tag:blogger.com,1999:blog-48430375499660853312024-03-17T21:03:51.358-06:00In the Long kitchenEmilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.comBlogger244125tag:blogger.com,1999:blog-4843037549966085331.post-37162783681320752372013-09-17T19:33:00.000-06:002014-05-06T13:30:00.169-06:00Chicken and Avocado Enchiladas in Creamy Avocado Sauce<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<h5>
<span style="color: black;">Chicken and Avocado Enchiladas in Creamy Avocado Sauce</span></h5>
<h5>
<span style="color: black;">Ingredients</span></h5>
<ul class="ingredients">
<li class="ingredient"><span style="color: black;">1 cup chicken broth</span></li>
<li class="ingredient"><span style="color: black;">1 cup </span><a href="http://www.closetcooking.com/2007/08/salsa-verde.html"><span style="color: black;">salsa verde</span></a></li>
<li class="ingredient"><span style="color: black;">1/2 cup sour cream (or Greek yogurt)</span></li>
<li class="ingredient"><span style="color: black;">2 avocados</span></li>
<li class="ingredient"><span style="color: black;">1 jalapeno, coarsely chopped (remove seeds for less heat)</span></li>
<li class="ingredient"><span style="color: black;">1 clove garlic</span></li>
<li class="ingredient"><span style="color: black;">1 teaspoon cumin, toasted and ground</span></li>
<li class="ingredient"><span style="color: black;">salt and pepper to taste</span></li>
<li class="ingredient"><span style="color: black;">1 handful cilantro</span></li>
<li class="ingredient"><span style="color: black;">1/2 lime, juice</span></li>
<li class="ingredient"><span style="color: black;">4 cups cooked shredded chicken</span></li>
<li class="ingredient"><span style="color: black;">2 avocados, diced</span></li>
<li class="ingredient"><span style="color: black;">2 green onions, sliced</span></li>
<li class="ingredient"><span style="color: black;">2 cups cheddar cheese, shredded</span></li>
<li class="ingredient"><span style="color: black;">2 cups Monterey jack cheese, shredded</span></li>
<li class="ingredient"><span style="color: black;">8 (7 inch) tortillas</span></li>
</ul>
<h5>
<span style="color: black;">Directions</span></h5>
<ol class="instructions">
<li class="instruction"><span style="color: black;">Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.</span></li>
<li class="instruction"><span style="color: black;">Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.</span></li>
<li class="instruction"><span style="color: black;">Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.</span></li>
<li class="instruction"><span style="color: black;">Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.</span></li>
</ol>
<div class="instruction">
Recipe/photo source:<a href="http://www.closetcooking.com/2012/09/chicken-and-avocado-enchiladas-in.html" target="_blank">Closet Cooking</a></div>
Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com12tag:blogger.com,1999:blog-4843037549966085331.post-84205703962113559762013-09-15T19:25:00.000-06:002014-05-06T13:31:29.209-06:00Susan Tanner's Famous Brownies<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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Susan Tanner's Famous Brownies<br />
<br />
1 square (1/2 cup) butter, softened<br />
1/3 c. cocoa<br />
1 1/2 c. sugar<br />
4 eggs<br />
1/2 tsp. vanilla<br />
Dash of salt<br />
1 1/4 c. flour<br />
<br />
Mix all ingredients together and place in a greased 9x13 pan. Bake at 350 for 23-25 minutes. Cool completely before frosting<br />
<br />
Frosting:<br />
1/4 c. butter<br />
1/2 c. cocoa<br />
4 c. powdered sugar<br />
4 Tbsp. milk or cream<br />
1 tsp. vanilla<br />
Dash of salt<br />
<br />
Mix all ingredients together. <br />
<br />
<br />
Recipe by: Susan Tanner<br />
Photo by: ryanbakes.comEmilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-54681045950620755492013-09-09T14:14:00.000-06:002014-03-14T12:08:21.093-06:00The Best No Bake Cookies<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">No Bake Cookies </span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Recipe and photo source - </span><a href="http://www.lickthebowlgood.blogspot.com/" style="text-decoration: none;"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">www.lickthebowlgood.blogspot.com</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div>
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<ul style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups sugar</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 stick oleo, margarine or butter (I used butter)</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 Tbsp. cocoa powder</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup milk</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup crunchy peanut butter</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp. vanilla extract</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 cups oatmeal (old fashioned rolled oats, not instant)</span></div>
</li>
</ul>
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix until well blended.</span></div>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Drop by spoonful on tin foil, wax paper or parchment. Allow to set and cool completely.</span></div>
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Makes 2 dozen 3-inch cookies. </span></div>
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com7tag:blogger.com,1999:blog-4843037549966085331.post-34148613191238241832013-09-06T13:54:00.000-06:002014-05-06T13:32:19.350-06:00Easy Chicken and Broccoli<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<div class="amount">
<span property="v:amount">Easy Chicken and Broccoli</span></div>
<div class="amount">
<span property="v:amount"></span> </div>
<div class="amount">
<span property="v:amount">1</span>lb. <span class="ingredientNodeInner" property="v:name">boneless skinless chicken breast</span>s, cut into bite-size pieces</div>
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<span rel="v:ingredient"><span itemprop="ingredients" typeof="v:ingredient"></span></span><div class="amount">
<span rel="v:ingredient"><span itemprop="ingredients" typeof="v:ingredient"><span property="v:amount">3</span>cups <span property="v:name">frozen broccoli florets</span></span></span></div>
<span rel="v:ingredient"><span itemprop="ingredients" typeof="v:ingredient">
</span> </span> <br /></div>
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<span rel="v:ingredient"><span itemprop="ingredients" typeof="v:ingredient"></span></span><div class="amount">
<span rel="v:ingredient"><span itemprop="ingredients" typeof="v:ingredient"><span property="v:amount">1</span>can (10-3/4 oz.) <span class="ingredientNodeInner" property="v:name">condensed cream of mushroom soup</span></span></span></div>
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<span rel="v:ingredient"><span itemprop="ingredients" typeof="v:ingredient"></span></span><div class="amount">
<span rel="v:ingredient"><span itemprop="ingredients" typeof="v:ingredient"><span property="v:amount">1</span>cup plus 2 Tbsp. <span property="v:name">water</span></span></span></div>
<span rel="v:ingredient"><span itemprop="ingredients" typeof="v:ingredient">
</span> </span> <br /></div>
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<span rel="v:ingredient"><span itemprop="ingredients" typeof="v:ingredient"></span></span><div class="amount">
<span rel="v:ingredient"><span itemprop="ingredients" typeof="v:ingredient"><span property="v:amount">1-1/2 </span>cups <span class="ingredientNodeInner" property="v:name">instant white rice</span>, uncooked</span></span></div>
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<span rel="v:ingredient"><span itemprop="ingredients" typeof="v:ingredient"><span property="v:amount">1</span>cup <span property="v:name">KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA (or just use cheddar)</span></span></span></div>
<span rel="v:ingredient"><span itemprop="ingredients" typeof="v:ingredient">
</span> </span> <br /></div>
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<span itemprop="recipeInstructions" rel="v:instructions"><br />
<span typeof="v:Instructions"><span property="v:instruction"><strong>COOK </strong>and stir chicken in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. or until evenly browned. </span><br />
</span></span><div class="recipeMakeItText">
<div class="stdContBlock">
<div class="textarea">
<span itemprop="recipeInstructions" rel="v:instructions"><span typeof="v:Instructions"><span property="v:instruction"><strong>ADD </strong>broccoli, soup and water; stir. Bring to boil. </span> </span></span><br />
<span itemprop="recipeInstructions" rel="v:instructions"><span typeof="v:Instructions"><span property="v:instruction"><strong>STIR </strong>in rice; sprinkle with cheese. Cover; simmer on low heat 5 min. </span></span></span></div>
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<span itemprop="recipeInstructions" rel="v:instructions"><span typeof="v:Instructions">
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Recipe and photo source: <a href="http://www.kraftrecipes.com/recipes/easy-chicken-broccoli-69204.aspx" target="_blank">Kraft Recipes</a></div>
</div>
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Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-14991946141181116032013-09-05T13:45:00.000-06:002014-03-14T12:11:00.363-06:00Slow Cooker Garlic and Brown Sugar Chicken<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<br /></div>
<span style="text-decoration: underline;"><b>Slow Cooker Garlic and Brown Sugar Chicken</b></span><br />
<br />
4-6 chicken breasts (or thighs would work great too!)<br />
1 cup packed brown sugar<br />
2/3 cup vinegar<br />
1/4 cup lemon-lime soda<br />
2-3 Tablespoons minced garlic<br />
2 Tablespoons soy sauce<br />
1 teaspoon fresh ground pepper<br />
2 Tablespoons corn starch<br />
2 Tablespoons water<br />
Rice or noodles, cooked<br />
Red pepper flakes (optional)<br />
<b></b><br />
<b>Directions:</b><br />
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).<br />
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.<br />
<br />
Recipe and photo source: <a href="http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html" target="_blank">Six Sisters Suff</a>Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-82215230915972732432013-09-04T10:50:00.002-06:002014-05-06T13:41:49.222-06:00French Toast<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
French Toast<br />
Serves: 4<br />
Crunchy outside but soft in the middle! Other bread can be used like French bread.<br />
<br />
10-12 slices high-quality white sandwich bread (1/2 inch thick)<br />
1 1/2 c whole milk, warmed to about 80 degrees<br />
3 large egg yolks<br />
3 Tbsp. light brown sugar<br />
1/2 tsp. ground cinnamon<br />
2 Tbsp. unsalted butter, melted, plus 2 Tbsp. for cooking<br />
1/4 tsp. salt<br />
1 Tbsp. Vanilla<br />
