tag:blogger.com,1999:blog-36684647451644600692024-03-14T03:24:24.517-07:00pecän - a recipe blog...a southern transplant and her food adventures...Unknownnoreply@blogger.comBlogger93125tag:blogger.com,1999:blog-3668464745164460069.post-72137419230579856712015-03-12T21:26:00.002-07:002015-03-12T21:33:28.069-07:00Chicken and Blue Cheese - Stuffed Portobellos<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Call it Girl Scount Cookie remorse but I've been cooking healthy. We are not "clean eaters" at our house but my friend is the queen of yummy, healthy recipes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I was able to find the recipe online:</span><br />
<a href="http://www.cleaneatingmag.com/recipes/chicken-blue-cheese-stuffed-portobellos/"><span style="font-family: Georgia, Times New Roman, serif;">http://www.cleaneatingmag.com/recipes/chicken-blue-cheese-stuffed-portobellos/</span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Notes:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-This is a good make-ahead meal. Most of the work is in the prep of the ingredients. You can even assemble and refrigerate.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-6 HUGE portobellos will feed 6 people. One of these is filling! I may halve the recipe next time. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-We don't like quinoa so we substituted equal amounts farro (my new obsession). That is why mine might look different.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-Used blue cheese (I had it leftover). Hunter isn't a blue cheese eater but loved it.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-Winco had MASSIVE portobello mushrooms. The ones at Albertsons were half the size. So mine made 6 huge ones (literally the size of my hand)!</span><br />
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Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com1tag:blogger.com,1999:blog-3668464745164460069.post-27776208961317986282015-03-02T09:46:00.000-08:002016-01-24T09:14:21.303-08:00Diane's Blondies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">I first had these blondies around the holidays at the Hodges'. Their family friend, Diane, made them for the family. They are one of our favorite treats. AND, most the time when I make them I don't even pull out the mixer! </span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><strong>INGREDIENTS:</strong></span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">2 sticks melted butter </span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 lb (box) light brown sugar or 2 cups firmly packed</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 tsp vanilla</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">2 tsp baking powder</span><br />
<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">1/4 tsp salt</span><br />
<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">2 c. all purpose flour</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">2 large eggs, beaten</span><br />
<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">1 c. pecans (even for Hunter who doesn't like nuts)</span><br />
<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">1 c. semi-sweet chocolate chips (I throw in what I have - sometimes add butterscotch for fun. The TJ baking chips work well in this recipe, too!)</span><br />
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<span class="Apple-style-span" style="border-collapse: collapse;"><strong>DIRECTIONS:</strong></span></span></span></span><br />
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<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: "trebuchet ms" , sans-serif;">-Preheat oven to 350 degrees.</span></span></span><br />
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<span class="Apple-style-span" style="background-color: white; border-collapse: collapse; color: #444444; font-family: "trebuchet ms" , sans-serif;">-Grease 9x13 glass baking dish</span><span class="Apple-style-span" style="background-color: white; border-collapse: collapse; color: #444444; font-family: "trebuchet ms" , sans-serif;">. </span><br />
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<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: white; border-collapse: collapse; color: #444444; font-family: "trebuchet ms" , sans-serif;">-Note: I mix the entire list of ingredients in an 8 cup pyrex.</span></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #444444; font-family: "trebuchet ms" , sans-serif;">-Melt butter in pyrex; add brown sugar, and vanilla. Mix well with a whisk.</span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #444444; font-family: "trebuchet ms" , sans-serif;">-Add baking powder and salt; mix again.</span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #444444; font-family: "trebuchet ms" , sans-serif;">-Stir in flour with a spatula; batter will be stiff. </span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #444444; font-family: "trebuchet ms" , sans-serif;">-Crack eggs in small bowl; beat well; add to batter; stir. </span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: "trebuchet ms" , sans-serif;">-Add nuts and chips. (Even Hunter will eat nuts in this recipe!)</span><br />
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<span style="color: #444444;"><span class="Apple-style-span" style="border-collapse: collapse;"><em>Note: I tend to put aside some of my chips and poke them in the top of the dough before I bake. It helps with presentation but is totally unnecessary!</em></span></span></span><br />
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<span style="color: #444444;"><span class="Apple-style-span" style="border-collapse: collapse;">-Bake @350 in greased 9x13 dish until top becomes golden brown (35 minutes for my gas oven). I don't spend a lot of time spreading the batter to the outer edges since it will spread during baking.</span></span></span> </div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #444444; font-family: "trebuchet ms" , sans-serif;">-Makes about 2 dozen.</span><br />
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<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">______<br />
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I had to include this picture from when Hunter made these before we were married. His old dishes! AND his clever make-shift cooling rack (engineer ingenuity).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMj71Q81zYR5yAGtHuu8XwFVo_rgkvDdfwbTN3OyExbW8_mTl2gYkUVcQodWYyjEeOIt0q89J3799yacoQ83hWeR1jYhxB24pBOYAiZeA1TD8iD76UdJ8zrVpM0OQSpO1WBoum4bgQbxk/s1600/IMG_1670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMj71Q81zYR5yAGtHuu8XwFVo_rgkvDdfwbTN3OyExbW8_mTl2gYkUVcQodWYyjEeOIt0q89J3799yacoQ83hWeR1jYhxB24pBOYAiZeA1TD8iD76UdJ8zrVpM0OQSpO1WBoum4bgQbxk/s320/IMG_1670.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mnQFXTT27OKZ6-A8ViuJTME_a3HGW1hHfBH7DuZZt3m_OWAlBjzZfkygPR0ifCn1sxn7jum5p6EVa6QbsPncT0uQZwfsFqFXJQejPilLhodEdkWVpX40rydunYAHOXuhgXmDIuKUpqs/s1600/IMG_1673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mnQFXTT27OKZ6-A8ViuJTME_a3HGW1hHfBH7DuZZt3m_OWAlBjzZfkygPR0ifCn1sxn7jum5p6EVa6QbsPncT0uQZwfsFqFXJQejPilLhodEdkWVpX40rydunYAHOXuhgXmDIuKUpqs/s320/IMG_1673.jpg" width="320" /></span></a></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3668464745164460069.post-72680675353986863902015-02-15T17:36:00.001-08:002015-02-15T17:43:58.213-08:00Almond Butter Chicken Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8u_yysDxVIZYexIrDvn1JftngHb5NwidxoAfImsXxbs_T3HgVmMbCSAFq6lWj1Nx-XAhs9-Gn0jSK5LMRsbyFUWTswqQvlTInx4U8v5zTmKOZh1xvIlWcViBxFTag1vebZD2q1VIWqG-/s1600/20150215_172416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8u_yysDxVIZYexIrDvn1JftngHb5NwidxoAfImsXxbs_T3HgVmMbCSAFq6lWj1Nx-XAhs9-Gn0jSK5LMRsbyFUWTswqQvlTInx4U8v5zTmKOZh1xvIlWcViBxFTag1vebZD2q1VIWqG-/s1600/20150215_172416.jpg" height="398" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This is for all of you who are scared, loathe or despise mayo. It might also be paleo (I am no expert since we certainly aren't at our house :). Even though this recipe might be different than the all-time, <a href="http://pecan-pecan.blogspot.com/2011/03/operation-ocarrs.html">most popular recipe</a> Julie and I created...I love it just as much! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This recipe is from my friend, Ashley. It's the same Ashley where I got the amazing <a href="http://pecan-pecan.blogspot.com/2014/05/hunters-ice-cream.html">ice cream</a> recipe I use monthly to this day.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Recipe:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2 cooked chicken breasts, chopped (~1 lb)</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Granny smith apple, chopped</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Clump red grapes, quartered</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1/2 Red onion, diced</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1 T almond butter</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>squeeze of lemon or lime juice (just enough to get it to mix)</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I struggle when preparing chicken but for this recipe I had success with the thin sliced, hand trimmed chicken breasts from Albertstons. I placed the salt and peppered chicken slices in the oven at 350 (pan covered with foil) for 18 minutes. They were moist and cooked to perfection.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The rest of the recipe is a lot of chopping and dicing of the ingredients you see above. The lighting was so pretty I had to snap a picture. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mix all together using just enough of the lemon or lime juice to help the almond butter mix. Work through it for awhile. Enjoy. Hope you love it as much as I do!</span></div>
Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com2tag:blogger.com,1999:blog-3668464745164460069.post-58161838548080236752015-01-25T20:22:00.000-08:002015-01-25T20:22:33.818-08:00Dinner FavoritesHunter and I came up with our "dinner favorites list." I thought I would share them, linking all I can. These are our "go-to's."<br />
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<a href="http://pecan-pecan.blogspot.com/2014/10/broccoli-beef-stir-fry.html">Broccoli and Beef Stir Fry</a><br />
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<a href="http://pecan-pecan.blogspot.com/2014/09/shrimp-and-grits-casserole.html">Shrimp and Grits Casserole</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVz90zITF2vjER17Kx9vFSTAlx5mV-wCfkIsDYjw7nc1dAbNnXz25LYSojyFZhAbwjDki5U7ozTzwhpn2z_1rCddPLYHb5eHk_gD4swFUIiu_-5K_FOUH6FUAwP0GagNio55F4PA0hL0_/s1600/shrimpgrits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVz90zITF2vjER17Kx9vFSTAlx5mV-wCfkIsDYjw7nc1dAbNnXz25LYSojyFZhAbwjDki5U7ozTzwhpn2z_1rCddPLYHb5eHk_gD4swFUIiu_-5K_FOUH6FUAwP0GagNio55F4PA0hL0_/s1600/shrimpgrits.jpg" height="180" width="320" /></a></div>
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<div style="text-align: center;">
<a href="http://pecan-pecan.blogspot.com/2012/01/mushroom-patties-comfort-food.html">Mushroom Patties</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKd7LqUZpwFKbTDJEfM6MHCpa-Y8vD2xPvf3fezc5KMgJySyan1iRFji7Ji5yJOwpD3PHN7T5ICHJRTXr-2UZOQgdT9JNWyV3-RezODKj4CFx4n4N73Jn0J1LX35XN_Cv2bfUqnGc9TsmE/s1600/patties.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKd7LqUZpwFKbTDJEfM6MHCpa-Y8vD2xPvf3fezc5KMgJySyan1iRFji7Ji5yJOwpD3PHN7T5ICHJRTXr-2UZOQgdT9JNWyV3-RezODKj4CFx4n4N73Jn0J1LX35XN_Cv2bfUqnGc9TsmE/s1600/patties.JPG" height="213" width="320" /></a></div>
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<a href="http://pecan-pecan.blogspot.com/2011/11/crockpot-pork-tenderloin-recipe.html">Crockpot Pork Tenderloin</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihT2_pjIlcy5dndrFWr2sXZCKREmNvgeDy0kJHho6MPNXQQBYOy3tK6d_VBrZ_daVOGmI8V0tdlrtOg5Rsrmb-lxQyHSYcLoRAfJaMjYXi4q3m2fWMUQmxIlCEVnFqCFRq3CmcmpOHseYd/s1600/crockpottenderloinlabel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihT2_pjIlcy5dndrFWr2sXZCKREmNvgeDy0kJHho6MPNXQQBYOy3tK6d_VBrZ_daVOGmI8V0tdlrtOg5Rsrmb-lxQyHSYcLoRAfJaMjYXi4q3m2fWMUQmxIlCEVnFqCFRq3CmcmpOHseYd/s1600/crockpottenderloinlabel.jpg" height="204" width="320" /></a></div>
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<div style="text-align: center;">
<a href="http://pecan-pecan.blogspot.com/2013/01/spinach-pasta-bake-wchicken-and-sausage.html">Spinach Pasta Bake</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8ljGEtvGPNcKDaV-BOvbJ-wrKuW_wHFVK3od98USWZMEhLsAOJJgrhQ9MiTgOpbd3rck5SsrK00qIfiElzbyWgxeun9FWwrGlJET0agmJZTZhfiegoADzXx3_6FOOY0IyiUFmSbHuhmD/s1600/spinachpastabake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8ljGEtvGPNcKDaV-BOvbJ-wrKuW_wHFVK3od98USWZMEhLsAOJJgrhQ9MiTgOpbd3rck5SsrK00qIfiElzbyWgxeun9FWwrGlJET0agmJZTZhfiegoADzXx3_6FOOY0IyiUFmSbHuhmD/s1600/spinachpastabake.JPG" height="213" width="320" /></a></div>
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<div style="text-align: center;">
<a href="http://pecan-pecan.blogspot.com/2014/08/shrimp-scampi-with-roasted-peppers-and.html">Shrimp Scampi with Roasted Red Peppers</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChyraZ1x-youlQ-fK0ujO8GgALAkXbxun3UQz6h89pjsJdx930L0nfZqpZCzWgATEPc-l2tbGtzrEBnxYy-EIZDfQdv1XkllWaBR0NoomXZHL8x0M9DCucIT-qA7jmaY6_op7NDvE_bJx/s1600/scampi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChyraZ1x-youlQ-fK0ujO8GgALAkXbxun3UQz6h89pjsJdx930L0nfZqpZCzWgATEPc-l2tbGtzrEBnxYy-EIZDfQdv1XkllWaBR0NoomXZHL8x0M9DCucIT-qA7jmaY6_op7NDvE_bJx/s1600/scampi.jpg" height="180" width="320" /></a></div>
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<div style="text-align: center;">
<a href="http://pecan-pecan.blogspot.com/2010/02/corn-and-shrimp-chowdermy-favorite-soup.html">Corn and Shrimp Chowder</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjZT24BBb0yReNRwIzHQBOswABk2KDd87qeNvHUMTC7Zd0NrwXeEOy7fCLhiYlbuOirz3kwOXOwSMlXug1dgL4EgO18uDchCNaS8zuhlgQK7wlQj-RzMUJy8CUFBwEol02Yru_B8OpRoc/s1600/chowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjZT24BBb0yReNRwIzHQBOswABk2KDd87qeNvHUMTC7Zd0NrwXeEOy7fCLhiYlbuOirz3kwOXOwSMlXug1dgL4EgO18uDchCNaS8zuhlgQK7wlQj-RzMUJy8CUFBwEol02Yru_B8OpRoc/s1600/chowder.jpg" height="213" width="320" /></a></div>
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<a href="http://pecan-pecan.blogspot.com/2014/06/herbed-chicken-parmesan.html">Herbed Chicken Parm</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHe399OqojbTcnW3Tu3zpjjhaZKNo5eJ5oa-5TaZiwFRF9Ng9TDX9u4mKlMB2K5AnQshzEGYz4RgjrvtJPVo6-PO4eVd0dOmKlXC3AdJSUVur7Ss80vXaCCnWrrtsmDgPuJLIiGsavHxG/s1600/herbed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHe399OqojbTcnW3Tu3zpjjhaZKNo5eJ5oa-5TaZiwFRF9Ng9TDX9u4mKlMB2K5AnQshzEGYz4RgjrvtJPVo6-PO4eVd0dOmKlXC3AdJSUVur7Ss80vXaCCnWrrtsmDgPuJLIiGsavHxG/s1600/herbed.jpg" height="180" width="320" /></a></div>
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<a href="http://allrecipes.com/recipe/flatlander-chili/">Chili</a><br />
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<div style="text-align: center;">
Spaghetti and <a href="http://pecan-pecan.blogspot.com/2011/07/meatballs-and-mixers.html">Meatballs</a><br />
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<div style="text-align: center;">
Steak and Purple Taters - all Hunter</div>
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Lasagna<br />
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<div style="text-align: center;">
<a href="http://www.foodnetwork.com/recipes/paula-deen/poppy-seed-chicken-recipe.html">Poppyseed Chicken with Mushrooms</a><br />
