tag:blogger.com,1999:blog-1454812155399248352023-11-16T08:55:59.768-05:00Wow! That's Yummy!Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-145481215539924835.post-69160242924907589382012-11-25T18:55:00.003-05:002012-11-25T19:06:52.718-05:00Cheesy Bread<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;">Cheesy Bread</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7YQ2mTkbVSKiKdkv0rUfY38TfaSqwD8-3LPKL5JfCF591Js_J9DlR-_aBXazZuCvzpuDI3ic_5j9eoK9tRGIry8aDyvhF5N0eodiZK7X_guYmSnddHOThJdSXSsivVnqqdGcr7xaMp-8/s1600/cheesy-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7YQ2mTkbVSKiKdkv0rUfY38TfaSqwD8-3LPKL5JfCF591Js_J9DlR-_aBXazZuCvzpuDI3ic_5j9eoK9tRGIry8aDyvhF5N0eodiZK7X_guYmSnddHOThJdSXSsivVnqqdGcr7xaMp-8/s400/cheesy-bread.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">8 oz shredded Mozzarella cheese</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1 lb shredded sharp cheddar cheese</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1/2 to 1 cup chopped green onion (to taste)</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1/2 cup mayonnaise</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">2 Tbsp sour cream</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">3-4 cloves garlic, minced</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves</span></li>
</ul>
<div class="entry-details instructions" itemprop="recipeInstructions">
<span style="font-family: Verdana, sans-serif;">In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.</span></div>
<div class="entry-details instructions" itemprop="recipeInstructions">
</div>
<div class="entry-details instructions" itemprop="recipeInstructions">
<span style="font-family: Verdana, sans-serif;">Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.</span></div>
<div class="entry-details instructions" itemprop="recipeInstructions">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="entry-details instructions" itemprop="recipeInstructions">
<span style="font-family: Verdana, sans-serif;">Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.</span></div>
Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-38868196035841233452012-04-15T09:36:00.000-04:002012-04-15T09:36:08.472-04:00Better Than Sex Cake-Yum!<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;">Better Than Sex Cake</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHwxQWSQ9nm3kSL-Q6tzqSEwTak5A2hWjXl_k55apqnmnifEMKsYp-lprv4suOg_sze-yw4UJwTDWi4renGNsYOKMjt5sHidtdV3wuQkvm9xJVmdy2BKYpIK14r8LtOx8gloyYJGB6cw/s1600/192247477813531516_nygvM6gp_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHwxQWSQ9nm3kSL-Q6tzqSEwTak5A2hWjXl_k55apqnmnifEMKsYp-lprv4suOg_sze-yw4UJwTDWi4renGNsYOKMjt5sHidtdV3wuQkvm9xJVmdy2BKYpIK14r8LtOx8gloyYJGB6cw/s320/192247477813531516_nygvM6gp_c.jpg" width="212" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients: </span><br />
<span style="font-family: Verdana, sans-serif;">1 box of chocolate cake mix</span><br />
<span style="font-family: Verdana, sans-serif;">1 can of Sweetened Condensed Milk</span><br />
<span style="font-family: Verdana, sans-serif;">1 bag of Health Bar Bits (or 5 candy bars chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">3 Butterfingerr bars (chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tub of Cool Whip</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Bake chocolate cake as instructed on the box. Remove from oven and poke holes throughout the cake. I slightly twist the fork when poking to make the holes larger. Pour entire can of Sweetened Condensed Milk over the cake. Let cool for approx 30 minutes. Frost with cool whip and sprinkle the Heath and Butterfinger pieces over the Cool Whip. </span><br />
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<span style="font-family: Verdana, sans-serif;">Chill for 2 hours. Enjoy!!!</span><br />
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<span style="font-family: Verdana, sans-serif;"><em>If</em> there are leftovers, store in the refrigerator.</span>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-80246888725002695372012-02-02T20:36:00.001-05:002012-02-02T20:42:11.438-05:00Pepperoni Pizza Bites-So Yummy!This recipe was found on my new favorite website, Pinterest. I love that site. They are delicious! <br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;">Pepperoni Pizza Bites</span></div>
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<span style="font-size: large;">Ingredients:</span> </div>
<br />
<br />
<li>3/4 cup flour</li>
<li>3/4 teaspoon baking powder</li>
<li>1 tablespoon Italian seasoning</li>
<li>pinch of salt <em><span style="color: #000066;">(my addition,
optional)</span></em></li>
<li>pinch of red pepper flakes <em><span style="color: #000066;">(my addition,
optional)</span></em></li>
<li>3/4 cup whole milk</li>
<li>1 egg, lightly beaten</li>
<li>1 cup shredded mozzarella cheese</li>
<li>1/4 cup grated Parmesan cheese</li>
<li>1 cup cubed pepperoni</li>
<li>1/2 cup store-bought pizza sauce</li>
<br />
1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a
large bowl, whisk together the flour, baking powder, Italian seasoning, salt and
red pepper flakes (if using) ; whisk in the milk and egg. Stir in the
mozzarella, Parmesan and pepperoni; let stand for 10 minutes.<br />
<br />
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed
and golden, 20 to 25 minutes.<br />
<br />
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs
with the pizza sauce for dipping.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2WTAVoTd1LMTZNUANtjzYyOcyuCyRFVY9scSZL6LSygDoojMdbCjVNwx0U7aX8r6AzWFX5Z3O1JpSYBNstLyB_i5t9eLyQMB9eBDsNdITeZ8KHk5tBhnMqSj9LRh8k4tFebF2pyLizg/s1600/DSC_0234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2WTAVoTd1LMTZNUANtjzYyOcyuCyRFVY9scSZL6LSygDoojMdbCjVNwx0U7aX8r6AzWFX5Z3O1JpSYBNstLyB_i5t9eLyQMB9eBDsNdITeZ8KHk5tBhnMqSj9LRh8k4tFebF2pyLizg/s400/DSC_0234.JPG" width="400" /></a></div>
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<strong>NOTE:</strong> All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQx4uioUBB4Ek_a2A83D43hqZ6H1cdUcJZCxFOwfxxCgtfihsAOlsvkoEeZHRdAQ56YkW_lV84CRImiwd7Q7ucJaFPtdhj0iRcZJqYceyxg1srZ_OBbk65iKkv-rE8xbaTR0rs0JBBYM/s1600/DSC_0239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQx4uioUBB4Ek_a2A83D43hqZ6H1cdUcJZCxFOwfxxCgtfihsAOlsvkoEeZHRdAQ56YkW_lV84CRImiwd7Q7ucJaFPtdhj0iRcZJqYceyxg1srZ_OBbk65iKkv-rE8xbaTR0rs0JBBYM/s400/DSC_0239.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGH5LdG_IfTwo92dUCsyThYM2vWjhtiUdMpE-evzJnV1_5N4MWgn3Bam_pAOoG4p4YBmNm5UgQtKUNUoCq8znG9cIEqOmKeKfG6m3UZ1U0aqVV2sbcA_NZtmVPM5H3g5yWLCJaA4HACJ8/s1600/DSC_0242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGH5LdG_IfTwo92dUCsyThYM2vWjhtiUdMpE-evzJnV1_5N4MWgn3Bam_pAOoG4p4YBmNm5UgQtKUNUoCq8znG9cIEqOmKeKfG6m3UZ1U0aqVV2sbcA_NZtmVPM5H3g5yWLCJaA4HACJ8/s400/DSC_0242.JPG" width="400" /></a></div>
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I hope my coworkers like them! <br />
