tag:blogger.com,1999:blog-34697147319443312532024-03-14T02:38:22.197-04:00Sugar.BettyLet's Talk FoodHezhttp://www.blogger.com/profile/15295775725325766310noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-3469714731944331253.post-17936188254596492902017-03-01T11:34:00.002-05:002017-03-01T11:34:44.458-05:00Beef and Vegetable Coconut Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Gd6ybI_WqUs/WLb187qgCyI/AAAAAAAAaKY/VsxGEn3dkX41hvgrrhMkFZC6ctnVOvxMQCLcB/s1600/FullSizeRender-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-Gd6ybI_WqUs/WLb187qgCyI/AAAAAAAAaKY/VsxGEn3dkX41hvgrrhMkFZC6ctnVOvxMQCLcB/s640/FullSizeRender-3.jpg" width="640" /></a></div>
<br />
<br />
This recipe is so good and it was really quick to make. My kids ate it with rice, but I had it in a bowl as is. This was so good and the leftovers tasted just like the first night.<br />
<br />
<a name='more'></a>Beef and Vegetable Coconut Curry<br />
adapted slightly from Cook's Country<br />
<br />
1 1/2 pounds sirloin steak tips, sliced thinly<br />
salt and pepper<br />
4 teaspoons vegetable oil<br />
1 tablespoon of red curry paste<br />
3 garlic cloves, minced<br />
2 (14 oz) cans coconut milk (I used trader joe's light coconut milk.)<br />
12 ounces broccoli florets<br />
1 red bell pepper, seeded and chopped<br />
1/4 cup chopped fresh cilantro<br />
1-2 tablespoons fish sauce (I used 1 because I'm sensitive to fish sauce.)<br />
<br />
Season meat with salt and pepper. Heat 2 teaspoons oil in a large nonstick pan over medium-high heat. Cook half of meat until browned, about 2 minutes. Move it to a plate while you finish cooking the rest of the meat using the remaining oil. Move all cooked meat to the plate.<br />
<br />
Add curry paste and garlic to the empty pan and cook until fragrant 30 seconds to 1 minute. Stir in the coconut milk, broccoli, bell pepper and any meat juices. Cook until the vegetable are tender and sauce is slightly thickened about 5 minutes. Stir in cilantro, fish sauce and browned meat and cook until heated through, about 1 minute.<br />
<br />
You can serve with rice or in bowls. Enjoy.Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com0tag:blogger.com,1999:blog-3469714731944331253.post-3150769338574051422017-02-24T00:30:00.003-05:002017-02-24T00:30:36.100-05:00Balsamic Steak, Potato, and Mushroom Kebabs<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-q6ZzdLA8wJ0/WK_EU7yiIHI/AAAAAAAAaJ4/PjvbIyxiohY46vmpTKWWkLB-A0n3E-6vACLcB/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-q6ZzdLA8wJ0/WK_EU7yiIHI/AAAAAAAAaJ4/PjvbIyxiohY46vmpTKWWkLB-A0n3E-6vACLcB/s640/FullSizeRender.jpg" width="640" /></a></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">My pictures are lacking, a lot. These days
snapping a phone pic before dinner is all I can manage. At least I can
guarantee this recipe will make your taste buds happy. This kebab recipe is good. The marinade comes together really quickly. Then skewer your meat and
veggies and throw them on the grill.</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">I've been trying to make more gluten-free meals
and this was one of the really, really good ones. I hope you try it and enjoy
it as much as my family did.</span></div>
<a name='more'></a><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span><br />
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p> </o:p></span><span style="font-family: Times; font-size: 16pt;">Balsamic Steak, Potato, and Mushroom Kebabs</span></div>
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<span style="font-family: Times; font-size: 16pt;"><br /></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">1 pound steak</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">8 ounces mushrooms</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">1 pound small potatoes</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">1/4 cup olive oil</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">1/4 cup balsamic vinegar</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">3 cloves garlic, minced</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">1 1/2 teaspoon kosher salt</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">1/2 teaspoon pepper</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">1/2 teaspoon dried rosemary</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">1/2 teaspoon dried oregano</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">Cut the steak into roughly 1-inch chunks and
add to a gallon Ziploc bag with the mushrooms. </span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">In a medium bowl, whisk together the oil,
vinegar, garlic, salt, pepper, rosemary and oregano. Pour over the steak and
mushrooms. Cover and refrigerate for at least 2 hours.</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">Meanwhile, boil the potatoes in a large pot of
salted water until just tender, about 8-10 minutes. Drain and cool slightly.</span><span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">Thread the marinated steak and mushrooms, along
with the potatoes, onto skewers.<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Helvetica;">Heat grill to medium-high heat. Grill kabobs for about 10 minutes,
turning once, until meat is cooked to desired doneness. Re-season with salt and
pepper and serve immediately.</span><span style="font-family: Times; font-size: 16.0pt;"><o:p></o:p></span></div>
Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com0tag:blogger.com,1999:blog-3469714731944331253.post-76831836586596189522017-02-03T11:30:00.003-05:002017-02-03T11:30:43.494-05:00Chicken Lettuce Wrap Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-QOvDjDlnIr8/WJSudrxXqmI/AAAAAAAAaIU/H6Dv55O5Tf47mISHaUeOBh-9Kd4X6F-sACLcB/s1600/FullSizeRender-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-QOvDjDlnIr8/WJSudrxXqmI/AAAAAAAAaIU/H6Dv55O5Tf47mISHaUeOBh-9Kd4X6F-sACLcB/s640/FullSizeRender-2.jpg" width="480" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">The pictures don't do justice to this yummy salad. But, I didn't have time to set up a photo shoot, I just took a couple pictures with my phone and posted the delicious recipe. I hope you all try it and like it as much as we did.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">There are a lot of ingredients, but this really comes together super quick. I made the salad dressing and the sauce for the chicken while Bean was at school. Once dinner time rolled around I had dinner on the table in under 15 minutes.</span><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-5txbiwCmag8/WJSudl6TLKI/AAAAAAAAaIQ/Hxz0ObCYG9Q5YT5haBe92oQuH4_Psx0SACLcB/s1600/FullSizeRender-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-5txbiwCmag8/WJSudl6TLKI/AAAAAAAAaIQ/Hxz0ObCYG9Q5YT5haBe92oQuH4_Psx0SACLcB/s640/FullSizeRender-3.jpg" width="480" /></a></div>
<br />
Adapted slightly from SkinnyTaste.com<br />
<br />
<div class="ingredients" style="color: #343634; font-family: modernica, Arial, Helvetica, Geneva, sans-serif; font-size: 17px;">
<h4 style="color: #424241; font-size: 12px; letter-spacing: 0.1em; line-height: 1.2; margin: 15px 0px 8px; text-transform: uppercase;">
FOR THE SALAD DRESSING:</h4>
<ul style="margin: 5px 0px 12px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;">3 tablespoons rice vinegar</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;">1 1/2 tablespoons grapeseed or canola oil</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;">1 teaspoon sesame oil</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;">1 teaspoon honey</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;"> 1 teaspoon grated fresh ginger</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;">1 clove garlic, minced</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 0px 10px; padding: 0px;">1/8 tsp kosher salt and pepper</li>
</ul>
<h4 style="color: #424241; font-size: 12px; letter-spacing: 0.1em; line-height: 1.2; margin: 15px 0px 8px; text-transform: uppercase;">
FOR THE CHICKEN:</h4>
<ul style="margin: 5px 0px 12px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;">1/4 cup hoisin sauce</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;"> 1 tablespoon rice vinegar</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;">2 teaspoons Sriracha sauce (1 teaspoon if you are sensitive to heat)</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;"> 2 tablespoons soy sauce</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;"> 1 teaspoon grated fresh ginger</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;">cooking spray</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;">1 pound ground chicken</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;">8 ounce can water chestnuts, drained and diced</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;">2 tbsp chopped unsalted cashews</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 0px 10px; padding: 0px;"> 3 scallions, thinly sliced</li>
</ul>
<h4 style="color: #424241; font-size: 12px; letter-spacing: 0.1em; line-height: 1.2; margin: 15px 0px 8px; text-transform: uppercase;">
FOR THE SALAD:</h4>
<ul style="margin: 5px 0px 12px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 3px 10px; padding: 0px;">2 romaine lettuce heart, chopped</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: none; margin: 0px 0px 0px 10px; padding: 0px;">2 carrots, grated</li>
</ul>
</div>
<h3 id="directions" style="color: #424241; font-family: modernica, Arial, Helvetica, Geneva, sans-serif; font-size: 14px; letter-spacing: 0.1em; line-height: 1.2; margin: 30px 0px 10px; text-transform: uppercase;">
DIRECTIONS:</h3>
<div class="instructions" style="color: #343634; font-family: modernica, Arial, Helvetica, Geneva, sans-serif; font-size: 17px;">
<span itemprop="recipeInstructions">For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside. </span></div>
<div class="instructions" style="color: #343634; font-family: modernica, Arial, Helvetica, Geneva, sans-serif; font-size: 17px;">
<span itemprop="recipeInstructions"><br /></span></div>
<div class="instructions" style="color: #343634; font-family: modernica, Arial, Helvetica, Geneva, sans-serif; font-size: 17px;">
<span itemprop="recipeInstructions">For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside. </span></div>
<div class="instructions" style="color: #343634; font-family: modernica, Arial, Helvetica, Geneva, sans-serif; font-size: 17px;">
<span itemprop="recipeInstructions"><br /></span></div>
<div class="instructions" style="color: #343634; font-family: modernica, Arial, Helvetica, Geneva, sans-serif; font-size: 17px;">
<span itemprop="recipeInstructions">Heat a medium skillet over medium-high heat. Add about a tablespoon of oil and then add the chicken and cook until browned and cooked through, 8 to 10 minutes. Add the water chestnuts and cashews to the pan. Pour the reserved hoisin mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. </span></div>
<div class="instructions" style="color: #343634; font-family: modernica, Arial, Helvetica, Geneva, sans-serif; font-size: 17px;">
<span itemprop="recipeInstructions"><br /></span></div>
<div class="instructions" style="color: #343634; font-family: modernica, Arial, Helvetica, Geneva, sans-serif; font-size: 17px;">
<span itemprop="recipeInstructions">Remove from the heat and set aside. </span></div>
<div class="instructions" style="color: #343634; font-family: modernica, Arial, Helvetica, Geneva, sans-serif; font-size: 17px;">
<span itemprop="recipeInstructions"><br /></span></div>
<div class="instructions" style="color: #343634; font-family: modernica, Arial, Helvetica, Geneva, sans-serif; font-size: 17px;">
<span itemprop="recipeInstructions">For the salad: In a large salad bowl, combine the lettuce and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture. Serve immediately.</span></div>
<br />Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com0tag:blogger.com,1999:blog-3469714731944331253.post-11199919943235181942017-02-03T11:21:00.000-05:002017-02-03T11:33:26.520-05:00Chocolate Crinkle Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-7QXlFfG0qzU/WJStgdC3uJI/AAAAAAAAaIE/uX1i7-XBtbM2laen1jce869_OXKPK0TswCLcB/s1600/FullSizeRender-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-7QXlFfG0qzU/WJStgdC3uJI/AAAAAAAAaIE/uX1i7-XBtbM2laen1jce869_OXKPK0TswCLcB/s640/FullSizeRender-4.jpg" width="640" /></a></div>
