tag:blogger.com,1999:blog-58626698269357824762024-03-18T21:14:23.240-07:00Something for DinnerJenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-5862669826935782476.post-35541639997016583802011-10-17T15:23:00.000-07:002011-10-17T15:28:35.012-07:00Pies, pies and more pies<div class="separator" style="clear: both; text-align: center;">With Thanksgiving coming up, I thought I would do a post with some of our favorite pie recipes. These are the pies I made last year for Thanksgiving. Yum!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGko1_8xpxQUqcQldaFvMP8Y6MhfEck3IJ-_8S-cWZ5EFgQRg5TDF5EUCFlEfsAbYwfoWztOvkC2Y4VeT1tlTd_7c1igQ3r5TOc0hwY8AVDjVSfiNnLU6O5wYu57bLKrWiKz_CVhqtA05I/s1600/pies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGko1_8xpxQUqcQldaFvMP8Y6MhfEck3IJ-_8S-cWZ5EFgQRg5TDF5EUCFlEfsAbYwfoWztOvkC2Y4VeT1tlTd_7c1igQ3r5TOc0hwY8AVDjVSfiNnLU6O5wYu57bLKrWiKz_CVhqtA05I/s320/pies.JPG" width="320" /></a></div><div style="text-align: center;">My favorite pie crust recipe is <a href="http://somethingfordinner.blogspot.com/2009/09/pie-crust.html">posted here</a>. </div><div style="text-align: center;">My favorite pecan pie recipe is <a href="http://somethingfordinner.blogspot.com/2009/12/pecan-pie.html">posted here</a>. </div><div style="text-align: center;">My favorite apple pie recipe is <a href="http://somethingfordinner.blogspot.com/2009/09/apple-pie.html">posted here</a>. <br />
My favorite pumpkin pie recipes is <a href="http://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie/detail.aspx">here</a>.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Blueberry Pie</span></b></div><div style="text-align: left;"></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 recipe crust for a double-crust pie.</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 c. fresh or frozen blueberries (it is less runny if you use fresh)</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 to 3/4 c. sugar</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 T. flour</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp. finely zested lemon peel OR ½ tsp. cinnamon (I like to use lemon peel)</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Line a 9-inch pie pan with pie crust.</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large bowl combine the sugar and flour. Stir in berries and lemon peel or cinnamon. Gently toss until coated. Transfer berry mixture to the pie shell. Trim bottom pastry to edge of pie pan. Place top crust over filling and seal edges. Cut slits in top crust.</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If desired, brush top of pie with milk and sprinkle with sugar. To prevent over-browning, cover edges with foil. Bake at 375 for 40 minutes (or 60 minutes if using frozen fruit). Remove foil and bake for 20 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack.</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="Normal1"></div><div class="Heading1"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fresh Strawberry Pie</span></b></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 baked pie crust</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 cups medium fresh strawberries</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 c. water</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 c. sugar</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 T. cornstarch</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove stems from strawberries, wash, and cut in half lengthwise. In a blender or food processor combine 1 cup of strawberries and 2/3 cup water. Cover and blend or process until smooth. Add enough additional water to the mixture to equal 1 ½ cups. In a medium saucepan combine sugar and cornstarch; stir in blended berry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Cool for 10 minutes without stirring.</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spread about ¼ c. of the glaze over bottom and sides of baked pie crust. Arrange half of the remaining strawberries in pastry. Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) If desired, top with whipped cream.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div style="text-align: center;"><div style="text-align: -webkit-auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div></div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Razzleberry Pie</span></b><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 C. water <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 1/3 C. sugar <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bring to boil<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add:<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 pkg. frozen blackberries<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bring back to a boil. Thicken ½ C. water with cornstarch (1 Tbsp.) Put back on stove until thickened. Remove from heat. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add:<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 pkg. frozen raspberries<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 pkg. frozen blackberries <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pour into prepared pie crusts and refrigerate. Makes 5 pies.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"></div><div class="Heading1"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rhubarb Pie</span></b></div><div class="Heading1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pastry for 9" two crust pie</span></div><div class="Heading1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/3-1 2/3 C sugar</span></div><div class="Heading1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 C fresh rhubarb, cut up</span></div><div class="Heading1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 C flour</span></div><div class="Heading1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 Tbsp. orange juice</span></div><div class="Heading1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp. grated orange peel (optional)</span></div><div class="Heading1"></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 Tbsp. butter</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stir together sugar, flour and orange peel. Turn half of the rhubarb into pastry lined pie dish; sprinkle with half of the sugar mixture. Repeat. Dot with orange juice and butter. Cover with top crust; seal and flute. Cover the edge of the crust with foil until the last 15 minutes of baking. Bake at 425 for 45 minutes.</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, serif;"><br />
</span></div><div class="Normal1"><span class="Apple-style-span" style="font-family: Georgia, serif;"><br />
