tag:blogger.com,1999:blog-63101104392534471652024-03-14T01:31:10.597-07:00Chef Mama Nise's Recipe SiteA place for easy, yummy recipes that don't require anything fancy!Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-6310110439253447165.post-64452097166663811412017-02-24T13:05:00.001-08:002017-02-24T13:05:35.994-08:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VEFxfSvRbKN1R9aNwT76UxE-YYyC0OrOVw_YDbhu29DiZraOxV181riwvOWDhwOl-MCnd5FFVWIu1QE_EffsEW8o5h2mnfrNXYlXa_QELRHLdIW-8q8vO3YaA3K-LA-5KxKDlgQOOA/s1600/IMG_1172.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VEFxfSvRbKN1R9aNwT76UxE-YYyC0OrOVw_YDbhu29DiZraOxV181riwvOWDhwOl-MCnd5FFVWIu1QE_EffsEW8o5h2mnfrNXYlXa_QELRHLdIW-8q8vO3YaA3K-LA-5KxKDlgQOOA/s320/IMG_1172.JPG" width="320" /></a></div>
<u>Lemon Blueberry Muffins</u><br />
<br />
These are so yummy with their lemony-sugary tops and real blueberries! They don't last long around here.<br />
<br />
<br />
Preheat oven to 375 degrees and spray muffin tins with cooking spray.<br />
<br />
Mix:<br />
2 cups flour<br />
1/2 cup sugar<br />
1 Tbsp baking powder<br />
1/2 tsp salt<br />
<br />
Set aside.<br />
<br />
In another bowl mix:<br />
1 egg<br />
1 cup milk<br />
1/2 cup softened butter or shortening<br />
<br />
Add in:<br />
zest of one lemon<br />
<br />
Pour liquid mixture into dry mixture and mix until just combined.<br />
Add in:<br />
<br />
1 cup frozen blueberries<br />
<br />
Folding in the berries until just mixed.<br />
<br />
Pour mix into muffin pan and bake for 20-25 min.<br />
<br />
Topping:<br />
<br />
In a bowl, mix:<br />
1/4 cup butter, melted<br />
1/2 Tablespoon lemon juice (from lemon you tested or bottled)<br />
<br />
In another bowl:<br />
1/2 cup sugar<br />
<br />
When muffins are done, dip the tops in the lemon/butter bowl then in the sugar bowl.<br />
Serve warm.Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-74369897381543225182017-02-23T07:18:00.001-08:002017-02-23T07:18:58.016-08:00Honey Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxe7SdWRJWcriMGgC8NP8dhTkzuMn57z5YW8_eGm4s9ZNkeMbJam_9hzkN-Xv80AhGitCLig-zoaibkl07tuWN4nIRv3M6RMx-_JZRRwplLvXkDtfiwlNeOAOrCdwlGp3I4gkDUokfcg/s1600/FullSizeRender+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxe7SdWRJWcriMGgC8NP8dhTkzuMn57z5YW8_eGm4s9ZNkeMbJam_9hzkN-Xv80AhGitCLig-zoaibkl07tuWN4nIRv3M6RMx-_JZRRwplLvXkDtfiwlNeOAOrCdwlGp3I4gkDUokfcg/s320/FullSizeRender+5.jpg" width="320" /></a></div>
These honey flavored muffins are really delicious! Especially right out of the oven ... mmmm!<br />
<br />
Recipe:<br />
<br />
2 cups all-purpose flour<br />
1/2 cup sugar<br />
1 Tbsp baking powder<br />
1/2 tsp salt<br />
1 egg<br />
1 cup milk<br />
1/4 cup butter, melted<br />
1/4 cup honey<br />
<br />
Preheat oven to 400 degrees F. Grease or line standard muffin cups with paper liners.<br />
Combine flour, sugar, baking powder and salt in a large bowl.<br />
Combine egg, milk, butter and honey in a small bowl.<br />
Stir wet ingredients into dry ingredients just until moistened.<br />
Fill prepared muffin cups 3/4ths full with batter.<br />
Bake 15-18 minutes or until a toothpick inserted near center comes out clean.<br />
Remove from pan to a wire rack. Serve warm.Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-84087462392142985572014-04-08T15:56:00.001-07:002014-04-08T15:56:38.503-07:00No-Knead Honey Whole Wheat BreadI picked up this recipe over at <a href="http://thisladyshouse.com/">thisladyshouse.com</a> and tried it out this morning. It's actually really good and really easy! I am not a great bread maker - it seems I always mess something up. But this is right up my alley and I hope to make it a "usual" around our house.<br />
<br />
You only have to let it raise once, then you put it in the oven. SO simple that I was really skeptical and thought it would not come out. Well, it did!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3JbW8sP0174aFGRt4Ps2Zpl9WNpBIrxAOyGRT5Ag1MZoaxBNBu6gymzs-8-GN26nO-ffzCx1nW3OGpr_6BLIPpOP_zic0Ubj2bkcHc4ms2OUQPXOgKXkOlextFVdKZAUUpmI_VlwRQ/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3JbW8sP0174aFGRt4Ps2Zpl9WNpBIrxAOyGRT5Ag1MZoaxBNBu6gymzs-8-GN26nO-ffzCx1nW3OGpr_6BLIPpOP_zic0Ubj2bkcHc4ms2OUQPXOgKXkOlextFVdKZAUUpmI_VlwRQ/s1600/photo.JPG" height="150" width="200" /></a></div>
<div>
Here's the proof! And it tasted good, too. I think I will definitely use this recipe a lot...</div>
<div>
<br /></div>
<div>
<u>No-Knead Honey Whole Wheat Bread</u></div>
<div>
<br /></div>
<div>
2 heaping Tbls yeast</div>
<div>
4 cups warm water</div>
<div>
3/4 cup honey</div>
<div>
1 can evaporated milk</div>
<div>
1 heaping Tbls salt</div>
<div>
2 beaten eggs</div>
<div>
10 cups whole wheat flour (may substitute white flour up to 5 cups)</div>
<div>
<br /></div>
<div>
In a small bowl, pour water. Add yeast then add honey. Let sit for 5 minutes.</div>
<div>
In a large mixing bowl, combine evaporated milk, salt and eggs. Add yeast mixture and beat with an electric mixer for a minute or two.</div>
<div>
One cup at a time, add flour. Let rise until double, about 20 minutes.</div>
<div>
Spoon into 3 greased loaf pans. Dough will be consistency of banana bread.</div>
<div>
Bake in a pre-heated 350 degree oven for 35-40 minutes.</div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com1tag:blogger.com,1999:blog-6310110439253447165.post-11106103926062335122014-04-07T08:52:00.001-07:002014-04-07T08:52:43.956-07:00Avocado Taco<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPn7MxTd9qNHopNCIF2oxcUTtRwLs6M-LcAbR_Edj_G4r3OwAl1my2r6VoIbZCBuHMvG_2dk3jBxoZ-GNdYO-lOLPuQLt_0DSD69z0iz2yuQ4VytZD0nvLggOK4Akrbc8ovg6k2T9eFA/s1600/IMG_1891.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPn7MxTd9qNHopNCIF2oxcUTtRwLs6M-LcAbR_Edj_G4r3OwAl1my2r6VoIbZCBuHMvG_2dk3jBxoZ-GNdYO-lOLPuQLt_0DSD69z0iz2yuQ4VytZD0nvLggOK4Akrbc8ovg6k2T9eFA/s1600/IMG_1891.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avocado Taco</td></tr>
</tbody></table>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I'm not sure if this was actually a "thing" before I "invented" it, but I came up with the idea myself, so I like to think it is my original recipe (although I'm sure I'm not the first - just don't tell me any different, okay?)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Now that I am going meatless, I have discovered that the next best thing to bacon is avocado. It's like the vegetarian's bacon. What can't you do with it?</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
So I made up this sandwich/taco so I could eat something almost as good as a real taco. And it is pretty tasty, too.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Enjoy!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u>Avocado Taco</u></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1 8" flour tortilla (I get southwest flavored ones from the local grocer!)</div>
<div style="text-align: left;">
1/3 to 1/2 avocado, smashed</div>
<div style="text-align: left;">
salt, garlic salt or seasoning salt to taste</div>
<div style="text-align: left;">
2 iceberg or romaine lettuce leaves</div>
<div style="text-align: left;">
Sprouts (I used a spicy mix of radish, broccoli and alfalfa, homegrown)</div>
<div style="text-align: left;">
1 Tbl Pink Vinaigrette dressing (recipe on here)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Spread the avocado across half the tortilla. Place the vegetables and pour a little dressing.</div>
<div style="text-align: left;">