<br />
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">I've made several crinkle cookie recipe. This is the BEST recipe so far. Rolling the cookies in granulated sugar before rolling them in confectioners' sugar makes a difference. My favorite part is that the cookies are still crispy on the edges and gooey/chewy in the middle....even on the second day.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Hopefully, you like it as much as we did.</span><br />
<a name='more'></a></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Lbq4tTLBHac/WJStgZmKE-I/AAAAAAAAaII/h-_U9Pnn5-wIBZYNOaGl6ZZixOivclAdACLcB/s1600/IMG_1803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-Lbq4tTLBHac/WJStgZmKE-I/AAAAAAAAaII/h-_U9Pnn5-wIBZYNOaGl6ZZixOivclAdACLcB/s640/IMG_1803.JPG" width="480" /></a></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Recipe adapted (just a little) from Cook's Illustrated</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Makes about 22 cookies</span></div>
<div>
<br /></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup (5 oz) all purpose flour</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup (1 1/2 oz) unsweetened cocoa powder, either regular or dutched cocoa can be used</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon baking powder</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon baking soda</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 cups packed (10 1/2 oz) brown sugar</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">3 large eggs</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 teaspoons instant espresso powder (optional)</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon vanilla extract</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">4 ounces dark or unsweetened chocolate, chopped</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">4 tablespoons butter, unsalted or salted</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup (3 1/2 oz) granulated sugar</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup (2 oz) confectioners' sugar</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 325º. Line 2 baking sheets with parchment paper.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.</span></div>
<div>
<span style="line-height: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. </span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Combine chocolate and butter in bowl and microwave slowly for 30 seconds at a time. Stir. It may take 1-2 minutes total until melted.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Mix chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. </span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Let dough sit at room temperature for 10 minutes.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with about 2 tablespoons dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Place on prepared sheets. No more than 11 per sheet because they spread a little.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Bake cookies until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes. </span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Let cool completely on sheet before serving.</span></div>
<div>
<br />
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Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com0tag:blogger.com,1999:blog-3469714731944331253.post-49906440643900737292015-08-25T14:40:00.000-04:002015-08-25T14:43:49.593-04:00Strawberry Shortcake Dessert<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EgOTKKsCelk/UVsuzWOikqI/AAAAAAAAAYk/8LpgzlNTzDU/s1600/Strawberry+Shortcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-EgOTKKsCelk/UVsuzWOikqI/AAAAAAAAAYk/8LpgzlNTzDU/s640/Strawberry+Shortcake.jpg" width="544" /></a></div>
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I love this cake because it is so easy to make. It has basic ingredients and it makes a large sheet cake so it is great to take to pot lucks and parties…..or you can eat it all yourself. This cake is easy to make, cool and refreshing. I hope you like it as much as we do.</div>
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<a name='more'></a>Strawberry Shortcake Dessert<br />
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Recipe by P. Jayne (Sugar.Betty's Mom)<br />
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1 white cake mix<br />
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2 8 oz cream cheese<br />
2 cups powdered sugar<br />
2 cups heavy whipping cream<br />
1 tsp. vanilla<br />
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4 pints strawberries, sliced<br />
Sugar to taste<br />
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Follow the directions on the package of cake mix and bake in a half-sheet pan. A jellyroll pan will work as well.<br />
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Mix the cream cheese and powdered sugar together in a bowl. In a separate bowl beat the whipping cream until soft peaks form. Fold the whipped cream into the cream cheese mixture and a little at a time. Spread on the baked and cooled cake.<br />
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Mix the sugar and strawberries together approximately 30 minutes before desired eating. Let macerate and then spoon strawberries and juices over the frosted cake. Serve and enjoy.<br />
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<br />Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com3tag:blogger.com,1999:blog-3469714731944331253.post-500597879234742892013-04-01T19:39:00.004-04:002013-04-01T19:45:51.150-04:00Roasted Smashed Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xs0H5NoDZ74/UVYkM2Xc-KI/AAAAAAAAAYM/_FYY8Ats9tc/s1600/Crash+Hot+Potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-xs0H5NoDZ74/UVYkM2Xc-KI/AAAAAAAAAYM/_FYY8Ats9tc/s400/Crash+Hot+Potatoes.jpg" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/--CdfVU1r0f0/UVYkNi1kQcI/AAAAAAAAAYU/UF6HQt5qsKg/s1600/Crash+Hot+Potatoes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/--CdfVU1r0f0/UVYkNi1kQcI/AAAAAAAAAYU/UF6HQt5qsKg/s400/Crash+Hot+Potatoes+2.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">These potatoes make a perfect potato side dish. They are crunch and creamy, easy to make and full of flavor without much fat. I love them plain with sea salt, fresh cracked pepper and a bit of olive oil. I enjoy them with chopped rosemary and I've also made them with chives and thyme.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">It seems like a recipe repertoire always needs another good potato side dish. You cook red potatoes until they are fork tender and then mash them flat onto a rimmed baking sheet. Brush them with a little olive oil, salt, pepper and herbs to taste. Pop them into a hot oven and allow them to become crispy. I hope you enjoy these potatoes as much as we do.</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Roasted Smashed Potatoes</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">multiple sources including Cook's Country and Pioneer Woman's "Hot Crash Potatoes"</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">small round red potatoes (use as many as you need to serve)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">olive oil - a few tablespoons for brushing on</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">kosher salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">black pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">rosemary or other herbs, chopped - optional</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bring a pot of salted water to a boil. Add in as many potatoes as you wish and boil until fork-tender. Depending on the size of potatoes the timing really varies. When the potatoes are fork tender drain them in a colander.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 450º.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Drizzle olive oil on a rimmed baking sheet. Place the tender potatoes on the baking sheet and with a potato masher, bottom of drinking glass or anything flat press down on each potato until it slightly smashes. Generously, brush the tops of each crushed potato with olive oil.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Sprinkle potatoes with kosher salt, ground black pepper and fresh chopped herbs, if using.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bake in a 450º oven for 20-25 minutes until golden brown.</span><br />
<br />Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com0tag:blogger.com,1999:blog-3469714731944331253.post-84783496021231143302013-03-26T09:48:00.000-04:002013-03-26T09:48:23.114-04:00Lemon Ricotta Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-hI1ZO-NO3yU/UVGeQOGTizI/AAAAAAAAAXg/LiOVzam6TMs/s1600/Lemon+Ricotta+Cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-hI1ZO-NO3yU/UVGeQOGTizI/AAAAAAAAAXg/LiOVzam6TMs/s400/Lemon+Ricotta+Cookies+1.jpg" width="400" /></a></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Spring is just around the corner and I can't think of a better way to embrace it than by baking up a batch of these cookies. They are pale and the bottoms are a beautiful golden color. They remind me of daffodils with the bright yellow flecks of lemon zest in the glaze. The cookies themselves are soft and pillowy, almost the same texture as a cupcake top. More like tiny glazed cakes than glazed cookies. They are full of lemon flavor.</span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The cookies themselves aren't super sweet, but the glaze walks the line between tart and sweet. These are the perfect little afternoon nibble, the cookies just beg to be devoured. </span><br />
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<a href="http://4.bp.blogspot.com/-0LOf5BNhP38/UVGeP3omLpI/AAAAAAAAAXc/ySs3v2bgTg4/s1600/Lemon+Ricotta+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-0LOf5BNhP38/UVGeP3omLpI/AAAAAAAAAXc/ySs3v2bgTg4/s400/Lemon+Ricotta+2.jpg" width="400" /></a></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-weight: bold;"><u>Lemon Ricotta Cookies with Lemon Glaze</u></span><br />slightly adapted from Giada De Laurentiis</span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Note: Use whole milk or part skim ricotta, but don't use all skim or fat free ricotta the texture will be different.</span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">makes about 48 cookies</span></div>
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<u><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cookies</span></u></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 1/2 cups all-purpose flour<br />1 teaspoon baking powder<br />1 teaspoon salt<br />1/2 cup (1 stick) unsalted butter, at room temperature<br />2 cups granulated sugar<br />2 eggs<br />1 (15-ounce) container ricotta cheese<br />1 lemon, zested<br />3 tablespoons freshly squeezed lemon juice</span></div>
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<u><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Glaze</span></u></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 1/2 cups confectioners’ sugar<br />3 tablespoons freshly squeezed lemon juice</span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 lemon, zested</span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">For the cookies:</span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In a medium bowl combine the flour, baking powder, and salt. Set aside.</span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.</span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Line 2 baking sheets with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 10 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.</span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">For the glaze:</span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.</span></div>
Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com4tag:blogger.com,1999:blog-3469714731944331253.post-31377033888863258182013-03-25T10:20:00.001-04:002013-03-25T10:30:50.707-04:00Vanilla Bean Egg Cream<br />