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Recipe courtesy of: <a href="http://lickthebowlgood.blogspot.com/">Lick the Bowl Good!</a> via Pinterest! I love love love her recipes!Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-82753221407627522292011-10-11T22:42:00.000-04:002011-10-11T22:42:31.055-04:00Stuffed Pepper Soup<div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: large;">Stuffed Pepper Soup</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1/2 lb. Bob Evans Zesty Sausage. Cooked and drained</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1/2 lb. Hamburger. Cooked and drained</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">2 c. green pepper, cut into 1" squares</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">2 tbsp. beef base or 2 bouillon cubes</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1/4 c. brown sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">2 c. cooked and cooled white rice</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1 can tomato sauce-28oz can</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1 can diced tomatoes-28 oz can (undrained)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">2 tbsp black pepper</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Brown meat and drain. Add remaining ingredients except rice. Bring to a boil and reduce heat and simmer for 30-40 minutes r until onions and peppers are tender. Add rice and heat thoroughly. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">To make this extra soupy, add 1 can of tomato soup and 3/4 of the can with water. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEMgKTTDTRkGwd_lalyS1laaXyEkcBEFLVIbW9JR83xoV02vMDy1NxstXcqffbxCzalK_-Q20hL12LzCQY9scDJ23N2mKiUX8u9E42NZg2l-c0zBJC_iW9z6E8k7N_dawba227hHybzg/s1600/stuffed+pepper+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEMgKTTDTRkGwd_lalyS1laaXyEkcBEFLVIbW9JR83xoV02vMDy1NxstXcqffbxCzalK_-Q20hL12LzCQY9scDJ23N2mKiUX8u9E42NZg2l-c0zBJC_iW9z6E8k7N_dawba227hHybzg/s320/stuffed+pepper+soup.jpg" width="320" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Goes great with a grilled cheese sandwiches on a cold rainy day! Enjoy!</span>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-50433894139438870992011-08-25T18:53:00.000-04:002011-08-25T18:53:07.332-04:00Pea + Peanut SaladThis is one of those "you have to try it before you decide" recipes. It sounds weird; I was skeptical at first as well. But once I tried it, I was sold. It's sweet and crunchy, savory and creamy, all at the same time.<br />
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<b>Pea & Peanut Salad</b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJf9Smjd0ROJYh-qH1o4uZu04lkccE1mO8zpzccJxmpiOsZBbluKO_5McbyVSH7MjkrlgYDeT74TiC_A-QsFa_cAmmfMp1pOoHfLNiStCfKWoEY0Vywa61TvMYyiBfItpJvygA2r-a3ts/s1600/PeaPeanutSalad+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJf9Smjd0ROJYh-qH1o4uZu04lkccE1mO8zpzccJxmpiOsZBbluKO_5McbyVSH7MjkrlgYDeT74TiC_A-QsFa_cAmmfMp1pOoHfLNiStCfKWoEY0Vywa61TvMYyiBfItpJvygA2r-a3ts/s320/PeaPeanutSalad+%25281%2529.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWCj8Jx1d131vrv1qpulOo-InpXbgZn7f7fhOy80T-eXGse8m_OaSkqvopolQFIE9JE87XcX_n7A11zNPG-PVNJs2YjD-Tel7OUY_nAy2NcFzwv9fFynK12iqDLlhQBZyn5wGbnILasY/s1600/PeaPeanutSalad+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWCj8Jx1d131vrv1qpulOo-InpXbgZn7f7fhOy80T-eXGse8m_OaSkqvopolQFIE9JE87XcX_n7A11zNPG-PVNJs2YjD-Tel7OUY_nAy2NcFzwv9fFynK12iqDLlhQBZyn5wGbnILasY/s320/PeaPeanutSalad+%25282%2529.JPG" width="320" /></a></div><b><br />
</b><br />
1/2 cup sour cream<br />
1/2 cup mayonnaise<br />
1/2 teaspoon lemon juice<br />
1/4 teaspoon garlic powder<br />
1/2 teaspoon Worcestershire sauce<br />
1 lb frozen peas, thawed<br />
1 lb Spanish or cocktail peanuts<br />
<br />
In a bowl, combine everything except the peas and peanuts. Mix well. Gently stir in the peas and peanuts, ensuring everything is coated well. Chill at least one hour before serving.<br />
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<b>Rating</b>: 4.5 out of 5 stars - a nice, different side dish. I served it with smoked sausage and noodles. As a bonus, my two-year old scarfed it down!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-39694076985722740332011-08-22T20:01:00.001-04:002011-08-22T20:01:56.702-04:00Iced CoffeeYou know how some things just taste better when they are <i>not </i>homemade? That's how I've long felt about iced coffee. It just tasted better when I bought it vs. made it at home. I tried brewing super-strong coffee, buying instant coffee, using my Keurig, using a French press, etc.<br />
<br />
But that was before I learned about cold-brewing coffee. The secret is so simple - letting the coffee grounds brew in cold water overnight. That's it. That is the secret to iced coffee at home. You and your fat wallet can thank me later.<br />
<br />
<b>Iced Coffee Concentrate</b><br />
<br />
10 oz coarse ground coffee<br />
4 L water<br />
<br />
Dump the coffee grounds into a large container (I used a Pampered Chef pitcher.) Add water. Put in fridge overnight (at least 8 hours).<br />
<br />
The next morning, give yourself an hour. Pour the coffee water through a fine mesh strainer lined with a coffee filter or cheesecloth. Stir with a spoon to help it through. I cleaned the kitchen and did some other chores as the coffee slowly made its way into the new pitcher. I went through about 4 or 5 coffee filters along the way as they clogged up.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ehKv3Jx8Cq9yaRGAppa4_nZla3mCVvFcNCLQlSyhfPHUa_NvkE5V54LUvwON1T9gTMr6M4sYbzO0CbS1bhgU5i-NQUejD45kLESTgSiFG3l9gOqHmfFbZVS2ZPdJzjQcNQI2LJf66no/s1600/Iced+Coffee+2011+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ehKv3Jx8Cq9yaRGAppa4_nZla3mCVvFcNCLQlSyhfPHUa_NvkE5V54LUvwON1T9gTMr6M4sYbzO0CbS1bhgU5i-NQUejD45kLESTgSiFG3l9gOqHmfFbZVS2ZPdJzjQcNQI2LJf66no/s320/Iced+Coffee+2011+%25281%2529.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaiM4byHP2YTfBnxbKEIEbzdEY-KD5FcnlXnKz5oUu_3qNMG7_mlP8AHb3TWgU3th80gxN18VkwVFVzWtyTWmH8tL7dHUizoxTjRmljVY4qGa-jpwUQMjtr4GXBXGxvYULVpLhGFGqcs/s1600/Iced+Coffee+2011+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaiM4byHP2YTfBnxbKEIEbzdEY-KD5FcnlXnKz5oUu_3qNMG7_mlP8AHb3TWgU3th80gxN18VkwVFVzWtyTWmH8tL7dHUizoxTjRmljVY4qGa-jpwUQMjtr4GXBXGxvYULVpLhGFGqcs/s320/Iced+Coffee+2011+%25282%2529.JPG" width="320" /></a></div><br />
