<br />6- Bake at 400 for about 10 minutes. Test with a toothpick for doneness.<br /><br />**If you choose not to use all of the batter now you can cover it and put it in the fridge for up to 2 weeks. when you go to use it again DO NOT RE-STIR just scoop with spoon or small measuring cup.<br /><br /><br /><em><strong>**Half Recipe Measurements**</strong></em><br /><em><strong>1c boiling water</strong></em><br /><em><strong>3c bran cereal</strong></em><br /><em><strong>1/2 c shortening</strong></em><br /><em><strong>2 eggs</strong></em><br /><em><strong>2 c buttermilk</strong></em><br /><em><strong>3/4 c sugar</strong></em><br /><em><strong>1/2 tsp salt</strong></em><br /><em><strong>2 1/2 tsp baking soda (sifted into flour)</strong></em><br /><em><strong>2 1/2 c flour</strong></em>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-52407339030973707292011-12-03T16:46:00.000-08:002015-02-05T06:36:20.246-08:00Cinnamon and Sugar Pretzels<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39VNVuNnhBo1gg_Qm_JcN7-3RFDG4fPsywdy5zX5XL6O4-wWrEY0IEcs2t0e0iTdB8CxOhdEWqnoT_uzUS9nJC91YlTHEFWu3fvypWlhXD-K8KaImkSoIPpOUM8Xq9RGucD8384cMnic/s1600/IMG_8849.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39VNVuNnhBo1gg_Qm_JcN7-3RFDG4fPsywdy5zX5XL6O4-wWrEY0IEcs2t0e0iTdB8CxOhdEWqnoT_uzUS9nJC91YlTHEFWu3fvypWlhXD-K8KaImkSoIPpOUM8Xq9RGucD8384cMnic/s400/IMG_8849.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5682121849535637874" /></a><div><i>These are not a new concept. There's a ton of recipes out there for them. But they're fun, easy, and a nice sweet crunchy treat. Plus, I almost always have pretzels on hand so it makes a quick & fun treat to take around. And hence, they must have a home on my blog. :)</i></div><div><br /></div>16 oz bag of pretzels (usually small twists, but big ones are fun, too)<div>2/3 cup canola oil</div><div>1/2 cup sugar</div><div>2 tsp cinnamon</div><div><br /></div><div>In a small bowl, mix oil, cinnamon, and sugar. Place pretzels in large bowl and pour mixture over top, stirring to coat evenly. Pour onto a cookie sheet and bake at 300 for 10 minutes. Remove and stir and cook an additional 10 minutes. Remove and stir again, then cook an additional 10 minutes. So there is 30 minutes total cooking time. Allow to cool, then store in a sealed container. Mine usually cool & go straight into little holiday cellophane bags for neighbors. :)</div><div><br /></div><div>Note: when I made these to post, I was out of twisty pretzels and only had the snaps. I prefer to the twisty ones. The square ones are a lot of pretzel and (to me) didn't taste quite as good. I thought they had a slight burnt taste to them because there's so much more pretzel to them. They were okay, but the others have turned out better for me. So I prefer the twisty ones to the squares. Just my opinion.</div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-40400221782285903402011-12-03T10:34:00.000-08:002015-02-05T06:36:20.314-08:00Rolo Pretzel Turtles<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZQEIiQ3CQuaKjqbUvhAVxezOyOBrD0tWW2MbKRgy8_JGoWZ5OyuFdS70dk_mfeTxRUoM4MSVLd27nzdmlD8nGGuvVPmgS-pnh5k-aZTpiHz-wUXe1hnA3Gn4r4RBq-39qg-x2PA5Hgg/s1600/IMG_8837.JPG" style="text-align: left; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZQEIiQ3CQuaKjqbUvhAVxezOyOBrD0tWW2MbKRgy8_JGoWZ5OyuFdS70dk_mfeTxRUoM4MSVLd27nzdmlD8nGGuvVPmgS-pnh5k-aZTpiHz-wUXe1hnA3Gn4r4RBq-39qg-x2PA5Hgg/s400/IMG_8837.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5681975886651307522" /></a></div><div style="text-align: left;"><i>My kids LOVED helping with this recipe. It was super easy and they taste great.</i></div><div style="text-align: left;"><i><br /></i></div><div><i>I'm not going to lie. This isn't a new concept. The recipe is all over the internet and on the back of the Rolo bag. But, since I use this blog as my portable recipe box, it needs to be on here!</i></div><div><br /></div><div>Pretzels (we used the Snyders snaps, they are square and not butter flavored)</div><div>1 bag of Rolos, unwrapped</div><div>Pecan halves (or you can use almonds, cashews, red & green m&ms)</div><div><br /></div><div>Recipe makes about 50 turtles, depending on how many Rolos are in the bag.</div><div style="text-align: center;"><br /></div><div>First, you need to toast the pecans. At 350, toast the pecans on a cookie sheet for 4 minutes. Stir them around and toast another 4 minutes.</div><div><br /></div><div>Meanwhile, place all the pretzels -salt side down is my preference (it's prettier)- on a cookie sheet lined with parchment. Kids loved this part, too. Then place all the Rolos, fat side down, in the center of each pretzel. Bake at 350 for 3 minutes. Remove and immediately place a pecan in the center and press down gently. Not too hard or the caramel oozes out. If you don't like pecans, use an M&M, almond, cashew, even Reese's pieces candy. Let cool.</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhq0e1PbcCqvEtSCd2aWHrzl_qt3LE8JCKEnXX_Cxh7hAeowHFN8U1bYzumOMflXg-Assm6ec9oIQRv6ldhCAzm_xyylcwfA3s-6aRgAgihSdti6aq44PGxfz1YAntmrs04dSWHkpoFc/s400/IMG_8836.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5681975880676394514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " />Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-81200361551993602512011-11-21T16:49:00.000-08:002015-02-05T06:36:20.368-08:00Applesauce Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY16w0Qb_gQ8zuzS2QFVBsKF3DVjFHKu45KF5eCzQ_uZQwjq95Vb9PEscPRD6Si64n9DpB_wBg2q6GEu297UdxminARI5_2azSj5RY1dD2oV8ojOF06ehs_xi76G4XpLmM9OGqF6PgTos/s1600/IMG_8796.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY16w0Qb_gQ8zuzS2QFVBsKF3DVjFHKu45KF5eCzQ_uZQwjq95Vb9PEscPRD6Si64n9DpB_wBg2q6GEu297UdxminARI5_2azSj5RY1dD2oV8ojOF06ehs_xi76G4XpLmM9OGqF6PgTos/s400/IMG_8796.