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<a href="http://1.bp.blogspot.com/-aZqcjsw9LRU/UVBcY7mhr8I/AAAAAAAAAXE/9vz4XKY7q3U/s1600/Vanilla+Egg+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-aZqcjsw9LRU/UVBcY7mhr8I/AAAAAAAAAXE/9vz4XKY7q3U/s640/Vanilla+Egg+Cream.jpg" width="600" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 19px;">Old fashioned soda fountain drinks are fun and </span>nostalgic<span style="background-color: white; line-height: 19px;">. An egg cream </span><span style="background-color: white; line-height: 19px;">is a </span><span style="background-color: white; line-height: 19px;">beverage</span><span style="background-color: white; line-height: 19px;"> consisting of </span><span style="background-color: white; line-height: 19px;">milk</span><span style="background-color: white; line-height: 19px;">, and </span><span style="background-color: white; line-height: 19px;">soda water</span><span style="background-color: white; line-height: 19px;"> and vanilla or chocolate syrup. It i</span><span style="background-color: white; line-height: 19px;">s associated with </span><span style="background-color: white; line-height: 19px;">Brooklyn</span><span style="background-color: white; line-height: 19px;">, New York. Most modern versions of the drink contain neither eggs nor cream. </span></span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 19px;">This is a mildly sweet drink, that isn't super rich, but tastes strongly of vanilla. It is a classic soda fountain drink. It doesn't include eggs, but it might be fun for Easter since it is called an Egg Cream.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Vanilla Bean Egg Cream</span></b></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><i>adapted slightly from <span style="line-height: 20px;"> </span>Pure Vanilla <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=wearenotmar00-20&l=as2&o=1&a=159474596X" style="border: none !important; line-height: 20px; margin: 0px !important; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;" width="1" /><span style="line-height: 20px;">by Shauna Sever</span></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;"><b>Vanilla Simple Syrup:</b></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">1 cup sugar</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">1 cup water</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">1 vanilla bean, split lengthwise</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">Bring sugar and water to a boil and allow to boil for about a minute. Then let it cool in the pan for 10 minutes. Put split vanilla bean into a mason jar and pour the slightly cooled simple syrup over the bean. Let this mixture steep in the refrigerator for about 24 hours and then scrape some of the vanilla seeds into the mixture.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;"><b>Vanilla Egg Cream:</b></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">2 ounces (4 Tablespoons) vanilla simple syrup</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">2 1/2 ounces (5 Tablespoons) half and half or whole milk or cream</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">6-8 ounces (3/4 - 1 Cup) of Seltzer water or club soda</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">Pour the vanilla simple syrup and half and half into a glass and then top with the seltzer to taste. Enjoy.</span></span></div>
Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com0tag:blogger.com,1999:blog-3469714731944331253.post-57744318449747286132013-03-20T08:48:00.000-04:002013-03-25T10:31:23.954-04:00Vanilla Bean Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-trMiJIppkRc/UUjthCM8XyI/AAAAAAAAAWc/RmTkKbZUReM/s1600/Vanilla+Bean+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-trMiJIppkRc/UUjthCM8XyI/AAAAAAAAAWc/RmTkKbZUReM/s640/Vanilla+Bean+Salad.jpg" width="506" /></a></div>
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<span style="font-size: 16px;"><span style="font-family: Georgia, Times New Roman, serif;">I created a vanilla bean vinaigrette and simple salad to complement it. Like any salad you can substitute or omit any ingredients that you might not like or have on hand. This is a simple idea that really allows the vanilla to shine without being overly sweet like syrup.</span></span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Vanilla Bean Vinaigrette</span></b></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">created by Sugar.Betty</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Note: if you choose to use extra virgin olive oil it will have a stronger olive flavor.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 Tablespoons mild oil (canola, sunflower, vegetable or olive oil)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tablespoons mild vinegar (champagne vinegar or white wine vinegar)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tablespoons sugar or honey or agave</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon dijon mustard</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 vanilla bean split and scraped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla extract, more if you want a stronger vanilla flavor</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 Tablespoon kosher salt, use less if using table salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dash of pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Whisk vinegar, sugar, dijon mustard and slowly drizzle in oil, whisking constantly until the dressing is combined and emulsified. Add in the scraped vanilla bean and the vanilla extract. Season to taste with salt and pepper and allow to chill in refrigerator for a couple of hours so the flavors can develop further.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Vanilla Salad</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Arugula or baby green mix</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">toasted pine nuts</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">raspberries</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">cheese (I've used Boursin and honey goat cheese)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Toss the greens with the vinaigrette dressing and plate. Next top with nuts, cheese and fruit and drizzle a little more vinaigrette over the top. Serve.</span></div>
Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com0tag:blogger.com,1999:blog-3469714731944331253.post-16685014361329421382013-03-14T10:49:00.001-04:002013-03-25T10:31:43.112-04:00Cream Puff Dessert aka Eclair Dessert<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-07EbSPdC7IU/UUHab2njU4I/AAAAAAAAAWE/NUNLv-sfVnc/s1600/Eclair+Dessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="http://4.bp.blogspot.com/-07EbSPdC7IU/UUHab2njU4I/AAAAAAAAAWE/NUNLv-sfVnc/s400/Eclair+Dessert.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I grew up eating this dessert. It is inspired by classic cream puffs, however, because of the chocolate on the top, my family always called it eclair dessert. This is a wonderful treat and is well received at birthday parties, holiday get-togethers and gatherings. This dessert is definitely a favorite.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">When Cale and I were dating, he asked my mom to make this constantly. He loves it. I don't make it very often for two reasons: 1) It makes a large half-sheet pan (I don't want to be tempted to nibble on it all day). 2) It uses instant pudding and Cool Whip (items that I don't have in my house and rarely buy).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This dessert has a light, soft and puffy bottom layer. It is basically a <em style="background-color: white; border: 0px; line-height: 22px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pâte a choux</span> [paht ah shoo]</em>, or a dough similar to the base for cream puffs and eclairs. The next layer is followed by a smooth and creamy pudding layer and topped with whipped cream or Cool Whip. It is then drizzled with a homemade chocolate syrup that sets up ever so slightly. This dessert really is delicious.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I only got a quick picture of this before I took it to a party. There are multiple layers, but I didn't get any pictures because there wasn't any left after the gathering. If you have a pot-luck or large get-together -- make sure you think of this dessert, you will get plenty of raves and recipe requests.</span><br />
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Cream Puff Dessert aka Eclair Dessert</span></u></b><br />
<i><span style="font-family: Georgia, Times New Roman, serif;">Recipe courtesy of P. Jayne (Sugar.Betty's Mom)</span></i><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;"><u>Crust</u></span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;">8 tablespoons butter (1 cube butter)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup hot water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 eggs</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bring butter and water to a boil. Add the flour and begin stirring, remove from heat and add eggs one at a time stirring well after each one.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Spread this mixture on a greased half-sheet, rimmed baking sheet. Bake at 400º for 20 minutes until it begins to turn golden brown. Remove from oven and cool completely and press down the bubbles.</span><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;"><u>Filling</u></span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;">8 oz cream cheese, softened to room temperature</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 small packages instant vanilla pudding</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 1/2 cups milk</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Mix the pudding and milk together first. Beat cream cheese until soft and mix in the pudding and milk mixture until the filling looks smooth and combined. Spread mixture on the cooled crust layer.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><u><i>Cover the top of the pudding layer with</i>:</u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8 oz. Cool Whip or whipped cream equivalent</span><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;"><u>Chocolate Sauce</u></span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup chocolate chips</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup of powdered sugar</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Melt together the chocolate chips, butter and milk. Once melted and smooth remove from heat and stir in powdered sugar. Allow to cool slightly and drizzle over the whipped cream layer.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Allow this dessert to chill in the refrigerator for at least 1 hour until all the layers are firm. Slice into squares and enjoy.</span><br />
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Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com0tag:blogger.com,1999:blog-3469714731944331253.post-14200179582245438762013-03-11T10:53:00.000-04:002013-03-25T10:32:00.397-04:00Ranch Dip<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-90vtdfxC1XE/UT3p3vFXcEI/AAAAAAAAAV0/yhzVpWXMcP0/s1600/Ranch+Dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="http://2.bp.blogspot.com/-90vtdfxC1XE/UT3p3vFXcEI/AAAAAAAAAV0/yhzVpWXMcP0/s400/Ranch+Dip.jpg" width="400" /></a></div>
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I haven't posted in a looong time. I haven't been cooking a lot lately and I found lots of other things to do with my time. However, when I get multiple requests for a recipe it seems more simple to just post a recipe on the blog than to continue to type up emails for multiple people. Also, as good as that Butternut Squash Lasagna is, I'm tired of looking at it.<br />
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I'm a big hummus fan. I love the smooth, creamy texture of hummus. However, I feel ranch dip does a better job appeasing the masses. More adults and kids like ranch than hummus, so this is a simple ranch dip that brightens a veggie tray and tastes great too. This dip is a crowd pleaser, which is a good thing because it makes a TON.<br />
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This ranch dip is super simple it really doesn't even need a recipe, but since people keep asking me for it, I'll post the ingredients. It doesn't seem like a recipe, when all you need to do is dump a few ingredients and mix.<br />
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This dip will stay good in the refrigerator for a week, but please be prepared to serve it for a crowd because it makes a lot.<br />
