tag:blogger.com,1999:blog-21236631872271980232024-02-07T01:01:55.602-07:00Cookbook Junkiessome friends and their adventures in foodNataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.comBlogger256125tag:blogger.com,1999:blog-2123663187227198023.post-27907641586785516752014-01-05T19:41:00.000-07:002014-01-05T19:41:24.710-07:00Pomegranate Christmas CakeI made this for our friend Christmas party this year. It was so good! I suppose if you wanted you could use any old white cake mix and it would be just fine, but I really liked the cake in the recipe. Just a little more work...I think you could also make this a day ahead and keep refrigerated.<br />
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Of course I sliced it up and it was gone before I remembered to take any pictures, so I'm using the pictures from <a href="http://natashaskitchen.com/2013/12/05/pomegranate-christmas-cake-recipe/">Natasha's Kitchen</a>. Thanks for the recipe AND the pictures ;)<br />
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<span style="font-size: large;">Pomegranate Christmas Cake</span></div>
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Author: <span itemprop="author" style="margin: 0px; padding: 0px;">Natasha of NatashasKitchen.com</span></div>
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Skill Level: <span itemprop="recipeCategory" style="margin: 0px; padding: 0px;">Advanced</span></div>
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Serving: <span itemprop="recipeYield" style="margin: 0px; padding: 0px;">15</span></div>
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<b>Ingredients</b></div>
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<b>Ingredients for the Cake:</b></div>
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<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">6 large eggs, room temp (if cold, put them in warm water 15 min)</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">1 cup sugar</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">1 cup unbleached all-purpose flour</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">½ tsp vanilla</li>
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<b>Ingredients for Pomegranate Topping:</b></div>
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<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">6 ounces (3/4 cup) pomegranate juice (Pom Wonderful)</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">2 tsp unflavored gelatin powder (I used Knox brand)</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">1 Tbsp vanilla</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">2 Tbsp Sugar</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">Seeds of one large Pomegranate (1¼ to 1½ cups)</li>
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<b>Ingredients for syrup:</b></div>
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<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">1½ cups Pomegranate Juice (POM brand)</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">2 Tbsp sugar</li>
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<b>Ingredients For the Pomegranate Cream Frosting:</b></div>
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<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">2 sticks unsalted butter, softened to room temp</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">3 cups powdered sugar</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">¼ tsp fine sea salt</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">16 oz (2 blocks) cream cheese, softened to room temp and cut into 16 pieces</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">4 Tbsp of Pomegranate juice (POM brand)</li>
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<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Preheat Oven to 350˚F. Butter the bottoms and sides of two 9″ cake pans and line the bottom of the pans with parchment paper.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Combine 6 eggs and 1 cup sugar in the bowl of your electric mixer and beat on high speed for 12 minutes or until tripled in volume and fluffy. Sift in 1 cup all-purpose flour and fold it in with a spatula just until all of the flour is incorporated. Add ½ tsp vanilla and blend together. Remember that you are relying on the fluffy air-infused batter for the cake to rise. DO NOT OVERMIX or your cake won’t rise well.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Transfer your batter to your buttered and lined cake pans. Set aside.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Bake at 350˚F for 25-28 minutes or until the top is golden brown and a toothpick comes out clean (poke the side, not the center so your center won’t cave) and don’t open the oven until 25 minutes have past. Let the cakes cool down on wire racks, then remove from the pans.</li>
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<b>Making the Syrup for the soaking the cake Layers:</b></div>
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<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Combine 1½ cups Pomegranate Juice (POM brand) with 2 Tbsp sugar and stir to combine. Set aside to and stir occasionally until sugar is all dissolved.</li>
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<b>Making the Frosting:</b></div>
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<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 3 cups powdered sugar and salt on low speed or until combined (1 min). Increase speed to medium-high and beat until the mixture is pale and fluffy (2 min).</li>
<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it’s one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Add 4 Tbsp POM juice, 1 Tbsp at a time and mix until combined (1 min). Refrigerate frosting until ready to use.</li>
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<b>Assembling your Cake:</b></div>
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<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Cut the cake layers in half so you end up with 4 layers. Place the first layer, cut-side-up on your serving platter. Brush ¼ of the POM/sugar syrup over the first layer. Frost the top. Do this with all 4 layers. You only need a very small amount of frosting on the very top of the cake since you are going to have the Pomegranate topping. <span style="color: red; font-size: x-small;">*I ended up using maybe a little more than half of the syrup. I think the cake would have been completely soaked if I had used it all. I just patted it on with a pastry brush until each layer was covered.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Wipe any excess syrup from the cake platter, then frost the sides. I used my large Wilton 1M star tip for the top border. You want a border that will contain a generous layer of pomegranate topping.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Refrigerate your cake for at least 30 minutes before adding the pomegranate topping.</li>
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<b>Pomegranate Topping:</b></div>
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<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">(make this after your cake is done and in the fridge):</li>
<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Place ¾ cup of POM juice in a small sauce pan, add the 1 Tbsp vanilla and sprinkle in 2 tsp gelatin, then let stand 1 minute to soften gelatin before putting it on the heat.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Whisk in 2 Tbsp sugar and cook over medium heat, stirring, until sugar dissolves and mixture is steaming.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Remove from heat and let it cool down a bit (or transfer into a mixing bowl if you don’t want to wait) then set the saucepan into a larger bowl of ice water, stirring gently until it is cold and slightly thickened but not set. It doesn't take long so stay with it. Remove from the ice bath.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px;">Stir in pomegranate seeds and immediately spoon topping onto the chilled cake. Refrigerate your cake until the topping is set (about 1 hour).</li>
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<img alt="Pomegranate Christmas Cake_-4-2" src="http://natashaskitchen.com/wp-content/uploads/2013/12/Pomegranate-Christmas-Cake_-4-2.jpg" height="400" width="320" />Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-9611641002311053452013-09-13T13:12:00.001-06:002013-09-13T13:12:59.989-06:00Pick Your Flavor Zucchini Jam<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8QUSpObAryo067XLbCH9aAXq8RyRq97wL5IamX8oh-ZcW_9rOfESr2Tk5WoClEiw2526RTyjzQWmoLf76dDylWcjO9FpT4Pe2gndNWGxVDiEumJm4-ZtcZI4-t60G7chx5ls5xjVF8NA/s1600/IMG_20130913_120916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8QUSpObAryo067XLbCH9aAXq8RyRq97wL5IamX8oh-ZcW_9rOfESr2Tk5WoClEiw2526RTyjzQWmoLf76dDylWcjO9FpT4Pe2gndNWGxVDiEumJm4-ZtcZI4-t60G7chx5ls5xjVF8NA/s400/IMG_20130913_120916.jpg" width="400" /></a></div>
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My lovely neighbor brought me over a jar of jam the other day! Is there anything better in the world?! She shared the recipe with me and I just love it. It's a great way to use your zucchini from the garden!</div>
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<strong><span style="font-size: large;">Pick Your Flavor Zucchini Jam</span></strong></div>
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<strong>Ingredients:</strong><br />6 cups of grated Zucchini/Courgette (peel it if you don't like the skin to show. I love the skin bits, so pretty)<br /> 1/2 cup water<br /> 4 cups sugar<br /> 3/4 cup lemon juice<br /> 1 (20 ounce) can crushed pineapple in juice<br /> 1 (6 ounce) box raspberry Jell-O (you can use any flavor, strawberry is AMAZING!)<br /> 1 (2 ounce) box surejell fruit pectin or equivalent - I currently use 6 TBL of a powdered pectin.</div>
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<strong>Directions:<br /></strong> 1. Place nine clean glass half-pint jars ( or 5 pint jars... or whatever you have on hand) with hot/boiling water in them on a cookie sheet in the oven at 200 degrees. Put the matching lids and rings in a pan with hot water on the stove at a simmer. Do this first as the cooking times really fly by and you want them to get good and hot! (I usually put a dishtowel under the jars so they don't slide around.)</div>
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2. Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.</div>
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3. Add the sugar, lemon juice, and pineapple (juice and all) and let boil for 6 minutes.</div>
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4. Mix in the Jello and boil 2 minutes.<br /><br /> 5. Add Surejell and boil for 1 minute.<br /><br /><b>Bonus Step:</b> I don't like texture at all. *shudder* So I use my immersion blender at this point to mulch up all the pineapple and zucchini bits. If you like 'fruit pieces' in your jam then it's great as is. I could never handle that so I blend it. The zucchini skin gives the impression of seeds, and is very pretty, but doesn't have any discernible presence in your mouth. </div>
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6. Turn off heat and move pot to the counter where you'll be filling the jars (easier to clean than the stove). Take the jars out of the oven and carefully pour out the water. Ladle jam into the hot jars. I leave some headroom - not sure the proper amount but I leave 1/2 - 3/4 inch.</div>
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7. Wipe rims with a damp cloth, put lids and rings on to finger tight and then turn jars upside down for 5 minutes.</div>
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8. Flip them back over and keep an eye on them. Once the lids all 'pop' they're ready to store, it can take up to 24 hours.</div>
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<br /> NOTE: this jam looks very runny, but after cools it sets up quite firm. I know how solid your jam is can be regional thing and/or a matter of personal preference. If you want it runnier I'd skip the Sure jell.</div>
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Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com1tag:blogger.com,1999:blog-2123663187227198023.post-32718578243150946232013-05-31T16:15:00.001-06:002013-09-05T09:28:23.668-06:00Southwest Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih4zan3UJ-a0-VaGyfJR9JmsdR2T9ypcL2d3Nn9th5U_Cdo8896VhJZS-EB9MFatHqj5BtV6L9g0kMy0QkJ0hkPSt-90IAK_qSwx0sXPXCcCDR0p-y16-ubqMlXLKyDhDzajCcmSmKKfzK/s1600/IMG_20130531_164911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih4zan3UJ-a0-VaGyfJR9JmsdR2T9ypcL2d3Nn9th5U_Cdo8896VhJZS-EB9MFatHqj5BtV6L9g0kMy0QkJ0hkPSt-90IAK_qSwx0sXPXCcCDR0p-y16-ubqMlXLKyDhDzajCcmSmKKfzK/s400/IMG_20130531_164911.jpg" width="400" /></a></div>
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<b>Southwest Stuffed Peppers</b></div>
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6-8 - Sweet Red Peppers<br />
2 Tablespoons-Divided - Olive Oil<br />
1 - Medium Yellow Onion, Chopped<br />
1 Tablespoon - Garlic, Minced<br />
1 Pound - Ground Turkey or Ground Beef<br />
1 Envelope - Mild Taco Seasoning<br />
1 Teaspoon - Salt<br />
1/4 Teaspoon - Black Pepper<br />
1 Teaspoon - Dried Ground Cumin<br />
2 Cups - Cooked Brown Rice<br />
1 (15 Ounce) - Can Petite Dice Tomatoes, Drained<br />