But it was worth it. I now have 4 L of iced coffee concentrate that will keep in the fridge for up to a month. I used it to make a Vietnamese iced coffee this afternoon, which is just iced coffee concentrate, ice cubes, and a few tablespoons of sweetened condensed milk. YUM<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLQK_xqcbszfE6AyXjTyowZK1prK2s_SvVCWWRWjHpbJXG7rh5a2nl3quWYIBEIULbg01uS-GNUPgHv6bgzpAfl_cp0TfnDZJGkcQDDUZdErbD8rwDUta4WrjNVj3Yp54dYu99EgOEJs/s1600/Iced+Coffee+2011+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLQK_xqcbszfE6AyXjTyowZK1prK2s_SvVCWWRWjHpbJXG7rh5a2nl3quWYIBEIULbg01uS-GNUPgHv6bgzpAfl_cp0TfnDZJGkcQDDUZdErbD8rwDUta4WrjNVj3Yp54dYu99EgOEJs/s320/Iced+Coffee+2011+%25283%2529.JPG" width="213" /></a></div><b>Rating</b>: 5 out of 5. Perfectly tasty.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-71605833949020665952011-07-11T14:29:00.002-04:002011-07-11T14:41:42.692-04:00Delishmag.com<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">While reading my daily blogs (Oh the shame!), I stumbled across this link while reading </span><a href="http://thedillspiel.blogspot.com/"><span style="font-family: Verdana, sans-serif;">No Big Dill</span></a> <span style="font-size: xx-small;">(<span style="font-family: Verdana, sans-serif;">see Katie's tutorial on page 26). </span></span><span style="font-family: Verdana, sans-serif;">This online magazine has good recipes, cute decorating ideas and a whole page on homemade Popsicles. </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Yes, a <em><u>whole</u></em> page! Yum! </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwec1R0Mj2WzhI75MkkhOBT5nE7iGZk2O9qkP3mE89j3RfMkG8iNHDOblqX2hwSga95w7wr8vykijZWc-hqqpKsbA5BNIsxlKED1I0YpTmDIXbiIs7BCnp6Vi7CCavr_FdqGci9c5hlE/s1600/9781452101927_large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwec1R0Mj2WzhI75MkkhOBT5nE7iGZk2O9qkP3mE89j3RfMkG8iNHDOblqX2hwSga95w7wr8vykijZWc-hqqpKsbA5BNIsxlKED1I0YpTmDIXbiIs7BCnp6Vi7CCavr_FdqGci9c5hlE/s320/9781452101927_large.jpg" width="280" /></a></div><br />
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<div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Enjoy </span><span style="font-family: Verdana, sans-serif; font-size: x-large;"><a href="http://delishmag.com/">Delishmag.com</a></span><span style="font-family: Verdana, sans-serif; font-size: x-large;">! </span></div>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-55061934703075443142011-07-02T12:10:00.000-04:002011-07-02T12:10:02.935-04:00Reese Cup Brownie Bites<div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Reese Cup Brownie Bites</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Ingredients: </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1 box of Dark Chocolate Fudge Brownie Mix <span style="font-size: xx-small;">(plus ingredients as the box indicates)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">36 Mini Reese Cups</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Mini muffin tin liners</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Mix the brownie mix as instructed on the box. I prefer to only use one egg for a fudgier brownie. Place liners into cupcake pan. Place approximately 1/2 tsp onto the bottom of each liner. This will prevent the Reese cup from getting hard on the bottom. Center Reese cups into the liners on top of the brownie mix.</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxQ0Ji9psoNqLnFSQX5oVzo2cKmnywug-OU26ddN21WFH-5pPXnj2yGAbEMVk1pStln8hahOk6gsIoHM7FMMYSWQpovge-qexRCrETyuFBVRT0f1ZzjZBIcoeoIKsnxD4MGekyjYmPRo/s1600/DSC_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxQ0Ji9psoNqLnFSQX5oVzo2cKmnywug-OU26ddN21WFH-5pPXnj2yGAbEMVk1pStln8hahOk6gsIoHM7FMMYSWQpovge-qexRCrETyuFBVRT0f1ZzjZBIcoeoIKsnxD4MGekyjYmPRo/s320/DSC_0003.jpg" width="320" /></a></div><span style="font-family: Verdana, sans-serif;">Cover the Reese cup with approximately 1 tbsp of brownie batter. I use the small scoop from Pampered Chef for easy measuring. Make sure all sides of the Reese cup are covered with brownie batter to prevent the Reese cup from burning.</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBUk-VdhzACRokoANl7PaXqoiaTKh-LsNFSocFFItyyhIDnvs1NHr4UpPufTJSmHgqJdn-xTMdh9CkvWdRikgqM-whUbbvv73PyHKUm866s0lO3CuJnOK9r_3Fbt5ufZnSPZ9Bzy1CNY/s1600/DSC_0007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBUk-VdhzACRokoANl7PaXqoiaTKh-LsNFSocFFItyyhIDnvs1NHr4UpPufTJSmHgqJdn-xTMdh9CkvWdRikgqM-whUbbvv73PyHKUm866s0lO3CuJnOK9r_3Fbt5ufZnSPZ9Bzy1CNY/s320/DSC_0007.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"> Bake at 350 for 11-13 minutes. Let cool for 10 minutes </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">before removing from cupcake pan.</span> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfHn9QaH8E2GUXQeA7j3J2N3MwwcUyTobCtsAr2vptnXtQ5WFjqXUzcZhbihUNKYHj0RrD9Mh0S4W-_alJR3Omkqq3EGw_LkK2PYZhLh4NFSGPwli4VM54EI5OJ_XOYsUalf9m7M-ILg/s1600/DSC_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfHn9QaH8E2GUXQeA7j3J2N3MwwcUyTobCtsAr2vptnXtQ5WFjqXUzcZhbihUNKYHj0RrD9Mh0S4W-_alJR3Omkqq3EGw_LkK2PYZhLh4NFSGPwli4VM54EI5OJ_XOYsUalf9m7M-ILg/s320/DSC_0008.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"> I chose to give mine a little flare and frost with </span><a href="http://wowthatsyummy.blogspot.com/2010/04/peanut-butter-fluff.html"><span style="font-family: Verdana, sans-serif;">Peanut Butter Fluff.</span></a><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">I used the Pampered Chef Easy Decorator to make little puffs on top.</span> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaRp-xMaLn67IcbZ_oj-XKeSuaDJqfGRcgPDVY8Rjc5xfA1SLYY9SBk7VqHvUeM3RxOaYWIAYvqd6lYySR0h4EXCxkGGuqWGE01sk7L-34PG8aBr6HfbKcwRi5PBzQx25lTD6p93tzSg/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaRp-xMaLn67IcbZ_oj-XKeSuaDJqfGRcgPDVY8Rjc5xfA1SLYY9SBk7VqHvUeM3RxOaYWIAYvqd6lYySR0h4EXCxkGGuqWGE01sk7L-34PG8aBr6HfbKcwRi5PBzQx25lTD6p93tzSg/s320/DSC_0014.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-large;"><span style="font-family: Verdana, sans-serif;">Enjoy! <span style="color: #cc0000;">Happy 4th of July!</span></span></span> </div>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-30490053673823512022011-07-01T20:06:00.001-04:002011-07-01T20:07:44.338-04:00Fruit Pizza<div style="text-align: center;"><span style="color: black; font-family: Verdana, sans-serif; font-size: large;">Fruit Pizza</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">My friend Jessica made this today. <span style="font-size: large;">It's beautiful!</span> </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">She was kind enough to share the recipe! Thanks, Jessica!</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-Li0mCCZYqyVOyIeBZO9MpyP-G7qIM393IATep5JbWXFSQw2Tx0pc4G2_MVcMXSzCwrVbjSqXXlo_QWPA_uRlIoJOq5eu0CphZ0DrZFvb3tOSdPyoSgOYGznLPhRAwYLsuF9mp8rkLk/s1600/fruit+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-Li0mCCZYqyVOyIeBZO9MpyP-G7qIM393IATep5JbWXFSQw2Tx0pc4G2_MVcMXSzCwrVbjSqXXlo_QWPA_uRlIoJOq5eu0CphZ0DrZFvb3tOSdPyoSgOYGznLPhRAwYLsuF9mp8rkLk/s320/fruit+pizza.jpg" width="320" /></a></div><span style="font-family: Verdana, sans-serif;">1 (18 ounce) package refrigerated sugar cookie dough</span><br />
