tag:blogger.com,1999:blog-25476991656076009802024-03-13T08:20:10.463-07:00Starting Over after 40I want to share with you, the reader, all the changes I have made or are making. From cooking, to baking, to home repair, to decorating, you name it I'm going help you and myself through the process of all the changes of starting over after 40.Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-2547699165607600980.post-30367456627437901822018-06-04T12:28:00.004-07:002018-06-05T06:17:45.148-07:00Holy Cannoli It's Been Too Long!!!!<span style="font-family: "trebuchet ms" , sans-serif;">WOWSERS!!!! I just realized that it has been quite a while since I have posted. I am so sorry to my followers that it has been so long. There has been SO many changes since my last post. November of 2013 we told my parents that we were going to move to Florida. After being out of work for almost 3 years depression hit REALLY hard. I had been fighting it but it came to a breaking point around then. We decided to move in February of 2014. It wasn't the easiest decision for us but things needed to change, so we did. We loaded up a moving truck in 8 inches of falling snow and headed out. It was difficult saying goodbye to my family but I could only hope they understood we needed to do it for us, and Hubby was doing it for me. We moved in the home we would be renting and the job search began. After 3 months I started a WHOLE NEW CAREER! I was hired as an assistant to the broker of a local family owned realty (A-1 Realty Design, Inc. in Spring Hill FL). By September 2014 I was a licensed real estate agent. Hubby had to go to school to get his security license here in Florida as the schooling requirements are almost double the requirements for Illinois. So we were both working but boy did it take it's toll on free time. Not just free time but I had to learn a whole new way to cook. See cooking and baking in Illinois was gas. It's what I learned on so for 30 years I was set. Florida is a electric state ... I thought it would be difficult. It really wasn't and I think it was totally easier.. With gas air flow fluctuates the gas flame which could cause uneven heating. Electric not so much. So I learned to adjust. As time marched on we made friends and spent time with family and realized that there was no free time. A little over a year ago we realized something was missing in our life. Along came Roxy. She is a rescue pup and sweet as can be. She is a chocolate lab pittbull mix and so loving. We couldn't ask for a better dogger! Not only did I start a whole new career but we bought OUR FIRST HOME a little less than a year of being here. When I say lots of changes I totally meant it! Of course with a home comes tons of responsibilities and redecorating! LOL Which brings me to now. About February I have been feeling like something is missing. I took some time to internalize this and tried to figure out what it could be. Then I realized that I miss my creative outlet. I missed writing, I missed you! So I am going to start posting again. Cooking, baking, redecorating, whatever comes across my plate. I'm going to share it because ... it's all apart of starting over at 40.</span><br />
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Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-4958532960411579162013-10-06T10:13:00.000-07:002013-10-06T10:13:51.244-07:00Busy Busy Week ... Hubby requested Chicken And Dumplings with Dessert<span style="font-family: Trebuchet MS, sans-serif;">OMG! It has been such a crazy, busy week that I so forgot to post this. Sometimes I think I'd forget my arms if I didn't use them so much. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So last week we went shopping and I said to hubby, "what do you want for Sunday dinner?" We've gotten back to the routine of eating at home now that things are somewhat settled and I have a working, stocked kitchen. He didn't have an answer right away and with fall and chillier days appearing I wanted something comforting, hearty, and warm. Beef Stew! (hint hint as it is only supposed to be 64 here in Chicago today) Then out of the blue, hubby says, "what about chicken and dumplings?" I thought great! He finally requests something! Very excited I start looking for the ingredients and try to remember what I might already have so as not to over buy. I KNOW I need chicken. WOW! 4 huge breasts, bone in, skin on, and just over $5 bucks. That I can do. The only other thing I know I need is cream of chicken soup. So now I have everything I need so make Sunday dinner but it's Tuesday. So in the freezer the chicken goes. LOL So while trying to save time I roasted the chicken on Saturday while hubby was at work. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Preheated oven to 350, placed chicken in pan skin side up.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Here's what I like to do. Since I don't use the skin but want the chicken seasoned, have you guessed where I'm going here? I pulled the skin back and seasoned the chicken. You can use what you like but I used my <a href="http://www.tastefullysimple.com/shopourproducts/dipmixesspicessalsas.aspx" target="_blank">Tastefully Simple</a> spices Garlic Garlic and Onion Onion. A sprinkle of dried thyme AND a couple grates of fresh nutmeg. Covered the chicken back up with the skin and popped it in the oven for 1 hr or until done. I can't stress enough to always check doneness with a meat thermometer, especially chicken. Temperature should be 165 when done. Once done, take out and let cool to touch. Now here is a trick for those of you with a stand mixer. You know the one, the one that sits in the corner until you're ready to bake. Well I pulled the chicken meat off bone, threw it in the mixer bowl, turn that puppy on and watched it shred my chicken. Woo Hoo!!!! Put it in the fridge for Sunday. I only used 2 of the breasts so depending on the size of your chicken you can use them all or just 2. Since mine were all frozen and defrosted together I cooked them all but refroze the 2 for a later time.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So here it is Sunday. We were supposed to do this Saturday but hubby changed his mind and decided to rewire his speakers. So this project got put off until Sunday. And oh boy it was a project. See we collect movies. Hubby collects swords/knives and cool toys. Well his words. LOL I on the other hand ... read and collect shot glasses. I think I get this from my great grandfather, especially since I don't drink. LOL So after the 2011 flood we created a "media wall" to house some of his swords, toys, movies, and my books. After the 2013 flood the "media wall" was destroyed ... but was it? As we were throwing out the bookcases that made up the media wall I had an epiphany. Let's re-purpose the shelves and even if it floods again we won't loose anything. So Sunday we were putting up the "media wall" I was so thankful that dinner was a one pot meal. LOL Here was the result of all our work:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Not too bad. Yes the collection has grown and his stuff isn't all out yet but 3 bins emptied. Woo Hoo! OK back to the meal! Somewhat following the recipe <a href="http://www.myrecipes.com/recipe/easy-chicken-dumplings-10000001951477/" target="_blank">here</a> and making my changes of course. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Chicken Breasts, shredded</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 16oz Chicken Stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 16oz Vegetable Broth</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 10oz Can Cream of Chicken Soup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 Ribs of Celery, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 12oz Bag of Peas and Carrots</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Medium Onion, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Poultry seasoning and nutmeg to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Can of refrigerated biscuits</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In a large pot or dutch oven, combined both stocks and cream of chicken soup. Whisk together. Add chicken, medium onion, celery, and seasoning. Stir it up and let it simmer on medium low for about 20 minutes. While that's working taking the biscuits, on a lightly floured surface, pat each biscuit to about 1/8" thick. Cut in 1/2" strips. Drop each strip in individually stopping to stir. Cover and let cook for 20 or until dumplings are done.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This was stick to your ribs so good! Love to see a job well done!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">And I even had time to make dessert, while making breakfast and hubby slept. ;0) My BFF sent me pictures of her dessert. They both were SO yummy. This TS product can be made SO many different ways, even though just making it as directed is absolutely delicious.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqFNuXMjPujUAkC9ImbAokG0f5Dqw-_UV5eY4dm2Mdfi-s2E8tgdxYqPYI2t42eBoX9aqo6KazkUTf1PnfdHjPLujbgAU_HKwvdHvhpTAQq6nIXiedLuMmayW5fQOhH8ZIJAg3Hu0IWrm/s1600/1PoundCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqFNuXMjPujUAkC9ImbAokG0f5Dqw-_UV5eY4dm2Mdfi-s2E8tgdxYqPYI2t42eBoX9aqo6KazkUTf1PnfdHjPLujbgAU_HKwvdHvhpTAQq6nIXiedLuMmayW5fQOhH8ZIJAg3Hu0IWrm/s320/1PoundCake.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tastefully Simple's <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/absolutelyalmondpoundcakemix175108.aspx" target="_blank">Absolutely Almond Pound Cake</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Meet Tam, the BFF. LOL She did a blueberry almond pound cake by adding in 1 cup of fresh blueberries and adding 10 - 15 minutes to the bake time. Of course the cake normally only requires 1 Cup Water and 1 1/2 sticks of butter, melted. I did a orange almond pound cake. Tasted like a non-alcoholic version of an amaretto stone sour. So good topped with a light orange glaze of powered sugar and orange juice. Of course, you could use amaretto here instead of orange juice for the glaze. I also replaced 2oz of the cup of water with orange juice and added 1 Tablespoon of orange peel. It was the perfect ending to the perfect, productive day!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVTZVGchN0_Py_YuKSQBC3YnEipUamvd3VZ7PVbqbWvhK3Z3jEkKtlYwlIVhftP8G93MhEblgmNeL6WI87Pp-uyXzloY_xuIMpOskSygaDbbO4L7uia4v6Mn78uMxxJFM6l9haMbwdps5/s1600/FInishedPoundCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVTZVGchN0_Py_YuKSQBC3YnEipUamvd3VZ7PVbqbWvhK3Z3jEkKtlYwlIVhftP8G93MhEblgmNeL6WI87Pp-uyXzloY_xuIMpOskSygaDbbO4L7uia4v6Mn78uMxxJFM6l9haMbwdps5/s320/FInishedPoundCake.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Remember to try and recycle/re-purpose things before throwing them away. Sometimes it can come out better than you imagined. As for dinner and dessert, try them all! There is nothing like ending a productive day with a delicious, hearty, simple dinner and dessert. Whether you try the, what I like to call, Roasted Chicken and Dumplings AND/OR the Absolutely Almond Pound cake, your way, do try them. Make them your own. What better accomplishment is there to a delicious meal or dessert. But remember whatever you make, whatever you change, the best ingredient to any recipe is you ... Enjoy!!!!</span></div>
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Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-79850492344798943152013-09-29T07:39:00.001-07:002013-09-29T07:39:57.569-07:00Working date night? French Bread Pizza!<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">OK can I tell you that, in my honest opinion, my BFF Tammy makes THE BEST french bread pizza I ever had! Now being Italian that's saying something. And lately I have been CRAVING it! Since we don't live just a couple houses down anymore, it's not easy to beg her to make it for me. :0) On top of the fact that I think secretly my husband is a pizza junkie. I swear EVERY weekend he mentions pizza. Problem is none of the pizza places around us thrill me. I guess I spoiled myself with my homemade pizza and nothing else will do. Add to it we HAVE to finish getting organized here. We still have stuff in boxes from moving back in the house after the flood repairs. And have stuff to consolidate since we got rid of our storage unit. Yes I KNOW it sounds like a lot and sometimes seems very overwhelming. So our plan was to put up our shelves to empty 3 more bins. But we have to eat. So why not calm the craving with something quick? Oh yeah! You guessed it! French Bread Pizza!!!</span><br />
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">The thing about it is that it's YOUR pizza so make it YOUR way! Hubby's never made it so he watched and then made his. LOL It all starts with the ingredients. Check your pantry, check the fridge, and run out and get what you don't have. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #38761d;">Here's what we used:</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwurn0g_EYVbIxO30bX7TViw4mles4Qa7-_YDDrlR2woqo-l9P_TTGihp4QdLMwmzg0ITwNHl0SLsK7kLW37LdseEUZ4bhg5khCDAKHVc6xWvlrVBGXAWfgi7FgHikHxmwOsKitJ3pJZ01/s1600/FrenchBreadPizzaIngredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwurn0g_EYVbIxO30bX7TViw4mles4Qa7-_YDDrlR2woqo-l9P_TTGihp4QdLMwmzg0ITwNHl0SLsK7kLW37LdseEUZ4bhg5khCDAKHVc6xWvlrVBGXAWfgi7FgHikHxmwOsKitJ3pJZ01/s320/FrenchBreadPizzaIngredients.jpg" width="320" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #351c75;"> I know, I know! People say there isn't much difference between regular marinara sauce and pizza sauce. I say for me I like a pizza sauce. It's thicker than regular marinara but use what you like and what you have. I love this sauce and use it whenever I make my homemade pizza. Pretty simple ingredients. I forgot to pick up bacon, so bacon pieces would have to do in a pinch. ;0) So what do you do? Load it on! However you like it! Pretty simple right? Though I do recommend if you are going to put on onions, peppers, or mushrooms you give them a quick sautee. I did mine separately but you can do them all together. I love garlic, and thankfully so does hubby so I sprinkled the peppers and mushrooms with a little <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/garlicgarlic163108.aspx" target="_blank">TS Garlic Garlic</a> while they were cooking. I also used my <a href="http://www.tastefullysimple.com/shopourproducts/oilsdressings.aspx" target="_blank">TS Roasted Garlic Infused Oil</a> and lightly basted the bread before piling on the ingredients. My last ingredient was a sprinkle of <a href="http://www.tastefullysimple.com/shopourproducts/dipmixesspicessalsas.aspx" target="_blank">TS Dried Tomato & Garlic Pesto</a> seasoning. Gave it a little something. Hubby likes it pretty simple. So while he used most of the ingredients, he skipped the sprinkling of seasoning, which is fine by me. LOL</span></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #741b47;">Then pop it on a baking sheet and bake in 375 degree oven for 10-15 minutes. Once you see the cheese is melted, which won't take long and since everything else is already cooked you're just looking to melt the cheese and warm it all up. You can take it out now OR do what I did and put it under the broiler for a few minutes to get that nice brown, crispy cheese. </span></span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Like I said ... quick, easy and we were putting our shelves up in no time! It wasn't my BFF's french bread pizza but it was VERY tasty and calmed the craving! I'm hoping she makes it soon ... otherwise I will have to resort to making this again! Of course I don't think hubby will be complaining. So raid the fridge and pantry! Pile on what you want! Pizza is only limited by your imagination and this definitely is not a budget buster! So make what you like, however you like as for this pizza there really isn't a recipe. But the best ingredient to ANY dish is you ... Enjoy!!!!!!</span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-50433657698375356012013-09-28T07:18:00.000-07:002013-09-28T07:18:31.780-07:00Mushrooms and Farro? You heard right ....<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">First let me give props where props are due! THANK YOU SO MUCH Anne from <a href="http://blog.webicurean.com/" target="_blank">Webicurean</a> for the recipe for <a href="http://blog.webicurean.com/2013/06/13/farrotto-farro-risotto-with-mushroom-medley/" target="_blank">Farrotto (Farro Risotto) with Mushroom Medley</a>. Well not just for the recipe but for answering my questions too. :0)</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">So it starts like this. I was scrolling through Pinterest and came across a pin for this and thought "OK there's a recipe I could try." See I used to watch Food Network RELIGIOUSLY! And I would see Giada De Laurentiis cook with farro so many times but could NEVER find it at my local market. So I TOTALLY gave up any thought of being able to not only TRY this wonderful grain, er uh well the definition is still not clear, but to be able to cook with it. Then while at this neighborhood market, the light shown down, and there it was. OK it wasn't as dramatic as all that but I was at a neighborhood market and while strolling down the international aisle there it was. Italian Peralized Farro! YAY!!!! Now what do I make with it. So for the last couple weeks this has sat in my pantry while I tried to figure out what to make with it. Then when all hope was lost, while scrolling through Pinterest I spied this recipe. It seemed the perfect side to go with the pork end chops and roasted carrots I was making. BUT, you KNEW that was coming right? While reviewing the recipe, I of course had to make some tweaks, and noticed that it called for white wine. My small problem? I don't drink so I don't have nor know how to pick out wine. *sighs* Maybe I will just have to go back to the drawing board. Nope! I WANT to make this! I have all the ingredients, even with my tweaks, darn it! So I messaged Anne, can I replace the wine with stock I ask. Yes was the answer. Woo Hoo! So here is what mine looked like!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fOvkcCHKf7rrQi37fckHTtbwg5MBpARPQv-RwLsNZlKto0tAVFR6UufNpTjZdAzwYl09n7xrhQF3c9sheIRF1jxvHeHj5yOT7gy_nwb0bSKl3htFtNMks_w53Yzp0QfyNL1-JC89ksoD/s1600/Lunch0924132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fOvkcCHKf7rrQi37fckHTtbwg5MBpARPQv-RwLsNZlKto0tAVFR6UufNpTjZdAzwYl09n7xrhQF3c9sheIRF1jxvHeHj5yOT7gy_nwb0bSKl3htFtNMks_w53Yzp0QfyNL1-JC89ksoD/s320/Lunch0924132.jpg" width="320" /></a></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">I KNOW! Looks darn good right?! I didn't deviate much from the original recipe. But I did make some changes.</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Tablespoon Butter</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Tablespoon EVOO</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1/2 Small Onion, minced</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Teaspoon of <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/garlicgarlic163108.aspx" target="_blank">TS Garlic Garlic</a></span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">6 oz Crimini mushrooms, sliced (These are also called Baby Bellas)</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">4 oz Button mushtooms, sliced</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">6 oz Shiitake , sliced </span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Sprinkle of salt, this draws out the wonderful juices of the mushrooms and onions.</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Dried Thyme</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Oregano</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Salt and Pepper to taste</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Tablespoon EVOO</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Cup Farro,soaked overnight*</span></div>