1 (7 Ounces) - Can Corn, Drained<br />
1 (7 Ounces) - Can Ortega Chilies<br />
1 (15 Ounce) - Can Black Beans, Drained and Rinsed<br />
1/2 Cup - Sour Cream or Plain Greek Yogurt<br />
1/2 Cup - Fresh Cilantro, Chopped<br />
1 1/2 Cup - Sharp Cheddar Cheese</div>
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Instructions:<br />
1. Preheat oven to 350 degrees. Cut the peppers in half lengthwise and remove seeds and ribs. Coat peppers with cooking spray (Pam) inside and out. Place into a baking dish that has been sprayed with Pam as well. Set aside.<br />
2. In a large saute pan, over medium heat, cook the onion is 1-2 tablespoons of oil until soft. Add garlic, reduce the heat to low and continue to cook 3-5 minutes.<br />
3. Increase heat to medium and add ground beef. Cook until there is no longer any pink in beef. Stir in taco seasoning, salt, pepper, cumin, brown rice, diced tomatoes, corn, ortega green chilies, beans, sour cream, and cilantro.<br />
4. Fill peppers with filling. Bake about 45-50 minutes or until the peppers are soft. Remove from oven and top peppers with cheddar. Return to oven and cook until cheese is nicely melted.</div>
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Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-16400489654793402492013-05-14T21:26:00.001-06:002013-09-05T09:28:03.825-06:00Marbled Lemon Blueberry Butter Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxqJAXYx2gJ70IJgIUnE_Bp-87Lu7zitwfE5C-oHhg-3g82_4tgm4-le1N_IRCZGoNrxbyy6DGa3OdEQemCZs3RVC66MrY_X3HYbLxBqpDPP0s7k9qrAgF-Duiv2V8uRT-trF_QSWVC1B/s1600/IMG_20130514_160423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxqJAXYx2gJ70IJgIUnE_Bp-87Lu7zitwfE5C-oHhg-3g82_4tgm4-le1N_IRCZGoNrxbyy6DGa3OdEQemCZs3RVC66MrY_X3HYbLxBqpDPP0s7k9qrAgF-Duiv2V8uRT-trF_QSWVC1B/s640/IMG_20130514_160423.jpg" width="480" /></a></div>
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<b>Marbled Lemon Blueberry Butter Cake</b> </div>
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2 sticks (8 ounces) unsalted butter, at room temperature<br />
2 cups sugar<br />
2 tsp grated lemon zest<br />
1½ tsp lemon extract<br />
7 egg whites<br />
3 cups cake flour<br />
4 tsp baking powder<br />
½ tsp salt<br />
1¼ cups milk<br />
Fresh blueberries, for decoration</div>
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Lemon blueberry preserves (below)<br />
Lemon buttercream frosting (below)</div>
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Preheat the oven to 350 degrees F. Butter the bottom and sides of three 8 inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.<br />
In a mixer, cream together the butter, sugar, lemon zest and lemon extract until light and fluffy. Gradually add the egg whites 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.<br />
Combine the flour, baking powder and salt, whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.<br />
Scoop 1 cup of the batter into a small bowl. Divide the remaining equally among the 3 prepared pans, smoothing the tops with a spatula. This gives you a smooth surface to work with. Add 2½ tbsp of the lemon blueberry preserves to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.<br />
Bake for about 25 minutes or until a cake tester or skewer stuck in the centre comes out clean and the cake pulls away from the sides of the pan. Lat the layers cool for 10 minutes before turning out onto a wire rack, peeling off the paper and leaving to cool completely.</div>
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Lemon Blueberry Preserves<br />
3 cups blueberries, fresh or frozen<br />
¾ cup sugar<br />
2 tbsp freshly squeezed lemon juice<br />
1½ tsp grated lemon zest<br />
1 tsp grated fresh ginger</div>
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Puree the blueberries with any juices that have exuded in a blender. Pass the puree through a coarse strainer to remove the skins.<br />
In a heavy medium saucepan, combine the blueberry puree with the sugar, lemon juice, zest and ginger. Bring to a gentle boil over a medium heat, stirring often for 20 minutes, or until the preserves have thickened and are reduced to 1 cup. To check the proper thickness place a small amount of a saucer and put in the freezer until cold. Drag your finger through it. If a clear path is made through the preserve then it is ready. Let the preserves cool before using. (Can be made up to 5 days in advance).</div>
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Lemon Buttercream Frosting<br />
1 cup sugar<br />
¼ cup water<br />
2 eggs<br />
3 sticks (12 ounces) unsalted butter, at room temperature<br />
2 tbsp freshly squeezed lemon juice</div>
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In a small saucepan, combine the sugar and water. Bring to the boil over a medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer. Immediately remove from the heat.<br />
In a large mixer bowl with an electric mixer on medium speed, beast the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters or the syrup may splatter. When all the syrup has been added, raise the speed to medium,-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15-20 minutes.<br />
Reduce the mixer speed to medium-low and gradually add the softened butter 2 to 3 tablespoons at a time, beating well between additions. As you’re adding the last few tablespoons of butter, the frosting will appear to break, then suddenly come together like whipped butter. Beat in the lemon juice, and the frosting is ready to use.</div>
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To Assemble<br />
To assemble the cake, place a layer, flat side up, on a cake stand. Spread half of the lemon blueberry preserves over the top. Place a second layer on top of the first and spread the remaining preserves over it. Finally place the third layer on top and frost the top and sides with the lemon buttercream.<br />
Decorate with fresh blueberries and serve.<br />
Makes one 8 inch triple layered cake.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-39213835855985933522013-03-26T18:47:00.004-06:002014-02-21T17:46:33.039-07:00February 2013 Gourmet Night at Nics<b><u>Cucumber Sparkling Drink</u></b><br />
2 cucumbers thinly sliced<br />
1-2 quart liter sprite<br />
Ice<br />
Canned frozen limeade<br />
Marinate sliced cucumbers in limeade for a few hours until ready to serve. Put all in punch bowl. Cover with ice and sprite.<br />
<br />
<u style="font-weight: bold;">Phoenix Salsa</u> Brenda Robertson<br />
2 Avacados<br />
2 pomegranates (1 pkg Costco)<br />
2 tomatoes<br />
1 bunch green onions<br />
1/4 tsp ground cayenne pepper<br />
1 tsp Accent<br />
1tsp coriander<br />
I family sized bag Frito Scoops<br />
<br />
<br />
<b><u>Wild Green Salad with Pomegrante Vinegarette</u></b><br />
1/4 cup Pomegrante juice<br />
1/4 cup olive oil or salad oil<br />
1/4 cup orange juice<br />
3 T balsamic vinegar<br />
1/2 tsp lemon zest<br />
3/4 cup toasted walnut halves<br />
8 ounces mixed greens<br />
1/2 cup crumbled blue cheese<br />
1/2 cup Pomegrante seeds<br />
1 can mandarin oranges<br />
Salt and pepper<br />
<br />
<b><u>Maple Pork Tenderloin</u></b><br />
1/4 cup pure maple syrup<br />
1/4 cup chicken broth<br />
2 T basamic vinegar<br />
2tsp Dijon mustard<br />
Combine in saucepan and let simmer and cornstarch to thicken.<br />
1-2 pork tenderloin strips. Cover with foil bake at400 degreese until meat reaches an inner temp of 160 degrees, about 20 min. Let sit 10 min, top with sauce.<br />
<br />
<u style="font-weight: bold;">Twice Baked Potatoes</u> <br />
4 med baked potatoes<br />
1 cup sourcream<br />
1/2 c buttered, softened<br />
1 3oz cream cheese softened<br />
2 green onions<br />
1 tsp salt<br />
1/2 tsp pepper<br />
Milk<br />
3/4 cup grated cheese<br />
Paprika<br />
Bake potatoes and cut half lengthwise, spoon potato ,into mixing bowl, and set skins aside, mix everything else together except paprika. Put in potatoes and sprinklr with paprika. Bake at 350 for 20 min.<br />
<br />
<u style="font-weight: bold;">Italian Cheese Bread Ring </u> Stir Thing Up<br />
4 1/2-51/4 cups flour<br />
1/4 cup sugar<br />
1 1/2 tsp salt<br />
2 pkg active dry yeast<br />
1 c milk<br />
1 c water<br />
2 eggs<br />
<br />
Filling:<br />
1cup shredded mozzarella cheese<br />
1/2 tsp Italian seasoning<br />
1/4 tsp garlic powder<br />
1/4 c butter, softened<br />
<br />
Combine 2. 1/2 c flour, sugar, salt, yeast. In a saucepan heat milk, water, and 1/2 c butter until very warm. Add warm mixture and eggs to flour mixture. Blend then best for 3 min. By hand stir in remaining flour until stiff batter.<br />
Grease 12 cup bunt pan. In small bowl combine filling ing. Spoon half of batter into pan, then filling,spoon remaining batter over filling. Cover loose with plastic wrap. Let rise in warm place. About 30 min. Cook 30-40 min at 350, until golden brown. Immediately remove from pan and cool on wire rack. Serve warm or cool.<br />
<br />
<br />
<b><u>Pizookies Chocolate Chip Cookies</u></b><br />
1 cup butter<br />
3/4 cup sugar<br />
3/4 cup brown sugar<br />
2 eggs<br />
1 1/2 tsp vanilla<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
2 1/4 c flour<br />
1/2 pkg semi sweet chocolate chips 1/2 pkg milk chocolate chips<br />
Cook at 375 8-10 min. For pizookies put dough in ramican cook at 375 for 12 min then top with ice cream.<br />
<br />
<br />
<br />nichttp://www.blogger.com/profile/17055134121005019916noreply@blogger.com2tag:blogger.com,1999:blog-2123663187227198023.post-89613213015497681642013-03-24T22:01:00.001-06:002014-01-05T19:41:40.073-07:00Swig Copycat Sugar CookiesReally, no one has posted since November?<br />
<br />
I made these tonight and they are so delicious. Try them! Here is the link:<br />
<a href="http://www.vintagerevivals.com/2013/03/swig-sugar-cookie-recipe-literally-best.html#more">http://www.vintagerevivals.com/2013/03/swig-sugar-cookie-recipe-literally-best.html#more</a>Amy M.http://www.blogger.com/profile/06464510610477684874noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-12984417976503414602012-11-09T10:44:00.003-07:002012-11-09T10:46:09.747-07:00Gourmet Night- November 2012<div class="separator" style="clear: both; text-align: center;">
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<br />
<div style="text-align: center;">
<span style="font-size: large;">THE MENU:</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Appetizers</b></div>
<div style="text-align: center;">
<span style="font-size: small;"><span class="item"><span style="font-size: small;">Pancetta Crisps with <span style="font-size: small;">Goat Cheese and Pear</span></span></span></span></div>
<div style="text-align: center;">
<b><span style="font-size: small;"><span class="item"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></b>Rosemary and Cranberry Spread<b></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>Beverage</b></div>
<div style="text-align: center;">
THE party punch<b> </b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>Salad</b></div>
<div style="text-align: center;">
Fall Salad with Maple Dressing<b></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>Main Course</b><span style="font-size: small;"><span style="font-weight: normal;"> </span></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><span style="font-weight: normal;">Curried Butternut Squash & Pear Soup</span></span></div>
<div>
<div style="text-align: center;">
Cheese Ravioli With Pumpkin Sage Sauce<span style="font-size: small;"><span itemprop="name"> </span></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><span itemprop="name">Brussels Sprouts with Balsamic and Cranberries</span></span></div>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: small;"><span style="font-weight: normal;"></span></span><b>Dessert </b></div>
<div style="text-align: center;">
Apple Pie in a Jar with homemade Vanilla Ice Cream<b> </b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<span class="item">
</span>
<br />
<h2 class="fn">
Pancetta Crisps with Goat Cheese and Pear</h2>
<br />
<div class="summary" style="clear: left;">
<b>Yield:</b> 16 appetizers<br />
<br />
Ingredients:</div>
<div class="ingredient">
16 thin slices pancetta<br />
16 teaspoons soft fresh goat cheese (from a 5-ounce log)<br />
2 small very-ripe pears, halved, cored, cut into ¼-inch slices<br />
fresh thyme leaves, chopped</div>
<h3>
<span style="font-size: small;"><span style="font-weight: normal;">Directions:</span></span></h3>
1. Preheat oven to 450°F.<br />
2. Place pancetta slices in single layer on large rimmed baking
sheet. Sprinkle with pepper. Bake until golden, about 10 minutes. Using
spatula, slide pancetta crisps onto platter. Top each with 1 tsp. goat
cheese and 1 pear slice. Sprinkle with thyme and serve.<br />
<b>Tips:</b><br />
*Plan ahead w/ your pears... purchase them a couple of days before using and let them sit on your counter to ripen.<br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b>Rosemary and Cranberry Spread</b></span><br />
<i>Serves 4-6</i><br />
<br />
8 ounces cream cheese, softened<br />
1/2 teaspoon garlic powder<br />
4 tablespoons dried sweetened cranberries<br />
2 teaspoons chopped fresh rosemary<br />
fresh cracked pepper and kosher salt<br />
<br />
Place all cream cheese into a bowl and using a spoon, fold in all ingredients until well combined.<br />
Serve along side crackers or toasted baguette slices.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<b><span style="font-size: large;">THE Party Punch</span></b><br />