<div class="plaincharacterwrap ingredient"><span style="font-family: Verdana, sans-serif;"> 1 (8 ounce) package cream cheese, softened</span></div><div class="plaincharacterwrap ingredient"><span style="font-family: Verdana, sans-serif;"> 1 (8 ounce) container frozen whipped topping, thawed (Jessica substituted Marshmallow Fluff)</span></div><div class="plaincharacterwrap ingredient"><span style="font-family: Verdana, sans-serif;">2 cups sliced fresh strawberries</span></div><div class="plaincharacterwrap ingredient"><span style="font-family: Verdana, sans-serif;">1/2 cup white sugar</span></div><div class="plaincharacterwrap ingredient"><span style="font-family: Verdana, sans-serif;"> 1 pinch salt</span></div><div class="plaincharacterwrap ingredient"><span style="font-family: Verdana, sans-serif;"> 1 tablespoon cornstarch</span></div><div class="plaincharacterwrap ingredient"><span style="font-family: Verdana, sans-serif;"> 1/2 cup orange juice</span></div><div class="plaincharacterwrap ingredient"><span style="font-family: Verdana, sans-serif;"> 2 tablespoons lemon juice</span></div><div class="plaincharacterwrap ingredient"><span style="font-family: Verdana, sans-serif;"> 1/4 cup water</span></div><div class="plaincharacterwrap ingredient"><span style="font-family: Verdana, sans-serif;"> 1/2 teaspoon orange zest</span></div><div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient"><span style="font-family: Verdana, sans-serif;">Directions</span></div><ol><li><span class="plaincharacterwrap break"> <span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool. </span></span></li>
<li><span class="plaincharacterwrap break"><span style="font-family: Verdana, sans-serif;"> In a large bowl, soften cream cheese, then fold in the marshmallow fluff. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit. </span></span></li>
<li><span class="plaincharacterwrap break"><span style="font-family: Verdana, sans-serif;"> Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit. </span></span></li>
<li><span class="plaincharacterwrap break"><span style="font-family: Verdana, sans-serif;"> In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve. </span></span></li>
</ol><span class="plaincharacterwrap break"><span style="font-family: Verdana, sans-serif;">I cannot wait to make this! Maybe I will go blueberry/strawberry picking this weekend! Thanks for sharing, Jessica!</span> </span>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-87039396500272892312011-06-11T10:13:00.002-04:002011-06-11T10:20:27.703-04:00Turkey-Avacado Clubs<span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: times new roman; font-weight: bold; font-style: italic;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqwhG200DW_WG4IDz_gwqowwGUw_ciWk5th1d6m6o1kSD3yykaxopL0d9PDzubP0xqLp4kmxXpK12uBCLEDur57Uk_MLjuTa3Z2Yuw1FVJ5KJ4-H7NnOmdK0F-6ze-c1idyM1bacGy7I/s1600/IMG_3234.JPG"><br /></a></span><span style="font-size:100%;"><span style="font-family: times new roman; font-weight: bold; font-style: italic;">This recipe is so tasty and very easy!</span><br /></span><span style="font-family:times new roman;font-size:85%;">Courtesy of The Food Network</span><br /><br /><h2 class="kv-ingred">Ingredients</h2> <ul class="kv-ingred-list1"><li class="ingredient">1/3 cup thinly sliced red onion </li><li class="ingredient">2 tablespoons apple cider vinegar </li><li class="ingredient">8 slices turkey bacon </li><li class="ingredient">1 Hass avocado, halved and pitted </li><li class="ingredient">1/2 cup nonfat plain Greek yogurt </li><li class="ingredient">Kosher salt and freshly ground pepper </li><li class="ingredient">8 slices whole-grain bread, lightly toasted </li><li class="ingredient">8 small leaves romaine lettuce </li><li class="ingredient">1 tomato, cut into 8 slices </li><li class="ingredient">12 ounces sliced low-sodium deli turkey breast </li><li class="ingredient">1/2 small English cucumber, sliced</li></ul> <h2>Directions</h2> <p class="instruction"> Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp. </p> <p> </p> <p>Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper. </p> <p> </p> <p>Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.<br /></p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqwhG200DW_WG4IDz_gwqowwGUw_ciWk5th1d6m6o1kSD3yykaxopL0d9PDzubP0xqLp4kmxXpK12uBCLEDur57Uk_MLjuTa3Z2Yuw1FVJ5KJ4-H7NnOmdK0F-6ze-c1idyM1bacGy7I/s1600/IMG_3234.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqwhG200DW_WG4IDz_gwqowwGUw_ciWk5th1d6m6o1kSD3yykaxopL0d9PDzubP0xqLp4kmxXpK12uBCLEDur57Uk_MLjuTa3Z2Yuw1FVJ5KJ4-H7NnOmdK0F-6ze-c1idyM1bacGy7I/s320/IMG_3234.JPG" alt="" id="BLOGGER_PHOTO_ID_5616966027282710418" border="0" /></a></p>Meghanhttp://www.blogger.com/profile/01475404693025917009noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-52132985944635491382011-05-11T14:16:00.000-04:002011-05-11T14:16:21.146-04:00Yummy Buffalo Chicken Chili Mac<span style="font-family: Verdana, sans-serif; font-size: x-small;">This yummy recipe is courtesy of my dear friend Meghan. She has 2 kids and a husband (see family pic below!) that love this recipe! Thanks for sharing Meghan! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaKBWIHxfqj2DBJStwSWlbHLZwKfhViA0MFQTccyRvkU43svl9anl35KvtY09Tjbw8OhtqMfw4PluU5vqBJuE89nCxSDm58XycB0oc9pL99FSFDs2Wcqsh8Shw6Ee2tIqbcDWL_3zS5g/s1600/wirks.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="125" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaKBWIHxfqj2DBJStwSWlbHLZwKfhViA0MFQTccyRvkU43svl9anl35KvtY09Tjbw8OhtqMfw4PluU5vqBJuE89nCxSDm58XycB0oc9pL99FSFDs2Wcqsh8Shw6Ee2tIqbcDWL_3zS5g/s200/wirks.bmp" width="200" /></a></div><br />
<div align="center"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Meghan, Mia, Maddie and Matt</span></div><div align="center"><br />
</div><span style="font-family: Verdana, sans-serif; font-size: large;">Buffalo Chicken Chili Mac</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tablespoons extra-virgin olive oil (EVOO) </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 large carrot, peeled and finely chopped </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 large onion, chopped </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">3 ribs celery, finely chopped </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">5 large cloves garlic, finely chopped or grated </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tablespoon smoked paprika</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Salt and freshly ground black pepper </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 cups chicken stock </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 to 1/2 cup hot sauce, depending on how hot you like it </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 15-ounce can crushed tomatoes </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 pound whole wheat elbow macaroni </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup pepper jack cheese </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup crumbled blue cheese </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 scallions, root ends removed and thinly sliced </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"> </span><span style="font-family: Verdana, sans-serif;"><br />