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<span style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;">2 Cups Each Chicken and Vegetable stock, heated</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">½ Cup Grated Parmesan cheese</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Instructions</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">In a large skillet, melt the butter and EVOO. </span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Add the shallots, sprinkle with TS Garlic Garlic and saute until soft. </span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Stir in the mushrooms, sprinkle with salt and cook until tender. </span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Add in thyme, oregano, and salt and pepper to taste.</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Meanwhile, heat the EVOO in a medium saucepan, and stir in the farro, tossing until well coated and slightly toasted. It will release a nutty sent when it's toasted.</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Add the 1/2 cup of stock, and simmer, stirring, until absorbed. </span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Add the stock about ½ cup at a time, stirring after each addition and simmering until the liquid is absorbed.</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">When there’s only about 1 cup of the stock remaining, stir in the mushroom mixture, add another ½ cup of the stock, stir, cover and simmer for about 5 minutes, or until done. </span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Add the remaining stock if necessary. </span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Stir in the Parmesan cheese, and serve.</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">*Note: If using pearled or pre-cooked farro, soaking overnight can be skipped. </span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">If you find or order this grain this is definitely one to try. I have twin sisters, one would NEVER try this dish. She doesn't like mushrooms! WHAT! Who doesn't like mushrooms? *sighs* One of the questions for the universe. LOL And another said the house smelled really good! Of course the smell was really good but the taste was DELICIOUS! Hubby had 2 helpings and asked if he could have the left overs for Saturday's work lunch. Love when compliments are in abundance! Try Anne's recipe or mine, or better yet make it your own! You are only limited by your imagination! Use a different combination of mushrooms, use fresh herbs instead of dried, but no matter what you change or which recipe you use remember the best ingredient to any recipe is you .... Enjoy!</span></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-21667623240943648352013-09-17T11:59:00.000-07:002013-09-17T11:59:05.518-07:00Spaghetti Squash not just for marinara! <span style="font-family: Trebuchet MS, sans-serif;">Wow! I am getting so excited being back here and being able to blog again! I so missed it. Writing, cooking, baking, and researching are such an outlet for me! Mom always said I should be a writer. LOL Now I know that men go right for the recipe, they don't want all the fluff. Well the fluff is funny, or serious. Anyone can post a recipe, my fluff isn't just about me but can be very useful information. ;0)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So here's my fluff for today! We were shopping the other day and I saw that they had the spaghetti squash on sale. Now last time we had it I think the only reason hubby ate it was because I cooked it. Nice reason but I wanted him to like it! I want him to skip the carbs sometimes or at the very least lessen them. So I got the look when I picked one up but figured I would try again and hopefully get a better result. I just didn't want to do the same old "throw some marinara on it, it's just like spaghetti". Umm not! Well you can but I wanted hubby to want to try it again. So researching options I found a wonderful recipe that I thought I would just have to try. Prevention's <a href="http://recipes.prevention.com/Recipe/spaghetti-squash-casserole.aspx" target="_blank">Spaghetti Squash Casserole</a>! Looked and sound good but I wanted great! So with my few little changes I made the recipe my own and made it DELICIOUS! MY health nut brother tried it and said it was " Really Good", talk about compliment. Now I can't wait for hubby to try it!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih58GMzXqp1pr8jCYBNAsYpJMUINsXnN8wlZLCch78u1OpYtO8hflzQf4eB_-4JavFRSBbVI0dSSmejSJRa3yVSHloYb0OuhlX-HDyQN-gwJjfSxCIa1eJ1CewyADuctDjtAB76ZVh_UNR/s1600/DSCF1052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih58GMzXqp1pr8jCYBNAsYpJMUINsXnN8wlZLCch78u1OpYtO8hflzQf4eB_-4JavFRSBbVI0dSSmejSJRa3yVSHloYb0OuhlX-HDyQN-gwJjfSxCIa1eJ1CewyADuctDjtAB76ZVh_UNR/s320/DSCF1052.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">A lot of my changes are more to layering flavors. I LOVE when you carry a flavor throughout the food, especially when doing a casserole or one pot meal. To me it is very important while others might think that layering of different flavors is better. This is wear YOUR tastes should be asserted. :0)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Spaghetti Squash Casserole</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 spaghetti squash, halved lengthwise and seeds removed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sprinkle of Tastefully Simple's Garlic Garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Couple grinds of black pepper</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 400</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coat baking sheet with nonstick spray.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Season squash and place cut side down on the baking sheet.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bake for 30 minutes or until tender when pierced with a sharp knife or fork.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Let cool until you can handle.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Using a fork, scrape and separate the squash strands into a large bowl.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Meanwhile:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 lb Lean Ground Chuck</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 lb Decased Italian Sausage</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In a medium skillet, fry up meat until done.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Strain and set aside in large bowl you will be putting squash into.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Here I used the grease that was created by the meat since there wasn't that much or you can use </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon vegetable oil</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 medium carrot, peeled cut in half and sliced.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 small onion, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic, chopped (I didn't have garlic so I used 2 teaspoons of my TS's Garlic Garlic)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon dried basil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup medium diced baby bella mushrooms</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 baby or 1 small pepper of your choice (I used 1 yellow and 1 red baby peppers)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 plum tomatoes, seeded and chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup (8 ounces) 1% cottage cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup (4 ounces) shredded low-fat mozzarella cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tablesppons dried parsley</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoons seasoned dry bread crumbs (I ground up some cheesy garlic croutons and used those)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">While the squash is cooking, warm the oil or use left over grease from meat in a medium skillet set over medium heat. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the carrots and sautee for a few minutes (3 - 4 as they don't have to be totally cooked because it will go back in the oven.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the onion, garlic, and basil. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook for 4 to 5 minutes, or until the onion is soft. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the tomatoes and cook for and additional 3 to 4 minutes, or until the mixture is dry.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove from heat and let cool down.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">To the bowl with the squash, add the cottage cheese, mozzarella, parsley, and the onion mixture. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Stir to mix. Pour into the prepared 13 X 9 baking dish. Sprinkle with bread crumbs. (I used the shell of the squash to bake it in.)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Bake for 30 minutes, or until bubbly and heated through.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">It not only tasted delicious but smelled REALLY good while cooking. It definitely has less carbs and more vegetable in it. And with the cheese the kids will never know they're not eating real spaghetti. Please give it a try and let me know what you think. I'm thinking maybe next time to try a tex-mex version. Well off to get more squash! ;0) Try it at home, change what you will but remember the best ingredient to any recipe is you! Enjoy!!!!!</span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-54253164288700950512013-09-13T14:25:00.002-07:002013-09-13T14:25:48.929-07:00I'm Back! And there's nothing like updating a favorite!<span style="font-family: Trebuchet MS, sans-serif;">Hi Everyone! So sorry I haven't been on in a while! Life has been VERY chaotic! Less than 3 years ago our town flooded, April 18th of this year it flooded yet again! Our poor house had 12 - 14 inches of water in our living space. Thankful for insurance but oh the work. First clean up, then deal with the insurance company, then pack up what you have left that could be salvaged, add to it getting the repairs done, and FINALLY unpacking and buying new stuff to make everything livable. Moving in back into your family home was fun at first but when you realize you really have no space to call your own, you get very depressed. Plus you have to work around people that already have a pattern and live there. Not easy or fun! Oh but let's add to the chaos! I know I mentioned about starting a business in one of my last posts. Well I did! I am not an Independent Consultant for TASTEFULLY SIMPLE! Yes I started it while I had no home to speak of. ;0) So you will see some recipes added with products from their line, like this one! I will also include my website if you're interested in ordering any of their products. Let me tell you I had my Grand Opening and it took longer to shop for the stuff to make the samples from the party kit, bake or refrigerate them, or even clean the house. The products make it SIMPLE! Plus the website has 100's of their own recipes that you can browse for ideas! I know I know! I preach making it from scratch but when you don't have time these are so worth it. The products themselves taste like their made from scratch but add your own tweaks and no one would EVER be able to tell. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So that being said ... during this chaotic time a lot of quick, easy dinners or take out was done. Trying to cook in someone else's is so hard! So finally kitchen back together, with a stocked pantry and refrigerator. Woo Hoo! It's go time!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">With it being hot the last couple days and trying to eat healthier I was trying to make something that was yummy and healthy. Of course it decided to get cooler today but that so did not change my plan. Actually make a slight change and still got the yummy!!!!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Who doesn't love a BLT? What's not to love? But let's update it a little!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqYzj1qpNI74az-boloAS7CXxQJvXYCcnW4D9QqwQzXA2swQyEiRwh2Wr9VczymB4ETqhMxxAXrSkR-6-T3MCxLYCcCai9MsLdbVbpSCtq6IgmKg87Rp2X4CUn2wi2amazCy9yLJ75Nl8/s1600/ChickenBaconTomatoLettuceWrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqYzj1qpNI74az-boloAS7CXxQJvXYCcnW4D9QqwQzXA2swQyEiRwh2Wr9VczymB4ETqhMxxAXrSkR-6-T3MCxLYCcCai9MsLdbVbpSCtq6IgmKg87Rp2X4CUn2wi2amazCy9yLJ75Nl8/s320/ChickenBaconTomatoLettuceWrap.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Above is my updated version of a BLT! It's a Chicken, bacon, tomato, lettuce wrap!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I roasted the chicken using Tastefully Simple spices of Garlic Garlic, Onion Onion, and Bacon Bacon. See they're so good you have to double the name. LOL Since the spices have salt already in them I just added some fresh ground black pepper and roasted at 350 for 45 min to 1 hour. Make sure chicken is done by using a meat thermometer. The chicken's internal temperature should be 165. Once done remove from oven and set aside to cool. Once cooled, grab a fork and start shredding. I used 2 chicken breasts for us since I wanted some left overs.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Lemon Basil dressing</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 Cup Olive Oil Mayo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tablespoons of Greek Yogurt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Juice of 1/2 a lemon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Teaspoon minced fresh basil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Teaspoon of TS Garlic Garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Whisk all of the above ingredients together and chill for 1/2 an hour. You can add more lemon or lemon zest, fresh basil, or garlic to taste.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Fry and chop up some bacon or you can take the easy route and just buy real bacon pieces. This is all to taste of course but about 3 - 4 slices should do it!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Mix the chicken, bacon, and 1/2 to 3/4 of the lemon basil dressing together and set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I chopped and seeded the tomato and used Boston or Bib lettuce for the wrap. I love the texture and this lettuce makes it easy to use as a wrap.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I served the extra dressing on the side because I don't like my salads heavy or soupy with any kind of dressing.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">We had a side of broccoli, cauliflower, and orzo pasta. Lite, healthy, and SO yummy! It really is a must try. Hubby liked it so much he asked what other kinds of lettuce wraps I could make. NICE! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Please try this even if you don't follow the recipe exactly. It will definitely be one that everyone can enjoy! But no matter what you change, whether you use a different dressing or just straight mayo the best ingredient to any recipe is YOU! Enjoy!!!!!</span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-82828881753448584292013-04-13T20:26:00.002-07:002013-04-13T20:26:39.283-07:00Banana Bread .... And breakfast for the Sunday<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">It's funny how much hubby and my Dad have in common. There other day my Dad requested banana bread no nuts, he is so not a nut lover. Now hubby LOVES my banana bread with nuts, pecans to be precise. So bought some bananas, then some extra at hubby's pout for bread as well. Since I was making it and all. Then set them out and let them get "old" because that is when they make the yummiest bread. As I made the bread I thought what are we going to have for breakfast tomorrow. Oh yeah, not just banana bread but french toast orange banana bread. Yes you read that right ... though I can't provide you with a picture right now I just know that it will be awesome!!!!!</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Banana bread is just one of those things that I love to make. Hubby puts butter on his slice, I like mine plain. Of course I try to change it up a little and see what works best. Here is the banana bread that stayed home. Hubby's with pecans and then tomorrow's french toast banana bread. For Dad's, you can just imagine it without nuts. LOL</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8hAp583v6FIcNJGZb7Ff21Ua-d2ZS4YfWN-_qAmODCQn_1-_sQBP8h_TJ7nIPXRcOe2WmFAnwCKTkETK5vndQVtlXNlmGRGOqolAfhhOjLtXuR-ZrL699E2ckpT-C0-GxUG6FMRzlmzf/s1600/BananaBread041313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8hAp583v6FIcNJGZb7Ff21Ua-d2ZS4YfWN-_qAmODCQn_1-_sQBP8h_TJ7nIPXRcOe2WmFAnwCKTkETK5vndQVtlXNlmGRGOqolAfhhOjLtXuR-ZrL699E2ckpT-C0-GxUG6FMRzlmzf/s320/BananaBread041313.JPG" width="320" /></a></div>