recipe <a href="http://cookbookjunkies.blogspot.com/2010/07/party-punch.html">HERE</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<span class="fullpost"><span style="font-size: large;"><span style="font-weight: bold;">Fall Salad</span></span></span><br />
<span class="fullpost"><span style="font-size: small;">*I tripled this recipe for my party of 9 </span><br /><br />6 cups loosely packed Baby Mixed Greens</span><br />
<span class="fullpost">1/3 cup dried cranberries<br />1/2 cup chopped pecans, toasted<br />1/2 cup dried cinnamon apple rings (I used diced fresh apple w/ cinnamon)<br />1/4 cup pumpkin seeds (raw or roasted/salted, your preference)<br /><span style="font-style: italic;">*add more/less of these ingredients to suit your tastes!</span><br /><br /><span style="font-weight: bold;">Maple Dressing</span><br />2 Tbsp pure maple syrup <br />2 Tbsp lemon juice<br />1 Tbsp apple cider vinegar<br />1-2 Tbsp extra virgin olive oil<br />1/2 tsp pepper<br />1/2 tsp chili powder<br />1/2 large avocado, diced<br />1 tsp garlic powder<br />optional: dash of cayenne</span><br />
<br />
<span class="fullpost">1. Add all dry salad ingredients and baby greens to a large bowl.</span><br />
<span class="fullpost"><span class="fullpost">2. Wisk together the dressing and add chopped avocados.</span></span><br />
<span class="fullpost"><span class="fullpost"><span class="fullpost">3. Add dressing to salad and toss very well.</span></span></span><br />
<br />
<span class="fullpost"><span class="fullpost"><span class="fullpost"> </span> </span> </span><br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<h1 class="title">
<span style="font-size: large;">Curried Butternut Squash & Pear Sou<span style="font-size: large;">p</span></span></h1>
<div class="field field-type-text field-field-recipe-ingredients">
<div class="field-label">
Ingredients: </div>
1 tbsp olive oil <br />
1 cup chopped onion <br />
1 clove garlic, minced <br />
1 tbsp curry powder <br />
1 tsp ground cumin <br />
1 tbsp brown sugar <br />
6 cups vegetable or chicken broth <br />
1-1/2 lb. butternut squash, peeled and diced <br />
4 ripe Bartlett pears, peeled and diced <br />
<br /></div>
<div class="field-label">
</div>
<div class="field-label">
Instructions: </div>
<b>Step 1:</b> In large pot, heat oil over
medium heat. Add chopped onion and cook until soft, about 5 minutes. Add
minced garlic, curry powder, cumin, brown sugar and cook, stirring for
30 seconds. Add broth, squash and pears. Bring to a boil then reduce
heat and simmer, covered, until squash and pears are tender, about 30
minutes.<br />
<b>Step 2:</b> Purée mixture with hand blender or transfer to food processor and purée in batches.<span style="font-size: large;"> </span><br />
<br />
<div>
<span style="font-size: large;"><b>Cheese Ravioli With Pumpkin Sage Sauce</b></span></div>
<div>
Serves 6</div>
<div>
<br />
<div>
27 ounces fresh four-cheese ravioli </div>
<div>
1/2 cup chopped green onion<br />
3/4 cup butter <br />
1 1/8 cups heavy cream
<br />
3/4 cup Parmesan cheese, grated
<br />
1/4 teaspoon salt
<br />
1/2 teaspoon fresh ground black pepper
<br />
3 tablespoons chopped fresh sage leaves (or 1 teaspoon dry sage leaves)
<br />
3/4 cup 100% pumpkin puree (Libby's canned pumpkin)
<br />
1 1/2 to taste Parmesan cheese
<br />
<br />
Directions:
<br />
Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm. (can toss with a little olive oil to prevent sticking).</div>
<div>
</div>
<div>
Meanwhile, saute the green onions in the
butter over medium heat until the onions are softened and the butter is
melted and begins to foam.<br />
</div>
<div>
Stir in the pumpkin and heat through. Blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine. Serve sauce over warm ravioli.</div>
</div>
<h2 class="sprite" id="recipe-form-184230">
<span itemprop="name">Brussels Sprouts with Balsamic and Cranberries</span></h2>
<h4>
Ingredients</h4>
<ul>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 pounds</span><span itemprop="name"> Brussels Sprouts</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> Olive Oil</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="amount"> Salt And Pepper</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1-2 cups fresh</span><span itemprop="name"> Cranberries </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span><span itemprop="name"> Balsamic Vinegar</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> Sugar</span></span></li>
</ul>
<h4>
Instructions</h4>
<div itemprop="instructions">
Trim/clean Brussels sprouts, then cut them in half if desired (or
you can leave them whole). Arrange sprouts and cranberries on two baking sheets and toss with
olive oil. Sprinkle with plenty of salt and pepper and roast at 375
degrees for 25 to 30 minutes, or until brown. <br />
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil,
then reduce heat to medium-low and reduce until very thick, about 15 to
20 minutes.<br />
Drizzle the balsamic reduction over the roasted sprouts. Toss and serve immediately.</div>
<h2 class="sprite" id="recipe-form-184230">
<span itemprop="name"> </span></h2>
<br />
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<br />
<span style="font-size: large;"><b>Apple Pie In A Jar </b></span><br />
Our Best Bites<br />
<br />
You will need:<br />
Half Pint canning jars (must be wide-mouthed!)<br />
Pie Dough (I just bought refrigerated Pillsbury. 4 crusts were enough to make 9 pies)<br />
<br />
Filling: (this is enough for 4 pies) <br />
2 C peeled and diced green apples<br />
2 T sugar- brown or white <br />
2 T flour<br />
1 T butter (divided between the pies)<br />
1-2 tsp cinnamon<br />
<br />
Roll out one of the pie crusts. Use the ring from the jar to cut out the tops and set
aside. Use the rest of the dough to line the jars (you do not need to
grease them). Just
take little pieces and press them in. Make sure it’s pressed all the way
up to the top of the jar, or pretty close to it.<br />
<br />
Fill the jars. You’ll need about <span style="font-size: small;">1/2 C filling</span>
for each jar. Divide it between the jars and dot a pat of butter on top (about 1/4 T).<br />
<br />
Make sure your “lid” has a vent so steam can escape. You can use a knive
to make a couple of slits or a tiny cookie cutter to make it
decorative. When your topper is ready, slip it onto the top of the pie. Then use your finger, or a
fork, to press the 2 pieces of dough together to seal.<br />
<br />
At this point you can freeze the pies if you want! put the lids and rings on and place the pies in the freezer. When you are ready to bake, remove lids and rings from
jars and place jars on a baking sheet (no need to thaw). Place baking sheet in a COLD
oven. Then turn the oven to 375. That will give the jars a chance to
warm up slowly as the oven preheats. Bake for about 50-60 minutes, or until the tops are
golden brown and the middles are bubbly. If you’re baking them fresh and
not frozen they take about 45 minutes. Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-68203037858435519572012-10-10T10:19:00.001-06:002012-10-10T10:35:23.596-06:00Pumpkin Cinnamon Rolls with Caramel Frosting<div><p>It's Fall! Bring on the yummy treats!</p>
<p>I made these for a brunch and they were so good! I did add some cream cheese frosting drizzled on top as well as the caramel frosting and they were dreamy.</p>
<p><b>Pumpkin Cinnamon Rolls with Caramel Frosting</b><br>
<a href="http://recipeanatomy.blogspot.com/2009/10/pumpkin-cinnamon-rolls.html?m=1">Recipe Anatomy</a></p>
<p>1/3 cup milk <br>
2 tablespoons butter <br>
1/2 cup canned pumpkin or mashed cooked pumpkin <br>
2 tablespoons sugar <br>
1/4 teaspoon nutmeg <br>
1/2 teaspoon salt <br>
1 egg,beaten <br>
1 (1/4 ounce) package dry yeast <br>
2 cups unbleached all purpose flour <br>
1/3 cup brown sugar,packed (or more if you like) <br>
1 1/2 teaspoons ground cinnamon (or more if you like) <br>
2 tablespoons melted butter</p>
<p>CARAMEL FROSTING <br>
1/4 cup butter <br>
1/2 cup brown sugar,packed <br>
2 tablespoons milk <br>
1/4 teaspoon vanilla <br>
1 dash salt <br>
3/4 cup sifted confectioners' sugar</p>
<p>Directions <br>
1. In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted,stirring constantly. In large mixer bowl, combine pumpkin,sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast. </p>
<p>2. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. </p>
<p>3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough,sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle. </p>
<p>4. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, on a cookie sheet. Cover and let rise until nearly doubled, 30 to 45 minutes. </p>
<p>5. Bake rolls at 350 degrees about 20 minutes or until cooked. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.</p>
<p>Frosting: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium heat for one minute. Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. </p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLba0f4Td5JFi05pATP5vluSxdQYmX-jmzTt157tcfZ6E1eJvmZ3Aiu9MspLVi0gopYYRtDDeHhn0MvOvubu6rPAEOFZAX7kH2Umckx3VzLSUToUemsOHIgLNNC26lyxkIef6Aka03JMV2/' /></div>Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com1tag:blogger.com,1999:blog-2123663187227198023.post-66701261684750352322012-09-20T17:30:00.001-06:002012-09-20T17:41:13.629-06:00Cucumber Salad<div><p>My garden is finally starting to produce. My tomatoes are ripe (in mid-September)!<b> </b>This is one of my favorite recipes to use all those home-grown cucumbers and tomatoes. I leave out the onions more often than not, and almost like it better....it depends on my mood! I can eat this for lunch and be a happy woman!</p>
<p><b>Cucumber Salad</b></p>
<p>6 cucumbers peeled, seeded and sliced<br>
3 tomatoes, seeded and chopped<br>
1 small red onion, peeled and sliced <br>
1/4 tsp. salt <br>
1/2 tsp. ground black pepper <br>
1/2 c. cider vinegar <br>
1/3 c. sugar <br>
1/2 c. Vegetable oil (I use about half that)<br>
1 tsp. Worcestershire sauce</p>
<p>Mix together all ingredients. Toss gently and refrigerate until ready to eat.</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYJ6cTU9tq_1C1G7JY-lmP5hyphenhyphenZy6mTCgFO6qmjz2yItGZbDIAx_zlpdrJNRMrZp4G7OPMRo6vhC_cWXM1_jjmrRwyyYO5gFEVWClnGVoUk7VCrvPHY-ZVKPqPHgf9v883P3mtXoBjiLIS/' /></div>Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-33268059151290317432012-08-26T19:43:00.001-06:002012-08-26T19:59:24.558-06:00Penne Rosa with Shrimp<div><p>I think this would be great with shrimp, but since I didn't have any I made it without. It was still delicious, and would also be good with chicken or tofu.</p>
<p><b>Penne Rosa with Shrimp</b> <br>
by Cassie Johnston</p>
<p><b>Ingredients (6 servings)</b></p>
<p>12 ounces whole wheat penne (or whatever pasta you want) <br>
1 tablespoon olive oil <br>
4 cloves garlic, minced <br>
1 pinch crushed red pepper flakes <br>
8 ounces button mushrooms, sliced <br>
2 medium tomatoes (about 1/2 lb.) chopped <br>
Salt and pepper, to taste <br>
4 cups fresh spinach <br>
10 ounces medium raw shrimp, peeled<br>
and deveined <br>
1/2 cup marinara sauce <br>
1/3 cup 0% plain Greek yogurt <br>
1/4 cup grated parmesan cheese</p>
<p><b>Instructions</b></p>
<p>Cook penne according to package directions. Drain and set aside. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften. </p>
<p>Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes. </p>
<p>Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese. </p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ELZjGzdNOKJV_ZS2FALnck4a_vZY2D_36VgdGm7zPDdPmxwYhfabpUxiWpElEAksCYopHy7eS72JIlCH-v3AYyL3yLKhH0AfWtixxAk2iSjiPyeUr16LdWvl8yFPYr7WrMsxAKhMuuBo/' /></div>Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-46350339133849154342012-08-21T16:57:00.001-06:002012-08-21T17:17:48.162-06:00Lemonade Layer Cake<div><p>I made this for our <a href="http://www.mommadarla.blogspot.com/2012/08/5th-annual-back-to-school-celebration.html?m=1">annual back to school celebration.</a> It was the perfect cake for our theme, and was delicious!</p>
<p><b>Lemonade Layer Cake</b><br>
1 1/3 cups sugar<br>
6 TB butter, softened<br>
zest of one lemon<br>
3 TB thawed lemonade concentrate<br>
2 tsp vanilla<br>
2 eggs<br>
2 egg whites<br>
2 cups flour<br>
1 tsp baking powder<br>
1/2 tsp baking soda<br>
1/2 tsp salt<br>
1 1/4 cups buttermilk</p>
<p>Place sugar, butter, zest, lemonade and vanilla in a mixer and mix until well blended. Add eggs and egg whites one at a time, beating well after each addition. In a separate bowl, mixed together dry ingredients. Add dry ingredients to batter, alternating with buttermilk, until all dry ingredients and buttermilk are well blended. Pour into two well greased 8 or 9 inch round pans. Bake at 350 degrees for 18 to 20 minutes. Cool in pans for 10 minutes, then remove to a cooling rack.</p>
<p>Frosting:<br>
2 TB butter, softened<br>
zest of one lemon<br>
2 TB thawed lemonade concentrate<br>
1/2 tsp. vanilla<br>
* I added 1 tsp. Lemon extract because I LOVE extra lemony flavor!<br>
1 (8 oz) package cream cheese, softened<br>
3 1/2 cups powdered sugar</p>
<p>Mix together all ingredients except powdered sugar and blend well. Gradually add powdered sugar and beat at low speed until blended. Don't over beat. Frost cake.</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PJWKM5BvMNfBQwhEnN67MTvSRINC5FwMfBzyLavYE7OlRbe78LACYX6HBcYAxn-UQ-b6gVo-55o91Uhgwqb2owEa5M8wh7PmgINUmv9nl4xHoXYkSPkonTC3pV_sxzds_u9fFtspxAKr/' /></div>Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-90313113124722249262012-08-19T17:47:00.001-06:002012-08-19T17:56:25.172-06:00Molten Chocolate Cakes<div><p>This recipe comes from the Ivory Keeping Up cookbook. It's always a hit at parties, and is great because you can make it ahead of time. </p>