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<div style="text-align: center;">
Fajatas<br />
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<div style="text-align: center;">
Pot Roast<br />
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<div style="text-align: center;">
Pizza</div>
Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-23954012138472444212015-01-11T14:50:00.000-08:002015-01-14T06:41:52.903-08:00Suzie's Creamy Chicken Noodle Soup<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We are in week 2 of an inversion. Typically I wait for sunny days for betters pictures but of all days to make soup, today is the day! This recipe is from my wonderful coworker, Suzie. She made it for a work shower and I had no less than 3 servings. I had her write it down because it was in her head. Tweak it to your liking. You cannot go wrong!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuJUabeMDBAYkrjlEq-IPM3t5yR40gC3ot0r0hwSXOxlBYsd8wyq1oGxEfa3b8YpZ9fg-4GvEL8n5ivKrI0IKJlZXfAh_DBYI4m7b4K4CS286lwyRCRsYBZKH7-ExpfEcePqBhbuw1Zbe/s1600/IMG_2690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuJUabeMDBAYkrjlEq-IPM3t5yR40gC3ot0r0hwSXOxlBYsd8wyq1oGxEfa3b8YpZ9fg-4GvEL8n5ivKrI0IKJlZXfAh_DBYI4m7b4K4CS286lwyRCRsYBZKH7-ExpfEcePqBhbuw1Zbe/s1600/IMG_2690.JPG" height="266" width="400" /></a></div>
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<span class="Apple-style-span" style="font-size: 19px; font-weight: bold;">Suzie's Creamy Chicken Noodle Soup:</span></div>
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<span style="font-size: 14pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></span><br />
<span style="font-size: 14pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14pt;">4 (3/4 to 1 lb) thin-sliced boneless, skinless chicken breasts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14pt;">1 can cream of chicken <span class="il">soup</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14pt;">1 can chicken broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14pt;">Chives to taste (I use freeze dried ~2T)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14pt;">Parsley flakes (I omit)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 19px;">Salt and Pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14pt;">1 pint half and half</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14pt;">Carrots (1/2 lb matchstick or baby carrots sliced...like I do)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14pt;">2 T onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14pt;">8 oz fine egg noodles</span><br />
<span style="font-size: 14pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-size: 14pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves: 5+</span></span><br />
<span style="font-size: 14pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-size: 14pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 14pt;"><br /></span><span style="font-size: 14pt;">-Place chicken breasts in a dutch oven. Add water to cover the chicken (plus some). Salt and pepper. Simmer until chicken is tender. Remove the chicken and let it cool. When it cools, chop or shred. </span></span><br />
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRfgt6diKp2fgCT-KqkOHIn7FwKeoboVFxCZCtXcOU5P_kY5xilc6JTRFGyBu4l7Dh7wg7-EB7AW11X0DX7DvEw1QP5Wy4kgkRBhBz1wRqjw7OjcXr8WenEJ3GxO-nIC3KqpvhZ4A3nkV/s1600/IMG_2633.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRfgt6diKp2fgCT-KqkOHIn7FwKeoboVFxCZCtXcOU5P_kY5xilc6JTRFGyBu4l7Dh7wg7-EB7AW11X0DX7DvEw1QP5Wy4kgkRBhBz1wRqjw7OjcXr8WenEJ3GxO-nIC3KqpvhZ4A3nkV/s1600/IMG_2633.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Albertsons spoils me. I cannot imagine trimming chicken anymore!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMfVAJB-AK_W5fgm6LsxCmyOs1CJkwakTVUMn_v3WN2RXlbYD-o54xYNQJBuP-S0t5HKy9BFqArUkS2MxE0g4M8xLanDDu42ct12ua8XHPTd42HJdnQnkbevG9lgANdMLYHDHJVh5npsd/s1600/IMG_2650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMfVAJB-AK_W5fgm6LsxCmyOs1CJkwakTVUMn_v3WN2RXlbYD-o54xYNQJBuP-S0t5HKy9BFqArUkS2MxE0g4M8xLanDDu42ct12ua8XHPTd42HJdnQnkbevG9lgANdMLYHDHJVh5npsd/s1600/IMG_2650.JPG" height="266" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;">-Add the can of cream of chicken to the broth/water in the dutch oven. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;">-Add can of chicken broth, pint of half and half, parsley (I omit), onion and carrots. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;">-Simmer until carrots become tender.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;">-Add the egg noodles and continue to simmer. When noodles start to look done, add the chopped/shredded chicken. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;">-If it’s not “soupy” enough, add more water and stir to heat. The longer the soup sits, the more chunky it will become. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDoTbqlvztEhSyhY-bCgW1JFCQueL016bL4l6sYzxaAq3nKrVCXEulWXvN2gKHupvvxnjeS6XAx13F4I6Xfs-Co75WD22AIKe_kZpEoH_2DOXjFh4BgfdhyphenhyphenUaft5AdmATEqodasi48RTF/s1600/IMG_2682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDoTbqlvztEhSyhY-bCgW1JFCQueL016bL4l6sYzxaAq3nKrVCXEulWXvN2gKHupvvxnjeS6XAx13F4I6Xfs-Co75WD22AIKe_kZpEoH_2DOXjFh4BgfdhyphenhyphenUaft5AdmATEqodasi48RTF/s1600/IMG_2682.JPG" height="266" width="400" /></a></div>
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Enjoy. Hope you love it as much as we do!</div>
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*Note: For a lower-fat version you can certainly use less half and half and more broth. This recipe online looks like another similar and good alternative: <a href="http://www.cookingclassy.com/2014/08/creamy-chicken-noodle-soup/">http://www.cookingclassy.com/2014/08/creamy-chicken-noodle-soup/</a><br />
<br />Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-31567393443865859902014-11-02T16:48:00.002-08:002014-12-04T20:53:31.034-08:00Brown-Eyed Susans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPw358nSHwjNApIoRjY-WnXcmo1yYYd7A-R5BXkvNvv47C_q8ZOAe9Y4hjnGfmJkn-ObF6Pwj2qjiR3hEhm3TahrElBCyaIn-cBYJ-3fG6-yM5igXDD_PwMrtm2F5LwWYx6ujhLuHPxjS/s1600/IMG_9944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPw358nSHwjNApIoRjY-WnXcmo1yYYd7A-R5BXkvNvv47C_q8ZOAe9Y4hjnGfmJkn-ObF6Pwj2qjiR3hEhm3TahrElBCyaIn-cBYJ-3fG6-yM5igXDD_PwMrtm2F5LwWYx6ujhLuHPxjS/s1600/IMG_9944.JPG" height="265" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is my Maw, my grandmother's, recipe. It is so special and loved that Mom and I made Brown-Eyed Susans ourselves to serve at my reception. (The caterer made everything else, don't worry.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgioSlj44JivOgKyM4G853cZX6-oHHsxVsD54k15QF7zbhB-Ar0Pj0EWyb4Wf1k30rCegOU9nEITKXKQ-HaewmUZAAlqEfc_MO1sltUqaZzNM9YZYqFVhTLmrGF54m1tQ_1GG1SZRUNea6C/s1600/596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgioSlj44JivOgKyM4G853cZX6-oHHsxVsD54k15QF7zbhB-Ar0Pj0EWyb4Wf1k30rCegOU9nEITKXKQ-HaewmUZAAlqEfc_MO1sltUqaZzNM9YZYqFVhTLmrGF54m1tQ_1GG1SZRUNea6C/s1600/596.JPG" height="266" width="400" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Not only were these cookies served at my wedding reception but the blog, Style Me Pretty, actually took my submission for their "Grandma's Favorite" recipe contest. I didn't realize it was published until LONG after the fact. Click the image below to see it for yourself. Pretty cool:</span><br />
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<a href="http://www.stylemepretty.com/living/2013/08/14/grandmas-brown-eyed-susans/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPkpbGzg8RZ1QLPTueSyx45i9gppmGPuRqQjIwZCpFNqwi0tBaNA1SwSHdEzKKe03twjA0wSkkWv0E9ZOMaWM2mO6a9VMVF_HmQRp68Wx2lhuNQq0UFykJ-9L9xm_43LcR_zZWvTOYZbt/s1600/Screen+shot+2014-11-02+at+5.05.52+PM.png" height="296" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lastly, I must share the original recipe card. Maw had a cursive typewriter! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglco3y9DJ3YnOdkiTLl_7v04oNCAIcDya9kQkbJpKV-nKFm3pNgdeZ2-cb9xfvpZhE1NPEIxFvGUFAcazrFpI3iRO3p6kc87hasJDeNXrBXPX9yrCiTehngrtWnEDHqKAg8wpFC0A0fd61/s1600/IMG_0175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglco3y9DJ3YnOdkiTLl_7v04oNCAIcDya9kQkbJpKV-nKFm3pNgdeZ2-cb9xfvpZhE1NPEIxFvGUFAcazrFpI3iRO3p6kc87hasJDeNXrBXPX9yrCiTehngrtWnEDHqKAg8wpFC0A0fd61/s1600/IMG_0175.JPG" height="266" width="400" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Brown-Eyed Susans</span><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b>
2 sticks of room temperature butter (yes, that is oleo!)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon real almond extract</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon salt</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Frosting:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup confectioner's sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon vanilla (just one time even though there is a typo on the card above)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons cocoa</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons of hot water</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Steps:</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Preheat your oven to 400 degrees.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Cream the butter on high speed for 2 minutes. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Turn to medium speed and add the sugar and almond extract.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Turn down to low speed and add the flour and salt. You will have to scrape the bowl midway through. The butter tends to stick on the sides of the mixing bowl. The dough will be stiff so lock the tilt head or your mixer might walk off the counter. (I know this from experience.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9309IUFM565DvERzB_Ijar3T0TWS_KR2jGIa-qQGeORJ_J7ZAGuQ8rzbP6WsuxqnlXZ5l96yJ38NkDXjRcBFs6s9acHzfwNjEAkySRXvuUpWWf790QuI44aEJKopGXoa36LNz7JbVEInp/s1600/20141102_084606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9309IUFM565DvERzB_Ijar3T0TWS_KR2jGIa-qQGeORJ_J7ZAGuQ8rzbP6WsuxqnlXZ5l96yJ38NkDXjRcBFs6s9acHzfwNjEAkySRXvuUpWWf790QuI44aEJKopGXoa36LNz7JbVEInp/s1600/20141102_084606.jpg" height="400" width="225" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Grease 2 insulated cookie sheets. Insulated is best. You don't want these babies to brown on the bottom (easier said than done).</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. Make tablespoon-sized balls of dough. Round in your hand until all creases disappear. I use my pointer and middle finger to flatten the tops slightly. This will keep the icing from running. They should be very moldable...you can smooth out the cracks again after you smush if you are very particular. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">FYI: My recipe made 2 dozen. I guess I am a little more generous on portion sizes than Maw! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFSTS3J2YUcp1rujwYCeHNVTuHujuKotHZwhlnlEjkEPJlZeNNXUKq8FaxNsBIoM2bOTQJh12lctBRBixwR1L50167vgDGjc0NSgzaOHKI94XNS6KykDH-ZyZ05NNNunQhgm00mQU49wl/s1600/20141102_084813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFSTS3J2YUcp1rujwYCeHNVTuHujuKotHZwhlnlEjkEPJlZeNNXUKq8FaxNsBIoM2bOTQJh12lctBRBixwR1L50167vgDGjc0NSgzaOHKI94XNS6KykDH-ZyZ05NNNunQhgm00mQU49wl/s1600/20141102_084813.jpg" height="225" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7. Bake on 400 degrees for 12 minutes. I did 6 minutes and swapped the top/bottom cookie sheets in order to keep them from browning. It is better to undercook than overcook these cookies.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8. When they come out of the oven immediately remove them to a cooking rack. Again, you don't want the bottoms to brown! Let cool completely.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXEm-t4Bo8p7m4DbvvKM2SDSXb5ES3dJe942SrzrWPZENd-Ltw-LvLJh9xeZGMhR2uNESF7c-BXFbqtbnLmlNwxjGO4LRbzD-WvK7HpY6Z0xyQQvPqqBSrhdLXOpwQPH80_TvOE8n8mmN/s1600/IMG_0820_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXEm-t4Bo8p7m4DbvvKM2SDSXb5ES3dJe942SrzrWPZENd-Ltw-LvLJh9xeZGMhR2uNESF7c-BXFbqtbnLmlNwxjGO4LRbzD-WvK7HpY6Z0xyQQvPqqBSrhdLXOpwQPH80_TvOE8n8mmN/s1600/IMG_0820_2.JPG" height="266" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">9. Now to make the icing... In another mixing bowl combine 1 cup of confectioners sugar, 1/2 teaspoon vanilla, 2 tablespoons of cocoa and 2 tablespoons of water. If it is too thick you can add drops of water to thin. It will harden as it sits. You certainly can just spoon icing on the cookies. I use some of my tools from my cake decorating days. (wilton 12 tip)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10. Top with almond slivers. *It is important to add the almond slivers before the icing hardens so they stick!*</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">11. Try not to eat too many yourself! Again, easier said than done! They literally melt in your mouth.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPw358nSHwjNApIoRjY-WnXcmo1yYYd7A-R5BXkvNvv47C_q8ZOAe9Y4hjnGfmJkn-ObF6Pwj2qjiR3hEhm3TahrElBCyaIn-cBYJ-3fG6-yM5igXDD_PwMrtm2F5LwWYx6ujhLuHPxjS/s1600/IMG_9944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPw358nSHwjNApIoRjY-WnXcmo1yYYd7A-R5BXkvNvv47C_q8ZOAe9Y4hjnGfmJkn-ObF6Pwj2qjiR3hEhm3TahrElBCyaIn-cBYJ-3fG6-yM5igXDD_PwMrtm2F5LwWYx6ujhLuHPxjS/s1600/IMG_9944.JPG" height="266" width="400" /></a></span></div>
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How beautiful is a day like today for baking?!</div>
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<br />Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-36520151125554548932014-10-27T17:17:00.004-07:002014-11-06T15:22:47.338-08:00Hot Spiced Drink<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi22ZyjSu93oZL5OlxtK-Up6SFQPJsll8hy56GObT6uUDAKPs7indo8tVN_Dk3SVevbCz2fz1zHqsrVLLs8pmnQ1iatjrsxH5i0fJzxPFDDWqY2dwDy11eC7XO_J6cpdpd8Z8tJHO3ZV_9y/s1600/20141027_180422.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/AVvXsEi22ZyjSu93oZL5OlxtK-Up6SFQPJsll8hy56GObT6uUDAKPs7indo8tVN_Dk3SVevbCz2fz1zHqsrVLLs8pmnQ1iatjrsxH5i0fJzxPFDDWqY2dwDy11eC7XO_J6cpdpd8Z8tJHO3ZV_9y/s1600/20141027_180422.jpg" height="225" width="400" /></a><br />
I wish I could send smells through the computer. I would. It's cooling off here in Boise which means one thing...hot spiced drink. Mom made this growing up using a percolator. Not many people have one (ahhem like me) so I use my aunt's Le Cruset! Any pot will do. One thing is for certain, your house will smell wonderful and it is EASY EASY!<br />
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<b>Ingredients:</b></div>
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2 cups cranberry juice*</div>
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2 cups apple juice* (or cider if it is fall...the only difference is the filtering and preservatives)</div>
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6 cloves</div>
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2 cinnamon sticks</div>
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1 orange, sliced (discarding the ends)</div>
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*You can honestly use any amount of juice. Use equal parts. I typically just throw in cloves and a couple cinnamon sticks. It's not a measured science. It is hard to mess up!</div>
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<b>Steps:</b></div>