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">This bread is so moist it doesn't need the butter, but hubby won't part with it. I think it's a comfort thing. I've had this recipe so long and have changed it so many ways I don't even remember where I got it from originally. </span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Banana Bread</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">3 - 4 Medium Bananas, a little over ripe makes the tastiest bread.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/3 Cup Unsalted butter, melted</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/2 Cup Brown sugar, dark of course</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/2 Cup Granulated sugar, if you don't want to use brown sugar you can use 1 cup of white.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1 Large egg, beaten</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Vanilla</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/4 Teaspoon Nutmeg</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Baking Soda</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Pinch or 1/8 of a Teaspoon salt</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1 1/2 Cups All Purpose Flour</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/2 Cup Nuts, chopped (Optional)</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Preheat oven to 350. Grease loaf pan, can use spray.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Mash bananas.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Add butter and sugar, mix well.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Add dry ingredients, mix until just combined.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Stir in nuts.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Pour in loaf pan and bake for 1 hour or until toothpick comes out clean.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Pretty easy and I didn't even use my Kitchen Aid for this one. What I call the regular one, the one with pecans as it is the standard, was made using pecans and followed the recipe exactly as listed. If you've read any of my other posts you know I just can't leave it at that. :0) So for our french toast bread I used 1/2 teaspoon of vanilla extract and a 1/2 teaspoon almond extract. I also added in a 1/2 teaspoon of orange peel since I will be adding orange extract to the egg mixture for the french toast tomorrow. I also did 1/4 cup each of sunflower seeds and pecan pieces. Gotta make sure hubby has his pecans. Oh and I also added 1/2 teaspoon of cinnamon. Yum cinnamon! </span><br />
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">The bread is always good by itself but I SO can't wait to try it tomorrow with the added orange flavor. Oh and I will be baking it so I won't have to use butter or oil to make it. Now to have ham or sausage? LOL!!! Please try this recipe. If you have kids, get them into the kitchen with you. If you don't have kids you can get your best friend, sister, nephew or nieces, hubby just get someone to come and make some memories with you. This is definitely an easy one to share and for remembering the fun as time goes on. Change the recipe to include your favorite nut(s), try it using whole wheat flour, but remember no matter what you change or how you change it the best ingredient to any recipe is you .... Enjoy!!!!</span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-23853333382263509682013-04-11T19:38:00.002-07:002013-04-11T19:38:55.820-07:00Need to find something different ..... <span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">Hey everyone!!!! Life has been a little nuts lately. Lots going on. But life does not stop but it does become chaotic. That's what happened today. Haven't been sleeping well lately so went to bed early last night and got up late this morning, but feel no more rested. But guess what I forgot to do??? That's right take something out for lunch. EESH! So open up the freezer and go OK I have polish kielbasa in the freezer. *sighs* Don't get me wrong I love polish sausage but get tired of eating it the same way all the time. Boiled, grilled, or fried. Add to that the same old traditional sides *yawns*. </span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">Then I jump online and Google Recipe Generators. You plug in something in that you have and it gives you a bunch of recipe options. So I go through two different sites and nothing that made me sit up and go that sounds good. </span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">Tried the third site. <a href="http://www.cooks.com/rec/doc/0,178,144170-233196,00.html" target="_blank">Cooks.com</a> So I started paging through the recipes. Quite a few pages. Just as I'm about to give up, YES! This is what I want! But will hubby like it? Hmmmm.... the recipe's pretty simple and shouldn't take long but I need to make some changes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzGLEMRV1c_XOp90meS43Wz46A1GvJyIo4bZJmO46TSeP7YGOQXbdNBUojVpy5puHnorx4wEYAoJSuYw9VVZfv0TUZAxyCoqJ936r8XNFjRWvKIhqsq8LFgZVeM8t_FgJTkKoYCgW_Zxw/s1600/PolishSausage041113.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzGLEMRV1c_XOp90meS43Wz46A1GvJyIo4bZJmO46TSeP7YGOQXbdNBUojVpy5puHnorx4wEYAoJSuYw9VVZfv0TUZAxyCoqJ936r8XNFjRWvKIhqsq8LFgZVeM8t_FgJTkKoYCgW_Zxw/s320/PolishSausage041113.JPG" width="320" /></a></div>
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<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">1 lb. Sausage cut into chunks</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">1 cup Rice</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">1 can Cream of Mushroom soup</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">1 cup Water</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">4 Medium Carrots, cut in bite sized pieces</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">1/3 Cup Broccoli Florets</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">1 Tablespoon Celery Flakes</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Tastefully Simple's Bacon Bacon</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">Salt and Pepper to taste</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">(Note: I omitted using salt.)</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">In skillet place all ingredients listed, stir together, cover and bring to a boil. </span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">Reduce heat and simmer 20 minutes or until rice and veggies are done. </span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">Let sit 5 minutes, serve.</span><br />
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<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">See simple, quick, and in hubby's own words "You can make this again." What better recommendation can you get, especially after his comment after seeing it being made he said "you expect me to eat that?" It was just the twist I needed to the same old same old.</span></div>
<div>
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">Try this for a quick, fulfilling dinner. Change up the veggies as you or your family like. Pair it with a salad for added veggies and balanced meal. Nut no matter what recipe you use, no matter what you change, the best ingredient to any recipe is you .... Enjoy!!!!!</span></div>
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<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-10726523374782759202013-04-09T23:17:00.000-07:002013-04-09T23:17:00.055-07:00Finding inspiration in wonderful places!<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">I got an invitation to try something and since there is a way around the major obstacle I had, I'm going to give it a try. Rosemarie, a wonderful friend of mine, suggested I come to a meeting with her for <a href="http://www.tastefullysimple.com/" target="_blank">Tastefully Simple</a>. I had been to an online meeting, and won a gift I might add, to become a consultant but still couldn't commit. I am SO glad that I went, so I am going to try something new. There's nothing wrong with it and I'm pretty sure I can be successful at it. I KNOW I can be successful at trying new things with their products. And would it shock you to know that I already have some ideas? LOL</span><div>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Now I was out most of the evening yesterday and came home to a share post on Facebook from a friend showing a recipe that I know I definitely wanted to try. Since I just received my prize the other day in the mail, what better way to combined things? So the recipe was for <a href="http://blogchef.net/?s=honey+garlic+pork+chops" target="_blank">Honey Garlic Pork Chops</a> by Blog Chef and thought YES! Then I went searching for a side. I just bought some sweet potatoes and what better side to go with pork chops??? I found what I was looking for on <a href="http://thechlor.blogspot.com/2013/01/baked-sweet-potato-pancakes-one-thing.html" target="_blank">Lady O</a>'s blog. Baked sweet potato pancakes. Can't forget the veggie so made hubby's favorite! I wish I had known before I married him that he preferred peas to corn, *sighs*. LOL</span></div>
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<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">The result was a delicious lunch! I of course had to make it my own, and there was nothing wrong with that!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OxeUXTcHfOOybt6V6Zc4vvZFaRyx2UyY8sRXCnWebHEIS2Yl9ppDHYAJ2YAaAT12HEMf1KrICh1Ta75zbjh-21m5aVxQN3xbXdhxfxPRH4yciM4BruGQPB3Zo0PCqCYaCOfyiDf-Y9Op/s1600/HoneyGarlicPorkChops041013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OxeUXTcHfOOybt6V6Zc4vvZFaRyx2UyY8sRXCnWebHEIS2Yl9ppDHYAJ2YAaAT12HEMf1KrICh1Ta75zbjh-21m5aVxQN3xbXdhxfxPRH4yciM4BruGQPB3Zo0PCqCYaCOfyiDf-Y9Op/s320/HoneyGarlicPorkChops041013.JPG" width="239" /></a></div>
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<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">For the Pork Chops:</span></div>
<div>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><div>
Ingredients:</div>
<div>
1/4 Cup Chili Sauce</div>
<div>
1/2 cup ketchup</div>
<div>
1 Tablespoon Dark Brown Sugar, sweet and smoky flavor</div>
<div>
1 Tablesppon + 1 Teaspoon Honey</div>
<div>
1/8 cup Light Soy Sauce</div>
<div>
2 Teaspoons Granulated Garlic</div>
<div>
I used 2 Pork Chops BUT now have left over sauce.</div>
<div>
<br /></div>
<div>
Combined chili sauce, ketchup, dark brown sugar, honey, and granulated garlic.</div>
<div>
<br /></div>
<div>
Preheat the oven to 350. In a shallow pan season pork chops. I used a couple shakes of <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/baconbacon159106.aspx" target="_blank">Tastefully Simple's Bacon Bacon</a>, pepper, and basted the pork chop with sauce. </div>
<div>
*Hint: Spoon the sauce on and brush it over the chop. If you contaminate the sauce by putting the basting brush in the bowl after basting the raw meat cook it for a few minutes and then it can be served or can be stored for later use.</div>
<div>
Cook meat at 350 for 15, turn over, and baste with more sauce. Cook another 15 - 20 minutes. Make sure temperature is 145 and chops are done. </div>
<div>
<br /></div>
<div>
I like to throw them under the broiler for a few to get a little bit of a crust from the sauce.</div>
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<br /></div>
<div>
For the Sweet Potato Pancakes:</div>
<div>
Ingredients:</div>
<div>
1 Large Sweet Potato peeled, and shredded</div>
<div>
1/2 Medium Onion, shredded</div>
<div>
2 Large Eggs, beaten</div>
<div>
3 Tablespoons Flour</div>
<div>
1/2 Teaspoon Baking Powder</div>
<div>
1/4 Teaspoon All Spice</div>
<div>
1/4 Teaspoon Dried Rosemary</div>
<div>
<br /></div>
<div>
Preheat oven to 350.</div>
<div>
Lightly grease cookie sheets. I used spray.</div>
<div>
Mix ingredients in bowl. </div>
<div>
Drop by 1/4 cup on cookie sheet. </div>
<div>
Cook 15 - 20 minutes, flip and cook an addition 10 - 15. Keep in mind that there is natural sugar in these potatoes so they can burn if cooked too long, but will definitely get a nice crisp on them. And I'm glad I added the rosemary. It added a nice earthy taste to the pancake.</div>
<div>
<br /></div>
<div>
Then tying it all together peas sprinkled with 2 teaspoons of the Tastefully Simple Bacon Bacon seasoning. I love using a seasoning on my veggies as I don't have to worry about salt, as it's already contained in the seasoning. No extra fat from butter as you've flavored your veggies, so don't be shy to try seasoning them. All of these were REALLY good. Hubby didn't even wait to put the pancake on his plate. You can serve them with toppings if you like, most use sour cream or applesauce, but we liked them just fine by themselves. And don't be afraid to season them any way you want. Follow Lady O's using garlic, salt, and pepper. Try using cinnamon and nutmeg. Try using other savory herbs, but whatever you try, however you change it remember that the best ingredient to any recipe is you .... Enjoy!!!!!</div>
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Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-29838494995951958102013-04-07T22:15:00.000-07:002013-04-07T22:15:05.707-07:00Breakfast to Dessert ... It was a Yum day!!!<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Hey there everyone!!! It has been a full day. Full of food, good times spent with hubby, and laundry. OK so it was only 3 loads but wash, dry, fold or hang up, and put away. That's enough for me. Of course it all started with breakfast and I have to say that I truly think hubby loves me for my imagination. Neither of us had any ideas for breakfast. I remembered picking up a can, yes I said can LOL, of Roast Beef Hash. I had not seen that in FOREVER and hubby wanted to try after asking, "Does it tastes different than corned beef hash?" Sheesh! So I did not want the normal, fried up hash with eggs over easy. So how to make it with a twist? Easy peasy! </span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mgRRqe-4wPkI3_rdMOnoxDVtt-P5Zj_JW7imNgcwuN4n3LZbUSLirNizSPPLZ3CDeKDuNUiqNFSIxjEoLKRZBoJ32GEXkU3GiwCtxxLTwE09iMC1wPjOFq-6Rg4HJGkMVeAFlh6xn-cw/s1600/RoastBeefHashSouthwestBrkfst030713.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mgRRqe-4wPkI3_rdMOnoxDVtt-P5Zj_JW7imNgcwuN4n3LZbUSLirNizSPPLZ3CDeKDuNUiqNFSIxjEoLKRZBoJ32GEXkU3GiwCtxxLTwE09iMC1wPjOFq-6Rg4HJGkMVeAFlh6xn-cw/s320/RoastBeefHashSouthwestBrkfst030713.JPG" width="320" /></a></span></div>
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<span style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;">This is where your imagination comes in handy, add whatever you want. I know simple to say. I sauteed up 1/2 of an onion chopped, 1/2 cup chopped red and green peppers, then added 1 cup of black beans, drained and rinsed. Mixed it with a can of Roast Beef Hash then pressed it into a pie pan. Baked in 425 degree oven for 20 minutes. Lowered oven to 400. Cracked 4 eggs, topped it with a 1/2 cup Mexican cheese and 1/2 teaspoon of dried cilantro and parsley and popped back in the oven for 10 - 15 minutes until eggs are set and cheese is melted. It was definitely a twist on just a can of roast beef hash and hubby appreciated the extra time it took to make. I loved all the flavors as they mixed well together. </span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Then there was dinner. I already knew what I wanted to have as we hadn't had it in a while. I usually make Chicken Stir Fry but I had some beef in the fridge and wanted to use it before it became freezer burned. Then it's just yuck! So took it out to thaw. In between laundry, then I had the brilliant idea to head out to the dollar store. Only to come back have to make dinner. That's okay because hubby did most of it. I cut the stuff up and added it to the pan while he stirred. And while he was doing that, I was able to make dessert. Oh yes, I made dessert.</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">This was pretty simple, throw whatever you want in a pan and cook it. I know it sounds really simple but that's the great thing about a stir fry, you can add whatever you want. I happened to have some frozen stir fry veggies but when I say I like a lot of veggies I mean it. Then I add some extra cauliflower and broccoli. I had some cans of bean sprouts, baby corn (hubby's favorite), and water chestnuts (I love the crunch). Threw in some extra shredded carrots. Seasoned the meat with some granulated garlic, pepper, salt, and Chinese Five Spice. Sauteed an onion in peanut oil. Tossed in 2 teaspoons minced garlic. Seared the meat. Tossed in veggies. Cooked up some pasta, I used buccatini. Made a sauce of 2 cups low sodium beef stock and 3 tablespoons cornstarch and cold water. Poured it in the pan, covered and cooked for about 10 minutes and serve. Pretty easy and VERY tasty because it's everything you like. I LOVE when my veggie ratio is higher than my meat ratio. So while hubby cooks it all up, after I've chopped it all up, I make dessert. </span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Dessert was pretty simple as well and VERY tasty. I found the recipe on <a href="http://kstownsend.blogspot.com/2009/03/grandmother-famous-pistachio-pudding.html" target="_blank">The Cutes and Scoots Show!</a> I adapted the Grandma's Famous Pistachio Pudding Cake recipe. Since my pudding was not sugar free I adjusted the sugar, changed the Crisco to softened, unsalted butter, I guess maybe it would be easier to just put the recipe here. LOL</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">3/4 Cup Unsalted butter, softened</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Cups Sugar</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Box (4 Serving) Pistachio Pudding Mix</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Almond Extract</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 1/4 Cups Cold Water</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">2 1/4 Cups All Purpose Flour</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">2 Teaspoons Baking Powder</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">3 Large Eggs</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Lemon Peel</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1/3 Cup Chopped Pistachios Of course these are absolutely optional, we just love nuts!</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Cream butter, sugar, eggs, lemon peel, and extract until light and fluffy.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Add water, pudding mix, flour, baking powder, and nuts.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Beat at low speed until blended.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Beat at medium speed 2 minutes.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Grease bundt pan, I gave it a quick spray.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Bake at 350 degrees for 35-45 minutes.</span><br />