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677622165105238578" /></a><div><em>from Jean</em><br /><br />I got this great recipe from my neighbor. My husband LOVES these cookies. They nearly disappeared before I got a picture! I won't lie, they aren't the prettiest cookies. They're not your typical rolling out or roll-into-balls cookies. But they are flavorful and you won't be disappointed.<br /><br />Cream together:<br />1 cup shortening<br />2 eggs<br />1 1/2 cups sugar<br /><br />Mix together:<br />2 cups applesauce<br />1 tsp soda<br /><br />Add:<br />1 tsp cloves<br />1 tsp cinnamon<br />1 tsp salt<br />1 tsp nutmeg<br />4 cups flour<br /><br />Mix all together. If desired, add nuts or raisins or chocolate chips. We prefer not to put anything in it. We just like a light frosting on top. I will say that chocolate frosting on these cookies is best. I thought a regular cream cheese would be best, but the chocolate balances out the flavors and the cloves perfectly. Find the recipe <a href="http://jbeanrecipes.blogspot.com/2008/10/cream-cheese-frosting-from-heidi-and.html">here</a>. The chocolate recipe is at the bottom of the post.<br /><br />Drop by spoonfuls onto cookie sheet. I haven't needed to grease the cookie sheet. This recipe makes about 4 dozen depending on the size of your spoonfuls. Mine made 3 1/2 dozen but my cookies could have been a little smaller.<br /><br />Bake at 400 for 10 minutes. I promise, you don't want longer than 10 minutes. :) Cool and frost <i>lightly</i> with chocolate frosting. These aren't like sugar cookies where you go crazy with the frosting. ;) A little goes a long ways. I didn't thin my frosting down. I think the consistency was fine with the regular recipe.</div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-44253706209270875052011-11-01T22:13:00.000-07:002015-02-05T06:36:20.380-08:00Chicken Pot Pie<img id="BLOGGER_PHOTO_ID_5320994088751552434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFh3Krzij7DV52jnIIEDhHtBRWn1fiK1OzHpb55-XwrdX2EpqwqhTkM6Od8Y7Xe0zvhzuxL1qqg6bV_TUzY-fmO6EITVszvHOB_Oyk6K_kqG6OEwtBLiRaEGkZQKvTEgZWCwv9ykO9RPw/s320/IMG_1692.JPG" border="0" /><div style="text-align: left;">I am reposting the recipe because it has been on the blog for over 2 years and I took some new pictures. Plus, I've found making individual pot pies rather than 1 big one helps them cook better.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFh3Krzij7DV52jnIIEDhHtBRWn1fiK1OzHpb55-XwrdX2EpqwqhTkM6Od8Y7Xe0zvhzuxL1qqg6bV_TUzY-fmO6EITVszvHOB_Oyk6K_kqG6OEwtBLiRaEGkZQKvTEgZWCwv9ykO9RPw/s1600-h/IMG_1692.JPG"><div style="text-align: center;"><br /></div></a><em>Crust</em>:<br />Click <em><a href="http://jbeanrecipes.blogspot.com/2008/10/pie-crust-from-grandma-m.html">here</a></em> for the recipe. I just used the dough from a previous batch and let them thaw all day to room temperature.<br /><br />Roll out one crust and place it in the bottom of 9 inch pie dish. Roll out top crust and leave until your filling is done.<br /><br /><em>Chicken</em>:<br />2 chicken breasts, thawed<div>Salt and pepper<div><br />Place chicken in glass baking dish and sprinkle with salt & pepper. Cover with foil. Bake chicken at 350 for about 40-45 minutes or until done. Cut up all veggies while chicken is cooking. After chicken is done, put chicken on cutting board to cool. After it is cooled, cut up into desired chunks. (<em>Note</em>: I've found that baking the chicken keeps it much more moist than boiling it. If you don't care, then just boil it or for even quicker cooking time, cook it in a George Foreman grill and sprinkle with the salt & pepper. This takes about 15 minutes but it's a little crisper on the edges.)</div><div><em><br /></em></div><div><em>Filling</em>:<br />1 1/2 cups water<br />1 1/2 Tbsp chicken soup base</div><div>1 cup potatoes, cubed to desired size<br />1/3 cup carrots, chopped to desired size</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFh3Krzij7DV52jnIIEDhHtBRWn1fiK1OzHpb55-XwrdX2EpqwqhTkM6Od8Y7Xe0zvhzuxL1qqg6bV_TUzY-fmO6EITVszvHOB_Oyk6K_kqG6OEwtBLiRaEGkZQKvTEgZWCwv9ykO9RPw/s1600-h/IMG_1692.JPG"></a>3 Tbsp celery, chopped into itty bitty pieces<br />A couple shakes of dried minced onion</div><div><br /></div><div>Individual foil pie dishes </div><div>(Recipe makes 5)</div><div><br /><div></div>Boil all veggies until they are still firm, but close to done. If needed, add more water if the veggies are absorbing a lot of the water. Add 3 Tbsp to 1/4 cup cream of chicken soup. Add more chicken soup base if needed to taste. Add salt -if needed- and pepper to taste. Stir in until blended, with a taste check afterward, of course! :) (If you want your pie more runny/juicy add a little extra soup/water.) Let cool slightly. Add in chicken and pour into pie dishes. I buy the foil individual pie dishes. They come in a pack of 6. I just reuse them and wash them in the dishwasher! Super easy. The pies cook better as individual rather than one big one.<br /><br />Put top crust on top and flute the edges. With a sharp knife, cut about 4 slits in the center to let steam escape.<br /><br /><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHaOFiiazqcXfpje6eTgTE0xtntfFCXjxFGhG3Fefqr0032itIV1pN_yZkS432Uhi4xdL6TjQrxmCYh8HdXkdM6ujrOyfNCeew7QVa8xGELMSafBQFELYyR7ThHoTElsWL38EVfxGDfk/s400/IMG_8754.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5670260662624208050" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /><div style="text-align: center;"><br /></div></div><div></div>Bake at 425 for 15 minutes. Lower oven temperature to 350 and cook for an additional 10 minutes or less... just until golden brown. (I got mine a little too golden this time... as you can see in the picture.) Maybe a little foil around the edges? I've done that for other pies, so I guess it would work for this, too.</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEeEeOlReKDkCL4iIZofqAtV85SMdJSfF4rK1Zb3lKWc9tNTzu5f75JMxa-2J4AYlk7L3a7AaJUHFjOvFzqiZzf_wGNPspeLAGEDk1woORg4yDOnpRFWw-BIYlm5AtWZhE_0FATVM6V8/s400/IMG_8755.