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Combine all ingredients over low heat and let simmer at least 20 minutes. The longer the better. Many people online in similar recipes recommend taking the peels off if you are going to simmer for long periods of time or store. It causes it to bitter. I keep what I dont drink in a pitcher and reheat in the microwave!</div>
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvghyphenhyphenha0UxDTyXLESPI_6V5dQQkU6xY2HMtPTuPHVf9qvzfqe_0PXsLBwvnQAaST1eRIQxWY9sSKiVjDQrQZf1cVhS5q5SqlbwCwUeFvFhHv2DjDAMGC3VievCqRk70-RXvyQ_2QWelLRm/s1600/20141027_170949.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvghyphenhyphenha0UxDTyXLESPI_6V5dQQkU6xY2HMtPTuPHVf9qvzfqe_0PXsLBwvnQAaST1eRIQxWY9sSKiVjDQrQZf1cVhS5q5SqlbwCwUeFvFhHv2DjDAMGC3VievCqRk70-RXvyQ_2QWelLRm/s1600/20141027_170949.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Today I used these juices! I try to get natural juices...no sugar added.<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwg041D6whF17PXPEhCHGDYQd4lm9WElFXQfNEzvnW-AzQ64P7MXEnc-xE4UgXxwSlpsvUpi6q8j_x9crOYwsMxovJ_72goM2ZQ59nV6e3zR-fJp20cnZeM1KyhD3NCCmD7KY21EOiGT7h/s1600/20141027_171748.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwg041D6whF17PXPEhCHGDYQd4lm9WElFXQfNEzvnW-AzQ64P7MXEnc-xE4UgXxwSlpsvUpi6q8j_x9crOYwsMxovJ_72goM2ZQ59nV6e3zR-fJp20cnZeM1KyhD3NCCmD7KY21EOiGT7h/s1600/20141027_171748.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cloves fascinate me.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkvWgvIn4LSG2Z9hoBlYhXdjToXncGuOyqeaNv_4mWNH4ezj1BSrHCU6eB8SFdb9VABJNeOhYXEXdDm-fO9uX_KF1DT50yC-DxZWfzUw8w7uUh9L2haL8MFXl68fKrW6IVbWsoSmcIBiI/s1600/20141027_172201.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkvWgvIn4LSG2Z9hoBlYhXdjToXncGuOyqeaNv_4mWNH4ezj1BSrHCU6eB8SFdb9VABJNeOhYXEXdDm-fO9uX_KF1DT50yC-DxZWfzUw8w7uUh9L2haL8MFXl68fKrW6IVbWsoSmcIBiI/s1600/20141027_172201.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Isn't it beautiful?</td></tr>
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<br />Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com2tag:blogger.com,1999:blog-3668464745164460069.post-90361426466995084002014-10-22T14:44:00.000-07:002016-11-16T11:32:50.829-08:00Best-of-Both-Worlds Cookie Recipe (the brownie cookie)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIuNhFIY9QmCBjhAdDs314NDeASmBVaQDm8kQFrDWdE9mVwuvAn0zyaV7E7zxkH_fRwNvUhEFiA1KL_dTECZ_w3gfu-XLWtzQpHPPjX0u_rWswq9Kuiz1Qn6obL4plG2Z2wiZKeM9d015/s1600/Fancy+Brownie+Cookies+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIuNhFIY9QmCBjhAdDs314NDeASmBVaQDm8kQFrDWdE9mVwuvAn0zyaV7E7zxkH_fRwNvUhEFiA1KL_dTECZ_w3gfu-XLWtzQpHPPjX0u_rWswq9Kuiz1Qn6obL4plG2Z2wiZKeM9d015/s1600/Fancy+Brownie+Cookies+copy.jpg" width="265" /></a> </div>
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This weekend I visit my sissy. She is a Halloween baby so I thought I might as well surprise her with cookies for her birthday - and ones that travel well. She has already tried <a href="http://pecan-pecan.blogspot.com/2014/08/averies-chocolate-chip-cookies.html">these cookies</a>, which are still my favorite chocolate chip cookies to date. SO I googled for recipes that include two ingredients I had purchased at the local farmer's market. Hunter has been wanting to use them as bad as I have! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowuJ0psPnOky8BwrXXCDAp9k-f9WMfohYcbb_WvTFvWJlK-C-eZxyYUkKC-NJ43vTnPWVWWfW5LKbmBYMmt9NysET8hrc4dblfEBDsUAbE-KAZUH4irivK5vP3BzF7ei8vSzTA6-aJUlZ/s1600/20141022_143501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowuJ0psPnOky8BwrXXCDAp9k-f9WMfohYcbb_WvTFvWJlK-C-eZxyYUkKC-NJ43vTnPWVWWfW5LKbmBYMmt9NysET8hrc4dblfEBDsUAbE-KAZUH4irivK5vP3BzF7ei8vSzTA6-aJUlZ/s1600/20141022_143501.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1k0-oDvOSg4y4ddm7t8jIkgBhdKPldjU4jcuLmJpzFNcoiH5t1tJdDFHDrR0p0vgocDoOlDWH8vE35fod7FC3IgHSriexeV7uTWql6KltKS1pp_o0nhHVTS8aRNaLP7Ik6uWwFxlVrpwr/s1600/20141022_143519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1k0-oDvOSg4y4ddm7t8jIkgBhdKPldjU4jcuLmJpzFNcoiH5t1tJdDFHDrR0p0vgocDoOlDWH8vE35fod7FC3IgHSriexeV7uTWql6KltKS1pp_o0nhHVTS8aRNaLP7Ik6uWwFxlVrpwr/s1600/20141022_143519.jpg" width="112" /></a></div>
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I hit the jackpot with this recipe. Lately I started to blog only recipes I've done a few times to make sure they are tested. But these are too good not to share. They are sure to satisfy a chocolate craving with a rich, chocolately taste. I am a cookie and brownie girl, so naturally, these are the "best of both worlds." </div>
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Ingredients:</div>
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1 1/2 cups all-purpose flour</div>
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1/4 cup Dutched cocoa flour (not your typical Hersheys!)</div>
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3/4 tsp baking soda (always use this with dutch process)</div>
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1 stick unsalted butter, room temp</div>
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1/2 cup packed DARK brown sugar (keeps moisture)</div>
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1/2 cup honey</div>
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7 oz unsweetened chocolate, chopped (I use trader joes pieces)</div>
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1/4 c granulated sugar</div>
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Steps:</div>
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Mix your dry ingredients in a large bowl. </div>
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKvf5nPkqc75azHRd3iqPC_4c_0_BpWY_hD5n1xgrpmLO0wg0LsPN50Sh4s55dePdEHiGhD7SfuUDwHDau9rjNMqAx2L121mjmLWQQD4VJ3pDCwRbLq_mgEXEoWGgw98jrdtQEylLwmrW/s1600/20141021_200722.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKvf5nPkqc75azHRd3iqPC_4c_0_BpWY_hD5n1xgrpmLO0wg0LsPN50Sh4s55dePdEHiGhD7SfuUDwHDau9rjNMqAx2L121mjmLWQQD4VJ3pDCwRbLq_mgEXEoWGgw98jrdtQEylLwmrW/s1600/20141021_200722.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It turns out the coolest color!</td></tr>
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In a separate mixing bowl, beat the butter and sugar on medium speed until fluffy (about 2 minutes).</div>
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Then add honey and beat again.</div>
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWkfaEDVyaGcSgKBfDmz22gzB_COu52FbG4cSd8TSmJeKFmzO5_pA8ER4BPZqgDw-VnyZBsnN2PwA5wH0mf0itsXzPCrpRjxAtfPSCgnvyla3fLJpfqr9nW_TV051lTYOIQ_IW9dw5nn-/s1600/20141021_200646.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWkfaEDVyaGcSgKBfDmz22gzB_COu52FbG4cSd8TSmJeKFmzO5_pA8ER4BPZqgDw-VnyZBsnN2PwA5wH0mf0itsXzPCrpRjxAtfPSCgnvyla3fLJpfqr9nW_TV051lTYOIQ_IW9dw5nn-/s1600/20141021_200646.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was fascinated so of course I took e picture.</td></tr>
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Reduce the speed and add the flour mixture until well combined.</div>
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Then add chocolate pieces. The batter is a beautiful, rich color. This cell phone night picture doesn't do it justice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tZePIVJG0aqUvIg-KITqAhrZt1xdQBnlqOQuNY7-6ZK0e1UyfXK95pXgcGhrwrpLCUl2T4re4hT6-KxIOUZY8BBIKUFdjmQmhdWc8325uzecjOU-maK8kLIJd9eS-fn1l_1_cQAUZkJo/s1600/20141021_201232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tZePIVJG0aqUvIg-KITqAhrZt1xdQBnlqOQuNY7-6ZK0e1UyfXK95pXgcGhrwrpLCUl2T4re4hT6-KxIOUZY8BBIKUFdjmQmhdWc8325uzecjOU-maK8kLIJd9eS-fn1l_1_cQAUZkJo/s1600/20141021_201232.jpg" width="400" /></a></div>
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Now, like many good recipes, you refrigerate the dough for at least 30 minutes.</div>
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Go ahead and preheat your oven to 325 and use this time to clean the kitchen!</div>
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........fast forward 30 minutes.</div>
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I used two large cookie sheets (both insulated and non and I don't have a preference). Shape into tablespoon-sized balls. </div>
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Sprinkle the top with coarse sugar (of course this is optional but does make them look special). </div>
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Place a couple inches apart. They do flatten out while baking. </div>
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Now, like a brownie, you do not want to over bake. I made mine large and 9 minutes was plenty. You want to get them just as they begin to set and the tops start to crack.</div>
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Let cool on a wire rack.</div>
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I will leave you with one more picture....ENJOY!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKYMX898bEKb4_QkGNpatGKVwOkZNe7OgmkuaMmfI-KE9_7576xWaKliQngJ3YarZVbLB9gaAXfP4jEF7dMVFkjkZWDrE0dZxti_k24Niw8bzgYPnmTTS0M8z68878xgLiN8ZmIqfSV19/s1600/20141022_143108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKYMX898bEKb4_QkGNpatGKVwOkZNe7OgmkuaMmfI-KE9_7576xWaKliQngJ3YarZVbLB9gaAXfP4jEF7dMVFkjkZWDrE0dZxti_k24Niw8bzgYPnmTTS0M8z68878xgLiN8ZmIqfSV19/s1600/20141022_143108.jpg" width="225" /></a></div>
Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-56148931662212995612014-10-11T10:30:00.001-07:002014-11-06T15:23:16.728-08:00Broccoli Beef Stir Fry<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kSq6yl4FtEBgDNkFm6CyaU0mcIy0dgAfeGLyOHFglscuH6mMcIp6I2crDyu4ArPEoerrX4yt9s3aLcL9TZQbaa5siWpVDj0LOF8SDnWvs6iF98IzOxVscRbVPIZsnPFaUmb9T8QNaYIr/s1600/20141008_191054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kSq6yl4FtEBgDNkFm6CyaU0mcIy0dgAfeGLyOHFglscuH6mMcIp6I2crDyu4ArPEoerrX4yt9s3aLcL9TZQbaa5siWpVDj0LOF8SDnWvs6iF98IzOxVscRbVPIZsnPFaUmb9T8QNaYIr/s1600/20141008_191054.jpg" height="235" width="400" /></a></div>
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<b>Broccoli Beef Stir Fry</b></div>
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It's taken me awhile to post this recipe even though we've been enjoying it for quite some time. It takes quite a few steps but the flavors pay off. Once the prep is over, the actual cooking part is quick! Also, I might add that I have just discovered Jasmine Rice. If you haven't tried it, now is the time. It takes longer than '5 minute rice' but just set it on the stove to cook while you assemble the stir fry (or microwave it) and you won't be sorry! It has great flavor.</div>
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<b>Ingredients:</b></div>
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<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 14px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: open-sans, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">
<li class="ingredient" itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 14px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-style: inherit; font-weight: inherit;">3/4 lb flank or sirloin, sliced</span><b><i> thinly and evenly </i></b><span class="Apple-style-span" style="font-style: inherit;">across the grain</span></li>
<li class="ingredient" itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 lb broccoli florets</li>
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<span class="Apple-style-span" style="font-family: open-sans, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;"><b>Marinade</b></span></div>
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<li class="ingredient" itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/8 tsp freshly ground black pepper</li>
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<i><br /></i></div>
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<b>Sauce</b></div>
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<li class="ingredient" itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">4 T oyster sauce</li>
<li class="ingredient" itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 tsp Chinese rice wine (dry sherry or sake)</li>
<li class="ingredient" itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 T soy sauce</li>
<li class="ingredient" itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 cup chicken broth</li>
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<span class="Apple-style-span" style="font-family: open-sans, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br /></span></span></div>
Some of these ingredients may sound foreign but you can buy them at most grocery stores (Publix and Albertsons). I have cooking sherry I will use in a pinch but was having trouble finding Chinese rice wine the other day. The wine sommelier at Albertsons suggested Sake. She uses it as a substitute and really is a version of rice wine (also made with rice). Oyster sauce is labeled "flavored" many times. It has other ingredients like fish sauce in the ingredients. I thought that was interesting. </span></span></div>
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrc9MwweiL0p4VZYRbkzb3IZxS2vi3wZKYZcLNgtDDfijvDWeRDpTR7ZC7tkvUuA6L5PNQ6dqDtc0Pknemi_bbEKPpBpsxPmnciNeJ-SXoENfvFLwd8aqyXskqavxMKmWmcC0yVg6d9KW3/s1600/20141008_182837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrc9MwweiL0p4VZYRbkzb3IZxS2vi3wZKYZcLNgtDDfijvDWeRDpTR7ZC7tkvUuA6L5PNQ6dqDtc0Pknemi_bbEKPpBpsxPmnciNeJ-SXoENfvFLwd8aqyXskqavxMKmWmcC0yVg6d9KW3/s1600/20141008_182837.jpg" height="320" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sake and oyster sauce examples...some oyster sauces pour out of the bottle better than others. This is my favorite.</td></tr>
</tbody></table>
<br />
<b>Steps:</b><br />
<br />
Cook rice according to instructions. (Again, jasmine is my favorite.)<br />
<br />
Prepare the marinade and let meat sit in a medium sized mixing bowl while you prepare the remaining ingredients.<br />
<br />
Blanch the broccoli (cook in boiling water for about 2 minutes until bright green and then pour out the water).<br />
<br />
Stir together the sauce ingredients in a small bowl. You will need this located by the stove along with the broccoli for "go" time.<br />
<br />
Now, for "go" time. I suggest you use the largest skillet you have. I'm never able to cook all the meat at one time so you may want a plate near as you finish rounds of the meat. My Cuisinart nonstick is HUGE, too!<br />
<br />
I found high heat will borderline cause a grease fire on my stove so I usually cook on heat around 7/8 on my electric stove. Make sure the skillet is heated before you add the sesame oil and meat! <br />
<br />
Add the meat in layers to the pan, making sure they do not touch. Cook on each side about 2 minutes. This is why you want your meat even and thin. It helps you cook evenly and quickly.<br />
<br />
Add your garlic when finishing the meat...for about 30 seconds.<br />
<br />
Add broccoli and sauce and bring to a boil.<br />
<br />
Pour in dissolved cornstarch and cook until thickened. The more it sits, the thicker the sauce will become.<br />
<br />
<i>Enjoy. I hope you like it as much as we do!</i>Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-86306708734278609382014-10-08T20:19:00.000-07:002014-10-27T18:31:21.344-07:00Asian Cole Slaw<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TZv0fnsi9DHt_ETuPnAgF5rVUDYsMfYS3oJJyPGV-FZosRfMPCXNIM_eG3aVMLlg37PcnWyTDdwmU26qlaXNnQfPyWFfaOSJe_PfBFlBfBmHc8atbAQ5pQpXcmC2dRGH3PhEfVFiOEXi/s1600/20141008_191539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TZv0fnsi9DHt_ETuPnAgF5rVUDYsMfYS3oJJyPGV-FZosRfMPCXNIM_eG3aVMLlg37PcnWyTDdwmU26qlaXNnQfPyWFfaOSJe_PfBFlBfBmHc8atbAQ5pQpXcmC2dRGH3PhEfVFiOEXi/s1600/20141008_191539.jpg" height="360" width="640" /></a></div>