</span></div>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-26928039499822482982011-06-20T21:17:00.000-07:002011-06-20T21:22:01.592-07:00Menu Organization<div>My cousin Krystal has a great interior design blog (<a href="http://sassysanctuary.blogspot.com/">Sassy Sanctuary</a>), and I got this idea to make a week's menu organizer from her blog a <a href="http://sassysanctuary.blogspot.com/2011/02/inspiration-file_18.html">few months ago</a>. I finally got around to making it this weekend. I sent her the picture and <a href="http://sassysanctuary.blogspot.com/2011/06/inspiration-file_19.html">she put it on her blog</a>. Fun! I can't wait to use it!</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuauUTRDYrt3XkHNXI6-elITETMFjGI4OZBMQubRd8OqGNcOcWfRgP7eScJL7-lWLgi9DeTa0nIJj5JswNqaT65u5G8PxtfA9UYa43O7OHmm8ygGDxFF5Ruf9UkWKNHTMovzfSL1Q75Oz/s1600/DSCI0907.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuauUTRDYrt3XkHNXI6-elITETMFjGI4OZBMQubRd8OqGNcOcWfRgP7eScJL7-lWLgi9DeTa0nIJj5JswNqaT65u5G8PxtfA9UYa43O7OHmm8ygGDxFF5Ruf9UkWKNHTMovzfSL1Q75Oz/s320/DSCI0907.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620522618728189842" /></a>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-14125684829380827212011-06-20T21:08:00.000-07:002011-06-20T21:14:06.700-07:00Zebra Stripes<div>My daughter needed to take snacks to preschool again and this time it had to start with the letter Z. It took me a while to remember that I had this recipe for Zebra Stripes. Hello, perfect for 5 year olds! It was a lot easier than the recipe makes it seem like.</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1LGiR2_aJmLNC30996JeR_Qi_nnlpWlPhNMO5lqCWquNOWp7vrMng2Ij7FZQECmp0it_pupE5S7SHHG-L0mAlww-f1HO9icNDqp28e5JRnHYaPDeIbX6AmF4-OWcgO3QwJ-ct9KwsKMmH/s1600/zebra+stripes.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1LGiR2_aJmLNC30996JeR_Qi_nnlpWlPhNMO5lqCWquNOWp7vrMng2Ij7FZQECmp0it_pupE5S7SHHG-L0mAlww-f1HO9icNDqp28e5JRnHYaPDeIbX6AmF4-OWcgO3QwJ-ct9KwsKMmH/s320/zebra+stripes.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620520650346889890" /></a><p class="Heading1"><a name="_Toc294879402"><b>Zebra Stripes</b></a><br /><span class="Apple-style-span" style="font-size: 17px; ">3 cups of all-purpose flour</span><br /><span class="Apple-style-span" style="font-size: 17px; ">1 cup of granulated sugar</span><br /><span class="Apple-style-span" style="font-size: 17px; ">2/3 cup of powdered sugar</span><br /><span class="Apple-style-span" style="font-size: 17px; ">1 teaspoon of vanilla</span><br /><span class="Apple-style-span" style="font-size: 17px; ">1 1/4 cup of margarine or butter, softened</span><br /><span class="Apple-style-span" style="font-size: 17px; ">1/4 teaspoon of salt</span><br /><span class="Apple-style-span" style="font-size: 17px; ">1 egg</span><br /><span class="Apple-style-span" style="font-size: 17px; ">1/4 cup of cocoa</span><br /><span class="Apple-style-span" style="font-size: 17px; ">Mix flour, sugars, vanilla, margarine, salt and egg until dough forms.<span style="mso-spacerun:yes"> </span>Divide dough into halves. Mix cocoa into 1 half. Pat or roll each half into 9-inch square. Cut each square into three 3-inch strips. Cut strips crosswise into halves.<span style="mso-spacerun:yes"> </span>Lift 1 brown strip half with large metal spatula onto plastic wrap. Top with 1 white strip half; press firmly. Top with remaining 10 brown and white strip halves, alternating colors and pressing firmly to form into a bar, about 4 1/2 inches long, 3 inches wide and about 3 inches high. Wrap into plastic wrap and refrigerate until chilled, 1 to 2 hours. Heat the oven to 375°. Cut bar crosswise into about eighteen 1/4-inch slices; cut each slice crosswise into halves. Bake cookies until edges begin to brown, 8 to 10 minutes. Makes 36 cookies.</span><!--[if supportFields]><span style="'mso-element:field-begin'"></span> XE "Zebra Stripes" <![endif]--><!--[if supportFields]><span style="'mso-element:field-end'"></span><![endif]--><!--[if supportFields]><span style="'mso-element:field-begin'"></span><span style="'mso-spacerun:yes'"> </span>XE "Chocolate:Zebra Stripes" <![endif]--><!--[if supportFields]><span style="'mso-element:field-end'"></span><![endif]--></p>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-66760690083950263642011-06-17T23:23:00.000-07:002011-06-17T23:27:53.285-07:00Pineapple Cheeseball<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8SMkrFOVzbHLbbN_UqilJdl9Aue9SEcmKtz8XdieIsXsWM5CEFIE-f6HrAUZqHcrubYT8OzQk5FthyphenhyphenTjovoZlXOX9D0TtrRhQCEvOF2ZvZBCN8yUqp5gFhFonmY7e8_2PLUdQ_xW1hXa/s1600/DSCI0905+copy.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8SMkrFOVzbHLbbN_UqilJdl9Aue9SEcmKtz8XdieIsXsWM5CEFIE-f6HrAUZqHcrubYT8OzQk5FthyphenhyphenTjovoZlXOX9D0TtrRhQCEvOF2ZvZBCN8yUqp5gFhFonmY7e8_2PLUdQ_xW1hXa/s320/DSCI0905+copy.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5619441806601760354" /></a><p class="Normal1">1 8 oz. pkg. cream cheese</p> <p class="Normal1">½ c. crushed pineapple</p> <p class="Normal1">1 tsp. minced onion</p> <p class="Normal1">2 tsp. seasoning salt</p> <p class="Normal1">1 Tbsp. finely chopped green pepper (optional)</p> <p class="Normal1">Mix everything together. Shape into a ball.<span style="mso-spacerun:yes"> (I use saran wrap). </span>At serving time, roll in sunflower seeds or slivered almonds if desired.</p><div><br /></div>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-12350932880567179502011-03-04T23:13:00.000-08:002011-03-04T23:18:17.864-08:00Cheese Fondue<div>Fondue is so delicious. I love this recipe, because it can be served as a snack, as part of your main course, or as an appetizer! </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFuRXYKOWVlOtRr0r7_qJ5KaCgP-duzMctskQzfkt-3s9A7qM3itxbe9GOV1AMNCMYDUyUjxKvXCAYNthpaM10tO5zJ_4qJk1LalmBOc9uJkfcC28VMaHD4toGYFbqjPePv1HGhwwdEaK/s1600/DSCI0604.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFuRXYKOWVlOtRr0r7_qJ5KaCgP-duzMctskQzfkt-3s9A7qM3itxbe9GOV1AMNCMYDUyUjxKvXCAYNthpaM10tO5zJ_4qJk1LalmBOc9uJkfcC28VMaHD4toGYFbqjPePv1HGhwwdEaK/s320/DSCI0604.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5580490794130477986" /></a><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;tab-stops: 0in"><b style="mso-bidi-font-weight:normal"><span style="font-size:12.0pt; line-height:115%">Cheese Fondue<o:p></o:p></span></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-line-height-alt: 10.85pt;tab-stops:0in"><span style="font-size:12.0pt;mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman"">1 1/2 cups milk<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-line-height-alt: 10.85pt;tab-stops:0in"><span style="font-size:12.0pt;mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman"">2 (8 ounce) packages cream cheese, cubed<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-line-height-alt: 10.85pt;tab-stops:0in"><span style="font-size:12.0pt;mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman"">1 1/2 cups grated Parmesan cheese<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-line-height-alt: 10.85pt;tab-stops:0in"><span style="font-size:12.0pt;mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman"">1/2 teaspoon garlic salt<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-line-height-alt: 10.85pt;tab-stops:0in"><span class="Apple-style-span" style="line-height: 18px; ">In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. </span></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-line-height-alt: 10.85pt;tab-stops:0in"><span class="Apple-style-span" style="line-height: 18px; "><br /></span></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-line-height-alt: 10.85pt;tab-stops:0in"><span class="Apple-style-span" style="line-height: 18px; ">My favorite things to dip in cheese fondue:</span></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-line-height-alt: 10.85pt;tab-stops:0in"><span class="Apple-style-span" style="line-height: 18px; ">Blanched broccoli, blanched cauliflower, crusty French bread, sliced pepperoni, sliced summer sausage, raw bell peppers.</span></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-line-height-alt: 10.85pt;tab-stops:0in"><span class="Apple-style-span" style="line-height: 18px;">To blanch a vegetable, boil in water for 2 minutes; just long enough to soften slightly.