<p>*and yes, I use the same dishes in every picture haha!</p>
<p><b>Molten Chocolate Cakes</b></p>
<p>1cup chocolate chip<br>
1/2 cup butter<br>
4 eggs<br>
1 1/2 cups powdered sugar<br>
1/2 tsp. salt<br>
1 tsp. vanilla<br>
1/2 cup flour</p>
<p>Generously butter six 1/2 cup ramekins or custard cups. Melt chocolate and butter in the microwave at half power, stirring occasionally. Whisk eggs in a large bowl to blend. Whisk in powdered sugar, salt, vanilla, then the chocolate mixture, and finally the flour. Pour batter into greased dishes, dividing equally. (can be made up to 2 days in advance, covered and refrigerated.)</p>
<p>Place ramekins on a baking sheet. Bake in a 425 degree oven until cakes have risen above the rim, but centers remain "molten", about 11 minutes (14-16 minutes if refrigerated). Run a knife or small spatula around the edges to loosen cakes, then carefully turn them out on to serving plates. Decorate plate with raspberry coulis and serve with a scoop of vanilla ice cream.</p>
<p><b>Raspberry Coulis:</b><br>
1 (10 oz. ) package frozen raspberries, thawed<br>
2-3 TB. sugar<br>
1 tsp. fresh lemon juice, or to taste</p>
<p>In a blender or food processor, puree raspberries with sugar and lemon juice. Pour mixture through a fine mesh sieve into a bowl, pressing on seeds. Coulis keeps for 3 days, covered and chilled. </p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nsrRDINoUkxfP4Jp6_emGdXeLSZpl0WgY4OiPr1_yHLUWLsanGW3CF135v80XmpOK3IbTvh60CYc5-2ILEQEl1GLRpVVlKzQZDi4Z1yGoK_Rh-JOVIlM_WOIpp7-NHiGQmLni79fRBRH/' /></div>Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-8590355982272432132012-07-11T17:22:00.001-06:002012-07-11T17:35:59.974-06:00Enchilada Casser-Ole!<div><p>Enchilada Casser-Ole!</p>
<p>Ingredients <br>
1 pound lean ground beef (90% lean) <br>
1 large onion, chopped <br>
2 cups salsa <br>
1 can (15 ounces) black beans, rinsed and drained <br>
1/4 cup reduced-fat Italian salad dressing <br>
2 tablespoons reduced-sodium taco seasoning <br>
1/4 teaspoon ground cumin <br>
6 flour tortillas (8 inches) <br>
3/4 cup reduced-fat sour cream <br>
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend <br>
1 cup shredded lettuce <br>
1 medium tomato, chopped <br>
1/4 cup minced fresh cilantro</p>
<p>Directions <br>
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.</p>
<p>Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. <br>
Yield: 8 servings.</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVBhO9-8jUb0diVHxmsHANFFWnoo7aFdLCkh5aw0_seMN8zDFHTd_cNR80dZVhIDw07GGbGlyu-ReVG9i3DvuyIsuqX71aBThQyeiEQ2PqoQhEFevB0BO4E_5s6-raxdKlwpkDF3QxWGn/' /></div>Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-41075334083021829812012-07-11T15:15:00.001-06:002012-07-11T17:56:32.534-06:00Coconut Lime Cheesecake Bars<div><p>Yum! I wish I would have had some heavy cream on hand. I think some coconut whipped cream (just add 2 tsp.coconut extract to your regular whipped cream recipe) would have made these even better. </p>
<p><b>Coconut Lime Cheesecake Bars</b><br>
Recipe & photo from <a href="http://addapinch.com/cooking/category/holiday/easter/">add a pinch</a></p>
<p>Ingredients<br>
1 3/4 cup graham cracker crumbs <br>
2 tablespoons sugar <br>
6 tablespoons melted butter <br>
pinch of salt <br>
3 (8-ounce) packages cream cheese, softened <br>
1 cup sugar <br>
2 tablespoons flour <br>
1 tablespoon lime zest <br>
1 1/2 tablespoons lime juice <br>
1 1/2 teaspoons vanilla <br>
3 eggs <br>
1/2 cup flake coconut</p>
<p>Instructions<br>
1. Preheat oven to 350 degrees Fahrenheit. <br>
2. To make crust: Mix together graham cracker crumbs, 2 tablespoons sugar, melted butter, and salt. Press into the bottom of a 9x13 baking dish. Set aside. <br>
3. To make cheesecake filling: Cream together the cream cheese, sugar, and flour until well combined. Add in lime zest, lime juice and vanilla and cream together until smooth. Add in the eggs, one at a time, combining completely before adding the next egg. Stir in coconut flakes. Spread over graham cracker crust mixture. <br>
4. Bake for about 30 to 45 minutes. Let cool on wire rack and refrigerate.</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ay5sVfNSnFeKaFLEyDzewT7FMvy5NvpDmZOP9E8_ACMAnQZuF9gZJczBD1kPC2YAkFU5m4NixqEzdz7jRxp3DgrYZJFeRrdv3ur_EMYqAVWdV035HzTj8TLAf1Q9WmzUrD6oFtjwLehx/' /></div>Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-37207938905613537532012-07-06T17:53:00.001-06:002012-07-06T18:04:00.485-06:00Strawberry Ice Cream<div><p><b>strawberry </b><b>ice </b><b>cream</b></p>
<p>1 pint fresh strawberries, hulled and chopped<br>
1 tablespoon fresh lemon juice <br>
2 large eggs <br>
1 cup sugar, divided <br>
2 cups heavy whipping cream <br>
1 cup milk <br>
1 teaspoon vanilla extract<br></p>
<p>Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.</p>
<p>In large mixing bowl beat eggs until light and fluffy, about 2 minutes.</p>
<p>Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.</p>
<p>Add strawberries with juice and mix well.</p>
<p>Gently stir in whipping cream just until combined.</p>
<p>Pour into ice cream maker and follow manufacturer's instructions.</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBFbnSwcxzDr8bIuNPkncCD3TetaeD2EXJNZDrlr-3AyLjXoVcHX_4MCsK97aq_2vhkTdUeR-68Vo6wYgKzJHCSDoVYdMNhm0ho4QNgiF4_Jx4QT7-hcVb1WnCZhmb07Szaozu6A7f-hc/' /></div>Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-86023828340711745812012-07-06T17:02:00.001-06:002012-07-06T17:22:08.371-06:00Pasta Pan-Fried with Butternut Squash, Fried Sage, and Pine Nuts<div><p><b>Pasta Pan-Fried with Butternut Squash, Fried Sage, and Pine Nuts </b></p>
<p>1 medium butternut squash <br>
1 small sweet onion, peeled and diced <br>
3 cloves garlic, minced <br>
Olive oil <br>
Salt and pepper <br>
1/2 cup fresh sage leaves <br>
1 pound farfalle pasta <br>
3/4 cup pine nuts, toasted <br>
4 ounces high quality Parmesan, shredded or shaved (about a cup total)<br>
Heavy cream</p>
<p>Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.</p>
<p>Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.</p>
<p>Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan or wok. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.</p>
<p>Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.</p>
<p>Add the pasta to the pan, along with the roasted squash mixture. Crumble in the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in the cheese and a few splashes of heavy cream and serve.</p>
<p>(if your pan is not large enough you can split the frying into two portions. Also, the cream was not part of the original recipe and is optional, but I found it added just the right touch.)</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZAHby3ylfAUC_zo-OMWPWRQCDGJtxmgstQXQxGlLkPDYcjrW4Cip2kNsS2cQnx-GIiqtSIgDKo8hMqMaMmEfS9RuhWU-KY-lZeJ0UCdq2fO4pcrTwwM4tie9cHrqwtj9ErkfESnPDCVr/' /></div>Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-32144785907521951982012-06-05T22:33:00.002-06:002012-06-11T16:32:01.481-06:00Welcome to Summer Gourmet Night - May 30, 2012<u>Avocado Bean Dip</u> - Nabby<br />
<u><br /></u><br />
1 15 oz can of white beans(navy beans), drained<br />
1 <span class="il" style="background-color: #ffffcc;">avocado</span>-mashed<br />
1/2 cup salsa (I prefer the pico de gallo variety)<br />
1/4 cup finely chopped green onions<br />
2 Tb chopped diced green chilis (I use canned<br />
)2 Tb chopped cilantro<br />
1 Tb lemon juice<br />
1/4 +1/8 tsp salt<br />
Combine all ingredients and serve with chips!<img class="ajT" src="https://mail.google.com/mail/u/0/images/cleardot.gif" style="background-image: url(https://ssl.gstatic.com/ui/v1/icons/mail/ellipsis.png); background-position: initial initial; background-repeat: no-repeat no-repeat; height: 8px; opacity: 0.3; width: 20px;" /><br />
<br />
<br />
<u><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"><br /></span></u><br />
<u><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">Spinach Avacado </span><span class="il" style="background-color: #ffffcc; color: #222222; font-family: arial,sans-serif;">Salad</span></u><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> ---Donna Burton</span><br />
<br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">3 headache romaine lettuce</span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">1bag spinach</span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">1cup bacon bits</span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">1 cup Parmesan cheese, grated</span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">3/4 cup chopped red onion</span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">1cup craisins</span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">1/2 cup sunflower seeds</span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">3 avacados, sliced (she added 1 more)</span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">Croutons</span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">Sliced or slivered almonds, toasted</span><br />
<br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">Dressing</span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">3/4 T. Poppy seeds</span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">1/3 c. White vinegar</span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">1/3 c. Olive oil</span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">1/3c. Sugar ( she used Algave)</span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">1/4 c. Grated onion</span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">3/4 tsp. salt</span><span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;"> </span><br />
<span style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: arial,sans-serif;">2 T. Prepared mustard (yellow)</span><br />
<span style="color: #222222; font-family: arial,sans-serif;"><br /></span><u>My Favorite <span class="il" style="background-color: #ffffcc;">Pasta</span> <span class="il" style="background-color: #ffffcc;">Salad</span> </u><u><br /></u>1 box of orzo <span class="il" style="background-color: #ffffcc;">pasta</span> (I usually do bowtie or penne instead)<br />
1/3 C fresh squeezed lemon juice<br />
1/3 C extra virgin olive oil<br />
1/4 C capers<br />
1/3 C toasted pine nuts<br />
1/2 C Calmatta olives, pitted (I often leave these out)<br />
2 roma tomatoes, diced<br />
1/4 lb feta<br />
fresh basil leaves<br />
lemon zest from 2 lemons<br />
salt and pepper to taste<br />
Cook orzo per box's instructions. Drain. Mix lemon juice, olive oil and<br />
salt and pepper together and then pour over orzo. Add capers, toasted pine<br />
nuts, olives, fresh basil and lemon zest. Stir well. Mix in diced tomatoes<br />
and feta right before serving.<br />
<br />
<u>Baked Beans</u> - Chelsey Adams<u><br /></u>1/2 lb. bacon<br />
1 onion, chopped<br />
2 (15 oz.) cans pork and <span class="il" style="background-color: #ffffcc;">beans</span><br />
1 (16 oz) can butter <span class="il" style="background-color: #ffffcc;">beans</span> or great northern <span class="il" style="background-color: #ffffcc;">beans</span><br />
1 (16 oz) can kidney <span class="il" style="background-color: #ffffcc;">beans</span><br />
1/2 C. brown sugar<br />
1 C. ketchup<br />
3 TB vinegar<br />
1 tsp salt<br />
pepper to taste<br />
1 TB liquid smoke<br />
<br />
Brown onion; fry and crumble bacon. Do not drain <span class="il" style="background-color: #ffffcc;">beans</span>. combine ingredients and bake uncovered 2-3 hours in a 325 degree oven.<br />
<br />
<u>Watermelon- Mint - Feta Salad</u><br />
<br />
<br />
<ul class="details top-separator" style="background-color: white; border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="section" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></li>
<ul class="listitems ingredients" style="border: 0px; font-family: inherit; font-style: inherit; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="listitem ingredient" style="border: 1px solid transparent; font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; outline: 0px; padding: 3px 0px; vertical-align: baseline;">1 7-8 lb. seedless watermelon, chilled</li>
<li class="listitem ingredient" style="border: 1px solid transparent; font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; outline: 0px; padding: 3px 0px; vertical-align: baseline;">1/2 cup extra virgin olive oil</li>
<li class="listitem ingredient" style="border: 1px solid transparent; font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; outline: 0px; padding: 3px 0px; vertical-align: baseline;">3 limes, juiced</li>
<li class="listitem ingredient" style="border: 1px solid transparent; font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; outline: 0px; padding: 3px 0px; vertical-align: baseline;">1 1/2 tsp salt</li>
<li class="listitem ingredient" style="border: 1px solid transparent; font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; outline: 0px; padding: 3px 0px; vertical-align: baseline;">3/4 tsp black pepper</li>
<li class="listitem ingredient" style="border: 1px solid transparent; font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; outline: 0px; padding: 3px 0px; vertical-align: baseline;">1 cup fresh chopped mint leaves</li>
<li class="listitem ingredient" style="border: 1px solid transparent; font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; outline: 0px; padding: 3px 0px; vertical-align: baseline;">1 1/2 cups crumbled feta cheese (goat or sheep milk feta is best, but any feta is good)</li>