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<b>Asian Cole Slaw</b></div>
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My coworker brought this slaw to a potluck (several times) and it was always a hit. (Karla is quite the cook among her many talents.) Don't like slaw? I didn't either...until I had this!I made it tonight as a side and Hunter enjoyed it as well. </div>
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The recipe I have from Karla is double what I've typed below. The original recipe probably feeds 10! I don't mind it leftover but I should probably note it can get soggy if it sits too long because of the ramen noodles. You certainly can assemble ahead of time (like Karla would do). Just prepare and save the last step (pouring the dressing) until you are ready to serve!</div>
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Ingredients:</div>
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5 oz plain cole slaw (bags from Dole come in 10 oz)</div>
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1 pkg ramen noodles (asian or chicken)</div>
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1/2 c. sunflower seeds</div>
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1/2 c. sliced almonds</div>
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1/4 c. sugar</div>
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1/6 c. apple cider vinegar</div>
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1/6 c. olive oil</div>
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-Break up the ramen noodles into the slaw. Keep the seasoning packet aside for the dressing. </div>
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-Add the sunflower seeds and almonds to the slaw mix. </div>
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-In a small bowl, whisk together the sugar, apple cider vinegar, olive oil, and ramen noodle seasoning.</div>
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-When you are ready to serve, add the dressing to the slaw mix and toss!</div>
Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-12178253754376815122014-09-16T14:21:00.005-07:002014-11-06T15:23:50.344-08:00Lemon Orzo Pasta with Tomatoes and Asparagus<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3tBbbvHLrAu7TooWkhyyYPDDTSaO9D-DIGs6GcT9E0SD6qTfxdz2G9msEqNqTzUHpuKbauCFRghljh6-nWMaXKEFnyU-ikKTHJaZ55_1nY1SAkjQkB2QYFGnh00mNaC7i9_xl7Z-ODmF/s1600/20140929_182347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3tBbbvHLrAu7TooWkhyyYPDDTSaO9D-DIGs6GcT9E0SD6qTfxdz2G9msEqNqTzUHpuKbauCFRghljh6-nWMaXKEFnyU-ikKTHJaZ55_1nY1SAkjQkB2QYFGnh00mNaC7i9_xl7Z-ODmF/s1600/20140929_182347.jpg" height="225" width="400" /></a></div>
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This is one of my absolute favorite recipes from Pinterest. I've been making it for years and just today realized I had some pictures but never made the post!</div>
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<strong>Lemon Orzo Salad with Asparagus and Tomatoes</strong></div>
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<strong>Ingredients:</strong></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
12 oz. orzo<br />
1 bunch fresh asparagus, cut into 1-inch pieces<br />
1 pint grape or cherry tomatoes, halved</div>
<div style="text-align: left;">
<br />
1 lemon, zested and juiced<br />
4 Tbs. extra virgin olive oil<br />
1 clove garlic, minced<br />
Kosher salt<br />
Fresh ground pepper</div>
<div style="text-align: left;">
<br />
Grated Parmigiano Reggiano</div>
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<strong><br /></strong>
<strong>Directions:</strong></div>
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</div>
<div style="text-align: left;">
Bring 2 large pots of water to boil. </div>
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</div>
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In one pot, add asparagus to boiling water and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. </div>
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Place blanched asparagus in a bowl of ice water to stop the cooking and keep them pretty green.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaDC0NDXTt9IKZVNn5q7V8nBqgegOLqjEZf0WBW-NF9YUZylMSMqyVBUgxWGVoPKK21_ylqrmANiLB5AG_Y3vzOtok_d7FlEpu_Llw_I6xgZ6twc9wPH_nP3cxo8WGMaflovFTTZ9-6Y/s1600/IMG_4793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaDC0NDXTt9IKZVNn5q7V8nBqgegOLqjEZf0WBW-NF9YUZylMSMqyVBUgxWGVoPKK21_ylqrmANiLB5AG_Y3vzOtok_d7FlEpu_Llw_I6xgZ6twc9wPH_nP3cxo8WGMaflovFTTZ9-6Y/s320/IMG_4793.JPG" height="213" width="320" /></a></div>
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In the second pot, cook the orzo per package instructions. When tender, drain and place in a large bowl. <br />
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Add blanched asparagus and tomato halves.</div>
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Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEiTh_yrBJ790ulPWd779Tpe4muc7n7eRx-pcAkU-HZG5uY_d4DPdZhb-WkfEggg2YqVlFqRxBwunrxrtuPRXFmro7ylD5WN7FolOvbT0AfPlcUMX1ry-jZqnml8v0n8tgcL_NhKSEac/s1600/IMG_4797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEiTh_yrBJ790ulPWd779Tpe4muc7n7eRx-pcAkU-HZG5uY_d4DPdZhb-WkfEggg2YqVlFqRxBwunrxrtuPRXFmro7ylD5WN7FolOvbT0AfPlcUMX1ry-jZqnml8v0n8tgcL_NhKSEac/s320/IMG_4797.JPG" height="213" width="320" /></a></div>
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Stir into orzo and vegetables. Stir in grated Parmigiano Reggiano.<br />
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Serve warm, room temperature or cold (my fav).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3tBbbvHLrAu7TooWkhyyYPDDTSaO9D-DIGs6GcT9E0SD6qTfxdz2G9msEqNqTzUHpuKbauCFRghljh6-nWMaXKEFnyU-ikKTHJaZ55_1nY1SAkjQkB2QYFGnh00mNaC7i9_xl7Z-ODmF/s1600/20140929_182347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3tBbbvHLrAu7TooWkhyyYPDDTSaO9D-DIGs6GcT9E0SD6qTfxdz2G9msEqNqTzUHpuKbauCFRghljh6-nWMaXKEFnyU-ikKTHJaZ55_1nY1SAkjQkB2QYFGnh00mNaC7i9_xl7Z-ODmF/s1600/20140929_182347.jpg" height="225" width="400" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-61853297394172750642014-09-09T12:31:00.002-07:002014-11-06T15:24:11.178-08:00Pumpkin Chip Cookies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaHcbfFjlG-5FtwnTTdC28igiea-_V7OkV7ytfdXL3yhFtmHbgK2U_P4cw9j1-w8r6AXzcbV6OJYixiQmrOamm9dDIc34A8pb1JPTFfF_dgp8t97eLTe_yJiUgL2wdPIIDjqzcC2z4K5m/s1600/20140909_124131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaHcbfFjlG-5FtwnTTdC28igiea-_V7OkV7ytfdXL3yhFtmHbgK2U_P4cw9j1-w8r6AXzcbV6OJYixiQmrOamm9dDIc34A8pb1JPTFfF_dgp8t97eLTe_yJiUgL2wdPIIDjqzcC2z4K5m/s1600/20140909_124131.jpg" height="225" width="400" /></a></div>
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Every year, about this time, I get a craving for these pumpkin chip cookies. Let's be honest...I crave them year round. But this time of year I find an excuse to make them more often. Some places only carry pumpkin seasonally (ahhem Trader Joes) and some all year. So if you cannot find it, don't give up. In Albertsons it is by the pie fillings and not by candied yams and sweet potatoes like one would think. This was one of the first recipes I discovered on pinterest circa 2011. I have made it my own. <br />
<br />
The cookies can be described by having a hint of pumpkin. Even those that do not like pumpkin like this recipe. They are very cake-like and fluffy (so leave room on your cookie sheet for them to spread). Think of them as muffin tops. If you don't care for butterscotch you substitute 2 cups of chocolate chips (I prefer half and half). <br />
<b><br /></b>
<b>Pumpkin Chip Cookies</b><br />
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<span class="Apple-style-span" style="color: #444444;">Ingredients:</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #444444;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #444444;">2 cups all-purpose flour</span></div>
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<span class="Apple-style-span" style="color: #444444;">1 1/2 tsp baking powder</span></div>
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<span class="Apple-style-span" style="color: #444444;">1 tsp baking soda</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #444444;">1/2 tsp salt</span></div>
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<span class="Apple-style-span" style="color: #444444;">1 tsp ground cinnamon</span></div>
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<span class="Apple-style-span" style="color: #444444;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #444444;">2 large eggs</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #444444;">1 cup granulated sugar</span></div>
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<span class="Apple-style-span" style="color: #444444;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #444444;">1/2 cup canola oil</span></div>
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<span class="Apple-style-span" style="color: #444444;">i cup canned pumpkin</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #444444;">1 tsp vanilla extract</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #444444;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #444444;">1 cup butterscotch chips</span></div>
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<span class="Apple-style-span" style="color: #444444;">1 cup semisweet chocolate chips</span></div>
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<span class="Apple-style-span" style="color: #444444;">Steps:</span></div>
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<span class="Apple-style-span" style="color: #444444;">Preheat your oven to 325.</span></div>
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<span class="Apple-style-span" style="color: #444444;">In a separate bowl, mix the first section of dry ingredients.</span></div>
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<span class="Apple-style-span" style="color: #444444;">In your mixer on medium speed (with the paddle attachment), beat eggs and sugar until light yellow (almost 2 minutes). Turn to slow speed and mix in oil, vanilla and pumpkin.</span></div>
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<span class="Apple-style-span" style="color: #444444;">Add your dry ingredients until just combined (about a minute).</span></div>
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<span class="Apple-style-span" style="color: #444444;">Fold in chocolate/butterscotch chips.</span></div>
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<span class="Apple-style-span" style="color: #444444;">*I used two baking sheets, one insulated and one not, to see which I preferred. I would NOT use insulated. They cook more thoroughly and stay together better. I even think they rise better using a traditional cookie sheet.*</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3iwBAkvTQkyxsEf8Dt_WMONR0h_Un-9pEwqXVhHTJ6Ti6DhDgsRdWtNkM7nGXrFT3-l6qZQsINfoJBKpM0ORCiDl5rlslW_sw8ihrJ9UNtHos_rWsHNhwS0z6WXruVZfHVVnp4GS4buG/s1600/20140909_115919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3iwBAkvTQkyxsEf8Dt_WMONR0h_Un-9pEwqXVhHTJ6Ti6DhDgsRdWtNkM7nGXrFT3-l6qZQsINfoJBKpM0ORCiDl5rlslW_sw8ihrJ9UNtHos_rWsHNhwS0z6WXruVZfHVVnp4GS4buG/s1600/20140909_115919.jpg" height="225" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #444444;">Using your 1/4 measuring cup, make about 10 cookies per baking sheet. Don't fill up the cup entirely. I did 8 per sheet (2 sheets) and they were entirely too large (even for me). If you did 10 a sheet, the recipe will yield about 20 cookies. They pour out quite nicely.</span><br />
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<span class="Apple-style-span" style="color: #444444;">Bake in the oven for about 16 minutes. Let cool for 5 minutes before removing from the baking sheet.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzh0FZOmAcEOPCDP2pC1vgdVqLDwVhoRD7aXLLxe9Abr7qmqpZg2Uzu0nF3k3CjR7G8NV_kRH00QYsp17W7xmErwYBfZvR2OxNQ-PIi3_bFBZpiz3kGjp6eS9-0VkXGh0w6zT-derMR5m/s1600/20140909_122914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzh0FZOmAcEOPCDP2pC1vgdVqLDwVhoRD7aXLLxe9Abr7qmqpZg2Uzu0nF3k3CjR7G8NV_kRH00QYsp17W7xmErwYBfZvR2OxNQ-PIi3_bFBZpiz3kGjp6eS9-0VkXGh0w6zT-derMR5m/s1600/20140909_122914.jpg" height="225" width="400" /></a></div>
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The picture above shows the cake and muffin-like consistency.</div>
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ENJOY! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaHcbfFjlG-5FtwnTTdC28igiea-_V7OkV7ytfdXL3yhFtmHbgK2U_P4cw9j1-w8r6AXzcbV6OJYixiQmrOamm9dDIc34A8pb1JPTFfF_dgp8t97eLTe_yJiUgL2wdPIIDjqzcC2z4K5m/s1600/20140909_124131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaHcbfFjlG-5FtwnTTdC28igiea-_V7OkV7ytfdXL3yhFtmHbgK2U_P4cw9j1-w8r6AXzcbV6OJYixiQmrOamm9dDIc34A8pb1JPTFfF_dgp8t97eLTe_yJiUgL2wdPIIDjqzcC2z4K5m/s1600/20140909_124131.jpg" height="225" width="400" /></a></div>
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<br />Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com1tag:blogger.com,1999:blog-3668464745164460069.post-20897076587159446692014-09-03T13:52:00.004-07:002014-10-27T18:26:12.822-07:00Shrimp and Grits Casserole<div class="separator" style="clear: both; text-align: center;">
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This shrimp and grits recipe is courtesy of Nancy's mother, using grits that Catherine and David sent us when we moved to Boise, and with photography help from Claire while visiting. My friends are the best.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-OZ87cQLqG_DZv4T96DMy4nC2VvY7Ep1sFqb_CoI3RLbQ1Yfou2YCWRS5xnuJRRbVDTPnuuw8Yjcv_QS0N4YeCwlks9hHAa1q5M-3unOJWPXHW4CezLEE27jIoj-tFnnJ7f3zF-U7yJQ/s1600/20140902_201047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-OZ87cQLqG_DZv4T96DMy4nC2VvY7Ep1sFqb_CoI3RLbQ1Yfou2YCWRS5xnuJRRbVDTPnuuw8Yjcv_QS0N4YeCwlks9hHAa1q5M-3unOJWPXHW4CezLEE27jIoj-tFnnJ7f3zF-U7yJQ/s1600/20140902_201047.jpg" height="360" width="640" /></a></div>
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This Shrimp and Grits recipe can be prepared ahead of time because it is a casserole and makes for good leftovers (another plus for the Hodges' house). When Nancy lived with me her mom would send her back to Birmingham with frozen containers of these shrimp and grits. That began my obsession. There is a bit of food prep but you mix everything together and are set! Ironically my coworker uses the same recipe - it was also published in <a href="http://www.myrecipes.com/recipe/cheesy-shrimp-and-grits-casserole-10000000522445/">Southern Living</a>. You see, it is a good one!</div>
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First, can I just tell you how amazing these grits are? I've made this recipe probably 50 times but these grits make it extra special. The casserole holds together better with these grits (before I would use a bowl which was ok). I don't think I can eat any other grits ever again (think rich, creamy and chunky). So keep this in mind for the recipe. Old fashioned stone ground corn grits are WAY better than Quaker instant (no offense). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4N1u4GwMfzGxnOE7ypqm97q0zi2iQe3FW2pCqutJ-SwL8WV6hK5r9j6Hef-y0I9Rw5zVy1ibYpaEQu3N2WRa2UMNWHh0fDgoAKafEx8sdpUtWKvOctlip1flh3inRxpNB8QAee78y570A/s1600/IMG_5196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4N1u4GwMfzGxnOE7ypqm97q0zi2iQe3FW2pCqutJ-SwL8WV6hK5r9j6Hef-y0I9Rw5zVy1ibYpaEQu3N2WRa2UMNWHh0fDgoAKafEx8sdpUtWKvOctlip1flh3inRxpNB8QAee78y570A/s1600/IMG_5196.jpg" height="400" width="266" /></a></div>