</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Sprinkle the chopped scallions over the top and watch this one disappear in no time. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"></span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfD-BzL54QDi8_YfdSMoDrmXGwA5DEgMUKJM33Vl3qNvvOMw3MwGCPHeYjmLBQKT3FEHOtzvCKMHmWMuruCtjYEJMwZqTd2DXO56tkpVbowGjn5DL0aooilGzgK5K_ble71ND4jpTyL8/s1600/IMG_1961%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="300" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfD-BzL54QDi8_YfdSMoDrmXGwA5DEgMUKJM33Vl3qNvvOMw3MwGCPHeYjmLBQKT3FEHOtzvCKMHmWMuruCtjYEJMwZqTd2DXO56tkpVbowGjn5DL0aooilGzgK5K_ble71ND4jpTyL8/s400/IMG_1961%255B1%255D.JPG" width="400" /></span></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;">Sounds Delish! Can't wait for you to make this for me when I come visit! (wink! wink!)</span><br />
<span style="font-size: x-small;"></span>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com1tag:blogger.com,1999:blog-145481215539924835.post-71117525959608423842011-04-24T12:25:00.000-04:002011-04-24T12:25:49.680-04:00BLT Dip-Yum!<span style="font-family: Verdana, sans-serif;"><strong>BLT Dip</strong></span><br />
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<span style="font-family: Verdana, sans-serif;">1 c. Sour Cream</span><br />
<span style="font-family: Verdana, sans-serif;">1 c. Hellman's (or any REAL mayo)</span><br />
<span style="font-family: Verdana, sans-serif;">4 Roma Tomatoes, Diced</span><br />
<span style="font-family: Verdana, sans-serif;">1 lb. bacon-cooked and crumbled</span><br />
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<span style="font-family: Verdana, sans-serif;">Combine ingredients in a medium bowl. Chill for 2 hours. Serve on sliced french bread. Delish!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrkobNe3BOhAWixiTYnypulID9yvqsXyzmG_P58k8VzwTmf2RVSOWXYCV2s4PGpDWWVgnbb1RGSdvLHoUC8eVBd4Ho9O5TtPg-Fw4pClsU-gYp30ahW5ZoeKylaJ-3RbfkKabYaeZYhg/s1600/DSC_0052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="212" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrkobNe3BOhAWixiTYnypulID9yvqsXyzmG_P58k8VzwTmf2RVSOWXYCV2s4PGpDWWVgnbb1RGSdvLHoUC8eVBd4Ho9O5TtPg-Fw4pClsU-gYp30ahW5ZoeKylaJ-3RbfkKabYaeZYhg/s320/DSC_0052.jpg" width="320" /></span></a></div><br />
<span style="font-family: Verdana, sans-serif;">Enjoy! </span>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-20193936919059148422011-04-17T21:18:00.000-04:002011-04-17T21:18:46.538-04:00Yummy Potato Casserole<span style="font-family: Verdana, sans-serif;"><strong>Potato Casserole</strong></span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 package (30oz) frozen shredded hash brown potatoes, thawed</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 c. shredded cheddar cheese (I used 1 cup cheddar and 1 cup of hot pepper cheese)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 c. chopped onion</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 c. sour cream</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 can of condensed cream of chicken soup, undiluted</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 c. butter, melted and divided</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 c. French's Fried Onions</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp pepper</span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">In a large bowl, combine the hash browns, cheese, onion, green peppers, salt and pepper. In another bowl, combine sour cream, soup and 1/4 of the melted butter. Pour over potato mixture and mix gently. Pour into a greased 3 qt. baking dish. Toss French's Fried Onions in the remaining melted butter and sprinkle over the top of the casserole. Bake uncovered at 350 degrees for 45-55 minutes. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyQiKf60folLo1JO4euC-fh6s4BZwlHawMwUy19X36HJ1CXMFHRhkbcAIvnDbb6Y00Zmi-rTuTq6tCQHc2TSuls1sqo7jRR5x8qPWMjlbzylETkiBED6VZ8e6NL33Q7hQ4UEpq-SMvqc/s1600/DSC_0072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyQiKf60folLo1JO4euC-fh6s4BZwlHawMwUy19X36HJ1CXMFHRhkbcAIvnDbb6Y00Zmi-rTuTq6tCQHc2TSuls1sqo7jRR5x8qPWMjlbzylETkiBED6VZ8e6NL33Q7hQ4UEpq-SMvqc/s320/DSC_0072.jpg" width="320" /></a></div><br />
This is great for potlucks, dinner parties and holidays. <br />
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Yummy Factor: 5 stars!Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-6261923993601515272010-11-25T23:52:00.000-05:002010-11-25T23:52:46.213-05:00Cranberry Jalapeno SalsaThis may seem like an odd mix of ingredients, and I would agree. And that is why it took me more than 2 years from when I first got this recipe to finally make it. My BFF promised me it was amazing, but I guess I didn't quite get it. But now I do! I was hooked after the first bite. It's the perfect blend of sweet, tangy, spicy, and creamy. In fact, those who tried it at our family Thanksgiving dinner declared it the best appetizer EVER, and I have been threatened with disownment if I consider making any other appetizer for any future get-togethers. Yes, it really is *that* good. <br />
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<b>Cranberry Jalapeno Salsa<span id="goog_1315717317"></span><span id="goog_1315717318"></span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUXR1DSeA-xW-mvIf0EmkAi625qw6wMG0F0ep9eO1IOlsToKoWtAX1bdHsIUGy8Nt15Lhqm4Hr8xUHnCLrqqMdXCzKkdCvCftXfAMNZnrWs283O4iLn4CCQZ79RiSgQw0SbMXu_VBYOk/s1600/20101125Thanksgiving+%252822%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUXR1DSeA-xW-mvIf0EmkAi625qw6wMG0F0ep9eO1IOlsToKoWtAX1bdHsIUGy8Nt15Lhqm4Hr8xUHnCLrqqMdXCzKkdCvCftXfAMNZnrWs283O4iLn4CCQZ79RiSgQw0SbMXu_VBYOk/s320/20101125Thanksgiving+%252822%2529.JPG" width="320" /></a></div><br />
12 oz bag of fresh cranberries<br />
1 c. sugar<br />
1 jalapeno, minced (I took out most of the seeds, but make it as spicy as you want)<br />
1 bunch of green onions, chopped (including greens)<br />
Large handful of cilantro, chopped<br />
2 8-oz blocks of cream cheese<br />
Wheat Thins<br />
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Pick cranberries over to get rid of any stems and bruised/bad ones. Place in saucepan with enough water to just cover them. <br />
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Bring to a boil until cranberries start to pop. Allow to boil for about 1 more minute until the majority of cranberries have popped. Drain almost all the water off.<br />
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Mix in sugar, jalapeno, green onions, and cilantro with cranberries. Refrigerate until needed, at least 4 hours.<br />
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To serve, place 1 block of room-temp cream cheese on a platter and top with 1/2 of the cranberry mixture. Serve with Wheat Thins or other crackers that can hold up to the cream cheese.<br />
