tag:blogger.com,1999:blog-29583912601783085412024-03-14T00:06:23.782-07:00Food We MakeEverybody eats when they come to my house!Mama Phttp://www.blogger.com/profile/02179865532266484485noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-2958391260178308541.post-72606479558020202812017-04-11T08:47:00.000-07:002017-04-11T08:47:07.276-07:00The Master Mix<div style="text-align: left;">
In 1975 while in 8th grade I took my first cooking class. I loved that class, I loved everything about it; the rules, the cleaning, the homework, the teacher and class duties. I loved it all. I had Mrs. Romero, 6th period, 3 quarter and I got an A. A's were not easy for me to achieve and that made me love Mrs. Romero and Home-Eco Cooking class even more. I've kept my cooking notebook all these years. I always find myself going back to it for basic recipes. The pages are mostly printed from a <a href="http://www.retroland.com/ditto-paper/#.UCz-hN1lSno">Ditto</a> machine and are fading so bad or have such badly stained pages you can barely read them. One recipe we were taught that seemed to be the mother of all recipes was The Master Mix. At the top of the recipe it says:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
"for biscuits, griddlecakes, muffins, waffles, gingerbread, cookies and cakes" </div>
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<br /></div>
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Basically any recipe that called for <span style="text-align: left;">Bisquick you could substitute </span><span style="text-align: left;">equal</span><span style="text-align: left;"> amounts of the master mix and end up with the same results, but save money. It was the middle of the 70's </span><span style="text-align: left;">rescission when I had this class and we were all about sitting in line for gas and saving a buck.</span></div>
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<span style="text-align: left;"><br /></span></div>
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<span style="text-align: left;">Before you make up this recipe you need an air tight container that hold at least 13 cups that fits in you pantry to store the mix. A Tupperware or Rubbermaid type container works great. The trick with using Master Mix in a recipe is to keep the mixing to a minimum. You'll have light biscuits and heavenly coffee cake as long as you don't over mix. Get creative and experiment and you might find you love the results of Mrs. Romero's Master Mix as much as I do.</span></div>
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<span style="text-align: left;"><u>Ingredients</u> -</span></div>
<div style="text-align: left;">
<span style="text-align: left;">9 cups sifted all-purpose flour</span></div>
<div style="text-align: left;">
<span style="text-align: left;">1/3 cup baking powder</span></div>
<div style="text-align: left;">
<span style="text-align: left;">1 T. salt</span></div>
<div style="text-align: left;">
<span style="text-align: left;">2 teas. cream of tartar</span></div>
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<span style="text-align: left;">4 T. sugar</span></div>
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<span style="text-align: left;">1 cup nonfat dry milk</span></div>
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<span style="text-align: left;">2 cups shortening which does not require refrigeration</span></div>
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<span style="text-align: left;"><u>Method</u></span></div>
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</div>
<ol>
<li>Sift together flour, baking powder, salt, cream of tartar, sugar and dry milk 3 times.</li>
<li>Cut in shorting with pastry blender or two knifes until mixture looks like coarse corn meal.</li>
<li>Store in covered containers at room temperature.</li>
</ol>
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<span style="text-align: left;"><br /></span></div>
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<span style="text-align: left;">Note: To measure the master mix, pile it lightly into cup and level off with spatula.</span></div>
Mama Phttp://www.blogger.com/profile/02179865532266484485noreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-10854342123306557582017-04-11T08:40:00.001-07:002017-04-11T08:40:53.313-07:00Fresh Spinach Salad Easter doesn't happen at our house without this salad on the table. Our family has been eating this salad at Easter since 1987. We love the simpleness on a busy family day. It tastes as yummy as it looks. The dressing recipe comes from the <a href="http://www.southernliving.com/" target="_blank">Southern Living</a> 1986 Annual Recipes cookbook. Back in the day most of my menus were planned from those cookbooks and the <a href="http://www.bhg.com/recipes/" target="_blank">Better Homes and Gardens</a> New Cook Book. Every new bride was given the red and white checkered Better Homes and Garden cookbook.<br />
The recipe was submitted by Edna E. Moore from Hueytown, Alabama and is on page 103 in that edition. The original recipe is a salad with the dressing. We have tweaked them both just ever so slightly to make them our own. The amount of bacon and hard boiled eggs you use is really up to you. I like the dressing made the night before so the bits of bacon can marinate in the dressing.<br />
<br />
<u>Salad Ingredients</u><br />
<br />
8 to 10 slices of regular sliced hickory smoked bacon<br />
1 pound fresh baby spinach, washed with the longer stems removed<br />
3 or more hard boiled egg, chopped<br />
1 1/2 cup sliced white mushrooms<br />
3 green onions, thinly sliced<br />
<br />
<u>Preparation</u><br />
<br />
Cook bacon until completely crisp, but not over cooked. Crumble two pieces and set the remaining pieces aside for the dressing. In a large salad bowl combined spinach, mushrooms, onions, and eggs. Shake prepared dressing and apply the desired amount and lightly toss. Top with crumbled bacon before serving<br />
<br />
<u>Dressing Ingredients</u><br />
<br />
1/2 cup vegetable oil<br />
1/4 apple cider vinegar<br />
3 tablespoons lemon juice<br />
1 clove garlic, crushed<br />
1/4 teaspoon sugar<br />
1/4 teaspoon salt<br />
dash of fresh ground pepper<br />
remaining pieces of cooked bacon<br />
<br />
Combined oil, vinegar, lemon juice, garlic, sugar, salt, and pepper in a jar. Close lid tightly and shake vigorously; add bacon and mix well. If not using right away cover and store in your refrigerator. bring to room temperature before applying to the salad.<br />
(I use a pint size canning jar with a rim and folded heavy duty foil for the lid.)Mama Phttp://www.blogger.com/profile/02179865532266484485noreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-10144348083531975602015-07-17T17:43:00.000-07:002015-07-17T17:43:10.551-07:00Cabo Cookies<div style="text-align: center;">
<h4>
<span style="font-family: Georgia, 'Times New Roman', serif;">These cookies are perfect as desert after a good street taco. They taste like summer in the sun and feet in the sand. They're light and chewy, with just the right mix of sweet and tart. They're a good break from the basic's, nice and simple yet, fancy enough to serve at a gathering.</span></h4>
</div>
<div style="text-align: center;">
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<a href="http://3.bp.blogspot.com/-XWM5UdjJfg4/VamUZwOVbEI/AAAAAAAAAVw/btgxM_5c5vU/s1600/IMG_7905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-XWM5UdjJfg4/VamUZwOVbEI/AAAAAAAAAVw/btgxM_5c5vU/s400/IMG_7905.JPG" width="400" /></a></div>
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<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients ~</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup margarin (I'm on a lowering cholesterol kick right now)</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup coconut butter, soften but not melted (obviously I'm not on that big of a kick)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup shortening</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 cups granulated sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp pure vanilla extract</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">zest of 3 medium to small limes, finely minced (key limes are too small)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">juice of 3 medium to small limes (equals about 1/4 cup plus 2 tablespoons)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup sweetened flaked coconut, finely chopped in a food processor (it's the normal kind from the normal store, nothing fancy)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 1/2 cups flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons baking soda</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon baking powder</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 batch of Creamy Lime Frosting (recipe below)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 350, line baking sheet with parchment paper, a baking liner or lightly spray with vegetable oil cooking spray.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Using the cookie paddles and large bowl of mixer, combine margarin, coconut butter, shortening, and sugar till light a fluffy; add eggs and vanilla, and mix well; add lime zest, lime juice and, minced coconut. Combined flour, baking soda, baking powder, and salt; scrapping the sides of the bowl as you mix. Dough should be light but easy to spoon out. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The coconut absorbs a bit of the lime juice and is yummy, go ahead and sneak a taste. Do you taste the hint of lime in each little bite of coconut? Now have some self-control and bake up the rest of the dough, you've got to have something to put the wonderful frosting on.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Using a cookie scoop, place balls of dough about 2 inches apart on prepared baking sheet. If you don't have a cookie scoop a spoon works just fine. My cookie scoop is a #40 which is equal to about 1 1/2 Tbls. The number of cookies you make will depend on the size of your scoop, but you knew that already. Bake for 8 to 10 minutes, depending on your oven. Once baked remove from oven and leave on baking sheet for 2 minutes before moving to a opened up brown paper bag or paper towels to cool. Don't use a cooling rack, these are too delicate of cookies. Once completely cool top with Creamy Lime Frosting, recipe below.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Creamy Lime Frosting</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients ~</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup soften butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons coconut butter, soften not melted</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 lb powered sugar, sifted</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">zest and juice of 1 lime</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/8 teaspoon of salt (a good pinch)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">about 3 tablespoons of whipping cream ( the amount of cream you use will depend on the amount of juice from your lime</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Mix together butter and coconut butter; add powdered sugar, lime zest and juice; scraping bowl as you mix. Add salt and whipping cream to sugar mixture. Continue mixing until frosting is well combine and smooth. Enjoy on Cabo Cookies or a moist lime cupcake.</span></div>