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5670260671090178978" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " />Let set up for about 5 minutes and then serve.<p><em>Note</em>: You could do other veggies if desired. I'm not a pea or green bean person so I opted for potatoes, celery, and carrots. If you do peas, cook them separately and throw them in at the end with the chicken. I guess you could do frozen veggies, but I've found that fresh tastes soooooo much better. It's worth all the effort to cut it all up and have it taste so yummy.</p></div></div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com1tag:blogger.com,1999:blog-3628293363517326647.post-10521371522342980412011-09-14T10:15:00.000-07:002015-02-05T06:36:20.434-08:00Raspberry Trifle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnmhLLqxMMhZZMNjsMThlb6qaqof2ooKK1AfoW0ssTHE9AeIvlxrnpBfl3YmADxE8K_g4wbPVDstx-R_61vTb8kbUvwa6anlJripNUJh2vBPqaWG8hQDFN1D9qldbEW0e5xyFd7315ow/s1600/trifle2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnmhLLqxMMhZZMNjsMThlb6qaqof2ooKK1AfoW0ssTHE9AeIvlxrnpBfl3YmADxE8K_g4wbPVDstx-R_61vTb8kbUvwa6anlJripNUJh2vBPqaWG8hQDFN1D9qldbEW0e5xyFd7315ow/s400/trifle2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5652271023438621794" /></a><div style="text-align: left;"><i><div style="display: inline !important; "><i>I had this dessert at a baby shower and literally couldn't stop eating it. It was amazing. Should have known the secret was homemade custard! My friend was kind enough to share the recipe and took a picture of the beautiful layers as well. As great as the picture is, it doesn't do it justice. The flavor is so good and you'll find yourself licking the bowl to get the last bit of custard! ;)</i></div></i></div><i><div><i><br /></i></div>from Renée </i><br /><i>This recipe is by French Canadian cook Jean Paré<br /></i><br /><b>Ingredients:</b><br />1 White cake mix, 2 layer size<br />Raspberry Jam<br /><br /><div><b>Custard:</b><br />2 2/3 cup Milk<br />1/4 cup custard powder (Birds Eye... see link below)<br />1/4 cup sugar<br />1/3 cup Milk<br />3/4 tsp vanilla<br /><br /></div><div>1 Pkg. 15 oz frozen raspberries in syrup, thawed, syrup reserved<br /><br /><b>Whipped Cream</b><br />1 cup whipping cream<br />1 tbsp sugar<br />1/2 tsp vanilla<br /><br />Make cake mix according to directions on box using 2- 8 inch round cake pans. Cool completely. Slice cake layers in half horizontally to make 2 thin layers each. Spread 2 layers with 1/4 cup jam each. Cut all 4 layers into cubes.<br /><br />To make Custard:<br />Heat 2 2/3 cups milk in heavy saucepan on low heat until it simmers. (This is a slow process. Do not heat on high heat or it will burn your milk)<br /><br />Stir custard powder and sugar together well in a small bowl. Mix in 1/3 cup milk and vanilla. Stir slowly into hot milk until mixture boils and thickens. Cool completely.<br /><br />To Make Trifle:<br />Drain syrup from raspberries in bowl and reserve.<br /><br />Spread 1/2 the cake cubes in bottom of 2 quart glass bowl. Pour 1/2 the raspberry syrup over the cubes. Sprinkle with 1/2 the raspberries. Spread 1/2 the custard over raspberries. Repeat with remaining cake cubes, syrup, raspberries and custard. Chill until cold.<br /><br />Whipping Cream:<br />Beat cream, sugar and vanilla in small bowl until stiff. Spread over top layer of custard.<br /><br />Enjoy!!<br /><br />Servings 6-8<br /><br />*Note: Birds Eyes Custard Powder is a British/Canadian Product. I have not been able to find it in the grocery stores in States. But you can order it online at this website:<br /><br /><a href="http://www.britishfooddepot.com/Birds-Custard-Powder-300g-240.htm">http://www.britishfooddepot.com/Birds-Custard-Powder-300g-240.htm</a></div><div>Or through amazon.com</div><div><a href="http://www.amazon.com/Birds-Custard-Powder-300g/dp/B000JMBE7C/ref=sr_1_1?ie=UTF8&qid=1327110695&sr=8-1">http://www.amazon.com/Birds-Custard-Powder-300g/dp/B000JMBE7C/ref=sr_1_1?ie=UTF8&qid=1327110695&sr=8-1</a><br /><br />*You can substitute vanilla pudding for the custard but it definitely does not compare to a homemade custard!! :)<br /></div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-79403614602240483462011-08-06T15:07:00.000-07:002015-02-05T06:36:20.445-08:00Aunt Lettie's Lemon Cake<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbfoqY3JkA6uZXVRTXMPNDF1MslXJZB1zEnOCtJ3Knrq2ohgiQvN9XHTwxugYFKyUPVBgPum0lIm7RfxQzJfyowtcltLviSmOlE3M3PEgrjuURyXtD-wel-eMf3JblfHZqJDsViSST14/s400/IMG_8329.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5637867747375490434" /><div style="text-align: left;"><em>I FINALLY got a picture of this yummy cake. So this is a re-post of an older post. The picture doesn't do it justice. I have take this cake to MANY a community/school/family function and have yet to not be asked for the recipe. It's that good. It is so simple. Totally my style!</em></div><div style="text-align: left;"><em><br /></em></div><div style="text-align: left;"><em>from Aunt Lettie</em></div><em>-this was a family staple at family reunions and many family gatherings... so yummy</em><br /><strong></strong><br />3/4 cup oil<br />4 eggs<br />3/4 cup water<br />1 small pkg (3 oz) lemon jell-o<br /><br />Blend in blender. Add yellow cake mix. (Lemon can be used if desired). Blend until mixed well. Pour into greased/floured 9x13 pan. Bake for 30 minutes at 350. Poke cake all over with fork while cake is still hot.<br /><br />Mix 1/2 cup lemon juice (I just use the ReaLemon concentrated stuff) and 2 cups powdered sugar. If you want your cake less juicy, half the lemon juice and powdered sugar. Pour over cake. And let cake cool completely.<div>It was near impossible to get a good picture of this cake. It is good the first day, but the second day, it is AWESOME!