Eat!</div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDQtbZ17yaKZR7CUil_EDqZsUc2Zp4LaqdcLr9gqcltt6NrrQ4c-T-ijAORThzbMw4_YXrn5QnhWfnEZPp6z3lXdHzryFO3l1Q44AseeX26RLBUPiBVn7zVrjshVxG2woqqYxHEKm_A/s1600/IMG_1889.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDQtbZ17yaKZR7CUil_EDqZsUc2Zp4LaqdcLr9gqcltt6NrrQ4c-T-ijAORThzbMw4_YXrn5QnhWfnEZPp6z3lXdHzryFO3l1Q44AseeX26RLBUPiBVn7zVrjshVxG2woqqYxHEKm_A/s1600/IMG_1889.jpg" height="320" width="240" /></a>You can add a little cilantro, if you like, or some salsa. Dress it up however you want!</div>
<div style="text-align: left;">
You can also add tomato, cucumber, zucchini, olives, corn, onions or jalapeños. Your imagination and taste buds can really go wild!</div>
<div style="text-align: left;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com1tag:blogger.com,1999:blog-6310110439253447165.post-28728971141088320712014-03-27T16:00:00.000-07:002014-03-27T16:01:17.049-07:00Egg Substitutes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQyAWPZk53bN042JrQhXh2otQWZbhIXxYuGuLh4TW1E9W8ZU4EbaDbvTRPMji35shFVmXEkTnpyxZmhidcQBsPbuhoWZ1zDb66CY5NPjI9BYiMheYTZxreJKWRQ_laHjM_sWv-qJTSw/s1600/images.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQyAWPZk53bN042JrQhXh2otQWZbhIXxYuGuLh4TW1E9W8ZU4EbaDbvTRPMji35shFVmXEkTnpyxZmhidcQBsPbuhoWZ1zDb66CY5NPjI9BYiMheYTZxreJKWRQ_laHjM_sWv-qJTSw/s1600/images.jpeg" height="200" width="172" /></a></div>
Use these substitutes for eggs when you don't have any in the house or for those special vegetarians in your life.<br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For cakes, use #1-7.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For cookies, use #8 or 9.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For muffins, use #1, 3 or 10.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div>
<br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">F</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">or each egg, sub:</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mixes you can also use:<o:p></o:p></span></div>
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<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">or<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 Tbl water + 1 Tbl oil + 1/2
tsp baking powder.</span><span class="Apple-style-span" style="font-size: x-small;"><o:p></o:p></span></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-24527108799087021192014-03-27T15:28:00.001-07:002014-03-27T15:28:30.615-07:00Brown Sugar Muffins
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfJBr0veK5Ws__3C_S8Si3HJqAC2aDiuTKoWoaTAhGoswHcEg0AjelnKGqYAqhgmr2zwPMPXYFz0LmA7q42c5HForpHHD1h6VtxAjZgsi6Fgpu9jQ7XbEayU_IijoxwXPql9g0e-ROw/s1600/IMG_0103.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfJBr0veK5Ws__3C_S8Si3HJqAC2aDiuTKoWoaTAhGoswHcEg0AjelnKGqYAqhgmr2zwPMPXYFz0LmA7q42c5HForpHHD1h6VtxAjZgsi6Fgpu9jQ7XbEayU_IijoxwXPql9g0e-ROw/s1600/IMG_0103.JPG" height="172" width="200" /></a></div>
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<span style="font-size: 10.0pt;">These are a family favorite! Usually I make them plain but sometimes, just to be fancy, I put oats on top and drizzle the baked muffins with maple syrup.</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">When my husband and I started a vegetarian diet, I tried these with a couple changes to remove the dairy in them. They tasted just the same!</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">I also add 1/2 cup of white bean puree to make them healthier and give a "sneaky" bit of protein and vitamins to these treats!</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-size: x-small;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;"><u>Brown Sugar Muffins</u>
(substitutions in parentheses)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">1/2 cup shortening<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">1 cup packed brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">1 egg<span style="mso-spacerun: yes;"> </span>(1/3 cup applesauce)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">1 1/2 cup all-purpose flour
(may use wheat flour or gluten-free substitute)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">3/4 cup ground oats<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">1 tsp baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">1/2 tsp salt<o:p></o:p></span></div>
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<span style="font-size: 10.0pt;">1 cup milk<span style="mso-spacerun: yes;"> </span>(1 cup rice or almond milk)<o:p></o:p></span></div>
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<span style="font-size: 10.0pt;">2 tsp vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">Cream together shortening,
brown sugar, and egg. (May also add 1/2 cup white bean puree to make it
healthier.)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">In a separate bowl, sift
together flour, oats, baking soda, and salt. Add to creamed mixture.<o:p></o:p></span></div>
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<span style="font-size: 10.0pt;">Add milk and vanilla,
stirring until mixed well.<o:p></o:p></span></div>
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<span style="font-size: 10.0pt;">Pour into greased muffin
tins. (You can use papers, but this will peel off a lot of the muffin when you
take off the paper.)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">Bake at 400</span><span style="color: black; font-size: 10.0pt; mso-bidi-font-family: "Lucida Grande";">°F
for 18 to 20 minutes. High altitude, about 22 to 24 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-size: 10.0pt; mso-bidi-font-family: "Lucida Grande";">Makes about 12 regular size muffins, 6 large.</span><span style="font-size: 10.0pt;"><o:p></o:p></span></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-38535114728149050192014-03-27T14:59:00.000-07:002014-03-27T14:59:41.927-07:00Pink Vinaigrette
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYro-jb4bL1_SZRoUa9CbRTwqeoiPLxWW6-Ozz2KPa0oZuf7hKZhF8Cnwc-MLHTDdewS2GMoGQPs3cFCI6hNiNC8pP8T2mDdg1i8EKop7apkj2A0Fto-brFzPvO-Qo00Lp_d5EVpicpA/s1600/images.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYro-jb4bL1_SZRoUa9CbRTwqeoiPLxWW6-Ozz2KPa0oZuf7hKZhF8Cnwc-MLHTDdewS2GMoGQPs3cFCI6hNiNC8pP8T2mDdg1i8EKop7apkj2A0Fto-brFzPvO-Qo00Lp_d5EVpicpA/s1600/images.jpeg" height="200" width="200" /></a></div>
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<span class="Apple-style-span" style="font-size: x-small;">I love this recipe! Tangy and sweet, it's great on spinach with fresh mozzarella cheese, mandarin oranges or fresh strawberry slices, slivered almonds, bacon bits and red onion slivers.</span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: x-small;">Pink Vinaigrette</span></div>
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<span style="font-size: 10.0pt;">1/2 cup red wine vinegar<o:p></o:p></span></div>
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<span style="font-size: 10.0pt;">1 cup sugar<o:p></o:p></span></div>
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<span style="font-size: 10.0pt;">1/2 tsp salt and pepper<o:p></o:p></span></div>
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<span style="font-size: 10.0pt;">1/2 red onion<o:p></o:p></span></div>
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<span style="font-size: 10.0pt;">2 tsp mustard<o:p></o:p></span></div>
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<span style="font-size: 10.0pt;">1 cup olive oil<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">Mix all ingredients except
oil in a blender.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">Add oil and blend until