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Note #1: If you are a cottage cheese hater, don't be alarmed. My husband and son dislike the texture of cottage cheese immensely. However, they both eat this recipe. Bean doesn't get bothered at all and Cale although slightly bothered, likes the taste enough to eat it as well. If you really hate the texture of cottage cheese, place it in the blender or food processor for a couple of seconds to help make it smoother.<br />
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Note #2: It isn't the healthiest recipe on this blog, but a little goes a long way helping certain veggies go down. It is also a great pot-luck item.<br />
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Note #3: I have used low-fat ingredients in this recipe multiple times with no problems. Fat-free ingredients can be used, but they do change the taste of the recipe making it a lot more "tangy" and the texture is "tacky" for lack of a better word. Use your own discretion.<br />
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<b><u><span style="font-size: large;">Creamy Ranch Dip</span></u></b><br />
<i>recipe by P. Jayne (Sugarbetty's Mom)</i><br />
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8 oz. Cream Cheese<br />
1 Hidden Valley Ranch packet<br />
16 oz. Sour Cream<br />
24 oz. Cottage Cheese<br />
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Let cream cheese sit at room temperature until slightly softened. Mix cream cheese with ranch packet until smooth, using a mixer or a lot of stirring by hand.<br />
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Next mix sour cream into the cream cheese mixture and last, fold in the cottage cheese. Allow the dip to sit in the refrigerator for a bit to blend flavors. Serve with veggie or chips.<br />
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<br />Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com1tag:blogger.com,1999:blog-3469714731944331253.post-60423371576816430922011-12-06T11:36:00.001-05:002011-12-06T12:03:06.664-05:00Butternut Squash Lasagna<br />
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<a href="http://1.bp.blogspot.com/-k2DhaNqipHU/Tt5EedicX1I/AAAAAAAAAVo/IMZee00dVvo/s1600/IMG_0190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://1.bp.blogspot.com/-k2DhaNqipHU/Tt5EedicX1I/AAAAAAAAAVo/IMZee00dVvo/s400/IMG_0190.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #444444;">This butternut squash lasagna recipe is a little different than others I have tried because of the basil-white sauce. The basil pairs perfectly with the butternut squash. I was really surprised by how colorful this dish was, but I really liked it. It was easy to throw together and came out warm and delicious. Also, the leftovers reheated perfectly. I made the full recipe, but I baked it in two 9-inch square pans. I took one pan to a friend and we ate the other for dinner and lunches during the week.</span></div>
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<span class="Apple-style-span" style="color: #444444;">If you enjoy basil, butternut squash or are looking for a delicious vegetarian main dish make this recipe.</span></div>
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<a href="http://2.bp.blogspot.com/-SgjXFRQF_E4/Tt5EcV49unI/AAAAAAAAAVg/UibRyEEVo4M/s1600/IMG_0184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="http://2.bp.blogspot.com/-SgjXFRQF_E4/Tt5EcV49unI/AAAAAAAAAVg/UibRyEEVo4M/s400/IMG_0184.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>Butternut Squash Lasagna</b></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">barely adapted from Giada <span class="Apple-style-span" style="line-height: 20px;">De Laurentiis</span></span><br />
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<ul class="kv-ingred-list1" style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul class="kv-ingred-list1" style="line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 7px; margin-top: 3px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 7px; padding-top: 0px;">
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 tablespoon <span class="Apple-style-span" style="cursor: default; outline-color: initial; outline-width: initial;">olive oil</span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 ( 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Salt and freshly ground black pepper</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/2 cup water</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">4-5 amaretti cookies, depending on size and sweetness</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/4 cup butter</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/4 cup all-purpose flour</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">3 1/2 cups whole milk</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Pinch nutmeg</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 cup (lightly packed) fresh basil leaves</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">4 full sheets of fresh pasta or substitute 12 no-boil lasagna noodles</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 1/2 cups shredded mozzarella cheese</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/3 cup grated Parmesan</span></li>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="line-height: 15px;"><div class="instruction" style="line-height: 20px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Heat oil in a skillet over medium-high heat. Add the squash, salt and pepper and toss to coat. Pour the water into the skillet and reduce the heat to medium. Cover and simmer until the squash is tender, stirring occasionally, about 20 minutes. </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Cool slightly and then transfer the squash to a blender or food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Melt the butter in a saute pan over medium heat. Add the flour and whisk for 1 minute. Slowly, whisk in the milk. Bring the white sauce to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the green basil sauce to the white sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Position the rack in the center of the oven and preheat to 375º F.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Lightly butter or spray a 13 x 9 inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange lasagna noodles on the bottom of the pan. Spread 1/4 of the squash puree over the noodles. Sprinkle with 1/3-1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the top. Repeat process 3 more times.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Make sure to allow the 15 minutes otherwise it will be way too hot to eat.</span></div>
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</ul>Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com5tag:blogger.com,1999:blog-3469714731944331253.post-16834167847912714132011-11-14T23:22:00.001-05:002011-11-15T10:28:57.901-05:00Fresh Cranberry Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qyvadukg2Fw/TsHpAmZLV0I/AAAAAAAAAVQ/DwWdUe9l1d8/s1600/IMG_0129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-qyvadukg2Fw/TsHpAmZLV0I/AAAAAAAAAVQ/DwWdUe9l1d8/s400/IMG_0129.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>This salsa is beautiful! It is the perfect appetizer for the holidays because it uses cranberries. It also is fresh tasting, sweet, tangy and delicious. If you enjoy cilantro or cranberries I think you will <b>love</b> this.</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>I feel that this dish gets better as it sits, but not for so long that the cilantro goes soggy. Really, if you have extra cranberries or need an impressive, simple and tasty appetizer for a holiday party--this salsa should be your new best friend.</i></span><br />
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<a href="http://2.bp.blogspot.com/-sAzBvl3yczk/TsHpB3kCGXI/AAAAAAAAAVY/xZOjlxpOSmU/s1600/IMG_0132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-sAzBvl3yczk/TsHpB3kCGXI/AAAAAAAAAVY/xZOjlxpOSmU/s400/IMG_0132.jpg" width="400" /></a></div>
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<a name='more'></a><b><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>Fresh Cranberry Salsa</i></span></b><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>Sugar Betty creation</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>Notes: Cilantro tends to get soggy, so add it an hour or two before serving. That way the flavors combine without the cilantro becoming mushy. Also, I've made this with and without a little cumin and lime juice. Both versions turned out good; slightly different, but neither one better than the other.</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>Make sure to season the salsa with additional salt, if needed, after all the ingredients have been added.</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>1 (12 oz) package fresh cranberries</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>3/4 - 1 cup sugar (depending on how sweet you want your salsa)</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>2 jalapenos, seeds and ribs removed and minced</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>3-5 scallions, thinly sliced</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>1/4-1/3 cup cilantro, finely chopped</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>1/2 teaspoon salt</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>1/2 teaspoon cumin *optional</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>fresh lime juice* optional</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>Place cranberries in a food processor and pulse until the cranberries are coarsely chopped (3-5, 1-second pulses), you don't want them pureed. You can coarsely chop cranberries by hand as well. Pour chopped cranberries into a bowl add sugar and let sit for 10 minutes. </i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>Stir minced jalapeno and scallions into the cranberry/sugar mixture. Mix in salt and taste. Add chopped cilantro about 1-2 hours before serving and let flavors meld. Taste and adjust salt as necessary.</i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>Serve over cream cheese, goat cheese or brie with chips and crackers.</i></span>Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com1tag:blogger.com,1999:blog-3469714731944331253.post-42888709480697470542011-11-11T22:40:00.001-05:002011-11-15T10:29:47.193-05:00Quick Chocolate Pudding<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-zwd0Ecdjgk8/Tr3qokWWM6I/AAAAAAAAAVI/Lp1wG2W9s0Y/s1600/IMG_7729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-zwd0Ecdjgk8/Tr3qokWWM6I/AAAAAAAAAVI/Lp1wG2W9s0Y/s400/IMG_7729.jpg" width="400" /></a><br />
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Cool. Smooth. Chocolatey comfort. Wow, aren't those the same words they use to describe heaven?<br />
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This quick homemade chocolate pudding comes together in a flash (about 15 minutes without chilling time), has real ingredients in it, satisfies intense chocolate cravings and reminds you that sometimes the simple things are life's greatest pleasures. Seriously, if you have any fond memories of chocolate pudding as a kid or an adult...make this. You owe it to yourself.<br />
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<a href="http://3.bp.blogspot.com/-BvH-b6TqFtg/Tr3qnkWOCuI/AAAAAAAAAVA/dpBMU0bCCRQ/s1600/IMG_7727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://3.bp.blogspot.com/-BvH-b6TqFtg/Tr3qnkWOCuI/AAAAAAAAAVA/dpBMU0bCCRQ/s400/IMG_7727.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><a name='more'></a>Chocolate Pudding</span></h3>
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<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">recipe adapted from Cook's Country</span></span></div>
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<tr><td align="right" nowrap="" style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><b><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/4</span></b></td><td style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">cup packed light brown sugar<i> </i></span></td></tr>