</span></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-line-height-alt: 10.85pt;tab-stops:0in"><span class="Apple-style-span" style="line-height: 18px; "><br /></span></p>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-56823773917184328862011-02-23T11:06:00.000-08:002011-02-23T11:14:08.317-08:00Raspberry Star Cookies<div>My oldest is in preschool. Today she got to take snack to school, and it needed to start with the letter "r." I asked her what she wanted to take. She thought for a bit and then said raspberry cookies! So I found this recipe and they turned out pretty good. I skipped the glaze this time since they were for a bunch of preschoolers. That's just too much mess for them. :) I do have to say that the dough had a hard time staying together. It seemed like there was a little too much flour, so maybe next time I will add a bit less flour.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UxAEBkGHXiJ45gobNhUs7lPICpnt0Pn2Y2WJCkcptc9qRlSw0PZ5towS_UdOoCzbnxkeC7JmgKGP9iMnWQdqj9EFRNvdAJ5eFds4XOolMYxJ7QTGatBipOLQ5GLNT3JVXcsXy0NGkj-h/s1600/DSCI0603.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UxAEBkGHXiJ45gobNhUs7lPICpnt0Pn2Y2WJCkcptc9qRlSw0PZ5towS_UdOoCzbnxkeC7JmgKGP9iMnWQdqj9EFRNvdAJ5eFds4XOolMYxJ7QTGatBipOLQ5GLNT3JVXcsXy0NGkj-h/s320/DSCI0603.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576963620677844018" /></a><div style="text-align: left;"><b>Raspberry Star Cookies</b></div><div style="text-align: left;"><span class="Apple-style-span"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UxAEBkGHXiJ45gobNhUs7lPICpnt0Pn2Y2WJCkcptc9qRlSw0PZ5towS_UdOoCzbnxkeC7JmgKGP9iMnWQdqj9EFRNvdAJ5eFds4XOolMYxJ7QTGatBipOLQ5GLNT3JVXcsXy0NGkj-h/s1600/DSCI0603.JPG"></a><span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif; font-size: 11px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 cup butter, softened</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 cup white sugar</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 egg</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">3 cups all-purpose flour</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1/2 teaspoon salt</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 (8 ounce) jar raspberry preserves</li></ul><div><span class="Apple-style-span" style="line-height: 16px;"><br /></span></div></span></span><span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif; font-size: 11px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 cups confectioners' sugar</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 teaspoons almond extract</li></ul><div><span class="Apple-style-span" style="line-height: 16px;"><br /></span></div><div><span class="Apple-style-span" style="line-height: 16px;">Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.</span></div><div><span class="Apple-style-span" style="line-height: 16px;">In a large bowl, cream together the butter and sugar until smooth. Beat in the egg. Combine the flour and salt; stir into the creamed mixture. Dough will be stiff. On a lightly floured surface, roll half of the dough out to 1/8 inch thickness. Cut into star shapes using a cookie cutter. Set cookies 1 inch apart onto the prepared cookie sheets. Place a teaspoon of jam onto each cookie and spread out towards the points of the stars. Roll out remaining half of the dough and cut into stars the same size. cut holes in the center of each star, then place them onto the jam stars.</span></div><div><span class="Apple-style-span" style="line-height: 16px; ">Bake for 7 to 10 minutes in the preheated oven, until golden around the edges. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together the confectioners' sugar and almond extract to form a glaze. Add water a teaspoon at a time if the mixture is too thick to drizzle. Drizzle glaze over cooled cookies.</span></div></span></div>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-29696615745644366092011-02-10T22:32:00.000-08:002011-02-10T22:35:43.755-08:00Chocolate Raspberry Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDED1j5jxcMuXbdQTEl36Y7wvWX-1CNcuaPtosu7MlQWQsNatppmUStuumvOCEJpqB3r6tbmZJjlhmdmn40YPREHwYi2_EYPixzEXP2qYC18gHzAeA_zJbOKabNuMA-96HDrrJnKdOU82B/s1600/Chocolate+Raspberry+Cheesecake.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDED1j5jxcMuXbdQTEl36Y7wvWX-1CNcuaPtosu7MlQWQsNatppmUStuumvOCEJpqB3r6tbmZJjlhmdmn40YPREHwYi2_EYPixzEXP2qYC18gHzAeA_zJbOKabNuMA-96HDrrJnKdOU82B/s320/Chocolate+Raspberry+Cheesecake.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5572316294701629042" /></a><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px; "><p class="Heading1"><a name="_Toc245740278" style="color: rgb(0, 0, 0); text-decoration: underline; "><b><span class="Apple-style-span" >Chocolate Raspberry Cheesecake</span></b></a></p><p class="Heading1"><span class="Apple-style-span" style="font-size: 17px; ">**Note: this can be made as white chocolate or chocolate. To do white chocolate, omit cocoa from crust and change chocolate chips to white chocolate chips.</span></p><p class="Heading1"><span class="Apple-style-span" style="font-size: 17px; ">4 8 oz. pkgs. cream cheese, softened</span><br /><span class="Apple-style-span" style="font-size: 17px; ">1 c. sugar</span><br /><span class="Apple-style-span" style="font-size: 17px; ">Mix together.</span><br /><span class="Apple-style-span" style="font-size: 17px; ">Add:</span><br /><span class="Apple-style-span" style="font-size: 17px; ">¾ tsp. almond extract</span><br /><span class="Apple-style-span" style="font-size: 17px; ">¼ tsp. raspberry extract</span><br /><span class="Apple-style-span" style="font-size: 17px; ">Mix, then add:</span><br /><span class="Apple-style-span" style="font-size: 17px; ">4 eggs, 1 at a time</span><br /><span class="Apple-style-span" style="font-size: 17px; ">Mix well.<span> </span>Add 2 c. chocolate chips, melted.<span> </span>Pour over graham cracker crust in spring-form pan.<span> </span>Add decorator’s lines of raspberry sauce. Bake 55-60 minutes at 350.<span> </span>Top with raspberry sauce when serving.</span><br /><a name="_Toc174866639"><b><span class="Apple-style-span" >Graham Cracker Crust</span></b></a><br /><span class="Apple-style-span" style="font-size: 17px; ">1 c. graham cracker crumbs</span><br /><span class="Apple-style-span" style="font-size: 17px; ">3 Tbsp. sugar</span><br /><span class="Apple-style-span" style="font-size: 17px; ">3 Tbsp. cocoa (optional)</span><br /><span class="Apple-style-span" style="font-size: 17px; ">1/3 c. melted butter</span><br /><span class="Apple-style-span" style="font-size: 17px; ">Bake 360 for 6 minutes</span><br /><a name="_Toc174866640"><b><span class="Apple-style-span" >Raspberry Sauce</span></b></a><br /><span class="Apple-style-span" style="font-size: 17px; ">10 oz. frozen sweetened raspberries</span><br /><span class="Apple-style-span" style="font-size: 17px; ">2 Tbsp. sugar</span><br /><span class="Apple-style-span" style="font-size: 17px; ">Mix in blender, and then strain seeds out.</span></p></span>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-39176625652391574602011-02-01T13:33:00.000-08:002011-02-01T13:40:05.032-08:00Orange Berry Granola<div>The first time I looked at this recipe, it really seemed daunting. It was just so LONG. I finally tried making it. It was a LOT easier than it seems. </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHrng_AKjzhMA0mzl_TKCli6m0BVdjIflHeWPqqJYAqvavEUnbv0PBtR26ya4WFJGhAgyNxm8HPTQYJh9CekXUfkI1o276kFYFrCyh-76OavSJWzDkgIiMePwERBNXWYjC89JUwbGdLy9/s1600/Orange+Berry+Granola.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHrng_AKjzhMA0mzl_TKCli6m0BVdjIflHeWPqqJYAqvavEUnbv0PBtR26ya4WFJGhAgyNxm8HPTQYJh9CekXUfkI1o276kFYFrCyh-76OavSJWzDkgIiMePwERBNXWYjC89JUwbGdLy9/s320/Orange+Berry+Granola.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568837706607666242" /></a><h3><a name="_Toc266975855">Granola</a><!