<br />
<ol>
<li>Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.</li>
<li>Whisk warmed milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.</li>
<li>Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter.</li>
<li>Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet, and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.</li>
</ol>
<br />
*You can also use an electric griddle and do a lot of slices at once. <br />
<br />
Recipe source: America's Test KitchenEmilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-61696538503150239772013-08-22T23:29:00.000-06:002013-08-22T23:29:00.242-06:00Cinnamon Syrup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxOs-xpxb9YvrreJ1otar2Skht6ywXxburTKW-sLw0sYnfC7vLmMAMGh599A_re4sX17SneMMU4Zbdzqw8O1DcetCDk6SrS92XT1B3yD8LogqKr1b6Xko_rpQhG6pE2pEdfEvoeZg0D8/s1600/syrup3.jpg"><img alt="" border="0" height="320" id="BLOGGER_PHOTO_ID_5579692566449507698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxOs-xpxb9YvrreJ1otar2Skht6ywXxburTKW-sLw0sYnfC7vLmMAMGh599A_re4sX17SneMMU4Zbdzqw8O1DcetCDk6SrS92XT1B3yD8LogqKr1b6Xko_rpQhG6pE2pEdfEvoeZg0D8/s320/syrup3.jpg" style="margin: 0px auto 10px; text-align: center;" width="214" /></a><br />
<br />
*Runny but very tasty<br />
<br />
Cinnamon Syrup<br />
<br />
1 cup sugar<br />
1/2 cup light corn syrup<br />
1/4 cup water<br />
3/4 teaspoon ground cinnamon<br />
1 (5 ounce) can evaporated milk<br />
<div align="left">
In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.</div>
<div align="left">
</div>
<div align="left">
Recipe/photo source: <a href="http://www.cjaneinthekitchen.blogspot.com/" target="_blank">See Jane In The Kitchen</a></div>
Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-83128855713370566602013-08-21T23:26:00.000-06:002013-08-21T23:26:00.056-06:00Snickerdoodle Bars<div class="b-b h-1 strong" id="zlrecipe-title" itemprop="name">
Snickerdoodle Bars</div>
<div class="zlmeta zlclear">
<div class="fl-l width-50">
<div id="zlrecipe-prep-time">
Prep Time: <span content="PT20M" itemprop="prepTime">20 minutes</span></div>
<div id="zlrecipe-cook-time">
Cook Time: <span content="PT25M" itemprop="cookTime">25 minutes</span></div>
<div id="zlrecipe-total-time">
Total Time: <span content="PT1H45M" itemprop="totalTime">1 hour, 45 minutes</span></div>
</div>
<div class="fl-l width-50">
<div id="zlrecipe-yield">
Yield: <span itemprop="recipeYield">24 bars</span></div>
</div>
<div class="zlclear">
</div>
</div>
<div class="img-desc-wrap">
<div class="t-a-c hide-card">
<img alt="Snickerdoodle Bars" class="photo" itemprop="image" src="http://www.tasteandtellblog.com/wp-content/uploads/2013/01/Snickerdoodle-Bars-recipe-taste-and-tell.jpg" style="width: 150px;" title="Snickerdoodle Bars" /> </div>
<div id="zlrecipe-summary" itemprop="description">
<div class="summary italic">
A homemade bar filled with cinnamon goodness - perfect for snickerdoodle lovers!</div>
</div>
</div>
<div class="h-4 strong" id="zlrecipe-ingredients">
Ingredients</div>
<ul id="zlrecipe-ingredients-list"><div class="ingredient-label" id="zlrecipe-ingredient-0">
Bars </div>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">2 1/3 cups all-purpose flour </li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 1/4 teaspoons baking powder </li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1/2 teaspoon salt </li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">3/4 cup butter, at room temperature </li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 1/4 cups sugar </li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1/2 cup brown sugar </li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">3 eggs </li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1 teaspoon vanilla </li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients"></li>
<div class="ingredient-label" id="zlrecipe-ingredient-10">
Cinnamon Filling </div>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">1 tablespoon sugar </li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">1 tablespoon cinnamon </li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients"></li>
<div class="ingredient-label" id="zlrecipe-ingredient-14">
Glaze </div>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">1 cup powdered sugar </li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients">1 to 2 tablespoons milk </li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients">1/4 teaspoon vanilla </li>
<li class="ingredient" id="zlrecipe-ingredient-18" itemprop="ingredients"></li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Preheat the oven to 350F. Spray a 9x13-inch baking dish with nonstick cooking spray. </li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">In a small bowl, combine the flour, baking powder and salt. </li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">In a large bowl, beat together the butter and both sugars until light and fluffy. Gradually beat in the eggs, scraping the sides of the bowl as needed. Beat in the vanilla. Add in the dry ingredients and beat on low until combined. </li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Spoon half of the batter into the prepared pan. Spread evenly. (Use your hands if needed to spread evenly.) Sprinkle the cinnamon sugar mixture evenly over the batter. Drop teaspoon sized amounts of the remaining batter over the cinnamon sugar layer. </li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Bake in the preheated oven for 20-25 minutes, until golden brown. Cool completely. </li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">In a small bowl, combine the glaze ingredients. Drizzle over the bars. </li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions">Cut and serve. </li>
</ol>
<div class="instruction" itemprop="recipeInstructions">
Recipe/photo source: <a href="http://www.tasteandtellblog.com/snickerdoodle-bars/" target="_blank">Taste and Tell Blog</a></div>
<ol class="instructions">
</ol>
Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-60720471231172361412013-08-20T23:24:00.001-06:002013-08-20T23:24:36.477-06:00Brown Butter, Oatmeal, and Butterscotch Toffee Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6TwdngiOL5o/UhRO9ZBT9NI/AAAAAAAACrA/R1pNwx861LQ/s1600/Brown-Butter-and-Oatmeal-Toffee-Crunch-Cookies-16t.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-6TwdngiOL5o/UhRO9ZBT9NI/AAAAAAAACrA/R1pNwx861LQ/s320/Brown-Butter-and-Oatmeal-Toffee-Crunch-Cookies-16t.jpg" width="213" /></a></div>
<div class="ingredient">
Brown Butter, Oatmeal, and Butterscotch Toffee Chip Cookies</div>
<div class="ingredient">
<span class="amount"></span> </div>
<li class="ingredient"><span class="amount">2 sticks</span> <span class="name">unsalted butter</span></li>
<li class="ingredient"><span class="amount">3/4 cup</span> <span class="name">granulated sugar</span></li>
<li class="ingredient"><span class="amount">3/4 cup</span> <span class="name">packed light brown sugar</span></li>
<li class="ingredient"><span class="amount">2 large</span> <span class="name">eggs</span></li>
<li class="ingredient"><span class="amount">1 teaspoon</span> <span class="name">pure vanilla extract</span></li>
<li class="ingredient"><span class="amount">2 1/4 cups</span> <span class="name">all-purpose Gold Medal Flour</span></li>
<li class="ingredient"><span class="amount">3 tablespoons</span> <span class="name">vanilla instant pudding mix (optional)</span></li>
<li class="ingredient"><span class="amount">3/4 cup</span> <span class="name">quick oats</span></li>
<li class="ingredient"><span class="amount">1 teaspoon</span> <span class="name">baking soda</span></li>
<li class="ingredient"><span class="amount">3/4 teaspoon</span> <span class="name">kosher salt</span></li>
<li class="ingredient"><span class="amount">1 1/4 cup</span> <span class="name">butterscotch chips</span></li>
<li class="ingredient"><span class="amount">1/2 cup</span> <span class="name">Heath Bar Toffee Chips/pieces</span></li>
<span style="text-decoration: underline;">Directions</span><br />
<ol class="instructions">
<li class="instruction">Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.</li>
<li class="instruction">Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and let cool for 5 minutes.</li>
<li class="instruction">Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add eggs and vanilla beating to combine. Add flour, pudding mix, quick oats, baking soda, salt and chips. Mix on low until just combined.</li>
<li class="instruction">With a medium cookie scoop, place dough onto prepared baking sheet about 1 inch apart. Bake for 10 minutes, until baked through. Remove and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy.</li>
</ol>
Makes <span class="yield">3 dozen Cookies</span><br />
<span class="yield"></span><br />
<span class="yield">Recipe/photo source: <a href="http://brown%20butter,%20oatmeal,%20and%20butterscotch%20toffee%20chip%20cookies/" target="_blank">Picky Palate</a></span>Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-60550910098861039782012-12-20T14:07:00.000-07:002012-12-20T14:07:00.848-07:00Caramel Pretzel Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZEBHAY7vVzU/UMZO2zFQPHI/AAAAAAAACog/BwNki5kZcnM/s1600/brownies1-333x500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ZEBHAY7vVzU/UMZO2zFQPHI/AAAAAAAACog/BwNki5kZcnM/s320/brownies1-333x500.jpg" width="213" /></a></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
Caramel Pretzel Brownies</div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<br /></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
Ingredients</div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0">Brownies:
</li>
<li class="ingredient" id="zlrecipe-ingredient-1">1 1/2 cups all purpose flour
</li>
<li class="ingredient" id="zlrecipe-ingredient-2">2 tsp baking powder
</li>
<li class="ingredient" id="zlrecipe-ingredient-3">1 tsp salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-4">1 cup butter
</li>
<li class="ingredient" id="zlrecipe-ingredient-5">5 ounces unsweetened chocolate
</li>
<li class="ingredient" id="zlrecipe-ingredient-6">1 cup packed brown sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-7">1 cup granulated sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-8">5 large eggs
</li>
<li class="ingredient" id="zlrecipe-ingredient-9">2 tsp vanilla extract </li>
<li class="ingredient" id="zlrecipe-ingredient-10">Toppings:
</li>
<li class="ingredient" id="zlrecipe-ingredient-11">4 oz milk chocolate, melted
</li>
<li class="ingredient" id="zlrecipe-ingredient-12">3/4 cup roughly chopped thin pretzels
</li>
<li class="ingredient" id="zlrecipe-ingredient-13">14 caramels, unwrapped (make sure they are fresh caramels, not ones you have had in your pantry for 9 months. They won't turn out well)</li>
<li class="ingredient" id="zlrecipe-ingredient-14">2 tbsp heavy cream</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0">Grease a 13 x 9" pan and preheat the oven to 350 F.