<tr><td align="right" nowrap="" style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><b><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">3</span></b></td><td style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">tablespoons Dutch-processed cocoa powder<i> </i></span></td></tr>
<tr><td align="right" nowrap="" style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><b><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">3</span></b></td><td style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">tablespoons cornstarch<i> </i></span></td></tr>
<tr><td align="right" nowrap="" style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><b><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/4</span></b></td><td style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">teaspoon salt<i> </i></span></td></tr>
<tr><td align="right" nowrap="" style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><b><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 3/4</span></b></td><td style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">cups low fat milk (original recipe uses whole milk; it's super creamy, almost too creamy)</span></td></tr>
<tr><td align="right" nowrap="" style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><b><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/4</span></b></td><td style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">cup heavy cream<i> </i></span></td></tr>
<tr><td align="right" nowrap="" style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><b><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1</span></b></td><td style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">cup milk chocolate chips<i> </i></span></td></tr>
<tr><td align="right" nowrap="" style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><b><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/2</span></b></td><td style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" valign="top"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">teaspoon vanilla extract<i> </i></span></td></tr>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Instructions:</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in vanilla.<br /><br />Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Serve.<br /><br /><strong>Chill Faster, Eat Sooner</strong> To some pudding lovers (especially little ones), waiting 4 hours to eat pudding seems like a lifetime. To speed the chilling, transfer the pudding to a 13 by 9-inch baking dish in step 2 and place plastic wrap directly on its surface. Place in freezer until completely cool, at least 45 minutes or up to 1 hour.</span></div>
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</div>Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com1tag:blogger.com,1999:blog-3469714731944331253.post-73981841913324606712011-11-03T08:15:00.001-04:002011-11-03T08:15:09.133-04:00Greek Cucumber Bites<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-D44dmSA-xKE/TpJKLWfYlJI/AAAAAAAAARQ/NoUqN8EsAcQ/s1600/IMG_7214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-D44dmSA-xKE/TpJKLWfYlJI/AAAAAAAAARQ/NoUqN8EsAcQ/s400/IMG_7214.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="color: #444444;">Greek cucumber bites are the perfect appetizer when you need something flavorful, fresh and only want to use your fingers. These are little Greek salads that you can eat without a fork and knife. These are a delicious gluten-free finger food. These little bites are crunchy, savory and have all the flavors of my <a href="http://sugarbetty.blogspot.com/2010/08/layered-greek-dip.html">Layered Greek Dip</a> without needing pita chips and other items to dip.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;"> If you are a fan of Greek flavors, fresh healthy appetizers or you are looking for a different item to bring to a holiday party. You might find yourself in luck with these delicious salad bites.</span><br />
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<a href="http://1.bp.blogspot.com/-an74uWYbQeo/TpJKMOLQEOI/AAAAAAAAARU/ureYSpJwb5Y/s1600/IMG_7218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-an74uWYbQeo/TpJKMOLQEOI/AAAAAAAAARU/ureYSpJwb5Y/s400/IMG_7218.jpg" width="400" /></a></div>
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<a name='more'></a><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Greek Inspired Cucumber Bites</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">adapted just slightly from Better Homes and Gardens via Recipe Girl</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">4 ounces cream cheese<br />1/2 Tablespoon freshly squeezed lemon juice<br />1/2 teaspoon dried Italian seasoning<br />1 garlic clove, minced<br />1 large English cucumber, sliced on the diagonal<br />1/2 cup prepared hummus<br />1/3 cup chopped tomato<br />1/4 cup chopped Kalamata olives<br />1/4 cup crumbled feta cheese<br />2 Tablespoons chopped green onions</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"></span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">In a medium mixing bowl, mix together cream cheese, lemon juice, Italian seasoning, and garlic with a rubber spatula until smooth and well-combined.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Assemble the appetizers: </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Scoop a spoonful of the cream cheese mixture onto a slice of cucumber and spread to the edges. Next spoon hummus on top of the cream cheese. </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Sprinkle with tomato, olives, feta and green onion. Repeat with remaining cucumber slices and toppings. Serve immediately, or cover with plastic wrap and serve within a few hours. These are best served at room temperature or slightly cool, but not chilled.</span></div>Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com0tag:blogger.com,1999:blog-3469714731944331253.post-29279774771218120602011-11-01T17:06:00.000-04:002011-11-08T22:09:55.382-05:00Stir-Fried Beef with Peas and Peppers<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><a href="http://2.bp.blogspot.com/-0dihhn6euNQ/TqS8xy-2tLI/AAAAAAAAAS4/BxULDukF05M/s1600/IMG_7533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-0dihhn6euNQ/TqS8xy-2tLI/AAAAAAAAAS4/BxULDukF05M/s400/IMG_7533.JPG" width="400" /></a></span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"> </span></div>
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Stir-fry is a go-to meal for me. Protein - Check. Veggies - Check. Quick - Check. </span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">My family likes stir-fry and I usually have the ingredients on hand for a quick Asian-style sauce. I recently saw this recipe on America's Test Kitchen and decided to try it. I'm really glad I did, because it was easy and really tasty. Plus it made enough food for dinner and lunch the next day. I love it when a recipe can feed the whole family twice. Budget friendly is always a 'good thing'.</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><a href="http://4.bp.blogspot.com/-XnjEv6DDtVM/TqS8mKyMvYI/AAAAAAAAASw/6NmQseSQoq8/s1600/IMG_7537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-XnjEv6DDtVM/TqS8mKyMvYI/AAAAAAAAASw/6NmQseSQoq8/s400/IMG_7537.JPG" width="400" /></a></span></div>
<a name='more'></a><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>Stir-Fried Beef with Peas and Peppers</b></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">adapted slightly from Cook's Illustrated</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">After you brown the meat this dish was really fast, all the veggies are done in under 5 minutes. Don't be afraid by the directions. I typed out all the steps.</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Serves about 5 as a main dish with rice</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 tablespoons soy sauce</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 tablespoon sugar, plus an additional 1 teaspoon</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">12 ounces flank steak, cut the steak into 3 pieces with the grain, then slice thinly across the grain</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 tablespoon dry sherry (optional)</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/2 cup chicken broth</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/4 cup oyster sauce</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">3 cloves of garlic, minced</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 tablespoon fresh ginger, minced</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 tablespoons vegetable or canola oil</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">4 handfuls fresh peas, sugar snap or snow peas, ends trimmed strings removed</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 medium red bell pepper, cut into thin slices</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 tablespoons water</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 teaspoon corn starch</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: small;">Combine soy sauce and 1 teaspoon sugar in a bowl. Toss in the sliced beef and marinate for 10 minutes to 1 hour. Whisk remaining tablespoon sugar, sherry (if your using it), broth, oyster sauce, and cornstarch in bowl. Combine garlic, ginger, and 1 teaspoon oil in a different small bowl.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: small;">Drain beef and heat 1 teaspoon oil in a LARGE nonstick skillet over high heat until just smoking. Depending on your skillet size you may need to brown the beef in 2-3 parts. Place enough beef slices to cover the bottom in a single layer. Cook without touching for 1 minute, then turn the pieces and cook until browned 1-2 more minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef transfering to bowl after browned. Once all beef is cooked rinse skillet and dry with paper towels. You don't want to cook the veggies with all the blackened pieces on the bottom.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: small;">Add remaining tablespoon oil to empty skillet and heat until just smoking. Add peas and bell pepper; cook, stirring frequently, until vegetables begin to brown, 2-3 minutes. Add water and continue to cook until vegetables are crisp-tender, 1 to 2 minutes longer. </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: small;">Push vegetables to sides of skillet; add garlic-ginger mixture to the cleared part of the pan and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 1 minutes. Serve with rice.</span></div>
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<table cellpadding="0" class="Bs nH iY" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-collapse: collapse; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; width: 1019px;"><tbody></tbody></table>Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com0tag:blogger.com,1999:blog-3469714731944331253.post-14591772240833229332011-10-27T10:35:00.002-04:002011-11-14T22:53:22.124-05:00Pumpkin Bread Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jdNi6P_KIw8/TqTGjQO365I/AAAAAAAAATA/F1FGM4A27vM/s1600/IMG_7482+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-jdNi6P_KIw8/TqTGjQO365I/AAAAAAAAATA/F1FGM4A27vM/s640/IMG_7482+copy.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">This bread pudding is up there with bright copper kettles, warm woolen mittens and brown paper packages. Seriously, this is one of my favorite dishes. I love it. I made it for the first time a couple of years ago and now make it every single autumn. It is like a rite of passage in my mind and on my taste buds. I cannot fathom harvest time, leaves changing and wind blowing without eating this warm dessert at least once.</span></div>
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">This bread pudding isn't super wet. It provides ample moistness for the bread, but it is not sloppy. I like bread pudding that isn't mush. I like it to have texture. As I type this I wish I had a bowl in front of me, instead of fond memories from a few weeks ago.</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">One of the only words that comes to mind with this sweet, but not-too-sweet, spiced dessert is ideal<i>. </i>If the pictures haven't convinced you yet let me just say that on rainy, windy Sunday (or any day) afternoons this dessert is unparalleled. It is like going home after being away for too long.</span><br />