<div style="text-align: left;">
<br /></div>
Mama Phttp://www.blogger.com/profile/02179865532266484485noreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-31745834679149394402014-06-08T10:55:00.000-07:002014-06-08T12:09:42.182-07:00Fresh Strawberry Rhubarb Tea Bread<div class="MsoNormal" style="background: white;">
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<a href="http://1.bp.blogspot.com/-dk8d3i7s-TU/U5ShWaRZtiI/AAAAAAAAAOk/gvX8tf7XIMs/s1600/Rhubarb_in_Borough_Market.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dk8d3i7s-TU/U5ShWaRZtiI/AAAAAAAAAOk/gvX8tf7XIMs/s1600/Rhubarb_in_Borough_Market.jpg" height="358" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">I love this time of year with all the fresh fruit and vegetables coming into season. Sadly not everyone in my house enjoys it as much as I do. Some are not big fruit eaters and others avoid veggies like the plague, even sadder are the few who call rhubarb red celery. </span><br />
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<a href="http://4.bp.blogspot.com/-K2Ed8uRrEnM/U5ShTlW--7I/AAAAAAAAAOc/Ah2YUMAFqjQ/s1600/iRhubarb_Market-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-K2Ed8uRrEnM/U5ShTlW--7I/AAAAAAAAAOc/Ah2YUMAFqjQ/s1600/iRhubarb_Market-1.jpg" height="400" width="265" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Yes, rhubarb looks like celery, and yes, out side the U.S. it is considered a vegetable, but according to a U.S. court in 1947 it is a fruit and in my book and fruit worth eating. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I don't remember the first time I had rhubarb, but I remember the first time I enjoyed it, and enjoyed it so much it left me craving for more. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<a href="http://2.bp.blogspot.com/-wZ6lIL6jsiI/U5SfU4Be2qI/AAAAAAAAAOQ/sFa6ZwywOKs/s1600/Visiting_on_Market_Street_Knott's_Berry_Farm_&_Ghost_Town_GT13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wZ6lIL6jsiI/U5SfU4Be2qI/AAAAAAAAAOQ/sFa6ZwywOKs/s1600/Visiting_on_Market_Street_Knott's_Berry_Farm_&_Ghost_Town_GT13.jpg" height="202" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Growing up in Southern California, Knott's Berry Farm was a part of my life. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In those day's it was wonderfully old fashion with Ghost town, </span><span style="font-family: Georgia, 'Times New Roman', serif;">General Store,</span><a href="http://2.bp.blogspot.com/-FnHGiIfmm2o/U5Se4BrSaaI/AAAAAAAAAOA/i8SpO7SC5Bs/s1600/Bird_Cage_Theatre_Knott's_Berry_Farm_&_Ghost_Town_Buen_Park_Calif_GT_19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FnHGiIfmm2o/U5Se4BrSaaI/AAAAAAAAAOA/i8SpO7SC5Bs/s1600/Bird_Cage_Theatre_Knott's_Berry_Farm_&_Ghost_Town_Buen_Park_Calif_GT_19.jpg" height="255" width="400" /></a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">and the Birdcage Theater,</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">the Goldmine, burro rides,</span><a href="http://3.bp.blogspot.com/-LvBaPCyUJgA/U5Se6PnvgyI/AAAAAAAAAOI/8sybh_7HIzY/s1600/Burro_Train_Knott's_Berry_Farm_Buena_Park_California_W45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LvBaPCyUJgA/U5Se6PnvgyI/AAAAAAAAAOI/8sybh_7HIzY/s1600/Burro_Train_Knott's_Berry_Farm_Buena_Park_California_W45.jpg" height="252" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-mPs1nSA57yk/U5Sd94cFHMI/AAAAAAAAAN4/FbHzuYQzsr8/s1600/Knott's_Berry_Farm_Chicken_Dinner_Restaurant_KBF_04.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><img border="0" src="http://4.bp.blogspot.com/-mPs1nSA57yk/U5Sd94cFHMI/AAAAAAAAAN4/FbHzuYQzsr8/s1600/Knott's_Berry_Farm_Chicken_Dinner_Restaurant_KBF_04.jpg" height="252" width="400" /></a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: right;"></span></div>
<div style="text-align: right;">
and Mrs. Knott's Chicken Dinner Restaurant.</div>
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<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">It's not quiet the same today as it was then, back then all the food was fresh and tasted like your grandma had made it. There was no take out or fast food and the menu was always the same. You had a few choices and one was a side dish with you chicken dinner. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Feeling experimental and loving cherries, one night I ordered the cherry rhubarb compote. It changed my feelings for rhubarb forever. The sweet tartness of the cherries was only enhanced by the tart flavor of the rhubarb, and I could not get enough. Finding others who shared my cravings has never been easy. When we moved in to our first house in Washington state and I noticed two rhubarb plants I knew it was my time to try to sway my families feelings about the beautiful, tart, red, celery like stuff. I have tried to sneak it into all sorts of things, but I am always found out, until this recipe. The trick is to chop the rhubarb up small and use the smaller tender stalks. Like and tuna salad sandwich without mayo, this bread would not be the same without the rhubarb. It brings a tart, moistness to the bread, that in my opinion can not be duplicated. So enjoy! </span></div>
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<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal" style="background: white;">
<a href="http://2.bp.blogspot.com/-_wuy2R6OxLo/U5SZsDNrgZI/AAAAAAAAANE/v73yjTE1Dso/s1600/IMG_4717.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-_wuy2R6OxLo/U5SZsDNrgZI/AAAAAAAAANE/v73yjTE1Dso/s1600/IMG_4717.jpg" height="300" title="Rhubarb Strawberry Tea Bread" width="400" /></a><span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">2 eggs<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">½ cup oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">1 cup sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla<o:p></o:p></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">¾ cup finely diced fresh rhubarb<o:p></o:p></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">¾ cup finely diced fresh strawberries<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">1½ cups flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon soda<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">½ teaspoon salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">¼teaspoon baking powder<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon cinnamon<o:p></o:p></span></span></div>
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<br />
<br /></div>
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<span lang="EN"><o:p><span style="font-family: Georgia, Times New Roman, serif;"><u>Preparation:</u></span></o:p></span></div>
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<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">Beat eggs until thick and foamy, slowly adding
sugar, oil, and vanilla; </span></span></div>
<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">beat about 3 more minutes. Mixture should be foamy and
thick.</span></span></div>
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<a href="http://3.bp.blogspot.com/-El8hFigCX2g/U5S0mgYrskI/AAAAAAAAAO0/ZuUvPe6DFfY/s1600/IMG_4702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-El8hFigCX2g/U5S0mgYrskI/AAAAAAAAAO0/ZuUvPe6DFfY/s1600/IMG_4702.jpg" height="300" width="400" /></a></div>
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<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">Gently fold in rhubarb and strawberries.</span></span></div>
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<a href="http://2.bp.blogspot.com/-y95ArkoCZRI/U5SZQ_7BSGI/AAAAAAAAAMw/P_x87ijQ7-k/s1600/IMG_4703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-y95ArkoCZRI/U5SZQ_7BSGI/AAAAAAAAAMw/P_x87ijQ7-k/s1600/IMG_4703.jpg" height="300" width="400" /></a></div>
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<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">In a separate bowl combine
remaining ingredients. Sift into rhubarb and strawberry mixture and stir
gently, just until blended. Do not over mix.</span></span></div>
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<a href="http://1.bp.blogspot.com/-PLXR6FbHAyA/U5SZiJdzItI/AAAAAAAAANA/mHQllj8lBUM/s1600/IMG_4705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PLXR6FbHAyA/U5SZiJdzItI/AAAAAAAAANA/mHQllj8lBUM/s1600/IMG_4705.JPG" height="300" width="400" /></a></div>
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<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">Pour into a greased 9x5 loaf pan.