<li class="listitem ingredient" style="border: 1px solid transparent; font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; outline: 0px; padding: 3px 0px; vertical-align: baseline;"><br /></li>
</ul>
<li><span style="font-family: Arial;"></span></li>
<li style="font-size: small;"><span style="font-family: Arial;"><u><b>Sweet Corn Bread</b></u></span></li>
<li style="font-size: small;"><span style="font-family: Arial;"><br /></span></li>
<li style="font-size: small;"><span style="font-family: Arial;">½ cup cornmeal</span></li>
<li style="font-size: small;"><span style="font-family: Arial;">1 ½ cups flour</span></li>
<li style="font-size: small;"><span style="font-family: Arial;">2/3 cups sugar</span></li>
<li style="font-size: small;"><span style="font-family: Arial;">1 Tablespoon baking powder</span></li>
<li style="font-size: small;"><span style="font-family: Arial;">½ teaspoon salt</span></li>
<li style="font-size: small;"><span style="font-family: Arial;"><br /></span></li>
<li style="font-size: small;"><span style="font-family: Arial;">Preheat oven to 350. Combine dry ingredients in a medium bowl and set</span></li>
<li style="font-size: small;"><span style="font-family: Arial;">aside. Mix wet ingredients in a small bowl. Pour wet mixture into dry</span></li>
<li style="font-size: small;"><span style="font-family: Arial;">mixture and mix. Pour into a greased 8X8 square pan. Bake 35 minutes.</span></li>
<li style="font-size: small;"><span style="font-family: Arial;"><br /></span></li>
<li style="font-size: small;"><span style="font-family: Arial;">Wet ingredients:</span></li>
<li style="font-size: small;"><span style="font-family: Arial;"><br /></span></li>
<li style="font-size: small;"><span style="font-family: Arial;">1/3 cup oil</span></li>
<li style="font-size: small;"><span style="font-family: Arial;">3 Tablespoons melted butter</span></li>
<li style="font-size: small;"><span style="font-family: Arial;">2 eggs</span></li>
<li style="font-size: small;"><span style="font-family: Arial;">1 ¼ cups milk</span></li>
<li style="font-size: small;"><span style="font-family: Arial;"><br /></span></li>
<li style="font-size: small;"><span style="font-family: Arial;"><br /></span></li>
<li><span style="font-family: Arial;"><b><u>Cinnamon Honey Butter - Barefoot Contessa</u></b></span></li>
<li style="font-size: small;"><span style="font-family: Arial;">Ingredients</span><br />
<ul class="kv-ingred-list1" style="font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 21px; margin: 0px 0px 14px; outline: none; padding: 0px;">
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Arial;">1/4 pound <a class="crosslink" debug="10 24" href="http://www.foodterms.com/encyclopedia/butter/index.html" style="outline: none; text-decoration: none;">unsalted butter</a>, at room temperature</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Arial;">3 tablespoons good honey</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Arial;">1/4 teaspoon ground cinnamon</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Arial;">1/8 teaspoon kosher salt</span></li>
</ul>
<span style="font-family: Arial;">Directions</span><br />
<div class="instructions" style="font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 21px; margin: 0px; outline: none; padding: 0px;">
<div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="font-family: Arial;">Combine the butter, honey, <a class="crosslink" debug="27 34" href="http://www.foodterms.com/encyclopedia/cinnamon/index.html" style="outline: none; text-decoration: none;">cinnamon</a>, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.</span></div>
</div>
</li>
<ul class="listitems ingredients" style="border: 0px; font-family: inherit; font-style: inherit; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="listitem ingredient" style="border: 1px solid transparent; font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; outline: 0px; padding: 3px 0px; vertical-align: baseline;"><br /></li>
<li class="listitem ingredient" style="border: 1px solid transparent; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 3px 0px; vertical-align: baseline;"><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><u><b>Pork Sandwiches with Cilantro-Jalapeno Slaw - Pioneer Woman</b></u></span><br />
<div class="shortcode" itemscope="" itemtype="http://data-vocabulary.org/Recipe" style="border: 0px; font-size: 12px; margin: 0px; outline: 0px; padding: 0px 30px; position: relative; text-align: left; vertical-align: baseline;">
<h4 style="background-color: transparent; border: 0px; font-family: Georgia; font-size: 14px; margin: 0px; outline: 0px; padding: 18px 0px 0px; vertical-align: baseline;">
Ingredients</h4>
<ul style="background-color: transparent; border: 0px; list-style: none; margin: 15px 0px 0px 25px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">1 whole</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Onion, Peeled And Quartered</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">1 whole</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Pork Butt (pork Shoulder Roast)</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"></span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">Salt And Pepper</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">1 can</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> (11 Ounce) Chipotle Peppers In Adobo Sauce</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">2 cans</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Cola (Dr Pepper, Coke, Etc.)</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">2 Tablespoons</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Brown Sugar</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">12 whole</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Good Quality Kaiser Or Deli Rolls</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">12 Tablespoons</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Butter</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">1/2 head</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Cabbage, Sliced Thin</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">1/2 head</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Purple Cabbage, Sliced Thin</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">1 whole</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Jalapeno, Halved Lengthwise And Thinly Sliced</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Whole Milk</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Mayonnaise</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">1 teaspoon</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> White Vinegar</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">1 Tablespoon</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Sugar</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">1/4 teaspoon</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Salt</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">1/4 teaspoon</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Cayenne Pepper</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">2 cups</span><span itemprop="name" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px none; padding: 0px; vertical-align: baseline;"> Cilantro Leaves, Barely Chopped</span></span></li>
</ul>
<h4 style="background-color: transparent; border: 0px; font-family: Georgia; font-size: 14px; margin: 0px; outline: 0px; padding: 18px 0px 0px; vertical-align: baseline;">
Preparation Instructions</h4>
<div itemprop="instructions" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
MEAT</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Preheat oven to 300 degrees.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)</div>
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SLAW</div>
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Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.</div>
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Before serving, toss in cilantro leaves.</div>
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SANDWICHES</div>
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Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.</div>
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<u><span class="il" style="background-color: #ffffcc;">Strawberry</span> <span class="il" style="background-color: #ffffcc;">Trifle</span></u><br />
2 8-oz pkgs. cream cheese (I used the reduced fat/Neufatchel)<br />
2 c. powdered sugar<br />
1 c. sour cream (light works great)<br />
1 1/2 t. vanilla extract, divided<br />
1/4 t. almond extract (optional)<br />
1/2 pint whipping cream<br />
4 T. sugar, divided<br />
1 angel food cake, cubed<br />
2 qts. strawberries, sliced.<br />
<br />
Cream together cream cheese and powdered sugar. Add sour cream, 1/2 t. vanilla, and almond extract; set aside. Blend whipping cream, remaining vanilla, and one Tbl sugar. Fold into cream cheese mixture. Add angel food cake pieces. Combine strawberries and remaining sugar. In a a large glass bowl, layer strawberries, then cake mixture. Continue layering, ending with strawberries as top.<br />
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<br />Amy M.http://www.blogger.com/profile/06464510610477684874noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-11080918953155084142012-05-17T13:54:00.001-06:002012-06-02T13:01:20.740-06:00No-Bake Energy Bites<div>
These were so easy to make and they taste delish! They get a thumbs up from the kids.<br />
The add-in options are endless. I think dried fruit would be great in these. You can substitute, add, our omit ingredients as you wish!<br />
<b>No-Bake Energy Bites</b><br />
1 cup (dry) oatmeal (I used old-fashioned oats) <br />
1 cup toasted coconut flakes <br />
1/2 cup peanut butter <br />
1/2 cup ground flaxseed or wheat germ<br />
1/2 cup chocolate chips (optional. I used mini chips) <br />
1/3 cup honey <br />
1 tsp. vanilla<br />
Stir all ingredients together in a stand mixer with paddle attachment until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtX7jvCwp8hM4g58VoO1m-JRTaBHSvSTDHwxWbyHsBpICaHi9BI0fIWX5jw9NrNcuLlQ6kekDjLyymx6o1krV3KptVHH_Hzwqnyb_EhicSR3H7WAf0rpsTGsDs6d1_ucZ33afu9Z7QEeDN/" /></div>Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-91978384084050569392012-04-27T13:57:00.000-06:002012-05-01T07:32:40.118-06:00Gourmet Night- April 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtLlp15e8CQT9h2uoUYyujMvqnaw7-SAMhNWPJkqWfBoSvQhqwJUAVnJDCGRgdu3E6flhv1c-PlnQZ56BBLolODz0rXa4trOklfXZwFF0RFdJ0OxmySp-qNWowavmTTHdexp8eawUCUTt/s1600/2d6072688d6811e181bd12313817987b_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtLlp15e8CQT9h2uoUYyujMvqnaw7-SAMhNWPJkqWfBoSvQhqwJUAVnJDCGRgdu3E6flhv1c-PlnQZ56BBLolODz0rXa4trOklfXZwFF0RFdJ0OxmySp-qNWowavmTTHdexp8eawUCUTt/s400/2d6072688d6811e181bd12313817987b_7.jpg" width="400" /></a></div>
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<div style="text-align: center;">
<b><span style="font-size: large;">The Menu:</span></b></div>
<div style="text-align: center;">
<b>Appetizer</b>- <span style="font-size: small;">Italian goat cheese and pesto torta</span></div>
<div style="text-align: center;">
<span style="font-size: small;"><b>Drink</b>- Strawberry Lemonade punch</span></div>
<div style="text-align: center;">
<span style="font-size: small;"><b>Salad</b>- Mixed Greens with apples, feta, bacon, & walnuts </span></div>
<div style="text-align: center;">
<span style="font-size: small;"> Horseradish dressing</span></div>
<div style="text-align: center;">
<span style="font-size: small;"><b>Main Course</b>- </span><span style="font-size: small;">Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce</span></div>
<div style="text-align: center;">
<span style="font-size: small;"><b>Dessert</b>- Raspberry Pistachio Cheesecake </span></div>
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<h3>
</h3>
<h3>
Italian Goat Cheese and Pesto Torta</h3>
<div>
4 oz. goat cheese</div>
<div>
8 oz. cream cheese</div>
<div>
salt, pepper</div>
<div>
3 Tb tomato paste</div>
<div id="yui_3_2_0_1_131674896047588">
3/4 c. minced, sun-dried tomatoes packed in oil </div>
<div>
1/2 tsp balsamic vinegar</div>
1 c. pesto (must be thick)
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<div id="yui_3_2_0_1_131674896047583">
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<div>
Line medium sized bowl with saran wrap, edges hanging over. Spray
saran wrap with Pam. Combine goat cheese, cream cheese and salt and
pepper with electric mixer until smooth. Reserve 1/3 cup mixture. To
reserved 1/3 c. mixture, add tomato paste, sun dried tomatoes and
balsamic vinegar. Mix with spatula until smooth. Take half of goat
cheese mixture and spread on bottom of bowl. This part can be a little
tricky since the plastic wrap likes to stick to the cheese and not the
bowl as you’re trying to spread it! I would suggest using a large, flat
spoon (like a serving spoon) and run it under hot water until the spoon
is warm. Then using the back side of the spoon, gently press the
cheese mixture along the bottom of the bowl. (The warmth of the spoon
will keep the cheese from sticking to it. If it starts sticking again,
go run it under the hot water again.) Next spread with pesto, then with
sun-dried tomato mixture. Smooth remainder of cheese mixture on top
using the warmed-spoon trick. Cover and refrigerate for one hour.