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<a href="http://4.bp.blogspot.com/-oUl6l_pu2EM/TqTGkf0lQ9I/AAAAAAAAATI/EGE-25G43MM/s1600/IMG_7502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-oUl6l_pu2EM/TqTGkf0lQ9I/AAAAAAAAATI/EGE-25G43MM/s400/IMG_7502.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #383838; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; line-height: 20px;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Come join the fun at the <a href="http://www.mybakingaddiction.com/holiday-recipe-exchange-rules/" style="color: #7ca0aa; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">My Baking Addiction</a> and <a href="http://www.goodlifeeats.com/holiday-recipe-exchange-rules" style="color: #7ca0aa; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" target="_blank">GoodLife Eats</a> Holiday Recipe Swap sponsored by <a href="http://www.chicagometallicbakeware.com/" rel="nofollow" style="color: #7ca0aa; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" target="_blank">Chicago Metallic </a>in your blog post.</em></span></div>
<b></b><br />
<a name='more'></a><b><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Pumpkin Bread Pudding</span></b><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">adapted slightly from Gourmet '07 and Smitten Kitchen</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/2 cup heavy cream</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">3/4 cup canned solid-pack pumpkin</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 cup whole milk</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/2 cup sugar</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 large eggs plus 1 yolk</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 teaspoon cinnamon</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon ground ginger</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon allspice</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">pinch of ground cloves</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 tablespoon vanilla extract</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">5 cups cubed (1-inch) day-old sturdy bread (challah, brioche, baguette)</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">3/4 stick unsalted butter, melted</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350º F. Whisk together cream, pumpkin, milk, sugar, eggs, salt and spices in a large bowl.</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Toss the bread cubes with the butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, approximately 25-30 minutes.</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Enjoy with freshly whipped cream or serve as a delectable brunch with Greek vanilla yogurt.</span><br />
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<b><br /></b></div>Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com0tag:blogger.com,1999:blog-3469714731944331253.post-32915970199430603302011-10-25T21:56:00.003-04:002011-10-25T21:56:58.842-04:00Spaghetti Squash with Jalapeno Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-m9FtBb02_e8/TqdBhCP0mJI/AAAAAAAAATQ/k9r0b7CBiwQ/s1600/IMG_7754+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-m9FtBb02_e8/TqdBhCP0mJI/AAAAAAAAATQ/k9r0b7CBiwQ/s400/IMG_7754+copy.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Spaghetti Squash with Jalapeno Cream Sauce is delicious, creamy and zippy. It tastes like jalapenos without the heat. It sounds different, but the flavors combine perfectly. You are probably thinking this dish is loaded with cheese and fat. But, you would be wrong. This dish is actually pretty light. It doesn't have any cream and I used 1% milk to make the "cream" sauce. </span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">If you like spaghetti squash try this. If you don't care for spaghetti squash TRY THIS. This dish reminds me of a 'Mexican' flavored Mac 'n Cheese without the white-flour pasta. It was warm and satisfying and makes a delicious and different side dish to any dinner, be it holiday or</span><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">weekday</span><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">.</span><br />
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<a href="http://4.bp.blogspot.com/-iuZxcEKnAWA/TqdBiH4QPHI/AAAAAAAAATY/m5V2nlwbs-4/s1600/IMG_7767+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/-iuZxcEKnAWA/TqdBiH4QPHI/AAAAAAAAATY/m5V2nlwbs-4/s400/IMG_7767+copy.jpg" width="400" /></span></a></div>
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<span class="Apple-style-span" style="line-height: 17px;"><em style="font-style: italic;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span></em></span></div>
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<span class="Apple-style-span" style="line-height: 17px;"><em style="font-style: italic;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;">Come join the fun at the <a href="http://www.mybakingaddiction.com/holiday-recipe-exchange-rules/" style="text-decoration: none;" target="_blank">My Baking Addiction</a> and <a href="http://www.goodlifeeats.com/holiday-recipe-exchange-rules" style="text-decoration: none;">GoodLife Eats</a> Holiday Recipe Swap sponsored by <a href="http://www.oxo.com/" rel="nofollow" style="text-decoration: none;" target="_blank">OXO</a>.</span></em></span></div>
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<span class="Apple-style-span" style="line-height: 17px;"><em style="font-style: italic;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;"><br /></span></em></span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #444444; font-size: xx-small;"></span></span></b></div>
<a name='more'></a><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #666666;">Spaghetti Squash with Jalapeno Cream Sauce</span></span></b><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">adapted lightly from Sunset magazine</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note: If you want a little heat use pepper jack cheese on top. Otherwise any cheese you like will work.</span></div>
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<ul class="ingr-list" style="list-style-image: initial; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-indent: -20px;">
<li><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><span class="ingr-unit" style="font-weight: bold;">1</span> medium <span class="ingr-meas"></span><span class="ingr-descr">spaghetti squash (about 3 lbs.)</span></span></li>
<li><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><span class="ingr-unit" style="font-weight: bold;">2</span> <span class="ingr-meas">cups</span> <span class="ingr-descr">milk (I used 1%)</span></span></li>
<li><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><span class="ingr-unit" style="font-weight: bold;">2</span> <span class="ingr-meas"></span><span class="ingr-descr">to 3 jalapenos, stemmed and chopped, leave the seeds in</span></span></li>
<li><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><span class="ingr-unit" style="font-weight: bold;">2</span> <span class="ingr-meas">tablespoons</span> <span class="ingr-descr">butter, plus more for pans</span></span></li>
<li><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><span class="ingr-unit" style="font-weight: bold;">3</span> <span class="ingr-meas">tablespoons</span> <span class="ingr-descr">flour</span></span></li>
<li><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><span class="ingr-unit" style="font-weight: bold;">1</span> <span class="ingr-meas">teaspoon</span> <span class="ingr-descr">salt</span></span></li>
<li><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>3/4</b> <span class="ingr-meas">cup</span> <span class="ingr-descr">shredded cheese</span></span></li>
<li><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><span class="ingr-descr"><br /></span></span></li>
</ul>
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; border-collapse: collapse; line-height: 20px;">Preheat oven to 375°F. Cut squash in half lengthwise and remove seeds and strings. Place squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 45 minutes. </span></span><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; border-collapse: collapse; line-height: 20px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">For those "pressed for time":Poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool. Then cut in half and remove seeds and strings.</span></span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; border-collapse: collapse; line-height: 20px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; border-collapse: collapse; line-height: 20px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Meanwhile, in a medium saucepan over medium heat, warm milk and jalapenos until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain milk into a bowl and discard jalapenos.</span></span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; border-collapse: collapse; line-height: 20px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; border-collapse: collapse; line-height: 20px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">When squash is cool enough to handle, use a large spoon to scrape the squash strands out of the skin and into a large bowl.</span></span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; border-collapse: collapse; line-height: 20px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; border-collapse: collapse; line-height: 20px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">In a saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked 2-3 minutes. Slowly pour in jalapeno-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with cheese and bake until bubbling and brown on top, about 30 minutes.</span></span></div>Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com1tag:blogger.com,1999:blog-3469714731944331253.post-33405740030366727082011-10-24T08:12:00.001-04:002011-10-24T08:12:12.904-04:00Pumpkin Smoothie - Healthy Enough for Breakfast<br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Pumpkin has been a large part of our diet this month. <span class="Apple-style-span" style="line-height: 16px;">Pumpkins are loaded with vitamin A, beta-carotene and fiber. They are also low in calories. </span>This pumpkin smoothie is healthy, satisfying and packed with protein. It is great on-the-go and keeps you full for hours. Don't be deceived: it tastes great. Bean loves this and Cale pounds it as if it were a milkshake. If you enjoy pumpkin, you may find yourself wanting to start every morning off with this glorious, nutritious smoothie.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">One note before you make this...this isn't a pumpkin milkshake. You won't find tons of sugar and ice cream in this smoothie. It is more breakfast than dessert, but I wouldn't say no to it for dessert either.</span></div>
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<a name='more'></a><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #666666;">Spiced Pumpkin Smoothie</span></span></b><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Sugar Betty</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Notes: You can add 1/2 teaspoon pumpkin pie spice instead of the spices if you have it. You will need to add a little sweetener to this, add whatever sweetener you want up to 3 1/2 tablespoons. I usually add maple syrup or brown sugar up to 1 tablespoon per recipe, but my smoothies are NOT super sweet. I also add flax and pumpkin seeds to my smoothie, but feel free to add any nuts or seeds or exclude them completely. One last note, add the ice if viscosity is not an issue and you want a colder smoothie. Cale likes his with ice, I exclude ice for Bean's.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1/2 cup pumpkin puree (canned or freshly roasted)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1/2 cup silken tofu</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1 cup milk (dairy, soy, almond, coconut)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon cinnamon</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon nutmeg</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon cloves</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1/2 - 3 1/2 tablespoons sweetener (maple syrup, honey, brown sugar, agave) </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">pinch of salt</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">flax seed, pumpkin seeds (pepitas), Chia seeds, walnuts (optional)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1 cup ice (optional: exclude for a thicker smoothie)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">In a blender add milk, pumpkin and tofu and blend until smooth. Stop blender and add spices, salt and sweetener. Blend until combined. Add seeds and nuts, and ice (if using) and blend until smooth. Enjoy.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Lazy way: Throw all ingredients into the blender or food processor and puree it on high for a minute or two. Enjoy.</span><br />