smooth.<o:p></o:p></span></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-42302904357984621452014-01-16T11:07:00.000-08:002014-01-16T11:07:53.741-08:00Homemade Taco Seasoning<div class="separator" style="clear: both; text-align: center;">
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Got this from thehumbledhomemaker.com. She has a lot of great mix recipes that I have used and I love them!<br />
<br />
Making your own mixes can certainly be beneficial in many ways. One is that you are getting less of the extra nonsense that they put in already-made mixes like MSG and such. Plus you can get a fresher taste when you mix them yourself. My favorite is that you can adjust each ingredient the way you like it and create your own flavor!<br />
<br />
<br />
<u>Taco Seasoning</u><br />
<br />
2 tsp chili powder (you can also make this homemade!)<br />
1 1/2 tsp paprika<br />
1 1/2 tsp cumin<br />
1 tsp onion powder<br />
3/4 tsp garlic powder<br />
1/2 tsp sea salt (or regular salt)<br />
dash cayenne<br />
<br />
This makes enough to cover 1 package taco seasoning or 3 Tbl.<br />
<br />
For a fresher taste, omit the garlic powder and add fresh chopped garlic when you use the mix!Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com1tag:blogger.com,1999:blog-6310110439253447165.post-52831554468710503952014-01-09T09:31:00.000-08:002014-01-09T09:31:11.340-08:00Super Duper Breakfast Hash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNaOFJt-uIrgZ_fxZm090AjtGRvFGZihPO9X9giWkPyuiy7Cw3008Sw2Z0CsRdhJO0HajanwipO70w8M5IAXhGvaHdIWFFe7NwKaDGYJNtCU27BIO9jqjua4lwtDE0ovg2dRwtn74HA/s1600/IMG_1572.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNaOFJt-uIrgZ_fxZm090AjtGRvFGZihPO9X9giWkPyuiy7Cw3008Sw2Z0CsRdhJO0HajanwipO70w8M5IAXhGvaHdIWFFe7NwKaDGYJNtCU27BIO9jqjua4lwtDE0ovg2dRwtn74HA/s1600/IMG_1572.JPG" height="240" width="320" /></a></div>
Okay, the name isn't so great, but this stuff is AMAZING! It's a great breakfast meal but hardy and flavorful enough you can serve it for dinner! And who doesn't like BFD (breakfast for dinner)?<br />
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It's easiest to make it in an electric skillet but you can convert it to a pan or even a casserole dish in the oven. I haven't tried it in a crock pot yet but that's definitely a possibility.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotd9JhMmqPqE5DvHu34UpSCrpU6pZI54pzTWuTbs0BqSn7DQrLHdJ6uMOGPX3qR9YUt7t5BYsbhpGjlfUJPQitHPuXhekMwS2v5ho72BrMo1CqBTNBwEXzoC_JfNrphQvAAxgD9gpOw/s1600/IMG_1574.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotd9JhMmqPqE5DvHu34UpSCrpU6pZI54pzTWuTbs0BqSn7DQrLHdJ6uMOGPX3qR9YUt7t5BYsbhpGjlfUJPQitHPuXhekMwS2v5ho72BrMo1CqBTNBwEXzoC_JfNrphQvAAxgD9gpOw/s1600/IMG_1574.jpg" height="200" width="150" /></a></div>
<u>Breakfast Hash</u><br />
Serves 6-8<br />
<br />
1 onion, cut up<br />
4 cups hash brown potatoes<br />
1 cup sausage, cooked and crumbled (may use ham, bacon, bacon bits or any other meat you wish)(be sure it is pre-cooked and cut into small pieces)<br />
2-3 eggs, beaten<br />
1 cup shredded colby jack cheese (or your fave!)<br />
Salt and pepper<br />
2 Tbls cooking oil<br />
2 Tbls butter<br />
<br />
1. Get your skillet heating up then add oil and butter.<br />
2. Cut up onion and add to skillet. Saute until onion begins to turn opaque.<br />
3. Add hash browns and stir. Turn over every 2-3 minutes.<br />
4. Add meat and mix it all up.<br />
5. When mixture is almost done, add eggs and stir around until eggs are cooked. They should look like little pieces of scrambled egg all mixed in the potatoes.<br />
6. Spread cheese across entire surface of potato mixture and put the lid on the pan. Turn off burner, call your guests, then serve!Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com1tag:blogger.com,1999:blog-6310110439253447165.post-5012651586769688512013-12-09T06:23:00.002-08:002013-12-09T06:24:28.660-08:00Pizza Pockets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_CyJih8DSb-chhHlwQCR3jVD7tNAs5Fd_xZAsTJGdF_nAkVLMzHxaBJv7quKxK6wMMkls7LtCKO8_WGCGYjVbu_hqJBIt_4T9BxGt1a9QHJbQAn2nXRb9FcqjxvJoH9F_AAQyZ_fYg/s1600/IMG_4105.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_CyJih8DSb-chhHlwQCR3jVD7tNAs5Fd_xZAsTJGdF_nAkVLMzHxaBJv7quKxK6wMMkls7LtCKO8_WGCGYjVbu_hqJBIt_4T9BxGt1a9QHJbQAn2nXRb9FcqjxvJoH9F_AAQyZ_fYg/s320/IMG_4105.JPG" width="320" /></a></div>
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Another popular item from our <a href="http://miamorcatering.com/">Mi Amor Catering</a> kitchen. These are also very popular at home, since they are easy to heat up and eat when you want a quick snack.<br />
<br />
These are a great treat to make ahead and keep on hand for hungry kids or for quick lunches. I make these for my husband to take to work. He just loads a couple in a bag and microwaves them at lunch time.<br />
<br />
You can purchase little round sandwich cutters that cut and seal at the same time, but they are pretty small. I recommend using a small bowl to cut around or finding a large biscuit cutter so that the pockets are a little larger.<br />
<br />
The recipe involves two parts; the crust and the filling. Well, three parts if you count the Garlic Butter topping.<br />
<br />
<u><b>Pizza Pockets</b></u><br />
<br />
1. The Crust<br />
<br />
2 1/2 to 3 cups flour<br />
1 pkg or 1 Tbls active dry yeast<br />
1 tsp salt<br />
1 cup warm water<br />
2 Tbls oil<br />
1 Tbls sugar<br />
<br />
Mix 1 cup of the flour with all other ingredients with beaters. Let rest 10 min.<br />
Mix in the rest of the flour.<br />
Roll out dough on floured surface. Cut into circles.<br />
Transfer to greased pans.<br />
Add filling. Place a second circle on top and seal.<br />
Brush with egg wash and sprinkle lightly with Italian seasoning.<br />
Bake at 425F for 8-10 minutes. Check. Continue baking until tops and sides are turning golden. May take another 5-7 minutes. Remove from oven.<br />
Brush each pocket with Garlic Butter (see recipe below).<br />
<br />
2. The Filling<br />
<br />
1 jar pre-prepared Spaghetti sauce (like Prego) OR 1 large can tomato sauce, 2 Tbls Italian seasoning, 1 Tbls sugar (to get rid of the bitter taste in the tomato sauce)<br />
1 cup grated cheese (mozzarella or cheddar or cheddar jack)<br />
1 pkg mini pepperoni slices<br />
Additional fillings (optional):<br />
1 can mushroom pieces and stems<br />
1 can olives, chopped<br />
1/2 cup real bacon bits<br />
1 cup ground sausage, cooked<br />
<br />
3. Garlic Butter<br />
<br />
3 Tbls butter, melted (do not use margarine)<br />
1 Tbls minced garlic<br />
<br />
Melt butter in microwave for about 20-30 seconds, until melted.<br />
Stir in garlic and let sit while you make the other items. Quickly heat again in microwave for 10 seconds before brushing on tops of pockets.Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-23602849433438256702013-11-25T07:10:00.002-08:002013-11-25T07:10:35.539-08:00Honey Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBPp-V6Lp4hO5Gr4pA739W8tgnG3gUlBj5msEQcXFdKieWzCyO0lEDHvs65TKOWXwmtdXyznU6UZDW3u_gw8xESZpkXCX_lAAYpPk1qTcxYUUlD99hhW3fm21OwIMrtgj537b2QJUKw/s1600/IMG_0869.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBPp-V6Lp4hO5Gr4pA739W8tgnG3gUlBj5msEQcXFdKieWzCyO0lEDHvs65TKOWXwmtdXyznU6UZDW3u_gw8xESZpkXCX_lAAYpPk1qTcxYUUlD99hhW3fm21OwIMrtgj537b2QJUKw/s320/IMG_0869.JPG" width="320" /></a></div>
While searching for muffins I came across this recipe. It sounded good so I tried it. Can I just say Yum!?<br />