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<span style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;">Add a dollop of whipped cream and it was <b><u>well</u></b> worth the effort. It was moist and so flavorful, with a little crunch. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1JGzHD8V4TlEkKcYgIbJcA8fHtD1SYGHlGNT8QAJBF7tfjyNeZc8z3x_BCzt1mrFjVxt_lmsBloaNdWT0pI5QTZcIWIf8whLzZ4SEa4ovbAKE42dS41I1dCgpCtw7xpdCM3rUUkD5hL1/s1600/PistachioCake040713.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1JGzHD8V4TlEkKcYgIbJcA8fHtD1SYGHlGNT8QAJBF7tfjyNeZc8z3x_BCzt1mrFjVxt_lmsBloaNdWT0pI5QTZcIWIf8whLzZ4SEa4ovbAKE42dS41I1dCgpCtw7xpdCM3rUUkD5hL1/s320/PistachioCake040713.JPG" width="320" /></a></div>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">No food coloring added here. The cake was just the perfect ending to the day. Now to figure a way to keep hubby's fingers out of it. Next I have to make banana bread for my Dad. It has been requested. There are definite pluses to a large family, you never have a dull moment and always get tons of requests. Hubby's favorite is my banana bread as well but Dad's is without nuts while hubby's is with.</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Please try some of these recipes. They are definitely worth the effort but most are very easy, not very time consuming, and SO delicious! But whatever recipe you try, and no matter how you change it, remember the best ingredient to any recipe is you .... Enjoy!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-46279300332970948532013-04-02T18:49:00.000-07:002013-04-02T18:49:52.200-07:00My Easter treats ... your everyday ones<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Hey Everyone!!!! So I know it's Tuesday AFTER Easter but I was busy moving stuff around to get our new cable/internet/phone installed. Trying to find ways to cut back and this was one of them. 40 bucks is definitely a help. I'm going to start with showing you the treats I made for Easter to share with the family. I know, I mentioned in my last post that my poor sister Christin has been without sweets for 40 days but I do believe I hit her sweet tooth just fine. And they were ALL something new, yes I say new even if I used the same recipe twice. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aEQW74DbPaC4jHFTarITVS22usisCFglbDpggvCmDyigmY5H9bzHwBXeIEAT0YsmOoQoeJsbvHniJG5REs_2PcnBFuuZbK_5FpfjL4AHx7vaobfd3pnl-tqZGK4Az6EgMkqEObuPJ-p0/s1600/EasterCookies033113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aEQW74DbPaC4jHFTarITVS22usisCFglbDpggvCmDyigmY5H9bzHwBXeIEAT0YsmOoQoeJsbvHniJG5REs_2PcnBFuuZbK_5FpfjL4AHx7vaobfd3pnl-tqZGK4Az6EgMkqEObuPJ-p0/s320/EasterCookies033113.JPG" width="320" /></a></div>
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">This recipe can be found in the blog named <a href="http://wearemorethanjustsweets.blogspot.com/2013/03/i-promised-you-something-sweet-boy-do-i.html" target="_blank">I promised you something sweet ... Boy do I deliver and with few ingredients!</a> I made these using carrot cake cake mix and added about 2 tablespoons of minced carrots and strawberry cake mix Cool Whip cookies. They were SO SO yum. Put them in a lidded container and open the lid and POW! The smell of strawberry hits you and makes your mouth water. Spicy, delicious carrot cake in a light, fluffy cookie? Oh boy! You REALLY need to try these! I have a new found love of cake mix when making these cookies. </span><br />
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Then there was the cream puff recipe Tammy, my BFF, found for me to try. I did try, just to see how easy or difficult they were. And they weren't too difficult. Knowing how easy they were to make, I changed my mind and went searching. Decided I wanted to do chocolate cream puffs with a banana "mousse" filling. I had everything I needed to make chocolate cream puffs, now to find a recipe. So I ended up using one I found at <a href="http://www.cooks.com/rec/view/0,1713,147184-226198,00.html" target="_blank">Cooks.com</a> adding 2 Tablespoons of Unsweetened Cocoa Powder and changed the sugar to 1 Tablespoon instead of 1 teaspoon. The cocoa powder for mine was 1 dark and 1 milk chocolate(s).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2x_Bazq_L6fPQi-D66uGPSVJDFwhaLoKlHrt_DDcStAbM5VWv6TC0PsYTtDR9Mzrvotyhy2G2RkwD4uLBk28deACc9hfC6k1KziSf7mHVd3i9KF9huocKvQFZU0ZsRNDGKlXT10TdwREb/s1600/CreamPuffCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2x_Bazq_L6fPQi-D66uGPSVJDFwhaLoKlHrt_DDcStAbM5VWv6TC0PsYTtDR9Mzrvotyhy2G2RkwD4uLBk28deACc9hfC6k1KziSf7mHVd3i9KF9huocKvQFZU0ZsRNDGKlXT10TdwREb/s320/CreamPuffCollage.jpg" width="320" /></a></div>
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">I have include pictures of the process. Hubby, who watched me make them, got a little concerned when I added the eggs and it looked like it was breaking down. His actual comment was "they look like really thick worms". Not something you really want to hear about something you're making but I told him not to worry. Now I will admit. This was the second batch that I made. The first one, did not turn out well. I <u>THOUGHT</u> that I could make them all at once on two separate cookie sheets. But KNOWING that I have to turn the tray or switch them half way through I DID NOT think about adding extra time to allow the oven to come back up to temperature. Needles to say, they did not rise well. Actually they were pretty flat. *sighs* So I decided <b>NOT</b> to try that again, so I made them one tray at a time as they made 16 of them. Yes that WHOLE tray of finished product was made with one batch of dough. Oh and when I went to buy more banana pudding, the store was out. Grrr! So I found sugar free cheesecake pudding, used sugar free Cool Whip and viola ... cheesecake "mousse" filling. So really your sugar content is pretty low on this one. </span><br />
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Dessert was definitely light enough and yummy enough that you didn't walk away weighed down. Definitely time to investigate ways to make other flavored cream puffs. Now that I'm making homemade coffee creamer, which is conveniently cheaper than buying store bought and quite yummy if you do it right. ;0) I will definitely make that one of the posts. I have discovered a few things. Try the cream puffs though, really! They are yummy even not filled. No matter which one you try to make, no matter if you try you make your own flavor, remember that best ingredient to any recipe is you .... Enjoy!!!</span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-69164257663499368142013-03-28T20:20:00.002-07:002013-03-30T07:28:17.336-07:00Decisions, Decisions All based on trial and error<span style="color: #674ea7; font-family: Trebuchet MS, sans-serif;">I was cruising Pintrest today and my phone went off, text message from my BFF Tammy. She pinned something that she thought I should try for Easter. Nice!!!! Something new to try. </span><br />
<span style="color: #674ea7; font-family: Trebuchet MS, sans-serif;">I guess I should tell you something about me, I never try something new on the day I'll be serving. Never! So who benefits from the testing? Anyone that's close. Usually hubby, which he totally appreciates, and anyone home at my family home. Unfortunately my sister Christin is out of lucky until Sunday. See she gave up sweets for Lent. Eek! In that time she has missed 3 birthday cakes and anything I make that's sweet. Needless to say she has not been a very happy person lately. Thankfully it will be over for her soon. She has requested the brownie in a mug as of 12:01 on Sunday. LOL</span><br />
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<span style="color: #674ea7; font-family: Trebuchet MS, sans-serif;">This holiday I did not ask what anyone wanted for dessert this time. I usually do but I usually get the same results. Something I've made countless times. So when Tammy sent me that text, she will never know how thankful I was. Now I've never made these before so it really is trial and error. Easy peasy cream puffs. I do mean easy, if you heed the instructions. Which I must say I did not. *sighs*</span><br />
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<span style="color: #674ea7; font-family: Trebuchet MS, sans-serif;">I did fix it and they came out very tasty but there are somethings I will be changing the next time around. The pin was from <a href="http://www.lillepunkin.com/2013/03/easy-easter-dessert-old-fashioned-cream.html" target="_blank">Lille Punkin</a>. And for once I really did follow the instructions without changes and this was the result.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iB2_SpZxaTwB8DajBOPj5OJasW58JkdkUGXsWmH6GBAWNHPsdCnCYPFX1B2tcLsd689D4MJ3Tu5PSQB1FNKjF_8dsupIfgxgHr3g46RULBUD9OY7VKYvmgt-3G4RIrvJV0VwsfNeo-Vt/s1600/CreamPuff032813.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iB2_SpZxaTwB8DajBOPj5OJasW58JkdkUGXsWmH6GBAWNHPsdCnCYPFX1B2tcLsd689D4MJ3Tu5PSQB1FNKjF_8dsupIfgxgHr3g46RULBUD9OY7VKYvmgt-3G4RIrvJV0VwsfNeo-Vt/s320/CreamPuff032813.JPG" width="320" /></a></div>
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<span style="color: #674ea7; font-family: Trebuchet MS, sans-serif;">The first thing I must stress is to follow the listed saucepan size. When she says small, she means small. I would not recommend doing it in anything bigger than a quart sized saucepan. Anything larger and you will have a difficult time figuring out when the dough pulls away from the pan. </span><br />
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<span style="color: #674ea7; font-family: Trebuchet MS, sans-serif;">This recipe makes 6 - 9 puffs. I recommend just using your tablespoons to drop the dough, quick and easy. </span><br />
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<span style="color: #674ea7; font-family: Trebuchet MS, sans-serif;">Then there is the filling. This time I used banana pudding, which it turned out wonderfully. I didn't have a can of Rediwhip so I made 1 cup (8oz) whipped cream and folded that into the pudding. I liked it but I like mine a little thicker, richer more like a mousse texture. So next time I will use 1 cup milk and 8oz Cool Whip. I know, bad Melody! But I do like the texture better. Oh and FYI, when I use a pudding if it's not sugar free I will use a sugar free Cool Whip as not to add any extra sugar to the dessert. I like sweet but not tooth hurting sweet. I also used my silpat mat instead of parchment paper and it worked just fine. I filled one without cutting and one after cutting. Either way it works. Just be careful if filling without cutting it open. Blow outs are possible. You can use whatever flavor pudding you like. You can top them with some extra whipped cream. If you use chocolate pudding, you can top with some chocolate syrup or a dusting of cocoa powder. If you do a vanilla I would recommend a caramel syrup. Oh yum! I haven't decided what flavor pudding I'm going to do for Sunday, but I know that these will definitely be on the menu. So THANK YOU TAMMY for find this and pinning it for me!!!! Can't wait to see how yours turns out. ;0) Please make these, they are light and fluffy and so yummy. Plus being easy to make, makes it great for a last minute dessert. Whether you make them for Easter Sunday or just because, no matter what pudding you use or whether you use whipped cream or Cool Whip, remember that the best ingredient to any recipe is you.... Enjoy!!!! </span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-35823752725754074412013-03-26T20:59:00.003-07:002013-03-26T20:59:57.172-07:00I promised you something sweet ... Boy do I deliver and with few ingredients!<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Hi everyone! I know I promised you something sweet. I know lately my posts of recipes have been more savory than sweet. And I knew I was going to have to post something for you all soon, THEN hubby complains there's nothing sweet in the house. I counter with yes there is, there are cookies. He said NO YOU'RE SWEETS! Really? So I went pinning today and found on a blog I follow, Six Sisters' Stuff (<a href="http://www.sixsistersstuff.com/">http://www.sixsistersstuff.com/</a>), a recipe for Lemon Cool Whip Crinkle Cookies (<a href="http://www.sixsistersstuff.com/2011/08/lemon-cool-whip-crinkle-cookies.html">http://www.sixsistersstuff.com/2011/08/lemon-cool-whip-crinkle-cookies.html</a>). Now that I've made these cookies and I can tell you they are light, fluffy, chewy, addicting, and messy. LOL </span><br />
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<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">And YES! You read that right, COOL WHIP cookies. I was skeptical at first then continued to read their blog and the following comments posted. So I figured what the heck. I had everything but the cool whip and would just pick that up at the store. But I must note, have I ever told you how much I despise using box cake mix. It will do in a pinch BUT I figured since I have no children at home and am baking something for the people I love then it should be made from scratch. Yes I could have looked for a recipe for what "cake mix" I decided on but I happen to have some on hand. </span><br />
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<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">We went S E A R C H I N G for this cake mix everywhere when we were making hubby's birthday cake last year. For those of you that don't know or don't remember, he wanted a dreamcicle cake (<a href="http://wearemorethanjustsweets.blogspot.com/2012/06/ever-since-i-can-remember-i-have-made.html">http://wearemorethanjustsweets.blogspot.com/2012/06/ever-since-i-can-remember-i-have-made.html</a>) </span><span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;">and the only recipe that I could find said if you could find it to use orange supreme cake mix. We <u><b>could not</b></u> find it anywhere! So as luck would have it, we were taking care of my nephews for a couple days out in Plainfield, Illinois and low and behold, at their local Mejier, what do I spot in the baking aisle? Duncan Hines Orange Supreme Cake Mix! AND it's on sale!!! So since I have it and hubby LOVES orange more than lemon, I figured that's what I'd make. Of course it is such a simple recipe what could I possibly change to make it my own?</span><br />
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<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">So since mine are made with orange cake mix, I'm calling mine: Orange Cool Whip Cookies</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">1 8oz tub Cool Whip, thawed I used sugar free to lower the sugar content a little since they are covered in powdered sugar.</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">2 Large Eggs, room temperature</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">1 18.25oz Box of Duncan Hines Orange Supreme cake mix (You can substitute your favorite cake mix here, FYI I might just buy another one to try a different flavor! LOL)</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Orange Zest for the lemon I would do lemon zest.</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Preheat oven to 350 degrees.</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Lightly grease baking sheets. I did not grease mine I used my silicon mat.</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Beat together the whipped topping and eggs.</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Add the zest because once you get the cake mix in it gets thick and sticky.</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Add the cake mix and continue to mix. Dough will be thick and sticky. </span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><u>IMPORTANT!</u> Refrigerate for 30 minutes. If you don't have to let the cookie sheets cool in between, put the dough back in the refrigerator.</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">This is where things get a little messy: Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat or use a spoon to roll them around.</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Place cookies on the prepared baking sheets. </span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Bake for 9-11 minutes. </span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Cool on racks.</span><br />