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<span class="Apple-style-span" style="color: #666666;">This dish is <strike>a little</strike> different. In some cases, such as this recipe, different can be very, very good. The recipe starts out in traditional form by caramelizing the onions and then adding fresh rosemary and garlic while cooking the green beans. It changes from traditional at the end, while finishing the dish you add sliced peaches and a squeeze of fresh lime juice.</span><br />
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<span class="Apple-style-span" style="color: #666666;">Peaches are hard to come by right now, but if you find a bumper crop somewhere be sure to make this side dish. It was so different and really tasty. The peaches add sweetness and the lime gives the dish a zip. I love sweet/savory dishes and this side dish doesn't disappoint. It also looks gorgeous on the dinner table.</span><br />
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<a href="http://3.bp.blogspot.com/-2gHwIn-yfhc/TpwtrpjXATI/AAAAAAAAAR4/0As_6qJSetg/s1600/IMG_7388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666;"><img border="0" height="195" src="http://3.bp.blogspot.com/-2gHwIn-yfhc/TpwtrpjXATI/AAAAAAAAAR4/0As_6qJSetg/s400/IMG_7388.JPG" width="400" /></span></a></div>
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<a name='more'></a><b><span class="Apple-style-span" style="color: #666666;">Green Bean Salad/Side Dish</span></b><br />
<span class="Apple-style-span" style="color: #666666;">adapted from Better Homes and Gardens</span><br />
<span class="Apple-style-span" style="color: #666666;">approximately 4 servings</span><br />
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<span class="Apple-style-span" style="color: #666666;">Note: This can be eaten warm or cold. I prefer it at room temperature. I used fresh rosemary because I had it, but dried can be used in a pinch. Make this dish your own by adding shredded chicken or white beans or pasta to make it a main dish.</span><br />
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<span class="Apple-style-span" style="color: #666666;">1 medium sweet onion, sliced</span><br />
<span class="Apple-style-span" style="color: #666666;">1 tablespoon olive oil</span><br />
<span class="Apple-style-span" style="color: #666666;">1 lb. green beans, ends trimmed</span><br />
<span class="Apple-style-span" style="color: #666666;">1 teaspoon fresh rosemary, minced</span><br />
<span class="Apple-style-span" style="color: #666666;">1 clove garlic, minced or pressed</span><br />
<span class="Apple-style-span" style="color: #666666;">2 peaches or nectarines, sliced</span><br />
<span class="Apple-style-span" style="color: #666666;">1 tablespoon fresh lime juice</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666;">In a large skillet, cook the onions in the tablespoon of hot oil over medium heat for 5 minutes until beginning to soften and slightly color. Add green beans, rosemary, garlic and a large pinch of salt. Cover and cook for 5-8 minutes more until beans are crisp-tender.</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666;">Remove from heat and toss in peach sliced and lime juice. Serve hot or cold.</span>Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com0tag:blogger.com,1999:blog-3469714731944331253.post-136028090880015252011-10-19T15:13:00.003-04:002011-10-19T15:14:11.669-04:00Applesauce - Made Easy<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"> We go through tons of applesauce in our house. Bean consumes at least 1 cup per day. He loves it. I don't mind making applesauce, but I've always made it in the oven and I find I don't always have the time to watch it and make sure it doesn't burn. I didn't have the time, until I found this new simple recipe. </span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"> Now, it takes a couple minutes to prepare the apples; I throw them into a slow-cooker (Crock-Pot) with a couple of cinnamon sticks and I'm set. A couple of hours later... warm, fresh, slightly-cinnamony applesauce emerges with no fussing or watching required. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Just make sure to use a softer apple ie: Mcintosh, Macoun, Pink Lady, Jonagold and Rome make great applesauce. Don't use apples that hold their shape when baked ie: Granny Smith, Cortland, Honeycrisp, or </span><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Red Delicious.</span><br />
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<b><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Applesauce</span></b><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">adapted from America's Test Kitchen</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note: You can change this sauce by adding 1 cup of cranberries </span><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">or a couple slices of fresh ginger instead of cinnamon sticks </span><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">with the apples in the beginning. You can also make it rich and smooth with a little butter stirred into the finished sauce. I love recipes that change to individual tastes.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">3 pounds apples; peeled, cored and cut into chunks</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1 cup apple cider or apple juice</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">2 tablespoons sugar, more or less depending on sweetness of apples</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">2 cinnamon sticks (optional)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">pinch of salt</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Combine all ingredients in your slow-cooker or Crock-Pot. Cover and cook about 4 hours on low. I cooked mine a little longer than 3 hours, because my apple chunks were smaller. Make sure to cook it until the apples are really soft and beginning to disintegrate. (Test by stirring with a spoon once or twice.)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Remove the cinnamon sticks (if used) and mash apples by stirring quickly with a large spoon or using a potato masher. Taste and season with additional sugar if your sauce is too tart. You can adjust the consistency with warm apple cider or juice if your sauce is too thick. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Serve this warm, at room temp or chilled.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #595858; font-family: Arial, sans-serif, Helvetica; font-size: 12px; line-height: 17px;"><em style="font-style: italic;">Come join the fun at the <a href="http://www.mybakingaddiction.com/holiday-recipe-exchange-rules/" style="color: #7fa9bf; text-decoration: none;" target="_blank">My Baking Addiction</a> and <a href="http://www.goodlifeeats.com/holiday-recipe-exchange-rules" style="color: #7fa9bf; text-decoration: none;">GoodLife Eats</a> Holiday Recipe Swap sponsored by <a href="http://www.westbend.com/" rel="nofollow" style="color: #7fa9bf; text-decoration: none;" target="_blank">West Bend</a></em></span></span>Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com1tag:blogger.com,1999:blog-3469714731944331253.post-6383178115870036022011-10-17T08:54:00.001-04:002011-10-17T08:54:11.859-04:00Pumpkin Baked Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-M9X73LlsRrY/TpuJYgE3W2I/AAAAAAAAARo/v5YVKGOGbMk/s1600/IMG_7394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-M9X73LlsRrY/TpuJYgE3W2I/AAAAAAAAARo/v5YVKGOGbMk/s400/IMG_7394.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">This is especially for you Jamie. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">The temperature outside dropped and Halloween is around the corner. Which puts me in full pumpkin mode. If you don't like pumpkin, I hope by the end of October something 'pumpkinny' will spark your interest. This recipe is an autumn version of baked oatmeal. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Baked oatmeal is one of my favorite breakfasts. The oatmeal bakes up into slightly sweet, 'sliceable' pieces. </span><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">It takes about an hour to bake, but I prep everything the night before and then combine the wet and dry ingredients in the morning and pop it in the oven. It is usually ready to eat 15 minutes before everyone in the house runs out the door.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">My family likes this breakfast three different ways...</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Cale enjoys it warm and covered in syrup. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Bean enjoys it warm with a little whipped cream on the side for dipping.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">I really like this with a scoop of plain Greek yogurt sweetened with maple syrup. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Any way you eat this I'm sure you'll enjoy the healthy fiber-rich breakfast that keeps you full for hours after breakfast. Also, this makes a great breakfast bar. It holds its shape nicely and you can eat it out of hand or in a napkin. Great for munching while walking to the bus stop (poor Cale) or eating on the go.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">This fall breakfast is warm and filling. It also re-heats well so feel free to make it one day and eat the remainder during the week.</span><br />
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<a name='more'></a><b><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Pumpkin Baked Oatmeal</span></b><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">adapted from <a href="http://www.recipegirl.com/2007/09/22/baked-pumpkin-pie-oatmeal-with-crunchy-cinnamon-crumbles/">Recipe Girl</a></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note: this recipe is gluten-free as long as your oats and vanilla are gluten-free. This recipe can be made the same day (I never have the time), just preheat the oven and prepare your baking dish before you combine the ingredients.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">2 3/4 cups old-fashioned oats<br />1/2 cup brown sugar, packed<br />1/2 cup raisins (optional, but I like them included)<br />1 teaspoon ground cinnamon</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon nutmeg</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon cloves or allspice</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon ginger<br />1/2 teaspoon salt<br />1 cup unsweetened pumpkin puree<br />3 cups milk (any kind dairy or non-dairy)<br />2 large eggs, lightly beaten<br />1 Tablespoon vanilla extract</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;">Prep the night before version:</span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">In a medium bowl, combine oats, sugar, raisins, spices, and salt. In a separate bowl, whisk together pumpkin puree, milk, eggs and vanilla extract. [At this point I cover both bowls and place the wet ingredients into the refrigerator.] </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Then when I wake up:</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Preheat the oven </span><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">to 350º F. </span><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Spray 8x8 baking dish with nonstick spray. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Add liquid ingredients to dry ingredients; whisk until combined. Pour into the prepared dish.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Bake 30 minutes, rotate and bake an additional 20 to 30 minutes, until the oatmeal feels set. Let cool for about 5 minutes.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Cut, serve and enjoy.</span></div>Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com2tag:blogger.com,1999:blog-3469714731944331253.post-19996765838101152482011-10-14T21:32:00.002-04:002011-10-15T14:35:05.051-04:00Classic Chicken and Rice with Carrots and Peas<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-PWjYa4M_qlA/TpI_FBQNKhI/AAAAAAAAARM/UtSfSsMBPeI/s1600/IMG_7233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-PWjYa4M_qlA/TpI_FBQNKhI/AAAAAAAAARM/UtSfSsMBPeI/s400/IMG_7233.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #444444;"> For some reason, I can't photograph main dishes. The pictures never look appetizing. Most likely it is because they are hot, steaming and my family is waiting around for me to "Take the picture already." However, this dish is tasty, economical (read: BUDGET friendly) and the perfect dish to bring to someone. I'm currently on the prowl for tasty and healthy (no canned soup) one-dish meals that I can share with others. </span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;"> This all started when I brought a meal to a family with a newborn. I ended up carrying BEAN and 5 small containers up a bunch of stairs and the dinner still needed to be assembled. That night I swore off typical meals with lots of fixings. Now, I bring all-inclusive type meals plus a salad and dessert. This recipe fits my new criteria. </span><br />