Serve with toasted baguette slices.<br />
<br /></div>
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<b><span style="font-size: large;">Strawberry Lemonade Punch</span></b><br />
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6 oz. frozen lemonade concentrate <br />
10 oz. frozen thawed strawberries<br />
8 oz. can crushed pineapple<br />
2 liters gingerale<br />
<br />
blend first 3 ingredients in a blender until smooth. Refrigerate until ready to use. When serving, put mixture in punch bowl and add gingerale. Garnish with fresh cut strawberries if desired.<br />
*I doubled this recipe for gourmet night<br />
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<span style="font-size: large;"><b>Mixed Green salad with Horseradish dressing </b></span><br />
<br />
12 cups mixed greens<br />
candied walnuts<br />
1 pkg. cooked and crumbled bacon <br />
8 oz. feta cheese<br />
1 apple, diced (I diced mine ahead of time and put in a container with some gingerale. Shake up the container to ensure the apples are all coated. No browning!)<br />
<br />
<b>Horseradish dressing:</b><br />
<div class="recipe_ingredients">
1
<a href="http://food52.com/recipes/ingredient/lemon" style="color: rgb(0, 0, 0) ! important; text-decoration: none;">lemon</a>
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<div style="color: black;">
3 tablespoons
creme fraiche
</div>
<div style="color: black;">
3 tablespoons
plain whole milk yogurt
</div>
<div style="color: black;">
1 tablespoon
honey
</div>
<div style="color: black;">
2 tablespoons
prepared horseradish
</div>
<div style="color: black;">
2 tablespoons
dijon mustard
</div>
<div style="color: black;">
1 pinch
salt
</div>
<div style="color: black;">
1 pinch
freshly ground pepper</div>
<div style="color: black;">
<br /></div>
<div style="color: black;">
Zest the lemon, then juice half of it. In a jar, combine juice &
zest with remaining ingredients, stir, then cover the jar and shake.
Taste and adjust to make it spicier, creamier, or sweeter to your
preference. </div>
<div style="color: black;">
* this has a kick! I doubled this recipe for gourmet night and ended up only using about 2 TB. of horseradish. I'd suggest adding just a little at a time until it's the right level for your tastebuds :)</div>
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<tr><td class="tr-caption" style="text-align: center;">*I forgot to take a picture of my main course but I found this one online. Similar, but not quite what mine looked like!<br />
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class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<h1 class="fn">
<span style="font-size: large;">Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce</span></h1>
<h3>
<span style="font-size: small;">Mushroom Scallion Sauce:
</span></h3>
<ul class="kv-ingred-list1">
<li class="ingredient">1 tablespoon butter
</li>
<li class="ingredient">2 cups sliced baby portobello mushrooms (cremini)
</li>
<li class="ingredient">1/2 cup sliced scallions
</li>
<li class="ingredient">1/4 cup white wine
</li>
<li class="ingredient">1/2 pint heavy cream
</li>
<li class="ingredient">1 teaspoon garlic powder
</li>
<li class="ingredient">1/2 teaspoon cayenne pepper (I used 1/4 tsp)
</li>
<li class="ingredient">Salt and black pepper
</li>
</ul>
<h3>
<span style="font-size: small;">Grits:
</span></h3>
<ul class="kv-ingred-list1">
<li class="ingredient">5 cups milk
</li>
<li class="ingredient">1 1/2 cups quick-cooking grits
</li>
<li class="ingredient">2 tablespoons butter </li>
<li class="ingredient">1/2 cup shredded Parmesan cheese </li>
<li class="ingredient">1/2 teaspoon salt
</li>
<li class="ingredient">1/2 teaspoon black pepper
</li>
</ul>
<h3>
<span style="font-size: small;">Sauteed Carrots:
</span></h3>
<ul class="kv-ingred-list1">
<li class="ingredient">4-5 whole peeled carrots, tops removed, sliced lengthwise (I used a cheese slicer for thin slices)
</li>
<li class="ingredient">1 TB olive oil
</li>
<li class="ingredient">Salt and pepper
</li>
</ul>
<h3>
<span style="font-size: small;">Tilapia:
</span></h3>
<ul class="kv-ingred-list1">
<li class="ingredient">6 (6-ounce) tilapia fillets
</li>
<li class="ingredient">Jamaican jerk seasoning </li>
</ul>
<div class="instructions">
<div class="instruction">
<b>Mushroom Scallion Sauce:</b> Melt butter in a large saute pan. Saute mushrooms and scallions
for about 3 minutes. Stir in wine and heavy cream. Season with garlic
powder, cayenne, salt, and pepper. Stir until sauce thickens slightly.
Keep warm until ready to serve.
</div>
<br />
<b>Grits:</b> Bring milk to a boil over medium heat. Gradually whisk in grits, butter,
cheese, salt, and pepper. Turn down heat, cover, and cook until grits
thicken to desired consistency, stirring frequently. Keep warm until ready to serve.* not too long or they will get rubbery.<br />
<br />
<b>Sauteed Carrots:</b> Heat saute pan to medium high. Add olive oil, carrot ribbons, salt & pepper and saute until just tender.<br />
<br />
<b>Tilapia:</b> Rinse and dry fillets and then sprinkle each side liberally
with jerk seasoning. Place in a baking dish rubbed with butter and bake at 350 degrees for about 15-20 minutes, or until fish flakes easily. You can also grill or broil.<br />
<br />
<br />
Plate entree by spooning grits on center of plate. Lay tilapia on
top of grits. Top with mushroom
scallion sauce, lay the carrot slices on top of fish in a criss-cross
manner and serve immediately. </div>
<h1 class="fn">
<span style="font-size: large;"> </span></h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbBtz2LJxQKYXnG_Bir_OMW4ZO70b6R_nQskVJQvaA0xX84eAh2lnqwxGWtrKrkMDmDjsUHoXPePLqNpHlGQ6EEW7z48-ds8V8maSBcAQmbupV5VwQTV6yDRAv3rDpn6tNRhurmmbob2o/s1600/612079648d9411e19e4a12313813ffc0_7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbBtz2LJxQKYXnG_Bir_OMW4ZO70b6R_nQskVJQvaA0xX84eAh2lnqwxGWtrKrkMDmDjsUHoXPePLqNpHlGQ6EEW7z48-ds8V8maSBcAQmbupV5VwQTV6yDRAv3rDpn6tNRhurmmbob2o/s400/612079648d9411e19e4a12313813ffc0_7.jpg" width="400" /></a></div>
<h1 class="fn">
<span style="font-size: large;"> </span></h1>
<h1 class="fn">
<span style="font-size: large;"> </span></h1>
<h1 class="fn">
<span style="font-size: large;"> </span></h1>
<h1 class="fn">
<span style="font-size: large;"> </span></h1>
<h1 class="fn">
<span style="font-size: large;"> </span></h1>
<h1 class="fn">
<span style="font-size: large;"> </span></h1>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-size: large;"><b>Raspberry Pistachio Cheesecake </b></span><br />
Pistachio Graham Cracker Crust <br />
<ul>
<li>¼ cup shelled, unsalted pistachios </li>
<li>¼ cup granulated sugar </li>
<li>¼ teaspoon coarse salt </li>
<li>1 ¼ cups graham cracker crumbs </li>
<li>5 tablespoons unsalted butter, melted and cooled</li>
</ul>
Filling <br />
<ul>
<li>2 pounds cream cheese, at room temperature for at least 6 hours </li>
<li>1 1/3 cups granulated sugar </li>
<li>½ teaspoon coarse salt </li>
<li>2 teaspoons pure vanilla extract </li>
<li>1 tablespoon vanilla paste, or seeds from 1 whole vanilla bean </li>
<li>5 large eggs, at room temperature </li>
<li>2/3 cup sour cream </li>
<li>½-1 cup raspberry jam </li>
<li>½ cup shelled, unsalted pistachios, pulsed in a food processor until coarsely ground </li>
<li>3 (1/2-pint) containers raspberries </li>
<li>Confectioners' sugar, for dusting (optional)</li>
</ul>
<div>
<br /></div>
1.
Preheat the oven to 300°F. Bring water to a boil for a water bath.
Butter the bottom and sides of a 9 inch springform pan, wrap in aluminum foil so outside is completely covered; set aside.2.
To make the crust: In a food processor, pulse the pistachios with the
sugar and the salt until coarsely ground. Transfer to a large bowl, add
the graham cracker crumbs and butter, and mix to combine. Press the
graham cracker mixture over the bottom of the buttered pan. Set aside.<br />
3.
To make the filling: In the bowl of a standing mixer fitted with the
paddle attachment, beat the cream cheese, sugar, salt, vanilla extract,
and vanilla paste or seeds on medium-high speed, scraping down the bowl
several times, until the mixture is completely smooth, about 5 minutes. <br />
4.
Turn the mixer to low and beat in the eggs one at a time, until
blended, scraping down the sides of the bowl after each addition. Beat
in the sour cream until blended.<br />
5. Place the cake pan in a
roasting pan. Pour the cream cheese mixture into the cake pan. Place the roasting pan in the
oven and pour in the boiling water to come about ½ inch up the sides of
the cake pan. Bake until the filling is set but still jiggles slightly
in the center, 1 hour 15 minutes to 1 hour 20 minutes. Remove from the
water bath and let cool to room temperature. Chill for 4 to 6 hours, or
overnight, in the pan.<br />
6. To finish, remove cake from the pan. In a small saucepan, warm the jam over low heat
until liquid. Let cook slightly. Brush the top and sides of
the cheesecake with the jam. Cover the top of the cake with a
single layer of raspberries. Holding the cake with one hand under the
bottom, and working over a sheet pan to catch the excess, gently press
the ground pistachios all around the side of the cake. Dust with
confectioners' sugar, if desired.<br />
<br />Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-12332757753861321272012-04-09T13:07:00.001-06:002012-07-06T17:20:48.588-06:00Chocolate Peanut Butter Eggs<div><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD55hqCGUYT_d5ep8W9xM6ASvECYQ20JjlBNJAIeJdTefZ6cUxLFxb9mhcW79EcPtONdwIc7-DIa6sZ0FfQjtAw3pb4oViUS3DJ0j8gZqd0oDnelYrS8h_pMLmhClchSL5HSVV3PpC3IZ1/s1600/DSCN2444+copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD55hqCGUYT_d5ep8W9xM6ASvECYQ20JjlBNJAIeJdTefZ6cUxLFxb9mhcW79EcPtONdwIc7-DIa6sZ0FfQjtAw3pb4oViUS3DJ0j8gZqd0oDnelYrS8h_pMLmhClchSL5HSVV3PpC3IZ1/s400/DSCN2444+copy.jpg" width="376" /></a></div>
<br />
<div class="fn b-b h-1 strong" id="zlrecipe-title" style="text-align: center;">
<span style="font-size: large;"><b> <span style="font-size: x-large;">oh. my. heavens.</span></b></span></div>
<div class="fn b-b h-1 strong" id="zlrecipe-title" style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;">I made these homemade Reese's Peanut Butter Eggs for Easter and they are to die for AND super easy!</span></span></div>
<div class="fn b-b h-1 strong" id="zlrecipe-title" style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;"> </span><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hNxlEU_HwmAvIEhvN0e8neqCTB2bAx4AiH5cApNZ8nbGo0pPH62MyXCWqcyPB4bZwt3iku_JInX1MJMi_Hczy6ZGQH8GmKO47gM8PMZctTpxSy82MxqtAtMhVH-aKXiOIziRt4rzCyGA/s1600/DSCN2446+copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hNxlEU_HwmAvIEhvN0e8neqCTB2bAx4AiH5cApNZ8nbGo0pPH62MyXCWqcyPB4bZwt3iku_JInX1MJMi_Hczy6ZGQH8GmKO47gM8PMZctTpxSy82MxqtAtMhVH-aKXiOIziRt4rzCyGA/s400/DSCN2446+copy.jpg" width="400" /></a></div>
<div class="fn b-b h-1 strong" id="zlrecipe-title">
<span style="font-size: large;"><b>No-Bake Chocolate Covered Peanut Butter Eggs</b></span></div>
<div class="zlmeta zlclear">
<div class="fl-l width-50">
<div id="zlrecipe-yield">
<span class="yield"><br /></span></div>
</div>
</div>
<div class="h-4 strong" id="zlrecipe-ingredients">
Ingredients</div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0">1¼ cup creamy peanut butter
</li>
<li class="ingredient" id="zlrecipe-ingredient-1">5 Tablespoons unsalted butter, softened
</li>
<li class="ingredient" id="zlrecipe-ingredient-2">3/4 cup graham cracker crumbs
</li>
<li class="ingredient" id="zlrecipe-ingredient-3">1 cup powdered sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-4">1/2 teaspoon sea salt </li>
<li class="ingredient" id="zlrecipe-ingredient-4">Chocolate Almond Bark, or candy melts </li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0">In
a large bowl mix together peanut butter, butter, graham cracker crumbs,
powdered sugar and salt until well combined. You may have to use your
hands if you're not using a stand mixer.