Bake at °350 for about 1 hour or until wooden toothpick inserted into center of
bread comes out clean. Let rest in pan for 10 minutes before turning out onto a
cooling rack<span style="font-size: x-small;">. </span></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, Times New Roman, serif;">Top with powder sugar glaze.</span><span style="font-size: x-small;"><o:p></o:p></span></span></div>
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<a href="http://3.bp.blogspot.com/-Gnna9hHsIIE/U5SZ5UN7ocI/AAAAAAAAANY/N7ajMTEwA70/s1600/IMG_4719.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Gnna9hHsIIE/U5SZ5UN7ocI/AAAAAAAAANY/N7ajMTEwA70/s1600/IMG_4719.jpg" height="300" width="400" /></a></div>
Mama Phttp://www.blogger.com/profile/02179865532266484485noreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-22698373152658889612012-08-07T10:50:00.000-07:002012-08-07T10:51:13.833-07:00Mississippi Mud BrowniesThese gooey, chewy brownies were introduced to us by Grandma Judy. If only they were calorie free, they would be perfect. The only complaint I've ever had about them is that I don't make them more often. There are three main ingredients, brownies, marshmallows and chocolate frosting. Play with the amounts until you get them the way you like. You may like a thick brownie or extra marshmallows. I have made these with regular marshmallows and marshmallow whip, homemade frosting and store bought, it all depends on what's in the cupboard when the mood grabs you. Get as fancy or as simple as your budget and time permits, no matter, they are always a big hit.<br />
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<a href="http://3.bp.blogspot.com/-O9rEe512D5o/UCFVA2muQvI/AAAAAAAAAII/q5YF_kN5rmc/s1600/IMG_1315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-O9rEe512D5o/UCFVA2muQvI/AAAAAAAAAII/q5YF_kN5rmc/s320/IMG_1315.JPG" width="320" /></a></div>
Ingredients ~<br />
<a href="http://foodwemake.blogspot.com/2011/02/moms-brownies.html">basic brownie</a> recipe, or any brownie mix<br />
10 oz bag of mini marshmallows<br />
2 cups chocolate frosting, homemade or brand, it's up to you<br />
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<br />
Preheat oven to 350 and grease a 15x11 jellyroll pan. A 9x13 baking pan can be use, but the brownies will be thicker. If you only have a basic half sheet baking pan then you''ll need to double the brownie recipe, but don't worry about doubling the other ingredients, you should still have enough. Don't worry about having too many, there is no such thing. Mix up brownies following the recipe or box instructions. Pour brownie batter in a jellyroll baking pan and bake at 350 for as long as instructed in recipe, minus 5 minutes. Did you get that? Bake them for 5 minutes less that the recipe instructs. Cover brownies with marshmallows and remember that marshmallows puff as the cook, so don't over pack them onto the brownies or you will have a mess in your oven. Cook for 5 more minutes or until marshmallows are puffy and just starting to golden. remove from oven. While the brownies are still slightly warm top with frosting, making sure to cover every bit. Don't frost too soon or the frosting will all melt. If you forget and frost after they are completely cool you will be OK, but your mud won't be quiet as muddy. I suggest using a pizza knife to cut them with and dipping it in warm water before starting to cut. If your frosting just peels off you waited too long to frost.Mama Phttp://www.blogger.com/profile/02179865532266484485noreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-42670996975663419522011-10-17T21:10:00.000-07:002012-04-07T18:55:18.753-07:00Fruit Buckle<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-UTpt-XAuTO0/Tpz3U6WA5GI/AAAAAAAABl8/54ZuJtTxidk/s1600/IMG_0518.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" oda="true" src="http://4.bp.blogspot.com/-UTpt-XAuTO0/Tpz3U6WA5GI/AAAAAAAABl8/54ZuJtTxidk/s400/IMG_0518.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peach Buckle made with home canned peaches</td></tr>
</tbody></table>
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This could be called buckle and there are those who would call it cobbler. I call it Yum! Buckle is batter with fruit added and then a streusel topping added. As the batter of a buckle bakes it rises up around the fruit. Cobblers are made with the fruit mixture first then a biscuit type crust on top. Some buckles have heavy batters and others light; some have lots of topping others very little. This buckle is a light batter that needs no eggs and the only topping is a light sprinkling of brown sugar. It's cheap and easy to make. Any fruit can be used and if you like it can be a combination of fruit. Pick the fruit of your choice, apples, peaches, pears, plums and any berry, you decide. The fruit can be frozen, fresh or canned. Before being measured, the fruit should be cleaned, drained, pealed and/or cut, all depending on the fruit. Don't forget the ice cream or whip cream, or both to top it off. I love this made with summer fruit and served at a barbecue with homemade ice cream or on a crisp fall evening as dessert after a warm homemade soup dinner. Really it's great any time of year.</div>
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1 cup sugar</div>
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1 cup flour</div>
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1 1/4 tsp baking powder</div>
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1/8 tsp salt</div>
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1/2 tsp cinnamon</div>
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1/2 cup butter, melted</div>
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1 cup milk</div>
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3 cups prepared fruit</div>
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1/2 cup brown sugar, divided</div>
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Preheat oven to 350 degrees. Butter sides and bottom of a 9x13 or 2 quart baking dish. In a medium bowl combined sugar, flour, baking powder, salt and cinnamon; whisk in milk; add melted butter and whisk until all blended. Pour mixture into buttered baking dish. Sprinkle fruit on top off batter, trying to distribute evenly, Do Not Mix, Stir or Blend. Sprinkle 1/4 cup brown sugar evenly over fruit and batter. Bake in 350 degree oven for 50 minutes. Sprinkle remain 1/4 cup of brown sugar over top of buckle, then return to over and bake for 10 more minutes or until golden brown. Serve warm with vanilla ice cream or whipping cream.</div>
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<a href="http://3.bp.blogspot.com/-pfG1_vHhfz0/Tpz3RK9I0EI/AAAAAAAABl0/1AMU6OupN3E/s1600/IMG_0517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" oda="true" src="http://3.bp.blogspot.com/-pfG1_vHhfz0/Tpz3RK9I0EI/AAAAAAAABl0/1AMU6OupN3E/s400/IMG_0517.JPG" width="400" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2958391260178308541.post-18369067913513226792011-10-09T22:37:00.000-07:002012-04-07T18:56:17.383-07:00Gingerbread Man Pancakes<div style="text-align: center;">
"Run, run as fast as you can. You can't catch me, I'm the gingerbread man." Oh yes we can and love we every bite!</div>
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These pancakes are a new favorite at our house. My grandsons will eat as many as I will make them. They're perfect for a yummy Thanksgiving breakfast when the family has gathered. They taste extra yummy served with applesauce and warm maple syrup. I use my wonderful pancake pen my daughter gave me for Christmas last year, a must for every mom and grandma, to draw perfect little men or whatever shape is requested, but if you don't have a pancake pen don't let that stop you from making these for you family.<br />
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They are yummy no matter what shape you choose. I wish I had this recipe when my kids were little and doing the gingerbread man unit in kindergarten, but I have it for the grandkids and you bet we have fun eating them up.<br />
<br />
1 large egg, lightly beaten<br />
1 cup milk soured with lemon juice *<br />
3 Tbs butter or margarine, melted<br />
1 Tbs molasses<br />
1 cup flour<br />
2 tsp baking powder<br />
1/2 tsp kosher salt<br />
1 Tbs ground cinnamon<br />
1/2 ground ginger<br />
1/4 tsp allspice<br />
1/4 tsp cloves<br />
1/8 tsp nutmeg<br />
Butter or cooking spray for grilling<br />
Raisins, crannies or chocolate chips for decorating<br />