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<span class="Apple-style-span" style="color: #444444;"> Chicken and rice with carrots and peas was simple to make. It was flavorful, but not spicy or exotic (perfect for kids and non-ethnic foodies (oxymoron?)) and it made enough for my family as well. Feeding two families with one recipe in a small amount of time is my kind of take-to-a-sick-person meal.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;"> Don't worry this dish isn't heavy. It is finished with fresh lemon zest and juice and fresh parsley to brighten all the flavors of the dish. Try this, I don't think you'll be disappointed for a "classic" tasting meal.</span><br />
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<a href="http://3.bp.blogspot.com/-qOxNBL8ZABQ/TpI_ESARI1I/AAAAAAAAARI/SoAsbVf_iRA/s1600/IMG_7226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-qOxNBL8ZABQ/TpI_ESARI1I/AAAAAAAAARI/SoAsbVf_iRA/s400/IMG_7226.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #595858; font-family: Arial, sans-serif, Helvetica; font-size: 12px; line-height: 17px;"><em style="font-style: italic;">Come join the fun at the <a href="http://www.mybakingaddiction.com/holiday-recipe-exchange-rules/" style="color: #7fa9bf; text-decoration: none;" target="_blank">My Baking Addiction</a> and <a href="http://www.goodlifeeats.com/holiday-recipe-exchange-rules" style="color: #7fa9bf; text-decoration: none;">GoodLife Eats</a> Holiday Recipe Swap sponsored by<a href="http://www.lecreuset.com/" style="color: #7fa9bf; text-decoration: none;" target="_blank"> Le Creuset</a>.</em></span></div>
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<span class="Apple-style-span" style="color: #444444;"><b>Chicken and Rice with Carrots and Peas</b></span><br />
<span class="Apple-style-span" style="color: #444444;">adapted slightly from <a href="http://www.amazon.com/Best-One-Dish-Suppers-Recipes/dp/1933615818/ref=sr_1_1?ie=UTF8&qid=1318616105&sr=8-1">One-Dish Suppers</a>, Cook's Illustrated</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">2 1/2 pounds (8-10 thighs) bone-in, skin-on chicken thighs, trimmed of fat and excess skin</span><br />
<span class="Apple-style-span" style="color: #444444;">1 tablespoon olive oil</span><br />
<span class="Apple-style-span" style="color: #444444;">1 medium onion, minced</span><br />
<span class="Apple-style-span" style="color: #444444;">4 cloves garlic, minced</span><br />
<span class="Apple-style-span" style="color: #444444;">1/4 teaspoon dried thyme leaves</span><br />
<span class="Apple-style-span" style="color: #444444;">2 1/2 cups chicken broth, low-sodium preferred</span><br />
<span class="Apple-style-span" style="color: #444444;">2 cups long-grain white rice</span><br />
<span class="Apple-style-span" style="color: #444444;">4-5 large carrots, peeled and cut into 1/2-inch pieces</span><br />
<span class="Apple-style-span" style="color: #444444;">1-2 cups frozen peas (I didn't measure, but dumped some in)</span><br />
<span class="Apple-style-span" style="color: #444444;">4-5 tablespoons minced fresh parsley leaves</span><br />
<span class="Apple-style-span" style="color: #444444;">1/2 teaspoon grated zest from 1 lemon</span><br />
<span class="Apple-style-span" style="color: #444444;">4 teaspoons juice from 1 lemon</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">Preheat oven to 350ºF. </span><br />
<span class="Apple-style-span" style="color: #444444;">Using paper towels dry the chicken by patting. Sprinkle both sides with salt and pepper.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">Heat the oil, in a large over-safe stockpot or Dutch oven, over medium-high until very hot. Add half of the chicken skin side down and brown. Flip the chicken and brown the other side 3-4 minutes more. Transfer the chicken to a bowl. Repeat with the other half of chicken using the fat left in the pot from the previous thighs.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">Pour off all but 2 tablespoons of fat left in the pot, add the minced onion and cook until softened (5-6 minutes). Stir in the garlic and thyme and cook about 30 seconds. Stir in the broth, scraping up any browned bits. Stir in the browned chicken with any juices in the bowl. Bring the broth and chicken mixture to a simmer. Cover and simmer on low for 20 minutes.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">Stir in the rice and carrots. Cover and move the pot to the middle rack in the oven. Cook in the oven until all the liquid has been absorbed about 20-30 minutes. Make sure to stir the rice, chicken mixture every 10 minutes or so.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">Remove pot from oven and remove the chicken from the rice mixture making sure to replace lid on the pot. Place chicken on a carving board and remove skin and bones one cooled slightly. Shred the chicken into large chunks.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">Gently stir the shredded chicken, peas, parsley, lemon zest and juice into the rice and season with salt and pepper as needed. Cover and allow the chicken to warm through, about 5 minutes. Serve or package for someone in need.</span>Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com1tag:blogger.com,1999:blog-3469714731944331253.post-48581856450229634022011-10-13T08:13:00.002-04:002011-10-13T08:13:16.223-04:00Pumpkin Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cRVaqr5iocM/TpI502bfYrI/AAAAAAAAAQ8/5xNEh6wSAZs/s1600/IMG_7255+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-cRVaqr5iocM/TpI502bfYrI/AAAAAAAAAQ8/5xNEh6wSAZs/s640/IMG_7255+copy.jpg" width="480" /></a></div>
<span class="Apple-style-span" style="color: #444444;"><b>Warning</b></span><span class="Apple-style-span" style="color: #444444;">: These cake-like cookies go down way.too.easily. Seriously, these are "pumpkinny", tender, chocolate-studded, addictive morsels. If you like cakey cookies...you must try these. I made the full batch for a</span><span class="Apple-style-span" style="color: #444444;"> </span><span class="Apple-style-span" style="color: #444444;"><a href="http://lds.org/?lang=eng">Church</a></span><span class="Apple-style-span" style="color: #444444;"> </span><span class="Apple-style-span" style="color: #444444;">function (about 20 people) and the ENTIRE batch, almost 5-6 dozen cookies were consumed in mere minutes. Consider yourself warned.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JpXbBsIxCDI/TpI53KSqToI/AAAAAAAAARE/MdEqZwlHHJo/s1600/IMG_7276.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-JpXbBsIxCDI/TpI53KSqToI/AAAAAAAAARE/MdEqZwlHHJo/s400/IMG_7276.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>I had two+ trays of these!</i></span></td></tr>
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<b><span class="Apple-style-span" style="color: #444444;">Pumpkin Cookies</span></b><br />
<span class="Apple-style-span" style="color: #444444;">P. Jayne creations - Thanks Mom</span><br />
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<span class="Apple-style-span" style="color: #444444;">Note: for most gatherings I would halve this recipe and use a 15 oz can of pumpkin.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">3 cups sugar</span><br />
<span class="Apple-style-span" style="color: #444444;">1/2 cup butter</span><br />
<span class="Apple-style-span" style="color: #444444;">1/2 cup shortening</span><br />
<span class="Apple-style-span" style="color: #444444;">2 eggs</span><br />
<span class="Apple-style-span" style="color: #444444;">1 (29 oz) can pumpkin, plain pumpkin not pie filling</span><br />
<span class="Apple-style-span" style="color: #444444;">2 teaspoons nutmeg</span><br />
<span class="Apple-style-span" style="color: #444444;">2 teaspoons cinnamon</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon salt</span><br />
<span class="Apple-style-span" style="color: #444444;">2 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="color: #444444;">2 teaspoons baking powder</span><br />
<span class="Apple-style-span" style="color: #444444;">4 1/2 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="color: #444444;">1 (12 oz) package chocolate chips</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">Preheat oven to 375ºF.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">In a stand mixer cream sugar, butter and shortening until light and fluffy. Once creamed add eggs and pumpkin. Stop the mixer and add spices, salt and baking soda and baking powder. Turn the mixer back on for 30 seconds until spices and leveners are incorporated. Stop mixer and add flour, turn the mixer on low and mix until all streaks of flour are gone. Remove the bowl and stir in the chocolate chips by hand.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">Portion onto an ungreased sheet pan and bake for 15 minutes. Cool for 5 minutes on the sheet and then remove the cookies to a cooling rack.</span><br />
<br />Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com1tag:blogger.com,1999:blog-3469714731944331253.post-48538738787783399792011-10-10T22:30:00.000-04:002011-10-10T22:30:25.034-04:00Cucumber Lime Cooler<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8i7MS6t2-F8/TpIyyPZwOzI/AAAAAAAAAQ0/FbpqrK2xwZo/s1600/IMG_7245+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-8i7MS6t2-F8/TpIyyPZwOzI/AAAAAAAAAQ0/FbpqrK2xwZo/s640/IMG_7245+copy.jpg" width="480" /></a></div>
<span class="Apple-style-span" style="color: #444444;"> This is not a thickened smoothie, but it is a really, really refreshing drink. I made this the other day before I exercised and it was the perfect drink post workout. It was tart, sweet, fruity and rejuvenating. I made a glass for Cale and one for myself. Cale really loved his. It tastes like a kicked up version of limeade, but not quite as sweet. In fact, I've been craving it every time I exercise. There is something about this drink that made me want more. Hopefully, you'll feel the same way too.</span><br />
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<b><span class="Apple-style-span" style="color: #444444;">Cucumber Lime Cooler</span></b><br />
<span class="Apple-style-span" style="color: #444444;">Sugar Betty</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">1 English cucumber</span><br />
<span class="Apple-style-span" style="color: #444444;">1 lime; zested and juiced</span><br />
<span class="Apple-style-span" style="color: #444444;">sweetener (sugar, honey, agave, stevia)</span><br />
<span class="Apple-style-span" style="color: #444444;">1 cup ice</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">Chop cucumber and blend with the juice and zest of 1 lime, 1/2 cup cold water, sweetener and ice. Add up to 3 tablespoons of sweetener depending on how sweet you like your drinks.</span>Heatherhttp://www.blogger.com/profile/13129229132685516773noreply@blogger.com1