</li>
<li class="instruction" id="zlrecipe-instruction-1">Whisk together the flour, baking powder, and salt and set aside.
</li>
<li class="instruction" id="zlrecipe-instruction-2">Melt the
chocolate and butter together in the top of a double boiler or in a
heat-proof bowl set over simmering water. Stir until smooth.
</li>
<li class="instruction" id="zlrecipe-instruction-3">Pour the chocolate mixture into a large bowl and stir in the sugars.
</li>
<li class="instruction" id="zlrecipe-instruction-4">Add the eggs and vanilla and mix well.
</li>
<li class="instruction" id="zlrecipe-instruction-5">Gently stir in the flour mixture, mixing just until combined.
</li>
<li class="instruction" id="zlrecipe-instruction-6">Sprinkle the pretzels over the brownies and bake for about 25 minutes, or until a toothpick comes out clean.
</li>
<li class="instruction" id="zlrecipe-instruction-7">Set the pan on a rack to cool.
</li>
<li class="instruction" id="zlrecipe-instruction-8">Drizzle the melted milk chocolate evenly over the pretzels.
</li>
<li class="instruction" id="zlrecipe-instruction-9">Combine the
caramels and heavy cream in a small saucepan over low heat, stirring
until smooth. Drizzle over the brownies and let rest for at least an
hour before cutting into squares. Recipe and Photo source: <a href="http://catesworldkitchen.com/2012/08/caramel-pretzel-brownies/" target="_blank">Cate's World Kitchen</a> </li>
</ol>
Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-17182628807848229382012-12-17T14:02:00.000-07:002014-05-06T13:45:09.918-06:00Crunchy Candy Bar Caramel Corn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0hVc5hZjviWUFP00p1Q6kZfCuKO0o6L5yRumhsbvv_Svf0ScZ0KhIEH6SwjIoVEJG44mHvvkBhxAV3Tg-2_tHHhcimYeY6itCzT9XoS7D14B0-c6bidmyN-VVVDiCbFxyxxk_LxW8xE/s1600/the-one-resized-at-91.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0hVc5hZjviWUFP00p1Q6kZfCuKO0o6L5yRumhsbvv_Svf0ScZ0KhIEH6SwjIoVEJG44mHvvkBhxAV3Tg-2_tHHhcimYeY6itCzT9XoS7D14B0-c6bidmyN-VVVDiCbFxyxxk_LxW8xE/s1600/the-one-resized-at-91.jpg" height="320" width="223" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
<strong><span style="font-size: large;">Crunchy Candy Bar Caramel Corn</span></strong></div>
<div>
<span style="font-size: large;"><span style="font-size: medium;">Time: 30 minutes + 15 minutes to set up</span></span></div>
<div>
<span style="font-size: large;"><span style="font-size: medium;">Yield: One large jelly roll pan full</span></span></div>
<div>
<em><span style="font-size: large;"><span style="font-size: medium;">Recipe adapted from <a href="http://www.yourhomebasedmom.com/friday-favorite-caramel-corn/">Your Homebased Mom</a></span></span></em></div>
<br />
<div>
<span style="font-size: medium;">16 C popped popcorn (1/2 C unpopped)</span></div>
<div>
<span style="font-size: medium;">1 C brown sugar</span></div>
<div>
<span style="font-size: medium;">1/4 C corn syrup</span></div>
<div>
<span style="font-size: medium;">1/2 C butter</span></div>
<div>
<span style="font-size: medium;">1/2 t baking soda</span></div>
<div>
<span style="font-size: medium;">1 t vanilla</span></div>
<div>
<span style="font-size: medium;">15 fun sized candy bars (I used twix, milky way and 1000 Grands)</span></div>
<div>
<span style="font-size: medium;">1 C white chocolate chips</span></div>
<div>
<span style="font-size: medium;">1/2 C semi sweet chocolate chips</span></div>
<div>
<span style="font-size: medium;">1 t shortening </span></div>
<div style="clear: both; text-align: center;">
<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhNH5tOMUNP7JarXY1u9kiHNlieqYZfYf23ixa5ZbACsverJ8OTFsN40qEQt2lkmYHOWrEoREVgB92btRYbWYjF_CFD-cgFBP6xCSwyRcvZHv7hEWjWGQlj1x2Ya0O1qYYOkOALLl0BZY/s1600/DSC08698.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></div>
<div>
<span style="font-size: medium;">1. Pop 16 cups of popcorn.</span></div>
<div>
<span style="font-size: medium;"> </span></div>
<div>
<span style="font-size: medium;">2. Into a
medium sized glass bowl, or large glass measuring cup, place the butter,
brown sugar and corn syrup. Heat it in the microwave for 1 minute. Stir
the ingredients together with a wooden spoon. Repeat this step four
more times.<strong> (Total of 5 minutes in the microwave)</strong></span></div>
<div>
<span style="font-size: medium;">Heat and stir…</span></div>
<div>
<span style="font-size: medium;">Heat and stir…</span></div>
<div>
<span style="font-size: medium;">Heat and stir…</span></div>
<div>
<span style="font-size: medium;"><br />
</span></div>
<div style="clear: both; text-align: center;">
<span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwv8F3wOrFDN-x4evGQ34uTVCkTYxLAQVVI7fRj7zUcM2LBNzIH9QAW2y1oTM81sCzpzo9yasoW3Q4OaEkX_1hHMgU6FmUETJ4CFlVWnuSAaEV31ZOCIVtwG9WelQrJw1gpcG2dCgB5up/s1600/DSC08707.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwv8F3wOrFDN-x4evGQ34uTVCkTYxLAQVVI7fRj7zUcM2LBNzIH9QAW2y1oTM81sCzpzo9yasoW3Q4OaEkX_1hHMgU6FmUETJ4CFlVWnuSAaEV31ZOCIVtwG9WelQrJw1gpcG2dCgB5up/s400/DSC08707.JPG" height="300" width="400" /></a></span></div>
<div>
<span style="font-size: medium;"><br />
</span></div>
<div>
<span style="font-size: medium;">and a final “heat and stir”. It should be very bubbly and hot at this point.</span></div>
<div>
<span style="font-size: medium;"><br />
</span></div>
<div>
<span style="font-size: medium;">3. Add the baking soda<strong>, </strong>vanilla,and a dash of salt. </span></div>
<div>
<span style="font-size: medium;"><br />
</span></div>
<div style="clear: both; text-align: center;">
<span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwT91TqS8RisfPxeOLtziGQ7VI7Gcf8nfbgrAmHg5-Q6skzgDN5uItxFnMAA2C0I62NfYGFvOoYz7vX4NzlYNMxrPKxu7GDmJ15GbA-02nV_Zsr_tDyAuuZObK-wW0qDWu8oiLuxRCbDxu/s1600/DSC08711.JPG" style="margin-left: 1em; margin-right: 1em;"></a></span><br /></div>
<div>
<span style="font-size: medium;">4. Pour the popcorn into a large brown paper grocery sack.</span></div>
<div>
<span style="font-size: medium;"><br />
</span></div>
<span style="font-size: medium;"></span><span style="font-size: medium;">5. Pour the caramel right into the bag on top of the popcorn. Stir it around with a wooden spoon. </span>
<br />
<div>
<span style="font-size: medium;"><br />
</span></div>
<div style="clear: both; text-align: center;">
<span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcM2rMDgn3M_C9atwqdj3_cI2Fm39d2gXvRmXluxwCbb4q9YJZfoAnT-xcrQC9wRBUZ3c8y43bDvg30c3YxHYmgBbvCiHYtEhmrFC3l0GPUH9Iq_i6wMsgJ71GCigCC70tR7w71Bm7iNj/s1600/DSC08715.JPG" style="margin-left: 1em; margin-right: 1em;"></a></span><br /></div>
<div>
<span style="font-size: medium;">6. Fold the
bag over and place it in the microwave, heat for 1 minute. Take the bag
out of the microwave and shake it….shake it…..shake it.</span></div>
<div>
<span style="font-size: medium;"> </span></div>
<div>
<span style="font-size: medium;">7. Return the bag to the microwave and heat it for an additional 30 second, then shake it again. </span></div>
<div>
<span style="font-size: medium;"><br />
</span></div>
<div style="clear: both; text-align: center;">
<span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yWZe1IWcbgaHlUzIOjz25sUFJy2IhKwqHZq3IsnAcrP6BD_HLeX-R-r7W0bXFotqtixYF-ukBHUfxKjFDSO05Ib_BbixtrPobdTWDrR7VGy6FpyBPpD8iTggmEe1nhH92rFc31KGjXHI/s1600/DSC08716.JPG" style="margin-left: 1em; margin-right: 1em;"></a></span><br /></div>
<div>
<span style="font-size: medium;">8. Pour the caramel corn out onto a large jelly roll pan, lined with parchment paper. </span></div>
<div>
<span style="font-size: medium;"><br />
</span></div>
<div style="clear: both; text-align: center;">
<span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IaCpaqT0PrTu-I-6dOuGsrC-8acBsp7ekILoaQZcxN11Z6FJVBswY0r8mbrSJ7ri8DkWZYjsu07I3q6ZSLV7dPlFvd-amC-gdEmKvLH4irc18BAaBjGVZWNCsKN7yuqE9_nPnKhGmIZ1/s1600/DSC08719.JPG" style="margin-left: 1em; margin-right: 1em;"></a></span><br /></div>
<div>
<span style="font-size: medium;">9. Chop up the candy bars and lay them out over the caramel corn. </span></div>
<div>
<span style="font-size: medium;"><br />
</span></div>
<span style="font-size: medium;"></span><span style="font-size: medium;">10. Heat
the white chocolate chips in the microwave, for 30 seconds at a time,
stirring after each heating interval. Don’t let the chocolate get too
hot. Add 1/2 t shortening to the melted chocolate and stir to combine. </span>
<br />
<div>
<span style="font-size: medium;"><br />
</span></div>
<span style="font-size: medium;"></span><span style="font-size: medium;">11. Drizzle the white chocolate over the top of the caramel corn and candy bars. </span>
<br />
<div>
<span style="font-size: medium;"><br />
</span></div>
<span style="font-size: medium;"></span><span style="font-size: medium;">12. Melt the semi sweet chocolate just like you melted the white chocolate. Drizzle it over the caramel corn. </span>
<br />
<div>
<span style="font-size: medium;"> </span></div>
<div>
<span style="font-size: medium;">13. Let the
chocolate set up (you can pop it into the fridge for 10 minutes to