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*Next time I make it, I will add 1/2 of the cilantro when I make it and 1/2 right before I serve. I want the flavors to meld but also want the bright green of the fresh cilantro.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-72024391133721222482010-11-21T09:11:00.000-05:002010-11-21T09:11:36.462-05:00Sweet Potato Casserole<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><strong>Sweet Potato Casserole</strong></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">I has been forever since I have posted any recipes. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Lots has changed in Ohio and a lack of my own cooking space is to blame. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Cooper, what's your excuse?</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFD7FczJBJW-1yMAHu5shyx482icz9K9Ku6sq1h-MO6jvxawBtO7xs5BbGqMdRbE8SremL6cfES2TdwOWhR1qMN_prg67GF72HRmTRbdRC7uD9A8A6GDwXZxmfW3pyzb6MPqaOMDcGENA/s1600/sweet+potato+casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFD7FczJBJW-1yMAHu5shyx482icz9K9Ku6sq1h-MO6jvxawBtO7xs5BbGqMdRbE8SremL6cfES2TdwOWhR1qMN_prg67GF72HRmTRbdRC7uD9A8A6GDwXZxmfW3pyzb6MPqaOMDcGENA/s320/sweet+potato+casserole.jpg" width="320" /></a></div><span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Verdana, sans-serif;">2 1/2 pounds sweet potatoes (about 3 large), scrubbed </span><br />
<span style="font-family: Verdana, sans-serif;">2 large eggs, lightly beaten with a fork </span><br />
<span style="font-family: Verdana, sans-serif;">3 tablespoons unsalted butter, melted plus more for the preparing the pan </span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons packed dark brown sugar </span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon kosher salt </span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon ground cinnamon </span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon ground ginger </span><br />
<span style="font-family: Verdana, sans-serif;">Pinch of freshly grated nutmeg </span><br />
<span style="font-family: Verdana, sans-serif;">Freshly ground black pepper </span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup coarsely chopped pecans </span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Directions</strong></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.</span><br />
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</span><br />
<span style="font-family: Verdana, sans-serif;">Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately. </span><br />
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<span style="font-family: Verdana;">Thank you Food Network for the delicious recipe! And thank you Beckie Enderle for the picture. I made this last Thanksgiving and <em>forgot</em> to take a picture! </span>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com1tag:blogger.com,1999:blog-145481215539924835.post-7387799406046593852010-07-17T20:03:00.000-04:002010-07-17T20:03:01.351-04:00Banana Bread French Toast Souffle<em>In an effort to eat some meatless meals and reduce our grocery bill, eggs and bread were on the menu. There were no complaints in my house about this one!</em> <br />
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<div align="center"><strong>Banana Bread French Toast Souffle</strong></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTn5TeIcku8auKKcuAEW-iknRovBh2P4iaDQ7CPPzZyI0ONBagFDMVRtHT8ZVMsi0sfr6219xSYIKpnp4FKyLMTz8ct4bmnXBl-HggmzmlhyBK3nOkhZcTmhp4MDxcx2vdvqYbhX0xs-SL/s1600/2010-07-16+17.37.24.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5494632048986419730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTn5TeIcku8auKKcuAEW-iknRovBh2P4iaDQ7CPPzZyI0ONBagFDMVRtHT8ZVMsi0sfr6219xSYIKpnp4FKyLMTz8ct4bmnXBl-HggmzmlhyBK3nOkhZcTmhp4MDxcx2vdvqYbhX0xs-SL/s320/2010-07-16+17.37.24.jpg" style="cursor: hand; display: block; height: 239px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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10 cups cubed bread - I used 1/2 of a loaf of banana bread I made earlier this week and standard cheapy white sandwich bread<br />
8 oz softened cream cheese<br />
1/2 stick butter<br />
1/2 cup <em>real</em> maple syrup<br />
6 eggs<br />
1.5 cups milk (or cream or half-n-half - I just happened to have milk in the house)<br />
1 t. vanilla<br />
4 T. brown sugar, optional<br />
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Preheat the oven to 375. Butter a 9x13 pan. Do not use spray; butter makes the casserole fluff up like a souffle. Dump in bread cubes.<br />
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In a medium bowl, combine cream cheese, butter, and syrup. Microwave for 1 min and mix together. Pour over bread cubes.<br />
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In same bowl, mix together eggs, milk, and vanilla. Pour over cream cheese mixture on bread crumbs.<br />
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Let stand for 15 min. Or refrigerate as long as overnight. (If you refrigerate, be sure to let it sit out at room temp for a while before baking.)<br />
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Sprinkle brown sugar over top. This is definitely not necesary but certainly very yummy as it kind of caramelizes on top.<br />
Bake for 30 min covered. Remove foil and bake for additional 15 min.<br />
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Serve with fresh fruit, bacon or sausage (which I realize makes it not a meatless meal, but that's ok), and enjoy!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-145481215539924835.post-10555263013846287512010-07-11T22:26:00.000-04:002010-07-11T22:26:25.800-04:00Pineapple Layered Lush Cake<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">This is a great summertime dessert recipe. </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">It's even better with fresh fruit from our garden!</span> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfBh6Mw-_75S_kJ4wbOEBQlUoTu8gpTISGnx0urajidArYatpUNB52nzqe6JegaA1mam4V67Zev9XHZX5d_qAKwYI9tehYORUymh9pj2nfnpiyg2I7CLYK-U28IuB4t7MSkImXalRxJc/s1600/DSC_0390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfBh6Mw-_75S_kJ4wbOEBQlUoTu8gpTISGnx0urajidArYatpUNB52nzqe6JegaA1mam4V67Zev9XHZX5d_qAKwYI9tehYORUymh9pj2nfnpiyg2I7CLYK-U28IuB4t7MSkImXalRxJc/s320/DSC_0390.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">1 pkg. (1.5 oz.) JELL-O Vanilla Instant Pudding </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">1 cup thawed Cool Whip </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">1 pkg. (10 oz.) round angel food cake, </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">cut horizontally</span><span style="font-family: Verdana, sans-serif;"> into 3 layers </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">10 fresh strawberries</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Mix pineapple and dry pudding mix in medium bowl</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"> with whisk until well blended. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Stir in Cool Whip. Stack cake layers on plate, </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">filling layers and topping with pudding mixture. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Refrigerate 1 hour. Top with berries just before serving.</span></div>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-9118030301640660462010-07-07T23:14:00.000-04:002010-07-07T23:14:45.541-04:00Chocolate Peanut Butter Covered Brownie Bites-Oh My!