For die-hard health enthusiasts, it isn't what you would expect (contains sugar and all-purpose flour). But for someone who just wants the taste of honey in their muffin, it's a hit.<br />
These are great for breakfast but would be equally delicious served with chili instead of corn bread.<br />
<br />
<u>Honey Muffins</u><br />
<br />
2 cups flour<br />
1/2 cup sugar<br />
1 Tblsp baking powder<br />
1/2 tsp salt<br />
1 egg<br />
1 cup milk<br />
1/4 cup butter<br />
1/4 cup honey<br />
<br />
1- Preheat oven to 400 degrees. Grease or line muffin tins with paper liners.<br />
2- Combine flour, sugar, baking powder and salt in a large bowl.<br />
3- Combine egg, milk, butter and honey in a small bowl.<br />
4- Stir wet ingredients into dry ingredients just until moistened.<br />
5- Fill prepared muffin cups 3/4 full with batter. Bake for 15-18 minutes or until toothpick inserted near center comes out clean. Remove from pan to a wire rack. Serve warm.Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-89789670014209099032013-11-21T08:33:00.000-08:002013-11-22T08:03:06.588-08:00Mini Pot Pies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJABjhHO0Fk4oIBHkOcVA1Yhpu3vFdIldqY_VAgIl08rsqAcAVOklEQLptKkb-JBrueWypux7vXyIm1bqN8CAJY3DbAr7VxV32VIEvvofsnr33a5yphwvvBiAIltuHTBtASg7ySODG1Q/s1600/IMG_1232.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJABjhHO0Fk4oIBHkOcVA1Yhpu3vFdIldqY_VAgIl08rsqAcAVOklEQLptKkb-JBrueWypux7vXyIm1bqN8CAJY3DbAr7VxV32VIEvvofsnr33a5yphwvvBiAIltuHTBtASg7ySODG1Q/s320/IMG_1232.jpg" width="240" /></a></div>
<br />
Mmmmm ... these are so tasty! And easy to make!<br />
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To make things even easier, you can use store-bought pie crust. Or make up a couple batches of pie crust ahead of time and store in the fridge for another day when you are ready to make these delicious little pies.<br />
<br />
These are great for make-ahead meals! I have made a bunch of them, then put them in the freezer for my husband to take for lunch or for the kids to have as a quick meal or snack. Be sure to wrap them in foil or plastic wrap, then put them in a gallon-size plastic bag and label. Remove the wrapping and stick in the microwave for about 1 1/2 to 2 minutes and you have a quick little meal that has "comfort food" written all over it.<br />
<br />
I like to take simple, easy recipes and add a few professional touches to make them look and taste like something much more decadent. These have a simple topper that will make all your meal guests think you are a top chef!<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJT_HNjJwSIyLbXzga2Uxhr7f6NbNarwnZPX6uCc1vakd3BeJ2EiUmWFD97GMJvSMzDHnCFU2APtMdTVEcsTbwwmS5rY710GLtDpBC5xFWxojw3Ij21GIHLvx3GQFCkZpIR5Ct7r5hOg/s1600/IMG_1325.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJT_HNjJwSIyLbXzga2Uxhr7f6NbNarwnZPX6uCc1vakd3BeJ2EiUmWFD97GMJvSMzDHnCFU2APtMdTVEcsTbwwmS5rY710GLtDpBC5xFWxojw3Ij21GIHLvx3GQFCkZpIR5Ct7r5hOg/s200/IMG_1325.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filling for pot pies - mmm!</td></tr>
</tbody></table>
<div style="text-align: center;">
<b style="text-decoration: underline;">Mini Pot Pies</b></div>
<br />
6 pie crusts<br />
1 (10 3/4 oz) can cream of chicken soup<br />
1/2 cup milk<br />
1 Tblsp minced garlic (or 2-3 cloves)<br />
2 tsp seasoning salt<br />
1 (13 oz) can chicken<br />
2-3 large parboiled* potatoes, cubed<br />
1 cup frozen or canned corn<br />
1/4 cup shredded carrots<br />
1 cup frozen or canned peas<br />
1/2 cup chopped broccoli (I use freeze-dried broccoli that has been reconstituted)<br />
1/2 cup chopped cauliflower (Again, I use the freeze-dried stuff, but you can use fresh or frozen)<br />
1 onion, chopped (you can keep it fresh or saute them first)<br />
1 cup (or so) shredded cheese (I use a colby-jack mix, but plain cheddar would do just fine, too)<br />
1 egg<br />
3-4 Tblsp water<br />
3-4 Tblsp dry Ranch dressing mix<br />
<br />
Add-ins: (these are optional. I like to change it up a little when I make them, so here are some of those things I do)<br />
<br />
1/2 cup bacon bits<br />
1 can green chiles<br />
1 cup green beans, french-cut and chopped up<br />
1/2 cup freeze-dried (and reconstituted) green and red bell pepper<br />
<br />
*Don't let the word "parboiled" discourage you! Here's how you do it:<br />
Wash and peel the potatoes. Cube into small pieces. Boil in a pot for about 8 - 10 minutes. They should be getting soft but not mushy. Drain and use in recipe. Easy!<br />
<br />
Heat oven to 375 degrees F.<br />
1- Roll out pie crust dough. Cut in 4 or 5 inch circles. I have 2 cookie cutters that size but before I bought those I used a small Pyrex bowl to measure the circles and cut them out with a table knife. You will need 2 circles per pie.<br />
2- Mix soup, milk, garlic and salt. Add in any other spices you prefer, such as black pepper.<br />
3- Add chicken and vegetables and mix.<br />
4- Spoon mixture onto pie crusts. Pile the inside mixture high!<br />
5- Sprinkle cheese on top of the vegetable mixture.<br />
6- Cover with second pie crust. Press down on edges to seal. The bottom crust will be sticking out around the edges. Turn these edges up and press to seal it all in.<br />
7- Place the pies on an ungreased cookie sheet. Beat the egg with the water. Brush on the tops of each pie. Sprinkle with dry Ranch mix.<br />
8- Bake about 20 minutes. Check the pies. Keep cooking until the edges and tops are turning golden. Remove from oven and cool 5 minutes. Serve or store.Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com1tag:blogger.com,1999:blog-6310110439253447165.post-52900691998031596402013-11-17T19:49:00.002-08:002013-11-17T19:49:49.756-08:00Lasagna Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXjrnE5Bf55ChFLVSrHhBNh-4GTeAvALpiUwNBWKoec1xmZGDOavk9OFaaC1IIzTUs4isJxxtHyCeuLgrFS_u1wHYzAmX2Rfiic_16JvrTrE37Hx4jN-Z_IhQCUf3_ShrzPbzUWHziQ/s1600/IMG_0208.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXjrnE5Bf55ChFLVSrHhBNh-4GTeAvALpiUwNBWKoec1xmZGDOavk9OFaaC1IIzTUs4isJxxtHyCeuLgrFS_u1wHYzAmX2Rfiic_16JvrTrE37Hx4jN-Z_IhQCUf3_ShrzPbzUWHziQ/s320/IMG_0208.JPG" width="320" /></a></div>
This is an easy way to do lasagna - without the hassle of cooking noodles first and without lasagna noodles!<br />
<br />
This is a very rich recipe but oh-so worth it if you only do it once in awhile! It also works well as a prepare-ahead meal that you stick in the freezer. Cover with foil and freeze for up to 2 weeks. Thaw and cook when you are ready!<br />
<br />
I got this recipe after a friend made it for me when I had my second daughter. She brought it one night to help out and I loved it! It took me 6 years to finally get the recipe from her, but I'm glad I did. I've tweaked it a little for my own tastes, and you are welcome to do the same.<br />
<br />
Comfort food at its finest!<br />
<br />
<br />
<u>Lasagna Casserole</u><br />
<br />
1 pound ground beef<br />
1/2 cup chopped onions<br />
2 (8 oz) cans tomato sauce<br />
1 tsp sugar<br />
3/4 tsp salt<br />
1/4 tsp powdered garlic, or 1 Tbls minced garlic (3-4 cloves)<br />
1/4 tsp ground black pepper<br />
1 cup cottage cheese<br />
8 oz cream cheese<br />
1/2 cup sour cream<br />
1/3 cup chopped green onions<br />
1/4 cup chopped green pepper<br />
4 cups egg noodles, dry<br />
1/2 cup shredded cheddar cheese or colby jack cheese<br />
<br />
Brown ground beef and onions.<br />
In a bowl, mix tomato sauce, sugar, salt, garlic and pepper.<br />
In a separate bowl mix cottage cheese, cream cheese, sour cream, green onions and green pepper.<br />