</li>
<li class="instruction" id="zlrecipe-instruction-1">Roll dough out
on a wax paper lined surface to a generous 1/4" thickness.(place a
another piece of wax paper over dough for easier rolling). Remove top
piece of wax paper and using a small oval cookie cutter, cut out your
eggs and place on wax paper lined pan. Reroll scraps and cut again. <span style="color: #cc0000;">*I
molded my dough into my deviled egg tray. SO much easier! Just spray
with non-stick spray first to ensure easy removal once frozen. One batch
made 12 eggs.</span></li>
<li class="instruction" id="zlrecipe-instruction-2">Place cut eggs in the freezer for one hour, or until firm.
</li>
<li class="instruction" id="zlrecipe-instruction-3">Melt chocolate according to instructions on package. I used half a package of Almond Bark.</li>
<li class="instruction" id="zlrecipe-instruction-4">Using a fork,
dunk each frozen egg in the chocolate, tapping off the excess. Use a
spoon to push egg off fork on to wax paper lined baking sheet and
refrigerate until set.
</li>
<li class="instruction" id="zlrecipe-instruction-5">Enjoy!</li>
</ol>
<div class="h-4 strong" id="zlrecipe-notes">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhab2h58juZ6Mcw0xOuMHHjcI-s8ZRbHKla3RMrhRr5Xd3GW3bC_uigcq_gIbGxtZURufYDyYRO8QG0RzDxZ1AwHiiU5vPG_KNK380W2ZRgz2YrRxfW_Y2AhFo67IythSkIOAZhzvz8xliJ/s1600/DSCN2440+copy.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhab2h58juZ6Mcw0xOuMHHjcI-s8ZRbHKla3RMrhRr5Xd3GW3bC_uigcq_gIbGxtZURufYDyYRO8QG0RzDxZ1AwHiiU5vPG_KNK380W2ZRgz2YrRxfW_Y2AhFo67IythSkIOAZhzvz8xliJ/s320/DSCN2440+copy.jpg" width="240" /></a>Notes</div>
<div id="zlrecipe-notes-list">
<div class="notes">
These can be made using any cookie cutter shape, or you could even shape dough by hand.</div>
</div></div>Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com1tag:blogger.com,1999:blog-2123663187227198023.post-33715311276493195432012-03-27T18:23:00.000-06:002012-03-27T18:23:28.016-06:00Mexican Chicken Chili<br />
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u><b><br /></b></u></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacJiXXceHNdRGhx3Z-SC_XfDTDkJujXxBkyeauHLpjyPdU00d8r-nNacqR0kGbR_n8fOl8x0bHUb9KgGVktpA9u9-vTY3LrNWPFQEjTXNdrBba6ls6KjOKOXyiWzVO_F2l6-qn2li8wc/s1600/IMG_0398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacJiXXceHNdRGhx3Z-SC_XfDTDkJujXxBkyeauHLpjyPdU00d8r-nNacqR0kGbR_n8fOl8x0bHUb9KgGVktpA9u9-vTY3LrNWPFQEjTXNdrBba6ls6KjOKOXyiWzVO_F2l6-qn2li8wc/s400/IMG_0398.JPG" width="400" /></a></div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u><b><br /></b></u></div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b><u><br /></u></b></div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u><b>Mexican Chicken Chili</b></u></div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 Pablano Peppers</div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 small red onion</div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 cloves garlic</div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 jalapeño</div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
5 tomatillos, hulled and quartered</div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 tablespoons olive oil</div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
salt and pepper</div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 12 oz can diced tomatoes</div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 small can green chilies</div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 green onions</div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 can Ranch Style Beans, not drained</div>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font: normal normal normal 12px/normal Helvetica; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 can black bean, drained and rinsed</div>
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3 chicken breasts</div>
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1 chicken bouillon cube</div>
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3/4 cup water</div>
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juice of 1 lime</div>
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Preheat oven to 425 degrees. On a baking sheet, place pablano peppers, seeded and chopped; quartered red onion, jalapeno, seeded and roughly chopped; tomatillos and garlic cloves. Toss with olive oil, salt and pepper. Roast vegetables for about 45 minutes or until very soft. Stirring 2-3 times. Remove from oven and let cool. Then add roasted veggie mixture to blender or food processor with the canned tomatoes, green chilies and green onion. Blend until well processed. </div>
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Next, add the veggie mixture to a slow cooker. Add chicken breasts and chicken bouillon cube. Cook until chicken is fully cooked. Remove chicken and shred with two forks. Place the chicken back to slow cooker and add the canned beans and water. Cook for an additional 2 hours or more if you need to. Right before servicing add the juice of a lime. </div>
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Serve with shredded cheese, sour cream, tortilla chips. Or dip casadillas in the chili. Enjoy! </div>Jaimehttp://www.blogger.com/profile/16933332696243733856noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-37355838806803468212012-03-17T16:18:00.001-06:002012-04-03T15:39:43.596-06:00Rainbow cake in a jar<div>
This is a fun recipe for St. Patrick's Day! My kids loved it. I've seen recipes that use a cake mix but I've found that the batter is too runny and the cakes don't turn out as cute. Making your own batter works better!<br /><br />
Also, you can substitute the frosting with whipped cream, which is just as delish!<br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikG3CHer6Rtsc3ag3SPkEMQi0p0y-c-NqRwK5l1FCjZuU1JZja7Y7UBQBYe5yNIVRYiyGX4d7ocpl9zhDpz0A1mzJgyf748kBO-peUOFjgYHR-BndBoO5tOkj64JAVKNd2nxfdt8TOeu3W/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikG3CHer6Rtsc3ag3SPkEMQi0p0y-c-NqRwK5l1FCjZuU1JZja7Y7UBQBYe5yNIVRYiyGX4d7ocpl9zhDpz0A1mzJgyf748kBO-peUOFjgYHR-BndBoO5tOkj64JAVKNd2nxfdt8TOeu3W/" width="320" /></a></b></div>
<b>Ingredients<br />
Cake:</b><br />
1 1/2 sticks unsalted butter <br />
1 1/2 cups sugar <br />
2 eggs <br />
2 teaspoons pure vanilla extract <br />
2 1/2 teaspoons baking powder <br />
1/4 teaspoon salt <br />
2 1/2 cups flour <br />
1 1/4 cups milk <br />
Betty Crocker Neon Food Coloring or Wilton Food Coloring (for bright rainbow colors) <br />
8-10 ½ Pint Jars <br />
Cooking Spray <br />
Sprinkles <br />
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<b>Cloud Frosting:</b><br />
3/4 cup sugar <br />
1 teaspoon vanilla extract <br />
1/4 cup boiling water <br />
1/4 teaspoon cream of tartar <br />
3 unbeaten egg whites <br />
<br />
<b>Instructions</b><br />
1. Preheat oven to 375 degrees. <br />
2. Take off the screw caps on the jars. Spray with nonstick cooking spray. Set aside. <br />
3. Put butter in mixer and beat at medium speed until somewhat smooth. <br />
4. Pour in sugar and beat well. <br />
5. Add 2 eggs. <br />
6. Mix well. <br />
7. Add: vanilla, baking powder, salt, flour, and milk. <br />
8. Beat until it is mixed. <br />
9. Divide your batter into six separate bowls (approximately two large ice cream scoops of batter into each bowl for even distribution). <br />
10. Tint your batter the colors of the rainbow- Red, Orange, Yellow, Green, Blue, & Violet. <br />
11. Using a small spoon, carefully spoon in each color of batter into layers or use a Ziploc bag and cut the tip off one corner of the bag to pipe each layer into the jars. 12. Place jars in a 9×13″ baking pan (with rim) and fill with a 1/2 cup of water to create a water bath for your cake. <br />
13. Bake for 25-40 minutes or until your cake springs back and a skewer poked in the center comes out clean. (length of time will depend entirely on how tall you stacked your batter!) <br />
This should yield 8-10 rainbow jars<br />
<br />
</div>Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-50421731561851117722012-03-16T17:22:00.000-06:002012-03-16T17:23:24.834-06:00March Gourmet Night at Jill's<div>Here are the recipes from Gourmet Night at my house. I forgot to take pictures last night, so here's a picture of my lunch this afternoon from the left overs. The salad looks a little wilty today. :)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIy_Vawla9H6w9X872CouSg5gfkKx_EPF20Kh68HgY7dFFWUUXofW4HtU6HW-eCeIUl_bfOMeinyTSgttcPRDnWyuDH6Rg9We4VYA6hiG2eVg0eXjL2r5qJLvimTHMGHaGxY05wZDU7U/s1600/gourmet+night+dinner.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5720632844886025362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIy_Vawla9H6w9X872CouSg5gfkKx_EPF20Kh68HgY7dFFWUUXofW4HtU6HW-eCeIUl_bfOMeinyTSgttcPRDnWyuDH6Rg9We4VYA6hiG2eVg0eXjL2r5qJLvimTHMGHaGxY05wZDU7U/s400/gourmet+night+dinner.jpg" /></a>For Christmas my friend Diane gave me some Hot Pepper Jelly. It was so yummy and I asked her how to make it. She explained it to me, using a recipe from an old pectin box. However, when I tried to replicate it, it turned out completely different. So after some trial and error, this is what I came up with, adapted from the recipe in the "Sure Jell" pectin box for less or no sugar recipes. Not the same as Diane's, but still good, I think.<br /><br /><strong>Hot Pepper Jelly</strong><br /><br />6 cups peppers<br />I used 4 jalapenos (3 seeded, 1 with seeds), 1 red pepper, 4 green peppers<br />2 cups sugar<br />1/2 cup cider vinegar<br />1/2 cup water<br />I box "Sure Jell" pectin for less or no sugar recipes<br /><br />1. Sterilize all bottles and lids. Keep in hot water until ready to use.<br />2. Blend peppers, not puree.<br />3. Measure exact amount of peppers in a 6-8 quart saucepan. Stir in cider vinegar and water. Stir in pectin. Can also add 1/2 tsp. butter to reduce foam if you want.<br />4. Bring mixture to a full rolling boil on high heat. (a boil that doesn't stop bubbling when stirred). Stir constantly.<br />5. Stir in sugar quickly.<br />6. Return to full rolling boil and boil exactly 1 minute stirring constantly. Remove from heat.<br />7. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Screw bands tightly and place upside down on a dish towel.<br />8. After jars cool, check seals by pressing middle of lid with finger. If the lid springs back it is not sealed and refrigeration is necessary.<br />9. Let stand at room temperature 24 hours.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fDno6ZvuIRpXz4tByj3dPTSIBtaY3JtHUshHkKmbzufzEl5Z3TzunERaNo4SVkPEI0PJN_bPRU59Ye4BhtY8olCibyyS5TUWgbI7NI5V6YiNFxUAKBJ2QJo4bqvI5QupZuHOVbzvT2A/s1600/gourmet+night+hot+pepper+jelly.jpg"><img style="margin: 0px auto 10px; width: 267px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5720626863680821826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fDno6ZvuIRpXz4tByj3dPTSIBtaY3JtHUshHkKmbzufzEl5Z3TzunERaNo4SVkPEI0PJN_bPRU59Ye4BhtY8olCibyyS5TUWgbI7NI5V6YiNFxUAKBJ2QJo4bqvI5QupZuHOVbzvT2A/s400/gourmet+night+hot+pepper+jelly.jpg" /></a>Again, another picture taken today, just to give you an idea of what it looks like. Last night this Pepper Jelly was served over Neufchatel Cheese with crackers.<br /><br /><strong>Roast Beef Pesto Salad</strong><br />(adapted from a recipe in First Magazine)<br /><br /><strong>Salad</strong><br />1 head Boston lettuce and 4 leaves radicchio (I just used the organic spring mix with radicchio from the grocery store)<br />1 1b. roast beef cut into strips<br />avocado<br />craisins<br />toasted pine nuts<br />parmesan cheese<br /><br /><strong>Pesto dressing</strong><br />4 tsp. red wine vinegar<br />4 tsp water<br />about 6 oz pesto (ready made or use the following pesto recipe)<br /><br /><strong>Pesto</strong><br />1. Toast 2 Tbsp pine nuts until golden 8-10 minutes<br />2. Grate 1 oz parmesan cheese (about 1/4 cup)<br />3. Combine 1/2 cup oil and 1 clove garlic in blender or food processor and whip until garlic is finely chopped.<br />4. Add 1 cup fresh basil, 2 more Tbsp pine nuts, cheese, and 3/4 tsp salt.<br />5. Process until fairly smooth.<br /><br /><strong>Autumn Wild Rice</strong><br />Favorites Cookbook<br /><br />2 6 oz packages long grain and wild rice mix<br />1 medium red or green apple, unpeeled and diced<br />1 green onion, minced<br />1/4 cup dried cranberries<br />1/4 cup minced fresh parsley<br />1/4 cup sliced almonds, toasted<br />1/4 cup butter, melted<br />2 tsp. poppy seeds<br />1 tsp. grated lemon ring<br />1/2 tsp cinnamon<br />1 Tbsp apple juice<br /><br />Cook rice according to package directions. In a large serving bowl, combine apple, onion, cranberries, parsley and almonds. Add cooked rice and toss together to blend. In a small bowl, combine melted butter, poppy seeds, lemon rind, cinnamon and apple juice. Pour over rice mixture and toss to combine. Serve immediately.