<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">These are sinfully delicious little brownie balls.</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: large;">Oh my, I think I'm in <span style="color: #cc0000;">love</span>!</span> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZdywluRK561xCcXC-LjEPTOqXxHhxcVWTLR46hjVlWXhL6vLn9s2RklzlZg0JqEvceB7VKuV7y7dRD3-8L8nAJW18BoDn7DMq08A6NUHgLHaulV5jBJZWd7NJLRx68PiH_m_4nv04dU/s1600/DSC_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZdywluRK561xCcXC-LjEPTOqXxHhxcVWTLR46hjVlWXhL6vLn9s2RklzlZg0JqEvceB7VKuV7y7dRD3-8L8nAJW18BoDn7DMq08A6NUHgLHaulV5jBJZWd7NJLRx68PiH_m_4nv04dU/s320/DSC_0029.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Thanks to </span><a href="http://picky-palate.com/"><span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Picky-Palate</span></a><span style="font-family: Verdana, sans-serif;"> for the wonderful recipe! </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">This is one of my favorite sites </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">for yummy, easy to make recipes! </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">1 brownie mix such as Pillsbury</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">2 Cups semi sweet chocolate chips</span><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">1/4 Cup peanut butter</span></div><div style="text-align: center;"><span style="font-family: Verdana;"></span><span style="font-family: Verdana, sans-serif;"><br />
</span><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren’t perfect, once frozen reshape them. They are easier to handle when chilled.</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Enjoy room temperature or chilled.</span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwXH-cX_ggo9kJddzV1mWOz60S-O9KnmzVJZbj1oJcU6A4dbXP_fjywCzRQNgGVVqHwuc02S9ggYR1_PChJt6ZDLO8u7UMQhKZOK_e32NQeKpPbwYdE-btstA-WreKKV3ShYmCksAV54/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwXH-cX_ggo9kJddzV1mWOz60S-O9KnmzVJZbj1oJcU6A4dbXP_fjywCzRQNgGVVqHwuc02S9ggYR1_PChJt6ZDLO8u7UMQhKZOK_e32NQeKpPbwYdE-btstA-WreKKV3ShYmCksAV54/s320/DSC_0032.JPG" /></a></div></div>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-11927738568425638622010-05-10T11:39:00.001-04:002010-05-10T11:39:34.889-04:00Poppy ChickenMmmmm, this is one of our household favorites. In fact, I made it for DH's birthday celebration a few weeks ago. He walked in the house after a week away, took one sniff, and smiled, "I smell poppy chicken!" It's not low-cal or low-fat, but hey, it was a birthday celebration! Even my kids like it!<br />
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<div align="center"><strong>Poppy Chicken</strong></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAV4BwhIbwtCi_MsS-X4x3YahvenwBIYIPqq_IemqmnMeZsH9Y68NqQUSzsuqFB6naWtF9nk3POL9X-O5jl_ombbn-Ot045iRXJrX7VxjttjwLqRiLjkZv41Yhm5UPRRyA0injZCtQvgKj/s1600/Poppy+Chicken.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464462490957935122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAV4BwhIbwtCi_MsS-X4x3YahvenwBIYIPqq_IemqmnMeZsH9Y68NqQUSzsuqFB6naWtF9nk3POL9X-O5jl_ombbn-Ot045iRXJrX7VxjttjwLqRiLjkZv41Yhm5UPRRyA0injZCtQvgKj/s320/Poppy+Chicken.jpg" style="cursor: hand; display: block; height: 239px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div></div><em>Ingredients</em><br />
<div>2 lbs. cooked chicken, shredded or cubed (I cook mine in the crockpot all day, so it shreds quite easily.)</div><div>1 can of cream of chicken soup (any cream soup would work fine)</div><div>1 c. of sour cream (I just fill up the empty soup can and call it good.)</div><div>1 stick of butter (told you it wasn't low-cal)</div><div>1.5 sleeves of Ritz Crackers, crushed</div><div>3 T. poppy seeds</div><br />
<em>Directions</em><br />
<br />
Preheat the oven to 350. Lay the cooked chicken in the bottom of a 9x13 casserole dish. Mix together the cream of chicken soup and sour cream. Spread over the top of the chicken (do not stir together).<br />
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Melt the butter, and add the crushed Ritz Crackers. Stir well. Add the poppy seeds, and stir well again. Sprinkle over the top of the saucy chicken<br />
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Bake for 30 min uncovered. <br />
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I serve with a steamed green veggie (asparagus this time). I typically don't do a starch since it has the crackers on top; it makes me feel better about the calorie count! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrPn2WWd1ROqhf2GSEnH7rm5TML3fYUZVE_JBaLq2_Yhs0gBW2sVonCvArfB95Qpl47jlmkjAQDaY9rRv_b-32PTR6waI3TeTL2XgAxtjxDvsnHUZuHEH1YGF_du8hCNWpFjD3dv9TE_h/s1600/Poppy+Chicken+2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464462496134286754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrPn2WWd1ROqhf2GSEnH7rm5TML3fYUZVE_JBaLq2_Yhs0gBW2sVonCvArfB95Qpl47jlmkjAQDaY9rRv_b-32PTR6waI3TeTL2XgAxtjxDvsnHUZuHEH1YGF_du8hCNWpFjD3dv9TE_h/s320/Poppy+Chicken+2.jpg" style="cursor: hand; display: block; height: 239px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-145481215539924835.post-66003629216524286232010-04-18T10:48:00.003-04:002010-04-18T10:56:17.463-04:00Yumminess All Around!Birthday Boy Frosting:<br /><br />1 part vanilla frosting<br />1 part cute as a button little boy<br /><br />The result will melt your heart!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuoqY9duNvpmK0UoWYWlbt_HBqXJsNJslN_pIGx7mm2NY3zXtcd-k3Dh31Um3uiMSPcWYThoQkqwWd73LI1e-27eNLmEK9RWN8URzKvPSKoD028U54YQqGXPcZFyvq3YCzaaYN7bfOW38/s1600/DSC_0159.JPG"><img id="BLOGGER_PHOTO_ID_5461490679483621842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuoqY9duNvpmK0UoWYWlbt_HBqXJsNJslN_pIGx7mm2NY3zXtcd-k3Dh31Um3uiMSPcWYThoQkqwWd73LI1e-27eNLmEK9RWN8URzKvPSKoD028U54YQqGXPcZFyvq3YCzaaYN7bfOW38/s400/DSC_0159.JPG" border="0" /></a><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir78Lcgh-MSsZ9tfRkX6SkCDSZ5YuVcy4_a6ygJhXgt9Ya9ikG2z2xieHnOLqcBGlC7kU7KkQyhomUkRCWa0OCux1cxZukNTOEK8Ea57Zg8lQuzcgv6M2AJil-M5BQ8Wd5RKFvCVCvQKs/s1600/DSC_0187.JPG"><img id="BLOGGER_PHOTO_ID_5461490207089079874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir78Lcgh-MSsZ9tfRkX6SkCDSZ5YuVcy4_a6ygJhXgt9Ya9ikG2z2xieHnOLqcBGlC7kU7KkQyhomUkRCWa0OCux1cxZukNTOEK8Ea57Zg8lQuzcgv6M2AJil-M5BQ8Wd5RKFvCVCvQKs/s400/DSC_0187.JPG" border="0" /></a><span style="color:#000099;"> <span style="font-size:130%;">Happy Birthday, Beckett!<br /></span></span><br /><div></div></div>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-67604566731697050632010-04-17T10:14:00.003-04:002010-04-17T10:22:56.319-04:00BBQ KielbasaI apologize for not having a picture of these. I assure you, they are excellent.<br /><br />BBQ Kielbasa Appetizers<br /><br />2 lbs of Kielbasa, cut into 1/2 inch pieces, cooked and slightly browned<br />1- 18oz bottle of Sweet Baby Ray's BBQ Sauce<br />1/2 c. brown sugar<br />1/2 c. Dijon Mustard<br />1 beer<br /><br />In a large saucepan, bring beer, sugar, BBQ sauce and mustard to a boil. Boil for 15 minutes and add cooked kielbasa. Reduce to a simmer and cook for 45 minutes until sauce is glazey.