<br />
*(to make sour milk, pour milk into a liquid measuring cup so that you are just about 2 Tbs shy of 1 cup. Add 2 Tbs of lemon juice to the milk making 1 full cup. Set aside the milk while lightly beating the egg and melting the melting the butter. The milk should lightly curdle, or you can always use real sour milk or butter milk.)<br />
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Combine egg, sour milk, melted butter and molasses . Sift together remaining dry ingredients and add to egg mixture, stirring just until moist.<br />
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Spoon or using a pancake pen shape pancakes on to hot , lightly greased griddle. Raisins, crannies or chocolate chips can bee used for eyes and buttons. Cook until tops are covered with bubbles, turn and cook other side. Serve with butter, warm syrup and apple sauce. Makes about 3 cups of batter.<br />
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</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2958391260178308541.post-63717390843304244332011-09-28T08:43:00.000-07:002012-04-07T19:09:59.093-07:00Peanut Butter Cookies<div style="text-align: center;">
There are so many recipes for peanut butter cookies out there, but this is one I keep going back to.</div>
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I usually add chocolate chips because that's how my family likes them, but we like chocolate on almost everything, so the choice is yours. Just before baking peanut butter cookies the tradition is to use a fork dipped in granulated sugar. I like to get creative and use things with fun textures, a glass with a fancy cut bottom, or a meat mallet. You can also use an old fashion cookie press. Not the kind you use like a cookie gun; these are made from wood or glass and you hand press them on the dough before you put it in the oven. The brand or type of peanut butter can make a difference in the moisture and texture of your cookie. Some bands are higher in sugar and so the dough is a moister dough. The less sugar in the brand usually means the more milk you will need to add. If you are using natural or the kind you grind yourself at the store, I recommend adding all the milk. Whether or not you use butter or margarine also makes a difference in the moisture of the dough. Margarine has water in it, making a moist dough; butter is tastier but no added water. It's all in your taste, health and what's in the frig. Your dough should be moist but not gooey wet, but too dry and you have a crumbly mess. The kitchen is one big chemistry lab and you just have to experiment with things a little. Funny how I completely failed at chem, but I do okay in the kitchen.</div>
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1 cup butter at room temp or margarine<br />
1 1/2 cups peanut butter<br />
1 cup brown sugar<br />
1 cup granulated sugar<br />
2 eggs<br />
1 tsp vanilla<br />
3 1/2 cups flour<br />
1 1/2 baking soda<br />
3 Tbs milk, as needed<br />
chocolate chips to taste - optional<br />
about 1/4 cup sugar for pressing<br />
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Preheat oven to 375F. Mix butter and peanut butter; add brown and granulated sugar. Mix until well blended, smooth and fluffy. Add eggs one at a time, mixing after each egg; add in vanilla. Combined the dry ingredients and add to the butter mixture. Depending on the dryness of your dough add in the milk one tablespoon at a time. The dough should be moist, but not so moist you can't handle it. Fold in chocolate chips if desired. Shape dough into balls using a heaping tablespoon of dough and place on greased cookie sheet. Useing a fork or cookie press or whatever cool thing you want to try, dip that cool gaget in the sugar for pressing and press each cookie ball. Bake cookies in preheated 375F oven for 9 minutes, until just golden. Once baked remove cookies from baking sheet to a opened brown paper bag to cool. Once cooled cookies should be stored in an air tight container.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-16402936962112764322011-09-28T07:15:00.000-07:002012-04-07T19:10:08.573-07:00Chewy Oatmeal Cookies<div style="text-align: center;">
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-28wwTcQJSwI/ToMmpJXpolI/AAAAAAAABlY/9zEamUKhwUo/s1600/Cherry+Chocolate+chip+Oatmeal.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" kca="true" src="http://2.bp.blogspot.com/-28wwTcQJSwI/ToMmpJXpolI/AAAAAAAABlY/9zEamUKhwUo/s400/Cherry+Chocolate+chip+Oatmeal.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made with chocolate chips and dried cherries</td></tr>
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These yummy, chewy cookies are one of my favorites. I add different things to the recipe depending on my mood and the time of year. Some of my favorite add ins are raisins, chocolate chips, coconut, granola, dried fruit or a mix of things. I've used a mix from the Winnco bulk section, I think it was called Thanksgiving or Harvest granola with white and butterscotch chips, craisins, candied walnuts and chopped dried apples. I broke the walnut halves into smaller pieces and it worked great. I think my favorite add in is dried cherries and chocolate chips.</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6IVSSCwqvQQ/ToMmgCewmzI/AAAAAAAABlM/H5PyQsVfmk8/s1600/IMG_0474.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" kca="true" src="http://1.bp.blogspot.com/-6IVSSCwqvQQ/ToMmgCewmzI/AAAAAAAABlM/H5PyQsVfmk8/s400/IMG_0474.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanksgiving mix from Winnco</td></tr>
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For measuring purposes, I used raisins in this recipe. </div>
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1 cup butter at room temp or margarine<br />
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1 cup shortening</div>
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2 cups dark brown sugar</div>
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1 cup canister sugar</div>
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4 eggs at room temp</div>
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2 Tbs Vanilla</div>
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3 cups instant rolled oatmeal (regular can be used)</div>
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4 cups flour</div>
2 tsp baking soda<br />
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2 tsp salt</div>
2 tsp cinnamon<br />
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1 cup shredded coconut (optional)</div>
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2 cups raisins (optional- you can substitute the raisins for chocolate chips chopped fried fruit, chopped nuts or a combinations of all, be creative.)</div>
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Preheat oven to 375degrees. Prepare greased cookie sheets. In a large bowl, mix butter and shortening till smooth. Slowly add in both the brown and canister sugars to the butter mixture; add eggs one at a time, mixing after each egg; add vanilla. Be sure to scrape the sides of the bowl after each addition; mix until until blended and smooth. Sift together flour, baking soda, salt and cinnamon and add to butter and sugar mixture. </div>
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Fold in raisins. Drop by tablespoon to greased cookie sheet and bake for 9 minutes or just until golden and no longer looks wet. Remove from cookie sheet to cooling rack, paper bag or paper towel until cool enough to eat then hide them so you don't eat them all at once. Store in an air tight container. Makes about 6 dozen.</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3z0EEcVyzkc/ToMjCJHdmII/AAAAAAAABlI/2gpGn_E2UbU/s1600/IMG_0480.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" kca="true" src="http://1.bp.blogspot.com/-3z0EEcVyzkc/ToMjCJHdmII/AAAAAAAABlI/2gpGn_E2UbU/s400/IMG_0480.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made with Thanksgiving mix and picture taken with bad lighting</td></tr>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-13482313888637353062011-05-23T22:20:00.000-07:002012-04-07T19:10:43.235-07:00Chocolate Revel BarsI can only make these cookies if I know I am going to have help eating them or I will eat the whole batch. I <strong>Love</strong> these cookies! They are gooey, chewy, bits of cookie heaven to me. <br />
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3 cups quick roll oats</div>
2½ cups flour<br />
1 tsp baking soda<br />