<br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">You will be tempted to try and eat them warm. They are so good! Nice and light. Chewy. I didn't miss the extra sweetness from the Cool Whip at all. Definitely one to try different cake flavors on, so now I will simply say these cookies are my exception to the rule of using box cake mix. ;0)</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">So try it for yourself. Use your favorite cake mix, whatever that may be. I might try a spice or carrot cake mix next. Hmmm .... YUM! In the meantime remember that no matter what cake mix you use, or how you change it up the best ingredient to any recipe is you ... Enjoy!!!!!</span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-50631235452452384112013-03-24T18:35:00.001-07:002013-03-27T19:43:41.825-07:00Memories with a twist ... It's all in the sauce<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">I remember when we were younger, Sunday dinners with family. All that Italian food. What memories it brings back! But how long ago that all seems. I was feeling a little nostalgic today, but wanted to do it a little different to make my own memories with hubby. </span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">As of late I have been trying to make things a little healthier, which means more veggies. I don't mind the veggies and so it seems neither does hubby. When I think Sunday dinners I think spaghetti with garlic bread and meatballs or Italian sausage. So that's exactly what we had. Well almost! I did say I wanted to add more veggies right? And I so didn't have garlic bread, so that wasn't an option. One would think. I was looking to make a quick sauce but didn't have any crushed or fresh tomatoes. But that didn't stop me. There is nothing wrong with semi homemade, sometimes it can be better than made from scratch. It all depends on you and your imagination.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">So today I made my imagination AND our tummies happy.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Bucatini with a chunky veggie pasta sauce, Italian Sausage baked in tomato sauce and fire roasted peppers, side salad, and garlic Parmesan mini monkey bread. Oh yeah!</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">For those of you that don't know, bucatini is a long, thick pasta that has a hole running though the center. I like this one because it give the chance for the sauce to get in the center of it so your yummy sauce is all the way around the pasta. </span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Let's start with some recipes:</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Chunky Veggie Sauce</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">24oz Jar or can of your favorite pasta sauce (I used Barilla Garlic and Mushroom)</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">8oz Tomato sauce</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">8oz or 1 Cup of water</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">2 Cloves of garlic, minced I used 1 teaspoon of minced garlic in olive oil from a jar.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1 Tablespoon EVOO</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">2 Medium carrots, chopped</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1/2 Medium onion, chopped</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1/2 Zucchini, chopped</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1/4 Cup grated parmesan</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Italian Seasoning I used seasoning mix from Key Ingredient. (<a href="http://www.keyingredient.com/recipes/246578817/italian-seasoning-mix/">http://www.keyingredient.com/recipes/246578817/italian-seasoning-mix/</a> minus the red pepper flakes)</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Put EVOO in sauce pan and saute the carrots for about 5 minutes stirring to make sure they don't burn.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Add garlic, stirring often so it doesn't burn and turn bitter. This should only be for about 2 - 3 minutes.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Add onions and zucchini. Saute for about 3 - 5 minutes. You want them to be tender but not mushy as they will continue to cook a little in the sauce.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Add pasta sauce, tomato sauce, and water. Stir until blended. If you feel that the sauce is still a little to thick add more water to thin it out. We LOVE a thick sauce.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Add seasonings and Parmesan stirring until blended. Bring sauce to a bubble and turn down to a simmer and let it cook for about 20 - 25 minutes. </span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Don't forget to check your seasonings. </span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Now for the Garlic Parmesan Mini Monkey Bread</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">This recipe was adapted from Eat Cake For Dinner (<a href="http://eatcakefordinner.blogspot.ca/2012/01/mini-garlic-monkey-breads.html?m=1#">http://eatcakefordinner.blogspot.ca/2012/01/mini-garlic-monkey-breads.html?m=1#</a>)</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1 Can Butter Flavored Grands Biscuits</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">5 Tablespoons Unsalted butter, melted</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Granulated Garlic</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1 Tablespoon Dried Parsley flakes</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1/2 Teaspoon Italian Seasonings</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1/4 Cup Grated Parmesan + 1 Tablespoon to sprinkle</span><br />
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<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Cut biscuits into 6 pieces and place in a bowl.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Combine remaining ingredients.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Pour over biscuit pieces.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Gently toss to evenly coat.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Place 6 pieces in each muffing cup.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Sprinkle remaining 2 Tablespoons of cheese over the top of each muffin.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Bake at 400 degrees for 12-14 minutes. Serve warm. Makes 8.</span><br />
<br />
<span style="-webkit-text-size-adjust: none; background-color: white; font-size: 16px; line-height: 20px;"><span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span></span><span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Italian sausage needs no recipe, wrap them in foil. Add 1/2 cup tomato sauce and as many jar fire roasted peppers that you want. </span><br />
<span style="-webkit-text-size-adjust: none; background-color: white; font-size: 16px; line-height: 20px;"><span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span></span><span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Side salad to add more veggies to the meal, along with some cannellini beans. Figured I'd throw them in because they're low in fat, high in protein and fiber.</span><br />
<span style="-webkit-text-size-adjust: none; background-color: white; color: #0b5394; font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 20px;"><br /></span>
<span style="-webkit-text-size-adjust: none; background-color: white; color: #0b5394; font-family: Trebuchet MS, sans-serif; font-size: 16px; line-height: 20px;">A little more total carb then I'd like in one meal but it was so good. I love that the sauce had so many veggies in it and was very clean tasting. Definitely stood up to the memories of long ago.</span><br />
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<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><span style="-webkit-text-size-adjust: none; line-height: 20px;">If you like a little more garlic, feel free to add more. But remember to taste your sauce as you go along so you don't over do it. Some people don't realize that some flavors get stronger after they have cooked and had a party in the pan. Try these recipes together or separately. Change what you want, add what you want, or omit what you want. These a recipes that can be easily changed. Doesn't matter what you do to them as long as you enjoy them.</span></span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><span style="-webkit-text-size-adjust: none; line-height: 20px;"><br /></span></span>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><span style="-webkit-text-size-adjust: none; line-height: 20px;">Desert is spumoni ice cream ... so no baking this time for me but I SO see something sweet in the near future. So make sure to keep your eyes open for it! Not sure what it will be yet ... any suggestions? LOL</span></span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><span style="-webkit-text-size-adjust: none; line-height: 20px;"><br /></span></span>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><span style="-webkit-text-size-adjust: none; line-height: 20px;">In the meantime remember that no matter what you change, or how you change it the best ingredient to any recipe is you ... Enjoy!!!!!</span></span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-81691556848914639782013-03-22T16:29:00.000-07:002013-03-22T16:30:47.210-07:00The Twist On Salmon Patties ... Tuna Cakes<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">We're close to Easter which means Lent is almost over. It's hard to not always eat the same things when you feel like your options are limited. But they are only as limited as your imagination. My problem is hubby. LOL I truly believe that he had a bad experience with fish when he was younger, and now he won't eat fish that isn't breaded and fried. On top of that he doesn't like any kind of sauce. Imagine a McDonald's Fish sandwich no tarter sauce. Who does that? LOL The one thing he will eat is my salmon patties, at least I think so. I made them once for myself while hubby and my nephew ate shrimp. They tasted my patties and now I was left with 1. So not right, but was VERY excited that they liked them. So I thought hey salmon patties but I guess I already ate the salmon, darn! So I went look because I definitely have cans of tuna, can't I substitute? I can! After reading several and discarding I came across a recipe for Tuna Cakes from Life Currents (<a href="http://lifecurrents.dw2.net/tuna-cakes/#">http://lifecurrents.dw2.net/tuna-cakes/#</a>) but I wasn't interested in the tuna cakes recipe, I was interested in the Come Back Sauce. I have seen it mentioned but never had it explained so that I understood what it was. So I copied the recipe to make it, even though I'm SURE I will be eating it alone. Then kept searching for a tuna cake recipe that interested me. I just cant see putting mayo in the recipe for tuna cakes, might as well eat tuna salad. So I came across the recipe from Skinny Mom for Skinny Tuna Cakes and these sounded doable. (<a href="http://skinnymom.com/2012/03/12/skinny-tuna-cakes/">http://skinnymom.com/2012/03/12/skinny-tuna-cakes/</a>) Then I went looking for a side. I know I wanted one with veggies in it and I wanted it light. Nothing like mac and cheese. Not potatoes. Rice maybe? I found what I was looking for. After reading the reviews I had to try it, Skinny Taste's Broccoli and Orzo (<a href="http://www.skinnytaste.com/2009/03/broccoli-and-orzo.html">http://www.skinnytaste.com/2009/03/broccoli-and-orzo.html</a>). Of course I had to make minor changes to it all, just to make it my own. It was definitely delicious and hubby had seconds. </span><br />
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Come Back Sauce</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/4 Cup Mayo (I used Hellmann's made with olive oil)</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/4 Cup Greek Yogurt</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">2 Tablespoons Ketchup</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">2 Tablespoons Chili Sauce</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/2 Teaspoon Granulated Garlic</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/2 Teaspoon Granulated Onion</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Worchestire Sauce</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/2 Teaspoon Black Pepper</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Mix together and let set over night in fridge so the ingredients can have a party together. </span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">It is definitely a come back to it sauce. The original recipe calls for oil, which I omitted because the mayo was made of it and hot sauce as we don't eat spicy food. </span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">My recipe for the Tuna Cakes:</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">3 5 oz cans Tuna, drained I used tuna in water but your choice.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">3/4 Teaspoon Old Bay Seasoning (which is basically celery salt, red pepper, black pepper, and paprika)</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/2 Medium Onion, finely chopped</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/4 Teaspoon Black Pepper</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1 whole egg + 1 egg white</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/4 Teaspoon Granulated Garlic</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/4 Teaspoon Lemon Pepper</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/4 Teaspoon Lemon Peel</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/4 Teaspoon Dill</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Mix ingredients in small bowl. Measure out about 3 tablespoons of the tuna mixture (I used a scooper) and roll into a ball.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Let set for 5 minutes in fridge.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Place in lightly sprayed non-stick skillet. Flatten slightly with spatula and cook until golden brown, about 5 - 7 minutes, and flip. Repeat.</span><br />
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Veggie Orzo Side</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">6 oz, a little less than 1 Cup of Orzo Pasta I used Barilla Omega 3 pasta</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1 1/2 Cups Frozen Broccoli as I didn't have fresh</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/2 Cup or 3 Small or 1 Large Carrot</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">4 Cloves of garlic, smashed and chopped I used minced garlic from a jar that is stored in olive oil (2 teaspoons is equivalent to 4 cloves)</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">3 Tablespoons EVOO I used 2 as my garlic contained olive oil.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Salt and Pepper to taste I substituted using McCormick's Roasted Garlic and Red Pepper in place of the salt as it contains extra spice along with salt.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Steam veggies until firm but tender.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Cook pasta following package directions, don't forget to salt you water.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Drain pasta reserving about 1/2 cup of pasta water.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">In the pan you used to cook the pasta, add EVOO and once the oil heats up and starts to shimmer add and sautee garlic until fragrant.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Add veggies and seasoning sauteing for a few minutes.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Add pasta keeping it wet using the reserved pasta water, for about 3 - 5 minutes.</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">It was quick, easy, and mighty tasty. And I love that it had many vegetables as well. Hubby never said anything about all the vegetable this time. Next time I think a squeeze of lemon after it's done ... I bet I could get my BFF, who dislikes all seafood, to try this. OK maybe if I cook it for her. *snickers* So try it for a quick dinner and take the leftovers for a healthy lunch. I'm lucky enough to get to eat the left overs over another salad and it's something I'm REALLY looking forward too. Oh and hubby's sauce issue, not so much with this one. Complained that I put it on the side instead of on the cakes. ;0) So please make these, either all together or individually and let me know how it tastes. Add what you like or change what you don't. But remember no matter what you change, or how you change it the best ingredient to any recipe is you .... Enjoy!</span><br />