In a 9 x 13 casserole pan layer noodles, sauce, cream mixture, repeat.<br />
Sprinkle shredded cheddar cheese on top.<br />
Cover with foil.<br />
Bake at 350 degrees for 30 min.Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-69164200708886126492013-11-11T08:26:00.000-08:002013-11-22T08:04:30.242-08:00Artichoke Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_enjzz7e8Qel9bFgW9kw68OeJV5TMbvy_RyDg3UawK5UmO19LELhw1klD80Ho41q_fh5mLlKRetyTxNLl2T_z25CtXeq6vK4RzVSnc67tRe1J8oexS_Z3PaVOuadDutMLbHoC3ywnVA/s1600/100_3768.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_enjzz7e8Qel9bFgW9kw68OeJV5TMbvy_RyDg3UawK5UmO19LELhw1klD80Ho41q_fh5mLlKRetyTxNLl2T_z25CtXeq6vK4RzVSnc67tRe1J8oexS_Z3PaVOuadDutMLbHoC3ywnVA/s320/100_3768.JPG" width="320" /></a></div>
Today I am posting an appetizer. Yes, this is something we do at Mi Amor Catering, but I'm sharing with you all because it is so yummy!<br />
<br />
Of all the appetizers we do, this is one of my faves. I am more of a savory-snack type person rather than a sweet-snack person, and this hits the spot just right. I really can't stop eating these once I start!<br />
<br />
The lemon rind gives a little zing, and the cheese is just a little salty. Perfection!<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Artichoke Cups</span><br />
<br />
Makes about 24.<br />
<br />
Ingredients:<br />
<br />
24 won ton wrappers (or egg roll wrappers, cut into smaller squares)<br />
1 (14 oz) can artichoke hearts<br />
1 medium red bell pepper, chopped<br />
1 cup mozzarella cheese, grated<br />
1/2 cup parmesan cheese, grated<br />
1 lemon, zested<br />
1 bunch parsley, chopped<br />
1/4 cup mayo<br />
1 clove garlic, minced<br />
<br />
Step One.<br />
Spray a muffin tin with cooking spray. Place won ton wrappers in the cup portion of the tin and press inside, making sure the edges are even. Bake at 350 degrees for 3-4 minutes, until edges begin to turn golden brown. Remove and cool.<br />
<br />
Step Two.<br />
Mix artichoke hearts, bell pepper, half the cheeses, lemon zest, parsley, mayo and garlic. Spoon into shells.<br />
<br />
Step Three.<br />
Sprinkle each cup with the remaining cheese. Bake at 350 degrees for 3 to 4 minutes, until cheese melts. Cool and serve.Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com1tag:blogger.com,1999:blog-6310110439253447165.post-17150445377581055502013-11-05T06:35:00.004-08:002013-11-05T06:35:40.141-08:00Frito Taco SaladThis is a super-easy salad, perfect for summer barbecues or camping!<br />
<br />
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<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Californian FB","serif"; font-size: 14.0pt;">Mix together:<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Californian FB","serif"; font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">1
head</b> lettuce, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Californian FB","serif"; font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">2-3</b>
tomatoes, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Californian FB","serif"; font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">1</b>
red onion, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Californian FB","serif"; font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">1
can</b> olives, sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Californian FB","serif"; font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">1-2
cans</b> pinto beans, drained<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Californian FB","serif"; font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">1
cup</b> Catalina dressing, or more to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Californian FB","serif"; font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">2</b>
avocados, sliced <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Californian FB","serif"; font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">1
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Californian FB","serif"; font-size: 14.0pt;">Chill.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Californian FB","serif"; font-size: 14.0pt;">Before
serving, <i style="mso-bidi-font-style: normal;">add Fritos</i> corn chips.<o:p></o:p></span></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-83044533337009777382013-10-08T07:07:00.000-07:002013-10-08T07:07:44.018-07:00Super Easy Can-ChiliThis chili is so easy because most of it comes from a can! It's a great way to use food storage things (and an easy recipe to keep food on-hand for the making of it!). It is very versatile and can be prepared spicy or not, sweet or savory. If you like it spicy, follow the extra ingredients list at the end. Try the Sweet Corn Bread recipe with it. They go so well together!<br />
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<br />
In a crock pot place:<br />
<br />
1 can white beans (Great Northern or pinto), drained<br />
1 can red beans, drained<br />
1 can black beans, drained<br />
1 can pork and beans, drained<br />
1 can corn (or use a bag of frozen corn)<br />
1/4 cup any BBQ sauce you prefer<br />
3 cans tomato sauce<br />
2 Tbl real bacon bits<br />
1 Tbl minced garlic (3-4 cloves, minced)<br />
1 pound ground beef, browned<br />
<br />
<br />
For spicy chili add:<br />
1 can chipotle peppers<br />
OR<br />
1/4 cup Frank's sauce<br />
OR<br />
1/4 cup jalapenos<br />
OR<br />
2 Tbl chili powder<br />
<br />
If you like the sauce to have more of a sweet and sour taste, add:<br />
1/4 cup brown sugar<br />
1/2 cup maple syrup or maple flavored syrup<br />
1/2 cup ketchup<br />
1/4 cup Worcestershire sauce<br />
<br />
I pretty much add all of the above.<br />
<br />
Cook on high 2 hours or low 4 hours.Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-35145829067922998422012-08-10T09:05:00.002-07:002012-08-10T09:05:59.348-07:00French Toast Casserole<div class="separator" style="clear: both; text-align: center;">
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The original recipe calls for blueberries but we prefer raspberries, especially since we can get them out of our own backyard!<br />
This is such a yummy treat for breakfast and wonderful for serving (and impressing!) guests! You can mix it up the night before and then finish in the morning, but allow plenty of time.<br />
Enjoy!<br />
<br />
12 slices day-old bread, cut into 1 inch cubes (I often use store-bought, cheap bread and it works fine)<br />
1 (8 oz) package cream cheese, cut into 1 inch cubes (the recipe originally called for 2 pkgs but that just seems like too much for me.)<br />
1 cup fresh raspberries (or blueberries) (Hint: strawberries don't work well with this recipe, since they like to turn kind of a grayish color when cooked and then it doesn't LOOK appetizing at all!)<br />
12 eggs, beaten<br />
2 cups milk<br />
1 tsp vanilla<br />
1/3 cup maple syrup (or the fake stuff)<br />
<br />
Lightly grease a 9 x 13 baking dish.<br />
Arrange half the bread cubes in the dish and top with cream cheese cubes.<br />
Sprinkle berries over the cream cheese and top with remaining bread cubes.<br />
In a large bowl, mix the eggs, milk, vanilla, and syrup. Pour over the bread cubes.<br />
Cover and refrigerate overnight. (You can also make this right away)<br />
Remove the pan from the refrigerator about 30 minutes before baking.<br />
Preheat the oven to 350 degrees F. (175 C)<br />
Cover and bake 30 minutes.<br />
Uncover and continue baking 25 to 30 minutes longer, until center is firm and surface is lightly browned.<br />
<br />