hurry along the process). Break it up into chunks and serve. Store any
leftovers in an air tight container.</span></div>
<div>
<span style="font-size: medium;"> </span></div>
<div>
<span style="font-size: medium;">Recipe and photo source: <a href="http://jamiecooksitup.net/2011/10/crunchy-candy-bar-caramel-corn/" target="_blank">Jamie Cook's It Up</a> </span></div>
<div style="clear: both; text-align: center;">
<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGva8qUiAHh56_8tZCMYbEolaFKaO2dNZoLrUXyrfYQTVBlu92NufTDk5-EhSXU-oj4ngXLqT8MF-r5Sy5GZPgWxYHe1gblA9HxVk2nJP-2YPOjqjnQugHAccDxx9zX9MNplwJbcgtYhX/s1600/the+last.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></div>
Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-17044935420171531092012-12-13T13:55:00.000-07:002012-12-13T13:55:00.325-07:00Cheesy Chicken Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvB5BUMg01e0grnN6MYaJLeLfF_NiJbsepa9sY33ABaoWG3DayLdMBR-eKNcIs9y0OAgh9cRx7oe9RwWYBX5jhgppG24YNDcO1nuJH_Yl6cSBWascQyhwALIzNrPBq2yzEHEJ6834hmpg/s1600/chicken-lasagna-6-450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvB5BUMg01e0grnN6MYaJLeLfF_NiJbsepa9sY33ABaoWG3DayLdMBR-eKNcIs9y0OAgh9cRx7oe9RwWYBX5jhgppG24YNDcO1nuJH_Yl6cSBWascQyhwALIzNrPBq2yzEHEJ6834hmpg/s320/chicken-lasagna-6-450.jpg" width="320" /></a></div>
<strong>Cheesy Chicken Lasagna</strong><br />
<br />
2 (12 oz) cans evaporated milk (not fat-free)<br />
1 (1 oz) pkg. dry Ranch dressing mix<br />
3 C. cubed, cooked, chicken<br />
1/8 tsp pepper<br />
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)<br />
1 1/2 to 2 C cheddar cheese, grated<br />
1 1/2 to 2 C mozzarella cheese, grated<br />
Cook the chicken and noodles first at the same time. Once noodles are
done–rinse in cold water and set aside (it keeps them from sticking
together). Combine evaporated milk (don’t use fat-free version) and
Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring
frequently until dry ingredients are dissolved. Stir in chicken and
pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring
frequently. Layer half of lasagna noodles, poultry sauce, and cheese in
well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40
minutes or until hot and bubbly. Let rest 10 minutes before serving.<br />
<br />
Recipe and photo source: <a href="http://realmomkitchen.com/633/cheesy-chicken-lasagna/" target="_blank">Real Mom Kitchen</a> Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-4670883527317327242012-12-10T13:47:00.001-07:002014-05-06T13:46:33.640-06:00Peppermint Brownies with Peppermint Buttercream Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7d98GroFyQ3Rks6acWQ778QFv8iH4L1iYQmKLX-hc0JF7KF-1ua-dbOsfzmqjkzGnprk197r_B-xggpauUoJo5s4HL_aElCLzr80ZZa8TpAbBm53YCqPfn33dyde3mY8UnvG0EK5U0wM/s1600/peppermint-brownies-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7d98GroFyQ3Rks6acWQ778QFv8iH4L1iYQmKLX-hc0JF7KF-1ua-dbOsfzmqjkzGnprk197r_B-xggpauUoJo5s4HL_aElCLzr80ZZa8TpAbBm53YCqPfn33dyde3mY8UnvG0EK5U0wM/s1600/peppermint-brownies-1.jpg" height="320" width="213" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;"><strong>Peppermint Brownies</strong></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Yields 12 – 16 servings</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 (18.3 oz) box Betty Crocker Fudge Brownie Mix </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">2/3 cup butter, melted (10 2/3 Tbsp)</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup milk</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">2 large eggs</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp peppermint extract</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 recipe Fluffy Peppermint Buttercream Frosting, recipe follows</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup crushed peppermint candy canes, for topping (optional)</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span><span style="font-family: Georgia, Times New Roman, serif;">Directions:</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat
oven to 325 degrees. In a mixing bowl combine brownie mix, melted
butter, milk, eggs and peppermint extract and using a wooden spoon, stir
until combine. Pour mixture into a buttered 8 x 8-inch glass baking
dish and bake in preheated oven 50 – 55 minutes. Allow to cool
completely then frost with Fluffy Peppermint Buttercream Frosting and
sprinkle with optional crushed peppermint candy canes (note that it will
take several hours for the brownies to cool completely because they are
thick, so plan accordingly). </span></div>
<div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><strong>Fluffy Peppermint Buttercream Frosting</strong></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup butter, at room temperature</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 3/4 cup powdered sugar</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 Tbsp heavy cream</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp peppermint extract</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Directions:</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">In the
bowl of an electric stand mixer fitted with the paddle attachment, whip
butter on medium-high speed until very pale and fluffy about 6 – 8
minutes, occasionally scrapping down sides of the bowl. Add in powdered
sugar, heavy cream and peppermint extract then mix on low speed until
combine, then increase mixer to medium-high speed and beat until very
light and fluffy, about 3 – 4 minutes, occasionally scraping down sides
and bottom of the bowl. </span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Recipe and Photo Source: <a href="http://www.iheartnaptime.net/peppermint-brownies-with-peppermint-buttercream-frosting-recipe/" target="_blank">I Heart Naptime</a> </span></div>
Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-59701835220478430852012-10-01T08:14:00.000-06:002012-10-01T08:14:00.170-06:00Whoopie Pies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8k9IrYaVYnQ/UFcv5ZES4AI/AAAAAAAACnQ/XSVAdXKHnsU/s1600/LOST_SFS_4C_whoopie+pies_319415.jpg;maxwidth=268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8k9IrYaVYnQ/UFcv5ZES4AI/AAAAAAAACnQ/XSVAdXKHnsU/s1600/LOST_SFS_4C_whoopie+pies_319415.jpg;maxwidth=268.jpg" /></a></div>
Another Cook's Country recipe that is worth a try!<b> </b><br />
<br />
<b>Whoopie Pies </b><b style="font-weight: normal;"><i><span style="font-size: xx-small;">(slightly adapted from Cook's Country)</span></i></b><br />
<br />
Makes about one dozen filled pies<br />
<br />
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<u><b style="font-weight: normal;">For cakes</b></u>
</div>
<b style="font-weight: normal;">2 cups all-purpose flour<br />
½ cup Dutch-processed cocoa powder<br />
1 teaspoon baking soda<br />
½ teaspoon salt<br />
1 cup packed light brown sugar<br />
8 tablespoons (1 stick) unsalted butter, softened but still cool<br />
1 large egg, room temperature<br />
1 </b><b style="font-weight: normal;">½</b><b style="font-weight: normal;"> teaspoon vanilla extract<br />
1 cup buttermilk (make sure you shake it well before measuring)</b><br />
<br />
<u><b style="font-weight: normal;">For filling</b></u><b style="font-weight: normal;"> <i><span style="font-size: xx-small;"></span></i></b><br />
<b style="font-weight: normal;">12 tablespoons (1½ sticks) unsalted butter, softened but still cool<br />
1¼ cups confectioners’ sugar<br />
1½ teaspoons vanilla extract<br />
</b><b style="font-weight: normal;">½</b><b style="font-weight: normal;"> teaspoon salt</b><br />
7 oz jar of marshmallow creme (I like <a href="http://www.kraftrecipes.com/Products/ProductInfoDisplay.aspx?SiteId=1&Product=0069966144">Kraft Jet-Puffed</a>)<br />
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>For the cakes</b>: Adjust oven racks to upper-middle and lower-middle
positions and heat oven to 350 degrees. Line 3 baking sheets with
parchment paper. Whisk flour, cocoa powder, baking soda, and salt in
medium bowl.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
With electric mixer on medium speed, beat sugar and butter in large bowl
until fluffy, about 4 minutes. Beat in egg until incorporated, scraping
down sides of bowl as necessary, then beat in vanilla. Reduce speed to
low and beat in one-third of flour mixture, then half of buttermilk.
Repeat with half of remaining flour mixture, then remaining buttermilk,
and finally remaining flour mixture. Using rubber spatula, give batter
final stir.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Using a #20 ice cream scoop (or <b style="font-weight: normal;">¼</b>-cup measure) scoop 8 mounds of batter onto each baking sheet,
spacing mounds about 3 inches apart. Bake until cakes spring back when
pressed, 11 to 13 minutes, switching and rotating pans halfway through
baking. Cool completely on baking sheets, at least 1 hour.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>For the filling</b>: With electric mixer on medium speed, beat butter and
sugar together until fluffy, about 2 minutes. Beat in vanilla and salt.