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Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-17413430758788501192013-03-21T22:10:00.000-07:002013-03-27T19:44:04.152-07:00Pork with mushroom onion gravy ... a little healthier<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">So lately I've been thinking I need to start making some of our meals healthier. Not be a TOTAL health nut but maybe meet somewhere in the happy medium. Well on somethings anyway. So as I stood before the freezer deciding what to take out hubby FINALLY speaks up and says he wants pork chops. Oh Yay! What kind I ask. Whatever kind you make is fine. Grrr! LOL So out come the pork chops to defrost for tomorrow and now I start thinking what can I do. Oh I have some mushrooms I want to use up. Hmmm... Then I start reading about to make things healthier, what is a healthier substitute, etc. Now the question is will it taste good? I really don't want to have to sacrifice taste for healthier and do I have the means to do that? I sure do and did. I can't believe the results of what I came up with. Hubby's comment of course was that was different, it had more vegetables. I said that's not so bad, he said not at all. Winning approval I tell you! So what did I make, you won't believe it unless you see it:</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Oh Yeah! Healthy AND yummy!</b></span></div>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Pork chop with a mushroom and onion gravy with pan roasted sweet potatoes, carrots, and onions. Can't forget the steamed broccoli. That has been my craving for a while.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Recipe for the Mushroom Onion Gravy</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">4 Baby Bella Mushrooms, cleaned, and sliced</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">2 White Button Mushrooms, cleaned and sliced</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1/2 Medium Onion, sliced</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Tablespoon coconut oil</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Sprinkle of Kosher Salt</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">2 Tablespoons Butter</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Tablespoon flour</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 1/2 - 2 Cups Room temperature low sodium beef stock</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Heat oil in pan.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Toss in mushrooms and onions, sprinkle with salt and sautee about 8 - 10 minutes. </span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Place in small dish and set aside.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">In same pan, melt butter.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Once butter is melted, add flour and cook for a few minutes.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Slowly add the stock and stir until gravy thickens.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Add mushrooms and onions back in pot and set aside.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Pan sear pork chops. I used coconut oil and seasoned them with pepper and some Spice Club Seasoning Grinder for Steak and Chops. When I do this I avoid adding any additional salt as it already contains salt. Sear pork chop on both sides. Now if you pan is not oven safe and has a handle you can wrap it in foil and safely stick it in the oven. Mine are safe to 350 degrees, which is what I set my oven for. Pour gravy over chops, pop in oven to finish cooking.15-25 minutes or until thermometer reads 165.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">For the roasted sweet potato side, really simple:</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Tablespoon Butter</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Tablespoon Coconut Oil</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 Large Sweet Potato, peeled and cubed</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">2 Large Carrots or 4 Small, peeled and sliced</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1/2 Medium Onion</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Couple grinds of pepper</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">1 handful of chopped pecans</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Melt butter and oil in frying pan, and med heat.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Add sweet potatoes, carrots, and onions and cook. </span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">I throw a cover on for a few minutes at the beginning to get them to soften then remove the cover to finish roasting them.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">When they are fork tender about 20 minutes, throw in a handful of pecans and serve.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Simple and way healthier and did not lack in taste at all. Hubby definitely loved the side, kept picking out of the pan. That's when you know it's good.</span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Simple, healthier, and tasty. Can't ask for much more! Definitely something to remember and do over again. Add more veggies is definitely in the mix of things for us, gotta shake us out of that hibernation period. But this is the basics, if you want to fatten it up feel free. You can substitute oils if you like. If our daughter were here I couldn't use the coconut oil, as she is allergic to coconut. EEK! But I'm sure I would figure out a way to keep it healthier. Having been doing a lot of reading lately I have confidence that I can make some changes that will be both delicious and good for us. But remember that no matter what you change, or how you change it the best ingredient to any recipe is you .... Enjoy!!!!</span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-71532234892662039262013-03-19T19:25:00.001-07:002013-03-19T19:25:48.098-07:00Taco Pizza and Brownies in a Mug ...What a weekend!<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">This past weekend turned out to be pretty funny for me. Hubby asks for pizza quite often, if he can't get me to make it he usually asks for Domino's or Pizza Pizza. Yes I know that's Little Cesar's but it is what he asks for. Honestly I didn't feel like cooking but I'm not as infatuated with pizza as hubby is. What to do? I didn't have the normal ingredients to make a pizza at home so I started looking to see what I had. Then I found this recipe from Table for {7} (<a href="http://www.ourtableforseven.com/">http://www.ourtableforseven.com/</a>) for Taco Pizza. Oh boy!!!! I think I have that ... so off to search.</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Ground beef .... Check</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Refrigerated pizza dough ... Check</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Cheddar cheese ... nope but I have Mexican blend, that works.</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Taco seasoning .... oops! Normally I have extra laying around but I must have used it and didn't replace it. Bad Melody ... (smacks hands) LOL</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">So I have a recipe for taco spice mix but it's definitely way more than I need, and not enough spices to make the extra. So I tried the one that I ALSO found at Table for {7} and it was wonderful. Off to make taco seasoning mix, with my changes of course.</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Taco Seasoning Mix</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">2 Tablespoons Ground Cumin</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Ground Coriander</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">1 Teaspoon Smoked Paprika</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">1/2 Teaspoon Granulated Onion (Powered will work as well)</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">1/2 Teaspoon Granulated Garlic (Again powder is fine here)</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">1/4 Teaspoon Black Pepper </span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">1/4 Teaspoon Chili Powder</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Pinch of Cayenne Pepper (I don't eat spicy stuff, so a pinch was enough for me and didn't make me feel like I was missing anything.)</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Mix in small bowl but store left overs in air tight container.</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">OK ... seasoning mix made now to brown the ground beef. When making anything I always layer my flavors and with the same thing. So I used some granulated garlic, granulated onion, a couple dashes of coriander and a couple dashes of dried cilantro.</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">After meat had been cooked and drained, I added 2 tablespoons of the taco seasoning and let it set to meat grab the flavor.</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Cook dough according to package instructions. I seasoned the dough with a little of the dried cilantro before baking. Once dough has been precooked, using 1/2 to 1 cup of refried beans (I used black refried beans). I sprinkled about 1/2 - 1 teaspoon of the taco seasoning on top of the spread beans.</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Next spread the cooked seasoned meat on the beans, followed by the cheese. I added some Mexican oregano and a little more dried cilantro to the top of the pizza and threw it back in the oven for about 10 - 15 minutes until cheese was melted and crust is browned. Take out and sprinkle with additional toppings. I waited a few minutes to let it cool and added some lettuce, tomato, and sour cream. Think taco toppings though. Here is the humor of it. Hubby brought home a pepperoni pizza from Pizza Pizza (still makes me laugh). I cut MY pizza in 12 pieces so there was an even amount to each pizza. Why was there less of mine left than of the pepperoni pizza. Oh isn't home cooking grand!!!!</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">This was the result.</span><br />
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<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">He's also always looking for sweets on the weekend. I have been of a mind that I don't want extra sweets laying around the house. Either I get frustrated that they go to waste because they don't get eaten OR feel bad that I don't want it to go to waste so it gets eaten, which isn't necessarily good either. *sighs* So when he asked what did I bake for desert I had the PERFECT option. Single serving brownies. </span><br />
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<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">OK ... It's a little messy but OH so good. Adapted, of course, from The Family Kitchen (<a href="http://blogs.babble.com/family-kitchen/2011/09/13/two-minute-mug-brownie/">http://blogs.babble.com/family-kitchen/2011/09/13/two-minute-mug-brownie/</a>).</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">It's not the picture ... one is darker than the other on purpose. </span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Brownie in a Mug</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">1/4 Cup All Purpose Flour</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">1/2 Cup Dark Brown Sugar</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">2 Tablespoons Unsweetened Cocoa Powder ( I used dark chocolate for mine, which I like better.)</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Pinch of Salt</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">2 Tablespoons Canola</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">2 Tablespoons Coffee (can use milk, coffee, or water)</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">1/2 Teaspoon of extract ( I used almond in mine and vanilla in his)</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Mix ingredients in mugs or ramekins. Will be like a paste texture.</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Microwave for 30 seconds and check. Usually takes a minute but all microwaves are different. Should be springy to the touch but still gooey. </span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">Let it cool a little before eating as it will be HOT. </span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">I threw a dollop of left over chocolate whipped cream on top. Oh so good. I think next time I'll throw in some cinnamon too. But definitely try it and no left overs to tempt you. No matter which recipe you choose, no matter what ingredient you change just remember that the best ingredient to any recipe is you .... Enjoy!!!!</span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-82050232286614508502013-03-08T11:03:00.001-08:002013-03-08T11:03:02.903-08:00Hmmm ... Simple Tomato Soup<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">It's Friday!!! And Lent! So no meat today, but that doesn't mean you have to suffer. Thick, rich tomato soup with a grilled cheese is just what the wife ordered. And hubby, who ONLY likes Campbell's Tomato Soup with a dash of milk AND a whole lot of pepper, totally agrees that this should be our go to tomato soup recipe from now on.</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">I was originally going to make salmon patties but REALLY didn't want to figure out a side. Salad is always a given but mac and cheese, though traditional, is not what I wanted. So instead I went looking in the pantry. Problem is Friday's are early days for hubby to leave for work SO it has to be something quick or something that can be heated up but still taste like you just made it. I have NO problem with left overs but I always want to provide a good meal to hubby. Having already made and frozen homemade gravy (meat sauce) and some marinara I noticed that I have some canned tomatoes left. I also noticed the Campbell's tomato soup, yes I keep some on hand just for hubby. I have nothing against canned soup per say BUT I really don't like canned tomato soup. For me Campbell's is sweet and others kind of have a tinny taste to them, at least in my opinion. Then I thought "Hey it can't be that hard to make tomato soup from scratch right?" So off I went looking for a recipe. Figured I'd make it the night before because like all soups, stews, and chilies the more they sit the better their flavors meld and taste oh so much better.</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">So I found a simple recipe, yes it's even in the description, for tomato soup. Since it was my first time making it I didn't tweak it too much. I pretty much followed the recipe this first time and Heidi at Food Doodles had a wonderful one! (<a href="http://fooddoodles.com/2012/02/24/simple-tomato-soup/">http://fooddoodles.com/2012/02/24/simple-tomato-soup/</a>) </span><span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;">Here is the result of my take on it:</span><br />
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<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Simple Tomato Soup</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Serves 4</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">2 tbsp butter (or oil)</span><br />
<span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;">1 onion, this depends on if you will pureeing the soup. I did a rough chop as I pureed because I used whole tomatoes.</span><br />
<span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;">3 cloves garlic, again this depends the puree non puree step. I used my garlic press.</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">1 32 oz can of tomatoes, pureed, diced or whole</span><br />
<span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;">1/4 tsp baking soda</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">1 tbsp dried parsley</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">1 large bay leaf</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Black pepper to taste</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">1/4 tsp sea salt, plus more to taste (I did not use any salt in mine and it came out VERY tasty. Hubby is borderline on the blood pressure so the less I use salt the better. :0))</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">1 tbsp fresh basil Here I use dried as fresh is out of season for us plus I didn't find any good looking stuff at the store. </span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">1 tbsp honey</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">whole milk or cream to serve if desired(about 2-4 tbsp per serving depending on how you like it)</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">In a small to medium sized pot, melt the butter(or just heat the oil) over medium heat. </span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">If you have no way to blend your soup once cooked, finely chop your onion and very finely mince your garlic, otherwise, just slice it to saute it quickly. </span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Add the onion to the pot, stir well and saute for 5-6 minutes before adding the garlic. Again, stir well and saute for 2-3 minutes. </span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Add the tomatoes, baking soda, parsley, bay leaf and salt and pepper. </span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Bring up to a boil, then turn down to a simmer. Simmer for 10 minutes or so over medium low heat. </span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">VERY IMPORTANT: The baking soda will foam up, just make sure your pot as a couple inches of extra room until it calms down. The baking soda will help neutralize the acids from the canned tomatoes and you wont taste it at all. </span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Remove the bay leaf from the soup and puree. I use my food processor, but you can also transfer the soup to a blender to blend it until smooth, or if you chopped your onions and garlic finely enough and used tomato puree you can omit this step for a soup that isn’t as smooth. </span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Once blended place back into the pot, stir in the honey and fresh basil and check for seasonings, adding salt as needed. </span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">I did a quick drizzle around the pot after reheating it and it came out just great! </span><br />
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<span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;">Remember that when you are using dried herbs: measure them out, I use the same amount as fresh and crush them before putting them in. This activates the oils that were stored during the drying process and makes them more flavorful and fragrant. Yes they are not as full flavored as the fresh but they do in a pinch. </span><br />
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<span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;">Add a grilled cheese on wheat bread and you have a meal fit for a hubby ... and the wife. This is definitely going into the approved recipe folder. Remember to taste your food throughout the process. Some people will like more pepper some might want more garlic some might want to put something else like crushed red pepper in it but no matter what you decide to add or change the best ingredient to any recipe is you .... Enjoy!!!!!</span><br />
Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-72338840105625919822013-03-06T22:54:00.003-08:002013-03-07T12:20:56.487-08:00Cheesy Bacon Ranch Chicken ... That's what's for lunch!<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">There's no getting around it .... I was bewildered on what to make for lunch and hubby was definitely no help! Tons of stuff in the freezer but when asked "What would you like to have?" His reply "what do you feel like making?" ... Grrr! :0)</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">So I went looking after threatening that he would be eating cereal for lunch. I'm not sure where I like searching better ... Google or Pinterest! Found a recipe for Teriyaki chicken that I would LOVE to try but that's not what I wanted. The problem was, I didn't know what I wanted. I always have that problem. Things SOUND good but it's not really what I want AND then there's the I'm not really hungry so how to I figure out what to make. Cereal is sounding better and better. LOL!</span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">So back to searching after grumbling to hubby that I can't figure anything out and I don't want the traditional baked or broiled chicken. Then I remember: HEY I have some scratch made ranch dressing in there, what can I make with that? Hubby does love his ranch. So I found a wonderful recipe from Table for 7 (<a href="http://www.ourtableforseven.com/2013/02/cheesy-ranch-chicken.html">http://www.ourtableforseven.com/2013/02/cheesy-ranch-chicken.html</a>) that I kind of followed and tweaked. Of course using my ranch made from scratch made the chicken flippin awesome!</span><br />
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<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">What is better than that?! I think that was the perfect meal, well for that day. Hubby was helping fix the parents snow blower so he was TOTALLY surprised. It's not hard to make at all and I always have some of the Ranch dressing, whether in powder form or wet form handy. </span><br />
<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">For the recipe for ranch dressing that I use you can visit Self-Reliance by Jame (<a href="http://selfreliancebyjamie.blogspot.com/2011/08/tis-seasonings.html">http://selfreliancebyjamie.blogspot.com/2011/08/tis-seasonings.html</a>). I usually only make 1/2 the amount of dressing unless we are going to use it as for my dressing as I cut the mayo 50/50 with plain yogurt.</span><br />
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<span style="color: #45818e; font-family: Trebuchet MS, sans-serif;">For the chicken, I just used a brush and brushed the chicken with the dressing. Sprinkled on some cooked bacon topped with cheese and cooked at 350 on a cookie sheet covered with foil for 20 - 25 minutes. I remove the foil and pop on the broiler for a few minutes. I make sure chicken is cooked to about 155 before broiling and then check to make sure it's done at 165. Chicken is one food you definitely want to make sure that you cook well. Add some garlic butter mini penne pasta and a few peas and YUM! I appreciate when something comes together well. Oh ... Breakfast this past Sunday was awesome! It's been a while since we had chorizo and eggs. Hubby added some red peppers and onions to the meat and kicked the flavor up a little. See he's learning. This up coming weekend is the older brother's birthday, so that means cake time! I will surprise you with what it will be later BUT keep a look out because it's one I haven't seen made like this before so I'm hoping everyone likes it because where my ideas come from is anybody's guess. In the mean time, remember that the best ingredient to any recipe is you .... ENJOY!!!!!</span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-69287010802005521562013-03-02T23:24:00.000-08:002013-03-02T23:24:30.734-08:00Chocolate Chai Cupcake for a Change<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b>Well another year gone .... It's so weird, when it comes to birthdays everyone is SO sure what kind of cake they want. Heck my older brother has already requested his, of course his birthday IS next week. But ME? I can NEVER decide. I like it to be something different, something I have not had before. I guess it's a good thing to always strive to try something new. Of course I think that whenever I cook or bake something it's always something new because I just can't leave a recipe alone. This one is no different. I ALREADY know what I want to try different the next time. It's good AND bad but never the same. I shared some of these with the rest of my family, well those that were home (Sorry Brian, Christin, and Tam!) And they enjoyed them! However, I find that Pinterest is becoming a fun get away for me. I am enjoying finding new things to try, whether they be food, DIY projects, medicinal remedies, etc. So I found something and Oops it's a bad link but that's OK because it's NOT exactly what I'm looking for. So I poke around some more, and make my own recipe.... well sort of. I decided on a Chocolate Chai Cupcake with a Vanilla Caramel Buttercream frosting. I took a generic recipe for a frosting and made it my own. Then someone posted to take your favorite box cake recipe .... WHAT? This woman does her best to NEVER use a boxed cake mix unless I truly CANNOT help it. So I took my favorite from scratch chocolate cake recipe and added chai spice, also made from scratch, and VIOLA! </b></span><br />
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b>Chocolate Chai Cupcake with Vanilla Caramel Frosting</b></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b>It's really easy to make, but that's if you have some of it pre-made. Since I've used my chai spice mix before, all I had to do was pull out my air tight container with Chai Spice in it. </b></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b>There are many recipes for it but I like this one, it seems JUST right.</b></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b>2 teaspoons each Ground Cinnamon, Ground Cardamom, and Ground Cloves.</b></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b>1 teaspoon each of Ground Ginger and Ground White pepper. Whisk together and store in air tight container.</b></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b>I recently made some caramel sauce for a friend and had some left over. Used the recipe from <a href="http://wearemorethanjustsweets.blogspot.com/2012/07/its-rich-but-its-now-favorite.html">http://wearemorethanjustsweets.blogspot.com/2012/07/its-rich-but-its-now-favorite.html</a> </b></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #b45f06;"><b>Salted Caramel Sauce.</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>For the cupcakes:</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>1 1/2 Cups All Purpose Flour</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>2/3 Cup Cocoa Powder (I used 1/3 dark cocoa and 1/2 milk chocolate as I like a darker richer chocolate flavor)</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>1 Teaspoon Baking Soda</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>1/2 Teaspoon Salt, I only use Kosher</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>2 Teaspoons Chai Spice Blend (You can add more to your taste but I wouldn't add more than 3 total as you don't want to over power the chocolate flavor.)</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>1 1/2 Cups Sugar (I use a mix for the richer flavor and to add a little smokiness, so for this recipe I did 3/4 Cup Dark Brown Sugar and 3/4 Cup White Sugar)</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>1/2 Cup (1 Stick) Unsalted Butter, Softened</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>2 Large Eggs, Room temperature</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>1 Teaspoon Vanilla</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>1 Cup Milk</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>(Makes 18 cupcakes)</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Preheat oven to 350, line cupcake tin with paper liners and set aside.</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Sift flour, cocoa, baking soda, salt, and chai spice blend in a medium bowl and set aside.</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Beat sugar, butter, eggs, and vanilla in a large bowl.</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Add Milk and dry ingredients, alternating dry and wet ending in dry. Do not over mix or you will have a tough cake.</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Fill each one 1/2 to 2/3 full, and bade for 18 - 20 minutes or until a toothpick inserted in center comes out clean.</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Let set 10 minutes and remove from tin to continue to cool completely.</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>For the frosting ... Really simple:</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>1/2 Cup Unsalted Butter, Softened</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>2 Cups Powdered Sugar, Sifted</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>2 Teaspoons Vanilla </b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>1 Tablespoon Caramel Sauce (You can use Hersey's if you don't want to make it from scratch :0))</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>1 Tablespoon Milk</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b><br /></b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Cream butter.</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Beat in 1 cup sifted powdered sugar.</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Add Vanilla and Caramel Sauce.</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Add 1 cup sifted powdered sugar.</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Add milk, beat on high. Store in fridge if not ready to frost cupcakes BUT you will need to bring frosting to room temperature for ease of frosting. </b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>If frosting is not right texture you can add more (up to 1 more cup) of shifted powdered sugar of if too think 1 more tablespoon milk.</b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b><br /></b></span></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Frost those cupcakes and eat or serve... but do share them. They are so worth it! I guess it's always good to look around because you find something new to enjoy. I am definitely looking forward to breakfast tomorrow. It's Sunday morning and with hubby working some extra hours and trying to get back into the swing of things since the holidays we have not had a regular Sunday breakfast schedule. But this Sunday is hubby's famous chorizo and eggs. And even he's getting in the swing of changing it up. ;0) I am looking forward to this ... then dinner at the family home and dinner is a surprise as I told Mom to make whatever she wanted. LOL So no matter what plans you have take a look around and trying something different because with all those recipes out there and all your imagination you can change something up and making it your own because remember,.... the best ingredient is you! Enjoy!!!!!</b></span></span></div>
Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-83406937896821400522013-02-23T23:57:00.000-08:002013-02-24T00:01:34.992-08:00Easy and frugal dinner of Cheesy Pepperoni Pasta Bake<span style="font-family: Trebuchet MS, sans-serif;">Saturday is normally date night right? Well when you're married and living on a budget date night does not necessarily mean eating out or carry in. I made a delicious, two thumbs up by hubby's rating, dinner that is a definite keeper or as hubby says "one for the recipe book." </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I found the idea on Pinterest and the recipe from <span style="color: #0000ee;"><u>http://www.gimmesomeoven.com/pepperoni-pasta-bake/</u></span>. But as I said time and time again I just CAN'T leave a recipe alone. Everyone has their own tastes and growing up with Sunday Italian dinners, anything pasta must be changed to suit your own tastes. Some days more garlic, some days more cheese, and some days both is the best idea. What I came up with was a little more meat and some Melody flavor. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCShNZY9bwn7JeCpDrlEpC3cg7sQIS-ns-PL0HZCc-yoYuMfOG4X-RBmGy4ZcSYqsOuK6gi_aqwEJNhZ8Ft4YmZt4FROmiBQW5ljNinRs-aPyWB1Uq4OJumPyBOdQR2UexXND97yaRrPeF/s1600/Cheesy+Pepperoni+Bake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCShNZY9bwn7JeCpDrlEpC3cg7sQIS-ns-PL0HZCc-yoYuMfOG4X-RBmGy4ZcSYqsOuK6gi_aqwEJNhZ8Ft4YmZt4FROmiBQW5ljNinRs-aPyWB1Uq4OJumPyBOdQR2UexXND97yaRrPeF/s320/Cheesy+Pepperoni+Bake.jpg" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Ali Ebright posted a wonderful recipe but my taste tonight need a little kick that would bring me back those Sunday dinners of when I was younger.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">To the right is the final product. We like a little more sauce, a little more cheese, and a little more meat. OK to be honest I didn't have all the pepperoni the recipe called for so I had to substitute a little.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This is what I call Cheesy Pepperoni Pasta Bake:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 lb Italian Sausage, without the casing. If you prefer you can use the sausage with the casing and slice thin after cooking.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 White Onion, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tablespoon Olive Oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 oz Jar Mushrooms, this is what I had available. Normally I would prefer fresh sauteed mushrooms.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8oz Can Italian Stewed Tomatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8oz Can Tomato Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">24oz Pasta Sauce This time I used Hunts Roasted Garlic and Onion.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Teaspoon Italian Seasonings</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Teaspoons Granulated Garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Teaspoons Tomato Paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1lb Pasta, your choice I used penne.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup Shredded Mozzarella</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 Cups Five Cheese Italian Blend</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">18 pepperoni, sliced in half</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Prep sauce in bowl. Mix stewed tomatoes, mushrooms, tomato sauce, pasta sauce, Italian seasonings, granulated garlic, tomato paste and set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Heat olive oil in a pan, add onion and saute for approximately 2 minutes. Add sausage and brown. If you're using cased Italian sausage saute onions and set aside to mix with pasta later.</span><br />
<em style="background-color: white; font-style: normal; line-height: 16px;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></em>
<em style="background-color: white; font-style: normal; line-height: 16px;"><span style="font-family: Trebuchet MS, sans-serif;">Once sausage has been browned, set aside to drain and cool. Once cool, add to sauce and let it set until pasta is done.</span></em><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 16px;">Cook pasta al dente according to package instructions.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 16px;">Preheat oven to 350.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 16px;">Mix pasta, sauce, 2 cups of cheese, and a few of the pepperoni to put on top.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 16px;">Place in greased baking dish. Place remain 1/2 cheese and pepperoni on top and cover with aluminum foil and bake covered for 40 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes, until the cheese turns slightly golden.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 16px;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 16px;">We had this wonderful dish with a side salad but any veggie would do. </span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 16px;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 16px;">Of course this dish can be made any night of the week and a good prepare ahead meal. For this dish the one thing I definitely wouldn't skip or change is the pepperoni. It definitely added a different flavor with a little kick. So whether date night or any night try this recipe. Whether you follow it to the letter or change to make it your own, remember the best ingredient is you ... Enjoy!!!!!</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-41710388057737522612013-02-22T19:31:00.003-08:002013-02-22T20:04:07.852-08:00Praline Glaze For Our Own Holiday Celebration<span style="font-family: Trebuchet MS, sans-serif;">I know ... It's a little past Christmas but I've been a little busy. :0) We spent this past Christmas at the in-laws in Florida. Being and having spent all my holidays in Illinois it was definitely different and a treat to spend Christmas in capri pants and flip flops. To drive by a pastel blue house with a a HUGE blow up polar bear with a Santa hat on. He He He! Though the Christmas holiday was great, hubby and I wanted to celebrate the New Year and Christmas together, just us. We spent the day together and made breakfast together. It was a nice day. Dinner on the other hand was an AWESOME event and one that hubby keeps asking when I will make again. My reply ... but honey it's ONLY for special occasions. Oh you want to know what was for dinner?</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Mashed sweet potatoes, roasted asparagus, and ham with a praline glaze. Yes I said praline glazed ham. It was very yum!