Sauce:<br />
1 cup sugar<br />
2 Tblsp cornstarch<br />
1 cup water<br />
1 cup fresh raspberries (or blueberries)<br />
1 Tblsp butter<br />
<br />
In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the berries. Reduce heat and simmer 10 minutes (blueberries will burst). Stir in the butter and pour over slices of the casserole.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com1tag:blogger.com,1999:blog-6310110439253447165.post-35889378715079400432010-02-21T18:28:00.000-08:002012-08-10T08:51:39.678-07:00Sour Cream Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VWtKRaFSRd7pYMRHasWP0sFlkIr99SMLjm5rJUkE54u2XWRt6-u28n-MbtGptHral8Tuxc12lOxkoIGnxBWUygKsqjtpbJ_5cZDqxNgO3HLTTiPAlbeOf-YqnXOcjD2DAIe6W29YKQ/s1600-h/Feb+2009+036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VWtKRaFSRd7pYMRHasWP0sFlkIr99SMLjm5rJUkE54u2XWRt6-u28n-MbtGptHral8Tuxc12lOxkoIGnxBWUygKsqjtpbJ_5cZDqxNgO3HLTTiPAlbeOf-YqnXOcjD2DAIe6W29YKQ/s320/Feb+2009+036.jpg" /></a></div>
Here's the recipe (finally!)<br />
<br />
1/2 pound butter (1 cup or 2 sticks)<br />
2 1/2 to 3 cups sugar<br />
6 eggs<br />
3 cups flour<br />
1/4 tsp baking soda<br />
1 cup sour cream<br />
1 tsp vanilla<br />
Optional (for a lemon flavored cake):<br />
1/2 tsp lemon extract<br />
1/2 tsp lemon rind<br />
<br />
Grease and flour a bread pan. Heat oven to 325 degrees F.<br />
Cream butter and sugar together.<br />
Add eggs and vanilla.<br />
Mix flour and soda. Alternate adding flour mixture and sour cream.<br />
Add lemon extract and rind if desired.<br />
Pour into pan.<br />
Bake 90 minutes.<br />
<br />
My mom got this recipe from her aunt when I was little and we have loved making it throughout the years. Now my family enjoys it and soon it will be passed down another generation. The top gets kind of crunchy and everyone fights over it. The best pound cake I have ever had!Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-27268620484006931942010-02-21T18:10:00.000-08:002010-02-21T18:13:38.475-08:00Make Ahead Tomato Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTQROcG2pfMqOaEsi8FES_nCyEgBGy8dNss6G9o8a2hR315KAecDAdQdyt2WRFWnkpN-760hwSV6H2NKWwP9obbKegJEYHOS80_MFzV4floG87oCFbN-wkqGPWW7c5d0OY8X2yr2hoQ/s1600-h/Feb+2009+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTQROcG2pfMqOaEsi8FES_nCyEgBGy8dNss6G9o8a2hR315KAecDAdQdyt2WRFWnkpN-760hwSV6H2NKWwP9obbKegJEYHOS80_MFzV4floG87oCFbN-wkqGPWW7c5d0OY8X2yr2hoQ/s320/Feb+2009+001.jpg" /></a></div>This is a really good and a little bit spicy sauce that you can make ahead and store for awhile or use the same day. I actually prefer it to canned spaghetti sauce for preparing over noodles.<br />
<br />
<br />
1/2 cup vegetable oil<br />
1 small yellow onion, finely chopped<br />
3 garlic cloves, finely chopped (or pressed)<br />
2 stalks celery, finely chopped OR 1 small cucumber, chopped<br />
2 carrots, peeled and finely chopped<br />
2 tsp salt<br />
1/2 tsp ground black pepper<br />
2 tsp crushed red pepper<br />
2 tsp fresh oregano (may sub dried oregano)<br />
2 dried bay leaves<br />
5 leaves fresh basil, torn<br />
2 tsp fresh or dried parsley<br />
2 (32 oz) cans tomatoes (or use 4 cups fresh, diced tomatoes)<br />
<br />
In a large pot, heat the oil over medium heat. Add onion, celery (cucumber), and carrots. Saute for 5 minutes, or until onion is slightly translucent. Add the garlic, salt and pepper and saute veggies another 3 to 5 minutes.<br />
Add in tomatoes, bay leaves, basil, oregano, and red pepper. Simmer, uncovered, over low heat until sauce thickens, about 1 to 2 hours.<br />
When sauce is thickened, remove from heat and let cool slightly. Remove bay leaves. Working in batches, puree sauce in a food processor or blender until smooth.<br />
Pour into airtight containers and freeze for up to one month or refrigerate up to one week.<br />
<br />
I usually brown one to two pounds of ground beef and add to the sauce before serving. Pour over noodles (we prefer egg noodles or penne) and top with fresh grated parmesan cheese.<br />
<br />
This recipe can also be put into a crock pot once the veggies are cooked and left all day until dinner time.Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com1tag:blogger.com,1999:blog-6310110439253447165.post-53494063593900992722009-10-07T15:40:00.000-07:002009-10-07T15:44:07.588-07:00Crepes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4I1XRVKeOztp_Ms1TV2CTGfCRwAkXyPK3-YceFUkPoiDGiuVFW7VteozaNFV3KvAfblz3A1kK5hrIXRemnr31YdO4GOVIlIjBsN6YW-p28XXYVNydwHJfQTSHdfFHV5C2fTeF8zJuA/s1600-h/Oct2009+097.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4I1XRVKeOztp_Ms1TV2CTGfCRwAkXyPK3-YceFUkPoiDGiuVFW7VteozaNFV3KvAfblz3A1kK5hrIXRemnr31YdO4GOVIlIjBsN6YW-p28XXYVNydwHJfQTSHdfFHV5C2fTeF8zJuA/s200/Oct2009+097.jpg" /></a>This is a family favorite for breakfast! You can serve these like we do: with yogurt and cool whip in the center, topped with homemade freezer jam or fruit and sprinkled with powdered sugar. Or you can make a meal with them and fill with whatever you think sounds good.<br />
Easy to make once you get the hang of it!<br />
I have also made this batter ahead of time and kept it in the fridge overnight, ready to make them fresh in the morning. You can also make a bunch of them, keep them in an airtight container in the fridge, ready to eat by any hungry after-school munchkin.<br />
<br />
In a large bowl, mix together:<br />
<b>1 1/2 cups milk</b><br />
<b>1 cup flour</b><br />
<b>2 eggs</b><br />
<b>4 Tblsp. sugar</b><br />
<b>1 Tblsp. oil</b><br />
<b>1/8 tsp. salt</b><br />
<b>1 tsp. vanilla</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUudn7Zg3hzQPTamp6sSQGZcDRc3xdLYIsT3BjN0GKe4HoL9uVTkbHoS45sVm-fG3Q_R17r3puMVUh4jKhn5uodKaGwl4f93FtEGUqsBvbx0nSUtQabgZISDJP0c1n9Qg-QpCHB0mqQ/s1600-h/Oct2009+099.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUudn7Zg3hzQPTamp6sSQGZcDRc3xdLYIsT3BjN0GKe4HoL9uVTkbHoS45sVm-fG3Q_R17r3puMVUh4jKhn5uodKaGwl4f93FtEGUqsBvbx0nSUtQabgZISDJP0c1n9Qg-QpCHB0mqQ/s200/Oct2009+099.jpg" /></a><br />
Pour about 1/4 cup batter onto a greased 8-inch pan and spread thin around entire bottom of pan.<br />
Cook until sides turn brown and center is not wet looking.<br />
Turn and cook about 1 minute more.<br />
Makes about 14 crepes.<br />
Serve with any fillings or toppings you desire!Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com3tag:blogger.com,1999:blog-6310110439253447165.post-77678217127592841612009-10-03T15:20:00.000-07:002009-10-07T15:44:51.341-07:00Amish Friendship Bread<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 10" name="Generator"></meta><meta content="Microsoft Word 10" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CSHAUNA%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><style>
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<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYInZrNqndgxlmhFvRDFBsGI9ESfRYPnD2S-RUP7m8IRIRfp1pPrlsAx_xCI1YA-uthhi3hF7Kqo3O7chFQWj9lwwM6eFfInXAhGpqak3o0VJf2RLRww6HS8t8zKhzdBvBzPIkhpzmIA/s1600-h/Oct2009+084.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYInZrNqndgxlmhFvRDFBsGI9ESfRYPnD2S-RUP7m8IRIRfp1pPrlsAx_xCI1YA-uthhi3hF7Kqo3O7chFQWj9lwwM6eFfInXAhGpqak3o0VJf2RLRww6HS8t8zKhzdBvBzPIkhpzmIA/s200/Oct2009+084.jpg" /></a>The day you receive the 1 cup starter your friend will advise you which day of the instructions to begin.<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Note: DO NOT USE METAL BOWL OR SPOON – DO NOT REFRIGERATE<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><o:p> (Starter: 1 cup milk, 1 cup sugar, 1 cup flour)<br />