1½ tsp salt, divided<br />
1 cup butter or margarine at room temperature <br />
2 cups packed brown sugar<br />
2 eggs<br />
4 tsp vanilla, divided<br />
1 14oz can (1⅓cup) sweetened condensed milk<br />
1½ cups semisweet chocolate chips<br />
2 Tbsp butter or margarine<br />
½ cups walnuts or pecans (optional)<br />
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Preheat oven at 350. Combine oats flour, soda and 1 tsp salt. In a separate bowl, beat 1 cup butter for 30 seconds, add brown sugar and beat until fluffy. Add eggs and 2 tsp vanilla; beat well. Gradually stir dry ingredients into mixture, stir until well blended.<br />
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In a saucepan heat together sweetened condensed milk, chocolate chips, 2 Tbsp butter and ½tsp salt over low heat stir until smooth. Remove from heat, stir in nuts and remaining 2 tsp vanilla.<br />
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Pat ⅔ of the oatmeal mixture in the bottom of an ungreased 15x10x1 inch backing pan. Spread chocolate mixture over oatmeal dough. Dot with remaining oatmeal mixture. Bake at 350 for 25 to 30 minutes. Cool before cutting into 1 by 2 inch rectangles.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-14606821281253832042011-03-10T10:35:00.000-08:002012-04-07T18:55:59.235-07:00Corned Beef Brisket<div align="center">
<strong>Top of the morning to ya</strong>.</div>
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As a young child, I wished that I was Irish because my mom always made St. Patricks Day so fun for us. I tried to continue the fun with my kids, green four leaf clover pancakes, making sure everyone was wearing their green, destructive visits from the lepercons who left their gold scattered amongst the mess, making lepercon traps that of course never worked, but our families favorite is probable a dinner of corned beef and cabbage. This is one of the easiest things to cook and made even easier with the use of a good slow cooker. Whether you use a large pot on the stove or a slow cooker, the meal is put together in the morning and simmers all day to fill your home with the yummy smell of comfort food. To make the meal perfect add your favorite Irish Soda Bread and it never hurts to serve with a fun green drink of some kind. One important thing to remember is that you can never have too much corned beef. Leftover corn beef makes wonderful sandwiches and corn beef hash.</div>
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<ul>
<li><strong><u>1 corned beef brisket</u></strong> - already in seasoning. (Why make more work for yourself?). Costco has good prices or you can find them at any grocery store meat department. They come prepackaged in a brim with a seasoning packet or with the seasonings in the brim, either will work fine. You want one that isn't too fatty and is nice and big.</li>
<li><strong><u>1 red potato per person</u></strong> - washed and cut in half, unless they are small and then just leave them whole.</li>
<li><strong><u>1 small to medium green cabbage</u></strong> - washed and quarted.</li>
<li><strong><u>1 medium carrot per person</u></strong> - washed, pealed and cut in half.</li>
</ul>
Cut open the beef packaging at one end and pour the liquid into a large slow cooker. Trim the extra fat off of the meat and place meat in the slow cooker; open and add seasoning packet if needed. Fill the meat packaging with water and pour into the slow cooker. Add red potatoes, cabbage and carrots to slow cooker and enough water, if needed, to just cover the meat and vegetables. Cook on high for 5 to 6 hours. Meat should be very tender when done. Remover meat to platter and cut across the grain of the meat in about half inch strips.Remove vegetables from liquid and toss with butter; add to platter and serve. Liquid can be discarded.<br />
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*If you want to make sure that your meat is plenty tender in time for you to eat with out having to worry about getting up too early in the morning, you can add the meat and liquid to the slow cooker and cook on low over night. In the morning add the vegetables and cook for 5 to 6 more hours on low or med, being careful not to over cook the potatoes and carrots or they will be mushy.<br />
<br />
*If you choose to cook on the stove, follow the same instructions using a large stock pot. Do not start the night before and be careful to not leave the pot unattended in case it decides to boil over. They do have a mind of their own. Cook the meat at a low simmer for at least 6 hours. Vegetables can be added the last hour.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2958391260178308541.post-52994304099296069972011-02-25T10:13:00.000-08:002011-03-07T10:41:41.037-08:00Mom's BrowniesThis is my Mom's recipe and I make these brownies CONSTANTLY. As soon as I bake a batch I'm right back at the store picking up everything I'll need for my round of brownie baking. They are super easy and idiot proof. I promise you that once you make these brownies you'll never even think about baking a batch out of a box ever again.<br />
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<span class="Apple-style-span" style="font-size: large;">Ingredients:</span><br />
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<ul><li>1 C Butter (two sticks)</li>
<li>2 C Sugar</li>
<li>4 Eggs</li>
<li>1 C Cocoa Powder</li>
<li>2 tsp Vanilla extract</li>
<li>1 C Flour</li>
<li>½ tsp Salt</li>
<li>½ tsp Baking Powder</li>
<li>1 C Chocolate Chips (optional, but when are chocolate chips ever really <i>optional</i>. Don't skip them)</li>
</ul><span class="Apple-style-span" style="font-size: large;">Method:</span><br />
Heat oven to 350*. Lightly grease a 9x13 pan. In a medium pot, melt butter over LOW heat. Remove from heat and mix in sugar, cocoa, eggs and vanilla. Add remaining ingredients and stir, being careful not to over mix. The chocolate chips can be mixed in or sprinkled on the top. Spread in pan and bake 25-30 minutes. Sometimes I over bake these by about 5 minutes if I know they're going to be served pre sliced on a plate at a social gathering right away before having time to cool completely. This makes them easier to slice and get out of the pan.<br />
That's all there is to it. The best brownie recipe ever.<br />
PS: Warm brownies are easier to slice if you use a plastic knife.Fernhttp://www.blogger.com/profile/15392430406309351573noreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-78245171539215982242010-11-17T15:58:00.000-08:002012-04-07T18:56:32.910-07:00Soft Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/_pc3-kgBAaJQ/TORpi4kJ2lI/AAAAAAAABUQ/3GzHhvByFSY/s1600/IMG_0602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="http://4.bp.blogspot.com/_pc3-kgBAaJQ/TORpi4kJ2lI/AAAAAAAABUQ/3GzHhvByFSY/s400/IMG_0602.JPG" width="400" /></a></div>
1 cup soft butter or margarine<br />
2 cup sugar<br />
2 eggs<br />
1 cup dairy sour cream<br />
1 tsp vanilla<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
4 tsp baking powder<br />
5 1/2 cups flour<br />
<br />
Cream together butter, sugar; add eggs and beat well; add sour cream and vanilla. Sift together dry ingredients and add to the creamed mixture. Cover dough and refrigerate for about an hour. Roll out dough on floured surface, or between plastic wrap, to 1/2 inch thickness. Cut with cookie cutters. Place on greased cookie sheets. Bake at 350 degrees for 14 to 17 minutes or until lightly brown, Do Not over bake or roll to thin.<br />
Use <a href="http://foodwemake.blogspot.com/2009/02/buttercream-icing.html">Butter Cream Frosting</a> to decorate.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-17595313976686059082010-11-11T19:53:00.000-08:002010-11-11T19:53:13.340-08:00Butter Bean and Rosemary Soup with Farmhouse Cheese<div class="separator" style="clear: both; text-align: center;">This is a classic Scottish soup and no one does soup better that the Scots, well maybe the Germans.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pc3-kgBAaJQ/TNy250-TDMI/AAAAAAAABUM/eMCFU7TM_24/s1600/IMG_0605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="http://4.bp.blogspot.com/_pc3-kgBAaJQ/TNy250-TDMI/AAAAAAAABUM/eMCFU7TM_24/s400/IMG_0605.JPG" width="400" /></a></div><br />
12 oz dried butter beans<br />
2 tbsp olive oil<br />
1 large onion, peeled, chopped<br />
3 cloves of garlic, peeled and chopped<br />
2 pints hot chicken stock<br />
2 thick sprigs of rosemary<br />
1 3/4 oz grated farmhouse cheddar<br />
pepper<br />
salt<br />
<br />