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Definitely worth the time and effort to make and a side note I would use the left over glaze on ice cream or some home made cake it was THAT good.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">Praline Glaze</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">6 tablespoon(s) butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cup(s) brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 tablespoon(s) honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup(s) finely chopped pecans</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 Teaspoon Cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Bring all ingredients to a boil in a heavy bottomed saucepan, stirring constantly. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Brush over ham last 30 minutes of baking.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I cut the recipe in half but still had some glaze left over. Definitely something to make again. I was looking for something unusual to try and definitely found it. This was one celebration to remember and hard to beat. Next time though I'm going to try and tweak it a little and substitute the cinnamon, which was my addition anyway, to maybe a chai spice or cardamom. Hmmm ... that would definitely be good on some ice cream. However you change or substitute something in any recipe, r</span><span style="font-family: 'Trebuchet MS', sans-serif;">emember the best ingredient is you ... Enjoy!</span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-88049617172852485322012-08-09T21:46:00.001-07:002012-08-09T21:46:59.408-07:00Comfort means comfort food too!<span style="font-family: Trebuchet MS, sans-serif;">It is FINALLY cooling down a little, well a lot! Today was our first non 90 degree day so with comfort in the air, being able to open the doors and windows and let fresh air come in I decided comfort food was on the menu. OK well not food exactly. *laughs* </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">It did bring me back to a conversation I had last night with my baby sister. When I say baby I mean she IS the baby of the family. I happened to have a pink lemonade cupcake left over and gave it to her. She mentioned she's cheating on me by having cupcakes made by someone else. *snickers* She had a cinnamon french toast and bacon cupcake with a maple butter cream frosting. I don't know if she told me that the cupcake was dry so as not to hurt my feelings or not. But as I sit here thinking I can do something better. Then I thought ... what brings hubby comfort. Seeing as he's the only one working right now, I try to cater to him a little bit more. So I KNOW I wanted to do something with a "maple frosting" but wasn't sure what to go with it. So I started looking and found the ABSOLUTE perfect comfort for hubby. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Carrot Cupcakes with a maple cream cheese frosting!</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Hubby LOVES carrot cake! It's one of those cakes that he will always ask for .... always try to pick up at the store. It's his comfort cake. Well at least it always seems to be. *smiles* So that's the cake to make with the maple frosting. But not just maple frosting ... but maple cream cheese frosting. With tweaks of course. It wouldn't be something I made if it wasn't tweaked. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Carrot Cupcake Recipe</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Cups All Purpose Flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Teaspoon Baking Soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Teaspoon Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Teaspoon Cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Teaspoon Nutmeg (I only use fresh grated nutmeg.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Teaspoon Ground Ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 Teaspoon Allspice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup White Sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup Brown Sugar (I used light this time.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/4 Cup Canola Oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Large Room Temperature Eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Teaspoon Vanilla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Cups Grated Carrots (About 4 - 5 medium)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup Chopped Walnuts (Optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup Sunflower Seeds (Optional - I used dry roasted for a bite of salt with the sweet of the cake.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup Raisins (Optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 350. Line muffin tin with liners. Makes 24 regular or 12 - 14 large.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sift together flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice in a medium bowl.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Whisk sugar and oil in large bowl until well blended.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Whisk eggs in 1 at a time until each one is blended.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ad flour mixture into wet mixture and stir/whisk until blended.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fold in carrots, nuts, and raisins.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fill cup 2/3 the way and bake. For regular 14 - 18 minutes for jumbo/large 20 -28 minutes or until toothpick inserted comes out clean.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Let cool about 5 minutes before removing and placing on baking rack.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Maple Cream Cheese Frosting</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 8oz Room Temperature Cream Cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 8oz Room Temperature Mascarpone</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Stick Unsalted, Room Temperature Butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Cups Powdered Sugar, Sifted</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 Cup Pure Maple Syrup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cream cream cheese, mascarpone, and butter until smooth.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add maple syrup and beat until smooth and blended.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add sifted powdered sugar and beat until well blended. If texture is not to your liking you can add additional powdered sugar until your satisfied.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Refrigerate for 15 - 20 minutes until frosting sets up. If frosting is refrigerated for longer than 20 minutes let frosting loosen up a little until it will be easy to frost with.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I shared these with my family. I won't expect a good comment from my Dad as I forgot he doesn't like raisins. *giggles* Mom and younger brother LOVED them. "Definite keeper!" Older brother's comment "Primo! And I don't like carrot cake!" Younger sister ... the one you had the really dry cupcake .... this is good .... REALLY good! Hubby .... YUM! And hmmmm ... and oh yeah! Don't think there are any better words to hear.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Play with the ingredients as much as you want. If you don't like a lot of cinnamon you can cut it down. You can use all cream cheese instead of mixing but I always have mascarpone in my fridge and it adds a different taste. Don't use maple FLAVORED syrup. It is NOT the same thing. Use all walnuts, don't use raisins. But whatever you do, try these. They are yummy, moist, and not overly sweet. But remember whatever changes you make ... the best ingredient is you .... Enjoy!!!!</span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-73939189536590273872012-08-05T23:19:00.000-07:002012-08-05T23:19:57.140-07:00Yummy Treat ... it's been a good day!<span style="font-family: Trebuchet MS, sans-serif;">Sorry it's been a while ... Been busy with organizing things I've done and things I want to get done. Let's start with dessert because it was so darn good. It's FINALLY cooling off again so it was the perfect day to bake something for dessert for family dinner. Lately we've been eating at home, which we TOTALLY enjoy. But today Mom was making stuffed cabbage and THAT can't be passed up. So dinner was at the family home. I made creamy polenta, at Mom's request, but then thought dessert would be good. So what better to make now that it's cooling off is a summer favorite. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Pink Lemonade Cupcakes with a Cherry Lemonade Frosting</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">These were SO yummy! I don't know how many of you have Dads that don't really comment on good something is but when my Dad says it's "Really Good", you know it's a keeper. *winks*</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pink Lemonade Cupcakes Recipe</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">(Adapted from Half Baked recipe)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Sticks unsalted, room temperature butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 Cups Sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Large, room temperature eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Cups All Purpose Flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Teaspoons Baking Powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Teaspoon Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 Cup + 1 Tablespoon Pink Lemonade Mix (I used Country Time)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup Milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tablespoons Lemon Juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tablespoon Lemon Zest</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Teaspoon Vanilla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 350 degress. Line 24 cup muffin tin. (This recipe made 12 jumbo and 12 mini for me.)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Sift together all purpose flour, baking soda, salt, and lemonade mix.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cream together butter and sugar.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Add eggs 1 at a time.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Add lemon juice, lemon zest, and vanilla.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Add dry ingredients and milk, alternating starting and ending with dry ingredients.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Fill muffin cups 2/3 the way full and bake for 15 - 17 minutes or until toothpick comes out clean.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Let cool about 5 minutes and place on cooling rack to cool completely before frosting.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cherry Pink Lemonade Frosting</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Stick Unsalted, room temperature butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Cups Powdered Sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Teaspoon Lemon Zest</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup Pink Lemonade Mix that has been pulverized (Can use food processor, I use my Magic Bullet.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">12 Maraschino Cherries, pureed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Maraschino Cherry Juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cream butter.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sift together powered sugar and pulverized pink lemonade mix. Slowly add dry mixture to butter.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add lemon zest.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add cherry puree and cherry juice, whip for about 2 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Refrigerate for about 15 - 20 minutes before frosting. If you will be making this ahead of time, make sure to bring frosting to room temperature before frosting.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Try these! These are TOTALLY delish! Cherry can definitely be omitted but be prepared as the cupcakes will be tart like drinking a glass of pink lemonade.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">So as everyone knows Sunday morning breakfast is an important weekly tradition for hubby and me. So this week it was simple yet so good. So good we took left overs to Mom and Dad's. Remember me asking about Dad telling you how good something is ... that happened to me TWICE today. And I might add it was more special the first. Dad is a TOTAL connoisseur of biscuits and gravy and will NOT have any shame in tell you if it STINKS or when in a restaurant sending it back. I will be the first to admit that I don't like making biscuits. It probably has something to do with all the good recipes have you rolling them out and I am more of a free spirit and do not like the precision of roll to 1/2 inch thick and cut them in 2 inch diameter. So not my thing, so can grands biscuits works for us. We happened across the honey butter ones and have fallen in love with them. *laughs* So breakfast was biscuits and gravy, scrambled eggs, and fruit salad of peaches, plums, and blackberries topped with fresh ground cinnamon and sugar. Coffee and orange juice to wash it all down and it was a wonderful was to start the day. Good breakfast, good company, and an unexpected compliment! So remember you are the best ingredient ... Enjoy!!!!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0tag:blogger.com,1999:blog-2547699165607600980.post-49265292345046674512012-07-30T19:15:00.005-07:002012-07-30T19:15:55.969-07:00The Craving Weekend<span style="font-family: 'Trebuchet MS', sans-serif;">This past weekend was really about what I've been craving. I usually try and cook according to what I think hubby will like or want but this weekend I planned according to what I have been wanting. But for now let's start with Sunday breakfast. I am over 40 and have NEVER had stuffed french toast. Weird right? Not so much. When you come from a family of 5 kids, a set of parents, grandparents, great grandparents, and friends staying over there is always LOTS of food to be made. So when cooking for so many sometimes you were lucky to get one piece of french toast. *laughs* Hubby did the cooking but we did the prep together. When asked what he wanted he didn't know because his thought was "we've had everything". I think that's how they think. So he wanted to make cherry pancakes. We just has decadent waffles last weekend, I'm thinking no. So I said you haven't made french toast in a while. That was another thing hubby came into the relationship with. Being able to cook french toast well, regular french toast. I changed THAT quick. I'm all about the flavor. And flavor we do. So since he wanted cherries, what to make. Part my idea, part his, part internet research to figure out how to do it. French toast stuffed with a Nutella cherry strawberry ricotta mascarpone filling. We had some of the butter rum syrup left so we decided that would do. I KNOW it sounds like a lot of flavors but they all work <b><span style="color: blue;">SO</span></b> well together.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Nutella cherry strawberry stuffed french toast recipe</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Loaf of french bread cut into 6 - 7 2 inch pieces</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">5 Large Eggs</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 Cup Milk</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 Teaspoon Almond Extract </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 Teaspoon Ground Cinnamon</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Butter</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Filling</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 Cup Ricotta</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 </span><span style="font-family: 'Trebuchet MS', sans-serif;">Mascarpone, room temperature</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 Cup Cherries, quartered and pitted</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 Cup Strawberries, sliced</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Nutella</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Combined the ricotta, mascarpone, cherries, strawberries, and sugar in a medium bowl and set aside.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">In a flat bowl, big enough to drench your french toast, whisk together eggs, milk. extract, and cinnamon.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Slice bread in 2 inch wide pieces. CAREFULLY make slits little less end to end about 3/4 the way down. Do not go through the bread.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Take as much or as little of the nutella and spread on each side of the bread. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Take about 2 tablespoons of the filled and stuff in pocket.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Heat skillet with a little butter, dip/drench stuffed bread in egg mixture.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cook on all three sides, bottom counts as a side, until golden brown about 2 - 3 minutes. Serve with extra of the fresh fruit or top with syrup of your choice. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">We used the left over butter rum syrup (July 22nd, 2012 Busy Day Brunch to Dinner).</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Definitely something to try again. Thinking maybe just bananas and nuts next time. Chocolate dipped fruit, what can be better. You can use regular cream cheese, I just find that mascarpone is less tangy than regular cream cheese. Use whatever fruit you like. Skip the nutella. The possibilities are endless. Try it this weekend. Let me know what and how you did. Us trying to out do that is going to be hard. Remember the best ingredient is you ... Enjoy!</span>Anonymoushttp://www.blogger.com/profile/08636852108996339726noreply@blogger.com0