</o:p><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Day 1 – Do nothing.<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Day 2 – Stir with a wooden spoon.<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Day 3 – Stir with a wooden spoon.<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Day 4 – Stir with a wooden spoon.<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Day 5 – Add: 1 cup flour, 1 cup sugar, 1 cup milk<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Day 6 – Stir with a wooden spoon.<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Day 7 – Stir with a wooden spoon.<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Day 8 – Stir with a wooden spoon.<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Day 9 – Stir with a wooden spoon.<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Day 10 – Add: 1 cup flour, 1 cup sugar, 1 cup milk<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"> On Day 10 – Make the Amish Friendship Bread<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">First, pour off three 1 cup starters. Save one for yourself and give the other 2 to two friends. Put in gallon size Ziploc bags and label day one. Make a copy of these instructions and staple to top of bag.<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Pour the remaining batter into a large bowl and add the following ingredients:<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">1 cup oil<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">½ cup milk<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">3 eggs<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">1 tsp. vanilla<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Mix and add:<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">2 cups flour<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">1 cup sugar<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">1 ¼ tsp. baking powder<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">1 tsp. cinnamon<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">½ tsp. salt<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">½ tsp. baking soda<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">1 lg. box instant vanilla pudding mix<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Optional:<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">1 cup nuts, chopped<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Pour into well greased and sugared loaf pans.<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Bake at 350° for 40-50 minutes. (I did 55 minutes here at high altitude)<br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">Cool 10 minutes (longer if glass) before removing from pans.<br />
</div>Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com1tag:blogger.com,1999:blog-6310110439253447165.post-79231172899509690572009-10-03T15:10:00.000-07:002009-10-07T15:49:44.564-07:00Creamy Garlic Mashed Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNzm6YfU9Q3jBfRRML_otGA8u4MdJj4T4ScL3dBsLvFV6BXsOeKmswql8RF9hZsMr2bNvsX4drZPlaRX6YmSmc-3SDB8qLc4V3erhrg7t-jfXyB4XCmCvY4RHuXtPAIB8_vhgsT5K5A/s1600-h/Feb+2009+062.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNzm6YfU9Q3jBfRRML_otGA8u4MdJj4T4ScL3dBsLvFV6BXsOeKmswql8RF9hZsMr2bNvsX4drZPlaRX6YmSmc-3SDB8qLc4V3erhrg7t-jfXyB4XCmCvY4RHuXtPAIB8_vhgsT5K5A/s200/Feb+2009+062.jpg" /></a><br />
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<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">I got this recipe from my sister-in-law Manya who made it for us one Thanksgiving. Very rich and very yummy!<br />
I have made it myself a few times but discovered once that you cannot use dried rosemary, it is very pokey and will not soften while cooking.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-size: small;"><span style="line-height: 115%;">Wash, peel and cut:<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"> 8 – 10 medium potatoes<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Boil until soft.<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Put in large bowl and mash.<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">In separate bowl, cream together:<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"> 8 oz. pkg. cream cheese<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"> 1 cup sour cream<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"> 4 Tblsp. butter<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"> 1 Tblsp. dry Ranch dressing mix<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"> 3-4 garlic cloves, minced<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"> 1 tsp. fresh rosemary (not dried)<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Add to potatoes and mix.<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Put mix in crock pot.<o:p></o:p></span></span><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: "Californian FB"; font-size: 12pt; line-height: 115%;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat on low for 2 hours.</span></span><o:p></o:p></span><br />
</div>Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-24492816955277836742009-10-02T09:09:00.000-07:002009-10-02T09:35:33.203-07:00Twisted Apple CrispThis is a yummy way to use up all that zucchini you grew this summer...
<br />And your family will never know the difference, REALLY!
<br />
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 10"><meta name="Originator" content="Microsoft Word 10"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CSHAUNA%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]-->In a bowl combine:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlc0cPuPCakB8LWtLr1ASDkre2q3OFETrUapWCsRC-WCqwyo7KnKm-8nvathURQI0kW7Fo8ZdJ6MLO49AmlGBZWlruIxbPlEuv5fIC9y3LULqI8Q_Be1Hn96FEMhs-mCefgVwzOJU5g/s1600-h/Oct2009+093.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 138px; height: 103px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlc0cPuPCakB8LWtLr1ASDkre2q3OFETrUapWCsRC-WCqwyo7KnKm-8nvathURQI0kW7Fo8ZdJ6MLO49AmlGBZWlruIxbPlEuv5fIC9y3LULqI8Q_Be1Hn96FEMhs-mCefgVwzOJU5g/s200/Oct2009+093.jpg" alt="" id="BLOGGER_PHOTO_ID_5388039303840750290" border="0" /></a>
<br /><b style="">4 cups flour<o:p></o:p></b><b style=""><span style="">
<br /></span>2 cups sugar<o:p></o:p></b><b style="">
<br />½ tsp. cinnamon<o:p></o:p></b><b style=""><span style="">
<br /></span>½ tsp. salt<o:p></o:p></b><o:p>
<br /></o:p>Cut in until crumbly:<b style=""><span style="">
<br /></span>1 ½ cups cold butter or margarine<o:p></o:p></b><o:p>
<br /></o:p>Reserve <u>3 cups</u> in a small bowl.
<br />Pat remaining crumb mixture into the bottom of a <u>9 X 13” pan</u>.
<br />Bake at <i style="">375 for 12 minutes</i>.<o:p>
<br />
<br /></o:p>Meanwhile, for filling, place:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfLo1o6kmBfZm3q_-QeZdAReh-r2jUBiPs2tA5T36McP55qoMEnNBy6O7R47aB0yz6huop-Hdmuco73jLZb_VABrz_VRS4xWa51dtVkMpyC8pov_GeK76a2grVOev09BLNat4cqZN0A/s1600-h/Oct2009+094.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 107px; height: 80px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfLo1o6kmBfZm3q_-QeZdAReh-r2jUBiPs2tA5T36McP55qoMEnNBy6O7R47aB0yz6huop-Hdmuco73jLZb_VABrz_VRS4xWa51dtVkMpyC8pov_GeK76a2grVOev09BLNat4cqZN0A/s200/Oct2009+094.jpg" alt="" id="BLOGGER_PHOTO_ID_5388040193919882658" border="0" /></a>
<br /><b style="">8 – 10 cups zucchini, peeled, seeded and cubed<o:p></o:p></b><b style=""><span style="">
<br /></span>2/3 cup lemon juice<o:p></o:p></b><o:p>
<br /></o:p>in a saucepan. Bring to a boil.<span style="">
<br /></span>Reduce heat and cook <u>6 minutes</u>.