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Here is a close up picture!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82EqgmUXf9lC1szEcfwj4Z5gmz7e8BtBf_6xtqI2sXSsTb_1TRuauMys8ahzBxjNAMCguN3aR042iW6i-ZGrlxvsNaot0CktuHkRrVQEcQZqZUqPKC1FtkMuZ6QFvGJuSObOorOc3kQxJ/s1600/IMG_5201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82EqgmUXf9lC1szEcfwj4Z5gmz7e8BtBf_6xtqI2sXSsTb_1TRuauMys8ahzBxjNAMCguN3aR042iW6i-ZGrlxvsNaot0CktuHkRrVQEcQZqZUqPKC1FtkMuZ6QFvGJuSObOorOc3kQxJ/s1600/IMG_5201.JPG" height="266" width="400" /></a></div>
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You recognize this bag. I use this shrimp often from Fred Meyer. I am weird and have to find wild shrimp. The small shrimp work well because you get a good amount throughout the casserole.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqmCGVJOD2LFK3x-gllJQWOtYEt-6-8D1nxixc_DrIQg83raZupvxrBUdWwKovIzJS0ch3UM5vqx3wkYCdMYsk37IvSuC0b23PNS-auBXcSBuwrAezQ4QozCqMIsSCb8fY4GZ2V0PsQGK/s1600/IMG_5200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqmCGVJOD2LFK3x-gllJQWOtYEt-6-8D1nxixc_DrIQg83raZupvxrBUdWwKovIzJS0ch3UM5vqx3wkYCdMYsk37IvSuC0b23PNS-auBXcSBuwrAezQ4QozCqMIsSCb8fY4GZ2V0PsQGK/s1600/IMG_5200.jpg" height="400" width="266" /></a></div>
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This is one of our favorite finds at the Boise farmer's market and I kick myself for not having a picture. There is an older couple with a booth dedicated to garlic - every kind you can imagine. Hunter and I like to pick different ones each time we go. Asian tempest was described as sweet. Chesnok red was full-bodied - that is the one I used for this recipe!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovoFfVCdQlhrvjwMiiHqtn8V4v376lR8jw7ykOGYy31IZ2qui3O_fDZuj83lcGvAEbYEHMCtO6R5egKs2KaMornM8UeNF48KC3J2U4AIk58FyQuqckLMuPd-orv5iD3i7yNCTd6gs8I21/s1600/IMG_5203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovoFfVCdQlhrvjwMiiHqtn8V4v376lR8jw7ykOGYy31IZ2qui3O_fDZuj83lcGvAEbYEHMCtO6R5egKs2KaMornM8UeNF48KC3J2U4AIk58FyQuqckLMuPd-orv5iD3i7yNCTd6gs8I21/s1600/IMG_5203.JPG" height="266" width="400" /></a></div>
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Ingredients:</div>
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4 c. chicken broth</div>
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1 c. regular grits</div>
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1 c shredded sharp cheddar cheese (~ .25 lb)</div>
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1 c pepperjack cheese (~ .25 lb)</div>
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1 T butter</div>
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6 green onions, chopped</div>
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1 green bell pepper, chopped</div>
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1 garlic clove, minced (or 2 small)</div>
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1 lb shrimp, peeled and cooked</div>
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1 10 oz can Rotel</div>
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1/4 tsp pepper</div>
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*For this recipe I used my food processor both for the cheese and for the peppers and onions. The peppers and onions definitely make for a better presentation hand chopped but it tastes just the same. AND it saves some time.</div>
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Bring chicken broth to a boil and add grits. Stir and cover, reduce heat and simmer for 20 minutes. </div>
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Stir in both cheeses into the grits. Set aside. </div>
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Melt butter in a large skillet over medium heat and saute bell pepper, onions and garlic for about 5 minutes. </div>
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Stir together grits, green onion mixture, shrimp, pepper and rotel. </div>
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To give you an idea, this is what it will look like:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTt_1aVTAzewsHTwlFTCGpIsc1XhLI6CsqnKKUm6z1IRaL2S1j8MXQw8AvAM5dwtNvO-RCgJWxrlhoykzcf9dfrA1rc-FtYajTPfDP6SpwoabzZWG5XBRDP4VaWEmnJdrbCepdWDgklEno/s1600/IMG_5213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTt_1aVTAzewsHTwlFTCGpIsc1XhLI6CsqnKKUm6z1IRaL2S1j8MXQw8AvAM5dwtNvO-RCgJWxrlhoykzcf9dfrA1rc-FtYajTPfDP6SpwoabzZWG5XBRDP4VaWEmnJdrbCepdWDgklEno/s1600/IMG_5213.JPG" height="266" width="400" /></a></div>
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And this is the fabulous dish my sister gave me as a gift one year. Food never sticks. I use it often! It works great for this recipe. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5sEdJ6zke98dS3tp_miHoRfzd0SdoodgTdJzDPF3wUdYwwzcNLWjDh1B-srNbnlHKfLCyCR9vx5l9D2IxOpKrppewIKVCqv0csi8-QoKL_WU0b6CGepuH6wZDIyKhV6FZ6IgqKwV0J0J/s1600/IMG_5214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5sEdJ6zke98dS3tp_miHoRfzd0SdoodgTdJzDPF3wUdYwwzcNLWjDh1B-srNbnlHKfLCyCR9vx5l9D2IxOpKrppewIKVCqv0csi8-QoKL_WU0b6CGepuH6wZDIyKhV6FZ6IgqKwV0J0J/s1600/IMG_5214.JPG" height="266" width="400" /></a></div>
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After about 35 minutes in a preheated 350 degree oven, I present you with the colorful finished product...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-OZ87cQLqG_DZv4T96DMy4nC2VvY7Ep1sFqb_CoI3RLbQ1Yfou2YCWRS5xnuJRRbVDTPnuuw8Yjcv_QS0N4YeCwlks9hHAa1q5M-3unOJWPXHW4CezLEE27jIoj-tFnnJ7f3zF-U7yJQ/s1600/20140902_201047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-OZ87cQLqG_DZv4T96DMy4nC2VvY7Ep1sFqb_CoI3RLbQ1Yfou2YCWRS5xnuJRRbVDTPnuuw8Yjcv_QS0N4YeCwlks9hHAa1q5M-3unOJWPXHW4CezLEE27jIoj-tFnnJ7f3zF-U7yJQ/s1600/20140902_201047.jpg" height="225" width="400" /></a></div>
<br />Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com1tag:blogger.com,1999:blog-3668464745164460069.post-22187660983324377842014-08-26T18:36:00.000-07:002014-10-27T18:26:25.822-07:00Averie's Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dmpZWKyORYouppR4U3dPDYSq5tEGsfnmnuK3TqiouWAQP_k3WGMGfZGxuB9FsUsBdSkvHCx1_M7pkwOi1B5nUsTtDONloa0ZXWTiwhlBXvMM8eEFK3sEioJQ0HKKCK4C2MlubzlEFA8n/s1600/20140716_132633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dmpZWKyORYouppR4U3dPDYSq5tEGsfnmnuK3TqiouWAQP_k3WGMGfZGxuB9FsUsBdSkvHCx1_M7pkwOi1B5nUsTtDONloa0ZXWTiwhlBXvMM8eEFK3sEioJQ0HKKCK4C2MlubzlEFA8n/s1600/20140716_132633.jpg" height="360" width="640" /></a></div>
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I want to be <a href="http://www.averiecooks.com/2014/02/the-best-shttp://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.htmloft-and-chewy-chocolate-chip-cookies.html">this girl</a>, Averie. I have a love/hate relationship with her because I LOVE her recipes but I hate that I lose all self control! :) It is a miracle I have not blogged about this recipe. It is my favorite BY FAR. I've made about 10 batches since I moved here. They are highly approved from all visitors and Hunter's office. I even shipped them to the home office.</div>
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A couple things stand out in this recipe:</div>
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1. Pudding Mix</div>
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2. Refrigeration of dough required</div>
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3. They are MASSIVE</div>
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<span class="Apple-style-span" style="color: #5e5e5e; line-height: 22px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 c. unsalted butter, softened (1.5 sticks)<br />3/4 c. light brown sugar, packed<br />1/4 c. granulated sugar<br />1 large egg<br />1 tsp vanilla extract (or 1/2 tsp of vanilla paste)</span></span></div>
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<span class="Apple-style-span" style="color: #5e5e5e; line-height: 22px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 c. all-purpose flour<br />1 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not 'cook & serve')<br />1 tsp baking soda<br />pinch salt<br />1 bag (10 oz) Trader Joe's chocolate chunks</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fsBRfUPJoPuVDfXV_2PKmqiIy9DNxBwVuQ4Yx2HboAQ9RE7qh8Altw0ZAzTKc8740FpKMhP_9WDAXCzVHTJeoTigfSejINSvdQsHBDNKjoecbocYwrMG02vQCnLLa947vVGA1SeaK8Vj/s1600/20140826_162045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fsBRfUPJoPuVDfXV_2PKmqiIy9DNxBwVuQ4Yx2HboAQ9RE7qh8Altw0ZAzTKc8740FpKMhP_9WDAXCzVHTJeoTigfSejINSvdQsHBDNKjoecbocYwrMG02vQCnLLa947vVGA1SeaK8Vj/s1600/20140826_162045.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I've tried different chocolate chips but these by far are the best. I stock up on these.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1DZoY4C44ydGq1OCG0tuQLpJUKjRYt7DFGZIGIwDasAlQI56hPWWjYzFK5mqd_pAOsZ2RcsVueXWkfGOenb-MsC9FsC2ybpVrVEUqyaBXM4uP-S-26Li3cIy2mum9_qHW6AmQIcgQk0k/s1600/20140826_162400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1DZoY4C44ydGq1OCG0tuQLpJUKjRYt7DFGZIGIwDasAlQI56hPWWjYzFK5mqd_pAOsZ2RcsVueXWkfGOenb-MsC9FsC2ybpVrVEUqyaBXM4uP-S-26Li3cIy2mum9_qHW6AmQIcgQk0k/s1600/20140826_162400.jpg" height="400" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I've been meaning to post a picture of the butter here. I first saw the small bars when I moved out here. They are squatty but the same measurements of the long sticks back home.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmT5206cPtxz5jxcp7GTCwD38AbDPgB2JL_ZdqaHPltEkhJZQkEwmliR5M5cdbusOfznEJW6pb2nzwfP_1VMxqlZnmaY6GX6HKnR-xvwPjrh4VOTWpxZMao5JBTLqc4z1mx-IM_qe21YNL/s1600/20140826_163121.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmT5206cPtxz5jxcp7GTCwD38AbDPgB2JL_ZdqaHPltEkhJZQkEwmliR5M5cdbusOfznEJW6pb2nzwfP_1VMxqlZnmaY6GX6HKnR-xvwPjrh4VOTWpxZMao5JBTLqc4z1mx-IM_qe21YNL/s1600/20140826_163121.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This discovery is from the farmer's market (I am obsessed). You can see the vanilla bean specs in the cookies because of it.</td></tr>
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</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;"><b>Steps:</b></span><span class="Apple-style-span" style="color: #5e5e5e; line-height: 22px;"></span><br />
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<span class="Apple-style-span" style="color: #5e5e5e; line-height: 22px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In your mixer with the paddle attachment, mix the wet ingredients (first paragraph) for 4 minutes on med-high speed. </span></span></div>
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<span class="Apple-style-span" style="color: #5e5e5e; line-height: 22px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Scrape the sides.</span></span></div>
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<span class="Apple-style-span" style="color: #5e5e5e; line-height: 22px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add dry ingredients on low until just combined (about 1 min).</span></span></div>
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<span class="Apple-style-span" style="color: #5e5e5e; line-height: 22px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add the chocolate until just combined (30 seconds). </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-rSLe2hQdfviaGQUG2UUO5FYFJOCOT9m_CUnyRvE-tdL_WYhm0n4oSTJ2TDF76X2jsBKJQ-bpETYXIXNiksr62y0RCYLT45Eg7v0hUb1kB6O6Sw_vXXwDQkG4g66dgF51eULB2tOQawG/s1600/20140826_170223.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-rSLe2hQdfviaGQUG2UUO5FYFJOCOT9m_CUnyRvE-tdL_WYhm0n4oSTJ2TDF76X2jsBKJQ-bpETYXIXNiksr62y0RCYLT45Eg7v0hUb1kB6O6Sw_vXXwDQkG4g66dgF51eULB2tOQawG/s1600/20140826_170223.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is how large the cookies should be. I use my 1/4 measuring cup. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCG5QPL2pHvGJ08PctplbkGgfY60CPWYKabQYoIRBg0ytpZXTKQxJdq6U-4iFtUvR9NJDGwLDzU3kPCrl1tmg7TiIA62ZXWFcx8VzFtJ_57AoGhWXyBNPSi58CjhgAKVGzBBaykhN_D7pz/s1600/20140826_170823+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCG5QPL2pHvGJ08PctplbkGgfY60CPWYKabQYoIRBg0ytpZXTKQxJdq6U-4iFtUvR9NJDGwLDzU3kPCrl1tmg7TiIA62ZXWFcx8VzFtJ_57AoGhWXyBNPSi58CjhgAKVGzBBaykhN_D7pz/s1600/20140826_170823+(1).jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They make 14 cookies (ok, i ate one). Do not be confused. Be accurate.</td></tr>
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When you place them on the tray, flatten them a bit. They do not spread when baking. </div>
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You will them cover with plastic wrap and put in the frig for at least 4 hours.</div>
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They bake at 350 for 11 minutes. Let them cool on the pan.</div>
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I believe they are best the next day...if you can wait that long.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dmpZWKyORYouppR4U3dPDYSq5tEGsfnmnuK3TqiouWAQP_k3WGMGfZGxuB9FsUsBdSkvHCx1_M7pkwOi1B5nUsTtDONloa0ZXWTiwhlBXvMM8eEFK3sEioJQ0HKKCK4C2MlubzlEFA8n/s1600/20140716_132633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dmpZWKyORYouppR4U3dPDYSq5tEGsfnmnuK3TqiouWAQP_k3WGMGfZGxuB9FsUsBdSkvHCx1_M7pkwOi1B5nUsTtDONloa0ZXWTiwhlBXvMM8eEFK3sEioJQ0HKKCK4C2MlubzlEFA8n/s1600/20140716_132633.jpg" height="360" width="640" /></a></div>
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Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-21488094179240148412014-08-25T16:43:00.004-07:002014-10-27T18:26:33.561-07:00Our Favorite Waffle Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoXtGvnjnRlk0hpi_woXgssgY3hX4-PyFsEgKASsCMF5YAl3AZF5W80DQGMHRRsAGwZ8p55eptxJ-TWpK9Qhx5wm032373yQixw_t4su7vB4sogPv-_tC5xW5d4HUCWS5S35-Sz5-Wv9YV/s1600/20140816_083424.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/AVvXsEhoXtGvnjnRlk0hpi_woXgssgY3hX4-PyFsEgKASsCMF5YAl3AZF5W80DQGMHRRsAGwZ8p55eptxJ-TWpK9Qhx5wm032373yQixw_t4su7vB4sogPv-_tC5xW5d4HUCWS5S35-Sz5-Wv9YV/s1600/20140816_083424.jpg" height="225" width="400" /></a>Our favorite impulse wedding giftcard purchase was a Calphalon waffle iron. Our fav time to use it is a lazy Saturday morning. I make the waffles while Hunter cooks the bacon. We've made several recipes but to this date, this is our favorite.<br />
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*Our favorite requires a little more work (of course) but a good backup recipe with pantry ingredients <a href="http://allrecipes.com/recipe/waffles-i/">can be found here</a>. <br />
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The name of the recipe:<br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Waffles of Insane Greatness</span></b><br />
<a href="http://www.foodnetwork.com/recipes/waffle-of-insane-greatness-recipe.html">http://www.foodnetwork.com/recipes/waffle-of-insane-greatness-recipe.html</a><br />
333 reviews and 5 stars...I knew it must be good!<br />
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<span class="Apple-style-span" style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;"><b><br /></b></span>
<span class="Apple-style-span" style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">3/4 c all-purpose flour<br />1/4 c cornstarch<br />1/2 tsp baking powder<br />1/4 tsp baking soda<br />1/2 tsp salt<br />1 c buttermilk<br />1/3 cup vegetable oil (I will try less!)<br />1 egg<br />1 1/2 teaspoons sugar<br />3/4 teaspoon vanilla extract<br /><b><br /></b></span><br />
<span class="Apple-style-span" style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;"><b><br /></b>I use my mixer...</span><br />