<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yCHa_J8oUpBaMIB0xHhhbG16MOqAavP7FCWw7TiCJNMTJ-MBmznTFfINZmT63sxIuIpyxcAC7qNI7QL7VHafGelOWcTtgmZOprp7ApksfFszPV0r85K6ziuBLZ2_56j45QkSb3PRAl0/s400/IMG_8331.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5637867750466382498" /></div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-31268990795799070372011-08-06T14:12:00.000-07:002015-02-05T06:36:20.498-08:00Sunshine Jello Salad<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq866aQSIJrycJBCdXSpNAb5-QhrJ7bPuvLXFRDRizwe_ooZsxINQOo_hVCxniIyVY1UwlREE50H-udnZ8dn89CI3IQBI_F5DsFJ8oRfokSDCbd3YwvVFfX8x-nxIzUAhS4iY_99Jbm0/s400/IMG_8345.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5637859048013123570" /><div style="text-align: center;"><br /><br /></div><div style="text-align: left;"><i>I originally found <a href="http://realmomkitchen.com/72/sunshine-jello-salad/">this recipe</a></i><i> about 2 years ago and have loved it. It is perfect to take to family gatherings and there's almost never anything leftover. It's a great salad to take for funerals, too. My kids love it. I only changed 1 thing -leaving out the pineapple- from the original recipe, but left everything else. It is easy and always a crowd pleaser.</i></div><div><i><br /><br /></i></div><div><p>1 (6 oz.) orange Jell-o2 cups boiling water<br /><br />1 cup mandarin orange and pineapple juice, reserved from the canned fruit<br /><br />1 (6 oz) frozen orange juice concentrate<br /><br />1 (3.4 oz) lemon pudding mix<br /><br />1 (8 oz) carton of whipped topping<br /><br />1 (20 oz)can pineapple tidbits, drained reserving juice (I don't use the pineapple, just the juice)<br /><br />1 small can mandarin orange (I think these are like 8 or 10 oz), drained reserving juice</p><p></p><p>Mix boiling water and jello together for 2 minutes. Mix in frozen orange juice concentrate until dissolved. Mix in reserved 1 cup mandarin orange and pineapple juice. Add fruit. (If you don't include the pineapple like I do, you can use 2 cans of mandarin oranges so there are more oranges. I prefer to just use the pineapple in something else & take the juice and only use 1 can of oranges. I've never had any complaints.)</p><p>Put in a 9 x 13 dish and refrigerate until set. So that the oranges are well distributed throughout the salad, I carefully take a spoon and arrange the oranges in the pan. I usually do this while it is sitting in the fridge. Otherwise, when you move it from the counter to the fridge, all your "hard work" is out the window. ;)</p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpA-rhGQrwBwuBUJBPJGvtNjz4fTzVYVPPrbGEe_Z6Ph-eJrtDqV-c-NyMvCUV9PHNyON72kncrCSFABLVIF6MEb5uXEAKHYdnVKsnSgJCIUVrCe8YgCyyCycuVUXVngIMVOHFCvHFMg/s400/IMG_8341.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5637859041936023890" /><p>Make pudding according to package directions. Pour over <i><b>set </b></i>jello and refrigerate for 5 min.</p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQKcu_pEew_g7AH-GRu7g6_pl0eQf3FDOv1s2FtXuWbff32KC0JFYhbsgDsXMBme3fGyXqAyqI8VxmtImgRA3rHWLR5aCehspLstw8NU8yUrBaCmX0QfV4ClNx954hFvc7kVnTx5Hev8/s400/IMG_8343.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5637860108542358146" /><p>Drop whipped topping in several mounds on top of pudding layer and carefully spread. Look at those beautiful layers!</p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD0Cf0Fv1qbtI27dWd5xOx17Fa4zoNqt-wvXWShZk06zcuJTDZzIx56iBIdTF1LwJzFg2SCxs_4YPdm8y3Wiv9j0A7btM77hXmItuIpg8LeedxI6zdd4Bo67WHmc9WrRswTzOHJ6l7s0/s400/IMG_8346.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5637859051425802674" /><p>Note: I usually make this a day ahead. However, I do the jello part the night before and let it set up overnight. I also make the pudding and put it in a bowl. The morning of, I just take a paper towel and dab any water droplets from the jello if there is any. Then, just before I take it, I put all the layers together. It has seemed to be the most smooth process for transport and freshness.</p></div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-37477039371022752022011-08-06T11:51:00.000-07:002015-02-05T06:36:20.511-08:00Roasted Red Potatoes<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOLn9XDHSvHstEz9D4xLyPlvHNio0ez-sfldntdUeNzVB76cZfw_tYvwAsbU4JhXYp6xwipH7a2lZ-ZhVl_ezx0KJyLAw4mSvvDT08kjktjaHjlE40TCXSiF_909vKCef2ZocZPqDn3yE/s400/IMG_8394.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5637855390748198866" /><div style="text-align: left;"><i>I realize this probably isn't anything new to anyone out there. And it isn't new to us either, but I've had people ask how we do this and I figured it was time to post it on the blog. This is about the easiest thing to do with red potatoes. A little olive oil, some seasoning, and the oven. I originally posted a <a href="http://jbeanrecipes.blogspot.com/2010/06/cottage-potatoes.html">recipe</a> for cottage potatoes that is similar to this, and we do those potatoes with olive oil now as well. Much healthier and the flavor is awesome! (Just a note, you can do the same with zucchini and it is great! It takes a little less time to cook is all.)</i></div><div><br /></div><div>Red potatoes</div><div>Olive Oil</div><div>Seasoning (There are a ton of different seasonings out there. Ours is a herbed parmesan mix)</div><div style="text-align: center;"><br /></div><div>Cut up red potatoes. I usually do them in quarters. In a bowl toss, potatoes, olive oil, and seasoning. I drizzle the olive oil 2 or 3 times in a circle, toss it and check to see if it is coated. You don't want to overcoat but you don't want to undercoat it or they won't cook well. Sprinkle seasoning over top and stir until covered and you have the desired amount covering all the potatoes. A little goes a long ways. It is more of a live & learn thing for how much seasoning is just right. But I'd say about a tablespoon is close for us. Maybe a little more or less depending on how many potatoes you have. We usually have a lot of potatoes.