<br />Stir in:<b style=""><span style="">
<br />1 </span>cup sugar<o:p></o:p></b><b style=""><span style="">
<br /></span>1 tsp. cinnamon<o:p></o:p></b><b style=""><span style="">
<br /></span>½ tsp. nutmeg<o:p></o:p></b><o:p>
<br /></o:p>Cover and simmer <u>5 minutes</u>. (Mixture will be thin.)
<br />Spoon over crust. Sprinkle with reserved crumb mixture.
<br />Bake at <i style="">375 for 40 minutes</i> or until golden.<o:p>
<br /></o:p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtvmDyXQArgTfsXWzfjlnEq7I-0jk83Ph9T597MbvhmN_xBQRM8A8tdI_9XgcdIdVeItAp96LBS-aYiaXLygiZUdx7GT__J314Nb_fmhLNiC9QkELxASuzqfDZImI1nbRU85ZLVhWGg/s1600-h/Oct2009+095.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 127px; height: 95px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtvmDyXQArgTfsXWzfjlnEq7I-0jk83Ph9T597MbvhmN_xBQRM8A8tdI_9XgcdIdVeItAp96LBS-aYiaXLygiZUdx7GT__J314Nb_fmhLNiC9QkELxASuzqfDZImI1nbRU85ZLVhWGg/s200/Oct2009+095.jpg" alt="" id="BLOGGER_PHOTO_ID_5388039319654839250" border="0" /></a>
<br />Top with ice cream or whipped cream.
<br />Anonymoushttp://www.blogger.com/profile/15803974714433492983noreply@blogger.com0tag:blogger.com,1999:blog-6310110439253447165.post-21411038017411821942009-10-02T08:12:00.000-07:002009-10-02T09:08:31.372-07:00Pineapple Pepper Jelly<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4J-Cx7T06IFKLjosEASZ8AtbdDQYOoVxnlhScYJ-sGMoaSd57crwFEmpjNU4UshrEif1UQhoVNBwqK59drjYz58UmlhQiQilk0VfXuPJGOfqkHKCMYhIcC6M2Mm84Bt2egQli7ugew/s1600-h/Oct2009+092.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 114px; height: 85px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4J-Cx7T06IFKLjosEASZ8AtbdDQYOoVxnlhScYJ-sGMoaSd57crwFEmpjNU4UshrEif1UQhoVNBwqK59drjYz58UmlhQiQilk0VfXuPJGOfqkHKCMYhIcC6M2Mm84Bt2egQli7ugew/s200/Oct2009+092.jpg" alt="" id="BLOGGER_PHOTO_ID_5388030555714903522" border="0" /></a>This is a great jelly to use for appetizers. Put a little dab of cream cheese on a <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6OFHPOHp8EkNNYG211AVCnBxL87i5BMeoM4d5GW_8jjTJVoKocGl-TqL4P01qi2hOD562Zlgic8P2h6Ui8nno_ziaLn1Sy3UGt42KRbevTLRxIWDMG9BY2VRbA4VSaI-KXlVrCoexw/s1600-h/Oct2009+085.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 107px; height: 81px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6OFHPOHp8EkNNYG211AVCnBxL87i5BMeoM4d5GW_8jjTJVoKocGl-TqL4P01qi2hOD562Zlgic8P2h6Ui8nno_ziaLn1Sy3UGt42KRbevTLRxIWDMG9BY2VRbA4VSaI-KXlVrCoexw/s200/Oct2009+085.jpg" alt="" id="BLOGGER_PHOTO_ID_5388030543411079522" border="0" /></a>wheat thin cracker and top with the jelly. A spicy, sweet, tasty treat!
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7xxjHsL7w_P1GTC8gq9zUweZVPWqoqp1fu1u_kH1IefaknPJj-kGExvx8nSazBwuUXQhNvSwEw9ox89I_ZpWUDVUXCw8ELAkvyhKyZrlDeQ_ktW9CZBroj-RRwapS53RuwNjQu53bA/s1600-h/GEDC0093.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 93px; height: 69px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7xxjHsL7w_P1GTC8gq9zUweZVPWqoqp1fu1u_kH1IefaknPJj-kGExvx8nSazBwuUXQhNvSwEw9ox89I_ZpWUDVUXCw8ELAkvyhKyZrlDeQ_ktW9CZBroj-RRwapS53RuwNjQu53bA/s200/GEDC0093.JPG" alt="" id="BLOGGER_PHOTO_ID_5388031020161360146" border="0" /></a>Makes about 8 half-pints.
<br />
<br />In a blender, mix:
<br /><span style="font-weight: bold;">3 cups pineapple juice</span>
<br /><span style="font-weight: bold;">3 -5 jalapeno peppers, cut up</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnxYstKCJUeUhpkXbOaKewh7lImajopMUvWDDMr8UPNL4dh1ykpYiwoYkroDi5kchg0U6QrGMBgd16sVJyhqoaz784Lbbf_2X03n4t6IqD6v_BIWmpnInPe6IEnA4ricqYuVtaWkUIg/s1600-h/Oct2009+087a.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 92px; height: 123px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnxYstKCJUeUhpkXbOaKewh7lImajopMUvWDDMr8UPNL4dh1ykpYiwoYkroDi5kchg0U6QrGMBgd16sVJyhqoaz784Lbbf_2X03n4t6IqD6v_BIWmpnInPe6IEnA4ricqYuVtaWkUIg/s200/Oct2009+087a.jpg" alt="" id="BLOGGER_PHOTO_ID_5388030532939537826" border="0" /></a>
<br />Blend on high until peppers are chopped fine.
<br />Transfer to a large stock pot and turn heat on high.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUegnDmRJ_xA8yHJsV2eLrLjhVJEjTka0QSyXokjnt8shm9_1n-xwC9oXobTcTi3nsUikLHakxp88Q7vSy2cr-hkYSk54cEAtg-nNHt2c3SZP7YGq_Ww2d31AX6XQ57KldhnAVWxpmQ/s1600-h/GEDC0098.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 164px; height: 123px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUegnDmRJ_xA8yHJsV2eLrLjhVJEjTka0QSyXokjnt8shm9_1n-xwC9oXobTcTi3nsUikLHakxp88Q7vSy2cr-hkYSk54cEAtg-nNHt2c3SZP7YGq_Ww2d31AX6XQ57KldhnAVWxpmQ/s200/GEDC0098.JPG" alt="" id="BLOGGER_PHOTO_ID_5388031023572123762" border="0" /></a>
<br />In a separate bowl, measure:
<br /><span style="font-weight: bold;">6.5 cups sugar</span>
<br />then add to pot.
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 10"><meta name="Originator" content="Microsoft Word 10"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CSHAUNA%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--><b style=""><o:p></o:p></b> <p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><o:p> </o:p></p>Add:<b style="">
<br />1 half tsp. butter </b>(to keep from boiling over)<b style=""><o:p></o:p></b> <p class="MsoNormal"><o:p> </o:p></p>Bring to a full rolling boil, the kind that cannot be stirred down, stirring constantly. <p class="MsoNormal"><o:p> </o:p></p>Add:<b style="">
<br />2 (3 oz) packages liquid fruit pectin<span style=""> </span><o:p></o:p></b>
<br />(have these ready to pour and waiting in a bowl) <p class="MsoNormal"><o:p> </o:p></p>Bring to a rolling boil again and boil for <u>1 minute</u>, stirring constantly. <p class="MsoNormal"><o:p> </o:p></p>Remove from heat. Skim foam if any. <p class="MsoNormal"><o:p> </o:p></p>Ladle into jars, filling to eighth<sup></sup> inch from the top. <p class="MsoNormal"><o:p> </o:p></p>Process <u>5 minutes</u> in water bath. (10 minutes more for high altitude) <p class="MsoNormal"><o:p> </o:p></p>Cool on towel, upright, until lids are sealed.
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