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<span class="Apple-style-span" style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">Mix the dry ingredients - flour, cornstarch, baking powder, baking soda, and salt. Mix. </span><br />
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<span class="Apple-style-span" style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">Add the egg, milk, vegetable oil, egg, sugar and vanilla and mix again. </span><br />
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<span class="Apple-style-span" style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">*Important: L</span><span class="Apple-style-span" style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">et the batter sit for 30 minutes. (Some say beat the egg white first but I couldn't tell a difference for the effort.)</span><br />
<span class="Apple-style-span" style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;"><br />Preheat the waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. (This is part of why I love this recipe!) </span><br />
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<span class="Apple-style-span" style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 13px;"><br /></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwhq99PakxrCdJS1aoDstTewPXbiQXry7H4TokCFgQeR9QjRAdADIcF6px0UQerPp7Xwt5DV6oWRh_IhIzfa6F4yUh63fZX3NoB84QHt_uBfVWqlR_Hg17tNIuGuhoLuYX_5UmvKx0Aui/s1600/20140816_083241.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwhq99PakxrCdJS1aoDstTewPXbiQXry7H4TokCFgQeR9QjRAdADIcF6px0UQerPp7Xwt5DV6oWRh_IhIzfa6F4yUh63fZX3NoB84QHt_uBfVWqlR_Hg17tNIuGuhoLuYX_5UmvKx0Aui/s1600/20140816_083241.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice the steam - I keep the setting one notch past the medium setting.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoXtGvnjnRlk0hpi_woXgssgY3hX4-PyFsEgKASsCMF5YAl3AZF5W80DQGMHRRsAGwZ8p55eptxJ-TWpK9Qhx5wm032373yQixw_t4su7vB4sogPv-_tC5xW5d4HUCWS5S35-Sz5-Wv9YV/s1600/20140816_083424.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoXtGvnjnRlk0hpi_woXgssgY3hX4-PyFsEgKASsCMF5YAl3AZF5W80DQGMHRRsAGwZ8p55eptxJ-TWpK9Qhx5wm032373yQixw_t4su7vB4sogPv-_tC5xW5d4HUCWS5S35-Sz5-Wv9YV/s1600/20140816_083424.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; font-size: x-small; line-height: 13px;">The recipe makes the two large waffles above. It is perfect for the two of us but you can easily double it!</span></td></tr>
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Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-34759372201696439432014-08-19T20:10:00.000-07:002014-10-27T18:26:57.307-07:00 Shrimp Scampi With Roasted Peppers and Spinach<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is one of my top 5 recipes and... it was a Publix Apron recipe I found on a trip to the grocery after work one day. It's a great way to sneak in some veggies. Like many recipes, we eat this for 2 nights (woo hoo). I don't always measure exactly with this recipe and that is ok.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFmdEihiYMdG_4R9EUXBb9Lyqr7HV4kdJVgeDSR250WMihmvEc_VWFynpi9jfbTMuw092uaXlTCz-9KSzhXgMsD-Is8TVJ4YNbdGj2nkx67fGGym4RpzVxmycMaXMLAS5gEn5nvFFgtG9M/s1600/20140818_184519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFmdEihiYMdG_4R9EUXBb9Lyqr7HV4kdJVgeDSR250WMihmvEc_VWFynpi9jfbTMuw092uaXlTCz-9KSzhXgMsD-Is8TVJ4YNbdGj2nkx67fGGym4RpzVxmycMaXMLAS5gEn5nvFFgtG9M/s1600/20140818_184519.jpg" height="360" width="640" /></span></a></div>
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<b><a href="http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=7610&mealGroupId=1000"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Shrimp Scampi with Roasted Red Peppers and Spinach</span></a></b><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">(altered just SLIGHTLY from the Publix website)</span></b></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><b><br /></b>
3 cloves garlic, thinly sliced (before we discovered the Boise market I would use the jarred</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">minced garlic)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1/3 c. Parmesan cheese, finely grated</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">8 oz linguine pasta</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">2 tablespoons olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 cup roasted red peppers, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">12 oz peeled/deveined shrimp, thawed</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1/4 teaspoon crushed red pepper flakes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1/2 teaspoon kosher salt, divided</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1/2 teaspoon pepper, divided</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1/2 cup reduced-sodium chicken broth (or stock)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">2 tablespoons unsalted butter (I reduced it from 3 - it's not needed although it does take</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"> some bite out of the kick if you choose to do all 3 T.)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">4 cups baby spinach leaves (6 oz)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br />
<b>Prep</b></span><br />
<ul style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-left: 16px;">
<li style="color: #404a62; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Bring water to boil for pasta.</span></li>
<li style="color: #404a62; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Slice garlic.</span></li>
<li style="color: #404a62; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Chop peppers.</span></li>
<li style="color: #404a62; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Grate cheese (1/3 cup).</span></li>
</ul>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">*Most of the work is prep. Be sure you have it all ready because once you start, it goes fast! </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">In fact, I line my ingredients up for this one and it is done start to end in 15 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Steps</span></b></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br /></span></b></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br />
*It is also good to note this has kick. So if you want less kick lessen the spicy peppers or red </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">pepper flakes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br />
</span><br />
<ol style="color: #333333; margin-bottom: 0px; margin-left: 27px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: left;">
<li style="color: #404a62; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Cook and drain pasta following package instructions.</span></li>
<li style="color: #404a62; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Preheat large sauté pan (we use our lovely new wedding gift!) on medium 1–2 minutes. </span></li>
<li style="color: #404a62; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Place oil and garlic in pan; cook 3–4 minutes or until the garlic edges begin to turn golden.</span></li>
<li style="color: #404a62; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Add peppers, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 min.</span></li>
<li style="color: #404a62; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Add broth; cook 2–3 minutes or until reduced by about one-half and shrimp have just turned pink</span></li>
<li style="color: #404a62; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">(It never reduces that quick for me but I like liquid so I am ok with it.)</span></li>
<li style="color: #404a62; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/4 teaspoon <i>each</i> salt and pepper. </span></li>
<li style="color: #404a62; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Toss until butter and cheese melts and spinach wilts. Serve.</span></li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkqq3795JVWcQSG98ERfN0hqC22Far5QYHyJ14nSQe0ueriTly0lDbkSs1tvDVn7uwqcBZWDthyv_oNTjF11MECxXuDurqBmdKVCNaNRqKXPvnBN9BtkZLNYzK1iUTNYSj69yOtUyt65p/s1600/20140818_182254.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkqq3795JVWcQSG98ERfN0hqC22Far5QYHyJ14nSQe0ueriTly0lDbkSs1tvDVn7uwqcBZWDthyv_oNTjF11MECxXuDurqBmdKVCNaNRqKXPvnBN9BtkZLNYzK1iUTNYSj69yOtUyt65p/s1600/20140818_182254.jpg" height="400" width="225" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">This garlic is "polish gem." I will take a picture of the sweet garlic farmers next time we go. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">They have quite a selection. I never knew there were so many types. Spanish rojo is another one of our favs.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrtIhfljAsYY4u6wu_aD6t03t1kFCp4uPLSyZtZrQ9bNKNhc6r5LSUA5suO4_MtONNJCV_2T5Nd_i2SLuUr3SqfB6JAdJA7RZiPFY4hX8gvudBmXI9gHUaPqcISE433s_0OVxmwnk2HjC/s1600/20140818_182324.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrtIhfljAsYY4u6wu_aD6t03t1kFCp4uPLSyZtZrQ9bNKNhc6r5LSUA5suO4_MtONNJCV_2T5Nd_i2SLuUr3SqfB6JAdJA7RZiPFY4hX8gvudBmXI9gHUaPqcISE433s_0OVxmwnk2HjC/s1600/20140818_182324.jpg" height="225" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Trader Joes made up for the Publix loss. I am addicted to these peppers. I stuff them with blue cheese for snack!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"> I use about 6 for the recipe. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQuVp3R4X0Oi0xxOfLT3YlxLBAI_1l6rz9iybuLeI-65grzyY8uoaFRlnuhghuhxA93MElrWJ3BsesjmUYNSWDTgUZYZHY6-6m2TXjB15D9a_likUkwSTzOStnHgbaM9SLpS2_6MdEZat/s1600/20140818_182721.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQuVp3R4X0Oi0xxOfLT3YlxLBAI_1l6rz9iybuLeI-65grzyY8uoaFRlnuhghuhxA93MElrWJ3BsesjmUYNSWDTgUZYZHY6-6m2TXjB15D9a_likUkwSTzOStnHgbaM9SLpS2_6MdEZat/s1600/20140818_182721.jpg" height="400" width="225" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">This is a Fred Meyer find. If you know me and shrimp, you know I am picky where my shrimp comes from. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">No Thailand farmed shrimp for me. Blame it on a movie I watched re: food in grad school. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">This bag of shrimp retails (its been on sale) for $4. I kid you not. Thank you, Fred Meyer.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2ey4RyxiPrPiWjkHEBOW59AMqu4DbhTnfQKCfyBljWKHPyMJgaxJcfNbyDmpmrdAxZQrW2Qo2N-vJQAVLElRlhbl5zSS4UbOm8DU8tbz1KdDNYI4suEtmLLNWWB8SOHDPDK5T94DWT3X/s1600/20140818_183912.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2ey4RyxiPrPiWjkHEBOW59AMqu4DbhTnfQKCfyBljWKHPyMJgaxJcfNbyDmpmrdAxZQrW2Qo2N-vJQAVLElRlhbl5zSS4UbOm8DU8tbz1KdDNYI4suEtmLLNWWB8SOHDPDK5T94DWT3X/s1600/20140818_183912.jpg" height="225" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">I like to chop the spinach up in smaller pieces if they are large leaves so it is spread out further and </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">I don't notice I am eating leaves (I am weird like that).</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Isn't it a beautiful dish?!</span></div>
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Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-9029825120355062292014-06-26T17:36:00.002-07:002014-10-27T18:27:06.268-07:00Herbed Chicken Parmesan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFFYXVw2wS7_sFaM6akHjQtXIyDylJXDRetJr3Q0Ru_-obuPeMwauvsPIC4F2lduyOw2JfJKdmUKf842gBfU1Nj8vNbkOPFc-7_YLwUr1gclol38bJ1Cj6IUPmEXd0N6TK8W1V6OU6fRa/s1600/20140626_173834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFFYXVw2wS7_sFaM6akHjQtXIyDylJXDRetJr3Q0Ru_-obuPeMwauvsPIC4F2lduyOw2JfJKdmUKf842gBfU1Nj8vNbkOPFc-7_YLwUr1gclol38bJ1Cj6IUPmEXd0N6TK8W1V6OU6fRa/s1600/20140626_173834.jpg" height="360" width="640" /></a></div>
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I first posted this recipe January 2011 and, 3 years later, still love it. Every time I make it I cannot believe I don't have it on a regular rotation. It now has 151 ratings and 5 stars. It deserves its own post and notes so I am adding my alteration and tips.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3V19_7AUfrQGSNJlFLx5wN2gm_OYoUKvcmIOTacvGnJReFwO5KDkz_F57GUdXK4sEoXL00oz2W5JorMIbTkZHe3_4A5mH8MYiFQRHQDXjAUIzc4aD-0bNDAUBGYlteS7PdINzZtgSqC4k/s1600/Screen+shot+2014-06-26+at+6.04.59+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3V19_7AUfrQGSNJlFLx5wN2gm_OYoUKvcmIOTacvGnJReFwO5KDkz_F57GUdXK4sEoXL00oz2W5JorMIbTkZHe3_4A5mH8MYiFQRHQDXjAUIzc4aD-0bNDAUBGYlteS7PdINzZtgSqC4k/s1600/Screen+shot+2014-06-26+at+6.04.59+PM.png" height="191" width="200" /></a></div>
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The original recipe from allrecipes is <a href="http://www.myrecipes.com/recipe/herbed-chicken-parmesan-10000000549982/">here</a>. The version below has my alterations.</div>
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<h3 style="color: #330033; font-size: 12px; font: normal normal bold 1.5em/normal arial, helvetica, sans-serif; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Ingredients</h3>
<ul style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 40px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount"><b><i>Breading:</i></b></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">2/3 cup</span> <span itemprop="name">grated fresh Parmesan cheese, halved</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/2 cup</span> <span itemprop="name">dry breadcrumbs (I increased it to be sure I had enough breading)</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount"> (I leave out parsley...we don't care for it.)</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">dried basil</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/4 teaspoon</span> <span itemprop="name">salt, divided</span><span itemprop="preparation"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">2 </span><span itemprop="name">large egg whites, lightly beaten</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">2 chicken breasts*</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 tablespoon</span> <span itemprop="name">butter</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="name"><br /></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="name"><i><b>Sauce:</b></i></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 jar</span> <span itemprop="name">bottled tomato-basil mushroom pasta sauce (I love sauce so I make it a large jar!)</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">4 teaspoons</span> <span itemprop="name">balsamic vinegar</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/4 teaspoon</span> <span itemprop="name">black pepper</span><span itemprop="preparation"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">4 slices of provolone cheese</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 12px;">*</span><i><span class="Apple-style-span" style="font-size: xx-small;"> Albertsons has the hand trimmed chicken...thank you Albertsons. Trimming is my least favorite part of baking chicken. I slice them in half so they are thin and positioned well for tenderizing. It makes it into 4 breast pieces that cook easily through as well</span></i></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><br /></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">Combine parmesan, breadcrumbs, basil, and salt in a shallow dish. Place egg whites in an additional shallow dish. Dip each chicken tender in egg white and dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken.</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><br /></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">I didn't take a picture. You know, salmonella and cell phones don't mix. </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><br /></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">But this picture is after the chicken is breaded. See how well they fit in our large frying pan. It is one of our amazing wedding gifts and I use the mess out of it. </li>