</div><div><br /></div><div>Spread potatoes over cookie sheet lined with parchment paper. You can do it without, and it makes one side a little crunchier, but the parchment makes it so much easier to take the potatoes off without scraping. Plus, you're pan is cleaner, too. :)</div><div style="text-align: center;"><br /></div><div>Bake at 450 for 35 minutes.</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYNX9VHhsqrnkBwWqn0xQayWREziv3LRkU5EXbh_eJLe4Cxr0oluWi9669mhnnIeIIvIimkiweCo6SFCsKMsWTPoIQievaZjTsvQvZt3fkRdMoO6H8KGOvwwworRW7rSj-3p4SKzHXw8/s400/IMG_8387.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5637819302967109474" /><div>We like it with bbq chicken, but it is great with any entree!</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1ZC-0RQB1NYETatrOQTQ4jt16HdWjOqvdHbvDWsguzarfb987ksoLfvZLM2-JW-p7U0412PoQP54llW0n3BnzJTp6F81LscpUP8yaJ4taIDEk-Hz0znE_dJHrK4CNjCl9BUYU0Lr_pc/s400/IMG_8400.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5637855395311125490" />Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-1912055278046174782011-06-22T11:09:00.000-07:002015-02-05T06:36:20.564-08:00Crispy Southwest Chicken Burrito<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCZvH9QZ_yAHmyhlpf0JdgCLvYdF8xfKtCq34e-yLFSaAOn5ieKBxarwZD6is9uDtz4w_XYzH3ema99gF1qIspnsA1Btew-nv9kpQKVq7fGV3PwEW4JOakOUiQqRUR1LU48Jt8uYgA8w/s400/IMG_7650.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5621110843065704546" /><div style="text-align: left;">I got the idea for our crispy burritos <a href="http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html">here</a>. I tweaked it to fit our family. We've made them several times now & changed one thing here or there. And they've been amazing every time. Hope you enjoy them, too.</div><div style="text-align: left;"><br /></div><div><div>This recipe made 12 burritos total. We made up as many as we needed the first day and then used the leftover ingredients for more the next day.</div><div style="text-align: center;"><br /></div><div><div> </div><div>Ingredients:</div><div>Chicken, cooked & shredded (instructions below)</div><div>1 can Mexican RoTel (it has lime & cilantro)</div><div>1/2 pkg Taco Bell taco seasoning</div><div>1 pkg Knorr Rice Sides Spanish Rice</div><div>1 can black beans, drained and rinsed well</div><div>Uncooked tortillas, as many as you need for your family</div><div>Shredded cheese</div><div>Sour Cream</div><div>1 can Green Chile Enchilada Sauce</div><div style="text-align: left;">-----</div><div style="text-align: left;">Directions.........</div><div style="text-align: left;"><br /></div><div>In crockpot:</div><div>2 lbs chicken (I use mine from frozen)</div><div>1 can Mexican RoTel</div><div>A little water to cover the bottom of the crockpot</div><div style="text-align: center;"><br /></div><div>Cook on high for 3 hours. </div><div>Do not drain the juices. Push the rotel into the crockpot and remove chicken. Shred chicken with forks and return to crockpot. I always add about a 1/2 pkt of Taco Bell taco seasoning and stir until all the chicken is coated. Put the lid on and let the crockpot "keep it warm."</div><div><br /></div><div>On the stovetop:</div><div>Cook 1 pkt of Knorr Rice Sides Spanish Rice according to pkg directions. Let sit when it is done. It's okay if it cools off a little.</div><div style="text-align: center;"><br /></div><div>On the griddle:</div><div>Heat griddle to 400. Cook tortillas according to pkg directions. It is usually about 30 seconds on each side. Ours are from Costco and are Tortilla Land brand. I can cook 2 at a time on our griddle. Don't turn off the griddle. You're going to use it soon to "crisp" the burritos. Keep it at 400 degrees.</div><div style="text-align: center;"><br /></div><div>Now it is time to build the burrito. Place the tortilla on a plate. Starting at the bottom of the tortilla, add:</div><div>spoonful of rice</div><div>spoonful of chicken</div><div>few dollops of sour cream</div><div>spoonful of black beans</div><div>Sprinkle with shredded cheese</div><div><br /></div><div>Carefully wrap it up and place seam side down on the griddle. Once that side is "crisped," rotate to the back side, and continue with the remaining 2 sides.</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFDI_Q9SuH6_vjNQVgPEN378pIchEqu6u2Mx1WAQZPbmIkQu22OiLAX03Vh7Z96cg9pspg6wMhoAX6tUBpCg9ZlHdhUj-81q88ZX276AKmrBbtQmC869DWbuvaYPHtKEWPaBal0GWrQE/s400/crispy+burrito.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5621119974011523762" /><div>I can do quite a few burritos at a time on the griddle. I just build the other burritos while the others are "crisping."</div><div style="text-align: center;"><br /></div><div>Serve hot with green chile sauce on the side. We use a spoon and drizzle it on! </div><div><br /></div><div>I couldn't get a good picture of a cross section of these and didn't think about it until they had cooled off. But this gives you an idea.... </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZK3i4YF_RU8z_KiwWMmcrkEcIjMQwM6f0kMYzyekg-la5SkwV7BAj3Iz4Sjs1Uw44XppyOD-aT4ylOqyDNPni9kApToRVU_MUGwup5xyn3YKPW7-YPRDX27KHZxQXtQjEMz0fls6tP8I/s400/IMG_8057.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5621117367184480530" /></div></div></div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-67545134610136976932011-06-20T19:08:00.000-07:002015-02-05T06:36:20.580-08:00Snickerdoodle Cookies<div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYcWZPeDPdWweyPJVBy_quSNDRrx3A5yGO6RG4jokY9zpPkQP4kkFDoUgKdlWQlewsZZDX_vdIceuibeLB2kwXzchtp8AYG6nYr4RZbHZEKbHgXawDj1JGJgpmj_17TEhiQ8VfxEA40M/s1600/IMG_8055.