Beat in marshmallow creme until incorporated, about 2 minutes. Refrigerate filling
until slightly firm, about 30 minutes. (Bowl can be wrapped and
refrigerated for up to 2 days.)</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Dollop ⅓ cup filling on center of flat side of half the cakes. Top with flat
side of remaining cakes and gently press until filling spreads to edge
of cake. Serve. (Whoopie pies can be refrigerated in air-tight
container for up to 3 days.) </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Adapted recipe source: <a href="http://www.treats-sf.com/2012/02/whoopie-pies.html" target="_blank">Treats</a> </div>
<div style="text-align: justify;">
Photo source: <a href="http://www.cookscountry.com/recipes/Whoopie-Pies/7629/" target="_blank">Cook's Country</a> </div>
Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-3893317116859408662012-09-29T08:07:00.000-06:002012-09-29T08:07:00.963-06:00Grilled Tomato and Basil Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tlmV1o1uHRk/UFcs0_ukJQI/AAAAAAAACm8/dm9hJaJd-mE/s1600/grilled-pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-tlmV1o1uHRk/UFcs0_ukJQI/AAAAAAAACm8/dm9hJaJd-mE/s320/grilled-pizza.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
This is a Cook's Illustrated recipe which means plan on it taking you a while to make. The recipe is lengthy and a little scary but it is SO worth it! This recipe is a must! The spicy garlic oil is fantastic. I think I will use this on all my pizza recipes.<br />
<br />
<br />
<div class="item b-b">
<div class="b-b h-1 strong" id="zlrecipe-title" itemprop="name">
<b>Grilled Tomato and Basil Pizza</b></div>
</div>
<div class="zlmeta zlclear">
<div class="fl-l width-50">
<div id="zlrecipe-prep-time">
Prep Time: <span content="PT2H30M" itemprop="prepTime">2 hours, 30 minutes</span></div>
<div id="zlrecipe-cook-time">
Cook Time: <span content="PT15M" itemprop="cookTime">15 minutes</span></div>
<div id="zlrecipe-total-time">
Total Time: <span content="PT3H" itemprop="totalTime">3 hours</span></div>
</div>
<div class="fl-l width-50">
<div id="zlrecipe-yield">
Yield: <span itemprop="recipeYield">4 grilled pizzas</span></div>
</div>
<div class="zlclear">
</div>
</div>
<div class="img-desc-wrap">
<div id="zlrecipe-summary" itemprop="description">
<div class="summary italic">
Source: <a class="summary-link" href="http://www.cooksillustrated.com/" target="_blank">Cook's Illustrated </a></div>
</div>
</div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<br /></div>
<span id="zlrecipe-ingredients-list"><div class="ingredient-label" id="zlrecipe-ingredient-0">
Dough:
</div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
2 Tbsp extra-virgin olive oil
</div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
1 cup water, room temperature
</div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
2 cups bread flour (11 ounces), plus more for work surface
</div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
1 tbsp whole wheat flour (optional)
</div>
<div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">
2 tsp sugar
</div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
1 1/4 tsp table salt
</div>
<div class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">
1 tsp instant yeast
</div>
<div class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">
</div>
<div class="ingredient-label" id="zlrecipe-ingredient-9">
</div>
<div class="ingredient-label" id="zlrecipe-ingredient-9">
Topping:
</div>
<div class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">
1 1/2 lb medium plum tomatoes (5-6), cored, seeded, and cut into 1/2-inch dice
</div>
<div class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">
3/4 tsp table salt
</div>
<div class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">
6 oz fontina cheese (The fontina is a must! If you <i>have</i> to use Mozzarella make sure it is freshly grated)</div>
<div class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients">
1 1/2 oz Parmesan cheese, finely grated (about 3/4 cup)
</div>
<div class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">
1/2 cup chopped fresh basil
</div>
<div class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">
sea salt or kosher salt
</div>
<div class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients">
</div>
<div class="ingredient-label" id="zlrecipe-ingredient-17">
</div>
<div class="ingredient-label" id="zlrecipe-ingredient-17">
Spicy garlic oil:
</div>
<div class="ingredient" id="zlrecipe-ingredient-18" itemprop="ingredients">
1/3 cup extra virgin olive oil
</div>
<div class="ingredient" id="zlrecipe-ingredient-19" itemprop="ingredients">
4 medium garlic cloves, minced or pressed through a garlic press (about 4 tsp)
</div>
<div class="ingredient" id="zlrecipe-ingredient-20" itemprop="ingredients">
1/2 tsp red pepper flakes</div>
</span><div class="h-4 strong" id="zlrecipe-instructions">
<br /></div>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">FOR
THE SPICY GARLIC OIL: Cook olive oil, garlic, and red pepper flakes in a
small saucepan over medium heat, stirring occasionally, until the
garlic begins to sizzle 2 to 3 minutes. Transfer to a small bowl.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">FOR
THE CRUST: Combine oil and water in liquid measuring cup. In food
processor fitted with plastic dough blade or metal blade, process bread
flour, whole wheat flour, sugar, salt, and yeast until combined, about 5
seconds. With machine running, slowly add liquid through feed tube;
continue to process until dough forms tacky, elastic ball that clears
sides of work bowl, about 1 1/2 minutes. If dough ball does not form, add
more flour 1 tablespoon at a time and process until dough ball forms.
Spray medium bowl lightly with nonstick cooking spray or rub lightly
with oil. Transfer dough to bowl and press down to flatten surface;
cover tightly with plastic wrap and set in draft-free spot until doubled
in volume, 1 1/2 to 2 hours.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">When
dough has doubled, press down gently to deflate; turn dough out onto
work surface and divide into 4 equal-sized pieces. With cupped palm,
form each piece into smooth, tight ball. Set dough balls on well-floured
work surface. Press dough rounds with hand to flatten; cover loosely
with plastic wrap and let rest about 15 minutes.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">FOR
THE TOPPING: Meanwhile, toss tomatoes and table salt in medium bowl;
transfer to colander and drain 30 minutes (wipe out and reserve bowl).
Shake colander to drain off excess liquid; transfer tomatoes to
now-empty bowl and set aside. Combine cheeses in second medium bowl and
set aside.
</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Gently
stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches
in diameter. Working one piece at a time and keeping the rest covered,
roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on
well-floured sheet of parchment paper, dusting with additional flour as
needed to prevent sticking. (If dough shrinks when rolled out, cover
with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Dust
surface of rolled dough with flour and set aside. Repeat with remaining
dough, stacking sheets of rolled dough on top of each other (with
parchment in between) and covering stack with plastic wrap; set aside
until grill is ready.
</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">TO
GRILL (Charcoal grill): Ignite 6 quarts (1 large chimney) hardwood charcoal or
briquettes in chimney starter and burn until fully ignited, 15 to 20
minutes. Empty coals into grill and spread into even layer over
three-quarters of grill, leaving one quadrant free of coals. Position
cooking grate over coals and heat until grill is medium-hot, about 5
minutes (you can hold your hand 5 inches above grill grate for 4
seconds); scrape grate clean with grill brush. For a gas grill: Light all burners and turn to high heat. Close lid and let it sit for 15 minutes. Scrape cooking grate with a clean grill brush.</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions">Lightly
flour pizza peel; invert 1 dough round onto peel, gently stretching it
as needed to retain shape (do not stretch dough too thin; thin spots
will burn quickly). Peel off and discard parchment; carefully slide
round onto hot side of grill. Immediately repeat with another dough
round. Cook until tops are covered with bubbles (pierce larger bubbles
with paring knife) and bottoms are grill marked and charred in spots, 1
to 2 minutes; while rounds cook, check undersides and slide to cool area
of grill if browning too quickly. Transfer crusts to cutting board
browned sides up. Repeat with 2 remaining dough rounds.