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</span><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 12px;">Combine sauce ingredients and microwave until hot. Pour the sauce over chicken in pan. </span><br />
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<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 12px;">Sprinkle evenly with the remaining Parmesan and provolone cheese slices. Wrap handle of pan with foil, and broil until the cheese melts.</span></div>
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<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 12px;">And here it is! It easily feeds us for 2 nights!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK69Wx09nmeFMBfsFBi1WbxvewZ5qNJH6lEKZw_VWVy9NgkrPvtlg_6LsoXF2iJ7vZ3BbnNQnDRKXwi5Kc9RDA5lXJatsxPA3lOg6hhyBjv39whY9uREAeyuygnYD6I47jU-ojgq3OJ05d/s1600/20140626_173759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK69Wx09nmeFMBfsFBi1WbxvewZ5qNJH6lEKZw_VWVy9NgkrPvtlg_6LsoXF2iJ7vZ3BbnNQnDRKXwi5Kc9RDA5lXJatsxPA3lOg6hhyBjv39whY9uREAeyuygnYD6I47jU-ojgq3OJ05d/s1600/20140626_173759.jpg" height="400" width="265" /></a></div>
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<i>*I love my new placemats.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AU62ZC-jO2v8yrTViHY5iWrUXo1X8pKz4cqm5hOQUHr_nOk0ZEpAkpXaGNVx-oQ-VNkkNJES8bl2VD9woeWpjVFWJUp-fwt4OX7IgrfXiU9Ru_uQJthxLmGfrVR56wyykaSjyEV_IrD-/s1600/20140626_173834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AU62ZC-jO2v8yrTViHY5iWrUXo1X8pKz4cqm5hOQUHr_nOk0ZEpAkpXaGNVx-oQ-VNkkNJES8bl2VD9woeWpjVFWJUp-fwt4OX7IgrfXiU9Ru_uQJthxLmGfrVR56wyykaSjyEV_IrD-/s1600/20140626_173834.jpg" height="225" width="400" /></a></div>
<br />Shelleyhttp://www.blogger.com/profile/17225146154483672206noreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-11659554718945116212014-05-18T13:40:00.001-07:002014-10-27T18:27:13.854-07:00Hunter's Ice Cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkyYUFuKLqsqbN8GYfgqpT-xNe_sTgsudmVNSvfKx_TKDe1t-F3LiGRP9frFx3yI-i105qAprG97J4RdRb7KE9yutIuU4AJwXtkJs0uRr8eiIMI0lSHJ0T96Lkoqnj-Ot0BhUSbrGsZw/s1600/20140518_141802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkyYUFuKLqsqbN8GYfgqpT-xNe_sTgsudmVNSvfKx_TKDe1t-F3LiGRP9frFx3yI-i105qAprG97J4RdRb7KE9yutIuU4AJwXtkJs0uRr8eiIMI0lSHJ0T96Lkoqnj-Ot0BhUSbrGsZw/s1600/20140518_141802.jpg" height="360" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Today I am sharing my husband's favorite ice cream recipe (just go ahead and consider him an ice cream connoisseur). I was shocked when I noticed this recipe was not on my blog! I'll go ahead and admit, baked goods rank higher on my guilty pleasures list. But not his...</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This recipe comes from a good friend of ours, Ashley Cole-Tyson. She made ice cream a couple summers ago in different flavors for a cookout at her house. I went out and bought an <a href="http://www.williams-sonoma.com/products/2397255/?catalogId=28&sku=2397255&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Electrics&cm_pla=Specialty_Electrics&cm_ite=Cuisinart_Ice_Cream_Maker_with_Extra_Freezer_Bowl%2C_White_%7C_Williams-Sonoma&srccode=cii_17588969&cpncode=26-342950197-2" target="_blank">ice cream maker</a> like hers the very next day. No regrets...no rock salt and it takes minutes to freeze. This recipe makes a great ice cream base. I love to add mint and chocolate chips but most commonly I add cookie dough.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Vanilla Ice Cream</b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups heavy cream</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup milk (I use skim)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 dash salt</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUctH7ROnz0HsCy5-5ECLE1yYAlimhxD39gzdAzuK-CgDzesDuvN2nYMMP1e7fD2FhBfVlO0igHgst4q_8iXwmxz8IYRWWUdoJ3yPDVpg2c4vG-Q2lpj3Byxd4fVoZqKTeCBnmS46THYc/s1600/IMG_3711.JPG" height="213" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">These are the simple ingredients. I bet you have everything you need but the cream. I was shocked to find corn syrup listed as the 4th ingredient in the ice cream most commonly purchased at our house.</span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;">Combine cream and milk in a saucepan and bring to a boil. (Notice our great, new AllClad pan!?) If you don't remember anything else, remember to watch this mixture carefully. Once it starts to boil you must IMMEDIATELY take it off the heat or it will boil over and make a fluffy, tremendous mess.</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;"><br /></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHu1uNV5SrE7jfNFVozTcq_V69wRmiVwn5dJQ5jx1cXHeKo4FlY42JAsVhMxrHQU7gi7ViM1skLR3ix41qIuGsxJsr36iZXXL7NyRiPC_Ylm0plc36r9XlTRGA1yAKeDcjaZWrI3Eg7QQ/s1600/IMG_3717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHu1uNV5SrE7jfNFVozTcq_V69wRmiVwn5dJQ5jx1cXHeKo4FlY42JAsVhMxrHQU7gi7ViM1skLR3ix41qIuGsxJsr36iZXXL7NyRiPC_Ylm0plc36r9XlTRGA1yAKeDcjaZWrI3Eg7QQ/s1600/IMG_3717.JPG" height="213" width="320" /></a></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHu1uNV5SrE7jfNFVozTcq_V69wRmiVwn5dJQ5jx1cXHeKo4FlY42JAsVhMxrHQU7gi7ViM1skLR3ix41qIuGsxJsr36iZXXL7NyRiPC_Ylm0plc36r9XlTRGA1yAKeDcjaZWrI3Eg7QQ/s1600/IMG_3717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span">While the mixture above is heating, combine eggs, sugar and salt in a mixing bowl and beat for 3 minutes until fluffy. </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span"><br /></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikSmrWDtWjDLp-GQEUwAM9i1RuVxhie99Owpjt32fcAFqn_DI_UzVEvkq_p61deTnjlaCF-H_55rGTOhZZI3_UlBNst2QZZmqQQbQgj2w3URF5bVvSKb66a5cSo0ZdyoxwaPxki82izQA/s1600/IMG_3724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikSmrWDtWjDLp-GQEUwAM9i1RuVxhie99Owpjt32fcAFqn_DI_UzVEvkq_p61deTnjlaCF-H_55rGTOhZZI3_UlBNst2QZZmqQQbQgj2w3URF5bVvSKb66a5cSo0ZdyoxwaPxki82izQA/s1600/IMG_3724.jpg" height="320" width="213" /></a></span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span">Temper the eggs; pour in about a cup of the hot cream into the eggs (verrrry slowly) while the mixer is running on low speed. Repeat with another cup of hot cream. </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span"><br /></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mY8pupIIG5ag5WbxL9nPzD6z8rEpQHbtaClbUDfjy2M8pTALb_XgFfbCqN6F5GaRrIZGJ3_n206O91h0PJBmmdyuW8TE6FmcS20LZHbfPpDreF6EEXdcOpDK0Hm0DAwvpmaV9UTC2Tg/s1600/IMG_3740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mY8pupIIG5ag5WbxL9nPzD6z8rEpQHbtaClbUDfjy2M8pTALb_XgFfbCqN6F5GaRrIZGJ3_n206O91h0PJBmmdyuW8TE6FmcS20LZHbfPpDreF6EEXdcOpDK0Hm0DAwvpmaV9UTC2Tg/s1600/IMG_3740.jpg" height="320" width="213" /></a></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span"><br /></span></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span">After it is all mixed together, pour the egg mixture back into the saucepan with the remaining hot cream. Crank up the heat until the temp reaches 170 (usually is a minute for me). </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span"><br /></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;">Turn the heat off, stir in the vanilla, and stick the mixture in the frig overnight or in the freezer for a couple hours. </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;"><br /></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;">After the mixture is cold, mix it in the ice cream maker for 20ish minutes, adding in cookie cough or other topings last minute once the ice cream is pretty much set. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJ7_R22bATiBtp83awUiVYlilqbN1NuTfGtHfz9iPB7ApzSwBi4DMSYGpxhKr3E6CvKYPcKGPRKMWqXqTdu_dmwYu_1Icjlr3sbQjJny8K0kNMoplmj9rTGeY3TnncMJjv-Q0cdYbfiY/s1600/20140517_173835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJ7_R22bATiBtp83awUiVYlilqbN1NuTfGtHfz9iPB7ApzSwBi4DMSYGpxhKr3E6CvKYPcKGPRKMWqXqTdu_dmwYu_1Icjlr3sbQjJny8K0kNMoplmj9rTGeY3TnncMJjv-Q0cdYbfiY/s1600/20140517_173835.jpg" height="320" width="180" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;"><br /></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;">I like to keep cookie dough in the freezer (make twice the batch I need). I will slice some for cookies (350 degrees for 14 minutes) and some for the ice cream! </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;"><br /></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZy0s2payQJvcYi3FuCaj2JHwTm1ETIcMj-cK53mM70lTlwyBNuGmHomU5y_iWOqKD_yALtUg5tpoIMrzeAnUc83ArEom17H_Vr70HNfWyvadWL4VyuXiXvlENJNxDzPzbtNcbXX2ODQo/s1600/IMG_3753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZy0s2payQJvcYi3FuCaj2JHwTm1ETIcMj-cK53mM70lTlwyBNuGmHomU5y_iWOqKD_yALtUg5tpoIMrzeAnUc83ArEom17H_Vr70HNfWyvadWL4VyuXiXvlENJNxDzPzbtNcbXX2ODQo/s1600/IMG_3753.JPG" height="213" width="320" /></span></a></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6mZjXA3OpZYTErlvmaNuc3vXqJvMXdrWbYrM-5f716BWle8hDOQcAIdIF8j-hBf1Z5FpR2p-RpAn1TM09xJczew89Nv-onGhmKCpo3lA42xXaF5ELyL1CN3v5W473yImGwpf77TC4oI/s1600/IMG_3757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6mZjXA3OpZYTErlvmaNuc3vXqJvMXdrWbYrM-5f716BWle8hDOQcAIdIF8j-hBf1Z5FpR2p-RpAn1TM09xJczew89Nv-onGhmKCpo3lA42xXaF5ELyL1CN3v5W473yImGwpf77TC4oI/s1600/IMG_3757.JPG" height="213" width="320" /></a></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;">Store in tupperware in the freezer. The mixture will be very creamy! </span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">If given the choice, this is how I</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> prefer my ice cream!</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGq-fbO9pVSMSY80hB15Cb6IXDihC7WTQp08bqWUHMKD11EKBaCK6B6Se7vcLkCvM-K2Jc5Ghj1REp7_iRlxRLAUEh83pl-O2ePvB2IsGINtw62f0kt3wFziP-hCJ686KwyDQYNjUyIE/s1600/IMG_3765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGq-fbO9pVSMSY80hB15Cb6IXDihC7WTQp08bqWUHMKD11EKBaCK6B6Se7vcLkCvM-K2Jc5Ghj1REp7_iRlxRLAUEh83pl-O2ePvB2IsGINtw62f0kt3wFziP-hCJ686KwyDQYNjUyIE/s1600/IMG_3765.JPG" height="213" width="320" /></a></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-Te74-WTlfPZS_GSP3Id-5A2tIktUxf_d11TpMCPS7T9qNevjhMapt9_q-pyozoeAmNufCOxrfJjZshQIOvFpRqjno8IDJVaKXTpWhUyAjD0AVEz6RMgpQ9Krm8mk2YgF0XPZWIe8HU/s1600/IMG_3773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-Te74-WTlfPZS_GSP3Id-5A2tIktUxf_d11TpMCPS7T9qNevjhMapt9_q-pyozoeAmNufCOxrfJjZshQIOvFpRqjno8IDJVaKXTpWhUyAjD0AVEz6RMgpQ9Krm8mk2YgF0XPZWIe8HU/s1600/IMG_3773.JPG" height="213" width="320" /></a></span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-29128427828094106502014-05-18T12:13:00.002-07:002014-10-27T18:27:42.328-07:00"Almost Palmetto" Pimento Cheese<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xHnrBFfBhtCNV5o_NPn_NMBFoCl8dW6TvZLMqtfgZPh7Bhlk4LfH9gj6quPJRdcKV9ho4VUUTZMZeU5dv-0A53BbZ05w6c9uK1jfXDjnrocw42Qc_u-__1GDMqK6u9iFyxd4JgWMK6s/s1600/IMG_3699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xHnrBFfBhtCNV5o_NPn_NMBFoCl8dW6TvZLMqtfgZPh7Bhlk4LfH9gj6quPJRdcKV9ho4VUUTZMZeU5dv-0A53BbZ05w6c9uK1jfXDjnrocw42Qc_u-__1GDMqK6u9iFyxd4JgWMK6s/s1600/IMG_3699.JPG" height="426" width="640" /></a></div>
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<b>"Almost Palmetto" Pimento Cheese</b></div>
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Remember when I mentioned <a href="http://www.pimentocheese.com/" target="_blank">Palmetto Pimento Cheese</a> in my <a href="http://pecan-pecan.blogspot.com/2013/12/engagement-woohoo-update.html" target="_blank">engagement post</a>? I knew I would have pimento cheese withdrawals and they have certainly set in. This past week I set out to make a pimento cheese that would be my Idaho substitute!<br />
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And I think I have found it.<br />
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I started out with the highly rated <a href="http://allrecipes.com/recipe/southern-pimento-cheese/" target="_blank">Southern Pimento Cheese Recipe on allrecipes.com</a>. It has 171 reviews and almost 5 stars...always a great sign it's a recipe worth your time. The first batch I made was wonderful but I altered the recipe this time to get more of a palmetto-like pimento cheese.<br />
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Ingredients:<br />
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1 lb block extra sharp cheddar cheese (will make about 4 cups)<br />
4 oz cream cheese, softened (half a block and I used fat free)<br />
1 heaping tablespoon of mayo (low-fat works fine)<br />
1/4 tsp cayenne<br />
1/4 tsp onion powder<br />
1 4 oz jar diced pimentos, drained<br />
salt and pepper to taste<br />
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Boise has many options for cheeses. I've had fun experimenting. I no longer buy the pre-shredded cheeses. They often have additives and powder that takes away the natural moisture of cheese. I love my cheese to be spreadable. Thankfully my new food processor makes shredding amazingly easy.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz3CN76PLqYKv46J1Hf977dnMBSZtcO9xvyDxtNtXhkUYDKEuoXe_a_Gngo_ucYpTHJ49C-yFa6f8AnHfQlJg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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See how amazing this looks?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBwuQvk1PhQxjskIuGXeKHo3KogAYCdklYSn4qww3U4VAi6UtoKOlCKgDbto_j3qgoMFk1QYozxGD3fi8ldauAZ2T8bRqgipN8NgaAHuiUDyKXQakuO3CwaIfyKXtqlUA2K015L_5inU/s1600/IMG_3628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBwuQvk1PhQxjskIuGXeKHo3KogAYCdklYSn4qww3U4VAi6UtoKOlCKgDbto_j3qgoMFk1QYozxGD3fi8ldauAZ2T8bRqgipN8NgaAHuiUDyKXQakuO3CwaIfyKXtqlUA2K015L_5inU/s1600/IMG_3628.JPG" height="213" width="320" /></a></div>
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I always chop the pimentos smaller than what they appear in the jar so they go further in the spread. I certainly used more than most people would in this last recipe but Hunter and I both LOVE pimentos!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifF7GV7xpU-3ZvFNU4G8qso-FfOqgAhpKdeRK8WaLhMr5heOQNaxwUksbgfn1Z29MSxepyZ1MDI3DcDOaEt1kKCjeIrCKkeOy9bRMWeDqrJ_2tPdfmmnogSMaHgXOWa6nFTQMNdjcZOQY/s1600/IMG_3651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifF7GV7xpU-3ZvFNU4G8qso-FfOqgAhpKdeRK8WaLhMr5heOQNaxwUksbgfn1Z29MSxepyZ1MDI3DcDOaEt1kKCjeIrCKkeOy9bRMWeDqrJ_2tPdfmmnogSMaHgXOWa6nFTQMNdjcZOQY/s1600/IMG_3651.JPG" height="213" width="320" /></a></div>
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Beat the cream cheese, mayo and spices in the mixer first. Then add shredded cheese and lastly the pimentos so they are not completely obliterated.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvsQiOqsd2eNzks22Qe0Lf_PNlFWjSS8hyphenhyphenS3UmwcAZCi64Q02WOfyO3POO6TLsK3WwcXQelWzVNoaqrvqZ4er4hQaqokRLllaGYsxfbpWY0FWJlRqTvZdai-989d5tiBx8iHd8Trn5EM/s1600/IMG_3658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvsQiOqsd2eNzks22Qe0Lf_PNlFWjSS8hyphenhyphenS3UmwcAZCi64Q02WOfyO3POO6TLsK3WwcXQelWzVNoaqrvqZ4er4hQaqokRLllaGYsxfbpWY0FWJlRqTvZdai-989d5tiBx8iHd8Trn5EM/s1600/IMG_3658.JPG" height="213" width="320" /></a></div>