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5620386511943197554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYcWZPeDPdWweyPJVBy_quSNDRrx3A5yGO6RG4jokY9zpPkQP4kkFDoUgKdlWQlewsZZDX_vdIceuibeLB2kwXzchtp8AYG6nYr4RZbHZEKbHgXawDj1JGJgpmj_17TEhiQ8VfxEA40M/s400/IMG_8055.JPG" /></a>I got this recipe from a <a href="http://fromcupboardtocupboard.blogspot.com/">lady</a> in my community. I had one of these cookies at an open house and couldn't stop eating them! Had to have the recipe! So glad she shared! Here's a <a href="http://fromcupboardtocupboard.blogspot.com/2009/11/snickerdoodles.html">link</a> to her <a href="http://fromcupboardtocupboard.blogspot.com/">recipe blog</a>. She's got great stuff on there. We'll definitely be trying out some of her recipes.</div><div><br /></div><div>The great thing about these cookies is that they aren't flat like all other snickerdoodle cookies I've had. They "stand up." They're super soft and so good!</div><div><br />In a medium bowl, combine 1/2 cup sugar and 2 tsp ground cinnamon...<br /><br />Preheat your oven to 350 degrees.<br /><br />In a large mixing bowl, combine:<br />1 cup butter, softened<br />2 1/2 cups sugar<br /><br />Beat until light and fluffy.<br /><br />Add:<br />4 eggs<br />1 teaspoon vanilla<br />2 1/2 Tbsp water<br /><br />Beat until combined.<br /><br /></div><div>Add:<br />6 cups flour<br />2 tsp cream of tartar<br />1 tsp baking soda<br />1/2 tsp salt<br /><br />Mix well.<br /><br />Shape dough by rounded tablespoonfuls. You can do them any size. (I made mine larger sized and baked for 11 minutes. I got 8 cookies to a pan.) Drop dough in cinnamon sugar mixture and roll around to coat the ball of dough. (I prefer to use a ziploc bag and shake!) Place on a cookie sheet. I use parchment paper. Bake 10-12 minutes or until they are golden brown. Cool on a wire rack. If there are any left, store in a tight container.</div></div></div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-91795244701171065242011-06-20T12:29:00.000-07:002015-02-05T06:36:20.634-08:00Corn Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iRCYOHjIMqAQYNfpkUf1OhrDiNyEnBd6Ww4mhLIzkoF5iW76salM2_kG08e97jBJcsGymKyz4opYJ7NWgtzChBe4DkjPplGvK3UG1uT8ek6SLZdc2pZwGC2BPVtqM3t0V_fsx4gP3mQ/s1600/IMG_8282.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iRCYOHjIMqAQYNfpkUf1OhrDiNyEnBd6Ww4mhLIzkoF5iW76salM2_kG08e97jBJcsGymKyz4opYJ7NWgtzChBe4DkjPplGvK3UG1uT8ek6SLZdc2pZwGC2BPVtqM3t0V_fsx4gP3mQ/s400/IMG_8282.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5637868921329738658" /></a><br /><div><div><div><div>I've been looking for a good corn bread recipe for a long time now. I found <a href="http://www.melskitchencafe.com/2009/08/the-cornbread-and-fluffy-honey-butter.html">this</a> last year and we've been making it ever since. However, I didn't realize it wasn't on the blog until somebody asked me for the recipe. <a href="http://www.melskitchencafe.com/2009/08/the-cornbread-and-fluffy-honey-butter.html">This</a> is where I found the recipe. I love this <a href="http://www.melskitchencafe.com/">recipe blog </a>and have made several recipes from her <a href="http://www.melskitchencafe.com/">site</a>.</div><div><br />½ cup cornmeal<br />1 ½ cup flour<br />2/3 cup sugar<br />1 tablespoon baking powder<br />½ teaspoon salt<br />1/3 cup oil<br />3 tablespoons butter, melted<br />2 eggs, beaten<br />1 ¼ cup milk<br /><br />Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. (This doubles perfectly for a 9X13-inch pan.) I prefer to make an 8" pan for just my family, but if I am taking it somewhere, I either make 2 - 8" pans or I put it in a 9x13. Personally, I think 2 - 8" pans cook better.<br /><br />Honey Butter:<br />2 sticks butter, softened<br />1/2 cup honey<br />1/2 cup marshmallow fluff<br /><br />Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened). This honey butter is so good! Mmmm......</div></div></div></div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-63527621804216694922011-04-08T06:44:00.000-07:002015-02-05T06:36:20.655-08:00Sweet Crescent Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOo_rxZz2raZfc3obXFhQpm6sn64RPa8RwxceooPeJqilaZfVUNnw-_YdE3mFWMxZYJdQqxksjmWNQAGrqYv8-mMLwkNA_4aj1JccEbe4dFsl3EbGdT69jy15Y0Qmhd1O3ZzwgbVSo_QA/s1600/sweet+crescent+rolls.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587688467210959730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOo_rxZz2raZfc3obXFhQpm6sn64RPa8RwxceooPeJqilaZfVUNnw-_YdE3mFWMxZYJdQqxksjmWNQAGrqYv8-mMLwkNA_4aj1JccEbe4dFsl3EbGdT69jy15Y0Qmhd1O3ZzwgbVSo_QA/s400/sweet+crescent+rolls.bmp" /></a><br /><div></div><em>5th recipe from Emily<br /><br /></em>Ingredients:<br />3/4 cup milk<br />3/4 cup water<br />1/2 cup white sugar<br />1 teaspoon salt<br />2 eggs<br />5 teaspoons active dry yeast<br />5 cups all-­‐purpose flour<br />1/2 cup margarine, melted<br /><br />Directions:<br />1. In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.<br /><br />2. Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.<br /><br />3. Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.<br /><br />4. Shape the dough into crescent roll shape and place a little bit of butter in the middle before you roll it. Place on a baking sheet. Let rise again for 20 to 30 minutes.<br /><br />5. Bake rolls in a preheated 400 degrees F oven for 15 minutes, or until done.<br /><br />Approximate Prep Time: 20 minutes<br />Approximate Cooking Time: 70 minutes (rise and cook time)Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-14959990049225172392011-01-31T19:17:00.000-08:002015-02-05T06:36:20.709-08:00Beef Fajitas<em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQq_DlGpDdal2mMvbBDrngQtvQ3qPgAvUiItLRRFnDxYhm-OF9n6ZTBO9OkXeL6TiwG44lvHjWnxNalcsMHld4GvIfNVaVUPbaOjZ5ew8N7fXYn8aE4CHo4dPeIfrODqBWVoJotygqlpU/s1600/IMG_7204.