</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions">Brush
2 crusts generously with Spicy Garlic Oil; top each evenly with
one-quarter of cheese mixture and one-quarter of tomatoes. Return pizzas
to grill and cover grill with lid; cook until bottoms are well browned
and cheese is melted, 2 to 4 minutes, checking bottoms frequently to
prevent burning. Transfer pizzas to cutting board; repeat with remaining
2 crusts. Sprinkle pizzas with basil and coarse salt to taste; cut into
wedges and serve immediately.</li>
</ol>
Photo source: <a href="http://www.dishingthedivine.com/2011/06/12/grilled-pizza/" target="_blank">Dishing The Divine</a> Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-89393275102004880212012-09-24T07:47:00.000-06:002012-09-24T07:47:00.617-06:00Simple Lemon Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uV7IDP3CjmA/UFcpz744OAI/AAAAAAAACms/OeCVnWQYJww/s1600/Easy-Lemon-Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-uV7IDP3CjmA/UFcpz744OAI/AAAAAAAACms/OeCVnWQYJww/s320/Easy-Lemon-Cookies.jpg" width="320" /></a></div>
I really liked all the extra lemon flavor!<br />
<br />
<div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span><strong>Simple Lemon Cookies</strong> </span><span><em>Adapted from <span class="blsp-spelling-error" id="SPELLING_ERROR_3">allrecipes</span></em></span><span><strong></strong></span></span></span></div>
<div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span><strong><br /></strong>1 (18.25 ounce) package lemon cake mix<br />2 eggs<br />1/3 cup vegetable oil<br />2 teaspoons lemon zest<br />2 TBS fresh lemon juice</span></span></span></div>
<div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span>1/2 teaspoon lemon extract<br />1/3 cup confectioners’ sugar for decoration</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span><strong></strong></span></span></span>
<div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span><strong> </strong></span></span></span></div>
<div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span><strong>Directions</strong>1. Preheat oven to 375 degrees F (190 degrees C).<br />2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon juice, lemon extract and lemon zest until well blended. </span></span></span></div>
<div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">3.Drop
teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them
around until they’re lightly covered. Once sugared, put them on an <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ungreased</span> cookie sheet.<br />4. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy. </span></span></div>
<div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"> </span></span></div>
<div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Recipe and photo source<strong>: <a href="http://www.mybakingaddiction.com/simple-lemon-cookies/" target="_blank">My Baking Addiction</a></strong> </span></span></div>
Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-62162399893607877602012-09-20T07:42:00.000-06:002012-09-20T07:42:00.186-06:00Copycat Cafe Rio's Chicken Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-x-8SkgiB6Tk/UFcoL_3eWPI/AAAAAAAACmk/-SDkM84bezE/s1600/cafe-rio-souptm-682x1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-x-8SkgiB6Tk/UFcoL_3eWPI/AAAAAAAACmk/-SDkM84bezE/s320/cafe-rio-souptm-682x1024.jpg" width="213" /></a></div>
This soup is really good. I don't think any copy cat recipe is ever as good as the real thing but this one is really good! You definitely don't want to take any short cuts here. Make the pico de gallo, it is wonderful!<br />
<br />
<b>Cafe Rio's Chicken Tortilla Soup</b><br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 onion, diced</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 Tbsp. vegetable oil</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1/2 tsp cumin</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">a dash (or two) cayenne</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1/2 tsp. chili powder</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">5 c. chicken broth</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">3 Tbsp. fresh cilantro, finely chopped</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">juice of 1/2 lime</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">pepper, to taste</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">1 can pinto beans, drained and rinsed</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">2-3 boneless, skinless chicken breasts</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">2 Tbsp. taco seasoning</li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">1 Tbsp. paprika</li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients">vegetable oil (to taste)</li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">pico de gallo (click <a class="ingredient-link" href="http://www.favfamilyrecipes.com/2012/06/salsa-fresca-pico-de-gallo.html" target="_blank">HERE</a>)</li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">2-3 avocados, diced</li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients">2 c. pepper jack cheese</li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients">tortilla strips (Click <a class="ingredient-link" href="http://www.favfamilyrecipes.com/2010/04/homemade-tortilla-strips.html" target="_blank">HERE</a>)</li>
<li class="ingredient" id="zlrecipe-ingredient-18" itemprop="ingredients">cilantro (for garnish)</li>
<li class="ingredient" id="zlrecipe-ingredient-19" itemprop="ingredients">lime wedges (for garnish)</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ul class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">In
a small skillet, saute onion in 1 Tbsp. oil until onions become
slightly soft. Stir in cumin, cayenne, and chili powder and saute an
additional minute or two.</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Transfer
seasoned onions to a small crock pot (or medium-sized saucepan). Add
chicken broth, cliantro, lime juice, pepper and pinto beans to onions
and simmer on low-heat for at least 2-3 hours.</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">In
the meantime (when you are close to serving), combine taco seasoning
and paprika. Brush chicken with oil and rub with taco seasoning/paprika
mixture. Grill chicken over medium-heat until cooked through (try to
turn only once during the grilling process). Remove from grill and
shred.</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">In
individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c.
diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of
chicken broth directly over the layers. Top with tortilla strips and
garnish with cilantro and lime wedges.</li>
</ul>
Recipe and photo source: <a href="http://www.favfamilyrecipes.com/2012/06/our-version-of-cafe-rios-chicken-tortilla-soup.html" target="_blank">Favorite Family Recipes</a> (This is a great website for recipes)Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-35784618929959687472012-09-17T07:37:00.000-06:002012-09-17T07:37:36.668-06:00Pumpkin Crunch Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzowZ75nWNiGX8qwf4rP3Ce-40aYlaV1HJl7c6EPh4lx01-RXLSxDRxZOGxed584FduFYvgLBUscJxlRoyy8MlWr6iZ0sXWSLQ_etZWgVbFPJkatPgGyUL6TqSdaETYg8FCSzcAdbhnY/s1600/pumpkin-crunch-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzowZ75nWNiGX8qwf4rP3Ce-40aYlaV1HJl7c6EPh4lx01-RXLSxDRxZOGxed584FduFYvgLBUscJxlRoyy8MlWr6iZ0sXWSLQ_etZWgVbFPJkatPgGyUL6TqSdaETYg8FCSzcAdbhnY/s320/pumpkin-crunch-cake.jpg" width="320" /></a></div>
This is definitely more pie like than cake like. It is pretty much just pumpkin pie on the bottom with a crunchy crumbly top. I wasn't too fond of the yellow cake mix flavor. Next time I would find a more homemade tasting crumbly topping for this.<br /><h4>
<span id="goog_128380237"></span><span id="goog_128380238"></span>Pumpkin Crunch Cake</h4>
<br />
<ul>
<li>1 box yellow cake mix</li>
<li>1 can (15 oz) pumpkin puree</li>
<li>1 can (12 oz) evaporated milk</li>
<li>3 large eggs</li>
<li>1 1/2 cups sugar</li>
<li>1 tsp. cinnamon</li>
<li>1/2 tsp. salt</li>
<li>1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)</li>
<li>1 cup butter, melted</li>
</ul>
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix
pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into
greased pan. Sprinkle dry cake mix over pumpkin mixture and top with
pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.<br />
<br />
Recipe and photo source: <a href="http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/" target="_blank">The Picky Apple</a> Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-88507742333487525012012-08-27T11:20:00.001-06:002012-08-27T11:20:17.705-06:00Oreo Pudding Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ffXK7QBO_M8/UDusKCyzeAI/AAAAAAAACmI/ucExfDTXYMQ/s1600/oreo-pudding-cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ffXK7QBO_M8/UDusKCyzeAI/AAAAAAAACmI/ucExfDTXYMQ/s320/oreo-pudding-cookie.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;">Oreo Pudding Cookies</span></div>
<div class="separator" style="clear: both; text-align: left;">
Source: <a href="http://sweettreatsandmore.blogspot.com/2011/03/oreo-pudding-cookies.html">Sweet Treats And More</a></div>
<div class="separator" style="clear: both; text-align: left;">
<br />Ingredients:</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup butter, room temperature</div>
3/4 cup brown sugar<br />
1/4 cup white sugar<br />
1 (4.2 ounce) package instant Oreo Pudding mix (see Note)<br />
2 1/4 cups flour <br />
1 teaspoon baking soda <br />
2 eggs<br />
1 teaspoon vanilla<br />
1/4 teaspoon salt<br />
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)<br />
2 cups semi-sweet chocolate chips<br />
<br />
<br />
<strong>Instructions:</strong><br />
<br />Preheat oven to 350 degrees. <br />
<br />
Combine flour, baking soda, and salt in a small bowl and set aside.
Cream together butter and sugars. Beat in pudding mix until blended. Add
the eggs and vanilla and mix well. Add the flour mixture and mix to
combine. Stir in cookies n' cream pieces and chocolate chips. Batter
will be thick.<br />
<br />
Using a cookie dough scooper, place golf ball sized dough balls on a
baking sheet lined with parchment paper. Bake at 350 degrees for 8
minutes. You do not want to overbake these! Let cookies cool for 5
minutes on baking sheet before moving to a cooking rack. Store in
air-tight container. Makes two dozen.<br />
<br />
<br />
Recipe and photo source: <a href="http://www.the-girl-who-ate-everything.com/2011/05/oreo-pudding-cookies.html" target="_blank">The Girl Who Ate Everything</a>Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-20634461135555868952012-08-23T08:00:00.000-06:002012-08-23T08:00:04.877-06:00Chicken Enchiladas with Green Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-w2Wc8zb__BA/UB58hfLJWSI/AAAAAAAACl0/sA5hG5Og_U8/s1600/chicken+enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="http://2.bp.blogspot.com/-w2Wc8zb__BA/UB58hfLJWSI/AAAAAAAACl0/sA5hG5Og_U8/s320/chicken+enchiladas.jpg" width="320" /></a></div>
<b>Chicken Enchiladas with Green Sauce</b><br />
<br />
<div>
<span class="Apple-style-span">Yields 1 Dozen </span></div>
<div>
<span class="Apple-style-span"><br />
</span></div>
<div>
<span class="Apple-style-span">Ingredients:</span></div>
<div>
<span class="Apple-style-span">3 boneless, skinless chicken breast halves</span></div>
<div>
<span class="Apple-style-span">1 (14.5 oz) can chicken broth</span></div>
<div>
<span class="Apple-style-span">12 corn tortillas (I prefer Guerrero Brand)</span></div>
<div>
<span class="Apple-style-span">1 recipe Green Enchilada Sauce, recipe follows</span></div>
<div>
<span class="Apple-style-span">3 cups shredded Monterrey Jack cheese (about 12 oz.)</span></div>
<div>
<span class="Apple-style-span">Sour cream, for serving</span></div>
<div>
<span class="Apple-style-span"><br />
</span></div>
<div>
<span class="Apple-style-span">Directions:</span></div>
<div>
<span class="Apple-style-span"><span class="Apple-style-span">Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 6 hours. </span><span class="Apple-style-span">Once chicken is fully cooked, shred and set aside.</span><span class="Apple-style-span">
Preheat oven to 350 degrees. Preheat a non-stick griddle over medium
heat. Cook corn tortillas on preheat griddle about 20 seconds per side
or until slightly flimsy (I can't think of a better word =).