Soak the beans over night, drain and rinse. Heat the olive oil in a saucepan and gently fry the onion and garlic for 10 minutes then add the beans, hot stock, rosemary and some black pepper, no salt yet. Bring to boil then cover and simmer gently for about 1 hour or until beans are tender. Remove the rosemary and try to get out all of the leaves which will have dropped off the stem; then puree about half the soup in a blender or with a kitchen wand, leaveing some beans whole. Now add the salt and pepper if needed. To serve ladle into warm bowls and top with some cheese.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-53401739856973448752010-11-11T19:30:00.000-08:002010-11-11T19:30:42.556-08:00Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pc3-kgBAaJQ/TNynq9uyadI/AAAAAAAABUE/sI88XQmt6kw/s1600/IMG_0601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="http://2.bp.blogspot.com/_pc3-kgBAaJQ/TNynq9uyadI/AAAAAAAABUE/sI88XQmt6kw/s400/IMG_0601.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 cup butter</div><div class="separator" style="clear: both; text-align: left;">2 Tb vegetable oil</div><div class="separator" style="clear: both; text-align: left;">1 small to medium onion, chopped</div><div class="separator" style="clear: both; text-align: left;">1 stalk celery, chopped</div><div class="separator" style="clear: both; text-align: left;">1 large carrot, chopped</div><div class="separator" style="clear: both; text-align: left;">2 cloves of garlic, minced</div><div class="separator" style="clear: both; text-align: left;">1 medium apple, pealed, cored and chopped</div><div class="separator" style="clear: both; text-align: left;">1 medium butternut squash, pealed, seeded and cut into 1 inch cubes</div><div class="separator" style="clear: both; text-align: left;">4 cubs chicken broth</div>1/4 tsp cinnamon<br />
1/4 tsp allspice<br />
1/4 tsp ground ginger<br />
1/8 tsp cayenne pepper<br />
salt<br />
pepper<br />
sour cream (optional)<br />
<a href="http://foodwemake.blogspot.com/2010/11/garlicky-parmesan-croutons.html">garlic croutons</a> (optional)<br />
<br />
Melt butter in large soup pot, add chopped onion, celery, carrots, garlic and apple; cook until tender but not brown. Add squash to pot and enough chicken broth to cover all the vegetables; bring to a boil. Add spices and cover pot, then reduce heat to low. Simmer for one hour or until vegetables are all very tender.<br />
<br />
Using a cooking wand or blender, puree until smooth return to pot and add any remain broth to reach desired thickness (I prefer it nice and thick). Bring the soup back to a good temperature and add salt and pepper to taste. Serve with a dollop of sour cream and garlic croutons.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-31203585151001629652010-11-11T19:28:00.000-08:002011-11-06T15:57:09.633-08:00Garlicky Parmesan Croutons<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_pc3-kgBAaJQ/TNywVgxCwAI/AAAAAAAABUI/qbACSyKVwsQ/s1600/IMG_0600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="http://3.bp.blogspot.com/_pc3-kgBAaJQ/TNywVgxCwAI/AAAAAAAABUI/qbACSyKVwsQ/s400/IMG_0600.JPG" width="400" /></a></div>
<br />
2 cups firm white bread cut into about 1/2 inch cubes; sourdough or rustic work great. Crust on or off, whichever is your preference.<br />
1/4 cup butter<br />
3 Tb olive oil<br />
2 cloves garlic, finely chopped<br />
2 Tb grated Parmesan<br />
<br />
Heat butter, oil and garlic in a pan over medium heat; add bread cubes and brown cubes on all sides Remove pan from heat and sprinkle hot croutons with Parmesan.<br />
<br />
These croutons are perfect on a salad or as a garnish for soup.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-40341070197226778462010-10-24T19:48:00.000-07:002011-11-06T15:57:23.554-08:00Toasted Marshmallow Milkshake <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="http://2.bp.blogspot.com/_yho6c4BXaEI/TMTv4_gR7mI/AAAAAAAAAV0/5Ba7T8m55SA/s400/69390_442174883930_619123930_5369977_7311324_n.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marshmallows prior to toasting</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/_yho6c4BXaEI/TMTv4_gR7mI/AAAAAAAAAV0/5Ba7T8m55SA/s1600/69390_442174883930_619123930_5369977_7311324_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
INGREDIENTS:<br />
<ul>
<li>1 bag of marshmallows</li>
<li>Vanilla Bean Ice Cream</li>
<li>Milk</li>
</ul>
THE PROCESS:<br />
Open all the windows and turn on all the fans. Have someone stand ready at the fire alarm. Broil the marshmallows on a cookie sheet lined with tin foil on high for 3 minutes. Be sure to keep a close eye on the marshmallows because they may catch on fire. After the marshmallows are done, turn them out on to wax paper to cool. Blend together Ice Cream, Milk and Toasted Marshmallows in a blender until it is a YUMMY milkshake! That's it. Not a very scientific recipe. We typically use about 1/2 a container or ice cream to a tray of marshmallows, not sure how much milk. This is very taste specific. Use more milk for thinner milkshakes and less for thicker.<br />
MAJOR THANKS to Stand in New York City for creating the Toasted Marshmallow Milkshake. Tyler had one last time we were there and couldn't think about anything else until I finally figured out how to recreate them. Now he drinks at least 1 a week.Fernhttp://www.blogger.com/profile/15392430406309351573noreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-12774087212391168782010-08-19T13:04:00.000-07:002011-11-06T15:58:10.281-08:00Pflaumehkucken<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/_pc3-kgBAaJQ/TG2LibxWYgI/AAAAAAAABTQ/nBo_qMOF9OY/s1600/IMG_0394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" ox="true" src="http://4.bp.blogspot.com/_pc3-kgBAaJQ/TG2LibxWYgI/AAAAAAAABTQ/nBo_qMOF9OY/s400/IMG_0394.JPG" width="400" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
My grandma Etta's German Plum Cake was a little taste of heaven on earth. I knew when she made it she loved me and that summer was coming to an end. It's a recipe she learn from my German great grandma Camilla. My mom made it every fall, I've made it for my kids and now they are getting old enough to start making it for theirs. For me this is German comfort food. Traditionally it is served at German coffee or tea. We enjoy it for dessert or as a breakfast cake.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/_pc3-kgBAaJQ/TG2L84cDzDI/AAAAAAAABTU/oMU3bD5HClA/s1600/IMG_0395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" ox="true" src="http://2.bp.blogspot.com/_pc3-kgBAaJQ/TG2L84cDzDI/AAAAAAAABTU/oMU3bD5HClA/s400/IMG_0395.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
1 small batch of any good sweet yeast dough (enough for one standard batch of cinnamon rolls)</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
3 cups of homemade vanilla pudding</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 pound of Italian plums, pitted and sliced (if you can't find these you can use small black plums)</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Streusel (topping)</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 cup flour</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 cup sugar</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/2 cup butter </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Mix together till crumbly</div>
<div style="text-align: left;">
Make up the sweet dough and let rise until ready to shape. Dough can be rolled out to fit a 9x13 baking pan or a half sheet jelly roll pan. Grease pan and line with dough so that dough comes about half the way the sides of pan.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/_pc3-kgBAaJQ/TG2MkS5Q2_I/AAAAAAAABTc/-6Ll1q6uwXg/s1600/IMG_0396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" ox="true" src="http://4.bp.blogspot.com/_pc3-kgBAaJQ/TG2MkS5Q2_I/AAAAAAAABTc/-6Ll1q6uwXg/s400/IMG_0396.JPG" width="400" /></a></div>
<div style="text-align: left;">
Pour cooked pudding onto the dough. Lay the plums on top of the pudding with the skins side down. They can be placed in rows or decoratively, however you choose. Make up streusel and sprinkle over plums to cover. You do not have to use all of the streusel, but it's yummier if you do.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/_pc3-kgBAaJQ/TG2MW-6cm_I/AAAAAAAABTY/n6yxdyZeh7I/s1600/IMG_0397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" ox="true" src="http://4.bp.blogspot.com/_pc3-kgBAaJQ/TG2MW-6cm_I/AAAAAAAABTY/n6yxdyZeh7I/s400/IMG_0397.JPG" width="400" /></a></div>