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5568557116723549346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQq_DlGpDdal2mMvbBDrngQtvQ3qPgAvUiItLRRFnDxYhm-OF9n6ZTBO9OkXeL6TiwG44lvHjWnxNalcsMHld4GvIfNVaVUPbaOjZ5ew8N7fXYn8aE4CHo4dPeIfrODqBWVoJotygqlpU/s400/IMG_7204.JPG" /></a> <div><em>We were craving fajitas one night, but we didn't have a seasoning packet. I turned to the internet and I found this homemade seasoning recipe. I cannot even find it again. It was in really random place. But I had all the ingredients on hand for it, so it is the one I used. And boy it did not disappoint.</em></div><div></div><div><em><br />We used <a href="http://jbeanrecipes.blogspot.com/2010/02/restaurant-style-salsa.html">homemade salsa </a>and fresh tortillas (the kind you heat up on the skillet yourself). They really contributed to a restaurant-style fajita. I doubt I can eat a regular tortilla again. Mmmmmm...... What a fabulous meal it was! Just thinking about it again makes my mouth water. ;)<br /></em></div><br /><div><em>Fajita Seasoning<br /></em>1 1/2 teaspoon Cumin<br />1/2 teaspoon Oregano<br />1/4 teaspoon Salt<br />1/4 teaspoon Red pepper<br />1/4 teaspoon Black pepper<br />1/8 teaspoon Garlic powder<br />1/8 teaspoon Onion powder<br />2 Tbsp juice from a fresh lime<br />Small Dash of worcestershire<br /><br />Cut steak into fajita strips. Pour seasoning over steak in a ziploc bag. Zip bag and rub seasoning all over meat. We didn't let it marinate. We didn't have time. We just cooked it. But it worked out just fine. You can add peppers and onions if desired. We cooked the onions in a separate pan to caramelize. Once the steak is cooked, pour off the juices and continue cooking steak to "dry it out" a little (not really dry, but not soggy meat pieces). Serve with desired toppings.</div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-55762839181329616692011-01-31T19:15:00.000-08:002015-02-05T06:36:20.719-08:00Hashbrown Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8PfslgqeFtPQEA7tzhTW0pyJELKlpNcaSWVLylmMBgULgOjogK-7P63isS8IC_dTz4MEUUjpsFXIVkgGlXkUszUKOHc6tWRYmhCo6YqWpYcSZl-5Z0vbcrrqtVyuaoZVUkvt1p7EoLU/s1600/IMG_7290.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5568553933777110274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8PfslgqeFtPQEA7tzhTW0pyJELKlpNcaSWVLylmMBgULgOjogK-7P63isS8IC_dTz4MEUUjpsFXIVkgGlXkUszUKOHc6tWRYmhCo6YqWpYcSZl-5Z0vbcrrqtVyuaoZVUkvt1p7EoLU/s400/IMG_7290.JPG" /></a><em>This is a re-post of a much much older post. I finally took a picture of it. It is difficult to get a good picture of any casserole, but oh-well. The taste is great. It is an all-in-one dish meal & always a kid and husband favorite. We're not huge casserole fans, but on busy nights, this dish is easy to throw together.</em><br /><br /><div><em>from a cookbook at a bed & breakfast in Utah</em><br /><strong></strong><br />1 bg frozen hashbrowns<br />1 lb browned hamburger<br />1 can corn<br />1 can cream of chicken soup<br />1 can cream of mushroom soup<br />½ cup sour cream<br />½ pkg Lipton Onion Soup<br />Shredded Cheddar Cheese<br /><br />Put about 1” of hashbrowns in bottom of greased 9 x 13 casserole dish. You can do more. I’ve just found that 1” to 1 ½” works well. That way the layers are even. Brown hamburger with Lipton Onion Soup and a dash of pepper. Layer hamburger on top of hashbrowns. Add corn. Combine soups & sour cream. Pour over corn. Sprinkle with cheese. Cover with foil. Bake at 350º for 45 to 60 min. Let sit a few minutes before serving.<br /><br />Lo-fat tip: Use ground turkey and <em><a href="http://jbeanrecipes.blogspot.com/2009/05/yogurt-sour-cream.html">yogurt sour cream</a></em>. </div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-5873661525068102412010-12-02T18:03:00.000-08:002015-02-05T06:36:20.773-08:00Cream Cheese Chicken and Vegetable Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VStxAM7QU5sP9oasCe6EGAGUpCAJVhslpvkUZtbuTmFN1JWS9wgp8t5huEzM1Nv9iqW8JV6pnmxf4Wl8KtbZK3DtLjlH2PHPTu_v8MbptDu7rqJ-f67kJh5kd2uo02jN5s1GUydgoc8/s1600/IMG_7045.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546274113489387378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VStxAM7QU5sP9oasCe6EGAGUpCAJVhslpvkUZtbuTmFN1JWS9wgp8t5huEzM1Nv9iqW8JV6pnmxf4Wl8KtbZK3DtLjlH2PHPTu_v8MbptDu7rqJ-f67kJh5kd2uo02jN5s1GUydgoc8/s400/IMG_7045.JPG" /></a><br /><div>I found this recipe at <a href="http://www.melskitchencafe.com/2010/10/cream-cheese-chicken-and-vegetable-soup.html">Mel's Kitchen Cafe </a>while I was looking at her <a href="http://www.melskitchencafe.com/2009/08/the-cornbread-and-fluffy-honey-butter.html">cornbread recipe</a>. (Also very yummy!) The soup has cream cheese in it and I said to myself...."If it has cream cheese in it, it can't be bad." ;) In short, my family LOVED it. It makes a good size batch and I barely had 1 bowl leftover. It was nice that I always have all the ingredients on hand. It will definitely be going on our list of favorite soups.</div><br /><div></div><div>2 TBSP butter<br />2 TBSP minced onions (can use yellow onion, but I prefer dry minced)</div><div>2 cloves garlic, finely minced<br />2 stalks celery, finely diced<br />1/2 cup diced carrots (I used my ones I freeze each fall)<br />3 cups chicken broth<br />2-3 potatoes (Mel suggests leaving the peels on the reds if you use them)</div><div>1 cup milk<br />4 tablespoons flour<br />1 (8 oz. package) cream cheese (light can be used)<br />About 1 pound boneless, skinless chicken breasts, cooked and diced (I seasoned with salt & pepper also) </div><div>Salt and pepper (I had to add about 1 tsp+ after it was all done)<br /><br />In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve. </div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-59716589734875015162010-11-09T19:23:00.000-08:002015-02-05T06:36:20.790-08:00Memphis Dry Rub Ribs<em>from Renee</em><br /><br />2 racks baby back ribs (4 to 5 pounds)<br /><br />For the rub:<br />2 tablespoons paprika<br />1 tablespoon black pepper<br />1 tablespoon dark brown sugar<br />1 1/2 teaspoons salt<br />1 1/2 teaspoons celery salt<br />1 teaspoon garlic powder<br />1 teaspoon dry mustard<br />1 teaspoon cumin<br />1/4 teaspoon cayenne pepper<br /><br />Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.)