Immediately stack tortillas on a plate after being warmed and cover with
a pan lid (this seals in the moisture and helps them become flexible
without cracking). To prepare enchiladas, place about 1/4 cup shredded
chicken in the center of tortilla, cover with 1 tablespoon enchilada
sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll
tortilla and place seamed side down in a 13" x 9" baking dish. Repeat
this step with remaining tortillas, arranging enchiladas side by side in
dish. Cover top of each rolled enchilada with 2 tablespoons enchilada
sauce. Cover enchiladas with remaining cheese. Bake in preheated oven
for 14 -16 minutes until cheese is bubbling and enchiladas are heated
through. Serve with sour cream.</span></span></div>
<div>
<span class="Apple-style-span"><br />
</span></div>
<div>
<span class="Apple-style-span"><b><span class="Apple-style-span">Green Enchilada Sauce</span></b><span class="Apple-style-span"> </span></span></div>
<div>
<span class="Apple-style-span"><br />
</span></div>
<div>
<span class="Apple-style-span">Ingredients:</span></div>
<div>
<span class="Apple-style-span">1 cup chicken broth</span></div>
<div>
<span class="Apple-style-span">5 medium tomatillos (husked and rinsed)</span></div>
<div>
<span class="Apple-style-span">1 (7 oz.) can diced green chilis, undrained</span></div>
<div>
<span class="Apple-style-span">3 Tbsp yellow onion</span></div>
<div>
<span class="Apple-style-span">1 green onion</span></div>
<div>
<span class="Apple-style-span">1 clove garlic</span></div>
<div>
<span class="Apple-style-span">3 Tbsp cilantro</span></div>
<div>
<span class="Apple-style-span">1/2 Poblano pepper</span></div>
<div>
<span class="Apple-style-span">1/2 lime juiced</span></div>
<div>
<span class="Apple-style-span">2 tsp sugar</span></div>
<div>
<span class="Apple-style-span">1/2 tsp cumin</span></div>
<div>
<span class="Apple-style-span">Salt and pepper to taste</span></div>
<div>
<span class="Apple-style-span"><br />
</span></div>
<div>
<span class="Apple-style-span">Directions:</span></div>
<div>
<span class="Apple-style-span">Combine
all ingredients in a blender, blend for a minute or two until
everything is very well blended. Pour sauce into a medium non-reactive
saucepan and bring just to a boil over medium high heat. Reduce heat and
simmer 20 minutes, until sauce thickens. </span></div>
<div>
<span class="Apple-style-span"><br />
</span></div>
<div>
<span class="Apple-style-span">Recipe and photo source: <a href="http://cookingclassy.blogspot.com/2011/11/chicken-enchiladas-with-green-sauce.html" target="_blank">Cooking Classy</a><br />
</span></div>
<div>
<span class="Apple-style-span"><br />
</span></div>
Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-77292498755991303452012-08-20T07:49:00.000-06:002012-08-20T07:49:00.141-06:00Overnight Baked Caramel French Toast<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Eo9ylMPAzlM/UB552L0pchI/AAAAAAAAClg/E4tI5z8BsXw/s1600/bakedcaramelfrenchtoast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Eo9ylMPAzlM/UB552L0pchI/AAAAAAAAClg/E4tI5z8BsXw/s320/bakedcaramelfrenchtoast.jpg" width="240" /></a></div>
This is AMAZING!<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<b>Overnight Baked Caramel French Toast</b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<br />
<u><b>Ingredients </b></u><br />
<br />
<b>Topping:</b><br />
1 cup packed brown sugar<br />
6 tablespoons butter or margarine<br />
1/3 cup whipping (heavy) cream<br />
1 tablespoon light corn syrup<br />
(I added chopped pecans for a little somethin' extra!)<br />
<br />
<b>French Toast:</b><br />
3 eggs<br />
1/2 cup milk<br />
1 teaspoon vanilla<br />
1/4 teaspoon salt<br />
8 (3/4-inch-thick) diagonal cut slices French bread <br />
<br />
<b>Directions:</b><br />
1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In
2-quart saucepan, mix topping ingredients. Cook over medium heat,
stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking
dish.<br />
<br />
2. In shallow bowl, beat eggs with fork. Beat in milk, vanilla and
salt. Dip bread slices into egg mixture, making sure all egg mixture is
absorbed; arrange over topping in dish. Cover; refrigerate at least 8
hours or overnight.<br />
<br />
3. When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20
to 25 minutes or until bubbly and toast is golden brown. Remove from
oven; let stand 3 minutes.<br />
<br />
4. Place large heatproof serving platter upside down over baking dish;
turn platter and baking dish over. Remove baking dish, scraping any
extra caramel topping onto toast. Serve immediately.<br />
<br />
(Recipe from <a href="http://www.tablespoon.com/recipes/baked-caramel-french-toast-recipe/1/print/"><b>Tablespoon.com</b>)</a> recipe and photo source: <a href="http://www.sixsistersstuff.com/2011/10/overnight-baked-caramel-french-toast.html" target="_blank">Six Sisters Stuff</a> Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-73708977032690213502012-08-16T07:45:00.000-06:002012-08-16T07:45:00.459-06:00Vegetable Saute with Simple Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-c_EhNDWu8eA/UB545kyN3WI/AAAAAAAAClY/tjoKGqCRr4Y/s1600/Veggies-Cream-Sauce-BLOG-450x285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="http://2.bp.blogspot.com/-c_EhNDWu8eA/UB545kyN3WI/AAAAAAAAClY/tjoKGqCRr4Y/s320/Veggies-Cream-Sauce-BLOG-450x285.jpg" width="320" /></a></div>
<span style="font-size: medium; font-weight: bold;">Vegetable Sauté with Simple Cream Sauce</span><br />
<em><a href="https://docs.google.com/document/d/1WenxHtkOOU3jvfiJUdKnxpvqhYm54BtQx6N_231fbwg/edit"></a></em><br />
*Serves 4-6<br />
<br />
INGREDIENTS:<br />
2 tablespoons heavy cream<br />
1 ounce (2 tablespoons) cream cheese<br />
2 tablespoons minced fresh chives or 1/2 teaspoon dried thyme<br />
2 teaspoons lemon juice<br />
1/8 teaspoon red pepper flakes<br />
2 tablespoons olive oil<br />
1/2 pound broccoli, florets cut into 1-inch pieces<br />
1/2 pound cauliflower florets cut into 1-inch pieces<br />
1/2 pound carrots, peeled and sliced 1/4-inch thick<br />
1 red bell pepper, stemmed, seeded and cut into 1/2-inch wide strips or chunks<br />
1/4 cup low-sodium chicken broth<br />
Salt and pepper, to taste<br />
<br />
DIRECTIONS:<br />
In a small bowl, combine cream, cream cheese, chives (or thyme), lemon
juice, and pepper flakes. Whisk until well combined. Set aside.<br />
<br />
In a large 12-inch nonstick skillet, heat the oil over medium heat
until rippling and hot. Add broccoli, cauliflower, carrots, and bell
pepper and cook, stirring occasionally, until the vegetables are
slightly tender, 4 to 6 minutes. Stir in the broth, cover and reduce
heat to medium low. Cook until the vegetables are crisp tender, about 2
minutes.<br />
<br />
Remove the lid and cook until the liquid evaporates and the
vegetables are tender, about 1 minute. Stir in the cream mixture. Season
with salt and pepper to taste. Serve immediately.<br />
<em><br />
<strong>Recipe Source: </strong>adapted from Cook’s Country Oct/Nov 2011 recipe and photo found on melskitchencafe.com</em>Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-72841264483724903142012-08-13T07:41:00.000-06:002014-05-06T13:47:22.297-06:00Sunny Peanut Butter Chews<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcJkZbsdDBhJO0IkYnbLMRBAFdMW5NuZz8VfKH3QTpWxKsx86zqqxDd4Pu_amAXr18YIATeJL2qIXQE8yguF29IyAjmEUPDHEP7zG-R9NzJYUZvYR5Jg5T4cvzGTPfznt8WxlCE7JCco/s1600/5f2aee8e-e0a2-495f-8e7b-dff85cd46f37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcJkZbsdDBhJO0IkYnbLMRBAFdMW5NuZz8VfKH3QTpWxKsx86zqqxDd4Pu_amAXr18YIATeJL2qIXQE8yguF29IyAjmEUPDHEP7zG-R9NzJYUZvYR5Jg5T4cvzGTPfznt8WxlCE7JCco/s1600/5f2aee8e-e0a2-495f-8e7b-dff85cd46f37.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Great recipe to make with the kids!<br />
<br />
<b>Sunny Peanut Butter Chews</b><br />
<br />
<div class="RecipeIngredientItemNumber" style="float: left;">
1/3
</div>
<div class="RecipeIngredientItem" style="width: 400px;">
cup creamy peanut butter
</div>
<div class="clear">
</div>
<div class="RecipeIngredientItemNumber" style="float: left;">
3
</div>
<div class="RecipeIngredientItem" style="width: 400px;">
tablespoons butter or margarine
</div>
<div class="clear">
</div>
<div class="RecipeIngredientItemNumber" style="float: left;">
1
</div>
<div class="RecipeIngredientItem" style="width: 400px;">
bag (10 oz) marshmallows
</div>
<div class="clear">
</div>
<div class="RecipeIngredientItemNumber" style="float: left;">
5
</div>
<div class="RecipeIngredientItem" style="width: 400px;">
cups Golden Grahams® cereal
</div>
<div class="clear">
</div>
<div class="clear">
</div>
<div class="hide">
</div>
<div class="clear">
</div>
<div class="cont">
<ol class="tipsMsg">
<li>
<span id="main_0_MethodsListView_ctrl0_StepDescriptionItemLabel">Grease bottom and sides of 9-inch square pan with shortening, or spray with cooking spray.</span> </li>
<li>
<span id="main_0_MethodsListView_ctrl1_StepDescriptionItemLabel">In
3-quart saucepan, heat peanut butter, butter and marshmallows, stirring
constantly, until melted; remove from heat. Gently stir in cereal, 1
cup at a time, until evenly coated.</span> </li>
<li>
<span id="main_0_MethodsListView_ctrl2_StepDescriptionItemLabel">Press mixture evenly in pan with buttered spatula. Cool completely, about 30 minutes. For bars, cut into 6 rows by 3 rows.</span> </li>
</ol>
<div>
<div class="makes">
Makes
18 bars </div>
<div class="makes">
</div>
<div class="makes">
Recipe and photo source: <a href="http://www.bettycrocker.com/recipes/sunny-peanut-butter-chews/e3a10fa6-4743-4f4b-858c-81b8367e2dd8?p=1" target="_blank">Betty Crocker.com</a> </div>
</div>
</div>
Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-63866913058378810502012-08-09T07:37:00.000-06:002012-08-09T07:37:00.106-06:00Buttermilk Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HttPsE--fVM/UB53KTq2LsI/AAAAAAAAClI/soVCht1lKj0/s1600/CVR_SFS_buttermilk_waffles_Index_053_article.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HttPsE--fVM/UB53KTq2LsI/AAAAAAAAClI/soVCht1lKj0/s1600/CVR_SFS_buttermilk_waffles_Index_053_article.jpg" /></a></div>
Make sure not to skip the step of letting the waffles sit in the oven for 10 minutes. They will come out much crispier. I like to double the recipe and put them in the freezer. Then for a quick breakfast pull them out and pop them in the toaster.<br />
<br />
Buttermilk Waffles<br />
<div id="yield" itemprop="yield">
Makes about eight 7-inch round waffles</div>
<div id="yield" itemprop="yield">
<br /></div>
<div class="headnote">
While the waffles can be eaten as soon as
they are removed from the waffle iron, they will have a crispier
exterior if rested in a warm oven for 10 minutes. (This method also
makes it possible to serve everyone at the same time.) Buttermilk powder
is available in most supermarkets and is generally located near the
dried-milk products or in the baking aisle. Leftover buttermilk powder,
which can be used in a number of baking applications, can be kept in the
refrigerator for up to a year. Seltzer or club soda gives these waffles
a light texture that would otherwise be provided by whipped egg whites.