Let rise 45 minutes, then bake at 375 F for 30 minutes or until crust is done.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_pc3-kgBAaJQ/TG2M6FAhZ9I/AAAAAAAABTg/KxrGZi5CFlQ/s1600/IMG_0398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" ox="true" src="http://1.bp.blogspot.com/_pc3-kgBAaJQ/TG2M6FAhZ9I/AAAAAAAABTg/KxrGZi5CFlQ/s400/IMG_0398.JPG" width="400" /></a></div>
For Apple Tart - use about 5 pipen apples in place of the plums. Peal and slice apples thin. Any tart fruit is good in this cake, such as cherries or apricots.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-21376988920565052512010-08-03T13:22:00.000-07:002010-08-03T13:22:13.387-07:00Orange JuliusThis is a standard at our house when the kids are gathering. Served up best with warm chocolate chip cookies at 11:30pm<br />
<br />
⅓ cup frozen orange juice concentrate<br />
½ cup milk<br />
½ cup water<br />
¼ cup sugar <br />
½ tsp. Vanilla<br />
5 to 6 ice cubes<br />
<br />
Combine all ingredients in blender until smooth. serve immediately. <br />
Makes 3 servingsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-35515593251020591062010-04-17T09:54:00.000-07:002010-06-21T11:07:36.666-07:00St Louis Italian Salad<h2><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: 19px; font-weight: normal;"><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There was a time I </span></span><b><span class="Apple-style-span" style="color: #45818e;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">l</span></span></span></b><b><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="color: #45818e;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ived</span></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span></b><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">for excuses to make this salad. It is my all time favorite pasta salad! Sadly it is not low in calories, but it is very high in flavor. I have always called this St Louis Italian Salad because that's where I learned to make this recipe. St Louis has a wonderful Italian influence and amazing American/Italian food. This recipe makes a big salad and I usually make it even bigger by adding extra pasta and dressing.</span></span><br />
<span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 16 oz pkg confetti spiral pasta, cooked and drained</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup broccoli, chopped and lightly blanched</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 can artichoke hearts, drained and quartered</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¾ cup black olives, sliced</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 green onions, chopped</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 oz. Pimentos</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¾ cup cherry tomatoes, halved</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 small zucchini, sliced</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ cup grated Parmesan cheese</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ tsp garlic salt</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ to 1 tsp parsley, chopped</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 slices of salami, cut into fourths</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ or more cup of Zesty Italian Dressing </span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large bowl combined ingredients one at a time, tossing gently. Cover and chill over night. More pasta may be added as needed. You may add more dressing to refresh.</span></span><o:p></o:p></div></span></span></h2>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-62268083062588006052010-04-17T09:30:00.000-07:002012-04-07T18:58:05.335-07:00Funeral Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/_pc3-kgBAaJQ/S8nvqzuhLnI/AAAAAAAABE8/X1DTSDLs1R8/s1600/DSC04437_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="http://4.bp.blogspot.com/_pc3-kgBAaJQ/S8nvqzuhLnI/AAAAAAAABE8/X1DTSDLs1R8/s400/DSC04437_2.JPG" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Although the name is a little depressing these potatoes are very comforting; maybe that's why they're always served at funerals. These have been an Easter basic at our house for as long as I can remember. They can be put together the day before and kept in the fridge. Let them stand at room temp for a while before baking them, if you do store them in the fridge. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">¼ cup butter</span><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 can cream of chicken soup</span><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">2 cups sour cream</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">8 to 10, half cooked potatoes, grated</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">⅓ cup chopped green onions</span><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">2 cups grated cheddar cheese</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Extra butter</span><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">In a small pot, heat butter and soup on low heat till butter melts, cool. Add sour cream. In a large bowl, combined remaining ingredients; pour soup mixture over top and gently stir. Place mixture in 9 by 13 baking dish; top with dots of butter. Bake at 350° for 45 mins.</span></div>
<div class="MsoNormal">
</div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-81543910263966733152010-03-26T10:03:00.000-07:002010-04-17T09:44:23.139-07:00Olive Garden Minestrone Soup (copy cat)I<span style="font-family: 'lucida grande';"> was so excited to find this. It tastes just like the real thing and sooo easy to make.<br />
<br />
3 T. olive oil<br />
1 small minced white onion<br />
1/2 cup chopped zucchini<br />
1/2 cup frozen cut Italian green beans<br />
1/2 stalk minced celery</span><br />
<span style="font-family: 'lucida grande';">4 cloves garlic</span><br />
<span style="font-family: 'lucida grande';">4 cups vegetable broth<br />
2-15oz. cans red kidney beans, drained<br />
2-15oz. cans great northern or small white beans, drained<br />
1-14oz. can diced tomatoes<br />
1/2 cup shredded carrots<br />
2 T. minced parsley<br />
1 1/2 tsp. dried oregano<br />
1 1/2 tsp. salt<br />
1/2 tsp. ground black pepper<br />
1/2 tsp. dried basil<br />
1/4 tsp. dried thyme<br />
3 cups hot water<br />
4 cups fresh baby spinach<br />
1/2 cup small shell pasta<br />
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Measure olive oil into a large pot and heat on medium.<br />
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Put the onions, celery, garlic, green beans, adn zucchini into the pot and asute for about 5 minutes or until the onions become see-through.<br />
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Add the vegetable broth, drained tomatoew, beans, carrots, hot water and spices to the pot.<br />
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Bring to a boil and them reduce heat to a simmer for 20minutes.<br />
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Add the spinach leaves and the pasta and cook for an additional 20 minutes. Serve with grated parmesan as garnish. Enjoy!! </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-79544169312912435892010-02-14T20:31:00.001-08:002011-11-06T15:59:46.454-08:00yummy yum yums<div>
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Ever since we started buying this maple yogurt for Baysil I've been <span class="Apple-style-span" style="font-family: "lucida grande";"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #339999;">DYING</span></span></span> to bake with it. It's sooooo yummy. (A <b><span class="Apple-style-span" style="color: #336666;">BIG</span></b> thanks to my Aunt Kristal for introducing me to the stuff way back in '04, I'm glad to finally have an excuse to keep the creamy goodness in my house). So as Will pulled out of the drive way, oops excuse me, I mean parking spot, I thought to myself... Today is<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "lucida grande";"><span class="Apple-style-span" style="color: #990000;">THE</span></span></span> day. Yummy yummy yummy maple yogurt, it is time to start baking!</div>
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I wasn't in the mood for being too original or creative or homemade. I didn't want this to be the most elaborate creation I just want it to be<span class="Apple-style-span" style="font-size: x-large;"> <span class="Apple-style-span" style="color: #993300;">GOOD</span></span>. And good it was my friends, <span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #339999;">gooooooood</span></span> it was!</div>