<br />Combine the ingredients for the rub (the paprika, black pepper, sugar, salt, celery salt, cayenne, garlic powder, mustard, and cumin) in mixing bowl and stir with your fingers to mix. Rub 2/3 of this mixture on the ribs on both sides. Transfer the ribs to a roasting pan and let marinate for at least 4 hours, preferably overnight. Cover cookie sheet with tin foil and place on pan. Bake at 350 oven for 2-3 hours. Enjoy with your favorite BBQ sauce!Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-89986418501659271932010-11-07T16:55:00.000-08:002015-02-05T06:36:20.844-08:00Chicken Stir Fry<em>Courtesy of Allrecipes.com</em><br /><em><a href="http://allrecipes.com/Recipe/Chicken-Stir-Fry/Detail.aspx">This</a> recipe is very yummy and passed onto me from my Sister-in-Law Amy. </em><br /><em></em><br /><em>I don't do this recipe exactly like the website since it was too much for my family, so here is my version and you can put in the vegetables that you prefer. You could do this with a frozen bag of veggies... but fresh is SO much better! </em><br /><em></em><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4cggLK75cDgcO4FYxgRLTEbDA4JX_T2f6a2TMx7w9tIhDfhvceir3UMzBOOlWLFX30ZEaNzJesSTfPUeRiAFEUBP8QWBPOl9yLR-IY2PiaVgNX1YnVO2ee1JeRVrauID7hk8miErgPvC/s1600/DSC04123.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5536985465861566866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4cggLK75cDgcO4FYxgRLTEbDA4JX_T2f6a2TMx7w9tIhDfhvceir3UMzBOOlWLFX30ZEaNzJesSTfPUeRiAFEUBP8QWBPOl9yLR-IY2PiaVgNX1YnVO2ee1JeRVrauID7hk8miErgPvC/s400/DSC04123.JPG" /></a><br /><u>Chicken and marinade</u><br />2 medium-large boneless skinless chicken breast halves<br />3 tablespoons cornstarch<br />2 tablespoons soy sauce<br />1/2 teaspoon ground ginger<br />1/4 teaspoon garlic powder<br /><br /><u>Other Ingredients</u><br />3 tablespoons cooking oil, divided<br />1 1/2-2 cups broccoli florets<br />1/2 c snow peas<br />10 asparagus with 2-3 inches of bottoms cut off<br />1/4 c onion sliced (I do mine big enough to find them and take them out for the kids)<br />1/4-1/2 cup thinly sliced carrots<br />1/2 cup water<br />1/2 teaspoon chicken bouillon granules<br />1 tablespoon Soy Sauce<br />1/4 teaspoon ginger<br />1/8 teaspoon garlic powder<br />1/2 teaspoon cornstarch<br /><br /><u>Directions</u><br /><br />1.Cut chicken into 1/2-in. strips; place in a resealable plastic bag or bowl with lid. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag (or bowl) and mix/shake well. Refrigerate for 30 minutes.<br /><br />2.In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken on a medium heat until no longer pink, about 3-5 minutes. Remove and keep warm. Don't be alarmed if the bottom is coated with the cornstarch and marinade... it will come off later and coat the veggies.<br /><br />Add remaining oil; on medium heat, stir- fry broccoli, asparagus, carrots and onion for 4-5 minutes or until crisp-tender then add the pea pods because they cook faster than the other veggies. Mix water and bouillon and add to the veggies (this softens the buildup on the bottom of the pan and it thickens and coats the food). Reduce heat to medium low or low heat. Return chicken to pan. Mix the soy sauce, ginger, and garlic again with the cornstarch and pour over the chicken and veggies. Cook and stir until thickened and well coated. You can put the lid on to help your veggies to cook through a little bit more, you don't want them to be too limp, but not too crunchy either.<br /><br />Serve over rice. *I like it with Brown Rice which you will need to start before you begin cooking the chicken since it takes 45 minutes to cook brown rice*<br /></p><p>Note: I have tried it with bell peppers before and it was good, but I like this combo of veggies the best of all the ways I have tried it! The asparagus really is quite good for those of you that are hesitant... my kids LOVE LOVE LOVE it! Surprisingly enough! ;)</p>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0tag:blogger.com,1999:blog-3628293363517326647.post-36163624699197962962010-10-31T18:38:00.000-07:002015-02-05T06:36:20.859-08:00Sour Cream Waffles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrs2sFCU4TR-1tfFCnJ95vshdW1E8Ms2hEVSQFPmXbA92LcYGtDJgjmiKTI7BYy2-x0lPkynGhOHo0BtvKBQ0YL3GKok8eSaav2YbmYKJzJM5ZDrcUx3rrujBbFSo6mbJGQYvxVLqYj7c/s1600/IMG_6845.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534389874669922370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrs2sFCU4TR-1tfFCnJ95vshdW1E8Ms2hEVSQFPmXbA92LcYGtDJgjmiKTI7BYy2-x0lPkynGhOHo0BtvKBQ0YL3GKok8eSaav2YbmYKJzJM5ZDrcUx3rrujBbFSo6mbJGQYvxVLqYj7c/s400/IMG_6845.JPG" /></a> <div><em>These waffles are so easy. They cook up great every time. They're the perfect texture. And I've never had complaints from the kids when I make them.<br /></em><div><em>from "Back to the Table" by Art Smith<br /></em><br />1 3/4 cups all purpose flour<br />1 tablespoon sugar<br />1 tablespoon baking powder<br />1/2 tsp salt<br />1 cube butter, melted<br />1 cup milk (if desired, add a little more to help thin the batter)<br />1/2 cup sour cream</div><div>3 large eggs<br /><br />Combine dry ingredients in a large bowl to combine and make a well in the middle. Mix wet ingredients in a medium bowl until well combined and pour into well. I use my Pampered Chef whisk for this. But you can use a mixer, too. Just be careful not to over mix it.<br /><br />Pour onto hot waffle iron. I like to use my belgian waffle. Cook until golden and enjoy!</div></div>Anonymoushttp://www.blogger.com/profile/01063468851090801424noreply@blogger.com0