<br /><br />Rating: Well, since these disappeared so quickly that I could not get a picture, I would say they are pretty good. 5 stars for sure!Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-47445633669211940192010-04-17T09:53:00.004-04:002010-04-17T10:05:26.969-04:00SalsaSalsa and Margaritas are a summer staple around these parts. This is a fresh salsa recipe that's easy to make. Thanks for sharing Michelle!<br /><br />Salsa:<br /><br />6 Roma Tomatoes, diced<br />1/2 red onion, diced<br />1/2 red bell pepper, diced<br />2 jalapeno peppers, diced<br />1 tbsp. olive oil<br />1 tbsp. lime juice<br />3 cloves of garlic, minced<br />salt to taste<br />pepper to taste<br />chili powder to taste ( I used 1/2 tsp.)<br /><br />Mix together in a medium bowl, chill and serve!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9TerpT5MieELoFACPkcqywgWItURvUpNZaB8sXdSrnskToDLdbGiT9xj2-2kSP2iNSki5FFv3znH0D934kqL9OTc-tP-3PiwcHbMU0rZDZ8gZ6tWxroFet3CTEAykiLR4BLa4e3AHZE/s1600/DSC_0014.JPG"><img id="BLOGGER_PHOTO_ID_5461104660470512018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9TerpT5MieELoFACPkcqywgWItURvUpNZaB8sXdSrnskToDLdbGiT9xj2-2kSP2iNSki5FFv3znH0D934kqL9OTc-tP-3PiwcHbMU0rZDZ8gZ6tWxroFet3CTEAykiLR4BLa4e3AHZE/s400/DSC_0014.JPG" border="0" /></a> Helpful hint: Kevin and I love our <a href="https://www.chopwizard.com/">Vidalia Onion Chopper</a>. This makes dicing these vegetables effortless. It's well worth the $20.Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com2tag:blogger.com,1999:blog-145481215539924835.post-81542416182041306612010-04-17T09:40:00.005-04:002010-04-17T09:52:48.045-04:00Peanut Butter Fluff<span style="font-family:verdana;">Amy will testify that this Peanut Butter Fluff, or Fluff as she calls it, is the best thing since sliced bread. It's amazingly easy to make, it makes a great frosting for fudge brownies or just eat it with pretzels or graham cracker sticks like we love to do. This is a staple for get togethers. It's sinfully delicious. </span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;"><strong>Peanut Butter Fluff</strong></span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;"><strong>Ingredients</strong>: </span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">1 tub of Marshmallow Fluff</span><br /><span style="font-family:verdana;">1 c. Jif Creamy Peanut Butter (heaping)</span><br /><span style="font-family:verdana;">1/4 c. milk</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">In a large bowl, mix ingredients with mixer until fluffy. Serve with graham cracker sticks or pretzels. Try not to eat the whole bowl, I dare you. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYk0YEafLNYogTfjOBE4OMzj_CrP6P-t7nYk9Ipj2sAXzTvl5cC4Nq7uyK8RoVpjmUO4OzUeX3yyjlkikW5r8P9TUISekvUousQUkiuKVHH22kfZ46wwBfuIQqi8pXG7kpzVVGcMQTWoU/s1600/DSC_0019.JPG"><img id="BLOGGER_PHOTO_ID_5461101681197513282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYk0YEafLNYogTfjOBE4OMzj_CrP6P-t7nYk9Ipj2sAXzTvl5cC4Nq7uyK8RoVpjmUO4OzUeX3yyjlkikW5r8P9TUISekvUousQUkiuKVHH22kfZ46wwBfuIQqi8pXG7kpzVVGcMQTWoU/s400/DSC_0019.JPG" border="0" /></a><span style="font-family:verdana;"><strong> Rating</strong>: Fluff speaks for itself, but for this blogs sake I give it a 10!</span>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-31562445932901887322010-03-31T10:41:00.000-04:002010-03-31T10:41:55.592-04:00Crab Cakes Amy's Way<strong>Crab Cakes Amy's Way</strong><br />
<em>These are totally un-authentic, but quick and easy and pretty tasty. Oh, and surprisingly not bad for you at all. In my world, quick+easy+tasty+healthy=KEEPER.</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdQubhdQ4OJiCFu3qAQltiwWXzAwSKMd7b0cP0ujmylfBT2lILvmIYYZCD7Sm8_ip27DAtKZFSBpqvSeDKdUDyBrCHTB4Hdu4gdGMurOdPGu6UJTcpg88WlFapObzs_eCfcNU1hErT6c/s1600/Crabcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdQubhdQ4OJiCFu3qAQltiwWXzAwSKMd7b0cP0ujmylfBT2lILvmIYYZCD7Sm8_ip27DAtKZFSBpqvSeDKdUDyBrCHTB4Hdu4gdGMurOdPGu6UJTcpg88WlFapObzs_eCfcNU1hErT6c/s320/Crabcakes.jpg" /></a></div><br />
1 6 oz can of crab meat, drained and picked through<br />
1 egg<br />
2 T. corn meal<br />
1 t. Tastefully Simple seasoned salt<br />
2 T. finely chopped (or grated) onion<br />
EVOO<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xy3kwGq42_iNk408h55tQrEO29JEaUODFFqAzutLWwHJu57Aqh4ezT6PAWLYe1Baw7DfG_-8Yf35njyGGyEk_JtJLfdX4mCiM4xMRbZk4emJHVarnAVvRyUJTy38JEHnHs-go6s8Qio/s1600/crabcakes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xy3kwGq42_iNk408h55tQrEO29JEaUODFFqAzutLWwHJu57Aqh4ezT6PAWLYe1Baw7DfG_-8Yf35njyGGyEk_JtJLfdX4mCiM4xMRbZk4emJHVarnAVvRyUJTy38JEHnHs-go6s8Qio/s320/crabcakes2.jpg" /></a></div><br />
Mix all ingredients together and allow mixture to sit for 10 min. Heat a non-stick skillet over med-high heat with a teaspoon or two of evoo in it. Form mixture into patties (I made three), and gently lay in hot skillet. Allow to cook on first side for 5 min before attempting to flip. Cook on other side for additional 3-5 min. <br />
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I served mine with a quick dip made of sour cream, horseradish, and garlic. YUM! <br />
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This recipe is totally flexible - it could easily accomodate twice as much crab as I used (my patties were breadier than some may like them), different seasonings would taste great, and a variety of sauces would work well (tartar, cajun mayo, etc.)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145481215539924835.post-5436977312417877322010-03-18T21:53:00.005-04:002010-03-18T22:02:46.150-04:00Flourless Peanut Chocolate Chip Cookies<span style="font-family:verdana;">These are delicious. I have never made a flourless cookie before. They are so quick and easy. </span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;"><strong>Flourless Peanut Chocolate Chip Cookies</strong></span><br /><span style="font-family:verdana;font-size:85%;"><em>(courtesy of Martha Stewart Everyday magazine)</em></span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;"><strong>Ingredients:</strong> </span><br /><br /><span style="font-family:verdana;">1 cup creamy peanut butter<br />3/4 cup sugar<br />1 large egg (lightly beaten)<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />3/4 cup semisweet chocolate chips<br />1/2 cup roasted salted peanuts </span><br /><br /><span style="font-family:verdana;">Directions<br />Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZc57pK3eb3Nbb0BTNhBTKoSiScaM39Upl6Y-VuUxmmIwXJOhuiaYAtoVslC17cXkFDR8J2zpMsA7WmyxRcsgPh01YejJ-ugsGhChLIe8Nq9g4kc8vm5MKI3YkFkjHjGUc8eY62tTh3Ak/s1600-h/DSC_0013.JPG"><img id="BLOGGER_PHOTO_ID_5450157654249217154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZc57pK3eb3Nbb0BTNhBTKoSiScaM39Upl6Y-VuUxmmIwXJOhuiaYAtoVslC17cXkFDR8J2zpMsA7WmyxRcsgPh01YejJ-ugsGhChLIe8Nq9g4kc8vm5MKI3YkFkjHjGUc8eY62tTh3Ak/s400/DSC_0013.JPG" border="0" /></a>Kimhttp://www.blogger.com/profile/12893251771790477130noreply@blogger.com0