<br /><br /><br /><strong>Muensterella Chicken Breasts</strong><br />(recipe from my mom, not sure where it came from)<br /><br />8 chicken breasts boned and skinned<br />3 eggs beaten<br />2 c. bread crumbs<br />½ lb. fresh mushrooms<br />sliced muenster cheese<br />1 ¼ c. chicken broth<br /><br />Take a chicken breast dip into egg mixture then into bread crumbs.<br />Brown lightly in buttered skillet. Place in a baking dish and top with 3 or 4 mushroom and 2 slices of muenster cheese.<br /><br />Just before ready to place in oven pour chicken broth around the sides of the chicken breasts and bake for 40-45 minutes or until brown on top.<br /><br />Bake at 350 degrees.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpnwYwlvGI8OaycUh3Hg9NGF4AGmZZfSN32Hk7JMPsejp4WiDPRPVxF4jYymz3GPQjerbJAPFP5dwOSuQBNRyho2ZL5g9KkwgCoizxHkTeyXNzHhCwiAz66fQGJTMdU_pNInz59Z5PgM/s1600/gourmet+night+dessert.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5720609398836822834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpnwYwlvGI8OaycUh3Hg9NGF4AGmZZfSN32Hk7JMPsejp4WiDPRPVxF4jYymz3GPQjerbJAPFP5dwOSuQBNRyho2ZL5g9KkwgCoizxHkTeyXNzHhCwiAz66fQGJTMdU_pNInz59Z5PgM/s400/gourmet+night+dessert.jpg" /></a><strong>Chocolate Caramel Truffle Torte</strong><br />I got this recipe from my neighbor. I don't know where it orginated, but it is so good! I think the fact that almost everyone ate a second slice proves it. :) This recipe makes a lot of caramel sauce. You will have left overs, but if you're like me, you'll enjoy it for the rest of the week on apples, strawberries, ice cream, popcorn or even just by the spoonful. :)<br /><br /><strong>Crust</strong><br />1 3/4 cups very finely chopped pecans<br />2/3 cup sugar<br />1/4 cup butter, melted<br /><br /><strong>Filling</strong><br />2 cups whipping cream<br />16 ounces semi sweet chocolate, coarsely chopped*<br /><br /><strong>Caramel Sauce</strong><br />3/4 cup firmly packed brown sugar<br />3/4 cup sugar<br />1/2 cup light corn syrup<br />1/3 cup butter<br />2/3 cup whipping cream<br /><br />Garnish 1 1/3 cup whipping cream. I think a sliced strawberry on the side would go well too.<br /><br />*substitute 16 oz (2 2/3 cups) semi sweet real chocolate chips. (I actually used 12 oz. semi-sweet and 4 oz milk chocolate)<br /><br />1. Heat oven to 350 degrees. In medium bowl, stir together all crust ingredients. Firmly press into bottom and up sides of 12-inch tart pan with removable bottom. Place on cookie sheet. Bake for 16-18 minutes or until lightly browned. Cool completely.<br /><br />2. Wait at least 10 minutes. In a 2-quart saucepan place 2 cups whipping cream. Cook over medium heat until shipping cream just comes to a boil (5-8 minutes). Remove from heat; stir in chocolate until completely melted (2-3 minutes). Pour into cooled crust. Refrigerate until set. (at least 2 hours)<br /><br />3. Twenty minutes before serving, in 2-quart saucepan, combine all caramel sauce ingredients except 2/3 cup whipping cream. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5-8 minutes.) Cool 5 minutes; stir in 2/3 cup whipping cream.<br /><br />4. Just before serving, beat 1 1/3 cups chilled whipping cream until stiff peaks form. Garnish torte with whipped cream; serve with warm caramel sauce.<br /><br />(crust, filling and caramel sauce can be prepared 1 day before serving. reheat caramel sauce just before serving.)</div><div> </div><div>Ok, I think that's it. Happy cooking!</div>Jillhttp://www.blogger.com/profile/02329273240822266841noreply@blogger.com0tag:blogger.com,1999:blog-2123663187227198023.post-24123157564199732982012-01-19T12:18:00.001-07:002012-01-19T13:27:38.041-07:00Gourmet Night Christmas Party Recipes<br />
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<span style="font: 26px Times;"><b>Honey Pecan Chicken </b></span><b>with Balsamic Reduction</b></div>
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Chicken:</div>
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4 boneless, skinless chicken breasts (sliced lengthwise in half)</div>
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½ cup soy sauce</div>
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¼ cup honey</div>
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¾ cup pecan chopped finely (but not too fine)</div>
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¾ cup Ritz cracker crumbs</div>
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¼ cup butter, melted</div>
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salt and pepper</div>
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Marinate chicken in soy sauce and honey for a few hours. Add Ritz crackers and pecans to food processor and pulse until roughly chopped. Sprinkle chicken with salt and pepper and coat in crumb and nut mixture. Place coated chicken breasts on greased cookie sheet and drizzle with melted butter. Bake at 400 degrees for 15 minutes or until chicken is cooked thru. Serve chicken drizzled with balsamic glaze. </div>
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Balsamic Glaze:</div>
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½ cup balsamic vinegar</div>
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3 tablespoons honey</div>
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2 tablespoons soy sauce</div>
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2 tablespoons brown sugar</div>
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Add all ingredients to sauce pan and bring to a small boil, reduce heat to low and cook until liquid reduces by half. It will be thicker but do not reduce too much or it will burn<span style="font: 12px 'Times New Roman';">. </span></div>
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<b>Gouda Potatoes</b></div>
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3 pounds Yukon gold potatoes, peeled and sliced evenly</div>
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2 cups (8 ounces) grated Gouda cheese</div>
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3 tablespoons butter</div>
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3 cloves garlic, minced</div>
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1 ½ cups heavy cream</div>
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1 teaspoon salt</div>
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½ teaspoon pepper</div>
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In a greased 9”x13” baking dish, layer half the potatoes, half the cheese and then the remaining potatoes. Melt butter in a skillet and sauté garlic until golden brown, then pour over potatoes. Combine cream, salt and pepper and pour evenly over potatoes. Sprinkle remaining cheese on top. Bake at 350 degrees for 1 ½ hours or until potatoes are tender.<br />
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<br />
<b>Crock Pot Tomato Soup</b><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>2 (14 oz) cans diced tomatoes, with juice</b><br /><b>1 cup finely diced celery</b><br /><b>1 cup finely diced carrots</b><br /><b>1 cup finely diced onions</b><br /><b>1 tsp dried oregano or 1 T fresh oregano</b><br /><b>1 T dried basil or 1/4 cup fresh basil</b><br /><b>4 cups chicken broth</b><br /><b>½ bay leaf</b><br /><b>½ cup flour</b><br /><b>1 cup Parmesan cheese</b><br /><b>½ cup butter</b><br /><b>2 cups half and half, warmed</b><br /><b>1 tsp salt</b><br /><b>¼ tsp black pepper</b><br /><br />1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.<br />2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.<br />3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).<br />4. Cover and cook on LOW for another 30 minutes or so until ready to serve.</span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><br /></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>Christmas Salad</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b><br /></b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>I head read leaf lettuce</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>1 Head green leaf lettuce</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>1 avocado</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>1 pint raspberries</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>1 cup pomegranate seeds</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>1 large pear</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>1 cup candied pecans</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b><br /></b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>Dressing:</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>1 cup sugar</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>2 tsp dry mustard</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>1 tsp salt</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>2/3 cup apple cider vinegar</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>1 cup vegetable oil</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b>1 tsp poppy seeds</b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><b><br /></b></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 20px;"><b>Blend dressing in food processor until well mixed. Refridgerate until ready to use. Arrange salad ingredients on plate and drizzle with dressing. Enjoy!</b></span></span><br />
<span class="Apple-style-span" style="color: #7f6949; font-family: 'Century Gothic',Trebuchet,Arial,Verdana,sans-serif; font-size: 13px; line-height: 20px;"><br /></span></div>
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<b>Cream Cheese Pound Cake</b></div>
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3 sticks of butter</div>
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8 oz cream cheese</div>
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3 cups sugar</div>
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dash of salt</div>
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1 tsp vanilla</div>
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6 eggs</div>
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3 cups sifted flour</div>
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Frosting:</div>
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8 oz cream cheese</div>
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1 stick butter</div>
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1 tsp vanilla</div>
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bag of powdered sugar</div>
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Blend cake ingredients. Grease and flour bunt cake pan. Bake at 325 for 80 minutes. Frost when cake is completely cooled. Enjoy!</div>
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</div>Jaimehttp://www.blogger.com/profile/16933332696243733856noreply@blogger.com1tag:blogger.com,1999:blog-2123663187227198023.post-5008449333319015052011-12-09T14:24:00.000-07:002011-12-10T07:14:31.852-07:00BBQ Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsb__fiVBie6XumhauJIxy2X3JQPWLUgizXGHJaYFr_ceTp_Ay-eqU-86mb61MyJZk8L92MbkwjlP2pcTwEOXpB_oKsgC4iT7H4EZ26L4g5dTjbSBqlSNb04PhBgbtRnowXHpXYSdFhh2/s1600/DSCN0719+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsb__fiVBie6XumhauJIxy2X3JQPWLUgizXGHJaYFr_ceTp_Ay-eqU-86mb61MyJZk8L92MbkwjlP2pcTwEOXpB_oKsgC4iT7H4EZ26L4g5dTjbSBqlSNb04PhBgbtRnowXHpXYSdFhh2/s400/DSCN0719+copy.jpg" width="400" /></a></div>
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<span style="font-size: large;"><b>BBQ Chicken Enchiladas</b></span> <br />
<i>makes 8 enchiladas</i><br />
8 large white or whole wheat flour tortillas <br />
3 boneless, skinless chicken breasts, cooked and shredded<br />
28 ounce can red enchilada sauce<br />
1/2 cup of your favorite BBQ sauce (or more depending on your tastebuds. I probably used a cup or so)<br />
1/2 large sweet onion, sliced<br />
1 tablespoon BBQ seasoning<br />
pinch of cayenne pepper<br />
2 tablespoons olive oil<br />
1 cup shredded sharp cheddar cheese<br />
1 cup shredded colby jack cheese<br />
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Preheat oven to 375.<br />
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In a large skillet, heat 2 tablespoons of olive oil on low-medium. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 10 minutes. While onions are cooking, dump enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.<br />
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Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly. Pour in about a half of a cup of enchilada/BBQ sauce mixture, and add 1/2 cup cheddar cheese and 1/2 cup colby cheese. Stir until mixture comes together and turn off heat.<br />
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Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish. Take each tortilla and fill it with 1/2 + of chicken mixture. Roll each up and set it in the baking dish. Dump remaining enchilada/BBQ sauce on top of tortillas and add remaining cheese. Bake at 375 for 20-25 minutes.<br />
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*this is a great meal to make ahead and freeze. I made 10 for my freezer meal group last month!!Nataliehttp://www.blogger.com/profile/03875560545914499307noreply@blogger.com0