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This is my method of choice for eating my pimento cheese...wheat thins!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5FT9gX2ZaQ6Btyvroz1O0CSMpZ62ydTRkelb1UtylM-ert9rJzEn87yJ48tB4KH8cwj2jGbO0HgxVV_waq5SsM2NkbruyO0fcyLcQNiXJwhuKIV1Hg3qZB76yE5WXFapZOQEmLzG_f4/s1600/IMG_3664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5FT9gX2ZaQ6Btyvroz1O0CSMpZ62ydTRkelb1UtylM-ert9rJzEn87yJ48tB4KH8cwj2jGbO0HgxVV_waq5SsM2NkbruyO0fcyLcQNiXJwhuKIV1Hg3qZB76yE5WXFapZOQEmLzG_f4/s1600/IMG_3664.JPG" height="270" width="320" /></a></div>
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Enjoy!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Q-_KKzvHD39ATIwsPozZs-ir4Fr4609XfHjwu-PDUU-m-oohJy0ey_HPWSrrcquV1Vj9kc5dTgUIUufisQvqNyFVhyenhVIX_N6pcwaw1hMd90KwLFliII1SIcvZW-YrWxh8P0HnvEo/s1600/IMG_3701.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Q-_KKzvHD39ATIwsPozZs-ir4Fr4609XfHjwu-PDUU-m-oohJy0ey_HPWSrrcquV1Vj9kc5dTgUIUufisQvqNyFVhyenhVIX_N6pcwaw1hMd90KwLFliII1SIcvZW-YrWxh8P0HnvEo/s1600/IMG_3701.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Love my new Lenox French Perle Bead Plates!</td></tr>
</tbody></table>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3668464745164460069.post-39356664406674962892014-05-18T11:53:00.000-07:002014-09-03T18:19:31.392-07:00Boise Update<div class="separator" style="clear: both; text-align: center;">
Hello from our new kitchen...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVyL6og8ccVyA0EBwpA4lra11M-Kgdk6pposd1OUDX6qVrM9F7OQfE59vcGreVhURDEbbHpQunJay6g3kc5OBEif-ea76IyN2LoeYW33zF2UxVKBhfBGLqy-GrevnTS2h6Add1b8M6X0/s1600/IMG_3605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVyL6og8ccVyA0EBwpA4lra11M-Kgdk6pposd1OUDX6qVrM9F7OQfE59vcGreVhURDEbbHpQunJay6g3kc5OBEif-ea76IyN2LoeYW33zF2UxVKBhfBGLqy-GrevnTS2h6Add1b8M6X0/s1600/IMG_3605.JPG" height="266" width="400" /></a></div>
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.....in our adorable rental house...</div>
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...filled with amazing new wedding gifts and kitchen gadgets. I have taken a break from blogging but rest assured...I have done plenty of baking and cooking. More to come shortly!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-65638661052325398102013-12-13T08:35:00.005-08:002014-09-03T18:20:36.640-07:00Scarbrough Family Cookbook - Link AvailableIt's no secret. I'm behind on posting. The cookbooks are finished and gifted to mom and sisters. Milkbooks was a bit of a disaster and I will not be using them again...EVER. But the books are completed (started in August and shipping each time took a month). Just recently I noticed I left off the Mother/Daughter Tea Punch and my cheese straws take 15 minutes and NOT 30 minutes to bake (incorrect on my recipe card). Sooooo please keep that in mind. Also, much to Jill's dismay, only one picture of her made it into the cookbook. How did that happen?!<br />
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Good news! I can share my book with you by providing a simple <b><a href="http://www.milkbooks.com/flip-book/default.aspx?ProjectId=a97da747-4b87-4e23-b613-e73200d682db&OId=138612&OLId=892912" target="_blank">link</a></b>. If you would like a PDF let me know and I can send it your way for use on an iPad etc. Here are some picture sneak peaks...<br />
<a href="http://www.milkbooks.com/flip-book/default.aspx?ProjectId=a97da747-4b87-4e23-b613-e73200d682db&OId=138612&OLId=892912" target="_blank"></a><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.milkbooks.com/flip-book/default.aspx?ProjectId=a97da747-4b87-4e23-b613-e73200d682db&OId=138612&OLId=892912" target="_blank">Scarbrough Family Recipes</a></span></h3>
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<a href="http://www.milkbooks.com/flip-book/default.aspx?ProjectId=a97da747-4b87-4e23-b613-e73200d682db&OId=138612&OLId=892912" target="_blank"><img alt="http://www.milkbooks.com/flip-book/default.aspx?ProjectId=a97da747-4b87-4e23-b613-e73200d682db&OId=138612&OLId=892912" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEj2yGzFg95m9ligZpUEZbUDom9WCGAlJSX5IePrHsslqQRtLJ_6NvasTn8ix2HegRaoc-5SLlrKISqDwPZ6oAGY4iqD9KhnHcQmcDThKYqN-xmU-_oTkCgSuW_o1Lqaq1hwixlNR09Q/s320/Capture.JPG" height="400" width="293" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-35221973832578031572013-12-09T17:11:00.000-08:002014-10-27T18:32:24.263-07:00Engagement (woohoo) UpdateFor the few people who follow my blog, there is a reason I have been absent. The family cookbooks are complete (post regarding that at a later date). But most importantly, I am engaged! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0R5b4857Jm6hJUWNxULAtTWJr7p-CiSnZjOOumSTmwrASV5PiIg1oUTKxNcjJ0iUHg8MExGmlz71ftmNlCFBV9sH4vqeBvttEhYPX_cG_v-RxkzbBDqnnntS2Jzspryg0pKBm4hq1kH8/s1600/IMG_1237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0R5b4857Jm6hJUWNxULAtTWJr7p-CiSnZjOOumSTmwrASV5PiIg1oUTKxNcjJ0iUHg8MExGmlz71ftmNlCFBV9sH4vqeBvttEhYPX_cG_v-RxkzbBDqnnntS2Jzspryg0pKBm4hq1kH8/s320/IMG_1237.jpg" height="384" width="640" /></a></div>
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With that comes not only a wedding to plan but a cross-country move to Idaho. Perhaps you will see more potato recipes on here in the future. One thing is for sure. I must get my fill of southern food...pronto. My mission is to learn how to recreate the Palmetto pimento cheese. I live on it. (Ok, maybe moving away from that is not a bad thing.) <br />
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Since this website started as a way for me to keep track of recipes and I cannot seem to find anything I store in email, I thought I might make a list for myself. This list will be "go-tos" of what I can cook when Hunter and I are hungry and planning meals. So forgive me. This part is more for my own personal use!<br />
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Beef Patties and Mushrooms<br />
Chili<br />
Shrimp Chowder<br />
Chinese Stir Fry (Aprons recipe)<br />
French Toast (breakfast)<br />
Hamburgers<br />
Pizza<br />
Pork Tenderloin and veggies<br />
Shrimp and Grits<br />
Spaghetti and Meatballs (if in freezer or ground beef)<br />
Spinach Pasta Bake<br />
Taco Soup<br />
Tomato Rigatoni<br />
Pot Roast<br />
Chicken and Rice<br />
Beef Broccoli Stir Fry<br />
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I am sure I will look back on this one day and laugh.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-8689091401140838042013-07-14T17:02:00.001-07:002014-10-27T18:28:53.865-07:00Banana Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIX1aeeyuno3_rMWigkx45ruvvUzBiZk3bwGY-NLMCRVwq3_WpNzsLdPHM26fMlU_IiUu7Tik6jdZ1EmT-A39AP3FogXZjqGBjd2LDmHiXk1sdvmHmCu7CUgdRnQZuf64V1To5jt-EA7U/s1600/IMG_0074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIX1aeeyuno3_rMWigkx45ruvvUzBiZk3bwGY-NLMCRVwq3_WpNzsLdPHM26fMlU_IiUu7Tik6jdZ1EmT-A39AP3FogXZjqGBjd2LDmHiXk1sdvmHmCu7CUgdRnQZuf64V1To5jt-EA7U/s400/IMG_0074.JPG" height="425" width="640" /></a></div>
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Let me explain the difference between banana bread and banana muffins. There is a difference. First off, this recipe is best in muffin form while the bread recipe is better as a loaf. Banana muffins are sticky sweet. They have more banana flavor (because of more actual banana and less flour). This recipe was SO very popular with my childhood friends. In fact, one friend would request them every time she came over.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOb8fT0YwcF1QHaXMfMBEfFB79aP5XIdiFSdDOovc3ZKXgigO9IGH1-TSaGL9KlmJZYTvX6nMZm_RTb0oCbFS-0g8bKtogCUkkiNPqpp2VvhN1V_ogGaFgPTHZkJudGJVADz20e6EW44/s1600/IMG_0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOb8fT0YwcF1QHaXMfMBEfFB79aP5XIdiFSdDOovc3ZKXgigO9IGH1-TSaGL9KlmJZYTvX6nMZm_RTb0oCbFS-0g8bKtogCUkkiNPqpp2VvhN1V_ogGaFgPTHZkJudGJVADz20e6EW44/s400/IMG_0089.JPG" height="266" width="400" /></a></div>
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I didn't freeze bananas until this year and now I wonder how I went without. It's so much more convenient. They don't look beautiful when they thaw (they turn black on the outside and become all juicy on the inside). I may even say it makes the baked goods more moist. </div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-78297537187065427192013-07-14T16:46:00.000-07:002014-10-27T18:28:38.281-07:00Maw's Refrigerator Cookies (Shortbread Cookies)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_uLNoDGS04AyNL5NpW3IaU48JY_XQHgz0PhDAAUpdrHpxAeTNrWfgA3gIpbz3uf1RJQ8qZz4a4qMGMzvJ0RFZS2YWxgDVA_3ZMNSEm3zblQibKzNtEp34U06gVsMDKTkaE0-Q7gS9Z0/s1600/IMG_9970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_uLNoDGS04AyNL5NpW3IaU48JY_XQHgz0PhDAAUpdrHpxAeTNrWfgA3gIpbz3uf1RJQ8qZz4a4qMGMzvJ0RFZS2YWxgDVA_3ZMNSEm3zblQibKzNtEp34U06gVsMDKTkaE0-Q7gS9Z0/s400/IMG_9970.JPG" height="425" width="640" /></a></div>
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The family recipe book assembly is still underway! It's reminding me of some of my FAVORITE recipes from childhood. These shortbread cookies Maw (Mom's mother) made for us. She would sprinkle them with colored crystal sugars. The bonus about this recipe....you can keep them in log form (see below) in the refrigerator for a week! And for a girl who absolutely loves chocolate - I can tell you these rank up there! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8XUowYNOu4FvU2H0w558ePJ-_bxfGFP-TgRAaYFEpnRd1zeY5Agco7bX00sdwy_2sZQoVbBX2YN9TeXnnitNpViB7wJYH_KtJWAKTjlczaoZTa0qiurFZDdZBWuXHieetRpXKWICWLKU/s1600/IMG_0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8XUowYNOu4FvU2H0w558ePJ-_bxfGFP-TgRAaYFEpnRd1zeY5Agco7bX00sdwy_2sZQoVbBX2YN9TeXnnitNpViB7wJYH_KtJWAKTjlczaoZTa0qiurFZDdZBWuXHieetRpXKWICWLKU/s400/IMG_0125.JPG" height="265" width="400" /></a></div>
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Mine were a little brown. Keep your eyes on them! I am not going to write out the steps because I did what was written on the recipe card. This is one of Maw's recipe cards. You can tell because she always used her cursive typewriter. I love it!</div>
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Note: It is easier to make the logs actually square. I wrapped mine in parchment paper!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3668464745164460069.post-85451468717670762852013-05-20T19:45:00.000-07:002014-10-27T18:27:30.414-07:00Maw's Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73WO23LrLeP4mJ8id7p1YHWMz0SoHJz0ygZusZbpJbT9tUzdpSyvj2cFVa6AY1uWbEkaEtGSlsXtM9uidAmFPcOxAiY-_zSPyLM-902ZvidPecieI3DSX8Gt8jKS3CrAQWX0ib2Xl7uA/s1600/IMG_9499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73WO23LrLeP4mJ8id7p1YHWMz0SoHJz0ygZusZbpJbT9tUzdpSyvj2cFVa6AY1uWbEkaEtGSlsXtM9uidAmFPcOxAiY-_zSPyLM-902ZvidPecieI3DSX8Gt8jKS3CrAQWX0ib2Xl7uA/s320/IMG_9499.JPG" height="425" width="640" /></a></div>
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<b>Maw's Banana Bread</b></div>
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I had to triple check to be sure I had not posted this recipe before. This was THE first recipe I knew by heart and I remember making it long before college. I still have not found a better banana bread. According to the rate it disappeared this morning at work, I am not the only fan!</div>
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I've decided for many of these recipes I am going to skip boring pictures. I can only take shots of the mixer and batter so many times before they all start looking the same, even for me!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUM-SSPkXpzMO4fgV7fOWZ4DlGxUz6S1VDH0g3G4jFscHnRXKtDz-fWVr_RiqGtp7OC9iIt0VrGDVXtRYq_1XAqZ3IPuMh-XNutbLXHBjRJ2zw5msTjmxIVb2z44CpTUZODkurNwhdEw/s1600/IMG_9461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUM-SSPkXpzMO4fgV7fOWZ4DlGxUz6S1VDH0g3G4jFscHnRXKtDz-fWVr_RiqGtp7OC9iIt0VrGDVXtRYq_1XAqZ3IPuMh-XNutbLXHBjRJ2zw5msTjmxIVb2z44CpTUZODkurNwhdEw/s320/IMG_9461.JPG" height="266" width="400" /></a></div>
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I love this recipe card. Mom must have covered it in contact paper to preserve it. It's had a lot of use!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsLOvadgjWbv58IIBKvTdR6KQM1MYf3rY7JMKB5qcTVzoe2bDgzpIQNMMU1HzPQb9YXd5ojO_SsaNCUCF7cndpaE4933k-bo4yc-cENoo-mQZoW_-HmvsC38-4X7gD9SGACpLjBJNptk/s1600/IMG_9451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsLOvadgjWbv58IIBKvTdR6KQM1MYf3rY7JMKB5qcTVzoe2bDgzpIQNMMU1HzPQb9YXd5ojO_SsaNCUCF7cndpaE4933k-bo4yc-cENoo-mQZoW_-HmvsC38-4X7gD9SGACpLjBJNptk/s320/IMG_9451.JPG" height="266" width="400" /></a></div>
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This is my secret. I now only use frozen bananas. The thought used to give me the heebie jeebies. But after I tried it a couple years ago, it works out well. They mash so much easier, provide more liquid, and are so very convenient! (On a side note, I freeze the bread often once its baked and it is also wonderful. I have 3 small baking pans that I used last time to try to limit myself!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83h5WdyN2GCC3TX7gQr645gl5Ip1VzQK8kae5tvMc7ZMugfDMS4d-ty48412V8mvHTbLOkPwFPDqWgTKsfCKGZ2aTfuEFgNOv6breRhwQICHk66KXpQkwFHjhMAdRcNAFnlmIH6GgvBc/s1600/IMG_9462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83h5WdyN2GCC3TX7gQr645gl5Ip1VzQK8kae5tvMc7ZMugfDMS4d-ty48412V8mvHTbLOkPwFPDqWgTKsfCKGZ2aTfuEFgNOv6breRhwQICHk66KXpQkwFHjhMAdRcNAFnlmIH6GgvBc/s320/IMG_9462.JPG" height="266" width="400" /></a></div>
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It took me 2 years to go through the huge tub of crisco you see in <a href="http://pecan-pecan.blogspot.com/2011/04/3-pictures-tell-so-much.html" target="_blank">this</a> picture. It was embarrassingly large. I ran into this the other day and figured it is worth a try. So far, it is a wonderful substitute. If anything, it makes me feel better!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBqRyVwF9wVIHek7Cp32tDUtRIYN8yHW3ruoAbkD_-I5Jg-y4ckKwuycli0SmJF4ZlRqkHT_hi6LBDSsW0WLnu5C7uXgE88TfgjFvFcxsXZm9rZcgaLQvl-CmQspGcSoL3_LjZTAp3Ss/s1600/IMG_9470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBqRyVwF9wVIHek7Cp32tDUtRIYN8yHW3ruoAbkD_-I5Jg-y4ckKwuycli0SmJF4ZlRqkHT_hi6LBDSsW0WLnu5C7uXgE88TfgjFvFcxsXZm9rZcgaLQvl-CmQspGcSoL3_LjZTAp3Ss/s320/IMG_9470.JPG" height="266" width="400" /></a></div>
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The batter still ranks in my top 5 batters of all-time. Nuts are optional but with Hunter gone, they are a necessity in my book. I love them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmc3U_WO22-j0b0v6EeNzX5BopBDepY9vLkMOrhL3Sf3TmnjU6B-0p25DdNb_FM1FOcevntdczm4iskTFyR-NqwAogNVmXPPQUhnDib2l8UKQnOPIocM0u7COdM9CsIm7hyOzmjpTSmM/s1600/IMG_9476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmc3U_WO22-j0b0v6EeNzX5BopBDepY9vLkMOrhL3Sf3TmnjU6B-0p25DdNb_FM1FOcevntdczm4iskTFyR-NqwAogNVmXPPQUhnDib2l8UKQnOPIocM0u7COdM9CsIm7hyOzmjpTSmM/s320/IMG_9476.JPG" height="266" width="400" /></a></div>
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I used bread flour this time and it never seems to rise enough but I wanted to finish the bag. Basic all-purpose is my first choice!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAhYmHBzqoktjg1474TJU8s6oWSYx0sL90_jbPHmNQMUMaM1oGY2WEwRKD6n2ZrjcRUVXAQu8C1mK_ukZE33lnsWzjj9SRUTrVHl9nmEcmPzgzJBX6kBR0TswA2rk2_Umd5h-x28kAiw/s1600/IMG_9507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAhYmHBzqoktjg1474TJU8s6oWSYx0sL90_jbPHmNQMUMaM1oGY2WEwRKD6n2ZrjcRUVXAQu8C1mK_ukZE33lnsWzjj9SRUTrVHl9nmEcmPzgzJBX6kBR0TswA2rk2_Umd5h-x28kAiw/s320/IMG_9507.JPG" height="266" width="400" /></a></div>
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And here we have a photo of my favorite way to enjoy the bread. Ok, second favorite way. My favorite is the toaster!</div>
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