--[if supportFields]><span style="'mso-element:field-begin'"></span> XE "Granola" <![endif]--><!--[if supportFields]><span style="'mso-element:field-end'"></span><![endif]--></h3> <p class="MsoNormal">(There are eight variations to the master recipe. You can double the recipe, just bake it in two pans. 1 ½ recipe works on a sheet pan.)</p> <p class="MsoNormal"><b><o:p> </o:p></b></p> <p class="MsoNormal"><b>Master Granola Recipe</b> (makes about 1 quart)</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Adjust oven rack to middle position, and heat oven to 275°. Coat a 9x13 metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt, and extra ingredients (except not dried fruit or anything that gets added after it's cool such as chocolate chips) in a bowl. Bring syrup, oil, water, and any flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight container for up to two weeks.)</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">2 cups old-fashioned oats (don't use quick oats!)</p> <p class="MsoNormal">1/2 cup wheat germ (store this in the fridge or better yet the freezer so it won't go rancid)</p> <p class="MsoNormal">2 T. dark brown sugar</p> <p class="MsoNormal">1/4 tsp. salt</p> <p class="MsoNormal">1 cup extra ingredients (see complete list below)</p> <p class="MsoNormal">1/4 cup maple syrup (or honey or molasses or a combination)</p> <p class="MsoNormal">3 T. flavorless oil, such as vegetable or canola oil</p> <p class="MsoNormal">1 T. water</p> <p class="MsoNormal">flavoring (see below)</p> <p class="MsoNormal"><b><o:p> </o:p></b></p> <p class="MsoNormal"><b>Granola Variations:<o:p></o:p></b></p> <p class="MsoNormal">1. Classic Granola</p> <p class="MsoNormal">Extra Ingredients: 1/3 c. chopped walnuts, 1/3 c. sweetened flake coconut, 1/3 cup dark or golden raisins</p> <p class="MsoNormal">Flavoring: 1/2 tsp. ground cinnamon</p> <p class="MsoNormal">You can replace the 1/4 c. maple syrup with 2 T. each of maple syrup and molasses.</p> <p class="MsoNormal">2. Crunchy Granola</p> <p class="MsoNormal">Extra Ingredients: 1/4 c. slivered almonds, 1/4 c. sunflower seeds, 2 T. sesame seeds, 6 T. currants</p> <p class="MsoNormal">Flavoring: none</p> <p class="MsoNormal">3. Granola with Tropical Flavoring</p> <p class="MsoNormal">Add the coconut along with the cashews and banana chips.</p> <p class="MsoNormal">Extra Ingredients: 1/4 c. chopped roasted unsalted cashews, 1/4 c. chopped banana chips, 1/4 c. sweetened flake coconut, 1/4 c. chopped dried pineapple</p> <p class="MsoNormal">Flavoring: 1/2 tsp. ground ginger</p> <p class="MsoNormal">4. Granola with Cherries and Almonds</p> <p class="MsoNormal">Extra Ingredients: 1/3 c. sliced almonds, 1/3 c. sweetened flake coconut, 1/3 c. dried cherries</p> <p class="MsoNormal">Flavoring: 3/4 tsp. almond extract</p> <p class="MsoNormal">5. Trail Mix Granola</p> <p class="MsoNormal">Extra Ingredients: 1/4 c. chopped roasted unsalted peanuts, 1/4 c. sweetened flake coconut, 1/4 c. dark or golden raisins, 1/4 c. mini chocolate chips*</p> <p class="MsoNormal">Flavoring: none</p> <p class="MsoNormal">*Stir chips into the granola only after it has completely cooled.</p> <p class="MsoNormal"><b>6. <st1:city st="on"><st1:place st="on">Orange</st1:place></st1:city>-<st1:state st="on"><st1:place st="on">Berry</st1:place></st1:state> Granola with Pecans</b></p> <p class="MsoNormal"><b>Extra Ingredients: 1/2 c. chopped pecans, 1/4 c. dried cranberries, 1/4 c. dried blueberries</b></p> <p class="MsoNormal"><b>Flavoring: 1/2 tsp. finely grated orange zest</b></p> <p class="MsoNormal">7. Pear Granola with Hazelnuts and Vanilla</p> <p class="MsoNormal">Extra Ingredients: 1/2 c. chopped hazelnuts, 1/4 c. chopped dried cherries, 1/4 c. chopped dried pears</p> <p class="MsoNormal">Flavoring: 1 tsp. vanilla extract</p> <p class="MsoNormal">8. Orange-Flavored Granola with Pistachios, Mangoes and Dates</p> <p class="MsoNormal">Extra Ingredients: 1/2 c. chopped roasted pistachios, 1/4 c. chopped dates, 1/4 c. chopped dried mangoes</p> <p class="MsoNormal">Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice </p>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-17281810721404733752010-12-15T09:48:00.000-08:002010-12-15T09:51:57.885-08:00Peanut Butter Chocolate Chip Cookies<span class="Apple-style-span" >Peanut butter and chocolate. How can your go wrong with this combination? These cookies are delicious and super soft if you cook them for the right amount of time. It is really important with this recipe to not over-bake them!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPd8ELMD0h6eWVBhB2hlYmbe8bTY51M1Q-Ap5wIae-S1-tEURRf1kUVuUcvxeWmLt-IDKQE9mh_n5oDzNJVHwpd5oJiMnb6-3ATKsCcuKHyvsHcjR4UzJcdFWWbHcpMLvAc-q9zm5xhyx5/s1600/Peanut+butter+chocolate+chip+cookies.JPG"><br /></a></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPd8ELMD0h6eWVBhB2hlYmbe8bTY51M1Q-Ap5wIae-S1-tEURRf1kUVuUcvxeWmLt-IDKQE9mh_n5oDzNJVHwpd5oJiMnb6-3ATKsCcuKHyvsHcjR4UzJcdFWWbHcpMLvAc-q9zm5xhyx5/s320/Peanut+butter+chocolate+chip+cookies.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550967407236564722" /><p class="Heading1"><a name="_Toc272937444">Peanut Butter Chocolate Chip Cookies</a><br />Cream together (Blend at high speed for 4 minutes)<br />1 c. sugar<br />1 c. brown sugar<br />1 c. shortening<br />1 c. peanut butter (creamy or chunky)<br />Add the following, and blend in, the go to high speed for 1 minute<br />1 tsp. vanilla<br />2 eggs<br />Mix the following ingredients in a separate bowl and mix well.<span style="mso-spacerun:yes"> </span>Then add to creamed mixture:<br />2 ½ cups flour<br />1 ½ tsp. baking soda<br />1 tsp. baking powder<br />½ teaspoon salt<br />Blend in slowly.<span style="mso-spacerun:yes"> </span>Then mix for about 1 minute.<br />Add:<br />1 ½ to 2 cups of semi-sweet chocolate chips<br />Mix until dough comes cleanly off the sides (should be less than 1 minute).<span style="mso-spacerun:yes"> </span>Spoon into rounds onto a baking pan.<span style="mso-spacerun:yes"> </span>Smash lightly with a fork.<span style="mso-spacerun:yes"> </span>Cook at 350 degrees for 12 minutes (bottom of cookies should not brown).<span style="mso-spacerun:yes"> </span>Makes 4 dozen cookies.</p>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com2tag:blogger.com,1999:blog-5862669826935782476.post-19623692527459707042010-11-08T12:04:00.001-08:002010-11-08T12:46:38.726-08:00Another Chili Recipe<div>This one is our family favorite for Chili.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TPa2lFaatrIcTglCJ1IMU_Jt3-aUvFKKp1-hoxPyVF0NxV5H0W-5I-oTi-nhUXqIevW6TJA9eQOL_M23-CzjuYOFtvyiEF9OF6jiEwJe1Ut83B-Vl8jmNbx5o9btDt1maL7g4UhvtO1o/s1600/Cathy's+Chili.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TPa2lFaatrIcTglCJ1IMU_Jt3-aUvFKKp1-hoxPyVF0NxV5H0W-5I-oTi-nhUXqIevW6TJA9eQOL_M23-CzjuYOFtvyiEF9OF6jiEwJe1Ut83B-Vl8jmNbx5o9btDt1maL7g4UhvtO1o/s320/Cathy's+Chili.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5537272452097001458" /></a><p class="Heading1"><a name="_Toc272937008">Chili</a></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">2 lbs. ground beef <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">1 large onion<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">6 tsp. chili powder<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">2 tsp. allspice<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">1 tsp. cinnamon<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">2 tsp. cumin<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">2 cans tomatoes (diced)<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">5 bay leaves<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">1 tsp. ground red pepper<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">1 ½ tsp. garlic powder<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">46 oz. tomato juice<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">6 dashes Tabasco sauce<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">6 dashes Worcestershire sauce<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">3 cans kidney beans<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">Brown ground beef with onion.