(Avoid sparkling water such as Perrier—it’s not bubbly enough.) Use a
freshly opened container for maximum lift. Serve waffles with butter and
warmed maple syrup.</div>
<h5>
Ingredients</h5>
<ul class="ingredientBlock">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">2</span><span class="unit">cups (10 ounces)</span></span> <span class="preInstructions"></span> <span class="item" itemprop="name">unbleached all-purpose flour</span> <span class="specialInstructions"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">1</span><span class="unit">tablespoon</span></span> <span class="preInstructions"></span> <span class="item" itemprop="name">sugar</span> <span class="specialInstructions"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">3/4</span><span class="unit">teaspoon</span></span> <span class="preInstructions"></span> <span class="item" itemprop="name">table salt</span> <span class="specialInstructions"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">1/2</span><span class="unit">cup</span></span> <span class="preInstructions"></span> <span class="item" itemprop="name">dried buttermilk powder</span> <span class="specialInstructions">(see note)</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">1/2</span><span class="unit">teaspoon</span></span> <span class="preInstructions"></span> <span class="item" itemprop="name">baking soda</span> <span class="specialInstructions"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">1/2</span><span class="unit">cup</span></span> <span class="preInstructions"></span> <span class="item" itemprop="name">sour cream</span> <span class="specialInstructions"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">2</span><span class="unit">large</span></span> <span class="preInstructions"></span> <span class="item" itemprop="name">eggs</span> <span class="specialInstructions"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">1/4</span><span class="unit">teaspoon</span></span> <span class="preInstructions"></span> <span class="item" itemprop="name">vanilla extract</span> <span class="specialInstructions"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">1/4</span><span class="unit">cup</span></span> <span class="preInstructions"></span> <span class="item" itemprop="name">vegetable oil</span> <span class="specialInstructions"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">1 1/4</span><span class="unit">cups</span></span> <span class="preInstructions"></span> <span class="item" itemprop="name">unflavored seltzer water</span> <span class="specialInstructions"></span></li>
</ul>
<h5>
Instructions</h5>
<ul class="instructions" itemprop="instructions">
<li><strong>1. </strong>Adjust oven rack to
middle position and heat oven to 250 degrees. Set wire rack in rimmed
baking sheet and place baking sheet in oven. Whisk flour, sugar, salt,
buttermilk powder, and baking soda in large bowl to combine. Whisk sour
cream, eggs, vanilla, and oil in medium bowl to combine. Gently stir
seltzer into wet ingredients. Make well in center of dry ingredients and
pour in wet ingredients. Using a rubber spatula, gently stir until just
combined. Batter should remain slightly lumpy with streaks of flour.</li>
<li><strong>2.</strong> Heat waffle iron and bake
waffles according to manufacturer’s instructions (use about 1/3 cup for
7-inch round iron). Transfer waffles to rack in warm oven and hold for
up to 10 minutes before serving with butter and maple syrup.<br />
<br />
Recipe and photo source: <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=23641&_auth_token=yZLL%2bBJaY239XenXLCn9DdkiNCqn5sfNJebMW%2fj8%2fX6wcZB4uAJ1XVUxMnKZPvzSUQGeJExJ9Cckh%2fESYBNAnbwSNZ45rsgrzWe6DPSRoWAYHxBF94idn1lUpP%2bbTkphoqWiF5E%2bLfYbyhJtw6ynhDZp4%2f7Xryk9RVSkq1pcif%2fYjyQIsdpHqRoDYFDZ6LEq&persist=1" target="_blank">America's Test Kitchen</a> </li>
</ul>
Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0tag:blogger.com,1999:blog-4843037549966085331.post-19939942743844687882012-08-06T07:31:00.000-06:002012-08-06T07:31:00.059-06:00Chicken Breasts stuffed with goat cheese and sundried tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXisfrUYvQobvIJTyBthzFS_vYcEgfRQYcNpIhI6nYiocz1ZZWvxauGWi9Y1UBe0yqCgr7-jnJxAOrKVD0HTKqHht07QWRTGrcUsAAgzGfSM8mxJ8uXJB-rD4QM62T-SHuJvCYdMQ6zRE/s1600/Chicken-Breasts-Stuffed-with-Goat-Cheese-and-Sun-Dried-Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXisfrUYvQobvIJTyBthzFS_vYcEgfRQYcNpIhI6nYiocz1ZZWvxauGWi9Y1UBe0yqCgr7-jnJxAOrKVD0HTKqHht07QWRTGrcUsAAgzGfSM8mxJ8uXJB-rD4QM62T-SHuJvCYdMQ6zRE/s320/Chicken-Breasts-Stuffed-with-Goat-Cheese-and-Sun-Dried-Tomatoes.jpg" width="320" /></a></div>
This is so incredibly good and easy to prepare.<br />
<br />
<span class="item">
</span><br />
<h2 class="fn">
Chicken Breasts Stuffed w/ Goat Cheese & Sundried Tomatoes</h2>
<br />
<div class="yield">
<strong>Yield:</strong> <span class="yield">4 servings</span></div>
<div class="time" style="clear: left; float: left; margin-right: 10px;">
<strong>Prep Time:</strong> <span class="preptime">30 min <span class="value-title" title="PT30M"></span></span></div>
<div class="time" style="float: left; margin-right: 10px;">
<strong>Cook Time:</strong> <span class="cooktime">35 min <span class="value-title" title="PT35M"></span></span></div>
<h3 style="clear: left;">
</h3>
<div class="ingredient">
<strong>CHICKEN:</strong><br />
4 boneless, skinless chicken breasts<br />
1/2 cup goat cheese<br />
4 Tablespoons sun-dried tomatoes, packed in oil<br />
2 Tablespoons pine nuts<br />
2 green onions, thinly sliced<br />
3 basil leaves, cut into thin strips<br />
salt & pepper, to taste<br />
1 large egg, beaten<br />
1/2 cup dried breadcrumbs<br />
2 Tablespoons unsalted butter, melted<br />
<br />
<strong>SAUCE:</strong><br />
3 Tablespoons butter<br />
1/2 pound mushrooms, sliced<br />
1/4 cup dry white wine<br />
2/3 cup chicken broth<br />
4 Tablespoons chilled unsalted butter, cut into 4 pieces<br />
salt & pepper, to taste<br />
</div>
<h3>
Directions:</h3>
<div class="instructions">
1. Preheat oven to 350 degrees F. Pound
chicken between sheets of waxed paper using a flat meat mallet- you want
to even out the thickness and thin them out a bit. Pat chicken dry.<br />
2. Combine cheese, tomatoes, pine nuts, onions and basil in a small
bowl. Season with salt and pepper. Spread cheese mixture lengthwise over
half of each chicken breast. Tuck ends in. Roll chicken up tightly.
Secure with toothpicks. Dip chicken in egg, and then roll in
breadcrumbs.<br />
3. Place chicken in 8-inch square baking dish. Pour 2 Tablespoons
melted butter over the breasts. Bake until cooked through, about 20
minutes.<br />
4. While chicken is baking, melt 3 Tablespoons butter in large
skillet over medium heat. Add mushrooms and sauté until tender (about 6
minutes). Add wine and boil for 3 minutes. Add chicken broth and boil
until liquid is reduced by half, about 5 minutes. Remove from heat and
swirl in 4 Tablespoons of butter 1 piece at a time. Season with salt and
pepper.<br />
5. Remove toothpicks from chicken. Cut chicken rolls into 1/2-inch
thick rounds and serve immediately with sauce drizzled on top.<br />
</div>
<h3>
Tips:</h3>
<div class="extra">
*The chicken-rolling portion of the recipe may be prepared a few hours ahead of time and refrigerated.<br />
</div>
<div class="source">
<strong>Recipe and photo source:</strong> RecipeGirl.com<br />
</div>Emilyhttp://www.blogger.com/profile/08770420769215273146noreply@blogger.com0