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I started by adding a little more than 1/2 a cup of the yogurt to a chocolate cake mix... <span class="Apple-style-span" style="color: #339999;">yum</span><span class="Apple-style-span" style="color: #990000;">delicious</span>. It turned out beautiful. Bay and I sampled a warm one and it was smooth moist deliciousness... couldn't really taste the maple, oh well.</div>
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Onto the <span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "lucida grande";"><span class="Apple-style-span" style="color: #339999;">frosting</span></span></span>. Being the resourceful person that I am... (cough cough) I decided to just liven up some cream cheese frosting I had left over from my last baking excursion. (I like baking ok get over it) I added coco, more <b>butter</b>, sugar and some maple extract and voila.<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: "lucida grande";"><span class="Apple-style-span" style="color: #990000;">PERFECTION</span></span></span>!</div>
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<a href="http://3.bp.blogspot.com/_7_u5BYi3du0/S2o0Ihg01VI/AAAAAAAAAFM/JS641clO5N0/s1600-h/_DSC0169.JPG" style="text-decoration: none;"><img alt="" border="0" height="266" id="BLOGGER_PHOTO_ID_5434213221415572818" src="http://3.bp.blogspot.com/_7_u5BYi3du0/S2o0Ihg01VI/AAAAAAAAAFM/JS641clO5N0/s400/_DSC0169.JPG" style="display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" width="400" /></a><br />
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<a href="http://1.bp.blogspot.com/_7_u5BYi3du0/S2o0lcF_SPI/AAAAAAAAAFc/EFdbYHPcamM/s1600-h/_DSC0175.JPG"><img alt="" border="0" height="266" id="BLOGGER_PHOTO_ID_5434213718177040626" src="http://1.bp.blogspot.com/_7_u5BYi3du0/S2o0lcF_SPI/AAAAAAAAAFc/EFdbYHPcamM/s400/_DSC0175.JPG" style="display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" width="400" /></a><br />
<a href="http://1.bp.blogspot.com/_7_u5BYi3du0/S2o0kyHVAyI/AAAAAAAAAFU/9LQurnJCN98/s1600-h/_DSC0180.JPG"><img alt="" border="0" height="266" id="BLOGGER_PHOTO_ID_5434213706908369698" src="http://1.bp.blogspot.com/_7_u5BYi3du0/S2o0kyHVAyI/AAAAAAAAAFU/9LQurnJCN98/s400/_DSC0180.JPG" style="display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" width="400" /></a></div>
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Listen you may not know this but I am quite the cupcake connoisseur... I've tried Trophy's and<a href="http://www.cupcakeroyale.com/">Royal's</a> here in WA. Royal was ok, don't waist your time on <a href="http://www.trophycupcakes.com/">Trophy's</a>. I've had a <a href="http://www.mini-cupcakes.com/">Mini's</a> cupcake a time or two in Utah, eh, good. I'm not exsaturating when I say I'll take one of these <span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #339999;">Maple Chocolate Yum Yums</span></span> (that's the name I gave them) over all of them... (notice I didn't mention the sacred <a href="http://www.elizabethandesserts.com/">Elizabethan Desserts</a> in Encinitas.. yeah that's because nobody and i mean NOBODY beats those cupcake creations. That Elizabeth is down right <span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: "lucida grande";"><span class="Apple-style-span" style="color: #990000;">magical</span></span></span>!)</div>
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jolly ho.</div>
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2958391260178308541.post-11556692519648763872010-02-12T08:01:00.000-08:002012-08-05T23:16:23.508-07:00Classic Cheesecake<div class="MsoNormal">
For some reason I am thinking cheesecakes right now, so here is a basic recipe that you can go crazy with and add and play with in any way you want. The graham crackers can be changed to chocolate wafers. I have divided the filling and added melted chocolates to part to make marbled cheese cake. I have also not used crust or a spring form pan, greased a 9-by-13 lightly greased brownie batter in the pan first and then topped with filling; once baked and cooled, top with a poured ganache. Try whatever sounds good, it's all yummy. Sorry I forgot to take a picture of a slice of the cake, it is too yummy and we eat it up every time before I remember I need one.</div>
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1 ¾ -cups fine graham cracker crumbs</div>
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¼-cup sugar</div>
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½-teaspoon ground cinnamon</div>
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½-cup butter or margarine, melted</div>
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3 8-oz packages cream cheese, softened</div>
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1-cup sugar</div>
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1-teaspoon vanilla</div>
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¼-teaspoon salt</div>
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3 eggs</div>
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1-cup sour cream</div>
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Combined first 3 ingredients, add melted butter; stir well. Press firmly on bottom and 1 to 2 inches up sides of a lightly greased 9-inch springform pan. Bake at º325 for 10 minutes. Cool in pan on wire rack.</div>
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With mixer beat cream cheese at medium speed until creamy, gradually add 1 cup sugar and salt, beating well; add eggs, one at a time, beating well after each addition; scrape sides of bowl occasionally. </div>
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Stir in sour cream and vanilla. Pour batter into prepared crust.</div>
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To help keep you cheese cake from being to dry, cover the bottom of the spring-form pan with heavy foil, coming up the sides a few inches, making sure the bottom ans sides are sealed. This can be done before you pour the batter in the pan. Place the spring form pan, with foil covered bottom, onto the center of a shallow baking pan, such as a jellyroll pan with about one inch of water, like you do when baking a custard. </div>
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Now place the pan into the center of the oven. Bake at º325 for 1 hour and 5 minutes or until lightly brown. Turn off oven and leave in closed oven for 30minutes. The cheese cake will not look completely solid at this point, but will continue to cook in the warm oven. After the 30minutes remove the cake from the baking pan with water and place the cheese cake on a rack till completely cool. Refrigerate uncovered for 4 hours or over night.</div>
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Top with your favorite topping.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2958391260178308541.post-52461094866345718082010-02-12T07:49:00.000-08:002010-02-12T07:56:58.690-08:00Individual Cheesecakes<!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;">You can't have Valentines Day without these for the kids. You can make them heart shaped by putting one regular marble between the liner and the pan</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">paper muffin liners</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;">14 vanilla wafers</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;">4 3-oz packages cream cheese, soften</span></p> <p class="MsoNormal"><span style="font-family:AppleGothic;"><span class="Apple-style-span" style="font-size:medium;">⅔</span></span><span class="Apple-style-span" style="font-size:medium;">-cup sugar</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;">2 eggs</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;">1-teaspoon vanilla</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;">your choice of fresh fruit or pie filling</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"> Line muffin pans with paper liners. Place a vanilla wafer in each cup. Set pan aside.</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"> Beat cream cheese with mixer until fluffy; gradually add 2/3-cup sugar and mix well. Add eggs and vanilla, beating well until smooth. Fill liners two-thirds full with mixture. Bake at ˚350 for 10 minutes. Cool in muffin pan, then remove and chill. Top with your choice of fresh fruit or pie filling. Makes about 14</span></p> <!--EndFragment-->Unknownnoreply@blogger.com0