<span style="mso-spacerun:yes"> You can also use 1 lb ground beef and add an extra can of kidney beans. </span>Combine all ingredients and simmer. (We normally put this in the crock-pot all day)<o:p></o:p></span></p>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com1tag:blogger.com,1999:blog-5862669826935782476.post-31246941523233603352010-10-28T17:33:00.000-07:002010-10-28T17:36:39.893-07:00Soft Pretzels<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUe6ouyGayiapO9enzjwYhMlZoOspxCYcKAA9QzXVSrtOXfK7iuUBskt-PTg02sxuCC86o_mdyJ2wazTAhy88x-zNz_lXeKFI_2CZYtFKg529R7J4PrZSZ5TDgEV6Mp6wn4uZkac8Fzdzk/s1600/Soft+Pretzels.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUe6ouyGayiapO9enzjwYhMlZoOspxCYcKAA9QzXVSrtOXfK7iuUBskt-PTg02sxuCC86o_mdyJ2wazTAhy88x-zNz_lXeKFI_2CZYtFKg529R7J4PrZSZ5TDgEV6Mp6wn4uZkac8Fzdzk/s320/Soft+Pretzels.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533259921635109970" /></a><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px; border-collapse: collapse; "><h3><span class="Apple-style-span" style="font-size: 13px; ">Soft Pretzels</span></h3><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">1 ¼ c. warm water</p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">2 T. dry yeast</p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">½ tsp. sugar</p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">3 – 3 ½ c. flour</p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">2 T. water</p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Egg yolk</p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Pretzel salt</p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Dissolve warm water, yeast and sugar. Mix in flour. Knead for 8 minutes. Let rise in a greased bowl until double in size (45 min). Punch down and shape. Brush on egg yolk with 2 T. water. Sprinkle on salt. Place on greased cookie sheet. Let rise until double (20-30 <span> </span>min). Bake at 475° for 10 minutes.</p></span>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-9363538267467614112010-10-19T09:47:00.000-07:002010-10-19T09:50:23.287-07:00Poppy Seed Green Salad<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0yPrUmgjfCG6BUP_1pdJNRiIZxQaSo9pexjD0rocwMtxsB_0-rVE7yioqLCvL-0o9KwGKC1N66CqRk6vkFGyxMiflGWdOI-xGrii4gYCy3n3Zn8wl6MZA5GrWskNDdkfvURSNo3h_7_L/s1600/Poppy+Seed+Green+Salad.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0yPrUmgjfCG6BUP_1pdJNRiIZxQaSo9pexjD0rocwMtxsB_0-rVE7yioqLCvL-0o9KwGKC1N66CqRk6vkFGyxMiflGWdOI-xGrii4gYCy3n3Zn8wl6MZA5GrWskNDdkfvURSNo3h_7_L/s320/Poppy+Seed+Green+Salad.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529800054040746642" /></a><p class="Heading1"><a name="_Toc272937114"><b>Poppy Seed Green Salad</b></a></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">Iceberg, Romaine, and Red Leaf lettuce, torn in pieces<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">½ cucumber, sliced<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">2 cans mandarin oranges, drained (or sliced strawberries)<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">2 avocados, chopped<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">¾ C sliced almonds<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">Red onion rings (optional)<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">Crisp Chinese noodles<o:p></o:p></span></p> <p class="Heading2"><a name="_Toc272937115"><br /></a></p><p class="Heading2"><a name="_Toc272937115"><b>Poppy Seed Dressing</b></a></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">¾ C sugar<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">1 tsp. salt<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">1 C salad oil<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">1 Tbsp. poppy seeds<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">1 tsp. dry mustard<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">Dash of onion juice<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">½ C white vinegar<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:13.0pt; font-family:"Georgia","serif";mso-bidi-font-family:Arial">Mix dressing ingredients until sugar is dissolved, then refrigerate until serving time.<span style="mso-spacerun:yes"> </span>Shake well before adding to greens, right before serving.<o:p></o:p></span></p>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-24459165505520899382010-08-06T13:04:00.001-07:002010-08-06T13:08:22.695-07:00Chicken and Dumplings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWnJvfIzH7uDqdWhKb_H12T0CblzVyj9ZPjY4TSHdBY-eRnG84ZL3Qy4PqIO116Bq19fL2uVGxifuwPw_qDtAiaiAoEsqUBVfMpTfxaD8SDwY40iGaZhnqdl2tKyC9YXejo6Y4IMl7xI3/s1600/chicken+and+dumplings.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWnJvfIzH7uDqdWhKb_H12T0CblzVyj9ZPjY4TSHdBY-eRnG84ZL3Qy4PqIO116Bq19fL2uVGxifuwPw_qDtAiaiAoEsqUBVfMpTfxaD8SDwY40iGaZhnqdl2tKyC9YXejo6Y4IMl7xI3/s320/chicken+and+dumplings.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5502390332460207298" /></a><p class="Heading1"><a name="_Toc245740032"><strong><span style="font-weight: normal; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Chicken & Dumplings</span></span></span></strong></a><strong><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></strong></p> <p class="MsoNormal" style="text-align:justify"><span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">In a large soup pot, boil a whole chicken for 1 hour. (While chicken is cooking, prepare dumplings. Combine dough and roll out VERY thin. Cut into 1 inch squares. Allow to dry slightly.) Remove chicken from pot and allow to cool enough to handle. Meanwhile, strain liquid and return to pot, skimming fat if you need to. (Remove chicken from bones and reserve to add during last 5 minutes of cooking time.) Add chicken bouillon to taste (5-6 cubes). Add one onion, chopped, and about 1 lb. of carrots, chopped (3/4 c.). Boil until vegetables are soft. 45 minutes to 1 hour before serving, add dumplings a few at a time. Cook covered for 45 minutes, adding chicken for last 5 minutes of cooking time.</span></span></span></p><p class="MsoNormal" style="text-align:justify"><span style=" Georgia","serif"font-family:";font-size:13.0pt;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Dumplings:</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">3 eggs<br />1/3 c. milk<br />3 T. butter<br />¼ tsp. salt<br />3 c. flour</span></span><span class="Apple-style-span" style="font-size: medium;"><br /></span><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><i><br /></i></span></span></span></p>Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-4323718100393409772010-05-02T11:42:00.000-07:002010-05-02T11:45:56.729-07:00Cooking HiatusAs my very few loyal followers most likely know by now, we have bought a house. We are moving within a month, so I am going to be taking a break from this blog. I will be back once we're in our new house. Continue to use the great recipes on this site, and check back in mid-June. Happy cooking everyone!Jenhttp://www.blogger.com/profile/06209720347170820559noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-32676399705978586852010-03-02T15:54:00.000-08:002010-03-02T15:54:43.819-08:00Enchiladas Verdes<div class="separator" style="clear: both; text-align: center;">I got this recipe from my sister-in-law, who is from Mexico. These enchiladas are SO good! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEqlW8eeAH5rD0iS1swf_fecBOqn6ib7PCu7GmRwbbnplXPyo3VuHISaXpybxPoMHx30Y_KC377eNT9wp6NMfnXtXazCIwgye-2pWyl5pSHywDRtxvMRgtLie8jrs13HDsinVvPOkkMA/s1600-h/DSCI0502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEqlW8eeAH5rD0iS1swf_fecBOqn6ib7PCu7GmRwbbnplXPyo3VuHISaXpybxPoMHx30Y_KC377eNT9wp6NMfnXtXazCIwgye-2pWyl5pSHywDRtxvMRgtLie8jrs13HDsinVvPOkkMA/s320/DSCI0502.JPG" /></a></div><br />
Enchiladas Verdes<br />
<br />
<br />
1 lb tomatillo tomatoes<br />
5 to 7 serrano peppers (Remove seeds after cooking if you don't want it too spicy)<br />
2 cloves of garlic<br />
1 cube of chicken boullion<br />
1 whole chicken<br />
3 roma tomatoes<br />
1 ½ medium-sized white onion<br />
15 corn tortillas<br />
Sour cream<br />
¼ lb of panela cheese<br />
<br />
For the sauce <br />
Start boiling the tomatillos, the peppers, ¼ of the onion and the clove of garlic. Once the tomatillos have taken a yellowish color, they are done. Drain ingredients and add to blender (remove seeds from the peppers if you don't want it too spicy). Blend everything together until completely pureed.<br />
Put a little oil in a pan, only to season the sauce(about 1 tbsp.). Add the content of the blender and bring it to a boil for approximately 2 minutes.<br />
<br />
For the chicken<br />
Boil the chicken in a large stock pot with 1/4 of an onion, garlic, and chicken boullion. Cook until done, about an hour. Shred the chicken. Chop the rest of the tomato and the rest of the onion into little squares. Place them in a pan over medium heat until the onion turns out to be transparent and the tomato has extracted all its juice. Then, add the shredded chicken and simmer.<br />
<br />
When the sauce and the chicken is ready to serve, submerge the tortillas in the sauce (first, fry them in oil quickly to prevent tearing). Put chicken inside the tortillas and wrap or fold the tortillas neatly on a plate and put chicken on top. Add cream and cheese as desired.Jenhttp://www.blogger.com/profile/12729657026795118172noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-53638240141491076222010-03-02T15:35:00.000-08:002010-03-02T15:35:01.097-08:00I was given this award:<br />
<br />
<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEw5iRjXKabXMGUqgSnYt5j7CSqxxcfxcbg_lFZDWIj0Aks90GuN3YHZ7weZkmIufrVoyYVrXXhtQ7Lz-G7kfntMxRDnppw7bcM_0TeyYI6vYxjFWvgg0VKGnnPKsna1xezFsD7rgtNIM/s1600-h/honestscrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEw5iRjXKabXMGUqgSnYt5j7CSqxxcfxcbg_lFZDWIj0Aks90GuN3YHZ7weZkmIufrVoyYVrXXhtQ7Lz-G7kfntMxRDnppw7bcM_0TeyYI6vYxjFWvgg0VKGnnPKsna1xezFsD7rgtNIM/s320/honestscrap.jpg" /></a></div><br />
<a href="http://saraplicious.blogspot.com/2010/02/honest-scrap-award.html">Saraplicious</a> gave me this award, because I shared a recipe collection with her. So what are the requirements for this award?<br />
<br />
a) I must brag about it.<br />
b) Display the badge on my blog and link to the one who tagged me to prove that I didn't tag myself (how pathetic that would be!)<br />
c) I share 10 things about myself.<br />
d) pass the award to other fellow bloggers by visiting their site. <br />
<br />
I am not going to tag anyone specifically, but I will tag all of my faithful readers (all 3 of you). Have fun with this!<br />
<br />
<br />
Ok, 10 things I want to share about myself...(I am theming this around the kitchen and my family, since that is where (and with who) I spend a lot of my time, and it's the theme of this blog!) <br />
<br />
1. I am a stay at home mom to three great kids.<br />
2. Call me old fashioned, but I love being able to have a wonderful meal ready on the table when my husband walks in the door after a long day of work.<br />
3. I am a brand snob. I really think that the no-name brands of food actually taste different.<br />
4. I am cooking something new all the time. I love trying new recipes.<br />
5. I don't like baking nearly as much as I enjoy cooking. Baking is too precise, and you can't experiment quite as much with it.<br />
6. I have almost every appliance known to man. <br />
7. I have a HUGE kitchen and lots of cupboards, but they are all over-flowing.<br />
8. I have quite the "staples stash" in my pantry. You will find a lot of the basic staples in there at any given time. I don't let myself run out.<br />
9. My kitchen is almost never 100% clean - I am using way too much!<br />
10. I am a military wifeJenhttp://www.blogger.com/profile/12729657026795118172noreply@blogger.com1tag:blogger.com,1999:blog-5862669826935782476.post-2544150805358504672010-03-02T15:14:00.000-08:002010-03-02T15:40:36.374-08:00Pasta with Herb Cream Sauce<div class="separator" style="clear: both; text-align: center;">This recipe I adapted from foodnetwork.com. Their recipe is a lot more fattening (surprisingly enough!), but this still tastes so good! Even my kids devoured it.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0cxnFmApvMUu3eHO-Z84etJYAx7bK6RAA2RWrZl5eVdI6SI6i-JPzDFQ6KxybtAnYxgAj7qTyxXQ5pGn_gBQgiLUmSPj_Vd095A3nuSi7V1UwK7_0gVcLWOO4CM8xBZfgh6iVDfHr0lU/s1600-h/DSCI0504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0cxnFmApvMUu3eHO-Z84etJYAx7bK6RAA2RWrZl5eVdI6SI6i-JPzDFQ6KxybtAnYxgAj7qTyxXQ5pGn_gBQgiLUmSPj_Vd095A3nuSi7V1UwK7_0gVcLWOO4CM8xBZfgh6iVDfHr0lU/s320/DSCI0504.JPG" /></a></div><br />
<br />
Penne Pasta<br />
4 Tbsp. butter<br />
2 Tbsp flour<br />
1 tsp. dried rosemary or 1 Tbsp. Fresh rosemary<br />
1 C heavy cream<br />
1 C milk<br />
1/2 C parmesan cheese (or italian cheese blend)<br />
1/8 tsp nutmeg<br />
2 Tbsp. Parsley<br />
Salt and Pepper to taste<br />
<br />
In a medium saucepan, melt butter over medium low heat. Stir in flour with a whisk and let cook for 1-2 minutes to create roux. While stirring constantly, slowly add in milk and cream. Cook until thickened. Add remaining ingredients. Serve over cooked pasta. Serves 4.Jenhttp://www.blogger.com/profile/12729657026795118172noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-64303261078509889372010-01-29T16:06:00.000-08:002010-01-29T16:06:57.429-08:00Butternut squash soup<div class="separator" style="clear: both; text-align: center;">This is such a tasty soup. I think it has become my new favorite. For the bread bowls recipe, <a href="http://somethingfordinner.blogspot.com/2009/11/italian-bread-bowls-and-broccoli-cheese.html">see this link</a>. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgGhY6wgyGnR33MWrFQY1YHLjuDDy2DbRbnr2VWZYnSosDTZl58UiODpjk4jst54eykqWk4cpDJ9_aaMPPvYFwB4_dwYqrjpyrpwDwJfPijRZFmu9bZJJPwMKSvNz6W3CBRwAW07ob1Y/s1600-h/DSCI0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgGhY6wgyGnR33MWrFQY1YHLjuDDy2DbRbnr2VWZYnSosDTZl58UiODpjk4jst54eykqWk4cpDJ9_aaMPPvYFwB4_dwYqrjpyrpwDwJfPijRZFmu9bZJJPwMKSvNz6W3CBRwAW07ob1Y/s320/DSCI0025.JPG" /></a></div><br />
Butternut squash soup<br />
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash <br />
Melted butter, for brushing <br />
1 tablespoon kosher salt, plus 1 teaspoon <br />
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon <br />
3 cups chicken broth <br />
4 tablespoons honey <br />
1 teaspoon minced ginger <br />
4 ounces heavy cream <br />
1/4 teaspoon nutmeg <br />
<br />
Directions<br />
Preheat the oven to 400 degrees F. <br />
<br />
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft. <br />
<br />
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.Jenhttp://www.blogger.com/profile/12729657026795118172noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-85631336561275401562010-01-04T12:10:00.000-08:002010-01-04T12:11:14.114-08:00Potato Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8nmCZ8VfMCsqzoOhm0xk1guO_bnriAu1lRhfCgU51MkfmRFdq3BIVLkbNatKdXBBKWmAhKG-8tqgqaRBCByIkFnz8oajM3CWyGNq-p-xa8YW_Jch9WfF55uzCmcm0Pd8fkgw-p8qPxk/s1600-h/potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8nmCZ8VfMCsqzoOhm0xk1guO_bnriAu1lRhfCgU51MkfmRFdq3BIVLkbNatKdXBBKWmAhKG-8tqgqaRBCByIkFnz8oajM3CWyGNq-p-xa8YW_Jch9WfF55uzCmcm0Pd8fkgw-p8qPxk/s320/potatoes.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:<br />
</div><br />
• 6 cups frozen shredded hash browns<br />
• 1 can (10 ¾ oz.) cond. cream chicken soup<br />
• 1/2 soup can milk<br />
• 1 cup sour cream<br />
• 1 cup sharp cheddar cheese, grated<br />
• 1/4 cup grated onion (optional) <br />
• salt and pepper to taste<br />
• 4 tablespoons butter, melted<br />
• 1 1/4 cup corn flake crumbs<br />
<br />
Cook fresh potatoes or thaw frozen potatoes. Place potatoes in a 2-3 quart casserole dish or a 9x13 casserole dish. <br />
<br />
Combine soup, milk, sour cream, cheese, and onion and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes. <br />
<br />
Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.Jenhttp://www.blogger.com/profile/12729657026795118172noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-58265467335745865012009-12-09T16:58:00.000-08:002009-12-09T16:58:52.829-08:00Pecan Pie<div class="separator" style="clear: both; text-align: center;">This is my very favorite kind of pie. <br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8Tcx2gDhUnsEN73LhqsG4V5e-0l99Ofzr2kcv0v3vjEcYeBIGmhmws8B85Y-x6ioQ6Nhzd9kZHg7WGh8tE7_LHM0RcuYiO4lOmed_u3sz9v2TYy0_3tLSUqO67MvC34kP0Arvha9FDc/s1600-h/DSCI0798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8Tcx2gDhUnsEN73LhqsG4V5e-0l99Ofzr2kcv0v3vjEcYeBIGmhmws8B85Y-x6ioQ6Nhzd9kZHg7WGh8tE7_LHM0RcuYiO4lOmed_u3sz9v2TYy0_3tLSUqO67MvC34kP0Arvha9FDc/s320/DSCI0798.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">3 eggs, slightly beaten<br />
</div>1 C. corn syrup<br />
1 C. sugar<br />
1 tsp. vanilla<br />
2 Tbsp. butter, melted<br />
2 C. pecan halves<br />
1 unbaked pie shell (You can use your own recipe or see mine <a href="http://somethingfordinner.blogspot.com/2009/09/pie-crust.html">here</a>)<br />
In large bowl, stir together eggs, corn syrup, sugar, butter and vanilla until well blended. Pour into pie shell. Add pecans on top and bake at 350 for 50-55 minutes.Jenhttp://www.blogger.com/profile/12729657026795118172noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-81014848987751591492009-12-06T22:17:00.000-08:002009-12-06T22:17:40.563-08:00Chicken Tacos<div class="separator" style="clear: both; text-align: center;">If I had time to go to the store before I made this, there would be lettuce, cilantro and some really yummy home made salsa. They were still good without them.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM1uSqiyE8WdZc7slW87R5pRlWnqxCeNpD1wqzIInyLiSZrW1ZZ-MZGYt8Z265sEVYEkjl-dkfO3Jbb_YpXPW4P4kyUigJ5agTLNpZf55FP2mbdjusxuabNFAdAktpu7IxuzYQiJIYmg/s1600-h/DSCI0832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM1uSqiyE8WdZc7slW87R5pRlWnqxCeNpD1wqzIInyLiSZrW1ZZ-MZGYt8Z265sEVYEkjl-dkfO3Jbb_YpXPW4P4kyUigJ5agTLNpZf55FP2mbdjusxuabNFAdAktpu7IxuzYQiJIYmg/s320/DSCI0832.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Chicken Tacos<br />
</div><br />
1 pound skinless, boneless chicken breast halves, cut into bite size pieces<br />
1 cup lemonade/limeade<br />
2 tablespoons olive oil<br />
1 tablespoon lime juice<br />
½ teaspoons cumin<br />
¼ tsp chili powder<br />
½ teaspoon garlic powder<br />
½ teaspoon onion powder<br />
<br />
1 (12 ounce) package flour tortillas<br />
2 large tomatoes, chopped<br />
1 (8 ounce) package shredded sharp Cheddar cheese<br />
1 (8 ounce) jar salsa<br />
1 (8 ounce) container sour cream<br />
<br />
In a large skillet over medium heat, combine chicken, lemonade/limeade, olive oil, lime juice. Season with garlic powder, cumin, chili powder, onion powder. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes. <br />
<br />
Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.Jenhttp://www.blogger.com/profile/12729657026795118172noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-28074020338043673662009-12-05T22:06:00.000-08:002009-12-05T22:06:28.992-08:00Cheese Enchiladas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKaI4cRk7Ic16JNAcGMuFC-2a2-MIjbnz-BTjaNOmaWweOOX38LbWk7Mgu0Q9HCSnWT_VMX_x51vI-Zn_GcMfqItLQTxFCYd0hnLvmuG9OWnNHCOjjDaIcEUiyAnwo02_YMM68JjPhRE/s1600-h/DSCI0817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKaI4cRk7Ic16JNAcGMuFC-2a2-MIjbnz-BTjaNOmaWweOOX38LbWk7Mgu0Q9HCSnWT_VMX_x51vI-Zn_GcMfqItLQTxFCYd0hnLvmuG9OWnNHCOjjDaIcEUiyAnwo02_YMM68JjPhRE/s320/DSCI0817.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">Cheese Enchiladas<br />
</div><br />
Corn tortillas<br />
Monterey jack cheese or cheddar cheese<br />
Green chiles<br />
Oil<br />
Shredded chicken (optional)<br />
One recipe white sauce with added Monterey jack cheese and green chiles<br />
Heat oil in small frying pan. Dip tortillas one by one in hot oil to soften. Roll ingredients inside tortillas and place sides touching in 9x13 baking dish. Pour white sauce over top. Bake at 350 for 30 minutes.<br />
<br />
<br />
Basic White Sauce<br />
2 Tbsp butter<br />
2 Tbsp flour<br />
1 C milk<br />
Melt butter over medium low heat until melted. Add flour and whisk together until blended. Stir constantly until bubbly. Very slowly, add milk while stirring constantly with a whisk. Heat until thick, stirring constantly.Jenhttp://www.blogger.com/profile/12729657026795118172noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-68680220031219899812009-11-25T19:04:00.000-08:002009-11-25T19:15:28.104-08:00Cooking TipsHere are a few noteworthy tips I have picked up through my years of cooking.<br />
<br />
<div><br />
</div>- When measuring corn syrup or honey, spray your measuring cup with cooking spray before hand. <br />
- Beware of using foil to store anything with tomato sauce (or other highly acidic foods). It creates a chemical reaction, causing aluminum salt to form, and sometimes it will leave pin-sized holes in the foil.<br />
- When boiling pasta, to prevent boiling over, add a tsp or two of oil to the water.<br />
- Peel your ginger then freeze it. It will last a LOT longer than if you refrigerate it.<br />
- Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.<br />
- Place a piece of bread in the container with your brown sugar if it hardens. This will pull the moisture from the bread and add it to your brown sugar. (But don't leave the bread in there for long!)<br />
- To fix lumpy gravy, simply pour your gravy through a sieve or small strainer. <br />
- A little corn starch and water go a long way to instantly thicken a sauce. Just add 1 tbsp of corn starch to 2 tbsp of water and mix well. Stir it into simmering sauces for an instant thickener. Be careful to use just enough, and add the mixture SLOWLY while stirring constantly to prevent lumps! <br />
- When baking pies, use a pie shield. This will prevent the crust of the pie from browning too much. You can also use aluminum foil around the edge. <br />
<br />
<div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirietighsoTYK66IXTTHiC6VSJZmpThD6ccVECesNrpHsPjUjBQ47GROZqJmZGoJtc8KOshKEpZoldJP16jHMXe1NPQYAaBYRYF_8GST5YJ7UYyeHoUIiJzT_kSa4-w8IbwLcql3AzcbU/s1600/pie+shield.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirietighsoTYK66IXTTHiC6VSJZmpThD6ccVECesNrpHsPjUjBQ47GROZqJmZGoJtc8KOshKEpZoldJP16jHMXe1NPQYAaBYRYF_8GST5YJ7UYyeHoUIiJzT_kSa4-w8IbwLcql3AzcbU/s320/pie+shield.jpg" yr="true" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">- Brush some beaten egg white over your pie crust or pastry before baking to yield a beautiful glossy finish. <br />
</div><div class="separator" style="clear: both; text-align: left;">- Leftover pie dough? Roll it out and spread it with butter, then cinnamon sugar. Cut into bite size pieces and bake for 2-4 minutes. Delicious pie crust cookies.<br />
</div><div class="separator" style="clear: both; text-align: left;">- When a chocolate recipe calls for flouring the baking pan, use a bit of cocoa instead of flour so there is no white "mess" on the outside of your cake or bread.<br />
</div><div class="separator" style="clear: both; text-align: left;">- Be sure there are no drafts where dough is rising. Drafts cause the dough to rise slowly and unevenly. <br />
</div><div class="separator" style="clear: both; text-align: left;">- Is your baking powder fresh? Put one tsp in 1/3 cup of water. If it does not fizz toss the baking powder-it's too old.<br />
</div><div class="separator" style="clear: both; text-align: left;">- When boiling corn on the cob, add a tablespoon of sugar to help bring out the corn's natural sweetness. <br />
</div><div class="separator" style="clear: both; text-align: left;">- Vegetables and chicken absorb marinades more quickly than pork or red meat. 3-4 hours is generally sufficient for chicken or vegetables, while pork or red meat need 6 or more hours - overnight is best.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><br />
<div><br />
</div>Emergency Substitutions<br />
<br />
<div><br />
</div>FOR: - YOU CAN USE:<br />
<br />
<div><br />
</div><ul><li>1 Tbsp. cornstarch - 2 Tbsp. flour OR 1 Tbsp. quick cooking tapioca</li>
</ul><br />
<ul><li>1 c. cake flour - 1 c. less 2 Tbsp. all purpose flour</li>
</ul><br />
<ul><li>1 c. all purpose flour - 1 c. plus 2 Tbsp. cake flour</li>
</ul><br />
<ul><li>1 square baking chocolate - 3 Tbsp. cocoa and 1 Tbsp. shortening or butter</li>
</ul><br />
<ul><li>1 c. melted shortening - 1 c. oil (not for solid shortening)</li>
</ul><br />
<ul><li>1 c. milk - ½ c. evaporated milk and ½ c. water</li>
</ul><br />
<ul><li>1 c. sour milk or buttermilk - 1 Tbsp. vinegar and enough milk to measure 1 c.</li>
</ul><br />
<ul><li>1 c. heavy cream - 2/3 c. milk and 1/3 c. butter</li>
</ul><br />
<ul><li>1 c. heavy cream, whipped - 2/3 c. well chilled evaporated milk, whipped</li>
</ul><br />
<ul><li>1 tsp. baking powder - ¼ tsp. baking soda and 1 tsp. cream of tartar OR ¼ tsp. baking soda and ½ c. sour milk, buttermilk, or molasses; reduce other liquid to ½ c.</li>
</ul><br />
<ul><li>1 c. sugar - 1 c. honey; reduce other liquid ¼ c.; reduce baking temperature 25 degrees</li>
</ul><br />
<ul><li>1 c. miniature marshmallows - 10 large marshmallows, cut up</li>
</ul><br />
<ul><li>1 medium onion - 2 Tbsp. dried minced onion OR 1 tsp. onion powder OR 2 tsp. onion salt; reduce salt 1 tsp.</li>
</ul><br />
<ul><li>1 garlic clove - 1/8 tsp. garlic powder OR ¼ tsp. garlic salt reduce salt 1/8 tsp. OR ½ tsp. minced garlic</li>
</ul><br />
<ul><li>1 Tbsp. fresh herbs - 1 tsp. dried herbs OR ¼ tsp. powdered herbs OR ½ tsp. herb salt; reduce salt ¼ tsp.</li>
</ul><br />
<ul><li>1 c. corn syrup - 1 c. sugar and ¼ c. water (or other liquid used in recipe)</li>
</ul><br />
<ul><li>1 c. honey - 1 ¼ c sugar and ¼ c. water (or other liquid used in recipe)</li>
</ul><br />
<ul><li>1 tsp. vanilla - 1 tsp. grated lemon peel or orange rind (will have a different flavor)</li>
</ul>Use these tips and tricks at your own risk! There may be more in the future, so stay tuned.Jenhttp://www.blogger.com/profile/12729657026795118172noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-90118468116119285532009-11-20T13:43:00.000-08:002009-11-20T13:43:43.390-08:00Chocolate Chip Shortbread Cookie Logs<div class="separator" style="clear: both; text-align: center;">These little cookies are so melt in your mouth delicious, that it is hard to resist them! They are good without being dipped in chocolate as well, but let's be honest. Where can you go wrong when you add extra chocolate to something? The shortbread cookies are very easy to make, so it's really a win-win recipe!<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4QAFQzJ1tZGoHvC2eK9OX0J4C6P0U-MlfinCsEenJQG_7DVvQkMvRKjOdNQPxlehSYMDKRtnAakH57XapmlfU1gB3JcKh2pG3KrBwnfl0KZntGiyZYNa4zGAY3ll8n4eyx1Of06ZoCg/s1600/211708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4QAFQzJ1tZGoHvC2eK9OX0J4C6P0U-MlfinCsEenJQG_7DVvQkMvRKjOdNQPxlehSYMDKRtnAakH57XapmlfU1gB3JcKh2pG3KrBwnfl0KZntGiyZYNa4zGAY3ll8n4eyx1Of06ZoCg/s320/211708.jpg" yr="true" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">Chocolate Chip Shortbread Cookie Logs<br />
</div><br />
<br />
1 c. butter, softened<br />
½ c. sifted powdered sugar<br />
1 tsp. vanilla<br />
2 c. flour<br />
2 c. miniature semi-sweet chocolate chips<br />
1 Tbsp. shortening<br />
¾ c. finely chopped walnuts<br />
<br />
<div style="text-align: justify;">Preheat oven to 350. Grease baking sheets. Cream together butter and powdered sugar until smooth. Stir in vanilla. Mix in the flour and then one cup of the chocolate chips. Shape dough into 2x1/2 in. logs. Place logs 2 inches apart on prepared cookie sheets. Bake for 10-13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan (shortbread is very brittle). Melt the remaining 1 c. chocolate chips and shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate then into the nuts. Place onto wax paper until set. Makes approx. 4 dozen.<br />
</div><div style="text-align: justify;"><br />
</div>Jenhttp://www.blogger.com/profile/12729657026795118172noreply@blogger.com0tag:blogger.com,1999:blog-5862669826935782476.post-24860617158942298462009-11-17T08:53:00.000-08:002009-11-17T08:54:08.545-08:00Italian Bread Bowls and Broccoli Cheese Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZroSIl6yd_j-ZvKvcDD29hjo_98GEHDHAva-j7LH2OrjxzxCYn6oPeDdZ_-RhnP_thuxRB5limex70Tk5kzmi7CYl85vcWh7X1GXK4wguCZV_cgyWY79Ny1Y4psbdHz-5URlFygX8050/s1600/DSCI0749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZroSIl6yd_j-ZvKvcDD29hjo_98GEHDHAva-j7LH2OrjxzxCYn6oPeDdZ_-RhnP_thuxRB5limex70Tk5kzmi7CYl85vcWh7X1GXK4wguCZV_cgyWY79Ny1Y4psbdHz-5URlFygX8050/s320/DSCI0749.JPG" yr="true" /></a><br />
</div><br />
<strong>Italian Bread Bowls</strong><br />
1 1/2 tablespoons yeast<br />
2 1/2 cups warm water <br />
2 teaspoons salt<br />
2 tablespoons vegetable oil<br />
7 cups all-purpose flour<br />
1 tablespoon cornmeal<br />
1 egg white<br />
1 tablespoon water<br />
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes. <br />
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).<br />
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.<br />
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.<br />
<br />
<br />
<strong>Broccoli Cheese Soup</strong><br />
1 can chicken broth<br />
1 small onion, diced<br />
1/3 c. flour<br />
1/4 c. butter<br />
Pepper to taste<br />
2 c. milk <br />
1 1/2 c. shredded cheddar cheese<br />
1/2 c. shredded Swiss cheese<br />
Steamed chopped broccoli <br />
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.<br />
Makes approximately 4 servingsJenhttp://www.blogger.com/profile/12729657026795118172noreply@blogger.com1